Breakfast Frittata

 

Simple Breakfast Frittata with some of our chickateers eggs.

I had left over sautéed veggies from the night before.

I caramelized some mushrooms and voila



CHOUQUETTES

 

I am fascinated with chouquettes.  Of course, it's just a Pate' a choux.

 

I was able to find a recipe to make a small pan worth.

 

You'll need:

 

For 195 g, you will need:

2 ½ tablespoons milk

2 ½ tablespoons water

2 tablespoons butter

1 teaspoon vanilla

¼ cup flour

1 egg

½ teaspoon fine (or table) salt

½ teaspoon c and h stevia light

Pearl Sugar or Turbinado Sugar 

1 egg yolk and 1T water for egg wash

 

Preheat oven 400 degrees

 

Heat the milk, water and butter until the butter is melted, add the vanilla, salt and sugar

take off the stove, add the flour and mix until it forms a ball.

Bring it back to the stove and let it dry out a minute, then turn stove off.

Transfer dough to a bowl

I let it cool down a couple minutes

then I add the egg and I use a hand mixer to blend well until the dough is smooth

 

It's then ready, I put in a sandwich bag and pipe unto the silpat/silicone pad.  Brush egg wash on each Chouquette and then sprinkle sugar atop each one.

 

 

Bake at 400 degrees for 10 minutes then reduce to 320-350 and bake for additional

20-25 minutes until golden brown

 

Ready to serve warm

 

 

 



Asparagus, Baby Fava Bean, Peas and Pancetta Salad

This was dinner tonight

I really didn't want to cook since it was just me tonight.

So I had bought some nice young Fava Beans at the Organic Store in Napa earlier this week,

had peas, and I had some Fresh Asparagus.

Heated up some Molinari Pancetta and let cool.

Peeled the Fava Beans and removed the outer skin and cut in half

Sliced asparagus spears on the bias

Snipped some chive

I blanched the Fava's first, then blanched the asparagus, blanched the peas

and put in ice cold bath

The dressing:

1 Tablespoon good olive oil

2 teaspoons Blood Orange Vinegar

Salt and Pepper



Garlic Parmesan Chicken Wings

Move over Wingstop.  Hehehe

This were just simple as pie.
1 pkg of party wings (organic if you can)
My flour crust:
1/2 cup flour
1/2 teaspoon Old Bay Seasoning
Salt and Pepper
 1/2 teaspoon Onion Powder
1/2 teaspoon Garlic Powder

Fresh grated Parmesan Reggiano

Fry wings like normal 350 degree oil

In a pan melt 1/2 stick butter slowly add 1 tablespoon of olive oil
add fresh crush garlic ( I take 3 cloves and make a paste with salt and pepper)
add to butter olive oil,
add a little sprinkle of garlic and onion powder

Once chicken is done in a bowl toss the butter/olive oil all over the wings
Place unto serving bowl then sprinkle with Fresh Parmesan
voila!!!

Yes, I eat these with brown rice :-)

Crab Rangoon

Crab Rangoon my way

 

Lumpia with Salmon, Chive, Parmesan and Cream Cheese

FIGS FIGS FIGS

With tips from Zen Chef, I had figs in the fridge 4, but today I saw a beautiful basket of little ripe ones and snagged that basket.

So I had to reconfigure Mr. Wolfgang Pucks Pizza Dough Recipe.  I was able to break it down so I would only have dough for 2 medium pizzas.  (Success) I also made an alteration or I should say additions.

Here's my pie adapted by Wolfgang Puck

1/2 Cup Warm Water 110 degrees in a bowl

1/4 cup white wine (to the side)

1 1/4 teaspoon Yeast

1 Tablespoon Honey

1 Teaspoon Sugar

1 Tablesoon EVOO

1/2 teaspoon salt

1 teaspoon Parmigianno Reggiano Cheese the good stuff (Please don't use that green can)

1/2 teaspoon Italian Seasoning Dried or fresh

1/2 teaspoon Garlic and Onion Salt

1 teaspoon snipped chives

1.5 Cups All purpose and bread flour mixed or 1.5 cups "00" flour (I found at Nugget in Sac)

Put warm water into bowl , add honey , sugar and 1 Tablespoon olive oil and whisk around, sprinkle yeast over warm water let it sit up to 5-7 min.

Prepare in another bowl the remaining ingredients and whisk around.

When the yeast has expanded add 1/4 cup wine and the dry ingredients 1/2 cup at a time and keep stirring until it's all in and dough gets tighter.  Have on the side 1/2 cup flour on your board.

Get a timer and start kneading the dough for 5 minutes and really get in there and knead it. It's a small recipe so you won't work that hard.  Add a little flour as you go along until the tackiness is gone you'll know.

In a clean bowl add a little EVOO and put dough in there add a tad more EVOO to the top cover with saran wrap and put a towel and let it rise for 30-40 minutes.  This give you time to prep what ever you will put on your own pizza.  For this I prepped the cheese, sliced the prosciutto, caramelized the onions, sliced the mushroom and chives.

After the dough has risen punch that dough down, (good therapy) and turn out to board.  With this recipe it will make either one large or 2 medium.  The dough can go 2 days in the Fridge and you'll have to punch down.  You'll need to tuck the corners into a ball 4-6 times, then roll on your board for a minute it should stick just use the ball of you hand and roll.  Put dough on pan let it rise for the 2nd time 20-30 minutes. No more than that.

After this then roll it out to form toss it if you know how I don't.

If you have some cornmeal put a thin later on your baking dish or stone, I don't have a stone yet.

I put a thin later of EVOO on the pie use a brush if you want to then add yor ingredients.

There is no red sauce on this one....so let your imagination and create your own.

Bon Appetito!!! 

This was baked in a 425degree preheated oven for about 20 minutes keep an eye on it.

Finished with a little balsamic.  You can finish with truffle oil too..mmmmm

Also made another Pizza with Wolfgang Pucks Pizza Dough and my other added ingredients OH lala

This Pizza came out pretty tasty.  Basil, Garlic Sausage, Salumi Arancia, Chives, Fontina Cheese and Pocho Sausage.   Mmmmmmm yummy

Pizza pizza pizza

Been expirementing with Pizza Dough. Since I have the Foccacia Bread down my way. Then I started toying around with Pizza dough.  I have been intimated by the dough and I now can't figure out why.

Made some pizza's last week for my sister in laws.  My other sister in law told me about Wolfgang Pucks Dough..................whoah I tried that today and voile!!!  It was easier than what I was doing.

Now I like my crust flavored and medium thickness this was right there.

You can see his Pizza Dough on this website.

http://www.wolfgangpuck.com/

Bon Appetit

Ingredients for Bruschetta in bit with Chevre Peppere Goat Cheese

Not Auntie Anne's HotDogs but Haumea's Hotdogs

My friend Makio inspired me to make these.  She makes good buns.  So I attempted after seeing her photo's.

I love the Nathan's from Auntie Anne's but now I can make my own. Niman Ranch Hotdogs and Boar's Head are good too they have some good tasting snap.

I'm loving making this Foccacia Bread who thought that it's so easy

My recipe is for a small pan for convection oven.  This can be doubled and you can add any herbs and flavors you like.

1/2 cup warm water 110 degrees

1 heaping teaspoon of yeast (make sure it's not expired)

1 teaspoon of honey and sugar and mix give it 5 minutes

Have a 1/2 cup of white wine on the side (not to drink)

1 cup a/p flour

1 cup bread flour

1 teaspoon sugar

1 Tablespoon Olive oil (the good stuff)

1 heaping teaspoon of fresh grated parmeggiano reggiano cheese

1 Tablespoon of snipped chives

1/2 crushed garlic into a paste with kosher salt

1/8 teaspoon Kosher Salt

1 teaspoon Italian Seasoning

1 Tablespoon basil chopped

Once the yeast is foaming, add to all above ingredients turn out to floured board and

knead for 5 minutes use an egg timer. ( You don't have to knead) But I prefer to do so.

You will need about 1/2 cup flour on the side to knead into dough and you'll know when it's done. It's no longer sticking.  I roll into a ball and place in a bowl with some olive oil on the bottom, sprinkle

some olive oil on top and cover bowl with saran wrap and cover with towel and let proof for an hour.

Punch down then turn out into a small round pan 9" prepared with olive oil, or square pan,

using your fingertips make dimples in the dough and spread out.  Cover with the saran wrap and towel and let rise for the 2nd time 30-40 minutes.  Sprinkle a little olive oil and then sprinkle flaked Kosher Salt all over.

In a preheated oven  400 degrees, bake 15 minutes then turn and bake another 13-15 minutes until golden brown. Voila!! Bon Appetit.

The above shot is the final subject so yummy the same day. Next make toast.

Chain of events

Hello everyone, been bad about the blog I think but past few days have been weird hectic.

Anyhow here goes.

Chicken Wings My Way

Easy, 2-3 cloves garlic finely minced, 1 green onion sliced thin

1 package party wings rinsed patted dry

Get one measuring cup here we go using this cup Use the one that holds 1.5 cups

Add:

1/4 cup Dark Shoyu... See More

1/4 cup Oyster Sauce

1/4 cup mirin

1/4 cup chinese cooking wine

1/4 rice wine vinegar

2 Tablespoons Brown Sugar

Salt and Pepper

2 Heaping Tablespoons of honey

Stir and pour over chicken wings and soak overnigh.

I use a turbo broiler so if you don't have that you need to bake 350 degrees for 30-45 minutes turning halfway point you can baste with the marinade.

While baking I reduce down the marinade and add a little more honey until sliightly thickened then I pour over when they are done in the bowl
 
 

Cellophane Noodles (Saifun) with Wood Ear/Shitake, Blue Lake Beans and Crab.

 

Serves 2 as a main course or 4 to 6 with 2 or 3 other dishes.

Cooked meat and tomalley and fat from a 2-pound Dungeness crab (about 1/2 pound crabmeat and 1/4 cup tomalley and fat)

1 egg... See More

1 tablespoon water

1 ½ tablespoons fish sauce

1 1/2 Tablespoon Abalone Sauce

½ to ¾ teaspoon black pepper, and white pepper

2 tablespoons canola or other neutral oil

1/2 Diced Shallot and 1/4 Sweet Yellow Onion Diced

3 dried wood ear mushrooms, reconstituted, stemmed, and cut into 1/8-inch-wide strips (about ¼ cup)

3 Shitake Mushroom Fresh or reconstituted sliced thin.

¼ pound cellophane noodles, soaked in hot water until pliable, drained, and cut into 10-inch lengths

1. In a bowl, combine the tomalley and fat, egg, water, fish sauce, pepper, and chopped cilantro and mix well. Measure the mixture; you want about ¾ cup total. Add water if needed. (If you are using crabmeat prepared of course cost more, then I made 1 cup of lobster broth and cooled down)

2. In a wok or large skillet, heat the oil over medium heat. Add the shallot /onion and stir-fry for about 2 minutes, or until soft. Add the crabmeat and mushrooms and stir-fry for about 1 minute, or until aromatic. Add the noodles and continue to stir-fry for about 2 minutes, or until they begin to soften. The noodles will look a bit dry.

3. Give the tomalley mixture a good stir and pour over the noodles. Quickly work the mixture into the noodles to ensure an even distribution of flavors, lowering the heat if the noodles begin to clump. In about 2 minutes, the noodles will become translucent and lightly golden.

4. Remove from the heat and taste and adjust with extra sprinkles of fish sauce and/or pepper. Transfer to a serving plate and serve immediately

I added sliced green beans it needed color as I don't like celery really so put this in no 2.


 
 

Wagyu Rib Eye for lunch today

No Recipe on this one not needed right?

Deep Fried Squash Blossom

This afternoon I went for a little stroll at DiCarli for the Farmer's Market it wasn't extremely hot.
After having the best deep fried squash blossoms at Mundaka in Carmel I was destined to make them.
I love squash blossom as it is.  But oh la la.

So I scurried all the recipe and I combined Wolfgang Pucks and another version for the batter.
Of course those recipes were for huge batches.

This batter was enough for 20 blossoms.

1/4 cup non glutinous rice flour (Miyako in cellophane bag)
3/4 cup all purpose flour
1/4 cup corn flour
1 1/2 teaspoon baking powder
1/4 cup cornstarch
1Tablespoon sugar
1/8 teaspoon sale
1 1/2 cup soda pop (sprite/7up/hansens)

Mix all the dry ingredients, pour in pop and stir with whisk until a little thicker than pancake batter do not overmix.

Clean blossoms and remove inside stamens and peel off fuzzy skins from stems I leave 2inches of stem easier to coat.

Coat each blossom and fry (I use canola and olive oil) golden brown on each side.

Make a sugar honey sauce with a little white and brown sugar.

Today's Cuisine

I was inspired by the "Noble Pig Blog" and decided to try making those Crab Cakes.  I altered it up a tad as I happened to pick up ground Lobster believe it or not at Oto's in Sacramento yesterday after work.

Preheat oven or Convection to 300
For the Panko portion:

1 1/2 Cup Honey Panko
1/4 Cup Parmesan Cheese (Use Fresh Grated)
1/4 Cup of Fresh Grated Asiago
Snipped Chive
Pepper
1 Cube Melted Butter

Melt Butter then toss with the above ingredients and set aside.

For the Crab Cake part or Lobster

6-8 oz of Lump Crab Meat or if you have ground Lobster get a package (The Real stuff)
1/4 teaspoon smashed garlic or crushed.  I take a fresh clove and smash with Kosher and Pepper
1/4 cup grated Parmesan
Snipped Chive
2 Tablespoons (healthy spoons) Mayonnaise
1/4 Cup Artichoke Parmesan Dip (I get this made here and is available at most stores)
1/4 Cup of Sour Cream
Tablespoon Lemon Juice
Zest of half a lemon
1 Tablespoon of Dijonaisse
1 egg

Mix all the above except for the  crab or lobster fold this in last.

In a mini baking pan if you have the 24 this will work.  Reserve 1/2 cup of Panko mix for the topping

Press about a Tablespoon of Crumb Mix into prepared mini muffin pan, push a slight well.
I put a healthy Teaspoon of Crab Mix into well. Sprinkle some Panko Topping on each one

Bake for 20 minutes until Golden Brown you'll know.

I will use some Capers next time chopped.  mmmmmmmmmmmm

Corn Fritters inspired by E & O Trading Company

Tonight, I made these White Corn Fritters inspired by E and O Trading Company.

I didn't have any coriander. I also scaled back the ingredients as I didn't want to make 16-20 if I didn't like them

So I was able to bring the recipe down to make 6, 4 inch size fritters.

1/2 cup all purpose flour (Organic)
1/8 teaspoon baking powder
1/8 cumin
Ala'e Salt and Pepper to taste.
4 Chive leaves sliced thinly into mix
1 egg
1/3 cup water
1 celery stock quartered and sliced very thin
1/2 crushed smashed garlic in Ala'e Salt and Pepper
1 fresh white corn cut corn and scrape the cob for the corn milk this sweetens the fritter
Dash of white pepper
Dash of Vignon and Old Bay Seasoning

In a medium stainless steel pan, add light olive oil and canola oil don't make it deep just enough
Oil needs to be hot 325-350

Using a medium ice cream scooper into fry pan and press it out to 4 inch cool only 2-3 as it brings the heat down if overloaded.  Fry until crisp you should hear the corn start to pop. Fry to golden brown on each side and drain on paper towel and serve.

If you like Cilantro and some chopped into the batter but don't put too much use your own judgement.

King Crab Cakes

Okay I lied, I said I wouldn't post or make dinner.  However, after 4 hours sleep last night (not too sure why I couldn't sleep) I woke up at 5 a.m.  Got home from my commute 5:40p.m.

So, I was too lazy to stop or call in food and just kept driving my Ka'a home I only just wanted to get home.

Searching my fridge, alas had King Crab Leg Meat so I had dill, and everything to make King Crab Cakes.

The Recipe for this is as follows this is my version and works for me.

1 container Dungeness Crab meat or 1/2 lb of King Crab Meat 
If using King Crab shred it up a bit.

1/2 cup Mayonnaise (Light is fine)
1/4 cup tartar sauce
1 Tablespoon Capers Chop up a bit
1 Tablespoon of Chopped Dill if you like dill add more.  (I like to taste the crab myself so I don't put a lot)
1 Teaspoon Fresh thyme
a good dab of chopped chive
Salt and Pepper to your taste
1 medium egg
1/2 cup Panko Bread Crumbs
1/2 Lemon Juice

Mix all the ingredients except the crab once all combined slowly fold in the crab.
Put mixture in fridge to settle.

In a separate bowl, put 1 cup Panko Fine and 1/2 of super fine, Salt and Pepper and some Old Bay Seasoning

Have a 1/2 measuring cup or large ice cream scooper handy to make the patties.  I personally don't like a lot of breading so your choice.  Scoop into bowl of Panko and carefully coat and pan fry in Canola Oil until brown on each side. I eat them like this with Brown Rice.


Bon Appetit!!!

Grilled Asparagus with Poached Egg

Well, it's Friday Night and 7 ish., i've already devoured this. 

You know I love poached eggs and this one was perfect.  I grilled asparagus on the grill pan with some olive oil and seasonings.  I prefer this was then boiling.  I grilled a Cippolini Onion after all the Asparagus was done and through them on top, I sprinkled some fresh grated Parmesana Reggiano Cheese and placed my perfect poached egg and Salt and Pepper the egg.

Bon Appetit

Dinner Tonight For Frenchie and I

Yep had Asparagus again, it's in season so enjoying while they are in.

Sauce this time, Mayo, Balsamic, Lemon and Garlic

Roasted Chicken/Leg Organic of course and Brown Rice

Stacked Asparagus with Sprinkled Parmesan and Romano

Grilled with Olive Oil, Season with Ala'e Salt, Pepper (my mix with other goodies)
You know when they are done.  I like mine still with snap.   More for me, I am the only that eats them and Frenchie when she is here.

Aioli of course

Grilled Asparagus and Aioli