The class focused on the basic how-to of making pasta from scratch, from the dough formation all the way to making different kinds of strands and shapes. This post will be primarily picture-heavy to document my class experience. I’ll also add commentary and notes that I took for each of the steps. I’d like to thank Lauren, the fabulous sous chef at Terragusto, for teaching this class!

1. Pre-Class: I arrived early by mistake, but it gave me time to check out the equipment. You’ll notice many goodies in this picture, such as the french rolling pin, adjustable pasta cutter attachment, pasta machine, Kitchen Aid stand mixer, salt, and dough scraper. I will mention one thing about the pasta machine - the one here at the restaurant is a commercial machine that runs about $1500 from Italy, which is a hefty investment for a home cook. There are definitely less expensive machines for under $100 in the market. I also learned that the Kitchen Aid stand mixer attachments are not the best option because, well, they were not designed by an Italian pasta maker I will explain more in Step 6.

2. Pasta Ingredients: This is the most straightforward part because there are only three items to remember - 3 cups all-purpose flour, 4 eggs, and a pinch of salt. As far as what types of flour, eggs, and salt to use, the restaurant uses organic all-purpose flour (the actual ratio is 75% all-purpose and 25% semolina for a preferred texture), local farm fresh eggs, and sea salt.

3. Making the Dough: The pasta ingredients are combined using the stand mixer on a low setting. It is entirely possible to make the pasta dough by hand, but it is realistically much less time consuming to take advantage of the machine. The goal in the machine is to get the dough worked through until the dough has a semi smooth texture. The picture here is still in the beginning stages…

4. Kneading: Once the dough is in good shape, it is kneaded on a floured surface for about 2-3 minutes to let the gluten develop, which essentially creates the soft bite that we all love about pasta. After kneading, the dough should rest in a covered container for 15 minutes (use plastic wrap to cover).

5. Rolling/Flattening: Using a tapered rolling pin, the dough is rolled out starting from the center outward, in all directions, until it is flattened to the point where it can go into the pasta machine for further flattening. When it is ready, it should be a similar width to the machine.

6. Flattening via Pasta Machine: The dough gets fed into the machine at the widest setting during its first run-through. An important step not shown clearly in the pictures is that in between each pass through the machine, the dough is folded into three (as if folding up a letter), and then flattened out with the rolling pin until it is at a desired width for the machine again. Flour can be used between iterations to avoid sticking.

As mentioned in Step 1, Kitchen Aid is one of the most widely used appliances in many professional or home kitchens, but pasta making is not their forte. When making pasta, the dough should never hang or stretch. You’ll notice that the restaurant machine has a wooden tray on the top for the pasta layer to rest on when it gets fed into the roller. The Kitchen Aid attachment, however, is positioned at a height that would allow the pasta dough to hang because it doesn’t have a resting tray. I suppose you can improvise with something, but it’s just a small design detail that makes a difference.

7. Perfectly Flat: After multiple iterations, the pasta is finally at its desired thickness (the number of machine iterations varies, depending on the machine). The dough is now ready for cutting!

8. Tagliatelle: Pronounced tah-glyuh-ah-TEHL-eh, this pasta originates from northern Italy. It is similar to fettuccine, but the width differs by a mere 1 or 2 millimeters, tagliatelle being the narrower of the two. Tagliatelle is typically 6mm wide and 12 inches long. The rolled out pasta dough is finally run through the machine’s cutter attachment. The strands can be hung to dry at this point, or used for immediate cooking. The restaurant prefers to dry it for several hours to let it slightly harden so that it can absorb sauces better.

9. Pasta Playground: Lauren showed us various other simple pasta shapes, shown below. The more common ones you may be able to spot are pappardelle, farfalle, and ravioli. Pasta scraps and edges are sometimes made into maltagliati, which literally means badly cut pasta. Why let dough go to waste, right?

I’ve always wanted to make ravioli, so I gave it a go. Since I used scrap pieces of dough, my mock dough-filled ravioli turned out to appear more on the rustic side…

10. Cooking the Pasta: Finally, the home stretch is nearly reached. After the dough is flattened, rolled, cut, and possibly dried, the last step is to drop it into salted boiling water for 1-2 minutes, stirring gently to avoid sticking. The pasta is then strained (but not rinsed!) and added immediately to prepared sauce (recipe to follow).

The featured recipe prepared in class was tagliatelle with a classic mushroom ragu. It was amazing - earthy, rich with flavor but not weight, and very satisfying. This will indeed become one of my household staples!

Tagliatelle con Funghi di Bosco Recipe (ribbon pasta with mixed wild mushroom ragu)

Courtesy of Executive Chef Theodore Gilbert, Terragusto
Serves 4-6

Ingredients

• 24 ounces mixed mushrooms, sliced (mix and match white button, cremini, oyster, shitake, morel)
• 4 ounces butter, divided (or a combination of butter and extra virgin olive oil)
• 2 ounces brandy or wine
• 2 cups veal, chicken, or mushroom stock
• 1 tablespoon fresh chopped herbs (mix and match parsley, sage, rosemary, thyme)
• 4 ounces diced tomatoes or 2 ounces tomato paste
• 1 pound fresh tagliatelle pasta, cooked as above
• Salt and pepper, to taste
• 6-8 ounces Parmigiano-Reggiano, grated

Tools

• Large saute pan or skillet
• Wooden spoon
• Chef knife and cutting board
• Tongs for tossing pasta

Preparation

1. Saute mushrooms in butter over medium heat until brown and caramelized, about 8-10 minutes. Set mushrooms aside.
2. Deglaze the pan with brandy or wine, scraping the brown bits off the pan with your wooden spoon; add stock.
3. Reduce the stock by 2/3 and add herbs and reserved mushrooms.
4. Add cooked pasta and tomato. Carefully toss to combine all ingredients to coat each ribbon, adding half the Parmigiano at this time.
5. Season to taste with salt and pepper; drizzle with truffle oil, and garnish with extra Parmigiano.

The final product Lauren made for our class (arguably one of the best pastas I’ve had in a long time):

I hope you enjoyed my pasta class debrief!

Throughout my entire life, my mom made all of her soups from scratch (as scratch as it could be without picking the ingredients from a farm or garden herself). The broth, everything. Now that I live in Chicago, I get large doses of mom’s Chinese soups when I visit home. You may ask, what exactly is Chinese soup (tong)? It’s essentially any southern Chinese family’s pride and joy in the kitchen because of its quality and nutrition. I will post the Chinese soups I know how to make in future posts, but they range anywhere from lotus root with peanuts and shitake mushrooms, winter melon, white fungus, ‘four-flavor’ soup, new year’s soup, and much more. There were so many kinds of soups in the household that they just kept rotating, and I never really had soups from other cuisines unless it was at a restaurant or a friend’s house. Therefore, I always craved something as simple as chicken noodle soup, the traditional staple of many American households. That, along with minestrone, beef barley, clam chowder, cream of [fill in the blank], etc.

Now that I do live away from home, I get to explore the types of soups that had been absent in my life! It’s a great balance, really, knowing that I will have homemade Chinese soup when I visit, and soup from the other continents when I am away.

Moving back to Vegetable Orzo Soup - why did I pick orzo instead of thick egg noodles? Simply because I had it on hand. Potatoes? Cannelini beans? The ingredient choices were chosen because I had these things in the house when I made soup. You can pick a variety of vegetables and starch for this soup to work. Watching carbohydrates? Feel free to skip on the noodles and/or spuds. I just love them because they make the soup thicker and more filling (and you get the fiber benefits, too). No matter how you dice it, the soup is very soothing for a cold winter day.

Vegetable Orzo Soup Recipe

Preparation Time: 30 minutes
Serves: 6-8

Ingredients

• 2 tablespoons olive oil
• 2 medium carrots, diced
• 2 stalks celery with leafy tops, diced
• 1 large potato (Russet or Yukon Gold), peeled and diced into 1/2 inch pieces
• 1 quart turkey stock (or store-bought chicken or vegetable stock if you must!)
• 1 15 oz can cannellini beans, drained and rinsed
• 1/2 cup uncooked orzo
• Salt and pepper, to taste
• 1/4 cup flat leaf parsley, finely chopped

Tools

• Medium stock pot
• Chef knife and cutting board
• Measuring cups

Preparation

1. Heat olive oil in stock pot over medium heat. Add carrots, celery, and potatoes; lightly season with salt and pepper. Saute until softened, about 5-8 minutes.
2. Pour in turkey stock and bring to a boil. Lower heat to a simmer. Add uncooked orzo and cannellini beans; simmer until vegetables are tender and orzo is cooked and plump, about 15-20 minutes. Stir every few minutes so that orzo does not stick to the pot.
3. Season to taste with salt and pepper. Garnish with chopped parsley.

Selina’s Notes

• Other vegetables that work are zucchini, onions, corn, peas, green beans, butternut squash, mushrooms, tomatoes (fresh or canned), hominy, red kidney beans, garbanzo beans, pearl barley
• Instead of orzo or potatoes, other starches that work are wild rice, egg noodles, macaroni elbows, other small pastas
• During Step 1, herbs can be added when seasoning with salt and pepper, such as fresh or dry thyme, sage, Herbes de Provence, poultry seasoning, etc.
• Shredded or diced turkey/chicken meat can be added in Step 2 along with the orzo and beans (I just did not bring any home from Thanksgiving)

I won’t display the gory details of the turkey carcass, but it was essentially used to create my homemade stock. If you have never made homemade stock before, you’re missing out. Whether it is chicken, turkey, vegetable, or what have you, it is something I really enjoy making because the results are incomparable to what’s available at a grocery store. Even if it seems tedious to make, perhaps I can still change your position on the matter.

My obsession with homemade stock comes from my mother’s obsession (no surprise!). It is rooted from a combination of never letting things go to waste and producing the healthiest stock/broth without artificial flavors (e.g., MSG) or other unwanted ingredients. Another economical perk is that you get practically two or more meals for the price of one, assuming you have a whole chicken or turkey. The true cost? Time. It does take some nurturing on the stove top, simmering away for several hours, but once you get it set up, you can leave it alone to do its thing. It’s the ideal lazy Sunday afternoon activity when you are waiting for laundry, doing the dishes, or packing for my Monday morning travel adventure.

The stock enhancement add-ins:

Homemade Turkey Stock Recipe

Preparation Time: 4 hours and 15 minutes
Yield: Varies, approximately 2 quarts

Ingredients

• Turkey carcass/bones, plus giblets
• 2 carrots, halved
• 2 onions, halved
• 2 celery stalks, with leafy green tops (the best part!), coarsely chopped
• Handful of parsley, stems included
• 1 teaspoon whole black peppercorns
• 2 bay leaves
• Optional: mushroom stems, Parmesan cheese rinds, other vegetable clippings (I usually collect and save these in a freezer zip-lock bag for the purpose of making stock)
• Water, enough to just cover turkey bones in the stock pot
• Salt and pepper

Tools

• Large stock pot
• Medium stock pot
• Chef knife and cutting board
• Ladle
• Mesh strainer or colander

Preparation

1. Place the first six ingredients in a large stockpot and fill with water until it barely covers the turkey bones. Don’t worry if some are not submerged yet; over time, they will loosen up and fall apart.
2. Bring pot to a boil and immediately reduce the heat to a low simmer. Skim off any foam that rises to the surface. Simmer partially covered for four hours, stirring and breaking up ingredients once every hour. Skim fat and oil with a ladle. Remove from heat.
3. Using a strainer, pour stock into an empty medium stock pot. Skim off additional fat if necessary. Season with salt and pepper as desired. Remember, be moderate with the salt because you can’t take it out once it’s too salty. It’s now ready to use or store in the freezer!

This same method works for other types of stock, too. If I don’t need all the stock at once, I measure one-cup portions into zip lock bags or small tupperware containers, and in the freezer they go.

The result: Rich, flavorful, soothing, and aromatic stock that fills the house with warm goodness. The vegetables truly add a deep flavor dimension to the stock, especially when there are mushroom stems and cheese rinds in there. Plus, stock is so versatile because it is used in countless recipes. It’s tough to beat when it’s homemade.

On a side note, I often chuckle at the infinite number of acronyms (and jargon) that exist in today’s world, especially in my full time profession – management consulting is by far one of the usual suspects in this craze. It’s not necessarily a bad thing, since every field has its own langcuage and terminology as it becomes more specialized. Sometimes I find myself saying S&P in the kitchen, and I’m certainly not referring to a familiar stock market index.

It dawned on me that the ingredients for my sandwich were refreshing and fascinating because it was only in the last four years or so that I tried them for the first time in my life. No joke there! Prosciutto, figs, arugula, shaved Parmesan, and ciabatta bread may have all been foreign words to me as a kid, that is, if you don’t count knowing figs as fig newtons (it’s not a cookie mother, it’s a fig newton). I am fascinated by how my personal exposure to food varieties has exponentially increased over the last several years. Have any of you ever had those light bulb moments, where suddenly you discover that XYZ good (e.g., cheese) has a world of its own with hundreds of other varieties, communities of connoisseurs, and even publications? These are some of the exciting moments that motivate me to explore as much as I can throughout my culinary journey, and hopefully your exciting moments as well.

I hope you will grow fond of this ingredient combination. It was inspired by a local café in my Chicago neighborhood, with my own personal modifications. The fig jam acts as the sweetening honey-like spread that replaces goopy mayo or mustard in a typical American sandwich. Prosciutto is a little bite of heaven if you’re into cured Italian meat, a savory treat that pairs well with sweetness. Arugula has some attitude and style, which brings a balance to the sandwich with its peppery and unique bite. Finally, the Parmesan shavings truly stand out because of its nutty and buttery notes, bringing everything together – it really complements the sweetness of the figs, the brininess of the prosciutto, and the peppery crunch of the arugula. All of these goodies pressed together with crunchy ciabatta – toasted on the outside, tender and airy in the middle – are divine.

FPA&P on Toasted Ciabatta Recipe

Preparation Time: 20 minutes
Yields 2 sandwiches

Ingredients

• 4 slices ciabatta bread
• 2 tablespoons fig jam
• 4 slices prosciutto
• 4 thin slices shaved Parmesan cheese
• 2 cups baby arugula leaves
• 1 tablespoon extra virgin olive oil, plus more for drizzling
• Salt and pepper

Tools

• Oven broiler (or panini press if you prefer)
• Baking sheet lined with foil (easier cleanup!)
• Large bowl
• Vegetable peeler or grater for Parmesan cheese

Preparation

1. Preheat oven broiler. Gather ingredients and line them up to form a sandwich assembly line. Place sliced ciabatta bread on lined baking sheet. Drizzle each slice ever so slightly with olive oil (or use a basting brush), followed by a smidgen of salt and pepper; place in oven for 2-3 minutes, or until lightly toasted, when oven is ready.
2. Place arugula in a large bowl and lightly toss with 1 tablespoon olive oil, salt, and pepper.
3. Once bread is toasted, each sandwich will have a tablespoon of fig jam spread on one side of ciabatta, topped with 2 slices of prosciutto, 2 slices of shaved Parmesan, and 1 cup of dressed arugula.

Bon appétit! Crunch away, and let me know how you like it!

Red lentils, teamed up with bulgur (sometimes known as cracked wheat), are the main stars of this dish in a 2 to 1 ratio. Both ingredients have excellent nutritional value with their high protein and fiber content. These legume and grain counterparts are common in countries within the Mediterranean region.

Red lentil balls can be served as an appetizer known as “meze”, a meal starter or accompaniment. From what I have read, it is a common dish in Turkish cuisine, particularly in the southeast part of the country. Köftesi means meatballs, and red lentils and bulgur are the meat replacements that provide similar nutritional value. It can be served warm or cold, and the flavors from the onions, cumin, and paprika really make it burst with flavor. The deep orange color comes from the red lentil foundation, with even more color added from the tomato paste and paprika. The lentils and bulgur give it a natural earthy bite, and since they’re both full of protein, the lentil balls are satisfying to one’s stomach.

My exposure to Turkish cuisine has been minimal, but it is certainly fascinating to learn about. The history of the cuisine is rich, dating back to the Ottoman Empire. Someday I look forward to visiting Istanbul and other cities to explore the culture and take classes at Cooking Alaturka!

Turkish Red Lentil Balls (Mercimek Köftesi) Recipe

Preparation Time: 45 minutes
Yields approximately 30-35 lentil balls

Ingredients

• 1 cup red lentils, uncooked
• 2 and 1/2 cups water
• 1/2 cup fine bulgur, uncooked
• 2 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large onion, finely diced
• 1 tablespoon tomato paste
• 1 teaspoon salt or more, depending on taste
• 1 tablespoon paprika, plus more for dusting
• 1 tablespoon ground cumin (or up to 2 tablespoons if you prefer)
• 1/2 cup flat leaf parsley, finely chopped
• 3 scallions, finely sliced

Tools

• Large bowl
• Medium saucepan
• Chef knife and cutting board
• Wooden spoon, or other stirring tool

Preparation

1. Wash the lentils in a large bowl until water runs clear. In a medium saucepan, bring water to a boil. Add lentils, and simmer until soft (but not overly mushy), about 15 minutes while stirring occasionally. Mix in bulgur; turn off the heat, cover the pot, and let it rest until the residual liquid is absorbed by the bulgur, about 15 minutes or longer.
2. While the lentils cook, bring a skillet to medium heat and with olive oil and saute diced onions until tender and translucent, about 8-10 minutes. Add in tomato paste; stir and turn off heat.
3. Use the resting time of the lentils mixture and onions cooking to chop scallions and parsley.
4. Once the lentils and bulgur are cooked, it should be moderately moist and not completely dry, like cookie dough. Add salt, onions, paprika, cumin, and most of the parsley and scallions into the mixture and stir to combine.
5. At this point, the lentil and bulgur mixture should resemble thick cookie dough when stirred. If it still seems too damp, add more bulgur and let the mixture rest longer. The bulgur should no longer be hard, but soft and melded in to the mix.
6. With a bowl of water at your side, wet your hands and mold the lentil and bulgur mixture into mini golf-ball sized balls (or any shape you prefer) and place on a platter. A tablespoon is a good amount for each ball. Garnish with remaining scallions and parsley and drizzle with good extra virgin olive oil.

Selina’s Notes

• Red lentils and bulgur can be purchased in bulk food bins, which are probably the least expensive. Sometimes they are also available in the international food aisle.

Similar to Latin American tamales, I grew up eating the Chinese variation of this family classic, also known as zhong (in Cantonese), or zhongzi (in Mandarin). The term zhong literally means rice dumpling. Tamales and zhong share similar characteristics in that both are wrapped in various types of leaves and take many hours, if not more, to make. I can also safely say that both are typically eaten for special occasions. Notice that I said typically - I have the luxury of enjoying them all year-round because of my awesome relatives who make them for me.

The history behind zhong came about to honor Qu Yuan, a famous Chinese poet who ended his life in a river due to political events. According to popular legend, villagers paid respect to Qu by throwing packets of rice into the river so that fish and other creatures would not consume his body. Zhong now remains as a traditional Chinese food that is enjoyed among families during the Dragon Boat Festival on the fifth day of the fifth lunar month (sometimes around June of of the Gregorian calendar). For me, I suppose I honor Qu at all times of the year

So what exactly is inside a tetrahedral-shaped, bamboo leaf wrapped zhong? There are many varieties, but I have grown up eating zhong with a combination (sometimes all at once if I’m lucky) of the following:

• Glutinous white rice
• Roasted and/or marinated pork
• Shitake mushroom
• Preserved salted egg yolk
• Peanuts
• Mung beans
• Green split peas
• Chinese sausage
• Chestnuts
• Dried shrimp

Yes, this is quite a weird hodgepodge of ingredients that a normal person would probably not put together voluntarily. When used independently, I would say these are pretty typical ingredients in southern Chinese cuisine. Where and when my relatives grew up, not many people could afford these ingredients (or they just weren’t available), so these were considered gourmet in a villager’s perspective. However, the gourmet part of it is still true; many store-bought versions have a fraction of the above ingredients, and some might only have a piece of meat inside. I consider them a wealth of goodies because they all contribute to a rich and flavorful food that truly satisfies your hunger. The bamboo leaves give the zhong an incredibly scrumptious earthy flavor that captures the essence of the leaves. The glutinous rice also brings it all together in a sticky, gooey fashion.

The zhong making process is pretty onerous, and I applaud my relatives for putting so much effort into making them for me. You may also be asking, what could be so complicated about wrapping rice and other goods in some leaves? The main ingredients that hold it together actually require the most work, which are the bamboo leaves and rice. Both ingredients require overnight soaking, and on top of that, the bamboo leaves also need to be washed and scrubbed, one by one. When purchased, the leaves come dry and brittle, so they need some attentive care. The filling ingredients are not as complicated, but the process of gathering and preparing them for zhong-making takes time. The pork typically needs to be marinated, the salted egg yolks (usually duck eggs) need to be separated from the whites, the shitake mushrooms need soaking to revive them from the dried form, and so forth. The rice is flavored with salt and sometimes a pinch of five spice powder.

Once all the ingredients are ready to go, they need to come together somehow. To me, the hardest part is packaging a zhong together to look like a tetrahedral cylinder shape as perfectly shown in the above pictures. I have tried it before alongside with my great aunt, and mine looked awful compared to her perfect ones in which she completes at 10 times the speed of me. And finally, after the wrapping part is finished, the zhong need to be cooked by being simmered in a large stockpot for several hours.

The cooked zhong can then be eaten immediately or cooled for freezer storage. As a busy traveling person, the freezer option works best for me. My freezer is stocked full of zhong, ready to eat whenever I feel like it. I simply microwave one in a bowl, submerged in water, for 5-6 minutes. It’s fabulous. Mine get shipped in my 21″ carry-on luggage bag when I travel from CA to IL - I always wonder if the TSA personnel ever think they are grenades or something from the X-ray machine.

It’s always fun to untie the kitchen twine that holds the zhong together and slowly unravel the leaves, getting one step closer to the yummy goodies inside. I think this process is somehow quicker when one is hungry, too:

I have to be careful because it’s extremely hot, and the steam can be painful. Once unwrapped, the specimen looks like such:

Now it is time to dissect and demystify a zhong, gently splitting it right down the middle (no scalpel needed here; chopsticks work fine):

See, that’s all there is to it! It’s not that foreign anymore, right?

And just as savory French crepes have a sweet counterpart, there is a sweet version of zhong, too (called gan sui zhong in Cantonese, or jianshui zhongzi in Mandarin). I may feature that varietal in a future post. Until next time, readers!

Taking a skip down memory lane, here is an excerpt from Green Eggs and Ham by Dr. Seuss, a familiar childhood classic:

…I do not like
green eggs
and ham!

I do not like them,
Sam-I-am.

You do not like them.
So you say.
Try them! Try them!
And you may.
Try them and you may, I say.

Sam!
If you will let me be,
I will try them.
You will see.

Say!
I like green eggs and ham!
I do! I like them, Sam-I-am!
And I would eat them in a boat.
And I would eat them with a goat…

And I will eat them in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
They are so good, so good, you see!

So I will eat them in a box.
And I will eat them with a fox.
And I will eat them in a house.
And I will eat them with a mouse.
And I will eat them here and there.
Say! I will eat them ANYWHERE!

I do so like
green eggs and ham!
Thank you!
Thank you,
Sam-I-am!

As Sam had a change in heart over eating green eggs and ham, perhaps there is a chance that you might even like my version of this seemingly grotesque concoction. And thanks to the polling results, scrambled eggs and eggs over easy were popular choices, which inspired me to create two variations of green eggs and ham. I will say this, though - I don’t turn the eggs and ham green like some other recipes I have seen. I try to avoid food coloring when possible, and to make the dish remotely appetizing, these are my interpretations of what a fun children’s book breakfast should be.

Rules will be rules, and I had to use some form of green in the dish. And what better green sauce to use than pesto (okay, you might get me with guacamole)? I used a spinach pesto to top the eggs and ham in my recipes, adapted from Giada De Laurentiis’ version, but I just made it with less Parmesan. Spinach typically goes well with eggs, but if you generally don’t like pesto sauce, a sauteed spinach topping would do the trick as well; it would just lack the gooey green sauce effect I was going after.

Green Eggs and Ham Recipe #1

Preparation Time: 25 minutes
Serves 2

Ingredients

• 8 ounce ham steak, diced into small bite size cubes
• 5 large eggs, beaten
• 1 tablespoon plus 1 teaspoon vegetable oil, divided
• 4 slices wheat or white bread, for toasting
• 2 tablespoons spinach and pine nut pesto (note: I’d recommend using 1/4 cup Parmesan instead of 1/3 cup)

Preparation

1. Prepare pesto and set aside.
2. Heat skillet with 1 teaspoon oil on medium-high. Add diced ham cubes and heat through until lightly browned and crisp.
3. In the same skillet with ham, reduce heat to medium and add in remaining 1 tablespoon of oil. Pour in beaten eggs and gently stir until desired level of firmness.
4. Serve immediately with toast and top with a tablespoon of pesto sauce.

Tools

• Food processor for pesto sauce
• Toaster
• Chef knife and cutting board
• Small mixing bowl
• Large skillet
• Wooden spoon or spatula

Green Eggs and Ham Recipe #2

Preparation Time: 25 minutes
Serves 2

Ingredients

• 2-4 slices Canadian bacon
• 2 large eggs
• 1 tablespoon plus 1 teaspoon vegetable oil, divided
• 2 slices wheat or white bread, for toasting
• 2 tablespoons spinach and pine nut pesto (note: I’d recommend using 1/4 cup Parmesan instead of 1/3 cup)

Preparation

1. Prepare pesto and set aside.
2. Heat skillet with 1 teaspoon oil on medium-high. Add Canadian bacon slices and heat through until lightly browned. Be careful with this type of meat, though - it will get too dry if you overheat it because it’s leaner. Transfer to a plate and set aside.
3. In the same skillet, reduce heat to medium and add 1 tablespoon of oil divided in half on opposites sides of the skillet. Crack each egg over the oil spots in the skillet and let it cook until whites are set and opaque. Flip each egg over with a spatula (or just the pan itself if you’re savvy) for about 10-15 seconds.
4. Serve immediately with toast and top with a tablespoon of pesto sauce.

Tools

• Food processor for pesto sauce
• Toaster
• Large skillet
• Spatula

Selina’s Notes

• If you decide to use sauteed spinach instead of pesto sauce, I recommend sprinkling a handful of Swiss or Gruyere cheese when the scrambled eggs are almost done, or on top of eggs over easy
• If time is an enemy, store-bought basil pesto sauce may work fine
• These recipes were not meant to be entirely too precise; just have fun with it!

Perhaps, as Sam did, you will eat them in the rain, on the train, on a boat, or with a goat? Maybe not, but I hope you enjoyed the little flash back and will make green eggs and ham for the sake of being silly and creative. If you have another varation, please do share.

I started to write about food outside of work for genuine gratification and recreation. It has been about two months since my first introductory post, and I am very pleased to have a handful of readers! Comments and feedback have been very exciting to read, and I truly appreciate every single one of them because it turns into motivation to continue coming up with unique topics and recipes related to food.

This leads to my sincere thanks to Aggie from Aggie’s Kitchen who passed on my very first blog award for Let’s Chow!:

Exciting stuff. Grazie mille, Aggie! To reciprocate the generosity, I too will pass on this award to some cool food bloggers I have been following, using these six simple rules:

1. Link to the person who tagged you.
2. Post the rules on the blog.
3. Write six random things about yourself.
4. Tag six people at the end of your post.
5. Let each person know they have been tagged by leaving a comment on their blog.
6. Let the tagger know when their entry is up.

As per number 3, here are some Selina factoids:

• I am a huge gymnastics fanatic, and I have been following the sport since I was a child. I had the chance to compete in high school gymnastics and also teach children for a couple years. When it comes to Nationals, Worlds, Olympic Trials, and the Olympic Games, I am glued to the TV. I used to tape record competitions beginning with 1992 through 2004 (yes, VHS) and watch them repeatedly. Now a days, DVDs can be purchased and clips can be watched on YouTube and NBColympics.com!
• One of my phobias is to be followed or when people walk behind me (dragging shoes, floppy flip flops, and the like).
• I have a love-hate relationship with onions. I love them in most soups, stews, salsa, and sauces, but I truly hate eating them raw in sandwiches, or in anything with large chunks of onion.
• I am obsessive compulsive about recycling and reducing waste and energy usage.
• I prefer snowboarding to skiing, hands down.
• I can eat oatmeal every day of the week and not get tired of it.

Now it’s my turn to tag!

• Amy at Delicious By Nature
• Bridgett at La Bella Cook
• Authors at Tasty Meals At Home
• Norman at Green Avocado
• Alex at Just Cook It!
• Jescel at Spice of Life

Cheers,
Selina

Eggs are a wonderful food (sorry vegan friends!) because they are so versatile. They easily qualify to be BLD - breakfast, lunch, or dinner. You will begin to notice that I rave about versatile foods because of the infinite number of ways to use them. Plus, most of the versatile foods I mention are generally good for you and tasty.

If a method you prefer is not listed in the poll, feel free to share your favorite egg dish in the comments section!

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I label myself as one who does not bake…often. Can I see myself as a pastry chef? It might be a hard feat. Perhaps not using an oven for over 16 years to make baked goods still haunts me to the point where the oven is a foreign machine that remains untouched unless absolutely necessary. Okay, the situation is not that extreme, but baking is something that takes an extra special ‘umph.’ It’s like knowing you’re not naturally gifted with X sport and yet you still try extra hard to still play for the pure joy and entertainment of it.

Regardless of my nearly nonexistent baking skills, I learned how to make a basic apple cake from a friend’s mother. Over the years I have modified the recipe to make it my own, with some extra sass to it. The sass comes from the spice and nut part of the cake - cinnamon, ginger, nutmeg, and walnuts. These ingredients combined are extraordinary pals, especially with apples. The apples and cinnamon create a classic flavor foundation for the cake while the ginger and nutmeg create a special depth in the background.

And to top it off, the walnuts are a great way to add some nutrition and crunch.

This recipe is remarkably fool-proof, really. Your family and friends will give you smiles after having this cake! I have served it at Thanksgiving dinner and many other occasions. My coworkers seem to love the cake, too.

Apple Spice Walnut Cake Recipe

Preparation Time: 1 hour and 15 minutes (1 hour bake time, 15 minute prep time)
Serves 9

Ingredients

• 2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/2 teaspoon freshly grated ginger
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 can Comstock or Wilderness apple pie filling (21 ounces, available at most supermarkets)
• 1/2 cup vegetable oil
• 1/2 cup walnuts, coarsely chopped
• Cooking spray
• Confectioners’ sugar, optional
• Vanilla ice cream, optional

Tools

• Large mixing bowl
• Chef knife and cutting board
• Spatula
• Measuring spoons and cups
• 8 x 8 square baking pan

Preparation

1. Preheat oven to 350 degrees.
2. Prepare the batter: In a large mixing bowl, combine the first 11 ingredients with a spatula until moderately combined. The eggs should be well incorporated and the dark cinnamon should be blended in at this point.
   
   Fold in chopped walnuts.
   
   
3. Lightly coat baking pan with a quick dash of cooking spray. Pour cake batter into baking pan and place in the oven to bake for one hour.
   
4. Remove from oven and let it cool for 10-15 minutes. Serve warm with your favorite vanilla ice cream. Dust with confectioners’ sugar if your mood calls for it; it’s always a nice touch!
   

Selina’s Notes

• For those watching sugar intake, a ‘No Sugar Added’ version of apples is sometimes available. Alternatively, you can reduce the granulated sugar amount to 1/2 cup. Splenda is also an option.
• All purpose flour can be substituted with whole wheat flour
• Don’t have ginger or nutmeg? Cinnamon alone would make it a lovely cake as well, just less sass.

And now the process of blissful, sweet satisfaction:

After a bite, one must keep going.

And going…

Task accomplished!

While I am pretty adaptable in terms of what I eat in the morning, I generally stick to my staples - cereal, oatmeal, yogurt, fruit, eggs, pancakes, toast, and the list is pretty long. In the toast category, I especially love English muffins. These muffins are so versatile and can be enjoyed toasted with plain butter. Craving a little sweet? Spread some jam on top of the butter. In the mood for savory? Make it an egg and cheese sandwich, or even top it off with a breakfast meat if that suits your taste. Make the muffin quasi Italian by broiling it with tomato sauce and cheese. The possibilities are endless.

The Works: I made this up, but it is my definition of good flavors combined (shown above). Even if all these ingredients aren’t available, there are easy substitutes to use. The first component of The Works is almond butter. Now, if you haven’t tried almond butter yet, you are in for a treat. Peanut butter fans will naturally have a liking for their family relative, almond butter. It is a little less sweet, yet has the same great nutty flavor that is comforting and rich. Plus, almonds are one of the healthiest nuts around. The second component is the banana. Any nut butter and bananas are so complimentary, almost as good as the famous PB&J duo. And lastly, to top it off with some extra sweetness, honey is the natural super star.

Having an English muffin with The Works is an easy to way spruce up this ever so popular breakfast favorite, and it will definitely keep you energized throughout your morning.

English Muffin With “The Works” Recipe

Preparation Time: 5 minutes
Serves 1

Ingredients

• 1 whole wheat or honey oat English muffin, split in two (some say using a fork gives the best nooks and crannies)
• 2 tablespoons crunchy unsalted almond butter
• 1/2 banana, sliced (just eat the other half later!)
• 1-2 teaspoons clover honey for drizzling

Tools

• Toaster
• Butter knife

Preparation

1. Place muffin halves in toaster and toast on a medium setting.
2. While muffin toasts, slice banana into thin quarter inch pieces with the butter knife.
3. Spread 1 tablespoon of almond butter on each muffin half, followed by banana slices and finally the drizzled honey. Serve immediately with a cold glass of milk.

Selina’s Notes

• Almond butter can be substituted with natural peanut butter (none of that Jif stuff with hydrogenated oils - choosy Selina does not choose Jif!). Almond butter is typically more expensive than regular peanut butter, but it’s well worth the splurge!
• Bananas can be substituted with apples or raisins. If no fruit is available, The Works sans fruit is still delicious.

Everyone seems to have their morning beverage preference. What’s yours?

For me, I like them all but lately I have been resorting to coffee. It is certainly not an addiction, but simply for pure enjoyment. On top of the beverage, it is essential that I eat breakfast because it really is the most important (and sometimes best) meal of the day. Breakfast definitely takes precedence over caffeine; a morning without breakfast would be very unpleasant

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For me, beef broccoli is one of my staple comfort foods that I have shared with family, friends, and coworkers over the last several years. It has been a big hit at potlucks, dinner parties, date night, bring-to-work lunch, and dinner-for-one. It seems to be well liked by most (except for vegetarians - sorry my friends!), even those who aren’t so fond of (or familiar with) Chinese food.

The recipe here is my very own, and I cannot find anything else closely similar to it on the Internet. I have typically seen recipes that combine both beef and broccoli in the wok to incorporate the sauce. Some recipes even call for an entire cup of oil using ingredient quantities just slightly above mine - no wonder Chinese food is often plagued by the image of being greasy. My version separates the beef and broccoli until the very last minute, and it is also lighter on the oil. The end result: crisp, vibrant, green broccoli topped with perfectly tender, flavorful slices of beef steak, all without being drowned in gloppy sauce. There is definitely sauce, of course, but just not in an excessive amount. If you’re a fan of *gulp* Panda Express or PF Chang’s, you will boycott their versions.

It was a challenge writing this recipe because it is definitely one that I eyeball and go off my memory, as if I can do this in my sleep. You know, a little dabble of this, and a couple splashes of that kind of thing. Fear not, though - the process is very simple once you get used to it.

Beef Broccoli Recipe

Preparation Time: 30 minutes
Serves 2

Ingredients

• 1/2 pound flank steak, thinly sliced against the grain (about 1 inch long should be bite-sized)
• 1 tablespoon soy sauce
• 1 teaspoon granulated sugar
• 1 teaspoon canola oil
• 1 teaspoon corn starch
• Salt and pepper
• 2 heads of broccoli (florets and trimmed stems), about 4 cups
• 3 tablespoons canola oil, divided
• 1 clove garlic, minced
• 1/2 teaspoon ginger, grated
• 1 tablespoon oyster sauce
• 1 tablespoon rice wine (Chia Fan brand)

Tools

• Medium mixing bowl
• Chef knife and cutting board
• Paring knife
• Medium stock pot
• Colander
• Skillet or wok
• Tongs or wooden spoon

Preparation

1. Pre-work: Before handling the meat, bring a medium stock pot of water to a boil. Divide the flank steak into 1-inch sections along the lengthy fibers (see below). Thinly slice each section against the grain, about ¼ inches each slice, and place into mixing bowl. Toss beef together with soy sauce, sugar, 1 teaspoon oil, and corn starch. Let it marinate until broccoli prep is done.

   

   

2. Prep the broccoli by cutting about an inch off the tough part of the stem. Using a paring knife, peel away the tough layer off the stems and florets. The florets should be bite size, and the trimmed stems should be thin for even cooking.
   
3. Blanch ‘n fry: Place broccoli in boiling water and blanch until water comes to a light boil again. Promptly drain in colander (no need to rinse with cold water here). It’s a very quick dip in the hot tub here.



Heat the skillet on high heat with 1 tablespoon oil and a pinch of salt. When oil comes to a smoking point (it should be fragrant at this point), toss in broccoli and stir constantly for about 15-20 seconds. Transfer to a serving plate and reserve.

In the same heated skillet, add remaining 2 tablespoons of oil. Add garlic and ginger and vigorously stir for 5 seconds to avoid burning. Immediately add in marinated beef, followed by oyster sauce as soon as beef changes color (semi pink, semi brown at this point). Stir fry until beef is almost all browned. Lightly season with course black pepper. Finish the beef with rice wine; sauce should thicken at this point. Remove from heat and pour over cooked broccoli.

The final product:

A meal like this cannot be complete without steamed white or brown rice to go with it, right?

Now that’s more like it. Enjoy!

Selina’s Notes

• Once the ingredients are all prepared, this is a very quick cooking dish. To prep in advance, you may wash and cut broccoli beforehand. The beef can also be marinated overnight, but without the corn starch until ready to cook. If the corn starch is left in overnight, it will harden.
• If you’re doubling the recipe, the broccoli can be cooked in a double batch during the blanch ‘n fry step. However, I’d suggest cooking the beef in two batches.
• Most people will not peel the tough portion off the florets, especially in restaurants because it takes  longer to prep. However, my mother taught me to cut broccoli this way because the outer layer is chewy and takes longer to cook otherwise.

Now onto the main topic - carrots. I actually never used to be a big fan of them. In the past, they were just one the many ingredients in my soup, skinny sticks in my salad greens, or crunchy snacks that practically required peanut butter or ranch dressing to swallow down. Plain carrot sticks? Blah. After this period of non-excitement about carrots, these special root veggies have made a comeback.

And it’s all thanks to the miraculous oven! Roasting carrots amazingly brings out all these wonderful characteristics that simply cannot be achieved by steaming, boiling, stir frying, or any other cooking method. When roasted, carrots get nicely crisp and caramelized, adding to its lovely golden orange color. The flavor also becomes richly sweet and savory, a combination that is really fascinating to me. It almost reminds me of oven sweet potato fries. It is intensely good.

My recipe features Chinese five spice, a unique blend of spices that usually include star anise, fennel seeds, cassia (cinnamon varietal), Szechuan peppercorns, and cloves. This blend is highly aromatic, bringing great flavors to meats and vegetables. Sometimes it is also combined with table salt and is served along with steamed chicken at Chinese banquets. It captures the essence of sweet, salty, and tartness. Five spice can be found in most large supermarkets these days. Chez Pim provides a great method for making it, too. I paired five spice and carrots together because I have tried it with cinnamon alone, and they turned out to be a happy couple, so why not try five spice to make things more interesting? As it turns out, they were a great complex match.

Five Spice Roasted Carrots Recipe

Preparation Time: 30 minutes
Serves 2 as side dishes (can easily be doubled, tripled, etc.)

Ingredients

• 1 bunch carrots (about 8 small to medium carrots), cut into thick matchsticks, shown above
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon Chinese five spice powder

Tools

• Chef knife and cutting board
• Vegetable peeler
• Baking tray, lined with aluminum foil

Preparation

1. Preheat oven to 400 degrees. Prepare carrots by washing, peeling, and chopping. Transfer carrots to lined baking tray. Drizzle with olive oil, five spice powder, salt, and pepper. Toss with hands to coat evenly. Make sure all carrots are flat on the baking tray to ensure even roasting.
2. Roast for 20 minutes until golden brown. Serve immediately with your favorite pasta, meat, or fish.

Selina’s Notes

• If five spice powder is impossible to find, it’s okay to omit; plain roasted carrots are phenomenal as well
• If you’re running short on time, peeled, ready-to-eat bagged carrot sticks work just fine. The cooking time may take an extra few minutes since the thickness is greater than the ones I cut. Also, bagged carrots tend to have extra water in the package, so it’s important to pat dry with a towel before roasting.
• Make extra because people are going to fight over these!