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Tuesday, July 31, 2012

Spicy Steak Surprise

















Course Main Dishes

Prep. Time 15 mins
Cooking Time 10 - 15 mins
Yields 4 servings

Preparation
What You Need
5 oz (150 g) Canadian Migneron cheese, cut into 4 thick slices
4 sirloin steaks, at least 5 oz (150 g) each
2 tbsp (30 ml) coriander seeds, crushed
2 to 3 tbsp (30 to 45 mL) coarse ground black Pepper and salt, to taste
2 tbsp (30 ml) oil
2 tbsp (30 ml) butter

Instructions
Preheat oven to 375 °F (190 °C).

Slice and open the steaks towards the thickest part, without cutting all the way through (butterflied) and flatten with a butcher's mallet or frying pan. Place the cheese slices inside the steaks. Close the meat making sure the cheese is well sealed inside.

Mix the coriander seeds, black pepper and salt. Coat the steaks with this mixture.

Heat the oil over a medium high heat and melt the butter.

Brown the steaks quickly on each side. Continue cooking in the oven for 5 to 10 minutes or according to desired doneness and thickness of the meat. The cheese should start melting inside the meat.

Véronique Gagnon-Lalanne, chef

Tips
Try this recipe with Canadian Saint-Damase or Canadian Fleurmier cheese.

Chicken-Shrimp Egg Rolls

Recipe By:  Jo Anne Merrill

Serving Size:  20 Preparation Time:  1:15
Categories:  Appetizers Chinese

1/2 pound chicken breasts -- minced
1/2 pound shrimp -- minced
8 green onions -- minced
1 tablespoon vegetable oil
1 cup bean sprouts -- chopped
1/2 cup Chinese waterchestnuts -- chopped
1 tablespoon fresh ginger root -- grated
1 1/2 tablespoons soy sauce
1 pound eggroll skins -- *see note

--- Sweet-Sour Sauce: ---
1/2 cup brown sugar
2 tablespoons cornstarch
1/2 cup cider vinegar
2 tablespoons soy sauce
1 1/2 cups pineapple juice

* Use eggroll skins of about 6-1/2 by 7 inches

1. Saute chicken, shrimp and onion in hot oil. Stir-fry for 3
minutes. Add bean sprouts, waterchestnuts, ginger root and soy sauce. (Use
low-sodium soy sauce if you wish.)

2. To make rolls, spread 1 tablespoon filling along one side of each
eggroll skin. Fold over ends of skin and roll up like jelly roll, folding
in the ends. Seal with a little water.

3. Fry in hot fat (about 375 degrees) for about 6 minutes or until
skin is crisp, bubbly and browned. Cut each roll in half or leave whole.
Serve as an appetizer with sweet-sour sauce.

Sweet-sour sauce:  Combine all sauce ingredients in small saucepan. Cook
over medium heat for about 10 minutes or until sauce is thick and clear.

Yield:  about 20 rolls

Hoisin Chicken Stir Fry

Recipe By:  Jo Anne Merrill

Serving Size:  4
Categories:  Poultry *Chinese
Chicken Appetizers

1 pound chicken breast halves -- about 4
1 egg white
4 teaspoons cornstarch
1 teaspoon soy sauce -- low sodium
1/4 teaspoon black pepper -- fresh ground
1/2 green pepper
1/2 red pepper
1 yellow onion
2 tablespoons water
1/2 teaspoon sugar
1/2 teaspoon sesame oil
2 tablespoons peanut oil
1 garlic clove -- minced
1 teaspoon fresh ginger root -- minced
2 tablespoons hoisin sauce
2 teaspoons chili sauce
3/4 cup chicken broth
peanuts -- optional

1. Cut skinned and boneless chicken breasts into bite-sized pieces. Mix slightly beaten egg white, 1 teaspoon cornstarch, soy sauce and fresh ground pepper in a plastic bag. Add chicken, tie bag and refrigerate for up to 1 hour, turning bag occasionally.

2. Cut both peppers into thin strips. Slice onion very thin and separate into rings. Mix 1 tablespoon cornstarch, water, sugar and sesame oil.

3. Heat wok until very hot, pour oil down sides of wok and rotate to oil all sides. Add the onion, garlic and ginger. Stir-fry 1-2 minutes until onion is light brown and softened. Add chicken and stir-fry until chicken pieces turn white.

4. Add Hoisin sauce and chili paste; stir for about 30-45 seconds. Stir in broth and heat to boiling. Add the green and red pepper strips; stir-fry for about 1 minute more. Add the cornstarch mixture and stir until thickened. If desired, sprinkle with roasted peanuts.

Home Style Pork and Cucumber Soup

Serving Size:  6

Categories:  *Chinese Soups And Stews
1/4 pound lean pork
1/2 teaspoon sugar
1/2 tablespoon light soy sauce
1/2 tablespoon rice wine or dry sherry
1 teaspoon cornstarch
1 teaspoon vegetable oil or Asian -- sesame oil
1 small cucumber
4 cups chicken stock or water
1 1 quart slic fresh ginger -- lightly crushed
1 tablespoon minced Smithfield ham or -- prosciutto -- (optional)
coriander sprigs for garnish

Nothing fancy about this soup--it's just simple, delicious and refreshing. Cut the pork into thin slices and combine with the sugar, soy sauce, wine, cornstarch and oil. Set aside.

Peel, halve and seed the cucumber. Cut crosswise into 1/4-inch thin slices.

Bring stock and ginger to a boil.

Add the pork and reduce to a lively simmer; simmer for 10 minutes. Add cucumber and simmer until translucent, about 3 minutes.

Garnish with the optional ham and coriander.

Serves 6 as part of a multiple-dish Chinese meal.

Joyce Jue, San Francisco Chronicle, 11/23/92.

Pad Puk Gai (Chicken W/ Bok Choy)

Serving Size:  2

Categories:  *Chinese Chicken
Main Dish Appetizers
Poultry

4 cups bok choy -- fresh (cut into b
1 cup chicken; breast -- sliced
4 tablespoons vegetable oil
1 teaspoon garlic -- fresh minced
1/4 teaspoon fish sauce -- (or to taste)
1 cup mushrooms -- fresh (cut up)
1 medium onion -- (sliced)
1 red bell pepper
2 green onion -- 1"
1/2 cup celery -- sliced
1/4 teaspoon msg
In wok, cook garlic and chicken in hot oil and med. heat for 8-10 minutes.

Add onions and fish sauce. Cook for 5 minutes. Add all remaining ingredients.

Stirring constantly, cook for 7-8 minutes longer.

Serve hot with rice.

Monday, July 30, 2012

Warm Salad of Grilled Vegetables, Artichokes and Le Douanier Cheese















Course Salads

Prep. Time 20 mins
Cooking Time 20 mins
Yields 4 servings

Preparation
What You Need
8 oz (250 g) Canadian Le Douanier Cheese, cut into 4 thick slices
1/2 tbsp (7 ml) olive oil

Marinade-vinaigrette:
1-2 cloves garlic, chopped
3/4 cup (180 ml) olive oil
1/3 cup (80 ml) balsamic vinegar
1-2 tbsp (15 to 30 mL) fresh oregano or basil, chopped
Freshly ground black pepper, to taste
2 zucchini, cut into rounds
1 yellow pepper, cut into 8
8 oz (225 g) 1 packet white mushrooms, halved
1 red onion, quartered
1 14 oz (398 mL) can artichoke hearts, quartered
1/2 cup (125 ml) sliced black olives
2 cups (500 ml) cherry tomatoes, halved

Instructions
Coat the Canadian Le Douanier Cheese in olive oil and set aside to chill.

In a large bowl, mix together the marinade-vinaigrette ingredients. Add the vegetables (zucchini, peppers, mushrooms and onion) and mix well to coat. Set aside for a few minutes.

Meanwhile, preheat a grill pan, or barbecue at high heat, or oven at 425 °F (210 °C). Drain the vegetables and grill in the pan, on the hot grill or on a cookie sheet (in the oven), turning once to brown both sides. Cook until the vegetables are tender, taking care to remove those that cook faster than others when they are ready.

While the vegetables are cooking, add the artichoke hearts, olives and tomatoes to the marinade-vinaigrette in the bowl. Adjust the seasoning.

Add the grilled vegetables when they are ready and divide between four plates.

Grill the cheese quickly on the barbecue or in a pan and serve hot, either whole or cubed, on the salad. This stage must be very quick, so that the cheese is just browned and warmed through and soft.

Serve the salad immediately, so that the cheese is still hot, with toasted pita bread.

Tips
Do not add salt to your salad as the Canadian Le Douanier cheese is already rather salty. Taste before seasoning.

For a more complete meal, add two grilled chicken breasts, cut into strips.

BEEF WITH GREEN PEPPER (LOT TZU NGOW ROH)

Serving Size:  1

Categories:  Chinese Beef
Ethnic

1/2 pound Steak -- thinly sliced
1 teaspoon Corn starch
1 teaspoon Soy Sauce
2 teaspoons Rice Wine
1/4 teaspoon Oil
2 large Green peppers
1 medium Onion
1 Clove garlic
1 slice Ginger
4 teaspoons Cornstarch
1 cup Chicken broth
2 tablespoons Soy sauce
1/4 teaspoon Sugar
1 tablespoon Chinese black beans
(Fermented black beans)
2 tablespoons Oil
1/2 teaspoon Salt

PREPARATION:  Cut steak on the diagonal into 1/4-inch slices each 2 inches
long. Mix 1 teaspoon cornstarch, 1 teaspoon soy sauce, 2 teaspoons rice
wine, 1/4 teaspoon sugar and 1/4 tsp oil. Pour this mixture over beef,
mix well, and let stand for 15 minutes.

Cut peppers in half, remove seeds. Cut into 1/4-inch long strips.
Smash, peel, and mince garlic. Peel and mince ginger root. In a cup, mix
together 4 teaspoon cornstarch, 1 cup chicken broth, 2 tablespoon soy
sauce, and 1/4 teaspoon sugar. Wash black beans and drain. Mash.
COOKING:  Heat 1 tablespoon of the oil with 1/2 teaspoon salt over high
heat. Add beef and stir-fry 1 minute. Remove beef from pan and set
aside.

Clean the pan. Heat the other tablespoon of oil over high heat. Add the
mashed black beans, garlic, and ginger root; stir-fry for about 1 minute.
Add green pepper and onion. Stir-fry for 2 minutes. (The pepper slices
should remain crisp.) Return beef to skillet and add the cornstarch
mixture. Cook and stir until thickened, about 1 minute. Serve.

Ginger and Peach Chicken

Serving Size:  4

Categories:  Chicken Main Dish
*Chinese Low Fat-Low Cal
Poultry

chicken breast halves *
1 teaspoon cornstarch
1/4 teaspoon salt
2 cups hot cooked rice
1 8 ounces can peach slices -- lite syrup
1/2 teaspoon grated gingerroot
1/2 cup sliced water chestnuts -- drain
1 6 ounces pkg frozen pea pods -- cooked

* 4 med (12 oz total) boned skinless chicken breast halves

Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken.

Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm.

Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet.

Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through.

On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken.

Kuo-T'ieu (Fried Pork Dumplings)

Serving Size:  6

Categories:  *Chinese Appetizers
Dim Sum

3 cups flour -- all-purpose
2/3 cup water -- warm
1/3 cup water -- cold
1 pound pork -- ground
10 ounces water chestnut -- diced
3 tablespoons soy sauce -- mushroom flavor
3 tablespoons oil -- vegetable
2 tablespoons sherry
2 tablespoons cornstarch
1 tablespoon scallion -- chopped
1 tablespoon ginger root -- chopped
2 teaspoons salt
2 tablespoons oil -- sesame

Add warm water to flour, mix with chopstick, then add cold water and knead it very well. Stand for 15-30 minutes, cover. Mix pork, green onion, ginger, water chestnut, salt, sesame oil, soy sauce, wine and cornstarch.

Place dough onto floured board and knead until smooth. Divide dough into 40-50 pieces. Flatten each piece with hand and roll into 2-3" round thin pancakes. Put 1 to 2 teaspoons of filling in center then fold over to make a half moon and pinch edges together. Heat a flat pan until hot, add 2 tablespoons oil.

Put enough dumplings to cover the bottom of pan without overlapping. Fry 2 minutes or until bottom is golden. Add 2/3 cup cold water, cover and cook until water has evaporated. Add 1 Tablespoon oil to side of pan and fry another minute and serve immediately. (I use a 12 inch cast iron skillet for this and use more than the 2 tablespoons oil mentioned above; I also use more than the 1 T oil at the end.

Swirl the oil around the pan when you add it at the end...this helps removal of the pot stickers!) For a dipping sauce, I use soy sauce, sesame oil, chopped ginger, and chopped scallions

Orange/Tangerine Beef

Serving Size:  3

Categories:  *Chinese Main Dish
Beef

3/4 pound flank steak -- sliced
2 teaspoons soy sauce -- dark
2 teaspoons rice wine
1 teaspoon ginger ; chopped fine
1 teaspoon cornstarch
1 teaspoon sesame oil
1/3 cup peanut oil
2 red chilies -- dried halved
5 pinches orange peel -- dried soaked

***SEASONING***
1/2 teaspoon Szechuan peppercorns -- roasted
2 teaspoons soy sauce -- dark
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon sesame oil

Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove beef from marinade and add to oil; stir-fry until brown (abt. 2 min).

Remove and drain. Remove all but 1 Tbs oil, reheat il and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well.

Serve at once.

Sunday, July 29, 2012

Crispy pork with cheese and a fruit salsa















Course Main Dishes

Prep. Time 25 mins
Cooking Time 15 mins
RefrigerationTime 30 mins
Yields 4 servings

Preparation
What You Need
Salsa:
1 1/3 cups (330 ml) fresh fruit, chopped - your choice of peaches, mangoes, grapes, kiwis, pears, pineapple etc.
1/4 cup (60 ml) green onion, chopped
1/4 cup (60 ml) red pepper, chopped
1 tbsp (15 ml) fresh parsley, finely chopped
1 tsp (5 ml) sugar
Salt
Freshly ground pepper to taste
5 oz (150 g) strong Canadian Cheddar with port, cut into 4 large sticks
4 large pork cutlets or butterflied pork chops, flattened
1/3 cup (80 ml) flour
1 egg, beaten
1 cup (250 ml) breadcrumbs
Salt
Freshly ground black pepper, to taste
Oil for frying

Instructions
Prepare salsa at least 30 minutes before serving by mixing together all the ingredients. Keep in fridge until you are ready to serve.

Preheat oven to 375 ° F (190° C).

Place a stick of cheese on the thinnest edge of each pork cutlet. Roll up meat to completely enclose cheese.

Place flour in a deep dish, beaten egg in a second dish and mix the breadcrumbs with the salt and pepper in a third.

Bread the pork rolls by dipping them first in flour (shaking off any excess), then egg and lastly breadcrumbs. Repeat the egg and breadcrumb steps.

Heat the oil over a medium high heat. and brown the pork on all sides. Continue cooking in the oven for 10 to 12 minutes.

Heat the salsa for 1 minute in microwave. Serve the crispy pork with the warm fruit salsa.

Tips
Try this recipe with Canadian Havarti with herbs

Hot And Sour Scallop Soup

Recipe By:  The National Fisheries Institute

Serving Size:  4
Categories:  Soups And Stews *Chinese

4 cups canned low sodium chicken broth
1 cup mushrooms -- thinly sliced
1/4 cup bamboo shoots -- sliced
1/2 pound sea or bay scallops -- sliced 1/4-inch thick
1 teaspoon low sodium soy sauce
1/4 teaspoon white pepper
2 tablespoons cornstarch
3 tablespoons water -- warm
1 whole egg -- beaten
3 tablespoons rice vinegar
1/3 cup thinly sliced green onions

Place chicken broth, mushrooms and bamboo shoots in saucepan. Bring to boil, reduce heat and simmer 5 minutes.

Rinse scallops under cold running water. Add scallops, soy sauce and pepper.

Bring to a boil. Mix the cornstarch with the warm water.

Add cornstarch mixture and stir a few seconds until thickened. Stir briskly with a chop stick and gradually pour in egg. Remove from heat.

Stir in vinegar (2 tablespoons white wine vinegar may be substituted); sprinkle with green onion.

Serve immediately.

Hot And Sour Tofu Soup

Serving Size:  6

Categories:  *Chinese Soups And Stews

8 medium dry shiitake mushrooms -- (about 3/4 oz.-- total
1 tablespoon salad oil
1 clove garlic -- minced or
1 tablespoon minced fresh ginger
1 1/2 quarts regular-strength chicken -- broth
1 pound soft or regular tofu-- rinsed, diced, drained
3 tablespoons rice vinegar or cider -- vinegar
1 1/2 tablespoons soy sauce
3 tablespoons cornstarch
3/4 teaspoon white pepper -- up to 1
1/2 teaspoon chili oil -- (optional), up to 1
4 green onions -- (ends, trimmed),-- thinly sliced
crisp noodles -- (recipe, follows)
crisp-creamy peas -- (recipe, follows)

Soak mushrooms in hot water to cover until soft, about 20 minutes.

Drain; cut off tough stems and discard. Cut caps into thin strips; set aside.

Pour oil into a 4- to 5-quart pan. Place over medium heat and add garlic and ginger; stir until garlic is light gold. Add broth and mushrooms; bring to a boil on high heat. Add tofu; cover and simmer until tofu is hot, 3 to 5 minutes. Mix rice vinegar, soy sauce, and cornstarch until smooth; stir into soup.

Cook, stirring, until soup boils. Add white pepper and chili oil to taste. Stir in onions. Pour into a tureen. offer noodles and peas to add to taste.

CRISP NOODLES:

Pour about 1 inch salad oil into a 2 1/2- to 3-quart pan. Heat oil to 350F. Add a handful of fresh Chinese noodles or fresh taglierini (you'll need 3 oz. total) to oil; fry, turning, until crisp and golden, about 1 minute. Lift out; drain on paper towels. Repeat to fry remaining noodles. Serve, or let cool and store airtight for up to 5 days. Makes 3 cups. Or omit this step and use 1 can (5 oz.) chow mein noodles.


CRISP-CREAMY PEAS:

Rinse and drain 1 can (16 oz.) black-eyed peas. Spread out on a double layer of paper towels and pat dry. Place beans in a 10- by 15- inch baking pan. Add 1 tablespoon salad oil and mix to coat beans. Bake in a 400F oven until beans are lightly browned and crisp on outside, about 15 minutes; stir occasionally. Serve hot or warm. Makes 1 cup.

Sunset Magazine, 4/89.

Mongolian Beef - 1

Serving Size:  6

Categories:  *Chinese Main Dish
Beef


2/3 pound flank steak

-----marinade-----
1 teaspoon rice wine or dry sherry
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar

-----frying and sauce-----
4 cups oil -- for deep frying
1 ounce rice noodles
1 tablespoon hoisin sauce
1 tablespoon hot bean sauce
1 teaspoon cornstarch
1/2 cup water
10 green onions -- chop 1 1/2"

Use a cleaver to slice beef across grain and at an angle into thin strips. Combine marinade ingredients in a med. bowl. Add beef strips; mix well. Let stand at least 1 hr.

Heat oil in a wok over high heat to 350. Gently loosen roll of rice noodles with your fingers and break into 2 portions.

Carefully lower half the noodles into hot oil with a slotted metal spoon or in a lg. strainer and press under oil 2 seconds.

Immediately remove puffed noodles from wok with slotted spoon or strainer; set aside to cool. Repeat with remaining half of rice noodle roll. Break cooled noodles into 2" lengths and arrange on a platter.

Remove oil from wok except 5 tb Heat oil remaining in wok over high heat 30 seconds. Stir-fry marinated beef until very lightly browned. Remove with slotted spoon; set aside. Remove all but 2 tb. oil from wok.

Add hoisin sauce, hot bean sauce, cornstarch and water to oil remaining in wok. Bring to a boil over med. heat. Add green onions and cooked beef. Stir-fry 30 seconds. Spoon over noodles.

Oriental Turkey Salad

Serving Size:  2

Categories:  Poultry *Chinese
Salads And Dressings

1/2 cup miracle whip
1 tablespoon soy sauce
1/4 teaspoon ginger -- ground
1 pound turkey breast -- cooked
1 bell peppers -- red
1 cup pea pods -- partially cooked
1 carrots
1 onions -- green

Slice turkey breast and bell pepper into strips. Slice pea pods lengthwise.

Slice carrot diagonally. Chop onion. Mix salad dressing, soy sauce, and ginger in large bowl.

Add remaining ingredients; chill. Serve on lettuce-covered platter.

Saturday, July 28, 2012

Rigatoni with Veal, Mushrooms and Red Peppers
















From the 2004 Milk Calendar


Cutlets of scallopini are a great way to enjoy tender veal with the great combination of mushrooms and red peppers in a light tasting cream sauce. - Christine Cushing

Course Main Dishes
Prep. Time 15 mins
Cooking Time 25 mins
Yields 4

Preparation
What You Need
12 oz (375 g) rigatoni or other short pasta
1 lb (500 g) veal cutlets or scallopini, cut into strips
1 tsp (5 ml) salt
1/2 tsp (2 ml) freshly ground pepper
2 tbsp (30 ml) butter
3 cloves garlic, minced
3 cups (750 ml) sliced mushrooms
1 onion, chopped
2 sweet red peppers, sliced
2 tbsp (30 ml) red or white wine vinegar
1 1/2 cups (375 ml) 35 % whipping cream
2 tbsp (30 ml) chopped fresh basil
Freshly grated Canadian Parmesan cheese

Instructions
Cook pasta according to package directions. Drain.

Sprinkle veal with half each of the salt and pepper. In large non-stick skillet, melt half of butter over medium-high heat. Brown veal strips in batches. Transfer to bowl. Add remaining butter to skillet; sauté garlic, mushrooms, onion, and remaining salt and pepper. Cook, stirring, for about 8 min or until starting to brown. Add red peppers and cook, stirring, for 2 min. Stir in vinegar and cook until evaporated.

Stir in whipping cream; increase heat to high and bring to a boil. Reduce heat to medium-high and boil gently, stirring occasionally, for about 5 min or until sauce is reduced and thickened. Stir in veal and accumulated juices. Cook, stirring, just until heated through. Toss with pasta and basil. Serve sprinkled with Canadian Parmesan cheese.

Tips
Veal is very tender and lean and needs little cooking. Be sure to remove from pan as soon as veal is browned and just heat through in sauce to prevent toughening. It is best eaten while still a little pink inside.

For the Adventurous:

Replace half of mushrooms with sliced cremini or shiitake mushrooms; replace vinegar with 2 tbsp (30 mL) dry sherry

Hot And Sour Soup - 4

Serving Size:  1

Categories:  *Chinese Soups And Stews

3 dried black mushrooms
1 tablespoon small -- tree ear mushrooms
20 dried lily buds
2 pads firm bean curd
1/4 pound lean pork -- cut into shreds
2 teaspoons dark soy sauce
1 tablespoon light soy sauce
5 tablespoons white vinegar
2 teaspoons salt -- or to taste
1 tablespoon peanut oil
1/4 cup bamboo shoots -- cut into shreds
5 cups chicken stock
3 tablespoons cornstarch mixed with 1/4 -- cup water
2 eggs lightly beaten
1 teaspoon white pepper
1 tablespoon sesame oil
2 tablespoons chopped scallions
2 tablespoons chopped fresh coriander -- leaves

Here's a classic Chinese version.

Put the mushrooms, tree ears and lily buds into a bowl and cover with boiling water. Let stand for 30 minutes. Meanwhile, slice the bean curd into strips and set aside.

Combine the pork shreds with the dark soy sauce in a small bowl.

Combine the light soy sauce, vinegar and salt in another bowl. Remove the black mushrooms from the soaking liquid, cut off the woody stems and discard, then slice the caps thinly and put into a bowl. Drain and rinse the tree ears and add them to the mushrooms. Remove the lily buds, cut off the woody tips, slice them in two, then pull each apart by hand into 2 or 3 shreds and add them to the mushrooms.

Heat the oil in a wok or large pot. Stir-fry the pork just until it changes color. Add the tree ear mixture and bamboo shoots; cook, stirring for 1 minute. Add the stock and bring to a boil (you may have this simmering in a separate pot), and stir in the vinegar mixture.

Adjust the seasonings.

Cook for 1 minute then add the bean curd. When boiling, give the cornstarch/water mixture a stir to recombine and stir into the soup.

Cook until the soup thickens and clears slightly. Turn off the heat and slowly swirl in the beaten eggs. Transfer to a soup tureen, sprinkle with the pepper, drizzle in the sesame oil, garnish with the scallions and coriander and serve.



Pigs' Ears Salad

Serving Size:  6

Categories:  *Chinese Salads And Dressings

1 pound pigs' ears
3 whole star anise
1 two-inch slice fresh ginger -- root
1 cup raw carrots cut in thin -- julienne
1 cucumber *
2 green onions **
1/2 cup plum sauce or mango chutney -- mashed
     salt and freshly ground -- pepper
     lemon juice to taste
     butter lettuce leaves
     toasted sesame seeds
    * peeled -- seeded and cut in julienne

** tops only, slivered lengthwise and cut in 2-inch julienne It is important that all ingredients in this recipe be well chilled.

Prepare pigs' ears according to Steps I and II in the basic instructions. Discard water and return ears to pot with water to cover, star anise and ginger. Bring to a boil, reduce heat, cover and simmer for 45 minutes, or until ears are tender. Remove ears, let cool and chill. Cut into thin strips (1/8 inch).

Combine pigs' ears, carrots, cucumbers and onions and toss lightly with plum sauce. Season with salt and pepper and a little fresh lemon juice if a slightly tart flavor is desired. Serve on crisp lettuce and sprinkle with sesame seeds.

Serves 6.

[I'll bet this would be good made with sliced duck web or jellyfish as well... S.C.] All these recipes are from "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Pork Sui Mei Dumplings

Serving Size:  10

Categories:  Appetizers *Chinese
Dim Sum Pork And Ham

4 medium Chinese mushrooms -- dried
1/2 cup fresh button mushrooms -- finely chopped
1/3 cup green onion -- finely chopped
1/4 cup water chestnuts -- finely chopped
2 cups fresh pork belly -- ground
1/4 cup bamboo shoots -- finely chopped
2 teaspoons fresh coriander -- finely chopped

***marinade***
3 tablespoons soy sauce
1 teaspoon ginger root -- finely chopped
1 1/2 tablespoons cornstarch

***garnish***
1 whole carrot -- shredded

Soak the dried mushrooms in warm water for 30 minutes, drain and finely chop.

Mix marinade ingredients in glass bowl and add pork and mushrooms. Place in refrigerator and marinate for at least 2 hours.

Soak the dried Chinese mushrooms in warm water for 30 minutes. Then drain and finely chop.

Add oil to wok and stir-fry mushrooms and onions for 3-4 minutes.

Add the pork to the wok and stir-fry for 5 minutes.

Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe. Or buy dumpling or wan ton skins.

Place about 1 teaspoon of filling in the center of each dumpling. Fold up so the top is uncovered.

Steam for 10 minutes.

Serve with favorite dipping sauces.

Makes 50 dumplings.

Sesame Chicken Thighs

Serving Size:  5

Categories:  Main Dish *Chinese
Chicken Appetizers
Poultry


10 chicken thighs
3 tablespoons light soy sauce
2 tablespoons dry sherry
1/8 teaspoon grated fresh ginger
3 tablespoons cornstarch
4 tablespoons raw sesame seeds
peanut oil for deep frying

Cut the chicken thighs in half across the bone.

Marinate them in the soy sauce, sherry, ginger and enough cornstarch to make a thick sauce for 1 hour.

Add the sesame seeds.

Deep fry pieces in peanut oil at 375 until lightly browned.

You can try substituting beef for the chicken.

Friday, July 27, 2012

Mouth-Watering Chicken Bundles
















From the 2004 Milk Calendar


An impressive presentation, yet easy to do.  The wonderful light and creamy sauce drapes the moist tender chicken and vegetables with flavor.- Christine Cushing

Course Main Dishes
Prep. Time 25 mins
Cooking Time 25 mins
Yields 4 servings

Preparation
Wha tYou Need
1 tbsp (15 ml) butter
Half small onion, finely chopped
1 clove garlic, minced
2 thin slices prosciutto, chopped
1/2 tsp (2 ml) chopped fresh thyme
1 tbsp (15 ml) all-purpose flour
1 cup (250 ml) 35 % whipping cream
1/2 tsp (2 ml) grated lemon rind
1/4 tsp (1 ml) each salt
freshly ground pepper
16 leaves fresh spinach, trimmed
8 boneless skinless chicken thighs
1 small carrot, grated
2 green onions, thinly sliced
8 cherry tomatoes, halved
4 sprigs fresh thyme

Instructions
Preheat oven to 375 °F (190 °C). Cut parchment paper or foil to make four 16 x 12 inch (40 x 30 cm) rectangles; set aside.

In saucepan, melt butter over medium heat; cook onion, garlic, prosciutto and thyme, stirring, for about 5 min or until onion is softened. Sprinkle with flour; cook, stirring, for 1 min. Gradually stir in cream and bring to boil, stirring constantly. Boil gently, stirring often, until reduced by about one-third and sauce is thick. Stir in lemon rind, salt and pepper; set aside and let cool slightly.

Place 4 leaves of spinach in centre of each piece of parchment, overlapping as necessary to make a 4-inch (10 cm) square. Lay out 2 chicken thighs flat, on top of each square of spinach. Sprinkle each evenly with carrot and green onion, then tomatoes. Pour sauce evenly over chicken and vegetables. Top with thyme sprigs. Fold up parchment into package, tucking ends underneath. Place packages in single layer on rimmed baking sheet.

Bake for about 25 min or until packages are puffed. Carefully open one package to make sure chicken is no longer pink inside. Refold and continue cooking if necessary. Place packages on serving plate and open to serve.

Serve roasted red potatoes or rice pilaf on the side.

Tips
To fold packages, take each short end of parchment or foil and bring up to meet in centre over filling, fold together several times to enclose filling, leaving a little space for expansion. Take corners of one end; fold into centre on an angle to make a point (like a present) and tuck underneath (for foil, take point and roll in to centre, pinching edges to seal). Repeat with the other end.

ORIENTAL SPICY ORANGE BEEF

Serving Size:  4

Categories:  Beef Oriental

1 pound Beef flank or round steak
2 tablespoons Corn oil
1/4 cup Slivered orange peel
10 milliliters Minced garlic
1/2 teaspoon Ground ginger
2 tablespoons Corn starch
1 cup Cool beef broth
1/4 cup Soy sauce
1/4 cup Dry sherry
1/4 cup Orange marmalade
1/2 teaspoon Crushed dried red pepper

In Wok medium heat oil: Add meat 1/3 at a time. Stir fry 3 minutes or until
browned. Return all beef to Wok. Add: peel, garlic and ginger. Stir fry 1
minute. Stir together: corn starch, beef broth, soy sauce, sherry,
marmalade and pepper. Stir into beef. Stirring constantly, bring to boil

over medium heat. Boil 1 minute. Serve over rice. Serves 4.

Potstickers - 1

Serving Size:  2

Categories:  Appetizers *Chinese
Dim Sum


***dough***
2 cups flour -- all-purpose
1/2 cup water

***filling***
1/2 pound pork -- ground
1/2 small Chinese -- (Napa), cabbage,-- cored, chopped
1 green onion -- coarsely chopped
2 ginger -- (fresh),-- thumb-sized slices,
2 water chestnuts -- chopped
1 teaspoon salt
1/2 teaspoon sugar
1 pinch white pepper
1 teaspoon sesame oil

***to cook***
5 tablespoons vegetable oil
1 cup water

***sauce***
hot chili oil
red rice vinegar
soy sauce

In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with your palm for about 3 minutes. Shape into a ball, cover with a damp towel, and let stand for about 10 minutes.

Make the filling by combining the filling ingredients above. Refrigerate until ready to use.

To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1 inch in diameter. Cut off the ends, then cut into about 24 pieces, each about 3/4-inch wide. With the cut side up, press the dough down with your palm to flatten. Use a rolling pin to make pancakes about 2 1/2 - 3 inches in diameter. (They get quite thin; that's what you want.) Spoon about 1 tablespoon of filling into the center of each pancake. Fold the dough over to make a half circle and pleat the edges firmly together.

To pan-fry, heat cast-iron or other heavy-bottom skillet over moderate heat. Add about 3 T oil, swirling to coat bottom. (Watch out, it sizzles quite a bit. Don't get burned!) When oil is hot, place potstickers, seam side up, in skillet and agitate (shake) for 30 seconds. Pour in water, cover and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 T oil. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown (usually several minutes later), remove from heat and carefully lift out potstickers with spatula.

To serve, turn potstickers over (dark side up) and arrange on serving platter. Combine chili oil, vinegar and soy sauce in proportions to suit your taste and offer sauce for dipping. Alternatively, cut up a hot chili pepper into red rice vinegar.

Notes:
* Delicious Northern Chinese snack and hacker's staple -- Hackers on both coasts and most places in between love potstickers (though if you're from the Right Coast, you probably know them as Peking Ravioli, or just ravs. This recipe is based on one found in Chef Chu's Distinctive Cuisine of China. Total preparation time is about 45 minutes. They don't come out as good as the ones from Cho's in Mountain View, but if you don't happen to be within 45 minutes of Mountain View, they'll do very nicely, thank you. Yield:  Makes about 2 dozen.

* You can freeze uncooked potstickers for later use, if you squeeze out the water from the cabbage during preparation (in a colander or cheesecloth). Freeze potstickers separately on cookie sheets until firm, then put them in plastic bags. When rolling out the pancakes, leave the centers slightly thicker than the edges. A thicker center will hold up better during the browning.

* If you prefer, steam potstickers for about 12 minutes over boiling water instead of pan-frying. (No self-respecting hacker would be caught eating steamed potstickers, though.)

* These are really not hard to make, and come out quite nicely! Following the dough recipe above leads to a fairly dry and floury dough; this makes it hard to roll out and pleat. Feel free to add a little more water. There are also now commercially available potsticker presses that take care of folding and pleating; they're cheap and plastic and work rather well.

* The perfect potsticker is uniformly brown with a thick brown area on the bottom (where it sticks to the pot); it seems that achieving this only comes with practice. I tend to fry both sides a bit before adding the water; this helps. Beware of too much heat; the bottom will bubble and crack. This doesn't taste any different, but doesn't look as nice.

* If you don't cook the whole batch at once, store the potstickers so that they don't touch; the dough tends to stick to itself, so the potstickers may tear as you remove them.

* Many restaurants serve Hoy Sin sauce (hoisin) instead of hot sauce.

Sesame Beef A La Jemmy's Wok

Recipe By:  Jemmy's Wok, Mill Creek, Washington

Serving Size:  2
Categories:  *Chinese Beef

3 1/2 teaspoons soy sauce
1/4 teaspoon white pepper
4 teaspoons sugar
1 1/2 teaspoons vinegar
1/2 teaspoon chopped garlic
1/3 teaspoon chili oil
1/4 teaspoon sesame oil
12 ounces flank steak -- sliced**
1 green onion -- sliced
2 teaspoons sesame seeds -- toasted

** Slice beef about 2 inches x 4 inches x 1/2 inch
Combine soy sauce, pepper, sugar, vinegar, garlic, chili and sesame oils in a bowl. Add steak pieces.

Marinate approximately 2 hours, turning the meat over occasionally. Broil meat over hot coals.

Sprinkle with green onions and sesame seeds just before serving.

Source:  Dining Ethnic Around Puget Sound by Steve and Mary Taylor, 1993; Poverty Bay Publishing Co, Federal Way, Washington. ISBN# 0-936528-02-8

Shrimp Dumplings - Northern Style

Serving Size:  1

Categories:  Appetizers *Chinese
Dim Sum Shrimp
Shellfish Fish And Seafood

1/2 pound shrimp -- minced
1/4 cup Shao Hsing wine -- (or sherry)
1/2 pound bean sprouts or
1/2 pound Chinese cabbage -- (or combo),-- shredded
12 green onions -- finely chopped
2 tablespoons ginger root -- finely chopped

Mix all ingredients and let stand in refrigerator at least 2 hours.

Make dough using the Dim Sum Dumpling Dough (Boiling Water Method) recipe. Or buy dumpling or wan ton skins.

Place about 1 teaspoon of filling in the center of each dumpling. Fold up so the top is uncovered.

Steam for 10-12 minutes.

Serve with your favorite dipping sauce.



Thursday, July 26, 2012

Feta Christmas Balls















Course Hors D'oeuvres & Appetizers

Prep Time 15 mins

Preparation
What You Need
4 oz (125 g) Canadian Feta
8 oz (250 g) Canadian Ricotta
1/4 cup (60 ml) chopped fresh chives
1/2 tsp (2.5 ml) freshly ground pepper

Trimmings of your choice (ground almonds, toasted sesame seeds, ground oregano, dill, chopped parsley and ground walnuts)

Instructions
Before making this recipe, let Feta stand in a bowl of water for an hour to remove salt and soften.

Strain Feta, crumble and combine with Ricotta, chives and pepper. Mix well. Freeze for 30 minutes to make mixture firmer.

Roll mixture in small balls, about the size of a marble. Roll balls in your choice of different trimmings. Arrange in a serving dish to create a Christmas-tree shape. Refrigerate until ready to serve.

Tips
Substitute fresh chives for fresh basil, mint or finely chopped green onions.

Christmas balls (with or without trimmings) can be prepared up to 2 days ahead. Keep frozen until 1 hour before serving.

You can grind a variety of nuts in a coffee grinder. Pistachios, almonds, pecans and roasted sunflower seeds are all excellent for trimming for your Christmas balls.

Feel free to personalize the presentation of this recipe. You can create a variety of different shapes, from stars and candy canes to presents and bells. Why not get the kids to lend a hand' Family fun guaranteed.

Replace Canadian Feta with Canadian Havarti.

Homemade Soba Noodles (Uses Processor And Pasta Machine)

Recipe By:  Linda Burum, Asian Pasta

Serving Size:  1
Categories:  *Chinese Noodles


*****for small processors*****

1 1/4 cups buckwheat flour
2/3 cup all-purpose flour
1/3 cup gluten flour
1 1/4 teaspoons salt
1 cup flour for rolling

*****for large processors*****
3 1/4 cups buckwheat flour
1 cup plus 1 teaspoon all-purpose flour
6 1/2 tablespoons gluten flour
1 1/2 teaspoons salt
1 1/4 cups water
1 cup flour for rolling

Combine the flours and salt in a food processor or bowl; process or mix to blend well. Sprinkle 7 tablespoons (2/3 cup for large recipe) water over the dough and process or blend until it looks like cornmeal. Pick up a portion of dough in your hands and see if it will form a cohesive mass. If not, sprinkle on a little more water, blend it in, and try again. Process the dough 1 1/2 minutes, changing the position of the dough every half minute, or knead it 12 minutes by hand. The dough will not quite form a ball in the machine, so turn the dough out onto an unfloured work surface and knead it 2 minutes. Let the dough rest covered with plastic wrap, 1 to 3 hours.

Cut the dough in half for the small recipe and into thirds for the large and keep the remaining pieces covered. Pat one piece into a rectangle about 1/4-inch thick. Lightly flour the dough and roll it through the pasta machine at the thickest setting. Fold the dough in thirds and feed the unfolded end through the rollers again. Repeat the procedure twice more. Lightly flour the dough again and pass it through the next finest setting twice. Pass the dough through the third and fourth settings, flouring the dough if necessary.

Place a lightly floured plate under the thinnest cutting blades. Roll the dough through the blades, allowing the noodles to fall onto the plate. Lightly sprinkle more flour over the noodles and gently toss to coat them with flour. The noodles are very delicate so be careful not to break them. Roll and cut the remaining dough pieces, allowing each to dry on its own plate. Allow the noodles to dry about 20 minutes.

Cook the soba in rapidly boiling water 45 seconds to 1 minute, or until they lose their floury taste. These soba may be used in any recipe calling for soba or udon or may be wrapped well in foil and frozen.

The smaller recipe makes about 1 pound soba; the larger recipe makes 1 1/2 pounds.

Note:  This is a traditional recipe that is converted for use with a food processor and a pasta machine. Though you can make these noodles by hand, it is not easy to cut them into the thin, 1/6-inch strands without a machine, and this recipe works beautifully.

Source:  Linda Burum, Asian Pasta, A cook's guide to the noodles, wrappers and pasta creations of the East.

Hot And Sour Soup (Dragon Palace)

Serving Size:  4

Categories:  Soups And Stews *Chinese
1/2 package bean curd cut into -- strips
20 pieces bamboo shoots
1 cup pork -- cut into thin -- strips
1 egg -- beaten
8 cups chicken soup stock
2 tablespoons soy sauce
6 tablespoons cornstarch
1 tablespoon white pepper
1/2 cup vinegar
2 tablespoons chopped spring onion
2 tablespoons sesame oil

Warm soup stock. Put bean curd, bamboo shoots, and pork strips into soup stock and turn up heat to high until soup boils.

After reaching the boil, turn heat to simmer and add soy sauce and stir.

Turn heat to high again. Add the beaten egg while stirring.

Sprinkle in white pepper and vinegar. Reduce heat.

Make a paste with the cornstarch and 1/4 cup cold water. Mix cornstarch paste well. Add cornstarch paste. Stir well until soup thickens.

Place chopped spring onion and sesame oil in a large soup tureen and pour in soup.

DRAGON PALACE - Denver, CO.

Oriental Chicken, Peppers, and Rice

Recipe By:  Jo Anne Merrill

Serving Size:  4 Preparation Time:  0:30
Categories:  Chinese Poultry
Vegetables

3 chicken breast halves
2 garlic cloves -- minced
1 onion -- minced
1 red pepper -- julienned
1 green bell pepper -- julienned
1 tablespoon cornstarch
4 tablespoons soy sauce, low sodium
8 ounces pineapple chunks in juice -- 1 can
2 tablespoons vinegar
3 tablespoons packed brown sugar
1/2 teaspoon ginger
2 cups cooked rice

* Use 3 chicken breast halves to yield about 4 servings. Use more chicken
for larger portions.

1. To prepare chicken:  skin, debone and chop into cubes.

2. Mince the garlic cloves.

3. Wash, seed and julienne the red and green peppers.

4. Do not drain the pineapple.

5. Heat a heavy skillet; add 1 tablespoon oil. Saute the peppers,
garlic and onion until onion is limp. Remove from skillet and keep warm.

6. Add 1 tablespoon oil to skillet and cook chicken cubes until all
turn white and are cooked through. This step doesn't take long -- don't
overcook.

7. Mix cornstarch with soy sauce and some of the pineapple juice in a
small bowl.

8. Combine the chicken with the onion mixture. Add the pineapple
chunks and juice along with the brown sugar, vinegar and ground or freshly
grated ginger. Heat to boiling, then add the cornstarch mixture. Stir
constantly until sauce is thickened and heated through.

9. Serve immediately over hot cooked white rice.

Savory Chicken And Rice In A Lotus Leaf

Serving Size:  8

Categories:  *Chinese Chicken
Appetizers Poultry

8 large dried lotus leaves
1 cup long-grain rice
3/4 cup sweet glutinous rice -- (see, note)
2 cups chicken stock
3 Chinese sausages lop -- cheong) *
8 Chinese dried black -- mushrooms **
2 tablespoons small dried shrimp ***
1 whole chicken breast -- boned skinned
2 tablespoons soy sauce -- plus more for
1 teaspoon sugar
1/4 teaspoon white pepper
1 teaspoon Asian sesame oil

-----CHICKEN MARINADE-----
1/2 teaspoon grated ginger
2 teaspoons soy sauce
2 teaspoons dry vermouth or Shao Hsing -- wine
1/2 teaspoon sugar
1/4 teaspoon white pepper
1 teaspoon Asian sesame oil

* cut diagonally into 1-inch slices
** soaked in warm water until soft and pliable (about 30 minutes)
*** soaked in warm water for 30 minutes

Foods wrapped in dried lotus leaves become infused with an exotic earthy flavor. If lotus leaves are not available, you can wrap the rice filling in oiled parchment. Besides being an unusual appetizer, this dish can be served as a snack, for lunch, or as a light meal.

Note that the first step must be done the night before. Because lotus leaves vary so much in size, eight packets may require anywhere from four to ten leaves. (Larger leaves can be split in half, smaller leaves may need to be overlapped.)

1. The night before, pour boiling water over the lotus leaves and let them soak for 1 hour. Rinse and squeeze them dry. Mix the long- grain and glutinous rice together in a large bowl. Wash the rice under running cold water; gently stir and rub the grains between your fingers to loosen all the excess starch. Continue until the water runs clear. Drain thoroughly. Mix the rice with the chicken stock in a 2-quart saucepan; soak overnight in the refrigerator.

2. The next day, set the saucepan of rice uncovered over high heat; bring to a boil. Stir just enough to loosen the rice grains. Reduce the heat to medium-high and boil until the liquid is absorbed, about 8 to 10 minutes. Put the sausages on top of the rice and cover the pan. Reduce the heat to low and cook for 20 minutes. Turn off the heat but do not remove the cover. Let the rice stand for 10 minutes, then, with a wet wooden spoon, transfer it to a large bowl; set aside.

3. Squeeze the mushrooms dry. Cut off the stems at the base and discard them; cut the caps in half. Combine the marinade ingredients in a medium bowl. Cut the chicken breast into 3/4-inch chunks and toss it with the marinade. Add the mushrooms and marinate for 20 minutes. Drain and coarsely chop the shrimp.

4. In a small bowl combine the soy sauce, sugar, white pepper, and sesame oil; mix into the cooked rice. Add the chicken-mushroom mixture and the shrimp.

5. Fold a lotus leaf in half and put it on a cutting board. If the middle stem or edges are tough and hard, trim and discard them. (If the leaves are small, you may need to over- lap halves.) Divide the rice mixture into 8 portions; place one portion in the center of a leaf half. Fold the edges over the rice to make a 4-inch square packet. Tie it with twine. Repeat with the remaining leaves and rice. Arrange the packets in a single layer in a bamboo steaming basket.

6. Prepare a wok for steaming. Steam the packets over medium-high heat for 20 minutes. Remove them from the steamer and cut each packet across the top to expose its contents. Serve with small dishes of soy sauce for dipping.

NOTE:  Sweet glutinous rice is also known as "sticky rice" because when it is cooked it becomes sticky. It is used to make poultry stuffing and leaf-wrapped rice packages; it is called sweet rice because it is often used to make sweet dishes. Soak it overnight before cooking for the best results.

Makes 8 packets.

From "Asian Appetizers" by Joyce Jue, Harlow and Ratner, 1991. ISBN 0-9627345-1-9.