"This is Dedicated to the One I Love" - Jerry

My wonderful hubby, Jerry and I used to go to a diner in San Diego in the 80's called the Corvette Diner.  Fun place, good diner food and sassy waitstaff.  They also had a DJ who would play any song you requested and our favorite was "Dedicated to the One I Love" by the Mamas and Papas a rock group from the late 60's. 


When this song was written by Lowman Pauling and Ralph Bass in 1959 (ah, we were just tots then) and originally recorded by the Shirelles in 1957 it was a minor hit. But when the Mamas and Papas (1965-1968) recorded it (1967) the song took off and was a huge hit.


In 1967, Jerry was attending junior high school in San Diego, CA and I was in junior high in Anacortes, WA.  Do they still call it junior high?  Little did we know that in the late 1980's we would be on a collision course for one of the great romances in history and still are, but I digress this is not about romance, but about cooking.  Although, the two do go hand in hand.  People are always asking Jerry and I if we are newlyweds, the romance continues........


Love, romance and food, yes they do go together.  Romance is enjoying being together and food is well, enjoyment.  Besides romance, one of the great pleasures in life is eating good food and sharing it with the ones you love.


I hope you delight in the recipes listed below and remember cook something remarkable for the one you love.  These are just a sampling of my hubby Jerry's favorite recipes. 

"There is no sight on earth more appealing than the sight of a woman

making dinner for someone she loves."  Thomas Wolfe (1900-1938)

Julia's Ceviche - my love of ceviche grew when I lived in San Diego for many years.  This is my perfect recipe after many tries and countless tastings from Mexico through numerous  restaurants in S. CA.

1 cup fresh lime juice

1/2 cup seasoned rice vinegar

4 cloves garlic, mashed

1 red onion, medium dice

1 lb. fresh scallops, medium dice

1 lb. fresh halibut, cut into 1-inch cubes

1 red bell pepper, seeded and diced

1 medium English cucumber, peeled, seeded and diced

2 ruby red tomatoes, blanched, seeded and cut into dice

1 large avocado, peeled, seeded and medium dice

1 jalapeno, seeded and minced

1/4 cup fresh cilantro, minced

3 Tbl. fresh parsley, minced

1/2 tsp. dried oregano

2 Tbl. fresh lime zest

Tabasco, to taste (I like a lot)

1 fresh lime, cut into wedges and sliced almost to skin in middle

salt and pepper to taste

Place the lime juice, vinegar, garlic and onion in a non aluminum bowl.  Add scallops and halibut and toss lightly to coat with the mixture.  Marinate, covered in frig. overnight tossing occasionally.  About 1 hour before serving add the rest of the ingredients and chill.

To serve; Get a margarita type glass and dip rim in lime juice then coarse salt. Add some ceviche into each glass and then add lime wedge on rim of glass.

Rum Raisin French Toast

1 Tbl. corn syrup

1/2 cup brown sugar, packed

3 tsp. rum extract

1/4 cup butter

1/2 cup golden raisins

12 slices of cinnamon raisin bread (good quality) homemade is best
3 eggs

2 1/2 cups half and half

3 Tbl. sugar

2 tsp. pure vanilla extract

pinch of salt

Pure Maple syrup

Combine the corn syrup, brown sugar, 1 tsp. of rum extract and butter in a 9x13 baking dish.  Melt the mixture together in a microwave until smooth, stirring. Layer the cinnamon raisin bread over the brown sugar mixture, cutting the bread to fit if necessary.  Beat the eggs in a bowl until thick and lemon colored.  Add the half and half, sugar, vanilla, 2 tsp. rum extract and salt and mix until well blended.

Pour egg mixture over bread.  Cover tightly with foil and refrigerate overnight.  Preheat the oven to 350 degrees.  Bake covered for 45 minutes.  Remove foil and bake for additional 15-20 minutes or until golden brown.  Serve with maple syrup or dust with powdered sugar.  Accompaniments; crisp thick cut bacon or maple sausage patties, fresh fruit, orange juice and coffee.  What a way to start the day!


Lemon Raspberry French Toast Strata - Jerry and I could eat breakfast morning, noon and night


1/2 cup pure maple syrup, additional for serving
6 cups (1-inch) cubes French bread
1 pint fresh raspberries
6 large eggs
3 cups whole milk
1 cup heavy whipping cream
1 tsp. finely grated lemon zest
1/4 tsp. salt


Preheat oven to 350 degrees.  Lightly butter a 9x13 baking pan.  Pour in maple syrup and scatter bread cubes and raspberries in dish.  In a large bowl, whisk together the eggs, milk, heavy cream, lemon zest and salt; pour over bread and raspberries.


Place strata dish into a large roaster or baking pan.  Add about 1-inch of hot boiling water, being careful not to get any into the strata pan.  Bake strata until puffed and golden brown, about 45 minutes to 1 hour.  Transfer to a rack to cool briefly and serve with pure maple syrup and additional fresh raspberries on top.  A nice plate of turkey sausage or crisp bacon would be a nice accompaniment.  Don't forget the fresh juice and hot coffee. 

Easy Breakfast Coffee Cake - from my daughter Brittany

18 unbaked frozen dinner rolls

1 (3 oz.) box regular butterscotch pudding mix (not instant)

1/2 cup brown sugar, packed

1/2 cup pecans, chopped

1/2 cup raisins

1 stick butter, melted

The night before, place frozen dinner rolls in well greased bundt pan.  Sprinkle with dry pudding mix over rolls. Sprinkle brown sugar and raisins over pudding mix.  Sprinkle chopped nuts on top and pour melted butter over all.  To prevent the dough from forming a hard crust while it's rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temp for about 10 hours.

In the morning preheat oven to 350 degrees.  Bake in oven for 30 minutes.  Remove from oven and allow to cool for 5 minutes.  Carefully turn pan over onto a serving platter - what are you waiting for?  Dig in!  Oh, and remember to serve with a cup of nice hot coffee.

Lemon Currant Cream Scones with Glaze - I usually double these because they go fast

2 cups all purpose flour
1/4 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1/2 cup dried currants
2 tsp. grated lemon zest
1 1/3 cup whipping cream
1 cup powdered sugar
2 to 3 Tbl. freshly squeezed lemon juice

Preheat oven to 400 degrees.  Lightly grease a baking sheet with cooking spray.

In a large bowl mix flour, sugar, baking powder and salt with a fork.  Mix in currants and lemon zest.  Add whipping cream all at once; stir just until dry ingredients are moistened.

On a floured surface, gently knead dough 6 or 7 times or until smooth.  Pat dough in 3/4-inch thickness.  Cut with 2-inch round cutter and place 2-inches apart on baking sheet.  Bake for 12 to 15 minutes or until light golden brown.  Remove to cooling rack and cool about 15 minutes. 

Glaze; In a small bowl, stir in powdered sugar and enough lemon juice until smooth and thin enough to drizzle.  Drizzle glaze over scones and top with additional lemon zest.  These scones are nice to serve with a cup of hot tea.

My Greek Potato Salad

2 lbs. potatoes (love using Yukon Gold or baby reds)

1/4 cup olive oil

1/3 cup fresh lemon juice

1 Tbl. Dijon

1/2 cup red onion, finely chopped
3 scallions, sliced including green part

1/4 cup fresh parsley, chopped

1 tsp. dried oregano

salt and freshly ground black pepper

1 cup feta cheese, crumbled

Boil potatoes, drain and peel. Cut into chunks and place in large bowl, season with salt and pepper.  In another bowl, whisk oil, lemon, oregano and Dijon (add more lemon if needed.)  Pour over potatoes and mix gently.  Add rest of ingredients and mix gently.  Cover and chill.  Before serving, taste and adjust seasonings.

"Cooking is like love.  It should be entered into with abandon or not at all." 
Harriet Van Horne

I personally agree wholeheartedly with Ms. Van Horne! - julia

Pasta Carbonara

2 large egg yolks, lightly beaten

1 1/2 cups half and half 

7 slices smoked bacon, chopped

1 medium onion, chopped

2 garlic cloves, minced

1/2 cup Percorino Romano cheese, grated

1/2 cup fresh parsley, chopped

1 tsp. salt

freshly ground black pepper

1 lb. spaghetti, cooked and kept warm

Lightly beat yolks and half and half in a bowl and set aside.   Cook bacon in a large saute pan until crisp.  Reserve 1 Tbl. bacon fat and cook the onion until soft, about 7 minutes.  Add garlic and continue to cook for 2 more minutes.  Reduce heat to low and whisk in the egg mixture, stirring constantly cooking until the sauce begins to thicken slightly about 5 minutes.  Stir in cooked bacon, 1/4 cup cheese, parsley, salt and pepper and remove from heat.  Pour the sauce over the cooked pasta and toss until well coated.  Sprinkle with remaining cheese and serve immediately.

Chicken Pot Pie with Biscuit Crust - Jerry and I love, love love this!!

Biscuits
2 1/2 cups all purpose flour
1 Tbl. baking powder
1/4 tsp. baking soda
1 tsp. salt
1 tsp. freshly ground black pepper
1/4 cup fresh chives, snipped
1/4 cup cold butter, cut into pieces 
4 oz. cream cheese, chilled
3/4 cup buttermilk (not lowfat)

Filling
4 Tbl. butter
1/2 cup all purpose flour
2 cups chicken stock (good quality)
1 1/2 cup whole milk
1/2 cup heavy whipping cream, plus extra for brushing onto biscuits
1 Tbl. fresh lemon juice
1 tsp. fresh thyme, chopped
1 tsp. fresh rosemary, chopped
1/4 cup fresh parsley, chopped
1/2 tsp. garlic powder
1/2 tsp. sage
4 1/2 cups cooked chicken meat, chopped
2 Tbl. olive oil
1 large onion, chopped
1 cup corn
2 large russet potatoes, peeled and chopped
3 stalks celery, sliced
3 large carrots, peeled and sliced
2 cups frozen peas

Biscuits; In a bowl, add flour, baking powder, baking soda, salt, black pepper and chives, mixing together.  Add butter and cream cheese to dry ingredients.  Using your fingers incorporate into the dry ingredients so you end up with crumbly mixture.  Make a well in center of mixture and add buttermilk.  With a fork combine the ingredients together.  Place this mixture on a lightly floured work surface and knead until all of it comes together and forms a 1 1/2 inch thick disk.

With a 2 inch biscuit cutter, cut biscuits. Gather scraps and continue making biscuits.  Place biscuits on a baking sheet and place in frig while you make filling.

Filling; Preheat oven to 400 degrees.  In a saute pan melt butter and whisk in flour for roux.  Cook about 1 minute to remove flour taste.  On low heat, add chicken stock and whisk to combine.  Whisk in milk, and whipping cream, continue cooking.  If mixture becomes too thick add a little more chicken stock and continue whisking.  Add lemon, garlic powder, sage, rosemary, thyme and parsley.  Remove mixture from heat and set aside.

In a saucepan, add some water, salt and bring to a boil.  Add potatoes and cook for about 15 to 20 minutes or just fork tender, after about 5 minutes add carrots and continue cooking.  When potatoes/carrots are cooked, drain and set aside.  In a saute pan, add olive oil and cook onions for about 4 minutes, add celery and cook for about 4 minutes.  Add peas, corn and heat through.  Remove from heat and set aside. 

At this point you want to combine the creamy chicken mixture with all of the vegetables and mix gently.  Pour the filling into a large casserole.  Remove biscuits from frig and place on chicken/vegetable mixture. Using a pastry brush lightly brush tops of biscuits with heavy whipping cream.  Place casserole on baking sheet and put into oven for about 30 minutes or until biscuits are lightly golden brown and filling is bubbly.  Remove from oven and serve.  A nice tossed green salad and glass of white wine would make nice accompaniments to serve with this delicious meal. 


Crab Potato Salad - I have also used lobster and smoked salmon


1 lb. lump crabmeat
5 large russet potatoes, peeled and cut in half
1 cup mayonnaise
1/4 cup sour cream
juice of 1/2 lemon
2 tsp. freshly chopped dill
1 tsp. finely chopped lemon zest
salt and freshly ground black pepper
4 scallions, finely chopped including green part
1/4 cup fresh parsley, chopped


In a pot of boiling salted water add potatoes and cook until tender about 25 minutes.  Drain and set in frig to cool, but before doing that season with salt and pepper. When cooled remove from frig and cut into bite size chunks.  In a large bowl, combine mayonnaise, sour cream, lemon juice and zest, season with salt and pepper.  Add potatoes and gently combine.  Add scallions, parsley, dill and crab meat, being careful not to break up crab, gently mix together, taste and adjust seasonings.  Place salad on a platter and sprinkle with extra parsley.

Unbelievably Amazing Mashed Potatoes - Jerry and I both love mashed potatoes so when I came up with these we were hooked, although you do need to use some restraint when eating these!

7 large Russet potatoes, peeled and cut into chunks

7 bacon strips, cut into pieces

3 scallions, sliced thinly including green part

1 head of garlic

1/2 (8 oz.) package cream cheese

1/2 stick butter

salt and freshly ground black pepper

Whipping cream - start with 1/4 cup *see note below

Milk - start with 1/4 cup *see note below
1/4 cup sour cream

1 cup Sharp Cheddar cheese, shredded
1/2 cup fresh parsley, chopped (set aside a little for garnish)


Cut off a little portion of the garlic top and drizzle with olive oil, season with salt and pepper.  Place in double folded foil and roast for about 1 hour in 400 degree oven. In a saute pan, add chopped bacon and cook until nicely browned and crisp.  Remove to paper towels to drain.  In a large pot of boiling salted water, add potatoes and cook until done about 25 minutes. Drain and add back to pot.  When garlic is roasted remove from oven and squeeze all those wonderful roasted bits into the potatoes.  Add 1/2 of the cream cheese, butter, whipping cream, milk, sour cream and cheddar. Season with salt, pepper and mash with a potato masher.  Mix in the scallions, parsley and bacon.  Remove to serving bowl sprinkle with extra parsley and enjoy. 

*Note:  I don't like my potatoes too wet with milk or cream so I add less.  You might want more, so start with 1/4 cup each then mash then add the amount you like.  These also make great potato pancakes when you have leftovers.  Just add 1 lightly beaten egg and a little all purpose flour to potatoes, mix and form into patties.  Place in a large saute pan with some melted butter and olive oil.  Fry until golden on each side.


Broccoli Supreme


2 (10 oz) packages frozen broccoli, thawed and patted dry (I like to use fresh also)
3 cups cottage cheese
3 large eggs
6 Tbl. butter, softened and divided
1/3 cup all purpose flour
1/4 cup white onion, finely minced
1 (8 oz) can whole corn, drained (or you can use frozen)
1/2 lb. Sharp cheddar cheese, diced
salt and freshly ground black pepper
Tabasco, to taste (I like a lot)
2 slices soft bread
4 slices bacon, sliced
2 Tbl. fresh parsley, chopped


Preheat oven to 350 degrees.  In a saute pan, add bacon and cook until crisp, remove to paper towels.  In a bowl, combine cottage cheese, eggs, 4 Tbl. butter and flour blending until smooth and creamy.  Fold in broccoli, onion, corn, cheese, salt, pepper and Tabasco.  Pour mixture into a 13x9 greased casserole dish.  In a food processor or blender place bread and make breadcrumbs.  Melt 2 Tbl. butter and toss with breadcrumbs.  Sprinkle crumbs, parsley and bacon over casserole. Bake for 1 hour or until set and golden brown.

Pork Curry with Coconut and Mango


4 cups cooked white rice (keep warmed)
1 (1 lb.) pork tenderloin, trimmed
1 tsp. red curry powder and
1 tsp. red curry paste
1 cup snow peas
1/3 cup coconut milk
1 Tbl. fish sauce
1 fresh mango, cut into 1/2-inch pieces or you can use mango's in a jar
4 scallions, thinly sliced including green part (divided)
3 Tbl. shredded coconut
4 lime wedges


Prepare your rice and set aside to keep warm.  Cut pork into 1-inch pieces.  Heat some oil in a large saute pan.  Place pork in a bowl and sprinkle with salt, pepper and curry powder, mixing well to coat.  Add pork to pan and saute until nicely browned (you might need to do this in batches).  Add snow peas and stir fry about 2 minutes. 


In a bowl, add coconut milk, fish sauce and curry paste, stirring well.  Add this mixture to pork/snow peas and bring to a simmer.  Stir in mango, half of the scallions and cook about 1 minute.  Remove from heat.  Place rice on a platter and top with pork mixture.  Sprinkle with remaining scallions and shredded coconut.  Add lime wedges around platter.


Julia's Curried Turkey Salad


2 1/2 Tbl. curry powder (good quality)
3/4 cup plain Greek yogurt
1/2 cup mayonnaise
4 Tbl. mango chutney
3 scallions, chopped including green part
salt and freshly ground black pepper
4 cups cooked turkey meat, chopped (great after Thanksgiving)
3/4 cup golden raisins
3 stalks celery, sliced
3/4 cup cashews, chopped


In a large bowl, add yogurt, mayonnaise, chutney and mix well. Mix in rest of ingredients and season with salt and pepper to taste.  Refrigerate for about 1 hour.  Serve on croissants, in a pita or over mixed greens.  You can also serve on petite croissants for party appetizer, or in prepared filo cups.


Turkey Lasagna - my husband loves this version of my lasagna


2 Tbl. olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1 lb. ground turkey
1 lb. sweet Italian turkey sausage, casings removed
1 (28 oz) can crushed tomatoes in tomato puree
1 (6 oz) can tomato paste
1/4 cup fresh parsley, chopped and divided
1/2 cup fresh basil, chopped
salt and freshly ground black pepper
1/2 tsp. red pepper flakes
1 box lasagna noodles
15 oz. ricotta cheese
4 oz. creamy goat cheese, crumbled
1 1/2 cups, fresh Parmesan cheese, grated
1 egg, lightly beaten
1 lb. fresh mozzarella, thinly sliced


Preheat oven to 400 degrees.  Heat olive oil in large saute pan. Add the onion and cook for 5 minutes over medium heat until softened.  Add garlic and cook for 1 more minute.  Add the sausage and ground turkey and cook breaking up until browned and cooked through season with salt and pepper.  Add the tomato paste and cook for about 1 minute.  Add tomatoes, 2 Tbl. parsley, basil, red pepper flakes, salt and pepper.  Simmer, uncovered for 20 minutes until thickened.


Boil lasagna noodles until tender, drain.  In a bowl, combine ricotta, goat cheese, 1 cup Parmesan, the egg, 2 Tbl. parsley, 1/2 tsp. salt and 1/2 tsp. pepper.  Set aside.


In a 13x9x2 inch baking dish. Ladle 1/3 of the sauce spreading over the bottom of dish.  Then add layers as follows:  half the pasta, half the mozzarella, half the ricotta mixture and one third of the sauce.  Add rest of pasta and continue layering.  Sprinkle with 1/4 cup Parmesan cheese.  Bake for 45 minutes to 1 hour until bubbling and golden brown.  Serve with crusty garlic bread and a crisp tossed salad with zesty vinaigrette dressing.  A nice glass of Chardonnay or Pinot Noir.

"Enchant, stay beautiful and graceful, but do this, eat well.  Bring the same consideration to the preparation of your food as you devote to your appearance. 
Let your dinner be a poem, like your dress." 
Charles Pierre Monselet, French author (1825-1888) "Letters to Emily"

Peach and Mango Chicken

3 lbs. chicken breast
1/4 cup butter, plus a little olive oil

1/2 cup chopped peaches, (you can use frozen)

3 strips lemon rind

1 1/4 cups chicken stock (good quality)

1 Tbl. fresh lemon juice

1/2 cup heavy whipping cream

salt and fresh ground black pepper

1 cup mango's, chopped

Fresh parsley, chopped

Preheat oven to 350 degrees.  In large saute pan, heat oil and butter. Fry chicken until lightly golden brown, you need to do this in batches.  When all chicken is cooked, place back into pan and add mangos, peaches, lemon rind and stock.  Cover and place in oven for 1 hour.  Remove chicken to a platter, cover with foil and keep warm.  Remove lemon rind, add lemon juice and whisk in cream.  Season to taste.  Bring sauce to simmer and reduce until thickened.  Pour sauce over chicken, sprinkle with parsley and serve.

Greek Stuffed Chicken Breasts

6 chicken breasts with skin on

1 package frozen spinach, thawed (small box)

1 cup ricotta cheese

1/2 cup feta cheese, crumbled

2 eggs, lightly beaten

salt and freshly ground black pepper

3 to 4 garlic cloves, minced

2 tsp. dried oregano

olive oil 

Preheat oven to 350 degrees.  After you have thawed spinach, put into a clean towel and wring out excess moisture.  Place spinach, ricotta, feta, eggs, garlic and oregano in a bowl, mixing well.  Lift the skins of the chicken breasts and gently stuff with spinach mixture.  Season chicken with salt and pepper.  Add olive oil to Dutch oven on cook top, saute chicken breasts until nicely browned then place covered in oven for about 20 minutes. Serve with a roasted red potatoes with rosemary and nice Greek salad.

Spareribs with Blackberry Sauce

1 (4 lb.) section of pork spareribs

Blackberry sauce (see recipe below)

1 cup fresh blackberries, rinsed

Mint sprigs

Rinse ribs and pat dry.  Trim and discard excess fat.  Season with salt and pepper. Using a gas barbecue, turn all burners to high, close the lid and heat for 10 minutes.  Then adjust the burners for indirect cooking (heat on opposite sides of grill, not down center under food) and keep on high.  Cook ribs until they register 165 on meat thermometer.  Next, baste 1 side of ribs with half the sauce. Turn ribs sauce side down and cook until sauce browns and forms a thick, sticky glaze about 10 minutes.  Baste top of ribs with remaining sauce, turn over and cook until sauce browns and forms a thick sticky glaze, about 10 more minutes.

Transfer ribs to a platter and garnish with fresh blackberries and mint. Cut between bones to separate portions.  These are great served with a nice tossed salad and those unbelievably amazing mashed potatoes!

Blackberry sauce recipe;  In a food processor combine 1 1/4 cups rinsed blackberries, 1/4 cup ketchup, 1/4 cup honey, 1/4 cup brown sugar and 2 tsp. fresh ginger, minced, 1 tsp. black pepper and 1/2 tsp. salt. Whirl until berries are pureed.  Add 1 to 2 tsp. Tabasco to taste.  Place this mixture into a saucepan on burner and bring to simmer for about 6 to 8 minutes until sauce reduces.

German Chocolate Pie - Aunt Jake's recipe

1 (9-inch) prepared pie shell (unbaked)

1 1/2 cups sugar

2 Tbl. all purpose flour

3 Tbl. cocoa (good quality)

2 eggs, lightly beaten

1/2 cup walnuts, chopped

1/2 cup shredded coconut

1 tsp. pure vanilla extract

1 (14 oz) can Eagle Brand Sweetened Condensed Milk

1/4 cup melted butter

Preheat oven to 350 degrees.  In a bowl, add all the above ingredients and mix well.  Pour into pie shell and bake for 45 minutes.  Remove to cooling rack.  When ready to serve, cut into slices and top with vanilla ice cream if desired.  Or a dollop of freshly whipped cream and chocolate shavings.

"All I really need is love, but a little chocolate now and then doesn't hurt."

- Lucy Van Pelt - Peanuts Comic Strip

Lemon Lime Pie with Chocolate Graham Crust

Crust

1 1/2 cups graham crackers, finely crushed

1/2 cup cocoa powder (good quality)

3 Tbl. sugar

1/4 tsp. cinnamon

1 tsp. pure vanilla extract

pinch of salt

8 Tbl. butter, melted

Filling

1 (8 oz) package cream cheese, soft

1 (14 oz) can sweetened condensed milk

1/4 cup fresh lemon juice

3 Tbl. fresh lime juice

2 tsp. grated lemon zest

1 tsp. grated lime zest

1/8 tsp. cinnamon

1 tsp. pure vanilla extract

Heavy whipping cream, whipped to medium peaks (add 4 Tbl. powdered sugar)

Fresh blueberries, topping

Preheat oven to 350 degrees.  Combine crust ingredients and press lightly into a 9-inch pie pan.  Bake for about 7 to 10 minutes, remove and place on cooling rack to cool.

Filling; In a blender mix cream cheese, condensed milk, lemon juice, lime juice, lemon zest, lime zest, cinnamon and vanilla.  Pour mixture into cooled pie crust and refrigerate at least 2 hours.  To serve; slice pieces of pie, top with dollops of whipped cream and sprinkling of fresh blueberries.

Yellow Cake with Fudge Frosting - so simple, yet so good (my mom Dorothy's recipe)

2 1/4 cups cake flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/4 cups sugar
1/2 cup butter, soft
2 eggs
2 tsp. pure vanilla extract
2/3 cup whole milk

Preheat oven to 350 degrees.  Grease and flour 2 (8-inch) round cake pans.  In a bowl, sift dry ingredients; set aside.  In bowl of electric mixer beat butter and sugar until creamy.  Add eggs one at a time, scraping down bowl as you go, add vanilla.  Beat in flour mixture alternating with milk, scraping down bowl and ending with flour mixture.   Add batter evenly to cake pans and bake about 20 to 25 minutes.  Remove to cooling rack and let cool.  Frost with fudge frosting (see below).

Fudge frosting; 5 oz. unsweetened chocolate, chopped - 8 Tbl. butter, room temp., - 3 cups powdered sugar, sifted, - 1/2 tsp. pure vanilla extract and 6 Tbl. milk.  Melt chocolate in double boiler.  Let cook about 10 minutes. In bowl of electric mixer, add butter and beat on high until light and fluffy.  Add powdered sugar, vanilla and mix in milk.  Add more powdered sugar if too thin.  You want a thick frosting.  Note:  I usually double this as I like a lot of frosting. 

Here is another version my mom would make with the yellow cake or sometimes she would use angel food cake.  

3 cups strawberries, thinly sliced
1 Tbl. lemon zest, finely chopped
1 Tbl. fresh lemon juice *see note below
2 cups heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Sugar (for strawberries - if they are already sweet don't add any, or add just a little)

In a bowl, add berries, lemon juice, lemon zest and sugar (if desired) for 10 to 15 minutes.  In another bowl, add whipping cream and whip to stiff peaks, add powdered sugar and vanilla extract.

Take your yellow cake and with a sharp serrated knife, slice both cakes in half horizontally, so you end up with 4 pieces.  Place one bottom piece on cake server and add some of the strawberries with juice, add some of the whip cream on top of berries.  Repeat layers.  When you get to the top layer, add whip cream piled on top with some berries.  If you have extra whip cream, serve on the side for those who love extra.  As I said, you can also use a angel food cake.  *Note:  you can replace the lemon juice with Fragoli strawberry liqueur, but still add the zest.

Festive Pumpkin Cake

1 cup sugar
1 cup brown sugar, packed
3/4 cup Crisco
2 eggs
2 1/2 cups all purpose flour
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. freshly ground nutmeg
1 tsp. pumpkin pie spice
1 tsp. cloves
1/4 tsp. salt
1 (15 oz.) can solid pack pumpkin (reserve 2 Tbl. for glaze)
1 cup raisins
1/2 cup maraschino cherries, chopped
1 cup pecans, chopped

Glaze
1 cup powdered sugar, sifted
1 Tbl. cream or whole milk
1 tsp. pure vanilla extract
2 Tbl. pumpkin
1/4 tsp. cinnamon
2 Tbl. butter, melted

In a bowl, whisk powdered sugar and cream until well blended.  Whisk in rest of ingredients and drizzle on cooled cake.

Cake
In bowl of electric mixer, beat Crisco, both sugars and eggs until incorporated, scraping down bowl.  In another bowl add dry ingredients; flour, baking soda, cinnamon, cloves, nutmeg, salt and pumpkin pie spice.  Add flour mixture and pumpkin to egg mixture, beating after each addition to combine well.  Stir in raisins, nuts and cherries. 

Place batter into a greased and floured bundt pan.  Bake at 350 for about 1 hour or until pick inserted in center comes out clean.  Remove from pan and cool on wire rack.  Remove from pan, and with a toothpick gently poke some holes in top of cake.  Drizzle with pumpkin glaze.  You can also serve this delicious cake with some whipped cream.  Note:  I have also added chocolate chips (2/3 cup) to this cake and love that combination.  When adding raisins, nuts or chocolate chips, lightly dust them with a little flour and they won't fall to bottom of pan when baking.

 

Bon Appetit

"Let him kiss me with the kisses of his mouth - for your love is more delightful than wine."

- Song of Solomon 1:2

My Love of Chinese Food

I could eat Chinese food everyday and be happy.  As with any food, Chinese offers such a vast variety depending on what region you visit.  Note: for the rice wine, try and find Shaoxing rice wine.  You can find at Asian food markets or I know Amazon sells it, if you want a replacement for the rice wine use a nice dry sherry, but try to go with the Shaoxing.  I've chosen fairly easy recipes so you don't have to search for unusual ingredients you might only occasionally use.  For more Chinese recipes, see my blog for March 2010 in the archives.

Talk doesn't cook rice - Chinese Proverb

Chicken in Lettuce Leaves - a nice appetizer


1 Tbl. vegetable oil
1/2 lb. ground chicken
1 can water chestnuts, finely chopped
1 red bell pepper, chopped
1 garlic clove, minced
4 scallions, thinly sliced including green part
Boston lettuce leaves
Plum sauce
Cashews, chopped
Fresh cilantro, chopped


In a preheated wok or deep sided pan, heat oil and add chicken cooking for about 2 minutes.  Add water chestnuts, garlic, bell pepper and scallions cooking for about 2 minutes.  Add nuts stirring.  Stir in plum sauce to coat.  To serve; place some of the chicken mixture on lettuce leaf, add sprinkle of cilantro and fold leaf into a roll.

Shrimp Dumplings - One of my favorites - these take a bit of time to make, but are worth the wait

Dough
3/4 cup wheat starch (find in Asian stores)
2 Tbl. tapioca starch
1/2 tsp. salt
1/2 cup plus 2 Tbl. boiling water
2 1/2 tsp. vegetable oil

Filling
8 oz. raw shrimp, cleaned and chopped
3 Tbl. bamboo shoots, finely chopped
2 tsp. scallions, finely chopped
3/4 tsp. dry sherry
1/2 tsp. sesame oil
1/2 tsp. salt
1/4 tsp. white pepper
1 egg white, lightly beaten
2 tsp. cornstarch
vegetable oil - place on work surface when handling dough

For dough; in a bowl, combine wheat starch, tapioca starch and salt. Slowly stir in 1/2 cup boiling water.  Add the oil and begin using your hands to shape into a dough. Add the remaining 2 Tbl. of boiling water if dough is too dry.  Don't overwork dough, but continue shaping for 2 minutes until dough is smooth and shiny.  Cover and let rest for 20 minutes.

For filling; place shrimp in a bowl and add all other ingredients. Cover and refrigerate for 1 hour. 

Making dumplings; Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cleaver.  Keep the dough covered to prevent drying out.  Break off 1 tsp. of the dough, roll into a ball and flatten by pressing it into palm of your hand.  Lay the dough on work surface and press down on it with oiled side of cleaver to form a 3-inch circle.  Add heaping teaspoon of filling and place in the middle of wrapper, spreading it out evenly but not touching the edges.  Carefully lift the upper edge of the wrapper and fold it over the filling.  Using your thumb and forefinger to form pleats in the dough and pinch the edges closed. Place on a plate and cover with damp cloth and continue making dumplings.  Prepare a steamer for steaming. Steam dumplings in batches by placing on a lightly oiled plate until wrapper is translucent and shrimp appear slightly pinkish (about 15 minutes).  Serve with hot chili oil or sauce of your choice.

Ground Pork and Cilantro Soup


6 cups chicken stock (good quality - I like Kitchen Basics)
2 cups ground pork
3 egg whites, lightly beaten
salt and white pepper
1 Tbl. ginger root, finely minced
2 scallions, finely chopped including green part
5 Tbl. fresh cilantro, finely chopped


Marinade
1 tsp. salt
1 tsp. sugar
1 tsp. rice wine
1 tsp. soy sauce


Combine all marinade ingredients in a bowl and add ground pork marinating for about 30 minutes.  Bring the chicken stock to a boil. Add the pork, stirring to break up and simmer for about 15 minutes.  Slowly add the egg whites stirring rapidly so they form into fine shreds (chopsticks work well for this.) Season with salt and pepper to taste.  To serve; place ginger, scallion and cilantro in the base of 4 serving bowls and pour soup on top. How simple and easy is that? 

Better to be deprived of food for three days, than tea for one - Ancient Chinese Proverb

Steamed Fish

1 (2 lb) whole white fish, such as sea bass (if you can't get sea bass, try red snapper)
salt
2-inch piece of ginger root, thinly julienned
1 tsp. rice wine
1 scallion, slivered on diagonal
1 Tbl. vegetable oil
1 Tbl. soy sauce


Clean fish and dry with paper towels.  Score the fish on both sides with deep diagonal cuts.  Press salt into the skin.  Let rest for 20 minutes.


Place fish on a plate and top with ginger, rice wine and half of the scallion.  Steam in a steamer for about 10 minutes.  Heat the oil in a pan to smoking point and pour over the remaining scallion.  Pour this over fish with remaining soy sauce. Serve with rice and spicy green beans.


Scallops with Black Bean Sauce


4 Tbl. vegetable oil
2 garlic cloves, minced
2 tsp. ginger root, minced
2 Tbl. fermented black beans, rinsed and lightly mashed
1 1/2 lbs. scallops
1 tsp. soy sauce
2 tsp. rice wine
2 tsp. sugar
5 Thai chilies, finely chopped (less if you don't like chilies)
4 tsp. chicken stock
2 scallions, finely chopped including green part


In a preheated wok or deep pan, heat the oil.  Add garlic and stir, then add ginger and cook for about 1 minute stirring.  Mix in the black beans, then scallops stirring for about 2 minutes. Add soy sauce, rice wine, sugar and chili. Lower heat and simmer about 3 minutes, adding stock if needed.  Add scallion, stir and serve.  - My mouth is watering, this is so good.


Fresh Clams in Black Bean Sauce


4 lbs. small clams
2 Tbl. vegetable oil
2 Tbl. fresh ginger, finely chopped
3 garlic cloves, finely chopped
3 Tbl. fermented black beans, rinsed and chopped
4 tsp. rice wine
3 scallions, finely chopped including green part
salt to taste


Wash clams well.  In preheated wok or deep pan, heat oil and stir fry ginger and garlic about 1 minute. Add black beans and cook about 1 minute.  Over high heat, add clams and rice wine, stir fry about 3 minutes, mixing well.  Cover and cook until shells open.  Discard any shells that don't open.  Add scallions and salt.  Serve.

If you are planning for a year, sow rice; if you are planning for a decade, plant trees; if you are planning for a lifetime, educate people. - Chinese Proverb

Sweet and Sour Chicken


1 1/2 lbs. chicken, boneless and skinless, cubed
vegetable oil
2 garlic cloves, minced
1 Tbl. ginger root, finely chopped
1 green bell pepper, chopped
1 white onion, chopped
1 large carrot, thinly sliced on diagonal
2 scallions, finely chopped including green part
2 tsp. sesame oil


Marinade
3 tsp. soy sauce
2 tsp. rice wine
salt and white pepper, to taste
1 tsp. sesame oil


Sauce
9 Tbl. rice vinegar
4 Tbl. sugar
3 tsp. soy sauce
7 Tbl. ketchup
Note:  for sauce taste and adjust vinegar and ketchup to your taste.


Place marinade ingredients into a bowl and whisk, add chicken, stirring to incorporate.  Marinate for about 1 hour.  For sauce, heat vinegar in a saucepan, add sugar, soy and ketchup.  Dissolve in the sugar and set aside.


In preheated wok or deep pan, heat some vegetable oil and stir fry chicken until it turns golden brown.  Remove and set aside.  Clean wok, add a little oil and stir in ginger and garlic.  Add the other vegetables and cook for about 2 to 3 minutes.  Add chicken and cook 1 minute. Add sauce and sesame oil, then stir in scallion.  Serve with steamed rice.


Beef with Broccoli


1 lb. tenderloin steak, cut into thin strips
8 oz. broccoli florets
1 medium red bell pepper, julienned
2 Tbl. vegetable oil
2 cloves garlic, minced
1 tsp. ginger root, minced
1 small white onion, julienned
salt
2 tsp. soy sauce

Marinade
1 Tbl. soy sauce
1 tsp. sesame oil
1 tsp. rice wine
1 tsp. honey

Combine marinade ingredients in a bowl, add beef and mix.  Cover and let stand for about 1 hour, stirring occasionally.  Blanch the broccoli in a pan of boiling water for about 1 minute.  Drain and set aside.

In preheated wok or deep pan, heat 1 Tbl. oil and stir fry the garlic, ginger, red bell pepper and onion for 1 minute.  Add broccoli and stir fry for 1 minute.  Remove from wok and set aside.

In clean preheated wok or deep pan, heat remaining oil and stir fry beef until it turns color. Add broccoli mixture, season with a little salt and soy sauce, cooking meat through.  Serve over rice if desired. 

Spicy Pork - one of my favorites

1 lb. pork loin, thinly sliced
2 Tbl. vegetable oil
2 tsp. chili bean sauce
2 Tbl. fermented black beans, rinsed and lightly mashed
1 large green bell pepper, julienned
1 large red bell pepper, julienned
2 tsp. sweet red bean paste
2 tsp. honey
3 tsp. dark soy sauce
1 tsp. white pepper
3 scallions, thinly sliced on diagonal (garnish)
cooked white rice

In a preheated work or deep pan, heat oil and stir fry the pork slices (in batches) until they turn color.  Remove pork, set aside and continue cooking pork slices.  Once all pork is cooked remove and set aside.  Into wok, stir in chili bean sauce, then black beans and red bean paste, add bell peppers and remaining ingredients including the pork.  Continue cooking for a few minutes until pork is completely cooked through.  Serve with rice and sprinkle on scallions.

Peking Duck Served with Chinese Thin Pancakes

1 (4 1/2 lb.) duck - Note: you can roast a whole chicken if desired, but make sure skin is very crisp.
Pancakes (recipe below)
1 English cucumber, peeled, seeded and julienned
10 scallions, thinly sliced on long diagonal including green part (you are looking for a shredded scallion)
Hoisin Sauce and Plum Sauce

Roast the duck in a 400 degree oven until skin is very crispy and duck is cooked through.  When cooked through, let rest for about 10 minutes and thinly slice.  On a pancake smear on some Hoisin or Plum sauce, add some duck or chicken slices, cucumber and scallion.  Roll up and enjoy. 

Pancakes
3 cups all purpose flour
pinch of salt
1 1/4 cups boiling water
2 Tbl. cold water
1/2 tsp. sesame oil

Sift the flour and a pinch of salt into a bowl and slowly stir in boiling water to make a thick dough.  Add cold water and sesame oil then knead dough for 4 minutes until it's soft and smooth.  Cover and rest for 30 minutes.  Dust work surface with flour then divide dough into 2 pieces and knead until smooth.  Roll each portion into a log and divide into 15 balls.  Roll each ball to a 6-inch thin circle.  Heat a dry skillet, then turn down heat.  Place the pancakes in skillet and cook until little brown spots begin to appear. Flip and cook and additional 10 seconds. 

Singapore Noodles

12 oz. thin rice vermicelli
3 Tbl. vegetable oil
3 garlic cloves, finely minced
1 1/2 lbs. medium shrimp, cleaned and chopped in half
6 oz. barbecued pork, julienned (I just go to my favorite Chinese restaurant and order prepared barbecued pork, come home and julienne it.  Once in a while I'll make my own)
1 white onion, julienned
1 Tbl. mild curry powder
1 green bell pepper, julienned
1 tsp. sugar
1 tsp. salt
2 tsp. chicken stock
1 Tbl. soy sauce
2 cups bean sprouts
thinly sliced scallions including green part (garnish)
fresh cilantro, chopped (garnish)

Cook vermicelli according to package directions, drain and set aside.  In preheated wok or deep pan, add 2 Tbl. oil, add garlic and stir fry for about 1 minute.  Add shrimp and stir fry for 1 minute, add barbecued pork, stir 1 minute. Remove all and set aside.  In clean wok, heat remaining oil and add onion, stir fry 1 minute then add curry powder. Add bell pepper, sugar, salt and stock, stir fry 2 minutes.  Pour in soy sauce followed by cooked vermicelli, tossing well.  Add bean sprouts, shrimp and barbecued pork mixture, stirring until warmed through.  Place on serving platter and garnish with scallions and cilantro.

Chinese Fried Eggplant

4 eggplants, halved lengthwise and cut diagonally into 2-inch pieces
Vegetable oil
1 Tbl. chili bean sauce
3 tsp. fresh ginger root, finely minced
3 garlic cloves, finely minced
3 Tbl. chicken stock
1 tsp. sugar
2 tsp. soy sauce
4 scallions, finely chopped including green part

In preheated work or deep pan, add oil and cook eggplant for about 5 minutes or until lightly browned.  Drain on paper towels and set aside.  Clean wok and add 2 Tbl. oil.  Add chili bean sauce and stir fry, then add ginger and garlic and stir fry for about 2 minutes. Add stock, sugar and soy sauce.  Toss in fried eggplant and simmer a couple of minutes.  Stir in scallion and serve.  Note:  You can also add ground pork to this dish.  Add before the chili bean sauce and cook until browned.

Potatoes With Cilantro - love

4 russet potatoes, peeled and cut into large chunks
vegetable oil
1 cup ground pork
1 green bell pepper, finely chopped
1 scallions, finely chopped including green part
salt and white pepper, to taste
pinch of sugar
3 Tbl. cooking water from potatoes
1/4 cup fresh cilantro, chopped

Boil potatoes in large pot of water for about 20 minutes or until cooked through.  Drain reserving some of the potato water.  In a wok or deep pan, add oil and cook potatoes until golden brown.  Set aside.

Clean wok and add 1 Tbl. oil and stir fry pork, bell pepper and scallion for 1 minute. Season with salt, pepper and sugar and stir for for 1 minute.  Stir in potato chunks and add 3 Tbl. reserved potato water.  Cook for 3 minutes.  Turn off heat, stir in cilantro and add to platter. 

Chinese Cabbage and Cucumber Salad

16 oz. Chinese cabbage, finely shredded
1 tsp. salt
1 large English cucumber, peeled, seeded and finely julienned
2 tsp. sesame oil
2 Tbl. white rice vinegar
1 tsp. sugar
1/2 tsp. red pepper flakes

Sprinkle cabbage with salt and let stand for 15 minutes.  Drain if necessary.  Mix cabbage with cucumber.  Whisk together in a bowl, sesame oil, red pepper flakes, vinegar and sugar and toss with vegetables.

Dessert - I personally am not a fan of Chinese desserts, but I am going to add almond cookies.  I would serve poached pears in honey, rice pudding with dried fruit, fresh fruit, or sorbet for dessert options.

4 1/2 cups all purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3 1/2 oz. slivered almonds
8 oz. butter or shortening
1 1/4 cups sugar
1 egg, lightly beaten
2 tsp. almond extract
50 whole almonds to decorate cookies

Sift the flour, baking powder and salt together, set aside.  In a food processor add almond slivers and pulse to grind well.  Add flour mixture and pulse until nuts and well mixed with flour.

Place flour/nut mixture in to a large bowl, add butter and work flour until crumbly.  Add sugar, egg and almond extract and mix well until dough is soft and pliable but still firm enough to be handled.

Divide dough into 1-inch balls and place 2-inches apart on ungreased baking sheets.  Lightly flatten them into circles with back of spoon.  Press a whole almond into center of each cookie.  Preheat oven to 325 degrees and bake for about 15-18 minutes or just until beginning to brown. Remove to cooling rack. 

Bon Appetit - or Sihk Faahn

"Faith is the assurance of things hoped for, the conviction of things unseen." - Hebrews 11:1