Cranberry Sauce

As a kid, watching cranberry sauce come out of a tin and hold its shape was completely unappetizing, so I never cared for it. But this year I saw some fresh cranberries in the local store so tried to make it from scratch. With reduced sugar, it was still really sweet, but was a nice accompaniment to the turkey drumsticks and the brisket for Thanksgiving dinners. The bags are sold in 250 g units here so I adjusted the recipe accordingly. This makes quite a lot so could halve the recipe next time for a single bag.

• 
  500 g fresh cranberries (2 bags at Jumbo)
  
• scant 1 c sugar (4/5 c?)
• scant 1/2 c brown sugar (1/3 c?)
• scant 1/2 c water
• 1 c fresh squeezed orange juice
• optional: cinnamon

1. In a small pot, heat sugars, water and OJ. Dissolve the sugar and bring to a boil.
2. Add in cranberries. Bring to simmer and stir occasionally for 10-15 minutes, until most of the cranberries have burst. Continue simmering until reduced to desired consistency. (It will further thicken after cooling).
3. Transfer to bowl and let cool for at least 20 min.
4. Transfer to containers. Store in fridge until ready to use.

Pumpkin Cheesecake

I used to make this in college in the dorm kitchen regularly. I often used 3 pre-baked pie crusts in the little 9" tins, which require much less baking time than a full size cheesecake. I forgot to account for that this time around and overbaked them, but they're still edible.

• pre-made crust(s)
• 1.5 c sugar
• 1/4 c brown sugar
• 4-8oz pkg cream cheese (900 g = 9 mon chou pkgs)
• 3 T flour
• 2 t cinnamon
• 1.25 t ginger
• 1/4 t cloves
• 4 eggs
• 1 can pumpkin puree
• 1 T vanilla

1. Beat sugars with cream cheese until smooth.
2. Add flour and spices and beat.
3. Add eggs, one at a time, beating until smooth.
4. Add in pumpkin and vanilla and mix until incorporated.
5. Pour into crisped crust (1 9" springform or 3 8" tins). Bake at 325F for 1 hour (springform) or 25-35 min for short tins. 
6. Cool gradually to prevent cracking - let heat out of oven slowly, then slowly cool on counter before refrigerating for hours to set. If cracked, cover with whipped cream.

Notes

- European crust (instead of graham cracker crust)

Mini Brownie Cheesecakes

These were easy small servings for a party. Big hit with everyone, but I'd rather just a brownie or just a cheesecake. Would still try again to be sure. Makes 12 muffin size treats. Used Mon Chou cream cheese blocks, 100 g each.

• 
  BROWNIE LAYER
  
• 1/4 c butter (56 g)
• 1/4 c bittersweet chocolate chips (I used semi-sweet and reduced sugar) (1.5 oz)
• 1/2 c sugar (100 g)
• 1 egg
• 1/2 t vanilla
• pinch of salt
• 1/3 c flour
• CHEESECAKE LAYER
• 16 oz/455 g cream cheese, softened to room temp
• 1 egg
• 1/3 c sugar
• 1 t vanilla

1. Melt chocolate and butter in small saucepan, stirring until smooth.
2. Remove from heat and add 1/2 c sugar.
3. Add egg and 1/2 t vanilla. Stir until smooth.
4. Fold in salt and flour.
5. Line muffin tin with paper liners. Divide brownie batter evenly between cups.
6. Bake 350F until brownies are just about set, about 10 min.
7. Beat cream cheese, egg, 1/3 c sugar, and 1 t vanilla until smooth.
8. Spoon over brownie bottoms.
9. Bake 350F until tops appear dry and centers barely jiggle when shaken, about 12-15 min.
10. Let cups cool slowly and completely, about 1 hour at room temp. Chill in fridge to firm up.

Single Layer Cake

A double layer cake leaves too much leftover so I found this recipe for a simple single layer. Made on 6/12 and 6/15. The first time I used fine patentbloem and the second time I used Amerikaanse tarwebloem.

• 
  250 g flour (about 2 c, depending on type)
  
• 1 T baking powder
• 1/4 t salt
• 113 g butter, room temp
• 65 g grapeseed oil
• 215 sugar
• 1 egg + 2 egg whites, room temp
• 1 T vanilla
• 200 ml karnemelk (buttermilk) 

1. Generously butter a 9" cake pan and coat with sugar.
2. Combine flour, baking powder and salt in a small bowl.
3. Beat butter, oil and sugar for 5 min.
4. Beat in eggs one at a time. With the last egg, add the vanilla.
5. Alternate folding flour and buttermilk starting with 1/3 of the flour mixture, then 1/2 of the buttermilk. Only fold until flour is incorporated, and no more!
6. Pour into prepared pan and bake for 45-50 min or until a toothpick comes clean.
7. Let cool for 10-15 min. Flip onto plate to finish cooling.
8. Top with whipped cream and fruit.

• 350 ml slagroom/whipping cream
• pinch salt
• 1/6 c sugar (1/4 c was too sweet)
• 1 t vanilla

Related

• Double Layer Vanilla Cake
• Double Layer Lemon Cake
• Single Layer Lemon Almond Cake

Garlic Fingers with Donair Sauce

I needed a Canadian recipe for an International Festival so found this Nova Scotia snack, that east coasters know about. Easy filler, but better served warm from the oven.

• pizza dough
• garlic powder or minced garlic
• butter
• black pepper
• oregano
• 4 c mozzarella, shredded
• optional: 1 c parmesan, grated
• Sauce
• 1 can sweetened condensed milk (14 oz), 1 T garlic powder, 6 T white vinegar
• 300 g sweetened condensed milk, 1/4 c vinegar, garlic powder to taste (at least 1/4 t)

1. Sauce: Mix all in a closable container. Don't overmix. Just incorporate everything and let it rest. Let it sit in the fridge until ready to use. Mix and use as dip.
2. Fingers: Spread dough in 2 pans. Cover with seasoned garlic-butter mixture. Top with cheese. Bake 425F for 20-25 min or until cheese is melted, bubbly and light brown. Cut into fingers (thin slices)

Nanaimo Bars

I needed a Canadian recipe that I could make ahead of time to feed lots of people. I cut these into 25 squares instead of the recommended 16 and it worked out all right since they're so sweet. Tried 2 different recipes and didn't get to taste them, so made the 1st recipe again the next week but with extra custard powder and less sugar. BDs a fan and potluck attendees gave high praise.

• 1 c butter, softened, divided
• 5 T cocoa powder
• 1/4 sugar (or less if not using graham crackers...compensate for sweetness of Lu Bastogne crackers which are extra sugary)
• 1 egg, beaten 
• 1 3/4 c graham cracker crumbs (couldn't get these so processed Lu Bastogne crackers - almost full box)
• 1 c shredded coconut
• 1/2 c chopped walnuts (or almonds or pecans)
• 3 T heavy cream
• 2 T Bird's custard powder
• 2 c confectioner sugar (used icing sugar, which is not pure)
• 4 squares semisweet baking chocolate (1 full bar of Baker's)
• 2 t butter

1. In double boiler (metal bowl above steaming water), combine 1/2 c butter, cocoa and sugar. Stir occasionally until melted and smooth.
2. Beat in eggs and stir until thick, 2-3 min.
3. Remove from heat and mix in graham cracker crumbs, coconut and nuts. 
4. Press into bottom of parchment lined 8x8" pan.
5. Refrigerate.
6. Beat 1/2 c butter, heavy cream, and custard powder until light and fluffy. Mix in confectioners sugar until smooth. Spread over bottom layer. Refrigerate to set, ideally for a couple hours.
7. Melt chocolate and 2 t butter in double boiler. Spread over chilled custard layer and spread evenly. Refrigerate to set.
8. Score chocolate before cutting all the way through.

Nanaimo Bars II

This recipe tries to improve the good bits and keep the right ratio of layers. A thicker base layer and a more custardy middle layer. Meant for a 9x9" pan.

• 3/4 c butter = 170g
• 1/3 c sugar (or less if using substitute crackers)
• 8 T cocoa = 1/2 c
• 2 eggs, beaten
• 2 1/4 c graham cracker crumbs
• 1/2 c walnuts
• 3/4 c coconut
• 2 1/4 c icing sugar
• 1/2 c custard powder
• 2/3 c butter, room temp
• 1 t vanilla
• 2 T whipping cream
• 1 c chocolate chips
• 2 T butter

Pierogi

I could easily buy White Cheddar and Potato pierogies in the freezer section at my local grocery store in Toronto, but Cheddar is not really a thing in the land of Gouda. So I thought I'd try making this from scratch, but with orange cheddar. DBD liked them a lot. I thought the cheese was overpowering and would reduce the ratio next time.

1/16/25 made 42 pierogi, freezing immediately. Boiled then sauteed with buttered yellow onion. Both kids ate it (along with chicken noodle soup), xbd preferred extra crispy. Had too much filling leftover.

July 2025 - stuffed more aggressively so not as much leftover filling. ~46 pierogi

Dough

• 5 c flour
• 1 t sea salt
• 2 eggs
• 1 T butter, softened
• 1 c lukewarm potato water* (may not use all of it)
• 1/2 c milk

Filling

• 2 lb potatoes, Yukon gold (about 5)
• 3 c shredded sharp cheddar (would use less next time)
• optional: 1/2 c milk
• 1 t sea salt
• 1/2 t pepper

1. Leave the peel on the potatoes. Roughly quarter them so they cook faster. Add to pot with enough cold water to cover them. Salt the water. Bring to boil, and cook until fork tender.
2. *Reserve 1 cup of the cooking water (for the dough). Drain and peel the potatoes (they should come right off). Add the cheese, salt and pepper and mash with a fork or potato masher. Add the optional milk to make it creamier. Season to taste.
3. Dough
1. Sift the flour and salt in a large bowl. Make a well in the middle or use a dough hook.
2. Add eggs, then butter and milk, and mix.
3. Gradually add the potato water and mix until dough starts to form. Add enough water until a ball forms and the dough is not sticky.
4. Wrap the ball in plastic wrap and refrigerate for 20 min to rest.
5. Divide dough into 4 pieces, keeping covered to prevent drying out.
6. Divide one piece into 10-12 pieces. Roll to about 1/8-1/6" thick circular shape, about 3" in diameter.
7. Place a heaping tablespoon full of filling in center. Optional: Dab edge with water. Fold in half to seal into half moon shape.
8. Place on lightly greased cookie sheet, keeping covered until ready to boil.
9. Optional: Freeze the uncooked batch to cook later
10. Boil pierogi until they float.
11. Optional: Freeze the boiled batch to reheat later.
12. Optional: Saute chopped onion with butter over medium heat until golden brown. Then add the boiled pierogi until onions are caramelized and pierogi are crispy. Add more butter as needed.
    
    
    

Egg Nog

Can't buy this in the Netherlands so tried making it from scratch. Be careful not to overheat the milk with eggs in it. Put rum in half and left the kids one plain. I still prefer the plain. Apparently there are recipes that use the egg white as well to not have so much leftover ingredients. Might be worth trying next time.
12/24/23 Helped MM make this but with strange nutmeg and strange alcohol. Not as good.

• 6 egg yolks
• 1/2 c sugar
• 1 c heavy whipping cream
• 2 c milk
• 1/2 t nutmeg
• pinch of salt
• 1/4 t vanilla
• optional: 1/4 c alcohol

1. Whisk yolks and sugar in medium bowl until light and creamy.
2. In a saucepan over medium-high heat, combine cream, milk, nutmeg and salt. Stir regularly until it reaches a bare simmer.
3. Add a spoonful of the hot milk to the yolks, whisking vigorously. Repeat, to temper the eggs.
4. Once most of the milk has been added, pour the egg mixture back into the pan.
5. Whisk constantly for a few minutes until the mixture is just slightly thickened (or it reaches 160 F). It will thicken more as it cools.
6. Remove from heat and stir in vanilla and optional alcohol.
7. Pour through a sieve into storage container(s).
8. Refrigerate until chilled. Stir before serving. Thin with milk if too thick or sweet.
9. Store up to 1 week.

Almond Sponge Roll

The lemon sponge roll was too sweet so I decided to use a custard filling instead. The old sponge recipe also had leftover whites, so I found a recipe that was the same number of whites+yolks. Unfortunately I ran out of vanilla, so I substituted almond extract. A bit too much. It was still edible for me but DBD thought it was too strong. XBD gobbled it up. DBD has requested it with vanilla custard next time.

• 
  4 eggs (split into yolks and whites)
  
• 1/2c + 1/4 c sugar (reduce next time)
• 3/4 c cake flour
• 3/4 t baking powder
• 1/2 t salt
• 1/4 t cream of tartar
• powdered sugar
• favorite filling: lemon curd, vanilla custard, etc

1. In a small bowl, combine flour, powder and salt.
2. In a separate bowl, whisk egg yolks for 1 minute on medium high.
3. Gradually add 1/2 c sugar until mixture is pale, about 2-3 min.
4. On low speed, add the flour mixture.
5. In a mixing bowl, beat the egg whites and cream of tartar on low medium until frothy.
6. Add 1/4 c sugar a bit at a time until the whites are medium stiff (not dry).
7. Fold ~1 cup of the whites into the batter. Fold in the rest.
8. Spread evenly in parchment lined and buttered edged 10x15 (or smaller) cookie sheet. 
9. Bake 375F for 10-15 min. (Lower heat with convection)
10. Let rest a few minutes. Sprinkle with powdered sugar. Place clean tea towel on top and flip onto towel. While cake is still warm, roll up the sponge sheet (with the towel inside the roll). Let rest 30 min or more to cool on counter.
11. Unroll and spread favorite filling and re-roll without any air bubbles but not too tight (no squishing the cake). Slice and serve. 

Pastitsio

I took a trip to Athens and discovered Greek moussaka, which was different from Serbian moussaka earlier in the summer. But I was more impressed with a pasta bake called pastitsio, which is similar, but with pasta instead of potatoes, and no eggplant. It is hard to find the ingredients here so I substituted lots of items and the kids enjoyed it enough. They still aren't a fan of the cheese but they really enjoyed the rest of it. Later I found the correct pasta shape in my local grocery store. I couldn't monitor it while baking so it came out over cooked on the top but still tasting great. I also couldn't fit everything in the dish I used, so left out half the sauce. Since the kids aren't a fan, I've cut the sauce amount below in half.

• 
  400 g Greek bucatini (sustitute Italian bucatini, ziti, penne, macaroni)
  
• 120g feta, crumbled
• 2 egg whites

Meat Sauce

• 2 T olive oil
• 3 garlic cloves, minced
• 1 red onions, finely chopped (or substitute yellow or brown onions)
• 1 kg ground beef
• 3/4 c red wine
• 800 g (28 oz) canned crushed tomato
• 2 beef bouillon cubes, crumbled
• 2 T tomato paste
• 1 t sugar
• 1 bay leaf
• 1/2 t cinnamon powder
• 1 cinnamon stick (or extra 1/2 t powder)
• 1/4 t ground cloves
• 3/4 t salt
• 1 t pepper

Greek Bechamel (halved)

• 50 g (3.5 T) butter
• 3/8 c flour
• 2 c milk
• 1/16 t nutmeg
• 1/4 t salt
• 50 g Kefalotyri Greek cheese (or substitute Romano or Parmesan), finely shredded
• 1 egg yolk

Topping: 75 g Kefalotyri Greek cheese (or sub Parmesan, Romano), finely grated

1. Meat Sauce
1. Heat oil in large pot over high heat. Add garlic and onion, cook for 2-3 min, until onion is softened.
2. Add beef and cook, breaking it up until it turns brown.
3. Add wine and cook until it is mostly evaporated, ~3 min.
4. Add remaining meat sauce ingredients. Stir, bring to simmer, then reduce heat to medium-low so it simmers gently. Cook for 45min-1hr until liquid is almost gone, stirring occasionally. It should be a thick mixture with little liquid.
5. Remove from stove and cool for at least 30 min (to room temperature ok).
2. Greek Bechamel
1. Melt butter in large saucepan over medium heat. 
2. Add flour and stir 1 min.
3. While stirring, pour in half the milk. It should turn into wet paste. While stirring, pour in remaining milk. The lump should easily dissolve until it's lump free. Whisk vigorously.
4. Cook for 5 min, stirring so the base doesn't stick. It should be thick enough to coat the back of a wooden spoon and you can draw a path across it with your finger.
5. Remove from stove. Stir in nutmeg, cheese and salt.
6. Let cool for 5 min.
7. Whisk in egg yolk quickly. Cover and set aside. If sauce gets to thick to pour, just reheat on low until pourable.
3. Pasta
1. Cook the package according to instructions, MINUS 1 min.
2. Drain, return to pot. Let cool 3 min.
3. Stir in egg whites. (Do this just before assembly so they don't dry out. This helps the pasta set better to get neat slices)
4. Gently stir in feta.
4. Assemble and bake
1. Preheat overn to 180C/350F.
2. Place pasta in 9x13 tall baking dish. Arrange bucatini so they are going in the same direction.
3. Top with meat sauce and smooth surface.
4. Pour bechamel over.
5. Sprinkle with cheese.
6. Bake 30 min or until crust turns golden.
7. Cool for 10 min before serving.

Coconut Sticky Rice with Mango

I've found one shop with quality mangoes that are ridiculously expensive. But I splurge once in a while because they're my favorite fruit. To stretch them, I make this dish. Otherwise I prefer to eat them plain and fresh.
Summer 2023: Doubled the pouring sauce to finish the leftover coconut milk. Fed 8 generously.

• 
  2 ripe mangoes
  
• 2 rice cups of sticky rice (aka glutinous rice)
• 1 c/8oz/250 ml thick coconut milk
• 1/3 c sugar (reduced from 1/2 c)
• 1/4 t salt
• 1/2 T sesame seeds (white or black)
• Sauce: 1/4 c thin coconut milk, 1 T sugar, pinch of salt

1. Do ahead: Soak the rice for 3 hours or overnight.
2. Cook the rice in a rice cooker, using ratio from package.
3. Mix the thick coconut milk, sugar and salt. 
4. When the rice is done, transfer it to a bowl and while it is hot add the coconut mixture. Combine thoroughly. Leave it to rest for 30-50 min so the rice can absorb the liquid.
5. Mix the sauce ingredients and set aside.
6. Peel the mangoes and slice thinly. Scoop rice into bowl/plate, top with mango and drizzle with sauce. Sprinkle with sesame seeds.

Aussie Meat Pie

I found the recipe and MM cooked the meat both times. I just assembled them the first time. Second time he did it for the international festival. He used way more black pepper the second time and it gave it a really nice kick. We still want to try a mushroom version, but this was a good start. First time we used rib steak, second time chuck steak with less broth. First time made 6 muffins, 2 texas muffins and 6-5" pies. Second batch made 24 muffin size pies. Recipe adjusted below (original in parens).
6/6/23 Made this on my own with soup meat, using just under 1 kg all in 1 day. Made exactly 6-5" pies. I thought they were fine but MM said not as good.

• 
  3 T olive oil
  
• 1.5 kg chuck steak, cut into 1 cm cubes
• 1 onion, diced - brown, yellow, white or shallots (2)
• 3 garlic cloves, minced
• 2 T tomato paste
• 3 c beef broth (4 c)
• 1 c red wine (dry and dark, not light like pinot noir)
• 2 bay leaves
• 1.5 t salt
• 2 t black pepper*
• 3 T cornstarch*
• 4 T water
• 1 egg yolk, lightly beaten (or whole egg for lighter finish)
• puff pastry
• quiche pastry/shortcrust pastry (1 jumbo circle has 4 5" pies worth)

Day Ahead: Beef filling

1. Heat 1 T olive oil in large pot over high heat. Add layers of beef to sear outside until lightly browned. Remove to bowl and repeat.
2. Lower heat to medium high and add the remaining olive oil. Cook onion and garlic until translucent (~5 min).
3. Return beef to pot and all other filling ingredients EXCEPT cornstarch and water. Mix to combine. 
4. Simmer then lower heat to low/med-low so bubbling super gently. Leave to cook for 2 hours, stirring occasionally. Beef should be very tender.
5. Mix cornstarch with water to make slurry. Pour into pot and mix. Cook for 5 min until sauce thickens.
6. Remove from heat to cool. Season with additional salt and pepper.

Assembly

1. Preheat oven to 180C/350F.
2. Grease muffin tins, silicone cups or 5" pie plates.
3. Cut quiche pastry ~1" bigger than tin/cup. Press into pan leaving overhang/thick edge. Fill to brim with filling.
4. Cut puff pastry to size. Place lid on top of filling and gently press to join the doughs.
5. Slice 3-5 times from center, widening the slits to ensure they stay open.
6. Brush with egg wash.
7. Bake for 20-25 min until dark/deep golden brown.
8. Allow to rest for a few min before turning out to wire rack.
9. Serve warm with tomato sauce (aka Australian for ketchup).

Cheater Bulgogi Beef

You can make bulgogi sauce from scratch, but instead I just bought jars from the local asian market. Tried one and the DBD really liked it, so going to add this into the dinner rotation.

• 90 g bulgogi sauce
• ~1 lb beef (rundreepjes, thinly sliced steak, other)
• oil
• vegetables (sprouts, mushrooms, gailan, carrots, etc)
• rice/noodles

1. Marinate the beef for 3 hours to overnight, covered in the fridge.
2. Heat oil in pan and cook beef until cooked through (~2 min each side).
3. Remove to serving dish.
4. Saute vegetables in saucy pan.
5. Serve with rice or noodles.

Japchae

I've missed jap chae so much since leaving Seattle. Combined with not being able to eat onions and peppers, it's high time I made it myself. I bought a package of the Korean japche noodles in Canada, and then gave it away when leaving the country. I've found some here in the asian market and finally got around to making it. Delicious. Original recipe was for 4 oz noodles, but that was not enough. Neither was just 1 egg yolk.
Jan '23 Made this with GG and having her chop half the veggies made this go so much faster. Didn't have any scallions.
1/9/24 Had no garlic left, still tasted great. 4 eggs but XBD said it still wasn't enough.

• 
  4-8 oz chapchae noodles (sweet potato starch noodles)
• ~4 oz beef (filet mignon or pork shoulder, cut into strips
• 2 shiitake mushrooms, rehydrated
• carrot, cut into matchsticks
• eggs
• 2 cloves garlic, minced
• scallions, cut into 2 inch long pieces
• 4-5 white mushrooms
• spinach
• salt + pepper
• soy sauce
• sugar
• sesame oil
• sesame seeds

1. Put the beef and shiitakes in a bowl with 1 clove garlic, 1 t sugar, 1/4 t pepper, 2 t soy sauce, 1 t sesame oil. Cover and refrigerate.
2. Prepare the egg strips.
1. For traditional yellow egg. Beat egg yolks (without the white stringy stuff) with some salt. Heat the pan and add 1 t oil. Wipe off excess oil so only a thin layer remains. Add the egg and turn off the heat (this keeps the egg as yellow as possible). Tilt to spread to thin layer. Cook for about 1 min and then flip and let it sit for another minute. Let it cool and slice it into thin strips. 
2. For whole eggs (if you have no use for egg whites), beat the whole egg and make flat eggs (chinese fried rice style). Cut into strips. 
3. Bring large pot of water to boil. 
1. Blanch the spinach for 30-60 seconds. Rinse the spinach in cold water, squeeze out the water. Chop. Put in large bowl and mix with 1 t soy and 1 t sesame.
2. Cook noodles, stirring for 1 min. Cover and cook for another 7 min until they are soft and chewy. Strain and cut them a few times with scissors. Add noodles next to spinach. Add 2 t sesame, 1 t soy, 1 t sugar (per 4 oz noodles).  Mix noodles well to season and keep from sticking.
4. Heat skillet over medium high heat. Add 2 t oil and saute green onions with salt for 2 min. Transfer to noodle bowl.
5. Heat skillet with 2 t oil and cook white mushrooms with a pince of salt, about 2 min until softened and juicy. Transfer to noodle bowl.
6. Heat skillet with 1 t oil. Add carrot and stir fry 40 seconds. Transfer to noodle bowl.
7. Heat skillet with 2 t oil. Add beef mixture and cook until no longer pink. Transfer to noodle bowl.
8. Add 1 garlic clove, 1 T soy, 1 T sugar, 1/2 t pepper and 2 t sesame oil to the noodle bowl and mix together. Add the egg garnish and 1 T sesame seeds.

Brown Eggs

I grew up helping my mom peel eggs to make this dish but I never paid attention to how she made the broth. Even as an adult she would make it for me when she visited. Because of the pandemic visits have come to a halt. So since I made beef shanks I used the broth to make the eggs for the first time in my life. Now that the BDs like hard boiled eggs, they enjoy these too.
Jan '23 XBD loves this dish.

• 8-12 eggs (whatever fits in the pot)
  
• leftover braising liquid (from braised beef shank, brown chicken, or braised pork)

1. Add eggs to pot in single layer. Add cold water
1. Gas stove: bring to boil
2. Induction stove: use power mode to bring to boil and then continue to boil at reduced heat for 3 min
2. Cover pot and turn off heat. Wait 7 minutes (up to 9 for gas stove, and depending on size of eggs).
3. Immediately drain to prevent further cooking (which leads to stinky, green layer on yolk) and run cold tap water over the eggs. Let cool in cold water bath (optionally with ice cubes).
4. Once cooled, peel the eggs. Place each egg in broth.
5. Soak overnight in fridge. They will get darker and soak up more broth the longer they sit.
6. Enjoy as snack, sliced or as accompaniment to a noodle soup or rice dish.

Stovetop Braised Beef Shank - Jiang Niu Rou

MM found 3 beef shanks at the local grocery store and put me in charge of cooking them. My dad showed me how to braise them Chinese style years ago but I never tried and forgot the details (except about blanching the meat and skimming the water). This recipe skipped the draining part. It turned out delicious - the whole family loved it. And I used the leftover broth to make a beef noodle soup, brown eggs, and enjoying plain.
6/11/22 Made this again and when it was time to eat the meat was still a bit tough. We let the rest sit on the stove to cook another 1 or 2 hours and then it was perfectly soft. This time had the peppercorns and shaoxing wine. Used 5 shanks and increased ratio of ingredients accordingly.
Jan '23 Blanched the beef first and drained before cooking with all the flavors in fresh water. This made skimming it easier. Also used new brand of soybean paste.
Feb '23 Blanched first again. Should try blanching with wine next time.
Oct '24 Blanched with Shaoxing wine and cooked extra long - 4 hours - Meat was super tender. Ran out of soybean paste and left out onions

• 3 beef shanks (next time try more to have more leftovers?)
• 2 T Shaoxing wine (I didn't have this so used sake instead)
• 4 green onions, cut into 2" long pieces
• 1 thumb ginger, sliced
• 1 t Sichuan peppercorns (also did not have this)
• 2 T fermented yellow soybean paste (I used fermented, but maybe not yellow)
• 2 T light soy sauce
• 2 T dark soy sauce
• 3 bay leaves
• 3 cloves (I couldn't find the whole cloves so added a dash of ground cloves)
• 2 star anise
• 1 cinnamon stick
• 1/4 t nutmeg
• dash of cardamom (original asked for 1 black cardamom, optional)
• 1 T sugar
• 1 t salt

1. Blanch the beef: Add the shanks into a pot. Add 4 cups of cold water to cover the beef. Add the onions, ginger, peppercorns and Shaoxing wine. Cook over medium-high heat until it boils. Turn down to medium. Boil for 10 min and skim the foam off regularly.
1. Alternative: Cover shanks with water and add Shaoxing wine. Boil for 10 minutes, skimming off foam regularly. Drain. Cover shanks in fresh water and add flavorings.
2. Make the paste: Combine the soybean paste and soy sauces in a bowl. Mix until dissolved into a smooth sauce.
3. Add the paste to the shank pot, along with the rest of the ingredients. Cook over medium-high heat until it simmers. Turn to medium-low and simmer, covered, for 2 hours (until meat is tender). (Range can be 1.5-2.5 hours depending if you want it to fall apart or not).
4. The beef is ready to eat. Store leftover meat and broth in covered container in fridge. Use beef to eat plain (sliced thin, cold), as addition to beef noodle soup, or on top of rice. Use broth to cook vegetables, make a soup, or flavor rice.

Use to make

- niu rou mian

- brown eggs

- niu rou hua juan

Vietnamese Style Bun (Noodles) with Pork

There aren't many Asian options here so I need to start exploring home cooking some favorite dishes. Starting with Vietnamese bun. I meant to buy pre-made spring rolls but I forgot. I didn't have any pickled daikon so used Chinese pickled radishes instead. Both BDs liked the meat.
2/2/22 Used the frozen marinated pork leftovers to make this again. This time with carrots, cucumber, lettuce, sprouts, mint and basil over pad thai noodles. Broiled the pork at 240C for 3-4 min each side.
1/8/24 Only had 1.5 cloves for marinade and omitted garlic from dipping sauce. Shredded old carrots and they went brown quickly. BDs devoured.
3/24 Doubled recipe for meat and froze more than half for ease of preparation next time. But forgot to cook the frozen spring rolls!

• 
  Marinade
  
• 3 T shallots, minced
• 1.5 T garlic, minced
• 1/4 c sugar (or scant)
• 1 T fish sauce
• 1/2 T thick soy sauce (used regular)
• 1/2 T pepper
• 3 T neutral cooking oil
• Pork Shoulder (1.5-2 lbs), sliced in 1/8" pieces
• bun noodles (~200 g for 4 people, or double for hungry adults)
• Dipping Sauce
• 6 T water
• 2 T sugar
• ~1.5 T fresh lime juice
• ~2 T fish sauce
• 1 cl garlic, minced
• optional: chili flakes
• Garnish: carrots, cucumber, crushed peanuts, pickled daikon, chopped lettuce, mint, coriander, basil, spring roll, bean sprouts

1. Mix marinade ingredients until sugar dissolves. Add pork. Leave in fridge overnight for best results, otherwise at minimum 1 hour. (If making a double batch, transfer half to freezer for use another day.)
2. Preheat the oven to 375F/190C.
3. Make the dipping sauce.
1. Put water in small bowl. Add sugar and stir until dissolved.
2. Add lime juice to desired taste (aim for limeade).
3. Add fish sauce - taste - it should be strong since it will be muted by noodles.
4. Stir in optional garlic and chili if using.
4. Lay pork on foil lined tray and bake for 10 minutes until pork is about 80% cooked.
5. Set to broiler, at least 200C until browned, flip and brown other side. Watch closely to prevent burning!
6. Cook the noodles according to the instructions (ie boil for 8 minutes). Distribute to bowls.
7. Prepare the garnish.
8. Serve: Spoon desired amount of dipping sauce over noodles, stir. Top with garnish. Enjoy!

Ginger Molasses Cookies - soft and chewy

Despite the weird Dutch ingredients, these actually turned out soft and chewy even though they spread flat. In North America this might make a thicker cookie as it's meant to be. A bit too much clove for my taste, but otherwise good. This makes a very large amount of cookies, which is fine if you have people to share with. If not, might be good to cut the recipe in half. Mine all spread very quickly in the baking process but rose, and then deflated when taken out of the oven. I tried adding more flour to reduce spread but it was hard to mix in once it was chilled.

• 1.5 c butter, room temperature
• 1 c sugar (Dutch fine)
• 1 c brown sugar (Dutch basterd suiker - lichte and donkere mixed)
• 1/2 c unsulfured molasses
• 2 eggs, room temperature
• 4.5 c (639 g) flour, or more
• 4 t baking soda (yes this is a lot)
• 1 T ginger
• 2 t cinnamon
• 1/2 t cloves (reduced from 1 t)
• 1 t salt
• dip: sugar (Dutch regular, bigger than fijn)

1. In a medium bowl sift the flour, soda, spices and salt.
2. In a large bowl cream the butter and sugars.
3. Mix in the eggs one at a time and then the molasses.
4. Gradually add in the flour mixture until it is combined. If it is too sticky, add more flour.
5. Cover tightly and rest in fridge for at least 2 hours.
6. Preheat oven to 350F/175C. 
7. Roll into small balls, about 1" diameter. Roll in sugar and place on parchment lined baking tray. Chill until oven is ready.
8. Bake for 8-10 min until the cookies start to crack on top (mine never cracked, so just baked before they were fully cooked). Cool on tray for 4-5 min, then transfer to rack. (Or if overbaked, transfer right away).
9. Can be kept on counter in sealed container for 4 days or frozen for 3 months.

Gingerbread House

I've bought a kit the past few times we've put together gingerbread houses but with so much extra time at home I figured I'd try making them from scratch. This is a multi-day project. Day 1 make the dough. Day 2 bake the shapes. Day 3+ build and decorate. This was enough to make 4 small houses and 3 cookie people.

12/25/21 Day 1 made half batch of dough (did not have allspice so used nutmeg instead, forgot to add the lemon zest). Day 2 cut shapes for 2 houses and 2 people and 1 snowman, baked - overcooked first batch again - lowered temperature for next batch and was just right. Adjusting below as I recall the first time the first batch burned as well. Made mortar using 1 egg white, 1.5 c powdered sugar, and 1/8 t cream of tartar. Kids and I assembled and decorated. Ate cookies for dessert. 
Jan '23 Made 3 houses and cookies. Used something labeled as blackstrap molasses, but it did not come out as awful as the internet said it would for not being regular molasses. It came from the UK.

• 6.5-7 c flour
• 1 heaping T ginger
  
• 1 heaping T cinnamon
• 2 dashes of allspice
• 3/4 t baking soda
• 1/4 t baking powder
• 1/4 t salt
• 2 sticks butter, room temp (1 cup = 227 g)
• 1.25 c dark brown sugar
• 2 eggs
• 1 c molasses
• 1 lemon's zest
• Icing: 2 room temperature egg whites, 3 c confectioner's sugar, 1/2 t cream of tartar
• Decorations: candy, sprinkles, chocolate chips, shredded coconut, nuts, wafers

1. In a side bowl, combine the flour, ginger, cinnamon, allspice, soda, powder and salt.
2. In a large mixing bowl, cream the butter and sugar (at least 5 min).
3. Add eggs, 1 at a time. Add molasses.
4. Add half the flour mixture and mix until combined. Add half the remaining and combine again. Add the remainder. Sprinkle zest in and stir, adding more flour to reduce stickiness until the right consistency.
5. Wrap in plastic wrap and refrigerate overnight.

Day 2

1. Cut the dough into thirds (or halves or quarters, depending on the size of your house). Roll each piece to 1/4" thick (no more than 1/3" thick), between 2 pieces of parchment (or parchment and the plastic wrap). 
2. Use a template and cut out two of each: sides, front, roof. Place on parchment paper on cookie sheet. [I explored several templates and decided to try a medium-small size]
3. Bake at 350 for 17-20 min until done 325F/160C for 15-18 min until done.
4. Transfer the parchment paper to a cooling rack. If the shapes have spread or have uneven sides, slice them right away while still soft. Continue to cool on rack. 
5. Repeat with remaining pieces for each house. Roll out any remaining dough into cookies and bake for slightly less (house pieces bake for longer to ensure they are nice and sturdy). 
6. Store on flat surface, separated by parchment paper to continue to dry out overnight.

Day 3 (or 4, 5, 6)

1. Make the mortar icing.
1. Whip 2 egg whites until foamy. Add 1/2 t cream of tartar. Continue to mix for 30 sec.
2. Add in 3 c powdered sugar, a little bit at a time.
3. Once sugar is incorporated, turn mixer to high and beat until thick and icing holds its shape (3-5 min).
4. Store covered.
2. If you don't have a tray that isn't needed for a week+, then wrap a piece of cardboard in aluminum foil as a base.
3. Brace yourself and then assemble the pieces using the icing on the tray/base.
4. Decorate with candy and sprinkles (or do this on a later day).   

Fresh Mango Salsa

I made this in the morning, chilled it in two spaghetti sauce jars and had them served up with tostitos for a party. Delicious! This is close to the original recipe, but because mangoes and avocados come in giant sizes, this made a lot more than it would have in the US. So I increased the garlic and red onion to match. Also couldn't find a jalapeno so used a dried chili from the garden, and no limes, so used lemon instead.

• 1 large mango, diced
• 1 large avocado, diced
• 4 tomatoes, seeded and diced
• 1 chili pepper (jalapeno or other), chopped
  
• 1/2 c cilantro, chopped
• 6 cloves garlic, minced
• 1 t salt
• 2 T lime juice (or lemon)
• 1/2 c red onion, chopped
• 3 T olive oil

1. In a large bowl, combine mango, avocado, tomatoes, jalapeno, cilantro and garlic.
2. Add salt, lime juice, red onion and olive oil.
3. Transfer to jars and refrigerate at least 30 minutes.
4. Serve with chips, on top of baked fish, or in a burrito.

Variations
Use papaya or pineapple instead of mango.
Add cucumber, red bell pepper, ...
Add 1 t minced fresh ginger.

Notes
5/29/10 Used ai-wen mangoes, no avocado, and 2 peppers from the roof (Stewart's gift). Next time, be sure to wear gloves when chopping the chili. The peppers tasted quite spicy fresh (had a burning left hand for 8 hours) but did not come through in the salsa after marinating.

6/12/10 Used ai-wen mangoes and 2 avocados.

6/26/18 Used several mangoes, several avocados, roma tomatoes, garlic, 1/2 a small purple onion and 1 jalapeno. It was not spicy at all - recommend leaving jalapeno seeds in next time.

6/5/22 Used 1 mango, 3 avocados, 5 tomatoes, rode peper with seeds (but was still not spicy), 1 small red onion. Was devoured at party with 2 bags of chips, and had leftover for wrap filling.