8 oz water 1 tsp instant coffee (or cold brew coffee) 1 tsp unflavored gelatin powder 1 tbl sugar (optional)
Directions
1. In 8 oz cold water, add 1 rounded tsp instant coffee, sprinkle in 1 tsp gelatin, and (optionally) sugar. Stir and let sit for 3-5 minutes for gelatin to hydrate. 2. Place liquid in microwave for one minute on “high” to dissolve the gelatin. Liquid should not boil. About 160° is sufficient to dissolve gelatin. 3. Pour liquid into two serving bowls (4 oz. each), and place in fridge to chill and set gelatin. 4. Top with creamer and whipped cream before serving.
Note 1: Instead of instant coffee, cold brew coffee may be used. Starbucks cold brew coffee contains sugar, which may be preferable. Note 2: Sugar in the coffee jelly makes the gelatin softer, and more pudding like.
2 pounds cucumbers (about 3 large cucumbers), partially peeled to create alternating peeled and unpeeled vertical strips, seeded, and cut on the bias 1/4 inch thick
1 1/2 teaspoons kosher salt
For the Marinated Pork:
1/2 pound ground pork
1 teaspoon soy sauce
1 teaspoon Shaoxing wine
1 teaspoon canola or vegetable oil
1 teaspoon Asian fish sauce
1/2 teaspoon cornstarch
For the Sauce and Stir-Fry:
2 teaspoons water
1 teaspoon soy sauce
1 teaspoon toasted sesame oil
1/2 teaspoon cornstarch
1 tablespoon plus 1 teaspoon canola or vegetable oil, divided
1/2 to 1 teaspoon of chili flakes, to taste
1/2 head of garlic, peeled and thinly sliced
Cooked white rice, for serving
Directions:
1.
Place cucumbers in a large bowl and add the salt. Mix and toss until the cucumbers start to release a little bit of water, about 1 minute. Let stand for 30 minutes.
2.
Meanwhile, For the Marinated Pork: In a small bowl, combine ground pork with the soy sauce, Shaoxing wine, oil, fish sauce, and cornstarch. Mix well and refrigerate for at least 30 minutes or up to overnight.
3.
For the Sauce and Stir-Fry: In a small bowl combine the water, soy sauce, sesame oil, and cornstarch. Mix well and set aside.
4.
Drain cucumbers and rinse under cold running water. Drain well, then pat dry with paper towels.
5.
In a wok, heat 1 teaspoon canola oil over high heat until smoking. Add marinated pork, spreading it out with a spatula so that it makes a thin layer. Let cook undisturbed for 30 seconds. Using the spatula, break the pork into small pieces. Add chili flakes to taste and continue stir-frying until the pork is cooked through and golden brown. Transfer to a bowl and set aside.
6.
Wipe the wok clean and add the remaining 1 tablespoon canola oil and heat over high heat until smoking. Add garlic and cook, stirring, for 10 seconds. Add cucumbers and cook, stirring, for 2 minutes. Return pork to the wok and stir well. Mix the sauce with a spoon or chopstick and pour it into the wok. Continue cooking and stirring until the cucumbers begin to look glossy, about 30 seconds. Transfer cucmbers a plate and serve with rice.
1.5 pound steelhead steaks
1/4 cup gluten free soy sauce
3 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon sweet sriracha (to taste), or 1/2 tsp. red chili flakes (to taste)
1 scallion, thinly sliced
Scant 1/4 cup sweet onion, thinly sliced
1/4 tsp. salt
Some water
2 teaspoons black sesame seeds, toasted (optional)
Equipment
Glass bowl
Sharp chef knife
Plastic wrap
Instructions
Using a sharp knife, cut fish into cubes. Place in a large bowl. Combine all ingredients: soy sauce, sesame oil, sweet sriracha sauce, scallion, onions, some water, and salt. Gently mix into fish until thoroughly combined. Cover the poke with plastic wrap and refrigerate for a minimum of 2 hours, or up to 2 days.
1/2 cup mung bean flour 綠豆粉 (with skin off) (100g) (see our homemade mung bean flour recipe here)
7/8 cup whole almonds (or 1 cup almond flour) (96g)
3/4 cup icing sugar (94g)
5 1/2 tbsp lard (or shortening) (70g)
1 tbsp water
1 tsp almond extract
Directions:
Oven preheat to 300F
If using whole almonds grind with icing sugar together in food processor until fine smooth flour is formed.
Mix mung bean flour, almond/icing sugar flour in bowl until thoroughly combined. Cut up lard into small cubes and drop into the flour mixture. Use your fingers to crumble and rub in the lard until the mixture resembles fine bread crumbs. Add all the almond extract and then the water bit by bit until the mixture comes together and holds when pressed. (Add more or less water as you feel is necessary.)
Dust the cookie mold with icing sugar until lightly coated all around. Pack the cookie mixture into the mold lightly but firmly, making sure that all the crevices and corners are packed. The firmer you pack the cookie, the better it will keep its shape. The lighter you pack your cookie the more tender and melt in your mouth it will be. Smooth out the top (or future bottom) of your cookie by a gentle rubbing motion to get rid of excess cookie mixture.
Bang the cookie mold flat on the table to remove the cookies. Put onto a parchment lined baking tray and bake for 25 mins or until just golden brown with the oven door slightly open. Switch off heat and close oven door for 5 more minutes to finish off. Let cool on rack completely.
1 rack baby back ribs
3 Tbsp ketchup
1 Tbsp hoisin sauce
1 Tbsp soy sauce
1 Tbsp brown sugar
1 Tbsp cider vinegar
Salt and pepper
Directions:
Rub some salt and pepper on ribs. Mix ketchup, hoisin sauce, brown sugar, and vinegar in bowl. Apply glaze to ribs with a brush. Place ribs into two quart crock-pot and cook on high for one hour, set to low and cook for another 6 hours.
1.5 cups ketchup
1.5 cups brown sugar
1/4 cup cider vinegar
1/4 cup soy sauce
1/2 cup frozen orange juice concentrate
1 sliced up orange (with the peel)
3 tablespoons chili powder
Minced ginger to taste
No salt needed, as ketchup and soy sauce should be sufficient
Coat spareribs with sauce, cover well with foil, add 1/2 cup water to the pan. Cook at 300°. Flip ribs over after 1 hr. Cook another hour. Flip again, add sauce. Heat at 400° for 10-20 minutes (watch to prevent burning).
Makes 6 servings in less than 30 minutes. Carrot Bisque will delight even the pickiest eater and impress the gourmet at your table, too.
Ingredients
1 quart vegetable broth
2 cups water
1 large (1 pound) russet potato
8 medium-large (1 1/2 pounds) fresh carrots
1 small onion
1/2 cup 2 percent or whole milk
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 teaspoon garlic powder
Salt and white pepper to taste
Instructions
In 4-quart or larger Dutch oven or soup pot, combine broth and water. Bring to a boil over high heat. While broth is heating, peel and cut the potato, carrots and onion into bite-size pieces and add to the pot as you chop. When all the vegetables are in the pot, reduce heat to medium-high and cook for 10 more minutes, or until the largest vegetable pieces are tender.
Remove from heat. Using a handheld immersion blender, process the soup until smooth. Stir in milk, ginger, nutmeg and garlic powder, and adjust seasoning with salt and white pepper to taste. Serve immediately.
(Cook’s Note: If you don’t have an immersion blender, divide the soup into portions and use a blender to process until smooth.)
1 whole turkey breast, skin on (about 6 pounds)
Kosher salt
Freshly ground pepper
2 tablespoons vegetable oil
2 carrots, peeled and thinly sliced
2 ribs celery, thinly sliced
1 onion, thinly sliced
2 garlic cloves, mashed
2 cups turkey or chicken stock
1 1/2 cups dry red wine
3 tablespoons softened butter
3 tablespoons flour
1/4 cup heavy cream
INSTRUCTIONS:
Season turkey with salt and pepper. Heat oil over moderate heat in a Dutch oven. Add turkey skin-side down and brown in hot oil, about 5-6 minutes. Remove turkey, leaving fat in pan.
Add the carrots, celery, onion and garlic to pan and cook about 10 minutes, stirring occasionally, until wilted. Add the stock and wine and bring to a boil. Return turkey to pan, cover and simmer over low heat for 1 1/2-2 hours, or until a meat thermometer registers 170° when inserted in the thickest part of the turkey. Turn the turkey 2 or 3 times during cooking, and make sure the liquid is just gently bubbling. Remove pan from heat and set aside about 20 minutes, with the cover askew (turkey should be skin side down in the cooking liquid).
Remove turkey to a platter and keep it warm. Strain the cooking liquid; you will have about 3 1/2 cups. Rapidly boil it down to about 2 1/2 cups to concentrate the flavor.
Meanwhile, melt the butter and blend with flour until smooth. Add to the reduced liquid, whisking constantly until blended, then add the cream and simmer for 3 minutes. Season with salt and pepper to taste. Serve with the turkey.
Serves 8-10
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
PREPARATION
Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
2.5 lbs turkey wings (3 wings), separate drumstick if bought whole
2 tbsp olive oil ( you can substitute it with vegetable oil)
1 tbsp garlic powder
1 tbsp onion powder
2 tsp seasoning salt (or salt free seasoning)
1 tsp minced onions
1 tsp minced garlic
1 1/2 tbsp paprika
2 tsp parsley flakes
2 tsp poultry seasoning
2 1/2 cup turkey or chicken broth( or even water) Directions
Clean the turkey wings.
Next, place the wings into a large bowl or dish, and drizzle the wings with the olive oil.
Sprinkle all of the seasoning onto the wings, then rub the seasonings all over the wings.
Remove the wings from the bowl and Place them into a oiled bake dish.
In the bowl that the wings were in, there will be leftover seasonings. Pour 2 1/2 cups of broth or water into the bowl, stir, then pour the broth or water into the bake dish.
Cover the bake dish, and cook the wings in the oven on 350 F, for about 1 &1/2 hours to 2 hours
Periodically remove the wings from the oven, and baste.
