Posts tagged ‘eggs’

August 1, 2012

Malaysia inspired Fried Rice, Post #2 of “Have Kelly, Will Cook”


Malaysian Fried Rice; Post #2 of “Have Kelly, Will Cook” inspired by the much-anticipated book “Have Mother, Will Travel” written by best selling authors Claire and Mia Fontaine

Claire doesn’t eat much rice, so when she raved about a fried rice dish her and Mia ate while in Malaysia, it was a no-brainer to include it in this series (I happen to LOVE rice).  I couldn’t get my hands on shrimp paste, so I used a combination of anchovies and fish sauce which was a nice substitution. Shrimp paste has a very unique, pungent and wonderful taste, there really isn’t a replacement for it. If you can find some, replace the anchovies with 1 teaspoon of the shrimp paste, fry it in the shallot oil along with the ginger and garlic. I used fresh corn, peas and carrots, which are gorgeous now at the farmers markets, along with plenty of lemon zest to brighten up this comfort dish. Typically, eggs are scrambled into the fried rice, but, a soft fried egg was the only choice for me, and made this side dish into a meal. I’ve been waiting all year for the local farm fresh eggs here in Santa Cruz and it was the first thing I ran to the farmers market to pick up once we landed in town for the summer.

Maybe one day I’ll have the opportunity to taste the fried rice of Malaysia, but until then, this version is pretty darn good.

 

May 24, 2011

Dark Chocolate Souffle Cakes with Chipotle Caramel Sauce

Dark Chocolate Souffle Cakes with Chipotle Caramel Sauce
Just the thought of chocolate paints a smile on my face, and add a smokey-spicy salted caramel sauce to it and I’m giddy.  I came up with this caramel recipe a while back to go with a cheese plate with dried fruits and nuts. I liked it so much that I’ve been eating it with everything. I got this recipe for the chocolate souffle cakes from one of my dearest friends UG, who happens to be an amazing Chef and Pastry Chef. We met in San Francisco while attending The California Culinary Academy. We encouraged and pulled each other through – blood, sweat, tears and a lot of laughs. I think we’ve been laughing ever since.  I can always count on her for inspiration, not only with food but life in general. We’ve come a long way since the CCA with the paper toques, turned potatoes and flat vinaigrettes. We’re going to have the opportunity to cook, eat and laugh together this summer for some upcoming posts, which I’m very much looking forward to.

Quick post this week, I hope the chocolate makes up for it!
~Kelly

Countdown to Hapa Ramen 3 weeks + 1 day

February 28, 2011

Purple and Sweet Potato Hash with Garlicky Kale and Soft Eggs – Roasted Spaghetti Squash with Parmesan, White Truffle Oil and Gremolata – Perfect Blueberry Scones

Purple and Sweet Potato Hash with Garlicky Kale and Soft Eggs

Roasted Spaghetti Squash with Parmesan, White Truffle Oil and Gremolata

Blueberry Scones

Blueberry Scones
Recipe from Cook’s Illustrated

It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and work bowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating. Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen. See final step for information on making the scone dough in advance.

Ingredients
16 tablespoons unsalted butter (2 sticks), frozen whole (see note above)
1 1/2 cups fresh blueberries (about 7 1/2 ounces), picked over (see note)
1/2 cup whole milk
1/2 cup sour cream
2 cups unbleached all-purpose flour (10 ounces), plus additional for work surface
1/2 cup sugar (3 1/2 ounces), plus 1 tablespoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
1 teaspoon grated lemon zest

1. Adjust oven rack to middle position and heat oven to 425 degrees. Score and remove half of wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries in freezer until needed.
2. Whisk together milk and sour cream in medium bowl; refrigerate until needed. Whisk flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
3. Add milk mixture to flour mixture; fold with spatula until just combined. With rubber spatula, transfer dough to liberally floured work surface. Dust surface of dough with flour; with floured hands, knead dough 6 to 8 times, until it just holds together in ragged ball, adding flour as needed to prevent sticking.
4. Roll dough into approximate 12-inch square. Following illustrations, fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.
5. Transfer dough to floured work surface and roll into approximate 12-inch square again. Sprinkle blueberries evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll dough, pressing to form tight log. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles and transfer to parchment-lined baking sheet.
6. Brush tops with melted butter and sprinkle with remaining tablespoon sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes. Transfer to wire rack and let cool 10 minutes before serving.
To Make Ahead:
After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 6. For frozen scones, heat oven to 375 degrees, follow directions in step 6, and extend cooking time to 25 to 30 minutes.

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Purple and Sweet Potato Hash- I don’t eat a lot of potatoes, but I love potato hash. You can use any type of potato or root vegetable and load it up with whatever is leftover in the fridge, the combinations are endless. If your feeling more carnivorous, this would also be great with braised short ribs or roasted chicken. I usually braise my greens, but by steaming them they hold more of their nutritional goodness (see here and here). This is one of those dishes that gets better the next day, I like to reheat it in a pan on the stove top to re-crisp the potatoes. The Roasted Spaghetti Squash is a perfect example of how amazing a dish can be by using only a few, quality ingredients. It’s so funny to see the look on Tom’s (the hubby) face when certain vegetables enter the house. First it’s the question of “is that a…..?” followed by “ohhh”, as I watch his body deflate as if to say “oh no, I hope that’s not for dinner?”. I’m happy to report he really liked this dish, maybe the cheese had a little to do with it. Blueberry Scones- If you’re not familiar with Cooks Illustrated, you should pick up a copy, I adore this magazine. I learn something new every time I read it (confession; I’m a bit of a food-geek). They’ll cook a dish hundreds of times if necessary, until they feel it’s perfect. I posted their recipe here in its entirety, there’s no room for improvement.

February 13, 2011

Getting Comfy with Your CSA (Community Supported Agriculture)

Hi and welcome to my first post! I thought I’d kick things off with a series featuring my CSA shares (for more info. on all the great reasons to join a Community Supported Agriculture group click here).

If you already belong to a CSA, are thinking of joining one, or have shamefully quit due to defeat by the overwhelming amount of Brussels Sprouts that kept showing up in your box, this will be a fun series of posts to follow. I’ll chronicle my next several shares, writing recipes based on what I get. So, follow along with your shares, or pick up some seasonal veggies at your farmers market, local grocery store, or just check in to see that the heck I’m going to do with all the Brussels Sprouts. I promise I’ll figure out a way to make them taste great.

A peek inside box #1


(Local Florida Strawberries, Eggs, Blueberries, Local Minneola Tangelos, Fair Trade Bananas, Purple Potatoes, Lacinato Kale, Zucchini, Spaghetti Squash, Romaine Lettuce, Fennel, Garlic and Oregano)


Upcoming Menu, stay tuned.

Brown Butter Roasted Strawberries
Blueberry Scones
Fennel, Orange and Walnut Salad with Smoked Paprika Vinaigrette
Fresh Zucchini Salad with Avocado, Toasted Almonds and Feta
Roasted Spaghetti Squash with Parmesan, White Truffle Oil and Gremolata
Purple and Sweet Potato Hash with Garlicky Kale and Soft Eggs

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