Pork & Bok Choy Dumplings

I had a hankering for dumplings one day, and went to my favorite go to recipe. Cabbage & Pork Dumplings. I used Bok Choy because it looked fresh in the market. Whipped um together & steamed them. The dipping sauce is made of garlic, ginger, green onions, red wine vinegar, soy sauce and sugar. Perfection.

Easy Onigiri - Rice Balls!

My grandma ALWAYS had a snack for us ready after school. Some days it would be donuts or cupcakes, others Subway sandwiches, another day Onigiri or Musubis, a Japanese rice snack that is very popular in Hawaii. Always something delicious.

Although my grandma usually mixed her rice with shredded carrots, and a can of tuna, I opted for something a little more simple.

White Rice

Rice Wine Vinegar 

Shoyu (Soy Sauce)

Shredded Carrots

 Furikake

Nori Seaweed to wrap

Mix everything together to your taste. You'll need a Musubi mold, or you can use your hands, to shape the rice balls. Wrap them in Nori and you're done. These are great for picnic or travel snacks. This mix in possibilities are endless. 

How to Prepare Ginger Root

Ginger root is used often in Asian cooking. I use ginger for all sorts of things, making marinades,  stomach soothing teas, and for salad dressings. My grandma always taught me to keep it in the freezer so it will last for a long time.

Now, instead of putting the whole root in the freezer skin on, when I bring it home, I use a spoon and some water to peel the skin off. I cut the root into perfect sized portions and then slip them into a ziplock to freeze. Makes life just a little easier.

Best Creme Brûlée French Toast Ever

This is probably the best french toast I've ever made & had! One day I thought, why don't I try soaking old bread in Creme Brûlée cream and frying it?

Amazingly yummy, moist and perfect! I used Alton Brown's Creme Brûlée recipe, but instead of pouring the batter into ramekins I poured it into a large pan to cover a loaf of old (semi-hard) ciabatta bread, cut into slices. I let it soak over night in the fridge. The next day I melt butter and a little sugar (for the brulee part!) in a pan and fry each slice until golden. 

Ingredients

1 quart heavy cream
1 vanilla bean, split and scraped (or a TBS of vanilla extract)
1 cup vanilla sugar, divided
6 large egg yolks

1 loaf stale bread, sliced

Directions

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use. (if using vanilla extract, do not put it in yet)

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Let it cool, then add vanilla extract into the mixture. 

Line a large pan with bread slices. Pour egg mixture over bread and cover with plastic warp. Refrigerate. 

In a large frying pan melt butter and a sprinkling of sugar. Fry each slice of bread in butter & sugar mixture until golden brown. 

Top with maple syrup, or fresh fruit.

SO GOOD!

Tastiest, Easiest, Quickest Pizza

For lunch I threw together the quickest, most tasty pizza ever. I used naan flat bread, some bottled marinara, and my favorite toppings, mozzarella, prosciutto, and fresh baby spinach. It's so simple.