Chicken Fried Rice

I am not sure if I mentioned it before but we eat a lot of Asian food in our house and I don't think it is because my Hubby works for Nissan and has gone to Japan a few times. We love it's versatility, ease and not to mention it tastes great.

For years I tried to make "Chinese" food and failed. I knew that I wanted an alternative to the buffets full of fat, MSG and who knows what else, but I just could not pull it off. As time went on Hubby and I discovered Thai and then Japanese and we loved them too. A few years ago Hubby got me a wok for Christmas and then the magic began...well to tell the truth a lot of practice took place and some raised brow, fake smile mmmmmms happened and after some time the flavors started to come together. Today (2 1/2 years later) I can through together some pretty good chow, it may not always be authentic but we can breath while we eat and the wok is nicely seasoned now too.

This time we had a fried rice, not the first fried rice I have tried my hand at, but one of the best and it was made with whatever I happened to have in my refrigerator.

Ingredients:

1/2 large yellow onion, sliced

1/2 green pepper, diced

1 carrot, diced

1 stalk broccoli, stem and tops. Peel the stalk and cut it into rounds and cut the florets into bite size pieces.

2 medium ribs bok choy, chopped

3 or 4 white mushrooms, sliced

1 teaspoon grated fresh ginger

2 to 3 cloves minced garlic

1/4 cup water or stock

1 chicken breast, cut into small chunks

2 cups left over cooked rice

1/3 cup peanuts

1 egg beaten

Sesame oil
vegetable oil
Mushroom flavored soy sauce

Method:

Heat wok on high flame until very hot add 1 tablespoon vegetable oil and 1 tablespoon sesame oil and the chicken. stir once or twice and add a pinch of ginger and garlic stir for another 30 second and add a few dashes of soy sauce stir for another 30 seconds remove from wok and set aside. add beaten egg and stir until soft scrambled and remove from wok and set aside.

add another tablespoon of sesame oil and add in the carrots and broccoli stir a few times and add the water or stock and a few dashed of soy sauce and another pinch of ginger and garlic stir and place a lid over the wok and let steam for about 45 seconds. Add the onion, peppers, mushrooms and bok choy and cook until just short of being done, remove from pan and set aside with the chicken and egg.

add the rice and the rest of the ginger and garlic and stir a for about 20 seconds. return all the ingredients back to the wok and stir them together adding a few more shakes of soy sauce and a few drips of sesame oil peanuts and serve. Top with green onion (I did not have any so I did not add them) and enjoy.

It sounds like it is a lot of work but as long as you have everything ready to go before you even get the wok out it is really fast and it doesn't feel like that much work at all.

Is This Steak?

There was a time when I thought I hated steak. If I had it I would order it well done and when I would try to eat it, I felt as if I were gnawing on a shoe. Steak, YUCK! Then one day, by chance, I had prime rib medium rare. It was not what I had ordered but I was traveling for work and in mixed company so I bit my tongue and ate my bloody meat. I took my first bit and could not believe what my mouth was telling me. Could this be? Was this…Steak? I learned that day that beef was good, now I admit that I still only eat steak 3 or 4 times a year but when I do make one I enjoy it. However, I am only able to eat a few ounces. The steak pictured here was more then enough to feed our family of 4

I simply season the steak with salt and pepper and just a touch of olive oil. I get my grill popping hot and sear the steak for 4 minutes on each side and then let it set covered for about 10 minutes. This almost always gives me the perfect pink, tender, juicy and flavorful.

I admit I do enjoy many other things on the grill such as corn, still in its husk, soaked in water and placed on the grill. Asparagus tossed in olive oil with course salt, pepper and rosemary; onions cut in half and charred to sweet perfection and roasted peppers simply placed over the flames of the coals until blackened on all sides and placed in a sealed bowl until the skin becomes loose and easy to pull off. This all makes for a wonderful dinner.

I have also found that adding blue cheese to a nice steak is a wonderful complement to each other. Below is a steak I made for my Birthday in April.

Hot and Sour Soup

My husband loves Thai hot and sour soup and his favorite comes from Bangkok Kitchen in Farmington Hills. While this soup is not quite like the one at Bangkok Kitchen it is a great start and I would found it here. My Hubby thought this has a little too much vinegar and it needed chicken or tofu. I confess I did not have chicken or tofu on hand and I agree that it would have been nice and I could not find the chili garlic sauce at the store. This is a make again dish for sure; however, I will start to make some changes

6 cups vegetable stock

3 slices ginger

2 fresh shiitake mushrooms, thinly sliced (I used dried, rehydrated because that was what was available)

1/2 cup enoki or straw mushrooms

1 wood ear mushroom, rehydrated, cut into thin strips

1/2 cup fresh bamboo shoot, slivered (I don't care for these so I did not add, I think I will next time)

1 cup firm tofu, diced (missed this too will add this or chicken in the future)

1 carrot, julienned

1 stalk celery, thinly sliced

1/4 cup fresh water chestnuts or sunchokes, diced

2 TB soy sauce1 TB mushroom-flavored dark soy sauce

1/2 TB sesame oil

1/2 cup white vinegar

1 TB chili garlic sauce (I could not find this at the store, maybe did not know where to look)

1 TB sugar

1 tsp. white pepper

1 tsp. roasted chili powder (optional)

4 TB cornstarch dissolved in

4 TB cold water

1 egg, beaten (optional) (really only need 1/2 an egg)

green onions, chopped, for garnish

cilantro, for garnish (I must have the anti-cilantro gene because it tastes like soap to me so I used parsley)

Add stock and ginger to pot, cover, and simmer for 20 minutes. Remove ginger and add all remaining ingredients except cornstarch mixture, egg, and garnishes. Simmer for 20-30 minutes. Add cornstarch mixture and bring to a boil until thickened. Immediately remove from heat and begin dripping spoonful's of the beaten egg into the hot soup as you stir the soup with the other hand (this creates a nice ribbon effect). Ladle into bowls and serve. Garnish with chopped green onions, a sprig of cilantro, and a few drops of chili-sesame oil (rayu).

I think a squeeze of lemon or lime juice at the end would be nice too, maybe.

I hope to some day get close the to Thai soup that Hubby so loves but until then we have this, which was a great chinese hot and sour soup.

My Big Fat Vacation

How did I gain 15 pounds in 15 days let me count the ways...

1.

This is THE CAKE the one that my hubby measures all cakes against the one that we had as our wedding cake, the cake I had no idea how to make until this months Daring Baker Challenge, thanks by the way. This cake has a total of something like 42 eggs, yes almost 4 dozen eggs. The cake has chocolate, nuts, butter and you guessed it and then the butter cream (to tell the truth I did not know that was butter cream until the May Daring Baker Challenge, I told yeah, I'm a cooker not a baker). I don't know how my in-laws do it but there are something like 20 eggs in the butter cream and the cooked sugar and butter and what ever else goes in there then nuts. The rest of what goes into this cake I am still not sure of but I have a start. By the way Hubby does not like "American Cakes".

2.

The Bet bread ever! I think I had at least 4 loaves, it is like the middle eastern bread I have had in restaurants around where I live but thicker, about 2 inches, and slightly chewy on the inside. it was so good and I will learn how to make this! I mean look at it.

3.

Lemon Meringue Pie, my father-in-laws favorite and I make it every time I visit.

• 1/4 cup corn starch


• 2 Tablespoons flour


• 1 1/4 cups sugar


• 1 1/2 cups boiling water


• 3 eggs, separated


• 1/3 cup lemon juice


• 2 tablespoons butter


• 1 teaspoon lemon zest


• 1 baked 8" pie crust

Blend corn starch, flour, and sugar in a sauce pan; add the boiling water, gradually blend well. Cook stirring constantly until thick and clear, about 3 minutes.

Beat egg yolks and temper with the clear liquid and pour back into pan. Cook stirring for 2 more minutes.

Remove from Heat and add lemon juice, butter and zest and mix well. Pour into prepared pie shell.

For Meringue:

• 3 egg whites


• 1/3 cup sugar


• pinch of salt
  

In a large glass or metal bowl, whip egg whites until foamy. Add sugar and salt gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust. brown in a 400 for about 10 minutes.

2 8" Pie Crusts:

• 2 1/2 cups flour


• 1 teaspoon salt


• 1 tablespoon sugar


• 1 cup cold butter


• 1/4 to 1/2 cup ice water

Combine dry ingredients. Cut in butter with a pastry blender and then add water one Tablespoon at a time combining with a fork until dough comes together. Divide dough in to equal parts, press into a disk, wrap dough in plastic and chill for at least 30 minutes. Turn dough out on a floured surface and place in pie dish. If blind baking bake at 450F for 12 minutes or until brown.

4.

Strawberry Pie.

5.

This wonderful coffee chocolate cream dessert that was made by a close family friend. It was wonderfully rich and creamy.

6.

And lots and lots of meat and potatoes, but boy was it good food.

Asparagus Frittata

One of my favorite vegetables is asparagus and one of my daughter's is asparagus but she likes hers blanched, ice bathed and course salt added to it. I am happy that this time of year it is everywhere and we are eating it like crazy.

One evening last week I decided to make Frittata; unfortunately, it did not go over well with the family, but I liked it. I believe that the reason this did not go over so well is there was too much asparagus, I did use a whole pound.

you will need:

• 5 or 6 stalks of Asparagus
• 4 large eggs
• 1/4 cup cream or milk ( I used cream because I had some left over from The Daring Baker Challenge)
• 1 cup finely grated cheddar cheese
• salt & pepper

First cut the asparagus into smaller pieces and blanch for 2 minutes in salted water and drain and set aside.

Turn on the broiler to low.

Heat an 8" cast iron pan and add in the butter and asparagus. In a bowl beat the eggs and add the cream half of the cheese and seasoning and whip a little air into the eggs with a fork. Pour the eggs over the asparagus. Shake and stir the eggs a little until set on the bottom. Cover the frittata with the rest of the cheese and place under the broiler until the eggs rise, set and brown a little.

Figaro

I was so excited to see this recipe for the Daring Baker Challenge. It was full of the unknown, I had never made anything like this, but always wanted to. This was why I joined the group, for a challenge. I then realized that I was going to be home for only 5 days from the time the challenge was posted until the time we reveal, how and when was I going to pull this off because there was no way I was going to skip this one.


I decided that I would make this Opera Cake after we returned from Serbia but before leaving for the U.P. (upper peninsula of Michigan) and take the Cake to share with the family. So the day we left for the our next adventure I did this to my kitchen...

which drives my hubby nuts; however, I did clean it.

I made the cake and then it was time for the butter cream. Cook the sugar, not so bad, whip the eggs was a snap, combining, well that is another story...

I am not sure what I did wrong, I drizzled the hot sugar down the side of the bowl and sill got this hard mass of egg covered caramel. the butter cream ended up being a little flat and heavy but the hardened sugar was great and the kids and I loved every bit.

When layering the cake the last layer fell apart so I had to make do with what I has so that is why the ginach in on the chocolate mousse, what can I say I had to work with what I had.

Opera Cake

For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)

•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)

•parchment paper

•a whisk and a paddle attachment for a stand mixer or for a handheld mixer

•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature

2 tbsp. (30 grams) granulated sugar

2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)

2 cups icing sugar, sifted6 large eggs½ cup (70 grams) all-purpose flour

3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water

⅓ cup (65 grams) granulated sugar

1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

What you’ll need:

•a small saucepan•

a candy or instant-read thermometer

•a stand mixer or handheld mixer

•a bowl and a whisk attachment

•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar

¼ cup (60 grams) water seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)

1 large egg

1 large egg yolk

1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)

1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).

For the white chocolate ganache/mousse (this step is optional – please see Elements of an Opéra Cake below)

(Note: The mousse can be made ahead and refrigerated until you’re ready to use it.)

What you’ll need:

•a small saucepan

•a mixer or handheld mixer

Ingredients:

7 ounces white chocolate1 cup plus 3 tbsp. heavy cream (35% cream)

1 tbsp. liquer of your choice (Bailey’s, Amaretto, etc.)

1.Melt the white chocolate and the 3 tbsp. of heavy cream in a small saucepan.

2.Stir to ensure that it’s smooth and that the chocolate is melted. Add the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.

3.In the bowl of a stand mixer, whip the remaining 1 cup of heavy cream until soft peaks form.

4.Gently fold the whipped cream into the cooled chocolate to form a mousse.

5.If it’s too thin, refrigerate it for a bit until it’s spreadable.

6.If you’re not going to use it right away, refrigerate until you’re ready to use.

For the glaze

(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped

½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.

2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.

3.lace the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total):

one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square.

Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde.

Use the remaining syrup to wet the joconde.

Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.

Step B (if making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.Spread about three-quarters of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square.

Moisten these pieces with the flavoured syrup.Spread the remaining buttercream on the cake and then top with the third square of joconde.

Use the remaining syrup to wet the joconde and then refrigerate until very firm (at least half an hour).Prepare the ganache/mousse (if you haven’t already) and then spread it on the top of the last layer of the joconde.

Refrigerate for at least two to three hours to give the ganache/mousse the opportunity to firm up.Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake.

Refrigerate the cake again to set the glaze.Serve the cake slightly chilled. This recipe will yield approximately 20 servings.