Pad See Ew

Serves 2 people.
1 1b Chinese broccoli (or broccolini)
1 1b fresh flat rice noodles (refrigerated)
1 Tbsp sweet soy sauce (dark and thick)
1 large chicken breast sliced thinly
2 Tbsp soy sauce
1-2 Eggs
2 cloves garlic

This is my favorite dish to get at the local vietnamese/ thai restaurant. I absolutely love wide flat rice noodles and I was puzzled for the longest time why I couldn't find them with other dried rice noodles, and then I realized they are fresh and can be found in the refrigerated section of asian markets. I found a 1 lb package of fresh rice noodles for .70 cents today. What an unreal bargain! This dish is very simple and quick to make.
First cut the chinese broccoli into bite size pieces and cut the stems in half. Separate the rice noodles and cut them into 3/4 inch strips. Heat a wok or frying pan if you don't have a wok on high, then put in 2 Tbsp oil, Add garlic and quickly add the meat so the garlic doesn't burn. Stir quickly. When the meat looks cooked on all sides add rice noodles, and soy sauces. Scrape everything to the side and toss in the egg so it makes contact with the pan. Allow it to cook, then toss in the broccoli and allow to cook to your liking. Voila! Feel free to experiment and try different variations of sauces, you could even add a pinch of sugar to sweeten.

Raspberry Trifle

Serves 4
Ingredients: 1 1/2 cups Fresh Raspberries
1/3 cup Raspberry Jam
1/3 cup Chambord Raspberry Liqueur
20 ladyfinger cookies
2 cups milk
1/2 vanilla bean
4 egg yolks
1/2 cup sugar
pinch salt
1 cup heavy cream
a sprinkling of toasted almonds

My grandmother makes a gorgeous trifle. Hers is the genuine English version with Bird's Custard and Rountree Jelly. I adapted her recipe for the ingredients available in the U.S.
Put a metal bowl and the whisks in the freezer (for the whippe cream) and continue with the rest of the recipe. For the custard: In a saucepan heat the milk and vanilla, bring to a boil. Turn off heat, allow to sit 10 mins. In a bowl whisk eggs, 1/4 cup sugar, salt. Whisk the milk into the egg mixture. Now heat on medium heat, stirring constantly for 10 mins. Chill in refrigerator. Soak ladyfingers in a bowl with the Raspberry Liqueur. Arrange one layer of ladyfingers on the bottom of 4 small dessert glasses. In another bowl mix the fresh raspberries with the raspberry jam. Set aside. Now take the chilled metal bowl and whisks out of the freezer. Beat the heavy cream and the remaining 1/4 cup of sugar until stiff peaks form. I like to start by adding a few ladyfingers in the glass vertically for decoration. They should stick because they are wet with the liqueur. Now add a layer of whipped cream, a layer of raspberries, a layer of custard, a layer of ladyfingers, cream, raspberries, custard. Finish off with a layer of whipped cream. Add fresh raspberries on top to decorate and sprinkle with toasted almonds.

Profiteroles

Cook time 40 mins,
makes 6 servings
Preheat oven 425F










1 cup milk
I stick unsalted butter
1 cup all-purpose flour
4 Large eggs
1/2 cup heavy cream
12 oz dark chocolate
Vanilla ice cream
pinch of salt
***My uncle Ben made these for the family at Christmas, they are absolutely heavenly. Everyone at the table was tempted to lick the bowl of dark chocolate and savor the last bite.
Heat milk, butter, and salt over medium heat. When the butter is melted, add the flour in one go and beat it by hand with a long handled wooden spoon until the mixture forms a dough. Cook, stirring constantly, over low heat for 2 minutes. Add the eggs and stir until eggs are thoroughly mixed in and the mixture is thick. This might tire your wrist, Have back up people to help you stir, or you can do this step in the food processor.
***Spoon the mixture onto a baking sheet lined with parchment paper. The puffs should 1 inch-1/2 inches. Don't have them too close together because they expand a lot. Keep them about 2-3 inches apart. Bake for 20 minutes, or until lightly browned, then turn off the oven and allow them to sit for another 10 minutes, until they sound hollow when tapped on the bottom. Make a small slit in the side of each puff to allow the steam to escape. Set aside to cool.
***To make the chocolate sauce, place the cream and chocolate in a bowl set over simmering water and stir just until the chocolate melts. Do not get any water in the chocolate. This will absolutely ruin it. Set the chocolate aside. Cut each profiterole in half crosswise, fill with a small scoop of ice cream, replace the top, and drizzle with warm chocolate sauce.

Israeli Couscous & Pomegranate Salad

Serves 4
250g Israeli Couscous
1 Pomegranate
1 Organic Orange (zest & juice)
1 oz. Tarragon vinegar
3 oz. Olive Oil
Salt & Pepper
Handful of Dried Currants
Few sprigs of parsley & mint
2 oz. Feta Cheese




A similar dish to this was on the menu for my summer wedding. The guests loved it. It is colorful, exciting, and flavorful.
Boil Water with Couscous for 8 mins. Drain in cold water. Cut pomegranate in Half and remove seeds, to do this I recommend whacking it with a spoon, or removing them with your hands. Add Pomegranate seeds, Couscous, Currants into a bowl. Chop the herbs and toss those in too. In a small jar make the dressing. Add the zest and juice of the orange, olive oil, vinegar, salt and pepper. Put the cheese in the jar too. Put the lid on and shake the dressing up. Poor over salad, toss and serve.

Apricot & Vanilla Jam

3-4 sterilized jars
1.5kg fresh apricots
Juice of 1 lemon
1 vanilla bean
800g sugar








Cut the fruit in half and remove the pits. Put the fruit with the sugar into a large pot (a jam making pan if you have one). Cut the vanilla pod lengthwise and cut into a few segments. Combine the fruit, sugar, lemon juice, and vanilla,stir and let sit for a few hours. Cook on a low heat and stir until the sugar has dissolved all the way. Put the heat up to medium high and boil for 20-25 minutes. I always watch jam carefully to make sure it doesn't boil over. If it starts to look like it might, just rapidly turn down the heat and the jam level should go down. You shouldn't stir while the jam is boiling.

Let the pot sit for 20 mins. Pour into warm sterilised jars. Cover and seal while still hot. Once open, store in the fridge. With vacuum sealed jars, my mom has the tip of turning them upside down to create suction.

Winter orange & onion salad

Serves 4










1 thinly sliced sweet onion
2 oranges-valencia or navel
black olives
dressing:
2 anchovies
3 capers
1/2 shallot
1 oz sherry vinegar
2 oz olive oil
1 clove garlic

My step father made this delicious fresh salad on new years. It will wake your palate up for a fine meal. Its important to buy sweet onions, which have a milder flavor. In southern France local onions are used (oignon des Cevennes) which are available from the end of September to the end of April. Made the dressing first by mashing all the ingredients together into a smooth paste. Arrange the ingredients artfully on the plate and pour the dressing over each plate. Bon Appetit

New Year's Shortbread

1 lb unsalted butter
4 cups flour
1 cup granulated sugar
1 Tbsp spice or lavender
or for Chocolate cinnamon shortbread
4 Tbsp cocoa powder
1 1/2 Tbsp cinnamon
A lovely friend of mine made this fantastic shortbread for New Years and she was kind enough to share the recipe. We learned always remember to cut the shortbread when it is hot out of the oven otherwise it will be too hard and crumbly to cut. This is is simple and delicious!
Mix all ingredients together,Bake 350 degreees between 20-40 mins. The shortbread should puff up nicely. Cut and allow to cool thoroughly before serving