February 28, 2011
1-1/2 cups egg whites (10 to 12 large)
1-1/2 cups sifted powdered sugar
1 cup sifted cake flour or sifted all-purpose flour
1-1/2 teaspoons cream of tartar
1 teaspoon vanilla
1 cup granulated sugar
1. Place egg whites in a very large mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, sift powdered sugar and flour together 3 times. Beat egg whites, cream of tarter, and vanilla with an electric mixer on medium to high speed until soft peaks form (tips curl). Gradually add granulated sugar, about 2 tablespoons at a time, beating until stiff peaks form (tips stand straight).
3. Sift about one-fourth of the flour mixture over beaten egg whites; fold in gently. Repeat sifting and folding in the remaining flour mixture three more times, using one-fourth of the flour mixture each time.
4. Pour into an ungreased 10-inch tube pan. Gently cut through batter with a knife or a narrow metal spatula.
5. Bake on the lowest rack in a 350 degree F oven for 40 to 45 minutes or until top springs back when lightly touched. (The crust of the cake will be golden and slightly cracked.) Immediately invert the cake in the pan, standing the tube pan on its legs or resting the center tube over a tall-necked bottle. Cool cake thoroughly. Loosen the sides of cake from pan; remove cake from pan. To serve, use a serrated knife to slice the cake into wedges. Makes 12 servings.
February 18, 2011
Squash Curry Soup
Saute in butter, in a medium pot:
1 small onion, chopped
1 stalk celery, chopped (or 1 teaspoon celery seeds)
1 carrot, chopped very small
1 peeled potato, chopped very small
When onions are soft, stir in:
2 tablespoons flour
2 teaspoons bouillon or base
½ teaspoon dill
¼ teaspoon curry powder
dash ground cayenne pepper
2 cups chicken broth
1-2 cups milk or cream or yogurt
Boil 4 minutes. Add:
3 cups precooked squash (acorn or spaghetti)
salt and pepper
Put in blender or use immersion blender. Top with bacon if you want.
Pre-cooking squash: After slicing my finger cutting a squash, I learned that you don't actually have to cut them before cooking. I now bake them whole (with a few punctures) at 350 degrees for about an hour. Then I scrape out the good stuff and store it for later.
February 02, 2011
i adjusted accordingly with the following:
i had fresh noodles so i obviously skipped the cooking the noodles part
i had canned shittake so i skipped all that prep
i don't like water chestnuts so i used canned bamboo shoots instead
i didn't have mung bean sprouts on hand so i left them out
p.s. the recipe says to fry the noodles for 8 minutes, turning once. in my pan i cut the time in half and some were nearly burned. in short-watch them closely!
- 3 ounces dried chuka soba noodles, or other Chinese egg noodles
- 1/4 cup, plus 2 tablespoons peanut oil
- Kosher salt
- 1/2 cup chicken broth, homemade or low-sodium canned
- 3 tablespoons oyster sauce
- 1 tablespoon dark soy sauce, plus more for the table
- 2 teaspoons cornstarch
- 1 teaspoon sugar
- 1 boneless, skinless chicken breast (about 6 ounces), cut into thin 2-inch-long strips
- 1 teaspoon dark Asian sesame oil
- 1 heaping tablespoon minced peeled fresh ginger
- 3 cloves garlic, minced
- 1 scallion, white and green minced
- Freshly ground black pepper
- 1/2 medium yellow onion, thinly sliced
- 1 stalk celery, thinly sliced on the diagonal
- 10 dried shittake mushrooms, rehydrated, drained, and thinly sliced
- 1/3 cup thinly sliced canned water chestnuts
- 6 ounces fresh mung bean sprouts
- 3 cups cooked white rice, hot
Boil the noodles according to package instructions. Drain in a colander in the sink and rinse under cold running water. Shake the colander to drain off excess water and pat the noodles dry with a towel.
Heat 1/4 cup of the peanut oil in a large seasoned or non-stick skillet over high heat. Add the noodles, spreading them out to evenly cover the skillet, and fry, turning once, until golden brown and crispy, about 8 minutes. (Break the noodles up, by stirring, near the end of the cooking). Transfer noodles to a paper towel-lined plate and season with salt to taste. Set aside. Discard any excess oil and wipe out the pan.
Heat the skillet over high heat. Heat the remaining 2 tablespoons peanut oil until very hot. Add the ginger, garlic, and scallion and stir-fry, until fragrant, about 30 seconds. Add the chicken and stir-fry, until lightly browned, about 1 1/2 minutes. Add the onion, celery, and mushrooms and stir-fry, until crisp-tender, about 2 minutes. Add the water chestnuts and spread the ingredients to the outside of the pan to form a well in the center. Pour the chicken broth mixture into the well, bring to a boil, and stir to coat the chow mein mixture. Stir in the bean sprouts and remove from the heat. Season generously to taste with pepper.