Tuesday, June 28, 2011

Pizza


Margherita Pizza- Resembles Italy's Flag, Tomato Sauce, Mozzarella, and Basil


Margherita Pizza- Top with Mix Greens, Prosciutto and Parmesan Reggiano





Mushroom, Pepperoni and Cheddar


Pizza
Prep Time: 1hr 30 min      Cook Time: 15 min     Ready In: 1 hr 45 min
Serving Size: 3 Pizza


INGREDIENTS

1 Package Dry Yeast
1 Tsp Sugar
1 Cup Warm Water
1 Tbs Salt
3 Cups Flour
2 Tbs Olive Oil


TOPPINGS

Olive Oil
Pizza Sauce, Recipe to follow
Fresh Mozzarella
Cheddar
Fresh Basil
Prosciutto
Mushroom
Pepperoni


DIRECTIONS
In a bowl, combine yeast, sugar and warm water. Let mixture sit for 10 minutes.

Add salt and 2 tbs olive oil into the mixture.

Stir in flour, 1/2 cup at a time. Mix until all the flour is well incorporate. If dough is too crumbly add more water. If dough is stick add more flour, 1 Tbs at a time.


Bring dough onto a floured surface and fold it a few times. Kneading dough until smooth and elastic.
Form the dough into a round ball and cover it with plastic wrap and let it rise in a warm area until double in size. This should take about 1hr.


Preheat oven to 400 degrees. On a floured surface, roll and stretch dough and divide into 3 portions.
Place roll out dough onto a flour dusted pan.

Brush crust with olive oil and place your favorite toppings on top of the dough.

Bake pizza for 12-15 minutes or until crust is golden brown.




PIZZA SAUCE

1 Tbs Tomato Paste
2 Tomatoes, Diced
1/4 Cup Dry White Wine
1 Clove Crushed Garlic
1 Tsp Salt
2 Tbs Olive Oil
4 Springs Fresh Basil

In a pan, combine all ingredients and bring it to a boil. Brush sauce onto pizza dough!


Corn Chowder


Corn Chowder
Prep Time: 20 min     Cook Time:  1 hour       Ready In: 1hr 20 min
Serving Size: 6


INGREDIENTS

6 Ear of Corn
8 Cups of Water
6 Strip of  Bacon, cut into 1/2" pieces
1 Onion, Diced
1 Poblano, Diced
1 Jalapeno, Finely Diced
1 Stalk of Celery, Diced
3 Tomatoes, Peeled & Diced
2 Potatoes, Cubed
1 Tbs Salt
1/2 Tsp Black Pepper
1/8 Tsp Old Spice
Pinch of Sugar
1 Bay Leaf
1 Cup Milk
2 Cup Light Cream



DIRECTIONS

Bring a large pot of water to boil. Cut the kernels from the cobs of the corn. Put both the kernels and cobs into the water and boil for 5 minutes and remove the cobs. Add in the potatoes and tomatoes at this time.

Meanwhile, sautee bacon, onion, poblano, jalapeno and celery for about 7 minutes.
Pour pan mixture into the pot with the corn. Add in black pepper, old spice, sugar and bay leaf and let it simmer for 1 hour.
Just before serving, add in milk and cream and salt to taste!

Sunday, June 26, 2011

Morel & Scallop Angel Hair Pasta


Morel & Scallop Angel Hair Pasta
Prep Time: 30 min     Cook Time: 20 min     Ready In: 50 min
Serving Size: 6


INGREDIENTS

1 Box Angel Hair Pasta
1 Box Dried Morel (Got them from Eat Vancouver, you can use fresh morels if you can find some)
1 Box Fresh Armillaira Mushroom (Ava. T&T)
1 Large Zucchini, sliced into 1/2" thick
1 Onion, sliced 1/2" thick
3 Tbs Olive Oil
18 Medium Scallops
1 L Alfredo Sauce
Salt to Taste



DIRECTIONS

I am using dried morel, so I need to soak them with water for 20 minutes to rehydrate them in warm water.
Cook pasta as per direction on the box.

In a large pan, sautee onion and zucchini together for about 4 minutes. Add in scallops and cook for 1 minutes each side. Add in alfredo sauce, mushrooms and bring it to a boil. Add salt to taste.


Add in the pasta and mix well. Plate the past and serve.




Monday, June 20, 2011

Egg Noodle Stir Fry


Egg Noodle Stir Fry
Prep Time: 15 min    Cook Time: 15 min     Ready In: 30 min
Serving Size: 6


INGREDIENTS

1 Package Egg Noodle
1 Red Bell Pepper
1 Yellow Bell Pepper
3/4 Lb Sliced Beef
1 Onion
3 Spring Green Onion
2 Cloves Garlic
4 Tbs Soy Sauce
1 Tbs Fish Sauce
1 Tsp Salt
1/2 Tsp Ground Black Pepper
3 Tbs Oyster Sauce
2 Tbs Vegetable Oil


DIRECTIONS

Bring a large pot of water to boil.  Cook noodle for 1 minute and drain.
Mince garlic, dice green onion, julienne peppers and onion.  Sautee all the vegetables in a pan with vegetable oi for 5 minutes. Set aside the vegetables and put the beef in the same pan and cook for 5 minutes. Add in soy sauce, fish sauce, salt, pepper, oyster sauce and return all vegetables into the pan. Stir in egg noodle until everything is well blended.

Put stir fry noodles onto serving plate!

Saturday, June 18, 2011

Morel and Steak


Morel and Steak
Prep Time: 25 min      Cook Time: 20 min      Ready In: 45 min
Serving Size: 2


I have just gone to Eat Vancouver and brought some dried morels. I figured it would go well with steak.


INGREDIENTS

2 Pieces of Steak
Salt to Taste
Pepper to Taste
2 Tbs Oil
20 Dried Morels
10 Small Button Mushrooms
1 Package of Gravy Mix
3 Tbs Cream
1 Tbs Butter
1 Cup water
1 Bunch Asparagus



DIRECTIONS

Bring a cup of water to boil. Pour water into a bowl and add in morel to soak for at least 20 minutes.
In a sauce pan, pour in the water that was used to rehydrate the morels. Add in the gravy mix and whisk until the powder is blended and bring it to a boil. Add in morel and mushrooms and let it simmer for 5 minutes. Add in cream and butter and simmer for 2 more minutes.

Heat up your grill and cook your steak to your liking. Please refer to  my Grill Steak recipe if you need more guidance.

Bring a pot of water to boil and cook the asparagus for about 4 minutes.

Place a bed of asparagus on a serving plate and top with steak and gravy.



Mini Pound Cakes


Mini Pound Cakes
Prep Time: 10 min      Cook Time: 17 min      Ready In: 27 min
Serving Size: 72 Mini Cakes


INGREDIENTS

1 Cup Butter At Room Tempature
1 1/2 Cup White Sugar
3 Eggs
2 Cup Flour
1/3 Cup Milk



DIRECTIONS

Preheat oven to 350 degrees. Line pans with mini cupcake liners.
In a large bowl, cream together butter, sugar and eggs until fluffy.
Add in flour and milk, mix until ingredients are well incorporated.

Pour batter into liners. Bake for 17 mintues or until a toothpick inserted into the center of cake comes out clean. 

Let cake cool on cooling racks.

Banana Bread


Banana Bread
Prep Time: 10 min    Cook Time: 50 min     Ready In: 60 min
Serving Size: 8



INGREDIENTS

3-4 Ripe Bananas Depending on the size
2 Cup Flour
1 Tsp Baking Soda
1/4 Tsp Salt
1/2 Cup Butter At Room Temperature
3/4 Cup Brown Sugar
2 Eggs
1/2 Cup Chopped Walnuts (Optional)



DIRECTIONS

Preheat oven to 350 degrees. Grease a 4"x8" loaf pan.
In a large bowl, smash the bananas. In a separate bowl, cream together butter, sugar and eggs. Add in flour, baking soda and salt. Stir in bananas until blended.

Pour batter into pan and bake for 50 minutes or until a toothpick inserted into center of the bread comes out clean.
Let bread rest for at least 10 minutes in the pan. Move bread onto cooling rack and let cool for 30 minutes before serving.

Friday, June 17, 2011

Orange Chocolate Walnut Cookie


Orange Chocolate Walnut Cookie
Prep Time: 15 min      Cook Time: 10 min   Ready In: 25 min
Serving Size: 2 Dozen



INGREDIENTS

1 Cup Unsalted Butter
3/4 Cup White Sugar
3/4 Cup Brown Sugar
2 Eggs
2 1/4 Cup Flour
1 Tsp Baking Soda
1 Tsp Salt
2 Cups Milk Chocolate Chips
1 Cup Chopped Walnuts
1 Orange  (Zest Only)
1 Tsp Orange Extract/ 1/2 Tsp Orange Oil



DIRECTIONS

Preheat oven to 350 degrees. Line baking sheets with parchment paper.
In a bowl, combine butter, sugar and eggs. Beat until well blended. Stir in orange extract.
In a separate bowl, sift together flour, baking soda and salt, stir well.
Blend the dry and wet mix together. Fold in orange zest and chocolate chips.

Drop a spoon full of batter onto cookie sheets, having at least 1" space between each cookie.
Bake for 8-10 minutes until the edges are light brown.

Cool cookies on a cooling rack for 5 minutes.

Peanut Butter Cookies


Peanut Butter Cookies
Prep Time: 1hr 15 min       Cook Time: 10 min     Ready In: 1hr 25 min
Serving Size: 4 Dozen


INGREDIENTS

1 Cup Unsalted Butter (at room temperature)
1 Cup Crunch Peanut Butter
1 Cup White Sugar
1 Cup Brown Sugar
2 Eggs
1 1/2 Tsp Baking Soda
1 Tsp Baking Powder
1/2 Tsp Salt
2 1/2 Cup Flour


DIRECTIONS

In a mixing bowl, mix together butter, peanut butter, sugars and eggs.
In a separate bowl, sift in flour, baking powder, baking soda and salt. Stir dry mix well.
Mix together the dry and wet mix until well blended. Put the batter in to fridge for 1 hour.
Preheat oven to 375 degrees.

Roll dough into 1 inch ball and put onto a baking sheet. Flatten each ball with a fork, making a criss-corss pattern. Bake cookies for 8-10 minutes. Do not over bake cookies, they burn really easily. So have a close look at them at the 8 minute mark.

Lychee Slush


Lychee Slush
Prep Time: 5 min     Cook Time: 0 min     Ready In: 5 min
Serving Size: 6


INGREDIENTS

1/2 540-ml Can Lychees
2/3 Cup Lychee Syrup (from can)
1/2 Apple Juice
3/4 Cup Ginger Ale
1/3 Cup of Soho (or any lychee liqueur/vodka/omit)
2 Tbs Lime Juice
2 Cup Crush Ice
6 Lime Wedges
12 Blackberries/ Raspberries


DIRECTIONS

In a blender, puree lychees, syrup, apple juice, ginger ale, lime juice and Soho. Add in ice and blend until slushy.

Pour into individual cups, garnish with lime wedge and berries.



Saturday, June 11, 2011

Pork Roast


Pork Roast
Prep Time: 10 min     Cook Time: 2 hr      Ready In: 2hr 30 min
Serving Size: 6


INGREDIENTS

3 Lb Pork Roast
1 Onion
1 Carrot
1 Spring of Rosemary
1 Bay Leaf
4 Cloves of Garlic
1L Milk
3 Tbs Salt
2 Tbs Ground Black Pepper
2 Tbs Butter
2 Tbs Vegetable Oil


DIRECTIONS

Preheat oven to 325 degrees.
Salt and pepper roast. In a dutch oven, brown roast with oil and butter on a stove top. Half onion and carrot.
Once the roast is brown, add in milk, onion, carrot, rosemary, bay leave and garlic into the dutch oven. Bring mixture to a boil.

Place dutch oven into the oven and bake for 1 hour and flip the roast and cook for another hour.

Remove roast from oven and wrap with foil to let it rest. Puree the remaining liquid in the dutch oven.
Slice roast about 1" thick and pour liquid mixture onto the pork and serve!

Egg & Basil


Basil & Egg
Prep Time: 2 min    Cook Time: 5 min     Ready In: 7 min
Serving Size: 1


This is an easy recipe for breakfast, lunch or dinner!!


INGREDIENTS

4 Eggs
6 Fresh Spring of Basil
1/4 Cup of Shredded Cheddar Cheese
Salt to Taste
1 Tbs Vegetable Oil


DIRECTIONS
Beat eggs in a small bowl. Add salt to taste. Chop basil finely.
Bring a pan up to medium heat and add oil. Pour in eggs and cook for 1 minute. Sprinkle basil on top of the egg mixture and cook for 2 minutes. Add in cheese to the middle of the pan. With a flipper, bring tow ends to the middle. Cook for two more minutes until the eggs are cooked and not runny and the cheese are melted.

Kale Salad


Kale Salad
Prep Time: 5 min        Fridge Time: 30 min    Ready In: 35 min
Serving Size: 4


INGREDIENTS
1 Bunch Kale
1 Carrot
1/4 Red Onion
1 Avocado
2 Tbs Lemon Juice
2 Tbs Toasted Sesame Seeds
1/2 Tsp Soy Sauce

DIRECTIONS
Remove stem from kale and chop finely. Shred carrot and red onion.
Cut avocado into cube and toss with lemon juice. Mash avocado into kale, toss with carrot and red onion. Set aside at room temperature for 30 minutes before serving to allow kale to soften. Top with sesame seeds and mix with soy sauce.

Wednesday, June 8, 2011

Stuff Mushroom


Stuff Mushroom
Prep Time: 5 min      Cook Time: 15 min     Ready In: 20 min
Serving Size: 9


INGREDIENTS

9 Medium Size Crimini Mushroom
1 Egg
3/4 Cup Bread Crumb
1/2 Stalk Celery, Finely Diced
1 Shallot, Finely Diced
1 Tsp Salt
1 Tsp Ground Black Pepper
1/2 Tsp Celery Salt
1/2 Tsp Oregano
1/2 Tsp Sage


DIRECTIONS

Preheat oven to 375 degrees.
In a small bowl, mix together egg, bread crumb, celery, shallot, salt, pepper, celery salt, oregano and sage.
Clean mushroom and remove stem. Spoon mixture to top mushroom and bake for 15 minutes.

Remove mushroom from oven and let cool for 3 minutes and serve immediately!

Monday, June 6, 2011

Salmon Tatare


Salmon Tatare
Prep Time: 30 min      Cook Time: 0        Ready In: 30 min
Serving Size: 4


INGREDIENTS

3/4 Lb Sashimi Grade Salmon
2 Tbs Mirin
1 Tbs Sake
1 Tsp Wasabi Paste
3 Tbs Soy Sauce
1/2 Tsp White Miso
1/2 Tsp Sugar
1 Tsp Lemon Juice
4 Tbs Caviar
4 Tbs Wasabi Mayo
4 Tbs Paprika Mayo


DIRECTIONS

In a non-metallic bowl, mix together mirin, sake, wasabi, soy sauce, miso, sugar and lemon juice. Dice salmon into cube 1/2 cm by 1/2 cm. Add into marinate and let it sit in the fridge for at least 30 minutes and up to 2 hours.

Drizzle serving plate with wasabi mayo and paprika mayo. With a circle cookie cutter, pack down salmon so the salmon will hold the shape. Take off the cutter and top with caviar and serve immediately!