Ingredients

• 1 tbsp. butter
• 1 onion, finely chopped
• 4-5 potatoes, cubed
• 5 1/2 c. fish stock
• 1 lb. fresh salmon fillet, cubed
• 2 c. whole milk
• 1 c. fresh dill, finely chopped
• 5 bay leaves
• dash sea salt
• dash pepper
• dash allspice

[CP: To test the next time I make this: juice of 1/4 to 1/2 of a lemon?]

Preparation

Place the potato cubes in water to keep them from discoloring. In a soup pot, simmer the chopped onions in the butter over medium heat until soft .Add peeled and diced potatoes and then enough water to just cover the potatoes. Turn up the heat to high, cover, bring to a boil and cook the potatoes until they are just soft, adjusting the heat down as necessary.

Add the cubed salmon to the pot and cook until it is mostly opaque (this will take about 5 minutes, if that). Do not stir the soup so as not to break up the salmon. If you want to keep the Salmon cubes looking like cubes, once the salmon is cooked, remove from the soup and set aside. Add the fish stock, milk, bay leaves, and spices. Cook for 5-10 minutes.

Take off the heat and stir in the fresh dill. If you removed the salmon cubes, transfer the cooked salmon into individual bowls and ladle the soup over them. Serve with rye bread and butter.

Alternative Finland

Ingredients

• 4 c. milk
• 50 mL (3 1/4 tbsp.) butter
• 1 vanilla bean
• 2 c. pastry flour
• 2 c. sugar
• 1 whole egg
• 9 egg yolks
• 50 mL rum

Preparation

Heat the milk, butter, and vanilla bean (split) to 115F (just warm), and leave to steep. In a bowl, mix the flour and sugar. Add the egg yolks and whole egg. Mix all with the liquid mixture. Chill for 24 hours.

Just before cooking, add the rum and remove the vanilla pod. Pour into canelé moulds. Cook at 280F for 15 minutes, then raise the temperature to 355F and cook for 55 minutes more.

This prepares about 60 mini canelés.

That shop where we got the canelé moulds, Bordeaux

Ingredients

• Canola oil
• 1 pound ground pork
• 2 ounces chicken liver, chopped
• 1 onion, diced
• 1/2 bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 cup rice
• 1 pint cranberries
• 1 cup bourbon whiskey
• 3 tablespoons sugar
• 8 whole quail
• Kosher salt and black pepper
• Cayenne
• Chili powder
• Smoked paprika

Preparation

Heat 2 tablespoons canola oil in a Dutch oven over medium-high heat. Add the ground pork and chicken liver and cook, stirring occasionally, until browned, about 10 minutes. Add the onion, bell pepper, celery and garlic, and continue to saute for 5 minutes.

Bring 2 cups water and a pinch of salt to a boil in a small saucepan. Add rice, cover, and bring back to a boil. Reduce to a simmer and cook for 20 minutes.

In a small saucepan, combine the cranberries, bourbon and sugar in pan. Bring to a boil and cook, uncovered, over medium heat until the berries are soft and the sugar is dissolved, about 20 minutes. Remove from the heat and let cool bit, then pour into a blender and puree until smooth.

Heat a cast-iron skillet over medium-high heat. Sprinkle the quail with salt, pepper, cayenne, chili powder and smoked paprika. Swirl some canola oil in the skillet and then add the quail. Cook on one side for about 5 minutes; flip and cook for another 5 minutes-the quail won’t be fully cooked yet, but that’s okay. Set aside.

Mix the cooked rice into the ground pork mixture and season with salt, pepper and cayenne-now you have boudin.

Preheat the oven to 350 degrees F.

Stuff each quail with boudin and place back in the cast-iron skillet. Roast until cooked through, 10 to 15 minutes.

Jay Ducote, Next Food Network Star

Ingredients

• 8 tablespoons of butter
• 1 1/2 cups of flour
• 2 cups of oats [CP: original recipe called for quick-cooking, have used regular]
• 1 cup of sugar
• 2 teaspoons of baking powder
• 1/4 teaspoon of salt
• 2 1/2 teaspoons of cinnamon
• 2 teaspoons of vanilla
• 2 cups of buttermilk
• 4 cups of fruit (stone fruit, berries, etc.)

Preparation

Preheat oven to 350 degrees and place the butter in the bottom of a 9x13 pan. Place the pan in the oven for about 5 minutes or until the butter is melted. While the butter is melting combine the flour, oats, sugar, baking powder, salt, and cinnamon in a bowl. Once the dry ingredients are combined add in the buttermilk and vanilla and stir until combined. Dollop the batter all over butter in the bottom of the pan, do not mix together. Then nestle your fruit into the oatmeal trying to be as even as possible. Its a lot of fruit so it will get a little crowded but just look for an empty spot. Bake for 45 - 50 minutes or until the center of the dish is firm.

Salt and Chocolate

Ingredients

For the dough:

• 5 grams instant dry yeast
• 1 teaspoon sugar
• 1 ½ cups lukewarm water
• 4 cups all-purpose flour, plus extra for rolling

For the filling:

• 1 cup ground pork
• 1 teaspoon sesame oil
• 1 tablespoon light soy sauce
• 3 tablespoons cooking oil
• ¼ teaspoon white pepper
• ¼ teaspoon salt
• 3 large carrots, finely grated (about 4 cups)
• 3 tablespoons oil
• 1 cup finely chopped scallion
• 2 teaspoons finely minced or grated ginger
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 1 teaspoon shaoxing wine

For fried buns:

• 2 tablespoons oil
• ¼ cup water
• a small handful of finely chopped scallion (optional)
• 2 teaspoons of toasted sesame seeds (optional)

Preparation

In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in the lukewarm water. Add the flour and knead for about 15 minutes. The dough should be pretty soft and not too firm. If it seems dry, add a little more water. Cover the mixing bowl with a damp kitchen towel and let it proof one hour.

Combine the first six filling ingredients and mix for a few minutes, until the meat mixture resembles a fine paste, then set aside. Heat a couple tablespoons of oil in a pan over medium heat and cook the grated carrots for a few minutes until they turn color (they shouldn’t be mushy. Cook just until they’re not raw anymore). Let cool completely. Combine the pork mixture, the cooked carrots, and the rest of the filling ingredients. Mix for a couple minutes, until the entire mixture resembles a paste.

After the dough has finished proofing, turn it out on a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Roll the dough into a long tube and rip off chunks of dough to make individual dough balls. They should be about the size of a golf ball for larger buns, and about half that size for smaller buns.

Take each dough ball, and with a rolling pin, roll from the edge towards the center, without actually rolling the center of the dough too much. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2.

Add some filling to the center of each disk (about 1 ½ tablespoons for the larger buns and 2 teaspoons for the smaller ones).

You can start with a smaller amount of filling until you get the hang of the folding. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you’ve sealed it at the top. You’ll be making about 10-15 folds. That’s it! Once the top is closed, a bun is born. Lay the buns on a floured surface while you finish assembling them.

Once assembled, let the buns proof under a clean kitchen towel for another 15 minutes before cooking or freezing.

To freeze, lay the buns on a baking sheet lined with parchment paper and put the baking sheet in the freezer. Once the buns are frozen, transfer them to a Ziploc bag, press out as much air as you can from the bag, and freeze for up to two months. To cook, just follow the directions below as if you were cooking them fresh. The cooking times will just be a little longer!

To make steamed pork buns:

Boiling water should not directly touch the buns during steaming. Avoid sticking by brushing oil onto the surface the bun sits on or by laying down some kind of natural nonstick surface. In our case, we used corn husks, cut into little squares. Thin napa cabbage leaves will work too. If using a bamboo steamer, brush the sides of the steamer with oil, as the buns expand and might stick to the sides. The surface that the buns sit on should not be solid, like a plate for example. This will trap moisture and make the buns soggy. There should be some cross-ventilation. Make sure the lid is tight so you don’t lose any steam.

Start with cold water, and put your pork buns on the steamer. Turn on the heat to medium. Set the timer for 12-15 minutes for smaller buns and 15-20 minutes for the larger ones. To see if the buns are cooked, press the buns lightly with your finger. If the dough immediately bounces back, they’re done. Keep a close eye on them. Over-steaming will cause the buns to collapse, so cooking time is important.

Once they’re done, turn off the heat, keep the lid on, and let the buns “rest” for about 2 minutes before taking them out. Then eat!

To make pan-fried pork buns:

Pre-heat a flat-bottomed cast-iron or other seasoned pan over medium heat. Add the oil and swirl it around the pan to coat it evenly. Add the buns to the pan. Let them cook for a few minutes until the bottoms turn golden brown.

Once golden, add the water to the pan and immediately cover with a lid. Turn the heat down to medium low and let the buns steam for 7-10 minutes until all the water is evaporated.

Uncover the lid, and toss the buns around with scallion and sesame seeds. Done!

The Woks of Life

Ingredients

For the filling:

• 1/2 cup minced beef or pork
• 1 small section of scallion, finely chopped
• 1 teaspoon Chinese five spice powder
• 1/2 teaspoon salt
• 1 teaspoon grated ginger
• 2 tablespoons light soy sauce
• Pinch of fresh ground pepper
• 2 teaspoons sesame oil
• 1 tablespoon water

For the dough:

• 2 cups all-purpose flour
• 1/4 cup hot water (just off the boil)
• 1/4 cup room temperature water
• Vegetable oil for brushing
• Pinch of salt

Preparation

Mix around 2 cups of all-purpose flour with pinch of salt in a large bowl. Swirl the hot water in firstly and then the cold water. Mix with chop stickers during the process until you get floccule texture. Wait for cool.

Grasp all the floccules with hands and then roll into a smoothie dough. Cover with plastic wrap and set aside for 15 minutes.

In a large bowl, add water by three batches. After adding the water each time, stir the beef quickly in one direction until all the water is absorbed by the meat. Then mix with salt, soy sauce, sesame oil and herbs firstly and then followed by scallion and grated ginger. Set aside.

Divide the dough into 8 small ones.Brush some oil on surface and roll each one into a round wrapper; place around 1 tablespoon of filling in the center of the wrapper. Press the filling a little bit and seal the wrapper completely.

Press the sealed bun prepared in previous step; turn over. Brush some oil on both sides and saute with slow fire until golden-brown.

China Sichuan Food

Ingredients

For the chili paste/oil:

• 2 tsp of red Szechuan peppercorn
• 1 tsp of green Szechuan peppercorn
• 3 + 2 tbsp of chili flakes (divided)
• 4 cloves of garlic, finely minced
• 1 small piece of scallion
• 2 star anise
• 1 dry bay leaf
• 1/2 tsp of ground cumin
• 1/2 tsp of ground coriander
• 1/8 tsp of curry powder
• 1 cup of vegetable oil
• 1 grated garlic
• 3 tsp of soy sauce

For the sesame sauce:

• 90 grams (1/4 cup + 1/8 cup) of toasted sesame paste
• 35 grams (1/8 cup) of creamy peanut butter
• 20 grams (1/8 cup) of chili oil (without the “bits”)
• 4-5 tbsp of soy sauce
• 2 tsp of dark Asian vinegar
• 2 tsp of sesame oil
• 1 tsp of sugar
• 1/2 cup of water (more or less depending on the thickness of sesame paste)

For serving:

• 2 servings of ramen noodles, plus more
• sesame oil for rubbing the noodles
• cucumber, cut into thin strips
• radish, cut into thin strips
• 1 egg, beated with a tiny splash of milk
• Crushed salted peanuts and toasted sesame to top

Preparation

To make the chili paste/oil: Finely grind the red/green Szechuan peppercorn in a spice-grinder or stone mortar (but you’ll need to work harder to break them down). Set aside. In a deep sauce pot, add 3 tbsp of chili flakes (reserve the other 2 tbsp), minced garlic, scallion, star anise, bay leaf, ground cumin, ground coriander, curry powder and vegetable oil. Set the pot over medium heat and bring to a sizzle. Stir constantly and let the mixture cook for 1 ~ 2 min until the minced garlic turn JUST LIGHTLY BROWNED. Turn off the heat completely, then add the ground sichuan peppercorns and 2 tbsp of chili flakes (ground sichuan peppercorns will turn bitter if overcooked which is why it’s added at the end). Keep stirring until the oil stops sizzling/bubbling. Then add the grated garlic and soy sauce, and stir to combine. Let the mixture sit at room temperature for AT LEAST 2 hours. After which you can remove the star anise, bay leaf and scallions, then keep the oil and paste in a jar. It will keep in the fridge for… a long long time.

To make the sesame sauce: Add the toasted sesame paste, peanut butter, chili oil from above, soy sauce, dark vinegar, sesame oil and sugar in a blender. Blend on high while slowly adding in 1/2 cup of water. Scrape the sides down a few times to ensure even blending. You can add more soy sauce or water to adjust seasoning and consistency if needed. The sauce should be the consistency of yogurt.

To make the noodle: Heat a flat and wide non-stick skillet over medium-high heat and brush the surface with oil. Pour in 1 beated egg and swirl the pan to evenly distribute it so the egg thinly coats the bottom of the skillet. Cook until both side of the egg-sheet is evenly browned, then thinly cut it into short strips. Set aside.

Cook the ramen noodle according to the package instructions. Once done (DON’T overcook it! It should be still slightly chewy), rinse under cold water until cools down completely. Toss with 2 tsp of sesame oil to prevent sticking, then you can keep it in the fridge until needed. Before serving, toss the ramen noodles, cucumber strips, radish strips, egg strips and enough sesame sauce to generously coat every strand of noodles. Evenly stir the chili paste/oil then add a couple tsp to the noodle (or more…), plus crushed salted peanuts and sesame on top.

Lady and Pups

Ingredients

• 5 cucumbers
• 1/2-1 tsp salt
• 2 cloves garlic, minced
• 1 tsp sesame oil
• 1/2 tsp granulated sugar
• 1 tsp red pepper flakes

Preparation

1. Slice ends off cucumbers and then smash them until they break [CP: just beat them with a chef’s knife until they break apart]. Cut the cucumbers into thirds. Then slice into bite sized pieces approximately 1/2 inch wide and 1 inch long.

2. Add in all the remaining ingredients and mix until cucumbers are evenly coated in seasonings. Taste and adjust as needed. You can eat right away or let the cucumbers sit in the fridge to further develop the flavors.

Kirbie Cravings

Ingredients

• 1 whole striped bass or sea bass (about 1 ½ lbs), cleaned (see instructions)
• 3 tablespoons fresh ginger, finely julienned
• 2 scallions, finely julienned with green and white parts separated
• 8 sprigs fresh cilantro, roughly chopped
• ¼ cup plus 2 tablespoons canola oil
• ¼ cup water
• ¼ teaspoon salt
• ¼ cup light soy sauce
• Fresh ground white pepper to taste

Preparation

Preparing the fish:

1. Remove any scales from your fish using a serrated steak knife. The areas to look for are the belly and the edges of the fish including the top, near the dorsal fins, and the head. There is nothing worse than having to pick out scales while you’re having dinner.

2. Cut off any fins with kitchen shears. They are pretty tough, so be careful with this step. Leave the tail and head in tact for presentation.

3. Look at the cavity, and you should see the backbone. You may also see a membrane that you should pierce and cut, revealing a blood line near the bone. Run your finger or a spoon across it to clean it thoroughly.

4. Check the head and gills. You should not see any gills left, and if there are, remove them with the kitchen shears and rinse the area clean. Older Chinese folks who like dining on the fish head will appreciate this step.

5. Give the fish a final rinse, shake off the excess water (no need to pat it dry) and transfer to a heat-proof plate for steaming. No salt, seasoning, or wine should be used on the fish before steaming. Repeat. Nothing on the fresh fish before steaming!

Assembling the dish:

For steaming, I used an elongated heat-proof plate. To accommodate that, I needed to MacGyver a steaming apparatus that would fit said plate. It’s simple enough. I used a wok and metal steam rack. If you need more height to keep the plate above the water in the wok, set a rack on top of a metal can with both ends removed. It’s a handy and cheap addition to your kitchen arsenal!

Steam for 9 minutes and turn off the heat. Use a butter knife to peek at the meat and confirm the fish is cooked through. The meat should be opaque down to the bone, but the bone should be slightly translucent and not fully cooked (remember, you will not be eating the bone. Trust me on this one!).

Next, carefully pour off all of the liquid accumulated on the plate from steaming and spread half of the ginger, the green portions of the scallion, and the cilantro over the fish.

Heat 2 tablespoons oil and the other half of the ginger in a saucepan until the ginger begins to sizzle. Next, add the water, salt, soy sauce, and fresh ground white pepper and heat the mixture until simmering.

Once simmering, add the rest of the oil and white portions of the scallion and stir until the liquid begins to simmer and sizzle once again. Spoon the entire mixture evenly over the fish and serve hot!

The Woks of Life

Ingredients

For the Salad

• 1 cup quinoa, rinsed
• 1/2 teaspoon salt
• 1 red bell pepper, cut into bite-sized strips
• 1 carrot, peeled and grated
• 1 English cucumber, seeded and diced
• 2 scallions, white and green parts, finely sliced
• 1/4 cup freshly chopped cilantro
• 2 tablespoons fresh chopped mint or basil

For the Dressing

• 1/4 cup freshly squeezed lime juice, from 3-4 limes
• 2 1/2 teaspoons Asian fish sauce
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons sugar
• 1/4 teaspoon crushed red pepper flakes

Preparation

Add quinoa, salt and 1-2/3 cups water to a medium saucepan. Bring to a boil and then reduce heat to low, cover, and cook for 15 minutes, until the water is absorbed and the quinoa is cooked. (If necessary add 1-2 tablespoons more water in cooking.) Transfer to a serving bowl and let cool in the refrigerator.

In the meantime, make the dressing by combining the lime juice, fish sauce, vegetable oil, sugar and crushed red pepper flakes in a medium bowl. Whisk until the sugar is dissolved.

Once the quinoa is cool, add the red bell peppers, carrots, cucumbers, scallions, fresh herbs and dressing. Toss well, then taste and adjust seasoning with more salt, sugar and lime juice if necessary. Chill.

Once Upon a Chef