Broccoli with Crispy Bread Crumbs and Lemon

Broccoli with Crispy Bread Crumbs and Lemon
As shared from the kitchen of Once Upon a Plate by Mari
Yields 4 servings


The recipe is from Mark Bittman's Book "How to Cook Everything"; he named this recipe "Breaded Sauteed Broccoli", I simply renamed it for my own files.
There are two ways of making this dish ~ with egg so the crumbs adhere better, or without egg... you'll still have the crispy crumbs, but they won't necessarily stick to the veggies, the choice is up to you.


As Mark states in his book:
"Whether the bread crumbs stick to the vegetable is not all that important, because you'll get the crunch no matter where the bread crumbs wind up, but for the prettiest presentation, use the egg."


Ingredients:
1 pound broccoli or cauliflower (about 1 medium head), broken into florets of any size, 
All purpose flour for dredging (optional)
2 or 3 eggs, lightly beaten (optional)
1 cup bread crumbs, preferably fresh ~ I used coarse Panko (Japanese, air dried bread crumbs)
4 tablespoons butter or olive oil (may need a little more than this amount)
Salt and freshly ground black pepper
Lemon slices for serving


Method:
Parboil vegetable florets in a pot of salted water until just crisp-tender,  remove from boiling water and immediately plunge them into a large bowl filled with ice cubes and water to stop the cooking. Remove and allow to drain. Dab excess water off.

For the version using egg:

Roll each floret in the flour, then dip in the egg, then in the bread crumbs.

For the non-egg version:

Roll the pieces in the bread crumbs, pressing gently so they will adhere.

Place butter or oil in a large skillet over medium heat.  When butter melts or oil is hot, add the broccoli or cauliflower a few at a time, don't crowd the pan.  Adjust heat so the bread crumbs brown on all sides without burning, sprinkle with salt and pepper as they cook.

Well all of the florets  are browned and tender (about 8 to 12 minutes, depending upon size, and heat of the pan), remove to a heated platter, taste one and add more salt  & pepper if necessary.  Serve with slices or wedges of lemon to be squeezed over by each diner. 

Enjoy!

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Shrimp Toasts ~ Chinese style

Shrimp Toasts

From the kitchen of Once Upon a Plate by Mari

Yield:  About 2 dozen small, or 1 dozen larger toasts

You may have enjoyed these at your favorite Chinese restaurant. Sometimes I serve them alongside a non-traditional "Chinese" Chicken Salad.  They make also are a delicious warm appetizer  to accompany your favorite cold beverage, or hot tea.  The traditional version is fried ~ but you can also bake them (to eliminate some of the calories.)

6 slices white sandwich bread

1/2 pound fresh prawns, or raw frozen (thawed), cleaned and de-veined

8 water chestnuts

2 1/2 tablespoons cornstarch

1/2 to 1 teaspoon salt

2 tablespoons 'dry' cocktail sherry (not cooking sherry)

1 small egg, lightly beaten (may substitute 1 egg white instead)

2 green onions (scallions), both white and green parts

Sesame seeds

Paprika

Optional: fresh cilantro sprigs/leaves for garnish

For fried version:  Flavorless cooking oil, or peanut oil

For baked version only:  1/4 to 1/3 cup melted butter 

Directions:

Leave bread slices out on a tray or baking sheet to dry for two hours.  Meanwhile, cut green onions, including green tops into 1-inch lengths. In the bowl of food processor fitted with the metal blade, process green onions until coarsely chopped. Add egg (or egg white), cornstarch, sherry and salt ~ process for 2 to 3 seconds.  Add water chestnuts and process with on-off pulses until coarsely chopped. Add shrimp and process with on-off bursts until finely chopped, and no large pieces remain; mixture should have a paste-like consistency.  Refrigerate, covered until ready to use, or if bread has already dried proceed immediately.

For fried version:  Trim crusts from bread and cut each slice into four squares, or cut diagonally from corner to corner to make 4 triangles. Alternately (for larger toasts) cut each slice of bread in half.

Spread prawn-mixture on one side of the bread pieces covering the entire surface, mounding slightly in center. Sprinkle sesame seeds and paprika on the filling, pressing lightly so they adhere to the surface of the mixture.

Heat oil in a deep-fryer or pot, (OR a heavy skillet with oil to a depth of a little over 1-inch deep).  When oil is hot, gently drop prepared bread pieces, shrimp side down, into the oil. Fry for about 30 seconds, then turn and fry on other side for another 30 seconds.  The cooking time is only an estimate, depending upon temperature of the oil. Both sides should be golden colored. Remove from oil and drain on paper towels, serve hot.

Make ahead tip:  Fry the prepared bread pieces only until they reach a light beige color, drain, cool and freeze in airtight container. To reheat: Preheat oven to 350* (F), place frozen toasts on a cookie sheet and heat for 12 minutes.  If toasts are already thawed, reheat for 5 or 6 minutes. Toasts will become a deeper brown as they bake.

For baked version: Remove bread crusts and brush melted butter on both sides of each slice. Spread shrimp mixture on one side of each slice, brush shrimp-mixture surface lightly with additional butter or unflavored vegetable oil.  Sprinkle surface of shrimp with sesame seeds and paprika, pressing gently to assure they adhere. 

Cut each slice of prepared bread twice on the diagonal to make 4 triangles.  Place on baking sheet (for easy clean-up, line baking sheet with baking parchment or a silicone baking mat.)

Make ahead tip: At this point you can cover with plastic film and refrigerate for up to 8 hours.

Position rack in center of oven and preheat to 375* (F). Bake uncovered for 10 minutes, or until bread is toasted. Watch carefully as oven temperatures vary ~ half-way through baking time I usually reduce oven temp. to 350* and allow them to bake a little longer. Beware, these can go from 'just golden' to 'dark brown' in a matter of moments. Serve hot.

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For either version, I like to garnish with fresh cilantro.  I always serve these toasts with a small bowl of hot mustard for dipping.  For the hot mustard: Combine Coleman's dry mustard with a little cold water, adding water gradually to reach consistency. Mix in a few drops of vegetable oil to make mustard glossy, and prevent it from drying out.

I hope you enjoy!

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Pan Roasted Brussels Sprouts with Shallots, Bacon and Hazelnuts

Pan Roasted Brussels Sprouts with Shallots, Bacon and Hazelnuts
As shared from the kitchen of 'Once Upon a Plate by Mari'
About 4 servings (generous 1/2 cup each)

About 2 cups Brussels Sprouts

1 or 2 shallots

1 or 2 strips bacon

Toasted Hazelnuts, coarsely chopped

Olive oil

Butter

Salt and freshly ground black pepper


Optional finishing drizzle:
Olive oil
Vinegar of your choice

Soak sprouts in a large bowl of salted water for 10 minutes to an hour before cooking them (to eliminate any debris or insects). Drain and rinse well with cool water.


With a small sharp knife trim stem ends, and discard any bruised or damaged leaves.

Parboil sprouts in salted water (until just barely tender), then immediately plunge them into a bowl of ice water to stop the cooking ~ drain well, then cut each in half.

No recipe needed for the remainder,  just a description:

For about 2 cups of Brussels Sprouts ~ snip a slice of two of bacon crosswise into thin strips, cook over medium heat until as crispy as you like. Remove the bacon pieces and set aside to drain.  If you don't mind cooking in bacon fat, continue from here (if not, drain and wipe the pan, then add a tablespoon of olive oil and a tablespoon of butter.)

Add peeled and sliced shallots (as many or as few as you would like.)  Cook slowly, over medium-low heat until they are tender. Remove the shallots and set aside.

Toss the Brussels Sprout halves in the pan over moderately high heat,  allowing them to turn just lightly browned, shaking pan frequently so they do not burn.  Add a little more butter if you like and add the caramelized shallots, and bacon back into the pan to heat everything through. Season to taste with salt and freshly ground black paper.

Plate up and sprinkle with chopped, toasted Hazelnuts (or any toasted nut you prefer.)

You can drizzle with additional olive oil and a little vinegar (almost any type) if you like, to pique the flavor a bit.

These make a fabulous side dish for any roasted or grilled chicken, fish, or meat.




Enjoy!






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Clementine Ice (Granita)

Clementine Ice (Granita)
As shared from the kitchen of Once Upon a Plate
Makes about 3 cups

With a micro-plane grater remove the zest (colored part only) from one medium size Clementine. Place the zest in a small pan with 1 cup of water and 1/2 cup sugar (or scant 1/2 cup Agave syrup).  Or sweetener of your choice, adjusting amount according to how sweet you prefer.
Heat mixture until hot but not boiling, stirring once or twice.  Remove from heat and allow to cool.  When cool stir in  1 and 1/2 cups Clementine juice,  plus 1 to 2 teaspoons freshly squeezed lemon juice.

Pour mixture into a flat, shallow container, cover with cling film and place in freezer.  Allow to freeze until mixture begins to freeze around the edges.  With tines of a fork scrape and mix, bringing the frozen parts to the center of the container. Return to the freezer and repeat this process a couple of times after mixture begins to freeze again.

When the juice has frozen throughout it may be served immediately, or scraped the fork once more, covered tightly and served within a day or two for best flavor and quality.

I hope you enjoy! ~ Mari

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Vegetable Frittata with Italian Herb Blend

One of the meals I make when it appears as if there is little to eat in the house is an egg based frittata (essentially a flat, baked omelet.) It's a great way to use up bits of vegetables, some cheese and/or meat (either are optional.) ~ Add a green salad and perhaps serve with toast, garlic bread, or warm rolls and you have a satisfying meal in minutes. It's budget friendly and perfect for times when the pantry and cupboards seem bare. I like the fact that they can be served hot, warm, or at room temperature ~ and a slice is a great snack any time of day or night. Frittatas are perfectly portable as well,  sometimes I'll make one to take along on a picnic, when it has cooled I cut and wrap individual portions ~ add some fruit, a baguette, your beverage of choice and you're all set for a nice al fresco treat.

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You're probably familiar with how to make a frittata ~

Here's how I make mine:  I start mine in an oven-safe skillet (well seasoned cast iron works great). A smallish pan for a few portions, larger if you have a crowd to feed. 

Select and cut the fillings, whisk up some eggs (I always just estimate the number of eggs, you need enough eggs to just cover the ingredients in the pan), add Ariosto seasoning of choice (or herbs and salt and pepper.) 

Melt about a tablespoon or so of butter or olive oil in the medium-hot pan, add the filling/s to the pan to heat. When hot pour in the beaten, seasoned eggs, give the pan a shake or a stir to distribute the eggs evenly around the filling and while still on the heat, allow the mixture to just begin to set. Transfer the pan to a 350* oven (middle rack) and bake until just firm. Usually 10 to 20 minutes, (the amount of time will depend upon the size of the pan, density of ingredients, etc.) Best baked until firm, but not over-done or the texture will be rubbery.

 Optional:  A couple of minutes before the frittata is done baking sprinkle some cheese on top (your choice of cheese, or cheeses)  place back in the oven until cheese is melted and bubbling.

If you like you can place the pan under the broiler element for a couple of moments to give it a nice golden finish.

Notes:

Vegetable Frittata with Italian Herb Seasoning

For the filling I generally use cooked vegetables; any kind you wish. Of course if you choose to use something like scallions/green onions, tomatoes, baby spinach, etc. ~ those need not be cooked. If using cheese, you can add it to the beaten egg mixture before pouring it over the filling, but this can cause the frittata to stick.  To prevent this I usually sprinkle a light layer of cheese on top during the last few minutes of baking. 

This time I had left over, cooked, whole potatoes so I peeled them (optional) and sliced them about 1/4-inch thick. For extra flavor and texture I  lightly browned them in a skillet with a combination of half olive oil and half butter.  As they were browning, I sprinkled them generously with Ariosto Seasoning for Potatoes*, a delicious herb blend imported from Italy. (Alternately you could roast the potatoes; generously drizzle a shallow rimmed baking pan with olive oil and toss the potato slices in the pan to coat, then dot liberally with butter and sprinkle with  the herb blend, place in hot oven until as crisp and brown as you like ~ turning once or twice so they brown evenly.)

Usually I add some herbs to all frittatas, but the enticing aroma from this particular blend of herbs actually brought compliments from everyone in the house as the potatoes were cooking! *

*Herbs, not spices, No preservatives

Sea Salt, garlic, rosemary, sage, juniper, basil, marjoram, oregano, laurel (bay), coriander and parsley. 

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Cheater's Crab or Smoked Salmon Rangoon

Crab Rangoon (or)  Smoked Salmon Rangoon
As shared from the kitchen of  Mari's ~Once Upon a Plate

You can make these simply folded into a triangle shape (Cheater's version), or shaped into the original traditional won ton shape.


Ingredients:
8 ounces fresh crab meat, drained and chopped, OR 6 ounces smoked salmon, chopped
4 ounces cream cheese, room temperature (or 8 ounces if you prefer creamier)
1 or 2 green onions (scallions), both white and green parts, thinly sliced
1/2 teaspoon A-1 Steak Sauce, or 1/2 teaspoon Worcestershire sauce, or 1/2 teaspoon fresh lemon juice (or more to taste.)
1/4 to 1/2 teaspoon garlic powder (or 2 minced garlic cloves)
1 package square won ton wrappers
small dish of water for sealing the filled won tons OR 1 beaten egg if folding the traditional way (see below.)
oil, for frying*


To serve:
Chinese mustard
Chinese red sauce
Optional for the crab version, Sweet Thai Chili Sauce


*Enough oil for deep frying if won tons are folded the traditional way,
or less if shallow frying ~ if folded into the flat, triangular shape.


Method:
Combine crab meat or smoked salmon, green onion, cream cheese, steak sauce, and garlic.


Simple version (triangle shape): Place about 1/2 teaspoon of the crab or salmon mixture into center of won ton wrapper; wet fingertip in water, run across 2 sides of the won ton wrapper square, fold square over to form triangle. Then fry as below.

For traditional won ton shape: Follow method above, then lightly brush the center of the triangle with a bit of beaten egg. Bring opposite corners together and press gently, so filling will be stay put.


To fry: Place oil in wok or deep pan for the traditional shaped won tons ~ Or heat oil in frying pan to the depth of about 1-inch for the triangular version. Heat oil to 375 degrees (F) ~ medium high heat.


To assure the proper temperature, fry one crab or salmon puff and adjust heat up or downwards if necessary. Fry remaining puffs until lightly golden brown. This usually takes 2 to 3 minutes if your heat/flame is adjusted correctly. Drain well and serve hot with dipping sauce of your choice.

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Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle

Lemon Mushroom and Mozzarella Toasts with Oregano Oil Drizzle
As Shared from the Kitchen of Once Upon a Plate

Serves 2 (but easy to multiply for more servings)

2 tablespoons olive oil
2 portobello mushrooms
coarse sea salt and freshly ground black pepper
6 white or brown mushrooms, halved
2 slices sourdough bread, grilled (or toasted)
4 1/2 ounce fresh mozzarella, sliced
1 tablespoon fresh lemon juice

oregano oil
1/4 cup (2 fluid ounces) olive oil
1 tablespoon fresh oregano leaves

First make the oregano oil:
Pour oil into a small frying pan over high heat. Add the oregano and cook for 30 seconds or until crispy. Set aside.

Please the plain olive oil in a large non-stick frying pan over medium heat. Add the portobello mushrooms, sprinkle with salt and pepper ~ cook for about 3 minutes on one side. Turn over, add the white or brown mushrooms and cook for addition 3 minutes or so, until golden.

Top the toasts with the mozzarella and mushrooms, generously drizzle the oregano oil and lemon juice over and serve.

Note: Oregano oil is also delicious drizzled over potatoes, chicken, fish, and egg dishes.

Recipe adapted from Donna Hay

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Cranberry Bliss Bars ~ Similar to Starbucks

Cranberry Bliss Bars (similar to Starbucks)
As shared by Once Upon a Plate
Makes about 16 servings

My changes to the original recipe are noted in italics below.

For the bar batter:
1 cup butter, softened
1 1/4 cups light brown sugar, packed
3 eggs
1 1/2 teaspoons vanilla or 1 1/2 teaspoons orange extract (I used 3/4 teaspoons EACH)
1 teaspoon ground ginger (I omitted and added 1/3 cup finely diced candied crystallized ginger)
1/4 teaspoon salt
1 1/2 cups all-purpose flour
3/4 cup diced dried cranberries (I used 1/2 cup)
6 ounces white chocolate, cut into chunks (or 6 ounces white chocolate morsels)


Frosting
4 ounces cream cheese, softened (I used 8 ounces & 1 tablespoon butter)
3 cups powdered sugar (I used a little over 1 1/2 cups)
4 teaspoons lemon juice (I used 2 teaspoons orange extract, and scant 1 teaspoon almond extract)
1/2 teaspoon pure vanilla extract (I used 1 teaspoon)
1/4 cup diced dried cranberries (If cranberries are small, leave whole)




Drizzled Icing **  (I substituted white chocolate)
1/2 cup powdered sugar
1 tablespoon milk
2 teaspoons vegetable shortening
orange zest, garnish (optional)


**I omitted, and used about 2 to 4 ounces (your choice) of white chocolate with with 1/2 teaspoon canola oil, melted & stirred together, then drizzled over.

Directions:
Preheat oven to 350 degrees. Position rack in center of oven.

Beat butter and brown sugar with an electric mixer until smooth. Add eggs, vanilla, ginger, and salt; beat well.
Gradually mix in flour until smooth.
Mix diced dried cranberries and white chocolate into the batter by hand.
Pour batter into a well-greased 9x13-inch baking pan and spread evenly.
Bake for 30 to 35 minutes or until cake is light brown on the edges.
Allow to cool.


Frosting: combine cream cheese, powdered sugar, lemon juice and vanilla with an electric mixer until smooth.


When the cake has cooled, spread frosting over the top of cake.
Sprinkle top with diced cranberries.


Icing: Whisk powdered sugar, milk, and shortening.


Drizzle icing over cranberries in a sweeping motion or use a pastry bag with a fine tip.
Allow cake to sit for several hours, then slice the cake lengthwise (the long way) through the middle.
Slice the cake across the width three times making a total of eight rectangular slices.
Slice each of those rectangles diagonally creating 16 triangular slices.

Original recipe from Food.com  ~ my changes are as noted in italics.

I hope you enjoy!

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Savory Bite-Size Polenta Cakes

Savory Bite-Size Polenta Cakes
As shared from the kitchen of Once Upon a Plate
Recipe yields about 14  (1 1/2-inch diameter) cakes

3 cups water
1 cup instant polenta
4 Tablespoons butter
1/2 cup finely grated Parmesan cheese
sea salt and cracked black pepper
7 cherry tomatoes, halved
7 thin strips of any of the following:  anchovy filets, procuitto, or cooked bacon
7 Ciliegini, halved  (small--cherry size, fresh mozzarella balls)
14 small basil leaves, for serving

In a saucepan bring water to a boil over medium heat, gradually whisk in the polenta and cook for two to 3 minutes while stirring, until thickened.  Remove pan from heat, stir in butter, Parmesan, salt and pepper. Pour mixture into a lightly greased 8x8-inch square pan which has been lined with parchment baking paper. Use a slightly smaller pan if you want taller cakes.) Spread the cooked polenta to cover the base of the pan and smooth top. Chill in refrigerator for 45 minutes, or until set.

Use a 1 1/2 (or 2-inch) round cutter to cut 14 cakes from the polenta.  Place each cake on a lightly greased baking tray, top each with a tomato half, salty strip (see choices above) that you prefer, and Ciliegini half.  Broil under a hot broiler for 8 to 10 minutes or until golden and cheese has melted.  Top each with a basil leaf to serve.

Recipe adapted from Donna Hay

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Cranberry Crumb Cake ~ Tate's Bake Shop

Cranberry Crumb Cake ~ Tate's Bake Shop
As shared from the kitchen of Once Upon a Plate
Yields One 9-inch square pan

This is delicious, warm from the oven, but I thought it was even better the following day as the flavors had a chance to mingle and the cake seemed to be more moist the second day. (Cover tightly if you will be storing it overnight so it doesn't dry out.)

Topping:
1/2 cup firmly packed dark or light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon cinnamon5 tablespoons salted butter, cut into tablespoons
1/2 cup coarsely chopped walnuts

Batter:
2 cups all-purpose flour
1/2 cup plus 2 tablespoons sugar
2 teaspoons baking pwder
1/4 teaspoon cinnamon
1/4 teaspoon salt
2/3 cup sour cream
2 large eggs
1/4 cup walnut oil * (you can use vegetable oil if you prefer)
1 teaspoon grated zest, from one orange
1 teaspoon vanilla
1 and 1/2 cups cranberries, coarsely chopped (frozen is fine)

Method:
Preheat oven to 350* F
Grease a 9-inch square baking pan with pan spray or butter

To make the topping:  Combine all topping ingredients --except walnuts-- in a medium bowl. Mix with your fingertips or pastry blender until the mixture resembles coarse crumbs. Add walnuts and toss all together. Set mixture asie in the refrigerator (this step may be done the night before.)

To make the batter:

In a small bowl, toss the cranberries with 2 tablespoons of sugar and set the mixture aside. 

In a medium bowl, combine the flour 1/2 cup of the sugar, baking powder, cinnamon and salt.

In a large bowl beat the sour cream, eggs, oil, orange zest and vanilla until combined. Add flour mixture to the sour cream mixture and stir until combined. Fold in the cranberries.

Spoon the batter into the prepared pan. Sprinkle the topping evenly over the batter.  Bake cake for 45 minutes or until a cake tester/toothpick comes out clean.

*Note: I used a good quality walnut oil, but honestly the flavor was not easily discernable because of the the other flavorings in the cake. 

Enjoy!

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Crazy-Good Spiced Mixed Nuts

Spiced Mixed Nuts from David Lebovitz
As shared from the kitchen of Once Upon a Plate
Makes about 4 cups of spiced nut mix

An Excellent party mix for nibbling, and a jar of these adorned with a pretty ribbon makes a nice gift from your kitchen.

2 cups raw nuts* of any combination; Pecans, Walnuts, Almonds, Peanuts, Cashews, Hazelnuts.  I used Almonds, Cashews and Pecans this time.
1 tablespoon salted or unsalted butter, melted
3 tablespoons dark brown sugar (I use light brown, because that's what I usually have in my pantry.)
1/2 teaspoon ground cinnamon
1 teaspoon chili powder, or smoked paprika
2 tablespoons maple syrup (the real thing, not imitation maple syrup)
1/2 teaspoon unsweetened natural or Dutch-process cocoa powder
1 1/2 teaspoons coarse salt
2 cups small pretzel twists


Position oven rack in center of oven, preheat oven to 350* (F) 
Line a baking sheet with parchment, foil, or silicone baking mat (for easier clean up)

Spread the nuts evenly on the lined baking sheet and toast for 10 minutes, stirring once midway through bake time for even toasting.

In a large bowl, mix melted butter with all the seasonings (except the salt), stir in the warm nuts, tossing gently to coat them completely and as evenly as possible.  A silicone spatula works well for this step.

Sprinkle on the salt, mix again.  Mix in the pretzels then spread the mixture on the baking sheet and bake for approximately 15 minutes, stirring once or twice until the nuts are nicely glazed and browned.

Remove from the oven and allow to cool completely.  Once cooled break into clusters and enjoy!

Note:  The spiced nuts can be stored in an airtight container at room temperature for up to 5 days.


*If your grocery store does not stock raw nuts, try a health food store.

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Clementine (or Orange) Flavored Vodka and Liqueur

Clementine (or Orange) Flavored Vodka and Liqueur As shared from the kitchen of Once Upon a Plate
Makes about 1 quart

This recipe is based on one from the cookbook  Jam It, Pickle It, Cure It: And Other Cooking Projects by Karen Solomon.

Karen's recipe uses oranges, but I used Clementines ~ and I also suggest a couple of optional  ingredients for the liqueur recipe. 

You may enjoy the flavored vodka, or take it a step further by adding a simple syrup and allowing it to age into a delightful liqueur.


Clementine (or Orange)-Flavored Vodka

1 quart inexpensive vodka
5 or 6 sweet Clementines, or 4 sweet oranges (Navel or Valencia) Organic if possible
1 large jar with tight fitting lid

Wash and dry jar and lid.  Wash fruit and cut each into 4 to 6 slices. Place fruit in the jar and pour vodka over. Tighten lid and store in a cool, dark place for two weeks, shaking the jar once a day. Strain the liquid through a fine mesh sieve or a cheesecloth.  Return the vodka to a jar, and put it back in it’s cool, dark place to age for 3 weeks to mature the flavor.


Clementine (or Orange) Liqueur

1 cup sugar
1 cup water
4 cups clementine (or orange)-flavored vodka  from recipe above.
Optional:  1/4 cup Mandarin flavored Vodka,  1/4 cup Grand Marnier or other Orange liqueur

To make simple syrup :  In a saucepan combine sugar and water, place over medium heat, until the sugar dissolves, stirring occasionally.  Remove from heat, set aside to cool completely.

Pour the flavored vodka into a jar, add 1/2 to 3/4 cup of the simple syrup (and optional ingredients if using), taste.  If you prefer a sweeter liqueur add more of the simple syrup to taste. Secure lid tightly, label jar and store in a cool, dark place for 4 to 6 weeks.

(If you can wait that long!) 

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Ginger Beef or Chicken Patties with Lime Noodle Salad

Ginger Beef or Chicken Patties with Lime Noodle Salad
As shared from the Kitchen of Mari's Once Upon a Plate

Yields 2 very generous meal size servings

Ingredients:

4 ounces thin rice "cellophane" noodles* (for alternatives see note below)

Veggies:
Fresh mint leaves, and/or cilantro leaves, a few or up to 1/2 cup
Handful snow peas, sliced and blanched
Handful cherry tomatoes, halved
One or all of the following:
2 or 3 thinly sliced scallions (green onions) (plus extra for patties, see below)
1/2 small red onion, thinly sliced
1/2 red or other color bell pepper, thinly sliced


For the Gingered Meat Patties:

8 to 10 ounces ground meat: (one of the following: beef, buffalo, chicken, turkey or pork)
¼ cup Chinese oyster sauce, Use Lee Kum Kee Premium Oyster Sauce if at all possible
1 tablespoon finely grated fresh ginger
2 green onions (scallions) finely chopped 1 or 2 cloves garlic minced

Optional (for more flavorful patties):
3 teaspoons very dry sherry (not cooking sherry)
1 or 2 teaspoons soy sauce

For frying the patties:
1 tablespoon  vegetable oil


Dressing:

2 tablespoons fish sauce (May omit and use 1 tablespoon water mixed with 1 tablespoon dark soy sauce, instead.)
2 ½ to 3 tablespoons lime juice
1 ½ tablespoon sugar (more if you like) 
Optional If you like it spicy: Add a few drops or more of your favorite hot sauce (such as Sambal Oelek, or Sriracha, etc.)

 Method:
If using rice noodles: Place the noodles in a bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain and run under cold water until cold. Set aside.
If using traditional egg pasta noodles:  Cook until al dente (don't overcook), drain and run under cold water until chilled. Set aside.


Chop half the mint and/or cilantro leaves, and two finely chopped scallions, place in a bowl with the ground meat, oyster sauce and ginger (and sherry and soy sauce if using.) Mix well to combine. Heat the oil in a non-stick frying pan over medium heat. Divide the ground meat mixture into small patties and cook for 2–3 minutes each side or until cooked through. (I make the patties about the size of a half-dollar, or just a bit larger.)


Place the noodles in a bowl with the snow pea, tomato, onion and remaining mint and/or cilantro leaves and toss to combine. Combine the fish sauce, lime juice, sugar (plus hot sauce if using) and stir well to dissolve sugar; pour over the noodles. .Add the patties to the salad to serve.


* Alternately:  Use angel hair pasta or very thin spaghetti (cooked until al dente), and rinsed with cold water until chilled.  I usually use Barilla brand whole grain very "Thin Spaghetti".

Note about the oyster sauce: Of all the brands I've tried  Lee Kum Kee brand is by far the best. And don't worry if you detest oysters ~ this really doesn't taste like oysters at all, it just adds a deeply rich savory and slightly sweet balance to the meat.


Recipe loosely inspired from a Donna Hay recipe

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Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

Pan Seared Halibut with Huckleberry Reduction and Hazelnut Brown Butter Sauce

As shared from the kitchen of Once Upon a Plate by Mari

With fresh halibut season coming to a close (the season runs from March through November), we wanted to enjoy it one more time until it becomes available again next March.

I happened to have some fresh, slightly tart huckleberries on hand, and I always keep Oregon Hazelnuts in the freezer, so I devised this recipe (actually a non-recipe), which we thoroughly enjoyed.

My apologies in advance... for those who know me or follow my blog, you know as many times as not, I'll just line up my ingredients and begin cooking without a recipe, just an idea in my head. That TRULY is the pleasure of cooking for me ~ the creative aspect of using what I have on hand, and not being tied to a recipe. 

That is the case with this dish... I can describe how I made it, but there are no exact measurements ~ have fun and prepare it to taste, and in the proportions to fit your family.Feel free to substitute another kind of berry, or other nuts for the Hazelnuts.

Here is how I arrived at this dish ( a serving for two):

Step 1. Make the Huckleberry -or other berry- reduction.

A generous 1/4 cup of fresh huckleberries with a couple of tablespoons of water and a little agave syrup (or sugar), to ease some the the tartness of the berries ~ not to make the sauce sweet. Bring ingredients to a boil, then reduce heat to medium low to reduce amount by nearly half. Stir occasionally. Keep warm.

Step 2. Rinse halibut, blot excess moisture off ~ salt and pepper, and dust with all-purpose flour. Tap off excess flour. Heat equal amounts of oil and butter in a frying pan over medium - high heat until melted and almost sizzling. Add halibut to the pan (don't crowd), allow to cook on one side for a few minutes (about 3 to 5 minutes, depending upon the thickness of fish.) Turn once and cook other side until fish is just firm when you press down upon it. (Again about 3 to 5 minutes.) Remove fish to warm serving plates or a platter. Cover loosely with foil and keep warm.

Step 3. Add another tablespoon or two of butter to the same pan, allowing it to melt, stirring to scrape up any bits from interior bottom of pan. Add chopped hazelnuts (or walnuts, almonds, pecans, etc.)and allow to cook, stirring frequently to avoid scorching either the nuts or the butter. When butter is golden in color but not burned, remove pan from heat and keep warm.

Step 4. Drizzle the warm berry reduction on warm plates, arrange seared halibut on top. Spoon the warm hazelnut brown butter over all, garnish with additional fresh berries, and serve right away.

I hope you enjoy!

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Apple-Cinnamon Custard Spoons with Crackle Topping

Apple-Cinnamon Custard Spoons with Crackle Topping

As shared from the kitchen of Once Upon a Plate

Makes approximately 15 porcelain spoon size portions

Recipe is easily multiplied and may be made in Creme Brulee ramekins, too

Special equipment:  (See original post HERE for sources)

Asian-style porcelain soup spoons, or Creme Brulee ramekins

Butane kitchen torch

Ingredients (for 15 spoon-sized portions):

1/2 cup peeled and chopped apple (1/4"  chunks or smaller)

1/8 to 1/4 teaspoon ground cinnamon

1 tablespoon sugar

1 1/2 tablespoons water

1 egg yolk

2 1/2 teaspoons sugar (superfine, if possible)

1/3 cup half & half cream

1 tablespoon sugar for crackle topping (superfine, if possible)

Preheat oven to 250* (F)  Arrange oven rack in center position

In a small saucepan over medium heat, cook apple, 1 tablespoon sugar and water together until apple pieces are tender (about 5 to 7 minutes or so), stirring occasionally. Remove from heat and allow to cool.

In a small bowl whisk egg yolk, 2 1/2 teaspoons sugar together, whisk in cream until thoroughly mixed.

Place porcelain spoons on a shallow- rimmed baking sheet(s). Divide cooked apple evenly between the 15 spoons, smooth tops. Pour egg-cream mixture evenly over apple mixture in each spoon. (I find it easiest to transfer the egg-mixture to a small pitcher or Pyrex-type  liquid measuring cup to facilitate pouring.)  Bake for 10 to 15 minutes, until custard is slightly firm.  Remove from oven, allow to cool.

When cool, refrigerate for 30 minutes. (If chilling for longer than 30 minutes, cover with cling film so the filling doesn't dry out.)

Shortly before serving sprinkle remaining sugar evenly over filling in each spoon, caramelize sugar in each spoon with small butane torch.  For easy eating, serve with demitasse or espresso spoons.  Enjoy!

 Recipe adapted from a similar fruit dessert I enjoyed  at a restaurant's dessert tasting tray years ago, made with plums.

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