Wednesday, February 29, 2012

Parsley, Chili, Garlic, And Lemon Hasselback Potatoes


One of my favorite ways to roast whole potatoes is the Hasselback method. I think many of you would agree, right? Anyway, if you are like me, do try making this Parsley, Chili, Garlic, and Lemon Hasselback Potatoes next time. :-)

Parsley, Chili, Garlic, And Lemon Hasselback Potatoes

Ingredients

6 Medium Yukon Gold Potatoes, scrubbed
3 to 4 Tbsp Parsley, Chili, Garlic, and Lemon Butter, softened at room temperature
Sea Salt
Freshly Ground Black Pepper

Method

Preheat the oven to 220˚C (425˚F).

Place the potato on a wooden spoon, flat side down. Start from one end of the potato and cut all the way until the knife touches the spoon, at about 3 to 4 mm intervals.

Arrange the potatoes in a lightly oiled baking tray. Brush the top of each potatoes with flavored butter, and sprinkle some sea salt and freshly ground black pepper.

Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Monday, February 27, 2012

Parmesan, Herb, And Garlic Pull-Apart Bread



The smell from your oven which will permeate through the air when you bake this delicious Parmesan, Herb, And Garlic Pull-Apart Bread is unlike anything else! The smell and taste of this bread is just fantastic when it's done. Simply flavored with some rosemary garlic butter, it's so easy to make and everyone will just love it!


Parmesan, Herb, And Garlic Pull-Apart Bread

Ingredients

1 Can (340g/11oz) Refrigerated Pillsbury Flaky Rolls

2 ½ to 3 Tbsp Rosemary And Garlic Butter, melted
¼ Cup Grated Parmesan Cheese
¼ tsp Sea Salt

Baking dish (8 x 5 ½ inches) coated with butter



Method



Preheat the oven to 375˚F.


Separate the dough and cut each into quarters. Dip the dough in melted butter, and layer the dough in the baking dish, sprinkle some Parmesan cheese, sea salt, and continue to another layer of dough, sea salt and cheese. Bake for about 20 minutes or until the top is golden brown in color. Serve warm.

Sunday, February 26, 2012

Flavored Butter


I'm quite fond of making my own compound or Flavored Butter at home. It's a really versatile ingredient to have in your fridge. This butter works brilliantly with bread, chicken, seafood, or vegetables. You could also dot it over your steak, sweet corn, or grilled fish. Today, I am sharing two of my favorite Flavored Butter recipes with you. Over the next couple of days, I will share a few recipes which uses this butter.

Compound/Flavored Butter

Rosemary And Garlic
1 Small Whole Roasted Garlic
2 tsp Finely Chopped Fresh Rosemary
1/2 tsp Sea Salt
1/4 tsp Freshly Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature

Parsley, Chili, Garlic, And Lemon
4 Tbsp Finely Chopped Fresh Italian Flat-Leaf Parsley
1 tsp Chili Flakes
4 Cloves Garlic, finely chopped
Zest of 1 Lemon
1/2 tsp Coarsely Ground Black Pepper
1 Stick/1/2 Cup Unsalted Butter, softened at room temperature

Method

Put the butter with all the ingredients in a bowl, and mix with a rubber spatula until well combined. Transfer the butter onto the center of saran wrap or parchment paper. Roll it up, shape into neat rolls that measure about 4 to 5 inches long and tie the ends with kitchen strings. The flavored butter can be kept in your fridge for up to 1 week, or in the freezer for up to 1 month.

Thursday, February 23, 2012

Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon


This is a mouthwatering breakfast treat, baguette filled with prosciutto, scrambled eggs, and bacon. As usual, it tastes best when served warm with some fresh tomato salsa on the side. I will wake up to this every morning without any hesitation! :)

Recipe adapted from Martha Stewart Living {January 2012}

Baguette Filled With Prosciutto, Scrambled Eggs, And Bacon

Ingredients

12 Smoked Bacon Slices, cut into 1-inch dice
2 Mini (6 to 7inches) Baguette
6 Large Eggs
3 Tbsp Cream or Milk
2 Stalks Scallions, chopped
¼ Cup Grated Asiago Cheese
Sea Salt
Freshly Ground Black Pepper
6 Thinly Sliced Prosciutto or Ham

Method

Preheat oven to 350˚F. Line a baking tray with parchment paper.

In a large frying pan over medium heat, cook the bacon, stirring occasionally, until crispy and golden, about 5 to 6 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside.

Slice ¼ inch off the top of baguette. Carefully hollow out the bottom and leave about ¼ inch thick shell. Layer the hollow baguette with 3 slices of prosciutto each.

In a large bowl, using a fork beat the eggs until lightly frothy. Stir in the cream, and add the scallions, cheese, and season with salt and pepper, and stir well. Pour into the prepared baguette, and top with some bacon.

Transfer the baguette to the prepared baking tray and bake until the eggs puff up and the bacon is crispy, about 35 to 40 minutes. Slice the baguette thickly and serve with some fresh tomato salsa and crispy bacon, if desired.

Serves 4

Sunday, February 19, 2012

Baked Sweet Potato Fries


Here's my twist to the the usual oven-roasted sweet potato fries, just lightly coat them with Panko breadcrumbs before baking. They look and tastes wicked, fries were nice and crunchy on the outside whilst the sweetness and moisture was nicely retained on the inside. I am pretty sure these Baked Sweet Potato Fries will be a sure winner with everyone. Try it.


Baked Sweet Potato Fries

Ingredients

1 Medium-Sized Sweet Potato, peeled
1 Egg, beaten
2 Tbsp All-Purpose Flour
½ tsp Cayenne Pepper
¼ tsp Sea Salt or to taste
1 Cup Panko Breadcrumbs

Baking Pan/Tray, lined with parchment paper, and spray lightly with canola oil.

Method

Preheat the oven to 425˚F.

Trim the peeled sweet potato in the shape of a rectangle. Cut into ¼ inch slices and then cut into ¼ inch fries.

In a medium sized plate, combine the flour, salt and pepper.

Toss the sweet potatoes with the flour; dip into the beaten egg, and coat with Panko (Japanese breadcrumbs). Place the sweet potatoes on a large baking tray. and lightly spray with canola oil. Bake the potatoes for about 17 to 18 minutes, or until light golden brown in color. Remove from the oven and serve warm.

Thursday, February 16, 2012

Taiwanese Three Cups Chicken


This is a delicious Taiwanese Three Cups Chicken recipe. I have added some dried chilies to spice things up. This is a really simple and great tasting dish, it goes well with just some steamed rice.

Taiwanese Three Cups Chicken

Ingredients

¼ Cup Sesame Oil

2 (600 g) Bone-In & Skin-On Chicken Legs, chopped into smaller pieces
4 Dried Chilies, cut into ½ inch pieces

5 Cloves Garlic, chopped

8 Slices Ginger

¼ Cup Chinese Rice Wine
¼ Cup Light Soy Sauce
2 tsp Sugar
2 tsp Dark Soya Sauce
1 ½ Thai Basil

Method

Heat a wok or large cast iron pan over a moderate to high heat. Brown the chicken pieces with sesame oil in batches, and push it aside.

Then add in the chilies, garlic, and ginger. Stir until the garlic and ginger is light golden in color and fragrant. 

Mix in the rice wine, light soy sauce, sugar, and the dark soy sauce. Stir all the ingredients together, reduce the heat and continue stirring for about 5 minutes. Toss in the basil leaves, and cook for another minute. Serve immediately with some steamed rice.

Serves 4

Tuesday, February 14, 2012

Spaghetti With Dungeness Crab


Today, I have a fantastic Spaghetti With Dungeness Crab recipe for you. The pasta is tossed into a delicious light tomato-based crab meat sauce. The delicate flavors of the fresh crab meat is retained with only minimal cooking. I think this pasta dish will be an outstanding weeknight dinner treat!

Spaghetti With Dungeness Crab

Ingredients

3 Tbsp Olive Oil
3 Cloves Garlic, peeled and sliced
1 tsp Chili Flakes
1 Can (28 fl oz/796 ml) Diced Tomatoes, drained and reserved ½ Cup of liquid
24 Slow Roasted or Fresh Cherry Tomatoes, halved
About 1 lb of Fresh Dungeness Crab Meat (from 1 large crab/2.5 lbs)
2 Sprigs of Fresh Basil Leaves, chopped
3 Sprigs of Italian Flat-Leaves Parsley, chopped
½ Cup White Wine
Lemon Juice
Sea Salt
Fresh Ground Black Pepper
400 g Dried Spaghetti

Method

Heat the oil in a large skillet over medium heat. Add the garlic and chili flakes and sauté for 2 to 3 minutes, until golden. Add the diced tomatoes, reserved liquid, wine and bring to a boil. Turn the heat down to low while you cook your pasta in a large pan of salted boiling water according to the packet instructions. Allow the tomato mixture to simmer for about 6 to 8 minutes. Then add the tomatoes, crab meat, basil and parsley, and cook for an additional 2 to 3 minutes. Season the mixture with lemon juice, sea salt and pepper.

When the pasta has cooked al dente, drain it in a colander, and toss it in the pan with the crab meat sauce. Serves immediately.

Serves 4



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