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Homemade Pork Buns! & I made that!

Homemade Pork Buns! & I made that!
Dear Pork, We meet again. This time things got intense. As per usual I was dabbling in vegetarianism, reading books like “Animal Factory” and “Eating Animals” and having thoughts like “I just can’t keep eating meat”. First I marinated you in a magical sauce with all kinds of delicousness: five spice powder, hoisin sauce, honey, soy sauce and much more. Then I laid you on a rack to go in the oven. And roasted you until you were all glossy and charred and happy looking. From there I took it a step further. While you waited patiently, I made a dough, a dough not too different from my favorite hamburger bun dough. And then I encased you in that dough, giggling with every pleat. You made adorable dumplings. I let your dough rise until soft, and then I roasted you again. PORK BUNS RECIPE (Andrea Nguyen): Char Siu Pork: 1 lb bonelss pork shoulder 1 big clove garlic 1 1/2 TBSP sugar 1/4 + 1/8 tsp five spice powder 2 TBSP 3/4 tsp hoisin sauce 1 1/2 TBSP honey 1 TBSP + 1/2 tsp Shaoxing rice wine 1 TBSP sugar Related:  Sides and Snacks

Parmesan cups make for simple canapes Parmesan cups make for simple canapes Posted on 01 July 2010 by Mădălina Parmesan bowls can be used as a vessel for a variety of dips or small salads, and served as appetizers for your guests. There is one ingredient, four simple steps, and it’s virtually impossible to screw up (…this coming from a person who tends to ruin a lot of dishes). Ingredients: - 1 tbsp grated parmesan cheese per bowl (I tried using the finely grated parmesan (like Kraft), and it just didn’t work. Supplies: - Parchment paper - Cookie sheet - Offset spatula - Shot glasses (for the shape of your bowl) Directions: 1. 2. 3.

Cheesy Florentine Biscuit Cups March 22, 2011 1:37 pm · Posted by Lauren G I looove refrigerated Pillsbury biscuits, mostly because I like popping open the can, but they're also delicious and easy to make. I wanted something different than just your everyday biscuit, so I looked up some recipes on the Pillsbury website. I had most of the ingredients on hand (with a few substitutions) so I chose this one. 2 tablespoons unsalted or salted butter 1 box (9 oz) frozen chopped spinach 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (16.3 oz) Pillsbury® Grands! 4 oz thick-cut slices Canadian bacon, cut into 1/4-inch cubes (I used ham lunchmeat) 4 eggs 2 cups shredded mild Cheddar cheese (8 oz) Heat oven to 350°F. In 10-inch skillet, melt butter over medium heat. Separate dough into 12 biscuits by peeling apart the layers. Break eggs into bowl and beat with a fork to mix whites and yolks evenly. Bake 15-20 minutes or centers feel firm when touched and biscuits are golden brown.

Panko Mozzarella Sticks! I first discovered panko bread crumbs back in 1999. Please don’t ask me how I know that; I just do. I remember vividly reading a recipe that contained panko bread crumbs, and I remember vividly that I was nursing my second baby, and I remember vividly that I was hormonal and desperate, and the next thing I knew I was ordering panko bread crumbs from some market in Chelsea that the magazine recommended. On the phone, of course, because although I had a computer at the time, I certainly wouldn’t have been cool enough to use it to order panko bread crumbs. Plus, I was nursing. Panko bread crumbs, in a word, are delicious. Panko are Japanese breadcrumbs, and are lighter and flakier than regular breadcrumbs. When I set out to make a recipe with panko bread crumbs, I started in the direction of something Asian/exotic. So guess what I did? Let me back up: my family LOVES fried mozzarella sticks. Here we go: Panko Mozzarella Sticks! Grab the panko breadcrumbs. You’ll need a bowl of flour… Oh!

Homemade Black Pepper Cheez-Its Crunching on things helps me think. And I’ve been thinking a lot lately. My brain is full of life thoughts, to-do lists and stuff…all resulting in me being spacier than normal. My brain doesn’t have space to remember where I put my car keys. But seriously, WHERE ARE MY KEYS?! I have a million dollar idea for us. Here it goes: I want to invent noise stickers and attach it to everything important. This is genius, no?! I’m pretty sure we can make billions off of this. Since we’re technically inventors now, we’ll be thinking a lot, hence our need for stuff to crunch on. Homemade crackers are about the easiest thing ever to make. The tricky part comes with the rolling out the dough. I wanted the cheez-its to be uniform so I broke out my measuring tape. I rolled it out and then cut it a 12 x 6 rectangle. Next, I used the blunt end of a skewer to make a hole in the center of each cracker. Homemade Black Pepper Cheez-Its Recipe adapted from The Lee Bros. 3/4 cup flour, plus more for dusting

Make-Ahead Muffin Melts This is another recipe from my mother’s recipe collection. It’s a make-ahead concoction meant to be spread on English muffins and broiled. And it’s just…it’s just… It’s divine. And here’s what you need. Sorry about the excessive bokeh. Start by peeling all the eggs… Then give ‘em a rough chop. Throw the bacon on a cutting board, trying not to eat it all in the process… Then chop it up into bits…trying not to eat it all in the process. Throw the eggs in a bowl… Then throw in the shredded cheddar. I’ve been grating cheese in my food processor lately and I have to say, I’ve never been happier in my life. Then comes the bacon and a cup of mayo. Now hear this! A good, heaping tablespoon of Dijon. Do not skip this ingredient or your life will spiral downward into a series of unfortunate events. I’m not even kidding. Next comes some garlic powder. You think I’m kidding, but I’m not. Finally, two or three good dashes of Worcestershire sauce. Again, don’t skip. You can make this the night before. *Burp*

Pain perdu "grand luxe" en sandwich L’identification des animaux de compagnie ou celle de livres empruntés à la bibliothèque, par des techniques de puces électroniques, servent à présent d’une toute nouvelle façon. De plus en plus d’hôpitaux américains et européens font actuellement usage de traqueurs électroniques appelés «Hugs». Dès les premières minutes de sa vie, un nouveau-né devient le centre d’attention. Durant ses premiers jours à la pouponnière, un défilé de médecins, d’infirmières et de visiteurs viendront toucher, câliner et bercer le poupon; la dernière chose qu’on souhaite serait qu’il se fasse enlever. Et pourtant, chaque année dans les hôpitaux des États-Unis, près d’une dizaine de nouveaux-nés sont enlevés par des étrangers, malgré l’œil vigilant des infirmières et des gardiens de sécurité; 200 enfants y ont été kidnappé depuis 22 ans. Le rapt de nouveau-né, même s’il n’est pas fréquent est une éventualité à laquelle les parents doivent se préparer et c’est pourquoi le système «Hugs» existe.

Baked Mashed Potatoes with a Creamy Gruyere Topping My friend Donna Natale Mason…what can I say other than that Texas is not nearly as colorful without her? She is a vibrant, loud, gorgeous bit of Texas stomping through the snow in Indiana in red cowboy boots. We were debutantes together in Wichita Falls and she keeps threatening to come back to Texas and have a get together where we all wear our (very small sized yet shockingly poufy) deb dresses and eat lots of food and tell raunchy jokes. In the meantime she has given me a very decadent, yet simple recipe that is dear to her heart. This is part of the note that Donna sent to me: “My sweet Momma made these for me when I was pregnant with my daughter, Molly in 2005. Hence, I call these Donna’s Good Luck Potatoes. My only other comment on mashed potatoes is that it is important to mash in the butter before you add the milk. Scrub the potatoes and poke several holes in each with a fork. Whip the cream until it is fluffy, but soft and fold in Gruyere cheese. Notes: In closing:

Sriracha and Banana Pepper Potato Salad Potato salad is not really my thing. As with anything that "isn't my thing", I like to try and think about what makes up the dish, what the reasons are that I might not like it, and how to make it better for my personal tastes. My main complaints with your common potato salad is that it's bland, has too much mayo, and has super large chunks of potato. This spicy and slightly Vietnameese inspired take on the American classic was none of these things. First I made an herb salad with mint, cilantro, scallion, and cucumber. The start of the dressing. Followed by a whole jar of banana peppers. At first I was concerned about the pink color, but the guests seemed to like it. I make it a point to never boil potatoes for anything. A nice half mash - half chunk consistency. After it cooled a bit, the herbs and cucumber go in. Really tasty stuff. Super spicy, but cooling at the same time from the cucumber and creamy potatoes and mayo. This potato salad will bring life to your next BBQ.

Thai Cooking School: Phanaeng Curry Fried Rice The second dish we learned to make in our Thai cooking class was Phanaeng Curry Fried Rice with chicken. Our instructor was eager to share this recipe with us because she had grown up eating it in Thailand and said that it's uncommon to find a curry fried rice like this in American Thai restaurants. I'm not the kind of girl to pick favorites (I like it all!), but if I had to pick one from our class, this dish would certainly be in the running. Phanaeng Curry Fried RiceAdapted from NiddyPrintable Recipe 4 1/2 cups steamed rice, cooked and cooled to room temperature1 cup boneless, skinless chicken breast, sliced into bite-sized pieces1 tablespoon shredded kaffir lime leaves1 cup Thai sweet basil leaves2 tablespoons phanaeng curry paste1 cup creamy coconut milk (the thick stuff at the top of the can)2 tablespoons cashew nuts (optional)1 cucumber, peeled and sliced (optional)1 1/2 tablespoons sugar2 1/2 tablespoons fish sauce4 tablespoons vegetable oil 1. 2. 3. 4.

Easy Chinese Chicken Dumpling Recipe - Chinese Food Recipes|Chinese Food Cooking|Chinese Food Cuisine 1. Add 11-18oz.(300-500g) flour in a big basin, drizzle 1/2 cup of water in occasionally, use both of your hands to make dough, knead it for 5-10 minutes until smooth (P1). Cover with a wet cloth and let stand to rise for30-60 minutes. P87.