I'll share my recipe, if you'll share yours, November 6, 2011

14 years ago

WORLDS EASIEST OYSTER SAUCE NOODLES

Always Hungry

Note: Chinese oyster sauce doesn't look or smell anything like you'd expect from something made from oysters;it's a dark, salty condiment, about the consistency and color of bottled steak sauce, that can be found easily in glass bottles in Asian markets and well-stocked supermarkets. (It's the dominant seasoning in that Chinese-American favorite, beef with broccoli.) Oyster sauce is not especially fishy, but since it's intensely salty, a little goes a long way. It keeps for several months in the refrigerator.

7 ounces dried wheat noodles (in a pinch, I've used spaghetti)

4 tablespoons peanut or canola oil

1 tablespoon sesame oil

1 medium clove of garlic, peeled

a 1-inch square piece of peeled fresh ginger

4 tablespoons oyster sauce

Optional add-ins: thinly sliced scallions, bite-size pieces of cooked meat and/or vegetables, Chinese chile oil

1. Put a large pot of water to boil for the noodles.

2. While the water is heating, heat the peanut or canola oil over medium heat in a pot large enough to hold the noodles, and finely chop the garlic and ginger.

3. Add the garlic and ginger to the heated oil and cook, stirring, for about a minute or until the garlic and ginger soften and start to release their aromas. Stir in the sesame oil and reduce heat to low.

4. Add the noodles to the boiling water and cook until tender, about 10 minutes.

5. Using tongs, transfer the noodles to the pot with the seasoned oil and toss thoroughly. Add oyster sauce and toss again until all is well combined.

6. Toss in any add-ins you wish and serve immediately.

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Comments (4)

Jasdip
14 years ago
I often make Ina's Crostata when I make an apple pie. It's easy and instead of putting it in a pie plate, it's just plopped on a silpat or parchment paper on a baking sheet. The pastry is so rich and flaky.

Apple Crostata

For the pastry:
1 cup all-purpose flour
2 tablespoons granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 pound (1 stick) very cold unsalted butter , diced
2 tablespoons ice water

For the filling:
1 1/2 pounds McIntosh, Macoun, or Empire apples (3 large)
1/4 teaspoon grated orange zest
1/4 cup flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons (1/2 stick) cold unsalted butter, diced

Directions

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and pulse 12 to 15 times, or until the butter is the size of peas .

With the motor running, add the ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough becomes a solid mass. Turn the dough onto a well-floured board and form into a disk. Wrap with plastic and refrigerate for at least 1 hour.

Preheat the oven to 450 degrees F.

Flour a rolling pin and roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet.

For the filling, peel , core , and cut the apples into 8ths. Cut each wedge into 3 chunks. Toss the chunks with the orange zest . Cover the tart dough with the apple chunks leaving a 1 1/2-inch border.

Combine the flour, sugar, salt, cinnamon , and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples to enclose the dough, pleating it to make a circle.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the apples are tender. Allow to cool. Serve warm or at room temperature.
fran1523
14 years ago
Thanks for that apple crostata recipe. It sounds fabulous.
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Marilyn Sue
14 years ago
Bacon Cornettes

10-12 slices bacon, diced
1 c. sifted enriched flour
1/4 c. sugar
4 tsp. baking powder
3/4 tsp. salt
1 c. yellow corn meal
2 eggs
1 c. milk
1/4 c. salad oil or soft shortening
Cook bacon until crisp; drain. Sift together flour, sugar, baking powder and salt. Stir in corn meal. Add eggs, milk and salad oil. Beat with electric mixer until just smooth (about 1 minute). Stir in bacon bits.

Drop batter from spoon into greased muffin pans until 2/3 full. If desired, can top with a few pieces of uncooked bacon bits. Bake in hot oven 425 degrees for 20-25 minutes. Makes about 1 dozen muffins.

Sue
glenda_al
14 years ago
Made these last Thanksgiving and they were pretty tasty.

Walnut Blue Cheese Biscuit Bites
40 biscuits
INGREDIENTS:
CriscoÃ¯Â¿Â½ Original No-Stick Cooking Spray
2 cups Martha WhiteÃ¯Â¿Â½ Self-Rising Flour
1/4 cup CriscoÃ¯Â¿Â½ All-Vegetable Shortening
1 cup (4 oz.) crumbled blue cheese
1 cup chopped walnuts
3/4 cup plus 2 tablespoons milk
2 tablespoons butter, melted

DIRECTIONS:
1.HEAT oven to 450Ã¯Â¿Â½F. Spray a large cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in blue cheese and walnuts.

2.ADD milk; stir with fork until soft, moist dough forms. Drop dough by heaping teaspoonfuls onto prepared cookie sheet.

3.BAKE 9 to 12 minutes or until light golden brown. Brush hot biscuit bites with melted butter.

I'll share my recipe, if you'll share yours, November 6, 2011

Comments (4)

Jasdip

fran1523

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Marilyn Sue

glenda_al

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