Saturday, December 14, 2019

How to Make Authentic Jjajangmyeon-Korean Black Bean Noodles




Ingredients
2 cups black bean paste (it would usually say chunjang or jajang when bought)
2 tbsp minced garlic
2 tbsp sesame oil
1 tbsp brown sugar
6 cups lukewarm water
4 cups potatoes, peeled and diced (you can use sweet and white potatoes together for better flavors)
3 carrots, peeled and diced
1 zucchini, diced
2 onions, diced
2 cups pork loin, diced
1/4 cup cornstarch
1/2 cup cold water
3 lbs. thick flat noodles udon, buckwheat or linguine
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Instructions
Add oil to a skillet and let it heat up. Sauté the pork and potatoes together, stirring it for about three minutes or until slightly browned.
Add the zucchini and onions, sautéing all ingredients for another three minutes.
Put the bean paste, sugar, sesame oil, and garlic, again continuing to stir until all ingredients are well combined. Continue to sauté everything for about four minutes.
Add the lukewarm water and carrots, letting it boil. Once it begins to boil, reduce the heat and let it simmer.
While it simmers, mix the cornstarch with cold water, then add it to the sauce. Stir the mixture until it thickens.
Leave the mix for 15 minutes. You can also remove the pan from heat once the vegetables are cooked and slightly tender. Remember, not TOO soft.
While the sauce and vegetables are cooking, prepare the noodles according to what the package instructs. You can also make handmade noodles beforehand for an even fresher taste.

Mushroom Ravioli with Spinach


Ingredients

10 oz ravioli (cheese ravioli, pesto-filled, etc.)
2 tablespoons olive oil
1/4 cup sun-dried tomatoes , chopped
10 oz mushrooms (cremini, button mushrooms, or baby portobellos)
5 oz spinach , fresh
4 cloves garlic , minced
1/4 teaspoon red pepper flakes
1 tablespoon olive oil
salt and pepper
Instructions
Cook ravioli until al dente. Drain.
In a large skillet, heat 2 tablespoons olive oil on medium heat.
Add chopped sun-dried tomatoes and sliced mushrooms and cook for 2 minutes, stirring.
Add fresh spinach, minced garlic, red pepper flakes.  Continue cooking and stirring until the spinach wilts.

Full recipe

Cucidati (Italian Fig Cookies)


INGREDIENTS:
DOUGH

 4cupsall-purpose flour
 1½tablespoonsbaking powder
 ¼teaspoonsalt
 ½cupsugar
 1cupvegetable shortening
 1egg
 1tablespoonvanilla extract
 ½cupmilk
FILLING
 1cupdried figs
 1cupdried dates(pitted)
 ¾cupraisins
 ½cupwalnuts(chopped or ground in food processor)
 ½teaspoonground cinnamon
 ¼cuphoney
 ¼cuporange marmalade
ICING
 2cupspowdered sugar
 1teaspoonvanilla extract
 4tablespoonsmilk(approximately)
Colored sprinkles
(optional)
US CUSTOMARY - METRIC
DIRECTIONS:
Sift flour, baking powder, and salt in a large mixing bowl. Whisk in the sugar and combine well.
Cut in the shortening with a fork or pastry blender and work the mixture until it looks like cornmeal.
In a separate bowl whisk together the egg, vanilla, and milk.
Add the egg mixture to the flour mixture and mix with an electric mixer for a full 3 minutes. Dough will be soft.
Remove the dough from the mixer and knead by hand for 5 minutes.
Divide the dough into 4 equal pieces, wrap each with plastic wrap, and refrigerate for at least 45 minutes.
To make the filling, grind figs, dates, and raisins in a food processor until coarse.
Place fig, date, and raisin mixture in a bowl. Add the remaining ingredients and mix well. Mixture will be thick. Set aside.

Cuccidati Recipe


Ingredients
DOUGH
4 cups all purpose flour
3/4 cups sugar
1 1/2 tablespoons baking powder
1/4 teaspoon salt
1 large egg , beaten
1 tablespoon vanilla extract
16 tablespoons butter , cut into pieces (2 sticks)
1/2 cup milk
FILLING
2 1/2 cups dried figs
1 cup dried dates
1 cup raisins
1 cup walnuts
1/2 cup semi sweet chocolate chips
1/2 cup apricot jam
1/2 cup honey
1 tablespoon orange zest
1 teaspoon ground cinnamon
EGG WASH
1 egg white
1 tablespoon water
colored sprinkles (for decorating)
Instructions
TO MAKE THE DOUGH
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Add the egg and the vanilla.
Add the butter and using a pastry/dough blender, two knives, or your fingers, cut in the butter. You want the mixture to be a cornmeal or pebble-like consistency.

Our Very Best Christmas Cakes


This holiday season, bake up a cake filled with the flavors that remind you of Christmas: ginger, cranberry, mint and—of course—chocolate! These homemade holiday treats start the celebration…

Friday, December 13, 2019

Chinese Beef and Broccoli


Ingredients
SAUCE
2 tbsp cornstarch / cornflour
1/4 cup water
1 tsp sugar
1 tbsp dark soy sauce (Note 1)
1 1/2 tbsp light soy sauce (Note 1)
1 tbsp Chinese cooking wine (Shaoxing wine) (Note 2)
1/8 tsp Chinese five spice powder (Note 3)
1 tsp sesame oil (optional)
1/8 tsp tsp black pepper
STIR FRY
2 tbsp oil
12 oz / 360g beef fillet, flank or rump (Note 4 for tenderising option)
1 garlic clove, finely chopped
1 tsp fresh ginger, finely chopped
4 - 5 cups broccoli florets (1 head), cooked (Note 5)
1 cup water
SERVING:
Sesame seeds (optional)
Instructions

Place cornflour and water in bowl then mix. Add remaining Sauce ingredients.
Slice the beef into 1/4" / 0.5cm thick slices. Place the beef and 2 tbsp of the Sauce into a bowl and set aside.
Heat oil in a skillet over high heat. Add beef and spread out, leave for 1 minute until browned.
Stir beef for 10 seconds, then add garlic and ginger. Stir for another 30 seconds or until beef is no longer pink.
Pour Sauce and water into the skillet and quickly mix.

CHOPPED AUTUMN SALAD WITH APPLE CIDER DRESSING




Ingredients
6-8 cups chopped romaine lettuce
1 red apple, diced
1 anjou or bartlett pear, diced
3-4 strips bacon, cooked til almost crisp, crumbled
1/2 red onion, chopped
1/3 cup dried cranberries
1/3 cup crumbled feta cheese
Nuts
2/3 cup pecans or walnuts
1/3 cup brown sugar
1/4 teaspoon cinnamon
Dressing
1/3 cup apple juice
1/3 cup apple cider vinegar
1/3 cup olive oil
2 tablespoons honey
1/4 teaspoon black pepper
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Instructions
1. Combine all dressing ingredients in a jar, cover, and shake well. Set aside.
2. In a large bowl combine lettuce, apples, pears, bacon, onion, cranberries, and feta cheese.
3/ Add walnuts to a medium pan and stir over medium heat on the stove for 1-2 minutes until toasted. Add brown sugar and cinnamon and continue to stir until sugar is dissolved and walnuts are coated in the sugar mixture. Transfer to a glass plate or a metal serving pan to cool. Once cooled, roughly chop and add to the salad.