Saw this a while ago; no idea if dan bing is (still?) cool but finally got around to giving it a shot.
Recipe
Crepe
1/4 c flour
1 tbsp cornstarch
1/2 c water
Eggs
1 egg
1 scallion, sliced
sesame oil
salt & pepper
Sauce
1 tbsp soy sauce
1/2 tsp rice vinegar
chili / sesame oil
garlic
Mix together the crepe, egg, and sauce elements. Heat a lightly-oiled nonstick skillet over medium, add crepe batter, and swirl to to coat the bottom. Cook until the top is set (3-4 minutes) and flip over (maybe slide off onto a plate then back on?).
Add the egg, keeping it mostly on top of the crepe, and cook until mostly set. Flip and finish for about 10 seconds. Roll it up, slice it, and serve it with the sauce.
If you want to scale up, you still have to do each serving individually like this - can make one bowl of batter and another of sauce, but do the eggs one at a time.
Notes
Pretty good! Obviously have a ways to go before getting up to Taiwanese grandmother level of proficiency overall (or even French crepe fluency). Pic coming once I refine the technique...
Sunday, October 29, 2017
Skillet Sausage Pasta
Stuck at home recovering from losing soccer finals / a foot injury; unclear which one hurt more :( but the second thing made it tricky to get to the store. A little Google homework and turned up this recipe.
Recipe
1 lb sausage
1 onion, diced
2 cloves garlic, minced
2 c broth
8 oz pasta (~2 1/2 c)
1 can (14 oz) diced tomatoes
1/2 c half and half or cream
Monterey jack cheese
green onion, sliced
olive oil, salt & pepper, crushed red pepper
Start the sausage and onion in some olive oil in a skillet. Once that's lightly browned, add in the garlic for a minute or so, then the broth, pasta, tomatoes, some crushed red pepper, and salt and pepper. Bring to a boil, reduce heat, cover, and simmer until the pasta is cooked. Once that's done, stir in the cream and simmer for a minute or two. Remove from heat and springkle with grated cheese and green onion.
Notes
This one actually worked out with most of the ingredients already on hand, with some minor tweaks (water instead of broth, milk instead of cream, chopped up old cherry tomatoes instead of canned diced, gouda instead of jack). All worked pretty well for an easy, more southwestern pasta!
Recipe
1 lb sausage
1 onion, diced
2 cloves garlic, minced
2 c broth
8 oz pasta (~2 1/2 c)
1 can (14 oz) diced tomatoes
1/2 c half and half or cream
Monterey jack cheese
green onion, sliced
olive oil, salt & pepper, crushed red pepper
Start the sausage and onion in some olive oil in a skillet. Once that's lightly browned, add in the garlic for a minute or so, then the broth, pasta, tomatoes, some crushed red pepper, and salt and pepper. Bring to a boil, reduce heat, cover, and simmer until the pasta is cooked. Once that's done, stir in the cream and simmer for a minute or two. Remove from heat and springkle with grated cheese and green onion.
Notes
This one actually worked out with most of the ingredients already on hand, with some minor tweaks (water instead of broth, milk instead of cream, chopped up old cherry tomatoes instead of canned diced, gouda instead of jack). All worked pretty well for an easy, more southwestern pasta!
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