Petite Popover Pan

I saw this petite popover pan by Nordic at Sur la Table and knew immediately that it’d be the newest member of my kitchen collection.  I’ve always felt that the traditional popover pan is too big.  It seems like the manufacturers finally realized one market demand.  This petite popover pan has lots of holes to allow heating up quickly, thus the popovers raised very high.  I filled these popover pans about ¾ up full and the popovers turn out beautifully.  Trust me, it’d be an excellent addition to your bakeware collection at home!!! This petite popover pan is for sale at Sur la Table for $34.95.  (^_−)−☆

                                                                  Petite Popovers

Petite Popover

I’ve always thought the traditional popover pans makes too big a popover.  Plus I could only fit one mold into my tiny oven, which makes 6.  Wouldn’t it be nice if it were smaller??  So when I saw this petite popover pan, I’ve got to try it.  As it turns out, this is the perfect size for popovers.  I didn’t dare open the oven door before the time is up, but I could see from the outside that they were popped nicely with bulbous heads!!!  At the end of our Salmon Christmas dinner, my good friend Patricia even said, “these are so small, the three small popovers I ate equals the calories from one big popover!” Um…I wish, Patricia.  Let’s still hit the gym tomorrow just to be safe!!!    (^_−)−☆

A Ingredients

Butter, room temp      1 tablespoon

B Ingredients

Butter                          1 tablespoon

All-purpose flour        1 cup

Kosher salt                 ½ teaspoon

Minced parsley            2 teaspoon

Eggs, room temp         2 pieces

Whole milk                 1 cup

Directions:

1. Rub the room temperature butter onto the popover pan, evenly coating all baking surface inside the cups.

2. Preheat oven 425 degree, whisk together all B ingredients, after the oven is preheated, pop the popover pans into the oven for 2 minutes, then remove from oven to quickly fill the cups with batter, pour about 3/4 full. 

3. Bake at 425 degree for 18 minutes, do not open oven door before timer is up or else the popover will collapse, serve hot. 

Serving: 12

Breakfast Ham Pudding

When Mr. Baguettes was having a sale on their French baguettes, I bought a whole bunch of them.  So here I sat with a bunch of staled baguettes.  Originally I had wanted to make them into Crème Brulee bread pudding.  In this chilly murky morning, I craved some hot salty robust breakfast.  So I invented this salty bread pudding.   While it was baking, the whole house smells so good.  Everyone woke up and asked what’s for breakfast!!!!

A Ingredients

Bread cubes                             4 cups

Ham, cubes                            ½ cup

Onions, chopped                   ¼ cup

Whole kernel corn                 ½ cup

Broccoli florets                       ½ cup

Parmesan cheese, greated       ¼ cup

Parsley, minced                          1 tablespoon       

B Ingredients

Eggs                4 pieces

Salt                 1 teaspoon

Milk               ½ cup

Stock             ½ cup

Directions:

1. Preheat oven to 350 degrees. 

2. Measure all B ingredients into a bowl, beat with a fork until blended. 

3. Measure all the A ingredients into a big mixing bowl, add the beated B ingredients, toss with long wooden spoons, pour into a greased baking dish.

4. Bake in the oven for about 40-45 minutes, let cool 5-10 minutes before slicing, serve hot. 

Serving: 6

Buttery Green Beans

This is a classic traditional Thanksgiving dish on the American tables.  I recently found out this dish helps digesting a big meal with all the fiber it provides.  Plus, I didn’t gain a pound after this big Thanksgiving meal, must have been it. 

Two days before Thanksgiving, my brother John John and I stood in front of the green bean counter at Sprouts picking out the perfect green beans with the curly tail still intacked.  On the day we cook, my mom snipped all the curly tails off.  We were just speechless.  There goes all our hard work!!!  

 

Ingredients

Green beans, washed, trimmed            3 lbs

Ice bath                                                   enough

Salt                                                       ½ teaspoon

Butter                                                    2 tablespoon

Salt and pepper to taste

Directions:

 

1. Heat up a pot of boiling water, blanch the green beans, around 3 minutes until crisp tender, drain immediately and let cool in an ice bath.  When the temperature is down, drain the beans from the ice water, and toss with salt a bit. 

2. Heat up the butter in a sauté pan, sauté the green beans in the sauté pan for around 2 minutes to coat the butter, taste one and add more salt and pepper as needed. 

Servings: 8

Pasta Da Vinci

My good friend Jason made me a mango margarita upon my request on facebook.  “Ask and ye shall receive.”  He said.  So this week, he asked:

Jason: Well, you do make a mean pasta.

Bella: Which mean pasta?

Jason: Pasta Da Vinci.

So I made a nice dinner for Jason and his Nana, now my adopted Nana.  Everyone had such a good time gathering around the table, eating family style.  When I was cooking, the whole house smelt so amazing, it smelt like home, that or caramelized onion.  For dessert, I had made some Rugelach cookies the night before.  We barely had enough for everyone because Nana had been snacking all day.  She claimed that she ate no more than 2 at a time, but you look down and she stole two Rugelach in each hand.  It’s so nice to have people appreciate the food I make.  It feels amazing!!!  (^_−)−☆

Ingredients

Olive oil                                  ¼ cup

Onion, shredded                      1 head

Chicken breast, sliced          250 g

Cimini mushroom, sliced         4 cups

Minced garlic                            1 tablespoon

Madeira wine                            1 cup

Mascarpone cheese                  ½ cup

Penne, cooked to al dente         1 package (5-6 cups)

Salt and black pepper                   to taste

Shredded Parmesan                  ¼ cup

Minced parsley                          1 tablespoon

Directions:

1. Heat the olive oil in a sauté pan, add the shredded onion to caramelize, around 12-15 minutes until color turn brown, drain and reserve in a bowl. 

2. In the same sauté pan, add the chicken breast, cook until medium, add the mushroom slices and minced garlic to sauté, then add the caramelized onion back to pan, sauté for an additional minute, then add the Madeira wine, reduce to half, add the Mascarpone cheese.  If the pan is too dry, add a bit of pasta water to think it out, salt and pepper to taste. 

3. Stir in the cooked penne pasta until color is absorbed, add the Parmesan cheese, salt and pepper to taste. 

4. Serve individually, or family style in a big serving bowl, sprinkle with Parmesan cheese and minced parsley. 

Serving: 6

Pantry Miso Soup

Miso soup never failed me.  I can always count on it to please a crowd, or just a single man.  And all the ingredients are right there in my pantry!!!  Researches have shown that the Japanese live longer because they consume lots of soy beans in their diet.  Although…the soy beans we purchase in this country are all genetically modified.  Don’t know how healthy that is.  You’ll should check out the movie “Food, Inc.“  Sure did makes a carnivore like me want to turn vegetarian.  Whenever the weather is right, a bowl of hot miso soup can always bring warmth to my heart, especially in this cold and lonely winter.  Autumn and winter are the perfect seasons for all kinds of hearty soups.  Stay tuned!!

Ingredients

Olive oil                                      1 tablespoon

Dried anchovies                         ¼ cup
Miso paste                                  ¾ cup
Seaweed,qumbu,cut,soaked       ½ cup     
Water                                           8 cups
Sugar                                           1 tablespoon
Silken tofu, big chunks                1 piece
Chopped scallion                         2 tablespoon

Directions:

1. Heat up a stock pot, add the olive oil to pot, when the oil is hot, add the anchovies, cook till fragrant, around 3 minutes. 

2. Add the miso to pan and sauté for a couple of minutes, slowly stir in the water, make sure each additional is well melted before adding more water. 
3. Add the soaked seaweed, bring to a boil and continue cooking for 8-10 minutes, add the sugar and stir to melt, then carefully add the chunk tofu, bring to a boil again and cook for an additional 3 minutes, remove from heat. 
4. Serve with chopped scallion sprinkled on top. 

Servings: 4

Tofu Taco

Tacos are so delicious and so fattening at the same time.  So I substituted dried tofu for half the meat, and it turned out great.  It’s tasty and I don’t need to worry about calories if I eat more than two of these!!!

A Ingredients

Ground pork             ¼ cup

Groun beef                ¼ cup

Dried tofu, chopped    2 cups

Garlic, minced             2 teaspoon

Soy sauce                     2 teaspoon

Ground cumin           ½ teaspoon

Ground coriander       ½ teaspoon

Salt and pepper to taste

B Ingredients

Corn tortilla               1 dozen

Shredded lettuce         2 cups

Tomato, chopped        1 cup

Avocado, chopped      ½ cup

Salsa                             ½ cup

Directions:

1. Heat an frying pan, add both ground meat and the chopped dried tofu, stir in pan to mix. If the ground meats don’t provide enough oil, add 1 teaspoon of olive oil to pan.  When the meats are half done, add the chopped garlic to pan.  When everything’s cooked, add the rest of the A Ingredients. Remove from pan to a serving bowl. 

2. Heat up the corn tortilla by place the tortilla in a heated dry frying pan, place in towel to keep warm. 

3. Take a corn tortilla, add one tablespoon of tofu meat sauce, add some shredded lettuce, chopped tomato and avocado, then top with salsa to serve. 

Serving: 2-3

Pesto Mascarpone Sauce

I went to Angelo’s and Vinci’s in Fullerton, CA for one of my good friend’s birthday celebration.  The restaurant was nicely decorated with all kinds of Italian decorations including the elevated ceiling.  They even have Venetian clowns on a wire across the room, certainly sets a festive mood.  I ordered “Romeo and Juliet” from their specialty menu.  This dish has two kinds of ravioli, Mezzaluna and Tortellini, in a pesto cream sauce.  It was extremely flavorful.  I’d certainly go back again!!!

Ingredients

Bacon, cut into chunks               ¼ cup

All purpose flour                         1 teaspoon

Pesto sauce                                 ¼ cup

Mascarpone cream cheese          ¼ cup

Milk                                              1 cup

Water                                          ½ cup

Salt and pepper to taste        

Directions

1. Heat up a sauce pan, place the bacon chunks to sauté, until most of the fat is out.  Place a paper towel into the frying pan to absorb most of the oil, then add the flour into the bacon to cook, around 1-2 more minutes.

2. Then add the pesto sauce and mascarpone cheese, stir to blend, then slowly stir in the milk and water.  Don’t add the liquid too fast or else it will be separated. 

3. Add salt and ground black pepper to taste, then scoop sauce over cooked ravioli or pasta.  Can also be served with additional meat and vegetables.  The Ravioli dish pictured above has chopped roasted chicken breast, buttered Brussels sprouts, fresh chopped tomato, and herbed cheese sprinkle. 

Serving: 2-4

Romeo and Juliet

Japanese Edamame

                   

I used to pack these in little snack zip lock bags to work for lunch.  It’s also the perfect convenient snacks.  Don’t even need to wash hands afterwards!!  =)

Um…since my friend Patricia made the mistake of swallowing the whole thing down.  Let me just add a note of how to eat it.  Pick up one of these edamame, suck the beans out, and discard the furry carcass. 

A Ingredients

Frozen Edamame         1 package

B Ingredients

Water                        6-7 cups

Salt                               1 teaspoon

Star anise                   3-4 pieces

Directions:

1. Measure all B ingredients into a medium sauce pan, add A ingredients after boiling, make sure hot water covers all the edamame. 

2. When the water boils again, cook an additional 2-3 minutes, drain and serve. 

Serving: 4 cups

Confetti Fried Rice

My cooking is influenced by my dad a lot.  His dishes are always really colorful and crisp.  On top of that, my dad makes the best fried rice.  My family tradition is to have a glass of warm sweetened milk with these fried rice.  It’s so good together. 

A Ingredients

Olive oil                                 ¼ cup

Eggs                                        3 heads

Bacon bits                               1 tablespoon

Sausage, chopped                    1 piece

Persian cucumber, chopped    ¼ cup

Tomato, chopped                    ¼ cup
Steamed rice                         4-5 cups            

Frozen sweet peas                   ¼ cup

Chopped Scallion                    ½ cup

B Ingredients

Hondashi                     ¼ teaspoon

Lemon pepper              ½ teaspoon

Ground white pepper    ¼ teaspoon

Salt                                   to taste

Directions:

1. Heat up the olive oil in a wok, add the eggs when the oil is hot enough. Using chopsticks cook the eggs in a circular motion inside the wok, after the eggs are form, add the chopped sausage and bacon bits to wok.  Cook until fragrant, then add the chopped Persian cucumber and tomato to wok, cook for an additional 2-3 minutes, then add the white rice to wok, stir with a spatula. 

. How does one determine if the fried rice is good? Cook until the rice bounces up and down and almost out of the wok, add the frozen sweet peas, chopped scallion, and B ingredients, stir to blend, then place the lid on for about 2 minutes, scoop into serving bowl. 

3. It’s optional to add some chili oil to the fried rice to add a bit of heat!!

Serving: 4

Party Ham Rolls

The best part about this roll is that all the ingredients are right there in your frig!!! It can be served as party platter, or add a side dish to create a weeknight dinner for the family!!

A Ingredients

Tortilla, burrito size                      2 slices

Lettuce                                         4 slices

Tomato, sliced                              6 slices

Cheese                                           4 slices

Ham                                               6 slices

B Ingredients

Cream cheese                                ½ cup

Sun-dried tomato, minced          5-7 pieces

Salt and pepper to taste

Directions:

1. Measure all B ingredients into a bowl, mix with a fork, set aside.

2. Microwave the tortillas in towels for around 20 seconds to soften it.

3. Spread the B spread onto the tortilla, then add the lettuce, tomato slices, cheese slices, ham slices, tightly roll up. 

4. Cut the rolls into bite sizes, arrange on a platter, decorate with some cherry tomato, grapes, or strawberries to make the platter more appetizing!!!

Serving: around 12 bite size ones. 

Potato Raisin Salad

This potato salad was part of my birthday feast.  My parents prepared a feast for my lunar calendar birthday.  They spoiled me.  They made all the others, but I was in charge of this one.  

A Ingredients

Potato, quartered                  2 heads

Carrots, chopped                 ½ cup

Hard boiled egg, chopped    3 heads

B Ingredients

Mayonnaise          3 tablespoon

Sugar                   1 tablespon

Salt and pepper to taste

C Ingredients

Raisins              ½ cup
rum                    1 tablespoon

Directions:

1. Measure C ingredients into a small bowl, soak for -10 minutes.

2. Heat up the potato and enough water to cover them in a medium sauce pan, bring to a boil, then turn the heat to medium and let simmer for 10-15 minutes, until stick insert into the potatos come out easily. 

3. Scoop out the potato and put in the chopped carrots into the boiling water and cook for about 3-4 minutes until the preferred doneness, drain. 

4. Mash the potato, with or without skin, then stir in B+C Ingredients (yes, the left over rum too).  Then stir in the chopped hard boiled egg and carrots. Sprinkle some cayenne pepper if available and preferred on top. 

5. If the potato salad is too dry, add a bit of milk or water.

Serving: 4

Warm Crab Salad

Kale contains the most Lutein in all of the vegetables, way ahead of spinach.  Lutein is a vitamin for eye health.  It can prevent retinal detachment.  Nowadays we overwork our eyes with all these gadgets, computers, iPads, smart phones, TVs...etc.  We all need to protect our eyes as much as possible. 

A Ingredients

Water                                  3 cups

Salt                                      ¼ teaspoon

Frozen crab meat                1 piece

B Ingredients

Mayonnaise                    2 tablespoon

Red onion, chopped        1 tablespoon

Parsley, minced                1 teaspoon

Cayenne pepper               ¼ teaspoon

C Ingredients

Butter                       1 tablespoon

Kale, chopped          6 cups(or 1 package from Trader Joe)

Salt                           ½ teaspoon

D Ingredients

Avocado, cubed             1 cup

Fresh lemon juice           2 teaspoon

Fresh tomato, cubed      1 cup

1. Heat the water in A Ingredients in a sauce pan, add salt, then add the frozen crab meat to cook, about 3 minutes, drain the crab meat out of the water and reserve 2 cups of crab stock for cooking kale. 

2. Add all B ingredients into the well-drained crab meat, refrigerate. 

3. Heat up butter in a big frying pan, stir in the kale, add salt.  Gradually add reserved crab stock if the pan gets dry.  Cook the kale until preferred crispness, remove from heat.

4. Carefully stir fresh lemon juice into the cubed avocado to prevent color changing. Nobody wants brown avocado while serving!!

5. On a serving platter, spread the cooked kale onto the bottom, sprinkle avocado and tomato cubes on top of the kale, then top with the whole scoop of crab salad.  Sprinkle some more cayenne pepper to decorate.  Serve with slices of artisan bread. 

Serving: 4

Roasted Eggplant Sauce

I’m visiting my family in San Francisco right now.  My family loves food, but it’s challenging to cook for them.  My aunt had just had an operation, and it’s her top priority to gain weight.  My cousins need to lose weight because of high cholesterol problems.  So this is what I came up with!!

A Ingredients

Eggplant, sliced                  1 piece

Salt                                    ½ teaspoon

B Ingredients

Tomato, wedged                1 head

Garlic                                  5 cloves

Salt                                    ½ teaspoon

Ground black pepper        ¼ teaspoon

Olive oil                             1 tablespoon

C Ingredients

Marinara sauce                  ½ cup

Direction:

1. Place the sliced eggplants onto a plate or a big mixing bowl, sprinkle with salt, let sit 15-20 minutes. 

2. Preheat oven to 300°F.  Line a baking sheet with foil, spray with cooking oil, place the slices of eggplant, tomato and garlic onto the baking sheet, sprinkle with salt and pepper, drizzle with olive oil. 

3. Bake in the oven for 25-30 minutes, remove from oven, let cool 5 minutes, then pour all the baked vegetables into a food processor or blender, also add the Marinara sauce, puree until blended and mixed.  Pour puree onto a bowl, serve with slices of toasted bread or over a plate of hot pasta. 

Servings: 2-3

Port Teriyaki Sauce

We are not big wine drinkers.  If I open a bottle of wine for dinner, chances are there is still half a bottle left afterwards.  Figuring out what to do with the leftover wine has been a battle.  I can use it to cook pasta, but we don’t eat pasta everyday.  I can drink it, but stale wine is nobody’s favorite.  It wasn’t until I tried using it in teriyaki sauce that I found the perfect place for it.  Any wine will do.  A bottle of ready, home made teriyaki sauce at home can spice up any meal.  Home made!!!

Ingredients

Mirin                          1 cup

Rice cooking wine     1 cup

Port                            1 tablespoon

Thick soy sauce          2 tablespoon

Directions:

1. Place all ingredients in a sauce pan, heat until boiling, turn to medium heat, continue cooking until the sauce reduced to half or until the desired consistency. 

Serving: 1 cup

Herbed Couscous

Couscous is one of my favorite ingredients.  There are so many ways to cook it and one can never go wrong with it!!!

A Ingredients

Water                      1 cup

Butter                      3 tablespoon

Couscous               ¼ cup

Onion, chopped     ¼ cup

B Ingredients

Tomato, chopped           ½ cup

Parsley, minced               1 tabelspoon

Basil, minced                   1 tablespoon

Baby spinach, chopped    ¼ cup

Lemon juice                       2 teaspoon

Teriyaki sauce                     2 tablespoon

Salt and pepper to taste

Directions:

1. Place water and butter in a sauce pan to boil, then stir in the couscous and chopped onion when boiled, put the lid on, let steam 5 minutes.

2. After 5 minutes, toss in B Ingredients.  Serve hot or cold. 

Serving: 4

Thai Ice Tea

Every time I visit a Thai restaurant, I’d have to order a glasses of these delicious tea.  It’s actually very simple to make at home.  These Thai ice tea bags are available in Asian markets.  Enjoy!!! 

A Ingredients

Water                         800 g

Thai ice tea bags            6 bags

Sugar                             3 tablespoon

Crushed ice                   1 cup

B Ingredients

Milk                             ¼ cup

Whipping cream          ¼ cup

Directions:

1. Put the water and Thai tea bags into a sauce pan to boil, after the water starts to boil, turn the heat to medium and let simmer 3 more minutes to reduce.  This way the tea taste much better.  Stir in the sugar, remove from heat.  Fish out the tea bags, discard, let cool.

2. While the tea cools, prepare the half and half, measure all B ingredients into a measuring cup, there you go.  This is when you don’t have half and half at home.  If you do, just use a ½ cup of half and half. 

3. Pour the cooled tea into two tall glasses, put in the crushed ice, then pour the prepared half and half carefully onto the crushed ice.  Serve cold. 

Serving: 2

Meatball Sliders

There really is no bad ways of making meatballs.  Make them into little sliders will guarantee to be a crowd pleaser.  Enjoy!!!

A Ingredients

Ground beef                480 g

Ground pork                350 g

Rosemary, minced           1 tablespoon             

Bread crumbs                  ½ cup

Egg                                   1 piece

Buttermilk                         2 tablespoon

Garlic salt                         1 teaspoon

Onion Powder              ½ teaspoon

Salt                               ½ teaspoon

B Ingredients

Mini burger buns          12

Mayonnaise                    4 tablespoon

Ground black pepper     ½ teaspoon

Ketchup                         1 tablespoon

Lettuces                       12 pieces

Tomato slices              12 slices

Directions:

1. Preheat oven to 400°F。Measure all A ingredient into a mixing bowl, blend with hands, then divide into 12 equal portions, place the meatballs onto a foil lined baking dish.

2. Bake in the oven for 25-35 minutes until cooked through. 

3. Spread the mayonnaise onto the mini buns, sprinkle with ground black pepper, place the lettuce and tomato slices onto the bottom buns, drizzle with ketchup, not too much, just a sprinkle, place the meatballs onto the bun on top of the tomato slices, then top with the lid of the mini bun, secure with a toothpick, serve hot or cold. 

Serving: 1 dozen

Double Ham Sandwiches

There are hundreds of thousands of varieties of sandwiches.  I always come back to a simple ham and cheese.  One just can’t go wrong with these!! 

A Ingredients

Sandwich bread slices             8 slices

Lettuce                                   2 cups

Tomato slices                      4-8 slices

Turkey ham                            8 slices

Honey ham                             8 slices

Ketchup                                  2 teaspoon

B Ingredients

Mayonnaise                    ½ cup

Ranch dressing                1 tablespoon

Black pepper, ground     ¼ teaspoon

Directions:

1. Stir all B ingredients together to make a sauce. 

2. Spread B sauce onto the sandwich bread, place lettuce, tomato slices, two kinds of hams, and drizzle a little bit of ketchup onto the top, not too much.

3. Cut the sandwich in half, place onto a platter. 

Serving: 4