Recipe Monday

Yesterday being Valentines day called for something a little decadent.

(these are dark, almost burnt 'cause the man likes 'em that way!)

I rarely make these crepes (really flat pancakes) because to make them really, really good - they have to be loaded with stuff we try to rarely put into our mouths. (Note: the word try......the intent not always matching the result.....ahem).

And the reason is because of the lard shortening and corn syrup.

But....ooooo....they're

sooooooo good!

Again (sorry) this is not really a recipe but something I watched my MIL make many times so you just have to get a feel for it.

But

yesterday I measured everything (aren't I good?) so here is the recipe.

And don't forget to check out the other yummy offerings at Colleens place.

Crepes (for 3....or 2 bigguns, 2 smalluns)

3 eggs

3/4 tsp. baking powder

pinch of salt

pinch of vanilla extract

1 cup milk

1 cup flour

shortening for frying

corn syrup or maple syrup

Beat up the eggs with mixer.

Add the baking powder, salt and keep mixing. Slowly add some flour, some milk till all is mixed.

See how thin this is? That makes for a very thin and crispy crepe.


I use about 1-2 TB shortening per pan. The more the crispier. The way the batter goes in the pan is the key to the crispiness. I pour it slowly while rolling the pan so it is not even or pretty at all but it is crispy.





Flip it.

I use a pretty hot pan so it gets done quite quickly.


Smother it in corn syrup (or maple syrup).

Yum.........

:)

Recipe Monday

....and since it will be Chinese New Years in a few days, I thought I'd share some hors d'oeuvres that I made to bring to a Chinese New Years party. Everyone brings a dish and this year I made Deep-Fried Sweet Sesame Balls and Dim Sum Fish cakes with sauce.

I often cook Chinese (no, really?!) and my favorite recipes come from a little book that is falling apart, I've used it so much. It's "Dim Sum - Fast and Festive Chinese Cooking" by Ruth Law. One of the things I love about this book is so many of the recipes have variations on how to make dishes ahead of time and then re-heat. I love to entertain but I really enjoy being at my own party too so I love having everything that can be done ahead done so I can enjoy my guests.

Fish Cakes

3/4 pound fish fillets (sea bass or any white-fleshed fish)

2 tbs. scallions, minced

1 tbs dried shrimps, soaked in water til soft, finely minced

1 tsp ginger, minced

2 tbs dry sherry

2 tsp water

2 tsp Chinese sesame oil

1 egg white, lightly beaten

salt

1 tsp cornstarch

3 cups oil

1. Mince the fish and put it through a food mill to remove any filaments.
2. Combine the fish with the remaining ingredients, except3 cups oil, to form a smooth past. Mix the fish paste vigorously in o direction only for about 5 minutes until stiff.
3. Moisten the hands with oil to keep the paste from sticking. Form the paste into patties 3/4 inch thick and 3 inches across.
4. Heat 3 cups of oil in wok to 375. Deep-fry the cakes in the hot oil
5. When the cakes are cool enough to handle, slice them into1/2 inch pieces.
6. Serve cakes as a hot hors d'oeuvre with Chili Soy Dipping Sauce.

Tip: The Fish Cakes may be fried ahead and reheated in a 350 oven til heated through. (This is the part I love - cook ahead, serve later so I can enjoy the party too....yeah!)

Deep-Fried Sweet Sesame Balls

These are traditional sweet dim sum served during Chinese New Year. They are sometimes referred to as "open-mouthed laughs" as they pop into an open-mouthed smile. (Umm....mine didn't exactly because my oil wasn't deep or hot enough - because, umm like, I'm a bit of a whuss - a bit scared of deep-fryers and fire.) They can be made in advance. (yippee)

3/4 cup sugar

1/4 cup hot water

1 tbs baking powder

1 tbsp oil

1 small egg, beaten well

1/2 tbsp finely grated lemon rind (I usually put a whole lot more)

12 ounces cake flour, sifted

1/2 cup white sesame seeds (I used blk & wh)

3 cups oil

1. Dissolve the sugar in the hot water. Cool. Add the baking powder, 1 tbsp oil, egg and lemon rind. Mix well with a whisk. Stir in the flour. Use both hands to toss the flour and liquid together. Do not knead. Press the loose dough lightly with your fists. Fold the dough gently and press it lightly again.
2. Place the dough on a lightly floured surface. Fold the dough very gently and press it lightly several times until the dough is combined.
   Wrap in plastic wrap; let dough rest for 1 hour. The dough will be slightly crumbly.
3. Press the dough gently into 1 inch-thick squares. Cut the dough into 1-inch cubes. Roll each cube into a round ball. Wet your hands and moisten each ball by rolling it between your hands gently. Dry your hands and roll the balls in the sesame seeds again to allow the seeds to adhere firmly.
4. Dust the cleaver with flour. With the dull edge, cut a slit in each ball in the center.
5. Deep-fry balls, cut side down, in 3 cups oil over medium-low heat. When the balls begin to float, deep-fry until they double in size and turn golden brown. Drain on paper towel. Cool.

(Tip: These balls can be stored in a tight container for several days. If they loose their crispness, heat in a 350 oven or until they are crisp.)

(oops....too late...busted, I forgot to edit this picture so now you can see my mess. Dahlia's lunch box, scrunched up cup towel , etc. BUT 1 perfectly round little ball. Oh well.....)

I made both these hors d'oeuvres for our annual Chinese New Years party that we attend every year with 4 couples who travelled to China together for our first kids. Now, we are all back with our second ones and whenever we get together now - it's sheer bedlam.
But, we still manage to eat, drink and be merry. And the kids have a total blast.



These Sesame Balls were party ready to go.



Join Colleen here at The Crazy Eight site for more recipes.

Wishing everyone a Happy Monday (post Super-Bowl) and a great week!

Recipe Monday

This isn't a recipe, it's just something I threw together on Saturday night. I always have a package of fresh pasta in the fridge (one day I'd love to make my own but till that day - these are pretty good). Usually I buy the kind with spinach in them but they were out at the store.

So while these babies are boiling up in a pot (for about 5 or 6 minutes) I threw some sesame oil (about 1 tbs.) in a frying pan and fried up sliced almonds, black and white sesame seeds and pine nuts, til brown.

Then I added about a cup and a half of chicken broth and my veggie puree.(That's where I sneak stuff in that the kiddies won't eat. This was pureed, cooked cauliflower and some hummus.)


Then about 1/3 cup pure peanut butter and about the same of coconut milk. (Either half and half of sour cream would work here too - even vanilla yogurt.)



The peanut butter acts as a thickner so I sometimes thin with some water, milk or broth.

Threw in my fav herb - coriander (can't get enough of that) and poured the sauce onto the cooked tortellini. Can't get easier or quicker than that.

This is Milana praying. She's got the hands down, we're working on the eyes closing.

Be sure to visit Colleens place for more recipe sharing and a laugh or two.



Bon Appetite!

Recipes on Monday

How many different ways can you say

lentils?

Last week, when I read M3's Salsa in China blog about the really cool way to keep the kiddos happy for hours on end when housebound (check it out) and she mentioned she doesn't use lentils to cook with, I thought I'd share my thoughts on the famous (or infamous) bean.

To me, lentils are one of those miracle foods. You can do just about anything with them and they are loaded with all the good stuff. True, lentils have suffered from a poor image to many. From the fear of repeat performances (of the intestinal nature) and the misguided image it has that hours of soaking are required, the poor lentil has been misrepresented.

Well, I for one will set the record straight.

Lentils are simply great!

(above - soup #1 - regular)

(above - soup #2 - oriental)

I usually make a simple lentil soup as a base and add whatever I want. And we have some variety of lentils probably every other day. Sometimes no one even knows we're actually eating lentils as I'll ground them up and put them in other dishes or recipes. I probably use more lentils than most because Danny is quasi vegetarian. (He does eat fish, eggs and dairy - just no meat or poultry.....that he knows of..........ahem..........master pureer here. Hey, he needs the protein....'k?)

The basic recipe comes from my buddy Helen who is Greek (aka they really know what to do with a bean, herb,oil and just about anything else). And I just add a whole bunch of stuff to it. Here is the simple base.

(Note - I don't have the exact measurements so I'm just winging it here.)

Lentil Soup Base

- Brown Lentils (no soaking required) about 1/2 bag

(I sometimes add green or mung beans but the browns break down much faster)

- about 3 cups tomato juice (the acid breaks down the lentil - thus no soaking)

- 2 or 3 cups chicken stock

- chopped leeks, chalots or onions

(you can fry these up or not - it doesn't really matter)

- a few cloves of garlic

- 3 or more bay leaves

3 or more tbsp olive oil

- about a tsp oregano and basil

fresh basil, if you have

Bring everything to a boil and leave it simmer for an hour or two or more. The broth will thicken naturally and you can add more liquid if needed. I refrigerate containers of this and freeze them too and can add anything to it when I need it.

Like

- mixed chopped veggies (all kinds)

- ground beef, pork, soy or chicken

- chopped spinach

So last night I made two pots. One regular and one oriental. We went to the Chinese market yesterday so I had the right stuff.

The coriander and ginger (along with the shallots and garlic) went into pot #2.

The garlic, shallots, basil and spinache into pot #1.

(soup #1)
And here's what I added to pot #2. The oriental soup.

- 2 cups brown lentils
- 1 cup green mung beans
-2 cups tomatoes juice
-2 cups chicken broth
- small can coconut milk (add near the end)
- shallots/ garlic
- about 4 tbsp chopped coriander
- about 1 or 2 or 3 tbsp chopped ginger (to taste - I can eat it raw...mmm love it)
- citronelle (that's that long skinny thing in the second picture,
it's lemony and essential for the taste)
- Kaffir leaves (also essential_ that's lime)
-bamboo shoots (spears)
-straw mushrooms
- baby bok choy
- a bit of red chili pste (if you like a kick)
- a good dollop of sesame oil
- sesame seeds and coriander for garnish

Again, bring it all to a boil and simmer for an hour or two. Add more broth if needed.

(baby bok choy)


(soup #2 - getting yummy looking)

(soup #1 - almost done)

A peek at my spice cupboard.

(there's the spinach)

(added the coconut milk to #2)

These babies look just about ready.



Bon appetite !

Oriental soup


Basic lentil soup

And the ultimate soup testing bowl.

They just lap it up!


Be sure to pop by Colleen's site for more recipe ideas.

And have a great week!