Roasted Nuts with Spices.

The natural aroma and flavor in nuts bloom and deepen when you roast and toast them. The heating process also allows you to customize and infuse your own spice mix.

Ingredients: 

• For nuts, use one cup of whole unpeeled almonds, unsalted cashews, unsalted pecan halves, unsalted walnut halves or salted peanuts.
• 1 tablespoon olive oil or melted butter
• Spice mix:
• Spicy: 1/8 tsp chili powder and 1/8 tsp chipotle pepper (or paprika, or cayenne), pinch of salt and pepper 
• Sweet: 2 tsp dutch-processed cocoa powder, 1/4 tsp ground cinnamon, 1 tablespoon of water, 1 tablespoon maple syrup and 1 tablespoon light brown sugar, pinch of salt
• Ethnic: 1 tsp curry powder, pinch of cayenne, salt and pepper
• Savory: 1/2 tsp Chinese five-spice powder (or ground cumin and cayenne), pinch of salt, pinch of white pepper

Directions: 

1. Preheat the oven to 375F. 
2. Heat up 1 tablespoon of oil or butter and mix in the spices to your liking in a sauce pan over medium heat. Stir in the nuts to coat evenly and turn the heat off. Keep stirring for 5 minutes until the syrup thicken and coat all the nuts.
3. Spread the nuts on a baking sheet in one single layer. Roast for 10 minutes until they start to give off lovely nutty fragrance. Toss to flip sides and to pick up oil or syrup, so the bottom side can get a chance to be roasted as well. Spread out and roast another 5 minutes.
4. Remove from the oven as soon as it starts to get deeper color.

Note:

• You can also roast at 400F but try 8-10 minutes and check doneness. Don't over-roast and burn them.

Homemade Potato Chips.

You can customize the flavor to your liking. Make from fresh potatoes in 20 minutes and have healthier, guilt-free snacks.

Ingredients:

• 1 large russel potato
• 1 tablespoon olive oil
• salt and pepper to taste
• pinch of cayenne
• Toppings:
• 1 tablespoon grated parmesan
• 1 tablespoon chopped parsley
• 1 tsp smoked paprika or sweet paprika
• 2 tsp freshly chopped rosemary
• 2 tsp minced garlic
• 1-2 tsp lemon zest to top after baking

Directions:

1. Preheat the oven to 400F.
2. Scrub and rinse the potatoes and cut crosswise into very thin slices (about 1/8 inch thick).
3. Toss the potato slices with olive oil and season with salt, pepper.
4. Place the potato slice on a baking sheet in one single even layer. Top with herbs and spices of choice. Bake for 20-25 minutes until lightly brown and crispy.
5. Top with chopped parsley and lemon zest.

Oven Fried Sweet Potatoes.

Sweet potatoes have a lot of fiber, high potassium and vitamin A. Bake them to bring out the natural sweetness with pinch of cayenne for a fiery bite.

Ingredients:

• One sweet potatoes, peeled and cut into thin wedges or slices
• 1/2 tablespoon olive oil
• Pinch of cayenne pepper
• Pinch of salt and pepper to taste
• Fresh thyme leaves, optional

Directions:

1. Preheat the oven to 425F.
2. Mix the sweet potatoes with oil, cayenne, thyme, salt and pepper.
3. Place sweet potato wedges or sliced on a baking sheet in single layer evenly. Bake for 40 minutes, until the sweet potatoes are tender inside and slightly brown on the outside.

Note:

• You can also saute the sliced sweet potatoes on medium-low heat till golden brown on the outside and tender on the inside.

Roasted Butternut Squash.

Butternut squash is a vegetable easy to prepare, delicious and packed with anti-inflammatory beta-carotene that is good for eyes.

Ingredients:

• 1 butternut squash
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• Chopped herbs, such as parsley, sage or tarragon
• salt and black pepper to taste

Directions:

1. Preheat the oven to 425F. 
2. Peel the squash, scoop out the seeds. Chop into 1/2 inch dices. Toss with olive oil, maple syrup and herbs. Season with salt and pepper.
3. Spread the squash on a baking sheet and roast about 30 minutes until they are soft al the way through and golden brown on the outside.
4. Roast the seeds for 10 minutes until they are crunchy.

Roasted Garlic.

If you have never considered garlic as another condiment, you should try this.

While raw garlic can be assertive, harsh and pungent, overcooked garlic can be acrid, bitter and off-putting. Roasted garlic slowly mellows its flavor and brings out the sweetness in garlic with a creamy texture. It becomes an inviting savory candy that can be used to spread on bread, fold into salad dressings and many side dishes, such as mashed potatoes.

You will need heads of garlic and olive oil.

Directions:

1. Preheat the oven to 325F.
2. Separate the garlic cloves and peel them. Place them in the center of a baking tin foil and drizzle with olive oil. Fold the foil and wrap up to make a pouch that encloses the garlic.
3. Place the tin foil pouch on a baking dish and bake for 35 to 40 minutes until the garlic is soft and creamy like warm butter.
4. Transfer to a jar or container with air-tight lid and store in the refrigerator for up to 2 weeks.
5. Use it on bread with Parmesan cheese. Use it to punch up dressings or sauces.

My Whole-Grain English Muffins - Still No-knead.

Ingredients: 

• 1 cup all-purpose flour
• ½ cup rye flour
• ¼ cup whole-wheat flour
• ¼ cup spelt flour
• ½ cup plain yogurt
• ½ cup warm milk
• 4 tablespoons unsalted butter
• ½ tablespoon honey
• 2 teaspoons/7 grams/0.25 oz active dry yeast (1 packet)
• 1 ½ teaspoon kosher salt
• ½ teaspoon sugar
• ½ teaspoon/4 grams baking soda
•  Coarse cornmeal

Directions:

1. Dissolve yeast and ½ teaspoon sugar in 1/3 cup warm water (100°F - 110°F) and wait for 15 minutes to proof the yeast. It should become bubbly.
2. Melt 2 tablespoons butte. Add in yogurt, milk, honey, salt and the yeast mixture.
3. Add flours and baking soda to wet ingredients in step#2, and mix until well combined. Cover the bowl and let it rest in a warm spot for 1 to 1 1/2 hours until doubled in size. 
4. Preheat oven to 350°F degrees. Lightly dust a lined baking sheet with cornmeal. 
5. Place a large skillet over medium heat and melt 1 tablespoon butter. 
6. Using a large ice cream scoop or 1/2 cup measuring cup, 
7. Drop about 1/2 cup batter into skillet to form round muffins about 4 inches in diameter. Cover with lid and cook 3 to 5 minutes on each side until golden brown. The second side may take shorter time, about 2 to 4 minutes.
8. Transfer muffins on prepared baking sheet and bake at 375°F degrees for 6 to 7 minutes.
9. Split the muffins with a fork and toast to serve.

Notes:

• More about muffin making!
• This is a very wet dough just as the other recipe. The consistency is more like a batter. Use a spoon or an ice cream scoop to drop the batter in hot pan. 
• Texture of this recipe will be more like a buttermilk biscuit.

Three Easy Savory Appetizers!

1. Teriyaki Shrimps or Scallops
    Ingredients: 

• 6 large prawn (size 15-20 in one pound) or 6 large sea scallops
• 4 slices of bacon strips
• 3 tablespoons of teriyaki sauce

    Directions:

1. Cover and marinade the shrimp or scallops for 30 minutes in the refrigerator.
2. Preheat the broiler to 450°F.
3. Cut each bacon strip into halves and wrap each shrimp or scallop with half strip. Stretch the thin bacon to cover the sides without overlapping so it can crisp up in the broiler. Use a toothpick to pin through and secure the bacon onto the shrimp. 
4. Brush a little teriyaki sauce on the surface and place the skewer about 6-inch beneath the broiler. Broil for 10 to 12 minutes until the bacon is fully cooked.

2. Nachos Chips

    Ingredients:

• Tortilla corn chips
• 1 cup cooked beans, drained or use canned beans
• 1 1/2 cups shredded Monterey Jack cheese
• 1 cup cooked chicken, shredded (Homemade recipe)
• 1/2 red onion, diced
• 1/2 cup plain yogurt or sour cream
• 1/4 cup chopped cilanro
• 1/4 cup diced avocado
• 1/4 cup diced red bell pepper
• Salsa
• Pickled Jalapenos
• Juice of 2 limes

    Directions:

1. Preheat the oven to 425°F. 
2. Arrange the chips in a single layer in a baking dish. Spoon the beans evenly over the chips and top with cheese, chicken and onions.
3. Bake for 15 to 20 minutes until the cheese bubbles and melts. Remove from the oven to cool.
4. Combine the lime juice, yogurt or sour cram, and cilantro. Spoon over the nachos. Top with avocado, red bell pepper, salsa and jalapenos. Serve immediately.

3. Bruschetta with Basil and Tomato 

    Ingredients:

• Baguette, cut on the diagonal bias into 1/2 inch slices
• One large beef-stock tomato, seeded and chopped
• 2 cloves of garlic, finely minced
• 1/4 cup chopped fresh basil
• 1/2 cup ricotta cheese or creme fraiche, optional
• 1 tablespoon olive oil
• Sea salt and pepper to taste

    Directions:

1. Preheat the oven to 450°F. Toast baguette slices on a baking sheet until light brown but soft in the center.
2. Mix tomatoes, garlic, basil and olive oil. Season to taste with salt and pepper.
3. Place toasted bread on platter and slather with cheese generously. Then top with tomato mixtures and serve immediately.

Three Easy Appetizers Using Wonton Wraps!

1. Artichoke Dip in Wonton Chips

    Ingredients:

• Artichoke Dip
• Wonton wraps to make holders or baskets

    Directions:

1. Preheat the oven to 375°F. Spray a mini-muffin pan with cooking spray. 
2. Lightly brush oil on each wonton wrap with a finger and press the wontons into each mini-muffin mold to make cups. Pressing the sides to open up the basket.
3. Bake for about 8 minutes or until lightly golden. Let them cool to crisp up. 
4. You can make these cups one day ahead and cover to set aside at room temperature.
5. Fill in the artichoke dip, scramble eggs, smoked salmon and cream, fruits and yogurt, or any thing you like, from sweet to savory. 

2. Spiced Wonton Chips 

    Ingredients:

• 10 wonton wraps
• 1/2 tablespoon vegetable oil and cooking spray
• 1/2 tablespoon dark brown sugar
• 2 teaspoons black or white sesame seeds
• 2 teaspoons Chinese five-spice powder 
• 1/2 teaspoon cayenne pepper
• pinch of salt

    Directions:

1. Preheat the oven to 375°F. Cut each wrap in half.
2. Mix the brown sugar, sesame seeds, salt, five-spice powder and cayenne together.  Brush the wonton wrappers with the vegetable oil or spray with cooking oil. 
3. Sprinkle the wonton wraps with the spice mixture on both sides.  
4. Place the wraps evenly on a baking sheet in single layer and coated with cooking spray.  Bake until golden, about 8-10 minutes.  Let cool until crisp.
5. Serve it with the artichoke dip or any bean dips.

3.  Sausage Wonton Cups 

    Ingredients (yielding 8 servings):

• One Italian sausage or any sausage, cooked and diced, or use ham, bacon
• 1 green onions, chopped
• 8 wonton wrappers
• 2 tablespoons sour cream or plain yogurt
• 2 teaspoons olive oil
• 1/4 cup (1 ounces) shredded pepper Jack cheese

    Directions

1. In a small skillet, cook sausage over medium heat until done; drain and dice up. Stir in green onions; set aside.
2. Press wonton wrappers into greased miniature muffin cups; lightly brush with oil. Bake at 350°F for 6-7 minutes or until golden brown.
3. Spoon 1 rounded tablespoon of sausage mixture into each cup; top with 1 tablespoon of cheese. Bake 3-4 minutes longer or until cheese is melted. 
4. Top with sour cream or plain yogurt. Sprinkle with chopped green onions. Serve immediately. 

Notes:

• Wonton wraps are generally thinner than dumpling and pot sticker wraps. They crisp up better when baked. They are very versatile for making finger appetizers. 
• You can find wonton wraps in any Asian market. They come in two styles and either will do :
• Shanghai style wonton wraps are square, whiter as there is no egg in the dough.
• Hong-Kong style wonton wraps are round and yellowish as the dough contains egg.

Wonton Wrap, Hong Kong style (left) vs Shanghai style (right), and serving with smoked salmon

A Modern English Muffin -- Easier, Faster, Simpler, No-knead and No-oven!

Hey, there, when you are tired of the sandwich bread, why not try my version of homemade English Muffin. The good thing about homemade is that you know and you control what's in it for you.

Remember, good flavor in food takes time and it is certainly very true in bread-making. Luckily, when I say it takes time, I don't mean that you have to hang over it with lots of attention. Just be patient and let the nature take its course to work its miracle. This recipe is basically mix, wait, shape and pan-fry, so it's perfect for busy people with one-pot! However, it is a difficult wet dough with high water to flour ratio to challenge your dough making IQ.

In order to develop the right texture and taste, you need a two-step sponge-dough bread-making process. I'll explain more about this another time, if you are interested.

Ingredients (yield 4 servings):

For sponge or starter (step.1):

• 1/2 cup whole wheat flour or spelt flour
• 1/2 cup warm water or milk (about 110°F)
• 1 1/2 teaspoons of active dry yeast or 1 1/4 teaspoons of instant yeast (about half a package of yeast) 
• 1/8 teaspoon sugar, optional

For the rest of dough (step.2):

• 1/2 tablespoon olive oil
• 1 teaspoon salt
• 1 egg white
• 1 1/2 cups bread flour (or Italian 00 flour or French T55 flour)
• 1/4 cup warm water or milk (about 110°F)
• 1/8 teaspoon baking powder, optional
• 3 tablespoons of vegetable oil for cooking or use clarified butter (Homemade clarified butter and why)

Directions: 

Sponge

1. To make a sponge in step #1, dissolve the yeast, sugar in 1/4 cup of warm water and wait 15-20 minutes to see if it bubbles. This is to proof and test the yeast so we know it is activated and alive. 
2. Add 1/2 cup of flour, another 1/4 cup of water to the bubbly yeast water and stir with a spatula to make a thick, pudding-like mixture.
3. You can proceed to the rest of the steps. However, for better flavor and texture, cover the bowl and let the sponge sit on the counter for 2 hours at room temperature.  
4. Mix the rest of the dough ingredients into the bubbly sponge mixture. Mix it into a sticky ball.
5. Cover and put it at a draft-free, warm spot (ideally 70°F-80°F) for about 2 hours to double in size. It should be very bubbly after 2 hours. Use a rubber spatula to scrape everything down. It is an extremely sticky and wet dough. 
6. Put the dough in a greased plastic bag and knead it for 1 to 2 minutes to shape it into a ball. Transfer the dough to a greased cutting board and cut it into 4-6 portions with a greased knife or bench scraper.

7. Roll each portion with your palm in circular motions and form each portion into a seamless ball of dough. Curl the fingers to keep the dough under your palm like holding a computer mouse, and keep rolling the greased dough between the thumb and the other fingers, while moving your hand in circles, until the dough is smooth and seamless. 
8. Line a baking sheet and sprinkle coarse cornmeal generously.
9. Press the dough gently to flatten it and place each dough on the lined baking sheet. Coat each dough evenly with the cornmeal. 
10. Cover with a towel and let it rise 1 hour to 1 1/2 hours to double in size. This is the second proof and also final proof after shaping. 
11. Heat up oil in heavy bottom pan on medium heat and carefully transfer the dough to the pan without deflating it too much. Cook each side for about 6 to 8 minutes until golden brown and cooked through. (Or cook 5 minutes on each side and finish by baking them in 350°F preheated oven for 6 to 7 minutes.)

12. Let them cool completely on a cooling rack before slicing them open. 
13. Tear it open with a fork, toast it and enjoy your homemade, airy, bubbly muffins. 

Note: 

About Yeast:

One package of yeast is 0.25 ounce (7 grams) and is about 2 1/4 teaspoon.
Yeast is happiest at around 75°F to 80°F.
To activate the yeast, use 110°F warm water. It should feel like lukewarm bath water to the touch. If it is too cold, the yeast won't wake up. If it is too hot, the yeast will be killed. Dip your finger in the water and the finger should feel comfortable in it for as long as you please. If it feels hot to you, it is too hot for the yeast to survive.
If you use instant yeast, use 1 1/4 tsp instant yeast to replace 1 1/2 tsp active dry yeast. The conversion ratio between active dry yeast vs instant dry yeast is around 4:3 to 5:4. That is, reduce the amount of instant yeast by 20% to 25% to replace active dry yeast and you can expect the dough to rise at about the same rate.
If you don't use the yeasts very often, keep them in air-tight bags or containers in the freezer. They can last for years (about one year for instant yeast).
The common types of yeast you can buy in most grocery stores are active dry yeast and instant yeast. Bread machine yeast is the same as instant yeast. Rapid Rise or Quick Rise yeast is instant yeast milled finer with additional enzymes to make the dough rise faster.
Active dry yeast is a living organism that is dried at higher temperature, which kills more of the exterior yeast cells and creates a thicker out layer for water to get through. It is dormant with a larger granular consistency and it requires an initial activation in warm water (about 110°F), whereas instant yeast is dried at more gentle temperatures and milled finer so it can be added directly to the dry ingredient and become activated as soon as it's in contact with liquid.
The upside of having a thick skin? Active dry yeast has the longest shelf life. They can last for years in sealed container in the freezer.

About Proofing Dough:

The longer you allow a bread dough to rise, the more flavor and chewy texture (because of gluten) the bread can develop. 
The warmer it is, the quicker the dough will rise.
In general the more yeast you use, the quicker it will rise. However, if you put too much yeast, the dough could rise too fast.
If you are rising and developing the dough slowly, say, from overnight up to days, you need to reduce the amount of yeast and keep it cool in the refrigerator. There is a peak time when the dough rise to a point where it has to be baked. If it passes the point, the bread will become too dry (too much CO2), have a heavy yeasty off-flavor (like a bad beer due to too much alcohol) and can even taste sour in a bad way (no, not like sourdough). In the worst case scenario, the bread simply collapses during baking because the over-stretched bubbles break down the gluten in the bread that can't support them. 

About Texture:

• I use bread/strong flour with high protein content to yield the structure and texture I like. If you cannot find bread/strong flour, feel free to use all-purpose (AP) flour. The whole wheat flour or spelt flour is there to add a touch of nutty flavor. If you like, replace up to half amount of flour with whole wheat flour. 
• Bread flour is 高筋麵粉 in Chinese, 強力粉 in Japanese.
• The dough has a high ratio of water to flour in order to have big bubbles or holes in the crumb (the inside of a bread). It is supposed to be tacky and sticky so don't be annoyed and keep adding flour. Keep a small bowl of oil when you handle the soft ball of dough. 
• You can also flour your hand and the working surface when working the dough but people tend to end up adding too much flour and ruin the ratio, yielding a tough dough and a bread crumb that is way too dense. Do the most mixing with spatula and shape at the last stage for 1 to 2 minutes.
• The texture should be light, with big bubbles all across while with a toothy bite, just like pizza crusts.

Fried Onion Two Ways!

Since I posted the Homemade Fried Shallots recipe, it's only natural that I should give you the fried onion counterpart version.

You can get store-bought Fried Onions, under the brand "French's Crispy Fried Onion" by Durkee, which was acquired by French's (a food manufacturer that also sells mustard, ketchup, a line of mayonnaise and Worcestershire sauce).

Remember, the "Fried Onions" (or sometimes "Fried Red Onions") that you found in Asian markets are not fried onions. They are fried shallots.

These are supposed to be fried until crispy and used as topping garnish (or garniture to be exact) and not the same as the onion rings as in an appetizer or side dish.

Ingredients (yield 5 cups):

• 2 large onions, sliced into thin rings
• 1 cup all-purpose flour
• 1 cup Panko bread crumbs
• 1-2 teaspoon kosher salt, or to taste

Only for option #1, oven fried:

• Olive oil cooking spray

Only for option #2, deep fried:

• 2 cups milk
• more oil (for frying)
• salt

Directions 
Option #1 (oven-fried):

Preheat oven to 450F.

1. Preheat the oven to 425F.
2. Line a baking sheet with aluminum foil and grease with cooking spray. Set aside.
3. Sprinkle salt, flour and Panko bread crumbs on the onions and toss to coat evenly.
4. Place the onion slices on the lined baking sheet in one single layer and spray with cooking oil generously.
5. Bake for 20 minutes until golden brown. Take them out half-way through to flip and turn to the other side.
6. Remove from oven and let them sit for 5 minutes, or until ready to use.

Option #2 (deep-fried):

1. Firstly, soak onion slices in milk for 5 minutes. Drain
2. Sprinkle salt, flour and Panko bread crumbs on the onions and toss to coat evenly.
3. Heat up the oil on medium heat and add the sliced onions. Stir to keep them separate and fry evenly. 
4. Turn the heat to medium-low and fry them until they turn pinkish and then golden brown.
5. Remove the onions from oil and drain. Spread them on paper towel to further remove the excess oil. Season with more salt if desired.
6. Let them sit 5 - 10 minutes to dry up and become crispy.
7. Store them in an air tight container. They should be used in a few days.

Easy Oven-Roast Chicken Drumstick.

You could use this recipe for chicken thighs or chicken quarter legs as well. It's an easy and low maintenance recipe with the minimum care. (Yeah, just like the stewed chicken drumsticks dish.)

Ingredients:

• Three chicken drumsticks or thighs, or two quarter leg.

Dry rub mix:

• salt, pepper to season
• 2 teaspoon brown sugar, optional
• 1 teaspoon onion powder, optional
• 1 teaspoon cayenne pepper or paprika, optional
• 1/2 teaspoon Chinese five spice powder, optional

Sauce option 1:

• Your favorite barbecue sauce or Asian Char Siu Sauce. 

Sauce option 2 (Fusion BBQ sauce):

• 3 tablespoons honey or maltose (or brown sugar)
• 2 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 tablespoons Dijon mustard
• 2 tablespoons rice vinegar or Worcestershire sauce
• 2 teaspoons sambal chili sauce
• 1/2 teaspoon Chinese five spice powder

Sauce option 3 (Asian BBQ sauce):

• 1/3 cup hoisin sauce
• 1/4 cup honey, cane syrup, maltose or brown sugar
• 1/4 cup soy sauce
• 4 tablespoons of dry sherry or Chinese ShaoHsin cooking wine 
• 2 teaspoons  Red chili pepper flakes
• 1 teaspoon Chinese five spice powder
• 1 tablespoon minced ginger, optional

Sauce option 4: Try my barbecue sauce recipe!

Directions:

1. You could cut into the drumsticks (or thighs, legs) at the thickest part so the flavor can get inside the chicken.
2. Rinse the chicken. Line a rimed baking sheet with foil so you don't have to clean up the greasy sticky mess afterwards.
3. Mix together all the ingredients in dry rub.
4. Rub the salt and pepper, or dry rub mix all over the chickens.
5. Bake in a 375F degree pre-heated oven for 20 minutes.
6. Remove the pan from the oven and brush the chicken with the sauce of your choice. Turn each chicken over and return to the oven to bake for 10 more minutes. 
7. Test the chicken with a fork. The fork should go through to the bone with a little resistance. Or cut through the thickest part close to the bone to check if the fluid/juices run clear. 
8. Serve with chopped green onions and/or sesame seeds on steamed rice. 

Notes:

• This can be served with baked potatoes. However since you're baking the chicken, I suppose it is more efficient if you cook your carbs some other way, such as boiling (pilaf, pasta, rice or noodles) or steaming (rice). You certainly could serve it with fried rice.
• You can grill the chicken outdoors.
• You can use the sauce for pork or shrimps.