Crab Cake Benedict with Sriracha Hollandaise Sauce

Trying out something a little outside the box with this Crab Cake Benedict served with a Sriracha Hollandaise sauce. A tribute to Sarabeth’s- one of my favourite breakfast places in New York.

Revisit my authentic homemade crab cakes recipe at:

https://missamateurchef.com/2015/07/11/authentic-homemade-crab-cakes/


Sriracha Hollandaise Sauce

Ingredients:

  •  4   tbsp butter, melted
  •  4   Egg yolks
  •  1   tbsp freshly squeezed lemon juice
  •  1-3   tsp Sriracha
  •  Sea Salt
  •  Freshly ground black pepper
  •  1-2   tbsp water, room temp

Directions:

  1. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume.
  2. Place the bowl over a saucepan containing barely simmering water the water should not touch the bottom of the bowl.
  3. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.
  4. Remove from heat, whisk in salt paper and sriracha, taste and add more sriracha if desired for more heat.
  5. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

 


 

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Lu Rou Fan- Taiwanese Braised Pork Rice

Lu Rou Fan滷肉飯 (Taiwanese Braised Pork Rice)

Caution: The following recipe is not for the faint of heart!!

Okay, just think of it as Chinese Bolognese meat sauce! Although pork belly is the cut where bacon originates, and is known to be heavy in fat, you’ll find that the Lu Ro, despite flaunting thick layers of fat, is surprisingly not as greasy as you might have imagined. In fact, since the pork is cooked under low heat for an extended amount of time, the amount of fat is somewhat mitigated.

Braising has always been one of my favorite ways to cook meat; it is the best sort of kitchen alchemy- transforming tough cuts of meat into something completely flavorful and tender, and you know what… braised meat tastes even better the next day!


Ingredients:

  • 1 lb skin-on pork belly, cut into 1/2” pieces
  • 2 teaspoons oil
  • 1 piece of medium size rock sugar
  • a couple of shallots, finely chopped
  • 4 dried shiitake mushrooms, cut into 1/2” pieces
  • 1/4 cup rice wine
  • 1/2 cup light soy sauce
  • 1/2 cup dark soy sauce
  • 1 cups water
  • 2 hardboiled eggs, peeled (optional)

For the spices (wrap everything in the spice packet):

  • 3 star anise
  • 1 cinnamon stick
  • cumin seeds
  • 3 bay leaves
  • 2 teaspoons Sichuan peppercorns
  • 2 slices fresh ginger

Directions:

  1. Preheat oven to 160 degree C.
  2. Heat the oil in a Dutch oven over low heat, add in the sugar. Add the minced shallots when the sugar starts to melt. Turn up the heat to medium high and stir-fry the shallots for a minute.
  3. Add the mushroom pieces and chopped pork belly; stir-fry for another 2-3 minutes.
  4. Pour in the blanched pork, rice wine, light soy sauce, dark soy sauce and water. Stir and bring the mixture to a boil. Once boiling, add the spices (which should be wrapped in cloth), along with the peeled hardboiled eggs.
  5. Transfer everything to the oven and cook for around 1½ hours.
  6. Once the meat is fall-apart tender, remove the spice packet. Transfer Dutch oven to the stove, cook under medium high heat to thicken the sauce, stir occasionally, for about 5-minutes. The sauce should be thick enough to coat a spoon. Serve over steamed white rice!

 

Mushroom and Chicken Braided Bread

“Good things come to those who bake.”

Sometimes, all you need to do is bake, and that very act will bring you instant peace and happiness. Whether you’re baking a loaf of brioche or whipping up some quick banana bread for breakfast, the joy that fresh, warm bread brings to the table is unlike any other.

Came across this ultra easy pizza dough recipe, calling for only two ingredients- greek yogurt and self-rising flour, on allrecipes.com the other day.  Instead of ordinary pizza, I used it for a more fancy-looking braided bread and I was pleasantly surprised at how it turned out!

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Ingredients

Pizza Dough

  • 1 1/2 cups self-rising flour, plus more for kneading
  • 1 cup plain Greek yogurt

Filling

  • 2 Tablespoons butter
  • 2 gloves of garlic, finely chopped
  • 1/2 cup of mushroom, thinly sliced
  • 1 cup Parmesan cheese
  • 1 egg white, beaten
  • 1 bowl of chicken cubes (marinated to taste with salt and pepper)

Instructions

  1. Heat oven to 260 degree C.
  2. Mix flour and Greek yogurt together in a bowl; transfer to a work surface floured with self-rising flour. Knead dough, adding more flour as needed to keep dough from being too sticky, for 8 to 10 minutes.
  3. Melt butter over medium heat. Add garlic and cook, about 3 mins. Stir in chicken cubes and mushroom. Cook for 5 more minutes, stir occasionally. Remove from heat.
  4. Unroll pizza dough on parchment sheet. Starting at center out, roll dough into 15 x10 -inch rectangle with a rolling pin. Sprinkle cheese over center third of dough. Spoon onion-chicken mixture evenly over cheese.
  5. Make cuts 1 inch apart on both long sides of dough to within 1/2 inch of filling. Alternately cross strips diagonally over filling; turn ends under and press to seal. Brush egg white over top.
  6. Bake for 15 minutes or until crust is golden brown. Let stand 5 minutes and then cut crosswise into slices and serve!

 

Taiwanese Beef Noodles made with Dutch oven

My go-to recipe for a hearty meal full of braised tender beef, vegetables and plenty of carbssss!

Sluuuurp~


Ingredients:

  • 2 pounds meaty beef short ribs
  • 2 onions
  • 2 tomatoes
  • 3 slices of peeled fresh ginger, smashed
  • 1 bunch scallions, white parts smashed with flat side of a large knife and green parts chopped
  • 1.5 cup Chinese rice wine
  • ¾ cup soy sauce
  • 1 fresh red chile
  • 3 tablespoons of Doubanjiang
  • 3 cups of water
  • 1 teaspoon of freshly grinded pepper
  • 2-3 cubes of rock sugar
  • 10 ounces dried Chinese wheat noodles
  • Bok Choy for garnishing

Directions:

  1. Preheat oven to 180 deg C.
  2. Cut onions and tomatoes into wedges, scallions into sections.
  3. Chop short ribs into 3-inch cubes.
  4. Heat the olive oil in a large Dutch oven. Add the onions, tomatoes, scallions and ginger slices and cook over medium heat for 10 minutes, stirring occasionally, until the onion is lightly browned.
  5. Dry the beef cubes with paper towels. Toss into the Dutch oven, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides.
  6. Add the soya sauce, water plus Chinese rice wine, just enough to almost cover the meat.
  7. Add the rock sugar, pepper and Doubanjiang , toss in red chili. Bring to a simmer.
  8. Cover the pot with a tight-fitting lid and place it in the oven for about 2.5 hours or until the meat and vegetables are very tender when pierced with a fork.
  9. Serve with noodles and bok choy!

 

Rosemary and Parmesan Cheese Cookie

A nice change from all the sweet cookies out there. Crumbly, cheesy, and delicious… An ideal nibble with a glass of dry white wine!


Ingredients:

  • 1¾ all-purpose flour
  • 1¼ cup finely grated Parmesan cheese
  • 1 tablespoon sugar
  • 2 teaspoon minced fresh Rosemary leaves
  • ½ teaspoon salt
  • Pinch of grated nutmeg
  • 250g butter (softened at room temperature)
  • 1 teaspoon lemon zest
  • 1 large egg yolk
  • 75ml heavy cream
  • Additional rosemary leaves and coarse salt for garnishing

Directions:

  1. Beat butter and lemon zest using an electric mixer at medium speed until smooth, about 30 seconds.  Add in the egg yolk and cream.
  2. In another bowl, combine all the dry ingredients.
  3. Gradually add the dry ingredients into the butter mixture. Cream together until well combined.
  4. Divide the dough in half.  Place each on a sheet of parchment paper, roll into a log approximately 2 inches in diameter.  Wrap logs tightly in the paper and refrigerate until completely chilled, at least two hours.
  5. Preheat oven to 160˚C.  Line baking sheet with parchment paper.
  6. Slice each log into 1/3-inch thick slices.  Space them 1 inch apart on the prepared baking sheet.
  7. Garnish each cookie with rosemary leaf and a light sprinkling of course salt.
  8. Bake for 25-30 minutes until just golden at the edges.  Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.

 

Cod en Papillote with Tomatoes and Olives

The name of the dish sounds a lot more fancy than it actually is—ingredients are simply wrapped into a paper parcel and then baked.

En papillote translates to “in parchment.”  When ingredients such as fish, seafood and vegetables are sealed in a parchment paper parcel with herbs or other seasonings, it creates an aromatic, moist heat where the protein cooks in its own juice as well as the essences from other ingredients.

Ummm… So easy and so delicious!
The only thing to remember is to seal your parcel well, so that none of the delicious juices can escape!

Ingredients:

    • Parchment paper
    • 2 cod fillets
    • 2 tablespoon olive oil
    • 2 cloves garlic (thinly sliced)
    • 1/2 cup grape tomatoes, halved
    • 6 large, pitted olives
    • 1/2 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 4 teaspoons dry white wine
    • 2 teaspoons unsalted butter
    • 2 fresh thyme sprigs

Directions:

  1. Heat oven to 240°C
  2. Place the fish fillet on the parchment. Season with salt and pepper.
  3. In a small skillet, warm 1 tbsp oil over medium heat. Sauté sliced garlic until golden.
  4. Remove skillet from heat; stir in tomatoes and olives. Divide tomato mixture among fish.
  5. Top fillets with wine, butter and thyme sprigs.
  6. Bring the edges of the baking paper together and fold over twice to enclose. Twist and tighten both sides with string to form a sealed parcel.
  7. The parcel should look like a giant sweet. Bake for 8-10 minutes.

 

A woman’s love affair with doughnuts

There is no doubt that Bostonians love doughnuts. After all, there’s a Dunkin’ Donuts on every other block. The city even has a doughnut named after it (Boston Creme, anyone?). I mean, who can blame them? There’s something special about that fluffy, sugary, fried dough. I am not from Boston, but I’m in no way above the temptation of fried dough goodness. When Krispy Kreme closed all its stores in Hong Kong overnight ten years ago, a part of me was taken away…  Since then I go on a doughnut hunt whenever I’m out of town, independent joints or big chains, I visit them piously, almost like pilgrims.

These local doughnut places in Boston have survived the turf wars with Dunkin’ Donuts, many supported for years by a fiercely loyal clientele… and it’s not hard to tell why!


Union Square Donuts

20 Bow St, Somerville, MA 02143

Brown Butter Hazelnut Crunch is a real show stealer

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Kane’s Donuts

90 Oliver St, Two International Pl, Boston, MA 02110

Great selection of fancy donuts. Go for glazed and creme brûlée if you’re committed to an ultimate sweet tooth experience.

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Twin Donuts

501 Cambridge St, Allston, MA 02134

Highlight is definitely the inviting neon sign!

Blackbird Doughnuts

South End, 492 Tremont St, Boston, MA 02116

We all need a confetti doughnut from time to time to celebrate life!

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Red Apple Farm

100 Hanover St, The Boston Public Market, Bostom, MA 02108

An apple a day keeps the doctor away…
So, why not eat your apple in donuts form?

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Flour Bakery

12 Farnsworth St, Boston, MA 02210

Not really a doughnut shop, but the bakery’s renowned sticky sticky bun, especially when fresh out of the oven, mimics the flavours of  a doughnut.

 

Whirlwind to Sydney in 36 hours

Question: What do you do when you are in Sydney?

Answer: EAT, visit some friends, go to the Sydney harbor, Bondi Beach…

Question: What do you do when you are in Sydney, and you have been there a few times before?

Answer:  EAT, you can still visit your friends, I guess…

Question: What do you do when you are in Sydney, you have been there a few times before and this time you are there for 36 hours only?

Answer: Oh, that leaves only eating!

Question: Where then can I find something good to eat in Sydney?

Answer: Go to these places!!


The first thing to draw your eyes in this patisserie is the trays of delicately constructed slices of cakes- watermelon cakes in particular. Topped with strawberries and edible flowers this dessert is just heavenly freshness! There is a generous slice of watermelon in the middle, but the layers of evenly spread almond meal help to absorb the moisture and stop the watermelon from making the whole cake soggy.

Newtown is an interesting neighbourhoods, the beating heart of Sydney’s bohemian arts scene. Do spend some time exploring the local art galleries and street art murals afterwards.

Black Star Pastry Newtown: 277 Australia St, Newtown NSW 2042

A must-go whenever I’m in town! While oyster is a popular choice for many, I had my heart stolen by the scampi sashimi long ago. Originated from NZ, the scampi is slit down the center which allows you to easily split the crustacean into halves and pull out the sweet and buttery flesh that literally melts away in one’s mouth. Absolutely divine!

Sydney Fish Market: Bank St & Pyrmont Bridge Road, Sydney NSW 2009

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My favorite hotcakes in the whole wide world. Period.

bills: 359 Crown St, Surry Hills NSW 2010

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Instead of macarons, these colorful babies are called zumbarons here. The name may be different but they taste as good- light and crisp with a gooey center, just the way they should be.

p.s. glad to see more and more zumbo stores, not just in Sydney, but across the entire Australia!

Zumbo Patisserie: 296 Darling St, Balmain NSW 2041

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Warning: Contains Outrageously Good Doughnuts

A rapidly growing doughnut chain, Australians’ equivalent of Krispy Kreme that sells yummy, funky and not so little doughnuts!! I love the quirky little names they give to each of them. Love At First Bite is my personal favorite — a doughnut covered in cinnamon sugar and filled with half a bottle of Nutella.

Doughnut Time: 500 George St, Sydney NSW 2000

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A rarity: Sydney when it drizzles. The city keeps surprising me in one way or the other.

Dutch Baby with Blueberry Compote

I’ve always been amazed by how many different breakfast food you can create using just milk, eggs, and flour; here is one of the more interesting examples.

Oh, did i mention that everything comes together in about 30 blessed minutes?

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Ingredients:

Batter:

  • 3 eggs
  • 3/4 cup flour
  • 3/4 cup whole milk (warmed)
  • 1 tablespoon sugar
  • 3 tablespoons butter
  • 1 tablespoon vanilla extract
  • Pinch of salt

Blueberry compote:

  • 1.5 cup fresh blueberries
  • 1/4 cup sugar
  • Grated zest and juice of a lemon
  • Powdered sugar,for dusting

Vanilla Ice Cream (optional)

Directions:

  1. Preheat oven to 220°C.
  2. Combine eggs, flour, milk, salt, vanilla extract and sugar until smooth.
  3. Heat a 10-inch cast-iron skillet over medium heat.
  4. Place butter in the skillet, as soon as the butter has melted, add batter to the pan.
  5. Transfer the skillet to the pre-heated oven.
  6. Bake pancake until puffed and golden brown all over, about 15-20 minutes.
  7. Lower oven temperature to 150°C and bake five minutes longer. It will deflate as soon as it’s removed from the oven.
  8. Dust pancake generously with powdered sugar and top with 2-3 scoops of vanilla ice cream. Serve with blueberry compote.

For the blueberry compote: Combine the blueberries, sugar, 2 tablespoons of the lemon juice and zest in a saucepan over medium heat and cook until the sugar dissolves and the mixture is thick and syrupy, about 10 minutes.


Salted Caramel Chocolate Chip Cookies

My husband, like many other men, was not a big fan of desserts. He’d always said to people that he didn’t have a sweet tooth, but a salt tooth. Given the choice between a decadent chocolate cake and a simple pack of potato chips, it would be the savory latter every time. But then he discovered something better than sweet, something better than salty, which was the two of them combined together – salted caramel. Everything has changed since then… From Pierre Hermes macarons to Häagen-Dazs ice-cream, he orders everything with salted caramel. The salt-sweet combo is somehow so surprising and compelling; two very opposite flavors, instead of overshadowing one and other, tingle away in conjunction…

It’s his birthday today so I’ve made him these salted caramel cookies to celebrate!

Dear C, you are the salt to my caramel, milk to my cookie, gin to my tonic… best to my friend and love of my life…Happy birthday! I can’t wait to grow old with you ❤


(Yield 2 dozen cookies)

Ingredients:

  • 1 stick butter, unsalted, melted
  • 1/2 cup granulated sugar
  • 3/4 cups brown sugar
  • 1 tablespoon vanilla extract
  • 1 egg
  • 1/4 cup caramel sauce
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cups semi-sweet chocolate chips
  • 1 tablespoons sea salt for sprinkling

Directions:

  1. Preheat the oven at 180 deg C.
  2. In a large bowl, cream together butter and sugar with hand mixer until fluffy (about 2 minutes).
  3. Add in vanilla extract and egg, beat until incorporated, pour in caramel and beat until incorporated, scrape down the sides of the bowl with a spatula from time to time.
  4. In another bowl, combine all the dry ingredients including flour, baking powder and baking soda.
  5. Slowly add the sugary mixture to the dry ingredients.
  6. Add in chocolate chips. Stir until they are evenly mixed.
  7. Place dough in the refrigerator for an hour.
  8. Line baking sheet with silicone baking mat.
  9. Scoop dough into a 1 tablespoon size cookie scoop and place the dough onto the prepared cooking sheet.
  10. Place about 2 inches apart. Flatten the dough balls slightly.
  11. Bake cookies for 11-12 minutes, until edges are slightly golden brown.
  12. Remove from oven and sprinkle with sea salt. Allow them to cool on the baking sheet for 3 minutes, and then transfer to a cookie cooling rack.