Pork Stew With Potatoes And Rosemary

This delicious pork stew recipe is from Martha Stewart's cookbook, One Pot. Potatoes and Rosemary is one of the four variations that was given in the book. 

There's 2 whole cups of red wine in the stew, with 2 cups of chicken stock. I have added about a cup of cooked black-eyed beans. Did not have any fresh button mushrooms, so I"ve used canned ones instead. The two sprigs of rosemary are from my garden pot. The pork pieces are first browned in a little oil, then remove and transfer to a plate. The onions, mushroom, pepper and rosemary are sauteed in a little oil until the onion softens, then stir in flour and cook for a minute. Add the red wine, bring to a boil, then add the chicken stock and the pork. Simmer until pork is tender, about 1 hour 15 minutes. If the gravy appears to have reduced a lot, add some water or stock. The potatoes, (canned mushrooms and beans) are added in, continue to simmer until the potatoes are tender. 

The stew smells so good while braising in the Dutch oven. 

This stew is so delicious. Soft tender pork full of flavour, with tender potatoes and beans. The gravy is so flavourful and tasty. We had this stew for dinner with my homemade Roasted Garlic and Rosemary Sourdough Bread, so good to mop up every last drop of the gravy! 

Pork Stew With Potatoes and Rosemary

(One Pot, From The Kitchens Of Martha Stewart Living)

1-1/2 pounds pork shoulder, cut into 1-inch pieces

coarse salt and freshly ground pepper

3 tablespoons olive oil

1 onion, sliced

8 ounces quartered button mushrooms

2 sprigs rosemary

2 teaspoons ground pepper

2 tablespoons all-purpose flour

2 cups dry red wine

2 cups low-sodium chicken broth

1 pound red or white potato, peeled and cut into 1-inch pieces

1 cup cooked black-eyed beans (my addition)

1. Season pork with salt and pepper. In a small Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches, add the pork and cook until browned, 5 to 7 minutes. Transfer to a plate. Add remaining tablespoon oil, the sliced onions, mushrooms, pepper and rosemary, cook for 7 minutes. Stir in flour and cook for 1 minute.
2. Add the red wine and bring to a boil for 1 minute. Add the broth and pork, and bring back to a boil. Reduce to a simmer; cook, partially covered, until pork is tender, about 1 hour and 15 minutes.
3. Add the potatoes, (together with the canned button mushrooms and the cooked beans, if using) and return to a boil. Reduce to a simmer, cook, partially covered, until the potatoes are tender.
4. Stir in parsley, and season with salt and pepper.

Join us at Cookbook Countdown #39

Arroz con Pollo

An easy one pot meal. Recipe uses saffron threads, I have omitted that, and replace with 1/4 teaspoon of turmeric powder for the lovely yellow. Chicken thigh is first browned in a little oil. Onions and garlic are sauteed until the onions are translucent, then chopped tomatoes are added in, stir for a few minutes until softened, stir in wine-saffron mixture (or turmeric powder), bay leaves, salt and pepper. Cook until wine is nearly evaporated, about 5 minutes. Add in rice, broth and olives. Place chicken onto rice, bring to a simmer, cover, and transfer to the oven, baked for about 30 minutes. 

A delicious one pot meal. Yum!

Arroz con Pollo
(One Pot, Martha Stewart Living)
1/2 cup dry white wine
pinch of saffron threads (I use 1/4 teaspoon turmeric powder)
6 bone-in chicken thighs (about 6 ounces each)
coarse salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
1 large yellow onion, finely chopped
2 tablespoons minced garlic
1 large tomato, chopped
2 dried bay leaves
1-1/2 cups short grain rice, preferably Valencia
3 cups low-sodium chicken broth, plus more if needed
1 cup pimento-stuffed green olives, drained

Preheat oven to 375F. In a bowl, combine wine and saffron.

Season chicken with salt and pepper. In a large Dutch oven or braiser, heat oil over medium-high. Add chicken, skin-side down; cook until browned, 6 to 7 minutes. Flip and cook a minute more; transfer to a plate.

Drain all but 2 tablespoons fat. Add onion and garlic, cook, stirring often, until translucent, 4 minutes. Add tomato and cook, stirring often, until softened, about 5 minutes. Stir in wine-saffron mixture, bay leaves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook until wine is nearly evaporated, 5 to 8 minutes.

Stir in rice, broth, and olives. Nestle chicken into rice, skin-side up. Bring to a simmer, cover, and transfer to oven. Cook until liquid is absorbed and chicken is cooked through, 25 to 30 minutes. Let stand 10 minutes before serving.

I'm linking this post with Cookbook Countdown #28 hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

Peach Hand Pies

This will be my last post for Cook Like A Star : All Stars Anniversary March/April 2014. There are so far 130 links (will update later) and I would like to thank each and every one who has joined in our Anniversary Party. It would not be a party without you gals! I hope that you had fun cooking and baking for our All Stars Anniversary Party, I sure did! Thank you for all your delicious links and your wonderful support! There's still today and tomorrow to submit your posts, keep them coming!

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While I was "rummaging" thru my pantry, found a can of peach halves which I bought for this recipe months ago, but have completely forgotten all about it. This hand pies was originally Apricot Hand Pies from Martha Stewart's New Pies and Tarts cookbook, and the recipe uses fresh apricots which are simmered with some cardamom, sugar, lemon peel and vanilla, and left to cool. Fresh apricots are really expensive and is not easy to find, as they are imported and depend on the season's availability. Now getting canned apricots is not easy too, I have bought canned apricots only once before, and that was ages ago, and have not seen it it since. On the other hand, we can get canned peaches easily, as we can buy them from any supermarkets. 

Instead of simmering fresh apricots, I have skipped all that process and used the canned peach halves instead. Drain the canned peach halves and dab with kitchen paper towel to get rid of excess moisture.

Firstly, make the pastry, Pate Brisee, and it needs to be refrigerated for at least 30 minutes to firm up. The recipe states to use about 1/4 to 1/2 cup of ice cold water, and I started off with 1/4 cup, which is a little too much. The next time, I'll start with 2 tablespoons instead and add on as necessary. As the pastry was quite soft and sticky, though with some sprinkling of flour helps.

Roll out half of the firm dough and use a 3" cookie cutter to make some rounds. Refrigerate these rounds, and with the other half of the remaining dough, use a 4" cookie cutter to make equal number of rounds, these need not be refrigerated.

Remove the tray with the 3" rounds from the refrigerator, place a piece of half apricot or peaches, cut side down, brush the sides of the pastry all around with some water and place the 4" round over, press the pastry edges together to seal. I use a fork to tine the edges. Refrigerate for 30 minutes. Use a sharp knife to make a cross on the top, brush the pastry with some water and sprinkle some sanding sugar over the top. I have used demerara sugar. 

I made only 8 as there was only 8 half pieces of peaches in the can. There was some pastry left, though I don't think that it is enough to make another 4, as the recipes states that it would yield 12 hand pies. 

Bake in a preheated oven at 425F for 15 minutes, reduce heat to 350F and bake for a further 15 to 20 minutes, until pastry is golden brown. Transfer to a wire rack to cool.

I made the hand pies in the afternoon, with a pot of warm tea, and we enjoyed these hand pies while still warm, and they are really nice.

The pastry is flaky and buttery, and while I guess that with fresh apricots simmered in cardamom, lemon and vanilla would be more flavourful, the canned peaches makes a nice substitute. 

Apricot Hand Pies
(adapted from "Martha Stewart's New Pies and Tarts", Martha Stewart)
2 cups water
3/4 cup granulated sugar
2 strips (1-1/2 inches long) fresh lemon peel, pith removed
1 piece (about 1/2 inch) fresh ginger, peeled
4 cardamom pods, cracked
1/2 vanilla bean, halved lengthwise, seeds scraped
6 small just-ripe apricots (3/4 pound) halved and pitted
all-purpose flour, for dusting
Pate Brisee (see below **)
2 tablespoons ice water
fine sanding sugar, for sprinkling

1. Bring the water, granulates sugar, lemon peel, ginger, cardamom, and vanilla-bean seeds to a boil in a saucepan. Cook until sugar dissolves; reduce heat, and simmer, uncovered, until liquid has thickened slightly, about 10 minutes.
2. Add apricots to pan. Rinse a double thickness of cheesecloth under cold water, and drape over apricots so fruit is covered by cloth and submerged in liquid. (Alternatively, cut a round of parchment to fit pan and cover fruit). Continue simmering until apricots soften slightly, 2 to 4 minutes, depending on the ripeness. Remove from heat, and let cool completely. Use immediately, or transfer apricots and poaching liquid to a storage container. Make sure apricots are completely submerged in liquid at all times. Refrigerate until ready to use, up to 4 days.
3. On a lightly floured surface, roll out  disk of dough into a large round, about 1/8 inch thick. Cut out twelve 3-inch rounds. Transfer rounds to a parchment-lined rimmed baking sheet; refrigerate or freeze until firm, about 30 minutes. Repeat process with remaining dough, using a 4-inch cookie cutter to make 12 more rounds; do not refrigerate.
4. Using paper towels, blot poached apricots halves to eliminate excess liquid. Place 1 in center of each chilled 3-inch round. Brush ice water around edges of dough; cover each with an unchilled 4-inch round. Gently press edges together to seal. Refrigerate about 30 minutes.
5. Preheat oven to 425F. Using a paring knife, slash top of each hand pie in a crosshatch fashion. Brush with water, and generously sprinkle with sanding sugar. Bake for 15 minutes. Reduce heat to 350F. Continue baking until pastry is golden brown, 15 to 20 minutes more. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.

Pate Brisee
2-1/2 cups all-purpose flour
1 teaspoon salt (omitted, used salted butter)
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
2. Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using).

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I'm linking this post to Cook Like A Star, All-Stars Anniversary Party, hosted by Zoe of Bake For Happy Kids, Mich of Piece of Cake and Joyce of Kitchen Flavours.

(click on any of the hostess blog for further info and to link your posts)

All-Stars Anniversary Party featured chefs :  Ina Garten, Jamie Oliver, Nigella Lawson, Curtis Stone, Ree Drummond, Bill Granger, Masterchefs, Martha Stewart, Delia Smith, Donna Hay

The next Cook Like A Star featuring Paula Deen and The Deen Brothers will be in June 2014, and the hosts are Zoe of Bake For Happy Kids, Diana of Domestic Goddess Wannabe and Joyce of Kitchen Flavours. Everyone is welcome to join us. Cook or bake any recipes from the featured chefs and link your posts to the linky at any of the hosts' page on June 1st right up to 30th June. 

and I'm sharing this post with :

Cook-Your-Books #11 hosted by Kitchen Flavours

An InLinkz Link-up

Ricotta Ice Cream

I was going thru my drafted posts and realised that I have not posted this delicious ice cream which I've made quite sometime ago using my Homemade Ricotta Cheese, which I have posted before.  So I'm submitting this post to Little Thumbs Up event, where the ingredient for this month is Cheese.

This Ricotta Ice cream has a very creamy and smooth texture.

One scoop is not enough.

Yummy!

I'm wishing that I have some right about now! Will have to wait until after the CNY is over, when I have time to make some Ricotta Cheese again, and this ice cream!

If I have not been visiting  as frequently as before, I do apologize, as am pretty busy this past week, with Chinese New Year is just round the corner. I have been busy making some cookies and snacks and above all that, with housework and meals to prepare, so time is rather limited. I'm sure most of us who are celebrating CNY, are pretty busy right now! At times like this, I wish I have a helper around! 

(I've made half a recipe using 1/4 cup sugar)
Ricotta Ice Cream
(source from : marthastewart.com)
1 cup sugar
1 cup water
3 cups fresh ricotta
2 tbsp honey
1 pinch of salt

1. In a small saucepan, bring sugar and water to a boil, remove from heat. Refrigerate for at least 1 hour or until chilled.
2. In the bowl of a food processor, combine ricotta, honey and salt until smooth. Slowly add chilled sugar syrup. Freeze in an ice-cream maker, following manufacturer's instructions.

I'm linking this post to Little Thumbs Up event, where the ingredient for this month is Cheese, organized by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY, hosted by Alice of I Love.I Cook.I Bake

Mushroom and Shallot Quiche

Little Thumbs Up : Baking and Cooking event, selected ingredient for the month of May is "MUSHROOMS"

Little Thumbs Up, is an event organized by Zoe from Bake For Happy Kids and Doreen from my little favourite D.I.Y. , where an ingredient is selected each month and everyone is welcome to join in by using the selected ingredient either in your bakes or in your cooking pot. I am the host for this month, and my selected ingredient is "MUSHROOMS". Please do join us, cook or bake any recipes using Mushrooms as one of its ingredient, post it in your blog within this month, (only new and current posts), and link to Little Thumbs Up, in the thumbnail linky which is provided at the bottom of this post. To find out more details on Little Thumbs Up, please click here.

While this month's theme is MAY : MUSHROOMS, the selected ingredient for June is Curry Powder or Paste and will be hosted by Everybody Eats Well In Flanders. Cook  or bake any of your favourite curry dish, and link that up in June which shall start on 4th June.

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White Button Mushrooms

White button mushrooms are very popular in the United States, it represent about 90% of mushrooms consumed in the U.S.  These mushrooms have a very mild taste and the flavours intensifies when cooked. They can be sauteed and cooked in any way, and even eaten raw in salads. A serving of 4 to 5 white button provides 18 calories, 0 gram of fats and 3 gram of carbohydrates. It is a good source of antioxidant selenium, the B vitamin riboflavin, niacin and pantothenic acid, copper, 300gm of potassium per serving. 

While those info above are very informative, and I would probably could not remember all that in the next minute, what I do know is these mushrooms are so delicious, sauteed and use as a quiche filling!  Yum!

Mushroom and Shallots Quiche, so good!

Quiche is one of my most favourite savoury pastry. Especially if it has bacon or ham in it! Both bacon or ham, makes everything tastes so much yummier! This recipe does not call for either ham or bacon, but I have added in some ham chips, just because!

And I have used more shallots than the recipes calls for.

The pastry is a little difficult to work with, it is very soft, refrigerate it until firm and work quickly, very quickly! But then it is worth the effort! I made a full batch of the pastry and kept half of it in the freezer, for another one of my quiche days!

This is so good! The mushrooms, ham, cheese and shallots are so delicious together!

I'm linking this post to Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.

To join us, simply bake or cook any recipes using the ingredient for this month MUSHROOM.  Submit your post by linking to the thumbnail linky provided at the bottom of this post. 

• Your submission must be a current and new post.
• Mention Little Thumbs Up in your post, and submit your post to the thumbnail linky to the host of this month, Joyce from kitchen flavours, and link to Bake For Happy Kids, and my little favourite D.I.Y. 
• Feel free to display Little Thumbs Up badge in your post.
• Last date of linking will be on 31st May 2013.

Mushroom and Shallots Quiche
(adapted from "Martha Stewart's New Pies & Tarts")
All purpose flour, for dusting
1/2 recipe Pate Brisee (refer recipe below)
Mushroom and Shallot Filling (refer recipe below)
1/2 cup milk
1/2 cup heavy cream
2 large egg plus 1 large egg yolk (I did not use the extra egg yolk)
pinch of freshly grated nutmeg
coarse salt and freshly ground pepper
1-1/2 cups grated Gruyere cheese (I use Cheddar)

1. On a lightly floured surface, roll out dough to a 14-inch round, about 1/8 inch thick. Fit it into a 10-inch round fluted tart panb with a removable bottom, gently pressing dough to fit. With a small knife or rolling pin, trim excess dough flush with rim. Pierce bottom of shell all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
2. Preheat oven to 375F. Line shell with parchment, and fill with pie weights or dried beans. Bake until crust is beginning to brown at edges, about 30 minutes. Remove parchment and weights; bake until bottom of crust is dry but not yet golden brown, 5 to 10 minutes more. Transfer shell to a wire rack to cool slightly.
3. Meanwhile, make the filling of your choice, then prepare the custard ; In a medium bowl, whisk together milk, cream, eggs, and yolk until combined, then whisk in nutmeg and season with salt and pepper.
4. Place tart pan on a rimmed baking sheet. Sprinkle half the cheese evenly over bottom of crust. Sprinkle with filling, then top with remaining cheese. Carefully pour custard over cheese. Bake until just set in the center, 30 to 35 minutes. Transfer to a wire rack to cool at least 10 minutes before serving. Serve warm or at room temperature.

Mushroom and Shallot Filling
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced (I used about 4-5)
1 pound white button mushrooms, quartered (I use only 1/2 pound, about 200gm)
150gm chopped ham (my addition)
coarse salt and freshly ground pepper

Heat oil in a large skillet over high. Cook shallots, stirring constantly, until translucent, about 1 minute. Add mushrooms (and ham bits, if using) and season with salt and pepper. Cook, stirring frequently, until mushrooms are dark golden brown, 8 to 10 minutes. (Mushrooms will release liquid at first; cook until it has evaporated, adjusting heat as necessary). Transfer to a bowl, and let cool slightly.


For the Crust :
Pate Brisee
2-1/2 cups all-purpose flour
1 teaspoon salt (omitted this as I've used salted butter)
1 teaspoon sugar
1 cup (2 sticks) cold unsalted butter, cut into small pieces
1/4 to 1/2 cup ice water

1. Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender of your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse (or mix with a fork).
2. Divide dough in half onto two pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using).

kitchen flavours notes :
When mixing in the cold water, start with 3 tablespoons first, adding 1 tablespoons at a time until mixture just begins to hold together. In total, I only used about 1/4 cup plus 1 tablespoon of ice water.

#43/100

Green Eggs and Ham Omelette

Made this as a weekend breakfast for the family. Very simple but extremely filling breakfast. This is my last post for Cook Like A Star for this month, an event organized by my baking buddy, Zoe from Bake For Happy Kids. For this month, the chosen star is Martha Stewart, and I have enjoyed cooking from her recipes. This is the sixth recipe that I've tried and many more I've bookmarked to try!

This simple breakfast is actually a spinach omelette, which I've made weeks ago, only got round to post it today! The spinach leaves are stir-fried with a little water till wilted, drain and squeezed out the excess water. There will be lots of water!  The spinach are then chopped to pieces and added in to the eggs, beaten together gently with some seasoning of salt and black pepper. The egg mixture is then cooked over low heat and when it is set, half of it is topped with some shredded cheese and two slices of deli ham. The omelette is then folded over and the cheese will melt from the heat. Scoop out to a plate and enjoy it warm! 

Will definitely bring a smile at the breakfast table.

The cheese has melted from the heat, and very good when eaten warm while the cheese is still soft and gooey!

I'm linking this post to Cook Like A Star, where the featured chef for this month is Martha Stewart, an event organized by Zoe of Bake from Happy Kids and co-hosted together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.


I'm also sharing this with :
Full Plate Thursday hosted by Miz Helen's Country Cottage



Green Eggs And Ham Omelete

(adapted from : marthasteward.com)

2 cups tightly packed curly or flat-leaf spinach, trimmed and washed (3 ounces)
2 large eggs, room temperature
coarse salt and ground pepper
1 teaspoon unsalted butter
2 tablespoons sharp cheddar, shredded
2 thin slices deli ham

1. In a small non-stick skillet, heat 1 tablespoon water over medium-high. Add spinach and cook, tossing, until completely wilted, about 1 minute. Transfer to a colander to drain, pressing out as much water as possible. Finely chop spinach, transfer to a medium bowl along with eggs. Whisk to combine and season with salt and pepper.
2. Return skillet to heat and melt butter, tilting to coat pan, add egg mixture. Cook, stirring with a heatproof rubber spatula, until eggs begin to thicken, 30 seconds. With spatula, pull edges of omelet in  toward center, tilting pan so uncooked eggs flow underneath. Cook until just set, 15 to 30 seconds.
3. Arrange cheese and ham on top of omelet. With spatula, fold omelet in half. Transfer to a plate and serve immediately.

Blueberry and Almond Tartlets

Ever since I bought the book, Pies & Tarts by Martha Stewart, this tart was one of the first to be bookmarked. It has my favourite baking ingredients, almonds! And sounds even better with blueberries. According to the book, use wild blueberries if you can find them, otherwise, cultivated berries will do, the smaller, the better. I use my stack of frozen blueberries which I bought a couple of weeks ago instead.

Great for an afternoon tea-time snack.

1. The dough is mixed in the food processor, which takes only a couple of minutes. Refrigerate the dough for an hour, roll it out to about 1/8" thick, cut into rounds of about 4" and line the tartlet pans, (mine is 3" in diameter), with the cut-out dough, pressing gently all along the sides and trim off excess dough at the top. Prick the bottom of the dough all over with a fork and refrigerate for 30 minutes to firm up. Meanwhile, preheat oven to 375F.
2. Remove tray from refrigerator, line shells with parchment. Here I have used cupcake liners, easy, peasy, no need to cut your parchment papers to fit the tartlets, cupcake liners works perfectly. Fill with some dried beans and bake for about 20 to 22 minutes until light golden brown. Remove baking beans and transfer tartlet pans to wire rack to cool completely.
3. Cover the base of each tartlet with 1-1/2 teaspoons of blueberry jam, the recipe states that the amount of jam used is 1/4 cup plus 2 tablespoons, but I have used up about 1 cup of blueberry jam with about 1-1/2 to 2 teaspoons for each tartlet. Top with some frozen or fresh blueberries over the jam. Cover fruit in each tartlet with 2 tablespoons batter. 
4. Sprinkle the top with some sugar, here I have used organic demerara sugar, and some flaked almonds. Bake for about 18 minutes until tops rise and are golden brown. Transfer tartlets to a wire rack to cool completely.

Three different looks! Unintentional! Haha, why? here's why....

Tarts without the frozen blueberries.

This recipe yields 13 tartlets (supposed to be 12), simply because my tartlet pans are only 3" diameter. I filled 9 of the tartlets with the blueberry jam, the batter, the almonds, and as soon as I put that tray in my oven, it suddenly hit me that I have forgotten to add in the frozen blueberries!! How could I forget!!! Took the tray out immediately, and attempt to add in the frozen blueberries gently into the batter. I only did that for 6 tarts and left the other 3 as they are. So the one above has no blueberries fruits in them. 

The one with the blueberries, added in later, pressed gently into the batter, but still visible!

As it should be! The blueberries in the batter before baking.

There are 4 unfilled tartlet shells, as the first tray was full and I baked these later. And I did it right this time! I did not forget the blueberries!

Please do follow the recipe exactly, adding the blueberries, embedded in the batter, here's why. Look at the tart, one bite, and the soft blueberries squirts out it's juices!  Can you see the stripe of blueberry juice across the top of the tart? Well, one bite did that! This is one delicious Blueberry Almond Tartlet!  The pastry is so buttery and so good. Everything comes perfectly together! Yummy!

I'm linking this post to Cook Like A Star, where the featured chef for this month is Martha Stewart, an event organized by Zoe of Bake from Happy Kids and co-hosted together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.

I'm sharing this with :

Full Plate Thursday hosted by Miz Helen's Country Cottage

Recipe Box hosted by Bizzy Bakes

Wild-Blueberry and Almond Tartlets
(adapted from "Pies&Tarts, by Martha Stewart)
For the crust :
1/3 cup blanched almonds (I use ground almonds)
1-1/2 cups all-purpose flour, plus more for dusting
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg yolk
1 to 2 tablespoons ice water

For the filling :
2 large eggs
1/2 cup sugar, plus more for sprinkling
1/4 cup all-purpose flour
3 tablespoons blanched almonds, toasted and finely ground
1/4 cup sliced blanched almonds, for topping
1/4 teaspoon salt
1/4 cup plus 2 tablespoons blueberry jam (I use about 1 cup)
3 ounces (1/2 cup) fresh small blueberries, preferably wild

1. Make the crust : Pulse almonds in a food processor until finely ground. Add flour, sugar, and salt; pulse to combine. Add butter, pulse until mixture resembles coarse meal. Add yolk and 1 tablespoon ice water; pulse until dough just comes together, adding up to 1 tablespoon more ice water, if needed.  Shape dough into a disk, and wrap in plastic. Refrigerate until firm, 1 hour or up to 3 days. (Dough can be frozen up to 1 month, thaw in refrigerator before using).
2. Preheat oven to 375F. On a lightly floured surface, roll out dough 1/8 inch thick. Cut out twelve 4-1/2-inch rounds. Refroll scraps if necessary. Line twelve 3-or-3-1/4inch tartlet pans with dough, pressing into bottoms and up sides; trim excess dough flush with rims. Divide shells between 2 rimmed baking sheets. Pierce bottom of shells all over with a fork. Refrigerate or freeze until firm, about 30 minutes.
3. Line shells with parchment. Add pie weights or dried beans. Bake until light golden brown, 20 to 22 minutes. Remove weights and parchment. Transfer to wire racks to cool completely.
4. Make the filling : With an electric mixer on medium speed, beat eggs and sugar until pale and thick, about 5 minutes. Using a flexible spatula, fold in flour, ground almonds and salt.
5. With an offset spatula, spread about 1-1/2 teaspoons jam into each shell. Top with blueberries, dividing evenly. Cover fruit in each tart shell with 2 tablespoons sugar. Sprinkle batter evenly with sugar and sliced almonds. Bake until tops rise and are golden, about 18 to 20 minutes. Transfer to a wire rack to cool completely. Tartlets can be stored in airtight container at room temperature up to 1 day.

I would like to wish everyone 

"MERRY CHRISTMAS AND A HAPPY NEW YEAR"

HAPPY HOLIDAYS!

Scallion Tartlets

What do you do when you have a whole pot of scallions in your garden, ready to be harvested? Other than the regular cooking with chicken, prawns, noodles, fried-rice or simply as a garnish, another way of using them up is by making Scallion Tartlets!  Now I know of another way of using the Scallions in my garden, thanks to Martha Stewart!

These Scallion Tartlets are yummy!

Scallions from my garden. The heavy rain has bended some of the leaves. Harvested two bunches to make the filling for these lovely tarts. The scallions are cut to about 2-3" lengths. The recipe calls for Kalamata olives, but I have an opened jar of black olives in my fridge, so I used that instead. Interesting ingredient is finely chopped walnuts, which I used half of the amount calls for. Minced one garlic clove and added that in. Season with salt and ground black pepper. Mix with 2 tablespoons of olive oil and the filling is ready. Note : the filling amount in the recipe seems quite a lot for 8 pieces of 4" tartlets, so I just adjusted to my own estimation. 

Picture on the left : filling without chopped ham

Picture on the right : filling with chopped ham

I used store-bought puff pastry (Kawan-ku Brand), size 4", simply place the thawed pastry on a greased baking sheet. Brush a 1/2-inch border all around the pastry with an egg yolk beaten with a little water. Place the filling on the pastry, leaving the brushed border bare,  and scatter some grated cheese, here I have used Cheddar cheese, all over the filling. I've made four tartlets with these filling and another four which I've added some leftover cooked ham, chopped to small pieces, to the filling. 

Baked for 20 minutes until pastry is puffy and golden. Cool for 2 minutes and enjoy while still warm and delightfully crispy!

Scallion Tartlets with added chopped ham.

Yummilicious! So good with a cup of tea!

I'm linking this post to Cook Like A Star, where the featured chef for this month is Martha Stewart, an event organized by Zoe of Bake from Happy Kids and co-hosted together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.

I'm sharing this too with :
Food on Friday hosted by Carole's Chatter


Scallion Tartlets

(adapted from Martha Stewart's Pie & Tarts)
All-purpose flour for dusting
1 box store-bought puff pastry, preferably all butter, thawed
8 bunches scallions (2-1/4 pounds), trimmed and cut into matchsticks
1 garlic clove, minced
1 red Thai chile, ribs and seeds removed, minced (omit this)
1/2 cup walnuts, finely chopped
1/2 cup Kalamata olives, potted and coarsely chopped
2 tablespoons extra-virgin olive oil
coarse salt and freshly ground pepper
1 large egg yolk, for egg wash
1 teaspoon ice water, for egg wash
1/2 cup grated Parmesan cheese (2 ounces)

1. Preheat oven to 400F. On a lightly floured surface, roll out and trim dough into two 9-inch squares. Cut each piece into 4 squares; place on a parchement-lined baking sheet about 2 inches apart. Refrigerate or freeze until firm, about 30 minutes.
2. Toss togther scallions, garlic, chile, walnuts, olives, and oil in a medium bowl. Season with salt and pepper.
3. In a small bowl, whisk together egg yolk and ice water. Brush 1/2-inch border around edges of dough squares. Divide scallion mixture among squares, leaving 1/4-inch border; sprinkle squares evenly with cheese.
4. Bake until crust is golden brown, about 20 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

Shiitake Fried Rice

I've made a Chinese fried rice recipe from Martha Stewart. I've used the leftover plain basmati rice which I cooked from my previous post here, well, I have cooked more rice as I've already plan to have the leftovers for this fried rice. I have been out the whole day, and came back late in the evening, since there are only the two of us, hubby and me, I've cooked this simple Shiitake Fried Rice, which is meat-free, and suitable for vegetarians. 

Very simple and easy.  At first it was a little bland, but a seasoning of salt to taste and lots of white pepper powder really makes a difference. Told my hubby that we are having vegetarian fried rice tonight, no meat! After a couple of spoonfuls, he says that it is very nice!  We like the crunch of the snow peas!

Simple and healthy!

I'm linking this post to Cook Like A Star, where the featured chef for this month is Martha Stewart, an event organized by Zoe of Bake from Happy Kids and co-hosted together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.


I'm also sharing this with :
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage

Shiitake Fried Rice
(source from marthastewart.com)
1 teaspoon plus 1 tablespoon olive oil
2 large eggs, lighly beaten
1 small onion, chopped
2 carrots, halved lengthwise and thinly sliced diagonally
10 ounces shiitake mushrooms, stemmed, caps thinly sliced
1 garlic clove, minced
1 teaspoon minced fresh ginger
6 ounces snow peas, strings removed and halved crosswise
2 cups cooked basmati rice
2 to 3 tablespoons soy sauce
2 tablespoons rice vinegar
salt and pepper to taste

1. In a large nonstick skillet over medium heat, warm 1 teaspoon oil. Add eggs; swirl to coat bottom of pan. Cook until set, 1 to 2 minutes. Transfer to a cutting board. When cool enough to handle, thinly slice.
2. Add remaining oil and onion to pan, cook, stirring, until translucent, 2 to 4 minutes. Add carrots, cook, stirring until they begin to brown, 4 to 6 minutes.
3. Add mushrooms, cook, stirring until tender, 2 to 5 minutes. Add garlic, ginger and snow peas, cook, stirring, until snow peas are vibrant green, 2 to 3 minutes.
4. Add rice, soy sauce, and vinegar, toss to coat. Season with salt and pepper. Fold in sliced egg.

(I browned the garlic and the onions first)

Apple, Ham and Cheddar Melt : Cook Like A Star

Made this quick and simple brunch. This was supposed to be our breakfast!  But being the school holidays at this time of the year, (for my western friends, we are having the annual year end school holiday from second week of November right up to early January when the new term starts)  my nieces came to stay for a few days, all of them slept in, and woke up very late, so breakfast became brunch. At least I do not have to think about preparing lunch! Phew, what a relief!  Lazy mommy! Sometimes I'm at wits end thinking about the next meal!

This is a simple and satisfying sandwich. 

That's all the ingredients needed : yellow mustard, slices of ham, cheese slices, apple rings and wholemeal bread. And some butter. The bread looks like white bread, but these are actually store-bought wholemeal bread.

This is very easy to make and so good to eat. We love the thick slice of apple in the centre. One piece of bread is spread with some yellow mustard, layered with a slice of cheese, a slice of ham, a slice of apple ring and another slice of cheese, top with the second piece of bread. Both the top of the bread and the bottom are spread with a little butter and toast on a hot saucepan or skillet until light brown, turn over and brown the other side. The bread are then placed on a baking tray and pop into the preheated oven for a couple of minutes until the cheese melts.

Cut into triangles and serve while the bread is crispy and warm. The sweet-sour apple, and the salty ham and cheese makes a very delicious combo with the crispy toasted bread. I would never have thought of using apples as an ingredient in toasted bread sandwiches!

Review from the four kids : Thumbs up! They really enjoyed it! I did too, with a cup of warm tea.

I'm linking this post to Cook Like A Star, where the featured chef for this month is Martha Stewart, an event organized by Zoe of Bake from Happy Kids and co-hosted together with Baby Sumo from Eat Your Heart Out and Riceball from Riceball Eats.


I'm also sharing this with :
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage

Apple, Ham and Cheddar Melt
(source from : marthastewart.com)
8 slices whole-wheat sandwich bread
1 tablespoon plus 1 teaspoon yellow mustard
1/2 pound sharp cheddar cheese, thinly sliced
1/2 pound Fuji apple, cored and cut into 1/4-inch-thick rings
2 tablespoons unsalted butter, softened

1. Preheat oven to 375 degrees. Spread half the bread slices with mustard. Layer with cheddar, ham, apple, and more cheddar, dividing evenly. Top with remaining bread slices. Lightly butter both sides of sandwiches.
2. Heat a large nonstick skillet over medium heat. Working in batches, cook sandwiches, turning once, until bread is golden, about 4 minutes per side. Transfer sandwiches to a rimmed baking sheet. Bake in oven until cheddar is melted, about 5 minutes. Cut each sandwich in half on the diagonal, and serve warm.