Filipino Spanish Bread

 Use Aunt Lulu’s potato roll recipe for the bread. I use half the dough recipe.

Filling:

  Stir together in a pot until a thick paste happens:

      1/4 c butter

       2 teaspoons flour

       1/2 c bread crumbs

        1/8 c milk

        1/2 c brown sugar

        Pinch salt

   Cut dough into 12 small pieces and working one at a time, roll long rectangle and rub melted butter along central area. Add some filling to press out. Roll up jelly roll style. Repeat for the 12 rolls.

Roll each roll in milk and toss in 1/2 c bread crumbs. Let rise 2 hours in warm place covered.

Preheat oven to 350°F. Bake rolls on middle rack for 20 minutes.

Custard Tarts

 5 sheets puff pastry

Flour for dusting

Melted butter for brushing

Filling:

  3 egg yolks

  3 whole eggs

  1/2 c superfine sugar

  2 teaspoon vanilla

  1 c milk

  1 c light cream

Lightly brush 20 small muffin tins w melted butter.

Dust work surface w flour. Place 1 sheet puff pastry on top. Cut the sheet in half and place halves on top of each other. Starting from short end, roll the pastry up tightly. Cut the roll into 4 even pieces.

Place one piece on surface w cut side up and smash down w palm of hand. Then roll into a .04 inch flat disc. Line a muffin hole w the pastry disc. Repeat for all the muffin tins and place in refrigerator for at least 30 minutes before filling.

Preheat oven to 360° F

In a large bowl whisk the eggs, sugar and vanilla well. Stir in the milk and cream. Transfer the mixture to a pitcher and fill shells 2/3s full. Bake in oven for 10 minutes. Turn the heat down to 320° F and bake for another 20 minutes.

Use a butter knife to remove the tarts from the tins. Best served warm or room temperature.

Turnip Cake

Soak overnight and blend fine:

   1/2 lb long grain rice

   3 cups water

Shred and stir fry:

1/2 lb daikon

Add then remove from wok:

1.5 teaspoon salt and white pepper

Chile oil

Stir fry:

1/2 lb Chinese sausage

1/2 lb chopped shrimp

1 cup scallion, garlic, ginger

Combine w rice and daikon

Line loaf pans w plastic wrap

Pour into pans and steam for 90 minutes

Cool, slice and pan fry

Serve with oyster Superior Sauce

Makes 2-3 loaves for Dim Sum. Recipe from Lee Duberman 

Goat Cheese Panna Cotta

Ingredients

Goat Cheese Panna Cotta:

• 2 cups heavy whipping cream

• 1/2 cup whole milk
• 1/2 cup sugar

• 1/2 vanilla bean, split and scraped (or substitute 1/2 teaspoon vanilla extract)

• 1 teaspoon powdered gelatin

• 3 ounces mild chèvre goat cheese


Strawberries:

• 1 cup quartered strawberries
• 1/2 cup sugar
• 2 tablespoons Grand Marnier or other orange-flavored liqueur
• Thinnly sliced shisho leaves for garnish (optional)

Method

To prepare the panna cotta, bring the cream, milk, sugar, and vanilla to a boil. Turn off the heat and add the gelatin, stirring until dissolved. Add the goat cheese and stir until smooth. Strain through a fine-meshed sieve and discard the vanilla bean pod.

Divide the mixture among 6 ramekins placed on a half sheet pan or cookie sheet. Refrigerate until set, approximately 3 to 5 hours.

To prepare the strawberries, combine the strawberries, sugar, and Grand Marnier in a bowl and let sit for 30 minutes.

To serve, unmold the panna cotta by dipping the ramekin in hot water and running a knife around the edge of the panna cotta. Invert onto a plate. Arrange the strawberries around the panna cotta. Garnish with the sliced shiso leaves, if using.

Yield

6 servings

Afghan Salad

Can of garbanzo beans, rinsed and drained
Diced boiled potato
Diced peeled cucumber
Diced tomato and green pepper
Corn kernels
Fresh diced avocado (not really in the Afghan version)

Fresh lemon juice 2 pinches ground cumin, salt & pepper and 2 TBS cilantro chutney (aka green stuff).

Cilantro Chutney

Blend together in an electric blender:
1 coarsely chopped onion
2 cups cilantro leaves, whole
5 large chili peppers, to taste
Juice from 2 lemons
3 tsp salt
¼ cup fresh ginger root (about 2 inches)
½ tsp cumin seeds
4 garlic cloves
¼ cup fresh mint leaves

Serve chilled.

Mock Marzetti's Slaw Dressing

I can't seem to buy this product in Marin County so I found this on the internet.

Blend together:
2 c mayo
2/3 c sugar
1/4 c white vinegar
2 TBS yellow mustard

I always use it in my mother's potato salad recipe. Boiled peeled new potatoes, hard-boiled eggs, diced celery and red onion, salt, pepper, Tabasco sauce and healthy dose of Marzetti's slaw dressing. Yum!

Gazpacho

Serves 4

2 lbs ripe tomatoes (about 10 plum tomatoes)
1/2 lb cucumber (about 1 cuke)
3 oz green pepper (about 1/2 pepper)
1 clove garlic
2 TBS sherry vinegar
1/2 c water
3/4 c Spanish olive oil
2 tsp salt

Place into blender:
Quartered  tomatoes (discard the core and top of tomatoes)
Peeled and cut cucumber & green pepper chunks
Add the garlic, vinegar, water and blend to a thick liquid.

Add the olive oil and salt and reblend.
Pour the soup through a strainer into a pitcher and refrigerate for at least 30 minutes.

While it's cooling, prepare the crouton and other garnishes.
In 1 TBS of olive oil, fry a piece of crusty bread on both sides until crisp. Cut into small bits.
Finely dice peeled cucumber and green pepper as well as bits of tomato from the tops.

Place some of each garnish into a bowl and pour the chilled gazpacho over. drizzle with more olive oil.

This recipe comes from my favorite restaurant in DC, Jaleo's.  It belongs to the Andalucian wife of Chef Jose Andres.