Snow fungus soup

Snow fungus soup

based loosely on the following 2 recipes
https://www.sharefood.sg/2018/10/23/snow-fungus-chicken-soup/
https://www.ahappymomslife.com/recipe/snow-fungus-soup/

1.  First I cleaned the snow fungus -I boiled some water and placed it in the hot water to rehydrate.  After it rehydrated, I cut away the stem and cut the rest into small pieces.

Here's a tip on removing the steam of the snow fungus after soaking it in hot water

Here are some tips to prepare the snow fungus before cooking. Soak the snow fungus in hot water till it softens. Remove the steam on the underside of the snow fungus as it remains firm even after soaking. Cut into smaller pieces and set aside for cooking

2. I cooked the soup base. I had turkey stock on hand.  I also added some rehydrated and sliced shitake mushrooms and a few small slices of ginger

3. I boiled those ingredients - soup stock, snow fungus, ginger and mushrooms together.  I seasoned to taste with white pepper and salt

Butter cut out cookies

https://www.myrecipes.com/recipe/cut-out-butter-cookies

Butter cut out cookies

Dough must be chilled.  Dough gets soft very quickly, but when the dough is chilled properly a lot of detail can be seen in the cut out cookies.  I chilled dough after it was cut out as well, before it went into the oven.  Cookies didn't spread.

Ingredients

• 1 1/2 cups butter
 
• 1 1/2 cups sugar
 
• 2 large eggs
 
• 1 tablespoon vanilla extract
 
• 4 1/2 cups all-purpose flour
 
• 1/2 teaspoon salt
 
• Royal Icing
 
• Garnishes: sanding sugar, sprinkles, nonpariels, candy beads

How to Make It

Step 1

Beat butter at medium speed with an electric mixer until creamy. Add sugar gradually, beating well. Add eggs and vanilla; beat well.

Step 2

Combine flour and salt in a large bowl; beat into butter mixture gradually. Divide dough into 4 pieces, and flatten into disks. Wrap in plastic wrap; chill 1 hour.

Step 3

Preheat oven to 350°. Line 2 baking sheets with parchment paper.

Step 4

Roll each portion of dough to 1/4-inch thickness on a lightly floured surface. Cut out with 3- or 4-inch cookie cutters. Place on prepared baking sheets.

Step 5

Bake 8 to 10 minutes or until cookies are lightly browned around edges. Let cool 3 minutes on baking sheets; transfer to wire racks to cool completely.

Step 6

Pipe cookies with Royal Icing; garnish, if desired.

Sai fun

Dried shrimp (soaked)
Chinese sausage, cut into small pieces
Glass noodles (soaked until soft)

Stir fry sausage until cooked thru,  remove
Stir fry shrimp
Add soaked glass noodles to shrimp,  stir fry,  then add water until noodles covered,  add salt, add dark soy sauce and white part of scallion
Let simmer till noodles cooked thru,  then add back sausage and green part of scallion

Then serve

Chinese steamed egg

3 eggs 

4 or 5 egg shells worth of water (less water for firmer consistency

Salt to taste

Mix ingredients together,  steam for approx 15 minutes

If you want it without bubbles,  strain it

Pork and Shrimp Siu mai

http://www.seriouseats.com/recipes/2015/03/pork-shrimp-siu-mai-steamed-chinese-dumplings-recipe.html

doubled all ingredients except for pork fat.  Used pork shoulder.  diced by hand (not food processor).  Needs a bit more seasoning, but filling makes a good wonton filling.  forgot ginger

Pork and Shrimp Siu Mai (Steamed Chinese Dumplings) Recipe

SHAO Z.

Siu mai, the Chinese steamed pork and shrimp dumplings, are one of the most popular items at dim sum parlors. But you don't have to go out just to enjoy them, because they're one of the easiest dumplings to make at home.

Why this recipe works:

• Pork fat makes the filling incredibly juicy and flavorful.
• Soaking the shrimp in baking-soda water ensures they are even mroe plump when cooked.

Note: For a pop of color, I put minced carrots on top of the siu mai and a thin round of sliced carrot on the bottom, but tobiko (flying fish roe), ikura (salmon roe), peas, or chopped scallion can also be used to top each siu mai; if using tobiko or ikura, add those at the end when the siu mai are out of the steamer. To freeze siu mai, arrange on a parchment-lined baking sheet and transfer to freezer until frozen, about 30 minutes. Transfer siu mai to a zipper-lock bag and keep in freezer until ready to use. To cook frozen dumplings, add to steamer while still frozen and cook until done, about 10 minutes.

YIELD:Makes about 15 dumplings
ACTIVE TIME:1 hourTOTAL TIME:2 hours

Ingredients

• 1/4 pound shrimp, shelled and deveined
• 1 tablespoon baking soda
• 1/2 pound bonesless pork, such as shoulder, cut into large cubes
• 2 ounces pork fat, such as fatback or fatty belly, finely diced
• 1/4 teaspoon ground white pepper
• 1/2 teaspoon kosher salt
• 2 teaspoons cornstarch
• 2 teaspoons Shaoxing wine
• 1 teaspoon toasted sesame oil
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon finely grated fresh peeled ginger
• 1/2 teaspoon sugar
• 1 package extra-thin wonton wrappers or regular wonton wrappers
• 1 large carrot, thinly sliced into 15-20 rounds and the rest finely minced (optional, see note above)

• Directions

  1. 1.
     In a medium bowl, cover shrimp with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse shrimp under cold running water, then pat dry with paper towels.
  2. 2.
     Place the shrimp in a food processor and pulse 10 times, until coarsely chopped. Transfer shrimp to a large mixing bowl. Add pork and pork fat to the food processor and pulse until finely chopped. Transfer pork to bowl with shrimp.
  3. 3.
     Add white pepper, salt, cornstarch, Shaoxing wine, sesame oil, olive oil, ginger, and sugar to the pork and shrimp, and, using a spatula or chopsticks, mix well until thoroughly combined. Set filling aside in the refrigerator for at least 30 minutes or overnight. 
  4. 4.
     To wrap the siu mai, place 1 wonton wrapper in the palm of your hand. Place about 1 tablespoon of filling in the middle of the wrapper. Bring two opposite corners towards each other, and press gently to adhere them to filling. Repeat with remaining 2 corners to form a little cup around the filling, gently squeezing to hold wrapper in place. Place one carrot round (if using) on the bottom of each siu mai, add a little bit of the minced carrot on top, and transfer to a plate. Continue wrapping the remaining siu mai. The siu mai can be frozen now (see note above) or cooked; note that frozen siu mai are best made without the carrot rounds on the bottom.
  5. 5.
     To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.
  6. 6.
     Arrange siu mai in the steamer tray, leaving room around each one and steaming in batches if necessary. Steam fresh siu mai until cooked through, about 7 minutes.
  7. 7.
     Transfer to a plate. Serve. (Note that siu mai are traditionally served without a dipping sauce, though if you prefer one, mix soy sauce with a little sesame oil and fresh scallions and serve alongside.)

This recipe was a big hit.  Even kids liked it.  Definitely can be a go to recipe


http://www.food.com/recipeprint.do?rid=85629

Scalloped Potatoes

By Vicki G.

Photo by Delicious as it Looks

• Prep Time: 15 mins
• Total Time: 1 hr 15 mins
• Servings: 6

ABOUT THIS RECIPE

"Here's a great scalloped potato recipe that's so easy and absolutely delicious. The leftovers are just as good, maybe even better, the next day. This is one of my favorite and most prepared recipes, from my 1971 Florence Junior Welfare League cookbook."

INGREDIENTS

• 4 cups thinly sliced potatoes
• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1 cup grated sharp cheddar cheese
• 1/2 cup grated cheese, to sprinkle on top
• paprika

DIRECTIONS

1. In a small sauce pan, melt butter and blend in flour.
2. Let sit for a minute.
3. Add all of cold milk, stirring with a whisk.
4. Season with salt and cayenne.
5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
6. Reduce heat and stir in cheese.
7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
8. Pour half of cheese sauce over potatoes.
9. Repeat with second layer of potatoes and cheese sauce.
10. Sprinkle the remaining cheese on top.
11. Top with some paprika for color.
12. Bake uncovered for about 1 hour at 350°F.

Madeleines

Decent, but was wet on first try at baking these. Will try again.  May not need the lemon zest

http://allrecipes.com/recipe/9954/french-butter-cakes-madeleines

 

French Butter Cakes (Madeleines)

Recipe By:Judy Farris

"Sponge cake cookie--in shell shaped molds."

Ingredients

• 2 eggs
• 3/4 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/3 cup white sugar

 

• 1/2 cup all-purpose flour
• 1 tablespoon lemon zest
• 1/4 cup butter
• 1/3 cup granulated sugar for decoration

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Butter and flour 12 (3 inch) madeleine molds; set aside.
2. Melt butter and let cool to room temperature.
3. In a small mixing bowl, beat eggs, vanilla and salt at high speed until light.
4. Beating constantly, gradually add sugar; and continue beating at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
5. Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
6. Add lemon zest and pour melted butter around edge of batter. Quickly but gently fold butter into batter. Spoon batter into molds; it will mound slightly above tops.
7. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
8. Use the tip of the knife to loosen madeleines from pan; invert onto rack. Immediately sprinkle warm cookies with granulated sugar. Madeleines are best eaten the day they're baked. Leftover madeleines are wonderful when dunked into coffee or tea.
9. Variation: Chocolate Madeleines: Omit lemon zest. Increase sugar to 1/2 cup. Substitute 1/4 cup unsweetened cocoa powder for 2 tablespoons of the flour; sift into batter with flour.