Thursday, January 9, 2014

Hide and Reiko's New Year's Day Feast

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Hide and Reiko Obatake's New Year's Day feast is the highlight of our holiday trip to Seattle.  Each year, their meal is a work of art featuring traditional Japanese osechi-ryori.  Everything is delicious, so colorful and pleasing to the eye and palate.  We are truly luck to be invited to their house each year.

I forgot to take a picture of the ozone soup!

Wednesday, January 8, 2014

Siu Mai - Steamed Pork Dumplings

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This is Denny's favorite dim sum called siu mai or pork dumplings. I steamed them in two, 12" bamboo steamers which I bought at Ranch 99 Market. The steamers fit my large wok perfectly. You can serve them with a dipping sauce of equal portions of garlic chili paste mixed with soy sauce. They can be frozen individually on a cookie sheet, then transferred to a freezer container.  

1/2 lb. won ton skin (round)

1 lb. ground pork, finely chopped
1/2 lb. fresh shrimp, shelled, deveined and finely chopped
1/4 cup water chestnuts, finely chopped
1/4 cup cornstarch
1/4 cup water
1 tsp salt
1 T soy sauce
2 stalks green onions finely chopped
4 Chinese mushrooms, soaked and finely chopped
1/2 tsp sesame oil

Mix all filling ingredients together. Spoon heaping tablespoon in center of skin. Gather the sides of the wrapper around the filling and squeeze center to form a pouch. Place in a steamer and steam for 30 minutes. Makes 36 dumplings.

Michelle's Breakfast Casserole

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A Christmas morning treat -- breakfast at Tim and Michelle's.  Here's a delicious sausage, egg, sun-dried tomato and mozzarella breakfast casserole.  It is very rich, creamy and melts in your mouth.  Your guests will surely ask for seconds as we did.

1 lb. Italian sweet sausage, casings removed
1/2 cup chopped shallots
2 cloves garlic, minced
1/2 cup chopped drained oil-packed sun-dried tomatoes
4 T chopped fresh parsley
5 large eggs
3 large egg yolks
1 cup half and half
1 cup whipping cream (can substitute with half and half)
2 cups grated mozzarella cheese
1/2 tsp salt

Pre-heat oven to 375 degrees.  Butter a 13x9x2" glass baking dish. Saute the sausage over medium heat for about 10 minutes until browned, breaking it up into small pieces. Add shallots and garlic and cook for 3 minutes more. Add sun-dried tomatoes and 2 T parsley and cook for one minute.

Whisk together the eggs, yolks, half and half, cream, cheese and salt. Gently mix in the sausage mixture. Pour into the prepared pan. Top with 1/2 cup cheese and 2 T parsley. Bake for 30 minutes until golden brown, and toothpick inserted into the center comes out clean.  Let sit for 5 minutes before serving.