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!
Sunday, September 17, 2017
Stir Fry Mix & Match
Keeping with the formulaic recipes, had to share this!
Recipe
So you pick your protein, vegetables, sauce, and other stuff like aromatics and garnish - your own or the suggestions provided.
Salt and pepper up your protein and start it in your wok with a tbsp or 2 of oil - let it sit for a couple minutes before you stir to coat. You want it golden brown, doesn't have to be cooked through, then remove it. Add another tbsp or so of oil (you can wipe out the wok first), and cook the aromatics and then vegetables next. Add back in the protein, and create space in the center for your sauce. Let it darken, then stir and finish.
Notes
I started with the Orange Scallion Tilapia - tilapia (duh), bok choy, orange-ginger sauce, etc. Didn't get the tilapia as crispy as I might have liked, but it ended up with a ton of flavor anyway! Lots more to try, including vegetarian...
Recipe
So you pick your protein, vegetables, sauce, and other stuff like aromatics and garnish - your own or the suggestions provided.
Salt and pepper up your protein and start it in your wok with a tbsp or 2 of oil - let it sit for a couple minutes before you stir to coat. You want it golden brown, doesn't have to be cooked through, then remove it. Add another tbsp or so of oil (you can wipe out the wok first), and cook the aromatics and then vegetables next. Add back in the protein, and create space in the center for your sauce. Let it darken, then stir and finish.
Notes
I started with the Orange Scallion Tilapia - tilapia (duh), bok choy, orange-ginger sauce, etc. Didn't get the tilapia as crispy as I might have liked, but it ended up with a ton of flavor anyway! Lots more to try, including vegetarian...
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| not the best pic - thought I took a much nicer one in the bowl but I guess not... |
Friday, September 15, 2017
Roast Chicken
This is kind of straightforward and not too formulaic, but since the NYT Cooking site is pretty inconsistent letting non-payers into the recipe I wanted to record things here...
Recipe
Brine your chicken
For a 3-4 lb bird, use a tsp or 2 of salt, along with other delicious stuff: pepper, paprika, cayenne, garlic, lemon zest, whatever. Rub it over the chicken, inside and out. Let it sit for at least an hour, but up to a full day. You may want to prop it up on something so the moisture doesn't collect in the bottom of the vessel and negate your dry brining efforts...
Once you're ready to cook, a roasting pan with a rack may be best - but in general you want something that elevates the bird and lets heat flow around and under. Not having the recommended dishware, I've used a baking dish with a later of potatoes, onions, etc. Pop it in the oven at 450 degrees, 45 minutes to an hour and a half. It's done when the interior temperature is 165 degrees, you can cut into the thigh and see no more red flesh, and the juices run clear.
Notes
Comes out looking and tasting pretty awesome. Picture next time!
Recipe
Brine your chicken
For a 3-4 lb bird, use a tsp or 2 of salt, along with other delicious stuff: pepper, paprika, cayenne, garlic, lemon zest, whatever. Rub it over the chicken, inside and out. Let it sit for at least an hour, but up to a full day. You may want to prop it up on something so the moisture doesn't collect in the bottom of the vessel and negate your dry brining efforts...
Once you're ready to cook, a roasting pan with a rack may be best - but in general you want something that elevates the bird and lets heat flow around and under. Not having the recommended dishware, I've used a baking dish with a later of potatoes, onions, etc. Pop it in the oven at 450 degrees, 45 minutes to an hour and a half. It's done when the interior temperature is 165 degrees, you can cut into the thigh and see no more red flesh, and the juices run clear.
Notes
Comes out looking and tasting pretty awesome. Picture next time!
Sunday, September 3, 2017
Tofu Pesto Pasta
Getting back into Veggie Monday and finding new recipes to try out. This one looked promising...
Recipe
1 lb pasta (tricolor spiral recommended)
1 lb tofu, drained and cubed
1 lb mushrooms, coarsely chopped
1 c black olives, sliced
1 tbsp capers
1/4 c grated Parmesan
1 sprig basil
Pesto (if not using pre-made)
1/4 c olive oil
2 c milk
1 oz pesto paste
Start your pasta water (and blend the pesto if you're doing it). Heat 2 tbsp of olive oil at medium. Add the tofu, season with salt & pepper, and brown evenly. Remove the tofu, and add the mushrooms for about 5 minutes. Then stir in the olives, capers, some of the Parmesan, then the pesto and tofu. Serve over the pasta with basil.
Notes
This was actually a lot easier to prepare than I thought - took (much) longer to boil the water for a big batch of pasta than it did to chop everything. Lots of good flavors between the pesto, 'shrooms, olives, and capers - no problem eating enough to fill up!
Recipe
1 lb pasta (tricolor spiral recommended)
1 lb tofu, drained and cubed
1 lb mushrooms, coarsely chopped
1 c black olives, sliced
1 tbsp capers
1/4 c grated Parmesan
1 sprig basil
Pesto (if not using pre-made)
1/4 c olive oil
2 c milk
1 oz pesto paste
Start your pasta water (and blend the pesto if you're doing it). Heat 2 tbsp of olive oil at medium. Add the tofu, season with salt & pepper, and brown evenly. Remove the tofu, and add the mushrooms for about 5 minutes. Then stir in the olives, capers, some of the Parmesan, then the pesto and tofu. Serve over the pasta with basil.
Notes
This was actually a lot easier to prepare than I thought - took (much) longer to boil the water for a big batch of pasta than it did to chop everything. Lots of good flavors between the pesto, 'shrooms, olives, and capers - no problem eating enough to fill up!
Wednesday, June 7, 2017
Crockpot Garlic Parm Chicken
Once I realized this wasn't chicken parm, it looked like an interesting crockpot option. From here, vaguely garbled via Reddit...
Recipe
2 lbs bone-in chicken thighs
1 lb baby red potatoes, quartered
5 cloves garlic, minced
2 tbsp fresh thyme, chopped
lots of grated Parmesan cheese
parsley, chopped
olive oil, salt & pepper
Heat 1/3 c or so of oil in a large skillet, season your chicken with salt & pepper, and sear golden-brown on both sides, about 3-4 minutes.
In your slow cooker, toss the potatoes with garlic, thyme, some parm, salt & pepper, and a couple tbsps of olive oil. Chicken goes on top; feel free to toss more, and sprinkle with more garlic and cheese. Cover and cook on high 4 hours or low 8 hours. Garnish with more cheese and parsley.
Notes
Browning the chicken takes away from some of the appeal of one-pot crockpot recipes. But the crispy chicken skin is pretty worth it.
I bumped up the veggie / produce quotient a bit with the remainder of a bag of baby carrots and an onion.
Awesome garlic smell; not so awesome burned crust on my crockpot...
Recipe
2 lbs bone-in chicken thighs
1 lb baby red potatoes, quartered
5 cloves garlic, minced
2 tbsp fresh thyme, chopped
lots of grated Parmesan cheese
parsley, chopped
olive oil, salt & pepper
Heat 1/3 c or so of oil in a large skillet, season your chicken with salt & pepper, and sear golden-brown on both sides, about 3-4 minutes.
In your slow cooker, toss the potatoes with garlic, thyme, some parm, salt & pepper, and a couple tbsps of olive oil. Chicken goes on top; feel free to toss more, and sprinkle with more garlic and cheese. Cover and cook on high 4 hours or low 8 hours. Garnish with more cheese and parsley.
Notes
Browning the chicken takes away from some of the appeal of one-pot crockpot recipes. But the crispy chicken skin is pretty worth it.
I bumped up the veggie / produce quotient a bit with the remainder of a bag of baby carrots and an onion.
Awesome garlic smell; not so awesome burned crust on my crockpot...
Saturday, May 27, 2017
Catfish Curry
Southern recipe via a Denver native and texted (back) to me from Boston...
1 lb catfish fillets
Recipe
1 lb catfish fillets
2 c water
1 onion, finely chopped
1 tbsp flour
1 tsp curry powder
1 tbsp butter
Cut your catfisth into 2" pieces, and plop in a saucepan with the water, onion, salt & pepper. Bring to a boil and simmer 8-10 minutes, until the fish is cooked but not falling apart. Remove the catfish and boil the water down to about a cup.
Meanwhile, combine the flour, curry, and butter. If it forms a nice paste, great - roll it into tsp-ish balls and add gradually to the water (over low heat) Otherwise, gradually add your powdery, gooey mix... Simmer a few more minutes until it thickens into a gravy.
Serve over rice!
Notes
This impromptu recipe came out pretty well! The fish pieces didn't fall apart while cooking, but they did shed some little morsels that mixed into the gravy very nicely. It seems healthy enough on its own, contrary to soul food's reputation... But I added a pour of frozen veggies while boiling down the water, and served with some avocado too:
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