tag:blogger.com,1999:blog-46735489232818617712024-03-05T18:16:49.828-05:00Raymond's Kitchen: From Grandma's To Ourspraetorbluehttp://www.blogger.com/profile/17004122913144329657noreply@blogger.comBlogger106125tag:blogger.com,1999:blog-4673548923281861771.post-1415783067652434882019-02-03T11:03:00.000-05:002019-02-03T11:39:04.443-05:00Huat Kueh or Fatt Koh (发糕)<div class="separator" style="clear: both; text-align: center;">
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Huat Kueh or Fatt Koh (发糕) are mostly made for altar offerings and Chinese New Year. This recipe doesn't require yeast or eggs. Try making this for Chinese New Year this year. It's fairly simple but remember to follow to recipe precisely!<br />
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Three important things to remember when making Huat Kueh (发糕).<br />
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1. Fill batter up to the brim of your mould or else it won't "smile".<br />
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2. Make sure you have enough water in the steamer so you don't need to add water mid way.<br />
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3. Do not open your steamer lid until it's done steaming. Make sure you have ample room in your steamer for the Huat Kueh (发糕) to rise or "smile"<span style="background-color: white; color: #1d2129; font-family: inherit; font-size: 14px;">.</span></div>
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<b>INGREDIENTS:</b><br />
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360g self rising flour<br />
150g sugar<br />
350ml water<br />
1 teaspoon baking soda<br />
Some food coloring (Red & Yellow)<br />
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Mix dry ingredients thoroughly and then add water. Mix until batter is smooth. Divide a small portion of the dough. Add food coloring to both portions of the dough. I used yellow for the larger portion and red for the smaller portion. You can do vice versa.<br />
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Fill moulds with yellow batter. Make sure you fill it up to the top. Add a small portion of colored dough in the middle.<br />
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Steam in high heat for 25 mins.<br />
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Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-58082189627281098502018-05-18T13:08:00.001-04:002018-05-20T22:27:46.036-04:00Elderflower Lemon Loaf Cake<div class="separator" style="clear: both; text-align: center;">
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Prince Harry and Meghan Markle's <a href="https://www.royal.uk/royal-wedding-2018">Royal Wedding </a>has brought the Elderflower Lemon Cake craze out of everyone's recipe box and into their social media posts. I myself will be making an Elderflower Lemon Loaf Cake for my Royal Wedding viewing party (population 1).<br />
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This is a recipe adapted from <a href="https://www.thekitchn.com/elderflower-lemon-cake-145330">The Kitchn</a> but instead of whipped cream, our Elderflower Lemon Loaf Cake will have a lemon sugar glaze. Elderflower Cordial are available year round in most British import stores. My favorite is from <a href="https://www.belvoirfruitfarms.co.uk/our-drinks/type/cordials/elderflower-cordial/">Belvoir Fruit Farms</a>. Juice your lemons after you have zested them and save the juice for the syrup and glaze.<br />
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<b>NOTE: </b>You can follow the directions to make a <a href="https://www.thevegspace.co.uk/recipe-make-ultimate-vegan-victoria-sponge/">Vegan Victoria Sponge using this recipe</a>, and soak the cake with the elderflower and lemon syrup. If your cake got too dry, you can make additional syrup to drizzle on your cake.</div>
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<b>For the cake:</b><br />
8 ounces unsalted butter (room temperature)<br />
8 ounces sugar<br />
4 large eggs<br />
Zests from 3 lemons (chop zests finely)<br />
2 cups all-purpose flour<br />
1 tablespoon baking powder<br />
1/2 teaspoon salt<br />
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<b>For the syrup:</b><br />
1/4 cup elderflower cordial<br />
2 tablespoon lemon juice (juice from lemons you have zested)<br />
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<b>For the lemon sugar glaze:</b></div>
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1 1/2 cups confectioner's sugar</div>
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4 tablespoon lemon juice (juice from lemons you have zested)<br />
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<b>For decorations (optional):</b><br />
Gum paste flowers<br />
Lemon zest</div>
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Preheat oven at 325°F. Grease a 9x5 inch loaf pan and line with parchment paper. Set aside.<br />
Combine elderflower cordial and lemon juice. Set aside the syrup for later.</div>
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Cream butter and sugar on medium speed in an electric mixer until they are light yellow and fluffy (about 5 minutes). Add in the lemon zest and mix well.<br />
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Beat eggs in a bowl and gradually add a small amount of the eggs into the butter and sugar mixture. Beat the mixture thoroughly every time you have added the egg into the mixture.<br />
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Mix flour, salt, and baking powder. Sift a quarter of the flour mixture into the butter mixture and fold gently with spatula. Repeat until all the flour is incorporated into the mixture.<br />
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Pour the batter into the prepared loaf pan. Bake in the oven for about 60 to 70 minutes (when the toothpick or knife comes out clean when poked). Remove from the oven and let cool in the pan on a cooling rack for 10 minutes.<br />
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After 10 minutes, poke holes all over the cake with a skewer. Drizzle the elderflower and lemon syrup over the cake so that it seeps into the holes. Cool cake completely and then remove from the pan.<br />
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Mix confectioner's sugar and lemon juice to form glaze. Add more or less lemon juice until desired consistency is achieved. Pour glaze on top of cooled cake. Decorate with gum paste flowers and lemon zest. Slice and serve.<br />
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Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-2332960272929509532017-02-15T15:43:00.000-05:002017-02-15T15:43:09.823-05:00Easy Asparagus Tart<div class="separator" style="clear: both; text-align: center;">
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This asparagus tart is very easy to make. If you can't get fresh asparagus, frozen ones will work fine. Pair with a salad, or a nice juicy piece of steak.<br />
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<b>INGREDIENTS:</b><br />
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1 sheet of puff pasty<br />
1 box (5.2 oz) Boursin cheese (Garlic & Fine Herb)<br />
1 bag of frozen asparagus spears (you can also use fresh ones)<br />
PAM butter cooking spray<br />
Lemon zest<br />
Black pepper to taste<br />
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Preheat oven to 400°F.<span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 14.85px;"> </span>Thaw puff pastry.<br />
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Unroll and spread Boursin cheese on top of the pastry. The cheese spreads much easier when it is in room temperature.<br />
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Leave about half an inch on each side.<br />
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Arrange asparagus spears on top of the cheese. You can arrange the spears in alternate orders.<br />
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Continue arranging the asparagus spears until you have covered all the cheese.<br />
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Fold the sides and tuck them neatly to form a square tart. If the edges are not sticking, try using some water to moisten the dough and then crimp them. Spray PAM Butter cooking spray evenly on top of the tart. A quick dash of black pepper on top of the asparagus.<br />
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Bake at a 400°F for 20 minutes. Add lemon zest on top once the tart finished baking. Serve warm.<br />
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<br />Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-87080390760000452772017-02-15T15:16:00.001-05:002017-02-15T15:16:01.794-05:00Vegan Stuffed Peppers <div class="separator" style="clear: both; text-align: center;">
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These stuffed peppers are easy to make and the filling can be quite versatile. You can swap out different veggies or add different types, but these are my husband's favorite. To make ones with meat, use 2 cup of browned ground chicken, turkey, or beef. I like to use Trader Joe's Beef-less Ground Beef for this recipe but you can use your favorite vegan ground beef, as long as they hold up when cooking. I like to use stale brown rice for this recipe. I freeze brown rice that I get from Chinese take out and use them for this recipe. </div>
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<b>INGREDIENTS:</b></div>
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6 bell peppers (use different colored ones for a colorful presentation)</div>
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1 cup chopped onions</div>
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2 cups chopped mushrooms </div>
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1 packet (12 oz.)Trader Joe's Beef-less Ground Beef (or 2 cups of browned ground chicken, turkey, or beef)</div>
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2 tablespoon oil</div>
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1 tbsp chopped garlic</div>
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1 tbsp dried oregano</div>
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1 tbsp dried basil</div>
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1 tbsp paprika</div>
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1 cup brown rice</div>
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1 cup vegetable stock (or chicken, turkey, or beef stock)</div>
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2 cups tomato sauce<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAqhqbphkN3-cBsZQ-HC472y2i_9mjZVMUZI2BMAEN8sW_XndAqTNMsz6kSjWVa5febNtaJ4q68qyJoabU-n7Cbdimd_Bj_y187kc-NHCBVw4CUCCHIzcdZCn7rEZlPYMM59viD6_oJw/s1600/IMG_20170214_173352.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtAqhqbphkN3-cBsZQ-HC472y2i_9mjZVMUZI2BMAEN8sW_XndAqTNMsz6kSjWVa5febNtaJ4q68qyJoabU-n7Cbdimd_Bj_y187kc-NHCBVw4CUCCHIzcdZCn7rEZlPYMM59viD6_oJw/s320/IMG_20170214_173352.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">I recommend using this, but you can also use your favorite ground meat substitute</td></tr>
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<br />Mix vegetable stock with tomato sauce. Set aside for later use.<br />
<br />Cut the top of the bell peppers, take out all the seeds. Wash thoroughly.<br />
You can either keep the top of the bell pepper to be cooked with the stuffed peppers, or you can chop them up and use as stuffing. I like the former because it has a better presentation.<br />
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In a pot, saute onions with oil in medium heat until it starts to brown. </div>
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Add in garlic and continue cooking until onions and garlic are browned.<br />
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Add in mushrooms. Continue to cook in medium heat.<br />
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Sweat your mushrooms. Use the liquid to scrape up the brown bits on the bottom of the pot. Saute until liquid almost dries out.</div>
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Add in the Trader Joe's Beef-less Ground Beef (or browned ground meat). Stir evenly.<br />
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Add 1 cup of the vegetable stock and tomato sauce mixture into the pot. Add in oregano, basil, and paprika. Stir evenly.</div>
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Stir in brown rice. At this point, your brown rice should soak up most of the liquid. If it is too watery, you can leave it in the stove for a few more minutes.<br />
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Turn off the heat and let mixture cool for a few minutes.<br />
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In a casserole dish, stuffed and arrange your peppers neatly so they do not tip when you transfer them into the oven. Pour in the remaining of the vegetable stock and tomato sauce mixture. Bake for 30 minutes at 350<span style="background-color: white; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14.85px;">°F.</span><br />
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<span id="goog_1193182665"></span><span id="goog_1193182666"></span><br />Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-80990557937542799412017-02-08T15:23:00.000-05:002017-02-08T15:24:03.357-05:00Valentine's Day Oreo Truffles<div class="separator" style="clear: both; text-align: center;">
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Make some yummy truffles for your loved ones this Valentine's Day. It's quick, easy, and definitely will score you major points. All you need is 3 ingredients and you'll have some scrumptious truffles. This is perfect for those that are culinarily challenged ;-)<br />
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NOTE: I made these for Valentine's Day so I'm going for the red/pink/white color palettes. You can use regular Oreo and add some red food coloring to achieve the dark red hue that you'll get from crushing Red Velvet Oreo (pictured).<br />
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<tr><td class="tr-caption" style="text-align: center;">Red velvet Oreo. I think these are only available during Valentine's Day</td></tr>
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You can use regular Oreo and any types of chocolate (milk or dark), as well as coloring the white chocolate to suit your color palettes.<br />
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1 package Oreo (18 oz) [any flavor, I used Red Velvet]</div>
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1 box cream cheese (8 oz)<br />
1 bag white chocolate (to be melted to coat truffles)<br />
Truffle decorations : nonpareils, chocolate sprinkles, sanding sugar, etc.<br />
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In a food processor, process the Oreo into crumbs. Add in cream cheese and mix well.<br />
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<tr><td class="tr-caption" style="text-align: center;">Oreo crumbs</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzKOYmzc1KngflO78_PSYdpnBPvk9Dbu2FAcoMc5nY56Avi4ZQNSBzir-g-eLo0_VamRAefylL_cXdYpR8oHZsP08ZeatUxy2b8giCZyfokAXIczGLa_jQVg2_V7jnEf_IRwEFcZ0l0o/s1600/IMG_20150213_231036.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAzKOYmzc1KngflO78_PSYdpnBPvk9Dbu2FAcoMc5nY56Avi4ZQNSBzir-g-eLo0_VamRAefylL_cXdYpR8oHZsP08ZeatUxy2b8giCZyfokAXIczGLa_jQVg2_V7jnEf_IRwEFcZ0l0o/s320/IMG_20150213_231036.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Add cream cheese into the crumbs and mix well</td></tr>
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Leave the mixture inside your fridge for at least 2 hours. Line a cookie sheet with wax paper. Roll mixture into 1 inch balls. Return them to the fridge until you are ready to dipped them in chocolate.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ebFqqVRe4HBOkk119_2y2BHI51gsX4WrCMFNEbnghqM4qHYm_jdkabMYCkWvEbit9bbLm6iUh53AK9R6g7TFssgc7tFkWTRmy_Z88xyL2rcWJ6UoX3_QKccMI9G4NMguDrYG-VzPnqg/s1600/IMG_20150213_231405.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ebFqqVRe4HBOkk119_2y2BHI51gsX4WrCMFNEbnghqM4qHYm_jdkabMYCkWvEbit9bbLm6iUh53AK9R6g7TFssgc7tFkWTRmy_Z88xyL2rcWJ6UoX3_QKccMI9G4NMguDrYG-VzPnqg/s320/IMG_20150213_231405.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Refrigerate mixture for at least 2 hours</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_i8UA5pphmtwFTsuMa3XIXwNQBVuv4lQq3izwsT8sGjthWLfL8dsK848EDAV0EvyvoxW7Nm6GeAu5s-lSXTqTSP-1uw-xIsjG7rLkAxvDZACHiqqDEr8UDp6XzSPqSgcnA-j_z_NYxY/s1600/IMG_20150214_183105.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg_i8UA5pphmtwFTsuMa3XIXwNQBVuv4lQq3izwsT8sGjthWLfL8dsK848EDAV0EvyvoxW7Nm6GeAu5s-lSXTqTSP-1uw-xIsjG7rLkAxvDZACHiqqDEr8UDp6XzSPqSgcnA-j_z_NYxY/s320/IMG_20150214_183105.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roll mixture into balls</td></tr>
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Line another cookie sheet with wax paper. In a double boiler, melt chocolate. Dip truffles into chocolate and let them set on the lined cookie sheet. Decorate with nonpareils, sprinkles, sanding sugar, etc. Refrigerate until chocolate is set. Enjoy!</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujJHtDDumYuMMmmZAiaXnT1D7Pb7HUjNF_uXyJKiic64mHMAuFfJ3zMkCb7N92JA-2b3wmi-X46ZF7ejj73awaYx8O17EgybGhyo2WiMNw8T3yz-o1ak0ydTg4WbWw2IIaa52yBOAeYo/s1600/IMG_20150214_185326.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgujJHtDDumYuMMmmZAiaXnT1D7Pb7HUjNF_uXyJKiic64mHMAuFfJ3zMkCb7N92JA-2b3wmi-X46ZF7ejj73awaYx8O17EgybGhyo2WiMNw8T3yz-o1ak0ydTg4WbWw2IIaa52yBOAeYo/s320/IMG_20150214_185326.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dip in melted chocolate and decorate with sprinkles on top</td></tr>
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Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-22281638632939699702016-11-23T17:49:00.000-05:002016-11-23T17:49:05.537-05:00Chunky Cranberry Orange Sauce<div class="separator" style="clear: both; text-align: center;">
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This easy homemade cranberry sauce will wow your guests and perfume your kitchen with a lovely smell of orange and cranberry. Make a day or two ahead and refrigerate before serving. When heated, the combination of sugar and pectin (from the cranberry) will thicken the sauce. There is also an easier raw version of this recipe here:<a href="http://raymondskitchen.blogspot.com/2008/11/easy-cranberry-sauce.html"> Easy Cranberry Sauce.</a> Do you know that cranberry sauce is typically cooked and sweet while cranberry relish is typically raw and more on the tart side?<br />
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<b>INGREDIENTS:</b><br />2 bag cranberries (24 oz.)<br />1.5 cups sugar<br />1 orange (juiced)<br />Orange zests (from the orange you juiced)<div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6k0DJtKeW1wC6nDelKO_25tzJ3xrbJbOxBeXGa1B_v6M1lGSS9k01yomQFxIHMahb8wgHyAeCIhaJxgzT16W_4r_8pWU9xQK2JpDNWNh3pCT5z-Ds1b4vqPZdB-np7EK1IblSsqkQ718/s1600/IMG_20161122_205142.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6k0DJtKeW1wC6nDelKO_25tzJ3xrbJbOxBeXGa1B_v6M1lGSS9k01yomQFxIHMahb8wgHyAeCIhaJxgzT16W_4r_8pWU9xQK2JpDNWNh3pCT5z-Ds1b4vqPZdB-np7EK1IblSsqkQ718/s320/IMG_20161122_205142.jpg" width="320" /></a></div>
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Wash, rinse, and drain the cranberries. In a food processor, chop half of the cranberries. You can also chop all of the cranberries if you don't want whole berries in your relish.</div>
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I'm using chopped and whole cranberries for this recipe.</div>
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Zests and juice orange. Add into a pot or saucepan along with the cranberries. Juice your orange cut side up so seeds won't fall into the mixture.</div>
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Add sugar and mix. Cook mixture on medium heat until sugar dissolves.</div>
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Once the mixture bubbles, turn the heat to low. Let the cranberry sauce simmer for about 15 minutes, covered.</div>
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Stir occasionally to prevent burning. Turn heat off after 15 minutes.</div>
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Let the cranberry sauce cool completely before storing in the refrigerator. Serve with your turkey or Meatless Meatloaf. Or even ice cream!</div>
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Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-7846804786439879042016-04-22T15:50:00.002-04:002016-04-22T17:00:00.320-04:00Matzo Icebox Cake<div class="separator" style="clear: both; text-align: center;">
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Here's tasty way of using matzo to celebrate Passover. Turn it into a dessert! This icebox cake is easy to make and almost hassle free. This recipe is inspired by<a href="http://livingsweetmoments.com/icebox-matzo-cake-recipe-great-dessert-idea-passover-seder/"> Living Sweet Moments</a> but I have tweaked it a little bit. <br />
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The cake is quite sweet so you can also opt to using 1/2 cup sugar instead of 1 cup. Or consider using bittersweet chocolate instead of semi sweet. Consider using sprinkles or chopped nuts to decorate the cake if you want.<br />
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Happy Passover. Chag Pesach Sameach!<br />
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INGREDIENTS<br />
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For Chocolate Cream<br />
2 Sticks Butter (8 oz), softened in room temperature<br />
1 Cup Sugar<br />
2 Eggs<br />
6 oz Semi-Sweet Chocolate Chips<br />
2 Teaspoon Milk<br />
1 Teaspoon Instant Coffee<br />
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For "Cake"<br />
1 Box Matzos (plain)<br />
1/2 Cup Kosher Wine (I can only find Kedem but you can use Manischewitz etc.)</div>
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To make chocolate cream:</div>
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Whisk butter, sugar and eggs until creamy, for about 5 minutes.</div>
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Melt chocolate with milk and coffee in a double boiler.</div>
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Pour chocolate mixture into the butter mixture and whisk until smooth.</div>
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To assemble the cake:</div>
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Use a cookie sheet fitted with a baking rack to catch any drippings.<br />
Place matzo on the cookie sheet and brush with wine. (I realized that I only probably need 1/2 cup of wine instead of 2 cups. But that's wine, I drank the rest of it :P )</div>
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Let it sit for about a minute before spreading a little of the chocolate cream on top of it. </div>
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Be aware that if matzo is still wet from the wine, the cream will not stick to the matzo but that's fine.</div>
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Continue building your cake with the remaining matzos, wine, and chocolate cream.</div>
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Top with the rest of the chocolate cream and cover the sides.</div>
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Place in the fridge overnight for cake the set.</div>
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Slice and serve! Maybe with the remaining wine, he he.</div>
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Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-75067466246551584252014-12-30T19:25:00.001-05:002014-12-30T19:25:16.730-05:00Brandy ButterBrandy butter is a delicious brandy-infused icing, used to top yummy seasonal treats like mincemeat pies and plum puddings. You can whip a batch of these quickly and it keeps for over a week.<br />
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4 oz unsalted butter (1 stick)<br />
1/2 cup icing sugar<br />
2 tablespoon brandy<br />
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Beat butter and sugar in a mixer until fluffy. Add brandy and beat until incorporated.<br />
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If the mixture seizes up when you add the brandy in, add a little bit more sugar until the mixture becomes smooth again.<br />
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Chill in the fridge until ready to be served.<br />
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<br />Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com1tag:blogger.com,1999:blog-4673548923281861771.post-70783475654330023072012-12-25T01:34:00.001-05:002012-12-25T01:34:20.827-05:00Hershey's Kisses Candy Cane Blossoms<div class="separator" style="clear: both; text-align: center;">
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I followed the recipe straight from a<a href="https://www.hersheys.com/recipes/recipe-details.aspx?id=8362&name=KISSES-Candy-Cane-Blossoms"> bag of Hershey's Kisses Candy Cane Mint</a>. This cookie is not only easy to make but also seem to be a hit with a lot of people! I love making these for Christmas because they are so festive and colorful.<br />
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10 oz bag of Hershey's Kisses Candy Cane Mint (48 pieces of candy)<br />
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1/2 cup butter</div>
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1 cup granulated sugar</div>
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1 egg</div>
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1 and 1/2 teaspoons vanilla extract</div>
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2 cups all purpose flour</div>
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1/4 teaspoon baking soda</div>
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1/4 teaspoon salt</div>
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2 tablespoons milk</div>
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Coarse sugar, rainbow nonpareils, and confetti sprinkles for decoration.</div>
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Preheat oven to 350°F. Remove wrappers from candies and leave inside fridge until needed.</div>
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Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. </div>
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Shape dough into 1-inch balls. Roll in coarse sugar, rainbow nonpareils, and confetti sprinkles. Place on ungreased cookie sheet. </div>
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Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.</div>
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Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-3406940976465243232012-12-25T01:11:00.000-05:002012-12-25T01:11:46.705-05:00Marzipan CarrotI made these marzipan carrot to decorate Vance's birthday cake. I made a <a href="http://raymondskitchen.blogspot.com/2011/04/carrot-cake.html">carrot cake</a> for his birthday. This is my first time handling marzipan. I quickly learned that marzipan can get quite sticky. Have some confectioners sugar on hand. You can roll sticky marzipan on confectioners sugar to make it less sticky.<br />
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1 tube marzipan<br />
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Orange food coloring (or mix yellow with red)</div>
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Parsley</div>
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Combine marzipan with food coloring until desired color is achieved. Shape into a carrot. Snip a small sprig of parsley (leaves and stem). Stick the stem on top of the marzipan carrot. Let the marzipan carrot chill inside the refrigerator until set. </div>
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Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-58913862031309588192012-12-25T00:58:00.001-05:002012-12-25T00:59:12.632-05:00Fruitcake Balls <div class="separator" style="clear: both; text-align: center;">
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I forgot to line my pans with parchment paper when making fruitcakes this year. Needless to say, the whole cake was stuck into the pan and I had to scrape the whole cake out. Not wanting to waste it, I turned the now giant pile of crumbs into delicious balls that looks like sugar plums. Follow my <a href="http://raymondskitchen.blogspot.com/2009/12/fruitcake.html">fruitcake</a> recipe (which makes 2 cakes) and crumble 1 cake into pieces. Recipe as follows:<br />
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1 fruitcake, crumbled into pieces<br />
1/2 cup <a href="http://en.wikipedia.org/wiki/Speculoos">speculoos</a> or smooth peanut butter<br />
1/2 cup brandy or rum (you can add more if you want)<br />
1 cup coarse sugar, for rolling<br />
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In an electric mixer with a paddle attachment, add fruitcake crumbs, speculoos and brandy. Mix the ingredients on low speed until crumbs start to stick together.<br />
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Shape into 1 inch balls. I used a measuring spoon (1 tablespoon) to make the amount and shape even. Roll balls in coarse sugar. Let chill inside refrigerator for at least 2 hours. Serve cold, or room temperature.<br />
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<br />Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-70764168170939835232011-10-25T02:18:00.000-04:002012-12-25T00:58:49.922-05:00Morimoto's White Lily<div class="separator" style="clear: both; text-align: center;">
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I fell head over heels for <a href="http://www.yelp.com/biz/morimoto-new-york">Morimoto</a>'s White Lily cocktail last weekend. It was my first time trying Morimoto's signature cocktail and I just LOVE it. What is not to love. There's <a href="http://en.wikipedia.org/wiki/Calpis">Calpico</a> (creamy!), lemon (citrusy!) <a href="http://en.wikipedia.org/wiki/Sh%C5%8Dch%C5%AB">shochu</a> (smooth!) and <a href="http://en.wikipedia.org/wiki/Yuzu">Yuzu</a> (citrusy!x2). I was able to approximate on how to make the cocktail without any fanfare. It came out pretty good, not exactly the same as Morimoto's but delicious nonetheless.<br />
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I don't have a cocktail shaker so I just mixed all the ingredients together in a pitcher. Chilled your ingredients before mixing so you don't have to add ice and dilute the cocktail, unless you have a shaker (the shaker strains out the cocktail from the ice). You can purchase Yuzu juice online or Japanese supermarkets.<br />
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Ingredients:<br />
1.5L bottle Calpico (original flavor; white)<br />
2.5 tbsp Yuzu juice<br />
1.25 cup barley shochu<br />
<a href="http://www.youtube.com/watch?v=O-remWPgxq0&noredirect=1">Lemon twist</a>, for garnish (optional)<br />
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Mix ingredients in a pitcher except lemon twist. Serve on a cocktail glass with lemon twist on the side. Makes 4 drinks. Enjoy!Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com2tag:blogger.com,1999:blog-4673548923281861771.post-14972593823179706062011-04-29T03:31:00.001-04:002011-04-29T03:40:07.442-04:00McVities Chocolate Biscuit Cake<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh672FQunRCPnuXtHr0FlynKDEhka00haTtiofWzUnmJl4Pt6vQ3nGAf7Smy4DhnAPrBaNSu2qaUet53UyOqKtO6h7IivhehwMskk5tdE7s1mE1yY4shRXuE1ccXDN7cws6eLC9TkPb-Bk/s1600/010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh672FQunRCPnuXtHr0FlynKDEhka00haTtiofWzUnmJl4Pt6vQ3nGAf7Smy4DhnAPrBaNSu2qaUet53UyOqKtO6h7IivhehwMskk5tdE7s1mE1yY4shRXuE1ccXDN7cws6eLC9TkPb-Bk/s320/010.JPG" width="320" /></a></div><br />
All set to watch the wedding of the year? Throwing a viewing party? Perhaps a Royal-themed English breakfast? With William and Catherine walking out of Westminster Abbey this morning, it's time to let the new groom and bride have cake and eat it too! Catherine's wedding cake will be that of a traditional fruit cake while William's groom cake will be a Chocolate Biscuit Cake, a favorite of the prince. Be sure to use McVities Dark Chocolate digestive biscuits, though. Here is the recipe for <a href="http://www.theroyalchef.com/2011/04/the-royal-wedding-cake-recipe/">Chocolate Biscuit Cake</a> (which I deviated a little bit, see below) by Darren McGrady, a former Royal chef.<br />
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I've heard concerns about using raw egg in this recipe. Since this cake is not baked, there were concerns of <a href="http://en.wikipedia.org/wiki/Salmonella">salmonella</a> from using the raw egg. So, instead, I've decided to tweak the recipe by <a href="http://busycooks.about.com/library/glossary/bldeftemper.htm">tempering the egg</a> with the melted chocolate. This heat from the melted chocolate will cook the egg slightly (and give a false sense of security that you won't get salmonella!).<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">A package of McVities Dark Chocolate digestive biscuits comes in a 300g roll (about 10 ounces). I just eyeballed it by taking 4 biscuits out (the remaining is probably around 8 ounces). Look mum ... no measuring!</div><br />
<b>For the cake:</b><br />
4 ounces dark chocolate<br />
4 ounces (1/2 cup) granulated sugar<br />
4 ounces (1 stick) unsalted butter (softened)<br />
1 egg<br />
8 ounces McVities Dark Chocolate digestive biscuits.<br />
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8 ounces dark chocolate (for coating)<br />
1 ounce chocolate (for decoration, optional)<br />
½ teaspoon butter for greasing.<br />
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Lightly grease a 6 inch by 2 ½ inch cake ring and place on a tray on a sheet of parchment paper. I use a silicone pan so no need to grease and line with paper.<br />
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Break each of the biscuits into almond size pieces by hand and set aside.<br />
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Using an electric mixer, cream the butter and sugar in a bowl until the mixture is fluffy, about 5 minutes. Whisk egg in a small bowl and set aside.<br />
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Melt the 4 ounces of chocolate (using a double boiler).<br />
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Spoon a small spoonful of the melted chocolate into the egg and quickly whisk it. It will turn into a lumpy mixture but that's OK. We want to increase the temperature of the egg but we don't want to cook it. Slowly add the egg and chocolate mixture back to the melted chocolate and whisk constantly. Your melted chocolate mixture will be smooth and has a shiny sheen. Good job!<br />
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Add the chocolate mixture into the butter mixture. Mix with the electric mixer for another 5 minutes until mixture is fluffy (similar consistency to that of chocolate frosting).<br />
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Fold in the biscuit pieces until they are all coated with the chocolate mixture.<br />
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Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is un-molded. Chill the cake in the refrigerator for at least three hours.<br />
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Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of chocolate.<br />
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Slide the ring off the cake and turn it upside down onto a cake wire. Pour the melted chocolate over the cake and smooth the top and sides using a palette knife (or an offset spatula). I mistakenly used a 9 inch cake pan ... the cake turned out to be more like a cookie!<br />
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Allow the chocolate to set at room temperature.Carefully run a knife around the bottom of the cake where the chocolate has stuck it to the cake wire and lift it onto a tea plate.<br />
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Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake. I decorated my cake with sugared rose petals (Miss you, Diana!). Serve cake at room temperature.Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com2tag:blogger.com,1999:blog-4673548923281861771.post-25241647003217009212011-04-24T16:08:00.001-04:002012-12-25T01:12:24.387-05:00Carrot Cake<br />
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<span style="text-align: start;">UPDATE: I made this cake again for Vance's birthday and decided to decorate it with <a href="http://raymondskitchen.blogspot.com/2012/12/marzipan-carrot.html">carrot marzipan</a>.</span></div>
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This is one of my favorite carrot cake recipe and it comes from <a href="http://thepioneerwoman.com/">The Pioneer Woman</a> herself. Vance loves this cake but I don't bake a lot so he has to wait until I'm in the mood to make them (when I am not being lazy).<br />
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You can bake the cake the day before and let it cool in the fridge before frosting. You should never, EVER, ever frost a cake when it's still warm ... not even lukewarm! Here's Pioneer Woman's recipe for <a href="http://thepioneerwoman.com/cooking/2008/03/sigrids-carrot-cake-perfect-for-easter/">Sigrid's Carrot Cake</a> (click on the link to go to her site!)<br />
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P/S - I made this cake using a round cake pan, you can use a sheet cake pan or a Bundt cake pan. I think next time, I'm gonna cut the cake into halves and put some of the icing in the middle as well.<br />
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<b>For cake:</b><br />
2 cups Sugar<br />
1 cup Vegetable Oil<br />
4 whole Eggs<br />
2 cups All-purpose Flour<br />
½ teaspoons Salt<br />
1 teaspoon Baking Soda<br />
1 teaspoon Baking Powder<br />
1 teaspoon Ground Cinnamon<br />
2 cups Grated Carrots (grated finely)<br />
<br />
<b>For Icing:</b><br />
1 stick Regular Butter, Softened<br />
1 package (8 Oz) Cream Cheese<br />
1 pound Powdered Sugar<br />
2 teaspoons Vanilla<br />
1 cup Pecans (toasted), Chopped Finely<br />
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Preheat oven to 350 degrees F. In a large bowl, mix sugar, oil and eggs together until it looks like a smooth curd. In another bowl, sift together flour, salt, baking powder, baking soda and cinnamon.<br />
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Add the dry ingredients into the egg mixture.<br />
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Add grated carrots and mix well.<br />
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Pour into a greased and floured 9 x 13 sheet cake pan or a 9 inch round cake pan (I used silicone pans so I didn't have to grease ans flour the pan). Bake until done, about 25 mins for <b>sheet cake pan</b> and about 50 mins for <b>round cake pan</b>. The cake is done when a toothpick inserted into the cake comes out clean.<br />
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Cool completely before icing.<br />
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In larger bowl, mix butter and cream cheese. Cream until smooth.<br />
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Add vanilla and sugar. Mix well.<br />
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Then add in the pecans.<br />
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Spread on cooled carrot cake. Voila! Commence food porn ...<br />
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NOM NOM NOM NOM NOM!Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com1tag:blogger.com,1999:blog-4673548923281861771.post-57327057569185826592011-04-16T15:30:00.001-04:002011-04-16T15:33:22.268-04:00Goat Cheese Crostini<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfpjSr-PMhN3wsEc60heIOoi2Tu6NTES31Q8AnDNUi0N6Ah7sjadQ2p5miwngP18JsbPJKmfGB9UOU51Tq0MVjJFcQhHwZlGTDSkdBE0EWLLygbVz6GZP3Sq4rL-DSHvuPXV7VFvP7To/s1600/027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNfpjSr-PMhN3wsEc60heIOoi2Tu6NTES31Q8AnDNUi0N6Ah7sjadQ2p5miwngP18JsbPJKmfGB9UOU51Tq0MVjJFcQhHwZlGTDSkdBE0EWLLygbVz6GZP3Sq4rL-DSHvuPXV7VFvP7To/s320/027.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>This is an easy to prepare appetizer that's quick and simple. Great with wine or as party appetizers. You can prep batches of these beforehand and toast them before serving. Thanks for this recipe, Nate!<br />
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1 baguette<br />
Goat cheese, preferably spreadable<br />
Sliced almonds<br />
Honey<br />
Truffle oil (optional)<br />
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Preheat oven at 400 degrees F. Slice baguette lengthwise, about 1/2 inch per piece.<br />
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Brush the top of baguette slices with some truffle oil. Spread goat cheese on top and sprinkle on some sliced almonds. Drizzle with honey.<br />
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Toast in the oven for about 5 minutes or until the almonds started to brown. Serve warm or room temperature.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNKsTU9cFsiuEp0rK7H2ipvYnA6-z3PdjJPvWLFECmtOrZiE1wlfS6JGRldsPp9s-fyqrVlGgYsYEB8GJx2pGABeOluwWvMN-DepPFr0-1AyrJ5zRMY_FOQCeGabjWv6Dd2IcXwIcCOU/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtNKsTU9cFsiuEp0rK7H2ipvYnA6-z3PdjJPvWLFECmtOrZiE1wlfS6JGRldsPp9s-fyqrVlGgYsYEB8GJx2pGABeOluwWvMN-DepPFr0-1AyrJ5zRMY_FOQCeGabjWv6Dd2IcXwIcCOU/s320/019.JPG" width="320" /></a></div>Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-18378702269893017622011-04-14T00:22:00.000-04:002011-04-14T00:22:40.851-04:00Kitty's Fish Cakes (For Cats!)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmFiD9YdgaIhuVtNVR3wkHQm3bEuRpE40KbOfwQ2LvLWNcoHAIwE7j7IFInocL9e_1usilCD76QtOisq1UMDg2FErbP9YTojW0_i-pYEWvsbBn9f7e62sfzr7tuYycvas09nMrHA5p44/s1600/023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKmFiD9YdgaIhuVtNVR3wkHQm3bEuRpE40KbOfwQ2LvLWNcoHAIwE7j7IFInocL9e_1usilCD76QtOisq1UMDg2FErbP9YTojW0_i-pYEWvsbBn9f7e62sfzr7tuYycvas09nMrHA5p44/s320/023.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I wanted to make something special for my cat, Serra, for her birthday and stumbled upon this recipe <a href="http://miloandzoe.com/cat_treats.htm#Milo's Fabulous Fish Balls">online</a>. I made a few adjustments from the original recipe because I'm not sure if serving cats brewer's yeast and tomato paste is a good idea. At first I wanted to make this in a cake pan but opted on using cupcake and fish molds so they cook evenly can be stored easily. You can also make these as treats and shape them to balls. If the title wasn't clear enough, this is a recipe for cats ... unless you like to eat catnip.<br />
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By the way, my cats loved these fish cakes. This recipe can feed 3 cats for 2 meals. They just wolfed down the leftovers in minutes! You can bake a batch of these and use them as treats.<br />
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<b>Ingredients</b><br />
3 baby carrots<br />
12 oz canned tuna in water<br />
3.75 oz cooked cooked sardines in water<br />
2 tablespoon bread crumbs<br />
3 tablespoons grated Parmesan cheese<br />
1 teaspoon catnip<br />
1 egg, beaten<br />
A few pinches of bonito flakes and catnip for garnish (optional)<br />
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</div>Preheat oven to 350 degrees F. In a plastic container, cook baby carrots with some water inside a microwave for 5 minutes or until they are soft. Drained and mashed the carrots.<br />
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Drain tuna and sardines from the can. Reserve the liquid for use later (as garnish).<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjUwI4rl7-kkaLZQ7XLSwL6Q8ABPkLBwOSfLpBFEXUd7yVED7w9BerovmVvtJu3kqnr6EMmHb7ppiBcOVN798GozaTCF1aD_Wk2VHmiiGHWXVOkJdaJ1PhhXENcQWqMcuwGHjAvUW-Oc/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtjUwI4rl7-kkaLZQ7XLSwL6Q8ABPkLBwOSfLpBFEXUd7yVED7w9BerovmVvtJu3kqnr6EMmHb7ppiBcOVN798GozaTCF1aD_Wk2VHmiiGHWXVOkJdaJ1PhhXENcQWqMcuwGHjAvUW-Oc/s320/016.JPG" width="320" /></a></div><br />
Combine all the ingredients and mix evenly (except the garnishes).<br />
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The mixture should look like this.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlakqs4gfY3tMikmtIzPIn_0VTrbM6JpNywaZ1l2s2BBT1TFlayrKzRmBt_PWqiQmh238eEXG1tPO9z2pBj0ZyKoe0cjqgkCrRSYKBkPd6I1zlz_Ise-4YVSFcoo7lv8ExatmO41X338/s1600/kittycakemold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlakqs4gfY3tMikmtIzPIn_0VTrbM6JpNywaZ1l2s2BBT1TFlayrKzRmBt_PWqiQmh238eEXG1tPO9z2pBj0ZyKoe0cjqgkCrRSYKBkPd6I1zlz_Ise-4YVSFcoo7lv8ExatmO41X338/s400/kittycakemold.jpg" width="400" /></a></div><br />
Now, you can either roll them up into balls or cook them inside molds. I used cupcake molds and fish molds. Bake for about 20 minutes or until they are firm. Let them cool completely before serving. Garnish with a sprinkle of catnip, bonito flakes and some of the tuna and sardines liquid to make it irresistible to your kitties!<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy31EQIl-Gma0GKwtU71tpAIp6yPt0tcQl2mPCACb_k-Kr32LKdsdNPDMhkcQFRoWpY6aLUgyCI-Sr-KB0Xpj_eeMwusMPANxNTf9N2DpSW8bQIdlaQWzrvk4-NAyIHokcWJPOlojOp30/s1600/IMG_20110326_192827.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy31EQIl-Gma0GKwtU71tpAIp6yPt0tcQl2mPCACb_k-Kr32LKdsdNPDMhkcQFRoWpY6aLUgyCI-Sr-KB0Xpj_eeMwusMPANxNTf9N2DpSW8bQIdlaQWzrvk4-NAyIHokcWJPOlojOp30/s320/IMG_20110326_192827.jpg" width="320" /></a></div><div style="text-align: center;"> Happy Kitties!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoGbjHpTUO2IyKPfNhUyPm0j1uCk0YH_z53kSWQXwMgJ7kflYLhom_1VVdrC9k8kCx7B4cSQNNvTsClNmsLey7E2RcELMjEbG-4OmwR8pDHUUQ9aZ0W_ixMewbnmWwfZMia-jg1qxwbc/s1600/IMG_20110326_192948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggoGbjHpTUO2IyKPfNhUyPm0j1uCk0YH_z53kSWQXwMgJ7kflYLhom_1VVdrC9k8kCx7B4cSQNNvTsClNmsLey7E2RcELMjEbG-4OmwR8pDHUUQ9aZ0W_ixMewbnmWwfZMia-jg1qxwbc/s320/IMG_20110326_192948.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;">Happy Birthday Serra!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com1tag:blogger.com,1999:blog-4673548923281861771.post-37237766686889593732010-12-24T19:41:00.000-05:002010-12-24T19:41:58.668-05:00Tong Yuen (Sweet Chinese Dumpling Soup)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtHX1Q0BdxLkcQupxiBNcO7ekPMPoH8nRR_vaUeKIEyklAkWzldllSjDytc4OCYgKh3cpbi9fLxN8iz768Fnnq-2bOg7141zge4a7AAYvH3YGJ0boO-yUMDep60xr5AifLMBJ79yij8c/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZtHX1Q0BdxLkcQupxiBNcO7ekPMPoH8nRR_vaUeKIEyklAkWzldllSjDytc4OCYgKh3cpbi9fLxN8iz768Fnnq-2bOg7141zge4a7AAYvH3YGJ0boO-yUMDep60xr5AifLMBJ79yij8c/s320/021.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>In Malaysia, <a href="http://en.wikipedia.org/wiki/Tangyuan_(food)"><i>Tong Yuen (Cantonese)</i> or <i>Tang Yua</i><i>n (Mandarin)</i></a> <span class="Apple-style-span" style="font-family: inherit;">汤圆</span> is eaten on the <a href="http://en.wikipedia.org/wiki/Dongzhi_Festival">Winter Solstice Festival</a> (<span class="Apple-style-span" style="font-family: sans-serif; line-height: 19px;">冬至) </span>and Chinese New Years Eve. It's easy to get these <i>Tong Yuen</i> on the frozen aisle in Chinese supermarkets if you live in New York City. I do miss making them like I would with my grandma every year.<br />
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Me and grandma would pre-roll these <i>Tong Yuen</i> into balls the night before Winter Solstice Festival and Chinese New Year Eve. We cook them up in the morning before we proceed to cook up a feast for the family dinner. Tong Yuen does brings back fond memories of me and grandma so I decided to make them from scratch this year. I think me and grandma had only made Tong Yuen from scratch only a few times, we usually buy pre-made dough and would just roll them ourselves.<br />
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Traditional <i>Tong Yuen</i> are white (original dough color) and red (it's really more pink than red) but you can get creative and use other food coloring. Because I am making these for Christmas Eve, I made them white, red and green. Using pandan leaves is optional, but you know how Malaysian are --- pandan leaves is to Malaysians as vanilla essence is to Americans.<br />
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<b>Tong Yuen dough:</b><br />
2 cups sweet rice flour/mochiko<br />
1/2 cup rice flour<br />
7 oz. cold water<br />
1/4 cup white sugar<br />
Food coloring<br />
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<b>Tong Yuen sweet soup:</b><br />
8 cups water<br />
1 cup sugar<br />
3 inch ginger, bruised (more ginger if you like it gingery)<br />
A few pieces of pandan leaves (optional)<br />
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Knead ingredients together into a pliable dough that won't stick to your hands. You can add more sweet rice flour/mochiko until the dough is not sticky. Divide them into portions. Add a few drops of food coloring into each portion and knead until well distributed. You can make as many color varieties as possible. Here, I made white, red and green. You can also mix these colored doughs together to achieve a marbled effect. Wrap up the dough with plastic wrap inside the fridge for at least 6 hours, preferably overnight. The dough is much more pliable then.<br />
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To make the sweet soup, boil water, sugar, ginger and pandan leaves until a rolling boil. Then, turn the flame to low and let it steep for about 30 minutes. While you let the soup steep, start cooking the <i>Tong Yuen</i>.<br />
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To cook the <i>Tong Yuen</i>, roll them up into small balls about the size of a quarter. In a large pot, boil water until it's in a rolling boil. Drop <i>Tong Yuen</i> into the pot but be careful not to overcrowd them.<br />
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Cook them as you would cook pasta, stirring occasionally. Cook for about 5 minutes, at which point all of the <i>Tong Yuen</i> should float to the top. Drain <i>Tong Yuen</i> and transfer them to the sweet soup. Serve warm.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MyUcw0oMFUmgV_TO4cQ_VdGb31-LuQGohdYgOt9d9mWoVyolCfgfU0zUfPkJOHv84-I0kQhUi8j1Yy2TwCk7ZEUpUI-tLbKw0P0Zh4uuzxZZ7dCJhMd-mmSlyAMgW1x6y-npCKAVdPE/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-MyUcw0oMFUmgV_TO4cQ_VdGb31-LuQGohdYgOt9d9mWoVyolCfgfU0zUfPkJOHv84-I0kQhUi8j1Yy2TwCk7ZEUpUI-tLbKw0P0Zh4uuzxZZ7dCJhMd-mmSlyAMgW1x6y-npCKAVdPE/s320/017.JPG" width="320" /></a></div>Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com4tag:blogger.com,1999:blog-4673548923281861771.post-7663653611247639072010-10-13T19:18:00.000-04:002010-10-13T19:18:20.608-04:00Easy Tarte Tatin<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjudjGp2nTg5KCIVK-KAklT4mrQLAh86jALoe1rxQi6vbNn7rs9XIt5ScCcTQPbAVjb5IpbZKvOOJHIfTEfx15rdxVVe4XQE8sWmoSesAj5m9Cc8V5oPLKU6iymlECqiri7u8IZCjITM/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizjudjGp2nTg5KCIVK-KAklT4mrQLAh86jALoe1rxQi6vbNn7rs9XIt5ScCcTQPbAVjb5IpbZKvOOJHIfTEfx15rdxVVe4XQE8sWmoSesAj5m9Cc8V5oPLKU6iymlECqiri7u8IZCjITM/s320/026.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>I love <a href="http://en.wikipedia.org/wiki/Tarte_Tatin">Tarte Tatin</a>, an upside down pie created from the Lamotte-Beuvron region of France in the 18th century. There are different methods for making Tarte Tatin and this one is the easiest in my mind. It's one of the easiest apple pie to make. Tarte Tatin is best served with warm with vanilla ice cream or fresh cream. For a better presentation, you should make this in a round pie dish.<br />
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Ingredients:<br />
8 apples (preferably baking apples, I'm using Golden Delicious).<br />
1 cup sugar<br />
1/4 cup butter<br />
1 tablespoon water<br />
1/2 tablespoon vanilla extract<br />
Frozen puff pastry sheet(s), defrosted<br />
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Core and cut apples in wedges (about 6 or 8). Preheat oven to 400 degrees. To prepare caramel, by heat sugar and water on a pan over medium heat. Swirl the melting sugar around. Make sure you don't stir the sugar and be careful not to burn your sugar. If it starts to brown really fast, lower the heat.<br />
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Do not walk away and do something else, you should always have your eyes on the sugar. Once it all the sugar melts and the syrup has a deep amber color, turn off the heat.<br />
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Add in butter and vanilla extract. Swirl it around until all the butter melts.<br />
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Pour the caramel on a casserole dish. It's OK that the caramel doesn't spread all over the bottom, since when you bake your apples it will turn more liquidy.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvk4dZx3lw8wrLjpbzQQIm2l5CFpVpDZqQuuqv_IAQhv3iYv8hV30IwfI_qaZkqCW6UUwkNrKlPjU7zF0a53vKb7l4lUh5H73tGIaxdz7_y0vv9HhVrCg-gYZrCKOSNolwGH9Hfj6OPJ8/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvk4dZx3lw8wrLjpbzQQIm2l5CFpVpDZqQuuqv_IAQhv3iYv8hV30IwfI_qaZkqCW6UUwkNrKlPjU7zF0a53vKb7l4lUh5H73tGIaxdz7_y0vv9HhVrCg-gYZrCKOSNolwGH9Hfj6OPJ8/s320/013.JPG" width="320" /></a></div><br />
Arrange apple pieces on top of the caramel. Start with a single layer and once that's done, pack any leftover apple slices on top of the first layer. Bake apples in the oven for 40 minutes. Cover the apples with aluminum foil and bake for another 10 minutes.<br />
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Remove apples from the oven. Pack apple pieces tightly by pressing them down.<br />
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Roll out puff pastry and put it on top of the apples. If you are using a large casserole dish, you might need two sheets of puff pastry.<br />
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Bake for another 20 minutes or until the puff pastry is golden brown.<br />
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Once the Tarte Tatin is cooled, invert it. I usually line my cutting board with aluminum foil then invert the Tarte Tatin from the dish.<br />
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Serve warm with vanilla ice cream or fresh cream. Yum!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BMDYIwUiC0Knqz370H_XYtn_EdOCHOsieO8nVx3LNwUOSRMDXa9W0EV79EMck4aeG04hqP84kPKTycr-yiPN_UZCMUfr-OfHBIA7RVbdJ6xwID6QXGhI_EV9f_Sk8uxl12qq-51m2cw/s1600/033.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6BMDYIwUiC0Knqz370H_XYtn_EdOCHOsieO8nVx3LNwUOSRMDXa9W0EV79EMck4aeG04hqP84kPKTycr-yiPN_UZCMUfr-OfHBIA7RVbdJ6xwID6QXGhI_EV9f_Sk8uxl12qq-51m2cw/s320/033.JPG" width="320" /></a></div>Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-9550163830285012582010-09-25T00:30:00.001-04:002010-09-25T00:34:55.913-04:00Braised Eight Treasures<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSsn0a9RnFi7O8tdIXQZHs2Cfov_RtZcD-oR4G5NScPQMPyoWfhwHaOGqOLI4fydSn_xA2gMdVkb3IL8jESzik-RE5XaejWmlhgBy81aB1GPx11rrHeG6SwKI8yxgDN1PdYledlyimtU/s1600/tail+069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizSsn0a9RnFi7O8tdIXQZHs2Cfov_RtZcD-oR4G5NScPQMPyoWfhwHaOGqOLI4fydSn_xA2gMdVkb3IL8jESzik-RE5XaejWmlhgBy81aB1GPx11rrHeG6SwKI8yxgDN1PdYledlyimtU/s400/tail+069.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Grandma used to make this on special occasions when the family gathers around for dinner, especially during Chinese New Year. Some of these ingredients are auspicious for Chinese New Year because their names in Chinese are homonym for auspicious words. To me, this is just another delicious dish grandma made. I was in charge of cooking the Chinese New Year dinner for grandma in my teenage years. I wish I could still make this for grandma.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVARQWLgfhyphenhyphenkHlPZ1EKoOgzeF0WF9Qped4Hg5oOSn6ff99sI7Ne8210sh_yVoiklDki2qU2X0w0V2Y0LXYPn_OkKi2zafMGGL7gHBv9YK7zfQfx6LqwlS-Re1qyHvd54v3B2D2gKZeOU/s1600/eight+treasures.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVARQWLgfhyphenhyphenkHlPZ1EKoOgzeF0WF9Qped4Hg5oOSn6ff99sI7Ne8210sh_yVoiklDki2qU2X0w0V2Y0LXYPn_OkKi2zafMGGL7gHBv9YK7zfQfx6LqwlS-Re1qyHvd54v3B2D2gKZeOU/s400/eight+treasures.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;">From left to right: (Top) Dried scallops, dried oysters, shiitake mushrooms and sea cucumber. (Bottom) <i>Fat choy</i>, giant topshells, Pacific clams and enoki mushrooms.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">The dish is called "Braised Eight Treasures" because the eight treasures are sea cucumbers, shiitake mushrooms, enoki mushrooms, dried scallops, dried oysters, giant topshells, Pacific clams and <i><a href="http://en.wikipedia.org/wiki/Fat_choy">fat choy</a></i>. Of course you can make this however many "treasures" you want but avoid four because it's inauspicious, although that doesn't really matter unless you have a very superstitious family. Sea cucumbers can be purchased dried or frozen. I usually just get the frozen ones because it's pre-cleaned. All you gotta do is rinse them and they are ready to be cooked.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4 cups sea cucumber (cut into 2 inch pieces)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Water</div>3 inch ginger, bruised<br />
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3 cloves garlic, bruised<br />
2 inch ginger, bruised<br />
3 small pieces of rock sugar (or 1 teaspoon white sugar)<br />
2 tablespoon oil<br />
1 tablespoon oyster sauce<br />
1 tablespoon soy sauce<br />
1 tablespoon sesame oil<br />
5 cups water (or chicken stock)<br />
4 cups soaked shiitake mushrooms (cut off the stems)<br />
1 package of enoki mushrooms<br />
1 cup dried scallops<br />
1 cup dried oysters<br />
1 can (16 oz) giant topshells<br />
1 can (15 oz) Pacific clams<br />
2 cups soaked <i>fat choy</i><br />
Some chopped scallions for garnishing<br />
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You should prepare the sea cucumbers first. Once you thawed the sea cucumber, wash over cold running water until water runs clear.<br />
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</div>Cut sea cucumber into about 2-3 inches pieces. It shrinks as it's cooked so be careful not to cut them into small pieces. In a pot, add ginger and enough water to cover 2/3 of the pot.<br />
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</div>Once it starts boiling, add in pieces of sea cucumber. Cook for 2 minutes.<br />
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Drain the sea cucumber and set them aside. Discard ginger pieces.<br />
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</div>Heat oil in a pot over medium heat. Add garlic and ginger. Fry until it starts to browned, then add in shiitake mushrooms. Saute for a minute and then add in soy sauce, oyster sauce, rock sugar and water. Once it starts boiling, turn the heat down to low, cover and let it slowly braise for 30 minutes.<br />
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After 30 minutes, add in dried oysters and dried scallops. Add another cup of water if it's too dry. Braise over low heat for another 30 minutes.<br />
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</div>Add enoki mushrooms. Cover and cook for 5 minutes.<br />
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Then, add in sea cucumbers, giant topshells and Pacific clams. Cover and cook for 5 more minutes.<br />
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Make a small dent on the middle of the pot. Add in <i>fat choy</i> and cook for about 2 minutes over high heat.<br />
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Dish and sprinkle some chopped scallions on top. Serve warm.Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-12464302175365546572010-09-15T21:50:00.002-04:002010-09-25T00:33:55.767-04:00Steamed Meat Patty with Salted Fish<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZ-ZmKHPzUbvagJuUq89GOEfMopYJyl8V-0QhTqbf648oU8j_bECqz3iY5seqjOgxitGUbyJsbAOH3u4wqFolGvYzbaF0gvUsNl1o7NQvTXdd4LlfA1b3QWJlNdXU0UyCoYDjBQ4-XeA/s1600/007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrZ-ZmKHPzUbvagJuUq89GOEfMopYJyl8V-0QhTqbf648oU8j_bECqz3iY5seqjOgxitGUbyJsbAOH3u4wqFolGvYzbaF0gvUsNl1o7NQvTXdd4LlfA1b3QWJlNdXU0UyCoYDjBQ4-XeA/s400/007.JPG" width="400" /></a></div><br />
Steamed Meat Patty with Salted Fish (咸鱼蒸肉饼) usually uses ground pork but since I'm not too keen on pork, I'm using ground chicken breast instead. For those that like moist patties, you can use a combination of lean and fatty ground pork or even ground chicken from dark meat. This dish is delicious over a bed of warm white rice. Grandma would sometimes pan fry the leftovers, IF there are leftovers. :)<br />
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There are 2 different kinds of salted fish; "dry" and "wet". I prefer using the wet ones for this dish because it melts into the patty. Well, not "melts", but blends pretty uniformly into the ground meat whereas the dry ones are more fibrous. The bottle of salted fish above is what I used for this recipe. You might ask why I'm using a lot of ginger in this recipe. Besides giving this dish a nice aroma, the ginger also makes the salted fish less "fishy".<br />
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Ingredients:<br />
1 lb ground chicken<br />
Salted fish<br />
1 tablespoon corn starch<br />
1 tablespoon chopped scallion<br />
1/2 tablespoon chopped ginger<br />
1/2 tablespoon white pepper<br />
1/2 tablespoon sesame oil<br />
1/2 tablespoon soy sauce<br />
3 inch ginger, julienned<br />
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Chopped scallions for garnishing<br />
1 tablespoon soy sauce<br />
1/2 tablespoon sesame oil<br />
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Set up your steamer. Place a metal rack in the middle of the wok or a pot. Add in about 3 inches of water. Cover your wok or pot and let the water boil over high heat. Lightly grease a baking dish (I used a glass pie dish).<br />
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Deboned, skinned and chopped salted fish. You can use up to as much as 2 tablespoons of chopped salted fish.<br />
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Mix everything except julienned ginger.<br />
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Form a large patty on the baking dish and sprinkle julienned ginger on top.<br />
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Cover the dish with plastic wrap. Steam for about 25 minutes over high heat.<br />
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</div>Once the patty is cooked, topped with chopped scallions, soy sauce and sesame oil. Serve warm.Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-78441292174421253062010-09-15T21:14:00.000-04:002010-09-15T21:14:04.871-04:00Steamed Eggs with Beech Mushrooms<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q78RUWPHOQZv4y4sLUPpb6-nGHzfkOwCZr2xB63FF_4Uu6vKGbX60CSS4VH4w79oa_OTPK1xto1xNBJpoo_hODhFZKjDNv0zpLwMu4GFmogDhLppHu6V9LL-t1Wvj__j41aBqIOSElc/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5q78RUWPHOQZv4y4sLUPpb6-nGHzfkOwCZr2xB63FF_4Uu6vKGbX60CSS4VH4w79oa_OTPK1xto1xNBJpoo_hODhFZKjDNv0zpLwMu4GFmogDhLppHu6V9LL-t1Wvj__j41aBqIOSElc/s320/035.JPG" width="320" /></a></div><br />
Grandma used to just make plain steamed eggs (蒸水蛋) and we would eat it warm with white rice. The trick to make this silky smooth is not to over beat the eggs and also steaming them in very low heat. If you never had this before, it's like eating a savory flan.<br />
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You can make this recipe with or without mushrooms. You can also used minced meat. Adding mushrooms gives more substance to this dish and it's actually a pretty good alternative for those that are watching their calories. We're doubling the bulk of eggs and also using mushrooms, which are a relatively low calorie food. Also, cover the eggs with plastic wrap so that excess water will not drip into the dish, causing it to be overly watery.<br />
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Ingredients<br />
4 eggs<br />
400 mL water<br />
1 cup<a href="http://en.wikipedia.org/wiki/Hypsizygus_tessellatus"> brown beech mushrooms</a><br />
1 teaspoon salt<br />
1 teaspoon white pepper<br />
1 teaspoon sesame oil<br />
1 tablespoon soy sauce<br />
1 teaspoon sesame oil<br />
Some chopped scallions<br />
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Lightly grease a casserole dish. Set up your steamer. Place a metal rack in the middle of the wok or a pot. Add in about 3 inches of water. Cover your wok or pot and let the water boil over high heat. Once the water starts to boil, turn the heat down to medium.<br />
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Combine eggs with water, salt, white pepper and sesame oil. Beat the mixture lightly until well combined. Add the egg mixture and mushrooms on the casserole dish.<br />
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Cover the dish with plastic wrap. Steam for about 20 minutes or until eggs are set.<br />
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To serve, top with chopped scallions, soy sauce and sesame oil. Serve warm.Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-75917341154347440422010-09-10T22:08:00.005-04:002010-09-15T20:14:51.976-04:00Turnip Cake (Law Bok Gow)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKXPBHqbJiG-I_FIHsvybcma-QMsoRkn4WsaB9TQNYWil7ZlW9Jr_Mc_Zcj2vny8sRdZIdqvN8Bpu9xk_WER4W7ETR8YhdL9P2GF_Exi5NEZbBlXtmPWzOMW7YXpZsf7vsrRNAoyuEac/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeKXPBHqbJiG-I_FIHsvybcma-QMsoRkn4WsaB9TQNYWil7ZlW9Jr_Mc_Zcj2vny8sRdZIdqvN8Bpu9xk_WER4W7ETR8YhdL9P2GF_Exi5NEZbBlXtmPWzOMW7YXpZsf7vsrRNAoyuEac/s320/019.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><i>Law Bok Gow</i> (萝卜糕) is one of the beloved dishes from dim sum restaurants. "Law Bok" in Cantonese means "daikon radish" and "Gow" means cake. Of course, "cake" in this instance is not referring to the quintessential American cakes. <i>Law Bok Gow </i>is more of a semi-firm savory pudding. Traditional L<i>aw Bok Gow</i> is a steamed velvety "cake" studded with daikon radish, Chinese sausages, shiitake mushroom, scallions and dried shrimp. <i>Law Bok Gow</i> is to Chinese New Year as gingerbread cookies is to Christmas. While mostly served in dim sum restaurants, <i>Law Bok Gow</i> is an auspicious dish served during Chinese New Year. <i>Law Bok Gow</i> is sometimes referred to as Turnip Cake or Daikon Radish Cake.<br />
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This is a vegetarian/vegan version of the recipe. Dried shiitake mushrooms are used in this recipe (optional if you don't like its taste). Soak dried mushrooms for a few hours and then it's ready to be used. I omitted shiitake mushrooms when I was making this because Vance hates shiitake mushrooms. Other possible filling for <i>Law Bok Gow</i> are chopped Chinese sausage, dried shrimp and chopped scallions. The recipe calls for 2 1/2 cups of filling so adjust as you see fit. Your main ingredient, however, should be daikon radish.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0UCVuKqpro01bdJsl_N4NrIi7CIT7KDdIWEjCWmMJVP45PaIX7qeokALXQGNWDJte-htvPeqF02BvC9ZAC52hyS6IVzVnoNRX0FZEgqGj74G8vI19WB_IzmhkVrFW2AvXcRnFABCN8A/s1600/Daikon.Japan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0UCVuKqpro01bdJsl_N4NrIi7CIT7KDdIWEjCWmMJVP45PaIX7qeokALXQGNWDJte-htvPeqF02BvC9ZAC52hyS6IVzVnoNRX0FZEgqGj74G8vI19WB_IzmhkVrFW2AvXcRnFABCN8A/s320/Daikon.Japan.jpg" width="320" /></a></div><div style="text-align: center;">Daikon radishes, photo from <a href="http://en.wikipedia.org/wiki/File:Daikon.Japan.jpg">Wikipedia</a>.</div><br />
I like to make my <i>Law Bok Gow</i> with roughly chopped daikon radish because I like to bite into pieces of daikon radish. You can chop them smaller if that is what you prefer. You might want to make <i>Law Bok Gow</i> the day before you plan to serve it because you have to steam it and then let it cool before slicing and pan frying it. <i>Law Bok Gow</i> is served with soy sauce or <a href="http://en.wikipedia.org/wiki/Oyster_sauce">oyster sauce</a> (or <a href="http://www.passionatevegetarian.com/r_vegetarian_oyster_sauce.htm">vegetarian oyster sauce</a>).<br />
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Here's a tip for steaming. If you are steaming something for a long time, you might encounter instances where water inside your wok is drying out. Keep a pot of boiling water next to you when you're steaming so you can just pour hot water into the wok to replenish the water. This saves the steaming time because you don't have to wait for cold water to boil again.<br />
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Ingredients:<br />
2 cups chopped daikon radish<br />
1/2 cup chopped shiitake mushrooms<br />
1 cup water<br />
<div style="margin: 0px;">2 cups rice flour</div>1 teaspoon oil<br />
1 tablespoon salt<br />
1 tablespoon white pepper<br />
1 teaspoon sesame oil<br />
1 tablespoon Chinese cooking wine<br />
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<div class="separator" style="clear: both; text-align: center;"></div>In a pan, heat oil over medium heat. Saute daikon radish and shiitake mushrooms. When the radish starts to turn translucent, turn off the heat and set the mixture aside to cool.<br />
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Combine water, rice flour, salt, white pepper, sesame oil and Chinese cooking wine. When the radish mixture had cooled, combine them and pour into a loaf pan (or a cake pan). You are gonna get a batter with the consistency of milk. That's normal. It will congeal as it steams.<br />
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Set up your steamer. Place a metal rack in the middle of the wok or a pot. Add in about 3 inches of water. Cover your wok or pot and let the water boil over high heat. Once the water starts to boil, turn the heat down to medium.<br />
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Place the loaf pan on top of the metal rack. Cover and let it steam. Check occasionally to replenish water. Let it steam for about 1.5 hours. The cake is done if a toothpick inserted into the cake comes out clean. Depending on the cooking vessel, steaming time range between 1.5 hours to 2 hours.<br />
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Once the <i>Law Bok Gow</i> is cooked, let it cool for at least 2 hours. You can just put plastic wrap on top of the <i>Law Bok Gow</i> and store it inside the fridge for a few days.<br />
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To serve, invert the pan and cut the cake into squares. Cut to about an inch thick. The thicker they are, the less likely they will fall apart.<br />
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In a pan, heat some oil over medium heat and pan fry <i>Law Bok Gow </i>until it's browned on both sides<i>. </i><br />
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<i></i>Serve <i>Law Bok Gow</i> with oyster sauce (or vegetarian soy sauce) or soy sauce.Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com3tag:blogger.com,1999:blog-4673548923281861771.post-56141433289038490222010-09-08T20:41:00.001-04:002010-09-08T20:42:46.030-04:00Easy Creamy Mushroom and Bacon Fettucine<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR77xDbjQVCtAoeYvEcI4dMBkUm7ZQRUo3WHPtgJ1EFAkX988gsPcTtpiXBNvsJxMrn-M1HoikLXymE5AbKndTBX9LHPBzVGyEI_Cy9Unb20AHEaM5LSxKxbEDgQ9oK0Qxp_5Amefkrh8/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhR77xDbjQVCtAoeYvEcI4dMBkUm7ZQRUo3WHPtgJ1EFAkX988gsPcTtpiXBNvsJxMrn-M1HoikLXymE5AbKndTBX9LHPBzVGyEI_Cy9Unb20AHEaM5LSxKxbEDgQ9oK0Qxp_5Amefkrh8/s320/019.JPG" width="320" /></a></div><br />
Got some fresh Fettuccine and Parmigiana Reggiano at Chelsea Market today so I'm making this for dinner. This recipe calls for <a href="http://en.wikipedia.org/wiki/Hypsizygus_tessellatus">brown beech mushrooms</a> because I like to use them with bacon. You can, of course, substitute any mushrooms like sliced bellas. I love creamy Alfredo sauce but not too much with the calories that comes with butter and milk. Campbell's canned cream of mushroom soup (or cream of chicken) works great and is relatively low calorie.<br />
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</div><div>This recipe is not low calorie but if you omit bacon (or use bacon bits), it should be fairly low. If you're not watching calories then go to town and use as much bacon as you want*. (*not responsible for clogged arteries and heart attack after ingesting this meal)<br />
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Ingredients:<br />
3 cups cooked Fettuccine<br />
2 cups brown beech mushrooms<br />
1 cup chopped bacon (about an inch wide)<br />
1 can Campbell's Cream of Mushroom<br />
1/2 cup water<br />
Some Parmigiano Reggiano<br />
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In a pan, cook bacon without oil over medium heat. You should be rendering the fat from bacon and when the bacon starts to brown transfer them to a paper towel. Throw away most of the oil except for about 1/2 tablespoon. Don't clean your pan! You want those brown bits on the bottom.<br />
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In a bowl, combine cream of mushroom and water. Whisk until smooth. Sauté mushrooms over medium heat for 2 minutes.<br />
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Add the soup mixture into the pan and let it get all the drippings from the pan.<br />
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Once it starts to boil, add in cooked fettuccine.<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGrtVC1cKRrjdF9QXLgbwG_PRjBNOcxZf32iJzc02xmTiMEnvj1m5Sqhh6PoXmOW6f6D6w4Dx0q_nDHzFeGTeFYy_Q92F1JnVhzNMA4_cbwbC1Tx9FSb4IO4ykYWu2gCLLQCOfJ58ZbY/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVGrtVC1cKRrjdF9QXLgbwG_PRjBNOcxZf32iJzc02xmTiMEnvj1m5Sqhh6PoXmOW6f6D6w4Dx0q_nDHzFeGTeFYy_Q92F1JnVhzNMA4_cbwbC1Tx9FSb4IO4ykYWu2gCLLQCOfJ58ZbY/s320/014.JPG" width="320" /></a></div><br />
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</div>Turn off the heat and mix well with bacon. You can reserve some to top the pasta. Serve with a few sprinkles of Parmigiano Reggiano.<br />
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</div></div>Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-62973666980700029492010-09-08T18:48:00.001-04:002010-09-08T20:43:13.996-04:00Roasted Zucchini Squash with Parmesan Cheese<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8YGFksGDn0GnJK82dKLqzlIhVeSnNtmemzPh8omWpDKnVZaD64ssXXr6zIdtmXjx6pzjSLSCFrsUOnb598JHovOSfE8iW7KsY5zGHuMEsPCwnoZwsJ84kZRfEEbOcyRTrsPQVWz0Ohk/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP8YGFksGDn0GnJK82dKLqzlIhVeSnNtmemzPh8omWpDKnVZaD64ssXXr6zIdtmXjx6pzjSLSCFrsUOnb598JHovOSfE8iW7KsY5zGHuMEsPCwnoZwsJ84kZRfEEbOcyRTrsPQVWz0Ohk/s320/035.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div>Zucchini squash are best roasted, or at least that's what Vance told me. If you are roasting this on a roasting pan, you should half the time because it requires less time to roast on a roasting pan than a baking dish.<br />
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Ingredients:<br />
3 cups sliced zucchini squash (green or yellow, or both)<br />
1 tablespoon Parmesan cheese or <i>Parmigiano Reggiano </i><br />
1 teaspoon dried basil<br />
1 teaspoon dried oregano<br />
1 tablespoon olive oil<br />
Salt & pepper to taste<br />
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Preheat oven to 500 degrees. Add sliced zucchini squash into a baking dish.. Add dried basil, dried oregano, olive oil, salt and pepper into the zucchini squash and mix well. Roast for 20 minutes. Stir zucchini squash and bake for another 10 minutes.<br />
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Sprinkle Parmesan cheese or Parmigiano Reggiano on top of zucchini squash. Serve warm.Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0tag:blogger.com,1999:blog-4673548923281861771.post-54682761794735821202010-09-02T02:17:00.000-04:002010-09-02T02:17:09.498-04:00Vegetarian Sambal Edamame<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yR1TAYh0NGxat2gaz5nV6cr6Dtrnmn7OA3l8ULKcGB1KIhOWiEurRMw31jIYRpHDxb4IokOhtsT7faGTi1utH0MaipCmBD4eMI3JeAIU5owayksqAnDurjzNt6-Crwv0lnon6_c-Npc/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4yR1TAYh0NGxat2gaz5nV6cr6Dtrnmn7OA3l8ULKcGB1KIhOWiEurRMw31jIYRpHDxb4IokOhtsT7faGTi1utH0MaipCmBD4eMI3JeAIU5owayksqAnDurjzNt6-Crwv0lnon6_c-Npc/s320/020.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This is a vegetarian version of <a href="http://raymondskitchen.blogspot.com/2010/09/sambal-edamame-with-shrimp.html">Sambal Edamame with Shrimp</a>. I also added in 1/2 cup baby corn cause Vance likes them and I have it leftover from making curry the other day. You can use or omit the baby corn. Be careful when choosing your sambal, make sure there are no shrimp in it. Any types of soy strips would do, even rehydrated ones. I have a packet of seasoned soy strips in the pantry so I used that instead. I washed the strip in cold water to wash off the seasoning (would probably taste weird with conflicting taste profile).</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj47C9ZWlV6PcJBpnG7b1hmJ71HYnoBGWP9KDfihNQWd7gYTDO3Y7B5dk5OW0xGDCDErPIOLOgwMgr1JIahHBioQgys91E00BrL7ALk29pP_B_FxgYJsEoVoppcqYUvvGWvc-lDSgPj1E/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj47C9ZWlV6PcJBpnG7b1hmJ71HYnoBGWP9KDfihNQWd7gYTDO3Y7B5dk5OW0xGDCDErPIOLOgwMgr1JIahHBioQgys91E00BrL7ALk29pP_B_FxgYJsEoVoppcqYUvvGWvc-lDSgPj1E/s320/1.jpg" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Soy strips (left) and sambal tumis (right)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2 cups edamame</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 cup soy strips </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon chopped garlic</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 packet of sambal tumis </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 tablespoon oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">some water (if too dry)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIWqnhh95X82tTsvIEYfW-kNozsNBUah6NvfMhyphenhyphenwnZn7tS6Ch1I_59iXR9QIjd9wEXw3BAgrH-qhN-wtPYvdWvQDxKeu13Rma9iysY6l480CubYC0Zxsj46KPkU1KiHZZN5hW1fFDW7c/s1600/013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmIWqnhh95X82tTsvIEYfW-kNozsNBUah6NvfMhyphenhyphenwnZn7tS6Ch1I_59iXR9QIjd9wEXw3BAgrH-qhN-wtPYvdWvQDxKeu13Rma9iysY6l480CubYC0Zxsj46KPkU1KiHZZN5hW1fFDW7c/s320/013.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add oil to wok or pan over medium heat. Add in chopped garlic and soy strips. Cook for a few minutes until garlic starts to brown. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSY-VEJbk9ImMf9PLCJVQAZUix2zcHh6PJWAvnzyoIJDNkkSqDweEeWJJSr9t5rUSzK_tFj8BwsxPVpXQ4RQH3cgk9s8ldL2AU3053n8Up3VPsItGOscVokB6gf_XaqMrs9ED_fEpHpQk/s1600/016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSY-VEJbk9ImMf9PLCJVQAZUix2zcHh6PJWAvnzyoIJDNkkSqDweEeWJJSr9t5rUSzK_tFj8BwsxPVpXQ4RQH3cgk9s8ldL2AU3053n8Up3VPsItGOscVokB6gf_XaqMrs9ED_fEpHpQk/s320/016.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Add in edamame. Cook for about 2 minutes, stirring constantly.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16YMY6pY-dwbp-eQb5a_1nyrU-GDJ-Ird8tN9mSLvn6sMz4rjWFFNfEwKUb5e6SANkOpaUCkHLsNkmZmbp8xhpRgqXiNN5sMfILqK0QYMRJCt5m1VEuhDSUQiyFsJV7Dv6xbFaeJpFNQ/s1600/019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj16YMY6pY-dwbp-eQb5a_1nyrU-GDJ-Ird8tN9mSLvn6sMz4rjWFFNfEwKUb5e6SANkOpaUCkHLsNkmZmbp8xhpRgqXiNN5sMfILqK0QYMRJCt5m1VEuhDSUQiyFsJV7Dv6xbFaeJpFNQ/s320/019.JPG" width="320" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add in sambal and mix well. Cook for another 5 minutes. If it gets too dry, add in some water. Serve warm with rice.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div>Raymond Vagellhttp://www.blogger.com/profile/12048854098971351024noreply@blogger.com0