Category Archives: International Cuisine

Ebelskivers…

Greetings my few readers (looking at you David McC and Tabitha).

So as there was a slight request for me to continue blogging, here is a bit of toe dip into that. This morning I felt the need to make Ebelskivers…do you know these delicious Danish pancakes?!?! I love them, but am likely the worst flipper in history. (Though I secretly suspect the only people ACTUALLY good at flipping them are cooks in Danish bed and breakfasts.)

Breakfast! Ebelskivers with Lingonberry Jam and fruit salad

Anyway Ebelskivers are a round pancake with lingonberry jam in the middle. Very YUMMY! You have to make them in a special pan mine looks like this:

ebelskiver-pan

Cast iron Ebelskiver pan

 

Anywhoodle, I followed a recipe, which I will link to here, but here are the basic steps:

  1. Make a pancake like batter (including whipped egg whites folded in)
  2. Melt butter into each pan pocket
  3. Add some batter
  4. Add some jam
  5. Add some batter, let it cook
  6. Attempt and fail at ninja flipping the dough
  7. Readjust it so it looks somewhat presentable
  8. Let cook, then remove…

That’s it. The hardest part by far is flipping the dough, though patiently whipping the egg whites is somewhat difficult too…

Here is the recipe I followed…

If you try it, let me know how it works. If you’re local and want to borrow my pan, that works too.

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Chicken Cashew

After a years long and very unscientific study involving observing friends and family order at various Thai and Chinese restaurants I have determined that Cashew Chicken is a ridiculously popular dish. Despite this, I don’t remember having made it before.

Anyway, while I am amped up on stir fries this week I decided I should break that trend, I found this one in a book and made it the other night. It turned out well, I liked the basic coating, as it was a lighter version of coated fried chicken.

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Besides tasting great, I like how the color turned out. Very fresh despite the slight coating.

 

What I used:

  • Three chicken thighs
  • Half cup of cornstarch
  • One egg
  • Broccoli florets
  • A red pepper sliced
  • Half an onion sliced
  • Soy sauce
  • Sherry
  • Oyster sauce
  • Handful of cashew
  • Several spring onions sliced

What I did:

  1. Cut the chicken into strips
  2. Dip them in a beaten egg then in cornflour
  3. Fry the chicken pieces up in an oiled wok, remove to paper towel lined bowl
  4. Once removed fry up broccoli then add onion and pepper
  5. Add 2T soy sauce, 2T sherry and 1T oyster sauce, stir together.
  6. Add chicken back into the wok, stir together sliced spring onions and cashews.
  7. Serve over rice.

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Last night, just to mix it up a bit I made potatoes au gratin. Tonight I am returning to Asia with Lemongrass Marinated Beef….which reminds me I should go make the marinade.

Guten Appetit!

 

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Honey Pepper Beef

Very rarely do I find myself surprised by a dish. I have cooked for a while now, and generally can anticipate how a dish will turn out. Last night I was very pleasantly surprised.

Last weekend my husband and I pored over some cookbooks to get some new and fresh ideas. One of the cookbooks was a Stir Fry one. As you know I tend strongly toward being half Italian and half Thai, so I got TONS of ideas for Stir Fry. On the menu last night was a Cashew Chicken dish, but after some friends rescheduled dinner I got a little lazy and didn’t start thinking about dinner until 6:20. By that point cutting chicken off the bone, dipping and coating the chicken etc was not something I was interested in, so I flipped through the book for a new idea and landed on Honey Pepper Beef. I decided to make that (well just the sauce, but still.) Anyway as the dish was a basic stir fry (fry up a protein, remove, fry up veggies, remove, make sauce, add all together, heat through and serve) I decided to go my own way and then make the Honey Pepper Sauce…the result was OUTSTANDING. The only spice is black pepper, but due to the sugar of the honey and the salt of the oyster and soy sauces, the result is complex, flavorful and hot, but without any black pepper taste. Like I said, I am still surprised.

Image of a bowl of rice and beef stir fry

Here is the Honey Pepper Beef about to be consumed…

Anyway, here is what I made, feel free to go your own direction by ignoring everything but the sauce, especially since that was what I did 🙂

What I used:

  • Cheap-o beef thinly sliced (a little less than a pound just cause that is what I had)
  • About five asparagus spears cut in half and any fat bottoms cut in half again (The veggies really were just open the fridge and see what I needed to use this would rock with broccoli)
  • Some sliced red pepper
  • Three spring onions, the white ends sliced, the greens in bigger pieces and set aside separately
  • A spoonful of diced garlic
  • 2T-ish Oyster Sauce
  • 2T-ish honey
  • 1T-ish soy sauce
  • <1T-ish black pepper
  • Veggie oil for frying
  • A very seasoned wok

 

What I did:

  1. Start your rice maker. (If you don’t have a rice maker go to Amazon, buy a rice maker, and return to step 1 when it arrives.)
  2. Heat some oil in the wok, add sliced beef (maybe half at a time) and stir fry until close to done, set aside in a big bowl lined with paper towels.
  3. Do the same with the other half of the beef, set aside.
  4. Heat a bit more oil and add the asparagus pieces, cook up a bit.
  5. Add the pepper slices and cook up a bit more.
  6. Add the white part of the onions and the garlic, stir up only a minute more then dump the whole thing on top of the beef (scrape out the garlic pieces to they don’t burn and mix into the sauce.)
  7. In the now empty wok add about 1T of soy sauce, 2T each of Oyster Sauce and honey, and then a little less than 1T of black pepper, stir cook it together for a couple minutes.
  8. When it looks all nice and infused together, add the contents of the big bowl back in, stir to coat, and reheat anything that has cooled. It should look like the pic below.
  9. Serve over rice and enjoy.

If you decide to give this sauce a try I would love to hear what you think about it. Did you like the heat/flavor, did you taste the black pepper, etc. Good luck and…

Guten Appetit!

Cooked dish in wok

Seriously. This was delicious. I am making it again this weekend.

Chicken Alfredo

One of my favorite comfort foods is my variation on a classic: Chicken Alfredo. To make it just a tad healthier, and frankly even better I have added asparagus below. Basically this is composed of several parts: Cooked spaghetti (or any pasta obviously, the leftovers were awesome on fusilli), cooked diced chicken, lightly steamed vegetable (in this case asparagus) and a creamy alfredo-ish sauce. Which is what I will discuss here.

IMG_1905

 

What I used:

  • butter
  • rice flour (any flour works, I like rice flour’s consistency and GFness)
  • milk (or 1/2 and 1/2, but I used milk cause I needed to use it up)
  • garlic powder
  • salt and pepper
  • parmesan cheese

First thing you do is make a roux, which is at the core of most sauces, and might at first blush sound intimidatingly French. A roux basically is just a paste of a fat (in this case butter, but in a gravy might be meat drippings) and flour (I almost always use rice flour for the above mentioned reasons. And so if Aimee my GF cousin pops by I can still feed her.)  Estimates are serious guestimates. Be warned.

What to do:

  • Add a couple of tablespoons of butter to a pan and melt.
  • Once melted add a similar number of tablespoons of the flour. Mix with a whisk into a paste. (The thicker the paste the more you will thin it out. I like making mine rather thick so that I can make it go further on less butter. Anyways, this will always be trial and error)
  • Once it is a thick slightly bubbling mass you keep whisking.
  • While you continue to whisk at medium heat (pick up edges and corners, and the bottom so nothing burns) slowly add your milk. (Maybe a cup at first)
  • Then whisk it in, it will quickly at first, then in subsequent rounds slowly thicken.
  • Continue to whisk and add liquid until it is the desired thickness. (Dip a spoon in coating the back, run your finger through the sauce, if the line stays clean it is perfect.)
  • Add seasonings to taste.
  • Add shredded parmesan, and melt it in.
  • Add diced chicken and steamed veg.
  • Stir together and serve over cooked pasta with a sprinkling of parma overtop.
  • Enjoy creamy delicious Italian-ish comfort food.

Guten Appetit!

 

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Spanish Rice

After David and I were married for a while I asked if there was anything I hadn’t made yet that he wanted me to make, and that is how I was introduced to my mother in law Irene’s Spanish Rice. The story on this is that my MIL got it from HER MIL, Ruby.  So a Morris family classic (also known as made from what was available and you could get your hands on in rural Peru in the 1950’s)

This is another super simple one, and you can make all the ingredients ahead, or it is also great as leftovers. Here it is cooking up:

IMG_1881

 

 What I use:

  • rice
  • ground beef
  • diced tomatoes
  • tomato sauce
  • chili powder
  • oregano

 

What I do:

  1. Start the rice either on the stove top or in a rice maker (about 2 cups dried)
  2. Brown the ground beef (1lb)
  3. Season with salt and pepper
  4. When both are cooked add the rice to the beef, add a can of petite diced tomatoes (I prefer the smaller size, but whatever) and a small can of tomato sauce, mix it up.
  5. Add  dried oregano (about 1T)
  6. Add chili pepper (about 1T, but then adjust for spiciness preference)
  7. Cook together on medium for 10-15 minutes then serve.

 

IMG_1885

 

Guten Appetit!

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Bangers ‘n Mash

After almost a month away from the blog, I have successfully wrapped up the term and am going to try to get back into the rhythm of several times a week. Also at the request of my good friend Megan, I will do my best to actually include amounts (though those of you who know my cooking style should remain skeptical of course.)

Starting off we have a great simple dinner of Bangers and Mash. We in Oregon are lucky to have the Mt. Angel Sausage Company and their most amazing Oktoberfest sausage. Anyway, since grilling a sausage up isn’t really worthy of a blog post, let me briefly tell you about my mashed potato recipe.

 

Bangers n Mash

 

What I use:

  • potatoes
  • sour cream
  • butter
  • cream cheese
  • garlic powder
  • salt and pepper

 

What I do: (Just for you Megan I will give amounts)

  1. After boiling and draining the diced potatoes (3 medium potatoes)
  2. Add butter (1-2 tablespoons)
  3. Add cream cheese (1 tablespoon)
  4. Add 2 dashes of garlic powder
  5. Add sour cream (1-2 tablespoons)
  6. Mix until smooth, add salt and pepper to taste

Guten Appetit!

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