February 17, 2015
Sesame Choy Sum
February 17: National Cabbage Day
We always made plans to celebrate the Asian lunar new year with our friend Phyllis S., a Chinese-American and fellow expatriate local from Hawaii, and her family when we lived in South Texas. Since we have moved, we still try to observe the cultural holiday, as Islander has Chinese relatives as well. Phyllis introduced us to Sesame Choy Sum, a simple yet symbolic side dish with a salty-sweet sauce that is poured over quickly cooked “Chinese flowering cabbage”. Traditionally, the vegetable represents health and its green color symbolizes money/wealth. So cook up some Sesame Choy Sum on National Cabbage Day or during the Asian lunar new year for health and wealth!
From Phyllis S.
- 1 bunch fresh choy sum
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce (we used Aloha Shoyu brand)
- ½ tablespoon sesame seeds
Wash the choy sum and trim the bottom. In a large pot, boil some water. Add the choy sum and cook for 3-4 minutes. Remove from the stovetop and drain well. Let cool for about 5-10 minutes. Run cool water over the choy sum and squeeze out excess water. Place the choy sum on a platter.
In a measuring cup, combine the oyster sauce, sesame oil and soy sauce. Mix well and let stand for 10 minutes. Drizzle over the choy sum. Sprinkle sesame seeds on top. May be served hot or cold.
- Phyllis likes to cut the choy sum in half and boil the stems for a minute or two before adding the leaves to the pot, as the stems are thicker and take longer to cook.
- Search our blog for other recipes containing cabbage as an ingredient.
- Kung Hei Fat Happy (Lunar) New Year!
February 1, 2015
Rice Krispies Footballs
February: Super Bowl
Celebrate Super Bowl Sunday and the end of football season with a simple sweet treat: Rice Krispies Footballs. Islander makes these and other game day desserts ahead of time so she can help Highlander prepare other foods when we host a Super Bowl Sunday supper and invite our neighbors, Glenn and Anna Maria B., to join us to watch the game on our big screen TV. Score a touchdown at the table with these Rice Krispies Footballs. They are fun and festive and are sure to be a favorite football food!
(Adapted from Rice Krispies)
- ¼ cup (½ stick) butter
- 1 package (10 ounces) or 5 cups chocolate-flavored regular marshmallows
(or 4 cups miniature marshmallows)
- ½ cup peanut butter (optional)
- 6 cups chocolate-flavored rice cereal (Cocoa Krispies)
- white fondant (optional)
- white tube frosting
In a large pan, melt the butter over low heat. Add the marshmallows (and peanut butter, if using) and stir until completely melted. Mix in the cereal until combined well. Remove from heat.
Generously butter hands and form mixture into football shapes. Place on a tray lined with waxed paper. Set aside. Roll out a small ball of white fondant, if using, flatten into 1/8-inch thickness and slice into thin strips.
Position on the football shapes (brush a little water on the strips before positioning, if necessary). With a small round trip on the white tube frosting, squeeze out the stitching detail on the football shapes. Yield: 18 two-inch size Rice Krispies footballs.
January 1, 2015
January 1: New Year’s Day (2015)
Inspired by the announcement that the Pantone company chose “marsala” as the color of the year for 2015, Islander cooked Marsala Veal for our first dinner of the new year—in our new home in the Gulf Coast area of Texas. We had moved from Southwest Texas only a few weeks ago during the hectic holiday season and are still organizing our kitchen and pantry.
According to Pantone, “Much like the fortified wine that gives Marsala its name, this tasteful hue embodies the satisfying richness of a fulfilling meal while its grounding red-brown roots emanate a sophisticated, natural earthiness.”
We blogged about Marsala Chicken a few years ago. We revisited the recipe and used veal instead of chicken as the “propitious protein” for the new year and, like Pantone’s description of the color, Marsala Veal is a fulfilling meal, especially when served with other auspicious foods, such as noodles (“longevity”) or rice (“riches”).
Enjoy the color of the year as well as this recipe for Marsala Veal. Happy 2015!!!
(Adapted from the Food Network)
- 4-5 veal slices for scallopini
- flour (seasoned with salt and pepper)
- olive oil
- 4 ounces prosciutto, cubed
- 8 ounces mushrooms (baby bella, crimini, porcini, etc.), stemmed and quartered
- 1 cup Marsala wine (sweet instead of dry)
- 1 cup chicken stock
- 1 tablespoon cornstarch (mixed with water to form a paste to thicken the sauce)
- ¼ cup Italian flat leaf parsley, chopped and for optional garnish
Dredge the veal in flour, shaking off the excess. Heat a little olive oil over medium heat in a skillet. Fry the veal until both sides are slightly browned, being careful not to overcook the slices or they will not be as tender. Transfer to a plate and keep warm. In the same skillet with the drippings, fry the prosciutto.
Add the mushrooms and sauté until brown. Pour in the Marsala wine and cook for about a minute. Stir in the chicken stock. In a small cup, make a paste with the cornstarch and water. Stir into the sauce to thicken. Put the veal slices back into the skillet. Simmer for about five minutes. Put on a platter and garnish with parsley flakes. Serve with pasta noodles or hot rice with the sauce poured over.
- Good luck to Highlander in his new job in the Gulf Coast area of Texas (the reason we moved from our beloved San Antonio). Good luck to all our blog readers in the new year!
- Search our blog for other new year’s recipes.
November 11, 2014
Posted by HI Cookery under 11 November
| Tags: cupcake
, lemon cupcakes
, lemon poppy seed
, lemon poppy seed cupcakes
, poppy cupcakes
, poppy flowers
, poppy seed cupcake
, Remembrance Day
, U.S. Veterans' Day
, veterans day
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Lemon Poppy Seed Cupcakes
November 11: Remembrance Day/ Jour du Souvenir (Canada)
Canada, Highlander’s birthplace, and other Commonwealth countries observe Remembrance Day/ Jour du Souvenir on November 11, the same day the U.S.A. honors its war veterans and military personnel. Remembrance Day is their version of America’s Memorial Day. The Remembrance Day symbol is a poppy flower, as mentioned in John McCrae’s poem, “In Flanders Field”. The lieutenant colonel from Canada was moved to write it for a friend’s funeral during World War I.
For a Remembrance Day prayer gathering, we were inspired to use the iconic flower for a delicious dessert—lemon poppy seed cupcakes topped with fondant poppies. It was an appropriate tasty treat to remember the brave ones who sacrificed their lives to protect their countries. God bless their souls!
For the fondant poppy flowers
- Powdered sugar (for dusting the work surface)
- Red fondant
- Black tube frosting
- Poppy seeds
On a surface that has been dusted with powdered sugar, roll out red fondant to 1/8 inch thick. Cut out poppies using a 5-petal flower cutter. Use the impression/veining tool and press to give texture on each petal. Place the cut fondant poppy on a foam pad and lightly press down the center with the ball tool.
Place fondant poppies on flower formers and let dry for about 3 hours or overnight. Dot the centers of each poppy with black icing. Sprinkle poppy seeds on the middle, brushing away the excess from the center. Set aside to dry.
For the cupcakes and frosting
Prepare the batter for the lemon buttermilk poppy seed cake. Scoop into red cupcake papers. Bake and cool completely on a wire rack.
Make the lemon buttercream icing (do not tint it yellow). Frost the cupcakes (we used Wilton tip 1M to make the swirls).
Position a fondant poppy seed flower on the top center. Serve at room temperature.
- Happy Veterans Day to all those who have served and are serving in the military, including Islander’s Daddy (retired U.S. Navy chief). Thank you!
October 31, 2014
October 31: Halloween
For a disgusting dessert on Halloween, serve edible earwax! These simple sweets are made with mini marshmallows on a lollipop stick and dipped with melted peanut butter chips. Try these tasty treats with our gelatin eyeballs and brain, apple smiles, meringue skeleton bones, freaky finger cookies and BBQ ribs for a “body parts” party on a fun-filled Fright Night.
- Mini marshmallows
- Peanut butter chips (or peanut butter, honey, melted caramel or cheese, yellow-tinted white chocolate, etc.)
On a short lollipop stick, position and shape a mini marshmallow on each end. Dip in melted peanut butter chips. Let set on a sheet of waxed paper. Arrange on a clean towel with a cotton swab (such as Q-tips brand packaging) sign and simply serve to grossed out guests!
- Add a little vegetable shortening to the peanut butter chips if needed to thin out to a more liquid consistency.
- Search our blog for other Halloween recipes.
October 31, 2014
October 31: Halloween
Before indulging in sweets tonight, eat something savory-scary: Halloween ribs! This main dish is meaty and messy and makes for a disgusting-looking but delicious dinner. If hosting a Halloween party, guests will gross out on this gruesome grub.
Preparation of the ribs is simple but the presentation can be spectacularly spine-chilling! Our version is basic—just pork spareribs smothered in our favorite flavor of BBQ sauce with a fresh red bell pepper, accessorized with a knife, plastic skull and bloody cloth. Add cold cuts to the skull (flaying flesh) and mini-sausages (intestines) for an all-out appalling yet appetizing and bloody good buffet.
Cook a creative yet creepy food—ribs—for a Happy Halloween!
Cut the ribs in half. Season them with salt and pepper. Bake the ribs in a preheated oven at 400 degrees F until cooked. Half an hour before they are done, remove from the oven. Baste one side of the ribs with the sauce. Return to the oven and cook for another 15 minutes. Remove from the oven and baste the other side of the ribs with the sauce. Return to the oven and finish another 15 minutes.
Arrange the ribs on a platter, placing a rack on opposite sides of each other (or slice between the bones and position them like racks). In between them, put a red bell pepper in the top center. Stick a sharp knife in the red bell pepper. Decorate around the platter with cheesecloth that has been stained with red food coloring. Place the platter on a table and position a plastic skull above the red bell pepper. Serve while the ribs are still hot.
- If using one rack of pork ribs, cut in half to make a shorter rib cage. We used St. Louis-style spareribs instead of baby back ribs for this recipe because they were larger and proportionate to the size of the plastic skull.
- If serving more guests, use two racks of ribs for a longer rib cage. Although presentation is key, the ribs may be pre-cut and arranged on a platter for an easier self-serve buffet.
- Optional: Below the bell pepper and under the spareribs, scatter some sausages (such as Lit’l Smokies) in BBQ sauce to look like intestines.
- Optional: Cover a clean plastic skull with cold cuts (like deli-style, thin-sliced ham, roast beef, etc.) to look like decaying skin.
- A plastic or toy knife may be used in place of the real sharp one for safety issues.