Amaretto Zabaglione

Zabaglione is an Italian dessert that is similar to a custard, but very light and airy with a kick of amaretto and Marsala.

(Custard served cold)

Makes 4 servings

Ingredients

• 8 egg yokes
• 1/3 cup sugar
• 1/2 cup of dry Marsala
• 1/4 cup of amaretto
• cinnamon to top

Directions

1. Prepare double boiler (I use the bowl from a stand mixer and a pot that is large enough to hold the bowl without it touching the water)
2. In the cold bowl, beat egg yokes and sugar until pale yellow
3. Add Marsala and amaretto to egg yoke mixture
4. Put bowl on heat and beat vigorously.  Remove the bowl from the heat periodically while continue mixing to prevent overheating the eggs. Overheating the eggs or heating them up too quickly may cause them to curdle.
5. When the zabaglione reaches 160 degrees, take it off the heat.  The zabaglione should have dramatically increased in volume and should also be much thicker.  The cooking should take about 10 minutes.
6. While warm, spoon into cups or martini glasses and topwith a sprinkle of cinnamon.  Serve immediately.  

The zabaglione can be served cold.  The texture will not be as smooth, but the custard will still be rich, airy, and tasty.

Vegetarian Ma Po Tofu

Based on the original Ma Po Tofu Recipe, this vegetarian version replaces the chicken broth and minced meat with vegetarian-friendly alternatives.   This variant was inspired by a friend who wanted to try Ma Po Tofu, but couldn't eat meat.

Ingredients:

• 1/2 lb vegetarian minced meat (Vegetarian Minced Meat)

• 1 tbsp fermented dried black beans, soaked in hot water for 5 minutes, rinsed, diced, and mashed
• 3 cloves of garlic, diced and mashed
• 1 teaspoon finely minced ginger
• 2 tbsp of scallions thinly sliced +  1 tbsp for garnish
• 2 1/2 tbsp soy sauce
• 1/2 tbsp of Sambal Oelek (more if you like it spicy)
• 1 tsp of sugar
• 1 cup of vegetable broth broth
• 1 tbsp neutral flavored oil (e.g. canola oil)

• 1 package of soft tofu, drained, and cut into cubes (You can use silken, but it will be a little harder to work with since soft tofu is slightly firmer)
• 2 tbsp cornstarch mixed with equal part water
• 1 dash of sesame oil

Directions:

• Heat a large pan over medium heat and add oil.
• Once the oil is hot, add the garlic, ginger, fermented black beans, and  scallions.  Cook until garlic and ginger is soft, but do not brown.
• Add Sambal Oelek to the pan and cook for a minute. 
• Add vegetarian minced meat to mixture and stir to combine.
• Add vegetable broth pan, soy sauce, and sugar.  Bring mixture to boil.
• Slowly stir in enough cornstarch mixture until thickened enough to coat a spoon.
• Add tofu and carefully stir mixture until tofu is warmed through being careful not to break the tofu.
• Stir in sesame oil. 
• Serve immediately topped with scallions.

Vegetarian Minced Meat

Vegetarian minced meat, what an invention.  Its not meat, but it has a similar texture and a taste that can mostly pass for meat.  Many times whenever you need minced meat, you can usually use the vegetarian alternative.

Here is a vegetarian minced meat option that I have used in a few Asian dishes that worked great.

New Vegetarian Section Coming

To all non-meat eaters, by request, I am starting a new vegetarian section putting up new vegetarian recipes and vegetarian-variants of existing recipes.  Hopefully these recipes will help us all eat and enjoy more vegetables.

Stay tune...

Kicked up Kirkland Signature Sweet Mesquite Seasoning

I really like the Kirkland Signature Sweet Mesquite Seasoning with its smoky flavor, but I always found it too strong to use alone.  So I decided create a rub using it as a component so I can keep its smoky essence, but balance it out with some sweet and spicy tones.  

Makes enough for a full rack of baby back ribs or half rack beef ribs.

• 1/4 cup of brown sugar
• 1 tsp cayenne
• 1 tbsp garlic powder
• 2 tbsp onion power
• 1/2 tsp cumin
• 1/2 tsp black pepper
• 3/4 tbsp kosher salt
• 1 1/4 tbsp Kirkland Signature Sweet Mesquite Seasoning

1. Thoroughly mix all ingredients
2. Store in air-tight container

Slow Cooker Chicken Chili

I adapted this recipe from MarthaStewart.com, made some changes as per the reviews of other users. Its a delicious and hearty meal, and I love it because you just throw everything in and let the slow cooker do the work. One interesting ingredient is sweet potato-- perfect for a cool, Fall evening. Enjoy!

Ingredients

1 pounds chicken breast tenderloins
3 tablespoons chili powder, plus 2 teaspoons
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can white beans, drained and rinsed
2 (28-ounce) cans diced fire roasted tomatoes
1 medium sweet potato (about 10 ounces), peeled and diced into 1 inch cubes
1/4 finely chopped white onion
1 (15-ounce) can low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon kosher salt
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Pinch ground cloves

Toppings: Sour cream, shredded Cheddar or Jack cheese, chopped scallions, and chopped pickled jalapenos

Directions

Put the chicken in the slow cooker. Add 3 tablespoons of the chili powder and all the rest of the ingredients. Stir everything together, cover, and cook on LOW for 6 to 8 hours.
Just before serving, take out chicken and shred with fork and throw back into pot.Stir in the remaining 2 teaspoons of chili powder and season with more salt and pepper, to taste, if desired. Divide the chili among warm bowls. Serve with the topping of your choice.
*Stirring in chili powder right before serving brightens the flavor of the chili.

Simple Lemon Cupcakes with Lemon Curd

Makes 2 dozen

• 1 box Betty Crocker Super Moist Yellow Cake mix
• 1/3 cups canola oil
• 1/4 cup cold water
• 3 large eggs
• 1/3 cups lemon juice
• 2 teaspoons lemon zest
• 1 cup sour cream

1. Preheat oven to 330 degrees F. Line 2 standard muffin tins with cupcake liners; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat on low oil, water, eggs, lemon juice, lemon zest, and sour cream until mixed.
3. Slowly add cake mix. When entire bag is added, increase mixer speed to medium and beat for 2 minutes until thoroughly combined.
4. Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 18-22 minutes. Let cupcakes cool completely before topping with lemon curd and then swiss meringue buttercream. Garnish the cupcakes with a sprinkle of finely grated lemon zest.