I missed posting in August. Not sure how that happened or what the hell happened to August but I don't think people really give a crap anyway. So I got that going for me.
The parentals were visiting my current waters this weekend. It was a good time. Lots of eating... why is it that when family gets together food is what's to be had? I guess it's a celebration of sorts so that makes sense.
ANYWAY
As a kid I was a very picky eater. I've been told I existed on canned peaches and cottage cheese for at least 2 years of my life.
And I loved cookies - hence the nickname "Cookie-baby" which has been shortened over the years to Cookie or when pressed for time, the even shorter Cook.
In high school I developed terms for good cookies and bad cookies.
Girl cookies = good
Boy cookies = bad
Why?
Because girl cookies have no nuts.
I've expounded previously on why I don't like raisins in baked or cooked dishes and nuts also fall into that category.
These cookies have no raisins or nuts or any of that crap just some cinnamon. However I have made them for others with raisins, nuts or with "peanut butter"* chips or chocolate chips for the husband.
They are chewy and salty.
The dough is chilled to assist with loft**.
Tips:
Roll any extra dough into balls and freeze them... you can bake directly from the freezer at the same temperature but the time may be longer.
If you want crunchy cookies, let them cook all the way through in the oven and place them immediately on cooling racks
This recipe makes 12-16 cookies depending on how big you roll the dough balls
Ingredients
1/2 cup butter softened (1 stick)
2/3 cup light brown sugar
1 large egg
1/2 tsp vanilla
3/4 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
1/4 tsp salt
1 1/2 cups oats (I used quick oats)
1/2 or 2/3 cup chocolate chips
1. Pre-heat oven to 350F
2. Grease and flour a cookie sheet or use a silicon baking mat (which are genius)
3. Shut off the oven because you just remembered the dough has to chill for at least 30 minutes before baking but good news! Your cookie sheet is already prepared.
4. Cream butter, brown sugar, egg and vanilla in a large bowl
5. in a small bowl, whisk flour, baking soda, cinnamon and salt together
6. Add the flour to the wet mix little bit at a time
7. add in oats, chips and whatever else you want, stir until combined
8. cover the bowl with plastic wrap or transfer dough to a ziplock bag and chill the dough for 30 minutes to an hour (or overnight)
9. Pre-heat oven to 350F
10. roll out 1 or 2 inch balls and place about 2inches apart on the baking sheet you prepared at least 35 minutes ago
11. Bake for 10 minutes and check 'em
12. When the cookies are completely cooked on the edges but still slightly undercooked in the middle take out of the oven and leave on the baking sheet for 5 minutes
13. Remove from baking sheet to cooling rack and let sit until cool enough to eat
*I'm not sure there are any actual peanuts in "Reeses" chips but they're tasty
**I have no idea if that's total bullshit or not but it seems true to me.
17 September, 2012
11 July, 2012
Mo' Matzoh Mo' Problems
A friend has a youtube channel (KlassicthrowbackTV) that has lots of live performances of hip-hop world. It's entertaining, check it out.
I feel like there's a fly on my head.
Actually, I feel like I've been plagued by insects for 2 weeks. It was the giant roach thing I found outside near our garbage cans. It wore a tophat and had a sinister moustache.
And the tiny drowned mystery bug found in my coffee cup.
And the bites on my feet.
And the spider living in my car. I have yet to name it because it's such a prick. I believe it's an assassin paid to kill me in an "accident". The little thing has taken to repelling in front of my face at the least expected times.
You know, as a kid, I had no issues with bugs. They were my friends, I used to keep them in my pockets (sorry Mom) and try to train crickets. I have no idea what happened along the way that I get the creeps now. Maybe it's the city living? When I see insects outside I have no problems... it's the quick scuttling of a "silverfish" or a roach that gives me the willies. Spiders and their spiked-legged crawling and furry hopping in the bathroom I get the GAH's. Maybe it's the potential poisoning or flesh eating qualities? ... too much TV is to blame
Poor Husband was rear-ended today. He's ok but the his baby (the H.M.S. VW Rabbit) sustained some damage. So there's that...
So, Matzoh.
What is it? squishy dumpling-like balls of dough? But the dough is made of smashed up crackers, egg and oil so the texture is somewhat spongy in the end. Sounds horrid but they pick up the flavour of the broth and are quite good. Similar to wide noodles cooked in soup.
There are a million recipes for these but I just get the Manischevitz mix and use that cause it's chepeasy* for me.
Follow the directions on box and be sure to stick the mix in the fridge for 15 minutes before rolling and placing them into the soup.
So, Soup
Put whatever spices, veggies and salt you want into it, just be sure to taste the broth BEFORE you put in the matzoh balls. I believe traditionally, it's just clear broth and matzoh balls but I like to put stuff in it and serve a bowl with a piece of bread for dinner.
Couple notes:
You'll need a large pot with a lid.
This makes a LOT. You may freeze it for up to 3 months but the textures of the veggies/meat are effected.
Matzoh balls expand to almost double the size you roll and you have to cook them until the middle of the dough ball is the same as the outside in color and texture
Ingredients
8 cups (2 quarts) chicken broth (or mix of broth, water and bullion to taste)
1 Tbspn soy sauce
1 cup shredded or chopped cooked chicken
1/2 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped carrot
1/2 tsp oil (I use olive)
3 cloves of garlic
2 bay leaves
5 whole pepper corns
1. Prepare matzoh mix and stick it in fridge
2. In 1/2 tsp of oil Saute the onion, celery, carrot, bay leaves, peppercorns and garlic cloves briefly (like one minute)
2. dump in chicken and stir around
3. dump in broth
4. On medium/high heat, bring to a boil and skim off any foam
5. put some water in a little bowl (enough to dip your fingers in)
6. wet your hands and roll about 1 inch size balls of matzoh dough and drop into boiling broth as you go (you may roll smaller or larger balls but the larger you go, the longer the cooking time)
7. After rolling all the dough, turn heat to low, cover the pot and cook for 20 minutes
8. Check matzoh- if the center is still dark and dense, cover pot and cook another 10 minutes
9. Serve and burn your mouth :)
*inexpensive and uncomplicated
I feel like there's a fly on my head.
Actually, I feel like I've been plagued by insects for 2 weeks. It was the giant roach thing I found outside near our garbage cans. It wore a tophat and had a sinister moustache.
And the tiny drowned mystery bug found in my coffee cup.
And the bites on my feet.
And the spider living in my car. I have yet to name it because it's such a prick. I believe it's an assassin paid to kill me in an "accident". The little thing has taken to repelling in front of my face at the least expected times.
You know, as a kid, I had no issues with bugs. They were my friends, I used to keep them in my pockets (sorry Mom) and try to train crickets. I have no idea what happened along the way that I get the creeps now. Maybe it's the city living? When I see insects outside I have no problems... it's the quick scuttling of a "silverfish" or a roach that gives me the willies. Spiders and their spiked-legged crawling and furry hopping in the bathroom I get the GAH's. Maybe it's the potential poisoning or flesh eating qualities? ... too much TV is to blame
Poor Husband was rear-ended today. He's ok but the his baby (the H.M.S. VW Rabbit) sustained some damage. So there's that...
So, Matzoh.
What is it? squishy dumpling-like balls of dough? But the dough is made of smashed up crackers, egg and oil so the texture is somewhat spongy in the end. Sounds horrid but they pick up the flavour of the broth and are quite good. Similar to wide noodles cooked in soup.
There are a million recipes for these but I just get the Manischevitz mix and use that cause it's chepeasy* for me.
Follow the directions on box and be sure to stick the mix in the fridge for 15 minutes before rolling and placing them into the soup.
So, Soup
Put whatever spices, veggies and salt you want into it, just be sure to taste the broth BEFORE you put in the matzoh balls. I believe traditionally, it's just clear broth and matzoh balls but I like to put stuff in it and serve a bowl with a piece of bread for dinner.
Couple notes:
You'll need a large pot with a lid.
This makes a LOT. You may freeze it for up to 3 months but the textures of the veggies/meat are effected.
Matzoh balls expand to almost double the size you roll and you have to cook them until the middle of the dough ball is the same as the outside in color and texture
Ingredients
8 cups (2 quarts) chicken broth (or mix of broth, water and bullion to taste)
1 Tbspn soy sauce
1 cup shredded or chopped cooked chicken
1/2 cup chopped celery
3/4 cup chopped onion
3/4 cup chopped carrot
1/2 tsp oil (I use olive)
3 cloves of garlic
2 bay leaves
5 whole pepper corns
1. Prepare matzoh mix and stick it in fridge
2. In 1/2 tsp of oil Saute the onion, celery, carrot, bay leaves, peppercorns and garlic cloves briefly (like one minute)
2. dump in chicken and stir around
3. dump in broth
4. On medium/high heat, bring to a boil and skim off any foam
5. put some water in a little bowl (enough to dip your fingers in)
6. wet your hands and roll about 1 inch size balls of matzoh dough and drop into boiling broth as you go (you may roll smaller or larger balls but the larger you go, the longer the cooking time)
7. After rolling all the dough, turn heat to low, cover the pot and cook for 20 minutes
8. Check matzoh- if the center is still dark and dense, cover pot and cook another 10 minutes
9. Serve and burn your mouth :)
*inexpensive and uncomplicated
05 June, 2012
Picture a chicken.
When the hell did everything turn into a picture book?
I am not a fan of this icon for everything* trend...
Without glasses, that little trash can looks exactly like the little label tag to me. And why is there a Ouija board pointer for locations?
Ugh
Even the look of this blog composing editor business is gross.
Me and Mister have been married a year and a day now. Awwww (hurl). We went to Biltmore in Asheville NC for a mini trip. It was a pretty good time. You should check it out if possible.
Tonight I'm going to make him eat the saved piece of wedding cake with me. The bakery very kindly made us our own little cake to take home and it's been living in our freezer ever since. Good thing we never lost power long enough for it to go bad.
Mmm Mmm freezer burn cake
Little Miss Bitchypants has one other thing to tell you:
I want matzoh ball soup.
But this is at least a 2 day process so I'll give you 2 posts
Chicken Stock
1 whole chicken (3-5lbs)
1 whole onion cut into large chunks
2 med carrots washed, peeled and cut in half
3 celery stalks washed and cut in half (including leafy bits)
5 pepper corns
2 bay leaves
1 sachet or bunch of herbs - I use thyme, parsley, oregano (if you only have dried, that will work too try 1/2 tsp of each to start)
water
1. clean the chicken inside and out, cut it into sections
2. stuff everything into a big stock pot and cover with water
3. bring to boil
4. lower heat cover partially and simmer for 3-6 hours (or longer if you forget it on the stove) if you need to add more water you can but it's better to try to make a concentrated broth
5. remove and discard vegetables and herb sachet
6. remove chicken, cool it, pull meat off bones and save for later (this will be the meat in the soup and whatever else)
7. Strain and reserve broth
8. stick broth in the fridge overnight
NEXT DAY
9. skim off chicken fat - I leave a small amount in the broth cause it makes it taste nice but not enough to be greasy
now it's ready to use
*yes, we could debate the fact that letters and words are icons as well but we're not
I am not a fan of this icon for everything* trend...
Without glasses, that little trash can looks exactly like the little label tag to me. And why is there a Ouija board pointer for locations?
Ugh
Even the look of this blog composing editor business is gross.
Me and Mister have been married a year and a day now. Awwww (hurl). We went to Biltmore in Asheville NC for a mini trip. It was a pretty good time. You should check it out if possible.
Tonight I'm going to make him eat the saved piece of wedding cake with me. The bakery very kindly made us our own little cake to take home and it's been living in our freezer ever since. Good thing we never lost power long enough for it to go bad.
Mmm Mmm freezer burn cake
Little Miss Bitchypants has one other thing to tell you:
I want matzoh ball soup.
But this is at least a 2 day process so I'll give you 2 posts
Chicken Stock
1 whole chicken (3-5lbs)
1 whole onion cut into large chunks
2 med carrots washed, peeled and cut in half
3 celery stalks washed and cut in half (including leafy bits)
5 pepper corns
2 bay leaves
1 sachet or bunch of herbs - I use thyme, parsley, oregano (if you only have dried, that will work too try 1/2 tsp of each to start)
water
1. clean the chicken inside and out, cut it into sections
2. stuff everything into a big stock pot and cover with water
3. bring to boil
4. lower heat cover partially and simmer for 3-6 hours (or longer if you forget it on the stove) if you need to add more water you can but it's better to try to make a concentrated broth
5. remove and discard vegetables and herb sachet
6. remove chicken, cool it, pull meat off bones and save for later (this will be the meat in the soup and whatever else)
7. Strain and reserve broth
8. stick broth in the fridge overnight
NEXT DAY
9. skim off chicken fat - I leave a small amount in the broth cause it makes it taste nice but not enough to be greasy
now it's ready to use
*yes, we could debate the fact that letters and words are icons as well but we're not
Smashed
Did you know that I really like mashed potatos? Or is it potatoes.
Ok, spellcheck tells me it's with an "e" so I'll stick with that for now.
Whatevs, either way they're good.
I used to think they were made by magic and hard work after hours and hours and that's why they're always served at our family's holiday meals. But then we used to always have baked ziti with all of our holiday meals too... so the logic of the complicated is there. (Ummm, it's baked ziti with homemade sauce thank you very much. Step-Pop's not secret yet semi-hidden recipe for sauce).
I would've survived in a much more satisfying way in college had I been taught a few basics of cooking in high school. Again, why have schools done away with cooking classes? OHHhh right, Mumsy precious little jerkoffs might burn themselves. Or throw boiling water on the awkward kid* as a joke. Burns requiring a Doctor's attention are a hoot.
Back to the original stream- In college I could cook pasta and when I could afford it, make sandwiches. That was it.
No wonder I was such a stick.
Well now that I can afford the internets and potatoes and butter... I make smashed tatos
There are a million ways to make them.
Some people prefer to "boil in jackets" = chuck a whole potato into water and boil it
some people steam tatos
some people bake then scrape out the goods (which tastes soooooo good)
BUT this is what I do with the interest of time. Keep in mind the smaller the potato chunks the shorter the cooking time.
Not Fancy Smashed Tatos
Ingredients
1 large potato (I know... it's such a subjective word) peeled, washed and cut into chunks
enough water to cover potatoes
1 tbspn butter
1/4 c milk (I use whatever I've got skim works just as well as whole) salt to taste
pepper to taste
1. boil the potato until you can stick a fork into a chunk and it breaks apart
2. drain tatos
3. dump in butter salt & pepper
4. smash everything together with a fork or if you have one - a ricer until it's the consistency you like
5. pour in milk and stir until absorbed for very creamy thin potatoes use more milk
eat it all either with or without others
*As a former awk-kid I understand that revenge is sweet. Like sweet sweet chocolate covered marshmallows. I have no sympathy for bullies. OO speaking of which one of our neighbor's friends is currently raising a future serial killer. The little boy (7ish) is a sometimes guest and the last visit he was torturing birds until I went outside and yelled at him. He then amused himself by menacing a little girl wearing glasses until the Husband DPO went outside and yelled at him. Crimeny! There's something to be said for drowning kittens.
Ok, spellcheck tells me it's with an "e" so I'll stick with that for now.
Whatevs, either way they're good.
I used to think they were made by magic and hard work after hours and hours and that's why they're always served at our family's holiday meals. But then we used to always have baked ziti with all of our holiday meals too... so the logic of the complicated is there. (Ummm, it's baked ziti with homemade sauce thank you very much. Step-Pop's not secret yet semi-hidden recipe for sauce).
I would've survived in a much more satisfying way in college had I been taught a few basics of cooking in high school. Again, why have schools done away with cooking classes? OHHhh right, Mumsy precious little jerkoffs might burn themselves. Or throw boiling water on the awkward kid* as a joke. Burns requiring a Doctor's attention are a hoot.
Back to the original stream- In college I could cook pasta and when I could afford it, make sandwiches. That was it.
No wonder I was such a stick.
Well now that I can afford the internets and potatoes and butter... I make smashed tatos
There are a million ways to make them.
Some people prefer to "boil in jackets" = chuck a whole potato into water and boil it
some people steam tatos
some people bake then scrape out the goods (which tastes soooooo good)
BUT this is what I do with the interest of time. Keep in mind the smaller the potato chunks the shorter the cooking time.
Not Fancy Smashed Tatos
Ingredients
1 large potato (I know... it's such a subjective word) peeled, washed and cut into chunks
enough water to cover potatoes
1 tbspn butter
1/4 c milk (I use whatever I've got skim works just as well as whole) salt to taste
pepper to taste
1. boil the potato until you can stick a fork into a chunk and it breaks apart
2. drain tatos
3. dump in butter salt & pepper
4. smash everything together with a fork or if you have one - a ricer until it's the consistency you like
5. pour in milk and stir until absorbed for very creamy thin potatoes use more milk
eat it all either with or without others
*As a former awk-kid I understand that revenge is sweet. Like sweet sweet chocolate covered marshmallows. I have no sympathy for bullies. OO speaking of which one of our neighbor's friends is currently raising a future serial killer. The little boy (7ish) is a sometimes guest and the last visit he was torturing birds until I went outside and yelled at him. He then amused himself by menacing a little girl wearing glasses until the Husband DPO went outside and yelled at him. Crimeny! There's something to be said for drowning kittens.
14 May, 2012
SPICY SHRIMPIES.
I'm currently crunching on some cinnamon Puffins (tm, I'm sure).
Wtf is a puffin you ask? It's a bird, Fratercula arctica is one example. And at the zoo, they can't land in the water for shit. It's really fun to watch.
It's also a brand of cereal found in the "health food" section of the grocery store. I'm not sure why other than the cereal aisle is jam packed with no room between the frosted flakes and the fruit gushers*. They do have less fat? Maybe? Eh whatevs, they're like not diabetes inducing cinnamon toast crunch so I like them.
Pretty much recovered from surgery (yay!) I can now lift things and stretch with very few muscle spasms.
Do you eat the tails of shrimp? I never used to, in fact I thought you couldn't eat them until college when Emperor Nghiem informed me I'm an idiot.** So now, sometimes I do... it's crunchy. Other people eat them routinely. What's my point? Wellllll you can shell or not shell the shrimp for this recipe. With shells makes a slightly more shrimpy tasting sauce.
Also, much like "mouse-creams"(aka ice cream), "shrimpies" is my sister DPO's word. We love shrimpies particularly grilled on wooden sticks. That's right, we're pirates and we adore skewered anything. Especially your livers!
Spicy Shrimpies
serves 2
10-15 smallish shrimp (uncooked)
1 Tbspn sesame oil
1/4 cup clam juice (or water)
2 Tbspns korean red pepper paste
3 large cloves garlic grated
1 inch piece of ginger grated (reserve as much juice as you can)
1/4 cup diced onion
1/2 tsp sesame seeds (optional)
1 tsp chopped scallion (green onion, chives or whatever green onion-like thing you want)
1. heat the oil and onion in saute pan on medium-low
2. when onion is softened add garlic, ginger and red pepper paste - stir around and don't let it burn
3. add clam juice (or water) stir up anything stuck to bottom of pan
4. add shrimp cook about 2-4 minutes or until the shrimp curl up and are no longer translucent (grayish colored)
5. serve over rice with sesame seeds and some sprinklings of green onion (or scallion or chives)
*Much like my abhorrence for the word "smothered" - nothing you eat should ever gush
**he was right and I daily cringe at how ignorant I was/am
Wtf is a puffin you ask? It's a bird, Fratercula arctica is one example. And at the zoo, they can't land in the water for shit. It's really fun to watch.
It's also a brand of cereal found in the "health food" section of the grocery store. I'm not sure why other than the cereal aisle is jam packed with no room between the frosted flakes and the fruit gushers*. They do have less fat? Maybe? Eh whatevs, they're like not diabetes inducing cinnamon toast crunch so I like them.
Pretty much recovered from surgery (yay!) I can now lift things and stretch with very few muscle spasms.
Do you eat the tails of shrimp? I never used to, in fact I thought you couldn't eat them until college when Emperor Nghiem informed me I'm an idiot.** So now, sometimes I do... it's crunchy. Other people eat them routinely. What's my point? Wellllll you can shell or not shell the shrimp for this recipe. With shells makes a slightly more shrimpy tasting sauce.
Also, much like "mouse-creams"(aka ice cream), "shrimpies" is my sister DPO's word. We love shrimpies particularly grilled on wooden sticks. That's right, we're pirates and we adore skewered anything. Especially your livers!
Spicy Shrimpies
serves 2
10-15 smallish shrimp (uncooked)
1 Tbspn sesame oil
1/4 cup clam juice (or water)
2 Tbspns korean red pepper paste
3 large cloves garlic grated
1 inch piece of ginger grated (reserve as much juice as you can)
1/4 cup diced onion
1/2 tsp sesame seeds (optional)
1 tsp chopped scallion (green onion, chives or whatever green onion-like thing you want)
1. heat the oil and onion in saute pan on medium-low
2. when onion is softened add garlic, ginger and red pepper paste - stir around and don't let it burn
3. add clam juice (or water) stir up anything stuck to bottom of pan
4. add shrimp cook about 2-4 minutes or until the shrimp curl up and are no longer translucent (grayish colored)
5. serve over rice with sesame seeds and some sprinklings of green onion (or scallion or chives)
*Much like my abhorrence for the word "smothered" - nothing you eat should ever gush
**he was right and I daily cringe at how ignorant I was/am
05 April, 2012
The works have failed due to lack of equipment.
Oh Turnip cake... you are so yum but I don't have a proper steamer and I need one before I can be successful.
Someday.
The brief-ish update:
Went home to New England to see the DPO clan in Feb, was a good trip and I miss them.
Going to see Ramstein in April, they always put on a good show... not as uh... elaborate as in Europe but fun none the less.
Had surgery in March, still recovering consistently and the Mister has discovered that when I'm coming out of the anesthesia I can't control the volume of my voice:
"WHAT TIME IS IT?"
"HOW LONG HAVE I BEEN HERE?"
shhhhh
This is very strange because I don't raise my voice and rarely shout but my thought is; So I go deaf but otherwise don't get sick- Works for me :)
I haven't been cooking much, or really doing much of anything. I've been listening to audio books and crocheting. That is some exciting shit.
I could tell you how to prepare a can of condensed soup but I'm sure that information is copywritten.
SO
Chez DPO Chicken Noodle Soup
serves 2
1 cup cooked shredded chicken (I prefer mix of white and dark meat)
3/4 cup cooked pasta (your choice of shape)
1 TBSPN minced onion
1/4 cup diced carrot
1/4 cup diced celery
2.5- 3cups chicken broth
1 TBSPN soy sauce (you may want to omit or use less if sodium is a concern)
1 inch piece of ginger with skin removed
1/4 tsp cayenne pepper
1/2 TBSPN butter
1. in a medium saucepan chuck in onions, carrots, ginger, celery and butter, cook until onion is softened
2. add chicken and heat up a bit
3. add chicken broth, soy sauce and cayenne pepper bring to boil
4. skim off any foam
5. add pasta, shut off heat and let sit until pasta heats through (shouldn't take too long...)
BTW. Pop top cans of food are an excellent invention.
And now we are done :)
Someday.
The brief-ish update:
Went home to New England to see the DPO clan in Feb, was a good trip and I miss them.
Going to see Ramstein in April, they always put on a good show... not as uh... elaborate as in Europe but fun none the less.
Had surgery in March, still recovering consistently and the Mister has discovered that when I'm coming out of the anesthesia I can't control the volume of my voice:
"WHAT TIME IS IT?"
"HOW LONG HAVE I BEEN HERE?"
shhhhh
This is very strange because I don't raise my voice and rarely shout but my thought is; So I go deaf but otherwise don't get sick- Works for me :)
I haven't been cooking much, or really doing much of anything. I've been listening to audio books and crocheting. That is some exciting shit.
I could tell you how to prepare a can of condensed soup but I'm sure that information is copywritten.
SO
Chez DPO Chicken Noodle Soup
serves 2
1 cup cooked shredded chicken (I prefer mix of white and dark meat)
3/4 cup cooked pasta (your choice of shape)
1 TBSPN minced onion
1/4 cup diced carrot
1/4 cup diced celery
2.5- 3cups chicken broth
1 TBSPN soy sauce (you may want to omit or use less if sodium is a concern)
1 inch piece of ginger with skin removed
1/4 tsp cayenne pepper
1/2 TBSPN butter
1. in a medium saucepan chuck in onions, carrots, ginger, celery and butter, cook until onion is softened
2. add chicken and heat up a bit
3. add chicken broth, soy sauce and cayenne pepper bring to boil
4. skim off any foam
5. add pasta, shut off heat and let sit until pasta heats through (shouldn't take too long...)
BTW. Pop top cans of food are an excellent invention.
And now we are done :)
16 February, 2012
Turnip Cake in the works!
Me n' Mister met DPD and Mayor of Pants for lunch a few weeks ago and ate something called Turnip cake (Lo Bo Gao or there abouts) and it was scrumptious. I was afraid it was a scrapple-like* concoction full of lard and pig bits because it had a similar texture BUT it does not. Like scrapple, it's a creamy-ish texture on the inside with a crunchy outside due to a post-cooking/pre-serving frying. But unlike the scrapple, it achieves the creamy texture via rice flour.
Mister challenged me to make it.
After watching many youtube videos with vague directions in languages I don't understand and few very bizaare and possibly offensive google translations, I found a recipe. I gathered the ingredients, formed a makeshift steamer using my dutch oven** bamboo sticks and a small plate and steamed this bitch for 3 hours.
Conclusion:
Attempt #1 has been binned... while it tasted good and the shrimp/meat bits were yum, the texture was off. It was more like a rice cake. I didn't have enough radish in it.
Attempt #2 will happen soon and when it's nearer to what we ate, the recipe will be yours!
*Who knew you could use scrapple 5 times in so short a post? Scrapple is mostly made/eaten in Pennsylvania area and has made it's way to parts of the NorthEast. It's groud up pig bits- organs and meat mixed with lard, flour and cornmeal seasoned with a butt load of salt and some other herbs. I know sounds horrid and most people don't like it because it's a strange texture and it's made with the "icky" parts of the animal. Just try it... It's cooked in a loaf form, then refrigerated and you slice pieces off and fry them until they're crispy on the outside and smooth on the inside. Seems like it's fallen into the "old people" food categories, like spam and Moxie.
**dutch oven. heh, farts.
Mister challenged me to make it.
After watching many youtube videos with vague directions in languages I don't understand and few very bizaare and possibly offensive google translations, I found a recipe. I gathered the ingredients, formed a makeshift steamer using my dutch oven** bamboo sticks and a small plate and steamed this bitch for 3 hours.
Conclusion:
Attempt #1 has been binned... while it tasted good and the shrimp/meat bits were yum, the texture was off. It was more like a rice cake. I didn't have enough radish in it.
Attempt #2 will happen soon and when it's nearer to what we ate, the recipe will be yours!
*Who knew you could use scrapple 5 times in so short a post? Scrapple is mostly made/eaten in Pennsylvania area and has made it's way to parts of the NorthEast. It's groud up pig bits- organs and meat mixed with lard, flour and cornmeal seasoned with a butt load of salt and some other herbs. I know sounds horrid and most people don't like it because it's a strange texture and it's made with the "icky" parts of the animal. Just try it... It's cooked in a loaf form, then refrigerated and you slice pieces off and fry them until they're crispy on the outside and smooth on the inside. Seems like it's fallen into the "old people" food categories, like spam and Moxie.
**dutch oven. heh, farts.
02 February, 2012
You stupid Katsudon
Nothing much to report. Winter doldrums are in full effect.
Currently reading Life a User's Manual by Georges Perec it's strange but NOT as strange as the other book I'm reading 1Q84 by Murakami... whom we love.
I mix up katsudon and tonkatsu.
"Oh HO HOo hee hee THAT is hilarious DPO, how could you DO that?"
Shaddap.
one refers to a deep fried pork chop, the other refers to a dish of sliced deep fried pork chop, onions, egg and a sweet/salty thin sauce.
We are speaking of the 2nd which I think is katsudon.
Now, that being said, you can just bake the breaded meat instead of frying but fried is dangerously tasty. Just don't eat it every day.
Serves 2
1 boneless pork chop
1 Tbspn corn starch
panko breadcrumbs*
enough oil to fry breaded chop in 2" of oil
2 eggs beaten
1/2 medium onion sliced
1 tsp sesame oil
2 TBspn soy sauce
1 TBspn sake
1 TBspn sugar or honey
1 cup chicken broth (or 1 cup water & bullion)
For pork chop
1. trim excess fat and nick every 1/2" around the the outside to cut through fat or membrane (this way the pork won't curl in the oil)
2. dredge chop in corn starch, shake off any excess
3. dip into 1 egg beaten (reserve this egg and beat other egg into it, set aside for later)
4. dredge in breadcrumbs
either back at 400F for 8 minutes OR
5. fry in 350F oil for about 3 minutes TOTAL
6. set aside on a rack to drain excess oil and cool slightly
For rest
1. saute onion in 1 tsp of sesame oil until softened
2. add sake and cook until alcohol is gone
3. add broth, soy sauce & sugar (or honey)
4. bring to boil
5. slice pork into bite sized strips and gently place onto boiling liquid
6. pour egg over pork and sauce, cover and simmer until egg is cooked to your liking
serve over rice
*I knOW, i KNOW... everyone had such a hard on for these stupid breadcrumbs... if you can't find them, just use very coarse plain crumbs
Currently reading Life a User's Manual by Georges Perec it's strange but NOT as strange as the other book I'm reading 1Q84 by Murakami... whom we love.
I mix up katsudon and tonkatsu.
"Oh HO HOo hee hee THAT is hilarious DPO, how could you DO that?"
Shaddap.
one refers to a deep fried pork chop, the other refers to a dish of sliced deep fried pork chop, onions, egg and a sweet/salty thin sauce.
We are speaking of the 2nd which I think is katsudon.
Now, that being said, you can just bake the breaded meat instead of frying but fried is dangerously tasty. Just don't eat it every day.
Serves 2
1 boneless pork chop
1 Tbspn corn starch
panko breadcrumbs*
enough oil to fry breaded chop in 2" of oil
2 eggs beaten
1/2 medium onion sliced
1 tsp sesame oil
2 TBspn soy sauce
1 TBspn sake
1 TBspn sugar or honey
1 cup chicken broth (or 1 cup water & bullion)
For pork chop
1. trim excess fat and nick every 1/2" around the the outside to cut through fat or membrane (this way the pork won't curl in the oil)
2. dredge chop in corn starch, shake off any excess
3. dip into 1 egg beaten (reserve this egg and beat other egg into it, set aside for later)
4. dredge in breadcrumbs
either back at 400F for 8 minutes OR
5. fry in 350F oil for about 3 minutes TOTAL
6. set aside on a rack to drain excess oil and cool slightly
For rest
1. saute onion in 1 tsp of sesame oil until softened
2. add sake and cook until alcohol is gone
3. add broth, soy sauce & sugar (or honey)
4. bring to boil
5. slice pork into bite sized strips and gently place onto boiling liquid
6. pour egg over pork and sauce, cover and simmer until egg is cooked to your liking
serve over rice
*I knOW, i KNOW... everyone had such a hard on for these stupid breadcrumbs... if you can't find them, just use very coarse plain crumbs
20 January, 2012
Soon Du be better
Apologies for Major Delay- Rear Admiral Holidays and Captain Procrastination have prevented his leaving until today...
Brief breakdown:
We celebrated Thanksgiving at the in-laws, always good.
We went to Montreal for Christmas, the Mister's eye froze shut and we saw a unicorn.
We sat on our asses and did absolutely NOTHING for New year's eve. Which usually I'm ok with, I have a paranoia about driving anywhere after dark on new year's eve that is not unfounded. Drunk drivers are a menace.
Annnnd then back to work.
Started newest pottery class but it may have been a mistake. It's fun but I lack motivation this time. Need to pull my head out of my ass and hopefully that will help get me out of the funk.
Finished reading The Count of Monte Cristo. Which I've read before but I think I've never read the unabridged version. I recommend the unabridged (as always) it gives the book a greater depth. It's on my list of desert island books.
Am currently reading Pride & Prejudice... again me and bossfriend B were discussing how it's an excellent filler book. I also have a Jasper Fforde book (The Big Over Easy) and a Haruki Murakami book- 1Q84 both of which I'm ready to read but I think I'll get sucked in and the world will stop until I'm done. Anyway, READ. It's good for you.
On the subject of funk, I think everyone is either ill or ill tempered since the post holiday stretch is in full effect. Only people in Rhode Island get MLK day and President's day off routinely. I can say without a doubt I'm in the middle of them... I always get "meh" this time of year but this year is almost as bad as some of the college years ("this is stupid, I'm never going to use this degree, I'm just wasting my money"). I think I need a trip home or something.
Perhaps soup will help!
Here's a bastardized "easy" version of Korean spicy soft tofu soup. I don't make dashi type stock, I leave out the red pepper flakes/chili oil and use tinned clams. You can really put whatever vegetables or seafood you have into the soup... it works well with little bits of everything.
Soon dobu jigae
1 package of soft tofu (it's consistency of cooked egg whites, silken tofu will work as well)
1 tsp sesame oil
1 small can chopped clams
4 or 5 small raw shrimp
1/4 lb beef or pork cut into strips
1 egg
1/2 cup chopped onion
1/2 cup sliced carrot
1 small bunch enoki mushrooms
1/2 cup sliced napa cabbage
1 small potato cut into 1/4 inch slices
4 cloves garlic minced
1/2 inch of ginger grated
1 or 2 Tbspns korean red pepper paste* depending on how spicy you want it (if this is the first time you've ever eaten this, only use 1 TEASPOON)
3 cups broth
optional 1 tsp honey or sugar
optional 1 small jalapeno cut into rings or strips
for garnish: 1 green onion or scallion cut into rings and 1 tsp sesame seeds
1. on medium heat, heat up oil in a sauce pan (large enough to hold all the soup)and brown meat but don't cook through
2. cook onions until starting to soften
3. add carrot and any other vegetables you're going to cook
4. add garlic & ginger and fry for about 30 seconds
5. add red pepper paste and stir around - don't let paste burn
6. add clams and the clam juice in the can, stir it around and sort of deglaze the pan
7. add broth and honey or sugar if you're using it
8. add soft tofu and gently stir it around
9. let come to a boil and skim off any foam
10. add shrimp, jalapeno strips and crack the egg into soup
11. let boil for 1 minute and shut off the heat
12. let stand for 4 or 5 minutes, basically until the shrimp are cooked through and the egg is cooked to your liking
Serve with scallions sprinkled on top with a side of steamed rice
*this is sold in asian markets and comes in a variety of heats, I use the medium hot which is pretty ridiculous...the extra hot should just be named "anal fuego". There's a little thermometer on the package that indicates how spicy it is.
Brief breakdown:
We celebrated Thanksgiving at the in-laws, always good.
We went to Montreal for Christmas, the Mister's eye froze shut and we saw a unicorn.
We sat on our asses and did absolutely NOTHING for New year's eve. Which usually I'm ok with, I have a paranoia about driving anywhere after dark on new year's eve that is not unfounded. Drunk drivers are a menace.
Annnnd then back to work.
Started newest pottery class but it may have been a mistake. It's fun but I lack motivation this time. Need to pull my head out of my ass and hopefully that will help get me out of the funk.
Finished reading The Count of Monte Cristo. Which I've read before but I think I've never read the unabridged version. I recommend the unabridged (as always) it gives the book a greater depth. It's on my list of desert island books.
Am currently reading Pride & Prejudice... again me and bossfriend B were discussing how it's an excellent filler book. I also have a Jasper Fforde book (The Big Over Easy) and a Haruki Murakami book- 1Q84 both of which I'm ready to read but I think I'll get sucked in and the world will stop until I'm done. Anyway, READ. It's good for you.
On the subject of funk, I think everyone is either ill or ill tempered since the post holiday stretch is in full effect. Only people in Rhode Island get MLK day and President's day off routinely. I can say without a doubt I'm in the middle of them... I always get "meh" this time of year but this year is almost as bad as some of the college years ("this is stupid, I'm never going to use this degree, I'm just wasting my money"). I think I need a trip home or something.
Perhaps soup will help!
Here's a bastardized "easy" version of Korean spicy soft tofu soup. I don't make dashi type stock, I leave out the red pepper flakes/chili oil and use tinned clams. You can really put whatever vegetables or seafood you have into the soup... it works well with little bits of everything.
Soon dobu jigae
1 package of soft tofu (it's consistency of cooked egg whites, silken tofu will work as well)
1 tsp sesame oil
1 small can chopped clams
4 or 5 small raw shrimp
1/4 lb beef or pork cut into strips
1 egg
1/2 cup chopped onion
1/2 cup sliced carrot
1 small bunch enoki mushrooms
1/2 cup sliced napa cabbage
1 small potato cut into 1/4 inch slices
4 cloves garlic minced
1/2 inch of ginger grated
1 or 2 Tbspns korean red pepper paste* depending on how spicy you want it (if this is the first time you've ever eaten this, only use 1 TEASPOON)
3 cups broth
optional 1 tsp honey or sugar
optional 1 small jalapeno cut into rings or strips
for garnish: 1 green onion or scallion cut into rings and 1 tsp sesame seeds
1. on medium heat, heat up oil in a sauce pan (large enough to hold all the soup)and brown meat but don't cook through
2. cook onions until starting to soften
3. add carrot and any other vegetables you're going to cook
4. add garlic & ginger and fry for about 30 seconds
5. add red pepper paste and stir around - don't let paste burn
6. add clams and the clam juice in the can, stir it around and sort of deglaze the pan
7. add broth and honey or sugar if you're using it
8. add soft tofu and gently stir it around
9. let come to a boil and skim off any foam
10. add shrimp, jalapeno strips and crack the egg into soup
11. let boil for 1 minute and shut off the heat
12. let stand for 4 or 5 minutes, basically until the shrimp are cooked through and the egg is cooked to your liking
Serve with scallions sprinkled on top with a side of steamed rice
*this is sold in asian markets and comes in a variety of heats, I use the medium hot which is pretty ridiculous...the extra hot should just be named "anal fuego". There's a little thermometer on the package that indicates how spicy it is.
Subscribe to:
Posts (Atom)