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Stir-Frying to the Sky’s Edge: Stir-Fried Chicken with Carrots and Mushrooms & a book giveaway

July 23rd, 2010

Cooking in and of itself is an art form. That being said, in the art of cooking Stir-Fry is a completely different language. I never really understood why the Stir-Fries that I made were different from those I would find in restaurants. Not bad just lacking certain elements that I couldn’t really nail down. It always bothered me that no matter how closely I would follow recipes I just didn’t seem to get it right.

When I discovered Grace Young’s book The Breath of a Wok those missing elements were revealed to me. I thought I knew and understood Stir-Fry, but honestly I knew nothing. I learned that a well seasoned wok was essential in order to capture what the Chinese refer to as “Wok Hay” (the breath of a wok).

In Stir-Frying to the Sky’s Edge Grace guides you through all the techniques that are necessary to achieve really great stir-fries. The first part of this book is a primer, educating the reader on how to choose, season, and care for a wok, and includes a section on kitchen essentials and the Chinese pantry. The second half of the book houses a collection of authentic Chinese recipes from cooks around the country, who share their wonderful stories of food, family and culture.

*The recipe I am sharing with you comes to us from Grace’s friend George Chew. The recipe is originally from Jackie Chong his daughter’s babysitter for Stir-Fried Chicken with Carrots and Shiitake Mushrooms. This was the only way he was able to get her to eat carrots :)  It’s easy to make and very delicious.

Stir-Fried Chicken with Carrots and Mushrooms

Ingredients:

12 medium dried shiitake mushrooms

8 ounces boneless skinless chicken thighs, cut into 1/4 inch thick bites sized pieces

1 Tablespoon soy sauce

2 1/2 teaspoons cornstarch

2 Tablespoons peanut or vegetable oil

1 Tablespoon minced garlic

3 cups julienned carrots

1 teaspoon sugar

1/2 teaspoon salt

1/3 cup boiling water

1 Tablespoon dark soy sauce

In a medium bowl, soak the mushrooms in 2/3 cup cold water for 30 minutes or until softened. Drain and squeeze dry. (Reserve liquid for later stocks if desired.) Cut off the stems and thinly slice the caps to make about 1 cup.

In a medium bowl combine the chicken, soy sauce and cornstarch. Stir to combine.

Heat a 14-inch wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the garlic, then using a metal spatula, stir-fry for 10 seconds or until the garlic is fragrant. Push the garlic to the sides of the wok, then carefully add the chicken, and spread it evenly in one layer. Cook undisturbed for one minute allowing the chicken to sear. Add the mushrooms and stir-fry for 30 seconds or until well combined. Add the carrots and stir-fry for 2 minutes or until the carrots just begin to wilt. Sprinkle on the sugar and salt and stir-fry for 5 seconds until just combined. Swirl the boiling water into the wok and stir-fry 1 minute or until well combined. Add the dark soy sauce and stir-fry for 1 minute or until the chicken is just cooked through.

This dish is best served over rice.

Oh, I didn’t forget :) Yes I do have a copy to give away! All you have to do is leave a comment here, I would love to hear about your favorite Chinese dish.  I will leave this open for comments until Midnight on Friday July 30th and do a random drawing to select the winner and post the announcement here. Good luck and I look forward to hearing from you!

*Corrected: The original recipe is from Jackie Chong and not George Chew as I previously stated.

15 comments »

Posted in Asian Food, Foodie Friday, Foodie Love/Recipes, Main Course

United Cakes of America: Pecan-Peach Upside-Down Cake with Brown Sugar Glazed Pecans

July 9th, 2010

When I decided to write about this book it didn’t even occur to me that it would be posted any time near the 4th of July. Here’s to happy accidents because Warren Brown’s United Cakes of America is a wonderful tribute to the baking traditions of our country. I smiled when I discovered the first words written in the book were a pledge, that started with the words  “We the people who love cake …” Definitely a pledge I can sink my teeth into :)

It isn’t just about cake either, Warren defers to local favorites and specialties. Vermont for instance is represented by a Maple Crème Brûlée, and Maine by the Whoopie Pie. All throughout the book are wonderful little tidbits about each state. When I got to the section about Oklahoma I knew I would have to bake the cake that he chose to represent my state a Pecan-Peach Upside-Down Cake. It’s loaded with fresh peaches and nuts, and it’s just downright delicious!

Pecan-Peach Upside-Down Cake with Brown Sugar Glazed Pecans

Re-printed from United Cakes of America by Warren Brown Published by Stewart, Tabori & Chang

This is just a slight variation from the original recipe with the addition of the Brown Sugar Glazed Pecans.

Ingredients:

For the Peach Topping

Fresh peaches – 2.5 pounds peeled, halved and pitted

Cinnamon – 1/4 teaspoon

Nutmeg freshly grated – 1/4 teaspoon

Unsalted butter – 3 ounces (6 Tablespoons)

Superfine granulated sugar – 2 ounces (1/4 cup)

Light brown sugar lightly packed – 2 ounces (1/4 cup)

Kosher salt – pinch

For the Pecan Cake

Dry ingredients:

All purpose flour – 10 ounces (2 cups)

Baking powder – 1 1/2 teaspoons

Nutmeg freshly grated – 1/2 teaspoon

Wet ingredients:

Milk – 1/2 cup

Sour cream – 1/2 cup

Vanilla Extract – 1 1/2 teaspoons

Creaming ingredients:

Unsalted butter – 4 ounces (1 stick)

Superfine granulated sugar – 12 ounces (1 1/2 cups)

Pecans – 3/4 cup

Whole eggs – 3

Egg yolks – 2

Brown Sugar Glazed Pecans

Butter – 2 Tablespoons

Brown sugar – 1/4 cup

Chopped pecans – 1/2 cup

*Bakers note: Grinding the pecans ahead of time is not necessary since they will get ground by the mixer.

Directions:

  1. Pre-heat the oven to 335 degrees Fahrenheit and place the rack in middle position.
  2. Toss the peaches, cinnamon and nutmeg in a bowl and set aside.
  3. Melt the butter in a large (12 inch) cast-iron or other heavy pan. Add the sugars, stir to combine with the melted butter. Remove from the heat and snugly arrange the peach halves in the skillet, flat sides facing up.
  4. Measure the dry ingredients and wet ingredients into separate bowls. Whisk each to combine.
  5. Combine the butter, sugar and pecans in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed for about 3 minutes.
  6. Add the eggs and yolks one at a time to the creamed butter mixture, allowing each to fully incorporate before adding the next.
  7. Alternately add the dry and wet ingredients about a quarter at a time.
  8. Scrape the sides of the bowl and mix for 20 seconds on low speed.
  9. Spoon the batter over the peaches in the skillet and smooth with an offset spatula. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  10. Cool the cake for 15 to 20 minutes. Release the sides of the cake from the skillet surface using a heatproof flexible spatula and invert on to a serving plate.
  11. Place skillet back on the stove and melt the butter over medium-high heat. Add the sugar, stir until melted and it starts to bubble. Lower the heat to medium and add the pecans. Stir until well coated.  Remove from heat and carefully sprinkle the glazed pecans over the cake.

This is best served warm with a glass of milk or a great cup of coffee. Enjoy!

9 comments »

Posted in Cakes, Foodie Friday, Foodie Love/Recipes

Travel Is Sweet!

July 6th, 2010

gelatoI have something of a sweet tooth. I have no problem finding a sweet treat no matter what city I’m in. I definitely have some favorites, though.

  1. 1. Gelato in Italy: I can’t find its equal in the U.S., and believe me, I’ve tried. And don’t go saying “it’s just ice cream.” Oh, no, it is so much more than ice cream. It’s much more flavorful and much creamier – due to the process from which it’s made. When I went to Italy with my BFF, we actually scheduled gelato breaks into our day. Thanks to our Rick Steeves guidebook, we knew where the best gelaterias were in each of the cities we visited. I had chocolate gelato in Venice, lemon gelato in Florence and – my favorite – one scoop of raspberry and one scoop of white chocolate in Rome.
  2. Chocolate in Brussels: O.M.G! Fresh Belgian chocolate is some of the most melt-in-your-mouth chocolate I’ve ever eaten. The main square in Brussels, the Grand Place, is lined with the likes of Godiva, Neuhaus and more. Once again, Rick Steeves was right on with what to try, and I can assure you that the box of goodies didn’t last very long.
  3. Belgian waffles in Brussels: If you leave Brussels without a stomach ache from eating too much, you didn’t see it properly. You can’t turn a corner without the smell of Belgian waffles wafting into your nostrils. It’s like a cartoon, where a smell picks up the character by the nose and floats him to the source. You can select your toppings, and I went with the standard chocolate and powdered sugar. It was like eating a warm sugar cookie and getting the best hug ever at the same time. Yes, it was that good.
  4. New Orleans beignet: New Orleans has a delightful little donut-like treat called a beignet, which are usually served with powdered sugar. The best place to get one? Café Du Monde. Grab yourself a cup of chickory coffee (or in my case, milk) and a couple of beingets and grab a table – if you can find one. Oh, and get lots of napkins, and try not to wear black, due to the fact that you’re likely to be covered with more powdered sugar than actually made it into your mouth.
  5. Vegas crepes: Anyone taking a trip to Vegas always gets the same advice from me: Head to the Paris breakfast buffet (called Le Village Buffet) and get yourself some crepes. They’re made as you wait, and you can choose the filling. I know what I like, and I like raspberry filling, drizzled with chocolate sauce on top. Mmmm, mmmm, good.

Hungry yet? What’s your favorite regional treat?

(If you’re planning a trip to Europe, I highly recommend that you arm yourself with the Rick Steeves guidebook for wherever it is you’re going.  He really does have the insider tips on the best noms!)

14 comments »

Posted in Foodie Love/Recipes, Travel/Adventure

The Newlywed Kitchen – Prosciutto, Sage & Parmesan Pinwheels

June 25th, 2010

By: Vivian Boroff

Every spring and summer I receive a stack of invitations to bridal showers and weddings. I always look through the various registries, scanning for things that couples want for their new home. I select something that I think they would enjoy from their registry, then throw in a little something extra. Every year I select a cookbook and a set of spices, to give as a wedding gift to our  friends who are getting married. I think of how little I knew about cooking as a young newlywed, and how my first cookbooks (Better Homes and Gardens & Fannie Farmer) were my right arm in the kitchen. Those books helped me learn the craft of cooking, and insured that there was always something delicious that was cooked with love in our kitchen.

This year I found a completely charming book called The Newlywed Kitchen: Delicious Meals for Couples Cooking Together by Lorna Yee and Ali Basye This is a wonderful compilation of “Food Love Stories” and inspiring recipes. Lorna and Ali collected the  stories of some of their favorite chefs, food writers, and their spouses, and paired them with delicious recipes that couples could learn to cook to together, or cook for one another.

The recipe I chose to share with you is the Prosciutto, Sage and Parmesan Pinwheels. This dish is easily assembled and makes a great appetizer or snack.

Prosciutto, Sage, and Parmesan Pinwheels

Recipe by Lorna Yee and printed by permission

1 sheet Puff Pastry, defrosted

3 heaping Tablespoons Honey Mustard

3 ounces thinly sliced Prosciutto

1 Tablespoon finely chopped Fresh Sage

3/4 cup grated Parmesan

1/4 teaspoon freshly ground Black Pepper

On a lightly floured surface, unfold the puff pastry sheet and roll it into a rectangle measuring 11 x 14 inches. spread the mustard evenly over the entire surface and arrange the prosciutto evenly on top of the mustard. Sprinkle the sage, parmesan and pepper evenly over the prosciutto. Roll up one side of the pastry toward the center, jelly roll style, stopping in the in middle. Repeat this step on the other side so that the two rolls with will meet in the middle.

Carefully wrap the pastry in plastic wrap to help retain it’s shape. Refrigerate for 3  hours (or overnight) so the pastry has a chance to firm up. If you’re in a rush you can freeze the dough for about 30 minutes.

Pre-heat the oven to 400 degrees

With a serrated knife, slice the roll into 1/2 inch pieces and place them on a parchment or Silpat lined baking sheet, leaving a bit of space in between the pieces so they have room to puff up as they bake. Bake the pinwheels at 400 degrees for 15 – 17 minutes,  or until they are golden and crisp. Serve warm or at room temperature with glasses of bubbly.

13 comments »

Posted in Appetizers, Foodie Friday, Foodie Love/Recipes

Firecracker Shrimp & The Steamy Kitchen Cookbook

June 11th, 2010

By: BEB Bookette Vivian Boroff

I love to cook. More importantly, I love to eat :) I also have an insatiable desire to collect cookbooks. I can’t say that I have cooked from every book that I have, but I can tell you that I have read every single one from cover to cover. There are however certain cookbooks that I lean on, those I know I can go to time and again for something delicious and simple to feed us.

Jaden Hair’s The Steamy Kitchen Cookbook 101 Asian Recipes Simple Enough For Tonight’s Dinner, is one of those books. One of the things that I love about this book is that even though some of the ingredients may be exotic, Jaden made sure that they could all be found in the Oriental aisle of the average grocery store. I had the privilege of meeting Jaden in Wichita, KS.  for a book signing and cooking demo. She made several dishes that night, all of them were amazing, but my favorite was the Firecracker Shrimp, which I want to share with you today.

Firecracker Shrimp

Recipe from Jaden Hair and printed by permission

Ingredients:

1 Tablespoon Cornstarch or Flour

1/4 cup (65 ml) water

24 medium shrimp – Raw, peeled and deveined, with the tails left on

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 cup sweet chili sauce divided

12 eggroll or fresh spring roll wrappers cut in half diagonally & covered with plastic wrap or a damp cloth

High heat cooking oil such as peanut oil for frying

1/2 cup Apricot Marmalade (for optional dipping sauce)

*Suggested tools: Wok or stirfry pan and a pair of tongs

Directions:

1. In a small bowl mix the cornstarch with the water to make a slurry  2. Lay the shrimp flat on a cutting board and using a sharp paring knife, cut a few nicks on the inside curve of the the shrimp (this will turn the shrimp into a relatively straight piece). Be careful not to cut through the shrimp. Pat the shrimp very dry 3. Season the shrimp with the salt & pepper. Pour 1/4 cup of the sweet chili sauce on a small plate. Hold the shrimp by the tail and dip both sides in the sweet chili sauce. Avoid getting the tails wet (it will spatter in the hot oil) Let the shrimp marinade for 10 minutes at room temperature 4. Using paper towels pat the shrimp slightly to remove excess marinade. Some of the sweet chili sauce should still remain on the shrimp 5. Roll the shrimp as follows; Lay an eggroll or spring roll wrapper  on a cutting board point facing up. Lay a shrimp on the wrapper with the tail sticking out. Bring the left corner of the wrapper over the shrimp and begin rolling left to right. Make sure that you roll tightly. As you roll, bring the top corner of the wrapper down and over the shrimp. Making sure that there are no air pockets, continue to roll to the right. Dip your finger or pastry brush in the cornstarch slurry and paint the final corner. Roll to seal. Lay the roll seam side down on a plate or tray. Repeat with the rest of the shrimp and wrappers. Cover with plastic wrap or a damp cloth.

6. In a wok, deep fryer or large saute pan, add 1 1/2 inches of oil and heat it to 375 degrees F. Lay the shrimp in a couple at a time being careful to not lay the tails in the oil (they will burn). Fry until golden brown on each side (about 3 minutes).

Drain on a baking rack and serve with the remaining sweet chili sauce.

I serve this with Jaden’s Apricot and Sweet Chili Sauce which is a half cup each of Sweet Chili Sauce and Apricot Marmalade mixed together. Enjoy!

Feel free to check out Jaden’s Website steamykitchen.com for more recipes.

7 comments »

Posted in Appetizers, Foodie Friday, Foodie Love/Recipes

Tropical Breeze Recipe

May 7th, 2010

51-gc7itSvL._SL500_AA300_PIbundle-6,TopRight,0,0_AA300_SH20_It’s nearly summertime, which means time to add more fruity drinks to our book club repertoire. I created this fun one last month, completely by accident, and was thrilled with the results because it’s lighter in calories than a lot of “juice” drinks.

Recipe is done in “parts” so you can make accordingly. For a small group, I use my Magic Bullet Blender and for larger parties, I bring out the big blender.

Tropical Breeze:
1/2 Crystal Light Fruit punch
1/4 orange juice
1/4 citris vodka (plain is fine, too)
Ice cubes
Green apple sugar rimmer
Blend and serve.

Also makes a refreshing smoothie if you wanna go non-alcoholic.

Have a fabulous weekend and thanks for reading, Babes.

xo,
Malena

2 comments »

Posted in Foodie Love/Recipes, Friday Fun

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Treat for my Girlfriends!

March 31st, 2010

Babes,
You’ve been so good all winter. You cozied up to books. You supported new authors. You’ve proven that real babes read (often). HURRAY! So today I have a treat for you.

The photo was taken last week when our friends Ken and Debbie were in town. We treated them to the awesomeness that is Cuppies & Joe in Oklahoma City.

I knew just showing you the very delicious peanut butter brownie cupcake that I ate wouldn’t be enough (or fair), so I found the recipe for a similar one by the queen Paula Deen on the Food Network so you can make them for your next book club or girls night in. It calls for a fudge brownie mix and peanut butter chips. Even the non-bakery types among us can swing that!

xo,
Malena

browniecu

2 comments »

Posted in Foodie Love/Recipes

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Author Jenny Gardiner’s Recipe

March 10th, 2010

March Top Pick author Jenny Gardiner steps into our babe-a-licious kitchen to cook up a recipe she thinks would be divine for your next book club!

smAuthor1GOAT CHEESE TORTA (from Jr. League Celebration Cookbook)

Makes 12 to 16 servings

2 (8-oz) pkgs. Cream cheese, softened
7-8 oz. Mild goat cheese
2 cloves garlic, minced
4 tsp. Snipped fresh oregano, or 1 tsp. Dried oregano, crushed
1/8 tsp. Freshly ground peppers
1/4 c. prepared pesto
1/2 c. sun-dried tomatoes packed in oil
1-2 slivered almonds, toasted
fresh oregano or parsley sprigs
stone-ground wheat crackers or thinly sliced baguette

Line a 1-qt. Loaf pan or souffle dish w/ clear plastic wrap. In a food processor bowl or large mixer bowl, combine the cream cheese, goat cheese, garlic, oregano and pepper. Process or beat w/ electric mixer until smooth. Spread 1/3 of the cheese mixture into bottom of pan. Top w/ the pesto, spreading evenly. Layer w/ another 1/3 of cheese mixture. Drain sun-dried tomatoes, reserving 1 tomato for garnish. Chop the remaining tomatoes and spread evenly over the cheese mixture. Top w/ remaining cheese mixture. Cover plastic wrap and press gently to pack the cheese. CHILL SEVERAL HOURS!
Uncover cheese, invert onto serving plate, and remove plastic wrap. Cut reserved sun-dried tomato into thin slices. Garnish torta w/ tomato, toasted almonds, fresh oregano or parsley. Serve w/ crackers or baguette. American Title III winner, Sleeping with Ward Cleaver, (Available now! – click on the book cover art to learn more about the book from Amazon.)

Winging It: A Memoir of Caring for a Vengeful Parrot Who’s Determined to Kill Me (Simon Spotlight Entertainment/March 2010)
www.jennygardiner.net
www.jennygardiner.net/blog/

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Posted in Foodie Love/Recipes, Top Picks

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Tainted’s Clam Chowder

January 27th, 2010

Our Tainted Week Special Features continue with a great recipe provided by author Brooke Morgan. Thanks, Brooke!

CLAM CHOWDER

9780061853371In my novel Tainted, Henry, his grandaughter Holly and great-grandaughter Katy, make clam chowder – with clams Henry and Katy have dug on the beach. Clam chowder is one of my favorites, but I realize it’s easier to get the clams from the store than the beach so I have made this recipe accordingly:

Ingredients:

2 tablespoons bacon grease
1 pound diced russet potatoes
½ cup chopped onion
2 ten-ounce cans of clams (preferably canned in water, salt water or brine)
8 ounces clam juice (you can use the liquid from the clam cans but it’s better to buy bottled clam juice)
1 tablespoon flour
1 cup milk
1 cup heavy cream
parsely and bacon pieces to garnish

1) Heat the bacon grease and saute the onions in it until they are translucent
2) Add diced potatoes and saute until they are covered with fat
3) Throw in tablespoon of flour and saute until the potatoes and onion are coated
4) Pour in clam juice and bring to a boil while stirring

5) Reduce heat and simmer with lid on for 20 minutes or until potatoes are tender

6) Stir

7) Mix together milk and heavy cream

8) Add drained clams, milk and cream mixture to pot

9) Stir and heat but do not boil.

10) Add salt and pepper to taste – one pinch at a time

11) Garnish with parsely and bacon bits

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Posted in Foodie Love/Recipes, Top Picks

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FLOW’s Drown Yourself in Hershey’s Chocolate Syrup Cake

January 20th, 2010

submitted by author Elissa Stein

hersheyFLOW’s Drown Yourself in Hershey’s Chocolate Syrup Cake

1 c. sugar
1 stick butter, melted
1 c. self-rising flour
4 eggs
16 oz. can Hershey’s chocolate syrup
Dash of salt
1 teaspoon baking soda

Blend together sugar and butter. Beat in eggs, one at a time. Add can of Hershey’s chocolate syrup. Mix in flour, salt, baking soda. Pour into a greased 9×13 baking pan. Bake for 35 minutes or until toothpick comes in clean.

For days when that’s not enough: crush a box of chocolate icebox cookies. Mix into store bought or homemade chocolate pudding. Slather the mixture on top of cooled cake. One slice and life is good.

1 comment »

Posted in Foodie Love/Recipes, Top Picks

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