Thursday, May 25, 2006
recipe is from: http://blogs.kqed.org/bayareabites/
3 eggs, separated
3 tablespoons sugar
1 pinch kosher salt
Finely grated zest of 1 large lemon
1 cup homemade ricotta (store-bought works fine)
1/2 cup flour
Note: I added 1/2 cup fresh berries, just gently stirring in, until barely incorporated into the batter.
1. In a bowl, whisk together the egg yolks, sugar, salt, lemon zest, ricotta, and flour.
2. In another bowl, using an electric mixer on medium-high speed or a whisk, beat the egg whites to medium-stiff peaks. GENTLY fold the egg whites into the ricotta mixture.
3. Heat 2 non-stick or well-seasoned frying pans over medium heat. Add a bit of butter to the pans, enough to coat the bottom.
4. Dollop heaping tablespoonfuls of the pancake batter into the pans, leaving a bit of space in between each pancake. You should be able to fit 3 or 4 pancakes into each pan, depending upon how large your pan is.
5. Cook for about 1 minute, until the bottom is golden brown. Carefully flip the pancake to brown the other side, and cook until the pancake is cooked throughout, another minute or so.
6. Serve at once on warm plates with a little maple syrup drizzled over the top, or simply plain.
Wednesday, May 17, 2006
Sweet and Sour Pork Tenderloin
1/2 lb. pork tenderloin (cut into bite size pieces)
1 bell pepper (red or green or a mix of the two) chopped
2 stalks scallions (only the white part, cut into 2 inch length)
1 piece fresh pineapple ring (cut into small pieces) (canned if you cant find it)
1 clove garlic (finely chopped)
Oil for frying
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine
1/2 cup water
2 oz. all-purpose flour
1 oz. corn starch
1/2 teaspoon baking soda
1 teaspoon cooking
1 small pinch of salt
Sweet and Sour Sauce:
1 1/2 tablespoons tomato ketchup ( prefer Glen Muir organic brand)
1 teaspoon plum sauce
1/8 teaspoon Chinese rice vinegar (transparent in color)
1/2 teaspoon Lea & Perrins Worcestershire Sauce
1 teaspoon oyster sauce
1 teaspoon corn starch
1 teaspoon sugar
2 tablespoons water
Cut the pork tenderloin into pieces and marinate with the ingredients for 20-30 minutes.
Mix the sweet and sour sauce ingredients well and set aside.
Strain the dry ingredients * of the frying batter and then add in the egg, water, and cooking oil to form a thick batter.
When the pork is well-marinated, transfer the pork pieces into the batter and make sure they are well coated. In a deep skillet, add in the cooking oil enough for deep-frying. Once the oil is hot, deep fry the pork pieces until they turn golden brown. Dish out and drain on paper towels.
Heat up a wok and add in some cooking oil. Add in the chopped garlic and stir fry until light brown, then follow by the bell peppers and pineapple pieces. Stir fry until you smell the peppery aroma from the peppers and then add in the sweet and sour sauce. As soon as the sauce thickenens, transfer the pork into the wok and stir well with the sauce. Add in the chopped scallions, do a few quick stirs, dish out and serve hot with steamed white rice.