asian meatballs in garlic-black bean sauce w/ peanut fried rice

Happy new year! 2010 is going to be a good one, yes? Nod your head yes. Good! My new year is already off to a good start, I have no oven but that's ok because soon I will be in my own kitchen. One month to go. My current landlord wants to try and repair the 36-year old oven. Whatev.... What did everyone eat for new year's? Leftovers? Or did you try something new? I tried something new and very tasty. This latest creation comes from the help of a very good blogging friend. She's a california buddy, so that makes her super cool. She's keeping an eye on California for me until I move back there. And when we chatted on the phone it was like we were best friends: all giggly and non-stop talking. Esi over at Dishing up Delights made these asian meatballs that literally made me print them out, throw the recipe in my to-make pile and then forget about it (I hate when I do that). But then I saw her food porn photo again and just had to make them, asap. She makes a lot of good meatball recipes: Esi the meatball maker! These meatballs were so good. You must try them. If you love the taste of ginger, this is it. I took her recipe and of course kicked it up a few knotches by adding in a sauce and swapping out the noodles for peanut fried rice. Can I tell you the smell in the house while these were cooking was so warming, so tempting, so, well good. It lingered in the house for a couple days too. I had leftovers and to be honest I ate them cold. Yes, a cold asian meatball sandwich with shredded carrots, lettuce all wrapped up in warmed Naan bread. Oh yeah! So good! I think I got all the ingredients down for the recipe. I never really measure when I'm cooking. I always measure when I'm baking but never cooking. I sort of eyeball what needs to go in there. So, that's why you'll see a lot of "or so" when I type out recipes. Basically add in as much or as little as your cute little tastebuds like. OK? asian meatballs in garlic black bean sauce over peanut fried rice print recipe Meatballs: ¾ pound ground pork 1/4 cup grated white onion 1 egg 3 fresh garlic cloves, minced 2 ts fresh ginger, grated 1/4 ts salt 1/8 ts black pepper ½ ts red chili pepper flakes 2 ts soy sauce ½ cup (or so) panko flakes Chopped scallions or chives, for garnish Garlic-honey black bean sauce: 2 TB (or so) honey 4 TB (or so) black bean garlic sauce 4 – 5 TB (or so) of soy with ginger sauce (or ginger like sauce) Dash of pepper Peanut Fried Rice: 3-4 cups (or so) of cooked rice (any kind is good, I’ve even used pilaf) 1 ts canola oil (for pan, might need more) 1-2 TB chopped garlic ¼ cup (or so) of fresh, chopped carrots (chopped into strips) 4 green onions, chopped ¼ - ½ cup of chopped water chestnuts ¼ - ½ cup of chopped bamboo shoots A couple dashes of soy sauce ¼ cup of dry roasted peanuts Soy sauce to taste (a couple dashes) 3 TB of pad thai sauce (or a sweet & sour sauce) Preheat the oven to 400 degrees. Combine meatballs ingredients in a bowl, mix well and form 1 to 1-1/2 inch meatballs. In a large fry pan heat up some canola oil and fry the pork meatballs. Get them nice and brown on all sides then transfer to a preheated 400 degree oven and finish cooking off. About 15 minutes. recipe by dawn finicane. Drain off the oil from the large skillet, leave a bit of oil in there along with any bits from bottom of pan. In a bowl combine all the ingredients for the black bean sauce, mix well, then transfer to back to the reheated large skillet and stir. Get the sauce nice and bubbly then add back in the meatballs. Coat the meatballs well in the sauce. To make the fried peanut rice, just heat up a bit of canola oil in a large skillet or wok. Add in the garlic, then add in the rice, stir well, add in the carrots, the bamboo shoots, water chestnuts, and peanuts. Mix this well. Then make a small well in the middle of the wok and add in the pad thai sauce, soy sauce, then incorporate into the rice. When all is mixed through, sprinkle on the chopped green onions, and combine. Serve immediately.

rum-soaked french toast w/ pecan butter

Did everyone survive the holiday madness? Any diasters? Everything settle out or down ok? New Year's is right around the corner. I love Christmas, but in all honesty I love New Year's more. I love the celebration of a brand spanking new year. It's like someone came into your home, cleaned everything spotless, organized everything to a perfect ideal system just for you and gave you fresh clean sheets on your brand new bed. I love that! The perfect motivation to start something anew. This new year I am moving into my own home. Finally my own home with my own kitchen. No more greasy, messy rentals with broken appliances that never get fixed, no more wasting, burning rather, your hard earned money on a rental. My current rental I've dubbed as 'the money pit'. Seriously, I've even named my home network/internet connection 'the money pit'. This is the place as many of you remember where the landlord took her time fixing the fridge, then finally realizing (after 2 months) that she should buy a new one. But she didn't take the old one out (it's a wall unit) so the new fridge was put in the living room. Nice! And on top of that the new fridge that she bought was actually a 2-year old floor model that was used on the showroom floor for potential customers to open and close repeatedly, kids to open and slam repeatedly, and who knows what else abuse. She wanted the floor model because....yes, it was cheap. And cheap it was. You should hear the noises that thing makes, it reminds me of the movie Alien. No lie. I have to keep it turned up to the highest setting just to keep it at a nice toasty 35 degrees. Yes, this was the same landlord that didn't want to get the brand new washer & dryer properly fixed. I could go on and on, but in a month I move. But the icing on the cake was the fact that last week the 37-year old oven died. Just two days before Christmas my oven dies. I knew this was coming, but was hoping it would happen the day I moved. None such luck! And get this, the landlord is still undecided on whether or not to put in an oven! Good luck getting it rented with a brand new washer & dryer that doesn't work, a barely working fridge sitting in the living room and now no oven. Crazy right?
I have one more month left in the money pit and with no oven I have to resort my baking & creating to the gas stove. Thank goodness that still works (I should knock on wood at this point right?). This can give me a good excuse to do more with my wok and to flambe more, no? I have to admit I did try a batch of cookies in my ez-bake err toaster oven--it wasn't that bad!

rum-soaked french toast w/ pecan butter

1 large loaf of day old, crusty bread, sliced thick
3 eggs
1/2 cup - 3/4 cup of half & half
1/4 cup dark rum
pinch of salt
couple pinches of cinnnnnaminnnaamon

pecan butter

1 stick of room temp butter
1/2 cup or less of toasted, chopped pecans
pinch of salt
couple dashes of vanilla sugar (if you have it)

Make the pecan butter first by combining all the ingredients in a bowl and mixing well. Put into a small dish, cover with plastic wrap and refrigerate until ready to use. You want the flavors to have an hour or so to meld together.

To make the french toast combine all the liquid ingredients, plus the cinnamon and salt in a shallow dish. Whisk this egg batter very well. Slice the crusty bread into desired thickness and let a few slices soak in the rum batter until ready to use. I soaked mine about 5 minutes. Add a few pats of butter to a hot skillet and cook up the french toast. Easy peasy. Make sure to serve with the pecan butter.

Merry Christmas

Wishing you a very Merry Christmas. May the New Year bring you good fortune and the best of health.

Thank you to each and everyone of you for being such great friends.

(the above photo of the dexter grist mill in sandwich , located in my little neighborhood where I live.)

pumpkin spice cookie bark

Are you one of the many who is, at the last minute, still wondering what the heck to bring to your family Christmas gathering/party? You know Christmas is like in three days right? Ut oh! You're making me nervous! But I think I can help you and make you come out absolutely fabulous. Not that you already don't look tres fab, you do, but you will look super fab if you show up with these super tasty treats--they will be the talk of the dessert table, trust me. Plus you will wow your friends and family--you will, totally. This will not take a long time to make either, it's super easy and crazy-good tasting, plus it looks all professional, you know like you worked really hard at it.

 
pumpkin spice cookie bark
print recipe 
All you need to do is take your favorite pumpkin-spice cookie mix, instead of making them into cookies, flatten the dough out (half inch thick is good) as a thin brownie in a jelly roll pan.
You might have to reduce the cooking time too as they are thinner and might not need as much time to bake.
Then as soon as they come out of the oven put on some chopped good quality dark chocolate, let it melt, then spread it around evenly with a rubber spatula (I used about 2-3 cups of chocolate--use as much or as little as you like). If you want to add toasted pecans like I did, this is the time to sprinkle them on before the chocolate hardens. Let it cool and harden. Then you can drizzle with a little melted white chocolate. And you're done! Easy right? (if you don't have a favorite pumpkin cookie mix here is one from allrecipes.com)
Note: I did add a bit "extra" of sea salt to the cookie batter. You know me and my sweet & salty fix. It makes all the difference. All I did was sprinkle some sea salt (fine, not course) over the cookie sheet BEFORE I put the pumpkin cookie batter on--just a light, light dusting of sea salt.). Please use high quality chocolate when making these, it really make all the difference in taste and texture; the higher the cacao the better.

molten chocolate cake w/ raspberry coulis and caramel

Chocolate souffle, chocolate molten cakes are like a happy drug to me--an addicting happy drug. When a good chocolate molten cake is paired perfectly with a fruit coulis, like raspberry, the end result is pure sweet heaven. The best molten cakes are made with the best chocolate, period--no other way around it. The chocolate paired with the raspberry coulis is just heavenly. I have yet to try a lemon coulis. I think a good lemon coulis would go so well with a vanilla-white chocolate molten cake. Doesn't that sound good? Anyone tried a lemon coulis? With this molten cake I added an extra layer of flavor: caramel. I was going to add some creme fraiche, but the snowstorm is keeping me inside, so I wasn't able to run to the store. But I added some freshly whipped cream, just as good in my book.
I got this recipe from the Top Chef Cookbook this was the recipe from Hung (Season 3 of Top Chef, Episode 14: the elimination challenge). Hands down excellent recipe. molten chocolate cakes w/ raspberry coulis by Hung Huynh of Top Chef print recipe raspberry coulis: 1 pint fresh raspberries 2 TB granulated sugar, or to taste 1 TB fresh lemon juice, or to taste molten chocolate cakes: 9 ounces good quality bittersweet chocolate, coarsely chopped 2 sticks unsalted butter, plus more for ramekins 4 large eggs plus 4 large egg yolks (room temp) ½ cup granulated sugar 2 TB flour For the rasp coulis: Put all the ingredients in a food processor and puree. Strain through a fine-mesh sieve, pushing down on the solids. Discard the seeds. Taste and add more sugar or lemon juice if needed. Cover and refrigerate until ready to serve. For the molten cakes: Preheat oven to 400 degrees F. Butter 4- to 6- ounce ramekins. In the top of a double broiler, combine the chocolate and butter and place over barely simmering water. Stir until melted. Remove from the heat and let cool slightly. In a large bowl beat the eggs and yolks until frothy. Add the sugar and continue beating until doubled in volume. Beat in the chocolate mixture, slowly temper to eggs if still hot, and then beat in the flour. Divide the batter among the ramekins. Bake until the sides are set but the center remains soft, 11 to 14 minutes. (Mine were done at the 11 minute mark). to serve: Run a small knife around the cakes to loosen, and turn the cake out onto plates. Spoon the raspberry coulis around the cakes and top with crème fraiche. Garnish with mint and/or fresh raspberries. If you want to serve caramel with it like I did here is the recipe for the caramel.