Ingredients 10ml (2 tsp) vegetable oil 1 pound ground beef 2-inch piece ginger, peeled and finely grated 2 scallions, chopped 2 cloves garlic, minced 30ml (2 tbsp) soy sauce 5ml (1 tsp) red pepper flakes 50ml (1/4 cup) hoisin sauce 50ml (1/4 cup) chopped peanuts Salt and freshly ground black pepper 1 head of Boston lettuce
Preparation 1. Separate lettuce leaves, clean and dry. 2. In a skillet over medium-high heat add the vegetable oil and saute beef until brown. 3. Stir in ginger, scallions, garlic, soy sauce, red pepper flakes, and hoisin and cook for 1 minute. 4. Remove from the heat and stir in the peanuts. 5. Season with salt and pepper and serve warm wrapped in lettuce cups. Makes 4 servings
Ingredients 4 ounces (120 grams) unsweetened chocolate, coarsely chopped 2/3 cup (150 grams) unsalted butter, room temperature 1 1/3 cups (160 grams) confectioners (powdered or icing) sugar, sifted 1 1/2 teaspoons pure vanilla extract
Preparation 1. Melt the chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature. 2. In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy (about 1 minute). 3. Add the sugar and beat until it is light and fluffy (about 2 minutes). 4. Beat in the vanilla extract. 5. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes). Makes enough to frost 16 cupcakes
Crumblicious Ingredients for the topping 200ml (1 1/3 cup) flour 200ml () oats flakes 5ml (1 tsp) baking powder 45ml (3 tbsp) sugar 45ml (3 tbsp) cane sugar Zest of one lemon 115g (1/4 pound) unsalted butter, melted Ingredients for the filling (1 1/2 cups) rhubarb, chopped into 1-inch pieces 1L (1 quart) strawberries plus a few extras, hulled, quartered Juice of one lemon (1/2 cup) sugar (3-4 tbsp) cornstarch Pinch of salt Preparation 1. Heat oven to 375°F. 2. Prepare topping by mixing all ingredients in a bowl. Mix until small and large clumps form. Refrigerate until needed. 3. Prepare filling by tossing the rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate. 4. Remove topping from refrigerator and cover fruit thickly and evenly with topping. 5. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Preparation 1. Preheat oven to 175° C (350° F). 2. Grease 3 - 9 inch round cake pans. 3. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. 4. Sift together flour, baking soda, baking powder and salt; set aside. 5. In a large bowl, cream butter and sugar together until light and fluffy. 6. Beat in eggs one at time, then stir in vanilla. 7. Add the flour mixture alternately with the cocoa mixture. 8. Spread batter evenly between the 3 prepared pans. 3. Bake in preheated oven for 25 to 30 minutes. Allow to cool. Makes 12 servings
This is my “encyclopedia” of favorite recipes that can follow me wherever my travels take my family and I. They are a mix of family classics handed down to me; enjoyable surprises stumbled upon; and a few creative successes.
