gluten – Page 6 – morestomach

soy sauce egg noodle bowl

Published on February 19, 2015February 18, 2015 by Lan | MoreStomach9 Comments

today is the first day of
the Year of the Sheep.
if that means nothing to you,
it just basically means
it’s the Lunar New Year.
these noodles are a symbol of
long life (hopefully).
may this year be a good one:
health
wealth
luck
happiness
happy new year friends!

soy sauce egg noodle bowl

*note: i didn’t include serving amount etc because that is at your discretion. the yaki soba noodles that i buy come already portioned out and normally dw + i can put away 3 portions. oink. or rather, baaaah. (that’s the sound of a sheep right???!)

4 medium-hard boiled eggs, peeled
3 TBL dark soy sauce
3 TBL thin soy sauce
1 TBL sugar
2 star anises
3 cloves
water

fresh yaki soba noodles
chinese broccoli, cut in thirds
hot chili oil, store bought or homemade
green scallions or chives, to garnish
fried shallots and garlic, to garnish, very optional (and not pictured)

soy sauce eggs:
prepare your eggs, or medium or hard boiled, peel. set aside.

this is the most unscientific way: in a pourable glass measuring cup add the soy sauces and add enough water to equal 1 cup. add to a small saucepan along with the sugar, star anises and cloves. bring to a gentle boil and stir until sugar is dissolved. remove from heat and cool to room temp.

using a tall jar that would fit the 4 eggs and submerge them fully in the soy sauce mix. ignore at least 4 hours and up to 5 days.

noodle bowl prep:
halve the eggs

in a pot boil some water. loosen the noodles for less than a minute in the hot water. portion out. add a tablespoon or so of the egg soy sauce to fully coat the noodles. if you’re feeling fancy, add some of the hot chili oil and coat.

par-boil the chinese broccoli and portion out accordingly. top bowl with egg halves, garnish with chives or green scallions (and fried shallots and garlic, if using) and hot oil.

BAM!

other asian and new year goodies:
chinese egg tarts
savory sticky rice
sweet potato mochi cakes
turnip cakes
scratch off lottery tickets
waffle cone fortune cookies

chinese egg tarts

Published on February 12, 2015February 23, 2015 by Lan | MoreStomach10 Comments

i’ve been watching
PBS’s The Great British Baking Show
every monday
(our sundays were taken up
with Football or the Walking Dead)
sure, i realize the series aired
during the summer
across the pond,
i’m upset about things
that have blown over already
but that doesn’t stop me from
taking to twitter
to wax poetry about
all things #GBBO
have you seen it?
who are you rooting?

Chinese Egg Tarts
dough adapted from Use Real Butter

*note: i made these tarts mainly to see if i could, because we so very rarely go to dimsum. i’d say it’s a great dairy free option, a little time consuming, with two types of dough to work with. the lunar new year is a week away, these would make a great addition to the 15 3 day feast that usually takes place to celebrate all things new.

water dough
1 cup AP flour
1 cup whole wheat flour
5 TBL lard
10 TBL water
1/4 tsp salt

fat dough
1 cup AP flour
5 TBL lard

egg custard
4 egg yolks
1/2 cup sugar
1 1/2 cups full fat, lactose free milk (i used organic valley)
pinch of salt

preheat oven 350F.

to make the water dough, mix all the ingredients in a bowl. mix it until smooth, let stand for 20 minutes covered with a damn towel. roll into log and cut into 20 pieces. set aside, covered.

to make the fat dough, mix all the ingredients until smooth. don’t be stressed, it will be crumblier than the water dough. roll into a log and cut into 20 equal pieces, them into small balls.

to make the pastries, first roll out the water dough piece, flatten into a disk about 3″. put a fat dough ball into the center of the disk and wrap the ball completely to make a ball. now flatten it again, rolling it out about 4″ long. fold it into thirds, turn 90 degrees and flatten/roll out again 4″ long. fold into thirds, turn and flat out, though aim for a circle/disk this time, about 4″ wide (or however big your molds are. mine were about 3″) line a mold with the pastry dough, crimp edges. do this for the rest of the dough.

to make egg custard: in a sauce pan heat up the milk very very gently. add the sugar and salt and mix until completely dissolved and incorporated. take off the heat. in a bowl with the egg yolks, very gently pour in a ladle of the warm sweet milk, all the while stirring the yolks. you don’t want to scramble the yolks, add another ladle for good measure, stirring continuously. finally, add in the rest of the mixture, stirring constantly. if you want, strain through a sieve, though i’ll tell you i didn’t bother. set aside until ready to fill pans.

when ready, fill the pans with the custard filling, about 3/4 of way up, don’t overflow it.

bake 30-35 minutes.

these will keep in fridge, covered for a week, though they taste best the day made, about 20 minutes out of the oven.

BAM!

update:
i was included on the worktop recently, a lovely roundup of other lunar new year goodies.

frozen old fashioned waffles

Published on January 26, 2015January 25, 2015 by Lan | MoreStomach6 Comments

for us,
weekend breakfasts can be indulgent.
there is no time crunch
to get out the door
and fight traffic.
i try to make something
basic and easy for the weekday morn,
scone or muffin.
for the saturday or sunday fast breaking
dw takes the reins,
be it pancakes or waffles
or a fancy omelette.
to take some of the weekend
with us to the work week
we have some waffles –
pre-made when minutes didn’t count
and re-made when the minutes did.

have a great week friends.

mimi thorisson‘s old fashioned waffles
adapted from a kitchen in france
makes 11 good sized waffles

1 ½ cups lactose free whole milk, we use Organic Valley
2 tsp fresh yeast, we use King Arthur’s
2 TBL granulated sugar
2 cups AP
3 large eggs, separated
7 TBL combo of ghee + coconut oil, melted
pinch of salt

for serving, maple syrup, shoot for grade B

heat 1/2 cup of the milk in microwave until warm, and stir in yeast + sugar. ignore for 5 minutes while it gets frothy.

in a mixing bowl, mix flour with yeast mixture, mix it well. gradually, mix in the rest of the milk, egg yolks and melted fat (coconut oil + ghee) until it’s a smooth batter.

while you’re doing this, in a stand mixer, beat egg whites until stiff.

gently/carefully, fold egg whites into batter using a spatula. try not to deflate, it’s ok if there’re white streaks still. makes it rustic. cover and ignore for 30 minutes.

warm up waffle maker.

to cook fully, make the waffles according to manufacture’s directions. for mine, it took about 5 minutes to reach a golden hue. we let it go for an extra minute or two to get a little darker.

if you’re aiming to freeze the waffles, cook them slightly under. in our case, that was about 3 minutes. it was still pale but had structural integrity. cool completely on wire rack and then freeze, single layer on cookie sheet. when fully frozen, store in freezer bags.

just like the commercial stuff, pop in toaster/oven and warm through until golden brown.

serve with drizzling of maple syrup or powdered sugar.

BAM!