Potato Salad. Just cook some potato salad. Turned out well. #food #potato #salad #japanese #cucumber #carrot #egg #onion (Taken with instagram)
Tracks
Spicy Fried Rice. I made my dinner. It’s Fried rice full with spices like garlic, shallot, chili, shrimp paste, salt n paper, green onion. I guess cooking while you are feeling so mad will produce this bad looking food, my fried egg also decided to look messy :-< so tonight it’s only me, my messy emotion and my messy cooking. #food #rice #egg #spicy #chili #cooking #dinner #friedrice (Taken with instagram)
Easter Pie
Ingredients
- 3/4 cup powdered sugar, plus extra for garnish
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 (15-ounce) container whole milk ricotta cheese
- 1/2 cup cooked short-grained rice
- 1/3 cup toasted pine nuts
- 6 sheets fresh phyllo sheets or frozen, thawed
- 3/4 stick (3 ounces) unsalted butter, melted
Directions
Blend 3/4 cup of powdered sugar, eggs, vanilla, orange zest and ricotta in a food processor until smooth. Stir in the rice and pine nuts. Set the ricotta mixture aside.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
Preheat the oven to 375 degrees F.
Lightly butter a 9-inch glass pie dish. Lay 1 phyllo sheet over the bottom and up the sides of the dish, allowing the phyllo to hang over the sides. Brush the phyllo with the melted butter. Top with a second sheet of phyllo dough, laying it in the opposite direction as the first phyllo sheet. Continue layering the remaining sheets of phyllo sheets, alternating after each layer and buttering each sheet. Spoon the ricotta mixture into the dish. Fold the overhanging phyllo dough over the top of the filling to enclose it completely. Brush completely with melted butter.
Bake the pie until the phyllo is golden brown and the filling is set, about 35 minutes. Transfer the pan to a rack and cool completely. Sift powdered sugar over the pie and serve.
Baked Eggs in Creamy Polenta and Pepperoni Tomato Sauce
Ingredients
PEPPERONI TOMATO SAUCE:- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1/2 yellow onion, minced
- Kosher salt and freshly cracked black pepper
- 2 cloves garlic, minced
- Pinch crushed red pepper
- 3 ounces pepperoni, sliced 1/8-inch thick, minced
- One 28-ounce can chopped San Marzano tomatoes
- 10 fresh basil leaves
- 2 cups chicken broth
- 1 cup half-and-half
- Kosher salt and freshly cracked black pepper
- 1/2 cup quick-cooking polenta
- 1/2 cup freshly grated Parmesan
- 4 large eggs
- 4 to 6 tablespoons fresh whole milk (or sheep’s milk) ricotta, for garnish
- Special equipment: Four 6-inch terracotta casuelas or other shallow baking dishes.
Directions
1. Preheat the oven to 400 degrees F and set a rack in the upper position. Set the casuelas on a baking sheet.
2. For the sauce: Heat the olive oil and onions in a medium saucepot set over medium-high heat. Season the onions with salt and pepper and cook until soft, 5 to 6 minutes. Add the garlic and crushed red pepper and stir until fragrant, about 1 minute. Add in the pepperoni and cook until the pepperoni gets slightly crispy around the edges and releases some of its oil, 2 to 3 minutes. Pour in the tomatoes, add the basil leaves and season with salt and pepper. Reduce the heat to medium-low and gently simmer until the liquids reduce and the flavors intensify, about 35 minutes.
3. Once the sauce is ready, make the polenta: In a saucepot over medium-high heat, bring the chicken broth and half-and-half to a boil. Season the liquids generously with salt, and then stream in the polenta, stirring constantly (be careful, polenta can splatter when it cooks). Continue to stir and cook the polenta until it absorbs all the liquid, 3 to 4 minutes; it will still be very loose and creamy. Add in the Parmesan, taste and season again if needed.
4. Divide the polenta among the casuelas. Use a spoon to push the polenta toward the edges of the dish, creating a well to place some sauce. Then take about 1/2 cup of tomato sauce and pour it into the center of the polenta. Again, use a spoon to make a well so you can crack an egg into the very center of the dish. Crack the eggs into the center of each dish and place into the oven to cook until the eggs just set and stop jiggling when shaken, 17 to 20 minutes.
5. When the eggs come out, garnish each dish with a generous dollop of ricotta cheese, a drizzle of olive oil and a sprinkling of salt and pepper.
2. For the sauce: Heat the olive oil and onions in a medium saucepot set over medium-high heat. Season the onions with salt and pepper and cook until soft, 5 to 6 minutes. Add the garlic and crushed red pepper and stir until fragrant, about 1 minute. Add in the pepperoni and cook until the pepperoni gets slightly crispy around the edges and releases some of its oil, 2 to 3 minutes. Pour in the tomatoes, add the basil leaves and season with salt and pepper. Reduce the heat to medium-low and gently simmer until the liquids reduce and the flavors intensify, about 35 minutes.
3. Once the sauce is ready, make the polenta: In a saucepot over medium-high heat, bring the chicken broth and half-and-half to a boil. Season the liquids generously with salt, and then stream in the polenta, stirring constantly (be careful, polenta can splatter when it cooks). Continue to stir and cook the polenta until it absorbs all the liquid, 3 to 4 minutes; it will still be very loose and creamy. Add in the Parmesan, taste and season again if needed.
4. Divide the polenta among the casuelas. Use a spoon to push the polenta toward the edges of the dish, creating a well to place some sauce. Then take about 1/2 cup of tomato sauce and pour it into the center of the polenta. Again, use a spoon to make a well so you can crack an egg into the very center of the dish. Crack the eggs into the center of each dish and place into the oven to cook until the eggs just set and stop jiggling when shaken, 17 to 20 minutes.
5. When the eggs come out, garnish each dish with a generous dollop of ricotta cheese, a drizzle of olive oil and a sprinkling of salt and pepper.
