Simmered Boston Butt Pork Roast

Simmered Boston Butt Pork Roast

Ingredients:

* 1 (about 4 pounds) pork shoulder roast (pork butt)
* 2 tablespoons vegetable oil
* 1 can (10 3/4 ounces) condensed cream of mushroom soup
* 1/2 cup water
* 1 cup chopped onion
* 1 teaspoon salt
* 1/4 teaspoon pepper
* dash ground cayenne pepper
* 1 bay leaf
* 1 1/2 pounds potatoes, quartered
* 4 medium carrots
* 2 teaspoons Worcestershire sauce

Preparation:
Brown roast in hot oil in large Dutch oven. Pour off fat.
Combine soup, water, onion, salt, pepper, and cayenne pepper. Pour over roast. Add bay leaf. Cover and simmer 1 1/2 hours, stirring occasionally. Add potatoes, carrots, and Worcestershire sauce. Cover and simmer 30 minutes, until vegetables are tender. Remove bay leaf. Remove pot
roast and vegetables to a serving platter, reserving drippings. Cook drippings over medium heat; let simmer until slightly reduced, and serve the juices with roast.

Pork Loin with Apples

Ingredients:

* 1 boneless pork loin roast, about 4 pounds
* stuffing mix, prepared
* all-purpose flour
* 1 egg, beaten with a tablespoon of water
* bread crumbs
* butter
* 1 apple (peeled and diced)
* 2 c. apple cider or apple juice
* 1/2 c. sour cream

INSTRUCTIONS :
Slice a pocket in boneless pork roast. Set aside. Making enough to fill the pocket in the pork roast, mix the stuffing mix according to directions on package, using apple cider in place of water, and add one peeled and diced apple. Stuff the roast with stuffing mixture. Bread the stuffed roast by carefully rolling in flour, then the beaten egg, then in breadcrumbs. Melt butter in large saucepan or Dutch oven; brown roast on all sides. Add apple cider to pan, bringing it about halfway up the side of the roast. Reduce heat to simmer, cover, and simmer for about 30 minutes. Pork roast will be tender and should register about 155° to 160° on a meat thermometer. Remove roast from pan, and let it rest while you reduce the juices to about 1/3. Mix in sour cream to taste. Serve sauce on the side.

Beef Tenderloin Steaks With Blue Cheese

INGREDIENTS

* 2 (6 ounce) beef tenderloin filets, 1 1/2 inches thick
* 2 ounces blue cheese, crumbled
* 2 tablespoons butter, softened
* 2 slices white bread, crusts removed and cubed
* 1 tablespoon olive oil
* 2 tablespoons grated Parmesan cheese

INSTRUCTIONS

1. Place meat on broiler pan. Broil 4-6 in. from the heat for 5-8 minutes on each side or until meat is browned and cooked to desired doneness (for medium-rare, a meat thermometer should
read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).
2. Meanwhile, in a bowl, combine the blue cheese and butter; set aside. In a skillet, saute bread cubes in oil until golden brown. Sprinkle with Parmesan cheese. Top steaks with blue
cheese mixture and sprinkle with croutons; broil 1 minute longer or until cheese is slightly melted. The beef tenderloin recipe is ready...enjoy it !

Peppered Beef Tenderloin Recipe

Ingredients

* 3 tablespoons coarsely ground pepper
* 2 tablespoons olive oil
* 1 tablespoon grated lemon peel
* 1 teaspoon salt
* 2 garlic cloves, minced
* 1 (3 pound) whole beef tenderloin

INSTRUCTIONS

1. Combine the pepper, oil, lemon peel, salt and garlic; rub over tenderloin. Place on a greased rack in a foil-lined roasting pan.
2. Bake, uncovered, at 400 degrees F for 45-65 minutes or until beef reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F). Cover and let stand for 10 minutes before slicing. The beef tenderloin recipe peppered is ready to serve...enjoy it !

Pumpkin Cheese Pie

-Cheese layer.....
8 oz Softened cream cheese
1 Egg
-Pie layer...............
1 1/2 c Canned pumpkin
2 Eggs
1 1/2 Pumpkin pie spice
-Prepare pie shell but do
-not bake.
2 tb Granulated sugar
-replacement
1 ts Vanilla
1 c Evaporated milk
2 tb Granulated sugar
-replacement

For cheese layer, combine cream cheese, sugar replacement, vanilla and 1 egg in mixing bowl. Stir to mix well, spread in bottom of unbaked pie shell. For pie layer, combine pumpkin, milk, 2 eggs sugar replacement and spices in a mixing bowl, beating to blend thoroughly. Carefully pour over cheese layer. Bake at 350 degree for 65 to 70 min or until knife inserted comes out clean.

Amish Brown Sugar Pie

1 Unbaked 8 inch pie shell
1 c Brown sugar
3 T All purpose flour
-
-Speck of salt
1 12 oz can evaporated milk
2 1/2 T Butter
-Ground cinnamon

Preheat oven to 350 F. In the pie shell, place the brown sugar, flour, and salt. Mix with your fingers. Pour the evaporated milk over the flour and sugar, but do not stir or mix this in. Dot with butter, and drift cinnamon liberally over all. Bake for 50 min., or until the filling just bubbles up in the middle. The filling will never completely set, but that's the way it's supposed to be. This pie is better eaten at room temperature. If you refrigerate leftovers, reheat them in the oven before serving.

NOTE: Recipe can be doubled and prepared in a 10 inch pie shell. For that size, bake 1
hour and 20 min. ( 12 servings)

American Persimmon Pie

2 c Persimmon pulp
1 Egg; beaten
1 c Milk
1/2 c Sugar
1/8 ts Salt
1 tb Cornstarch
1 Pastry shell (9"); uncooked

Mix persimmon pulp, egg, and milk. Mix sugar, salt, and cornstarch and add to first mixture. Line 9-inch piepan with pastry and pour in filling. Bake at 450 degrees for 10 minutes. Then reduce temperature to 350 degrees and bake 50 to 60 minutes longer.

Baked Potato Soup Recipe

Baked Potato Soup (inspired by Cook's Country)
5 Russet potatoes, scrubbed (I'm a terrible estimator of weight, I'd say around 2 lbs?)
1 medium onion, chopped
6 oz bacon, chopped
2 cloves garlic, minced
1 1/2 Tbsp flour
1 1/2 C chicken stock
2 1/2 C milk (at least 2% milk fat)
1 bay leaf
1 sprig of thyme or 1/4 tsp dried thyme
salt and pepper

Toppings:
Cheese: shredded cheddar, Gruyere, etc.
Sour cream
Chives or green onions

In a Dutch oven or stockpot, cook bacon over medium heat until crisp and fat has rendered. While the bacon is cooking, peel the potatoes in wide strips and save the peels without skin damage or buds. Chop potatoes into 1/2 in cubes. Remove the bacon to a paper towel lined plate.

Add the potato skins to the fat in the pot and cook for about 4 minutes. At this point you can continue crisping in the bacon fat another 4 minutes or bake the skins in the oven. I find it more convenient to finish crisping in a toaster oven and continue cooking the rest of the soup. I spread them in a layer on a piece of foil and bake for another few minutes at 300ºF, checking every few minutes so they don't burn. Bake until skins are golden brown, then transfer to the paper towel lined plate with the bacon.

After cooking the potato skins, drain the excess fat. Add the onions and cook for 6 minutes over medium heat until golden brown and soft.

Add minced garlic and flour and cook for another minute.

Add chicken stock, potatoes, bay leaf, thyme, salt and pepper. I usually also add half the bacon then reserve the rest for garnish later but you can reserve the bacon entirely for garnish later.

Bring to a boil, cover and reduce the heat to a gentle boil. Cook for about 7 minutes or until potatoes are tender. Then add milk, bring to a bare simmer, and remove from heat.

Remove the bay leaf and puree about half the soup. You can blend in a batches with a blender, or use an immersion blender (I usually just use a whisk and mash the potatoes by hand). This will give the soup a smoother consistency and also make it thicker. If you prefer a smoother consistency just puree the entire thing but I like my soup a bit chunky.

Serve the soup with crispy potato skins, bacon, and whatever toppings you desire.

Serves 4 to 6.

Pork and Vegetable Wonton Soup

Pork and Vegetable Wontons

1 lb ground pork
1 1/2 C finely chopped napa cabbage, bok choy, packed + 1/2 tsp salt
or 1 C salted (not preserved) mustard greens (instructions below)
1 egg
1 tsp minced ginger
2 Tbsp rice wine
1 Tbsp soy sauce
1/4 tsp sugar
1/4 tsp white pepper
1/4 tsp salt
1 Tbsp corn starch

1 pack of wonton wrappers
Bowl of water for dabbing the wrappers
Flour for dusting surface

For serving:
Chicken stock
Spinach leaves (optional)
Seasame oil

Toss the napa with the salt and set aside for 30 minutes. Squeeze the excess liquid out with your hands or in a cheesecloth and add to a large bowl. Add the rest of the filling ingredients and mix until everything is throughly combined.

Add 1 teaspoon of the filling to the center of the wrapper (pic 1). Keep the rest of the wrappers covered while you wrap each wonton. Apply water to the perimeter of the wrapper on all four sides. Fold the wrapper in half, make sure not to trap any air in the center, press firmly to seal the edges (pic 2). Holding the wonton lengthwise crease the wonton by folding it in half (pic 3). Bring the two corners together (pic 4), dab a little water and press firmly to seal (pic 5). (Doing this with one hand and having to take pics was hard.) They'll look like nurse caps or sometimes like gold ingots like mine (pic 6).

While your folding the last of the wontons, bring a large pot of water to a rolling boil. Add the wontons and turn the heat down so the water is simmering. Give the pot a stir once you add in the wontons so they don't stick to the bottom of the pot or to each other. Cover and simmer for 3 minutes or until they float and the filling is cooked through (you can cut one open to check). If you over cook the wontons, the warpper will be all flabby and mushy, which is not very tasty. Always boil wontons in water and never directly in the chicken stock because the flour on the wrappers will cloud the chicken stock.

Meanwhile, have your chicken stock/chicken soup ready. Bring your chicken stock up to a boil in a separate saucepan. Homemade is best but a good quality canned/boxed kind will do in a pinch. If you want to add spinach leaves, add it at the very end to quickly blanch them in the soup. Serve the wontons in the chicken soup with a drizzle of sesame oil on top.

Freezing Wontons
You can freeze the extras and simmer them whenever you feel like soup. Freeze the wontons in one layer not touching each other on a tray lightly dusted with flour so they don't stick. When the wontons are frozen solid, transfer them to a big freezer bag.

Simmer for 4 minutes (rather than the 3 minutes for fresh ones) in water, or until they float.

1 bunch of Chinese mustard greens (xue li hong/sher li hong)
Plenty of salt

Break each leaf off and wash the mustard greens and spin them dry or pat them dry with a paper towel. Place them in a pyrex and sprinkle liberally with salt. Let them stand overnight.

Then keep in the fridge in it's salted juices for up to a week.

Use in stir fries, dumpling, or wonton fillings.

Shrimp and Corn Soup

Shrimp and Corn Soup
6 ears of corn, cut off the cob
4 oz. bacon, chopped
1 onion, finely chopped
3 cloves of garlic, pressed or minced
3 Tbsp flour
1/4 tsp of smoked paprika
1/8 tsp of cayenne pepper
4 C chicken stock
2 C milk (if it's too chunky for your tastes, add another cup of milk)
1 lb red potatoes (3), scrubbed and cut into 1/2 in cubes
Roughly 1/2 lb of broccoli stems, peeled and diced into roughly 3/8 in cubes
Handful of broccoli florets, cut into bite sized pieces
1 bay leaf
2 tsp fresh thyme leaves, finely chopped
2 sprigs of parsley
1 lb of medium or large shrimp, peeled and deveined
1/2 C heavy cream, room temp
2 Tbsp of minced parsley
Salt and ground black pepper


Using a knife, cut the corn off the cob into a large bowl. Using the back of your knife or the waffle surface of a meat mallet grate the cob to get all of the corn milk and any remaining kernels into the bowl.

Saute the chopped bacon in a Dutch oven or large saucepan over medium heat, until the pieces are crisp and all the fat has been rendered.

Spoon out the bacon pieces reserving the fat in the pan (if there is over 3 tablespoons you can spoon some out). Reduce the heat to medium to medium low and add the chopped onions (and diced carrots and celery if using). Sprinkle the onions with about half a teaspoon of salt and saute until the onions have softened while scraping up the browned bits, about 10 minutes.

Add the garlic and cook until fragrant. Sprinkle in the flour, smoked paprika, and cayenne pepper and stir constantly while cooking for about 1 minute. Slow whisk in the chicken stock and milk. Add the potatoes, broccoli stems, bay leaf, thyme, parsley sprig, bacon bits, corn kernels, and freshly ground black pepper to taste. Bring up to a boil then reduce the heat to a simmer. Cover and simmer the potatoes are almost tender, about 8 minutes (you can add the handful of broccoli crowns after 5 minutes).

Stir in the shrimp and heavy cream, making sure the shrimp get stirred into the hot soup. If the chowder is too chunky for your tastes, add another cup of milk as well. Cover and bring up to a simmer again and cook until the shrimp are just pink, about 2 minutes.

Discard the bay leaf and parsley sprig, stir in freshly minced parsley and salt to taste.

Traditional French Onion Soup Recipe

French Onion Soup
2 Tbsp butter
2 lbs of yellow onions
6 C homemade beef stock (I like the take the meat of the ribs and shred that into the soup)
1/4 C dry red wine
1 bouquet garni: 2 sprigs of parsley, 1 sprig of thyme, and 1 bay leaf
1 Tbsp balsamic vinegar
Salt and ground black pepper
Baguette or French bread cut into 1/2 in to 3/4 in slices
3 oz. Gruyere or Comte, sliced coarsely grated

Melt the butter in a Dutch oven over medium high heat. Add the onions and 1/2 tsp of salt. Once the onions are starting to turn translucent, lower the heat to medium or medium low depending on your stove. Cook the onions, stirring occasionally until they are syrupy and an even brown. This should take about an hour depending on the heat you use. Thomas Keller likes to do this for 4 hours but I'm not known for my patience.

Stir in the beef stock, dry red wine, bouquet and simmer for about 30 to 40 minutes. At the end, stir in the balsamic vinegar and ladle the soup into oven proof bowls.

Top each bowl with a slice of bread, either 2 baguette slices or 1 slice of french onion. Cover the bread with a layer of shredded cheese. Broil until the cheese is melted, spotty brown, and bubbly, about 10 minutes.

If you do not have an oven proof bowl:
1. Place the bread slices on a baking tray then cover with the cheese and bake/toast this in an oven or toaster oven until the cheese is melted and spotty brown. Then remove the slices of bread and float these in your bowls.

Creamy Mushroom Soup with Sauteed Chanterelles

Mushroom Soup with Sauteed Chanterelles

1 lb crimini or button mushrooms
About 1/2 oz of dried porcinis (I don't have a scale and it's pretty hard to eyeball dried mushroom weights)
2 C chicken stock
1 1/2 C water
3 Tbsp butter
2 Tbsp flour
1/2 small onion, minced
1 small clove of garlic
Leaves from 2 sprigs of thyme, minced
1/4 tsp freshly ground nutmeg
1/2 C heavy cream
About 2 - 3 Tbsp of sherry or Maderia (I substituted 1/2 white wine and 1/2 Marsala)
Salt and pepper to taste

Optional Garnish
Sauteed fresh mushroom
1 Tbsp butter
4 - 8 oz. fresh mushrooms (like shiitakes, portobella, chanterelle, morel, etc.)
1 small clove of garlic
A little salt and pepper
Fresh chives

Bring 3/4 of a cup of water to a boil (I use the microwave). Pour this over the dried porcinis in a bowl or if the water is already in a bowl, just add the dried porcinis and poke them down into the water with a spoon. Cover the bowl with a lid, a small plate, or some plastic wrap, and let it sit to rehydrate the mushrooms.

Clean the crimini mushrooms by brushing them with a soft brush or wipe them with a damp paper towel, trim off any discoloration or spots. Slice them thickly or quarter them, it's up to you. Mince half the onion, set aside. Remove the leaves from the thyme sprig and give them a rough chop, set aside. Press or mince the clove of garlic, set aside.

(Note: why is this step so complicated? Because you wanted to save both the hot water that the porcinis have been soaking in and the water you use to wash them. Then you can combine the two liquids, and pass them through a filter to get rid of the dirt and debris. This liquid is crucial for the flavor of the soup.)
By now the porcinis should have softened. Do not discard the soaking liquid!!! Doesn't it smell good? The recipe called for 1 1/2 C of water so in another bowl, add the remaining 3/4 C of water. It can be warm or cold, doesn't really matter. Use a fork/chopsticks/your impeccably clean fingers and fish out the porcini pieces from the soaking liquid and then give them another rinse in the second bowl of water. This will dislodge any remaining dirt or grit from the mushrooms. Give them a good rub if they're stubbornly dirty. After all the mushroom pieces have been washed, the liquid in the second bowl will be pretty brown too, and save that. You can combine the soaking liquid and the rinsing liquid. Then line a fine mesh sieve with 2 pieces of coffee filter or a layer of paper towel folded in half. Wet the filters or paper towel to prevent it from soaking up the precious porcini water. Then slowly pour the porcini water into the lined sieve into another bowl or measuring cup and set aside for later. The coffee filter or paper towel will prevent the dirt and grit from passing through. Give the porcinis a good chop.

Heat two tablespoons of butter in a skillet over medium heat and add the onions. Add a little salt and cook until the onions have softened. When the onions have softened, add the minced garlic, freshly ground nutmeg, and thyme, and let it cook until it is fragrant, about 30 seconds. Then add the chopped criminis and porcinis, some salt and pepper. Cook until the liquid released by the mushrooms have evaporated. When the liquid has evaporated and the mushrooms are starting to brown, you can stop cooking them and set the pan aside.

Melt a tablespoon of butter in a 3 quart saucepan over medium heat. Add the flour and whisk the roux until it smells toasty and nutty and looks blond, almost very light brown. Then slowly add in your chicken stock and whisk vigrously to get out any lumps. Then add the porcini water, sometimes there will be very fine dirt that managed to pass through the filter settled at bottom of the cup or bowl, so you can discard the very bottom of the liquid if that occurs. Use a good rubber/silicone spatula and scrape all of the sauteed criminis, porcinis, and any liquid in the skillet into the saucepan. Simmer the soup for about 10 minutes.

Meanwhile you can prepare the optional sauteed mushroom topping. Slice your mushrooms and mince/press the garlic. Heat a tablespoon of butter in a skillet over medium heat. Add the mushrooms, the garlic, some salt, and pepper. Saute until any liquid released from the mushrooms have evaporated and the mushrooms start to brown a little. Set aside for your garnish.

After the soup has simmered for a bit, you can puree it with a immersion blender or in a normal blender (but be careful of the hot soup erupting Old-Faithful-style, only fill the blender jar halfway and hold the top with a towel). Or you can skip the blending part if you like chunky soup like me. Stir in the heavy cream and sherry/Maderia/white wine + Marsala blend and bring the soup back up to a simmer again and then serve. (Usually the soup is sufficiently hot that you can just add the cream and alcohol and serve without simmering again).

Garnish each bowl with some sauteed mushrooms and chopped chives.

Roasted Tomato and Quinoa Soup

Roasted Tomato Soup with Quinoa
2 C roasted tomatoes (from 2 pounds tomatoes) or 2 cans of14.5 oz Muir Glen Fire Roasted Tomatoes
1 Tbsp olive oil
1 small onion or half a large onion, diced
1 clove garlic, minced
1/4 tsp dried oregano
2 - 3 C chicken stock or water, to taste
1/4 C quinoa, rinsed
1/4 C chiffonade* basil (optional)

*chiffonade right before using to prevent the basil from turning black

For Cream of Roasted Tomato Soup
- Add half a cup of heavy cream right after cooking

In a Dutch oven or large nonreactive saucepan, heat the olive oil over medium heat and add the diced onions. Saute the onions until they are translucent and have softened. Add the minced garlic and saute until fragrant, about 30 seconds. Scrape the onion and garlic mixture into a blender and add the roasted tomatoes or cans of fire roasted tomatoes. Blend until completely smooth, add a little of the chicken stock or water if the mixture is too thick.

Return the puree into the saucepan, add the dried oregano, and the chicken stock or water. Simmer on low to medium low heat for 10 minutes, adjust the seasoning with salt and pepper, add more stock or water if it’s too tomatoey, and add the quinoa. Continue to simmer until the quinoa are cooked through and opened, about 10 – 15 minutes.

Off heat, stir in the chiffonade basil. For creamy soup, stir in the cream after simmering the soup. Add basil at this time too.

Roasted Tomatoes
3 lbs tomatoes
2 Tbsp olive oil
Salt and Pepper

Slow Roasted (adapted from Alanna and Kalyn)
Cut the tomatoes in half and get rid of as many seeds as possible. In a bowl, toss the tomato halves with olive oil, salt, and pepper.

Arrange the tomatoes on a parchment paper lined metal sheet pan or skip the parchment and use a pyrex glass dish.

Roast in the oven at 300 degrees for 6 or more hours, depending on how dry you want them. I only roasted them for about 6 hours because I wanted to keep them juicy since they were going into soup.

Fast Roasted Tomatoes
Preheat the oven to 450 degrees F.

Cut the tomatoes in half and get rid of as many seeds as possible. In a bowl, toss the tomato halves with olive oil, salt, and pepper.

Arrange the tomatoes on a parchment paper lined metal sheet pan (do not use a pyrex in such high temps). Roast until the tomatoes start to color, about 30 minutes.

After roasting the tomatoes are easily peeled off. I forgot to peel them but the skins pureed in the blender and were not an issue.

Angel Hair Pasta and Crab with Alfredo Sauce

Angel Hair Pasta and Crab with Alfredo Sauce

INGREDIENTS

* 1 (9-ounce) packageBUITONI® Angel Hair Pasta
* 1 (10-ounce) package BUITONI Refrigerated Alfredo Sauce
* 8 ounces fresh lump crabmeat or surimi
* 1/4 cup freshly grated Parmesan cheese

INSTRUCTIONS
1. Prepare pasta according to package directions.
2. Heat sauce and crabmeat in medium saucepan until hot; add pasta, heat through.
Top with Parmesan cheese. ...hmmm...great taste. This seafood pasta recipe makes 4 servings. Enjoy it !

Recipe for Alaska Seafood with Orzo

INGREDIENTS

* 4 sheets aluminum foil
* 1 pound raw Alaskan scallops
* 3 cups cooked orzo pasta
* 1 (13.75-ounce) can artichoke hearts, drained and quartered
* 2 cups cherry tomato halves
* 2 teaspoons minced garlic
* 1 lemon, juiced
* 2 tablespoons olive oil
* 1/4 teaspoon salt, or to taste
* 1/8 teaspoon freshly ground pepper, or to taste
* 3 tablespoons chopped fresh dill, or 1 tablespoon dried dill weed
* 1 (4-ounce) package crumbled feta cheese

INSTRUCTIONS
1. PREHEAT oven to 450°F or grill to medium-high.
2. COMBINE Alaska scallops, orzo, artichoke hearts, tomatoes, garlic, lemon juice, olive oil, salt, pepper and dill.
3. CENTER one-fourth of mixture on each sheet of foil.
4. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat
circulation inside. Repeat to make four packets.
5. BAKE 14 to 18 minutes on a cookie sheet in oven OR
6. GRILL 9 to 11 minutes in covered grill. Sprinkle with feta cheese before serving. This delicious seafood pasta recipe is ready to serve 4 .

Yummy Alaska Salmon Broccoli-Cheese Pasta Recipe

INGREDIENTS

• 2 (4.8-ounce) packages pasta with 4-cheese sauce
• 1/2 cup milk
• 1 (10-ounce) package frozen chopped broccoli
• 1 (14.75-ounce) can Alaska salmon, drained and chunked
• 1 teaspoon lemon-pepper seasoning

INSTRUCTIONS

In large saucepan, prepare packaged pasta according to low-fat directions, stirring in an additional ½ cup milk.

Microwave broccoli on HIGH for 3 minutes, rotating occasionally and pulling apart to thaw.

During the last 3 minutes of pasta cook time, blend in broccoli, salmon and lemon-pepper seasoning. The great seafood pasta recipe makes 4 servings...great taste !

Americana Key Lime Pie

1 T Unflavored gelatin (1 env.)
1/2 c Sugar
1/4 t Salt
4 ea Egg yolks
1/2 c Lime juice
1/4 c Water
1 t Grated lime peel
1 x Few drops green food color
4 ea Egg whites
1/2 c Sugar
1 c Heavy cream, whipped
1 ea 9-in baked pastry shell
1 x Pistachio nuts, chopped
1 x Lime slices for garnish
1 x Heavy cream, whipped, to top

Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add
1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie.

Amazing Coconut Pie Recipe

2 c Milk
3/4 c Sugar
1/2 c Bisquick
4 Eggs
1/4 c Butter
1/2 ts Vanilla
1 c Coconut

Combine everything but coconut in blender on low for 3 minutes. Pour into pie plate, let sit for 5 min. Top with coconut. Bake at 350 for 40 minutes.

Almond-Topped Pear Pie

3 tb Cornstarch
1/8 ts Salt
2 tb Butter Or Regular Margarine
1/2 ts Lemon Rind; Grated
4 Pears; Medium, *
1/4 ts Ginger; Ground
1/2 c Dark Corn Syrup; Karo
1 ts Lemon Juice
1 Unbaked 9-inch Pie Shell

-----------------------ALMOND TOPPING----------------------------
1 c Unbleached Flour
1/4 ts Ginger; Ground
1/2 c Almonds; Coarsely Chopped
1/2 c Brown Sugar; Firmly Packed
1/2 c Butter Or Regular Margarine

* The pears should be pared and thinly sliced. There should be about 4. Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400
degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds.

Five Orange Cake Varieties

ORANGE CAKE -1

Cut oranges, pick out the meat and juice free from the strings and seeds, set it by, then boil it, and shift the water till your peels are tender, dry them with a cloth, mince them small, and put them to the juice; to a pound of that weigh a pound and a half of double refined sugar; dip lumps of sugar in water, and boil it to a candy height, take it off the fire and put in your juice and peel, stir it well, when it is almost cold put it into a bason, and set it in a stove, then lay it thin on earthen plates to dry, and as it candies fashion it with a knife, and lay them on glasses; when your plate is empty, put more out of your bason.

ORANGE CAKE -2

Prepare the cake as for Apple Cake, and bake in two layers. For the filling, take two good-sized, juicy oranges. Flavor two
tablespoonfuls of sugar by rubbing it over the skin of the oranges, then peel, remove the white rind, and cut into small pieces, discarding the seeds and the central pith. Put the orange pulp in a china bowl, and set in a dish of boiling water. When it is hot, stir in a heaping teaspoonful of cornstarch which has been braided smooth in two spoonfuls of water. Stir constantly until the starch has cooked, and the whole becomes thickened. Beat the yolk of one egg to a cream with two tablespoonfuls of sugar. Stir this very gradually, so as not to lump, into the orange mixture, and cook two or three minutes longer. Remove from the fire, and when cool, spread between the cakes. If the oranges are not very tart, a little lemon juice is an improvement. Meringue the top of the cake with the white of the egg beaten up with the two tablespoonfuls of sugar flavored with orange.


ORANGE CAKE -3

Take Grated rind of 1 orange, 1 teaspoon orange extract, 4 tablespoons shortening, 1 cup sugar, 2/3 cup milk, 1 egg, 2 cups flour, 3 teaspoons Baking Powder and 1/8 teaspoon salt. Cream shortening, add sugar slowly beating well; add milk a little at a time; then add beaten egg; sift flour, baking powder and salt together and add to mixture; add flavoring and orange rind; mix well. Bake in greased shallow tin, or individual cake tins, in hot oven 15 to 20 minutes. When cool cover with orange icing.


ORANGE CAKE -4

6 oz. of wholemeal flour, 3 oz. butter, 4 oz. sugar, grate in the rind of 1 small orange, and mix all well together. Beat 1 egg, and stir in with the juice of the orange and sufficient buttermilk to make a smooth, thick batter. Half fill small greased tins with this mixture, and bake 15 minutes in a moderate oven.


ORANGE CAKE -5

Two cupfuls of sugar, a small half cupful of butter, two cupfuls of flour, half a cupful of water, the yolks of five eggs and whites of four, half a teaspoonful of soda, a teaspoonful of cream of tartar, the rind of one orange and the juice of one and a half. Beat the butter to a cream. Add the sugar, gradually, then the orange, the eggs, well beaten, the water and the flour, in which the soda and cream of tartar have been well mixed. Bake in sheets for twenty-five minutes, in a moderate oven, and when cool, frost.

Frosting: The white of an egg, the juice of one and a half oranges and the grated rind of one, one cupful and a half of powdered sugar, unless the egg and oranges are very large, in which case use two cupfuls.

Different Orange Marmalade Recipes

ORANGE MARMALADE -1

Take three or four seville oranges, grate them, take out the meat, and boil the rinds whilst they are tender; shift them three or four times in the boiling to take out the bitter, and beat them very fine in a marble mortar; to the weight of your pulp take a pound of loaf sugar, and to a pound of sugar you may add a pint of water, boil and skim it before you put in your oranges, let it boil half an hour very quick, then put in your meat, and to a pint take a pound and a half of sugar, let it boil quick half an hour, stir it all the time, and when it is boiled to a jelly, put it into pots or glasses; cover it with a paper dipped in brandy.

ORANGE MARMALADE -2

Take fine large ripe oranges, with thin deep-coloured skins. Weigh them, and allow to each pound of oranges a pound of loaf-sugar. Pare off the yellow outside of the rind from half the oranges as thin as possible; and putting it into a pan with plenty of cold water, cover it closely (placing a double cloth beneath the tin cover) to keep in the steam, and boil it slowly till it is so soft that the head of a pin will pierce it. In the mean time grate the rind from the remaining oranges, and put it aside; quarter the oranges, and take out all the pulp and the juice; removing the seeds and core. Put the sugar into a preserving kettle, with a half pint of clear water to each pound, and mix it with some beaten white of egg, allowing one white of egg, to every four pounds of sugar. When the sugar is all dissolved, put it on the fire, and boil and skim it till it is quite clear and thick. Next take the boiled parings, and cut them into very small pieces, not
more than, half an inch long; put them into the sugar, and boil them in it ten minutes. Then put in the pulp and juice of the oranges, and the grated rind, (which will much improve the colour,) and boil all together for about twenty minutes, till it is a transparent mass. When cold, pot it up in glass jars, laying brandy paper on the top.


ORANGE MARMALADE -3

Oranges combined with half as many lemons make a marmalade that most persons like. In fact, orange marmalade is probably made more often than any other kind. Take 6 oranges, 3 lemons, 3/4 qt. hot water and 3 lb. sugar. Peel the oranges and the lemons in the same way an apple would be peeled, inserting the knife deep enough to cut through the skin covering the sections. Remove the contents of the sections and squeeze out any juice that may remain in the thin skin. Remove the white material from the inside of the peeling, and cut the yellow portion that remains into thin strips. Add the water to the skins and simmer slowly for 1 hour. At the end of this time, add the sugar and the orange and the lemon pulp, and boil until the mixture is thick. Pour into hot, sterilized glasses, cool, and then seal and label.

ORANGE MARMALADE -4

To 1 large Seville orange allow 3/4 lb. cane sugar and 3/4 pint water. Wash and brush oranges, remove pips, cut peel into fine shreds (better still, put through a mincer). Put all to soak in the water for 24 hours. Boil until rinds are soft. Stand another 24 hours. Add the sugar, and boil until marmalade jellies. If preferred, half sweet and half Seville oranges may be used.

Almond-Streusel Peach Pie Recipe

2 c flour
3/4 ts Salt
10 tb butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the shortening until mixture resembles coarse meal with a few pea-sized pieces remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in almonds. Chill. On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. Sprinkle almond crumb mixture on top. Bake 15 minutes. Reduce temperature to 350. Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

Almond Macaroon Cherry Pie

Ingredients

FOR THE PIE

1 pie shell, 9 inch, unbaked
21 oz cherry pie filling
1/2 tsp cinnamon
1/8 tsp salt (optional)
1 tsp lemon juice

FOR THE TOPPING

1 cup coconut
1/2 cup almonds, sliced
1/4 cup sugar
1/8 tsp salt (optional)
1/4 cup milk
1 tbsp butter, melted
1/4 tsp almond extract
1 egg, beaten

Directions

Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie
pan. In large bowl, combine pie filling, cinnamon, salt and lemon
juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes.
Meanwhile, combine all topping ingredients in medium bowl and mix
until blended. Remove pie from oven after 20 minutes, spread topping
evenly over surface, and return pie to oven. Bake an additional 15 to
30 minutes, or until crust and topping are golden brown.


Servings: 6 servings

Ambrosia

1 1/4 c Cream, heavy
2 Bananas (or equivalent
-amount of soft fruit)
Broken meringue

Whip the cream. Chop fruit coarsely, but don't crush. Break meringue into
large crumbs. Mix everything shortly before serving and pile into glasses.

NOTES:

* Simple dessert for failed Pavlova attempts -- My mother used to make the
banana variety of this when she cooked her meringues a little too long or
too hot.

* I can never make up my mind whether I prefer the strawberry or the
banana version. Peach should be pretty good too, though I've never tried
it.

* This is a neat way of saving a Pavlova attempt when the meringue part
fails: it produces a delicious desert and no-one need ever know...

All-American Apple Turnovers

2 tb Unsalted butter
3 lg Apples (ab. 1-1//2 lbs);
-peeled,cored & cut i
( 3cups)
1/2 c Apple cider or unsweetened
--- apple juice
2 tb Sugar
2 ts Fresh lemon juice
1 pn Salt
1/4 c Unsweetened apple butter
2 tb Dried currants (optional)
1 ts Lemon zest; finely grated
1/4 ts Cinnamon (optional)
1 pn Ground cloves; (optional)
1 pn Ground allspice; (optional)

(Use favorite pastry) These turnovers are best with at least two varieties
Sweet spices optional. 1. Melt butter in a lg nonreactive skillet over mod.
high heat. Add 2 c of Transfer apple mixture to a med. bowl & refrigerate,
uncovered, till cooled 2. On a lightly floured work surface, roll out the
pastry dough to an 18x20 Spoon the cooled apple filling on the lower half
of each of the rounds. Lightly moisten the edges of the rounds with w
Transfer turnovers to a heavy baking sheet & refrigerate at least 15 min. 4
Using a sharp knife, cut 2 small slits in top of each turnover to vent steam
Makes 10.

All-American Apple Pie

1/4 c Packed light brown sugar
1/4 c Granulated sugar
1 tb All-purpose flour
1 ts Lemon zest; grated
1/4 ts Ground cinnamon
1/4 ts Ground nutmeg
6 md Apple; prepared as directed
1 c Raisins
1 Pie crust (9 inch)
1 lg Egg; beaten
1 ts Granulated sugar

Recipe by: Healthy Meals in Minutes Preparation Time: 1:00 1. Preheat oven
to 425 F. Spray a 9-inch deep-dish pie plate with vegatab cooking spray.

2. In a large bowl, combine brown sugar, granulated sugar, flour, lemon
zest, cinnamon, and nutmeg. Mix well.

3. Peel, core, and thinly slice apples. Add apples to sugar mixture; sti
until coated. Stir in raisins. Spoon into prepared plate.

4. Place piecrust on top of filling. Trim edges, pressing against edge of
pan. Using a sharp knife, cut steam vents in piecrust. To glaze, lightly
brush piecrust with beaten egg. Sprinkle with sugar.

5. Bake until piecrust is golden brown, about 35 to 40 minutes. Place on
wire rack and cool for 30 minutes. Serve warm.

Agnes's Mocha Velvet Pie

Ingredients:

8 inch baked pie shell

Filling:
1/2 cup butter
3/4 cup sugar
1 ounce unsweetened chocolate, melted
1 teaspoon vanilla
1 1/2 tablespoons instant coffee
2 eggs
1/2 cup cream, for whipping

Procedure:
Prepare 8-inch pastry shell. Cream butter in medium-size bowl and gradually add sugar, creaming well after each addition. Cool melted chocolate; blend into butter-sugar mixture with instant coffee and vanilla. Add eggs, one at a time, beating VERY WELL after each addition. (Use an electric beater or mixer, for you'll need to beat in each egg 5 minutes to make mixture creamy, thick, and fluffy.) Turn into baked pastry shell; chill 1 - 2 hours. Just before serving, whip cream and garnish pie

Tonyu Soup Soy Milk Soup

Ingredients

1 potato, peeled and cubed
1/2 onion, cubed
2 oz carrot, cubed
2 slices bacon, cut into small pieces
1 Tbsp butter
2 1/2 soy milk
1 cube chicken bouillon


Method

Put butter in a medium pot, and saute onion, potato, carrot, and bacon over medium heat.
Add soy milk and bring to a boil.
Be careful not to overflow.
Turn down the heat to low and dissolve chicken bouillon in the soup.
Stir the soup.
Simmer for about 15 minutes, or until vegetables are softened.
Stop the heat.
Season with some salt and pepper as you like.

Easy to make Miso Soup with Fried Tofu

Ingredients

3 1/3 cups dashi soup stock
2 fried bean curd
3-4 tbsps miso paste
Chopped green onion


Method

Put the fried bean curd in a strainer and pour boiled water over them to remove the excess oil. Cut the fried bean curd into thin strips.
Put the soup stock in a pan and bring to boil.
Scoop out some soup stock from the pan and dissolve miso paste in it.
Return the soup in the pan and stir well.
Remember not to boil the soup after you put miso in.
Add the fried bean curd strips in the pan.
Add some chopped green onion if you would like.

Miso Soup with Tofu Recipe

Ingredients

3 cups dashi soup stock
1 block tofu
3-4 tbsps miso paste
1/4 cup chopped green onion


Procedure

Put dashi soup stock in a pan and bring to a boil.
Cut tofu into small cubes and add them to the soup.
Simmer the tofu for a few minutes on low heat.
Scoop out some soup stock from the pan and dissolve miso in it.
Gradually return the miso mixture in the soup.
Stir the soup gently.
Stop the heat and add chopped green onion.
Remember not to boil the soup after you put miso in.

How to Make Tuna Salad Sushi Roll

Ingredients

4 cups sushi rice
4 sheets of nori dried seaweed
1 tbsp finely chopped onion
2/3 cup canned tuna
1 tbsp mayonnaise


Procedure

Mix chopped onion, tuna, and mayonnaise in a bowl.
You can make tuna salad as you like.
Put a nori sheet on top of a bamboo mat makisu.
Spread sushi rice on top of the nori sheet.
Place the tuna salad lengthwise on the rice.
Roll up the bamboo mat, pressing forward to shape the sushi into a cylinder.
How to Make a Sushi Roll
Press the bamboo mat firmly and remove it from the sushi.
Cut the sushi roll into bite size pieces.
If you prefer it to be spicy, you can add karashi mustard in the tuna salad.

Chicken Stuffed Squiq Recipe

Ingredients

4 medium squids
2 1/2 cup water
1/3 cup sake
3 Tbsps soysauce
3 Tbsps mirin
For filling:
1 chicken breast half, boneless, skinless
1/2 cup minced onion
1 small egg
3 Tbsps katakuriko potato starch or corn starch
1 Tbsp soy sauce
2 tsps grated ginger

Procedure

Remove guts and legs from squid and clean the squid.
Remove the soft bones.
Chop the legs into small pieces.
Mince chicken breast and put it in a bowl.
Add katakuriko starch, minced onion, soy sauce, egg, ginger, and squid legs and mix well.
Stuff each squid with the chicken filling and close the pocket using a toothpick.
Put water, sake, mirin, and soysauce in a pan and heat on medium heat.
Add stuffed squid in the soup and simmer on low heat for about one hour.
Slice into 1/2-inch-thick rounds.

Easy to make Squid and Broccoli Stir fry

Ingredients

2 squid
1 broccoli
1/2 clove ginger
2/3 cup chicken soup stock
1 tbsp sake
1 tsp soy sauce
1/3 tsp sugar
2/3 tsp salt
1 tbsp vegetable oil
2 tsp water and 2 tsp katakuriko starch


Procedure

Prepare squid for cooking and cut them into bite sized pieces, including legs.
How to Prepare Squid
Cut broccoli into bite sized pieces and boil them.
Mince fresh ginger.
Mix sugar, salt, sake, and soy sauce in chicken soup stock and set aside.
Heat vegetable oil in a wok and saute ginger.
Add broccoli in the pan and stir fry them.
Add squid and soup in the pan and bring to boil.
Pour mixture of water and katakuriko starch over the ingredients and stir quickly.
Stop the heat.

Oriental Octopus Salad Recipe

Ingredients

1/2 pound boiled octopus
1 cucumber
1 yellow bell pepper
1 1/2 rice wine vinegar
1 1/2 olive oil


Procedure

Cut boiled octopus into bite sized pieces.
Cut cucumber and bell pepper into thin stripps.
Soak octopus, cucumber, and bell pepper in ice water.
Drain the ingredients and serve in a bowl.
Mix rice wine vinegar and oil in a small bowl and pour over the salad.

Recipe for Karei no Nitsuke Simmered Flatfish

Ingredients

4 fillets karei flat fish, about 1 lb., washed and scaled
1 1/4 cup dashi stock
5 Tbsp sake
3 Tbsp soy sauce
3 Tbsp sugar
2 Tbsp mirin
1 inch piece fresh ginger root, thinly sliced


Procedure

Put dashi, sake, soy sauce, sugar, mirin, and ginger slices in a large skillet.
Put on high heat and bring to a boil.
Place the fish in the broth.
Simmer on high heat for a few minutes.
Turn down the heat to medium and put on a drop lid.
Simmer the fish for 15 minutes or until done.
It takes longer to cook fish with egg sacs.

Japanese Fried Shrimp Recipe

Ingredients

12 large shrimps
1/2 cup panko Japanese bread crumbs
1/4 cup all purpose flour
1 egg
oil for frying


Ingredients

Peel shrimp and make a couple incisions on the stomach side so that it stays straight.
Put flour on shrimp lightly Dip the shrimp in beaten egg.
Cover the shrimp with panko.
Heat oil in a deep pan to 350 F degree.
Fry shrimps until brown.

Sweet and Sour Crab Omelet

Ingredients

1/4 lb. crabmeat
6 eggs
1/4 lb. boiled bamboo shoot
1 chunk ginger root
1/2 cup water
1 tbsp sugar
1 tbsp rice wine vinegar
1 tbsp soy sauce
1 tsp sesame oil
mixture of 1 tbsp water and 1 tbsp katakuriko/corn starch

Procedure

Shred crabmeat in a bowl.
Cut bamboo shoot and ginger into thin stripps.
Beat eggs in a bowl and add crabmeat, bamboo shoot, and ginger in it.
Mix water, soy sauce, sugar, and rice wine vinegar in a pan and bring to a boil.
Put katakuriko mixture in the pan and stir quickly and stop the heat.
Heat sesame oil in a large frying pan/wok.
Pour egg mixture in the pan and make an omelette, stirring.
Turn the omelette over.

Buri Teriyaki Yellowtail Recipe

Ingredients

4 fillets buri yellowtail
2 tbsps sake rice wine
1 tbsp soy sauce
For teriyaki sauce:
2 tsps sugar, 3 tbsp soy sauce, 4 tbsps mirin

Procedure

Mix sake and soy sauce in a bowl and marinate fish in the sauce for 5-10 minutes.
Wipe the liquid from the fish and set aside.
Heat some oil in a frying pan and fry fish until browned.
Mix teriyaki sauce ingredients to make teriyaki sauce.
Wipe some excess oil in the frying pan with a pager towel.
Pour teriyaki sauce over fish in the pan.
Simmer the fish for 10 minutes over low heat.

Sake Steamed Asari Clam (Japanese Dish)

Ingredients

1 lb. fresh asari clam, scrubbed and washed
1 1/2 Tbsp salt
2 cups water
2 Tbsp sake

Procedure

Put water and salt in a large bowl.
Soak asari clams in the water overnight.
Discard any clams that don't close at this time.
Drain in a colander.
Put asari clams in a large skillet and pour sake.
Place a lid and steam on high heat for few minutes until clams open.
Please do not eat any clams that didn't open after steaming

Easy Recipes: Bread / Pie

"Brown Bag" French Apple Pie

Mother Ebert's Angel Pie

Watergate Pie

9 Minute Fresh Fruit Pie

Acorn Pie

How to Make French Toast

Banoffee Bread Recipe

Different varieties of Yummy Macarons

All-American Apple Pie

Agnes's Mocha Velvet Pie

Almond-Streusel Peach Pie Recipe

Almond Macaroon Cherry Pie

Americana Key Lime Pie

Amazing Coconut Pie Recipe

Almond-Topped Pear Pie

Pumpkin Cheese Pie

Amish Brown Sugar Pie

American Persimmon Pie

Cookie Crust Blueberry Pie

Blueberry Custard Pie Recipe

How to make Duck Noodle Soup

Simple Roast Duck Stock
1 roast duck head and neck and other bony pieces from the duck
3 dried shiitake mushrooms, rehydrated and washed
2 thin slices of fresh ginger
3 green onions, roughly chopped
6 C water
salt and white pepper

Cover the mushrooms with some hot water for 5 minutes, then rinse them under running water to wash off any dirt hiding in the mushroom gills.

Rinse the duck pieces with some cold running water.

Put everything in a large saucepan and simmer for 2 – 3 hours and skim off any scum that rises to the surface. Season with salt and pepper.

Duck Noodle Soup
Noodles of choice, I chose somen (I do 2 - 3oz. for a serving)
1 bok choy per person, leaves separated and washed, sliced lengthwise
Roast duck
Duck stock

If the roast duck came with a sweet, honey colored sauce, brush some of that on the skin. If not, thin some plum sauce or honey with a small amount of water and brush that on the skin. Depending on how hot the broiler element gets in your oven or toaster oven, you can either bake at 450 for 5 – 10 minutes or use the broiler for 5 – 10 minutes. Keep an eye on the duck so it doesn’t burn. My toaster oven broiler is relatively weak, so I reheated the duck using the broil function.

Cook your noodle of choice according to package instructions. Rinse under cold water, drain, divide, into bowls and set aside.

Bring the duck soup to a simmer, add the bok choy and cover, cook for about 1 – 2 minutes. You want the bok choy to be crunchy. Make sure it doesn’t turn translucent because that means it’s overcooked.

Pour the soup on the noodles, add the bok choy and duck on top.

Ginger Lime Crab Cakes with Sriracha Mayonnaise

Ingredients:
1 lb jumbo lump crab meat
1 egg
2 Tbsp mayonnaise
2 Tbsp chopped green onions, green parts only (approx 3 green onion tops)
2 Tbsp chopped parsley
1 Tbsp juice (approx from half a small lime)
1 Tbsp sweet relish
1 tsp Dijon mustard
1/2 tsp grated fresh ginger
1/2 tsp lime zest (approx from half a small lime)
1/4 tsp smoked paprika
1/4 tsp black pepper
Optional: dash of fish sauce
1/4 C panko bread crumbs and more to bread
Vegetable oil to fry 4 – 5 minutes on medium heat

Procedure
Pick over the crab meat and discard any pieces of shell. Drain the crab meat on a few sheets of paper towels to soak up any excess moisture. You may have to gently squeeze the crab meat to remove excess liquid (you don't want to go overboard and have it end up bone dry either).

In a small bowl, whisk all of the ingredients together except for the panko and crab meat and mix into a smooth sauce. Pour over the crab meat and add the panko bread crumbs. Gently fold together the crab, sauce, and bread crumbs. Try to keep the large crab meat pieces intact while mixing.

Divide the mix into 4 and squeeze the mixture tightly together to form a 3 – 4 inch patty that’s roughly 3/4 inch thick. Put the crab cakes on a plate and cover with plastic wrap. Chill for at least an hour, up to overnight.

Pour some panko onto a plate and bread both sides of the crab cake with the bread crumbs.

Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Fry the crab cakes 4 – 5 minutes on one side then carefully flip and continue to cook for an additional 4 – 5 minutes. If the crust is browning too fast, turn the heat down. Frying the crab cakes slowly ensures that they are heated through by the time the crust get crisp and golden brown. Resist the urge to flip the cakes more than once because they are more likely to fall apart with repeated flipping.

Sriracha Mayonnaise
2 Tbsp mayonnaise
2 tsp Sriracha
1 tsp lime juice
1/4 tsp brown sugar
1/4 tsp fish sauce

Whisk all of the ingredients together in a bowl.

Easy Recipes: Seafoods

Ginger Lime Crab Cakes with Sriracha Mayonnaise

Sweet and Sour Crab Omelet

Buri Teriyaki Yellowtail Recipe

Sake Steamed Asari Clam (Japanese Dish)

Easy to make Squid and Broccoli Stir fry

Oriental Octopus Salad Recipe

Recipe for Karei no Nitsuke Simmered Flatfish

Japanese Fried Shrimp Recipe

How to Make Tuna Salad Sushi Roll

Chicken Stuffed Squiq Recipe

Different varieties of Yummy Macarons

I have the best friend who brought me the best souvenirs! After a month-long honeymoon hopping across Eurasia from Russia to France, E.’s final destination was Paris. The morning before her flight back to Seattle, she rushed over to Pierre Hermé to buy one of every macaron available that day. After a trans-Atlantic flight with a brief layover in Iceland, a collision in the X-ray machine (the macarons, not the people), 90 degree weather in Seattle, E. and husband E., and a dozen of the prettiest macarons made it back home, well-traveled, tired, and a little sweaty.

That night, we hung out, drank French wine, ate French almond cakes and French rum cakes. Before Steven and I overstayed our welcome, we left the weary travelers and drove home with twelve macarons nestled in my lap and an obligatory mini Eiffel Tower.


I am one lucky gal! Just look at those beautiful colors!

I saved the Pierre Hermé plastic bag, Pierre Hermé decorative paper bag, the two macaron guides, and yes, even the napkin (unused!). Obsessed? Maybe.

First up

Top: CELESTE: Strawberry, Passionfruit, & Rhubarb
passionfruit cream mousse with rhubarb and strawberry compote

Bottom: Grapefruit
grapefruit and Campari cream with candied grapefruit pieces
A seasonal flavor I believe. Very grapefruit-y without being overly bitter.

Right: MONTEBELLO: Pistachio & Raspberry
pistachio cream with raspberry compote

Fast forward through eyes rolling back and guttural moans to the second set.

Top: MOGADOR: Passionfruit & Chocolate
passionfruit and chocolate ganache
This one was E.'s favorite and definitely one our favorites as well. The combo of passionfruit and chocolate is eye-opening.

Middle: Olive Oil & Vanilla
olive oil and vanilla bean cream
This one did not tolerate the heat very well. It started looking a little greasy but surprisingly didn't taste greasy at all. We were a little skeptical about this one but the flavor was very delicate.

Bottom: ARABESQUE: Apricot & Pistachio
apricot cream with praline and pistachio
This was probably my favorite. Both the apricot and pistachio flavors were so strong!


Left: Blackcurrant
Blackcurrant cream

Middle: Chocolate
pure origin chocolate from Venezuela ganache

Back: Rose
rose cream
Another one of my favorites, I can only imagine how delicious the Ispahan is (wasn't available that day).

By now Steven and I were faced with a dilemma. We were absolutely stuffed and couldn't eat another macaron. But what if they didn't keep well in the fridge?! The last thing we wanted was to wake up the next morning to find our beloved, flown-in from Paris macarons soggy! We probably could have googled for proper macaron storage but after spending a night in the fridge, they were as good as new.



Right: Fleur de Sel Caramel
caramel macaron with grains of Fleur de sel, salted butter caramel cream
Oh my god, it tastes like I died and went to heaven. I didn't want to part with this one but I had to give Steven his half. The things the French can do with sugar, butter, and salt amaze me.

Middle: Chocolate

Left: Fresh Mint
mint macaron, fresh mint creme
I'm normally not a fan of mint flavored sweets, which usually taste disturbingly like toothpaste. But this was totally different - it tasted minty and green (like fresh peas). It tasted just like how my Aerogarden mint smells.

Steven and I are two very happy people right now. Even though the macarons had rich fillings, they all tasted luscious without being heavy. Each flavor tasted as delicious as they sounded. Pierre Hermé is a friggin magician.



Yes, I specifically requested the mini Eiffel Tower.

Orange Chips Recipes

ORANGE CHIPS -1

Take a seville orange with a clear skin, pare it very thin from the white, then take a pair of scissars and clip it very thin, and boil it in water, shifting it two or three times in the boiling to take out the bitter; then take half a pound of double refined sugar, boil it and skim it, then put in your orange, so let it boil over a slow fire whilst your syrrup be thick, and your orange look clear, then put it into glasses, and cover it with papers dipt in brandy; if you have a quantity of peel you must have the larger quantity of sugar.

ORANGE CHIPS -2

Pare your oranges, not over thin but narrow, throw the rinds into fair water as you pare them off, then boil them therein very fast till they be tender, filling up the pan with boiling water as it wastes away, then make a thin syrrup with part of the water they are boiled in, put in the rinds, and just let them boil, then take them off, and let them lie in the syrrup three or four days, then boil them again till you find the syrrup begin to draw between your fingers, take them off from the fire and let them drain through your cullinder, take out but a few at a time, because if they cool too fast it will be difficult to get the syrrup from them, which must be done by passing every piece of peel through your fingers, and lying them single on a sieve with the rind uppermost, the sieve may be set in a stove, or before the fire; but in summer the sun is hot enough to dry them.

Easy to make Orange Wine Recipes

ORANGE WINE -1

Take six gallons of water and fifteen pounds of powder sugar, the whites of six eggs well beaten, boil them three quarters of an hour, and skim them while any skim will rise; when it is cold enough for working, put to it six ounces of the syrrup of citron or lemons, and six spoonfuls of yeast, beat the syrup and yeast well together, and put in the peel and juice of fifty oranges, work it two days and a night, then tun it up into a barrel, so bottle it at three or four months old.


ORANGE WINE -2

Take six gallons of water, and fifteen pounds of sugar, put your sugar into the water on the fire, the whites of six eggs, well beaten, and whisk them into the water, when it is cold skim it very well whilst any skim rises, and let it boil for half an hour; take fifty oranges, pare them very thin, put them into your tub, pour the water boiling hot upon your oranges, and when it is bloodwarm put on the yeast, then put in your juice, let it work two days, and so tun it into your barrel; at six weeks or two months old bottle it; you may put to it in the barrel a quart of brandy.

How to Make French Toast

You will need...

6 slices of bread (something soft like sandwich bread, challah, or brioche)
1 large egg
1/2 C milk or half and half
1 Tbsp granulated sugar
1 Tbsp flour
1 tsp vanilla extract
pinch of salt

Procedure:

In a bowl whisk the egg, flour, and sugar together until there are no lumps of flour remaining. Add the milk, vanilla, and salt and mix until smooth. Pour into a pie plate or small tray.

Melt a half to one tablespoon of butter in a skillet or griddle, depending on the size of your pan. Dip a slice of bread into the batter and let each side of the bread soak for approximately 3 seconds. Make sure there are no dry spots on the bread. Soak only enough slices that you can cook in your pan at one time. Fry each side on medium low heat for 3 - 4 minutes, or until the bottom is a crisp golden brown. Flip and cook the second side until crisp and golden brown. Repeat for the remaining bread slices.

Serve with powdered sugar or maple syrup.

Banoffee Bread Recipe

Ingredients:

3 large overriped bananas.
1/2 C packed light brown sugar
6 Tbsp unsalted butter, melted and cooled
2 large eggs
1/4 C plain yogurt or sour cream
2 tsp vanilla
2 C all purpose unbleached flour, (8.8 oz)
3/4 tsp baking soda
1/2 tsp table salt
3 1.4 oz. Heath bars roughly chopped (or other toffee candies, like Almond Roca)
Optional coconut topping: 1 tablespoon of cream cheese and 1/2 C of sweetened shredded coconut

Procedure
Preheat the oven to 350 deg F. Adjust the oven rack to the lower middle position or one level below the middle. Butter and flour a loaf pan or line it with parchment paper.

Optional - making the coconut topping: mix the cream cheese and sweetened shredded coconut until it is evenly mixed (I just used my hands). Set aside for later.

In a large mixing bowl, mash the bananas until a few chunks remain. Mix in the melted butter, sugar, eggs, yogurt/sour cream and vanilla until smooth and evenly mixed.

In a separate bowl, whisk the flour, baking soda, and salt together and evenly mix and aerate the ingredients. Add half of the dry mix to the banana mix and fold the batter with a rubber spatula a few times. Then scatter the chopped toffee and the remaining flour mix. Continue to fold the batter gently until there are no more streaks of flour.

Pour the batter into the prepared loaf pan. Scatter the coconut mixture on top if using.

Bake at 350 deg F for 60 – 70 minutes, or until a skewer stuck into the banana bread comes out clean. Rotate the loaf pan 180 degrees about 30 - 40 minutes into the baking time. Keep an eye on the coconut topping, if it starts to get too brown, cover the top of the pan loosely with a piece of foil. I did this and rotated the pan about 30 minutes in.

Carrot Cake with Pineapple and Coconut and Brown Butter Rum Cream Cheese Frosting

Ingredients: Carrot Cake with Pineapple and Coconut

3/4 pound carrots, peeled and finely grated
8 oz. can pineapple tidbits or crushed, drained
2 C (8.8 oz.) unbleached all purpose flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp clove or allspice
1/2 C brown sugar
3/4 C granulated sugar
4 large eggs
1/2 C (4 oz.) unsalted butter, melted and cooled
1/2 C canola or vegetable oil

Cream Cheese Frosting

Approximately 1 C toasted, shredded and sweetened coconut to decorate the outside, optional

Preheat the oven to 350 degrees. Butter and flour 2 8 inch cake pans. A 9 inch cake pan would also work but baking time will be shorter.

Add the drained pineapple to the shredded carrots and set aside.

In a blender, add the 4 eggs, brown sugar, and granulated sugar. Blend on a low speed for a minute. Slowly drizzle in the melted butter and oil and blend for 4 more minutes.

Meanwhile, in a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and spices. After the liquid mixture has finished blending, pour the blender contents into the dry ingredients, add the grated carrots and pineapple, and gently fold the batter with a rubber spatula until no streaks of flour or chunks of carrots remain.

Pour the batter evenly between the two cake pans and bake at 350 for 30 – 35 minutes or until a skewer inserted in the center of the cake comes out clean. Start checking the cake after 25 minutes.

Brown Butter Rum Cream Cheese Frosting
Enough to fill and frost an 8 inch 2 layer cake, but easily doubled
4 oz. cream cheese
4 oz. or 1 stick unsalted butter
2 1/2 – 3 C powdered sugar, sifted
2 - 3 Tbsp dark rum

Have a heat proof bowl resting in an ice bath ready.

In a small saucepan, melt the butter medium low heat. Cook the butter slowly and stir occasionally. First it will look like melted butter, then it will start to bubble and sizzle, and after a while it will start to clear and the milk solids will start to separate out of the fat. Slowly the solids will turn golden and then a light golden brown and the butter will smell nutty and caramely. When this happens, take the off heat and pour it into the bowl in the ice bath to cool it down quickly. If you let it sit, it solids will continue to cook and may burn.

Cool the butter to room temperature. Meanwhile, take the cream cheese out and bring it to room temperature.

After the butter has cooled, beat the cream cheese and 1 cup of the powdered sugar. Slowly drizzle in the melted butter and add another cup of powdered sugar. Add more sugar according to your tastes. I added 3 cups of powdered sugar total and the frosting was the tiniest bit grainy at that point but it wasn’t a deal breaker. Next time I'll stop with 2 1/2 cups. Slowly drizzle in rum to your tastes, starting with 1 tablespoon. I like my frostings on the boozy side but too much liquor and the frosting will be too runny. A good rule of thumb is 1 tablespoon of liquor for every cup of powdered sugar you add. Continue beating the frosting until it is fluffy and pillowy. It will have a consistency similar to whipped cream but have more structure.

Bulalo (Filipino Dish)

Ingredients:

2 kilos of Beef bulalo (Bone marrow)

1/2 kilo of grated gabi

1/2 kilo of chinese pechay

25 grams of green onions

10 grams of garlic

20 pieces of pepper corns

1/4 kilo of shredded labong

1/2 kilo of corn on the cob but by 1 1/2 inches

8 cups of water

salt

MSG

Cooking procedure:

1. Boil bulalo (bone marrow) once, remove scum.

2. Boil again and add all the above ingredients except the chinese pechay.

3. After 3 minutes, lower fire to simmer. When bulalo is soft, add Chinese Pechay and a dash of msg.

Can serve up to 8 persons.

Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette

Spicy Lime Vinaigrette:

* 1/4 cup of lime juice
* 1/4 cup of seasoned rice vinegar (you can use plain too)
* 1/2 cup of sugar (I didn't use all of the sugar)
* 3 tbsp fish sauce
* 5-6 cloves of garlic, minced
* 1 tsp crushed red pepper flakes (1 tbsp if you want really spicy)
* Sea salt, to taste

Mix all of the ingredients together in a bowl. Cover and refrigerate until needed.

Salad:

* 4 ounces of Rice noodles, prepared per instructions
* 3 cups of spring mix salad greens
* 1 1/2 cups of roasted chicken, shredded (you can use rotisserie chicken)
* 1 cucumber, seeded and thinly sliced
* 1/2 cup of carrots, shredded
* 1/2 cup of peanuts
* 1/4 cup fresh cilantro, chopped
* 1/4 cup of green onions, chopped
* 1/4 cup of red onion, thinly sliced

Prepare the rice noodles per instructions; once they are cooked, rinse with cold water and drain well. Combine the noodles with the salad greens, chicken, cucumber, carrots, peanuts, cilantro, green onions, red onion, and vinaigrette; toss until evenly coated then serve immediately. Enjoy.