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Posts Tagged ‘Recipes’

Raspberry-Cherry Crumble Bars

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , on March 20, 2012| 1 Comment »

Want to know my secret to baking sweet and delicious treats and not gaining weight? The answer is simple: I give my baked goods away. Being on a mother-of-the-groom diet, I sample only one tempting serving and then pack up the rest for my husband to take to work. Today’s batch of Raspberry-Cherry Crumble Bars will be tomorrow’s staff treats. Oh, but these delicious crumble bars will be a little bit more difficult to give away. Tart cherries mixed with sweet raspberry jam and sandwiched in between a buttery oatmeal crust and topping are sorely testing my willpower. These easy-to-make bars are proving not so easy to give away!

Raspberry-Cherry Crumble Bars
From the So Sweet! cookbook by Sur La Table

Dough:
1 ¾ cups unbleached all-purpose flour
1 ¾ cups old-fashioned or quick oats (not instant)
1 cup firmly packed light brown sugar
¼ tsp. salt
1 cup (2 sticks) cold unsalted butter, cut into ½-inch pieces

Filling:
1 (16-ounce) jar good-quality seedless raspberry jam
1 cup dried sour cherries
Confectioner’s sugar

Directions:
1. Preheat oven to 350 degrees F. and position an oven rack in the center. Line a 9 by 13-inch baking pan with foil across the bottom and up the two long sides, then lightly coat with melted butter, oil, or high-heat canola-oil spray.

2. To make the crumble dough, place flour, oats, brown sugar, and salt in the bowl of a stand mixer and beat on low speed until evenly mixed (or place in a food processor and process for 5 seconds). Add the cold butter and mix on low speed until the mixture looks like wet sand and starts to form clumps, 5 to 6 minutes (or process for 45 to 60 seconds, pausing to scrape down once with a spatula).

3. Divide the dough in half. Pat one half into an even layer in the prepared pan. Set the other half aside. Bake for 20-25 minutes, until golden and crisp. Transfer to a rack and cool for 20 minutes. Leave the oven on.

4. Make the filling by emptying the jam into a medium bowl and stir well to break up any lumps. Add the cherries and stir until well-mixed and all the cherries are coated with jam. Spread evenly over the cooled crust, all the way to the edges. Sprinkle the remaining dough evenly over the filling.

5. Bake for 35 to 40 minutes, until the topping is golden brown and the filling is bubbling. Transfer to a cooling rack and cool completely.

6. To serve, run a thin knife or spatula around the edges of the pan to loosen any dough or filling. Lift the cookies out by using the foil as handles and place on a cutting surface. Cut into 3 by 1-inch bars. Just before serving, use a  fine mesh strainer to lightly dust the confectioner’s sugar over the cookies.

Makes 36 bars.

Linnell’s Notes
1. It is important to line the baking pan with foil. It helps to lift out the finished product after it has cooled, which makes it easier to cut. Make sure to butter, oil, or spray the foil.

2. Tart cherries are the same as sour cherries.

3. The jam I bought came in an 18-ounce jar instead of a 16-ounce jar. I added the whole jar to the recipe without negative consequence.

4. I did not feel the need to dust the bars with confectioner’s sugar. The bars were perfect as is.

Enjoy!

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Shrimp and Romaine Heart Salad

Posted in In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , , on March 13, 2012| Leave a Comment »

A dinner outing with friends to a new market/deli restaurant provided me with memories of a salad that I couldn’t forget and inspired me to try making it at home. Picture half of a romaine heart sprinkled with fresh bay shrimp, bits of juicy, red, ripe tomatoes, chopped hard boiled eggs, crisp pieces of bacon, and drizzled with homemade Thousand Island dressing. It’s nothing fancy or anything original, but this salad shines on many counts. In a sense, it’s a delicious combination of a wedge salad and a chopped salad, but only better. Romaine lettuce is more nutritious than iceberg lettuce and the flat surfaces of halved romaine hearts are superior for holding toppings over a wedge. The toppings are also reminiscent of ingredients found in a chopped salad. It’s a versatile salad that can be prepared ahead of time and is beautifully served preassembled on a platter or on individual salad plates. For a larger group, this salad can be arranged as an appetizing salad bar. If you’re going the salad bar route, offer more than one salad dressing. For your convenience, I’ve included recipes for both Thousand Island and Creamy Blue Cheese dressings.

Shrimp and Romaine Heart Salad
Recipe by Linnell

Ingredients for Salad:
Romaine hearts (1/2 per person)
Hard boiled eggs, chopped
Bacon, cooked crisp and chopped
Ripe tomatoes, seeded and chopped
Fresh Bay Shrimp, rinsed and patted dry
Salad dressing (recipes for Thousand Island Dressing and Creamy Blue Cheese Dressing below)

Directions:
1. Cut romaine hearts in half lengthwise. Cut off bottoms of stems close to the ends (you want to keep as many leaves attached as possible). Cut off top leaves, so that all hearts are the same length. These tops can be washed and saved for another salad.

2. Carefully place two romaine halves at a time in a salad spinner filled with water. Let sit a bit, pour out water and spin dry.
3. Place romaine halves, cut side down, in an airtight square or rectangular container with paper towels lining the bottom. Add more romaine halves until bottom of container is covered. Cover with another paper towel and then the lid. If storing many romaine halves and the container is deep, place a layer of paper towels over the first layer of romaine halves, add more romaine halves, again cut side down on top of paper towels. Repeat this layering process until all romaine halves are carefully stored. Store container in the refrigerator.
4. Prepare salad dressing(s) and refrigerate.
5. Prepare toppings and refrigerate those that need refrigeration.
6. To plate salad, either place one romaine half on a salad plate, sprinkle toppings over it, and drizzle with salad dressing or arrange all romaine halves on a large platter and sprinkle with toppings and dressing. For a salad bar, place romaine hearts on a platter and place toppings and dressings in small bowls.

Thousand Island Dressing
Recipe from Food.com

Ingredients:
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon white vinegar
2 teaspoons sugar
2 teaspoons sweet pickle relish
1 teaspoon finely minced white onions
1/8 teaspoon salt
1 dash black pepper

Directions:
1. Combine all of the ingredients in a small bowl. Stir well.
2. Place dressing in a covered container and refrigerate for several hours, stirring occasionally, so that the sugar dissolves and the flavors blend.

Makes 5 servings

Creamy Blue Cheese Dressing
Recipe by Rachel Ray

Ingredients:
6 ounces (about 1/3 pound) double cream blue veined cheese, softened to room temperature
1/2 cup heavy cream
1/2 cup sour cream
Salt and pepper
2 pinches ground cayenne pepper

Directions:
1. Mash softened cheese with fork in a bowl.
2. Whisk in the cream and sour cream onto cheese, the consistency should be smooth with an occasional small bit of blue.
3. Season with salt and pepper and cayenne pepper. Refrigerate.

Makes 4 servings

Linnell’s Notes:
1. At a recent party I hosted, I served this salad as a salad bar. Not knowing everyone’s likes and dislikes, I felt it was better to let my guests add their own toppings. About one hour before my guests arrived, I removed the romaine halves form the storage container and arranged them on a platter. I also spooned the toppings and both salad dressings into small bowls. All were covered with plastic wrap and refrigerated until serving time.

2. Do not limit yourself to the toppings listed above. Substitute ingredients to suit your own taste and incorporate seasonal items. For example, use fresh crab meat instead of shrimp, or if fresh corn is in season, by all means use some fresh sweet corn kernels as a topping, etc.

3. I did not add very much salt to the blue cheese dressing because the cheese was already on the salty side.

Enjoy!

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Nonna’s Breakfast and Dessert Farina Cake

Posted in Holidays, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , , , , , , on March 6, 2012| 14 Comments »

When people immigrate to a new country, they often carry with them reminders of their homeland and a few cherished belongings. Old family recipes are both  – cherished and reminders of home. Mary Cannici says of her grandmother’s special cake recipe, “This recipe immigrated to this country from Sicily when Nonna was a little girl and her family came to Ellis Island.” The cake is a wonderful combination of a creamy ricotta cake and an egg-rich pudding. Farina, a finely ground cereal grain with a mild taste, is used as the thickening agent. Serve this versatile and easy-to-make cake with fresh seasonal fruit and you have the perfect dessert for brunch or dinner! Easter and Mother’s Day are just around the corner!

Nonna’s Breakfast and Dessert Farina Cake
Recipe by Mary Cannici

Ingredients:
4 cups whole milk
1¼ cups (8¾ ounces) sugar
8 tablespoons unsalted butter, cut into chunks
1 cup farina
16 ounces (2 cups) whole-milk ricotta cheese
2 teaspoons vanilla extract
6 large eggs, lightly beaten
1 teaspoon ground cinnamon

Directions:
1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 13 by 9-inch baking pan.
2. Bring milk, sugar, and butter to simmer in large saucepan and cook, stirring often, until butter is melted and sugar is dissolved, 1 to 2 minutes.
3. Slowly whisk in farina until smooth.
4. Remove saucepan from heat, stir in ricotta and vanilla.
5. Let mixture cool slightly, then stir in beaten eggs until combined.
6. Scrape batter into prepared pan and smooth top. Sprinkle with cinnamon and bake until toothpick inserted in center comes out clean, about 30 minutes, rotating pan halfway through baking. Let cake cool in pan for 10 minutes, then serve warm.

Serves 15 to 18

Linnell’s Notes:
1. Farina can usually be found in stores that carry natural foods. Sprouts, Whole Foods, and health food stores often carry farina in the bulk bin section. Cream of Wheat is made from farina.

2. Be careful not to add too much of the farina at one time. Add small amounts of it slowly, stirring constantly, to prevent lumps from forming.

3. Although the egg custard flavor is more pronounced when the cake is served warm (after the 10-minute cooling period), it is trickier to serve warm since the texture is like a rough custard. After the cake sits for a while, it firms up and can be cut into squares.

Enjoy!

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Bun Bun Noodles With Spicy Peanut Sauce

Posted in Recipes, Uncategorized, tagged , , , , , , , , , , , , , on February 28, 2012| Leave a Comment »

The directions state, “Let stand at room temperature for at least 4 hours before serving.” Yeah, right – like that’s going to happen! You will be hard-pressed to follow those directions after stirring the thick spicy sauce into the noodles. And after sprinkling fresh red peppers, carrots, green onions, cilantro leaves, and fragrant, toasted, sesame seeds over the saucy noodles, you’ll forget you even read the directions! This is a wonderful party dish because it can be made ahead and because it can be made to serve a few people or a crowd. For a fun presentation, serve the noodles in small Asian take-out cartons with a pair of disposable chopsticks tucked into each carton!

Bun Bun Noodles with Spicy Peanut Sauce
Recipe by Margaret S. Fox, former owner/chef of Cafe Beaujolais in Mendocino

Ingredients:
10-oz. dry pasta – spaghetti or angel hair
1/4 cup smooth peanut butter
3 tbsp. sugar
1/4 cup low-salt soy sauce
1 tsp. chile pepper flakes
3 tbsp. toasted sesame oil
1 tbsp. minced garlic
3 tbsp. corn oil

Garnishes: slivered carrots, green onions, red peppers, toasted sesame seeds, roasted peanuts, fresh cilantro

Directions:
1. Cook pasta in a large pot of boiling salted water until done, then drain and rinse with cold water until the noodles are cold. Let noodles drain for about 10 minutes.

2. Whisk together the rest of the ingredients until thoroughly blended. (You could heat the mixture very slightly to facilitate whisking, or set the bowl over the steam rising from the cooking pasta for a few minutes.)

3. Toss the noodles with the sauce. Let stand at room temperature for at least 4 hours before serving, or refrigerate and serve within 2 days. Always toss noodles before serving to distribute sauce evenly.

4. To serve, place a mound of noodles on plate and garnish with your choice of any or all of the pretty crunchy additions listed above.

Serves 4-6

Linnell’s Notes:
1. As the noodles and sauce sit, the flavors of the sauce meld together. Wait to adjust the seasonings until the noodles have sat in the sauce for quite awhile. I was tempted to add more pepper flakes, but was so glad I didn’t!

2. In the recipe Margaret S. Fox suggests using the least adulterated kind of peanut butter available.

3. I found it was not necessary to heat the sauce mixture in order to stir it.

4. If serving this as a main dish, protein in the form of shredded chicken or firm tofu could be added.

ENJOY!

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Browned Butter Cashew Shortbread Cookies

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , on February 21, 2012| 1 Comment »

Other than me, my husband’s favorite nut is the cashew. After one bite of these buttery, crunchy, cashew cookies topped with a creamy browned butter frosting, he’ll have to decide which nut rules his heart. Which will it be . . . the baked or the baker?

Browned Butter Cashew Shortbread Cookies
Recipe from Land O’Lakes

Cookie Ingredients:
1-1/2 cups butter
1/2 cup firmly packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla
1-3/4 cup all-purpose flour
1/2 cup finely chopped cashews

Frosting Ingredients:
1-1/2 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons fat free half & half or milk

Directions:
1. Melt butter in a 2-quart heavy saucepan over medium heat. Cook stirring constantly and watching closely, until butter just begins to turn golden brown (7-11 minutes). The butter will get foamy and bubbly. Immediately remove from heat.

2. Pour 1-1/4 cups browned butter into small bowl; pour remaining butter into another small bowl. Refrigerate both bowls of browned butter until cool (1 hour).

3. Heat oven to 350 degrees F.

4. Combine 1-1/4 cups cooled brown butter, brown sugar, 1/2 cup powdered sugar and 1 teaspoon vanilla in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until well mixed. Stir in chopped cashews.

5. Shape dough into 1-inch balls. Place 1-inch apart onto ungreased cookie sheets. Bake for 10-13 minutes or until set. Cool completely.

6. Combine remaining browned butter, powdered sugar and vanilla in small bowl. Beat at medium speed, adding enough half & half for desired frosting consistency, until smooth. Spread frosting over cooled cookies. Top each with cashew half.

Makes 4-1/2 dozen cookies.

Linnell’s Notes:
1. Make sure to use at least a 2 quart saucepan to brown the butter. The butter will foam up as it is heated and you don’t want it to spill over on your stove top.

2. Cool the bowls of hot browned butter on the counter top before placing them in the refrigerator. You don’t want to lower the temperature of your refrigerator by placing something hot into it.

3. By the time I measured out all the other ingredients, the large bowl of browned butter had cooled sufficiently in the refrigerator to be used in the dough.

4. I used unsalted butter and salted cashews, because that is what I had on hand. I favor low sodium food, so the cookies tasted fine to me. For those of you who like food a little saltier, go ahead and add a pinch of salt to the dough mixture.

5. If the dough is too sticky to shape into balls, place it in the refrigerator for a while. Also, keep a small bowl of water nearby. Wet your hands with water before rolling the dough balls. The water helps to keep the dough from sticking to your hands.

6. Because these are butter-rich cookies, I used parchment paper to cover my cookie sheets. Remember you can reuse parchment paper. After the cookie sheets have cooled, wipe down the parchment paper with a wet paper towel. Let dry and store paper on top of cookies sheets in your cabinet.

Enjoy!

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Marinated Blood Oranges

Posted in Holidays, Husbands, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , , on February 7, 2012| 1 Comment »

Round with bright flavors, citrus fruit bring the sun into our winter kitchens. Blood oranges, in particular, with their sweet hint of raspberry-like flavor and famous vermilion to ruby-colored flesh are true winter gems. Wanting to test a special, yet healthy Valentine’s Day dessert for my sweet-toothed husband, this recipe fulfilled all of my requirements: it was visually beautiful, full of flavor, and healthier than an average Valentine’s Day dessert. Although the marinated oranges were delicious all by themselves, the sweet-tart flavor of the blood oranges mixed with the vanilla and citrus liqueur Tuaca proved to be the perfect counterpoint to a scoop of creamy vanilla bean ice cream. This refreshing fruit compote can also be served with just a dollop of whipped cream or a wedge of ricotta cheesecake.

As an added bonus, blood oranges are high in antioxidants. Although they are widely grown in Italy and Spain, these beautiful citrus fruit are also grown in California and Texas. Look for them in your grocery stores from about December through March.

Marinated Blood Oranges
Recipe from Williams-Sonoma Essentials of Mediterranean Cooking

Ingredients:
3 pounds blood oranges
1 tablespoon fresh lemon juice
2 tablespoons sugar
1/3 cup Tuaca or other orange liqueur

Directions:
1. Using a sharp knife, cut a slice off both ends of each orange to reveal the flesh.
2. Place the orange upright on the cutting board and, using the knife, cut downward to remove all of the peel and white pith, following the contour of the fruit.
3. Holding the the fruit over a bowl to catch the juices, cut on either side of each segment to free it from the membrane, letting it fall into the bowl.
4. In a small bowl, stir together the lemon juice, sugar, and Tuaca. Pour the mixture over the orange segments and toss gently to combine. Cover and refrigerate until well chilled, at least 3 hours or up to 24 hours.
5. To serve, spoon the fruit and syrup into compote glasses.

Makes 4-6 servings.

Linnell’s Notes:
1. Be careful when cutting blood oranges, the red juice can stain.
2. The cookbook mentions that you can substitute Grand Marnier alone or add a few drops of vanilla extract to it in lieu of using Tuaca.

Enjoy!

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Friday’s Fresh Five! (2/3/12)

Posted in Aging, Entertainment, Health, Helping Others, Jewelry, Recipes, Recycling, Uncategorized, tagged , , , , , , , , , , , , , , , on February 3, 2012| Leave a Comment »

Stones, tumbled by the sea, collect on the shore. The waters have worn some smooth and round, while others remain irregular and pockmarked. That they existed in the same turbulent waters, but weathered the forces differently, can only be attributed to their individual compositions and, perhaps, the length of exposure. If you were one of these stones, which one would you be? What are you made of? What qualities do you possess to help you weather the ups and downs in life?

#1- Top Five Regrets
Recognizing that this blog is about sharing and encouraging joy, I was at first hesitant about linking to the Top Five Regrets of the Dying as recounted by palliative care nurse Bronnie Ware. As I read through the article, though, I realized that it reinforced the belief that an authentic life is a life of joy. Here are the top five regrets, but to get the most from these lessons, it’s best to read the article in its entirety:

1. I wish I’d had the courage to live a life true to myself, not the life others expected of me.
2. I wish I hadn’t worked so hard.
3. I wish I’d had the courage to express my feelings.
4. I wish I had stayed in touch with my friends.
5. I wish that I had let myself be happier.

#2 – Another Way to Recycle Newspapers
Here’s a creative undertaking that involves recycling newspaper in an unusual way. Italian artist Ivano Vitali uses strips of newsprint and, without the use of any adhesives, spins them into balls of yarn and crochets them into pieces using custom-made hooks and needles. Check out his Zero Impact Global Art website and be inspired to find new ways to recycle.

#3 – The Game You Can’t Stop
In The Game You Can’t Stop small balls of different colors drop from the top of the game that you must try to deflect using your computer mouse which controls a large ball at the bottom. As you deflect the small balls, you must attempt to connect three balls of the same color to score. Warning: Don’t play this brain game unless you have a little time to spare!

#4 – Super Bowl Snacks
Is it possible to serve healthy Super Bowl snacks? Sure it is! It just takes a little conscious effort and the willpower not to succumb to media ads. Here’s a quick recipe from one of my favorite periodicals Nutrition Action Healthletter:

Quick Quesadillas
Toss together 1 cup of black beans, 1 cup corn kernels, 1/2 cup of reduced-fat shredded cheese, and 1/2 cup of jarred salsa. Spoon the filling onto 4 whole wheat tortillas, fold in half, and sauté each in a non-stick pan in 1 tsp. of canola oil.

#5 – Possibilities
Nothing is IMPOSSIBLE, the word itself says “I’M POSSIBLE“!
Audrey Hepburn

Enjoy your weekend!

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Asian Noodle Salad

Posted in About me, Recipes, Uncategorized, tagged , , , , , , , , , , , , , on January 31, 2012| Leave a Comment »

Wanting to make a light pasta dish to accompany some freshly grilled fish, I prepared a simple noodle salad with subtle Asian undertones. Unlike the Shrimp and Bean-Thread Salad I posted about a while back, this noodle salad is simpler to make, because it has fewer ingredients. Although, it lacks the complexity of flavors that the Bean-Thread Salad has, it makes up for it with its clean fresh flavors and its ease of preparation. It’s a delicious side dish for grilled seafood or grilled chicken and this recipe makes enough to feed a small crowd.

Asian Noodle Salad

Dressing Ingredients:
1/4 cup rice vinegar
2 tablespoons lime juice
2 tablespoons sugar
2 teaspoons sesame seed oil
1 clove garlic, minced
1/2 teaspoon Asian red chili paste
1/4 teaspoon salt

Salad Ingredients:
16 ounces dried rice noodles
1 carrot, grated
1/2 cup cilantro leaves, rough chopped
1/2 cup roasted peanuts, chopped

Directions:
1. Combine salad dressing ingredients in a bowl and set aside.
2. Fill a kettle full of water and bring it to a boil. If you don’t have a kettle use a large pot to boil water.
3. Open up the package of noodles and place the noodles in a large mixing bowl.
4. Carefully pour the hot water over the noodles until they are completely submerged. After two minutes, very carefully stir the noodles to loosen up the noodle bundle. Stir periodically and make sure all noodles remain submerged.
5. When noodles are limp, taste a few to make sure they are cooked (or softened) enough. The noodles should be firm, but not hard and chewy or soft and mushy. Let soak a few minutes longer if they are not yet ready, checking them every couple of minutes.
6. When the noodles are tender, drain them in a colander and let cold water run over them.
7. After they are well-drained, pour the noodles into a bowl and immediately pour the salad dressing over them. Toss gently with your hands.
8. Add the grated carrots, chopped cilantro and chopped peanuts. Toss gently and serve.

Linnell’s Notes:
1. This salad tastes best when eaten fresh. Rice noodles tend to absorb any liquid available and then dry out. Store in a tightly sealed container in the refrigerator.
2. In lieu of steps 2 through 4, you can bring a large pot of salted water to a boil, add the noodles and cook for about 2 minutes, stirring and checking them for the right degree of tenderness.
3. My family likes spicy food, so I either add a bit more chili sauce to the dressing mixture or I sprinkle in some red pepper flakes.
4. To make this a main dish, cooked prawns, grilled salmon, or grilled chicken breast strips can be easily tossed in during the last step.
5. Buy Asian chili paste that has chili flakes floating in it.
6. This recipe makes enough to fill a large mixing bowl.

Enjoy!

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Easy Pulled Pork Sandwiches

Posted in About me, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , , , , , , on January 24, 2012| Leave a Comment »

Ernest Hemingway allegedly wrote a compelling work of fiction using only six words. A seemingly tragic story, complete with a beginning, middle and end, unfolds with these simple words: For sale: baby shoes, never worn. Following Hemingway’s format, I’ve come up with my own semi-tragic six-word story: Party planned, game lost, theme changed. Not really being an ardent football fan, I surprised myself with thoughts of hosting a Super Bowl party if the San Francisco 49ers beat the New York Giants. After Sunday’s overtime loss, I was in no mood for a party. But since, in my head, a menu had already taken shape, it seemed a shame not to put part of it to good use. Here’s a recipe for pulled pork sandwiches that’s easy, doesn’t smack too much of mustard or vinegar, and can be made in a slow cooker ahead of time! Australian Open party, anyone?

Easy Pulled Pork Sandwiches
Adapted from a recipe found on allrecipes.com

Ingredients:
1 Boston Pork Butt Roast
Salt and freshly ground pepper
Enough root beer to cover roast (not diet version)
About 3 cups of your favorite barbecue sauce
1 dozen onion rolls, sliced in half and lightly toasted
1 large can of French’s French Fried Onions, optional

Directions:
1. Rinse roast under cold running water and pat dry.
2. Rub salt and freshly ground pepper over roast.
3. Place pork in slow cooker and pour root beer over the meat until it is covered.
4. Cover with lid and cook on low until meat is well-cooked. Meat should fall off the bone and should be easy to shred. Length of cooking time will depend on the size of the pork butt roast and the type of heating element in your slow cooker. Plan on at least 8 to 10 hours for this portion of the cooking.
5. After meat is cooked, shred it and discard any fatty pieces.
6. Pour out the cooking liquid in the slow cooker (skim the fat off first, so that it does not go down the sink drain) and put the shredded meat back into the cooker. Stir in the barbecue sauce and gently mix until evenly distributed. Cook on low for one more hour, being careful that the sauce and meat does not burn.
7. Add salt and pepper to taste.
8. To serve: Let guests mound the pulled pork onto toasted rolls. Sprinkle french fried onions on top of meat, if desired. Put tops of rolls on sandwiches and make sure to provide plenty of napkins!

Serves about 12.

Linnell’s Notes:
1. The last time I made this I did not have root beer on hand, so I used some ginger beer that my brother-in-law kindly brought back from Australia for my hubby. I poured ginger ale soda in to cover the rest of the pork roast.
2. I used a 40 ounce bottle of Sweet Baby Ray’s Award Winning Barbecue Sauce, because I had it on hand. Obviously, the tastier the barbecue sauce, the tastier the pulled pork.
3. The pork can be cooked, shredded, cooled and refrigerated ahead of time. On game day, put the meat back in the slow cooker, add the barbecue sauce and cook on low for about one hour.
4. The topping of french fried onions gives the sandwiches a nice salty crunch!
5. Serve with some coleslaw and you are all set to go!

Enjoy!

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Chinese Chicken Buns or “Gai Bow”

Posted in Aging, Holidays, In The Kitchen, Recipes, Uncategorized, tagged , , , , , , , , , , on January 17, 2012| 4 Comments »

A soft, yet crusty, bread surrounds succulent pieces of chicken and savory bits of celery, mushrooms, green onions, and bamboo shoots in these big and hearty Chinese Chicken Buns. Soon after you bite into a freshly baked one and let the flavors flood into your mouth, you’ll pat yourself on the back and say, “Damn, I’m a good cook!” It had been years since I last made these buns, but while deciding what to make for a Chinese New Year’s post, I remembered these delicious buns and it occurred to me that they would make fabulous Super Bowl fare, too! They can be made ahead and frozen for future use. But seriously, after you’ve taken your first bite of one, you’ll want to live in the present and not the future!

Chinese Chicken Buns
Adapted from a Sunset Magazine recipe

Ingredients:
2 loaves (1 pound each) frozen bread dough
6 dried Asian mushrooms
2 pounds boneless, skinless chicken meat, breast and thigh meat
2 tablespoons soy sauce
2 cloves garlic, minced
2 teaspoons minced fresh ginger
2-3 stalks celery, thinly sliced
3-4 stalks of green onions
1 8 oz can of sliced bamboo shoots
2 tablespoons vegetable oil
4 eggs, hard boiled
Cilantro leaves, optional
Flour
Butter, melted

Sauce Ingredients:
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon salt
2 tablespoons soy sauce
2 tablespoons dry sherry
1/3 cup water


Directions:
1. Remove frozen bread dough from the package and thaw as package directs, rubbing surface with a little bit of oil and covering with plastic film. Thaw just until pliable, about 1-2 hours at room temperature.
2. Hard boil the eggs and let cool.
3. Rinse and soak dried Asian mushrooms in enough hot water to cover them until soft and pliable, about 20 minutes. Cut off and discard tough stems; cut remaining mushrooms into thin strips.
4. Cut chicken meat into 1/2-inch-thick strips, each about 2-inches long.
5. Combine chicken with 2 tablespoons soy sauce, 2 cloves of garlic, minced, and 2 teaspoons minced fresh ginger.
6. Thinly slice celery stalks on the diagonal.
7. Wash green onions. Cut into 2-inch lengths (including tops).
8. Drain can of bamboo shoots.
9. Stir together sauce ingredients (listed above).
10. Pour 2 tablespoons oil in a 12-inch frying pan and place over high heat. When the oil is hot, add the marinated chicken; cook, stirring constantly, for 3 minutes.
11. Add celery; cook, stirring for 1 minute.
12. Stir in sliced mushrooms, sliced green onions, bamboo shoots, and sauce mixture. Cook, stirring until sauce thickens. Let cool.
13. Peel the eggs and cut in quarters, lengthwise.
14. With a lightly-floured knife, cut each thawed loaf into 4 equal pieces. Roll each piece into a ball. On a lightly floured surface, roll each ball into a round about 7-inches in diameter.

15. Place 1-2 sections of hard boiled eggs in the center of the dough. Top with 1/2 cup of the cooked chicken filling.


16. Gather edges of dough up around filling, being careful not to stretch the dough. Pleat in the edges and tightly pinch together to seal.

17. Turn on oven to 350 degrees F.
18. Place, buns, pinched side down about 2 inches apart on a lightly greased or parchment paper-covered baking sheet. Lightly cover and let rise in a warm place until puffy, about 30-45 minutes.
19. Brush with melted butter and bake for 30-35 minutes or until browned. Serve warm.
20. If made ahead, cool thoroughly on racks, then cover and refrigerate or freeze. To reheat, bake uncovered, in a 350 degree oven until hot, about 20 minutes if chilled. If frozen, bake for 35 minutes.


Makes eight.

Linnell’s Notes:
1. Dried Asian mushrooms can be found in most grocery stores and in Asian markets. The most common ones are the dried Shitake mushrooms. To soak dried mushrooms, place them in a bowl and cover them with hot water. Place a smaller bowl or plate on top of them to keep them submerged in the water.
2. I always double the recipe! Eight is never enough!
3. I tend to always add a little more of everything – more mushrooms, more celery, more green onions, more meat . . . and I usually double the amount of sauce.
4. I cut the 2-inch top segments (white part) of the green onions in half lengthwise, so that there are no thick pieces of onion to bite into.
5. Although the inclusion of slices of hard boiled egg is typical in a Chinese Chicken Bun, you can always choose not to include them if they are not to your liking.
6. I like the taste of cilantro in these buns, so I sprinkle a few cilantro leaves on top of the dough before adding the meat mixture.
7. Sometimes for an added rich and exotic flavor, I add pieces of Chinese Sausage into the chicken mixture.

Gung Hay Fat Choy!

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