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Baked Goods
Sour cream buckwheat muffins

Red Bean Moon Cake
Texas Tumbleweeds

Pork Chop in Pan Sauce
Crepes with fruit, meat, & chocolate filling

Winter Duck Braise


Curried White Fish
Pasta in Shrimp and Anchovy Sauce

Baked Goods

Sour cream buckwheat muffins
by Yee Fay Lim
The measurements given below (and in most of my recipes unless otherwise stated) are, not unlike Mike's (see
Pork Chop in Pan Sauce), semi-bogus (though more accurate given that they're in a recipe for a baked good). Use your own discretion.

3/4 cup buckwheat flour
3/4 cup all-purpose flour
1/2 tsp salt
1 1/4 tsp baking powder
1 tsp baking soda
3/4 cup (whole) milk
1 egg
1/2 cup sour cream
1/2 cup applesauce
2 tbsp. sugar

1. Preheat oven to 350F and grease a 12-hole muffin pan.
2. Combine dry ingredients and wet ingredients (including sugar) separately, then mix them together.
3. Pour batter into pan and bake for 30 minutes or until done.


Red Bean Moon Cake
submitted by Annie Sheng
(a hand me down, most recently from Mrs. Yeh, of Edison, NJ)
Makes ~20 mooncakes

shelled walnut
red bean paste (date paste can be used as a substitute)

Flour 4 cups
Milk Powder 1/2 cup
Baking powder 2 tsp.
Salt 1/2 tsp.
Margarine 1 cup (1 stick, cut into flour)
Vegetable oil 4 Tablespoons
Eggs 3 (beated)
Sugar 1 cup
Honey 3 tsp.

Special Cookware:
Wooden Moon Cake Mold

Mix all crust ingredients. Add more flour if too sticky/wet. Refrigerate dough for 1 hour. Divide the crust into two rolls, cut into 20 slices.

Ball dough and flatten into disc. Spoon red bean paste and walnuts into center of flatten dough disc. Wrap dough around and seal together.

Oil the wooden mooncake mold. Gently place ball into mold, letting the dough take its shape without ripping the dough shell. Knock out shaped mooncake. Repeat for 19. Brush on egg yolk to top for enhanced yellow color.

Bake 350 degrees for 25-35 minutes.

Texas Tumbleweeds
by Jessica Wilson

1 lb. Almond bark (vanilla flavor)
1 (12 oz.) pkg. Peanut Butter chips
1 (12.5 oz.) can peanuts (12 oz. will work)
2 (1.5 oz.) cans Potato sticks

Combine almond bark and peanut butter chips in a 2 qt microwave safe bowl. Microwave for 1 minute, stir, then at 15 second intervals until melted. Stir in peanuts and potato sticks. Drop by big spoonfuls onto wax paper. Will harden quickly. Makes about 3 dozen.


Pork Chop in Pan Sauce
by Mike Loh
(Note: I don't measure anything, so these "measurements" are bogus. If you cooked before than you don't really need it either. If you haven't, then use your best judgement when following these instructions.)

1 Center cut chop- Remove bone, but do not discard. Cook with chop because it will leave behind tasty bits that will flavor the sauce.

Meat stock - home made preferrably, but canned is okay
Butter - about 1 Tablespoon
Vegetable or canola oil
Shallot - 1 teaspoon
Garlic (optional) - 1/2 teaspoon
Fennel spice rub (optional)

Heat oil and butter in stainless steel pan (This is crucial! Non-stick won't work) over medium-high heat. Season chop with salt, pepper, and spice rub (if using). Add chop when foaming from the butter has subsided. Cook each side approximately 2 minutes (time will vary depending on the thickness of the cut, if it's too thick you'll have to quickly brown both sides then stick it in a hot oven (400 degrees) to finish it off). The meat should be firm but not hard. If it feels squishy, cook for another minute. Remove from pan in remaining oil saute shallots and garlic, about 1 minute. Add stock (about 1/3 cup) to deglaze pan and scrape all the stuff stuck to the pan. Reduce until volume is about 1/2. Remove from heat. Swirl in butter. Don't be shy. This is what gives the sauce its consistency and creaminess. Sauce is done when it could coat a spoon without running off. Add salt and pepper to taste.

Note: This is the most basic way of sauteing a piece of meat and making a sauce. Other variations aren't hard to come by. You can deglaze with wine, wine and stock, lemmon juice, orange juice (maybe), mustard, etc. Be creative. Add other aromatics, herbs, and spices.

Crepes with fruit, meat, & chocolate filling
by Yee Fay Lim (with crepe recipe adapted from Gourmet January 2007, page 148)
note: this may not be the final draft of the recipe; I may experiment more with it if possible; still, the following (semi-bogus-measured) recipe gave amazing results.

For crepes:
  2 large eggs
  2/3 cup milk
  1/2 cup all-purpose flour
  1/4 tsp salt
  3 tablespoons unsalted butter
For chocolate ganache:
  3oz bittersweet chocolate, chopped
  3/4 cup heavy cream
  1 tbsp unsalted butter
For filling
  3 tbsp raisins
  3 tbsp dried figs, finely chopped
  3 tbsp prunes, finely chopped
  2 tbsp dried apricots, finely chopped
  1 tsp orange zest, finely chopped
  1 tbsp orange juice
  1 tbsp balsamic vinegar
  1/2 of an orange, chopped
  3/8 cup almonds, finely chopped
  2 tbsp walnuts, finely chopped
  1/2 medium onion, finely chopped
  1/2 cup cooked (sauted) ground beef
  1/4 tsp allspice
  1 1/2 tbsp butter

Make ganache:
1. In a saucepan over medium heat, bring the cream to boil.
2. Turn off heat (leaving pan on stovetop) and add chocolate, stirring until smooth.
3. Add butter and stir until smooth again.
Make crepes:
1. Blend together eggs, milk, flour, and salt in a blender until smooth.
2. Heat a little of the butter in a 10-inch skillet until hot but not smoking.
3. Pour just enough batter into skillet to coat bottom. Cook until just set and underside is lightly browned.
4. Make about 5 more crepes with remaining batter in the same manner, greasing skillet as needed.
Make filling:
1. Toast chopped nuts in an ungreased skillet, stirring occasionally, until they brown slightly. Take care not to let them burn.
2. Add butter to skillet; saute onion and nuts until onion is translucent.
3. Add fruit and meat; saute for a few more minutes.
4. Add balsamic vinegar, orange juice, and spice, stir, and cook for a few more minutes.
5. Stir in enough ganache to moisten other ingredients, and make a very thick sauce if you prefer more chocolate (warning: uncharted territory, do at your own risk).
Assemble crepes:
1. Preheat oven to 350F.
2. Spoon 4 to 5 tbsp of the filling into each crepe, rolling it up and folding in the ends.
3. Grease a baking pan large enough to fit crepes in a single layer; put crepes in, and bake for 10 minutes or so.
4. Serve at once.
Note: You may like to drizzle extra ganache over crepes to serve, or make extra for that purpose. I'll get back here with an update if I make this dish again and come up with a different sauce.

Winter Duck Braise
by Yee Fay Lim

1 lb. duck - or 2 legs
3/4 cup dry red wine
1 cup chicken stock
1 clove garlic
1 medium onion
8 chestnuts
1/4 cup raisins
1 pear (d'anjou works fine)
1 tbsp. oil or butter

1. Preheat oven to 400F.
2. Cut a slash into skin of chestnuts, then put them in a baking pan and bake for 30 minutes or so. Peel and halve them.
3. Lower oven temperature to 350F.
4. Cut onion into wedges.
5. Cut duck into pieces each about the size of a drumstick.
6. Heat oil or butter in heavy ovenproof pot until hot but not smoking, then brown duck on all sides (the meat won't be cooked through) and set aside.
7. Drain pot (reserving fat for later use if you like), leaving about a tablespoon of fat in it.
8. Saute onions and garlic until onions are translucent.
9. Return duck to pot. Add wine and stock and bring to a boil, scraping up bits stuck to the bottom of the pot (those make the final product tastier - of course, take care while browning the meat so that not too much burnt meat is included).
10. Add raisins, then cover pot and put in oven to cook for a total of 90 minutes or so.
11. About 30 minutes before dish is done, slice pear into wedges and add them to the dish.
12. 10 minutes later, add the chestnuts.
13. Serve immediately or while still warm, with bread or something starchy (i.e. carbohydrates - you get the idea).

from a now-anonymous contributor

-Peanut Butter
-Wonder Bread

Spread peanut butter onto one slice of Wonder Bread. Repeat with jelly on another slice of Wonder Bread. Place slices together, allowing the filling to meet. Consume, smacking lips loudly.


Curried White Fish
by Mike Loh
(Note: I don't measure anything, so these "measurements" are bogus. If you cooked before than you don't really need it either. If you haven't, then use your best judgement when following these instructions.)

I used orange roughy from Costco - cut into 1-1.5in pieces
1 fillet

Curry sauce:
Chinese curry powder (1/2 Tablespoon)
Coconut milk (1/3 cup)
Soy sauce (1.5Ttablespoon)
Sugar (1 teaspon)
Rice wine (2 Tablespoon)

Marinate fish (10 -15 min):
Cornstarch (1 teaspoon)
Rice wine (2 Tablespoon)
Dark soy sauce (1 Tablespoon or less) Green onion chopped fine

White pepper
Green onion
Vegetable oil

Heat oil in med-high heat. Stirfry fish until almost cooked (3 min). Lower heat and add curry sauce. Let it bubble and reduce heat. Add white pepper and green onion. The cornstarch from the marinade will make the sauce thicken but if it doesn't (and you have to be ready with this before hand) add a little cornstarch dissolved in water to thicken it.

Pasta in Shrimp and Anchovy Sauce
by Mike Loh
(Note: I don't measure anything, so these "measurements" are bogus. If you cooked before than you don't really need it either. If you haven't, then use your best judgement when following these instructions.)

Serves one (if main dish) or 2 smaller portions

1 anchovy fillet - chopped fine
Shallot - 1 Tablespoon chopped fine
Garlic - 1 teaspoon chopped fine
Red chili flakes - to taste (1 teaspoon)
7-8 large (31-40 count) shrimp- Count number refers to the number of shrimp needed to make 1 lb
Olive oil - Good quality, this is important because this will be the base of our sauce.

Spaghetti, or you can use penne if you wish to serve this in smaller portions, like for an appetizer. Boil it in salted water, drain, but reserve about 1/8 - 1/4 cup liquid (depending on how much you make) to help the pasta "flow" when mixed with the sauce

Preparing sauce:
Oil pan over medium-high heat. Cook shrimp for about 2-3 minutes (they cook fast). Remove from pan and drain oil.

Add oil in pan over low heat. Add anchovies. Mash and cook until they dissolve. Add shallot, garlic, and chili. Cook until shallot is transluscent and garlic is fragrant but not burnt (otherwise you have to start over), add some salt to "sweat" the shallots. Add shrimp, add salt to taste. It has to be a little salty becuase you will be adding the pasta to it. Add pasta, add more olive oil (be generous), and toss.

Parsley chopped coarse. Sprinkle over dish.