this month's Beet 'n Squash battle is Napa Cabbage.
just do it, participate in this monthly food fight.
Stuffed Cabbage Roll Soup
i changed some random ingredients, changed the method of cooking but the end result was pretty much the same: awesome.
1/2 lb lean ground pork
1 small shallot, chopped
1 clove of garlic, chopped
shiitake mushrooms, chopped
half carrot, chopped for color
vermicelli noodles, rough chopped
oyster sauce to bind
**(all that chopping was done courtesy of my new food processor)
1 head of napa cabbage (i bought the smallest one i could find cus good grief, i am but one person)
essentially mix everything save the cabbage in a mixing bowl. i purposefully did not include exact measurements of the fish and oyster sauces because it's about taste preference. as for the other ingredients, again, it's up to what you like... if you want to scare off a vamp, throw in another clove of garlic. have at it.
lightly blanch the cabbage to make it easier to fold around the meat. i chopped off the ends, saving to eventually use to make veggie stock. i only used the leafy part.
in the center of the cabbage, add in about a teaspoon of the meat mixture (again, depending on how big the cabbage leaf is and how much meat you want to be chowing down on). roll the sides of the cabbage and roll so all sides are secure.
originally i cooked this in a broth. but because the rolls are light they moved in the broth and came slightly undone. this time around, i put the rolls in a casserole dish and poured about 2 ladles of the blanched water over it. i baked the rolls in a 350degree oven for about 20 minutes.
serve with rice or eat as is. i thought of making a tomato based sauce but they came out perfectly. the blanched water was actually seasoned quite nicely from the meat filling and cabbage leaves.
today's song: Leighton Meester Ft. Robin Thicke, Somebody to Love
i'm a little obsessed with this song and video right this second.
Tuesday, December 29, 2009
Sunday, December 27, 2009
steak atop a potato croquette and cream of spinach, topped with blue cheese and finished with a coffee glaze reduction
excellent food, the waiter may have had an off day or he doesn't have a sense of humor. lovely scenery of the winery and really, lunch with nuria and kelcy... that's all that mattered.
1 Approach Road
Asheville, NC 28803
Friday, December 25, 2009
Thursday, December 24, 2009
Wednesday, December 23, 2009
nuria and i made the good housekeeping recipe.
hit the blogroll for more daring bakers' Gingerbread houses from scratch.
Tuesday, December 22, 2009
Wednesday, December 16, 2009
Ravioli: Mushroom and Spaghetti Squash, in a lemon mushroom sauce
Filling 1: Mushroom filling
mushroom stems, diced (i used white button and shiitake)
small onion, diced
saute diced onion until soft/translucent. add in the stems. brown. throw in a dash of red wine and the thyme, allowing the flavors to get all merry. season to taste. set aside.
Filling 2: Spaghetti Squash
1 small spaghetti squash
halve squash and soften in 325F oven for 45 minutes. use a spoon to scrape the flesh from the skin, it should come out in shreds. meanwhile heat up oil and add garlic, being careful to not burn. throw in the spaghetti squash, being sure to coat with the fragrant oil and garlic. season to taste. set aside.
to make the ravioli, i used wonton skins. i boiled them gently in salted boiling water.
Lemon Mushroom Sauce:
caps of mushrooms, sliced (i used white button and shiitake)
small onion, diced
about 1/4 cup of stock
about 1/2 cup of milk
2 Tbl butter
bit of flour
juice of 1/2 lemon
saute onions and garlic in a bit of olive oil, sweat onions until soft. add in the thyme, stock and milk, bringing to a gentle boil. meanwhile, add the butter and flour until it forms a paste. slowly whisk in the flour/butter until incorporated. simmer sauce until reduced, season with salt/pepper and lemon, being sure to stir constantly to not burn the bottom.
drizzle sauce over raviolis.
today's song: Anya Marina, Satellite Heart
Monday, December 14, 2009
Saturday, December 12, 2009
Thursday, December 3, 2009
grilled chicken penne - crispy duck confit - chesapeake omelette - fresh herb omelette
braise lamb hash
1636 THAMES STREET
HISTORIC FELLS POINT
BALTIMORE, MD 21231
service - not the best
dessert - pretty damn good
latte - too hot, nuria was not pleased
bathroom - too cold, what up with that?
Tuesday, December 1, 2009
um. this month's challenge was a failure for us, of epic proportions. alright, fine, i'm exaggerating. it still did suck tho. the first time, i had nuria do it. it was going to be her contribution to thanksgiving dinner. the presentation was beautiful, but it was heavy and solid as a rock. so i attempted to make it again over the weekend. while my attempt garnered less of a rock consistency, it still sucked. it poofed up so much during the 2nd rest period that the bake time got skewed. the inner most part of the bread was still raw.
so taste-wise, not my best offering. i will say that the smell was glorious. it was rich with the hint of chocolate. i love breads so it does break my heart that this was such a failure. i do have some rye flour left and i'm now on the search for the ultimate rye bread recipe. i'll get it eventually.
so till next month, keep your kitchen clean,
Angry Asian and Nuria
Thanks to Temperance for hosting this month! for more Rye outtakes, hit the blogroll.
Old World Rye
A World of Breads by Dolores Casella, 1966
2 cups rye flour
1/4 cup cocoa
2 T yeast
1 1/2 cups warm water
1/2 cup molasses
2 tsp salt
2 T caraway seed
2 T butter
2 1/2 cups white flour or whole wheat flour
Combine the rye flour and cocoa. do not sift.
Dissolve the yeast in 1/2 cup warm water.
Mix molasses, 1 cup warm water, salt, and caraway seed in large mixing bowl.
Add the rye/cocoa mix, the proofed yeast, the butter and 1 cup white flour or whole wheat flour.
Beat until the dough is smooth.
Spread the remaining flour on a breadboard and kneed it into the dough
Add more flour if necessary to make a firm dough that is smooth and elastic.
Place in buttered bowl and cover. Allow to rise until double (about 2 hours).
Punch dough down, shape into a round loaf and place on a buttered cookie sheet that has been sprinkled with cornmeal.
Let rise about 50 minutes.
Bake at 375 for 35 to 40 minutes.