Sunday, March 18, 2018

Cauliflower Scallion Pancakes

If you would like to have a low carb version of Scallion Pancakes, try riced cauliflower!  I'm sure you have heard of cauliflower crust pizza.  Delicious right?  Well, this is the same principle.  

Start by grilling a whole bunch of scallions.  Set aside.

Get some riced cauliflower.  Trader Joe's has some pre-riced cauli, use half a bag.  Use half of a cauliflower head if you are ricing your own.   I will make something with the other half of the bag next time.

The pre-riced is even better if it is popped into a blender and riced a bit more.  Microwave for 4 minutes. Season with salt.

Grease a lined baking tray with a bit of coconut oil.  

Let the microwaved cauli cool.  Meanwhile, chop the scallions, as shown.  Add 2 beaten eggs, mix throughly.  Divide the quantity of the mixture in half, in two rounds on the baking tray.  Using a fork, press into rounds about the size of a normal tortilla, as shown.  You may need to dab the rounds with a towel if they are too moist.

Bake in a preheated 450 deg F oven.  for 15 minutes, or until slightly browned.  Flip the pancakes over.  Bake 15 more minutes until golden brown.

 The scallion pancakes are delicious with a dipping sauce.

1/4 c. Tamari
1/4 c. rice wine vinegar
A couple of dashes of Mirin
1 dash of chili oil
a tbsp. of honey
A dash of sesame oil
2 tbsp, grated ginger
2 cloves garlic, grated

Mix in a heat proof jar, then microwave for 30 seconds.  Stir.  Serve, you can reserve some for pancakes the next time.

For a different texture with a nice flavour kick, try sprinkling with ground crunchy mochi.


Sunday, March 11, 2018

A Shortcut To Bostock

Who needs plain old eggy bread (Pain Perdue, French toast) when you can have Bostock?  

I have to give a shout out to Saboteur Bakery for making me want to make Bostock.  Yes, the only thing that can make Bostock better is homemade brioche!

My bostock is apple and pear flavour.  You can make any flavour you would like with either pre-made, or homemade jams and butters.

5 Tbsp unsalted butter, at room temperature
⅓ cup granulated sugar
1 large egg
Dash of vanilla 
¾ cup  ground almonds
6 thick slices of day-old brioche (Trader Joe's to the rescue, again, they have a very nice sliced brioche available)
¼ cup  sliced almonds
Jar of preserves, fruit butter, or jam
1/2 c. maple syrup
Pearl sugar

Preheat the oven to 350 ºF (180 ºC) and line a baking tray with parchment paper.  In a mixing bowl, cream the butter and sugar together by hand. Beat in the egg and extracts and stir in the ground almonds. Set aside.  Lay the slices of toasted bread onto the prepared baking tray.  Brush outer edge with maple syrup.  Dollop the almond paste over each piece and spread.  Make an indentation with your spoon in the middle of the frangipan and then spoon in your jammy filling.  Sprinkle sliced almonds on each piece as shown and bake for 15 to 20 minutes, until the almond paste is a rich golden brown. Decorate with pearl sugar and serve.

Watch them disappear one by one.

The flowers shown are from the Skagit Valley Tulip Festival.  Visit my travel blog to see more!

I'm Ruined! - Skagit Valley Tulip Festival


Saturday, March 3, 2018

I Don't Want To Get Up Early Fresh Bagels

Making dough can be therapeutic, but sometimes getting up early on the weekend is a bit hard.  The mixing, proofing and resting (of the dough), punching down, forming and waiting again means rising out of bed has to be fairly early.  It is also nice to have a freshly baked family brekkie.   The compromise?  Trader Joe's pizza dough!  Yes, that was the mystery picture in the previous blog, Bagels!

Simple enough.  Open package of the dough.  Divide in half.  Then divide the halves in half again.  You can scale them, but I just opened my tired eyes and judged them by look.

You will make 4 large bagels per package, or 6 mini snack size bagels. 

Form your bagels as shown, on a lined baking tray.  In the meantime, boil water with a pinch of sugar added. Also, preheat the oven to 400 f.   After about 20 minutes of rising time, pick up and gently drop your bagels in the boiling water.  Turn each one over and place them back on the baking tray.

This is when you can add toppings.  It is best to do this while the bagel is still somewhat wet from being in the water.  Trader Joe's helps out again, with a mixture that everybody knows.  Other toppings that are popular are cheese, jalapeno, or onion.  Maybe push the boat way out and do a cheese and jalapeno bagel.  The mind boggles.

We really like a Sunday breakfast of a New York style bagel with lox, cream cheese, capers, and slivered red onion.


Friday, February 23, 2018

Easy Bierocks With Help From Trader Joe's

Trader Joe's has some pretty decent products, that is why I don't feel too funny plugging their name.  The ingredient lists are fairly pure and that is why I use them for a few shortcuts sometimes.  This idea cuts out the bread dough making time for Bierocks by using TJ's pizza crust dough.  The assembly for these meat and kraut  pockets is still a bit time consuming and fiddly, but this trick helps quite a bit and is well worth it.  This is the sort of recipe for a busy weekend meal, or make ahead lunches.

I have to give credit for this idea to my son-in-law Chris. It was his idea to use the dough to make Bierocks, or what he called Krautburger.  Filling ingredients may vary...

* 2 pkg.TJ's pizza dough
* 1 jar TJ's sauerkraut, drained, I separate the large pickles and chop them smaller, add back to mix
* 1 onion, chopped in med. dice
* 1 lb. lean hamburger mince
1 egg yolk for egg wash

Sweat the chopped onion and add the mince.  Cook through and make crumbly.  Add kraut and mix evenly, season. Set aside to cool.

Make egg wash with egg yolk and a bit of water. Set aside.

Preheat oven to 400 deg. F.

Open your packages of pizza dough and divide in half, then each half in half...etc. until you get 8 pieces. You can scale the pieces if you want.  I just eyeball them and redistribute until they are even.

Then, roll into a smooth ball, and flatten a bit, as pictured above.  Let rest a few minutes, up to 5 min.

Follow the pictures below on a well floured working surface:

1. Roll out into an oblong.
2. Pile high with the filling in the centre.
3. Pinch together in the middle.
4. Move along the entire edge, pinching it completely closed.
5. Lay flat and press down slightly.
6. Do pinch pleats along the edge. Press the edge together a little bit.

Place on a parchment lined baking tray.  Leave room for them to grow as picture below.

Egg wash:

Bake for about 20 minutes.

Guess what I'm making next:


Wednesday, February 14, 2018

Valentine Springerle

Yes, the blog is still going after a long break.  The best way to restart this thing is with a sweet treat.  I missed the traditional, German Christmas boat to make Springerle biscuits.  After looking for a press to make these biscuits, there was a bit of sticker shock.  The wooden presses are so elegant, but pretty dear to purchase. 

The idea of a Valentine biscuit took hold.  Springerle biscuits can be made weeks in advance, they are actually better with a bit of age.  

The search for heart themes were not completely unfruitful, but again expensive.  Then, I can across Chinese moon pie presses being advertised for cookie presses. They are plastic, but fairly cheap.  The thought being, I can give the inexpensive route a go and if I get good at making the biscuits, then invest in beautiful wood presses and collect them.
Just a casual trip to a home goods store and the inexpensive, interchangeable silicone stamps with a wooden handle were found.  A Valentine theme?  Even better!

I used the recipe in the first video below:


Rolled out my dough.

The first trick to getting a good impression, is copiously flouring the stamp.  I found that letters need the most finesse.

Ok, the reason for the blog grinding to a halt for awhile.  I have a new grand biscuit stamper.

For my designs a good ole pint glass made a great cutter for the larger ones.  I cider sample glass was best for the smaller designs.

Another of the important tricks to keep your design after baking is to dry the pressed, and cut dough.  The best results are after 24 hours.

Pleased with how they turned out, there will be vigorous hunts at charity shops and online for wooden presses.  I saw some really nice celtic designs that could be saved for.

                                                They look great all packaged up for gift giving!


Monday, August 15, 2016

Chicken Milanesa Richardo

Hungry for Milanasa but not wanting another dish with tomato sauce, for the moment, this dish was created.  Chicken Milanesa Richardo.

The elements of the pan sauce version of Richardo Sauce include:

Sweet banana pepper rings and a few pepperoncini added, chopped onion, garlic butter, and white wine.

You will need:

4 chicken breast (remove silver skin and pound out flat).
A plate of seasoned flour (I season mine with salt, pepper and smoked paprika).
2 eggs with a tad of water beaten smooth.
 A plate full of panko that has been processed in a blender, into a smaller grit.
4 large sweet banana peppers
1 cup white wine
Juice of one lemon
Garlic butter made by grating 4 cloves of garlic into 1/2 c. butter (melt cooking the garlic a bit).
A few handfuls of flour.

For the sauce start by softening the onions and peppers in a tad bit of olive oil (do this slowly and on med. heat). Coat the veg with a few handfuls of flour, brown the flour a bit. Stir in the garlic butter.  Next add the wine and lemon juice, thicken into a sauce. 

Handle the chicken as you would do for any breaded application- You know the drill- flour, egg wash, then crumbs.  Fry until golden, then drain.

It is nice served on a bed of wilted greens with the sauce dolloped on the side of the chicken.

Some people like a flash of red pepper flakes on the Richardo Sauce, as well.


Tuesday, July 5, 2016

Cider Brined Pork Tenderloin Sandwich

Take a Iowan staple and elevate it with cider. I was born in Iowa, so I guess that means a vow to the Iowa camp

For my version, you will need 2 cups cider, water to cover the meat completely, lovage (or celery leaves), 2 cinnamon sticks, a few dashes of smoked paprika, 1 cup fine sea salt.

The cider brine adds a dimension of flavour and tenderises the meat, almost like biting a breaded fluffy cloud.

Cover and the meat in the brine and refrigerate for at least 4 hours.

When done brining, pat the meat dry on kitchen towels.  Pound the meat flat. Do the ususal routine of flour, egg and in this case, panko.  The breading is only seasoned with pepper as the meat was brined in gobs of salt.

Shallow fry the breaded meat, until golden.  Serve with your favourite toppings and with a cold glass of, you guessed it, cider!