recipe

Simply and Delicious (Simply Delicious)
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling
YIELD:12-16 servings

INGREDIENTS:

• 4 eggs
• 2 cups sugar
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 2-1/4 teaspoons baking powder
• 1-1/4 cups 2% milk
• 10 tablespoons butter, cubed

DIRECTIONS:

1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.Yield: 12-16 servings.

TIPS:

• Salted butter really brings out the flavor of this subtle classic.
• Cube leftovers to layer into a trifle with berries and cream.
• Swap almond extract for the vanilla, and serve with whipped cream and toasted almonds.

Serves: 4

INGREDIENTS:

CHICKEN FRIED STEAK BITES

• 1 1/2 lb. cube steak
• 3 Eggs, beaten
• 1 c. flour
• 1 tsp. salt
• 1 tsp. Black pepper
• 1 tsp. cayenne pepper
• 2 tsp. garlic powder
• vegetable oil (enough to fill pan 1 inch)

GRAVY

• 1/4 c. reserved vegetable oil
• 1/4 c. flour
• 1/2 tsp. salt
• 1 tsp. Pepper
• 1 1/2 c. milk

CHICKEN FRIED STEAK BOWL MIX-INS

• 3 c. Mashed potatoes
• 1 package green beans, steamed (12 oz)
• 1 can corn (15.25 oz)

DIRECTIONS:

1. Make the chicken fried steak bites: Tenderized Steak by poking fork holes all the way through (the more fork holes the better) the pound with a meat pounder (don’t flatten, a few wallops should do the trick).
2. Cut tenderized steak into bite-sized pieces. Set aside.
3. Set up a dredging station: Place beaten eggs in a shallow bowl next to the oven. In a second shallow bowl, combine flour, salt, pepper, cayenne and garlic powder.
4. Place a skillet on the oven over medium-high heat. Add about 1″ of vegetable oil, giving it a few minutes to warm up (the oil will start to shimmer slightly once it’s ready for frying).
5. Using tongs, dip pieces of steak into the flour mixture, then the eggs, then back into the flour. Place the pieces, one by one, into the oil, frying them until golden brown (about 2 minutes). Place them on a plate lined with paper towels to drain off any excess grease.
6. Make the gravy: Drain most of the oil from the skillet, reserving 1/4 c to make the gravy. Reduce heat to medium, and slowly whisk in flour, one tablespoon at a time, until you’ve formed a light brown roux. Season with salt and pepper, then whisk in milk. Let it simmer until thick enough to coat the back of a spoon. Remove from heat.
7. Prepare mashed potatoes and warm green beans and corn. Layer mashed potatoes, green beans, corn and chicken fried steak bites into bowls, then drizzle with gravy and serve.

 

 

Many people don’t make soufflés because they are scared of failure. In reality, making a soufflé is easy as pie. All you need to do is : make a base, fold in whipped egg whites, and bake. If you’re doing a sweet soufflé, maybe your base is Grand Marnier. If you’re doing a savory version, maybe your base is a version of a bechamel sauce, creamy with flecks of herbs. In this sense, the technique for most recipes is the same. Here are a few tips to make sure you succeed each and every time you set out to bake this light, airy treat.

1. For Fail-Proof Meringue, Add Acid! This is not required by any means, but if you have trouble getting your egg whites or meringue to peak properly, you can always add a little lemon juice or cream of tartar to help strengthen the structure of the mixture.
2. Don’t Overfold: The tendency with many people is to really whip the whites into the base mixture. This is a mistake. You want to gently fold in the whites only until the point where the streaks of white disappear. Until you do this a few times, you’ll probably feel as though you’re under-mixing. Chances are: you’re not.
3. Use Fresh Room Temperature Eggs: Your eggs will act the way you want them to if they’re room temperature. Whipping cold eggs is harder work and you won’t get as much lift.
4. Level off the Top of Your Soufflé With a Knife:You don’t have to do this, but you know that magical flat top that soufflés have when you order them at restaurants? That’s achieved with the swipe of a flat knife on the top of your souffle.
5. Use the Bottom Oven Rack:Generally speaking (although each oven is certainly different), the bottom oven rack is what you want to use to achieve lift. So for anything light and airy that needs rise, bake on the bottom.

Weeknight Tip: Did you know that you can make a soufflé ahead of time and bake them off when you’re ready? This is a great party tip — make them the day before, cover and refrigerate them and take them to room temperature before you bake them off. They can be refrigerated for up 2 to 3 days.

Now Let’s Get Going… Here is my recipe for an awesome Cheese Soufflé

Cheese Soufflé

Ingredients:

• 1/4 cup plus 2 tablespoons freshly grated Parmigiano-Reggiano cheese
• 3 tablespoons unsalted butter
• 3 tablespoons all-purpose flour
• 1 1/4 cups heavy cream
• 4 large eggs, separated, plus 3 large egg whites
• 3 tablespoons dry sherry
• 6 ounces (2 packed cups) Gruyère cheese, shredded
• 2 tablespoons sour cream
• 1 1/4 teaspoons kosher salt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon cream of tartar

Directions:

1. Preheat the oven to 375°. Butter a 1 1/2-quart soufflé dish and coat it with 2 tablespoons of the Parmigiano.
2. In a medium saucepan, melt the butter. Stir in the flour to make a paste. Gradually whisk in the cream and bring to a boil over moderate heat, whisking. Reduce the heat to low and cook, whisking, until very thick, 3 minutes. Transfer the base to a large bowl; let cool. Stir in the egg yolks, sherry, Gruyère, sour cream, salt, Dijon mustard, dry mustard, cayenne and the remaining 1/4 cup of Parmigiano.
3. Put the 7 egg whites in a large stainless steel bowl. Add the cream of tartar. Using an electric mixer, beat the whites until firm peaks form. Fold one-third of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.
4. Scrape the mixture into the prepared dish. Run your thumb around the inside rim of the dish to wipe away any crumbs. Bake for about 35 minutes, until the soufflé is golden brown and puffed. Serve right away.

 

Makes 10-12.Prep time: five minutes.
Cooking time: five minutes
(plus eight hours freezing time).

INGREDIENTS:

• 3 cups fresh pineapple chunks
• 3 tablespoons coconut sugar
• 1 (270ml) can coconut cream
• ½ teaspoon vanilla extract
• ¼ cup rum (optional)

Coconut Oil Shell:

• ¼ cup coconut oil, melted
• 1 tablespoon shredded coconut

DIRECTIONS:

1. Heat a large frying pan over high heat. Add pineapple chunks and two tablespoons of coconut sugar and cook, stirring, until the sugar has melted and pineapple caramelized.
2. Transfer the caramelized pineapple to a blender and add coconut cream and vanilla extract. Process on high for two minutes or until the mixture is smooth and airy. Divide between 10-12 ice pop molds and freeze for eight hours or overnight.
3. Just before serving, mix melted coconut oil and shredded coconut in a small deep bowl. Dip each popsicle in the oil to create a shell. Serve immediately or place in zip lock bags and store in the freezer for up to three months.

Note: for a grown up version of this treat, stir ¼ cup rum into the mixture before freezing

Makes eight tacos.
Prep time: 10 minutes
Cooking time: 25 minutes

INGREDIENTS:

• 1 pound pork fillet
•  2 teaspoons olive oil
•  1 tablespoon peri peri spice mix
•  ½ pineapple
•  ¼ small red onion
•  Small handful freshly chopped coriander
•  ½ long red chilli
•  2 teaspoons apple cider vinegar
•  ¼ teaspoon sea salt or to taste
•  Pinch freshly ground black pepper
•  1 small avocado
•  1 lime
•  8 mini tortillas

DIRECTIONS:

1. Preheat oven to 180°C.
2. Drizzle the pork with olive oil and sprinkle with peri peri spice mix, rubbing it well into the meat. You can cut the fillet in half to allow it to fit into the pan.
3. Heat a large frying pan over medium to high heat and sear the pork for 5-6 minutes on each side, turning regularly. When the meat is cooked, allow to rest wrapped in aluminum foil for five minutes.
4. Peel, core and finely dice the pineapple. Peel and finely slice the onion. Cut the chili in half, remove seeds and finely dice the flesh. Finely chop the coriander. Combine the pineapple, onion, chili and coriander in a bowl and season with apple cider vinegar, salt and pepper.
5. Scoop avocado flesh into a small bowl and drizzle with juice from half a lime. Cut remaining lime into wedges and reserve for serving. Heat tortillas wrapped in aluminum foil in the oven for 10 minutes.
6. Once the pork has rested, slice into 5mm thin slices.
7. To serve, top each tortilla with a spoonful of avocado, 4-5 slices of pork and a generous topping of pineapple salsa. Serve lime wedges on the side.

Ingredients:

• 4 cups of flour
• 1 1/2 cups ground pork cracklings
• 1 cup sour cream
• 1 egg yolk
• 1/4 cup of white wine
• 1 tsp sugar
• 2 tsps salt
• 1 pkg dry instant yeast (dissolved in 1/2 cup warm water and the tsp of sugar)
• 1 egg beaten for brushing
  (Makes approx. 45 biscuits)

Directions:

Mix the yeast together with water and sugar and set it aside.

Mix all the other ingredients together in a bowl, add the yeast when it has completely risen and knead thoroughly until you get a medium soft dough.

Cover it with a dish cloth and let the dough rise in a warm area for about 2 hours.

Remove the dough from the bowl and place it on a floured surface. Roll it out to a 3/4 inch thickness.

Score the dough with a sharp knife (be careful not to cut through it). With a round biscuit cutter, cut out the biscuits.

Place them on a baking pan covered with baking paper. Brush the tops with beaten egg.

Bake at 400°F (205°C) for about 20-25 minutes or until light brown.

 

*Potato Salad, Bacon Bits, Fried Onions, Melted Swiss Cheese, Chili Sauce, Big Beef Hot Dog on a Buttered Toasted Hot Dog Bun

Directions:

1.  Butter bun and lightly toast and spread with potato salad
2.  Place big beef dog in *potato salad
3.  Melt a few slices of Swiss Cheese
4.  Top with a spoonful of **Chili Sauce, bacon bits and fried onions
5.  Hold with both hands and make sure you have lots of napkins on hand for this awesome big boy!

*Recipe for Potato Salad

Ingredients:

• 5 medium potatoes (red potatoes taste the best)
•  8 eggs, hard boiled (save 2 eggs to use for garnish on salad)
•  salt & pepper to taste
•  1/2 c. Mayonnaise (or Miracle Whip)
•  1/2 c. sour cream
•  1 tsp. sugar
•  mustard, to taste
•  1 tsp. paprika

Directions:

1. Boil potatoes (do not peel) for about 40 minutes until potatoes are tender, but still firm (if you are using red potatoes do it for less time.. 15-20 minutes or so).
2.  Peel and dice potatoes AND 6 eggs. Add salt and pepper and toss. Mix remaining ingredients separately and fold into potato mixture.
3.  Slice remaining 2 eggs and layer on top of salad. Sprinkle top of salad with dill weed or paprika.
4.  Refrigerate overnight (or at least 6-8 hours).

**Chili Sauce

Ingredients:

•  1 cup coarsely chopped(shallots) or 1 1/2 large onions
•  1 chopped tomato
•  1/4 teaspoon chili paste
•  1 tablespoon lemon juice
•  salt to taste

Directions:

1. Place cut up onions or shallots in a blender and make a paste.
2. Add the chopped tomato, mix them with the onions.
3. Add the lemon juice and salt.

This an easy recipe for the otherwise difficult traditional recipe for hoppers. Sri Lankans generally  have hoppers for either breakfast or dinner. It is a very thin and crispy pancake with a egg in the center and chili sauce.  This recipe will serve about 5-6 people.

Ingredients:

Yeast mixture:

• 2 tsp yeast granules
• *1/8 cup lukewarm water
  *(Use a liquid cup measurer for liquid) Not a teaspoon or dry cup measure (difference in amount.)

Hoppers:

• 4 cups rice flour
• 1 cup lukewarm *water + *1 cup lukewarm beer
• 1 13 oz can of coconut milk + 1/2 can of lukewarm water
• 1 egg
• two tbsp oil
• salt to taste
• Additional Egg in each serving

Directions:

1.    Mix the ingredients for the yeast mixture and leave for 15 minutes until frothy. If the mixture is not frothy at this  point, the yeast you used is too old, you will need a new packet of yeast.

2.    Put the rice flour into a large bowl and add the yeast mixture. Next add the 1 cup lukewarm water + 1 cup  lukewarm beer. Mix well.

3.    Now cover the bowl with a wet cloth or plastic wrap and leave for about eight hours in a warm place. The batter should rise to double the original amount.

4.    Finally before preparation add 3/4 of the (coconut milk with water) 1 egg tbsp stir well. If more  liquid is needed, add the remaining of the coconut milk little by little. The batter should be thinner than a  pancake batter. Add salt to taste.

5.    Soak a small piece of cloth in oil in a saucer. Heat a thachhiya (a small wok) on medium. When hot  rub the pan thoroughly with the oiled-cloth. Add about 1/4 cup of the batter to the pan and turn the  pan in a circular motion so that the batter sticks to the sides of the pan.

6.    Crack another egg in the middle when batter wet and cover for about two minutes until the egg is still runny and the mixture has some crispy edges

7.    Use a butter knife to loosen the edges of the Hopper and serve with Chili Sauce

Chili sauce

Ingredients:

• 1 cup coarsely chopped(shallots) or 1 1/2 large onions
• 1 chopped tomato
• 1/4 teaspoon chili paste
• 1 tablespoon lemon juice
• salt to taste

Directions:

1.     Place cut up onions or shallots in a blender and make a paste.
2.    Add the chopped tomato mix them with the onions.
3.    Add the lemon juice and salt.

Put a tablespoon or two in the center of the Hopper

Serving for 1

INGREDIENTS:

Ingredients for Tonkotsu Base  (Pork Broth)

• 2 1/2 cups Miso
• 2 tablespoons Tahini
• 1 tablespoon Toasted sesame oil
• 2 teaspoons Garlic grated
• 2 cloves
• Water
• 1/2 cup Pork fat minced (it’s easier to mince when it’s cold)
• 2 tablespoons Toasted sesame seeds ground
• **1/2 Batch Fresh ramen noodles **See recipe below

Toppings:

• Scallions (optional)
• Chashu (optional)
• Garlic (optional)
• Chives (optional)
• Cabbage (optional)
• Sweet corn (optional)
• Soy sauce egg (optional)
• Menma (optional)
• Two Large Dried scallops (optional)

DIRECTIONS:

1. In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.
2. Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl using a microplane grater.
3. Serve immediately.

**Ramen Noodles Recipe

2 servings

Ingredients:

• 2 cups of bread flour,
• 1/2 cup water
• 1 teaspoon *Kansui.

Directions:

1. Mix Ingredients in Large Bowl with Electric  Pasta Paddles
2. Flour should immediately turn a bright golden yellow.
   Let the mixer run for 10 minutes (the mixer bowl should be  full of golden yellow nuggets.
   Don’t worry about the texture and don’t add water, with a little hand kneading it will come together into a ball
3. Let this rest overnight in the fridge.
4. The next day, cut the dough in half, roll out to two inches shorter than the width of the opening of your pasta cutter.
5. Adjust the setting to  #3 and cut it with the spaghetti attachment.
6. So  noodles don’t stick together, boil for a 1 1/2 minutes.
7. The noodles should be extremely firm (almost too firm), but by the time the soup and all the toppings are on the ramen, they become the perfect texture and stay that way until the last drop of soup is gone

*If you’re wondering what kansui is, it’s the ingredient that makes all the magic happen. The story goes that the unique noodles produced around lake Kan in Inner-Mongolia were attributed to the water from the lake. Modern science has since revealed that the lake is highly alkaline, which is what gives the noodles their unique texture and color. You can now buy factory produced “kansui”
(lake kan water) either in powdered or liquid form. There are several brands  like: Koon Chun which labels their product as Potassium Carbonate Sodium Bi-Carbonate.

(Makes 4 servings)

INGREDIENTS:

• 8 sprouted chives
• 1/2  cup red vinegar
•  2 tablespoon mayonnaise
•  1 teaspoon Dijon mustard
•  4 slices from French Baguette
•  4 quail eggs
•  2 tablespoons arugula flowers
•  Two tablespoons olive oil
•  Salt and pepper to taste
•  A few chives stems roughly chopped for garnish

DIRECTIONS:

1.   Separate Chives and flowers.
2.   Mince Chives
3.   Soak 2 minced in 2 teaspoons red wine vinegar for 10 minutes;  Drain and reserve chive (making sure toweled dry)
4.   Mix 2 tablespoon mayonnaise and 1 teaspoon mustard in a small bowl mix with minced chive.
5.   Spread on 1 lightly toasted French bread slice;
6.   Top with 1 sunny side up quail egg placed in the center of sliced toasted baguette.
7.   1/4 cup arugula flowers (filling in spaces)
8.   Drizzle with olive oil.
9.   Place chive flower on top of egg yolk
10.   Sprinkle with salt and pepper to taste.
11.   Sprinkle with chive stem garnish