Lion's Head Meatballs for Chinese New Year

From the kitchen of One Perfect Bite...The Silver Fox and I use the 15 days of Spring Festival to enjoy some of our favorite Chinese dishes. Over the years, I've collected a huge number of recipes for Asian food, particularly Chinese. These meatballs are a personal favorite of mine, and I always make them during the holiday, as much for their symbolism as their wonderful flavor. There is discussion, sometimes contentious, about the origins of this dish. I favor Shanghai, but the beautiful city of Yangzhou is also a contender. Children love this dish and it's whimsy. For some, the four large meatballs represent the cardinal points of north, south, east and west. For others, they represent the blessings of felicity, prosperity, longevity and happiness. The meatballs are braised with a mild Asian cabbage in a delicious brown sauce. The finished meatballs, festooned with shreds of cabbage, do resemble a lion's head. When there are no children at the table, I opt for smaller meatballs. There are hundreds of recipes for Lion's Head; this version is based on one developed by Jacki Passmore. If you do not eat pork, or abstain from meat, you might like to try this recipe using a product called Gimmee Lean. In Shanghai these meatballs are served as an appetizer. They're also great for church suppers and other potlucks.

Frugal Foodie Friday - Savory Sandwich Buns

From the kitchen of One Perfect Bite...Weather kept me inside today, so dinner had to be made with pantry and refrigerator items. I decided to make a huge batch of pulled pork and it was not until the pork was simmering away, that I realized I no rolls in the freezer. Yeast and flour are never in short supply here, so I decided to make the savory sandwich buns that I'm featuring here tonight. As it happens, the rolls are very inexpensive to make and it dawned on me that they would be perfect to share with you as part of my Frugal Friday series. If you have a stand mixer, you can have these rolls on the table in about 2 hours. The dough is easy to work with and it can be shaped into any form you choose. The addition of garlic salt and minced onions set them apart from most sandwich rolls and I think you'll enjoy their savory difference. Here is how they are made.

Simple Scallion and Cheddar Cheese Popovers

From the kitchen of One Perfect Bite...What do you serve with a soup or stew that spans the seasons? Popovers are a great idea, especially if you can find a version that your family will find interesting. I found this very simple recipe in Family Circle magazine and it immediately appealed to me because of its cheesy goodness and the ease with which it came together. The finished popover is moister than its more ordinary cousins, but the flavor of this savory, especially when served warm, is outstanding. This is a two bowl and wooden spoon affair, so you'll need no special equipment to assemble the popovers. You will, however, want to liberally coat the muffin cups or popover pans with nonstick spray. These puppies cling tenaciously to the pan and it would be a shame to spoil their appearance with tears or knife wounds. I must admit I had a couple that looked like they had gone a round or two with Mike Tyson. We ate them anyway. It is important to serve these warm. They become unpleasantly moist if they are allowed to sit for any length of time. You can, however, rewarm them successfully. While I thought the popovers were O.K., the Silver Fox really enjoyed them. The recipe speaks for itself. If you are looking for a different bread to serve with meals, you might want to give this recipe  a try. Here is how the popovers are made.

Scallion and Cheddar Popovers...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1 cup all-purpose flour
1/2 teaspoon salt
2 eggs
1 cup milk
1 cup (about 4-oz.) shredded sharp cheddar cheese
3 scallions, trimmed and chopped

Directions:
1) Coat 6 cups of a popover or 8 cups of a standard muffin pan with nonstick cooking spray. Fill empty cups with 1/2 inch of water (so as not to burn pan). Heat oven to 450 degrees F.
2) In bowl, whisk together flour and salt. In second bowl, whisk together eggs and milk. Add to flour mixture; stir just until blended. Fold in cheese and scallions.
3) Fill prepared cups about 3/4 full (about 1/3 cup batter in each). Bake at 450 degrees F. for 15 minutes. Reduce oven temperature to 350 degrees F. and bake for 10 to 15 minutes, until browned and puffed. Keep oven closed until end of baking time or popovers will deflate.
4) Remove popovers from oven and immediately remove from pan. Pierce sides once with a knife to release steam. Serve warm. If needed, reheat at 350 degrees F. for 5 minutes to crisp outside edges. Yield: 6 to 8 servings.







One Year Ago Today: Apricot Oatmeal Bars














Two Years Ago Today: The Good Woman's Cod Fish Casserole














Three Years Ago Today: Greek Flat Bread Pizza

Cauliflower and Scallions with Turmeric, Chili and Mustard Seeds

From the kitchen of One Perfect Bite...Bins filled with cauliflower and broccoli are battling for space in our local farmer's markets. I happen to love both vegetables, but I generally lose my enthusiasm for them when there is no variety in the way they are prepared. I'm always on the lookout for new ways to serve them, and when I come across a recipe that has possibilities, I'll give it a try. I stumbled on the blog, Jane Spice, while looking for new ways to prepare cauliflower. While there, I found a recipe for a spicy version of cauliflower that would add some balance and punch to the, otherwise, plain meal I had planned for dinner. I had all the ingredients I needed on hand  and the recipe seemed simple to make, so the dish was added to our menu. Cauliflower prepared in this fashion has wonderful color and borrows from the flavors of Indian cooking. I really enjoyed this dish and will make it again. It is, however, assertive, so you'll want to be careful about what you serve it with. It is fast and easy to prepare and I think you, too, might enjoy it. It definitely will quick-start your appetite and stimulate your taste buds.. I hope you will give it a try. Here's how it is made.

Cauliflower and Scallions with Turmeric, Chili and Mustard Seeds ...from the kitchen of One Perfect Bite courtesy of Fresh from the Farm and Garden by The Friends of the UCSC Farm and Garden and janespice.com

Ingredients:
1 small head cauliflower
1-2 bunches scallions
3 tablespoons canola or safflower or other light cooking oil
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 or 2 jalapeño chiles, or other spicy chile or 1/4 teaspoon red pepper flakes
Salt to taste
1/3 cup hot water

Directions:
1) Separate cauliflower into very small florets. Wash and drain. Trim scallions and chop into 1/4 inch pieces.
2) Heat oil. When oil is very hot, add mustard seeds. Stir constantly for about a minute. Add turmeric, chiles, salt, and scallions, stirring rapidly. Cook for half a minute or so before adding cauliflower. Stir to mix everything well, add the water, and simmer, covered, on low for 15-20 minutes, until cauliflower is tender. Increase heat to evaporate any liquid.

One Year Ago Today: Apple Streusel Muffins

Two Years Ago Today:  Bouillabaise de Poulet - French Country Chicken Stew

Three Years Ago Today: Red Pepper Hummus

Champ - Scallion Mashed Potatoes for St. Patrick's Day

From the kitchen of One Perfect Bite...Mashed potatoes were a real treat when I was a child. Our standard daily fare was a plain boiled or baked potato, but on Sunday those lowly spuds were transformed into a billowy mounds of creamy goodness that were fortified with butter and cream. It went a step further when my Grandmother was visiting. She made slight changes to my mother's recipe and by infusing the cream she used with scallions, our Sunday treat became Champ, an old Irish favorite. Nowadays potatoes are served as an accompaniment to meals, but there was a time in Ireland when potatoes were the meal. Traditionally, people who observed religious fasts would abstain from meat on Fridays. Champ became a popular meal, particularly for those who lived in inland areas where fish was not available. In their stead, Irish cooks made huge quantities of scallion infused mash. Champ was served in individual bowls and each portion had a well of melted butter in the center. The dish was eaten from the outside in. Forkfuls of potato were taken from the outer edges of the mound and dipped in the melting butter before tasting. Champ, by the way,is a translation of the Gaelic word brúightín, which means to bruise or pound. The dish should be made from winter potatoes that are cooked, then peeled and mashed. I like to rice the potatoes before mashing. Never use a mixer to prepare these. Over beating will make the potatoes gummy and you'll be disappointed with the results. Hot is the operative word here. Hot milk or cream should be beaten into the hot potatoes with a wooden spoon. The end result is a fluffy mound of potatoes flecked with scallions. This dish is much like Colcannon, which is made with cabbage or kale instead of scallions. I prefer Champ because it is lighter. I hope those of you who have never sampled the dish will give it a try. It is a perfect side-dish for St. Patrick's Day. Here's the recipe.


Champ ...from the kitchen of One Perfect Bite courtesy of Darina Allen's Irish Traditional Cooking

Ingredients:
3 pounds (6 to 8) unpeeled baking potatoes, e.g., Russet or Yukon Gold
1 large bunch (4-oz.) scallions (use the bulb and green stem)
1-1/2 cups milk or light cream or half-and-half
4 to 8 tablespoons butter
salt and freshly ground pepper

Directions:
1) Scrub potatoes and boil them in their jackets.
2) Finely chop scallions. Cover scallions with cold milk and bring slowly to a boil. Simmer for about 3 to 4 minutes, then turn off heat and leave to infuse.
3) Peel and mash freshly boiled potatoes and, while hot, mix with boiling milk and scallions. Beat in some butter, reserving most for serving. Season to taste with salt and freshly ground pepper. Serve in one large or four individual bowls with a knob of butter melting in center.

Cook's Note: Champ may be put aside and reheated later in a moderate oven at 350°F. Cover with foil while it reheats so that it doesn't get a skin.

One Year Ago Today: Chicken Stroganoff

Two Years Ago Today: Roast Lamb

Herbed Asparagus Salad

From the kitchen of One Perfect Bite...If I wait another week they'll be giving asparagus away. I promise this will be the last recipe I post for it this season, but, with prices so low, I really had to try this lovely and easy to assemble salad from Bon Appetit magazine. This is the type of dish I would normally not dream of making, but when asparagus is this cheap and abundant, there is no reason not to experiment. I can safely say no harm, no foul has been done to the family food budget. The salad was a big hit with the folks at my table this past weekend and I have no reservations about sharing it with you. The components of the salad can be made a day ahead of serving, though they should not be combined until you are ready to plate the various elements for service. The asparagus tends to get slimy and just plain unpleasant if dressed too far in advance of eating. More often than not, the ingredients for this salad are tossed together. I prefer to serve mine as a composed salad. The choice is yours. I know those of you who opt to make this salad will really enjoy it. There is nothing here not to love. Here's the recipe.

Herbed Asparagus Salad with Scallions and Cucumbers...from the kitchen of One Perfect Bite, courtesy of Bon Appetit Magazine

Ingredients:
Dressing
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad
3 pounds medium asparagus, trimmed
4 cups thinly sliced green onions
3 cups 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh chervil
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh mint
2 teaspoons chopped fresh tarragon

Directions:
1) To make dressing: Whisk first 5 ingredients in small bowl. Gradually whisk in oil.
2) To make salad: Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 3 cups cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and green onions well. Transfer onions to clean kitchen towel and squeeze dry. Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper. Arrange asparagus on platter. Spoon cucumber mixture over and serve. Yield: 10 to 12 servings.






One Year Ago Today: Shrimp and Corn and Fresh Basil














Two Years Ago Today: Blackberry Cobbler








You might also enjoy these recipes:
Asparagus Pea and Saffron Risotto - A Feast for the Eyes
Asparagus Tart - Healthy and Gourmet
Shaved Asparagus Pizza - Annie's Eats
Asparagus Gratin - Closet Cooking
Cream of Asparagus Soup - Savoring Today
Asparagus and Gorgonzola Souffle - Guvi's
Braised White Asparagus and Leek Salad - FOODalogue
White Asparagus Panna Cotta - Almond Corner
Asparagus Salad with Hard-Boiled Egg - Coconut and Lime
Asparagus Risotto - Vegalicious Recipes

Paratha

From the kitchen of One Perfect Bite...While we were in India, Bob and I were entertained by three young families who opened their homes and kitchens to us. These were atypical families and the meals we shared with them were those that would be found on the tables of the upper middle class. They were all marvelous hosts and I learned a great deal about the Indian kitchen during visits in their homes. One of our hostesses was a cooking instructor who loved to share her knowledge with other people. She was a woman with a mission. Most visitors to India don't realize that an average Indian homemaker spends at least a third of her day preparing meals for her family. She wanted to help reduce that time by simplifying classic recipes and techniques. The Indian kitchen bears no resemblance to yours or mine. Freshness is of paramount importance, so refrigerators are quite small. Fruits and vegetables are purchased daily from vendors who bring produce to the homes for selection. Meats and dairy products are purchased in the same fashion. That means that the Indian kitchen is also very seasonal. There are no peas if peas are not in season. The kitchens in which the cooking is done are Spartan. The ones I saw did not have built-in ovens or cooktops. Meals were cooked on portable gas burners or in small ovens that were set on countertops. Each of the kitchens had an auxillary table, a running bank of lower cabinets and a large sink. Family meals were always served in the dining room. Our hostesses all had help to assist with cooking and serving when they had guests. The help was generally male, though the children's nannies might be called on to cook treasured family recipes. While members of the family wore shoes, the kitchen help and servers did not. It was an interesting distinction. We quickly learned that curry is a sauce, not a powder and that masala is a combination of spices that can very from one region to another. I personally learned that the breads of India are the glory of its tables. Served hot from the grill, these breads can make grown men weep and put women on perpetual diets. They are really lovely. Today's recipe is for an Indian flatbread called paratha. You may have seen it stuffed. This is a much simpler version of that bread. I hope you'll give it a try.

Paratha...from the kitchen of One Perfect Bite

Ingredients:
2 cups all-purpose flour + 1/2 cup for dusting
2 cups whole wheat flour
3/4 cup scallion, cut up into 1 inch pieces
3 tablespoons mint leaves
1/2 teaspoon red pepper flakes
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1-1/2 cups warm water
1 tablespoon oil
2 tablespoons ghee for brushing parathas

Directions:
1) Place both flours, scallions, mint leaves red pepper flakes, black pepper and salt in bowl of a food processor. Pulse until mixture is thoroughly mixed and onions and mint are finely chopped. Add warm water through feed tube and pulse until dough gathers into a ball. Remove, knead and rub with oil. Cover and let rest at room temperature several hours before proceeding.
2) Form dough into 12 equal size balls. On a well floured surface, roll dough into a very thin disc. Heat a cast iron griddle or frying pan over medium-high heat and cook paratha until brown spots appear on both sides. Brush with ghee and stack. Serve hot. Yield: 12 pieces.

You might also enjoy these recipes:
Puffy, Fluffy Spinach and Green Chili Puris - KO Rasoi
Tandoori Rotis - Healthy and Delicious
Whole Wheat Chapati - Anja's Food 4 Thought
Naan - Closet Cooking
Multi-Grain Roti/Chipati - A2Z Vegetarian Cuisine
Chapatis and Pooris - One Perfect Bite