Spicy Stir Fried Long Beans

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Today I went to Ranch99 in Dublin. It is the ultimate Asian store and I went a little crazy! The amount of dumplings and buns they had was crazy. So I got the steamer going and the whipped up some spicy long beans to accompany all the tasty dumplings.

Ingredients
1 1/2 lb Chinese long beans*
1/2 c unsalted dry-roasted peanuts, chopped
2 to 3 jalapeños, thinly sliced
1 1/2 TBSP peanut oil
1 TBSP garlic, minced
1/2 c shallot, thinly sliced
2 TBSP chile garlic sauce
2 tablespoons fresh lime juice

Cook untrimmed beans in a 6- to 8-quart pot of boiling salted water, uncovered, stirring occasionally, until just tender, 3 to 5 minutes. Transfer with tongs to a large bowl of ice and cold water to stop cooking, then drain in a colander and pat dry with paper towels. Trim beans and cut crosswise into 3/4-inch pieces.

Heat wok or skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add oil, swirling to coat, then add garlic and stir-fry until garlic begins to turn pale golden, about 5 seconds. Add peanuts and shallots, and stir-fry until all of mixture is golden, about 30 seconds. Add beans, and stir-fry until hot and well coated, about 2 minutes. Then stir in chili sauce and drizzle in lime juice. Serve warm or at room temperature.

Serves 4.

Baked Pumpkin Donuts

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It’s Sunday and in our house that means we all sit down for nice breakfast together. This weeks treat is baked pumpkin waffles. I topped two with Nutella and sprinkles for the boys.

Ingredients:
1/4 c vegetable oil
1/4 c coconut oil
3 large eggs
1 1/2 c brown sugar
1 1/2 c pumpkin purée
1 1/2 tsp pumpkin pie spice
1 1/2 tsp salt
1 1/2 tsp baking powder
2 c flour

Cinnamon Sugar mixture
3/4 cup sugar
2 tsp cinnamon

Preheat oven to 350F. Grease donut pans.

In a large bowl, beat everything together except flour until smooth. Add in flour and stir until just smooth.
Spoon donut batter into molds about 3/4 filled. Bake 15-18 for regular donuts until toothpick inserted comes out clean.

Let donuts cool before coating with cinnamon sugar mixture.

Pour 3/4 c sugar and 2 tsp cinnamon into large sandwich bag and mix together until thoroughly mixed. Put donuts in and zip closed and roll donut around until covered in cinnamon sugar. Remove donut. Repeat with remaining donuts.

Makes 12 donuts.

Pears & Foie Gras

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The sale of Foie Gras is banned in Califonia, before the ban went into effect I make a sizable purchase and stashed it away in my freezer. This is the perfect winter dish – pears and foie with some roasted onions on a bed of bitter greens is perfection.

Ingredients:
3 Bosc pears, peeled, cored and quartered
1 red onion, quartered
Olive oil
1/4 tsp allspice
1/4 tsp ground coriander
Salt & pepper

3 1/2 thick Foie Gras medallions

Vingairette:
1 TBSP sherry wine vinegar
2 tsp Dijon
1/2 tsp salt
Pepper
1 1/2 TBSP walnut oil
2 1/2 TBSP olive oil
Combine in a jar and shake well.

3 c arugula

Preheat oven to 375.

Toss pears and onions with olive oil and spices. Spread on a pan in one layer and roast until tender about 40 minutes.

Toss arugula with vinaigrette (you will have extra vinaigrette).

Heat a cast iron skillet over high heat. Season Foie with salt and pepper cook 2 – 3 minutes on one side and 1 – 2 on the other.

Serve with greens and roasted fruit and veggies.

Serves 2.

Roasted Shredded Brussel Sprouts

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This may be the easiest Brussels Sprout recipe ever! Roasting the sprouts really brings out their nutty flavor.

2 pounds brussels sprouts, trimmed
1/4 c olive oil
Salt and pepper
Squeeze of lemon juice
1/8 c Parmesan cheese, grated.

Preheat the oven to 425°.

In a food processor fitted with a slicing blade, coarsely shred the brussels sprouts. On 1 large rimmed baking sheets, toss the brussels sprouts with the olive oil, season with salt and pepper and spread in an even layer.

Roast in the oven for 30 minutes, until the brussels sprouts are tender and browned in spots.

Sprinkle with the Parmesan cheese and lemon juice, toss. Transfer the brussels sprouts to a bowl and serve.

Serves 4.