Ingredients:
- 6 Eggs
- 3/4 Cup Soy Sauce
- 2 Star Anise
- 2 Tablespoons Black Tea (We Used Pu-Erh)
- 1 Cinnamon Stick
- 1 Teaspoon Sugar
- 1 Tablespoon Comet Tail Or Sichuan Peppercorn (Optional)
- 2 Strips Dried Tangerine Or Mandarin Orange Peel (Optional)
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Directions:
- 1. Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Peel the egg shells.
- 2. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours. The longer you steep, the more flavorful and deeply colored the tea eggs will be.
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Ingredients:
- 1 4 oz bag of Earthy Delight dried shiitake mushrooms
- 1 T.Big Tree Farm palm sugar
- 2 T. Blue Grass Soy Sauce
- 1 T. Sanchez Romate sherry vinegar
- 2 T. Grapeseed oil (or a different heat tolerant oil – though bacon fat would be delicious…)
- ½ t. Grated Ginger
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Directions:
- 1. Steep the shiitake in boiling water in a medium mixing bowl until softened, about 15 minutes.
- 2. Lift the shiitakes from the steeping water, trim off and discard their stems, and cut the caps into 1/8-inch-thick slices. Reserve ½ cup of the steeping liquid and set aside.
- 3. Heat the oil over medium high in a saucepan or a wok. Add the sugar, soy sauce, vinegar, ginger, and sliced shiitakes to the saucepan. Turn the heat to medium, bring to a simmer, and simmer gently, stirring occasionally, for 10 minutes or until the mushrooms are tender, adding a tablespoon at a time of the reserved steeping liquid if the mushrooms begin to stick.
- 4. Serve hot as an accompaniment to steamed buns, or jasmine rice with steamed bok choy with sesame seeds and a fried egg on top! (Katie’s favorite way to eat most things is with a fried egg on top.)
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Ingredients:
- One 3-pound slab skinless pork belly (If your butcher only sells skin-on pork belly, get a little more than 3 lbs and ask the butcher to skin it for you.)
- ¼ cup Sel Gris
- ¼ cup Big Tree Palm Sugar
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Directions:
- 1. Nestle the belly into a roasting pan or an oven-safe casserole that holds it snugly. Mix together the salt and sugar in a small bowl and rub the mix all over the meat; discard any excess salt-and-sugar mixture. Cover the container with plastic wrap and put it into the fridge for 6-8 hours.
- 2. Heat the oven to 450 F.
- 3. Discard any liquid that accumulated in the container. Put the belly in the oven, fat side up, and cook for 1 hour, basting it with the rendered fat at the halfway point, until it’s an appetizing golden brown.
- 4. Turn the oven temperature down to 250 f and cook for another 1 hour, until the belly is tender–it shouldn’t be falling apart, but it should have a down pillow-like yield to a firm finger poke. Remove the pan from the oven and transfer the belly to a place. Allow the belly to cool slightly.
- 5. Once the belly is cooled enough to handle (the belly must be cooled to get clean slices), but the pork belly into ½-inch-thick slices that are about 2 inches long. Use at once.
Makes about 12 pork buns
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Ingredients:
- 1 ½ pounds or 4 heaping cups of Butternut Squash, peeled, seeded and cut into chunks
- 3 cups Coconut Milk
- 1 cup Palm Sugar, or to taste
- 1 tsp Salt, or to taste
- 2 packets Powdered Gelatin
Adopted from NY Times and Chez Pim
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Directions:
- In a medium pot, add all ingredients and bring to boil, then reduce the heat to simmer for about 20 minutes or until the butternut squash is very tender.
- Mix powdered gelatin with a cup of water. Let stand for 5 minutes.
- Add the gelatin water to the ingredients, transfer into a stand blender and puree. Take care not to add too much at once so it does not overflow.
- Pour the puree back into the pot and continue to simmer for 5 more minutes.
- Remove from heat and pour into jam jars or molds or pre-baked pie crust. Let cool in the fridge until set. Serve once the pudding sets.
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October 26th, 2009 by Ji Hye | Posted in
Desserts
Ingredients:
- 1 ½ pounds or 4 heaping cups of Butternut Squash, peeled, seeded and cut into chunks
- 3 cups Coconut Milk
- 1/2 cup Palm Sugar, or to taste
- 2 tsp Salt, or to taste
- 4 thin slices Pancetta
- Pumpkin Seed oil for garnish
Adopted from NY Times and Chez Pim
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Directions:
- In a medium pot, add all ingredients and bring to boil, then reduce the heat to simmer for about 20 minutes or until the butternut squash is very tender.
- Pan fry pancetta and set aside on a sheet of parchment paper to drain oil.
- Pan fry pancetta and set aside on a sheet of parchment paper to drain oil.
- Transfer the ingredients into a stand blender and puree. Take care not to add too much at once so it does not overflow.
- Serve the pureed soup in a bowl and garnish with pancetta and drizzles of pumpkin seed oil.
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October 26th, 2009 by Ji Hye | Posted in
Soups
Ingredients:
- Seeds of 2 Medium Butternut Squash or 1 Medium Pumpkin
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Merken Spice
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Directions:
- Preheat oven to 300 F
- Rinse the seeds well after removing from the squash
- Lay seeds out on paper towels to dry.
- Using 1/2 tbsp of oil lubricate a baking sheet.
- Spread the dry seeds out on the baking sheet and sprinkle the
remaining 1/2 tbsp of oil over top. Sprinkle the merken evenly over
the seeds and lightly toss to coat. Roast for 30 to 35 minutes or
until golden brown, stirring once or twice to ensure even browning. Eat.
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October 13th, 2009 by Tessie | Posted in
Snacks
Ingredients:
- 2/3 cup Extra Virgin Olive Oil
- 1/3 cup Banyuls Vinegar
- 1 1/2 tsp Banyuls Mustard
- 1 1/2 tsp Piement d’esplette (french red pepper)
- pinch Dried Lavender
- Salt to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- Marinate pork, turkey, tofu or salmon. try it on your favorite sandwich or drizzle on a salad. Store unused portion sealed in the refrigerator. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Ingredients:
- 1/2 cup Joseph La Casetta Wine Vinegar
- 1/2 cup Yellingbo Olive Oil
- 2-3 tbsp Austrian Wine Spread
- Salt & black pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and wine spread first & shake. Next add the olive oil & shake. Season with salt & black pepper to your liking. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Agrodolce Bianco White Wine Vinegar
- 2-3 tbsp Walnut Mustard (noix)
- black pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and mustard first & shake. Next add the olive oil & shake.
- Pour it over fruit, drizzle it on a salad, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Moscatel Wine Vinegar
- 1/3 jar Trapanese Pesto
- Salt and Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar & pesto first & shake. Next add the olive oil & shake. Season with salt and pepper.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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