Stir Fried Eggplant In Spicy Garlic Sauce

 Topeka used to have the most incredible Chinese restaurant that I loved.  Unfortunately,  a few years back it closed, as the owner wished to retire and could not find anyone to take it over.   There were two things especially that I miss and, so far, have not been able to duplicate, their hot and sour soup and their eggplant in garlic sauce.  I have tried recipe after recipe, and none come close.   This is one that I have developed from a couple of different recipes I've tried, using a couple techniques and the ingredients I remember.    This may not be the dish I was wanting, but it is a very good one and I am pleased to share it.   I really like it a lot.     

2 eggplants, washed, stemmed and cut into 1- 2 inch pieces (bite sized)

1 bunch green onions, white part removed and sliced

green onion tops chopped and reserved separately

2-3 green peppers, cores and stems removed, cut into bite size pieces

5-10 garlic cloves (or as many as you wish), peeled, finely chopped and divided into half

3-4 tbsp. Cornstarch

vegetable oil (amounts may vary)

Sauce mix:

5 tbsp. Light soy sauce

4 tbsp. Dark soy sauce if available (if not, add more of the light soy sauce)

3 tbsp vinegar, either rice or Chinese or cider

1 ½ cup water or broth

2 tsp. Corn starch

½ of the chopped garlic from above

1 tsp dried ginger

2-3 tbsp. Crushed red pepper

2 tbsp sugar or to taste

1 tbsp sesame oil or to taste (I like a bit more)

Put all of the sauce mixture in a bowl and stir until the cornstarch and sugar are dissolved and set aside. Before adding to the pan give it a good stir.

Put the eggplant cubes in a large bowl and sprinkle with the 2-4 tbsp of cornstarch, mix well and set aside.

Heat a large wok or deep skillet or a large Dutch oven, when very hot, add 3-4 tbsp vegetable oil and then add about 1/3 of the eggplant cubes. Allow to brown lightly on one side then stir and allow to brown a bit on the other side. It won't take long and it isn't necessary that all brown evenly. Remove to a large bowl, add more oil and add another third. Once all are lightly browned, add 2-3 more tablespoon of oil, then add the white parts of the onion and the the remaining chopped garlic, stir fry very quickly until fragrant and then add the green peppers, all at once. Stir fry until they look very glossy, then return the eggplant to the pan, stir around, then finally add the sauce mixture and stir until it thickens and coats the vegetables. Allow to sit a minute or two, then top with the chopped green onion tops. If you wish you can add a bit more sesame oil.

Serve with rice if you wish. I have also seen variations of this dish made with ground pork or other meat. If you wish to try that, use about 8 ounces of ground meat, adding it with the garlic and white parts of the onions, and cook until done, then add the green pepper cubes.

If you wish it to be more saucy, I would add another cup of water or broth.

I have made this with both fresh and dried powdered ginger and decided I like it better with the dried ginger. It seems to mix better with the other flavors. If you wish to use fresh, chop a tablespoon or two very finely and fry with the garlic and onions instead of in the sauce mix. 

 

 

 

Danish Pastry Dough and Rolls

 I have loved baking and eating Danish pastries for many years.  I think I first made them in the early 1980's and still love to make them.   There are many recipes out there, but this is one that works best for me.   Most recipes for laminated dough calls for rolling the butter into large sheets, but I have found that the way I make them here is a lot easier and also a bit less fiddly.   As for fillings, the sky is the limit, so go wild.   I do recommend that you not use something that is very liquid when heated, as it tends to run everywhere.  If you want a fruit filling, I would recommend something that is cooked and very thick, like a pie filling.   I particularly like cherry pie filling and spring for the one with extra fruit.   A very thick fruit butter would work well, too.   Another good recommendation, are the Solo brand fillings. 

  When I was very young, I remember my mom, Aunt Evelyn and Grandma Casey making Danish pastries in Grandma's farm kitchen.   It was probably fall or winter, as it was too hot to do much baking in the summer.   I have a feeling it was probably baked in Grandma's wood burning cook stove.  And I am also sure it was made with home made butter from Grandma's cows.    I remember how tender and flavorful they were.   They usually had fillings of apricot, pineapple or peach preserves.   We would sit around all evening, eating Danish, the adults drinking coffee and playing Pinochle.   This is not my Grandma's recipe, but still a good one in spite of that.   I hope when you make them, you will make some memories of your own.    

Danish Pastry Dough

5 cups all purpose flour

1 tsp salt

½ cup sugar

2 tbsp dry yeast, instant works fine

1 cup milk

2 eggs

1 tsp vanilla

1 tbsp softened butter

l lb of softened butter

Mix together the dry ingredients in the bowl of a stand mixer. Add the liquids with the tablespoon of butter. Mix and knead until it forms a smooth and elastic dough. If dough is too soft, use up to another cup of flour, but don't make it too firm. Cover tightly and refrigerate about 30 minutes. It will not rise much. Remove from the bowl and place on a well floured counter top and roll out to about a 9x18 inches. Smear the softened butter in a thick all over 2/3 the rolled out dough. Fold the dough the unbuttered portion of dough over half of the buttered section, then the other buttered 1/3 of dough over that, like folding a letter. Place in a container or wrap carefully in plastic wrap or foil. Gently place in the coldest part of your fridge about 30 minutes. Unwrap dough and, starting from the narrow side, roll out again to about 9x18 inches. Fold again like before, cover and chill another 30 minutes. Repeat at least once more. After the final roll and fold, chill for 2-3 hours before using.

When ready to bake, cut dough into three pieces. Roll out about ¼ inch thick rectangle and cut into squares. Fold the corners into the center and press the points firmly in the center. Place on an ungreased baking sheet or line the baking sheet with parchment paper for easier clean after baking. Allow to rise about 45 minutes or until puffy. Form a depression in the center for whatever filling you wish to use, place about a teaspoon of filling in the hole, then bake in an oven preheated to 350 degrees, for about 20 minutes. When lightly browned, remove from the oven and place on a rack, then glaze. Allow to cool to room temperature.

Options: For another way to add the butter layer to the dough. Slice cold butter into thin slices, then place the slices of butter on 2/3 of the rolled out dough, fold and roll as above.

Fillings: Cream cheese... 8 ounces of softened cream cheese, beaten with 1 egg yolk, about half a cup of powdered sugar, ½ tsp of vanilla extract and a couple drops of almond extract (optional). Beat until smooth.  Pie filling of your choice.  Apples cooked with brown sugar and cinnamon until very thick.A good thick jam.

Roll out dough, sprinkle heavily with brown sugar and cinnamon, then roll up and cut into slices. Bake after rising.

Top any of the rolls with a powdered sugar glaze as you desire or you can just sprinkle with powdered sugar.    If you wish, you could could also sprinkle a butter, sugar and flour streusel on top of your filling of choice before baking. 

 

 

 

Calabacitas or Summer Squash and Corn

 A lovely Mexican and Mexican American summer dish, made with summer squash and zucchini, cooked with green chiles, bacon and corn.   

4 cups diced yellow squash and zucchini squash, mixed together

about 2 cups fresh or frozen corn cut off the cob 

4 slices of bacon cooked until crisp, then set aside

1 medium onion, peeled and chopped

3-? cloves of garlic, peeled and chopped (use as much as you like)

about 1/4 cup, seeded and chopped green chiles of whatever heat level you prefer, I like to use roasted Hatch green chiles when available.    you can use more chiles if you wish, I often use ½ to 1 cup if the chiles are milder in flavor

1 cup heavy cream 

3-4 tbsp. bacon fat left from cooking the bacon

 Cook the bacon until crisp and set aside.   Remove all but 3-4 tbsp of the bacon fat from the pan.   Cook the onion,  and squash until lightly browned, stirring often.  Add the garlic and green chiles, cooking until the garlic is fragrant.    Add the corn and cook until the squash and corn are both tender.   Add the heavy cream and reduce the heat, cooking until the mixture is nearly dry.   Salt and pepper to taste.   Serve as a side dish or even as a main dish for a Mexican/Southwest themed meal.   It is addictive. 

 If you wish to add a protein to it, add cooked diced or shredded chicken, whatever amount you have or wish.   Some people will top this with cheese, but I find that with the cream it is gilding the lily.    

Dolci di Noci or Italian Nut Cookies

 

Italian Nut Cookies/Dolci di Noci

2 room temperature egg whites

½ teaspoon of cream of tartar

pinch of salt

¾ cup white sugar

3 cups finely ground nuts (almonds, hazelnuts, walnuts, pecans, etc)

a few drops of both vanilla and almond extract (optional)

1 tablespoon corn starch

powdered sugar for the balls, about ¼ cup

Whip the the egg whites with the cream of tartar and salt until just starting to inflate, don't whip until stiff. Stir in the remaining ingredients (except powdered sugar) until well mixed and the egg whites are well incorporated. You can either bake now or chill for a while.

When ready to bake, preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside. Take about 1 tablespoon of the dough and form into a ball. Roll the ball of dough in the powdered sugar and place on the cookie sheet, about 2 inches apart. Bake for 12-14 minutes, until the sides are just lightly browned. Remove the parchment sheet to a rack to cool. Do not attempt to remove the cookies until completely cooled. Store in a tight container. This should make about 2 dozen cookies, according to how big you make the balls.

For the nuts, place whole or pieces of nuts in a food processor and process until it looks kinda like wet sand. Do not over process or you will end up with nut butter. You can also use premade nut flours, but the freshly ground ones will have a better flavor.

Granny Sielert's Applesauce Cake

 

Growing up in Poplar Bluff, we had some awesome neighbors. One in particular, Granny Sielert, was more like family than just a friend. I was going through some of my mom's old recipes and found one that I hadn't seen before, it is titled "Granny Sierlert's applesauce cake".  You can tell it is an old time one, by the use of lard instead of butter or shortening.   The recipe, like a lot of old recipes, took a bit of deciphering, but this is it. Sounds like it would be a good one.

 

Cream together: 2 cups sugar, 1 cup lard (you can use half butter) and 2 eggs.

Mix together 2 cups unsweetened applesauce with 2 teaspoons baking soda and set aside.

Mix together in a large bowl, 3 cups flour, 1 tsp cinnamon, 2 tsp. cocoa powder, and 1 tsp. salt.

Beat the lard, sugar and eggs together, then add the applesauce, mixture and dry ingredients. Beat in the 1 cup raisins and 1 cup nuts (walnuts or pecans). Bake in a well greased tube pan at 350 degrees for about an hour.  Cool in the pan about 10-15 minutes before removing and cooling completely.