Saturday, January 16, 2016

Black bean sauce spare ribs with pumpkin


1 rack of baby back ribs, or spare ribs
1/2 Kabocha squash peeled and cubed
2 small onions sliced

2 tablespoons of black bean garlic sauce
Optional - chilli
water to cover

1 Tbsp cooking wine
2 Tbsp soy sauce
2 tsp sugar
white pepper to taste
sesame oil
1 tsp corn starch

Slice ribs, and marinate in wet ingredients, then add the cornstarch.  (30 mins).

Fry the black bean sauce until aromatic in a little bit of oil.  Add pork ribs and stir fry, add enough water to cover the ribs, bring to boil, then add the squash and onions on top.  Simmer for 35 mins, adding more water half way through if its getting too dry.  Thicken with corn starch slury.

Asian Style short ribs in the pressure cooker


Feeds 4

8 Short ribs
3 Carrots cut into big chunks
1 small daikon cut into big chunks
optional shitake mushrooms / chinese mushrooms

1/2 cup cooking wine / sherry
1/2 cup mirin
1/2 soy sauce
2 star anise
1 cinnamon stick
optional chili

Cut off the meat from the bone (if you want), then season with salt and pepper and sear the meat in the enamel cast iron over med - high heat.  Once browned all over, place into pressure cooker.  Pour out fat, then pour in the cooking wine and scrape up fond, and pour into pressure cooker.  Add the rest of the ingredients in and cook for 30 mins.

Using a slotted spoon, take out all the bits.  Then pour the cooking liquid into a gravy separator (if you have one) and separate the fat.  Pour the juice back in and adjust seasoning as needed.

Serve with sliced green onions on top.

Super delicious :)

Monday, January 11, 2016

Overnight Cinnamon buns

I'm Ingredients

1 cup of milk
1/3 cup of butter
1 package (0.25 oz) of active yeast
1/2 cup white sugar
4.5 cups of flour
1 tsp salt
3 eggs

3/4 cup of brown sugar
2 Tbsp of cinnamon
(optional more butter)

equal part butter and cream cheese and icing sugar
vanilla to taste


warm milk in microwave, melt butter in it, let come to room temperature, add yeast, stir to dissolve.  Add 3 cups of flour, sugar, salt and eggs and stir to combine.  Add the remaining 1.5 cups of flour 1/2 at a time.  When the dough has pulled together, roll out onto a floured suface and knead until supple and smooth ~ 8 mins.

Place in oiled bowl, oil dough and cover with wet cloth.  Let rise in warm place for ~ 1 hr until double in size.  Punch down and then roll on a floured surface to 10X14 size rectangle.  Place filling, wet with water far long side, then roll.  Cut into 12 pieces and place into a greased 9 X 13 or 12 in deep dish pizza dish, cover with plastic wrap and let rise overnight in the fridge.

Next morning, set oven for 375 and take out of fridge, leave room temperature for 30 mins, then bake for 25 - 30 mins until browned on top.  Let cool slightly then turn out onto plate, and cover with frosting.

Ala Dorrie Greenspan - Bonne idea

Instead of cinnamon sugar fill with caramalized onions and chipotles in Adobe sauce 

Sunday, January 3, 2016

Chambar's Mussels Congolaise

1 tablespoon olive oil
¼ cup thinly sliced red onion
2 teaspoons ground fennel seed
2 teaspoons ground coriander
2 teaspoons cumin seeds
1 teaspoon coarse black pepper
½ tablespoon minced garlic
1½ pounds mussels, cleaned
2 cups coconut milk
1 cup fresh chopped tomatoes
1 tablespoon chipotle purée
¼ cup lemon juice
Salt and freshly ground pepper
1 cup fresh cilantro leaves
Heat olive oil in a large pot over medium heat. Add red onions and sauté for 2 minutes or until softened. Add fennel seed, coriander, cumin seeds and black pepper, and stir to release flavour of spices. Add garlic and mussels and stir.
Add coconut milk, tomatoes, chipotle purée and lemon juice. Season with salt and pepper to taste. Bring to boil.
Cook mussels until they have opened, about 3 minutes. Sprinkle with cilantro leaves and serve immediately, discarding any unopened mussels
** good as a stew base
** I added tomato paste and more lemon juice than called for