Spinach Timbale

Ingredients

4 eggs
1-1/4 cups milk
8 oz frozen, chopped spinach, thawed
2 oz fresh breadcrumbs
2 oz Cheddar cheese, grated
1/4 teaspoon grated nutmeg
salt
freshly ground black pepper

Method

  1. Beat the eggs and the milk together in a bowl. Stir in the spinach, breadcrumbs, cheese, nutmeg, salt and pepper. Pour into a greased 6 cups ovenproof dish or a ring mould.
  2. Bake in a preheated oven at 180°C (350°F) for about 1 hour (exact time depends on the depth of the dish) until the custard is set and slightly risen. Test with a skewer, which should come out clean.
  3. Serve straight from the dish or leave for a few minutes before turning out.
  4. Serve hot with a Tomato Sauce for a light main course.

Makes 4 servings.

Source: The Encyclopedia of Creative Cooking


Today’s Comic

Spanish Egg with Vegetables

Ingredients

1 small onion or shallot, finely chopped
1 tbsp butter
1 medium cooked potato, diced
1 clove of garlic, pressed
2 medium tomatoes, skinned
1 red sweet pepper, chopped
1/2 cup chopped chorizo sausage
salt and pepper to taste
2 eggs

Method

  1. Saute the onion in the butter in a small, heavy skillet until tender, then stir in the potato, garlic, tomatoes, sweet pepper and chorizo sausage. Cook over medium heat, stirring constantly, until heated through.
  2. Add the salt and pepper. Turn the potato mixture into 2 small ovenproof bowls and make an indentation in the center of each.
  3. Place an egg in each indentation, then cover the bowls lightly with foil. Bake in a preheated 350°F oven for 10 minutes or until the egg is set, but not hard.
  4. Garnish with chopped parsley or chives, if desired.
  5. Diced ham may be substituted for the chorizo sausage.

Makes 2 servings.

Source: Creative Cooking Course


Today’s Comic

Pumpkin Cheesecake with Brown Butter Pear

Ingredients

8 ounces gingersnap cookies, crushed
2/3 cup plus 2 tablespoons sugar
salt
2 tablespoons unsalted butter, softened
12 ounces cream cheese, softened
1 cup canned pumpkin puree
1/2 teaspoon pure vanilla extract
2 large eggs
1/4 cup all-purpose flour
1/8 teaspoon cinnamon
Pinch of freshly grated nutmeg

Pear

4 tablespoons unsalted butter
3 large, ripe Bartlett pears—peeled, cored and cut into thin wedges
1 teaspoon sugar

Method

  1. Make th cheesecake. Preheat the oven to 350°F.
  2. In a food processor, pulse the gingersnaps with 2 tablespoons of the sugar and a pinch of salt until fine crumbs form. Add the softened butter and process until moistened.
  3. Using your fingers, press the crumbs into the bottom of a buttered 9-inch springform pan in an even layer and brush any crumbs off the side of the pan.
  4. Bake the crust for about 10 minutes, until lightly browned. Let the crust cool slightly, then wrap the bottom of the pan tightly in aluminum foil so it’s watertight. Set the pan in a large, deep skillet or a small roasting pan.
  5. Rinse out the food processor bowl and wipe it dry.
  6. Add the cream cheese, pumpkin puree, vanilla and the remaining 2/3 cup of sugar and process for about 30 seconds, or until smooth. Add the eggs and pulse to blend. Add the flour, cinnamon, nutmeg and 1/2 teaspoon of salt and process for about 30 seconds, or until smooth.
  7. Carefully pour the filling over the crust.
  8. Set the skillet in the oven and carefully pour in enough hot water to reach halfway up the side of the springform pan. Bake the cheesecake for about 55 minutes, until barely jiggly in the center. Carefully transfer the skillet to a rack and let the cheesecake cool.
  9. Remove the foil and refrigerate the cheesecake until firm, at least 4 hours or overnight.
  10. Prepare the pears. In a large skillet, cook the butter over moderately high heat until lightly browned and nutty-smelling, about 3 minutes.
  11. Add the pears and cook, turning once, until softened and lightly browned, about 4 minutes.
  12. Add the sugar and cook, turning once, until the pears are glazed, about 1 minute.
  13. Run a sharp knife around the edge of the cheesecake and remove the springform ring. Cut the pumpkin cheesecake into wedges and serve with the warm pears.

Makes 10 to 12 servings.

Source: Chef Jane Tseng


Today’s Comic

Congee with Meatballs

Ingredients

100 g rice
1/2 tsp salt
1 tbsp oil
40 g mini conpoy (小元貝)
16 cups water
2 thousand-year eggs (皮蛋), diced
shredded ginger and green onion

Meatballs

240 g ground pork
1/4 cup chopped preserved mustard (葱菜)
1/4 cup Chinese mushroom, soaked and chopped
1 tsp chopped ginger
1/2 tsp salt
1/2 tsp sugar
dash sesame oil and pepper
3 tbsp cornstarch
1 tbsp light soy sauce
5-6 tbsp water

Method

  1. Rinse and drain rice, mix with salt and oil, set aside for 20 minutes.
  2. Rinse mini conpoy. Bring water to a boil in a pot, add rice and mini conpoy, bring back to a boil, adjust to medium heat, half-cover and cook until congee consistency (approx. 45 to 50 minutes).
  3. In a mixing bowl, mix ground pork, chopped ingredients and seasonings together, stir well until sticky. Chill for 30 minutes. Form into meatballs.
  4. When congee is ready, add eggs and meatballs, cook and season to taste.
  5. Ladle congee to serving bowls. Sprinkle with shredded ginger and spring onion before serving.

Makes 4 servings.

Source: Congee and Noodles


Today’s Comic

Creamy Rice with Meringue Crown

Ingredients

1/2 cup long grain rice
1 cup milk
1/4 cup butter
1/4 cup (packed) light brown sugar
juice of 1 small lemon
juice of 1 small orange
2 tbsp rum

Apricot Glaze

1 cup apricot jam
1-1/4 cup water
3/4 cup extra fine sugar

Meringue

2-1/2 large egg white
1/2 cup extra fine sugar

Method

  1. Make the apricot glaze. Combine all ingredients in a small, heavy saucepan. Heat until the jam is dissolved, stirring constantly. Bring to a slow, rolling boil and cook until thickened, until reduced to 1-1/3 cups of glaze. Strain through a sieve. Set aside.
  2. Make the meringue. Beat the egg white in a large mixing bowl with electric mixer at high speed for 5 minutes or until stiff, but not dry. Sprinkle 1/4 cup sugar over egg whites and beat for 3 minutes longer. Sprinkle the remaining sugar 1 tablespoon at a time, over egg white mixture. Fold in gently but thoroughly. Set aside.
  3. Pour 2 cups water into the top of a double boiler and bring to a boil. Place over hot water, then stir in the rice. Cover and cook, stirring occasionally, until all of the water is absorbed.
  4. Stir in the milk and cover. Cook until all of the milk is absorbed, stirring occasionally. The rice should be very tender. Remove from the hot water and cool.
  5. Melt the butter in a small saucepan over low heat. Add the sugar and stir until dissolved.
  6. Add the lemon and orange juices and mix well. Simmer until thickened, then remove from heat and stir in the rum. Add to the rice and mix well. Cool.
  7. Grease a 7-inch soufflé dish with additional butter.
  8. Cut a 5-inch strip of aluminum foil 2 inches longer than the circumference of the soufflé dish, then fold in half to make a 2-1/2-inch strip. Place around the outside of the soufflé dish, lapping over 1 inch, then tie with string.
  9. Place 1/3 of the rice mixture in the soufflé dish and press down evenly.
  10. Spoon 1/3 of the glaze over the rice mixture. Repeat the layers twice, then refrigerate until cold.
  11. Place the meringue mixture in a pastry bag with a No. 4 star tube affixed and pipe onto top of the rice mixture.
  12. Broil under low heat until lightly browned, watching closely so that meringue browns evenly. Remove the aluminum foil collar and place the soufflé dish on a serving platter. Serve immediately.

Makes 6 servings.

Source: The Creative Cooking Course


Today’s Comic