chicken ginger congee

our family would eat this almost every weekend for breakfast.

chicken ginger congee
makes 6 servings

1 1/2 lbs bone-in chicken legs or thighs, skin removed and trimmed of excess fat
1 cup long grain white rice, frozen
6 cups water
4 cups chicken broth
1 (1 in.) piece ginger, skin on and sliced into 4 pieces
2 tsp salt
sesame oil or fish sauce, to taste
pinch ground white pepper
cilantro, chopped
scallions, chopped

Combine all the first 6 ingredients into a pot and bring to a boil. Turn heat to medium-low and continue cooking at a lively simmer for 1 hour.

Add a splash of fish sauce or sesame oil to the pot and stir.

Serve topped with cilantro and scallions.

ginger clam soup

I made this for lunch today before our giant and slightly heavier Christmas dinner. If I remember, I will probably do this every Christmas lunch.

ginger clam soup
makes 3-4 servings

1 lb winter melon (optional)
1 lb clams
3-4 slices ginger
1 tbsp salt
1 tbsp cooking wine
scallions and cilantro (optional)

Soak clams in salt water and a little bit of corn meal to remove sand.

Peel winter melon, remove seeds and dice.

Pour water to cover winter melon and cook until soft.

When water boils, add clams, shredded ginger and salt. Once clams open, turn off the fire and pour cooking wine.

Serve with sliced scallions and cilantro, if desired.

nuomi fan

I've made this every Christmas for the last 3 or 4 years, making it our family's first real Christmas tradition. 

nuomi fan (sticky rice with Chinese sausage)
makes 8-10 side servings

3 cups Chinese or Japanese short-grain sticky ("sweet") rice
1 cup Chinese dried black mushrooms or dried shiitake mushrooms
5 Chinese sausages (6-8 oz total)
1 tbsp peanut oil
1 tbsp minced peeled fresh ginger
1/2 cup thinly sliced scallions (1 bunch)
1 1/2 cups bottled peeled cooked whole chestnuts, coarsely chopped or raw peanuts
1/3 cup Chinese rice wine or Sherry
3 tbsp soy sauce
2 tbsp oyster sauce
2 tsp Asian sesame oil
1 tsp salt
1/2 tsp white pepper
2 cups chicken broth

Cover rice with cold water by 1 inch in a large bowl and soak at least 2 hours. Drain in a sieve and rinse well under cold running water.

Soak mushrooms in warm water 30 minutes, then drain, squeezing excess liquid back into bowl, and keep liquid. Rinse mushrooms to remove any grit, then discard stems and coarsely chop caps. Quarter sausages lengthwise and cut into 1/2-inch pieces.

Heat a 4-6 quart heavy pot over high heat until just smoking. Add peanut oil and heat, swirling in wok, until just smoking. Add ginger and scallion and stir-fry 30 seconds. Add sausage and stir-fry 1 minute, then add mushrooms and stir-fry 1 minute. Add chestnuts and stir-fry 1 minute. Stir in rice wine, soy sauce, oyster sauce, sesame oil, salt, and white pepper and remove from heat. Add drained rice and stir to coat.

And add broth (broth will not completely cover rice) and drained mushroom liquid. Bring to a simmer, stir once, then reduce heat to low. Cover and cook 25 minutes more, then remove from heat. Stir from bottom to distribute ingredients and let stand, covered, 10 minutes before serving.

chinese winter melon soup

For something clean, light and soothing, especially to go along with a heavier meal.

winter melon soup
makes 3-4 servings

1 cup winter melon (1/2 lb)
2 cups chicken broth
5 Chinese dried black mushrooms, coarsely chopped
1 carrot, peeled and chopped (optional)
2-3 slices ginger
1/4 cup cooked ham, diced
salt and pepper, to taste
1 green onion, chopped

Reconstitute the Chinese dried mushrooms by soaking in hot water for 20 - 30 minutes until softened. Squeeze out any excess water and chop coarsely. 

Wash the winter melon, remove the green skin, seeds, and the pulp. Cut into 2-inch pieces.


Place the winter melon in a pot of water, bring to a boil, and simmer for approximately 20 minutes or until the winter melon is tender.


Add the chicken broth, mushrooms, ginger, cooked ham and carrots, if using. Add seasonings as desired. Simmer for about 20 minutes. Add green onion for garnish. Serve hot.

Variations: If winter melon is unavailable, this dish can also be made with a seeded and peeled cucumber. 

russian tea cookies

Our Christmas dinner dessert for 2014. 

russian tea cookies

2 sticks (226 grams) unsalted butter, at room temperature
½ cup (about 50 grams) powdered sugar, sifted, plus more for rolling the cookies
1 teaspoon vanilla extract
2 ¼ cups (315 grams) all-purpose flour
¼ teaspoon fine sea salt
¾ cup (about 85 grams) finely chopped pecans, preferable toasted but optional

In the bowl of a stand mixer (or with handheld beaters), combine the butter, ½ cup powdered sugar, and vanilla, and beat until light and fluffy. In a small bowl, whisk together the flour and salt. Add the flour mixture to the butter mixture, beating just to blend. Add the pecans, and mix just a little more, until the nuts are incorporated. Use your hands to gather the dough into a ball, pressing in any runaway nuts. Wrap in plastic wrap, and refrigerate overnight.

The next day, preheat the oven to 375°F, and line two baking sheets with parchment. Remove the chilled dough from the fridge, and allow it to soften for about 10 minutes before handling it. Pinch off small lumps of dough, roll them into 1-inch balls, and space them evenly on the prepared baking sheets. Bake for about 10 minutes, or until they are set but not browning – though, yes, the undersides will brown slightly. Allow to cool for a few minutes. Put some powdered sugar in a pie plate or shallow bowl. While the cookies are still warm, roll them in the sugar, and then set them on a cooling rack. The sugar will only coat them lightly, and they may feel a little sticky. Cool them completely, and then roll them a second time.

Yield: about 35 cookies

tomato garlic shrimp pasta

I made this tonight when looking for something light on meat before all the Thanksgiving food comes. I thought it was good, but none of the boys really liked it. Because we didn't have all the ingredients, I improvised a little. I think next time I'll try it without the cream and make sure to have diced tomatoes and see if everyone else will like this dish, too.

tomato garlic shrimp pasta

makes 8 servings

4 tbsp olive oil, divided

4 cloves garlic, minced

4 cups  or two 14 oz cans diced tomatoes (ran out, so I used 1.5 cans of tomato paste)

1 cup white wine

3/4 cup heavy cream or half n half, optional

2 tbsp butter, optional

salt and pepper to taste

1 package linguine pasta

1 lb peeled and deveined shrimp, seasoned with salt and pepper

1 package mushrooms, sliced

1/2 bunch cilantro, chopped

Heat 2 tbsp of olive oil in a large saucepan over medium heat. Stir in the garlic until fragrant. Add the tomatoes, wine and cream, if using. Bring to a simmer and cook 30 mins, stirring frequently. Season with salt and pepper and stir in the butter, if not using cream. 

Cook pasta according to directions on package. 

Heat the remaining 2 tbsp olive oil in a large skillet over medium high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center (about 5 mins). After 2-3 mins, stir in the mushrooms. Stir the mushrooms and shrimp into the pasta sauce, then stir the sauce into the linguine, along with chopped cilantro to serve. 

lemon berry pound cake

This was our rainy-day/sticker-chart-reward activity today.

lemon berry pound cake

1 cup butter, softened
1 1/3 cups sugar
4 eggs
4 tsp lemon extract or zest (2 lemons' worth)
1/2 tsp baking powder
1/4 tsp salt
1 3/4 cups all purpose flour
1 pint fresh or 2 cups frozen blue or rasp-berries

Preheat oven to 350 degrees. Butter and flour the loaf pan.

Using an electric mixer, cream the butter until light. Add the sugar and cream until fluffy. Add the eggs one at a time, beating well after each addition. Add the lemon, baking powder and salt, and beat well.

Reduce the mixer speed to low and add the flour, mixing until well incorporated. When the batter is smooth and thick, just before pouring into the pan, fold in the berries.

Pour the batter into a loaf pan and bake until a knife inserted in the center comes out clean, about 1 hour and 15 mins. Cool in the pan on a rack before serving.

soy marinated tofu

This was actually my first time cooking tofu, and it was amazing, and an even better version of one of the kids' favorite dishes from Tasty Hand Pulled Noodles in Chinatown.

soy marinated tofu

3 tablespoons soy sauce

2 tablespoon olive oil

2 teaspoon dark sesame oil

1 tablespoon honey or maple syrup

4 teaspoons rice vinegar or white wine vinegar

1 teaspoon grated fresh ginger or a good pinch of ground ginger

4 teaspoons hoisin sauce, optional

One 16-ounce tub extra-firm tofu

1 or 2 scallions, thinly sliced, optional

1. Combine all the ingredients for the marinade in a small bowl and stir together.

2. Cut the tofu into 1/2-inch-thick slices. Blot well between clean tea towels or several layers of paper towels, then cut each slice through the thickness again to make 1/4-inch-thick slices. Blot briefly again.

3. Cut each slice into 2 squares. Place in a shallow pan and drizzle with the marinade. Gently turn the tofu pieces over so that both sides are coated with marinade. Let stand for 10 minutes or so.

4. Heat a wide nonstick skillet. Transfer the tofu and marinade into the skillet. Cook over medium-high heat, stirring gently and frequently, until the tofu is nicely browned on most sides.

Scatter scallions over the tofu if desired, and serve at once.

japanese turnips in miso butter

I don't know when I'll ever encounter more hakuri turnips, but if I ever do, this is what I'll make. Probably one of the best dishes we've enjoyed from our CSA veggies this summer/fall.

japanese turnips in miso butter

3 tbsp miso paste
3 tbsp unsalted butter, softened, divided
3 lbs Japanese turnips with greens
1 cup water
2 tbsp mirin (a Japanese sweet rice wine, I substituted some Chinese rice wine and 1 tbsp sugar)

Stir together miso and 2 tbsp butter.

Remove and coarsely chop greens from turnips. Wash and halve (or quarter) turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.

Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

kale mac n cheese

After a summer of CSA vegetables, we needed something that our kids would definitely eat, hopefully in the form of vegetables. So, why not just combine kale, cheese and pasta? This was really really good - for both kids and adults.

kale mac n cheese
serves 4-6

1-2 tbsp olive oil
3-4 cloves garlic, minced
1 small bunch kale, removed from stem and chopped
1/4 - 1/2 cup chicken or vegetable stock
1/ 2 lb short pasta
2 tbsp butter
2-3 tbsp flour
about 2 cups whole milk
1 cup grated cheese (I used a mix of cheddar, gruyere and random mozzarella)
salt and pepper, to taste

Boil pasta according

Heat olive oil in a large sauce pan and saute garlic until fragrant. Season with salt and pepper.

Add in the kale and stock and bring to a boil. Season with salt and pepper.

Transfer to a blender or food processor and blend. Set aside.

Melt butter in the same sauce pan. Add flour, salt and pepper. Stir until mixed, about 1-2 mins (you want to cook off the pastry flavor of the flour).

Slowly pour in the milk and whisk  until you've got a thick sauce (you may not need to use all of it).

Stir in the cheese until melted.

Pour in the blended kale and stir until fully incorporated.

Add in the cooked pasta, tossing to combine.

Serve immediately.

celeriac and roasted garlic soup

We got a celeriac in our CSA share this week, and after researching, I decided to make this soup. It hasn't even finished cooking, but it already smells amazing! My hunch is that the amazing smells come mostly from the half-head of roasted garlic and fresh herbs... Ok, and having now eaten it at dinner, I think it's the best soup we've ever made!

celeriac and roasted garlic soup
serves 4-6

1/2 of a full head of garlic

1 large onion, finely chopped

1 celeriac, peeled and chopped

1 fennel bulb, chopped (optional, I threw it in since we had it)

2 potatoes, peeled and chopped

1 bouquet garni (mix of herbs - I used some fresh thyme and sage we had on hand)

4 cups vegetable or chicken stock

1/2 cup cream

salt and pepper, to taste

Roast Garlic: Place the halved head of garlic on a piece of foil and generously drizzle olive oil and season with salt. Wrap in the foil and place in a 350 degree oven. Allow to roast for 45 mins - 1 hr, until the garlic is soft. Squeeze soft garlic out of the skins and set aside. 

To begin making the soup, saute the onion in 2 tbsp of olive oil until soft and translucent. 

Add the celeriac and potato (this is where I also added my fennel) and saute for 10 mins.

Add the roasted garlic and herbs, and pour in the stock. 

Allow thesoup to simmer gently for 30-45 mins until the vegetables are soft. 

Puree the soup and add a little more stock if the soup is too thick.

Add the cream and season to taste. Serve. 

lemon tuna pasta

I made this tonight when short on time and effort, but needed something the kids would eat. :)

lemon tuna pasta

1 lb small pasta
2 tbsp olive oil
6 cloves garlic, sliced
1 small leek or 2 green onions, sliced thin (optional)
1 cup peas or thinly sliced red bell pepper (optional)
2 6 oz cans tuna
1 lemon, zest and juice
1/2 cup parsley, chopped
salt and pepper, to taste
1/2 cup Parmesan, grated

Cook pasta according to directions on box. 

While the pasta cooks, heat olive oil over medium heat and saute garlic. Once fragrant, add tomatoes, then leeks or green onions (or bell peppers). Stir to combine and soften, just a little.

Once the pasta is cooked, add it to the sauteed vegetables. Over low heat, stir in lemon zest and juice, tuna, and peas. Add salt and pepper to taste.

Remove from heat and mix in parmesan and parsley.

easy brownies

These are the most wonderful, yet simple brownies. I love that everything can be mixed in one pot, and takes less than 10 minutes to put together, plus we usually have all the ingredients on hand already.

Moosewood fudge brownies
makes 9-12 brownies

1/2 cup butter
3 oz unsweetened chocolate (or 9 tbsp cocoa powder + 3 tbsp oil/butter)
1 cup lightly packed brown sugar
1 tsp vanilla extract
2 eggs, lightly beaten
1/2 cup all purpose flour

Preheat the oven to 350 degrees. Butter or spray an 8 or 9 inch square baking pan.

In a pot, melt the butter and chocolate together on low heat, stirring occasionally. Remove from heat. Add the brown sugar and vanilla and stir until there are no more lumps. Add the eggs and stir until combined. Stir in the flour and mix until the batter is thoroughly blended and smooth.

Pour the batter into the prepared pan and bake for about 20 mins (my oven always takes at least 30), until the brownies are just beginning to pull away from the sides of the pan and are still fudgy in the center. If you prefer more cake-like brownies, bake an additional 5 mins.

peach berry crisp

yum - everyone loves this, including me!

peach berry crisp (adapted)

4 1/2 cups fruit, chopped (I prefer peaches and raspberries, but sometimes I use peaches with blueberries and/or blackberries)
1 cups all purpose flour
1 1/2 cups rolled oats
1 cup brown sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
3/4  cup butter, melted

Preheat oven to 350 degrees.

In a large bowl, combine flour, oats, brown sugar, cinnamon and nutmeg. Stir in butter until crumbly.

Place chopped fruit in the bottom of a 9 x 13 inch pan. Sprinkle and spread crumble mixture over fruit.

Bake in the preheated oven for 30-40 minutes, or until fruit is bubbly and topping is golden brown.

asian pulled pork

A variation on the usual pulled pork I made for a friend's bridal shower.

asian pulled pork
makes 12 servings

1/2 cup low sodium soy sauce
1/2 cup hoisin sauce
3 tbsp ketchup or sriracha sauce
3 tbsp rice vinegar
1/4 cup honey
3 cloves garlic, minced
1 1/2 tbsp peeled and grated fresh ginger
2 tsp dark sesame oil
1 1/2 tsp Chinese five-spice powder
 4 lbs boneless butt pork roast, trim off fat and cut into 2 in pieces

1 bunch green onions
1/2 bunch cilantro, chopped
12 Chinese-style steamed buns

Add everything but the meat to the slow cooker and whisk to combine. Add the pork and toss to coat. Cover and cook the meat on low for 8 hours.

When the pork is done, remove it from the slow cooker with a slotted spoon and shred the pork.

Return the meat to the pot, stir it into the remaining sauce.

Serve meat on top of buns with sliced green onions and/or cilantro.

light cabbage broccoli salad

a yummy salad that everyone loves, even the kids.

light cabbage broccoli salad
makes 12 servings

1/2 head green cabbage, finely shredded (can also use prepackaged cole-slaw mix)
1 bunch green onions, chopped
1 head fresh broccoli, cut into bite-size pieces
1 cup slivered almonds
1 cup sunflower seeds
1/4 cup white sugar
1/4 cup apple cider vinegar
1/2 cup vegetable oil
2 tsp soy sauce

In a large bowl, toss together the cabbage, green onions and broccoli.

In a jar with a tight fitting lid, combine and sugar, vinegar, oil and soy sauce. Seal and shake to blend.

Just before serving, combine the slaw mixture with the nuts. Pour dressing over all and stir to coat.

*The salad does not keep well if dressed, so only put the dressing on right before serving.

juicy pork chops

The best way we've found to cook pork chops (which includes the sous-vide method). If you like your chops nicely browned, make sure not to crowd the pan, i.e. leave space between each pork chop. 

tender and juicy pork chops

Ingredients: 

For the brine (optional):
3 cups cold water, divided
3 tablespoons coarse kosher salt (or 2 1/2 tablespoons table salt)
2 smashed garlic cloves (optional)
1/2 teaspoon black peppercorns (optional)

For the pork chops:2 to 4 pork chops — center cut, bone-on, 3/4-inch to 1-inch thick (about 1 pound each)
Olive oil
Salt
Pepper

Brine the pork chops (optional): If you have time, brining the pork for even a brief period adds flavor and ensures juiciness in the finished chop. Bring 1 cup of the water to a boil, add the salt and optional flavorings, and stir to dissolve the salt. Add 2 more cups of cold water to bring the temperature of the brine down to room temperature. Place the pork chops in a shallow dish and pour the brine over top. The brine should cover the chops — if not, add additional water and salt (1 cup water to 1 tablespoon salt) until the chops are submerged. Cover the dish and refrigerate for 30 minutes or up to 4 hours.

Heat the oven and skillet: Position a rack in the middle of the oven and preheat to 400°F (or higher, you want your pan to be searing hot). Place the skillet in the oven to preheat as well.

Season the pork chops: While the oven heats, prepare the pork chops. Remove the chops from the brine; if you didn't brine, remove the chops from their packaging. Pat dry with paper towels. Rub both sides with olive oil, then sprinkle with salt and pepper. Set the chops aside to warm while the oven finishes heating.

Remove the skillet from the oven: Using oven mitts, carefully remove the hot skillet from the oven and set it over high heat on the stovetop. Make sure your oven is set to 400 degrees. Turn on a vent fan or open a window.

Sear the pork chops: Lay the pork chops in the hot skillet. You should hear them immediately begin to sizzle. Sear until the undersides of the chops are seared golden, 3 minutes. The chops may start to smoke a little — that's ok. Turn down the heat if it becomes excessive.

Flip the chops and transfer to the oven: Use tongs to flip the pork chops to the other side. Immediately transfer the skillet to the oven using oven mitts.

Roast the chops until cooked through: Roast until the pork chops are cooked through and register 140°F to 145°F in the thickest part of the meat with an instant-read thermometer. Cooking time will be 6 to 10 minutes depending on the thickness of the chops, how cool they were at the start of cooking, and whether they were brined. Start checking the chops at 6 minutes and continue checking every minute or two until the chops are cooked through.

Rest the chops: Transfer the cooked pork chops to a plate and pour any pan juices over the top (or reserve for making a pan sauce or gravy). Tent loosely with foil and let the chops rest for at least 5 minutes before serving.

easy beef stroganoff

What I make when london broil is on sale, and I'm out of ideas for dinner. A decent meal, makes everyone happy.

easy beef stroganoff, adapted
makes 5 servings

1 1/2 lbs london broil beef
2 cloves garlic, minced
1 10.75 oz can cream of mushroom soup
1/2 cup water or more
1/2 tsp dried basil
1/2 tsp dried oregano
1 tsp salt
1 cup frozen peas
1/2 pkg chopped mushrooms
1 lb pkg egg noodles
flour, as needed

Place garlic, mushroom soup, basil, oregano and salt in a slow cooker and combine.

Place london broil on top of mixture and add water to cover.

Cover the pot and cook on low for at least 6-7 hours.

15 mins before serving, add mushrooms, if desired. Cook noodles according to package directions.

While noodles cook, shred the meat in the slow cooker.

Once noodles are al dente add to the pot, along with the frozen peas and stir to combine.

To thicken the sauce, sprinkle flour over the top and mix until you reach your desired consistency.

blasted / roasted broccoli

Easy, simple, delicious and gives us another method to cook broccoli, which is helpful when your kids love broccoli, but you're tired of the same thing all the time. It also feels a bit more grown-up, since the florets are slightly charred.

blasted broccoli (adapted)
serves 4

2 large broccoli crowns, chopped
olive oil
2 cloves garlic, minced
salt
pepper
red pepper flakes (optional)

Preheat oven to 450 degrees.

Place broccoli on rimmed baking sheet.

Drizzle with oil, garlic, salt and pepper. Stir to coat lightly.

Roast broccoli for 20-25 minutes, until nicely browned. Serve immediately.

classic red wine beef stew

Made this awhile ago, and it was good. :)

red wine beef stew
makes 4 servings

2 lbs chuck beef, cut into 2 in pieces
1 tsp salt
1/2 tsp pepper
1 1/2 tbsp flour
1 tbsp olive oil
1/4 cup tomato paste
1 cup dry red wine, such as pinot noir or syrah (I always just use $3 TJ's brand merlot)
2 cups beef broth or water
1 medium yellow onion, chopped finely
2 sprigs thyme or 2 tbsp dried thyme
5 medium carrots (~1 lb), peeled and cut into 1 in pieces
3 baby white or red potatoes, cut into chunks

Preheat oven to 325 degrees.

Season the meat with salt and pepper, place in a large bowl and toss with the flour.

Heat the oil in a large Dutch oven or wide-bottomed pot with a tight-fitting lid over medium-high heat. Cook the meat in batches (making sure to leave room in between each piece for searing), until well browned all sides, 6-8 mins. Transfer the pieces to a plate as they finish browning.

Add the tomato paste, wine, broth, onion, thyme and one of the carrots and bring to a boil. Return the meat and any juices back to the pot (meat should be barely submerged in liquid), cover, and transfer to the oven. Cook for 1 1/2 hours.

Add the potatoes and remaining carrots to the pot, cover and return to oven. Cook until the meat and vegetables are fork-tender, about 1 1/2 hours more.

chen family pizza

A chen pizza always includes sausage and mushrooms, sometimes accompanied by red onions and olives.

I'm not sure if I remember everything we did correctly, but I will update if anything changes. 

pizza

1 22 oz pizza dough
1/2 cup pizza sauce
8 oz ball fresh mozzarella, cut into slices
4 oz sliced mushrooms
2 sausages, crumbled and cooked
1/4-1/2 red onion, sliced into slivers
1/4 cup sliced olives
cornmeal, as needed

Preheat oven and pizza stone to 450 degrees.

On an edgeless or back of a rimmed baking sheet, heavily dust cornmeal (you want your dough to slide right off). Roll out dough on cornmeal dusted baking sheet using a rolling pin.

Spread sauce on dough and add mozzarella slices, then add your toppings.

Slide and shimmy pizza off the baking sheet onto hot pizza stone.

Bake for 13 mins. 

garlic green bean stir fry

This was my best attempt so far at recreating Chinese restaurant style green beans.

p.s. cutting the green beans makes it easy for kids to eat, and our kids totally ate these up.

garlic green bean stir fry
makes 8 servings

1 lb fresh green beans, cut into 2 in lengths
2 tbsp peanut oil
2 tbsp chopped garlic (I used ~6 cloves)
1 large yellow onion, cut in half top to bottom, then into slivers
1/4 tsp salt
1 tbsp water (plus more if you check and the pan seems dry)
2 tbsp oyster sauce

Heat the wok or heavy frying pan over high heat for 1-2 mins, until too hot to hold hand over. Add the oil and heat about 30 secs more, then add the garlic and onion and cook for 20-30 secs more, stirring the whole time.

Add beans and salt and cook about 2 mins, stirring several times. Then add water, cover wok, and let beans steam for 5 mins. (I checked once to see if pan seemed dry and added about 1 tsp more)

Uncover the pan and add oyster sauce, then cook 2 mins more, stirring so all the beans are uniformly covered with sauce. Beans should still be slightly crisp when done. Serve hot.

moo goo gai pan

perfect for when you'd like something ethnic, yet something also kind of plain.

moo goo gai pan
makes 6 servings

1 tbsp egg white (optional)
1 tbsp corn starch (optional)
1 tbsp vegtable oil
1 cup sliced fresh mushrooms
2 cups chopped broccoli florets
1 (8 oz) can sliced bamboo shoots, drained
1 (8 oz) can sliced water chestnuts, drained
1 (15 oz) can whole straw or enoki mushrooms, drained
1 tbsp vegetable oil
4 cloves garlic, minced
2 tbsp minced ginger
1 lb skinless, boneless chicken thighs, cut into strips
 2 tbsp cornstarch
1 tbsp white sugar
2 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp rice wine
1/2 cup chicken broth

Optional step: velvet your chicken (how restaurants make their meat so tender and soft). Combine 1 tbsp egg white (f you don't want to use eggs, just toss with cornstarch instead) and 1 tbsp corn starch into a slurry, toss with the chicken and refrigerate for at least 30 mins.

Stir together the cornstarch, sugar, soy sauce, oyster sauce, rice wine and chicken broth in a small bowl.

Heat 1 tbsp of vegetable oil in a wok or large skillet over high heat until it begins to smoke. Stir in the broccoli and saute for a couple minutes. Add 2-4 tbsp water, and let broccoli steam until water is evaporated and broccoli tender. Add mushrooms and saute until just starting to soften. Stir in bamboo shoots, water chestnuts, and canned mushrooms. Cook and stir util all of the vegetables are hot. Remove from skillet/wok and set aside. Wipe out wok.

Heat the remaining tbsp of vegetable oil in the wok until it begins to smoke. Stir in the garlic and ginger and cook for a few seconds until fragrant. Add the chicken, and cook unti lthe chicken has lightly browned on the edges and is no longer pink in the center, about 5 mins. Pour the sauce mixture over the chicken and bring to a boil, stirring constantly. Boil for about 30 seconds until the sauce thickens and is no longer cloudy. Return the vegetables to the wok and toss with the sauce.

Serve over rice.

chocolate pound cake

the most amazing chocolate pound cake you'll ever have.

chocolate pound cake

1 1/2 cups butter, softened
2 1/2 cups white sugar
5 eggs
2 tsp vanilla extract
1/4 cup coffee
1 cup buttermilk
2 cups flour
3/4 cup unsweetened coca powder
1/2 tsp baking powder
1 tsp salt

Preheat oven to 325 degrees. Grease and flour a 10 in Bundt pan. Mix together the flour, cocoa, baking powder and salt. Set aside

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the coffee and buttermilk. Pour into prepared pan.

Bake in the preheated oven for 60-70 mins, or until a toothpick inserted into the center comes out clean. Let cool in pan for 20 mins, then turn out onto a wire rack and cool completely.

18 hr and/or half-day no knead bread

I am also a bread snob, and when there was no one selling artisan bread in our neighborhood, I was forced to make my own. When I first started, it seemed like a lot of work to bake my own bread, but after much practice, now it's so easy, my brain just goes on autopilot. I think it's just hard at first since all the steps are easy, but it's an 18 (or half day) process, so you just have to keep track of the time.

If you've never heard of it, no-knead bread is probably the New York Times' most famous recipe. This, by the way is not your regular sandwich bread - this is that beautiful bread with a crackly, golden crust on the outside and nothing but airy, yet tasty (I mean, real flavor) goodness on the inside.

18 hr no knead bread
makes one 1 1/2 lb round loaf

3 cups all purpose or bread flour, more for dusting
1/4 tsp instant yeast
1 1/4 tsp salt
cornmeal or flour as needed

In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and use either a fork or your hands to stir until blended; dough still be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature. (Some people turn their oven on broil for 1-2 mins, turn off the oven and then put their bread to rise in it)

Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface (I often use a silpat) and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice (you can prevent dough from sticking to your hands by making them a bit wet with water). Cover loosely with plastic wrap and let rest about 15 minutes.

Wet your hands and/or use just a little bit of flour to keep dough from sticking to work surface or fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) or silpat with flour or corn meal; put dough seam side down on towel and dust with more flour or corn meal. Cover with another cotton towel and let rise for another 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

At least a half hour before dough is ready, put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven and heat oven to 450 degrees. When dough is ready, carefully remove hot pot from oven. Slide your hand under the towel or silpat and turn dough over into pot, preferably seam side up. It may look like a mess, but that's ok. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15-30 minutes, until loaf is beautifully browned. Cool on a rack.

half day no knead bread (takes about 6 hrs from start to being cool enough to serve)
makes one 1 1/2 lb loaf

3 cups bread flour
1 packet (1/4 oz) instant yeast
1 1/2 tsp salt
oil, as needed

Combine flour, yeast and salt in a large bowl. Add 1 1/2 cups warmish (not hot) water and stir until blended; dough will be shaggy. Cover bowl with plastic wrap. Let dough rest about 4 hours at warm room temperature. (Some people turn their oven on broil for 1-2 mins, turn off the oven and then put their bread to rise in it)

Lightly oil a work surface (sometimes I use a silpat) and place dough on it; fold it over on itself once or twice. Cover loosely with plastic wrap and let rest 30 minutes more.

At least a half hour before dough is ready, put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven and heat oven to 450 degrees. When dough is ready, carefully remove pot from oven. Slide your hand under dough and put it into pot, preferably seam side up. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

Cover with lid ad bake 30 minutes, then remove lid and another 15-30 minutes, until loaf is golden brown. Cool on a rack.

lemon dill salmon

With salmon, you can basically put anything on it, and it'll still taste great. My mom just sprinkles some white wine, salt and pepper (you probably could even do without the wine). But, sometimes I want something a little more dressed up.

lemon dill salmon
makes 6 servings

2 lbs salmon fillet
1/4 cup mayo
2 tbsp mustard
juice of 1/2 lemon
2 tsp dry dillweed
1 tsp dried thyme
salt
pepper

Preheat oven to 450 degrees. Lay the salmon on an oiled or non-stick baking sheet.

Combine the rest of the ingredients in a small dish and brush mixture onto the salmon.

Bake on the top rack of the oven for 11 mins, then remove and let the salmon rest for another 10 minutes (salmon will continue to cook while resting). Serve, sprinkling with more lemon juice if desired.

clam chowder

I only ever attempted this because it's one of Noah's favorite dishes, and Ivar's is not so easily accessible from where we live now. The chowder tastes best as leftovers as the flavors could use an extra day to really come together.

clam chowder
makes 8 servings

2 cloves garlic, minced
3 (6.5 oz) cans minced clams
2 jars clam juice
1 onion, minced
4 stalks celery, diced
2 cups potatoes, cubed
2-3 medium carrots, diced
3/4 cup butter
3/4 cup flour
1 quart half and half
2 tbsp red wine
salt & pepper, to taste

Heat 1 tbsp oil in a large skillet over medium heat and saute garlic until fragrant. Add onions, then celery, potatoes and carrots.

Drain juice from clams into the skillet over the vegetables. Add clam juice, and if needed, add water to cover and cook over medium heat until tender.

Meanwhile, in a large heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

Stir in clams just before serving. If they cook too much, they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.

potato salad

Delicious, and the easiest potato salad recipe out there. I think the simplicity of this dish is what makes it great. 

• potato salad
  makes 8 servings
• 3 lbs. red-skinned potatoes (can also use baking potatoes)kosher salt and freshly ground pepper 3 tbsp red wine vinegar 1 cup mayonnaise 2 tbsp mustard 4 stalks celery, finely diced 2-3 shallots or 4 green onions, chopped 1/4 cup minced fresh flat-leaf parsley

Place the unpeeled potatoes in a large saucepan, add salted water to cover by 1 inch, cover and bring to a boil over high heat. Set the lid askew, reduce the heat to medium-low, and cook at a brisk simmer until the potatoes are tender, about 25 minutes. Drain, then rinse the potatoes under cold running water until they are cool enough to handle.

Cut the potatoes into chunks about 1⁄2 inch thick and place in a large bowl. Sprinkle with the vinegar. Let cool completely.

In a small bowl, mix together the mayonnaise and mustard. Add to the potatoes along with the celery, onions and parsley and mix gently. Season with salt and pepper. Cover and refrigerate until chilled, at least 2 hours. Serve chilled.

pear salad

I'm pretty particular when it comes to salads, and this one is probably in the top three best salads I've ever eaten.

pear salad
makes 6 servings

1 head escarole or green leaf lettuce 2-3 pears, chopped 5 oz Roquefort cheese, crumbled 2 avocado, peeled, pitted, and diced 1/2 cup thinly sliced green or red onions 1 cup grape tomatoes, halved (optional) 1 cup pecans 1/4 cup sugar 1/3 cup olive oil 3 tbsp lemon juice 2 tsp lemon rind 1 1/2 tsp white sugar or honey 1 1/2 tsp mustard 1 clove garlic, chopped 1/2 tsp salt fresh ground black pepper to taste

In a skillet over medium heat, stir 1/4 cup of sugar and 1 tbsp water together with the pecans. Continue stirring gently until sugar has melted and caramelized the pecans. Carefully transfer nuts onto waxed paper. Allow to cool, and break into pieces.

For the dressing, blend oil, lemon, 1 1/2 teaspoons sugar/honey, mustard, chopped garlic, salt, and pepper.

In a large serving bowl, layer lettuce, pears, blue cheese, avocado, and green onions. Pour dressing over salad, sprinkle with pecans, and serve.

falafel!

hands down, my favorite food! We had probably 6+ cups of okara (soy bean pulp) leftover from last week's soy milk, which was about to be thrown out, but the ever resourceful husband had the genius idea to make falafel. Every other recipe I found which used okara was not very appealing - too veganey or gluten free-ey, i.e. seemed too healthy. So, naturally, we deep fried some falafel balls instead.

okara falafel
makes 35-40 falafels

2 cups of okara (leftover squeezed soybean pulp from homemade soy milk) or mashed chick peas
1 egg
1 large onion, finely chopped
4 cloves of garlic, finely chopped
1 cup of fresh parsley or cilantro, finely chopped
1 tsp cumin
1 tsp paprika
1 tsp chili powder
1-2 tbsp sesame seeds
3/4 cup of flour
2 tsp salt
1/4 teaspoon Pepper
oil for frying

Mix all the ingredients except the oil in a large bowl.

Heat 2 inches of oil in a small or medium pot to 350 degrees F.

Scoop the mixture with an ice cream or tablespoon and drop them into the oil (you may need to do a few batches, but you can still use the same oil).

Fry them for 4 to 7 minutes.

homemade soy milk

I have been craving everything Chinese as of late, and this was one of them. Nothing beats homemade do jiang!

homemade soy milk
makes 6 quarts (24 cups)
 
1 1/2 lbs  soybeans
7 quarts (6 1/2 liter) water
Sugar, to taste

Rinse the soybeans thoroughly with water and soak them overnight with water. The next day, discard the water and rinse the soybeans a few times. If you want, remove the soybean skins as much as you can (I roll them through my hands and pick out any skins that are already or starting to come off). Drain and set aside.

In a blender, add the soy beans (in batches). Add some water to the soybeans and blend well. Transfer the blended soybeans and water into a big 8-quart stock pot. Repeat the same until all soybeans are blended.

Bring the soybean mixture to boil on medium height. Stir occasionally to avoid the soybeans from sticking to the bottom of the pot. As soon as it boils, lower the heat to medium-low and skim the foam off the top of the liquid. Continue to simmer for about 30 – 45 minutes or until the soy milk reduces to your desired consistency.

Turn off the heat once the soy milk is done. Use a cheese cloth or paper or cloth coffee filter to filter out the soybean residue. Squeeze the residue and make sure that all soy milk is fully extracted. Discard the residue. Add sugar to taste before serving the soy milk (I used about 1/2 - 3/4 cup).

P.S. the leftover soy bean pulp can be used to make soy flour (if you have loads of time), which is also gluten free.

mostly vegetarian irish stew

Vegetarian Guinness Stew

serves 6

1 tablespoon olive oil
3 celery stalks
3 small onions
1 pound button mushrooms, cleaned
3 pounds russett potatoes, peeled
3 large carrots, peeled
1 tablespoon flour
One 11.2-ounce bottle of Guinness*
1 teaspoon mustard
1 tablespoon concentrated broth base (I used some leftover chicken drippings we had in the freezer)
2 tablespoons tomato paste
1 bay leaf
1 teaspoon black pepper
1 teaspoon paprika
1 1/2 tsp dried thyme
4 cups water
2 teaspoons sugar
2 teaspoons salt

*I just used a regular beer instead, but next time if I had the energy or foresight, would opt to use some real Guinness. I ended up adding some sherry at the end, just to put more flavor/depth to it. 

Finely chop celery, 2 of the onions and 4 mushrooms. Heat olive oil in a large soup pot and add chopped vegetables. Cook until softened and beginning to brown, about 10 minutes.

Meanwhile, chop the remaining onion, potatoes, mushrooms and carrots into large chunks. Set aside.

Add flour to the softened mixture and stir to coat. Cook for 2 minutes. Pour in Guinness and scrape up any browned bits from the bottom of the pan. Add the remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 20 mins. Stir in mushrooms and continue to simmer until all vegetables are fork-tender, another 25 minutes. Add any extra salt and pepper to taste. 

spatchcocked chicken

After having done it once, I will never cook a whole chicken any other way. If I had a big enough roasting pan/oven, I would cook every Thanksgiving turkey this way too. There really is no better way to cook a whole bird - every inch of skin gets golden brown and crispy, the breast is always moist; every part of the bird is tasty and succulent. And, it takes less time than roasting an entire bird, on top of creating less of a mess. 

spatchcocked chicken
makes 4 servings

1 whole chicken (3 1/2 - 4 lbs)
2 tsp salt
2 tsp curry powder
1/2 tsp paprika
1 tbsp olive oil

Preheat oven to 450 degrees. 

Combine salt, curry powder, paprika and olive oil into a paste. 

Turn the bird breast side down. Using the shears or scissors, cut on either side of the backbone to remove it (see pic). If you've never spatchcocked a chicken before, I recommend watching this video tutorial first. You can freeze the backbone for use in a stock later on.

Pull the bird open wider and note the white section of sternum bone/cartilage in the center of the breast. With a sharp knife cut a deep notch in the top of it--you'll feel the soft spot--then press on the breast to flatten it.

Working in a rimmed sheet pan, smear half of the paste all over the flesh side of the chicken, then flip the bird over so that the skin side is up, and arrange the legs so that they look knock-kneed (see the cooked photo at the top). Smear the rest of the paste all over the skin.

Roast the chicken in the middle of a preheated 450°F oven until it registers 165°F on an instant-read thermometer inserted in the thickest part of the thigh and the breast, which takes about 35 to 40 minutes.

Let the roast rest for 10 to 15 minutes before serving it. The resting time is crucial to let the juices seep from the surface back into the interior of the meat.

jerusalem pasta

I came across this recipe on Orangette, and was drawn in by its inclusion of so many wonderful things -- pine nuts, feta, Greek yogurt, basil! I didn't know it at the time, but it's from the Jerusalem cookbook, which apparently is taking the world over by storm. I read an article about how groundbreaking this book is - people are actually cooking through every recipe in this book, something which hasn't really been done since Julia Child's Mastering the art of French Cooking, which came out like... 50!? years ago! And, after having made this recipe, I must say I believe all the hype. This was amazingly delicious, a friend commented that they had never tasted anything so flavorful, and each component really popped. And, this is one of those dishes which happens to also be vegetarian, yet non-vegetarians people won't even notice/mind.

jerusalem pasta
makes 6 servings

2 ½ cups (500 g) whole-milk Greek yogurt
2/3 cup (150 ml) olive oil
2 medium cloves garlic, crushed or pressed
1 pound (500 g) fresh or thawed frozen peas
Kosher salt
1 pound (500 g) pasta shapes of your liking
Scant ½ cup (60 g) pine nuts
2 teaspoons Turkish or Syrian chile flakes, or red pepper flakes
1 2/3 cups (40 g) basil leaves, coarsely torn
8 ounces (240 g) feta cheese, coarsely crumbled

In the bowl of a food processor, combine the yogurt, 6 tablespoons (90 ml) of the olive oil, the garlic, and 2/3 cup (100 g) of the peas. Process to a uniform pale green sauce, and transfer to a large mixing bowl.

Bring a large pot of water to a boil, and salt it until tastes like pleasantly salty seawater. Add the pasta, and cook until it is al dente. While the pasta cooks, warm the remaining olive oil in a small frying pan over medium heat. Add the pine nuts and chile flakes, and cook for 4 minutes, or until the pine nuts are golden and the oil is deep red. Also, warm the remaining peas in some boiling water (you could scoop out a bit of the pasta water for this); then drain.

Drain the cooked pasta into a colander, and shake it well to get rid of excess water that may have settled into the pasta’s crevices. Add the pasta gradually to the yogurt sauce; adding it all at once may cause the yogurt to separate. Add the warm peas, the basil, feta, and 1 teaspoon kosher salt. Toss gently. Serve immediately, with pine nuts and chile oil spooned over each serving.

moroccan carrot salad

A very unique and different dish for when you're bored and want something out of the ordinary. 

moroccan carrot salad

makes 5-6 servings

1 lb carrots, coarsely grated or sliced 

1/4 cup extra virgin olive oil

3-4 tablespoons lemon juice

1/4 cup chopped fresh cilantro

2-4 cloves garlic, minced

1 tsp ground cumin

1/4 tsp ground cinnamon

1 tsp paprika

pinch of salt

1/2 tsp harissa (NW African chili paste) or cayenne -- optional

In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.

homemade ginger ale

refreshing and delicious. perfect for a summer party.

homemade ginger ale
makes 1.5 cups syrup (enough for 4-6 drinks)

1.5 cups chopped, peeled ginger (7 oz)
2 cups water
1/4 - 1/2 cup sugar (optional)
1 quart chilled seltzer
3 tbsp fresh lime juice

Make syrup: 
Cook ginger in water in a small saucepan at a low simmer, partially covered, 45 minutes. Remove from heat and let steep, covered, 20 minutes.

Strain mixture through a sieve into a bowl, pressing on ginger and then discarding. Return liquid to saucepan and add sugar and a pinch of salt, then heat over medium heat, stirring, until sugar has dissolved. Chill syrup in a covered jar until cold.

Assemble drinks:
Mix ginger syrup with seltzer and lime juice (start with 1/4 cup syrup and 1 1/2 teaspoons lime juice per 3/4 cup seltzer, then adjust to taste).

kale salad with freshly shaved parmesan

Everyone is crazy about kale so this is a perfect dish to share with others, plus the freshly shaved parmesan is oh-so-good on this salad.

kale salad with shaved parmesan

makes 12 servings

juice of 1 lemon

1/2 shallot, chopped

1 tsp honey

1/2 tsp salt

2 small bunches kale, stems removed and shredded or finely chopped

2 tbsp extra virgin olive oil

1/3 cup sliced almonds or pine nuts

1/2 cup pomegranate seeds or dried cranberries (original recipe uses dates)

2 1/2 oz parmesan, shaved with a peeler

In a bowl, whisk juice, shallot, honey, and salt. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes (sometimes I skip this part). Add almonds, berries and Parmesan to kale; serve.

potato mushroom gratin

I made this last Thanksgiving, and it was AWESOME!

potato gratin with mushrooms and gruyere

makes 8-10 servings

1/4 cup olive oil

4 cups finely chopped leeks (white/pale green parts only; about 3 large)

1 1/2 lbs assorted mushrooms, about 10 cups (such as crimini, shiitake), chopped

2 garlic cloves, minced

3 lbs Yukon Gold potatoes, peeled, cut into 1/8 inch thick slices
2 cups heavy whipping cream
1 tsp salt
1/2 tsp freshly ground black pepper
1 cup coarsely grated gruyere cheese

Heat 1/4 cup oil in large skillet over medium-high heat. Add leeks; sauté until soft and lightly browned, 10 to 12 minutes. Add mushrooms, sprinkle with salt and pepper, and sauté until soft and liquid evaporates, 7 to 8 minutes. Add garlic; sauté 1 minute. Season with salt and pepper. Set aside. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.

Preheat oven to 375°F. Pat potato slices dry with kitchen towel. Combine cream, 1 teaspoon salt, and 1/2 teaspoon pepper in large pot. Add potatoes. Bring to boil; reduce heat to medium and simmer, covered, 10 minutes, stirring occasionally. Remove lid; simmer until cream is reduced by about half and potatoes are partially cooked, stirring often and watching closely to prevent mixture from burning, about 3 minutes. Season with salt and pepper.

Brush 13 x 9 x 2-inch glass or ceramic baking dish with oil. Transfer half of potato mixture to dish, spreading out in even layer. Spoon mushroom mixture over in even layer. Spoon remaining potato mixture over, spreading in even layer. Sprinkle cheese over. Cover with foil, tenting in center to prevent cheese from sticking to foil. Bake 30 minutes. Uncover; bake until potatoes are tender and top is brown, 20 to 25 minutes longer. Let rest 10 minutes before serving.

peach cream layer cake

Our school secretary made this for us to celebrate my getting engaged (this was awhile ago) and aside from it being made in my honor, this is one of those desserts you have once and always remember. A year later, I finally asked her for the recipe. After many attempts, her recipe has never quite turned out for me, so I've tweaked it a little to resemble hers more closely and I think the finished product is just as good!

If you're making and serving immediately, you won't need to add gelatin to your whipped cream (so you can skip all the gelatin steps). If you're making this and want the frosting on your cake to hold for a few hours (or just want to make sure any leftovers have fluffy, non-melted whipped cream), you'll need to add the gelatin. Basically, decide if you want your whipped cream to be stabilized or not.

peach cream layer short cake

For Cake Batter: 

2 cups flour

2 tsp baking powder

1/2 tsp salt

6 large eggs

2 cups sugar

2/3 cup water, lukewarm

2 tsp vanilla

For Sweetened Whipped Cream: 

2 cups chilled  heavy cream

2 tsp unflavored gelatin (optional)

1/2 cup confectioners sugar

2 drops vanilla extract

Fruit: 

canned/frozen peaches, drained/thawed OR sliced fresh strawberries. (I usually chop my fruit for the filling in between the layers)

To Make Layer Cakes:

Heat oven to 375 degrees.

Grease two 9" round spring form pans and line bottom of pans with greased parchment or wax paper. 

Blend flour, baking powder, and salt. Set aside. 

Beat eggs in small mixer bowl until very thick and lemon-colored. 

Pour beaten eggs into large bowl and gradually beat in sugar. 

Blend in water and vanilla, on low speed.

Slowly mix in dry ingredients (low speed) until batter is smooth. 

Pour into pans and bake 12-15 mins. 

Loosen edges and immediately turn upside down on towel sprinkled with confectioners sugar. 

Remove paper. Trim off stiff edges. 

Cool completely, then fruit and shipped cream between layers and frost with remaining whipped cream. 

To Make Whipped Cream Frosting: 

Chill deep bowl and beaters in refrigerator for at least 30 mins. 

Sprinkle 2 tbsp gelatin  into 3/4 cup cold water and let sit for 5 mins. 

Microwave gelatin for 3 mins, stirring after each minute. Remove and let stand at room temp for 10 mins (cooled)

Whip 2 cups cream in large bowl until soft peaks form. 

Add in 1/2 cup confectioners sugar, 1 tsp vanilla extract and gelatin. Beat until stiff peaks form.