Salmon Quiche

Ingredients:

1 round puff pastry (9 inch pie size)
3 shallots, chopped finely
2 tablespoons butter
12 ounces salmon filet, diced in 1/4 inch pieces
4 ounces (about 1 cup) shredded cheese - Gruyère, Emmental, or Swiss
4 eggs
1 1/2 cup crème fraîche
1/2 teaspoon salt
1/4 teaspoon pepper
dash of cayenne

Directions:

Fit the puff pastry to a 9 inch tart pan. Pierce the bottom with a fork about 15 times. Place the pan in the freeze and chill for at least 20 minutes.

After chilling, prebake the crust in the oven for 12 minutes at 400 F. Remove from oven and allow to cool for at least ten minutes before filling.

Meanwhile, melt the butter in a medium sized skillet on low medium heat. Add the shallots and cook for five minutes, stirring frequently to avoid browning. Add the salmon and heat just until the salmon is cooked through.

Remove from heat and spread the filling in the cooled crust.

Sprinkle evenly with shredded cheese.

Whisk the eggs, crème fraîche, salt, pepper and cayenne together until combined. Pour on top of the other ingredients and place the quiche in the oven to bake for 40 minutes at 375 F.

Alison's Rainier Bars

Ingredients:

3 cups rolled oats
1/4 cup sunflower seeds
2 tablespoons wheat germ
1 tablespoon sesame seeds
1/8 teaspoon salt
1/2 teaspoon vanilla extract
3/4 cup chunky peanut butter
3/4 cup honey
1 cup dried fruit, chopped (apricot, prunes, raisins)
1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

Mix oats, sunflower seeds, wheat germ, sesame seeds, and salt in a large bowl. Set aside.

Combine vanilla extract, peanut butter, and honey in a separate bowl until they are well mixed. Add peanut butter mixture to oat mixture and stir until dough begins to thicken and dry ingredients are incorporated. Add chopped fruits, walnuts, and chocolate chips. Continue to stir until the dough sticks together in big stiff lumps and is uniformly mixed.

Pour dough into the prepared baking pan. Firmly press dough into the pan until it is compact and uniformly spread.

Baked in the preheated oven until the top is golden brown, about 20 minutes. Let it cool completely before cutting and serving.

Vietnamese Crispy Noodles (Mi Xao Don)

Ingredients:

1 pound boneless chicken
1/2 teaspoon red chili powder
1/2 teaspoon salt
1 quart canola oil
4 tablespoons tapioca starch
3 green onions, finely chopped
1 yellow onion, cut into thin wedges
4 tablespoons soy sauce
2 tablespoons black bean garlic sauce
1 1/2 tablespoon chili garlic sauce
2 (14 ounce) can chicken broth, more as needed
2 teaspoons rice wine vinegar
1 carrot, peeled and sliced
1 red bell pepper, stemmed, seeded and cut into small pieces
1 cup brocoli florets, pre-cooked
1 cup straw mushrooms, helved lengthwise
1/4 teaspoon black pepper, freshly ground
1 teaspoon sesame oil (optional)

Directions:

For the crispy noodles:

On a large platter, untangle and separate the noodles, forming little nests. In a wok, heat the oil. When the oil is hot and bubbly, place about 2 o 3 nests at a time and fry the noodles until crispy and golden. Remove the noodles using a flat strainer and transfer to a platter lined with paper towels to absorb the oil. Repeat until all the noodles are deep fried. Set aside.

For the chicken:

Pound the chicken breast using a meat tenderizer mallet. Cut into thin strips. Place the chicken in a bowl. Add red chili powder and let it sit for at least 15 minutes.

Pat dry with paper towel. Spread the chicken on a platter. Sprinkle the chicken on both sides with 2 teaspoons tapioca starch. Heat about a tablespoon of oil in a wok. Place the pieces of chicken in the wok. Make sure that the pieces aren't overlapping so they'll become a nice golden color. Saute them over high heat. Add 2 green onions. Season with salt and pepper. Cook for about 2-3 minutes, stirring frequently. Transfer to a serving plate. Set aside.

For the vegetables:

Add a tablespoon of oil in the same wok. When the oil is hot, add halt the amount of the onions. As the onions become golden, add the carrots. Stir-fry for about 2 minutes. When the color is translucent, season with salt. Add about 1 1/2 cups of water and cook until the liquid evaporates. Add the remaining onion wedges and cook for another minute. Transfer to a plate. Set aside.

Repeat the same procedure for the bell pepper (add oil if necessary; cook for about 2 minutes). Transfer to a plate. Repeat the same procedure for straw mushrooms and broccoli. Don't overcook the vegetables as they will continue cooking in the sauce later. Set the plate aside.

Assembly time:

In a bowl, dissolve the rest of the tapioca starch in 1 cup of chicken broth. Add soy sauce, rie vinegar, chili garlic and black bean sauces. Set aside.

In the same wok, add another tablespoon of oil. Add the black bean and chili garlic sauce, sugar and soy sauce. Stir-fry until fragrant. Add 1 can of chicken broth. Bring to a boil. Mix in the tapioca misture one more time to prevent the starch from sticking to the bottom of the wok. Add the tapioca liquid to the boiling broth. Continuously stir the broth as it will thicken very quickly. Add the rest of the broth.

Add the vegetables and chicken. Check the texture of the sauce, it should be thick and syrupy. If you find the sauce to be too thick, add up 4 tablespoons of water (or more chicken broth). Cook for about 2 minutes. Add the remaining sliced green onions.

Sprinkle black pepper. Drizzle with sesame oil.

Serve immediately

Recipe by Jacqueline Pham

Chicken Pot Pie

Ingredients:

Crust
2 cups of all purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
1/2 cup milk
2 1/2 cups shredded cooked chicken
2 cups frozen mixed vegetables, thawed

Directions:

Heat oven to 425 F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap in ball in plastic food wrap; refrigerate.

Roll out remaining ball of dough on lightly floured surface into 11 inch circle. Fold into quarters. Place dough into ungreased 9 inch pie plate; unfold dough, pressing firmly against bottom and  sides. Trim crust to 1/2 inch from edge of pan; set aside.

In 2 quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust lined pie plate.

Roll out refrigerated ball of dough on lightly floured surface into 11 inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browing. Let stand 5 minutes before serving.

Cantaloupe and Sago in Coconut Milk

Ingredients:

1/2 cantaloupe
1/2 cup sago (soak for half an hour)
2 cups water added to half cup thick coconut milk
2 tablespoon sugar (or according to taste)
pinch of salt

Directions:

Put the soaked sago into a pot of water (about 4 cups) and boil until the sago turns trasnparents. Under a cold running tap, pour the sago into a fine mesh sieve and use your fingers to swirl the sago around a few minutes. Pour the sago in a bowl and set aside.

In a pot, add the coconut milk, water, salt and sugar. Under low heat, bring to a boil. Turn off the flame when you see at least 2 bubbles. (Do not boil the coconut milk too long because it will curdle and not look smooth.) Add the sago and stir a bit. Leave it to cool before refrigerating.

Put a few spoonful of the cantaloupe mixture into a dessert bowl, spoon the coconut milk with the sago over the fruit and serve cold.

Honey Walnut Banana Bread

Ingredients:

3 ripe/over ripe bananas, mashed up
1/2 cup butter
1/2 cup brown sugar ( you may use less sugar, the cake was a bit too sweet for my taste)
1/2 teaspoon vanilla
2 eggs (room temperature)
1/4 baking powder
1 teaspoon cinnamon powder
1/4 teaspoon salt
1 1/4 cup of flour
1 cup chopped walnuts

Directions:

Preheat oven to 350 F. In a large mixing bowl, add the mashed bananas, butter, honey, brown sugar, vanilla, eggs, baking soda, baking powder, cinnamon powder and salt.

Mix all the ingredients together, till it's all combined. Don't worry if there's a few banana lumps here and there.

Add the flour and mix it together. You can just hand mix it.

Add 3/4 cup of chopped walnut and fold in with a spatula or wooden spoon. Don't over beat the batter after adding the flour, to keep this bread moist and crumbly.

Pour the batter into a loaf tin and sprinkle the left over nuts over the top.

Bake at 350 F for 40-45 minutes. Check with a tooth pick to see if the bread is done. If the toothpick comes out clean after poking it through the center of the cake, it's done.

Teriyaki Chicken

Ingredients:

1 whole chicken, cut in half
3/4 cup granulated sugar
3/4 soy sauce
1 tablespoon grated fresh ginger
2 cloves garlic, minced
3 tablespoon white wine

Directions:

1. Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a baking dish.

2. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerated for at least 3 hours.

3. Preheat oven to 350 F (175 C).

4. Bake chicken uncovered in the preheated oven for i hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.

Recipe by allrecipes.com

Tapioca Steamed Layered Cake ( "Banh da lon" in Vietnamese)

Ingredients:

2 cups tapioca starch
1/2 cup rice flour
1 1/4 cup sugar
1 can coconut milk (13 oz) + 1/2 cup water
1 cup cooked yellow split mung beans (soaked for 1 hour & steam until cooked, 30 minutes)


Directions:


Boil the 1/2 cup water and add the sugar until dissolved. Set aside.

In a large bowl, combine the rice flour and tapioca starch.

Add the coconut + water mixture to the flour mixture. Stir.

Add the water/sugar syrup to the mixture.

Divide the mixture into 2 parts.

Yellow layer - add the mung beans and mixture to a food processor. Blend until smooth. Sift the mixture to remove the lumps. Add yellow food color.

Green layer - add food color and mix.

Place a metal container in a steam pot. Add one layer of green. When solid, add yellow layer. Continue until all layers are finished.

Once cool, cut the tapioca cake. When it's warm, it is really sticky and get more firm once cooled.

Recipe by: Annie Vang

Cheddar Zucchini Drop Biscuits

Ingredients:

3/4 cup zucchini, shredded
1 1/2 teaspoon salt (divided into 1 tsp and 1/2 tsp)
1 cup cheddar cheese, grated
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 cup (1 stick) butter, cold and diced
1 cup buttermilk
freshly grated black pepper (optional)

Directions:

Place the shredded zucchini in a small colander, add the 1/2 tsp of salt, and allow to drain for about thirty minutes. You can add a small weight on top of the zucchini to help drain out as much of the water as possible.

Postion an oven rack in the middle of the oven, and preheat to 450 degrees F. Line two baking sheets with parchment paper or silicon liners.

In a large bowl, sift together the flour, baking powder, and salt. Add the chilled butter, and using either your hands or a pastry blender, incorporate the butter into the flour mixture until crumbs the size of small peas form.

Add the buttermilk, zucchini, and cheddar cheese into the batter, mixing until just combined and the batter is moistened. Drop the batter onto the prepared baking sheets by the tablespoonful, and space them evenly apart (they won't spread during baking). Sprinkle a little black pepper onto the tops of the biscuits if desired.

Bake the biscuits until the tops are golden brown, about 10-12 minutes. Allow the biscuits to cool slightly, and serve warm.

Cranberry Pistachio Shortbreads

Ingredients:

1 1/3 cups (300 g) all-purpose flour
1/2 teaspoon kosher salt
1 cup (2 sticks) (226 g) unsalted butter, room temperature
2/3 cup (135 g) granulated white sugar
1 teaspoon pure vanilla extract
1 cup (130 g) dried cranberries, coarsely chopped

Direction:

In a large bowl whisk the flour with the salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter until smooth (about 1 - 2 minutes). Add the sugar and beat until smooth and creamy (about 3 minutes). Beat in the vanilla extract. Gently stir in the flour mixture just until incorporated. Fold in the chopped pistachios and dried cranberries. (Make sure that the nuts and cranberries are evenly distributed throughout the dough.)

Divide the dough in half. Place each half of dough on the center of a 14 inch (35 cm) length of parchment or wax paper. Smooth and shape the dough into an evenly shaped rectangle that is about 10 inches (25 cm) long and 2 inches (5 cm) wide. Then thoroughly wrap the shaped logs in the parchment or wax paper, twists the ends of the paper to seal the logs, and place in the refrigerator o chill for at leas two hours, or up to three days. (The logs can also be frozen for about two months. If freezing, it is best to defrost the logs in the refrigerator overnight before slicing and baking.)

Preheat oven to 325 degrees F (160 degree C) with the rack in the center of he oven. Line two baking sheet with parchment paper.

Using a thin bladed knife, slice the logs into 1/4 to 1/2 inches (.5 o 1 cm) thick cookies. Place the cookies on the prepared baking sheet, spacing about 2 inches (5 cm) apart. Bake for about 15 - 20 minutes, or until the cookies are just beginning to brown around the edges. Remove from oven and cool on a wire rack.


Recipe by: Joy of Baking

Raspberry Sponge Cake

Sponge Cake:

4 large eggs
1 large (35 g) sifted cake flour
3 tablespoons (30 g) cornstarch (corn flour)
1/2 cup (100 g) plus 1 tablespoon (15 g) granulated white sugar (divide)
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar (optional)

Raspberry Whipped Cream:

1 cup (240 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 - 2 tablespoon (15-30 g) granulated white sugar
1/3 (80 ml) raspberry jam or 1/2 cup (120 ml) lightly sweetened raspberry sauce or strawberry sauce

For Sponge Cake: Preheat oven to 450 degrees F (230 degrees C) and place oven rack in the center of the oven. Butter, or spray with a nonstick vegetable spray, a 17x12 inch (43x30 cm) baking pan, line it with parchment paper, and then butter and flour the paper (or spray with a nonstick vegetable/flour spray).

While the eggs are still cold separate two of the eggs, placing the yolks in one bowl and the whites in another bowl. To the yolks, add the additional yolk, and the two remaining eggs. Cover bowls with plastic wrap and allow the eggs to come to room temperature (about 30 minutes). Meanwhile, in a small bowl whisk the flour with the cornstarch.

Place the egg yolks and whole eggs, along with 1/2 cup (100 grams) of the sugar, in your electric mixer, fitted with the paddle attachment. Beat on high speed for five minutes, or until thick, pale yellow, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Then beat in the vanilla extract. Sift half the flour mixture over the beaten egg mixture and fold in gently with a rubber spatula, just until the flour is incorporated. Sift the remaining flour mixture into the batter and fold in.

In a clean bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Sprinkle in the remaining one tablespoon sugar and beat until stiff peaks form. Gently fold a little of the white into the batter to lighten it, and then add the rest of the whites. Pour the batter into prepared pan, spreading evenly with an offset spatula or spoon. Bake for about 6-8 minutes or until golden brown and when lightly pressed, springs back. Immediately upon removing the cake from the oven sprinkle with confectioners sugar and then invert the cake onto a clean dish towel. Remove the parchment paper, sprinkle with confectioners sugar, and roll up the sponge, with the towel. Place on a wire rack to cool.

For Raspberry Whipped Cream: Place your mixing bowl and whisk attachment in the freezer for 15 minutes. Then place the whipping cream, vanilla extract, and sugar into the bowl and beat until soft peaks form. Add the jam and beat just until stiff peaks form.

To Assemble: Unroll the sponge, spread with the cream and reroll. Cover and chill n the refrigerator for a few hours. Just before serving, dust with confectioners sugar.

Recipe by: Joy of Baking

Red Velvet Cupcakes

Ingredients:

1 1/4 cups (125 g) sifted cake flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon (10 g) regular or Dutch processed cocoa powder
1/4 cup (57 g) unsalted butter, at room temperature
3/4 cups (150 g) granulated white sugar
1 large egg
1/2 teaspoon pure vanilla extract
1/2 cup (120 ml) buttermilk
1 tablespoon liquid red food coloring
1/2 teaspoon white distilled vinegar
1/2 teaspoon baking soda

Cream Cheese Frosting:

8 ounces (227 g) cream cheese, room temperature
1/2 teaspoon pure vanilla extract
1/2 cup (60 g) confectioner's (icing or powdered) sugar, sifted
2/3 cup (160 mil) cold heavy whipping cream

Directions:

Preheat oven to 350 degrees F (175 degrees C) and line 12 muffin tins with paper cupcake liners.

In a large bowl sift together the flour, baking powder, salt, and cocoa powder.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the egg and beat until incorporated. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.

In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.

In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.

Working quickly, divide the batter evenly among the 12 muffin cups and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 18 - 23 minutes, or until a toothpick inserted in the center of the cupcakes comes out clean.

Cool the cakes in their pans on a wire rack for 10 minutes and then remove from pan. Let cool completely before frosting. Either spread the frosting with a knife or offset spatula, or use a large 1M Wilton open star decorating tip to pipe the frosting.

Cream Cheese Frosting: In the bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the vanilla and confectioners sugar and beat until smooth. Using the whisk attachment, gradually add the heavy cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.

Make 12 cupcakes.

Recipe by: Joy of Baking

Mini Cheesecake

Crust:

1 cup (100 g) graham wafer crumbs or crushed digestive biscuits
1 tablespoon (15 g) granulated white sugar
4 - 5 tablespoon (55-65 g) butter, melted

Filling:

2 - 8 ounce (454 g) package of full fat cream cheese, room temperature
2/3 cup (130 g) granulate white sugar
1/8 teaspoon salt
1/8 teaspoon salt
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/2 cup (120 ml) sour cream, room temperature

Cheesecakes: Preheat oven to 300 degrees F (150 degrees C) and place oven rack in the center of the oven. Line 12 muffin cups with paper liners. (Can also use silicon baking cups.)

For Crust: In a small bowl combine the graham cracker crumbs, sugar, and melted butter. Press a heaping tablespoon of crumbs onto the bottoms of the 12 muffin cups. Cover and refrigerate while you make the filling.

For Filling: In the bowl of your electric mixer (or with a hand mixer), beat the cream cheese on low speed until creamy and smooth. Add the sugar and salt and beat until combined. Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating until incorporated. Add the vanilla extract, lemon zest, and sour cream and beat until incorporated. Remove the crusts from the refrigerator and evenly divide the filling among the 12 muffin cups.

Bake for abou 18 - 22 minutes or until firm but the centers of the cheesecakes still wobble a little. Remove from oven and place on a wire rack. Let cool and then cover with plastic wrap and refrigerate (a few hours or even overnight).

To serve, gently peel off the paper liners and place on your serving plate. Serve with strawberry or raspberry sauce, fresh berries, or drizzle with melted chocolate. These cheesecakes can be covered and stored in the refrigerator for several days.

Make 12 individual cheesecakes.

Recipe by: Joy of Baking