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Friday, December 31, 2010

Pad Thai

Pad Thai
4 TBS tamarind paste or pulp
4 TBS palm sugar (or brown sugar)
4 TBS fish sauce
2 TBS soy sauce
1 TSP sriracha
1 Package rice sticks
Peanut oil
1 Package tofu, drained and diced
2 Chicken breasts, sliced thin
4 Cloves of garlic, minced
2 Eggs
Bunch of scallions, sliced into 1 inch pieces
1/3 Cup of peanuts
1/3 Cup bean sprouts
Lime wedges for serving

Pad Thai is a classic Asian dish that always seemed impossible for me to re-create. After doing some research, I think I've come up with a pretty close interpretation. There are a few ingredients I omitted, but if you can find them, you can add dried shrimp and pickled radish for even more authentic flavor. You can enjoy this dish with or without the chicken, or even add shrimp.

First, soak the noodles according to the package directions. For the tamarind, which I found in the form of a dried brick at an Asian market, soak in warm water for about 8 minutes. Push the liquid through a sieve and put aside. If you can find already made tamarind paste, go ahead and use it. For the sauce, add the paste, sugar, fish sauce, soy sauce and sriracha in a small sauce pot and heat until sugar dissolves. Set aside.

In a wok or large saute pan, heat a tablespoon of peanut oil over medium high heat. Cook the chicken until just about done. Remove the chicken, add another tablespoon on oil, then add the tofu. Cook until browned. Set both aside.

Once noodles have soaked and are soft, but still al dente, drain and rinse with cold water. Wipe out the pan and reheat anther tablespoon of oil. Working in 2 batches, add the half the garlic. Saute for 1 minute, then add half the noodles. Cook for a couple minutes, then make a space in the middle and add one of the eggs. Beat until the egg begins to set, then toss with the noodles. Add half the chicken and tofu and cook for a few minutes more. Turn off the heat, then add the peanuts, spouts and scallions.

Serve first batch with lime wedges and more sriracha or chili oil immediately before working on second batch.

Eggs...Morning, Noon and Night

Goat Cheese Scramble For One
2-3 Large eggs
Salt and Pepper
Butter
2 TBS goat cheese
1 TBS scallions, sliced thin

I love breakfast food for anytime of the day. These eggs are a great option for lunch or dinner too, just serve with a salad. Afraid of ending up with rubbery scrambles eggs? Being patient and cooking the eggs over gentle heat while constantly stirring makes the eggs super creamy.

Heat butter in a non-stick pan over medium-low heat. Beat eggs in a bowl, season with salt and pepper. Add to the pan and stir continuously with a rubber spatula. When eggs are almost set, add the cheese and scallions. Serve with warm slices of bread.

Vanilla-Date Smoothie

Vanilla-Date Smoothie
Serves 2
1 Cup non fat vanilla yogurt
1 Cup almond milk
1 Cup pitted dates, diced
Ice

I was craving something sweet for an afternoon snack, but didn't want anything that would totally un-do my whole day. This delicious smoothie recipe from Bon Appetit is sweetly satisfying, and you could even enjoy it for breakfast.

Throw all the ingredients in a blender, blend until smooth, then divide among two glasses.

Traditions

Christmas is a time for many traditions, and every family has at least one. My favorite is of course, the making of the Christmas cookies. Every year, my mom bakes about twenty different types of cookies. Most of these cookies are quite nostalgic since I only get to enjoy them once a year, such as the German pfeffernusse cookies and my great-grandmother's Hungarian cookies. I always enjoy helping out as much as I enjoy eating them. Even while I was away at college, or living in Boston, I always made sure I made it home well before Christmas so I can help with the great cookie bake-off. Today I rolled up my sleeves to make the very labor-intensive, yet addictive Hungarian cookies filled with poppy seeds and apricot preserves. We made almost 200, but I guarantee they won't last long.















Instead of gingerbread, this year we tried piparkakut, a Finnish cookie flavored with orangel peel, cardamon and black pepper. Brushed with egg whites and topped with sanding sugar, these cookies are surprisingly light and crispy.



Peppermint Bark-Very festive shortbread topped with chocolate and crushed candy cane.




















Almond-Spice Biscotti-Absolutely addictive, and one of my favorites.



Raspberry Stripes-Buttery cookie with jam and vanilla glaze.




















Coconut Oatmeal Lace Cookies-Little works of (delicious) art.

Christmas Potluck

Gingerbread Cupcakes with Lemon Cream Cheese Frosting
Adapted from Gourmet
1 1/4 Cups all-purpose flour
1 1/2 TSP ground ginger
1 TSP cinnamon
1/4 TSP ground cloves
1/2 TSP allspice
1/4 TSP salt
1/2 Stick (1/4 cup) unsalted butter
1/2 Cup granulated sugar
1/2 Cup unsulfured molasses
1 Large egg, beaten lightly
1/2 Cup boiling water
1 TSP baking soda
1 Canister of pre-made cream cheese frosting
1 TSP freshly grated lemon zest
2 TSP fresh lemon juice
Candied ginger for garnish

My girlfriends and I decided to hold a potluck Christmas dinner over the weekend. I documented the holiday fun, and the yummy food. We snacked on pita chips and dip while we sipped our wine. Marisa made vegetable soup with quinoa, and Caitie made veggie chili with rice and cheese. We finished the meal off with my cupcakes and some prosecco.

I simply cannot resist anything with cream cheese frosting. You could make your own frosting, but since the holidays are stressful enough, I bought pre-made cream cheese frosting and added the flavors. The lemon in the frosting really brightens up the spicy cake, and they are oh-so-pretty with the ginger candies on top.

Into a bowl sift together the flour, the ginger, cinnamon, cloves, allspice, and salt. In another bowl cream the butter, add granulated sugar, and beat the mixture until it is fluffy. Beat in the molasses and the egg, beating until the mixture is smooth. In a measuring cup combine the baking soda with 1/2 cup boiling water and stir the mixture to dissolve the baking soda. Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well. Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway. Bake the cupcakes in the middle of a preheated 350°F. oven for 20 minutes, or until a tester comes out clean. (The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.

In a bowl mix the frosting with the zest and lemon juice until combined. Spread the frosting on the cupcakes and top each cupcake with some of the crystallized ginger.



Korean Beef Lettuce Wraps (Part II)

For The Steak
1/2 LB steak (any lean cut, pounded thin)
1 TSP ginger
2 Cloves garlic
1 TSP chili oil
2 TBS rice wine vinegar
Pinch of sugar
4 TBS soy sauce
2 Scallions, green and white parts, sliced thinly
Salt and pepper to taste

For The Wraps
Shitaki mushrooms, sliced thin
Salt and pepper
Bibb lettuce leaves
Rice
Chili sauce
Sliced scallions
Sesame seeds

At the request of Rich, I'm revisiting one of my favorite dishes that I have created over the past couple of months. These lettuce wraps are a welcomed break after all the heavy foods and sweets I have been consuming at holiday functions. I'm making a few changes to simplify and lighten up this meal, but still keeping all the bold flavors. Plus, I have pictures this time!

In a bowl, combine the ginger, garlic, vinegar, soy sauce, chili oil, sugar, and scallions. Season with salt and pepper. Marinate the steaks for up to 30 minutes. Heat grill pan over medium-high heat. Cook steaks until medium-rare. Set aside to rest. Season mushrooms with salt and pepper, grill until soft. When ready to serve, slice steak and serve with lettuce leaves, rice, mushrooms, scallions, chili sauce and sesame seeds. Assemble, and enjoy!

Tuesday, December 14, 2010

Sesame-Crusted Tofu with Spinach and Soba Noodles

Sesame-Crusted Tofu
1 Package of extra-firm tofu, drained and cut into triangles
Sesame seeds
1 Egg
Cooking spray
Ponzu Sauce for dipping

Soba Noodles with Spianch
1 Package soba (buckwheat) noodles
1 Package baby spinach
1 Clove garlic, minced
1-2 TSP chili oil
1 TBS rice wine vinegar

It's not that easy to satisfy a carnivore when you don't have any meat in the fridge. So when I make a meatless meal, it has to be filling and flavorful. The texture of plain tofu usually gets lost when served with noodles, but getting the tofu crispy allows it to stand out. And not only is this noodle dish healthy, it also has a little kick to it. Make sure you use extra-firm tofu and to drain it as much liquid out as possible, this will make handling much easier. For an easy appetizer, You can also cut into cubes, stick on skewers and serve with a variety of Asian dipping sauces.

Pre-heat oven to 400 degrees. Drain the tofu as much as possible, and pat dry. Cut into triangles. Lightly spray a baking sheet with cooking spray. Arrange the tofu on the prepared baking sheet, and brush with the egg. Sprinkle with sesame seeds to coat. Bake until tofu begins to brown, but before seeds begin to burn (about 20-25 minutes).

In the meantime, cook noodles according to package directions. Heat a saute pan over medium high heat, spray with cooking spray. Saute garlic and spinach until spinach is just wilted. Toss in noodles and add chili oil and vinegar. Serve with tofu and dipping sauce.

Sunday, December 5, 2010

Latkes

Potato Latkes
2 1/2 pounds Idaho, russet, or baking potatoes (about 4 large), scrubbed
1 large onion, peeled and quartered
2 large eggs
3 tablespoons matzoh meal (or breadcrumbs, or flour)
1 to 2 teaspoons kosher salt
Fresh ground pepper to taste
Vegetable oil for frying

The other day I was daydreaming about Zaftig's, a Jewish deli and local fave in Boston (definitely in my top 10 restaurants ever). On any given Saturday the wait for a table would be at least an hour, but it was always worth it. I would load up on their bagel chips and cream cheese, before I even put in my order for an omelet or turkey on rye with cole slaw. But on that particular day I was thinking about their latkes! Since, it also happens to be Hanukkah, I felt it was appropriate to dedicate my weekend project to potato pancakes. I did a lot of research on different recipes, but this one I adopted from CHOW recipes, seemed pretty simple.

Using the medium-coarse shredding disk of a food processor, shred the potatoes and onion together. You can also use a box grater, but the food processor is a huge time saver. Transfer mixture to a large colander set over a bowl. Using both your hands, squeeze the potato mixture vigorously. Squeeze as much liquid as possible out of the potatoes (the more moisture you get out, the better), then let mixture stand for a minute or two. Pour off the watery brown liquid in the bowl, but save the layer of pale beige paste (potato starch) at the bottom. With a large spoon mix the paste in the potato-onion mixture. Mix in eggs, matzoh meal, 1 teaspoon of the kosher salt, and a good amount of freshly ground pepper with your hands until it is evenly incorporated. Use more matzoh meal if mixture is too wet.

Heat enough oil (pour about 1/4-1/2 inch) in a large, heavy skillet over medium-high heat, until a shred of potato mixture instantly sizzles when dropped in. Then spoon potato mixture into the oil, making sure not to crowd the pan. Flatten each spoonful into a flat disk with the back of the spatula. Fry until deep golden brown, about 5 minutes, then flip over and continue cooking until both sides are well browned, about 8 to 10 minutes for each batch. (You may need to add additional oil to fry subsequent batches.) Transfer latkes to the paper-towel-lined baking sheet. Blot any excess oil with additional towels. Serve immediately with sour cream and applesauce, and you will be in potato pancake heaven.

Thursday, December 2, 2010

Exciting News From Hungry Yuppie Land

So a while back I entered a weeknight recipe contest on a whim, and I won on my very first try! So here's the link to my winning Korean pork cutlet dish that was published in The Daily Dish blog:

http://www.betterrecipes.com/blogs/daily-dish/?s=annie+begg&x=0&y=0

Tofu in Red Curry Sauce

Tofu in Red Curry Sauce
1 Package extra firm tofu, cut into 3/4-inch cubes
1 Cup snow peas, trimmed and halved
1 Cup butternut squash, cubed
1 Package Chinese noodles (or angel hair pasta)
1 TBS vegetable oil
1 TBS Ginger
2 Dried red chilies, crushed (optional)
14 Oz can light coconut milk
1 TBS. red curry paste
1 TSP raw sugar
2 TBS fish sauce
2 TBS. fresh lime juice

South-East Asian cuisine can sometimes be intimidating, just by the sheer size of the ingredients list. A good curry sauce doesn't have to be complicated, you just need to have a few key ingredients always on hand.

Fresh Ginger Root-a little goes along way.
Dried Chilies-my dad makes his own, but you can always use crushed red pepper flakes.
Fish Sauce-Don't let the name throw you, it tastes great and it's very versatile. You can also substitute with soy sauce if you need to.
Red Curry Paste-You can now find this in almost every grocery store in the International Food aisle. It has galangal (Thai ginger), chili and lemongrass flavors in one small container.
Coconut Milk-I always go with the light version.

I'm a big fan of curry sauce with noodles, but feel free to serve with jasmine or brown rice too (it's yummy on it's own too). Rich also suggested adding crushed peanuts for some texture and crunch.

Drain the tofu on paper towels to remove excess water. Bring a large pot of water to a boil over high heat. Add the squash and cook for 5-7 minutes until just about for tender. The add snow peas and cook for 30 seconds more, remove with a slotted spoon and set aside. Add the noodles to the boiling water and cook according to the package instructions. Drain the noodles, rinse well under cold running water. Set aside.

In a saute pan, heat the oil over medium heat. Add ginger, dried chili flakes, coconut milk, curry paste. Stir to combine then add sugar, fish sauce, and lime juice. Season with salt and pepper if needed. Add the tofu and vegetables, stirring occasionally, until the sauce is hot and the tofu is heated through, about 2 minutes. Ladle sauce over the noodles and serve.


Wednesday, December 1, 2010

Turkey Cutlets With Mustard-Sherry Sauce

Turkey Cutlets With Mustard-Sherry Sauce
2 Turkey breast cutlets, pounded to 1/4 inch thickness
Flour for dredging
Salt and pepper
1 TBS EVOO
1 Shallot, minced
1/3 Cup dry sherry
1/2 Cup chicken stock
2 TBS Dijon mustard

I had 2 left over turkey breast cutlets from my Thanksgiving dinner, and I have A LOT of stuffing muffins left over. Turkey is a great alternative to a chicken dinner, and it goes great great with the autumn flavors such as Dijon and sherry. Serve with buttered green beans to complete this cozy dinner.

Heat oil in skillet over medium-high heat. Season cutlets with salt and pepper and lightly dredge in flour, shaking off excess. Cook until golden-brown on both sides (5-7 minutes). Set aside. Add shallots to hot pan, cook for 1 minute. Add sherry and chicken stock. Whisk in mustard. Season with salt and pepper as needed. Bring to a boil, and let reduce a bit. Bring to a simmer, and add cutlets. Cook for a few minutes more, then enjoy.

Spiced Pumpkin Muffins

Spiced Pumpkin Muffins
Nonstick vegetable oil spray
1 Cup all purpose flour
1/2 Cup whole wheat flour
1/3 Cup sugar
1/4 Cup (packed) golden brown sugar
2 1/2 TSP baking powder
1 TSP ground cinnamon
1/4 TSP ground cloves
1/2 TSP salt
1 1/4 Cups canned pure pumpkin
1 Cup whole milk
2 Large eggs
6 TBS (3/4 stick) unsalted butter, melted
2 TSP grated peeled fresh ginger
1/4 Cup shelled pumpkin seeds, toasted (optional)
1/3 Cup walnuts (optional)

I love this time of year because I can consume as much pumpkin as I want in soups, pies, pancakes and lattes. I can't get enough! I think it's the perfect ingredient, because it can be enjoyed either savory or sweet. And speaking of sweet, is there anything better than indulging in a warm pumpkin muffin on a cold fall morning with your pumpkin-flavored coffee?

I usually search for baking recipes based on what I already have in my pantry. I had pumpkin seeds and fresh ginger left over, so I thought this Bon Appetit recipe from circa 2002 looked pretty good. I left out the walnuts since Rich isn't crazy about them in his muffins, but feel free to add them (pecans may be good too). My brown sugar was also rock-solid, so I had to leave that out. Surprisingly it made my muffins not too sweet, which I personally like.

Preheat oven to 375°F. Spray muffin tins with nonstick spray (makes about 15 muffins). Whisk both flours, sugar, baking powder, spices, and salt in large bowl to blend. Whisk pumpkin, milk, eggs, melted butter, and ginger in medium bowl to blend. Add to dry ingredients and stir just until incorporated (do not over mix).
Spoon 1/4 cup batter into each cup. Sprinkle pumpkin seeds on top. Bake until muffins are golden and tester inserted into center comes out clean, about 25 minutes.

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About Me

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.