Home-style Japanese Curry with Ground Pork

Ingredients

2 tbsp vegetable oil
1/2 tbsp grated ginger
3 cloves garlic
1 tbsp curry powder
1/2 tbsp ground cumin
1 to 2 onions, depending on the size and your preference, diced
1/2 lb ground pork
1 to 2 carrots, depending on the size and your preference, diced
1 apple, peeled and grated
1 tbsp honey
1 box store-bought Japanese curry roux
1/2 tbsp soy sauce
1 tbsp ketchup
1 tbsp tonkatsu sauce
30 g unsalted butter, melted
1 to 2 tbsp heavy cream
salt and ground black pepper, to taste

Dashi Broth

4 cups water
45 g dashi powder

Method

  1. In a heavy bottomed medium pot, heat vegetable oil over medium heat.
  2. Add ginger and garlic and stir. Add curry powder and cumin.
  3. Add onion and sauté until soft and translucent. Add ground pork and cook until pork is well done.
  4. Add diced carrots and dashi broth. Cook until boiling, and skim any scum from surface of broth.
  5. Add grated apple and honey and reduce heat to low. Simmer for additional 15 to 20 minutes, stirring regularly.
  6. Add curry roux in small pieces and slowly dissolve with chopsticks.
  7. Add soy sauce, ketchup, and tonkatsu sauce.
  8. Finish with stirring in melted unsalted butter and cream and season with salt and pepper to taste.

Makes 6 to 8 servings.

Source: Chef Kazuya Matsuoka

Mushrooms and Egg on Toast with Fried Tomatoes

Ingredients

1 tablespoon butter
2-3 tablespoons vegetable oil
1 lb button mushrooms, quartered or sliced
3-4 medium tomatoes, thickly sliced
2 eggs
1 garlic clove, crushed (optional)
a handful of fresh flat-leaf parsley, chopped
2/3 cup single/light cream
4 slices wholemeal/whole-wheat toast
sea salt and black pepper, to season

Method

  1. Heat the butter and oil together in a frying pan/skillet over low-medium heat. Add the mushrooms and cook for about 10 minutes, stirring occasionally, until tender and golden. Season with salt and pepper to taste.
  2. Set a grill pan over medium heat, add a little vegetable oil and carefully place the sliced tomatoes in the pan, starting at the top and working around the outside of the pan in a clockwise direction to help you know which slice to turn over in order (so you don’t have some burnt or underdone tomatoes). Turn the slices once and cook on the other side.
  3. Fry the eggs to your liking.
  4. Returning to the mushrooms, stir in the garlic (if using) and chopped parsley and cook for about 1 minute, then add the cream and simmer gently for 2-3 minutes. Taste and adjust the seasoning if necessary.
  5. Serve immediately on toast with the fried tomatoes and eggs.

Makes 2 servings.

Source: 100 Ways with Eggs

Deep, Dark Chocolate Pudding

Ingredients

5 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
2-1/3 cups whole milk
1/2 cup sugar
pinch of salt
2 tablespoons Dutch-process cocoa powder
1 tablespoon cornstarch
2 large egg yolks, plus 1 large egg
2 teaspoons pure vanilla extract
1-1/2 teaspoons instant espresso
lightly sweetened whipped cream, for serving

Method

  1. Set a fine strainer in a bowl over a larger bowl of ice water.
  2. Microwave the chocolate and butter until melted. Let cool slightly.
  3. In a medium saucepan, simmer 2 cups of the milk with 1/4 cup of the sugar and the salt.
  4. In a small bowl, whisk the cocoa powder and cornstarch with the remaining 1/3 cup of milk.
  5. Whisk the cocoa paste into the hot milk. In the same bowl, whisk the yolks and whole egg with the remaining 1/4 cup of sugar. Gradually whisk some of the hot milk mixture into the eggs to warm them, then whisk the egg mixture into the saucepan and cook over moderately high heat, whisking, until very thick, about 5 minutes.
  6. Remove from the heat and whisk in the chocolate-butter mixture, vanilla extract and instant espresso.
  7. Strain the pudding into the bowl set in the ice bath and stir until cooled.
  8. Place a sheet of plastic wrap directly on the surface of the pudding and refrigerate until chilled, at least 4 hours or overnight. Serve with whipped cream.

Makes 6 servings.

Source: Chef Chris Broberg

Strawberry Shortcakes

Ingredients

2 cups all-purpose flour
2 tbsp granulated sugar
2 tbsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter (very cold or frozen)
2 eggs
1/2 cup 10 % or 18% cream
2 tbsp coarse sugar

Filling

2 cups strawberries, sliced
2 tbsp granulated sugar
1 cup whipping cream
1/2 tsp vanilla
1/4 cup strawberry jam or preserves

Method

  1. In bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Using box grater, coarsely grate butter into flour mixture; toss lightly to combine.
  2. Whisk eggs with 1/3 cup of the cream. Using fork, stir into flour mixture to form ragged dough.
  3. Turn dough out onto lightly floured surface; pat dough into 1-inch thick round. Using floured 2-1/4 inch fluted round cutter, cut out biscuits, rerolling excess dough to make 10 biscuits. Transfer to parchment paper–lined baking sheet.
  4. Brush tops with remaining cream and sprinkle with coarse sugar. Bake in 400°F (200°C) oven for 15 to 18 minutes or until golden and flaky. Let cool completely, slice in half.
  5. Stir strawberries with 1 tbsp of the sugar; let stand for 20 to 30 minutes.
  6. Whip cream with vanilla and remaining sugar until stiff peaks form. Spread 1 tsp of the jam on bottoms of shortcakes. Top with 1 tbsp whipped cream and strawberries, along with accumulated juices. Top with remaining shortcakes. Spoon remaining whipped cream and strawberries over top.

Makes 10 servings.

Source: Manitoba Egg Farmers

Egg and Prosciutto Pitas

Ingredients

4 tbsp olive oil, divided
1 tbsp fresh lemon juice
salt and pepper
6 (six-inch) pita breads
1 tub (227 g) herbed cream cheese
4 ounces thinly sliced prosciutto
3 cups baby spinach
6 eggs

Method

  1. In a medium bowl, whisk together 3 tbsp olive oil, lemon juice, salt and pepper until smooth.
  2. Add spinach and toss until coated.
  3. Spread each pita with a thin layer of cream cheese (approximately 1 tbsp per pita).
  4. Divide the prosciutto evenly on top of each pita, and mound with spinach mixture.
  5. In a large skillet, over medium-high heat, heat 1 tbsp olive oil. Crack the eggs directly into the pan and cook until the egg whites are set, 2-3 minutes.
  6. Place fried egg on top of each pita and serve hot.

Makes 6 servings.

Source: Manitoba Egg Farmers