Thursday, February 19, 2015

Ginger Sesame Noodles

Happy New Year!  Welcome to the year of the goat and sheep.  Indeed today only marks the first day of the Chinese New Year.  The celebration lasts for 15 days and each day has a special meaning.  It all culminates with the Lantern Festival on the 15th day.  That makes for one long party!

There is some seriously good eating going on too.  Yum!  Of utmost importance is eating noodles.  They represent longevity.  So here is a really delicious way to enjoy some noodles.  My kids love these, they will eat them for breakfast, lunch and dinner.  Noodles are meant to be a side dish and as such, this recipe will make 6 generous servings but my kids will eat them as the main event any chance they can.  These noodles complement so many main dishes - BBQ and grilled meats, roasted meats.  They are so simple to make, so enjoy.

Ginger Sesame Noodles


8 ounces angel hair pasta
2 tablespoons sesame seeds
1/2 cup thinly sliced scallion rings
1 tablespoon finely minced fresh ginger
3 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon pure sesame oil
freshly ground pepper to taste

1.  Cook pasta according to package.  I don't add salt to the water because the seasoning ingredients have plenty.  Drain when done.
2.  While the pasta cooks, toast the sesame seeds in a small skillet over medium low heat.  Stir frequently and watch carefully.  This will take about 3-4 minutes.  Remove from heat just as they are taking on color.
3.  Thinly slice the scallions and mince the ginger.
4.  Put the oyster sauce, soy sauce and sesame oil in a large skillet.  Add drained pasta, sesame seeds, ginger and scallions.  Toss over low heat to just heat through and combine all ingredients.  I like to use 2 forks for this to get the scallions and sesame seeds all mixed in.  Season to taste with pepper.


Thursday, January 15, 2015

Clementine Cake

Clementine Cake
I am not a frivolous person.  I am frugal, practical, efficient but not frivolous.  I despise wastefulness.  At this stage of my life I have pretty much everything I need.  When Christmas rolls around I am sure to tell my husband and kids I do not need anything and please do not go buy stuff just so there is something under the tree for me.  Really.  That is what will make me happiest. 

And that is just what I said to them back in November.  Until one day this little catalog came in the mail from Pier One Imports.  Oh - I also do not bake much.  I am not good at it.  I drool over dessert and baking blogs but I leave it to them.  My cakes never look like theirs. Nor my cookies, or cake pops, or cupcakes.  Luckily I have kids so I let them do the decorating and then it is okay that it does not look like theirs.   So back to that little catalog that arrived in the mail.  In it was this beautiful cake stand.  For some reason I wanted it.  And I did not stop wanting it.  Usually I can talk myself out of pretty much any purchase.  But not this.  It is definitely not practical.  It is totally frivolous.  Really not me at all.  But I wanted it all the same and made sure everyone knew it.  So here it is.  I found it under the Christmas tree.

I promised that from now on I will put all the birthday cakes in it.  But I did want to try it out.  So today I made a cake.  I wanted something light and refreshing.  Something that would make the stand the star.  I had just purchased a box of clementines and they turned out to be perfect.  I pieced together this recipe and for once it came out exactly as I wanted it to.  It is perfect with a cup of hot tea. 

Isn't it beautiful?!

Clementine Cake

Ingredients for cake:

2 cups all purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
4 eggs
1 cup sugar
1/3 cup vegetable oil
4-5 clementines to make puree (to make 1 1/3 cups)
1 tablespoon apricot jam

Preheat oven to 350. One eight cup cake pan or bundt pan well greased and floured. 

1.  Remove the zest from the clementines.  I found this easiest to do with a carrot peeler.  Place the fruit and the zest in a food processor or blender and puree. Strain 1/3 cup of the juice and set aside for syrup and glaze.  You should have about one cup puree remaining.  Do not strain remaining puree - leave in the pureed fruit and zest. 
2.  Sift together the flour, baking powder and salt.
3.  Using a hand blender blend the eggs and sugar together until the eggs are light and the sugar is dissolved.  Blend in the oil and the 1 cup of puree.  Blend in the flour mixture.
4.  Pour into cake pan and bake 50 - 55 minutes until a tester comes out clean.  Turn the oven off. Remove from the oven and poke holes all over the cake with a skewer.  Pour the syrup slowly over the cake.  Put the cake back in the oven for 5 minutes. 
5.  Remove the cake from the oven and let stand 5 minutes more.  Then gently loosen the cake and turn it onto a plate.  Melt the apricot jam and lightly brush a thin layer all over the cake.  Let the cake cool completely.
6.  When the cake is cool make the glaze and drizzle it over the cake.  Place the cake on a beautiful cake stand and enjoy!

Ingredients for syrup:

Reserved strained puree
1/4 cup sugar

1. Remove 1 tablespoon of the clementine juice and set aside for glaze.  Put the rest in a small pan.  Add the sugar and bring the a simmer.  Stir and cook until the sugar is dissolved completely. 

Ingredients for glaze:

1 tablespoon butter
1 tablespoon reserved clementine juice
1 cup confectioners sugar

1 Melt the butter in a bowl in the microwave.  Add juice and sugar.  Whisk until smooth.  Drizzle over cake.  This glaze sets up pretty quickly so make it right before you will be using it.

Wednesday, January 7, 2015

Gyros with Tzatziki Sauce

I am sad to say my leg of lamb is almost gone.  It has made such delicious meals and snacks, from the roast which we enjoyed for dinner, then as lamb sandwiches to the dolmades which we had for snacks and lunches to this final post:  Gyros.  Gyros are a family favorite and they really are not hard to make at home. 

We enjoyed them in the traditional way stuffed inside pita bread with tzatziki sauce, tomatoes, lettuce and red onion but if you are watching your carbs you can turn this into a fantastic salad.  Just make a Greek salad with all the fixings - lettuce, tomato, olives, cucumber, feta cheese -  and top it with the heated gyro meat.  Serve it with Greek salad dressing and tzatziki sauce.  How good does that sound?

By the way, I use full fat Greek yogurt for the tzatziki sauce.  It is so rich and creamy.  You know when you eat at a Greek restaurant how rich and smooth the tzatziki sauce is?  Well that is why.  No fat free versions here.  And you are not using anymore here than that huge dollop of sour cream you put on your baked potato.  In addition, the yogurt contains those good for you probiotics people pay extra money for at the drug store.  This is a much yummier way to get them!  If you do choose fat free yogurt (which will still be good) make sure it is Greek yogurt.  Any other kind will just be watery.  No exceptions - it must be Greek.

This recipe makes enough gyro meat to stuff 6 pita breads.  Prepare the meat a day in advance as it needs to chill overnight.

Pack the meat mixture into a loaf pan lined with foil.  Leave enough foil over hanging to cover meat later.
Slice the chilled meat fairly thin.
Brown the meat on both sides in a non stick skillet coated with oil or bacon fat.

Ingredients for the Gyro meat:

1 1/2 pounds ground lamb
1/2 cup very finely diced onion
1 teaspoon dried oregano
1 tablespoon fresh rosemary
1 1/2 teaspoon kosher salt
1/4 teaspoon ground pepper

Heat oven to 325.  Line a loaf pan with foil long enough to extend over the side of the loaf pan. 

Mix all the ingredients together well and pack it into the loaf pan.  Leave the foil hanging over the side, it will be used later.  Bake the meat for 1 hour.  Remove from the oven and drain off fat.  Now use the foil to cover the meat and place some heavy cans on top to weight the meat down.  Place it in the refrigerator overnight.

When ready to serve, remove the meat from the pan and slice it thinly.  Heat a large nonstick skillet over medium high heat and coat the bottom with oil (or bacon fat as I did).  Put the gyro meat in the pan in a single layer and brown on both sides.  It is now ready to serve. 

Ingredients for Tzatziki Sauce

1 medium cucumber
2 cups plain Greek yogurt, I used full fat but it will taste good with fat free Greek yogurt.
1/4 cup fresh chopped dill
2 large cloves garlic, crushed
1-2 tablespoons fruity olive oil
1-2 tablespoons red wine vinegar
salt and pepper

Peel the cucumber if waxed.  Grate it on the large holes of a cheese grater.  Place it in a colander and toss it with 1 teaspoon of salt.  Let it sit for 10 minutes.

Meanwhile combine remaining ingredients except salt and pepper.  Add the olive oil and vinegar to taste.  When the cucumber has sat for 10 minutes use your hands and really squeeze it to remove all the water.  This way it will not water down your tzatziki.  Once it is really well drained add it to the sauce.  Then season with salt and pepper. 

Build your gyros. 


1 package pita bread (6 pieces)
Gyro meat, heated
sliced tomato
sliced red onion
tzatziki sauce

Preheat oven to 200.  Wrap the pita bread in foil and heat for 10 to 15 minutes to soften while preparing everything else.  Once heated let everyone make their own gyro to taste with all the yummy ingredients.