These are our family tried & true, passing down recipes. |
In The Kitchen >
Recipes
Bánh Chưng
Preparation the night before
Prepare the banana leaves
Use pressure cooker
Notes from after eating the batch cooked in the pressure cooker:
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Spicy Sausage Cheese Balls
Roasted Mushrooms Escargot-Style
Serves4
January 2009
Let’s be honest—the best part of
escargots is the garlicky, parsley-flecked butter that the snails are
cooked in. In this playful vegetarian spin, meaty mushrooms turn out to
be the ideal vehicles for soaking up all that buttery goodness. Capers
(left over from both Hake with Hazelnuts and Capers and Tony Oltranti’s Chicken Liver Crostini) add a briny pop that fits right in.
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Flan
Here is another recipe on how to make flan. This one using a different technique when preparing the flan mixture: using a blender! This recipe is from Pati's Mexican Table, and it's called Coffee Flan with Tequila Whipped Cream. |
COFFEE FLAN WITH TEQUILA WHIPPED CREAM Flan de café con crema batida al tequila Makes about 10 individual flans INGREDIENTS For the Flan: 1 cup sugar 1 14oz can sweetened condensed milk 1 12oz can evaporated milk 1 cup whole milk 6 large eggs 1 teaspoon pure vanilla extract 1 tablespoon Mexican instant coffee, dissolved in 1 tablespoon boiling water For the Whipped Cream: 1 1/2 cups cold heavy cream 1 tablespoon confectioners' sugar 1/2 teaspoon pure vanilla extract 2 tablespoons white or silver tequila TO PREPARE To Prepare the Flan: In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees. Place all three milks, the eggs, vanilla and coffee in a blender. Mix until completely blended and smooth. Pour into the caramel-lined molds or ramekins. Set the molds into a larger baking dish or pan. Carefully pour boiling water (it is very important that the water already be very hot) into the larger holding pan upto at least half the height of the molds. Place on the middle rack of the oven. Bake, uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic. To serve, run a thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan. To Prepare the Whipped Cream: Whip the cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners' sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold. |
Thịt Quay
For 4.4lbs (2kg) of pork bellies, whole slab if possible Dry rub
To make the skin crispy, wipe it dry thoroughly. Optionally, brush vinegar on the skin. |
Tofu Balls
Chị Lệ just shared with us all a new recipe, so here it is
hey guys, try this, i came up with it, and it is good, really!!!! TOFU balls 1 box tofu (med firm) 2 packages dried nori (small package, available in Korean or Japanese markets) 2 packages dried fish flakes (small package, available in Korean or Japanese markets) green onions, celantro, lemon grass (chopped and ground in food processor) salt, cayene pepper (to taste) 2 teaspoons corn starch mix tofu with nori, corn starch and spices by hand until smooth - roll the mixture into small patties. Deep fry the tofu patties until golden. Serve with fresh celantro leaves and hot sauce. |
Drinks, anyone?
Preparation:
(copied from http://cocktails.about.com/od/tequilarecipes/r/tamarind_marg.htm)
I tried this drink in Mexico and it was pretty good... we ought to make it someday... |
Fried Calamaris
This appetizer is served well with beer or white wine (Chardonnay).
Ingredients
DirectionsCut the squids into rings, strips, or bite size pieces. Pour tempura flour into small bowl and put the squid pieces into the bowl. Mix & roll the squid pieces until all being covered. Heat up the pan with 4-5 table spoon oil (any kind, peanuts, granola, or corn). In medium high heat, put the couple of squid pieces and fry until the batter turns light gold color. Taste test the piece to recognize the color of the batter outside in relation with the cooked squid inside. Squid should be tender, not tough. Then you can pour in the rest and cook until the consistent color is achieved. Take the squids out on to the paper towel lined plate, to soak up the oil. Serve with lime + salt + pepper, beer is optional. |
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