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Banana French Toast Recipe
Feb02

Banana French Toast Recipe

Technically, this recipe serves 6, but we loved it so much, we finished all 6 servings in one day, just between the two of us, seriously. To make the French Toast, start with the banana sauce, which is so simple, but so good! You will need bananas, brown sugar (we used dark brown sugar)  a whole stick of butter and just a touch of water.     People to feed: Family 6 Preparation Time: 10 mins Cooking Time: 20 mins   Ingredients 4 ounces (1 stick unsalted butter) 1/2 cup (packed) dark brown sugar 2 tablespoons water 4 bananas, peeled and cut diagonally into 1/2-inch-thick slicesFrench toast: 3 large whole eggs 3 large egg yolks 1/2 cup whole milk 1/4 cup whipping cream 1 teaspoon vanilla extract 6 slices (3/4-inch thick) brioche or challah bread 3 tablespoons (about) unsalted butter Whipped cream (optional)   Cooking Procedure Make the banana sauce: Melt the butter in a large stainless-steel skillet with a lid over medium heat. Add the brown sugar and whisk until it melts into the butter. Add the water and whisk until smooth. Cover and set aside while you prepare the French toast. Prepare the French toast: Whisk the whole eggs and egg yolks in a large bowel to blend. Gradually whisk in the milk, cream and vanilla. Dip the bread slices into the egg mixture, turning to coat and soak until they are completely moistened with the custard. Heat a heavy, large griddle pan over medium heat. Melt 1 tablespoon of butter on the griddle. Working in batches, transfer the soaked bread to the pan with a slotted spatula and cook until golden brown and cooked through, about 3 minutes per side. Add more butter as needed for each batch. To serve, add the banana slices to the sauce and cook until the bananas are almost tender, tossing gently, about 3 minutes. Transfer the French toast to plates. Top each with the banana sauce and whipped cream, if desired. Banana sauce ingredients We chose a pan with a lid then melted the butter over medium heat. Next, we added the brown sugar and whisked it into the melted butter, within a minute the sugar dissolved into the butter, giving us the base of our sauce. Now, just to smooth things out even more, we added a couple tablespoons of water. Then, we covered the sauce, took it off the heat and set it aside while we made the French toast.   Now for the French toast: We used a loaf of brioche, a rich bread with high egg and butter content. Another great choice would be Challah Bread. You will...

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Teriyaki Mushroom Sauce with Grilled Salmon
Jan08

Teriyaki Mushroom Sauce with Grilled Salmon

In this post you will learn to make the “Teriyaki Mushroom Sauce with Grilled Salmon”. The people who sell you ready-made teriyaki sauce are ripping you off! Not only is it expensive, but the taste of the bottled stuff is flat, chemically and too-sweet. The secret is, teriyaki sauce is really only 3 ingredients. Sure, you can get all fancy and put more, like sesame seeds, a little grated ginger and garlic. But plain and simple, teriyaki sauce is equal parts sugar, sweet cooking wine (mirin) and soy sauce. Though, if you’re like me, and prefer a less-sweet version, I use a lot  less sugar.     Mirin is Japanese sweet rice wine. It’s not the same as Chinese rice wine, nor is it rice vinegar. Mirin contains sugar mixed with rice wine and is an essential ingredient to everyday Japanese cooking. You can find mirin in Asian grocery stores and I’ve seen them in most regular grocery stores in the “Asian” or ethnic section. To make a Teriyaki sauce, just bring all three ingredients to a simmer until all the sugar dissolves, about 1 minute. That’s it!     Now, if you want to add some sautéed mushrooms to that, even better. I’m using Hokto’s King Trumpet Mushrooms, which are big, meaty mushrooms. Substitute with any type of fresh mushrooms – I’ve even used crimini mushrooms.     Sauté the mushrooms – once they are softened, pour in the teriyaki sauce. Simmer for another minute, and it’s ready to pour over your grilled salmon, grilled steak or just poured over steamed rice.     People to feed: Family 4 Preparation Time: 5 mins Cooking Time: 10 mins   Ingredients Salmon fillets : Four x 6-ounce Salt and freshly ground black pepper Fresh king oyster mushrooms or fresh shiitake mushrooms : 12 ounces, sliced Cooking oil : 1 1/2 tablespoons, separated Green onion : 1 stalk, thinly sliced (optional) for the Easy Teriyaki Sauce Soy sauce : 1/4 cup Mirin (Japanese sweet rice wine) : 1/4 cup Sugar : 2 tablespoons (or more if you like a sweet teriyaki)   Procedure To make the Easy Teriyaki Sauce, whisk all the sauce ingredients in a small sauce pan and simmer on low for 3 minutes, until the sauce has thickened slightly. Brush salmon fillets with 1 tablespoon of the cooking oil, season with salt and pepper. Heat a frying pan over high heat. and cook for 3-4 minutes on each side, until just cooked through. Remove the salmon to a plate to let rest. Return the frying pan to the stove on medium-high heat. When hot, add the remaining 1/2 tablespoon of cooking oil. Add the mushrooms and saute for...

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Chinese Beef Broccoli Recipe
Jan04

Chinese Beef Broccoli Recipe

  The secret ingredient in this dish is Chinese black vinegar. If you don’t have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet – so make sure you get the cheaper, young balsamic. To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms.     People to feed: Family 4 Preparation Time: 10 mins Cooking Time: 10 mins   Ingredients Flank or Sirloin steak : 1/2 pound Soy sauce : 1 1/2 teaspoons Cornstarch : 1 teaspoon Freshly ground black pepper Broccoli : 1 pound, cut into bite-size florets High-heat cooking oil (canola, vegetable, rice) : 1 tablespoon Garlic : 1 clove, finely minced Grated fresh ginger : 1 teaspoon FOR THE STIR FRY SAUCE Oyster sauce : 3 tablespoons Chinese rice wine  (or dry sherry) : 2 teaspoons Chinese black vinegar (or young balsamic vinegar) : 2 teaspoons   Procedure Slice the flank steak ACROSS the grain. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature. In a small bowl, mix together the ingredients for the Stir-Fry Sauce. In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain. Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side.Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef. Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.  ...

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Prime Rib Roast with Miso Jus
Dec31

Prime Rib Roast with Miso Jus

Prime Rib seems so intimidating to cook, but in all honesty, it’s easier than roasting a turkey. There’s no brining, stuffing a cavity, flipping halfway or injecting with marinade. Cooking the most tender Prime Rib only uses one cooking rule – slow ‘n low. All you need is time.     This is by far the most simple way to cook a Prime Rib Roast – my trick is to start with a savory-sweet-umami-rich ingredient, Miso Paste. Rubbing the Prime Rib Roast with miso, salt and pepper will season the roast nicely. If you’re concerned that the Prime Rib Roast will taste like miso soup – let me give you a guarantee that it certainly won’t. When miso is combined with meat and heat, the flavor profile helps deepen the flavor of the meat itself, much better than just plain salt. It’s like the difference between sprinkling salt on your bread vs. spreading a rich butter. In my recipe, you can either use low-sodium miso paste (my favorite is shiro miso, which is white miso) or Miso & Easy, a super easy to use miso product, from the makers of one of Japan’s #1 brand of miso, Marukome.     People to feed: Family 6-10 Preparation Time: 10 mins Cooking Time: 20 mins/lbs   Ingredients Standing Rib Roast : 1 (6-10 pound) Miso Paste : 1/3 cup (or 1/2 cup Miso & Easy), divided Large Carrots : 5, halved Celery : 8 stalks, halved Onions : 2, halved Red Wine : 1 cup Beef Stock : 2 cups Salt and freshly ground black pepper   Procedure Heat the oven to 250F. Season the rib roast on all sides with salt and pepper. Rub just 2-3 tablespoons of the miso (keep the rest of the miso for the Au Jus) on all sides of the rib roast. Place rib roast in a large roasting pan. Scatter the vegetables all around the roast. Roast for 17-20 minutes PER POUND or until temperature of the middle of the roast is 130F (medium-rare to medium). Turn the broiler to high and let the roast brown a bit on the outside, for about 5 minutes. Transfer roast to cutting board, carefully untie the bones from roast. Cover loosely with tin foil. Rest for 20 minutes. While roast is resting, make the Miso Jus. Keep the vegetables in the roasting pan but discard all but 1 teaspoon of the fat. Place the roasting pan 2 burners set on high heat. Pour in the red wine and cook until wine is reduced by half. Use a wooden spoon to scrape up the bits. Whisk in the beef broth and 2 tablespoons of miso paste...

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Sweet and Sour Chicken with Cherries
Dec18

Sweet and Sour Chicken with Cherries

You can use either sweet or tart cherries with this recipe – this is a sweet and sour dish, so adjust the amount of honey or vinegar based on how sweet your cherries are. I love Sweet and Sour Sauce – it’s a healthy version that uses orange juice for a nice fruity zing. If fresh cherries aren’t in your life right now, feel free to use another fruit – both fresh pineapple and mango work great. Oh, I’ve even used frozen, pitted cherries in the recipe with great results as well.   People to feed: Family 4 Preparation Time: 10 mins Cooking Time: 10 mins   Ingredients Boneless Chicken : 6 ounces, cut into bite sized pieces Soy Sauce : 1 tablespoon Cornstarch : ½ teaspoon Cooking Oil : 2 tablespoons Onion : ½ cut into 1” chunks Cherries : 1 ½ cups fresh, pitted and halved Red Pepper : 1/2, cut into 1” chunks Yellow Pepper : 1/2, cut into 1” chunksFor the Sweet and Sour Sauce Fresh Ginger : 1 tablespoon Honey or Agave Nectar : 2 tablespoons Orange Juice : 3 tablespoons Ketchup : 3 tablespoons Vinegar : 3 tablespoons Cooking Procedure: In a bowl, toss the chicken meat with the soy sauce and cornstarch. In a separate bowl, whisk together the ingredients for the sweet and sour sauce. Heat a wok or saute pan over high heat. Swirl in just 1 tablespoon of the cooking oil. When hot, add in the marinated chicken. Spread chicken out all over the surface of wok in single layer. Let cook for 2 minutes, undisturbed, until browned. Flip chicken pieces and brown the other side, about 1 minute. Chicken should be browned but still uncooked in the middle. Remove chicken from wok and set aside. Keep the wok on stove and turn the heat to medium-high. Swirl in the remaining cooking oil. When hot, add the onions and stir fry for 1 minute. Add in the cherries, red and yellow bell peppers. Stir fry for 2 minutes, until the bell peppers are cooked, but still colorful and crunchy. Add the partially cooked chicken back into the wok and pour in the sweet and sour sauce. Bring to a simmer and cook an additional minute, or until the chicken is fully cooked through. Careful not to overcook the...

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