Shrimp Stir-Fry ♥ Cooking for Two

I am loving these recipes from a Cooking for Two cookbook. I probably should have served this over quinoa but I cheated with a boxed fried rice.

It was nice to cook a one pot wonder while the rice microwaved and even nicer that it was on the table in less than 30 minutes.

I do think this dish needed more pop (we are chili sauce converts) so I added a tablespoon of Thai-style Sweet Chili Sauce to the recipe. If you have someone who doesn't like the heat just omit it. I served this over fried rice.

Stir-Fried Shrimp for Two
Adapted from Cooks Illustrated, April 2007
Ingredients
* 1/2 pound extra-large shrimp (21 to 25 count), peeled and deveined
* 1 1/2 teaspoons dry sherry
* 1 teaspoon soy sauce
* 2 scallions, white and light green parts, minced, plus scallion greens, sliced thin and reserved
* 1 medium clove garlic, minced or pressed with garlic press (about 1 teaspoon)
* 1/4 inch piece fresh ginger, peeled and minced (about 1 teaspoon) * 1 teaspoon peanut oil or vegetable oil, plus an additional 1 tablespoon
* 1/4 cup water
* 1 teaspoon toasted sesame oil
* 1 teaspoon oyster sauce
* 1/8 teaspoon granulated sugar
* 1 tablespoon Thai-style chili sauce
* 1/2 teaspoon cornstarch

Instructions
1. Toss shrimp with sherry and soy sauce in medium bowl; set aside to marinate 10 minutes. Combine minced scallion, garlic, and ginger, and 1 teaspoon vegetable oil in small bowl; set aside. Stir together water, sesame oil, oyster sauce, sugar, and cornstarch in small bowl or measuring cup; set aside.

2. Heat remaining 1 tablespoon oil in 10-inch nonstick skillet over high heat until shimmering Add shrimp and cook, stirring every 10 seconds, until just opaque, about 1 minute. Push shrimp to sides of skillet, clearing a spot in center of pan. Add remaining scallion mixture to clearing and mash with spoon; cook until fragrant, 10 to 15 seconds, then stir mixture into shrimp. Remix water mixture and stir into skillet; cook until sauce has thickened, 30 to 45 seconds. Transfer to serving plate, sprinkle with reserved scallion greens, and serve.

Pernod Cream Chicken ♥ Cooking for Two

 

My inspiration for this dish was from all the lovely, simple, easy but flavorful Cooking for Two recipes I have been highlighting recently.

I bought a bottle of Pernod because it was an ingredient in a steamed mussel dish. Pernod is a highly loved appertivo that the French can not get enough of. Pernod and water, period. For them, that is the equivalent of our dry martini before eating. While I am not a fan of either, in cooking, a small drop of the anise flavor goes a long way and seafood and chicken prove to be extremely compatible. Next time you need a quick dish to impress, this is it.

I choose an orzo and corn combination side and another dinner was on the table in under 30.

Corn Orzo Risotto
makes 4 servings

* 1/2 cup orzo pasta (or any small soup pasta)
* 1/4 cup finely diced onion
* 1 1/2 cups chicken broth
* Olive Oil
* small can sweet corn (drained) or 1 cup frozen
* black pepper

Heat olive oil in sauce pan and saute onions until translucent. Add orzo and stir to coat in oil. When the orzo starts to brown slightly add chicken broth, reduce heat to simmer, cover and cook for 10 minutes. Add corn, stir, adjust moisture and grind the pepper to taste.
Mixture should be wet but not soupy.

Chicken Cutlets with Pernod Cream Sauce
serves 2-3

* 6 thin chicken cutlets, pounded thin
* flour
* salt & pepper
* 1 tablespoon olive oil
* 1 shallot, minced
* 1/2 cup Pernod, Sambucca or fresh tarragon
* 1/2 cup chicken broth
* 2/3 cup heavy cream

Heat oil in a non-stick frying pan. Season both sides of chicken with salt & pepper and dredge in flour. When oil is hot, add chicken and saute on both sides. Remove to platter.

Add shallots and saute until soft. Add Pernod and simmer until almost all evaporated. Add chicken broth and simmer until that is almost evaporated. Add cream, adjust seasonings and add cutlets back to pan, coat in sauce and serve on a platter spooning any additional sauce over chicken. Sprinkle with chopped parsley.

Review: This was excellent. The Nudge even loved the orzo. For less carbs, sub the orzo for barley or quinoa. This sauce is going into my rotation of quick cutlet meals. Even good enough for a dinner party. They will happy with the unique taste the Pernod gives the sauce. Unlike anything you probably have ever had.

Pasta with Asparagus, Prosciutto and a Balsamic Glaze

Continuing with my food rescue recipes, tonight's feature presentation is a unique list of ingredients that not many would put together. If you want a quick healthy pasta to carry you through shopping for all those after-Christmas sales, try this dish.

Asparagus, balsamic glaze, lemon juice, onions, red pepper flakes and Romano cheese. Yes, I added the prosciutto.
Hey, I had a few slices from Christmas dinner.

It fits the requirements. Easy to prepare and quick to cook. I takes longer to make the glaze and boil the water then to make this dish. Luckily, I always have a balsamic glaze in my pantry, so all I need to do is chop and drop.

I imagine if you did not want to make a trip to the store (I am avoiding the stores myself, right now), you could use artichoke hearts in place of the asparagus. The important ingredient is the balsamic glaze.
Simmer a bottle of vinegar to 1/4 cup, about 20 minutes. I drop in a bay leaf, some whole peppercorns and a clove or two.

If you do not have Balsamic vinegar to make the glaze, I would simmer down 1 cup apple juice with a tablespoon of white wine vinegar until the consistency of a syrup.

Campanelli with Asparagus, Basil, and Balsamic Glaze
Adapted from Cooks Illustrated, March 1, 2003
Serves 2.

Why this recipe works:

Well aware that most vegetarian pasta recipes feature a flavorless, boring pile of starch, randomly studded with bland vegetables and topped with a mound of low-quality grated cheese, we set out to develop a vegetarian pasta recipe with big and intense flavors that would also be easy to make. The keys to our best vegetarian pasta recipe turned out to be sautéing asparagus and other vegetables to deepen their flavors and using restraint with a balance of salty, sweet, and sour ingredients in order to let the asparagus flavor shine.

Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to over reduce the vinegar, or it will become bitter.

Ingredients
* 1 tablespoon table salt (for pasta water)
* 1/2 teaspoon table salt
* 2 cups dried campanelli
* 2/3 cup balsamic vinegar
* 3 tablespoons extra-virgin olive oil
* 1/2 pound asparagus, bottom 1-inch trimmed and discarded, spears halved lengthwise if larger than 1/2-inch in diameter and cut into 1-inch lengths
* 1/2 medium red onion , halved and sliced 1/8-inch thick (about 1 1/2 cups)
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon red pepper flakes
* 1/4cup chopped fresh basil
* 2 teaspoons lemon juice
* 1/2 cup shaved Pecorino Romano

Instructions
1. Bring 4 quarts water to boil in stockpot. Add 1 tablespoon salt and pasta, stir to separate, and cook until al dente. Drain and return to pot.
2. Just before putting pasta in boiling water, bring balsamic vinegar to boil in 8-inch skillet over medium-high heat; reduce heat to medium and simmer slowly until syrupy and reduced to 1/4 cup, 15 to 20 minutes.
3. While pasta is cooking and balsamic is reducing, heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke. Add asparagus, onion, black pepper, pepper flakes, and remaining 1/2 teaspoon salt and stir to combine; cook, without stirring, until asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until asparagus is tender-crisp, about 4 minutes longer. Add asparagus mixture, basil, lemon juice, 1/2 cup Pecorino, and remaining 3 tablespoons oil to pasta in stockpot; toss to combine. Serve immediately, drizzling 1 to 2 teaspoons balsamic glaze over individual servings and passing remaining 1/2 cup Pecorino separately.

Review: If you are looking for a light but very flavorful pasta dish, this is the one for you. A great dish after all those holiday goodies.

Cranberry, Apple and Pear Tart

It's funny how when Christmas falls on a Sunday you loose all track of the date. This year was no different.
All week I thought it was Tuesday when it was Monday, so when I was done with all my Holiday dishes, I was at a loss.

I don't so well with days off. I just can't do nothing.

So, what's a gal to do on her day off? You got it. Bake a tart.
I had 3 cups of fresh cranberries that were calling my name.

I am so happy with my effort. My kitchen smells like a Christmas cookie factory.
You will love this recipe. A press-in crust, no fail filling and a topping tested by the best test kitchen staff ever.


Looks good so far, huh? The Nudge thought it was too pretty to cover with streusel, but I promised him the next one will have a custard filling.

This recipe is my own but you need to know I got my inspiration from the three most influential chefs I admire the most, Jacques Pepin, Martha Stewart and Ina Garten. The crust was from Jacques, the streusel from Ina and the filling from Martha.

I can cook anything without a recipe but I am lots less sure about my baking. Hey, I just mastered pancakes without a recipe. Only took me 45 years.

I should have used more cranberries and less streusel. I personally have realized that in some cases, less is oh, so, much, better and it only took me 46 years.
Pear, Apple and Cranberry Tart with Streusel Topping
Makes 1 (9") tart

Streusel:
* 1/2 cup AP flour
* 1/2 teaspoon cinnamon
* 1/8 teaspoon freshly grated nutmeg
* 4 tablespoons melted butter
* 1/4 teaspoon salt
* 1/2 cup packed light brown sugar

Filling:
* 2 firm Bosc pears, peeled, cored and sliced crosswise into 1/4" slices
* 4 apple slices, cut into 1/4" slices, then cut to fit space
* 12 fresh cranberries
Crust:
* 3/4 cup flour
* 1/4 teaspoon baking powder
* 1/2 cup lard + butter
* 1 teaspoon sugar
* 2 tablespoons buttermilk

1. Dump all the ingredients for the crust into a food processor (or hand mixer) and pulse until a ball starts to form. Remove the dough and with the help of plastic wrap, press the dough into a 9" tart pan and up the sides. Place the pan in the fridge to chill and set, about 30 minutes.

2. Cut the fruit into slices and arrange over the dough (you can also fan them longways like the hands of a clock, alternating pear and apple slices). Drop cranberries so they fill in any empty spaces using more than you think you need, they will pop as they cook and the juices will settle into all the empty spaces. Yum!

3. In a bowl, mix the streusel ingredients and sprinkle on top.

4. Bake at 325F for 30 minutes, then up the oven to 350 for another 20 minutes.
Remove tart and cool.

Steak with a Mustard Cream Sauce/another 30 minute rescue recipe

We are getting down to the last inning peeps, the nitty-gritty, the brass tacks, the nuts and bolts and finally....last hurrah.

What do you, still have left to do, before the weekend?

I spent my day buying last minute gift ideas, mostly for The Nudge. Since all he wants is golf stuff, I ended up running to his favorite course and "buying" him a few lessons and new shoes (he doesn't read my blog, so no worries here).

I came home to bake 4 cheesecakes in 6" cookie tins.



I love this last minute rush of Christmas cooking and decorating. I am looking forward to traveling next week. I need to get out of this house.

I really wanted to share with you a recipe made with a cut of meat that is still a secret to only the butchers and now to you.

It's called a flap steak. A cross between a skirt and a sirloin, it had to be most tastiest tender cut of meat that is perfect for slicing and serving with a flavorful sauce.

I can't wait to grill this in the summer. I paired this steak with my Mashed Potato/Lima Bean Puree which is really only mashed potatoes mixed with a garlic bean puree instead of cream and only a pat of butter on the top. So so good for you and absolutely delish!!

(this was only half the meat sliced, the other half was squirreled away in the freezer, more than enough for 4 servings)

Pan-Seared Inexpensive Steak with Mustard-Cream Sauce for Two (but serves 4)
Adapted from Cooks Illustrated, April 2007

Ingredients
* 1 tablespoon vegetable oil
* 1 boneless whole flap meat steak or shell sirloin steak (top butt), about 1 pound and 1 1/4 inches thick
* 1 small shallot , minced (about 2 tablespoons)
* 1 1/2 tablespoons dry white wine
* 1/4 cup low-sodium chicken broth
* 3 tablespoons heavy cream
* 1 1/2 tablespoons whole-grain Dijon mustard
* Salt and ground black pepper

Instructions
1. Heat oil in heavy-bottomed 10-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steak with salt and pepper. Place steak in skillet; cook, without moving steak, until well browned, about 2 minutes. Using tongs, flip steak; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).
2. Transfer steak to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes.
3. While steak is resting, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper.
4. Using sharp knife, slice steak about 1/4 inch thick against grain on bias. Arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.

Review: Wow, what a steak, even The Nudge said he would eat this every week. You will probably have to go to a butcher for this cut, but I if you can only find a sirloin, try to get one with even marbling in the flesh.
The leftovers are planned for a ooey, gooey, cheesy Steak Sandwich next week.

Buttermilk Onion Pull-Apart Rolls

 

I should be very unhappy with my new oven. Why?

I CAN NOT STOP BAKING!!

Help me, please....



Getting to the point where I can't even give it away. What am I possibly going to do with eight huge onion rolls?

They do look good, huh?
I thought so, that's why I just had to bake these.

Instead of serving with Smothered Pork Chops (which I did), I will stuff the pork chops with a stuffing made with these rolls. I bet anything stuffed with these rolls would taste great.

Either way, I must repurpose, I must repurpose, I MUST repurpose.
Oh Martha, stop creating wonderful recipes. I can not resist.

The dough is a joy to work with. Light and flaky, would be excellent with a sweet filling.

Buttermilk Onion Pull-Apart Rolls
Adapted from Martha Stewart Living, November 2005
Makes about 1 dozen

Ingredients
* 11 tablespoons unsalted butter (1 3/4 sticks), softened, plus more for bowl, plus 5 tablespoons melted
* 1/4 ounce active dry yeast
* 1 tablespoon sugar
* 2 tablespoons warm water (105 degrees to 110 degrees)
* 3/4 cup buttermilk
* 1 large egg, lightly beaten
* 2 3/4 cups plus 2 tablespoons all-purpose flour, plus more for surface and pin
* 2 teaspoons salt
* 2 pounds sweet onions, such as Rio (1 1/2 pounds cut into 1/4-inch slices, 1/2 pound finely chopped)
* 1/8 teaspoon freshly grated nutmeg

Directions
1. Butter a 9-inch cake pan using 1 tablespoon softened butter. Butter a large bowl; set aside. Stir together yeast, sugar, and water in a small bowl; let mixture stand until foamy, about 5 minutes. Stir until dissolved. Stir in buttermilk and egg.
2. Mix 2 3/4 cups flour and 1 1/2 teaspoons salt in the bowl of an electric mixer fitted with the dough hook. Make a well in center. Pour in buttermilk mixture; mix to combine. Add 6 tablespoons softened butter; mix on medium-high speed until a soft dough forms, about 10 minutes.
3. Scrape dough onto a lightly floured work surface; sprinkle with remaining 2 tablespoons flour. Knead dough until smooth, about 5 minutes. Transfer to buttered bowl. Cover dough with a clean kitchen towel; let rise in a warm place until doubled in bulk, about 1 hour.
4. Melt remaining 4 tablespoons softened butter in a large saucepan over medium-high heat. Add onions; raise heat to high, and cook, stirring often, until soft, about 5 minutes. Reduce heat to medium; cook, stirring, until golden brown, about 30 minutes. Stir in nutmeg. Season with 1/2 teaspoon salt. Let cool.
5. Punch down dough, and turn out onto a lightly floured work surface. With a lightly floured rolling pin, roll dough into a 17-by-10-inch rectangle, and brush with 3 tablespoons melted butter. Spread onions evenly over dough. Starting on 1 long side, roll dough into a log. Press seam to seal. Cut into about 12 slices, about 1 1/4 inches thick each. Arrange slices, cut sides up, in buttered pan, and brush with remaining 2 tablespoons melted butter. Cover loosely with plastic wrap. Let rise in a warm place until doubled in bulk, about 50 minutes.
6. Preheat oven to 375 degrees. Bake rolls until golden brown, about 35 minutes. Immediately invert and unmold rolls onto a wire rack. Serve warm.

Chicken and Dumplings - Southern Style

I am cheating this week and my gnocchi, or dumpling, is a traditional American dumpling.

I had to do a little web research on Southern-style dumplings, you know, the kind they serve in Cracker Barrel's Chicken 'n Dumplings.

In the north (and probably the west also) we make a drop dumpling (I just can't see a chuck wagon traveling with a rolling pin).

As I understand it in the 'ole South, money was short, families large and good meat was for company.
I imagine most of good southern dishes were actually slave recipes handed down and 'round about.

Usually an old, old, about to die chicken was used after her laying days were over. Slow, long stewing was the best way to handle any fibrous older meat, and since it had to go a long way, different ingredients were needed to stretch the meats.

Flour, rice, greens and potatoes were always part of a meal with creative cooks consistently perfecting those handed down techniques.

Necessity is the mother of invention and dumplings were no exception. At their best, minimal ingredients like flour, animal fat, buttermilk, salt and pepper were the base for many stretchers, which changed little over the years except for the addition of baking powder and soda.

I don't know why I picked this week, of all weeks, to try and make this rolled out biscuit-like noodle dumpling but I imagine it has a lot to do with my 'To Do List of 2011' and "time is running out' or I am a glutton for punishment and it is still a week before Christmas (and yes, I am ahead of schedule).

The other reason is I am craving comfort food this week and had leftover roasted chicken in the fridge (leftover being the great inspiration of most dishes this week).

I finally choose a recipe that included schmaltz, which like in matzo balls gives a bland recipe oomph and a silky texture.



Simple to do, if you have ever made biscuits. Rolled out to 1/4" (or thinner) and using a pizza cutter, cut into diamond shapes, 3/4" x 1" pieces (or as best as you can get them).

Dumplings
makes 4 servings

* 1 cup AP flour + more for rolling
* 1/2 cup whole milk
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 tablespoons schmatlz (or lard or butter)

Melt the schmaltz in warmed milk but do not boil. Whisk dry ingredients, pour liquid in the middle and mix with a spoon until it comes together. Scrap onto a well floured board and knead until you can pat it out without it sticking to your fingers. Roll to a mere 1/4" and cut into diamonds.



Now for the stew.....
Chop 1 large carrot, 1 small parsnip and 1 small sweet onion.
I like to tear the cooked leftover chicken into pieces, cutting is just not rustic enough for this dish.

Saute vegetables in olive oil and butter until just softened. Add a chopped clove of garlic and 1/4 cup flour. Stir until all flour in incorporated. Add 2 cups chicken stock, Italian seasonings, Bell's seasoning (about 1/2 teaspoon of each), salt and pepper and simmer until thickened. Add 1 cup milk and when it simmers, drop in the dumplings, a few at a time. They will cook in the liquid and naturally thicken the sauce. If it gets too thick just add more milk. Check for seasonings, I always find I need more salt with a cream-based sauce.

Once the sauce comes back to a boil, drop in the chicken meat and a handful of frozen peas.

Bring back to a boil and simmer for 2-3 minutes. Serve hot.

I did add some grated Romano cheese because that's what I do with most long cooked dishes to pump up the flavor.

This dumpling stew is very thick and creamy, I certainly understand why most Southern recipes call for using a canned cream of chicken soup, but making a bechamel is just as easy as opening a can and healthier for you. I suggest thickening as much as you would like.



Review: The Nudge said although it was different then what we are used top, it was very good and creamy. Perfect for a cold night. So now I have a Summer Chicken & Dumpling recipe and a Winter Chicken & Dumpling recipe. Neat, huh?

Char Siu Stuffed Bao Buns - Daring Cooks Challenge December 2011

This dim sum bun is perhaps the most well known outside of China. People who are not even familiar with the term or concept of 'dim sum' know "pork buns."

Our Daring Cooks’ December 2012 hostess is Sara from Belly Rumbles!
Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

I immediately opened my Chinese Kitchen cookbook by Eileen Yin-Fei Lo. She provided two wonderful recipes for a pork filling and I chose the BBQ style pork. I also used pork rib meat and my trusty slow cooker.

I have been wanting to make these buns, buying a wok and bamboo steamer just to make dim sum, so this was a good challenge for me. Having this challenge was the little kick in the butt.

I made a few mistakes and learned a few important things....

1. Read the recipes three, four times, then read them again. Lots of steps and you need to plan ahead.
2. Use a pork tenderloin or loin to make the BBQ'd pork. I used country style ribs and thought they would shred nicely, they shredded too much so I had to process them into a baby food consistency. If I did this again I would buy an order of BBQ'd pork from my local take-out joint.
3. I had problems with stuffing them. The dough was a dream to work with but I think because of time, I would use the steam dough instead of the bake dough. Took me all day to make these.



Barbecued Pork (Char Siu Pork)
(adapted from The Chinese Kitchen by Eileen Yin-Fei Lo)

* 4 1/2 pounds lean boneless pork loin
* 3 tablespoons dark soy sauce
* 3 tablespoons soy sauce
* 1/2 cup honey
* 1/2 tsp salt
* 3 tablespoons oyster sauce
* 2 tablespoons Mei Kuei Lu Chiew or gin
* 3 tablespoons hoisin sauce
* 1/8 tsp ground white pepper
* 1 1/2 ounces miso paste
* 1 teaspoon 5-spice powder

1. Cut the pork into slices about 1/2″ to 1″ thick.
Prick all over both sides with a fork.
2. Line a roasting pan with foil. Place the pork in a single layer in the bottom of the pan.
In a small bowl, whisk together all remaining ingredients and pour over the meat. Cover with plastic wrap and let marinate 2 to 4 hours.
3. Heat the oven to 450 F. Place the roasting pan on a rack in the middle and roast for about 25 minutes. Turn the meat over and baste every 5 to 6 minutes. If the sauce dries out, add some boiling water to the pan. Some of the sauce may burn in the pan, but the meat should be fine. Check for doneness by removing one piece of pork and slicing in the middle to see if it is cooked through.
4. Remove from the pan to cool.

Baked Pork Bun Filling(Guk Char Siu Bau)
Makes 12 buns

Sauce:
* 1 tbsp oyster sauce
* 1 1/2 tsp soy sauce
* 2 tsp ketchup
* 2 tsp sugar
* pinch white pepper
* 2 tsp corn starch
* 1/4 cup chicken stock

Filling:
* 1 tbsp vegetable oil
* 1/2 cup diced onion
* 3/4 cup char siu pork, cut into 1/4″ pieces
* 2 tsp Chinese rice wine
* 1/2 tsp sesame oil
Dough:
* 1 package dry yeast
* 1/3 cup sugar
* 1/2 cup hot water (115°)
* 2 cups high-gluten bread flour
* 1/2 egg, beaten
* 5 tablespoons lard or vegetable shortening

Method:
1. In a large mixing bowl, dissolve the yeast and sugar in the water. Place the bowl in a warm place to allow the yeast to activate, about 30-60 minutes. A brownish foam will have formed on top.
2. Add the flour, egg and lard/shortening and stir continuously with your hand until a dough mass begins to form.
3. Begin to gather the dough in the bowl, and when the mixture becomes cohesive, turn it out onto a lightly floured surface for kneading.
4. Knead the dough for about 15 minutes, picking it up with a scraper and sprinkling the surface with more flour if it begins to stick.
5. When the dough is smooth and elastic, place it in a large mixing bowl and cover with a lightly dampened towel. Allow the dough to rise in a warm place until it has tripled in size, about 2-3 hours.

To make the filling:
1. Heat the vegetable oil on high in a large saucepan and spread to coat the pan thinly. Add the onion, lower heat to medium, and cook for about 5 minutes until the onion is light brown. Add the pork and cook for about 3 minutes. Add the rice wine and mix well. Stir the sauce, pour into the pan, and cook for about 2 minutes, or until the sauce thickens. Remove from heat, and stir in sesame oil. Set aside, cool to room temperature, and refrigerate until needed.

To assemble:
Roll the dough into a cylinder about 12″ long and cut into 12 equal pieces. Keeping the unused dough covered with a damp cloth, work with one piece at a time. Flatten slightly, spoon about 1 1/2 tbsp into the middle, and pinch the dough together to enclose the filling. Set onto a small square of wax paper, and repeat with remaining dough.
Arrange the buns so they have room to expand (leave at least 1 1/2″ between them).

Place all of the completed buns on a cookie sheet at least 2 inches apart to allow for expansion. Put the buns in a warm place to allow to rise for another 1 hour.
Preheat the oven to 350°. Using a spray bottle, spray each bun lightly with warm water and then brush each with beaten egg.
Bake for 20-25 minutes, turning the pan around halfway through baking to promote even browning. When the buns are golden brown, remove them from the oven and serve immediately.

The buns can be frozen after baking. To reheat, defrost and bring to room temperature. Cover with foil and place in a 350° oven for 10 15 minutes or until hot.

Porkbraten

The only beef we eat in this house is steaks or hamburger meat. Every once in a blue moon I get a chance to buy skirt steaks and the occasional veal.

Reason? Most cuts of meat are too large for two. I am dying to make a BBQ'd brisket and when I do buy mine I will ask the butcher to grind half of it.

With a freezer full of loin of pork, and a hankering for a sauerbraten, I decided to use a pork loin instead of the traditional beef roast. Pretty sure I had a one-of-a-kind idea I went researching the Internet and found I was so wrong. While I was slightly disappointed at not being in the forefront I was content in knowing it could be done successfully and easily.

Pork required only an overnight marinade while the beef needed three days. I also found that if the marinade ratio was off, the beef turned out slightly mushy, where I know the pork will not. Armed with that information, I had to settle on a marinade good for pork. That meant I could use a more vinegar to sugar ration (great for Diabetics).

I also wanted to use my baby slow cooker (remember this loin was all of 1 1/4 pounds).

Pork Sauerbraten
serves 4

* 2 pound pork loin
* 1 medium onion, sliced
* 1 cup apple cider vinegar
* 1/2 cup red wine vinegar
* 1 cup brown sugar
* 2 teaspoons salt
* 1 teaspoon ground ginger
* enough chicken stock to bring liquid 3/4 the way up the side of meat.
* handful of gingersnaps, crumbled
Mix first 7 ingredients in a bag and marinade overnight. Drain meat from marinade and dub dry. In a saucepan, heat a teaspoon of oil till it shimmers and brown the loin on all sides, about 4 minutes a side.

Pour marinade over cooked meat to deglaze the pan and spoon everything into a small crock pot. Pour enough chicken stock to bring the liquid level to at least half way up the sides of the meat. Cover, set on low for 8 hours and walk away.

Remove meat from crock pot and throw handfuls of crushed gingersnaps into the sauce and whisk until you get the thickness you desire.

Review: Although I checked on the pork every hour and took it's temperature, I have to admit pork loin does not do well in a slow cooker. It doesn't have enough fat content to keep it moist. I probably should have used a butt or shoulder cut and braised it in a low oven with the liquid coming only half the way up the meat. Overall, the flavor was wonderful and I would do this again.

Eggnog Cheesecake/I passed my final exam!!

The reviews are in. Test #2 was a success. I added nutmeg, cinnamon and a pinch of allspice as well as doubling the eggnog and eliminating the sour aspect I usually include in my regular cheesecake. I find that a filling of all cream cheese is just too much and depending on the flavors (berries, spices or purees) I will add sour cream, pureed cottage cheese or ricotta.

By taking out the sour aspect and doubling the eggnog you can actually taste the eggnog.

I traditionally make a 9" cheesecake but this year I am feeding 11 people and that calls for a 12".

Eggnog-Cranberry Cheesecake
Makes 12 servings

Cranberry Sauce:
* 1 cup sugar (can use sub here)
* 1 cup orange juice (no pulp)
* 2 tablespoons cornstarch
* 1 1/2 cups cranberries, fresh or frozen

Crust:
* 2 packages Honey Graham crackers
* 1/2 teaspoon cinnamon
* 2 tablespoons granulated sugar (do not use sub here)
* 2 tablespoons agave nectar
* 3 tablespoons butter

Filling:
* 4 bricks of cream cheese ( 2 regular, 1 fat-free, 1 low-fat), room temp
* 2 cups eggnog (I used Southern Comfort brand which was tested to be #1 store bought brand)
* 1 cup sugar substitute
* 2 tablespoons flour
* 1 teaspoon salt
* 4 eggs, lightly beaten
* 1 tablespoon pure vanilla extract
* 1/2 teaspoon cinnamon
* 1/4 teaspoon freshly grated nutmeg
* 1/8 teaspoon allspice

1. In a large saucepan, combine sugar and cornstarch. Stir in OJ until smooth. Add cranberries and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat and cool.

2. Place graham crackers in processor and pulverize. Add cinnamon and sugar and pulse to combine. Add butter and agave and pulse until it starts to stick together.
Pat mixture into bottom of a springform pan that has been lined with parchment paper and about 1" up the side. Use a glass dipped in flour to press the crumbs, but do not press too hard.

3. Bake in a 300F oven for 11 minutes. Remove and cool thoroughly.

4. In a stand mixer or with a hand mixer, mix cream cheese with eggnog and add flour, spices and sugar sub. Blend until completely smooth. Taste for sweetness and overall flavor. Make any adjustments before adding the eggs. If everything is to your liking, blend in the eggs until just combined. We do not want to add any air to the mixture.

5. Pour into cooled pan, place on a baking sheet and bake at 300F for 60-70 minutes or until when you shake the pan, the center just shakes slightly. Shut off oven and leave door ajar (place a kitchen towel or wooden spoon in door) and let it rest for 1 hour.

6. Refrigerate at least 5-6 hours, overnight being the best. Remove from cooler when you sit down to eat. I use unflavored floss to cut my cakes but you could use a cheese wire or warmed slicing knife (a thin bladed knife works best) rewarmed in a glass of hot water and cleaned with a towel each time you slice.

I like to travel with the cake in the springform pan, but if you are going to present it for Christmas dinner, run a knife around the side and place the cake on a stable can. Open the spring and let the side fall down, leaving the cake on the can. Run a warmed icing spatula under the parchment paper and slide it onto your serving platter. Pour the sauce into the middle of the cake or serve it on the side so each guest can pour their own.

Sit down to rave reviews. This is a cheesecake you will get asked to make over and over.