gingered pear

a pear in love with food

Month: November, 2011

lemon tarts

recipe adapted from Lemon Bars post

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chocolate pear tarts

and a tea party for the birthday girl!

Chocolate Pear Tarts
makes 3  4″ tarts
adapted from indian simmer

Crust
3/4 cups all purpose flour
1/4 cup confectioner’s sugar
1/8 tsp salt
1/4 cup butter, very cold, cut into pieces
1/2 egg, cold, lightly beaten

Filling
1 pear, large (ripe and firm)
4 oz good semisweet chocolate
6 tbsp of heavy cream
2 tbsp  sugar
1/2 egg
1/2 egg yolk
1/2 tsp of vanilla extract or seeds from 1/2 vanilla bean
icing  sugar (for sprinkling)

Mix together flour, sugar and salt in a mixing bowl. Cut butter into very small chunks and add it to the dry ingredients. Pulse in food processor till the butter and flour is mixed together. It should look crumbly. Add eggs and pulse again. A dough will form. Take it out and knead the dough for couple minutes until all the crumbs are nicely incorporated.

Press the dough lightly into the tart pan. The dough should cover all sides but not lose its crumbly texture. Do not overwork the dough or the butter will start to melt. Put tart pan  in the freezer for 1/2 hour.

Meanwhile preheat the oven to 375 deg. F.

Peel, core and cut the pear into quarters and cook it in a microwave until they are just about tender. Let it cool.  Slice the pear horizontally in large cuts but keep the shape as quarters. In a double broiler melt the chocolate with cream. Whisk thoroughly so that it all incorporates well. Add sugar to the chocolate and mix it till the sugar dissolves well. Set it aside and let it cool.

Whisk egg and egg yolk in a mixer. Add vanilla beans or extract and mix it together.Once the chocolate and cream mixture is cool enough pour it into the egg with mixer on medium low to combine everything together.

Take out the tart pan from the freezer. Pour some custard to coat the bottom of the tart shells. Arrange the pears and pour the rest of the custard in being careful to not pour on top of the pear.

Place it into the oven and bake for about 40-50 minutes. The chocolate custard should be  puffed and set. It should be a little firm to touch and slightly cracked from the edges. Take it out and let it cool before serving!

asian chicken noodle soup

Cure a cold, prevent a cold or a perfect warmer to cold winter days. Boiled from the bone with lots of ginger for the broth for 1-2 hours. Replenish water as necessary. Add big chunky pieces of daikon and carrot and boil for another 30 minutes.

braised leeks

Braised Leeks
serves 2
adapted from foodisluv

2 large leeks
extra-virgin olive oil
1/2 cup sliced shallots
couple stalks of thyme leaves
1/4 cup dry white wine
3/4 – 1 cups chicken or vegetable stock or water
salt and pepper

Preheat the oven to 400 degrees. Trim off roots and tops of the leek, leaving 2 inches of the light green part. Cut the leeks in half lengthwise. Submerge the leeks in a large bowl of cold water to clean. Shake to get ridge of dirt stuck between leaves and pat dry. Put the leeks cut side up and season lightly with salt and pepper.

Heat a large saute pan over medium-high heat. Pour couple tablespoon of olive oil. Place leek cut side down and sear for 4-5mins until golden brown. Turn and cook for another 3-4 mins. Transfer to a baking dish and add more oil as needed.

On the same pan add shallots, thyme, pinch of salt and pepper.  Cook for about 5 minutes until the shallots begin to color. Deglaze with white wine and reduce by half. Add most of the stock and bring to boil. Remove thyme stalk and discard. Braise in the oven for 30 minutes, until the leeks are tender when pierced.

tan tan noodles

I always liked good tan tan noodles. It’s the mixture of spicy with creamy peanut sauce and chewy noodles.

Very simple to make. Enjoy hot!

Tan Tan Noodles
serves 2
adapted from momofukufor2

Soup
2 cups of chicken stock
1 tablespoons chili bean sauce
1 tablespoons sesame paste
1/2 tablespoon soy sauce
1/2 tablespoon sugar
salt and pepper to taste

Meat
1/2 lb ground pork
1 tablespoon minced garlic
1 tablespoon minced shallots
1 sliced thai red chili (add less if you like it less spicy and more if you like it more spicy)
1/2 tablespoon soy sauce
1 teaspoon vegetable oil
1 teaspoon sesame oil
salt and pepper to taste

Noodles
pick your favorite or make your own. I used hand-made ramen noodles from T&T, but I’m still looking for Kansui to make my own noodles. Kitchen Musings has an awesome guide to how to perfectly cook your ramen noodles.

I didn’t find the sauce very thick and creamy in the recipe but still very tasty and simple to do.

green onion ginger noodles & sesame garlic cucumbers

A quick light asian inspired meal.

Green onion ginger noodles with sesame garlic cucumbers
serves 2
adapted from momofukufor2

Sesame Garlic Cucumbers
1 (english) cucumber
1 tablespoon sesame oil
1 tablespoon light soy sauce
1 tablespoon finely minced garlic
2 teaspoons sugar
1 teaspoon salt

Chop the cucumber into bite size pieces or chop into large pieces and crush with hand. Toss with salt. Wait 20 minutes if you wish to drain the water. Toss  with seasame oil, soy sauce, garlic and sugar.

Green Onion Ginger Noodles
1 bunch of green onions sliced
2 tablespoons of vegetable oil
1 tablespoon finely minced ginger
1 tablespoon finely minced shallot
1 tablespoon soy sauce
1 teaspoon sesame oil
salt to taste
rice noodles

Cook the noodles according to the instructions on the package. Heat the vegetable oil until the oil is shimmery but not smoking. Add the green onions, ginger and shallots. The oil with splatter, so be careful. Let it cool and add the soy sauce and sesame oil. Salt to taste if needed. Toss with noodles.

ramen rice

What do you do with leftover ramen broth and toppings? Make ramen rice of course!

Ramen Rice
serves 2
adapted from momofukfor2

1 1/4 cups ramen broth (i used 2/3 broth and 1/3 water)
1 cup rice (i used mix of white and brown rice)
1 tablespoon Miso Butter (mixture of butter and miso blended together)
1 cup of  each corn, lima Beans, or other veggies
Leftover ramen toppings (I used spent chicken, fishcakes, nori)
Green onion (for garnish)

Cook the broth (and water) with rice in a rice cooker. When the rice is almost done throw some Miso Butter in the fry pan with the veggies. Scoop rice out into the bowl and top with veggies, meat, fishcake, nori and green onion.

lemon macarons

Recipe from Pierre Hermé

 

crack pie

What is ramen party without crack pie?

Very buttery up to the point that you think that you might have a heart attack. Simple to make, highly addictive and way to many calories to be eaten on a regular bases. Absolutely addictive!

momofuku ramen with all the trimming

This is a tedious process but not very hard to do. Broth is something that is worth making when it’s main part of the dish such as ramen.

Broth:
Konbu, shitake mushrooms, pork neck (roasted and then into the broth), chicken leg, onion, green onion, carrot. Flavored with tare at the end to season and deepen the flavor!

Tare (yakitori bbq sauce):
Made with chicken back (roasted then into the broth), soy sauce, sugar.

Pork Belly:
Marinate overnight with salt, sugar and then roasted using 2 methods: high low, low high. Two different methods to cooking porkbelly: baked at high and then at low temperature for hours, or vice versa. I also covered the low high with parchment and cooked it for total for 3 hours. Which one if juicer and tastier? You be the judge.

Pork Shoulder:
Marinate overnight with salt, sugar and then slow roasted for 6 hours.

Pickled Shitake (mushrooms):
Spent from making the broth and then marinated in a small pot with vinegar, soya sauce, sugar, salt.

Slow Poached Eggs:
This didn’t turn out this time around but you can see from the previous post – Pan-roasted asparagus with miso butter.

Fishcakes:
Bought from the asian grocer and sliced.  This is not shown in the photo simply because I forgot until everyone left.

Seaweed:
Bought from the asian grocer as trimming. This is not shown in the photo simply because I forgot until everyone left.