Chinese Steamed Egg with Garlic Oil

Silken egg

• 3 eggs, well beaten
• 100 mL water
• 200 mL chicken broth
• pinch of salt

Topping

• Garlic oil
• Soy sauce
• Sugar
• Green onion chopped

In a deep sauce pan, large enough to fit the dish (used rectangle 6 cup glass dish), boil about 2 inches of water.  Place the serving dish in the water to warm.

Combine the egg, water, chicken broth and salt in a measuring cup.  Carefully pour the egg mixture into the serving dish.

Cover with the lid.  Steam for about 6 minutes until set.  Make sure the water doesn’t splash into the eggs!

Combine a big scoop of garlic oil, about 2 tsp soy sauce and 1/2 tsp sugar.  Pour all over the top of the egg.  Sprinkle green onions over the top.  Serve immediately.

 

Crunchy Green Onion Pancakes

I have memories of my mom making these on Saturday afternoons (she always slept in till about 11) after watching morning cartoons.  I loved the crispy tortilla, the salt and the fluffy egg.  They were my mom’s shortcut Chinese green onion pancakes using flour tortillas as a base and using only two other ingredients, egg and green onions.  Simple but so comforting.  I haven’t eaten these for years, but went back home to pick up little S from my parents’ house, where my mom made her delicious pancakes!

• 4 flour tortillas
• 4 eggs
• 2 green onions, sliced

In an 8 inch pan, heat a good amount of oil on medium.  Fry the first side of the tortilla till slightly browned.  Flip over and crack on egg over the top.  Break up the yolk with chopsticks and spread the egg over the top.  Sprinkle green onions  Once the egg has set a bit, flip the tortilla over and continue to cook until the egg is done.  Sprinkle with salt.  Cut into wedges, like my mom used to.

Sip and Swap v 2.0 – Recipes for cocktails, appetizers and mini desserts

Two years ago, I hosted one of the most fun parties.  It was a sip and swap where all the girls brought 5 items from their closets, with at least one being an accessory.  They would come to sip cocktails, nosh on hand held nibbles and take home new treasures to mix up their wardrobe.  I hosted another this past week with about 20 guests.  Everyone went home with something new, no matter what their size, shape or style!

For the first rounds, we took turns selecting our favorite item.  After that, everyone was free to choose anything they wanted to take home.

I made food small enough for just a few bites and ensured there was a good mix of items.  I also didn’t want to fuss with utensils since everyone would be standing with drink and plate in hand already.  It did take quite a bit of work and organization to ensure everything was done on time.

I learned few things along the way that will make entertaining in a sort of cocktail party style a little less stressful

• Make a mix of food that can be served cold/room temperature and hot food.  The cold food can be ready to go before guests arrive.  The hot food should be able to be prepared ahead of time and can be left in a warm oven until guests arrive.  I like having hot food to feel like you’ve had a real meal.
• Handheld food resting atop different bases (crackers, crostini, veggies, puff pastry, pizza dough) lends to variety in textures and flavors.  Possibilities are endless!
• Deviled eggs, although always popular, are a pain and take a lot of time considering the prep needed.  I don’t like peeling eggs!
• Have a simple house cocktail that you can batch and have ready to serve right when your guests arrive.  My friends need to be nudged a little before they partake in a cocktail, otherwise they won’t bother you with anything other than water.  I opened all the drinks and hand a drink in their hand right when they arrived.  It got the party started right away.  My house drink was a little strong (I think I just pour servings that were too big).
• Narrow cups work better than wider ones for cocktail parties.  A narrower cup can be rested on a dessert plate and leave more room for food.

Drink and Food for the party:  I made approximately 24 pieces per dish with plenty of leftover.  I actually ran out of table space and didn’t put one of the dishes out…I think next time, I will be sure to use smaller serving dishes and mix all of the different crostini together rather than separating them onto different plates.  Perhaps separate by sweet and savory or pair bites with complementing or contrasting colors.

DRINKS:

• 1/2 ounce Blackberry Rosemary syrup + 1/2 ounce Vodka or Gin + Prosecco
  • 2 1/2 cups blackberries + few sprigs rosemary, chopped + 1/3 c sugar + 2/3 cup water simmered for about 20 minutes, strained and chilled
  • Omission of vodka and sparkling lemonade or pomegranate could be substituted
  • The French 75 also adds lemon juice
• Sangria
  • Stella Rosa sparkling wine + 3 oz Brandy + 1 1/2 oz triple sec + apple + orange plus juice + lemon + apricot or other stone fruit
• Non-Alcoholic – it was warm and I should have had more.  I only had 1 L club soda, 1 L Perrier + 2 sparkling sodas.  2 more bottles would been have nice

Cold Appetizers

• Charcuterie board:  1 box water crackers + 3 cheeses (brie, cheddar, spicy jack) + grapes + strawberry + smoked almonds + dried apricot + pepper spread + olives
• Caprese on a stick: mozzarella, tomato and basil with TJ’s balsamic vinegar/honey thyme oil + salt
• Strawberry Crostini: Ricotta/Sugar/Lemon Zest + sliced strawberry + balsamic and brown sugar reduction (about 1/2 cup reduced by 2/3) + sliced basil
• Turkey Sandwich:  Ciabatta, Mayo+Cream Cheese,  bacon (put in cold oven till 400 degrees (about 17 minutes), avocado, turkey, spicy pepper spread, microgreens

Other make-ahead appetizers

• Brazilian cheese bread (Yields 36):
  • 1 1/2 c tapioca four
  • 1 egg
  • 1/3 c oil
  • 2/3 c milk
  • 1/2 c packed shredded mozzarella
  • pinch salt
  • Place everything in food processor and blend of about 20 seconds
  • Fill well greased mini muffin tins 3/4 full (1 TBSP)
  • Bake at 400 X 17 minutes till puffed and light brown (I over cooked these at 20 minutes)
  • Let cool a few minutes then remove onto rack.  I waited too long so a few got stuck onto the pan
• Deviled Eggs with herbs

Hot foods kept in the warmer till guests arrived

• Crostini + 50/50 whipped cream cheese and herbed goat cheese + sauteed mushrooms with rosemary
• Pigs in a blanket: Aidell’s chicken sausage (1pound) and puff pastry.  Refrigerate until ready to bake, brush puff pastry with egg wash, bake at 400 degrees till puffed and browned.  Baked lying flat-turns out light and flaky
• Artichoke dip crostini: Spoon onto crostini, bake at 375 till cheese melts
• Crostini+Brie+Thinly sliced apple+Cubed pancetta or pomegranate+walnut+honey
  • Melt cheese, then add apple.  Keep in warmer
• Minced Chicken+Water Chestnuts+Pine Nuts in Endive leafs
  • Keep chicken warm and spoon into endive last minute
• Meatball Cups (Yields 18):  Pillsbury pizza crust+mozarella+Sriracha BBQ sauce+chicken meatball
  • Cut 3 inch circles and place in greased mini muffin tins.  Spoon cheese and BBQ sauce and bake for 400 degrees for 6 minutes.  Place quarter meatball and top with sauce.  Tope with cheese and pop in oven till dough is brown and cheese is melted

Dessert

• Mini coconut banana cream pie with TJ’s salted caramel – filling made day ahead
• Nutella brownies
• Lemon Bundt cake made day ahead
• Mini Blueberry Pie topped with Whipped cream
  • 1 box pie crust makes 24-can be made day before
    • Use mini muffin tin, prick bottom with fork and freeze
    • Bake at 400 till light brown
  • Filling made day ahead
    • 2 cups fresh blueberries, rinsed and dried
    • 2 tablespoons cornstarch
    • 2 teaspoons finely grated lemon zest
    • 2 tablespoons fresh lemon juice
    • 2/3 cup sugar
    • Pinch of salt
      • Place half blueberries, sugar, zest and cornstarch, water in pot.  Bring to boil and simmer
      • Add remaining blueberries and heat through till sauce is thickened.
      • Take off heat and squeeze in fresh lemon juice

Corned Beef Hash

• Left over corned beef dinner:  corned beef, carrot, potato, cabbage – all chopped into small pieces
• 1/2 onion, chopped
• 1 red bell pepper, chopped
• 2 large cloves garlic, minced
• Kale
• Fresh thyme and oregano
• 4 eggs, fried to your preference

In a cast iron skillet over medium heat, melt a good amount of butter.  Once foaming, add onions, bell pepper thyme and oregano.  Cook for about 5 minutes to soften.

Add garlic and continue to cook until browned.

Add kale and cooked till wilted

Add corned beef dinner, adding a good amount of pepper.

Spread the mixture evenly over the bottom of the pan.  Place a heavy lid over it and allow to brown.  After about 5 minutes, stir the mixture and place the lid back on to continue to brown.

Once you have lots of tasty browned bits, fry your eggs.

To serve, spoon the corned beef mixed onto a plate and top with the fried egg.

Green basil eggs and Ham and Cheese Sandwiches

These recipes are from my sister’s story book-themed baby shower

EGGS:

• 12 hard boiled eggs, halved length-wised, yolk separated
• Fresh basil in a tube
• Pickled relish juice
• Mayonnaise
• Green food coloring

Mash the yolks with a bit of mayo, the relish juice, basil, salt and pepper.  Add enough food coloring to get the desired color

Pipe into the egg wells and chill

HAM and CHEESE SANDWICHES

• 24-count pack King’s Hawaiian Rolls
• Mayo
• 3 tsp honey or Dijon mustard
• 8 TBSP melted butter
• few dashes Worcheshire sauce
• 6 slices cheese
• 8 oz sliced ham

Slice rolls in half horizontally and place bottom layer in a baking dish large enough to fit bread

Spread mayo on top of the bottom layer, them the ham and cheese.  Place top half of the rolls on top.

Combine the butter, Worcheshire and mustard together and pour over the sandwiches.  Let sit for 10-15 minutes at room temperature

Cover and bake at 350 degrees for 15 minutes.  Remove foil and bake for another 10 minutes.  Serve hot.

Spinach Salad with Bacon Vinaigrette

INGREDIENTS – SALAD

• 1 pound fresh baby spinach
• 4 hard boiled eggs, chopped
• 1/2 small red onion, chopped
• 6 slices bacon
• 1/2 pont cherry tomatoes, halved
• 4 oz sliced mushrooms
• 3 ounces shredded Monterey Jack Cheese
• dried cranberries for garnish

INGREDIENTS-DRESSING

• 3 TBSP bacon grease
• 3 TBSP olive oil
• 6 TBSP vinegar (cider, red wine, rice)
• 2 TBSP sugar
• 1 tsp dijon mustard
• salt and pepper to taste

Cook the bacon starting in a cold skillet.  Remove the cooked bacon and reserve 3 TBSP grease for the dressing.  Cut the cooled bacon crosswise into 1/4 inch strips

Combine the dressing ingredients into a jar and shake thoroughly

Pour onto the salad to combine

chinese braised chicken thighs

I bought a whole value pack of boneless skinless chicken thighs to make 3 cup chicken a few days ago when my friend A came over after a workout at the gym.

I had about 8 thighs left and wanted a set it and forget it dinner tonight.  I looked in my pantry and fridge to see what I had that would work with the chicken-ginger, garlic, scallions, five spice, left over veggies….this could work.

INGREDIENTS

B/S chicken thighs (about 2.5 pounds)

6 cloves of garlic, smashed

7 thin slices of ginger

a few dried chilies to taste

1 1/2 tsp five spice powder

1 TBSP dark soy sauce

2 TBSP light soy sauce

1 TBSP brown sugar

1/2 cup low sodium chicken broth

3 hard boiled eggs

3 green onions cut into 1 1/2 inch pieces

chopped napa cabbage and baby spinach (or any vegetable you have in the house)

white pepper to taste

INSTRUCTIONS

1. If you have time, marinate chicken in some soy sauce and the five spice powder to 30-60 minutes
2. In a wide shallow pan with a lid, heat up some oil and cook ginger, chilies and garlic until fragrant and somewhat soft (3-5 minutes)
3. Add chicken in a single layer and brown both sides (3-4 minutes per side)
4. Add soy sauces, sugar and allow to  dark meat
5. Add chicken broth, eggs and pepper and allow to come to boil.  Need to make to to compensate for the vegetables to be added at the end of the cooking process.  Also, if you plan to  make noodle soup, would make the broth more salty and add hot water to the individual bowls of noodles-a tip my mom taught me.
6. Season at this point, adding more soy sauce, pepper or sugar to taste
7. Cover and allow to simmer until the chicken is cooked (about 15 min).  Rotate eggs during cooking for even color and to impart flavor
8. Add vegetables over the chicken to steam until done
9. Serve over rice or rice noodles

asparagus, ham and cheese frittata

Perfect consistency, made for Mother’s day this year.

Ingredients

•12 large eggs
•3 tablespoons half-and-half
•Table salt and ground black pepper
•2 teaspoons olive oil
•1/2 pound asparagus, trimmed of tough ends, spears cut on the bias into 1/4-inch pieces
•1 medium shallot, minced (about 3 tablespoons)
•4 ounces deli-style baked ham , 1/4-inch-thick, cut into 1/2-inch cubes (about 3/4 cup)
•3 ounces Gruyère cheese , cut into 1/4-inch cubes (about 3/4 cup)

Directions
1.Adjust oven rack to upper-middle position, about 5 inches from heating element; heat broiler. Whisk eggs, half-and-half, 1/2 teaspoon salt, and 1/4 teaspoon pepper in medium bowl until well combined, about 30 seconds. Set eggs aside.

2.Heat oil in 12-inch nonstick ovensafe skillet over medium heat until shimmering; add asparagus and cook, stirring occasionally, until lightly browned and almost tender, about 3 minutes. Add shallot and ham and cook until shallot softens slightly, about 2 minutes. Stir Gruyère into eggs; add egg mixture to skillet and cook, using spatula to stir and scrape bottom of skillet, until large curds form and spatula begins to leave wake but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly; cook without stirring for 30 seconds to let bottom set.

3.Slide skillet under broiler and broil until frittata has risen and surface is puffed and spotty brown, 3 to 4 minutes; when cut into with paring knife, eggs should be slightly wet and runny. Remove skillet from oven and let stand 5 minutes to finish cooking; using spatula, loosen frittata from skillet and slide onto platter or cutting board. Cut into wedges and serve.

Variation done June 2013:  1 sweet Italian sausage, spinach, green onion, red pepper and shredded mozarella