Thursday, December 25, 2008

Sweet Potato Timbale

Serve: 12 (1/2cup) Prep: 20 mins Cook: 50 mins

  • 2 lb + 3.5 oz potatoes, half of Yukon Gold, half of sweet potatoes or yams

  • 1 large fennel (use top white potion only)

  • 1 pear or fuji apple, sliced thinly

  • 1 large onion, sliced thinly

  • 3.5 oz Goat Cheese and old cheddar cheese, shredded

  • 2 eggs

  • 2/3 cup whole milk or (1/3 cup 1%low milk & 1/3 cup half & half)

  • Chives, chopped

  • A dash of nutmeg

  • Salt and pepper

  • Huile d’olive


  1. Butter your ramekins and line them with sheets of parchment paper. Preheat your oven at 350 F.

  2. Peel the potatoes and cook them for 12 to 15 mns in salted boiling water. Let them cool a little before slicing them thinly. Or thinly slice the potatoes using mandoline slicer, then cook them for 5 mns in salted boiling water.

  3. Cook the fennel for 15 mns in salted boiling water. Slice it thinly.

  4. Peel and core the pear or apple. Slice it thinly (add a few drops of lemon to prevent oxydation).

  5. Slice the onion and cook with garlic for 10 mns in olive oil, on low heat.

  6. In a bowl, beat together the eggs, milk, chives and season with salt and pepper. Add the nutmeg.

  7. Line slices of potatoes around the edge of the ramekin and place a few at the bottom. Keep them tight.

  8. Continue with a layer of onions and a layer of fennel and pear or apple slices.

  9. Continue with a layer of potatoes, thin slices of cheese, slices of pears or apple and fennel.
    Finish with a layer of potatoes.

  10. Pour the egg batter, making sure that it goes down all the way to the bottom.

  11. Cook in the oven for 45 to 50 mns. Check whether the top potatoes are cooked and wait a few mns when taking out before unmolding on a plate.

  12. Decorate with chives or asparagus tps and serve with a meat of your choice and a green salad.

Tuesday, December 23, 2008


  • 1/2 cup unsalted butter, melted, at room temperature
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 3 large eggs, at room temperature
  • 2/3 cup granulated white sugar
  • 1 teaspoon pure vanilla extract
  • Note: If you make miniature madeleines, reduce the baking time to about 7-9 minutes.
      1. First, melt the butter and allow it to cool while you make the batter.
      2. In a small bowl place the flour, baking powder and salt and whisk until well blended.
      3. In the bowl of your electric mixer, beat the eggs and sugar at medium-high speed until the mixture has tripled in volume and forms a thick ribbon when the beaters are lifted (about 5 minutes). Add the vanilla extract and beat to combine.
      4. Sift a small amount of flour over the egg mixture and, using a large rubber spatula, fold the flour mixture into the beaten eggs to lighten it. Sift the rest of the flour over the egg mixture and fold in being sure not to over mix or the batter will deflate.
      5. Whisk a small amount of the egg mixture into the melted butter to lighten it. Then fold in the cooled melted butter in three additions. Cover and refrigerate for at least 30 minutes, or several hours, until slightly firm.
      6. Position a rack in the center of the oven and preheat to 375 degrees F (190 degrees C). Generously butter two 12-mold Madeleine pans. Dust the molds with flour and tap out the excess. (Could spray pans with Bakers Joy instead.) (Make sure the pans are well greased or the Madeleine will stick and be hard to remove.)
      7. Drop a generous tablespoonful of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped" appearance of the Madeleine.)
      8. Bake the Madeleine for 11 to 13 minutes, until the edges are golden brown and the centers spring back when lightly touched. Do not over bake these cookies or they will be dry.
      9. Remove the pans from the oven and rap each pan sharply against a counter top to release the Madeleine. Transfer the Madeleine, smooth sides down, to wire racks to cool. The madeleines are best served the same day but can be stored in an airtight container at room temperature for 2 to 3 days or frozen, well wrapped, for up to 1 month.
      10. When serving dust with confectioners sugar.

      Thursday, December 18, 2008

      The Pollack Stew ( Kodari Jjim )

      Serve: 4 Prep: 10 Cook: 20


      • 2 frozen half dried pollack

      • 1/2 Medium size Asian radish, peeled & sliced
      • 2 tsp sugar

      • 3 Tbsp soy sauce

      • 2 tsp roasted sesame seed

      • 1 Tbsp minced garlic

      • 1 tsp red pepper flakes

      • a pinch of ground black pepper

      • 1 1/2 tsp sesame seed oil

      • 2 green onions, thinly sliced

      1. Dried pollacks are soaked in warm water overnight before you cook. Drain water out, trim off the head, tail & the low fins a caudal, bones, then cut it 2 inches length.

      2. Prepare the seasoning sauce -mix all ingredients.

      3. Spread the sliced raddish at the bottom of the saucepan, then the trimmed pollack & pour the sauce over it.

      4. Then add 1/4 cup of water, cover and boil about 5 minutes then simmer until the sauce disappears about 1/2 way.

      Sunday, December 14, 2008

      HoBak Jorim - stir-fry Squash


      • 1 Korean squash

      • 1 tablespoon salted shrimp

      • 4 tablespoon water

      • 1 tablespoon vegetable oil

      • 1 tablespoon sesame oil

      • 1 tablespoon minced garlic

      • 1/2 teaspoon toasted sesame seed

      1. Cut the squash in half of length, cut 1/4 inch thick (like half moon).

      2. In a small bowl, mix sliced squash and salted shrimp, let stand 15 minutes.

      3. In medium fry pan, stir fry minced garlic in oil on medium heat. When the garlic turn to white color, add squash and stir fry about 5 minutes.

      4. Add water and stir fry until it looks a kind of transparency about 10-15 minutes.

      5. Add sesame oil, sesame seed, then turn the heat off. Serve.

      Evergreen Frittata

      Serve: 8 Prep: 10 min Cook: 1o min

      • 10 large eggs, lightly beaten
      • Salt & Ground Black Pepper, to taste
      • 2 Tbsp chopped fresh dill
      • 2 Tbsp chopped flat-leaf parsley, plus 1 Tbsp for garnish
      • 2 Tbsp unsalted butter
      • 8 oz. sour cream


      1. Preheat oven to 350 degreeF. Beat effs with salt, pepper, and herbs.
      2. Melt butter in a 10-inch ovenproof skillet over medium-low heat until it forms, coating the bottom and sides. Add eggs. Place skillet in the oven for 10 minutes.
      3. Let rest for 5 minutes. Invert onto a round plate and garnish with parsley. Serve with sour cream on the side.

      * When removing the skillet from the oven, beware of the hot handle!

      Breakfast Parfait

      Serve 4
      • 2 cups plain or vanilla yogurt
      • 2 cups granola
      • 1 pint strawberries, sliced


      1. Distribute half the yogurt among four 12-ounce parfait glasses or standard drinking glasses, putting ¼ cup in each glass.
      2. Distribute half the strawberries over the yogurt, and then put ¼ cup of granola on top of the strawberries in each glass.
      3. Top with the remaining yogurt, then the remaining fruit, and finally the remaining granola. Serve at once or, if a softer texture is desired, cover and refrigerate overnight.~

      * Alternation:

      Cut all kinds of fruits, combine fruit in a large bowl and stir in confectioners’ ugar. Refrigerate for 10 minutes. Place 3 tablespoon of yogurt in a 8 oz. glass & add fruit and top generously with remaining yogurt.

      Russian Tea Cookies

      • 1 cup (2sticks) Butter
      • 2/3 cup power sugar
      • 2 1/2 cup flour
      • 1/4 tsp salt
      • 3/4 cup chopped walnuts
      • 1 tsp vanilla
      1. Preheat the oven to 395 degrees.
      2. Bake 10 minutes.
      3. Wai till balls cool down before rolling in powder sugar.

      Fruit Parfait

      From Umma Yori

      Serve 30 Prep 20
      • 4 angel cakes(from Ralph), broken up pieces
      • 6 box Vanilla pudding or Banana Cream pudding (jello brand)-mix with 1% low fat milk.
      • Fruits-fresh sliced strawberries, sliced kiwi, frozen blueberries, optional: canned mandarins or mango... any fruits combination.
      • Whipped light cream

      1. Layer in clear glass, repeatly ( angel cakes, pudding, fruits )
      2. Top with cool whip and decorate top with fruits
      Make a couple houra before consumption or angel cake will get soggy, chill for 1 to 2 hours. It's cool and refreshing and good on a hot day. Very festive looking also.

      Vietnamese"BUN" Vermicelli Noodle Salad

      • 28 bags noodles (thin, vermicelli)

      • 35 lbs bulgogi meat (thinly sliced beef)

      • 3 jars (12oz) unsalted, roasted peanuts

      • 5 head leaf lettuce (lg) or 7 small

      • 5 red leaf lettuce (lg) or 7 small

      • 1 large bag of bean sprouts

      • 10 large carrots

      • 4 bags cucumbers (costco)

      • 4 bunches mints

      • 5 bunches cilantro

      • 2 bottles fish sauce

      • 1 bottle rice vinegar

      • sugar, water

      • 1 spiracha sauce

      • 1 bottle hot sauce


      1. Crush peanuts

      2. Wash, cut and spin lettuce, mint, cilantro and store in ziplock bags

      3. Don't wash beansprouts and cut cumcumbers, peel and shred carrots

      4. Boil water in large pot and put in about 3-4 (depending on size of pot) bags of noodles; wash immediately with cold water and let sit for 5 minutes; roll into individual balls (don't let it sit too long, or noodles will stick and it will be hard to roll them) and store in aluminum trays w/plastic wrap until ready to serve. DO NOT refrigerate noodles.

      5. Cook meat

      6. Make fish sauce (don't have measurement for this; I just do it by taste)

      Sweet Chili Ginger Fish


      • Costco pack of frozen white fish (orange roughy or swordfish)

      • Sweet chili garlic sauce

      • Lime juice

      • Crushed garlic

      • Crushed ginger (TIP: Grind and stuff into a sandwich–size ziplock. Flatten and freeze. Break off pieces as needed)

      • Olive Oil


      1. Defrost fish (whole pack in submerged in water takes about 1 hour)

      2. Heat non-stick frying pan with oil

      3. Mix garlic, ginger and a little oil in a small bowl (enough for ~ 2 teaspoons of mixture per fish)

      4. Place fish in pan, top with garlic-ginger mixture, spread evenly

      5. Cook over medium heat for few minutes until cooked/crispy underneath. Like 2-5 minutes

      6. Mix chili-garlic sauce and lime juice to taste (approx. 1/3 sauce to ¼ juice). Enough for 2 tablespoons of mixture per fish. Drizzle over fish

      7. Carefully turn fish over and finish cooking for couple more minutes (note: chili sauce caramelizes/scorches easily)

      8. - Transfer to serving dish and drizzle remainder of the chili-lime sauce. Serve

      Stuffed Spinach Shell


      • 20 Shells

      • 1 lb. frozen or fresh chopped spinach

      • chopped onion

      • garlic

      • chicken (cubed)

      • chopped mushrooms

      • 2/3 cup Ricotta cheese

      • 1 beaten egg ( i completely left this out on Sunday!)

      • 1/3 cup parmesan cheese

      • salt, pepper, italian seasoning, garlic powder

      • Prego spaghetti sauce


      1. Preheat oven to 350 degrees.

      2. Bring a large pot of salted water to boil, gently place pasta shells in

      3. boiling water; bring water back to boil. Cook until noodles are just

      4. tender; drain well.

      5. Cube chicken, and season with salt, pepper, italian seasoning and garlic,

      6. and cook.

      7. In a large pan, saute spinach in olive oil, chopped onion and garlic. Add

      8. chicken and mushrooms.

      9. In a large bowl combine spinach mixture, ricotta, 1/3 cup Parmesan

      10. cheese. Season and mix well.

      11. Spread Prego sauce evenly over the bottom of a baking dish.

      12. Fill each pasta shell with the spinach cheese mixture. Arrange the

      13. shells, filling side up in the baking dish. Spoon remaining Prego sauce

      14. over the shells. Sprinkle remaining Parmesan cheese on top of the shells.

      15. Cover the pan loosely with aluminum foil and bake in preheated oven until

      16. heated through; about 30 minutes.

      Thai Spring Salad with Chicken


      • Romaine Lettuce (1 Costco bag, use 4 or 5 hearts, washed and cut up into bite size pieces)

      • Fancy Mixed Salad (2/3 Costco bag)

      • Fresh Mint Leaves (1/2 bunch) - just leaves, don't cut

      • Fresh Cilantro (1 handful) - just leaves

      • Bean Sprouts (2 large handfuls)

      • Tomatoes (4)- cut into eighths for medium size tomato

      • English Cucumbers (2) - peeled and cut into long strips similar to California roll

      • Red Onion - (1 medium or 1/2 large onion) cut into thin strips (use thickest setting on Japanese slicer, cut onion in half through the stem first)

      • Rotisserie Chicken (1 whole) - shredded but not too small


      • Sweet Chili Sauce - 1 large bottle

      • Fish Sauce - 6 tablespoons

      • Fresh Squeezed Lime - juice from 2 limes, massage limes before cutting and squeezing

      • Fresh crushed garlic - do not use minced garlic, crush whole peeled cloves for best results - 8 cloves


      1. Mix dressing ingredients, set a side.
      2. Mix all vegetables & chicken.
      3. Pour the dressing over the salad right before serving.

      Mapotofu for 100 people


      • Tofu (firm) - 20 packages

      • Grounded Beef - 15 pounds

      • Onion - 2 cost co bags. Cut them in small squares.

      • Shitake mushroom - 3 bags; dried sliced big package. Soak in water night before to get softened and rid of strong smell.

      • Carrots - 1 bag from Costco. Cut them in small squares

      • Green Peas - 2 bags (40 oz bags)

      • Green Onion - 5 bunches

      • Oyster Sauce - 8 bottles (get the brand with a mother

      • and a boy in a boat picture)

      • Chicken broth - 4 large cans

      • 1 cup of Ginger, minced

      • 1 1/4 cup of Garlic, minced

      • Salt, Sugar, Chinese Chili Paste, Cornstartch


      1. marinate beef over night. Marinate with 1 cup minced ginger squeeze out minced ginger and use the juice), 1 cup minced garlic, 1 1/2 cup sugar, 1/2 cup salt, some black pepper.
      2. Cook the meat. Make sure to stir well that you don't have too much big chunks.
      3. Stir fry carrots, onions, and mushrooms separately with very light salt..
      4. Cut tofu into big pieces so that it won't break. First boil water and put tofu in boiling water. Put in some salt in the water. Keep the tofu in the water until you are ready to mix. You need to strain before adding into sauce.
      5. To make sauce: in 1/4 cup oil, add 1/4 cup minced garlic to get the garlic flavor, add 8 bottle oyster sauce. Add 4 big cans of chicken broth. Add about 2 cups of sugar (put 1/4 cup at a time and taste for sweetness).
      6. Mix about 1 cup of cornstarch with cold water or chicken broth and add into sauce to thicken (watch out for thickness). Bring to boil as starch must be cooked otherwise, it will smell and get watery.
      7. Mix: Divide beef, carrots, onions, and mushrooms into 4 big pots and 1 medium pot (joyland), and add in sauce and cook (mix and make sure it does not have too much sauce or it will be salty). Add chili paste (several spoonful depending on spicy level) to each pot (add very little for joyland pot). Add Tofu, and peas (soak green peas in water to defrost before putting it into pots) last and mix.
      8. Sprinkle chopped green onions as you serve.

      Salibury steak


      • ground beef -- 7 lbs.

      • bread crumbs (Japanese kind), 8 oz.

      • 3 eggs

      • 20 ounces mushroom soup

      • salt & pepper

      • fresh mushroom (one big one from Costco)

      • onions (5-6)


      1. Mix meat, chopped onions, breadcrumbs, eggs, mushroom soup (about 2 small cans), salt & pepper and make patties, thick-ish

      2. Fry on pan with lid covered, flip once--cook fully

      3. In separate bowl, mix mushroom soup, milk for sauce

      4. After meat is cooked, layer sauce, meat, mushrooms and heat over stove

      Sukiyaki Soup

      Serve: 30 Prep: 10 minutes Cook: 20 minutes


      • 2 1/2 lbs Marinated bulgogi
      • 1 bag carrots
      • 2 Napa Cabbage
      • 3 large onions, thinly sliced
      • 4 Green onion
      • 1 Large bag Dang Myun
      • 1 large container mushrooms
      • 2 large can chicken broth
      • 3 Firm Tofu


      1. Boil the chicken Broth, then add bulgogi and cook half way.
      2. Add sliced carrots and napa cabbage and onion, mushrooms, boil then add Dang Myun.
      3. reduce the heat and add sliced green onions, a pinch of black pepper, turn the heat off
      4. Serve over the white rice.

      Sunday, November 30, 2008

      Turkey Salad

      From Umma Yori

      Serve 4-6 Prep 20 Min

      • 2 cups diced turkey

      • 1 cup diced unpeeled apple ( about 3/4 medium apple)

      • 3/4 cup mayonnaise

      • 2 tsp curry powder

      • 1/2 tsp ground ginger powder

      • 1/3 tsp black pepper

      • 1 cup chopped celery (2 medium stalk celery)

      • 3 Tbsp green onions, chopped ( 3 green onions)

      • Spring Mix, Fresh cut Vegetables & fruits

      1. In medium bowl, mix all ingredients except spring mix & cup-up vegetables & fruits.

      2. Serve this salad on a lettuce-lined plate with cut-up fresh vegetables or fruits.

      Homemade Turkey Soup

      From Umma Yori

      Serve 10 Prep 30 min Cook 2hrs 50 min


      • carcass from cooked 15-18 lb turkey

      • 3-4 quarts water

      • 2 tsp celery salt

      • 1/2 tsp black pepper

      • 1 tsp poultry seasoning ( a blend of sage, thyme, marjoram, rosemary, black pepper & nutmeg)

      • 1 dried bay leaf

      • 1 cup uncooked pearly barley

      • 2 cups carrots, peeled, sliced (about 3 medium carrots)

      • 1 1/2 cups onion, chopped (about 1 medium onion)

      • 2 cups celery. chopped, (about 3 medium stalks celery)

      • 4 cups cut-up cooked turkey

      • 3 Tbsp fresh parsley, chopped if desired


      1. Break up turkey carcass to fit 5 quart pot. Add water, salt,pepper, poultry seasoning and bay leaf. Heat to boiling over high heat, reduce heat to low. Cover; simmer 1hr 30 minutes.

      2. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from the broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf.

      3. Keep the broth over night in the refrigerator. The following day, skim fat from broth; Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally.

      4. Stir in carrots, onion, celery. Simmer uncovered 20 minutes longer, stirring occasionally, until vegetables and barley are tender.

      5. Stir in parsley in desired

      Turkey Soup @ Group Recipes

      Friday, November 28, 2008

      sunny's salad

      From Umma Yori

      From Umma Yori

      From Umma Yori
      Serve 8-10, Prep 10 minutes

      • 1 Large bag of spring mix

      • 4 Apples, washed & sliced

      • 2 cups halved horizontally seedless red grapes

      • 2 cups halved horizontally cherry or grape tomatoes

      • 1/4 red onions, thinly sliced

      • 4 oz glazed walnuts

      • Balsamic Dressing - 1/4 cup balsamic vinegar, 1/4 cup fat-free, less-sodium chicken broth, 1 Tbsp frozen orange juice concentrate, thawed, 1 1/2 tsp sugar, 2 tsp extravirgin olive oil, 1 tsp dijon mustard, 1/2 tsp salt, 1/4 tsp freshly ground black pepper, 1 tsp garlic,minced.

      1. To prepare vinaigrette, combine all ingredients, stirring with a whisk.

      2. To prepare salad, combine spring mix, apples, grape, tomatoe, onion in a large bowl.

      3. Right before serving, add walnut, drizzle with dressing; toss gently to coat. Serve immediately

      Christine's Mashed potatoes

      From Umma Yori

      • 8 large Russet potatoes (red ones)

      • 1 cup sour cream

      • 8 oz cream cheese, softened

      • 4 tablespoon butter (1stick)

      • 1/3 cup chives, chopped

      • salt & pepper to taste

      • pinch of paprika

      • additional butter

      1. Peel potatoes and cut into large cubes. Place in a pot with enough water to cover the potatoes.

      2. Add some salt to the pot & gently boil the potatoes until they are fork tender.

      3. Drain the potatoes in a colander. Place in a large mixing bowl; add sour cream & cream cheese. Using a hand mixer beat until smooth. Add the butter, chives, salt & pepper to taste.

      4. Place the potatoes in a greased 2 qt casserole. Dot with additional butter and sprinkle with paprika. Bake at 350 degrees for 25 minutes.

      Mashed Potatoes @ Group Recipes

      Baked Asparagus

      From Umma Yori

      * To snap off the white bottoms, hold asparagus, one at a time, near the cut end and snap it like kindling. Mother Nature saw to it that the asparagus breaks in just the right spot, save the ends for stock *


      • 2 bunches asparagus, washed, snap off the tough white bottoms, towel dried
      • 1 to 2 tablespoons olive oil
      • Coarse grained salt and cracked black pepper
      • 1 fresh lemon slices & zest
      • freshly grated parmesan cheese


      1. Preheat oven to 400 degrees F.

      2. Place asparagus in a large plastic bag. Toss asparagus with oil, salt and pepper

      3. Place the asparagus in a single layer on a cookie sheet.

      4. Bake until tender or crunchy depending upon your preference, about 12 to 20 minutes.

      5. Toss cooked asparagus with fresh lemon, plate and garnish with thin curls of Parmesan.

      Baked Asparagus @ Group Recipes


      From Umma Yori
      My Onion, Celery and Mushroom Stuffing is crispy on the outside and moist on the inside. It’s full of herbs and spices: sage, rosemary, thyme, oregano, nutmeg, bay and garlic – because everything I make must have garlic. Happy Thanksgiving and Enjoy!!

      8 serving 


      • 2 medium carrots, peeled and finely diced
      • 2 stalks celery, finely diced
      • 1 medium onion, finely diced
      • 3 cloves garlic, finely chopped
      • 3 green onions, sliced
      • 8 oz. button or cremini mushrooms, chopped
      • 1/3 cup fresh flat-leaf parsley leaves, coarsely chopped
      • 1 Tbsp finely chopped fresh sage or 1 tsp dried sage
      • 1 Tbsp fresh thyme or 1 tsp dried thyme
      • 1/2 tsp dried rosemary
      • 1/2 tsp dried oregano 
      • 1/8 tsp nutmeg
      • 1 bay leaf
      • 2 Tbsp extra -virgin olive oil
      • 2 Tbsp butter
      • 2 cups low-sodium chicken broth, plus more if needed
      • 8 cups dried bread cubes
      • pinch of salt and pepper


      1. Preheat the oven to 375 degree.
      2. In a large skillet, heat the oil and butter over medium-high heat until melted. Add in the onion and celery and let cook until softened but not brown, about 4 minutes. Add the mushrooms and let cook until softened and browned, about 5 minutes. Add the garlic, green onions and seasonings to the pan and saute for another 1-2 minutes.
      3. Add the parsley and the bread cubes to the skillet. Mix well. Moisten the cubes with broth until it is soft but not wet. Remove the bay leaf and let the mixture cool.
      4. Place stuffing into a greased 13x9-inch glass or ceramic baking dishBake at 375 for about 40-50 minutes or until the top is golden and the stuffing is cooked through. remove and let rest 10 minutes before serving.

      Tuesday, November 25, 2008

      Club Wrap

      From Umma Yori
      Serving 10 Prep: 5 min
      1 Lavash ( Armenian craker bread 8x13) or 3 x 10 inches flour tortillas
      3 large romaine leaves (any green leaves), remove ribs & towel dried,
      1 tomato, sliced
      1 lb thinly sliced deli turkey or ham
      4 - 6 oz. thinly sliced swiss cheese or provolone cheese
      4 oz. cream cheese with chives & onion
      2 Tbsp mayonnaise
      2 Tbsp Ranch dressing
      1. Blend cream cheese, ranch dressing, mayonnaise in a bowl
      2. spread cream cheese mixture evenly over lavash or tortilla
      3. Top with deli meats ( ham or turkey or bacon), cheese, green leaves & tomato slices, then roll to enclose fillings
      4. Cover with plastic wrap tighly & chill, seam side down, for 2 to 24 hours. Trim ends of rolls, cut rolls into 10inch slices
      * For easier handling, tuck in 1 side of the wrap about halfway through rolling to enclose the end.

      Sunday, November 23, 2008

      Basic Bread Croutons

      From Umma Yori


      • 4 cups bread cubes from old bread (but make sure they aren't moldy) / the ends and the crust that you didn't like
      • 1/2 cup butter, melted
      1. Pre heat the oven to 350 degree.
      2. Place the bread cubes in a large bowl. Pour the melted butter over the bread cubes and toss to distribute the butter evenly.
      3. Place the bread cubes on a shallow baking tray and bunk it in the oven for about 20 minutes or till bread chunks are fully dehydrated and crunchy, stirring every 5 minutes for even toasting. The colour should be light golden brown.
      4. Allow the croutons to cool completely, then store them in an airtight container. Freeze them for longer storage.

      For Italian Croutons

      Mix 2 tablespoons melted butter 2 tablespoon olive oil 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1 pinch salt, then pour over the bread cubes and toss, bake them.

      For Parmesan Croutons

      Mix 4 olive oil, 1 tsp garlic powder, 1 Tbsp dried pasley flakes, 1 Tbsp grated parmesan cheese, a pinch of salt & pepper, then pour over the bread cubes..

      Saturday, November 22, 2008

      Masago stuffed mussel

      From Umma Yori

      • 1 lb. mussels
      • 2-1/2 cups chicken stock
      • 1/2 cup Masago (Japanese fish egg)
      • 1 lemon, grated zest and juice of
      • 2 tbsp. mayonnaise

      1. Scrub the mussels under running water to remove the beards and barnacles. Discard any open mussels.
      2. Cook the mussels in the stock for 5 to 7 minutes. Drain the mussels, discarding the stock and any mussels that are closed.
      3. Break the empty half of the shell from each mussel and discard.
      4. Remove the cooked mussel from the shell and chopped, then mix together the masago, lemon and mayonnaise. Spoon onto the shell and cook under a medium-hot broiler for 3 to 4 minutes.

      Toasted Flower

      From Umma Yori

      • 1 bag white or wheat sandwich bread ( about 21-25 slices in bag)

      • 1 lbs. coleslaw cabbage & carrots

      • 1 cup cooked baby shrimps

      • 1 cup shredded imitation crab meats

      • 1/2 cup thin sliced ham

      • 1 cup (more or less depend on your taste) mayonnaise

      • butter spread

      • 1 Tbsp. celery salts

      • 1/4 tsp ground black pepper

      • raspberries

      1. Preheat oven to 350 degree

      2. remove all side of crust from bread

      3. add butter lightly in the middle of the bread

      4. Hold the corner of the bread and shape into the muffin (large size)pan. Bake 12 minutes or until toasted.

      5. In a large bowl, mix all ingredients; cabbage, carrots, baby shrimps and crab meat....Keep salad in the refrigerator until ready to eat.

      6. Remove the toasted bread from the oven, keep them in the room temperature until ready to eat.

      7. Serve the toasted flower top with raspberry.

      Sunday, November 16, 2008

      Chung Pho Mook - Mung Bean Starch Jelly

      Serve 8 Prep: 1 hour Cook: 30 minutes

      For Jelly
      • 1 cup of Mung Bean Starch
      • 6 cups of water
      • 1tsp salt
      For Sauce
      • 1/3 cup chopped green onions
      • 1/4 cup water
      • 1/3 cup soy sauce
      • 1 Tbsp each sesame seed, sesame seed oil, red flakes pepper
      • 1 tsp minced garlic
      1. Add 6 cups of cold water in to the pot and mix starch in, keep it for an hour in room temperature.

      2. Start boil with the medium heat, keep stir starch mixture until it gets more thicker.

      3. Turn the heat to low when the bubble starts to form, add salt; keep stir about 5 minutes not to scorch. turn the heat off.

      4. transfer the jelly into a 9x13 baking dish, and let it cool about 5 hours. Slice properly.

      5. Serve with your favorite vegetables (sliced cucumber, carrot) and eggs ( pan fried and sliced), toasted seaweed ... on the top of the jelly, then pour the sauce. Enjoy!

      Ginger Cranberry Sauce

      From Umma Yori

      Serve 10, prepare: 5 mins. Cook: 10 mins.


      • 12 oz. fresh cranberries, picked over and rinsed
      • 1 cup (or 1/2 cup more) granulated sugar
      • 1/2 cup water
      • 1/2 cup fresh orange juice
      • 1 Tbsp finely chopped ginger
      • Finely grated zest from 1 orange


      1. Combine all of the ingredients in a heavy saucepan. Cook over medium heat until the berries pop open, about 10 minutes. Remove from heat.
      2. Skim foam off the surface with a metal spoon and discard. Cool to room temperature. refrigerate, covered, for up to 3 months.

      Brinded Turkey Breast

      Serves 8 Prepare: overnight Cook: 4 hours

      For the brine:
      16 cups water
      2 cups sugar
      2 cups coarse salt
      5 cloves of garlic, crushed
      1 Tbsp pickling spices

      For the turkey:
      1 fresh turkey breat, 9-11 lbs., deboned
      6 Tbsp, unsalted butter, melted
      Black pepper
      2 cups chicken broth

      1. Combine the brine ingredients in a large pot. Bring to a boil, reduce heat and simmer, partially covered, until sugar and salt dissolve. Cool to room temperature.
      2. Rince the turkey breast, discarding excess fat. Place in a deep bowl or pot, breast-side down. Pour the brine over the breast and refrigerate, loosely covered, overnight.
      3. Preheat oven to 350 degree. Remove the turkey from the brine 30 minutes before roasting. Line a shallow roasting pan with long pieces of heavu duty aluminum foil.
      4. Place turkey in the pan. Brush with 4 Tbsp of melted butter; season with pepper. Gather foil loosely on top and bake for 1 1/2 hours. Open the foil and bake for 2 1/4 hours more, basting every 30 minutes with broth and the remaining 2 Tbsp melted butter, until the turkey is golden brown and a meat themometer inserted in the thickest part reads 165 degree and the juices run clear. Transfer the breast to a cutting board; let rest for 15 minutes before carving. Reserve pan juices for gravy

      For the gravy

      pan juices, 2 cups chicken broth, 4 Tbsp butter, 4 Tbsp flour, 1/2 tsp dried thyme

      1. While the turkey rests, prepare gravy. Discard the foil from the roasting pan along with any solids. heat the pan juices in the roasting pan. Skim the fat off with a metal spoon. Pour defatted juices into a measuring cup; add extra broth to make 2 cups.
      2. Melt butter in a heavy saucepan over medium heat. Whisk in the flour and continue whisking until it browns slightly, 2 to 3 minutes, Whisking constantly, slowly pour in the broth and continue whisking until the gravy thickens. Season with thyme, salt, and pepper.

      Tuesday, November 4, 2008

      Focaccia Pizza


      • 1 Focaccia bread, any flavor or any flat bread
      • Olive oil spray
      • 8 0z. fresh Buffalo Mozzarella cheese
      • 1/2 cup shredded aged mozzarella cheese
      • 4 clove garlic, roughly chopped
      • 18-20 pepperoni slices
      • 1-16oz. can of whole tomatoes or 5 medium steamed & peeled tomatoes
      • 7 oz can sliced mushroom, fresh sliced mushrooms
      • 2 cup packed fresh basil leaves, chopped, roughly
      • 1/3 cup grated Parmesan cheese
      • Salt & freshly ground black pepper

      1. Preheat a oven to 350 degrees

      2. Slice bread horizontally to create 2 pizza. (if the bread is already thin, you do not need to slice them).

      3. Spray the olive oil on a baking sheet and place pizza crust side up; spray the olive oil over the top.

      4. Add tomatoes, roughly torn by the hands, then pull pieces of Buffalo mozzarella from the ball and place on the top. Top with pepperonis, mushrooms, shredded aged mozzarella, garlic and basil leaves. * the above ingredients are for 2 pizza.

      5. Bake 10 minutes. or until cheese has melted and crust is crispy. Remove from oven, dizzle with olive oil, sprinkle on Parmesan and spread with cut basil, salt & pepper and serve.

      Stir-fry chicken with asparagus

      • 1 lb chicken breast, sliced in bite size

      • 1 bundle asparagus, cut into 1 inch length.

      • any two of the mushrooms ( Crimini, Shiitake, or White), sliced

      • 1/2 red onion, sliced

      • 2 clove garlic, sliced

      • 1 teaspoon ground ginger powder

      • 2 tablespoons rice wine ( Mirin )

      • 1 tablespoon olive oil

      • 1 tablespoon chili garlic sauce

      • 2 tablespoons 'Marukan' Ponzu (soy dressing with sudachi citrus) - If you can not get them, use cider vinegar and 1-2 teaspoon soy sauce.

      • 1 tablespoon cornstarch

      • 1/8 cup water

      1. Marinade chicken with ginger, Ponzu dressing, rice wine about 10 minutes.

      2. Heat a skillet with olive oil, then add garlic and chickens and cook 5 minutes. Remove from pan.

      3. In the pan, add asparagus, mushrooms, red onions and stir fry until they brighten in color. Return the chicken to the pan and toss with the vegetables. Add chili garlic sauce and heat through.

      4. If the mixture is watery, add cornstarch already mixed water. and stir until it thicken.

      5. Serve onto the steamed rice.

      Monday, November 3, 2008

      Stuffed Chicken

          • 4 boneless chicken breast

          • 1/2 cup Italian seasoned bread crumbs

          • 1/4 cup milk

          • 8 thin pepperoni or salami

          • 1 cup shredded Mozzalella cheese

          • 1/4 cup grated Parmesan cheese

          • 1 tablespoon minced fresh parsley

          • 1 cup of baby spinach or any eatable green leaves


          1. Set the oven at 425 degrees.

          2. Flatten chicken to 1/4-in. thickness.

          3. Place 2 sliced of pepperoni and 1/4 cup of cheese and 1/4 cup of spinach on each piece of chicken.

          4. Roll up from a short side and tuck in ends. Secure with a toothpick In a shallow bowl, combine crumbs, Pamesan cheese, parsley, Pour milk into another bowl. Dip chicken rolls in milk, then roll in crumb mixture.

          5. Place the rolls, seam side down, on a greased baking sheet.

          6. Spritz chicken with cooking spray.

          7. Bake, uncovered, at 425 degrees for 30 minutes or until juice run clear.

          8. Remove toothpicks and serve.

          Monday, August 18, 2008

          Nakji Boekkum (Stir Fry Octopus)


          • 2 lb frozen cut octopus

          • 5 tablespooons korean hot pepper paste

          • 2 tablespoons red pepper powder

          • 2 tablespoons soy sauce

          • 3 tablespoon s minced garlic

          • 2 tablespoons sugar

          • 2 teaspoons sesame seed oil

          • 2 teaspoons salt

          • 2 teaspoons cooking syrup

          • 1 carrot, skined, sliced

          • 1/2 cabbage. sliced

          • 1 onions, sliced

          • 1 green pepper or squash, sliced

          • 2 green Onions, sliced

          1. Melt the small octopus in cold water. Add spponful of salt on the small octopus and rub it until white foam appears by hand.

          2. Cook the small octopus slighly in boiling water, then mix it with prepared sauce.

          3. Put some vegetable oil on the pan and stir fry the sliced vegetables.

          4. While the vegetables are slightly cooked, add the seasoned octopus and stir-fry over high heat.

          Putkochu Myulchi Gamja Jorim


          • 2 Medium potatoes, peeled cubed
          • 15-20 Putkochu
          • 1 cup of myulchi (dried anchovy)-Medium size
          • 1/2 cup water
          • 2 tablespoons soy sauce
          • 1 tablespoon cooking syrup
          • 1 tablespoon sugar * optional
          • 1/2 teaspoon salt
          • 1-2 tablespoon olive oil
          • 1 tablespoon minced garlic
          • 2 teaspoons toasted sesame seed


          1. Remove the head & intestine from the anchovys.
          2. Stir fry in the pan without oil-make them crisply
          3. Remove the anchovy, heat the pan and add 1-2 TBS olive oil and pour the potato into the pan, sauté it until the potato look a little translucent.
          4. In the sauce pan, add water, soy sauce, minced garlic and simmer over medium heat about 5 minutes.
          5. Add cooking syrup ( and sugar *)and simmer the sauce again until it gets sticky about 5 minutes. (Tip: Keep checking and stirring not to burn it and to cook evenly, if it needs more water, add some).
          6. Add potatoes, anchovy and putkochu, then simmer until the liquid is almost evaporated.
          7. Remove from the heat, add sesame seed and sesame oil to taste

          Asian Broth

              • 8 cups home made chicken broth

              • 2 cup leek, chopped

              • 1/2 cup fresh ginger, sliced & smashed

              • 5 tablespoons fish sauce

              • 2 oz. dried shitake mushrooms

              • 5-6 dried small red chiles

              • 4 stalks (4"each) lemongrass, removed tough outer leaves, sliced & smashed

              • zest of a lemon

              • 2 tablespoons sugar (*optional)


              1. Combine all ingredients in a large pot.

              2. Bring to a boil, then reduce heat, simmer 30 minutes.

              3. Strain into a bowl, discard solids.

              4. Keep into the airtight container and freeze until ready to use