Meatballs in Sauce

Whether with pasta, at the end of a cocktail fork, or in a sub sandwich, meatballs are fun additions to your cooking repertoire. While they require a good amount of preparation ahead of time, they stew well, hold their shape, travel easily, and are easy to scale for bigger or smaller groups. This weekend I chose to serve them as an appetizer, parked in my slow cooker and making the room fragrant and inviting.

Sauce
2 cans crushed tomatoes
1 onion, diced
1 tablespoon tomato paste
3 cloves garlic, chopped
1 carrot, diced
2 stalks celery, diced
stems from oregano, parsley, thyme, sage (or a teaspoon of each if you're using dried)

1. In a large pot, add two tablespoons of olive oil and heat over high. 
2. Fry the onion until translucent
3. Add the tomato paste and garlic. Fry until fragrant
4. Add the carrot and celery and cook until softened.
5. If using a slow cooker, transfer vegetable mix to the crock pot.
6. Add the herbs and the crushed tomatoes.
7. Cover and allow everything to be happy together.

Meatballs
60 1-inch diameter meatballs, served 10 people.

1.5 slices white bread
1/3 cup milk
2 pounds ground beef
2 eggs
1 small onion, minced
3 cloves garlic, minced
1/2 cup parsley minced
1/4 cup basil, minced
1 teaspoon sage
1 teaspoon thyme
2 teaspoons oregano
1/4 cup ketchup
1 tablespoon hoisin sauce
3 mozzarella sticks, diced into ~1/4 inch cubes
1 1/2 teaspoons salt
1/2 teaspoon pepper

1. Make panade: shred the bread into the milk. Let it soak for 20 minutes+ to get goopy and break down into small chunks. The panade is the glue that holds the meatball together. It gives the meatballs moisture and heft. I think it also makes the meatballs more mild, soft, and plyable
2. In a large bowl, combine the ground beef, eggs, onion, garlic, herbs, ketchup and hoisin
3. Squeeze the bread/milk panade so you remove excess milk. Crumble the panade into a thick pasteand mix into the meat bowl. Discard the extra milk.
4. Get your hands in there - Mix around so all the bits are distributed evenly. Add half the salt and pepper, mix mix mix. If you see extra small white bits of panade, squish it some more.
5. Feel the texture - is the mix sticky and plyable like play doh? That's good. Does it crumble apart (too dry or your onion/garlic is too big)? Add another egg or more ketchup. Does it drip (too wet)? Add some breadcrumbs or more meat.
6. Take a dollop and send it to the frying pan with some hot oil. Make a little patty or ball and cook through. Taste test. Does it need more salt? More pepper? As cooked, is it too "tight" or "loose"? (Tight meaning add more egg/liquid, loose meaning add more bread or meat.)
7. Adjust for any additional salt, pepper, herbs, and texture. Remember that the meatballs will be in sauce later, so consider the sweet tangy sauce in your taste test. Don't start rolling until you're happy!
8. When you get to a mixture you like, start rolling the balls. I like to take a tablespoon of meat mix, make a patty in my hand, put a cheese cube in the middle, and seal the cheese with the meat. Roll into a ball and put it on a plate for now. 
9. When you have enough to fill a frying pan, heat the pan with a tablespoon of olive oil on high. Fry the meatballs, making sure to sear all the sides and so they're cooked through (or mostly through.) This step ensures the meatballs stay in their round little shapes when you transfer it to the sauce. 
10. Transfer the meatballs (not the olive oil!) to the slow cooker/pasta pot. allow to stew together for at least an hour so the flavors mingle and so the sauce takes on the meaty flavor!
11. If serving with pasta, prepare pasta to directions, until al dente. Transfer drained pasta to a saute pan. Add in a few ladles of the pasta sauce so the pasta and sauce can stick to each other. Plate and add additional sauce and meatballs on top. Top with parmesan.
12. If serving as a sandwich, toast some bread, slice it down the center, and add your meatballs. Top with enough sauce to keep sandwich together. Add some mozzarella on top. Maybe some red chili flakes or basil too. 
13. If serving as a side, plate meatballs with just a little bit of sauce. Add some festive toothpicks and garlic toast on the side.

Pork Chops with Summer Peach Salsa

Perry and I just went through a prodigious pork phase (say that three times fast!) because we were testing out pork chop recipes. This version is lighter than the other two recipes because it requires the least amount of seasoning and adds a fruity salsa on top to carry the flavor punch.

This salsa is summery, using ripe peach, tomato, crisp red pepper, and green jalapeno. You could also add cilantro, mint, or red onion if you so desire. The salsa would also pair nicely with grilled chicken breasts or a spinach salad.

Pork Chops with Summer Peach Salsa

Serves 2

Chops:

2 bone in pork chops

1/2 cup soy sauce

1 tsp garlic powder

1 tsp chili powder

Salsa:

1 peach
1 tsp sugar
1 tomato
1/2 red pepper
1 jalapeno pepper
6 leaves basil
1/4 lemon (juice and zest)

1. In a shallow dish, mix the soy sauce, garlic powder, and chili powder. Add the pork chops, coating both sides in the mix. Allow pork chops to rest in marinade for about 30 min.
2. Preheat the oven to 350 degrees F. Line a baking sheet and rack.
3. Cook chops for 15 minutes, flip, and then another 15 minutes, adjusting for the fat content and thickness of the chops.
4. Check that chops are cooked through, with no trace of pink. Allow to rest for 5-10 minutes before serving.
5. Dice the peach, tomato, red pepper into 1 cm cubes. Mince the jalapeno (with or without seeds and ribs, your choice. I do without.) Chiffonade the basil leaves.
6. Combine vegetables with the sugar and lemon juice and zest. Allow to sit in the fridge until chops are cooked and rested.
7. Plate pork chops, top with several tablespoons of salsa, and enjoy!

Green California Hummus

A friend introduced me to "California hummus" at a local restaurant called Pita Grill, which is a small NYC chain with California Mediterranean flavors. The California hummus is so good, I haven't bothered to check out the rest of the menu. I'm hooked on it. And I decided the only way to cure myself was to try making it on my own!

California hummus is green, herby, but also has that warm nourishment that comes from chickpeas. It doesn't feel as heavy as a typical hummus, but it still carries its weight as a tasty dip at your next event, or mixed with chicken salad. Nom nom!

California Hummus
Serves 4 as a side dish

1 16 oz can chickpeas (garbanzos)
2/3 cup chopped cilantro (stems okay)
1/3 cup chopped parsley (stems okay)
1 jalapeno, chopped (seeds optional)
1/3 cup olive oil
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
1/4 teaspoon cumin
1/2 tsp salt
pepper to taste

1. Drain and rinse the chickpeas.
2. In a large bowl, combine the chickpeas, cilantro, jalapeno, lime juice, and spices.
3. Using a hand blender or food processor, add half the olive oil and pulse to blend. continue adding olive oil as needed to get the desired consistency.
4. Taste and adjust seasonings as necessary.
5. Serve with carrot chips, celery, pita chips, over grilled chicken, with falafel, wrapped in an omelette...
6. Optional add ins can include red pepper, spinach, cheeses - go crazy.

July 4th Menu - Summer Indoor Birthday!

Summer picnics are a lot of fun - but they're also prone to finicky weather, bugs, noise, humidity, and not enough ice, ever. I wanted to combine a way to celebrate our country, summers, and birthdays all together - but indoors. After all, a hurricane was coming and I happen to love air conditioning and fully functional bathrooms.

I wanted an easy picky menu - something that guests could enjoy eating off a plate, but with one utensil. It had to be something they could pick up and eat over and over, going back for seconds or thirds as desired. Dishes should be happy at room temperature and made in advance. The ingredients also needed to be affordable - we were expecting 20-30 people over several hours!!

Here's what we served:
Pulled Pork Tacos (Pork Tinga)
Meatballs
Herbed Ricotta Pasta Salad
Green Bean Almondine with Sesame Ginger Dressing
California Hummus
Bruschetta
Salsa and Chips
Homemade Ginger Ale
Cold Chai

Winter Entertaining Menus

Feeding large groups is always an endeavor. To usher in the new year, Perry and I decided to go big - we would host two back to back parties. Different groups of friends. December 31 and January 1. And like the overachiever I am, dinner would be homemade, tasty, and hearty.

December 31 was our old church friends, a ladies "cookie party", which was really an excuse for me to bake like it was going out of style (new year's resolutions, anyone?). We had eight ladies and one husband at the table.

Menu:
Soft Pumpkin Cookies
Chocolate Peppermint Crinkles (vegan)
Soft Ginger Cookies (made small, not giant)
Sausage and Pea Tomato Cream Pasta
Sautéed Broccoli
Affogato


In day two of the entertaining extraordinaire, we serve seven guests a hearty winter meal, rich on flavor, but low on kitchen time. This meal does require a good amount of advance planning and prep, but its totally worth it. Then you can spend more time being with people important to you!

Menu:
Miso chicken wings
Seaweed, mushroom, and tofu soup
Slow Cooker Asian Short Ribs - which I would TOTALLY make again
Garlic string beans
White rice
Cookies and ice cream

Sausage and Pea Pasta in Tomato Cream

Feeding large groups is always an endeavor. To usher in the new year, Perry and I decided to go big - we would host two back to back parties. Different groups of friends. December 31 and January 1. And like the overachiever I am, dinner would be homemade, balanced, and hearty.

December 31 was our old church friends, a ladies "cookie party", which was really an excuse for me to bake like it was going out of style (new year's resolutions, anyone?). The number of diners was flexible, so I needed a dish that could be made quickly to accommodate more or less people. Pasta is always a great option here - add more or less pasta to accommodate the group, it cooks quickly, and can be eaten with a gazillion sauces and toppings. This version relies on Italian sausage for the flavor punch. It's flavorful, but you don't need a lot, tastes rich, and mediates me having to salt my own dish. I served the pasta with a side of blanched broccoli and everyone ate until satisfied! (But keep in mind that we also had four different types of cookies around, which will be separate posts!)

Sausage and Pea Pasta in Tomato Cream
Serves 8

6 italian sausage links, squeezed out of casing
2 medium onions, diced
5 cloves garlic, chopped
3 tablespoons tomato paste
1 bay leaf
1 tablespoon oregano
1/2 pound of elbow macaroni
12 oz of frozen peas
1 cup diced mushrooms
1 pint heavy cream
cornstarch for thickening

1. Heat a nonstick tall pan or a pot. If you are using a pot that may stick, add olive oil.
2. Brown the sausage, breaking apart the meat into small bite sized pieces. Cook until there is no more pink, then drain any excess oil.
3. Simultaneously, heat a pot of salted water and prepare the macaroni as directed, until al dente. Reserve 2 cups of the pasta water. Drain pasta and set aside.
4. Reduce the pot to medium high. Add the onions to the pan, scraping the bottom of the pot to remove the suc.
5. When the onions are browned, lower the heat to medium and add the garlic, tomato paste, bay leaf, and oregano, frying together for a few minutes.
6. Add the peas and stir to incorporate. If the pan is getting too dry, add a half cup of the hot pasta water to the pan.
7. Add the mushrooms and cook through.
8. A few minutes before serving, add the heavy cream. Taste the sauce and adjust salt and pepper if necessary.
9. Make a cornstarch slurry with two tablespoons cornstarch and four tablespoons pasta water. stir until thick yet runny. Pour two teaspoons into the pan at a time, vigorously stirring in the cornstarch before it cooks. Repeat in different parts of the pan until the sauce has desired thickness.
10. Add the cooked pasta to the pan, stirring to incorporate flavors and allowing the sauce to stick to the pasta.
11. Serve! Actually tastes better the day after if you have leftovers.

Stuffed Pork Chops (Mushroom Celery Ricotta)

Stuffed pork chops sound difficult to prepare, but they're really not and totally worth it! Its a fun way to spice up a pork chop without marinating and took me about 20 minutes to whip together tonight. In addition, it uses up potential leftovers in your fridge. Tonight, I served the chops with a complementary kale and apple salad with a mustard dressing.

Mushroom Ricotta Stuffed Pork Chops
Serves 2

2 thick cut pork chops (bone in, about 1 inch thick)
1/4 cup ricotta cheese
2 stalks celery hearts (or 1/2 stalk of regular celery)
1 Shitake mushroom
Salt
Pepper
Parsley (optional)
Cumin
Garlic powder
Toothpicks (the round ones are sturdier than the flat ones)

1. Mince the celery and mushroom until fine. 
2. Mix with the ricotta, 1/2 tsp salt, and 1/4 tsp pepper and (any other herbs you like).
3. With a sharp paring knife, cut a slit in the no-bone-side of the pork chops. The slit needs to be about 1.5 inches long, and cut out a large pocket in the inside of the chop. The bone will help you not cut too far in, but allow you to get a large enough pocket to stuff. 
4. Stuff the cheese mixture into the pocket. I managed to get all the stuffing into both chops, but don't be surprised if you have a little extra. The chop will end up being about an inch and a half thick.
5. Preheat your oven to 450 degrees F. 
6. Using a toothpick, seal the slit in the chop. Basically you want to stick the chop closed in one side and out the other, then back, making a U shaped seam. If your slit ended up being too big, you will need two toothpicks. Try to seal the chop well - the ricotta will melt!
7. Season the outside of the chops with 1/4 tsp cumin and garlic and a pinch of salt. Pay close mind to the parts of the chop without the pocket - you want to make sure they're salted even though they don't have salty stuffing in those bites. 
8. Heat a saute pan with two tablespoons olive oil. 
9. Sear the chops until browned on either side. 
10. Put in the oven for about 5 minutes, until cooked through. 
11. Allow to cool for a few minutes before serving (don't want anyone getting burned with nuclear cheese)

Roasted Cauliflowe​r Soup

I am constantly craving soup as the temperatures drop and my grumpy-o-meter goes through the roof. Soup has this way of making you warm from the inside out. Any ingredient you have can be made into a tasty soup to warm your soup (and make me a bit less grumpy!)

 

Last night I had a few guests over and had to spontaneously menu plan. I spied some cauliflower on sale in the market - and cauliflower has been surprisingly expensive this year - so I snapped it up to make a creamy vegetable based soup. Roasting the cauliflower imparts a much warmer and round flavor while the roasted garlic adds a layer of pungent but gentle aroma. You can make the soup without the chicken broth or milk and it will still be hearty, smooth, and flavorful, and vegan friendly. Or you can be a bit decadent and add some heavy cream and bacon to the top for an added flavor boost and richness.

 

 

Pureed Roasted Cauliflower Soup

Serves 6-8

 



1 large head of cauliflower
Olive oil
Half head garlic
2 stalks celery
1 large onion
1 bay leaf
1 tablespoon dried rosemary
2 cups chicken stock
5 cups boiling water
1 cup whole milk (or half cup heavy cream)
Tablespoon salt
Teaspoon pepper
 

Optional: Bacon bits

 

 

1. Preheat oven to 350 degrees
2. Wash cauliflower and break into florets, around 2-3 inches large. Precision isn't key because you are going to puree the soup later.
3. Line a tray with foil and add the cauliflower in a single layer. Drizzle with several tablespoons of olive oil and a sprinkling of salt. Mix to coat the cauliflower in oil.
4. Take the half head of garlic and slice the top few millimeters from the top, exposing a cross section of the cloves. Drizzle olive oil into the cloves, wrap in foil and place seam side up in the cauliflower tray to roast.
5. Optional: take a small broiling rack and position on top of the cauliflower. Lay three or four strips of bacon to cook and let the fat render over the cauliflower. Bacon can be diced later for bacon bits!
6. Bake at 350 for 20 minutes, then stir to distribute heat and surface. Bake another 20 minutes or until golden on the edges.
7. While roasting, dice the onion and celery.
8. In a large stockpot, add the stock, water, bay leaf, celery, and onion to simmer. (I used my new crockpot! Hooray!)
9. When cauliflower and garlic are fully roasted, add to stock pot and allow soup to simmer for a few hours.
10. Before serving, fish out the bay leaf. Puree the soup mixture until smooth. Then add the milk or heavy cream. Salt and pepper to taste.
11. Serve in bowls and top with a spoonful of bacon bits. I imagine sliced scallions, parsley, or fried garlic slices would also make excellent toppers!
     

Japchae! Well, sort of. Korean inspired stir fried glass noodles

One of my favorite sides at Korean restaurants is Japchae. Its a cold or warm stir fry dish of sweet potato noodles and various veggies and sometimes beef. Its tasty, savory, filling, but not heavy, and full of healthy things.

However, I knew that making japchae (like making bimbimbap) requires many steps. All the vegetables are prepared one by one so that they retain the cleanest flavors. So with fair warning, this recipe does take some time. I think the results are totally worth it, but only if you're making 4+ servings.

The type of noodles used in japchae are also not easy to find unless you're around a specialty store. I cheated and used bean strings (mai fun) which is a thin rice noodle. The rice noodle also requires no boiling, just a soak and a quick fry in the pan. The results are similar enough where I would happily substitute mai fun in the future!

Recipe courtesy of Transparent Korean Language Blog.

Mushroom Stuffed Eggplant

While shopping this weekend, I came upon these mini Italian eggplants for sale. I instantly thought how perfect they would be for a single serving. Even better, what if stuffed it full of delicious things? How adorable and delicious would that be? So that was that!

Now picking the right eggplant is tough. Many people don't like eggplant because once it develops seeds, it becomes bitter. Size doesn't correlate to age, however, so picking smaller eggplants may not necessarily give you younger eggplants. When you pick the Italian kind of eggplant, you want a nice and shiny skin, as blemish free as possible. It should be firm and just a bit soft, but not soft enough to leave imprints or bruises. For Chinese eggplant, (the long and thin variety), a glossy skin, few blemishes, and thin shape work best. The larger it is, the more likely you'll have seeds. Hopefully that helps you!

On to the recipe!

Mushroom Stuffed Eggplant
Serves 6

3 eggplants about the size of your hand, or a bit smaller
1 pound ground pork
1 medium onion, small diced
5 cloves garlic, minced
3 plum tomatoes, small diced
1 pack baby bella mushrooms, diced
1/2 teaspoon cinnamon
1/2 teaspoon cumin
1/2 teaspoon red chile flakes
1 teaspoon salt
shredded mozzarella cheese to top (optional)

1. Preheat the oven to 400 degrees F.
2. Wash and prep the eggplant. Cut off the stem portion, trying to leave as much flesh as possible. Then slice the eggplant lengthwise in half. Using a paring knife and a spoon, scoop out the flesh of the eggplant, leaving 1/3rd of an inch around the edges to help the eggplant keep its shape.
3. Coat the bottom of a large glass baking dish with olive oil. Place the hollowed eggplant in the dish, cut side up. Brush the insides of the eggplant with olive oil and bake for 30 minutes. Allow to cool after 30 minutes so they're safe to handle, but keep the oven running.
4. In the meantime, diced the scooped out eggplant, onions, tomatoes, and mushrooms, and mince the garlic.
5. In a large pot, heat a teaspoon of olive oil and coat the posts bottom and sides. 
6. Cook and crumble the ground pork. If you render a lot of fat, pour it out.
7. When the pork is cooked, turn the heat to medium and add the onion and garlic. Cook until fragrant and the water from the onions deglazes the bottom of the pan. 
8. Return the heat to medium high and add the diced eggplant, tomatoes and mushroom. Also add all the spices. Cook uncovered so that all the water has a chance to evaporate. The majority of the vegetables will shrink in size, so don't flip out if you have too much.
9. When the stuffing is mushy, but mostly dry, stuff the eggplants. You will probably need about four tablespoons of stuffing per eggplant. (Excess stuffing can be served over rice or used to stuff other yummy things.)
10. Top with cheese. (Crushed nuts would also be a yummy topping!) Bake at 400 for about 15-20 minutes to set the dish.
11. Allow to cool before serving. Enjoy!

Ricotta Zucchini Squash Pasta

Ricotta is a perfect summer sauce. Its cool and light compared to cream sauces and a little goes a long way to make a dish sing.

I julienned fresh early summer squash and red pepper with some fettucini. The vegetables lend well to the pasta and the fettucine held the sauce better than I expected. The leftovers tended to be a little mushy, but still tasty.

Ricotta Zucchini Pasta
Serves 6

1 pack fettucini
5 small zucchini squash
1 red pepper
1 tablespoon roasted garlic
1 pinch chili flakes
2 cups ricotta cheese
Fresh basil or cilantro (optional)

1. Prepare pasta according to package. Cook al dente, as we'll be finishing it with the sauce. Drain and rinse with cold water to stop the cooking.
2. Wash and slice the vegetables into julienne. Basically 2 to 3 inch long match stick sized. (Match the shape of your veggies to the type/size off your pasta. Elbow pasta would be matched with diced veggies for example)
3. Heat a large pot with a tablespoon of olive oil. Turn the heat to low and add the garlic and chili flakes. Cook until fragrant.
4. Add the vegetables and cook until wilted. Add the ricotta and mix to incorporate. Add salt to taste.
5. Add the pasta and toss to coat.
6. Serve and garnish with herbs of choice! Leftovers are good at room temperature or hot.

Steak & Potatoes Dinner Party

I invited the guys over for a manly evening of cookie baking. To counter the estrogen laden activity, I created a machismo meal with the old standbys - Steak and Potatoes.

The menu: (recipes to come)
Marinated Minute Steaks
Sauteed Collard Greens with Garlic
Herb Roasted Potatoes
Roasted Masala Carrots
Tofu Seaweed Soup (not manly, but was on hand)
Pineapple Tart Cookies (Nastar)

Masala Honey Trail Mix

Kelly's recipe for Sweet Roasted Pecans inspired this trail mix, which became one of my Suli Snack Packs with the Rosemary Olive Oil Almonds I posted a few days back. The Snack Packs are 200-250 calorie snacks to tide my buddies to dinner or substitute a quick breakfast for those days you can't help but rush. Hopefully they will encourage better eating habits!


The Masala Mix got rave reviews because it had a subtle kick. The masala is fragrant, but not overpowering, and the candied ginger and mango are spicy and sweet!

Masala Honey Trail Mix


For the nuts:
6 tbs butter
7 tbs honey
3 tbs vanilla extract
2 pounds almonds
1 pound walnut halves
1.5 tbs garam masala
Kosher salt, to taste


For the trail mix:
1 pound dried mangoes, cut into 1.5 inch cubes

0.75 pounds candied ginger, cut into 1.5 inch cubes

1 pound dried cranberries

1. Preheat oven to 350 degrees F.
2. In a large pot, melt butter over low heat.
3. Mix the honey and vanilla into the melted butter. (Hint: Use a silicone spatula, as this will get a bit sticky.)
4. Add the nuts to the pot and toss to coat thoroughly.
5. Sprinkle the spices over the nuts, then toss again to coat.
6. Spread the nuts in a single layer on a foil-lined sheet pan and place in oven for 7 - 10 minutes. **Don't walk away from them; check them often. You'll be able to smell when they're done.**
7. Remove the tray to a cooling rack and use the spatula to move the pecans around so they don't stick to the foil.
8. If the nuts are a little oily, place nuts in a clean paper bag and toss to draw away oil. You can use a little confectioner's sugar too.
9. When the nuts are cool, mix in the fruit. Scoop 1/4 cup into smaller bags. Enjoy!

Orange Anise Braised Chicken

I decided to have a last minute casual dinner party but had no protein in the refrigerator. I didn't want to do stir fry again. I wanted something that looked awesome, but wasn't terribly difficult. Using foodgawker (a picture browsing-recipe friendly website) I found a new recipe for an orange anise soy sauce chicken, which was a super quick braise. It scored high with the men folk and yielded leftovers which are even better than the original. However, it wasn't super fast - I'd say 45-60 minutes depending on how fast of a prep person you are.

I really enjoyed browsing the Oui, Chef blog, which is about a dad teaching his kids to cook. Great concept and something I can totally get behind!

 

Orange Anise Braised Chicken

60 minutes, serves 6

• 3 tablespoons soy sauce
• 2 tablespoons cider vinegar
• 1 tablespoon brown sugar
• 1/4 cup water
• 8 bone-in, skin-on chicken thighs
• 3 scallions
• 3 garlic cloves,sliced
• 1 tablespoon julienned fresh ginger
• 1 large pinch chili flakes
• 3 strips orange zest removed with vegetable peeler
• 1 whole star anise
• 3 teaspoons cornstarch

1. Heat the oven to 325 ℉ with rack on the bottom 1/3rd of oven. Make sure your pot can fit in there comfortably.
2. In small bowl, stir together soy sauce, vinegar, brown sugar and 1/4 cup water. Stir to dissolve sugar and set aside.
3. Heat 2 tablespoons vegetable oil in large heavy-lidded braising oven-safe pot over medium-high heat until oil shimmers. Add half of chicken pieces, skin side down, and sear, without disturbing, until skin is crisp and browned, about 5 minutes. Turn pieces carefully to avoid tearing skin. Brown other side, about 6 minutes more. Transfer chicken to large plate to catch juices. Cook remaining chicken the same way.
4. While chicken is browning, coarsely chop scallions, separating white and green parts. Set greens aside.
5. Discard all but a spoonful of fat from pan and return pan to medium heat. Add white part of scallions, garlic, ginger and chile flakes. Cook about 30 seconds then pour in reserved soy mixture and stir to combine. Add orange zest and star anise.
6. Place chicken thighs in pan and add any juices that have accumulated on plate. Cover with a secure lid and place pan in lower third of oven. After 15 minutes, turn chicken pieces with tongs and check to be sure there's at least 1/4 inch of liquid in pan. If not, add a few tablespoons of water. Replace lid and return pan to oven until chicken is fork-tender and pulling away from bone, about 15 minutes more.
7. With slotted spoon, transfer chicken to serving platter without crowding pieces and cover loosely to keep warm. Remove star anise and orange peel from pan. Set pan over medium-high heat and bring to simmer. Skim off any surface fat. Add scallion greens.
8. Put cornstarch in small bowl with a tablespoon water. Whisk briefly to combine and smooth out any lumps. Pour mixture into simmering liquid, stirring to incorporate it evenly. Liquid will immediately thicken to a glossy sauce the consistency of maple syrup. Pour any juices chicken has released into sauce and simmer for another minute.
9. Spoon sauce over chicken. Enjoy!

Ginger Almond Egg Custard

I first tried ginger egg custard when I was in Hong Kong. Initially, I was skeptical - how could shops make only steamed egg custard and turn a profit? It can't be THAT good. But it was. It was warm and silky and just a touch sweet. It was fragrant and just a little spicy. And in cute little cups, its downright classy. Until now I haven't been brave enough to try my own - but its pretty easy if you're comfortable with steaming.

Ginger Almond Egg Custard
Serves 4

3 large eggs
3 tbsp sugar
1.5 cups milk (2% in my case)
4 tsp ginger juice*
1 tsp almond extract

Special equipment:
Grater
Strainer/fine sieve (tea strainer works well if its fine enough)
Steamer**

*Ginger juice - grate a fresh piece of ginger over a bowl. Squeeze the ginger pulp to separate the juice from the ginger solids. Discard solids. For 4 teaspoons I had to grate about 1.5 inches.

**I'm a bad Chinese person - I don't own a steamer or the little metal trivet that most families own! So I had to ninja a steamer using:
Large pot with lid
Metal colander
Aluminum foil

If your colander has feet and fits at the bottom of the pot, you can fill water just to the bottom of the colander. Mine had handles, so it actually hung from the top of the pot and I had to seal the open edges with aluminum
foil. The key to steaming is to gently heat the food using the pressure and moisture. The food should not touch the boiling water and the pot must trap all the steam.

1. Set up your steamer. Fill with several cups of water and set to boil. When it boils, reduce heat to medium.
2. In a mixing bowl, preferably with a spout, whip the eggs with a whisk.
3. Whisk in the sugar a little at a time until dissolved.
4. Whisk in the milk and almond extract.
5. Add in the ginger juice and stir slowly. Don't whisk.
6. Pour the mixture through the strainer to remove ginger pulp, bubbles, and egg strands. It should fill four ramekins.
7. Place the four ramekins in the steamer. Steam on medium heat for five minutes.
8. The custard is set when jiggly but not liquidy. It will look exactly the same so you'll want to test with the back of a spoon. Enjoy warm. Okay as cold.

Cheater's Baked Eggplant Parmesan Casserole

I really like eggplant. Not only do I like it in French cooking, I also love it in Chinese food. And now, Italian! However, traditional eggplant parmesan or rollatini tends to be breaded and fried. These dishes are tasty, but high on oil and preparation time. What's a Suli to do?


Blogger FoodWishes solves that problem for me with a very nifty video on Eggplant Parmesan Casserole. I've modified the recipe for the materials I had on hand for tonight, time, a smaller portion, and my particular tastes. I know the ingredient list looks long, but most of it is for amping up the sauce, which is totally optional.

Baked Eggplant Parmesan Casserole
Serves 6

The layers:
2 Chinese eggplant (the long kind) sliced diagonally 1/3rd inch thick. You need enough for two layers in a 9x9 inch glass casserole dish. (all excess should be cubed and added to sauce)
1 tomato, sliced 1/2 inch thick. You need enough for one layer. Extra goes to sauce.

Sauce:
1 jar marinara sauce
4 cloves garlic, sliced
1 onion, diced
1 green pepper, diced
2 tsp sugar (optional. used to cut the acid in the sauce)
Large pinch red pepper flakes
Large pinch dried basil

Cheese Mix:
4 mozzarella sticks, pulled into thin strips
1/2 cup grated parmesan
3/4 cup ricotta (1/2 cup cream cheese for me - I was out of ricotta!)
large pinch oregano and basil

Breadcrumb mix:
1 1/2 cups breadcrumbs (a slice of wheat and sourdough crumbled)
1/2 cup grated parmesan
1 tbsp olive oil

1. SAUCE: Heat a saute pan with 1 tsp olive oil. When warm, add onion and garlic and cook on medium heat.
2. When onions are translucent, add green pepper. Add the extra eggplant or tomato from the prep too.
3. Allow sauce to simmer as you prep other ingredients. Watch the sauce and add water if the sauce becomes too dry/crumbly. 
4. Preheat oven to 375 degrees F with the rack in the middle.
5. CHEESE: Mix together the ricotta, parmesan, and herbs. If the mix is a little tough to come together, add a little hot water or microwave for a few seconds.
6. BREADCRUMBS: Mix the breadcrumbs with the parmesan and olive oil. 
7. Assemble the casserole. Pour in about 1 1/2 cup of the sauce to cover the bottom of the dish (may take a little more or less). 
8. Place the eggplant slices in a single layer. Top with the ricotta/parmesan mixture.
9. Add the single layer of tomato. Top with the shredded mozzarella.
10. Add the last layer of eggplant. Top with another 1 1/2 cup of sauce. making sure to fully cover the eggplant and get the sauce into the crevices. Do not pack the sauce down.
11. Top with the breadcrumb mixture.
12. Cover with aluminum foil. Bake for about 40 minutes. 
13. Remove foil and bake for another 20 minutes until top is golden brown and casserole is bubbling.
14. Insert a knife into the casserole. If the knife goes through without resistance, its cooked through. Otherwise, continue baking for 10 minute increments.
15. Allow casserole to cool for 15 minutes before serving so that the slices will come out neater and you don't burn the roof of your mouth!

Optional: Add a layer of frozen chopped spinach to the sauce or as an additional layer! 

Rosemary Olive Oil Roasted Almonds

As part of my holiday gift giving, I noticed an alarming trend among my friends: They had terrible snacking habits. They considered lunch eating three 100-calorie packs of Oreos, or skipping breakfast altogether. They would inhale a half bowl of fiber cereal but later gorge a 1200 calorie dinner as a reward.

Me, being the perpetual meddler and know-it-all, will scold and admonish for poor dietary practices, but regardless of my well-intentioned advice, it ceased to impact the metabolisms or waistlines of my amigos. So the best way to a man's heart (and waistline) is through his stomach, so Suli Snack Packs were born! Basically, healthy snacks make 200-250 calorie packs to tide my buddies to dinner or a quick breakfast substitute for those days you can't help but rush. They aren't a permanent solution, but hopefully one that encourages better habits and tastes better than vending machine food. I'm making the packs in several flavors, which I'll post as I continue to experiment.

Rosemary Olive Oil Roasted Almonds
Makes 30 snack packs (1/4 cup nuts each)
adapted from gourmande in the kitchen who has absolutely stunning photography!

6 cups raw almonds
1/4 cup extra virgin olive oil
1/4 cup dried rosemary, finely chopped (Prep note: to avoid it bouncing everywhere, mix in a tablespoon of olive oil, then use a mortar & pestle or bowl and a scraper to pulverize. Spice grinder would be fab too.)
3 teaspoons kosher salt
½ teaspoon cayenne pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder

1. Preheat the oven to 350°F and arrange a rack in the middle.
2. In a large pot, heat the olive oil, rosemary, cayenne, paprika, and garlic powder. When fragrant, add the almonds an stir to coat.
3. Place nuts on a parchment lined baking sheet. Spread out nuts in a single layer on the baking sheet.
4. Bake until nuts are lightly browned and toasted, stirring occasionally, about 10 to 15 minutes.
5. Let cool on the baking sheet.
6. Store in an airtight container at room temperature for up to 2 months.

Sauteed Squash

Simply a delicious, natural, and fast way to put some veggies into a meal! The squash has a natural sweetness to it that makes it a great complement to almost any meal. Makes sure to pick squash that is firm, thin (less seeds) and unblemished or bruised.

Sauteed Squash
Serves 4

2 yellow squash, cubed
2 zucchini, cubed
2 plum tomatoes, cubed
3 cloves garlic, smashed
1 heavy pinch oregano

1. In a saute pan, heat 1 tbsp olive oil.
2. Add the garlic and immediately reduce heat to medium. Allow garlic to infuse the oil until fragrant.
3. Add the squash, zucchini, and tomatoes. Stir to incorporate with the oil, then cover. Cook for about 5 minutes.
4. Uncover and add the oregano and a couple heavy pinches of salt.
5. Cook until tender.

All American Dinner Party

Last night Perry and I had two friends over for a double-date-dinner-party! We ate, chatted, practiced some kung fu, and watched some Pixar. Can't ask for more!

When brainstorming for a menu, Perry's sole request was "STUFFING." The resulting meal ended up being:
Mustard Maple Pork Chops
Sausage & Leek Stuffing
Sauteed Squash
Almond Ginger Egg Custard

Recipes will follow shortly! <3

Mango Pudding with Basil Lime Whipped Cream

Mango pudding is one of my nostalgia foods. It reminds me of church picnics and Dixie cups. It recalls memories of Hong Kong and dims sum over Victoria Harbor. Its cheerful color and tropical flavor never fails to put a smile on my face or impress friends. The smooth silky consistency and rich mango burst of flavor make this one of my favorite desserts.

And it is deceptively easy to make! And if the mango wasn't good enough, I also have a special whipped cream that will put you right over the edge. This is quite possibly the best thing I've ever made.

Mango Pudding
Serves 8, 20 minutes active cooking

2 envelopes unflavored gelatin
3/4 cup sugar
1/2 teaspoon salt
1/2 cup room temperature water
1 cup hot water
2 1/2 cups mango puree (I buy a can from the Indian grocery for about $2 for about 25 oz)
1 cup heavy whipping cream, chilled
1 tablespoon lime juice

1. Set up a baking tray with 8 ramekins/molds/cups. Each should have capacity for about 6 oz. Clear a shelf in the refrigerator.
2. Heat the 1 cup of water.
3. Meanwhile, in a large mixing bowl, preferably with a spout for pouring, add sugar, salt, and gelatin. Add 1/2 cup room temperature water and whisk to incorporate for a minute.
4. Add the hot water to melt the sugar and gelatin. Whisk until the sugar dissolves and gelatin is a little frothy. 
5. Add mango, heavy cream, and lime juice and stir to combine.
6. Pour into the ramekins in equal servings
7. Refrigerate for approximately 2 hours. Serve cold.

Basil Lime Whipped Cream
1/2 cup heavy whipping cream, chilled
2 tablespoons sugar
1 1/2 teaspoons lime zest
4 basil leaves, minced

1. Zest the lime into a small sturdy mixing bowl. 
2. Add the minced basil leaves and sugar. With a fork or spoon, grind sugar into the zest and basil to release the essential oils and blend the flavors. You should have green sugar!
3. Add the whipping cream. With a hand mixer, slowly beat the sugar and cream mixture. You can slowly increase the speed as long as you're not going to splash yourself!
4. Whip the mix for about 5 minutes until you have soft peaks. The cream will actually increase in volume because of the air, so don't worry if you don't think you have enough!
5. Serve 1 tablespoon on top of mango pudding.