This is a basic ginger cookie. It crackles perfectly as it bakes.
Ingredients
1 c sugar
3/4 c unsalted butter
1 egg
4 Tbs molasses
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
2 tsp baking soda
2 1/4 c flour.
Directions
1. Mix butter and sugar with an electric mixer until smooth.
2. Add the egg and mix well.
3. Add the molasses and mix well.
4. Add all dry ingredients in a small bowl and stir to mix.
5. Add dry ingredients to butter mixture until smooth.
7. Bake at 350 for 7-9 minutes.
Hungry for a Taste of Home
Thursday, April 6, 2017
Provencal Potato Salad
A friend served this at dinner alongside a simple piece of salmon. It made the perfect, complete side dish. It can work with so many things and could make a complete meal when adding the tuna. She did not put in the tuna, eggs or anchovies. I know I will make this
Ingredients
1/2 lb haricots verts, stems removed
1 recipe French Potato Salad
1 6 oz can tuna, drained and flakes (optional)
1/2 c capers, drained
1 c halved cherry tomatoes
1/2 c small diced red onion
1/2 c black olives, pitted (like a nicoise)
6 hard cooked eggs, peeled, quartered (optional)
6 anchovy fillets (optional)
Directions
1. In a pot of boiling slated water, blanch the haricots vets for 3-5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
2. In a large bowl combine the haricots vets with the potato salad, tuna, capers, tomatoes, onions, olive, eggs, and anchovies.
3. Serve at room temperature.
Ingredients
1/2 lb haricots verts, stems removed
1 recipe French Potato Salad
1 6 oz can tuna, drained and flakes (optional)
1/2 c capers, drained
1 c halved cherry tomatoes
1/2 c small diced red onion
1/2 c black olives, pitted (like a nicoise)
6 hard cooked eggs, peeled, quartered (optional)
6 anchovy fillets (optional)
Directions
1. In a pot of boiling slated water, blanch the haricots vets for 3-5 minutes, until barely tender. Drain and immerse into ice water for 5 minutes. Drain again.
2. In a large bowl combine the haricots vets with the potato salad, tuna, capers, tomatoes, onions, olive, eggs, and anchovies.
3. Serve at room temperature.
French Potato Salad
This can be used alone as a warm potato salad or used as part of the provencal salad recipe. Both recipes come from Ina Garten.
Ingredients
1 lb small white boiling potatoes
1 lb small red boiling potatoes
2 Tbs good dry white wine
2 Tbs chicken stock
3 Tbs champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
10 Tbs olive oil
1/4 minced scallions--white and green parts
2 Tbs minced fresh dill
2 Tbs minced flat leaf parsley
2 Tbs chiffonade of fresh basil
Directions
1. Drop the white and red potatoes into a large pot of boiling salted water and cook 20-30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
2. As soon as you can handle them, cut in half or quarters if they are large and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potato before proceeding.
3. Combine the vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes.
4. Add the scallions, dill, parsley, basil, 1 1/2 tsp salt and 1/2 tsp pepper.
5. Toss. Serve warm or at room temperature.
Ingredients
1 lb small white boiling potatoes
1 lb small red boiling potatoes
2 Tbs good dry white wine
2 Tbs chicken stock
3 Tbs champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
10 Tbs olive oil
1/4 minced scallions--white and green parts
2 Tbs minced fresh dill
2 Tbs minced flat leaf parsley
2 Tbs chiffonade of fresh basil
Directions
1. Drop the white and red potatoes into a large pot of boiling salted water and cook 20-30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
2. As soon as you can handle them, cut in half or quarters if they are large and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potato before proceeding.
3. Combine the vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes.
4. Add the scallions, dill, parsley, basil, 1 1/2 tsp salt and 1/2 tsp pepper.
5. Toss. Serve warm or at room temperature.
Sunday, January 29, 2017
Braised Shanghaninese Hong Shao Pork
This came out of a wonderful french cookbook, A Kitchen in France. It was included as a Chinese New Year's Celebration. It looks involved but is actually not difficult and well worth the time effort. She recommends serving it with rice but if you can find mandarin pancakes use those with a little hoisin sauce. You could also serve it with lettuce cups. Serves 4-6.
Braised Shanghainese Hong Shao Pork
Ingredients
2 Tbs fine sea salt or kosher
3 1/2 lb pork shank
1/4 c granulated sugar
1 Tbs water
2 Tbs vegetable oil
10 slices of ginger
2 garlic cloves, sliced
1 shallot, chopped
1 tsp fennel seeds--I use 1 tsp fennel powder
5 star anise
2 cinnamon sticks
6 cloves
strip of orange peel--I used most of the peel from one orange
1 Tbs Asian sesame oil
3 Tbs light soy sauce--I used 5 Tbs light soy sauce
2 Tbs dark soy sauce
1 Tbs Worcestershire sauce
1 c dry sherry or dry vermouth
Handful of fresh cilantro sprigs
Rice and/or mandarin pancakes for serving (look in the frozen section of an asian market)
Hoisin sauce
Directions
1. Bring a medium pot of salted water to boil. (I used my cast iron pot for all of it). Add the pork, return to boil and blanch for 2 minutes.
2. Drain the pork and set aside.
3. In the same pot (wipe it dry) or a large skillet melt the sugar and water over medium heat. When the sugar starts to turn slightly golden, add the pork and stir to coat. Remove from the heat or set aside the pork.
4. In a large pot or same cast iron pot (wipe our residual sugar), heat the oil over medium heat. Add the ginger, garlic and shallot. Cook, stirring for 1 minute. Add the fennel seeds, star anise, cinnamon, cloves, and orange peel. Stir until fragrant about 3 minutes.
5. Add the sesame oil and stir for 30 seconds.
6. Add the soy sauces and Worcestershire sauce and stir for 1 minute.
7. Add the wine and bring to a simmer. Simmer for 1 minute.
8. Add the pork to the pot along with any juices.
9. Pour in enough water to cover the pork and bring to a boil.
10. Cover and reduce to a simmer. Cook until meat is so tender it falls off the bone, about 3 hours.
11. Remove the pork, spices and aromatics from the pot. Turn to high and reduce until the sauce is thick and glossy.
12. Place pork on a platter or serving dish. Pour pan sauce over and garnish with cilantro.
Braised Shanghainese Hong Shao Pork
Ingredients
2 Tbs fine sea salt or kosher
3 1/2 lb pork shank
1/4 c granulated sugar
1 Tbs water
2 Tbs vegetable oil
10 slices of ginger
2 garlic cloves, sliced
1 shallot, chopped
1 tsp fennel seeds--I use 1 tsp fennel powder
5 star anise
2 cinnamon sticks
6 cloves
strip of orange peel--I used most of the peel from one orange
1 Tbs Asian sesame oil
3 Tbs light soy sauce--I used 5 Tbs light soy sauce
2 Tbs dark soy sauce
1 Tbs Worcestershire sauce
1 c dry sherry or dry vermouth
Handful of fresh cilantro sprigs
Rice and/or mandarin pancakes for serving (look in the frozen section of an asian market)
Hoisin sauce
Directions
1. Bring a medium pot of salted water to boil. (I used my cast iron pot for all of it). Add the pork, return to boil and blanch for 2 minutes.
2. Drain the pork and set aside.
3. In the same pot (wipe it dry) or a large skillet melt the sugar and water over medium heat. When the sugar starts to turn slightly golden, add the pork and stir to coat. Remove from the heat or set aside the pork.
4. In a large pot or same cast iron pot (wipe our residual sugar), heat the oil over medium heat. Add the ginger, garlic and shallot. Cook, stirring for 1 minute. Add the fennel seeds, star anise, cinnamon, cloves, and orange peel. Stir until fragrant about 3 minutes.
5. Add the sesame oil and stir for 30 seconds.
6. Add the soy sauces and Worcestershire sauce and stir for 1 minute.
7. Add the wine and bring to a simmer. Simmer for 1 minute.
8. Add the pork to the pot along with any juices.
9. Pour in enough water to cover the pork and bring to a boil.
10. Cover and reduce to a simmer. Cook until meat is so tender it falls off the bone, about 3 hours.
11. Remove the pork, spices and aromatics from the pot. Turn to high and reduce until the sauce is thick and glossy.
12. Place pork on a platter or serving dish. Pour pan sauce over and garnish with cilantro.
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