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My sister has a gift. The gift of making extremely amazing baked goods. This is one of my new all time favorites. Right up there with her pound cake recipe. She created this dessert using a hybrid of the recipes from Alton Brown and Joy of Cooking.
1 large ripe peach, halved, pitted and cut into small chunks (or 4-5 if you’re just using peaches)
1 1/2 cups blueberries or boysenberries
1 3/4 cups all-purpose flour (you can use up to 3/4 cup whole wheat flour)
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ginger
Combine in another bowl and beat until light and fluffy:
1/4 cup or 1/2 stick unsalted butter, softened
1 cup sugar (can reduce to 3/4 cup sugar if the peaches are very sweet)
1 large egg
Gradually beat in 1/2 cup milk
1/3 cup sugar
2 tablespoons all-purpose flour
2 tablespoons unsalted butter (chilled)
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
In addition to the directions above, position a rack in the lower third of the oven. Preheat the over to 350 degrees F. Butter and flour a 10-inch round cake pan or 9-inch square baking dish (C uses shortening instead of butter). Combine all the dry ingredients and then cut the butter up into pieces, using a fork to blend in the butter until the mixture is crumbly.
Add the flour mixture and stir just until the dry ingredients are moistened and the batter is smooth. Gently fold in the fruit. Spoon into the prepared pan and spread evenly. Sprinkle the struessel topping over the batter. Bake for 50 to 55 minutes, until the top springs back when touched and a toothpick (or butter knife) inserted in the center comes out clean. Let cool in the pan on a rack for at least 20 minutes before serving.
Like an extra delicious coffee cake. Perfect at any time of day for any occasion.
The secret behind good Mongolian Beef is apparently a super heated wok to caramelize the beef. While we can’t recreate a super heated wok, J came very close to mimicking the flavors modifying this recipe from Big Oven using brown sugar.
lbs Flank Steak cut into strips
1/3 cup Cornstarch
1/4 cup Vegetable oil
1 bunch Green onion, sliced
1 tbs Vegetable oil
1 tbs Ginger, minced
3 tbs Garlic, minced
1/2 teaspoon Red pepper flakes
1/2 cup Soy sauce
1/2 cup water
1/2 cup Brown sugar
Put cut up steak into a plastic bag along with corn starch. Shake well to coat and let sit for 10 minutes. In small sauce pan, heat 1 Tbs of oil until hot. Add red pepper flakes, ginger, and garlic. Saute briefly making sure not to burn. Pour in soy sauce and water, then add brown sugar. Boil sauce for 2-3 minutes to thicken slightly. Remove from heat. Heat 1/4 cup of oil in wok or large skillet. When oil is hot, add beef and stir fry until brown and cooked through. Add sauce and green onions. Cook for 1 minute. Do not leave in pan too long or the sauce will thicken from the corn starch.
This rivals the best restaurant prepared Mongolian Beef. Fair warning, though, if you do have left overs, the cornstarch will make the gravy congeal in the container. It’s still tasty the next day, just with thicker sauce.
I love Chinese food. When I was younger and my sister and I got to pick the restaurant for our birthday dinner, I always chose the local Chinese restaurant. As I grew up, I loved trying the flavors of the different provinces, but Szechuan has remained a favorite. J found this recipe from Big Oven (our new favorite go to recipe source). It was divine. I was so disappointed there wasn’t any left overs! The secret is in velveting the chicken. This crucial step is what makes all the difference.
1 lb chicken thighs (we used two large boneless, skinless, chicken breasts)
10 whole red chili peppers (we left five whole)
1 small red onion, diced
2-3 cloves garlic (original recipe calls for crushed, we used minced)
1/2 piece fresh ginger (crushed, we just tossed this in the food processor.)
Handful of roasted peanuts (we used unsalted and about a half cup)
Pinch of salt
1 tablespoon Shaoxing wine or Sherry (we used a dry sherry)
1 Egg white
1 tablespoon Cornstarch
1 tablespoon Shaoxing wine or sherry (again, we used a dry sherry)
1 tablespoon dark vinegar (balsamic will do)
1 tablespoon Dark soy sauce
1 tablespoon sugar
Pinch of salt
1 scallion (we used a “bunch” of scallions from our garden)
Dice chicken into half-inch cubes (We originally went a little too big, but you also don’t want to make these as small as they are in traditional Kung Pao dishes served in your local Chinese establishment.) Mix marinade, lightly beating the egg white and pour over the chicken. Leave to stand for no more than 30 minutes. Velvet the chicken with oil or water (again, this is the secret and makes a HUGE difference! We used the water method, but the oil method would work as well):
Bring a large pot of water to a boil. Stir the chicken to separate and stir again. Simmer for about 2 minutes until the chicken turns white. Drain the chicken. Tear the chilis into pieces, then soak them in hot water for 30 minutes. Drain. Peel the onion and cut into square 1 1/2 inch pieces. Heat 2 tablespoons of oil in the wok until very hot (until it starts to smoke). Add the garlic and ginger to the oil, stir for 15 seconds, then add the chilis and stir for a minute or two. Add the onions and continue to stir and flip for another minute. Add the chicken, scallion, peanuts and cook for another minute. After this, if you notice that it seems a little dry for your taste, feel free to mix 1 tablespoon of cornstarch with a little bit of water and pour in along with your seasoning. Give it a good quick stir (I mean it, be quick, the sugar will burn.) Serve with rice!
Leaving the chilis in whole meant this dish was spicy. We liked it so much we actually added the left over rice to the wok in order to sop up all of the left over sauce. The chicken was tender, juicy and just amazing. Next time, we’ll add a bit more onion, ginger and garlic. Plus a green pepper for some added vegetables. This dish was so good I could eat it every single day for a long time and never grow bored.
p.s. If anyone one knows where to find Shaoxing wine in Columbia, let me know! I’m sure it would just add a bit more depth to the dish!
In addition to the pumpkin ravioli we made for Halloween, we saved enough pumpkin to also make this delicious pumpkin soup, modified from this Food.com recipe. It was easy, filling and perfect for a chilly fall evening.
2 tablespoons butter
2 celery ribs, diced
1 onion, chopped well
1 tablespoon flour1 teaspoon salt1/2 teaspoon ground ginger1/4 teaspoon nutmeg3 cups chicken stock
1 1/2 lbs diced pumpkin, roasted and peeled
1 cup half-and-halfchopped green onion
Tasted closer to butternut squash soup than pumpkin, but still delicious. Next time we’ll increase the spices a bit more and use fresh ginger.
I’m a recent convert to the deliciousness that is asparagus. I recently had the grilled asparagus at the Drunken Fish in St. Louis’ Central West End. They were delicious! I also figured they couldn’t be that hard to recreate. So when I saw a miso, wasabi and ginger salad dressing at the local grocery, I knew I had to try it. Luckily, this dish was slightly better than the one at the Drunken Fish.
Bundle of asparagus (about 8-12 spears is a serving)
1-2 tablespoons miso, wasabi and ginger salad dressing
Heat grill. Coat asparagus in dressing and let marinate while the grill is heating up. Toss on grill. Flip after about 2 minutes. Do this about 3 times for crisper spears, longer cooking for less crunchy. Remove from grill and sprinkle with sesame seeds.
This might be my new favorite side dish. The wasabi adds that tiny bit of heat that was missing from the original dish.