Mongolian Chicken with Broccoli

When it comes to food, Mondays in our household can go either one of two ways: we either have a lot of food leftover from things we cooked on the weekend or we ate everything over the weekend and the fridge is relatively empty. As it happened, this week we fell into the latter category and my mom and I knew we had to cook some food for everyone to eat for dinner/take to work for lunch.

We decided that we would prepare something with chicken, as my parents had recently purchased about a month's supply from Costco, and I suggested something Asian. As my family loves Asian food I wasn't too concerned about needing to go to the store for anything as our pantry is well-stocked with various Asian ingredients.

At first I suggested general tsao chicken, a slightly sticky and sweet Chinese recipe. However my mom pointed out that my brother is not a big fan of sweet in his meat (though he does have the biggest sweet tooth I've ever known...go figure) so instead we went with a Mongolian recipe.

Although the ingredient list is long, the recipe itself is actually quite easy and came together quickly. Of course there were two of us preparing it together so that made the entire process even faster. The original recipe did not include the broccoli but since we had it on hand, and because I love stir-frys with broccoli, we threw it in. My brother of course picked the broccoli out of his portion but I happily ate it (though I did make him eat a few). I also made my asian quinoa slaw as a side and watched my mom happily sneak spoonfuls out of the pan while we cooked the chicken.

Mongolian Chicken with Broccoli

• 1 lb boneless, skinless breasts or thighs, cut into strips
• 1 large broccoli head, cut into pieces
• 1 medium onion, chopped
• 2-3 cloves garlic, finely minced
• 2 tbsp freshly grated ginger (can substitute with 1 tsp ground ginger)
• ¼-½ tsp red chili flakes
• 2 tbsp oyster sauce
• 1 tsp sugar, divided (½ + ½)
• 3 tsp cornstarch, divided (1 +2)
• 4 tsp hoisin sauce
• 1 tbsp soy sauce
• 2 tsp red wine vinegar
• 2 tbsp + 4 tsp water
• Olive oil 

1. Mix together the oyster sauce, ½ teaspoon of sugar, and 1 teaspoon of cornstarch to create a marinade. Pour over the chicken and mix well to ensure chicken pieces are completely coated. Set aside for 15 minutes.
2. While the chicken is marinating, prepare the sauce by combining the hoisin sauce, soy sauce, red wine vinegar, ½ teaspoon of sugar, 2 tablespoons of water, and ground ginger is using. Stir well and set aside.
3. Separately combine the remaining 2 teaspoon of cornstarch with the 4 teaspoons of water. Mix well to dissolve the cornstarch and set aside.
4. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Add the garlic, red chili flakes, and fresh ginger (if using) and cook for another minute until the garlic becomes fragrant. Set aside.
5. Using the same pan, add the chicken and saute until cooked through and the pieces start to brown. Drain any excess liquid from the pan and then add the cooked onion mixture back in.
6. Create a space in the center of the pan and pour in the prepared sauce. Briefly re-stir the cornstarch water mixture then add it to the sauce.
7. Stir the sauce until it starts to thicken then mix it into the chicken. 
8. Reduce the heat to low and add the broccoli. Mix well to make sure the broccoli is well coated with the sauce. Continue to cook for a few more minutes to allow the broccoli to soften slightly.

Optional: The chicken can be garnished with some chopped green onions and sesame seeds.

Baked Fish en Papillote

A few nights ago I decided to finally act upon a cooking technique that I first learned about over two years ago. I had seen it come up a few times on tastespotting.com, my favorite site to browse for recipes, and thought that it sounded intriguing. But somehow it always remained on the back burner until a few weeks ago when my mom and I were watching Food Network and it was featured on Ina Garten's Barefoot Contessa.

The technique that I am referring to is called "fish en papillote" or "fish in paper". Basically the idea is to create a little packet, made of parchment paper, that includes the fish as well as some herbs and seasonings. The fish is baked in the paper packet and the steam that builds up inside allows for the fish to cook slowly and gently, absorbing all of the flavors of the herbs and seasonings inside.

I am so glad that I finally got around to trying this out! This technique is great for a number of reasons. Firstly, there is no strict recipe that needs to be followed...it can be done using any white fish and a number of different herbs and seasonings. I decided to make a somewhat Mediterranean style dinner and used halibut, lemon, capers, rosemary, and spinach. However I think it would also be great with some Asian flavors such as teriyaki, ginger, and soy.

Secondly, the packets can be prepared ahead of time and then refrigerated until ready to bake. For example, I made all of the packets on Friday and we ate some for that night but I saved the rest and baked them the next day when my grandparents came over for dinner. The fish tasted just as good when baked the following day and I put it in the oven straight from the fridge.

Finally, I think the technique is great for easy entertaining and small dinner parties. When the packets are ready and torn open they release a wonderful aroma and look beautiful with the fish inside. Also, the delicious juices are held within the packet and continue to provide fragrance and flavor to the fish.

Everyone in my family enjoyed the fish and I was quite pleased with how it turned out. I still can't believe it took me two years to try it but better late than never!

Baked Fish en Papillote
Note: This is an example of ingredients that can be put into the paper packet, therefore quantities are not important. Just be sure to follow the folding technique so that the paper packets are sealed and no steam escapes.

• Individual white fish fillets (6-8 oz portions)
• Lemon (sliced into rounds, zested)
• Baby spinach
• Fresh rosemary (can substitute with thyme or oregano)
• ¼ cup unsalted butter, room temperature
• 2 tbsp capers, chopped
• Handful flat-leaf parsley, roughly chopped
• 1 garlic clove, finely minced
• Salt and pepper

1. Combine the chopped capers, parsley, garlic clove, and lemon zest with the butter. Mix well until all of the ingredients are integrated in the butter. Wrap in plastic wrap and refrigerate until ready to use.
2. Fold a large piece of parchment paper in half, lengthwise. Make one long cut diagonally along the bottom corner and two shorter diagonal cuts along the top. When unfolded it should resemble a heart.
3. Place a handful of spinach in the center of half the paper heart. Spoon some of the prepared butter on top of the spinach, distributing a few pieces throughout.
4. Lightly season the fish fillet with salt and pepper on both sides. Place the fillet on top of the spinach and then spoon some dabs of butter over the fish.
   
5. Place a slice or two of the lemon on top as well as a half sprig of rosemary. 
6. Fold the other half of the parchment over and starting from the bottom corner make small overlapping pleats all the way around to seal the edges completely. 
7. Repeat with remaining fish fillets. Once ready, transfer all of the packets to a baking sheet and cook at 400 degrees Fahrenheit for about 15 minutes. (Generally about 12 minutes per inch of thickness). The parchment should puff up as the steam builds up inside.
8. To serve, cut a small hole in the center of the packet and gently tear apart to the side. Make sure to tear centrally and lengthwise along the packet so that it stays mostly intact and the juices remain inside.

Afghan Scallion Dumplings

I found this recipe not too long ago and it caught my eye because of its flavor profile. This dish, Aushak, is originally from Afghanistan. Considering that Afghanistan borders Uzbekistan, which is where my family is from, it used ingredients common to my household. However it also had a bit of an Indian feel to it by pairing the slightly spicy scallion dumpling with a cool and refreshing yogurt sauce.

It took me two hours from start to finish to make everything by myself, including prep time and cook time. Of course to simplify things the meat sauce can be prepared ahead of time and the dumplings can be refrigerated until ready to cook.

I really liked the taste of the dumplings and I thought it was interesting considering I have never had scallions be the center of point of a dish. Usually it is used as some sort of garnish with the protein being the star, however in this dish it was the other way around. My mom in particular loved the dish and helped herself to a second serving.

Afghan Scallion Dumplings

For the meat sauce:
Note: My "meat sauce" didn't turn out very sauce like but rather more like a thick consistency. I didn't have a problem with that but to make it more "saucy" extra water can be added.

• 1 large onion, finely chopped
• 1 lb ground beef
• 2-3 cloves garlic, finely minced
• 1 tsp ground coriander
• 1 tsp freshly grated ginger
• ½-1 cup water (I used tomato juice to give even more flavor)
• 3 tbsp tomato paste 
• Olive oil
• Salt and pepper

1. In a large skillet, heat the olive oil over medium-high heat and then saute the onions until golden brown. Set aside.
2. Using the same skillet, cook the ground beef until no longer pink.
3. Add the cooked onions back to the pan as well as the garlic, ginger, and coriander. Mix well to incorporate.
4. Pour the water into the pan (use more if wanting thinner sauce) and reduce the heat to low. Allow the sauce to simmer for 5-10 minutes or until it is your desired thickness. Season to taste with salt and pepper.

For the dumplings:

Note: I was able to make 30 dumplings but it depends on the size of the wonton wrappers.

• 2 bunches green onions, chopped (green parts only)
• 1 garlic clove, finely minced
• 1 tsp red chili flakes
• ½ tsp salt
• ½ tsp pepper
• 25-30 wonton wrappers

1. Combine all of the ingredients for the filling and mix well.
2. Place one tablespoon of the scallion mixture onto the center of a wonton wrapper. 
3. Use your finger to gently brush the edges of the wonton wrapper with water. Fold the wrapper in half, from corner to corner, creating a triangle shape. 
4. Press around the filling to get rid of any air bubbles and seal the edges by pressing them together. If desired, the two outer corners can also be brought together into the center and sealed with a bit of water.
5. Repeat with the remaining wonton wrappers and filling.

For the yogurt sauce:

• 1 cup yogurt
• 1 garlic clove, finely minced
• 2-3 sprigs dill, finely chopped

Combine all of the ingredients together and set aside.

To Assemble:

1. Bring a large pot of salted water to a boil. Once boiling, add the dumplings to the pot and cook for five minutes, or until they are all floating at the surface and the water comes back to a boil.
2. Use a slotted spoon to remove the dumplings carefully from the pot and allow them to finish draining in a colander.
3. Spoon half of the yogurt sauce onto the bottom of a large shallow dish. Place dumplings on top and then the meat sauce around the sides. Pour additional yogurt sauce on top of the dumplings.

Hazelnut Napoleons with Lemon Curd and Berries

Ever since I made baked potato skins for my brother over a year ago, he has been asking me to make some sort of dessert using hazelnuts. When thinking of dessert and hazelnuts, naturally Nutella comes to mind but I wanted to make something that didn't necessarily involve chocolate. A week ago, while sitting in a waiting room, I was flipping through a magazine and came across a recipe for hazelnut napoleons spread with lemon curd and piled high with berries. I took note of the recipe and saved it for future use.

Little did I know that an opportunity to make it would come so quickly. During my parents' dinner party over the weekend I used phyllo dough to make spanakopita. I decided that since I already had the phyllo out I might as well use a few sheets to make the napoleons as well (though at a separate time as we already had two desserts that evening).

I made the lemon curd a few days later and assembled the napoleons one night for my mom, brother, and me to share. Although they looked nice with multiple layers they were a bit challenging to eat. Also, the flavor of the lemon curd was quite strong and overpowered the hazelnut. However my brother was still satisfied with his hazelnut craving because I made a second dessert as well. When making the hazelnut-sugar mixture I ended up with way too much. I decided to use the excess by sprinkling it over some store bought dough and rolling it into mini buns (kind of like cinnamon buns but with the hazelnut-sugar inside).

On a side note, I know that typically phyllo sheets are meant to be stuck together using melted butter however for the sake of convenience I usually use PAM as it is much easier and less messy. This time, I chose to actually make the spanakopita properly, as well as the napoleons, and used melted butter between the sheets. I have to admit the butter added a wonderful rich flavor and definitely improved the taste compared to previous times. I learned my lesson: sometimes convenience is good but if you have the time and energy, don't take shortcuts.

Hazelnut Napoleons with Lemon Curd and Berries

For the lemon curd:

• 1½ lemons, zested and juiced
• ½ cup sugar
• 2 large eggs
• ¼ cup unsalted butter, cut into pieces
• Pinch of salt

1. Combine the lemon zest with the sugar and mix well.
2. Whisk in the eggs, one at a time, then add the lemon juice and salt.
3. Heat the mixture over low heat for about 10 minutes, stirring constantly, or until it thickens.
4. Whisk in the butter until completely incorporated but do not let the mixture boil. Remove from the heat, cover and refrigerate until ready to use.

For the napoleons:

• 4 sheets phyllo
• ⅓ cup whole hazelnuts, skinned and toasted
• ½ cup sugar
• ½ tsp cinnamon
• ¼ cup unsalted butter, melted

1. In a food processor, blend the hazelnuts until fine, being careful not to turn into a paste.
2. Add the sugar and cinnamon and pulse a few times so as to mix everything together. 
3. Working quickly, and with unused sheets covered under parchment/wax paper and a damp paper towel, brush the first sheet of phyllo with the melted butter and sprinkle ⅓ of the hazelnut-sugar mixture. 
4. Repeat with the remaining layers, stacking on top of the first layer and pressing down lightly so they hold together.
5. Cut the stack into 12 rectangles and transfer to a parchment-lined baking sheet. Bake at 350 degrees Fahrenheit for 10 minutes, or until the phyllo becomes crisp and golden brown. Remove from the oven and allow the rectangles to finish cooling in the pan.

To assemble: Place a phyllo rectangle on a serving plate and spread some of the prepared lemon curd carefully over the surface, topping with some berries of your choosing. Repeat using two more phyllo rectangles to create a stacked napoleon.

Chocolate Crème Brûlée

Over the weekend my parents hosted a dinner party for some friends featuring traditional Uzbek foods. Prior to immigrating to Canada, my parents grew up in Uzbekistan and many of the foods I associate with home are those Uzbek dishes such as plov (a rice pilof), manti (steamed dumplings), and shashlik (kebabs).

For the main course we served manti and shashlik but our appetizers and desserts were not Uzbeki. Because my mom decided to make meringues we had lots of egg yolks left over so I thought to make crème brûlée. Recently I had bought myself a new mini blow torch and made crème brûlée for my uncle's birthday using my previous recipe from three years ago. However this time I wanted to try something new and make chocolate crème brûlée.

Initially, my mom was quite concerned that the crème brûlée would not be smooth because the chocolate seemed to leave little grains when it melted in the hot cream. In order to alleviate her concerns I strained the mixture not once, but twice before pouring it into the ramekins. Although that may seem time consuming, the recipe is actually so easy that I really didn't mind taking that extra step.

As my mom would say, the result was "ah-mazing". The crème brûlée turned out so silky and smooth with an intense chocolate flavor. My aunt said that from now on I should stick to making the chocolate version and forget about my old one (though to be fair she is a little bit of a chocoholic). My brother, also a chocoholic, completely agreed with me. The next day, I received more compliments from my two cousins who tasted the extras I sent home with my aunt. After such rave reviews, I know I will be keeping this recipe around for a while!

Chocolate Crème Brûlée
Note: I used 4.5 oz ramekins and was able to make 13 crème brûlées, filling each ramekin almost completely to the top.

• 2 cups heavy cream
• 2 cups milk
• 1 tsp vanilla
• 270 grams dark chocolate, roughly chopped
• 8 tbsp sugar
• 10 egg yolks

1. Combine the heavy cream, milk, and vanilla in a small pot and bring to a simmer.  
2. Reduce the heat to low. Add the chocolate and whisk briskly until melted and smooth. Remove from the heat.
3. In a separate bowl, whisk the egg yolks with the sugar. Continue to whisk and slowly pour the hot chocolatey mixture into the bowl. Make sure that you add it slowly and continuously whisk otherwise the hot cream might end up cooking the eggs.
4. Strain the mixture through a fine-mesh sieve before pouring into the ramekins. Place the filled ramekins in a large baking dish and fill with enough hot water to reach about halfway up the sides of the ramekins.
5. Bake the crème brûlées at 350 degrees Fahrenheit for 25-30 minutes. They will be ready when the mixture is mostly set but the tops are still somewhat jiggly when tilted.
6. Remove the ramekins from the baking dish and cool to room temperature before refrigerating for at least 4 hours.
7. Once ready to serve, sprinkle some sugar on top of each custard and place under the broiler for 2-3 minutes, or until the sugar on top caramelizes and turns brown. Alternatively, if you own a mini blowtorch (like I do) use it to caramelize the top layer of sprinkled sugar.

Cookies and Cream Cupcakes

When I first started this blog I had created a goal for myself to write at least three posts a month. In the recent months since graduating from university and starting work as a registered nurse I haven't been able to keep up with my blogging. In addition to the fact that I'm busy, I'm also more picky than I used to be in regards to recipes that I consider "blog worthy". That's not to say that I haven't been cooking and baking, or trying out new recipes, I'm just more aware of the time and effort it takes for me to blog about them therefore I make sure that I strongly feel I should write a post about it before I start taking lots of pictures and investing my time in the recipe.

That being said, a few weeks ago one of my very good friends was celebrating her birthday and I helped her husband organize the food for the party. Together with one of her best friends (whose name also happened to start with the letter "N") we made bite-sized party foods including many appetizers and desserts. We joked around that we could call ourselves "N & N Catering" because, apart from a few items, we pretty much made all of the food.

I made three savory items and one dessert: mini pizza bites, mushroom tartlettes with cranberries and

feta cheese, and veggie wraps. For the dessert I made full-sized cookies and cream cupcakes featuring an Oreo cookie half at the bottom of each one, in addition to Oreo bits mixed throughout the batter.

Throughout the party, and afterward too, both of us "N's" received many compliments and thanks for our food. I told everyone that I had a great time preparing everything and it was even more enjoyable knowing that I was doing it for such a good friend. Even though we met not too long ago in nursing school, I feel so close to her and that she understands me so well. I hope that this is just the beginning of a lifelong friendship and that we will have many more great memories to share together.

Cookies and Cream Cupcakes
Note: This recipe makes 24 standard sized cupcakes. I don't tend to like too much frosting on my cupcakes therefore I had a lot of extra and will probably make only half next time, but I have posted the full recipe below.

For the cupcakes:

• 24 Oreo halves, with cream filling attached
• 2¼ cups flour
• 1 tsp baking powder
• ½ tsp salt
• 8 tbsp (½ cup) unsalted butter, room temperature
• 1 2/3 cup sugar
• 3 large egg whites, room temperature
• 1 tsp vanilla extract
• 1 cup milk
• 20 Oreo cookies, coarsely chopped (I quartered them)

For the frosting:

• 8 oz cream cheese,room temperature
• 6 tbsp unsalted butter, room temperature
• 1 tbsp vanilla extract
• 4 cups powdered sugar, sifted

1. Line the wells of two cupcake pans with 24 paper liners (these cupcakes can't be made without liners because of the Oreo bottoms). 
2. Place an Oreo halve in the bottom of each liner, cream side up. 
3. In a medium bowl, combine the flour, baking powder and salt. Stir together and set aside. 
4. In the bowl of an electric mixer, beat the butter and sugar together on medium-high speed until light and fluffy, about 2 minutes. 
5. Blend in the egg whites one at a time, beating well after each addition. Add the vanilla extract. 
6. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. 
7. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
8. Divide the batter evenly amongst the prepared paper liners and bake for 18-24 minutes at 350 degrees Fahrenheit. Rotate the pans halfway through to ensure even baking. The cupcakes are ready when a toothpick inserted into the center comes out clean (a little hard to judge if you accidentally poke through an Oreo chunk).  
9. Allow the cupcakes to cool for 10 minutes in the pans before transferring to a wire rack to finish cooling.
10. To make the frosting: combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. 
11. Beat in the powdered sugar on low speed until incorporated and smooth, 1-2 minutes, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Chocolate Raspberry Mousse Torte

To say that I have been dreaming of making this cake for a while is an understatement. I first found this recipe back in March and wanted to make it for my own birthday. However in preparation for the cheesecake contest that never happened I made a chocoloate cheesecake. No worries, I told myself, I decided to make it in May for my cousin's birthday. But unfortunately (or maybe fortunately) the guest list was too big and I knew the cake wouldn't be able to feed so many people so I opted for making macarons instead.

My next attempt at making this cake was for my aunt's birthday mid-August but once again the opportunity passed as she decided to go on vacation and did not celebrate her birthday with us this year. After that my brother's birthday was next on the list and I spent a week convincing him to let me make this cake for him. This time I actually bought all of the ingredients and started to make the cake. But due to the fact that I was working all week leading up to his birthday, including two night shifts, I realized the cake had too many steps for me to be able to complete it in time so I changed gears and made cheesecake instead.

Luckily, another occasion presented itself quickly and I since I already had the chocolate genoise baked I was determined to finally finish this cake. My older cousin, who spent the last five months in Europe studying and traveling, was coming home and the whole family was invited to come over for dinner. I eagerly volunteered to bring dessert and planned to finish the cake the day before.

I am happy to report that my much anticipated cake fantasy came to life and the result was delicious. I'm not going to lie and say it was easy, but then again no mousse cake really is. On the contrary it was time consuming and the directions were a little confusing. But the end result was well worth the effort. I especially enjoyed the hidden layer of nutella spread over the chocolate genoise between the layers of mousse. The mousse itself had a rich raspberry flavor and was velvety smooth. My family enjoyed the cake and I felt accomplished for finally making it after nearly six months.

Chocolate Raspberry Bavarian Torte

For the chocolate genoise:

• 3 large eggs + 3 large egg yolks, room temperature
• ¾ cup sugar
• ⅛ tsp salt
• ⅓ cup flour
• ⅓ cup cornstarch
• ¼ cup cocoa powder

1. In a heat-proof bowl, vigorously whisk together the whole eggs, egg yolks, sugar and salt, Place the bowl over pan of simmering water and continue whisking until the mixture is warm.
2. Once warm, remove the bowl from the water and beat until mixture is cooled and increased in volume This will take 5-7 minutes, and the batter should be thick and leave a trail when the beaters are lifted from the bowl.
3. Sift together the flour, cornstarch and cocoa.  Add the dry ingredients to the beaten egg mixture, gently folding in with a rubber spatula.  
4. Pour the batter into a well-greased 8" round cake pan. Bake for 30 minutes at 350 degrees Fahrenheit or until the cake springs back when touched with finger. 
5. Cool the cake in the pan on a wire rack for 10 minutes. Remove from the pan and cool completely.

For the raspberry mousse:

• 24 oz (680 grams) frozen unsweetened raspberries
• ¾ cup sugar
• 2 envelopes unflavored gelatin powder
• 2 cups heavy cream

1. Combine the raspberries and sugar in a saucepan. Heat to a boil and simmer 10 minutes. Strain the mixture through a fine-mesh sieve into bowl.  You should have about 2 cups of raspberry pulp and juice combined. Set aside ¼ cup of the juice for the raspberry syrup. Cool to room temperature.
2. Add ⅓ cup boiling water to the gelatin and stir for 1-2 minutes to dissolve. Add the dissolved gelatin liquid to the raspberry purée.
3. Beat the heavy cream at high speed until stiff peaks form. Fold the raspberry mixture into the whipped cream.

For the raspberry syrup

• Reserved ¼ cup raspberry juice from above
• ¼ cup sugar
• ⅓ cup water

Combine sugar and water in a small saucepan over medium heat and bring to a boil. Remove from the heat and stir in the raspberry juice then allow to cool.

For the assembly:

Note: In addition to the above ingredients, you also need to warm 1 cup of Nutella for 30-45 seconds in the microwave so that it becomes easy to spread.

1. Level the cake with a serrated knife then cut the chocolate genoise horizontally into two equal layers. 
2. Place one 8" layer, centered, in the bottom of a 9" springform pan, cut side up. Brush with half of the raspberry syrup and spread half of the Nutella over the cake layer.
3. Pour half of the raspberry mousse over and around the sides of the cake. Lightly drop the pan on the counter top one or two times to ensure the cream settles into the empty ring around the genoise.  
4. Top with the other cake layer and brush with remaining syrup and Nutella. 
5. Cover with remaining raspberry mousse. Drop on the counter top as before.  The cream  should completely fill the pan. Level the top with a large off-set spatula. 
6. Cover and refrigerate until the mousse sets, at least 4 hours.