All posts tagged: recipe

Angel’s recipe for a happy New Year

Gung Hay Fat Choy – Happy Chinese New Year!

For many Chinese families around the world, Tuesday February 5th is a significant day. Usually falling on the first new moon of the year, the celebration of Chinese New Year, or Spring Festival, is a most spectacular tradition. But, don’t let winter fool you, the name Spring Festival is a celebration of the end of winter as we look to the change in seasons.

Preparations often begin several days beforehand. It’s tradition to sweep and dust the previous year away and decorate the walls and doors with red and gold (for prosperity and happiness), and of course place oranges and kumquats on the table represent good luck!

On The Table

You just can’t celebrate a Spring Festival without spring rolls or dumplings, which we love to dip in the umami rich, Lahtt sauce.
Longevity noodles are a holiday favorite and can be made with any type of long thin noodle. The challenge is to eat each noodle with one big slurp and as little chewing as possible. These long noodles signify long life, and as the superstition goes, any chomping may cut life short!

This feast isn’t complete without the main entree at the center of all Chinese celebrations but especially during Chinese New Year – steamed fish. Truly quick and simple to prepare, this dish is also timeless and comforting. Stop by the butcher counter to see what’s in season and follow this simple recipe 🙂

Steamed Fish

Ingredients:
1 whole
White fish (Like Sea Bass, Tilapia or Red Snapper)
3 stalks of Scallion, green and white parts separated
6 slices Ginger, half to place on top of fish to steam and half Julienned
3 tbsp Shaoxing cooking wine, or Mirin.
2 tsp Maldon Sea Salt

Garnishes:
1/3 cup
Chopped Cilantro
3 tbsp
Red Boat Fish Sauce (optional)
3 tbsp Cooking Oil (optional)
1 thin slice Ginger (optional)

Onto the cooking

1. Make sure your fish is gutted, descaled and patted dry. Make 3-4 cuts on each side of the fish. Rub the fish with cooking wine and then salt. Let it sit for about half hour to a full hour.
2. Chop up or mash the green parts of the scallion, which becomes the bed for the fish. Julienne the white parts and mix with the julienned ginger and cilantro and set aside.
3. Place the fish on top of the scallion bed and insert the ginger slices to the cuts.

4. Place the fish into your choice of steamer, typically a wok with several inches of water and a bowl or rack to elevate the plate is sufficient if you don’t have a steamer.
5. Cover with a lid and steam for 10 minutes. Turn off heat and let sit, covered for another 3 minutes. Check if meat inside the slits are done – meat should be opaque down to the bone, but the bone will be translucent.
6. Remove the fish from the steamer and drain the excess water, then remove the ginger slices and scallions.
7. Top with the julienned ginger, scallions and cilantro.

Optional: Flash Fry
Heat up 3 tablespoons cooking oil in a pan and add the slice of ginger to it. When the ginger begins to sizzle, remove from heat and pour it over the fish.

Serve with Red Boat Fish sauce, pour on top or on the side for dipping.

Angela GelsoAngel’s recipe for a happy New Year
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In Through The Oat Door

How to survive the 2019 Oatly, oat milk, shortage.

Oatly, the oat milk brand, is in high demand, and finding this popular new milk substitute in NYC has just gotten harder! While we may have been one of the early adopters of this fantastic beverage, it has become so popular that the supplier just can’t keep up! Not to worry though, we also stock Elmhurst Milked Oats! Made with whole grain oats, cane sugar, filtered water and a touch of sea salt, Elmhurst is a great brand making some delicious dairy alternatives. Of course, if you’re feeling really adventurous you can try making your own oat milk, with this simple recipe:

Ingredients:

1 c Steel Cut Oats
6 c Filtered Water
1 tsp Date Syrup
1 pinch Sea Salt

Tools required:

Nut milk strainer (You can substitute Cheesecloth or a Cold Brew Bag)
Blender
Fine mesh strainer

Soak the oats overnight in two cups of filtered water. Strain the oats through a mesh strainer, and place them into your blender. Add 4 cups of filtered water to the oats, and purée the mixture as much as possible. Pour the contents of the blender into a nut milk strainer, brew bag, or over several layers of cheesecloth. Be careful to reserve as much liquid as possible whilst straining out the oat pulp over a large bowl or pitcher. Once the oat solids are removed, pour the liquid back into the blender and add the date syrup and sea salt. Blend to incorporate, and use as desired. At this stage, you can add other flavors and sweeteners to the oatmilk. Some like to add turmeric, chocolate, vanilla, and even chocolate.

Angela GelsoIn Through The Oat Door
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Christmas Sugar Cookie Recipe

A great project for kids out of school or the kid out of school in all of us. This recipe allows the cookies to keep their shape – perfect for cookie cutters.

We like the simplicity of royal icing – it is a simple layer of icing that allows sprinkles to adhere to the cookies!

Ingredients needed for Sugar Cookies:

1 3/4 cups (245 grams) all purpose flour
1/8 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (113 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar
1 large egg
1 teaspoon pure vanilla extract

Ingredients Needed for Royal Icing:

1 large egg white
1 teaspoon fresh lemon juice
1 1/2 cups (165 grams) confectioners (powdered or icing) sugar, sifted

Directions for Sugar Cookies:

In a separate bowl whisk together the flour, salt, and baking powder. Set aside.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.

Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out cookies using a lightly floured tree cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 10 minutes (depending on size) or until they begin to brown around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes approximately 20 4-inch cookies.

Directions for Royal Icing

In the bowl of your electric mixer (or with a hand mixer), beat the egg whites with the lemon juice. Add the sifted powdered sugar and beat on low speed until combined and smooth. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Cookie assembly:

With a knife, spread a thin layer of royal icing on cooled cookies. Then sprinkle generously with colored sugar or sprinkles. If you place a few on a plate, they are easy for kids to decorate because the sprinkles will adhere to the royal icing. Enjoy!

Greene GrapeChristmas Sugar Cookie Recipe
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