Vanessa Thomas

Radish Potato Soup – Rettich Kartoffel Suppe

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Ingredients

  • 1 small onion (diced)
  • 1 clove garlic
  • 1 tbsp. olive oil
  • 1 1/2 lbs. potatoes
  • 6 oz. white wine
  • 3 1/2 c. vegetable broth
  • 3/4 lb. radish (Black Spanish or white, summer)
  • Optional: 3/4 c. cream
  • 1 tsp. salt (or to taste)
  • Dash black pepper (to taste, freshly ground)
  • Garnish: croutons

Method

  1. Dice the onion, garlic, and peel and dice the potatoes. Heat the oil in a saucepan and sauté the onion until translucent. Add the potatoes and continue to cook for a few minutes, then add the garlic and sauté for 30 seconds.

  2. Pour in the white wine to deglaze and cook, stirring until the wine is almost gone. Add the broth and simmer until the potatoes are soft.

  3. While the potatoes are cooking, peel the radish and cut into thin slices. Add to the potatoes and cook for about 5 minutes, or until soft.

  4. If you wish, puree the soup and then return to pan. Add the cream (optional) and salt and pepper to taste. You may also leave it chunky.

  5. Serve hot with buttered croutons, or add sliced sausage and heat through.

     

Source: https://www.thespruceeats.com/radish-potato-soup-recipe-1447329

Simple Chicken Brine

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Ingredients

  • 1 gallon warm water
  • 3/4 cup kosher salt
  • 2/3 cup sugar
  • 3/4 cup soy sauce
  • 1/4 cup olive oil

Directions

  1. Pour the warm water into a container that is twice the volume of the water. Pour in the salt, sugar, soy sauce, and olive oil. Stir until the sugar and salt have dissolved, then allow the brine to cool to room temperature.
  2. To use, place chicken in the brine, cover, and refrigerate two hours for skinless breasts, 4 hours for bone-in pieces, and 4 hours to overnight for whole chickens. Drain and pat the chicken dry before cooking. One gallon of brine is enough for 6 pounds of whole chicken or bone-in chicken pieces, and up to 10 pounds of skinless, boneless chicken breasts.

Source: https://www.allrecipes.com/recipe/170656/simple-chicken-brine/

Simple White Bread

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Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 2-1/4 cups warm water (110° to 115°)
  • 3 tablespoons sugar
  • 1 tablespoon salt
  • 2 tablespoons canola oil
  • 6-1/4 to 6-3/4 cups all-purpose flour

Directions

  1. In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
  3. Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9×5-in. loaf pans. Cover and let rise until doubled, 30-45 minutes.
  4. Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.

Chili with Corn

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Makes 10 servings

Ingredients

  • 1 lb ground beef
  • 1 lb ground turkey
  • 2 cans corn
  • 2 cans diced tomatoes
  • 2 cans black beans
  • 3 bell peppers, chopped
  • 4-5 jalapeno peppers, chopped
  • 2 tbsp Cumin
  • 2 tbsp Garlic Powder
  • 2 tbsp Chili Powder
  • Salt
  • Pepper

Method

Brown meat in pan, drain and set aside

In a large pot add tomatoes and corn without draining.  Drain and rinse black beans and add to pot.  Add the rest of the ingredients to the pot and stir.

Slow cooker: Cook on low for 8 hours

Stove top: Bring to a boil, reduce heat and let simmer for 2-3 hours stirring often so the bottom does not get burnt.

Honey Lemon Chicken and Green Beans

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Ingredients

Honey Lemon Chicken and Green Beans

  • 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces (2 large chicken breasts)
  • 3 tablespoons low sodium soy sauce
  • 2 tablespoons rice wine vinegar
  • salt and pepper
  • Olive oil
  • 12 ounces green beans trimmed and cut into bite sized pieces (about 2 cups)
  • Honey Lemon Sauce see below

Honey Lemon Sauce:

  • 3/4 cup low sodium chicken broth
  • Juice and zest from 1 large lemon
  • 1/4 cup honey or more/less to taste
  • 2 tablespoons cornstarch
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon red pepper flakes
  • 1 garlic clove minced

Instructions

  • Combine the chicken, soy sauce and rice wine vinegar in a large zip-top bag, and toss until the chicken is evenly coated. Refrigerate for at least 30 minutes, or up to 8 hours. (If no time to marinate, just toss the chicken, soy sauce and vinegar in a small bowl and let sit while you prep the rest of the recipe).
  • In a small bowl, whisk the sauce ingredients together until combined (cornstarch should no longer be visible). Set aside.
  • Heat a tablespoon of oil in a large skillet over medium-high heat. Add green beans and season with a pinch of salt. Stir and cook for 3-4 minutes, until beans are bright green but still crisp. Transfer to a large plate or bowl and set aside.
  • Add another tablespoon of oil to the skillet over medium-high heat. Pour the chicken from the bag into the hot skillet. Season the chicken with a pinch of salt and pepper.
  • Add the chicken and saute for 5-7 minutes or until cooked through and no longer pink, stirring and turning the chicken occasionally for even browning. Using a slotted spoon, add the chicken to the plate with the green beans.
  • Pour the whisked honey lemon sauce into the empty saute pan. Cook over medium-high heat for 2-3 minutes, or until the sauce reaches a low boil and thickens. Taste and adjust seasonings to your liking (salt, pepper, honey, lemon).
  • Add the chicken and green beans back into the pan and toss until evenly coated with the sauce. Remove from heat and serve immediately, topped with green onions and sesame seeds, if desired. Can be served over steamed white or brown rice, or on it’s own.

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Garlic Lemon and Parmesan Oven Roasted Zucchini

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Ingredients

  • 1 1/2 lbs zucchini (about 4 – 5 small/medium zucchini)
  • 2 Tbsp olive oil
  • Zest of 1 small lemon (1 tsp)
  • 2 cloves garlic , crushed through a garlic crusher or finely minced
  • 3/4 cup finely shredded parmesan cheese
  • Salt and freshly ground black pepper

Instructions

  1. Preheat oven to 350 degrees. Line a rimmed cookie sheet with aluminum foil.

  2. Cut zucchini into 4 wedges through the length.

  3. In a small bowl, stir together olive oil, lemon zest and garlic. Align zucchini on prepared baking sheet spacing them evenly apart.
  4.  Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
  5. Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
  6. Bake in preheated oven 11 – 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown. Serve warm

Source

Lemon Loaf

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Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/2 cup unsalted butter softened
  • 1 1/4 cup granulated sugar
  • 3 eggs room temperature
  • 1/2 cup lemon juice
  • 1/2 cup milk room temperature

Lemon Glaze (optional):

  • 1/2 cup icing sugar sifted
  • 1/4 cup lemon juice

Instructions

  • Preheat the oven to 350℉ (175°C) .
  • Grease and flour (or use non-stick spray) a 9 x 5 inch loaf pan.
  • Sift together flour, baking powder, soda, and salt. Stir in lemon zest. Set aside.
  • In a large mixing bowl (of stand mixer) beat butter on medium speed for 2-3 minutes.
  • Gradually add the sugar and continue beating for another 2-3 minutes.
  • Add eggs, one at a time. Make sure you scrape the bottom of your bowl.
  • Add lemon juice (the batter will curdle).
  • Alternate addition of flour and milk (in 2 additions). Mix on low speed until combined. Do not over mix.
  • If using add-ins, combine gently at this point.
  • Bake in preheated oven for 60-75 minutes until golden and cake tester comes out clean.
  • Transfer pan to a rack where it can cool down for about 10 minutes before removing loaf to cool down completely on a wire rack.

Notes

Tips, Tricks and Recipe Notes:

  • Ensure oven is preheated to the right temperature.
  • Take out the milk, eggs and butter 30-60 minutes before starting.
  • Cream the softened butter, then slowly add the sugar until light and fluffy.This step takes at least 5 minutes.
  • Add the eggs one at a time and properly beat after each addition. Be sure to scrape down the bowl during this process.
  • Reduce the speed to low when adding the flour and milk. DO NOT OVER MIX.
  • Lemon zest is an ingredient in this recipe. This is the bright yellow outer layer of the lemon peel. Use a micro-plane or a box grater for grating. Make sure you only grate the yellow part as the white pith is extremely bitter.
  • Make this lemon dessert your own by adding slivered almonds (½ cup) or poppy seeds (2 tablespoons).

Source

Baked Char Siu Bao

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Ingredients

FOR THE BUNS:

  • 5 1/3 cups bread flour (or all purpose flour, divided)
  • 2/3 cup water
  • 1 1/3 cup milk (divided)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 4 teaspoons instant yeast
  • 2 eggs
  • 4 tablespoons butter (melted)
  • eggwash (1 egg, beaten with a tablespoon of milk)
  • 1 tablespoon sesame seeds (optional)

FOR THE FILLING:

  • 2 tablespoons oil
  • 1/2 cup shallots (or onion, finely chopped)
  • 2 tablespoons sugar
  • 1 ½ tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons dark soy sauce
  • ¾ cup chicken stock
  • 3 tablespoons flour
  • 2 cups Chinese roast pork (char siu, diced)

Instructions

  • In a medium saucepan, mix 1/3 cup flour with 2/3 cup water and 1/3 cup milk until the flour is dissolved. Put the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside.
  • In a large mixing bowl, combine 5 cups of flour, sugar, salt, and yeast. Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
  • While that’s happening, make the meat filling. Heat 2 tablespoons oil in a wok over medium high heat. Add the onion and stir-fry for 2 minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool.
  • After it has risen, separate the dough into 16 equal pieces. Shape each piece into a small circle, where the center is slightly thicker than the edges. Fill each with meat filling, and crimp them closed, making sure they’re tightly sealed. Lay them out seam side down on baking sheets lined with parchment paper, and let rise for another hour. Preheat the oven to 400 degrees (200 degrees C).
  • Brush with egg wash, sprinkle with sesame seeds (if using). Put them in the oven and immediately turn the oven down from 400 degrees (about 200 degrees C) to 350 degrees (about 175 degrees). Bake for about 25 minutes, or until golden brown.

Source

Brown sauce

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  • 3/4 cup beef broth
  • 1 1/4 tablespoon oyster sauce
  • 1 teaspoon dark soy sauce
  • 1/2 teaspoon sugar
  • 1 tablespoon cornstarch (corn flour, or potato starch)