Category: Recipes

Recipes I’ve tried and sometimes modified that I think you should try!
Chicken, Woman, Man, Soccer, Beer-Extra Points For Fried (KFC)

Chicken, Woman, Man, Soccer, Beer-Extra Points For Fried (KFC)

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The Hubster is still on his quest for the perfect fried chicken.  He is getting pretty darn close if you ask me.  This time a recipe for Fried Chicken Wings caught his eye, which was okie-dokie with me.  I love any kind of fried chicken.

KFC

When we were in Seoul last year (seems like forever ago), one of the first things we did was hit the streets looking for KFC, no,  not Kentucky Fried Chicken, but Korean Fried Chicken.  We found a place, there are zillions to choose from (there are more fried chicken stores in South Korea than McDonalds in the world, its not even close) that serves Chicken and Beer or Chimaek as it is called.  Apparently, back in the early 2000s, when South Korea made a serious run at the World Cup, Koreans ate a ton of fried chicken and drank a lot of beer while watching the matches.  Their love for KFC persisted after the soccer tourney and whenever a soccer match is broadcasted, chicken sales go crazy in S. Korea.

Yes, in Myeongdong Market, one of many restaurants, for chicken and beer.  My kinda town.

I don’t drink beer normally (I’m a wine gal) but it did go REALLY well with the sweet and spicy fried chicken.  Serve wings with savory crackers and radishes for a complete meal-protein, veggies, and starch.  See?

The Secret to Captain K-runch

KFC is super crunchy and crispy and the secret to the extra crunch, drum roll please, is twice-fried chicken.  The first fry is to cook and seal the chicken and the second fry is to give it that extra crunch.  The other secret is to use potato starch as part of the batter for the chicken to kick up the crispiness even more.

The chicken is marinated so its pretty tasty as is after frying, BUT what fun would that be?  I found a delicious sweet and spicy sauce for fried chicken from one of my favorite sites, Korean Bapsang.  We transferred the fried chicken into the sauce and rolled the chicken in the sauce to coat.  So good, it immediately transported me back to our visit to Seoul and having DakGangjeong in the street markets.  맛있는! Delicious!

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Korean Sweet and Crispy Fried Chicken (DakGangjeong)

How to make Sweet Crispy Crunchy Korean Fried Chicken Wings
Course Appetizer, Main Course
Cuisine Korean
Keyword Crispy, Fried Chicken, Sweet and Spicy
Prep Time 1 day
Cook Time 30 minutes

Equipment

  • Deep Fryer

Ingredients

Chicken and marinade

  • 2 to 2.5 lbs chicken wings
  • 1/2 tsp 2 3/4 g salt
  • 1 tsp fresh ginger minced
  • 1/2 tsp Gochugaru Korean chili powder
  • 1 tsp fresh garlic minced
  • 1 Tbsp yellow onion minced or grated
  • 1/4 cup rice wine or sherry
  • cooking oil to deep fry

Fry Mix

  • 1 cup 125 g potato starch can sub cornstarch for potato starch
  • 1 cup 125 g all purpose flour
  • 1 tsp baking powder optional
  • 1 tsp salt
  • 1 tsp granulated sugar
  • 1 tsp ground ginger
  • 1 tsp Gochugaru powder fine grind not coarse
  • 2 tsp granulated garlic powder
  • 2 tsp granulated onion powder

The Sauce

  • 1 tablespoon soy sauce
  • 3 tablespoons rice wine or mirin
  • 2 tablespoons apple cider vinegar or rice wine vinegar
  • 1 tablespoon gochujang Korean red chili pepper paste
  • 3 tablespoons honey or corn or rice syrup
  • 2 teaspoons sesame oil
  • 2 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • pinch pepper

Instructions

The Chicken

  • Combine marinade ingredients and add to chicken wings, get in there and mix the marinade into the chicken. Marinade in fridge at least a couple of hours to overnight

Fry Mix

  • Combine flour and starch and seasonings in a bowl. Mix well.
  • Remove 1/2 cup of dry mix to a separate bowl. This is for the batter. Add approximately 1/2 cup cold water to the 1/2 cup fry mix shoot for pancake bstter like consistency.
  • Heat vegetable oil in a pot big enough to hold a quart and half of oil. Or if you are lucky enough to have a deep fryer-ues as directed. (I don't have one so you are on your own)
  • As the oil heats to 350 degrees. Prep your chicken.
  • Set up your station like this: chicken, wet batter, dry mix, rack. Place chicken pieces in wet batter and coat thoroughly. Take each piece and roll it in the dry mix to coat well, pat down the dry mix on each piece. Place on rack and repeat with remaining pieces.
  • When the oil reaches 350 degrees add chicken a few pieces at a time to fryer. Fry approximately 7-8 minutes until a nice crust forms on the chicken. It will still be pale in color. Remove chicken to rack and continue to all the pieces are fried. Heat oil to 375 degrees. Fry chicken a second time until golden brown about 2 minutes.
  • You can serve chicken as is or coat pieces with the sweet and spicy sauce, my favorite.

Sweet and Spicy Sauce

  • In a pan large enough to hold the chicken, combine sauce ingredients, and stir well. Bring it to a boil. When it starts to bubble, reduce the heat to medium low, and simmer until it thickens slightly, about 3 to 4 minutes.
  • Add chicken to sauce mixture. Stir to coat and pour onto a platter. Garnish with sesame seeds and diced green onions.
Egg Dumplings (Gai Don Gok)

Egg Dumplings (Gai Don Gok)

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One of my favorite homestyle dishes my mom would make is Egg Dumplings or Gai Don Gok.  My mom’s version of Gai Don Gok or Dan Jiao uses her recipe for won tons and replaces the flour wrapper with egg.  Whenever my mom visited she would make a batch of won tons and egg dumplings.  While the kids were at school we would head to the Chinese market for ingredients, pork, shrimp, water chestnuts, and fresh wrappers.  As soon as we got home Mom would set about making the won ton filling.  Half of it was always reserved for egg dumplings.  As soon as she was done wrapping won tons, she started on the egg dumplings.   She wanted to make sure she had a plate of hot dumplings ready and waiting when the kids came bounding through the door.

Unfortunately, not only is my mom too frail now to make her dumplings but the COVID pandemic has prevented us from visiting her in person.  We are being robbed of precious moments we could spend with her.  Our only consolation is the aggressive measures taken were successful and thankfully she and the other residents remain virus-free.

Moments of Comfort

Missing my mom, the memories of making won tons and egg dumplings with her popped into my head.  I felt the urge to make won tons and egg dumplings.  Just like Mom,  I hand-chopped everything-the pork, shrimp, water chestnuts, shrooms, and onions for the filling.  I wrapped wontons and then set about making egg dumplings.  The hubs and kids came walking through the door just as I put the finishing touches on the plate of Gai Don Gok.  Mom would approve.

I love the combination of pork and shrimp but the filling can be made with all pork.  Substitute ground chicken for a portion of the pork if you like.  That is the beauty of Mom’s Super Duper Won Ton and Everything Filling for egg dumplings, stuffed squash, or meatballs in soup, it is versatile and pretty darn tasty.

It will take a little bit of practice to make the dumplings unless of course, you are an omelet pro.  Then it will be a piece of cake.  Whip eggs with water (one teaspoon per egg) and set aside.  Have everything next to the stove.  Heat a sufficient amount of oil to generously coat the bottom of the frying pan.  I use a stainless steel pan generously oiled to keep the egg from sticking.  Heat the pan over medium-low heat.  It can’t be too hot or the egg will brown too much before the filling has a chance to cook completely.

The Dumpling Process

Use a Chinese soup spoon (this is what mom and millions of other Chinese moms use to measure) or an equivalent (1.25 tablespoon volume) spoon and fill it with the egg mixture.  Pour this into your pan to create a 3-inch circle, lower the heat if the egg cooks too quickly.  Scoop the filling (about 2 teaspoonfuls) and drop it on one side of the egg circle.  Immediately fold the egg over to cover the filling and form a crescent-shaped omelet.  Gently press down the filling to flatten it so it cooks evenly.  Flip the dumpling over and cook to a light golden brown, approximately 30 seconds per side. Push to the side, or transfer to another pan set on low heat to set while cooking additional dumplings.   Serve with ketchup or oyster sauce.  The egg dumplings are delicious in soup just like won tons.

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Egg Dumplings (Gai Don Gok)

Course Main Course
Cuisine Asian
Keyword Egg Dumplings, Gai Don Gok
Prep Time 30 minutes
Cook Time 30 minutes

Ingredients

Pork & Shrimp Filling

  • 3/4 lb ground pork
  • 1/4 pound fresh shrimp peeled and deveined and roughly diced
  • 4-6 water chestnuts peeled and coarsely chopped, fresh or canned (rinse before using)
  • 3-4 dried shiitake mushrooms soaked, drained and coarsely chopped
  • 2 stalks of green onions coarsely chopped
  • 1 T cilantro leaves finely chopped (optional)
  • 1/2 inch knob of fresh ginger peeled and minced
  • 1 T soy sauce
  • 1 T oyster sauce
  • 1 T rice wine or sherry
  • 1/2 tsp. sugar
  • 1 tsp cornstarch
  • 1/2 tsp. salt and 1/2 tsp white pepper
  • 1/2 tsp sesame oil optional

Egg Wrap

  • 4 large eggs, slightly beaten plus 1 t water per egg substitute stock for water

Instructions

To Make Filling:

  • Place ground pork and shrimp in a medium sized bowl. Add seasonings. Using chopsticks or a spoon, stir the mixture in one direction until the ingredients are well combined. Transfer half of the filling to a bowl. Reserve the other half for won tons.
  • You can pre-shape the filling into little balls to have ready for frying the dumplings or scoop little balls while you are frying if you like.

To Make Egg Dumplings

  • Break eggs into a bowl, add water and beat until thoroughly combined. Place the filling and egg mixtures by stove. If water is used, add a dash of salt and pepper to the egg mixture. Omit salt if stock is used.
  • Heat a stick-resistant or non-stick skillet over medium low heat. Add 1-2 tablespoons of vegetable oil to the pan. I use a steel pan with a generous amount of oil to coat the bottom.
  • Using a large spoon (or Chinese soup spoon) spoon approximately 1.5 tablespoons of egg mixture into the pan to form a circle. Cook about 10 seconds, when the egg edge is set, place 2 teaspoons of filling on one side the egg. Using a spatula and fork, fold the other side of the egg over the filling and gently press down. Cook for 15 seconds and flip. Cook 30-45 seconds on the second side. If the filling seems soft and not quite done, continue to flip and cook. The dumplings should be a golden color. Adjust heat so the filling cooks through and the egg doesn't brown too much.
  • Transfer the dumpling to another pan set on low heat. This keeps the dumplings warm and ensures they cook through. Continue to cook additional dumplings.
  • Serve with ketchup or oyster sauce.
Just Peachy Cream Scones

Just Peachy Cream Scones

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Ripe for the Picking

Peaches and nectarines are showing up at the farmer’s market in full force now. Summer is in full swing and the delicious scent of summer fruits-peaches, melons, and berries permeate the air. Even with my COVID mask on I catch whiffs of the heady aroma of vine-ripened fruit.  

I came home with way too many peaches and nectarines of course. After eating more than a couple out of hand I decided it was time to change it up.  I saw a recipe in the NYT for a peach loaf bread but that would mean having the oven on for a very long time, way too hot for that.  How about scones?  I can make Dorie’s Cream Scones and throw in peaches in place of currants and fortunately, they bake in a jiffy. 

Dorie’s Cream Scones is my go-to recipe, I have made it with dried cranberries and orange zest, dried blueberries and lemon, or freeze-dried strawberries.  It lends itself well to variations. But fresh fruit?  A little trickier.  I diced the skinned peach and placed it in the freezer while I made the dough.  I used one cup of diced peaches which is conveniently about 1 peach. 

Partially freezing the peaches (don’t use commercially frozen peaches, those have too much liquid), prevents the peaches from getting smooshed when you fold them into the dough.  I tossed them in when I added the liquid to the dry ingredients but it would be better to add the liquid, blend it to a shaggy mess, then add the peaches as you bring the dough together.

Pearls of Sconedom

Fresh fruit is less focused in sweetness and flavor than dried fruit.  I liked the peaches but they would benefit from a couple of “flavor amplifiers”.  Next time I will add a teaspoon of vanilla or 1/2 teaspoon of almond extract to the dough.  I was lazy so I did not put a wash on the scones.  My bad, do not skip this. Brush an egg-wash or heavy cream on the scones before baking and sprinkle them generously with turbinado or sparkling sugar.  This adds both crunch and sweetness.  Another variation to jazz these scones up, finely diced candied or crystallized ginger would be ah-mazing, use about 2 tablespoons.  

Make these scones an hour or two before you serve them. I like them at room temperature, the flavor, and texture set up nicely.  They are often served warm too, just not my preference.  Scones are drier than biscuits which means they are perfect with a spoon of jam and dollop of clotted cream-scone heaven.  If you don’t have clotted cream, you can use creme fraiche, mascarpone, or butter.

Whaddya waiting for, go make some scones!

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Dorie Greenspan's Cream Scones

Dorie's classic cream scones with fresh peaches
Course Biscuits and scones, Breakfast, Dessert
Cuisine American, British
Keyword Cream Scones, Dorie Greenspan, Scones
Prep Time 20 minutes
Cook Time 22 minutes

Ingredients

Dry Ingredients:

  • 2 cups all-purpose flour
  • 2 Tablespoons granulated white sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 Tablespoons unsalted butter chilled & cut into small pieces

Wet Ingredients:

  • 1 large egg
  • 2/3 cup heavy whipping cream
  • 1 tsp vanilla extract optional

Adds:

  • 3/4-1 cup fresh fruit-peaches, nectarines, strawberries, berries larger fruit-diced and left to drain on a paper towel while making dough.

Egg wash:

  • 2 tbsp heavy cream or egg wash
  • turbinado or sparkling sugar

Accompaniments

  • jam or preserves serving
  • clotted cream substitute creme fraiche or mascarpone

Instructions

  • Center a rack in the oven and preheat the oven to 400°F.
  • Line a baking sheet with parchment
  • In a small bowl, stir the egg, cream and vanilla (if using) together.
  • Whisk the flour, sugar, baking powder and salt together in a large bowl.
  • Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
  • Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together. Don't overdo it. Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times.
  • You can also use a food processor. Place dry ingredients in bowl, pulse 1-2 twice to mix. Add butter and pulse 5-6 times until mixture looks like crumbs. Add egg/cream and pulse to dough just begins to clump. Do not overmix! Take mixture out of processor bowl, fold in peaches and shape dough into circles, proceed as below.
  • Lightly dust a work surface with flour and turn out the dough. Divide it in half. Working with one piece at a time, pat the dough into a rough circle that's about 5 inches in diameter, cut it into 6 wedges and place it on the baking sheet.
  • Brush scones with heavy cream and sprinkle with sugar
  • Bake the scones for 20 to 22 minutes (start checking at 15 min) or until their tops are golden and firm. Transfer them to a rack and cool for 10 minutes before serving, or wait for them to cool to room temperature.
  • The scones can be frozen on the baking sheet as the cut wedges, then wrapped airtight. Don't defrost before baking- just add about 2 minutes to the baking time.
  • Serve with jam and clotted cream or butter

Notes

Great combinations include:
Sub dried blueberries and lemon, add 1 tsp lemon zest
Sub dried cranberries and orange add 1-2 tsp orange zest
Sub fresh fruit for currants:
blueberries, strawberries
cut fruit-partially freeze diced fruit before adding to dough

Lemon Icing

  • 1 cup (120g) confectioners’ sugar
  • 3 Tablespoons fresh lemon juice (about 1 large lemon)
Tomato Egg Soup (Souper Easy, Soul Food)

Tomato Egg Soup (Souper Easy, Soul Food)

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My favorite category for foods is not dessert.  Nope, its soup. I LOVE soup. To the age-old question if you were stranded on a desert island and could only have three things…soup would most definitely be on my list.

Growing up, my dad almost always made soup with dinner.  Weeknight dinners meant a quick soup like Corn Soup or Egg Drop Soup.  This is a twist on egg drop soup. With tomato season in full swing, this is the perfect time to make Tomato Egg Drop Soup.

I adapted a recipe I found on The Woks of Life, a fabulous blog/website for Asian recipes and stories.  My version includes a bit of ground meat for flavor and texture because that’s the way my Dad made it.  The cornstarch slurry gives the soup a bit of body, you can leave it out if you wish.  This is great as a noodle soup also.  Delicious with rice noodles, hand-pulled noodles.

The Key

The key to this recipe is not just great tomatoes, but how to create the ribbons of egg in the soup. The direct translation of the name is actually Egg Flower Soup as the egg resembles a flower.  When adding the egg, make sure the soup is on low heat so that the soup is at a gentle simmer.  Add the egg in a slow steady stream as you swirl the soup in ONE DIRECTION with either chopsticks or a spoon. If you move your utensil in different directions you will not get the ribbons of egg.  You can hold the soup at a gentle simmer, do not boil the soup as that can curdle the egg. Garnish with green onions or cilantro, I like both.

Try this quick and easy homey soup, I think you’ll like it.

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Tomato Egg Drop Soup

A delicious quick and easy soup, Tomato Egg Drop Soup is a rift on the classic Egg Drop Soup
Course Soup
Cuisine Asian
Keyword Tomato Egg Drop Soup
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 2 tablespoons oil
  • 10 ounces tomatoes, peeled 1 large or 3-4 small, about 280g; cut into small chunks
  • 2 cups chicken stock 480 ml
  • 2 cups water or more chicken stock; 480 ml, low-sodium if using canned
  • 2 teaspoons light soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • salt to taste
  • 1 egg beaten
  • 1 1/2 teaspoons cornstarch mixed with 2 tablespoons cold water or broth
  • 1 scallion finely chopped
  • 2 tablespoons cilantro chopped, optional

Protein Option

  • 1 Tbsp Vegetable oil
  • 1/2 Cup Ground beef preferably can substitute ground pork or chicken

Marinade

  • 1 Tsp Soy sauce regular or light
  • 1 Tsp Oyster sauce
  • 1 Tsp Rice wine
  • 1 slice fresh ginger smash to release flavor
  • 1/4 Tsp Granulated sugar
  • 1/4 Tsp Salt
  • dash White pepper

Instructions

  • Combine seasonings for meat mixture, mix with ground meat Let sit for 10 minutes. Heat 1 tablespoon oil in 3-4 qt pot over medium heat. Add ground beef and sauté’ just until meat loses pinkness. Remove from pot and reserve.
  • In the same pot, heat 2 T oil over medium low heat. Add the tomato chunks and stir-fry for 5 minutes until the tomatoes are softened and start to fall apart. Add meat mixture back to pot.
  • Add in 1 cup chicken stock, 2 cups water, 2 teaspoons light soy sauce, 1/2 teaspoon sesame oil, 1/4 teaspoon ground white pepper and salt to taste. Add the meat back to soup. Bring to a boil, and then lower the heat so that the soup is simmering with the lid on. Allow soup to simmer for 10-15 minutes.
  • Beat the egg in a small bowl and prepare the cornstarch slurry in a separate bowl.
  • Use chopsticks or a spoon to slowly swirl the soup in a whirlpool motion in one direction only. Keep swirling as you pour in the cornstarch slurry until well incorporated. Pour a thin stream of egg into the middle of the whirlpool as you swirl the soup with your chopsticks. This will create the ribbons of egg characteristic of egg drop soup.
  • Ladle soup into bowls and garnish with green onions and cilantro. Serve immediately

Notes

Blanch tomatoes in boiling water to remove the skin before cutting into quarters.  Once added to soup the skin separates from the rest and you are left with fibrous skin in your soup. It's better to remove the skin despite being more work.
Sprinkles Instead of Sparklers (Vanilla Sprinkle Cookies)

Sprinkles Instead of Sparklers (Vanilla Sprinkle Cookies)

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Happy July Fourth

Despite the current turmoil we pause to celebrate us, the United States of America.  A time to reflect on what this holiday means to each of us.  For me, this country offered a way out of chaos, opportunity and hope for my father and I am the direct recipient of his escape and struggles.  I am forever grateful and cognizant of that fact and if not for this country my family’s trajectory would have been far different.

And yet it is painfully obvious we have much work to do in order to create a more perfect union where all men and women are created equal.  How do we ensure that life, liberty and the pursuit of happiness is along the same road for each and everyone of us.

Proud to be an American

Since Election Day November 2016 I have felt a sense of obligation to my family, my kids and my country.  I marched, attended rallies, canvassed, I needed to be more invested in our political process to effect change.  When you are comfortable living your life it is easy to become complacent about what is happening around you.  You wake up one morning and realize the crap has hit the fan while you were living your life.  If you dislike politics or no matter what side of the political divide you fall on-human decency, kindness, and compassion knows no party and we can all work towards a kinder, more inclusive nation.  Above all I would like the definition of being American to include compassion, empathy, decency, equality.

I Still Want to Celebrate

COVID-19 and the state of our nation means a much more subdued celebration of July 4th in our house.  We are grilling hot dogs and making a delicious white bean stew  (my twist on Frank and Beans) to mark the holiday.  Dessert will be colorful Vanilla Sprinkle Cookies, also known as Sugar Saucers.  I found the recipe on Serious Eats, a favorite go-to site for me.  Reminiscent of the cookies found in Italian-American bakeries, they are light, with a cakey center and crisp edges laced with vanilla flavor.  The sprinkles provide a nice crunch to the cookies.  I think of the sprinkles as edible sparklers and fireworks-yummy, safe ones.  I should have used red, white and blue sprinkles, but could not find any, maybe next year.

Before flour is added

The dough includes oil and butter creamed with a combination of sugar and powdered sugar.  The recipe states to beat until light and fluffy but it is pretty soft almost liquid in consistency, don’t worry too much about fluffy.  The dough will still be soft after adding the flour mixture. Refrigerate for at least one hour.

After flour is added

I used my handy dandy ice cream scoop to portion out the dough which I then shaped into balls.  Use a 2 tablespoon scoop for smaller cookies and drop the balls into the sprinkles.  The baking time was about 12 minutes for smaller cookies.

The hot dogs are ready as is the white bean stew.  As we enjoy our 4th of July dinner we’ll be watching Hamilton.  A good way to celebrate our country and reflect on what it means to be an American.

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Vanilla Sprinkle Cookies

A vanilla flavored sugar cookie with crisp edges and a tender cake-like center. The perfect celebration cookie made festive with colorful sprinkles.
Course cookies
Cuisine American
Keyword Vanilla Sprinkle Cookies
Prep Time 20 minutes
Cook Time 40 minutes

Ingredients

  • 2 cups (10 ounces) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup confectioners sugar
  • 1/4 cup canola oil
  • 1 egg
  • 2 teaspoons vanilla
  • About 1 cup rainbow sprinkles can use pearl sugar, sparkling crystals, orchocolate sprinkles

Instructions

  • In a medium bowl, combine flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, oil, sugar, and confectioners sugar until light, about 3 minutes. The batter will be on the soft, wet side.
  • Add egg and vanilla and beat to combine. Add dry ingredients and mix just until dough comes together. Dough will be very soft but wrap it in plastic wrap and refrigerate for at least one hour.
  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Fill a shallow bowl with sprinkles of choice. Use a 1-ounce cookie scoop (or a rounded tablespoon) to form cookies into balls. Roll each ball in sprinkles to cover and place on parchment lined baking sheet.
  • Bake until cookies are golden at the edges, about 12 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Cookies will keep in an airtight container for up to 3 days.

Notes

These cookies can be made larger, up to 4 ounces.  Adjust baking time accordingly, estimated 20 minutes to bake for larger cookies.
 
Rolling for a Good Cause Lumpia Shanghai

Rolling for a Good Cause Lumpia Shanghai

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Our action group is hosting a fundraiser for one of only two Filipino-Asian American Representatives in the House, TJ Cox.  Normally we would have finger food at an event and Filipino spring rolls, Lumpia, would be perfect.  BUT, due to COVID, our event will be a virtual one.  The next best thing? How about an online tutorial on how to make Lumpia so people could make their own to enjoy during the event. Sounds like a plan.

I was given 5 minutes for my “how to make Lumpia” video.  I’ve watched a ton of Tasty videos, I can do this, uh-huh. Lumpia is the Filipino version of an Egg Roll.  Filled with meat and vegetables and wrapped in a thin sheath made of flour, water, and salt.  The rolls are fried to a crispy, golden finish.  Crunchy, light, with a savory filling, in a word they are delicious.

Let’s Roll

The filling for Lumpia is made with ground beef or pork or a combination, I use 50:50.  You can substitute ground chicken or turkey.  Add to this, minced onions, grated carrots, shredded cabbage, and egg and seasonings.  I like a combination of salt and soy sauce, minced garlic, ginger for a hint of sweetness, and a couple of grinds of pepper.  The recipe can be halved.

That’s a Wrap

Vietnamese wrappers are made of rice paper while Chinese Egg Rolls are made with egg in the skin, are thicker, and when fried will have a bubbly surface. Lumpia are made with wheat flour, water, and salt and are super thin, resulting in a smooth surface, incredibly light and crispy roll.

The video shows two ways to wrap your Lumpia.  The key is to wrap them tightly.  This is done by tucking and pulling the wrapper taut while rolling.  Seal the egg roll with egg wash and that’s it.  Now repeat 50 times!

Added Bonus

Lumpia freezes beautifully.  Lay the Lumpia on a baking sheet in a single layer and place in the freezer.  When the lumpia is frozen, transfer to a zip lock bag and toss it back in the freezer.  No need to defrost before frying, just add a couple of minutes onto the cooking time.

You can fry the Lumpia in a pan with approximately 1 inch of oil, flip them when they are golden brown to cook the top half, 2-3 minutes per side. They can also be deep-fried.  Serve with your choice of dipping sauce such as Thai Chili Sauce, Vinegar-Soy dipping Sauce, or Banana Ketchup.  Enjoy!

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Lumpia Shanghai

Course Appetizer
Cuisine Asian
Keyword Filipino Eggroll, Lumpia Shanghai, springroll
Prep Time 1 hour
Cook Time 4 minutes

Ingredients

  • 4 garlic cloves finely grated
  • 1 tbsp minced ginger
  • 1 medium onion very finely chopped, about 1 cup
  • 2 medium carrots grated on the large holes of a box grater, about 1 cup
  • 4 scallions white and light green parts, very finely chopped
  • 1 cup cabbage very thinly sliced
  • 2 eggs 1 whole, 1 white and yolk separated
  • 1 pound ground pork can substitute ground chicken
  • 1 pound ground beef
  • 2 teaspoons kosher salt
  • 2 tbsp soy sauce
  • 1 teaspoon freshly ground black pepper
  • 2 11-ounce packages lumpia wrapper or spring roll shells Recommend Menlo Wrappers found in freezer section in Asian markets

Changes and optional ingredients

  • 1/4 pound raw shrimp, peeled and deveined Chop finely and add to ground meat mixture
  • 1/2 cup water chesnuts substitute 1:1 for grated carrots

Instructions

  • Combine garlic, onion, carrots, scallion, cabbage, salt, pepper, 1 egg and 1 egg yolk in a large bowl and mix until well blended. Add beef, pork, salt, and pepper and using a wooden spoon or your hands, mix until everything is evenly distributed.
  • In a small bowl, whisk a splash of water into remaining egg white. Working one at a time, place lumpia wrapper on a work surface with 1 corner facing you. Place 1 heaping tablespoon of filling in center of wrapper and shape into a thin horizontal 5-inch long log. Dip your fingers in remaining egg white mixture and lightly brush edges of wrapper. Roll bottom corner up and snugly over filling, then tuck under filling. Fold left and right corners tightly over filling to enclose, use your fingers to crease the wrapper, then continue to roll bundle away from you. Both sides should be as close to sealed as possible; use a little egg wash to seal, as necessary.
  • In a large nonstick pan, fill bottom of pan until oil comes up 1 inch. Oil should cover lumpia at least halfway when frying; adjust amount if needed. Heat pan over medium-high heat. You’ll know oil is hot enough if you place the tip of lumpia into oil and it bubbles immediately. Cook lumpia, until deep golden brown and crisp, 2 to 3 minutes per side. Remove to a wire rack lined with paper towels. You can serve whole or cut in half. Serve with Vinegar-Soy Dipping Sauce or sweet chili sauce.

Notes

Vinegar-Soy Dipping Sauce:
1/4 cup plus 2 tablespoons rice wine vinegar
1/4 cup soy sauce
2 garlic cloves, thinly sliced or finely chopped
1 Thai chile, thinly sliced
1 scallion, thinly sliced
Stir all ingredients together and decant into a small dish.
Cool Dad, Cool Summer Cooler, Sangria

Cool Dad, Cool Summer Cooler, Sangria

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Father’s Day this past Sunday meant Hubby’s Choice.  We did whatever he wanted to do, eat, and play. Here is my Haiku for Father’s Day

He walked in the morn

Ate fried chicken Played Fortnite

She drank Sangria

Yep,  the Sangria was for me.  Sangria was the perfect complement to our Dad Driven Dinner of fried chicken, potato salad, fresh corn on the cob grilled, served as Elote (my latest obsession), and a berry melange with oranges.  AmIRite?

So I pulled out a bottle of red wine, not the pricey stuff, and made a large pitcher of Sangria. It’s light, it’s festive, it’s refreshing and delicious, one of my favorite drinks.  Perfect for hot summer days and alfresco dining.

Over the years I have tweaked a recipe I first found in Cooking Light magazine.  The tweaks entail adding more alcohol, imagine that.  Feel free to add your favorite fruits, the sky’s the limit.  I added blueberries and lime slices to this batch.  Apples would also be great, or other berries.  To bring out the flavors of the fruit, when you add the fruit to the wine mixture, muddle them lightly.  Totally optional.  Get fancy by garnishing the glass with a wedge of citrus or a strawberry.  If you’re in party mode, hit it with a splash of Brandy.

Did I mention we finished with homemade apple pie?  Happy Father’s Day!

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Sangria

Take red wine, add a little bit of sugar, oranges, lemons, cinnamon, and cloves. Then take it over the top with a splash of Triple Sec, Brandy and Club Soda, that’s Sangria!
Course Drinks
Cuisine Spanish
Keyword Red Wine, Sangria, Summer Cooler
Prep Time 30 minutes
Servings 4 servings

Ingredients

  • 750 ml bottle of red wine, inexpensive but drinkable Riojas would be lovely, low tannin, younger wine
  • 1 cup fresh orange juice
  • 1/4 cup Triple Sec or Brandy
  • 1/3 cup granulated sugar
  • 1 strip orange peel 4” long
  • 4 cloves
  • 2 cinnamon sticks
  • 1 lemon thinly sliced & seeded
  • 1 orange thinly sliced & seeded
  • Splash brandy
  • 2 cups Club Soda or Sparkling Water

Garnish

  • any fresh fruit

Instructions

  • Combine the first 4 ingredients in a large pitcher, stirring mixture until the sugar dissolves.
  • Press cloves into the rind strip.  Add strip, cinnamon, and fruit to wine mixture. 
  • Chill for at least 30 minutes.  Stir in club soda just before serving.  Serve over ice.
  • Garnish with additional fruit.
Strawberries Fields for…Cake (Strawberry Buttermilk Cake with Lemon Cream)

Strawberries Fields for…Cake (Strawberry Buttermilk Cake with Lemon Cream)

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The Life of a Strawberryholic

Since strawberries returned to our local farmers market our Sunday mornings start with a run to the market.  As soon as we arrive home, the first couple of baskets of strawberries go into a colander, given a quick rinse, and placed on the counter for immediate consumption.  The rest of the berries are placed in paper towel-lined containers and enjoyed throughout the week.  Somewhere in the middle of the week, we start thinking of different ways to serve those little red gems.  Luckily, both the internet and cooking mags are filled with recipes that highlight berries.  While thumbing through the latest issue Baking from Scratch, Jamie came across a mouthwatering recipe for a Strawberry Buttermilk Cake with Lemon Cream.  She immediately set upon making it.

Another Strawberry Cake, Deb?  Why?

I had previously posted a recipe just for that “save me from all the strawberries I bought” moment, Summer Strawberry Cake from Smitten Kitchen.   A delish, jam-packed full of strawberries cake. So why another strawberry cake recipe?  This one is easy to make and pretty darn delicious too, but the smile, fist bump the guy next to you moment is the Lemon Cream. Sure, a simple dusting of powdered sugar would be fine, BUT, oh, that Lemon Cream takes it over the top. It is creamy, sweet with a lemony zing, and adds the wow factor.  Do not skip it.

To make the cake batter, cream softened butter with sugar and lemon zest until light and fluffy. Add the dry ingredients mixture alternating with the buttermilk always starting and ending with the dry ingredients.  Jamie baked it in a regular cake pan although the recipe calls for either a cast iron pan or cake pan.  I imagine a cast iron pan would result in crispy edges. I leave it to you to decide what pan to use.

The cake is not quite as dense as a coffee cake and has a nice crumb. The strawberries provide the flavor punch and the sprinkle of Turbinado Sugar adds a nice finishing crunch.

The next time you go to your local farmer’s market, pick up an additional pint or two of strawberries, and make this cake. It’s berry delicious and don’t skip the Lemon Cream!

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5 from 1 vote

Strawberry Buttermilk Cake

From Bake from Scratch, a delicious buttery cake topped with strawberries and a killer lemon cream!
Course Cake, Dessert
Cuisine American
Keyword buttermilk, lemon cream, Strawberry
Prep Time 20 minutes
Cook Time 1 hour

Ingredients

Creamed Mixture

  • 6 tablespoons (84 grams) unsalted butter, softened
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest

Dry Stuff

  • 1⅔ cups (209 grams) all-purpose flour
  • 1 teaspoon (5 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt

Finish

  • ½ cup whole buttermilk
  • 1 teaspoon vanilla extract
  • 8 ounce fresh strawberries, halved
  • 2 tablespoons (24 grams) turbinado sugar

Lemon Cream

  • 1½ cups heavy whipping cream
  • 2/3 cup (80 grams) confectioners’ sugar
  • 2 teaspoons lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon (0.75 gram) kosher salt

Instructions

The Cake

  • Preheat oven to 325°F. Spray a 9-inch cast-iron skillet or cake pan with baking spray with flour.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and lemon zest at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition.
  • In a medium bowl, whisk together flour, baking powder, and salt. Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Beat in vanilla.
  • Pour batter into prepared pan, using an offset spatula to smooth top. Top with strawberries, and sprinkle with turbinado sugar.
  • Bake until golden brown and a wooden pick inserted in center comes out clean, 45 minutes to 1 hour. Serve warm with Lemon Cream.

Lemon Cream

  • In the bowl of a stand mixer fitted with the whisk attachment, beat cream and confectioners’ sugar at medium speed until soft peaks form. Add lemon zest and juice, vanilla, and salt, beating to combine. Makes about 3 cups
CORNfirmation, Summer is Here! (Elote-Grilled Mexican Street Corn)

CORNfirmation, Summer is Here! (Elote-Grilled Mexican Street Corn)

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I consider my weekly trip to our local Farmer’s Market as my sanity break from COVID-19.  As the weather warms not only are more folks coming out but the variety of fruits and vegetables at the market has also blossomed.  As the apples and pears bid us goodbye-cherries, stone fruits, and berries have slid into those same spots without missing a beat.

My usual routine on Sundays is to head over to our local farmers market.  I line up around 8:30, before the market opens at 9:00, to grab my half flat of strawberries.  All my “ducks” are in a row so I then hop over to the next kiosk for microgreens and mushrooms, veggies at Live Earth Farm, and then cherries on the corner along with my Asian veggie fix.  I wrap up my shopping at the fresh blueberries stand and then sit on a bench with my buds to catch up.

This past Sunday, I added a stop.

Fresh Corn is Back Baby!

There I was, waiting in the strawberry line when I noticed a new stall next to the strawberries, FRESH CORN.  This signals the beginning of summer.  Everybody have corn tonight, uh-huh, uh-huh.

The Paint

Most of the time we boil or steam the corn and happily munch on them unadorned, a sprinkle of salt perhaps.  My new favorite way to serve fresh corn is as Grilled Mexican Street Corn called Elote.  Shuck the corn and throw them on a hot grill until they are nicely charred.  Remove and slather corn with mayonnaise or a 50:50 blend of mayonnaise and sour cream or Mexican Crema.   If you have an aversion to mayo, you could use just sour cream or melted butter.  I use a brush to “fine-tune” how much mayo I spread on each cob to appease my guilt about the calories.

The Sprinkles

The essential ingredient for corn sprinkles (cute, eh) is chili powder.  A purist will get specific chili powders like ancho or guajillo, which can be purchased online or at any Hispanic market.  These are specifically dried chilis ground into powder.  Chili Powder found in most supermarkets is actually a blend of chilis and other spices like cumin, oregano, garlic powder, and cayenne.  ANY of these work for Elote.

AND THEN…You can try commercial products made to mimic the flavors of Elote and enhance your “street food” dish.  I like Tajin, a blend of chilis, lime, and salt.  Think of it as the granddaddy of the Mexican spice blend.  Lately, TJ’s has jumped on the bandwagon and has a Chili Lime seasoning blend and in their Everything But The…line, an Elote blend that contains Parmesan, Chipotle, cumin, and cilantro, which sounds pretty darn delicious.

The Fixins’

The finishing trifecta for your Elote.  Sprinkle fresh chopped cilantro and crumbled Cotija Cheese or in a pinch, Parmesan cheese, and finally a squeeze of lime all over the corn.

Done, so good.

For those of you who just can’t stand corn between your teeth, after grilling, scrape the corn off the cob. Put the corn in a bowl and add the sprinkles and fixins’ on top, voila, a delicious, colorful Corn Salad, and no flossing.  Check out Serious Eats’s Esquites-Mexican Street Corn Salad.

Enjoy

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Elote (Mexican Street Corn)

Fresh corn on the cob marks the summer season. Elote or Mexican Street Corn, a delicious way to highlight fresh corn, grill and top with mayo, chili, cheese and lime.
Course Side Dish, Vegetable
Cuisine Hispanic, Mexican
Keyword Corn on the cob, Elote, Fresh corn
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6 servings

Ingredients

  • 6 ears corn shucked and cleaned
  • 1/3-1/2 cup mayonnaise or use a blend of Mayo and sour cream or Crema
  • Chili powder See post for variations
  • 1/3 c. crumbled cotija cheese or Parmesan in a pinch
  • Freshly chopped cilantro
  • Lime wedges for serving

Instructions

  • Preheat grill or grill pan to medium-high. Grill corn, turning often, until slightly charred all over, about 10 minutes.
  • Brush corn with a layer of mayonnaise and sprinkle with chili powder, cotija, and cilantro. Serve warm with lime wedges.