Deli @ Home: Reuben

I love sandwiches. My hubby doesn't. The compromise? Reuben sandwich. A reuben is so much more than just a sandwich, especially this one. The Russian dressing spread, good swiss cheese, and freshly sliced corned beef brisket makes this reuben one of the best ones you will ever taste.

Reuben Sandwich

Reuben Sandwich
From Simply Recipes
Serves 2
Ingredients
Sandwich

• 1 tbsp of butter, softened
• 4 slices of rye bread
• 4 slices of Swiss cheese
• 1/2lb corned beef brisket, thinly sliced (get this fresh, from your local butcher or deli counter)
• 1/4lb sauerkraut
• 1/4 cup Russian Dressing

Russian Dressing

• 1/3 cup mayonnaise
• 1 1/2 tbsp ketchup
• 1 1/2 tsp horseradish
• 1/2 tsp Worchestershire sauce
• Salt and black pepper, to taste

Recipe

1. Butter one side of two slices of bread, and place the buttered-side down on a large piece of wax paper on a flat surface. Top each with a slice of Swiss cheese, and then divide half of the corned beef among them.
2. Squeeze out as much excess moisture from the sauerkraut as you can. Divide the sauerkraut among the sandwiches, and top each with one tablespoon of Russian dressing. Add another layer of corned beef and a second slice of Swiss cheese to each sandwich. Top with the remaining bread slices; butter the side facing out.
3. Heat a medium or large saute pan over medium heat. Cook the sandwiches on one side until the bread is golden brown. Use a spatula to carefully flip the sandwiches over and finish cooking on the second side. Cut the sandwiches in half before serving.

Michael Mina, Vegas.

The moment we decided that we were going to Vegas to celebrate the new year and my dad's 60th birthday, I (of course) started listing restaurants I couldn't miss. My wish list looked something like: Joël Robuchon, Guy Savoy, Michael Mina, Lupo by Wolfgang Puck, Mesa Grill..., and so on. As a Michelin-starred restaurant, Michael Mina had impeccable service and creative dishes. If you'd rather try it at home, buy Michael Mina: The Cookbook.

For those who can't decide and prefer to try a little of everything, the tasting menu was fantastic. It includes Chef Michael Mina's signature dishes like the lobster pot pie. I was too intrigued by the a la carte menu offerings to pass on the opportunity. My only critique would be the lack of theme and consistency across his menu items. I felt that there was no central theme (cuisine, ingredients, or seasoning) to tie his dishes together. In my opinion, his specialty seems to be seafood and appetizers.
Here is a list of what we sampled:

Tasting Menu
Ahi Tuna Tartare - Ancho Chile. Mint. Pine Nut. Sesame Oil.
Lobster Pot Pie - Summer Vegetables. Brandied Lobster Cream.
American Kobe Rib Eye - Porcini Butter Poached. Creamed Corn.
Hot Mulled Apple Cider - Vanilla Sugar Cookie.
Glazed Chocolate Brownie - Cocoa Nib Ice Cream. Spiced Pecans.
Root Beer Float - Warm Chocolate Chip & Cookies.
Brown Sugar Wafer
Chocolate Bon Bon

A La Carte
Hors d'oeurves - Foie Gras PB&J, Cured Ocean Trout, Steak Tartare, Crab BLT
Truffle-Stuffed Jidori Chicken - Savoy Cabbage, Foie Gras Rice
Banana Tarte Tatin - Brown Butter Ice Cream, Toffee
Apple Crisp - Cinnamon Ice Cream, Oat Streusel

Perfect Prime Rib



Perfect Prime Rib

I chose to prepare a standing rib roast for our Christmas Eve dinner this year. It is a classic holiday dish that takes a total of 5 minutes to prepare (excluding roasting time). It was the perfect choice simply because it turned out perfect.

Standing Rib Roast, right out of the oven

Standing Rib Roast
Adapted from Food Network
Serves 4
Ingredients

• 1 2-rib (about 5 lbs) standing rib roast (see step 1)
• 1/2 cup sea salt
• 1/8 cup black pepper
• 1/8 cup garlic powder
• 1 tbsp of flour
• 1 cup of beef stock
• salt and pepper to taste, for gravy

Recipe

1. Call the butcher ahead of time and order your standing rib roast. 1 rib feeds about 2 people with about 10-12oz of prime rib each. I would get a 2-rib roast that is about 5 pounds for 4 people. The butcher will probably ask if you want USDA Choice or USDA Prime. USDA prime easily costs 50% to 100% more, but is much more marbled (more fat) and will taste more tender. However, the USDA Choice is just fine, in my opinion, and I used it here. Ask them to prepare it by cutting the bones away from the meat and then tying them back with a kitchen string. If they don't know how, see Simply Recipes for a photo explanation. This is to facilitate the carving of the rib roast later on.
2. Let your rib roast stand at room temperature for at least 1 hour.
3. Preheat oven to 375F. Rub roast with salt, pepper, and garlic powder. Place roast on a rack in the pan with the rib side down and the fatty side up. Roast for 1 hour.
4. Turn off oven. Leave roast in oven for 2 hours without opening oven door. Turn the oven back to 375F and roast for 30 minutes to reheat. Do not open oven door until the roast is done. Remove from oven and let it rest for 10 minutes before cutting.
5. While the roast is resting, pour the juice from pan into a small saucepan. Heat over medium high heat. Add flour and stir until gravy is smooth. Add 1 cup of beef stock and whisk to incorporate. Season with salt and pepper.
6. Slice prime rib and serve with gravy on top or on the side. I also prepared sweet potatoes and mac and cheese sides. It really was just perfect.

Momofuku: Ssäm Lettuce Wraps

I was excited to try a Momofuku recipe at home. It was a test to gauge whether or not I should buy the Momofuku cookbook. Chef David Chang really brought out the essence of Asian fusion. This recipe actually comes from Ssäm bar, one of world's 50 best restaurants, and not Momofuku Ko, the famous two-michelin starred restaurant. It is easy and definitely worth making.

Ssäm Lettuce Wraps

If you know of great Momofuku recipes, please share with me. I think I am ready for another!

Individual Lettuce Wraps

Ssäm Bar Lettuce Wraps
from Serious Eats
Ingredients

• 2 cups apple juice
• 1/2 cup soy sauce
• 1/2 thinly sliced yellow onion
• 5 cloves of garlic, chopped
• 1 tsp toasted sesame oil
• 1.5lb hangar, skirt or flank steak
• 2 bunches of scallions, thinly sliced
• 1/2 cup minced fresh ginger
• 1/4 cup neutral oil
• 3/4 tsp of sherry vinegar
• 1 cup kimchi
• 2 large heads of bibb lettuce, leaves separated and washed
• 3 cups of cooked white rice

Recipe

1. In a freezer bag, combine the apple juice, 1/2 cup soy sauce, onion, garlic, and sesame oil. Add the steak and turn to coat. Marinate for 40 minutes at room temperature (or up to a 24 hours refrigerated).
2. Combine the scallions, ginger, oil, sherry vinegar, and salt to taste in a bowl. Stir well to combine.
3. In a small food processor, process the kimchi into a puree.
4. Prepare a grill or heat a grill pan on high. Remove the steak from the marinade and grill to medium rare, 5-10 minutes depending on the thickness of the cut. For the first few minutes, baste with the marinade to infuse more flavor and glaze the exterior.
5. Remove the steak to a platter and allow it to rest for a full five minutes. Slice against the grain on a 30 degree angle into 1/4-inch thick pieces.
6. Serve the steak with the kimchi puree, ginger-scallion sauce, rice, and lettuce leaves for wrapping.

A November Morning: Cheesy Sunny Side Ups

It was chilly out and I loved nothing more than to stay home, enjoy a cup of french pressed coffee, and play with my puppy. This satisfying breakfast completed this perfect morning.
 

Sunny Side Up Eggs with Pepperjack Cheese and Mixed Herbs
Served with Rosemary Olive Bread


Cheesy Sunny Side Ups
Serves 2
Ingredients

• 2 eggs
• 1 tbsp olive oil
• 1/2 cup of shredded pepperjack cheese
• 2 slices of Rosemary Olive bread (or any other type of bread you prefer)
• 1 garlic clove, peeled and gently pressed with knife to release a little bit of juice
• 1/4 cup of pine nuts
• 1/4 tsp red pepper flakes
• 1/2 tsp oregano
• 1/2 tsp fresh thyme
• salt and pepper
• tabasco, for serving (optional)

Recipe

1. Add 1 tbsp of olive oil in a small nonstick skillet over medium heat. Crack 2 eggs into the skillet, one at a time, slowly. Cook for 1 minute and turn the heat to low. Sprinkle oregano, red pepper flakes, salt and pepper on top of eggs.
2. Toast bread with pine nuts in oven until pine nuts are slightly browned.
3. After eggwhites begin to set around yolks (about 2 more minutes), sprinkle pepperjack cheese on top of eggs. Cook for about 1-2 minutes more until cheese is just melted.
4. Rub cut garlic on top of bread slices. Place bread on 2 plates. Use a spatula and serve one cheesy egg on top of each of the two slices of bread. Sprinkle with fresh thyme. Serve warm.

Skye the Sheltie Puppy

A New Grilled Cheese: Cremini-Filled Cheese Brioche

This month's 5 Star Makeover theme is Tailgate Party: thanks to hosts 5 Star Foodie and Lazaro Cooks! At a Tailgate Party, burgers are pretty typical, but not when you make them like this! Enjoy.


Cremini-Filled Grilled Cheese Brioche

Cremini-Filled Grilled Cheese Brioche
From Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans
Serves 4
Ingredients

• 4lbs of fresh cremini mushrooms
• 1 cup heavy cream
• 2 shallots, minced
• 1 large clove garlic
• coarse salt and freshly ground black pepper
• 1 tsp of soy sauce
• 8 1/4inch slices of brioche
• 8 thin slices of Gruyere cheese
• 2 tbsp of unsalted butter

Recipe

1. Chop mushrooms in food processor (finely chopped) and transfer them to saucepan. Cover and cook over medium-high heat, stirring often, until juices are released. Bring liquid to a boil and reduce heat to simmer for 10 to 15 minutes.
2. Drain mushrooms in a strainer over a large bowl to catch strained liquid and let mushrooms cool slightly. You will have about 2 cups of mushroom puree and 5 cups of mushroom juice. Don't worry if you have less, you will only need about 1 cup of puree.
3. Combine 1 cup of mushroom juice, 3/4 cup of heavy cream, and shallots in a medium saucepan. Mince garlic into the pan. Bring mixture to a simmer and cook, stirring occasionally, until liquid is reduced by about half to slightly more than 1 cup, about 5 minutes. Put 3/4 cup of mushroom puree in a small bowl. Stir 6 tbsp of reduced juice mixture into the puree. Season with salt and pepper.
4. Bring remaining mushroom juice to a simmer in a medium saucepan for 15 minutes. Add remaining 1/4 cup of heavy cream and soy sauce. Simmer for 5 more minutes and reduce heat to low to keep warm for serving.
5. Lay 4 slices of brioche and trim slices of cheese to fit the bread. Place 1 slice of cheese on each of the 4 slices of bread. Spread sandwich filling on top of cheese. Place another slice of cheese over filling and cover with another slice of bread.
6. Melt butter in a small saucepan and brush it on both sides of the sandwiches. Heat a large nonstick skillet over medium heat. When pan is hot, add the sandwiches and brown on both sides. Work in batches if necessary.
7. Pour warm dipping sauce into 4 small bowls. Serve sandwiches with dipping sauce on the side. 

Here are some of my other Harvest to Heat recipes:
Burrata with Speck, Peas, and Mint
Tacos with Greens and Seared Onions

hosted by 5 Star Foodie & Lazaro Cooks!

Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans

My Bread Salad Days

There is something about the Los Angeles Times that I just love. The layout. The content. And it has an amazing food section! I was so happy to be featured in the LA Times' Daily Dish.

LA Times' Daily Dish - Bacon and Souffle

Yes, my bread salad tasted quite delicious! I served it at dinner with Chicken Marbella (a previous post) and the combination was great.

Bread Salad

Bread Salad
from LA Times
Serves 6
Ingredients

• 1/3lb stale ciabatta
• 1lb tomatoes (I used cherry tomatoes)
• 1 tsp salt
• freshly ground pepper
• 3 tbsp of red wine vinegar
• 1/2 cup olive oil
• 3/4 cup diced red onion
• 3 tbsp of toasted pine nuts
• 3oz of arugula

Recipe

1. Tear bread into pieces and put them in a bowl with water to cover. Soak for 15 minutes.
2. Cut cherry tomatoes in halves and place them in a bowl. Season with salt, pepper, red wine vinegar and olive oil. Set aside for 15 minutes to allow salt to pull juice from tomatoes.
3. Squeeze as much water out from the bread as possible. Crumble bread into a serving bowl. Stir tomato mixture into the bread, working the mixture to moisten as much of the bread as possible with the tomatoes. Stir in the red onion.
4. When ready to serve, add more salt or vinegar to taste. Add pine nuts and arugula to bread salad and toss lightly to mix thoroughly. Serve immediately.

5 Star Makeover: Margherita Pizza the Chinese Way

This month's 5 Star Makeover theme is... pizza! Loved the theme because pizza allows so much room for creativity. For my pizza, I chose to make Margherita pizza, with a Chinese twist.

Chinese Margherita Pizza

I wrapped the typical Margherita flavors in a Chinese pastry bun. The slight tinge of sweetness in the dough made the classic Margherita pizza that much more interesting. Although the taste of this pizza bun resembles that of a Calzone, the key difference lies in the multiple layers of a Chinese pastry dough. The texture is light and buttery as opposed to heavy and chewy.

Chinese Margherita Pizza served with a Mozzarella, Carrot, and Arugula "stirfry"

Margherita Pizza the Chinese Way
makes 12 buns
Ingredients
Outer Pastry Layer

• 1.5 tbsp of butter
• 2 tbsp of sugar
• 1 cup of all-purpose flour
• 1/4 cup of cold water

Inner Pastry Layer

• 1 cup of cake flour
• 4 tbsp of butter
• 1 tomato, juice drained and chopped

Filling

• 1/4 cup of basil leaves
• a handful of toasted pine nuts
• 1 tbsp of shredded cheddar cheese
• 1 tbsp of butter
• 1 tsp of olive oil
• 1 clove of garlic
• salt and pepper to taste
• 2 oz of mozzarella cheese, cut into 1" x 2" rectangles

Other

• 1 egg, beaten
• Oregano, sea salt, and pepper for topping

Recipe

1. Mix outer layer ingredients and roll it into a dough. Cover with plastic wrap and let it rest for 30 minutes.
2. Mix inner layer ingredients and roll it into a dough.
3. Separate dough for each of the two layers into 12 balls. You now have 12 outer layer balls and 12 inner layer balls.
4. Roll an outer layer dough ball into a flat circle, envelope the inner layer ball and wrap the outer layer around it. Use a rolling pin and roll the combined dough ball into a flat oval shape. From the short side, roll it up and have the opening face downward on a surface. Let it rest for 15 minutes. Repeat this for all dough balls.
5. Preheat oven to 350F.
6. Flatten the rolls with rolling pin. Then, roll the flat dough up again into a roll. Roll it out into a flat circle. Repeat this for all dough balls.
7. Puree basil, cheddar cheese, pine nuts, garlic, butter in a food processor and season with salt and pepper to taste.
8. On the flat dough circle, put a small piece of tomato, a small piece of mozzarella, and some basil mixture. Enclose the dough around the filling and shape it into a round ball. Brush with egg mixture and sprinkle dough ball with oregano, salt and pepper. Bake the 12 dough balls for about 25-30 minutes until top is golden brown.

As always, thank you to Natasha from 5 Star Foodie and Laz from Lazaro Cooks! for hosting this month's challenge. Looking forward to September!

hosted by 5 Star Foodie & Lazaro Cooks!

Hi, I'm a Butter-Braised Fig!

I find figs irresistible, mainly because of the combination of their natural sweetness and chewy texture. Not only that, aren't figs just so cute?! Also, they are one of the highest plant sources of calcium and fiber. What's not to like? This is my new favorite way of enjoying figs. I hope you like them as much as I do.


Butter Braised Figs, Cheese, Nuts
with Balsamic Syrup

 Butter Braised Figs, Cheese, Nuts
Adapted from Jennifer Jeffrey
Ingredients

• 10 green ripe figs
• 2 tbsp of butter
• 2 tbsp of finely grated Parmigiano-Reggiano
• 1 tbsp of balsamic vinegar
• 2 tbsp of toasted pine nuts

Recipe

1. Melt butter over medium-low heat in a small nonstick pan. Rinse figs and pat dry. Cut off the sharp tips of figs and make a cross-shaped cut halfway deep into the figs like the photo above.
2. Place figs in pan with melted butter and let it sit for 3 minutes, until the bottoms of the figs begin to soften. Toast nuts until lightly browned.
3. Remove figs and set them on a plate or cheese board.
4. Add balsamic vinegar to pan. Turn the heat up to medium-high and let it reduce by half.
5. Slightly push open the tops to expose the insides of the figs. Sprinkled grated cheese into each. Drizzle with balsamic reduction and sprinkle toasted pine nuts over the top. Serve warm as appetizer or dessert.

Meatloaf with Red Wine Braised Cabbage

This may sound like a thanksgiving dinner, but it is a tasty and satisfying weekend dinner anytime of the year. I recommend cooking the cabbage first to let it simmer on low heat while you prepare and cook the meatloaf.

Meatloaf with Red Wine Braised Cabbage

Meatloaf
Adapted from Good Eats Meatloaf
Serves 6 to 8
Ingredients
Meatloaf

• 6oz of garlic flavored croutons
• Spices: 1/2 tsp of black pepper, 1/2 tsp of cayenne pepper, 1 tsp of chili powder, 1 tsp of dried thyme
• Vegetable mixture: 1/2 onion (roughly chopped), 1 carrot (peeled and broken), 1/2 red bell pepper (roughly chopped), 3 cloves of garlic (peeled and pressed lightly)
• 18oz of ground turkey
• 18oz of ground beef
• 1 1/2 tsp of kosher salt
• 1 egg

Glaze

• 1/2 cup of ketchup
• 1 tsp of chili powder
• Dash of worcestershire sauce
• Dash of tabasco
• 1 tbsp of honey

Recipe

1. Preheat oven to 325F. In a food processor, combine croutons and spices. Pulse until the mixture is fine. Set the mixture in a large bowl. 
2. Combine the vegetable mixture in the food processor and pulse until the mixture is fine but not pureed. Add to the bowl with spices. 
3. Add ground meat, kosher salt, and egg into the large bowl. Mix until well incorporated. Pack this mixture into a 10 inch loaf pan and turn it over onto a parchment-lined baking sheet.
4. Bake meatloaf in the oven. Meanwhile, combine glaze ingredients and brush sauce over the meatloaf after the meatloaf bakes for about 10 minutes. Continue baking for another 35 minutes. Make sure to check meatloaf internal temperature to ensure that it's cooked thoroughly.

Red Wine Braised Cabbage

Adapted from LA Times

Serves 6 to 8

Ingredients

• 2 tbsp of butter
• 1/4 cup of finely chopped shallots
• 1 cup of peeled and diced gala apple
• 1 medium red cabbage, cored, toughly leaves removed, and thinly sliced
• 2 tbsp of apple cider vinegar
• 1 cup of dry red wine (I suggest a Pinot Noir)
• 1 tbsp of honey
• Salt and pepper
• 4 sprigs of thyme
• 1 tsp of caraway seeds, toasted
• 1 cup of chopped almonds, toasted

Recipe

1. In a large Dutch oven, melt butter over medium-low heat. Add shallots and apple and cook for 5 minutes until softened.
2. Add cabbage, 3/4 cup of red wine, vinegar, honey, and 1 tsp of salt. Add thyme sprigs. Cover the pot, turn the heat to low, and bring to a slow simmer. Simmer for 1 hour while stirring occasionally to ensure the cabbage does not stick to the pan. 
3. Stir in an additional 1/4 cup of red wine halfway through cooking and add additional water throughout cooking if cabbage becomes dry (though you shouldn't need to). 
4. Season cabbage with salt and pepper to taste. Add caraway seeds and stir in chopped almonds. Serve alongside a slice of meatloaf.  

The Pork Trilogy III: Arugula Braised Pork Pizza

Here comes volume 3! You have now braised the pork from Volume I and made some delicious mouthwatering waffled french toast sandwiches. Take what's left of the braised pork and make a homemade pizza to share.


Arugula Braised Pork Pizza

Arugula Braised Pork Pizza Makes one 12-16 inch pizza
Ingredients

Pizza Crust

• 1 cup of warm water
• 1 tbsp of white sugar
• 2 1/4 tsp of active dry yeast
• 3 tbsp of olive oil
• 1 tsp of salt
• 2 1/2 cups of all purpose flour

Pizza Topping

• 1 cup of beer braised pork
• 1/2 cup of tomato sauce
• 10 slices of mozzarella cheese (I cut half a mozzarella ball into 10 slices)
• 1/2 cup of toasted and crushed almonds
• 1 cup of baby arugula
• Arugula dressing: 1/2 tbsp of olive oil, 1/2 tsp of lemon juice, a dash of salt and pepper

Recipe

1. Stir water, yeast, and sugar together until dissolved. Add the olive oil (3 tbsp) and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2. Preheat oven to 425F. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil.
3. In a shallow bowl, mix pork and tomato sauce. Cover tightly with plastic wrap and microwave for 5 minutes.
4. Toast almonds, if you haven't already.
5. Top pizza with pork and tomato mixture. Then sprinkle the crushed almonds over the mixture. Top with slices of mozzarella cheese.
6. Bake the pizza for 15 to 20 minutes. Meanwhile, toss arugula with arugula dressing. When the pizza is done, just top it with arugula salad and serve.

The Pork Trilogy II: Waffled French Toast Sandwich

So assuming you have leftovers from that amazing beer braised pork (for those of you that missed my recipe for the delicious braised pork shoulder, please read Pork Trilogy Volume I), how about making a waffled french toast sandwich with pork shoulder, red sauce, and cheddar cheese? Serve it with a warm barley and kale salad with roasted pears and candied prosciutto.

Waffled French Toast Sandwich
with Red Sauce, Beer Braised Pork, and Cheddar Cheese

Waffled french toasts are perfect for this sandwich because they don't get soggy from cheese and sauce and they add texture to the tender braised pork.

Warm Barley and Kale Salad with Roasted Pears and Candied Prosciutto
served with Waffled French Toast Sandwich

Waffled French Toast Sandwich

Serves 2-4

Ingredients

• 3 eggs
• 1 cup of milk
• 1/2 tbsp of cajun powder
• 1/2 tsp of salt
• Nonstick cooking spray for waffle maker
• 4 slices of white or wheat bread
• 2 cups of shredded pork shoulder
• 1 cup of tomato sauce
• 1/2 cup of shredded cheddar cheese (or 2 thick slices)

Recipe

1. Preheat waffle maker on medium-high heat. Preheat an oven to 200F. 
2. In a large bowl, whisk the eggs until frothy. Add milk, cajun powder, and salt and whisk until blended.
3. Dip 1 bread slice into the egg mixture and soak, turning once, 20 seconds per side. Repeat this with all bread slices. Spray the wells of the waffle maker with nonstick cooking spray. 
4. Place 1 bread slice in each well of the waffle maker and close the lid. Cook the bread until golden brown and crisp, about 7 minutes. Transfer the french toast to a wire rack set on a baking sheet and keep warm in the oven while you prepare the pork.
5. Mix shredded pork with tomato sauce in a shallow microwavable dish. Coat pork evenly and spread it out in the dish in a shallow layer. 
6. Sprinkle or layer cheese on top of the tomato pork mixture.
7. Cover tightly with plastic wrap and microwave for 5 minutes.
8. Using a large spatula, gentle separate a square chunk of the pork mixture (about the size of the bread) and place it on a slice of waffled french toast. Top the sandwich with another slice of waffled french toast. Repeat this for the other sandwich. If desired, cut the sandwich into 2 triangles with a sharp knife. Serve with a side salad or on its own.  

I served the sandwich with a warm barley and kale salad with roasted pears and candied prosciutto. It was absolutely amazing. You can find the recipe here at LA Times. 

The Pork Trilogy: Volume I

Pork shoulder can be so juicy and so "falling off the bone" good, literally, when braised slowly and properly. If you are looking to make something good, try this one. Wait, I'm sorry, try this trilogy of recipes.

This is Volume I: how to properly braise pork shoulder (with beer). Then, in my next two blog posts, I will share with you Volumes II and III, where the tastiest dinners were made with the braised pork. Braise it on Sunday; eat it on Monday, Tuesday, and Wednesday. Perfect.


Beer Braised Pork Shoulder


Braised Pork Shoulder
Adapted from Martha Stewart
Serves 4 to 6 (or 8-10 if serving smaller portions along with other side dishes)
Ingredients

• 4 oz pancetta, finely chopped
• 1 medium onion, thinly sliced
• 1 bone-in pork shoulder (4lbs), skin-on (I remove it after cooking but it adds flavor during the process)
• coarse salt and fresh ground pepper
• 1 tbsp of extra virgin olive oil
• 1/2 head garlic, minced
• 1 tbsp of fennel seeds, toasted and ground (optional, depends if you like the taste of fennel)
• 1/2 tsp of crushed coriander seeds
• 2 cups of Belgian-style ale
• 1 cup of chicken stock

Recipe

1. Preheat oven to 300F. Crisp pancetta in a large dutch oven over medium-low heat, until fat is rendered (about 10 minutes). Transfer to a plate using a slotted spoon.
2. Add onions to dutch oven and cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to a plate using a slotted spoon.
3. Season pork with salt and pepper. Add oil to dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip and repeat.
4. Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4.5 hours. Shred meat (should be effortless at this point) using 2 forks, and drizzle with warm au jus. 
5. Serve some pork over polenta, gnocchi or potatoes with some au jus drizzled over it.

1967 NY Times: Veal Chops Beau Séjour

New York Times' recipes are ones that people preserve, whether they are from newspaper clippings or handwritten notes. NY Times has been publishing recipes since the 1850s! Amanda Hesser from NY Times had a brilliant idea six years ago to collect the best of the best for a big community cookbook - The Essential New York Times Cookbook.

Among the collection of classic recipes, I saw Veal Chops Beau Séjour that was released in 1967. A reader wrote to the NY Times, "I'm still using the original copy from the paper, now deep yellow with age, fragile, held together with Scotch tape." I don't know what it was, but it made me want to try it almost immediately.

Veal Chops Beau Séjour

I served the veal chops with a light lemon arugula salad and Welsh Rabbit mac n' cheese.

for the Lemon Arugula Salad... 
Whisk together 1/6 cup of grated Parmigiano-Reggiano cheese, 2.5 tbsp of olive oil, 1 tbsp of fresh lemon juice, and 1/2 tsp of grated lemon peel for the lemon vinaigrette. Toss with 2 cups of baby arugula.


for the Welsh Rabbit mac n' cheese...
Make Welsh Rabbit (see the recipe here). Mix with cooked rotini pasta. Bake for 20-30 minutes in a preheated 350F oven.

Veal Chops Beau Séjour
Adapted from the NY Times (I mainly revised the servings from 6 to 4)
Servings: 4

Ingredients

• 4 French-Cut Veal Chops (if it's not frenched already, ask your butcher to do this for you)
• Flour
• 1/4 cup of olive oil
• 4 tbsp of unsalted butter
• 4 peeled cloves of garlic
• 2 small bay leaves
• 1/2 tsp dried thyme
• Salt and fresh ground black pepper
• 2 tbsp of red wine vinegar
• 1/2 cup of chicken stock

Recipe

1. Lightly dredge the chops on all sides in flour. In a lidded skillet large enough to hold all 4 chops, heat the oil and 3 tablespoons of the butter. Brown the chops on all sides, 8 to 10 minutes total.
2. Scatter the garlic cloves around the chops. Cut each bay leaf in half. Place 1 piece on each chop. Add thyme, salt and pepper. Cook the chops, tightly covered, over moderate to low heat for about 20 minutes, or until they are cooked through and the natural sauce in the skillet is syrupy. Transfer the chops to a hot serving dish and keep warm. Leave the garlic and bay leaves in the skillet.
3. Add the vinegar to the skillet and cook over medium-high heat, stirring, until it has evaporated. Add the stock and ¼ cup water and reduce to your liking. Check the seasoning. Turn off the heat and swirl in the remaining tablespoon of butter. Pour the sauce over the chops and garnish each chop with 1 clove of garlic and 1 piece of bay leaf. Serve immediately. 

Weeknight Gratin: Spicy Italian Sausage & Kale

It's finally Friday! It has been a long week, but nevertheless, I made it. I wanted to make a simple one-pot dinner for the two of us tonight. I wanted to eat, share stories, catch up, and enjoy the start of a weekend. We did exactly just that, followed by a scoop of our favorite gelato from Melt.

Spicy Italian Sausage & Kale Gratin

This recipe from LA Times caught my eye a couple weeks ago, but I had forgotten about it until today. It was delicious like a childhood favorite, crunchy like a fresh salad, and creamy like a cheesy casserole.

Spicy Italian Sausage & Kale Gratin
Adapted from LA Times

Ingredients

• 2 tbsp of olive oil
• 1lb of spicy Italian Sausage (casings removed and crumbled)
• 1/3 cup of dry white wine
• 2 bunches of kale, torn into large pieces
• 1/2 cup of butter
• 1/3 cup of flour
• 2 cups of milk (I used nonfat milk and it tasted fine)
• 4 ounces of shredded mozzarella cheese (I used part-skim and low-moisture, it worked out well)
• 1 cup of freshly grated Parmigiano-Reggiano
• 1 cup of bread crumbs
• 3 tbsp of melted butter
• 1 tbsp of minced fresh herbs (I used oregano, basil and thyme)
• 1 puff pastry sheet (optional)
• Egg mixture (1 egg + 1 tbsp of water) for puff pastry (optional)

Recipe

1. Preheat the oven to 350F.
2. In a large, heavy-bottomed saute pan, heat the olive oil over medium-high heat. Stir in crumbled sausage and cook until browned and cooked through, about 5 minutes.
3. Add the wine and cook, scraping flavors from the bottom of the pan. Continue to cook until the wine reduces and is mostly evaporated, 1 to 2 minutes. Lower heat to medium.
4. Stir in the kale, a handful at a time, and stir with sausage until it begins to wilt and turn bright green. Continue adding kale until it is all added and is just wilted. Be careful not to overcook the kale. Remove from heat and set aside. 
5. In a large saucepan, melt 1/2 cup of butter over medium heat. Whisk in the flour to make a roux. Slowly add the milk, whisking constantly to prevent lumps. Bring the mixture to a simmer, whisking frequently, and reduce heat to a gentle simmer and cook for 10 minutes. 
6. Mix the mozzarella into the sauce until the cheese is just melted and the sauce is smooth. Using a slotted spoon, add the kale and sausage. It will be a little sticky but try to incorporate the cheese sauce well with the kale and sausage. Remove from heat.
7. Spoon mixture into a gratin dish. 
8. In a medium bowl, combine Parmigiano-Reggiano, bread crumbs, and herbs. Pour over melted butter and stir until butter is evenly distributed to form topping.
9. Sprinkle topping over kale and sausage mixture. I added long flat strips of puff pastry sheets across the top of the gratin dish to form a crust. If you prefer to have a crust, brush the strips lightly with egg mixture. 
10. Bake until golden brown and bubbly, about 30 minutes. 

Sour Cream + Blueberry = Waffle!

How practical is a waffle maker, exactly? It makes one thing - waffles. Even knowing that, I still had it on my wedding registry. Surprisingly, I have been using it whenever we have a long weekend or a nice relaxing morning, and it really starts the day right. Seeing and eating waffles would make anyone happy (right?).
 


Sour Cream Blueberry Waffles with Blueberry Syrup

This time, I made a sour cream blueberry waffle for brunch, with blueberry syrup drizzled all over it.

You can find All-Clad's Sour Cream Blueberry Waffle Recipe Here

Here is the recipe I used for fresh blueberry syrup that is not overly sweet. I used it the next day as an oatmeal topping too!

Blueberry Syrup
Adapted from Taste of Home
Ingredients

• 1/6 cup of sugar
• 1 tbsp of corn starch
• 1/3 cup of cold water
• 2 cups of fresh blueberries

Recipe

1. Combine sugar, corn starch, and water in a medium saucepan. Stir until smooth.
2. Add blueberries and bring to a boil over medium heat.
3. Cook and stir for 4 minutes until thickened.

Spice it up, Jalapeño!

I tend to get addicted to one ingredient and crave it for months and months. For now, it's jalapeño or any kind of hot pepper.

Seared Ono with Jalapeño Cilantro Sauce
served with Spicy Jalapeño Black Bean Salad and Brown Rice

So for tonight's dinner, it is seared ono, which is also known as Wahoo fish in Hawaii, with a jalapeño cilantro sauce. I served the fish with a spicy jalapeño black bean salad and brown rice. Similar in texture and taste to mackerel, ono pairs best with a creamy sauce. I brushed the ono lightly with some olive oil and seasoned it with a pinch of salt and pepper to bring out the freshness of the fish.

If you ever want an alternative to mahi mahi or mackerel, I would recommend ono!

Ready for Snack Time?

In my free time over the past week, coupled with a visit from our good friends (and newlyweds), there were quite a few snacks being concocted in the kitchen. I love snacks - for appetizers, for coffee time, for breakfast and just for whenever. So here's a few for your enjoyment:

Italian Sausage and Ricotta Stuffed Pasta, Mushroom Caviar, and Apple Sausage Pie

The Trio

Mini BBQ Brisket Slider, Onion Bun

BBQ Brisket Slider

Olive Oil & Thyme Monkey Bread (Credits go to MB and I)

Monkey Bread

Praline (Credits go to Jason and DB)

Praline

Creme Anglaise with Praline (Credits go to Jason and DB)

Creme Anglaise with Praline

Garlic Olive Crostini (Credits go to MB and I)

Garlic Olive Crostini

Craving yet?

Easy and Tasty: Pan Roasted Duck Breasts

When I reach for something at the grocery store, I always know exactly what dish it is for; it could be chicken breasts, oranges, or just a single red onion. My type A personality is easily reflected in my cooking. So when I asked for two organic duck breasts without any idea on how to cook them, imagine my own surprise.

After some research, I learned that duck legs are usually gently braised to make a very rich, flavorful dish like duck confit. Duck breasts, however, should be seared and pan roasted to extract maximum flavor. I decided to sear the seasoned breasts and roast them in the oven for a few more minutes.

Pan Roasted Duck Breasts with Mushroom Gravy and Lemon Quinoa Salad

It was unbelievable how easy it was to make and how delicious the dish was. I think I will be reaching for duck a lot more from this day on.

My Very First Blogger Award!!

The best part of every day is that you never know what each day brings. You wake up in the morning, proceed about your plans for the day. Then, ta da!, I check my emails and received my first blog award - the Stylish blogger Award! What I am most thankful for is that this award is passed on by other bloggers who are just as obsessed over food as I am. That's right. Those who have amazing culinary skills and incredibly high expectations actually wanted to pass this award on to me! I am so flattered. Made my day. So thank you.

To receive this Stylish Blogger Award you must:

1.  Write a post and link back to the person who awarded you this award

2.  Share 7 things about yourself. (oh my, please continue visiting my blog even after you discover these)

3.  Award 10 recently discovered great bloggers.

4.  Contact these bloggers and tell them they’ve won!

Thank you to Chris and Amy from A Couple in the Kitchen and thank you to Steph at okie dokie artichokie for the wonderful award! I knew I had to find a way to express my thanks to you somehow, so I woke up bright and early to bake you cookies. Thank you! xoxo.

Chocolate Mint Shortbread xoxo Cookies from Jessica

xoxo.

Here comes the 7 things about me... 

1. Jason is my amazing husband. Coincidentally, my Chinese name is also "Jason".
2. I am 1/4 German, and so, coffee time is an official meal. Yes, in addition to the 3 meals + snacks. 
3. Jason and I were married last September in Santa Monica, and I am still in wedding bliss.
4. The very next day, we flew to Scotland to spend our honeymoon. I enjoyed every second of our dinner at Andrew Fairlie, the only 2-Michelin starred restaurant in Scotland.
5. I have recently (okay, maybe not that recent) been transformed into a complete sci-fi nerd. BSG, Big Bang Theory, online gaming, fantasy novels - Yippee!
6. At the age of 13, I broke my own sleeping record by sleeping a full 23 hours after an exhausting trip. My mom visited my room numerous times to ensure that I was still breathing.
7. I am trying to finish P90X and have a body like Tony Horton's (just kidding, maybe 'slightly' less muscular). 

10 recently discovered great bloggers! Please check them out - it's inspiring, creative, and so fun to read.

1. Sommer from a Spicy Perspective 
2. Rich from Oil and Butter
3. Natasha from 5 Star Foodie
4. Kimberly from UnrivaledKitch
5. Junia from Mis Pensamientos
6. Charmaine from Speakeasy Kitchen
7. Sandra from Sandra's Easy Cooking
8. Lizzy from That Skinny Chick Can Bake!!!
9. Amy from Fragrant Vanilla Cake
10. Liz from Blog is the New Black