CostCo Ravs with Interesting Stuff

We have a variation on this theme a lot. I like that they are organic, and there are several choices. These are Mozarrella-Spinach, and Lobster-Marscapone. Mark's favorite is Chicken-Mozarella.

Usually, the sauce is a green, leafy vegetable (such as spinach, kale, chard) plus broccoli, zucchini, or artichoke hearts ( marinated ) plus tomatoes. If good tomatoes are out of season, canned from Italy works fine--just not too much. And lots of good quality, freshly grated Parm. Sometimes I add toasted nuts if I'm not using the chicken ravs. Or a little leftover chicken sausage or any other leftover meat....

For the lobster ravioli I softened dried porcini mushrooms and used the liquid with Italian tomato and chopped parsley to make a light sauce. I honestly can't taste the lobster (even with no sauce) So the dish was okay, but not lobster-y.

Start with 2 or 3 tablespoons of good olive oil, and 2 or3 garlic cloves (I use the frozen TJs cubes) and a pinch of red pepper flakes. Saute a little. Add green leafy stuff. Stir until it is partly cooked. Add steamed broccoli pieces, and any other vegetables.  If using canned tomato or juicy cut ones, put them in now. If not, add a little chicken or vegetable broth (probably a little water from the ravs would work also). If using cherry tomatoes, put them in last. If it needs a little more flavor, stir in some olive tapinade. Add a good handful of parm. stir it around. Put the ravsa in the dish, stir in sauce very gently, 

Hot Fudge Pudding Cake

I made this for Anjarwallas because it was Carl's favorite dessert--he even learned to bake it himself for friends in the dorm. I was underwhelmed. It doesn't have the rich flavor i remember and their isn't enough sauce for the cake. The cake itself isn't chocolate=y enough. And I'm not sure toasted nuts added anything--a waste of a good cup of nuts. I looked around for a different recipe on the internet (mine is from my 1960s Betty Crocker cookbook, which I still have, in very beat-up condition) and some didn't include nuts at all. Others said "if desired" There are tons of small variations but nothing dramatically different. I'm  inclined to go with my Hersheys Choc Sauce, my Ghirardelli brownie mix, some ice cream, and assemble on the spot.

1 C flour

3/4 C granulated sugar

2 tbsps cocoa powder (I used Hersheys)

2 tsps baking powder

1/4 C milk

2 tbsps shortening, melted (I used butter)

1 C finely chopped nuts

1 C brown sugar, packed

1/4 C cocoa powder

1 3/4 C hot water

Heat oven to 350 degrees. Measure flour, granulated sugar, 2 tbsps cocoa, baking powder and salt into bowl. Blend in milk and shortening. Stir in nuts.  Pour into ungreased 9" square pan. Stir together brown sugar and 1/4 cup cocoa. sprinkle over batter. Pour hot water over batter.

Bake 45 minutes. while hot, cut into squares, invert each onto dessert plate and spoon sauce over each. erve with whipping cream or ice cream.

Wonton noodle soup

This came out quite well!  The wonton filling is really delicious!

I followed this recipe for the wontons:  https://www.recipetineats.com/wonton-soup/

It took about 15 minutes to prep the insides, and then about 40 seconds per won ton.  The recipe made 50.  I was using a heaping teaspoon (rather than her 2 tsp) for the filling.

Yesterday I made chicken stock using ~ 4 lbs. chicken legs from lion + 2 scallions chopped into 4" pieces, 1/2 big onion and about 4" ginger cut into ~ 10 quarter-sized rounds.  Cooked in the slow cooker for 8 hours.  After cooling in the refrigerator I skimmed some of the fat off the top since it was a little too much for my tastes.

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Here's what I put into the stock...

The won-ton insides...  (I used shallot instead of scallion, but I'd probably change that for next time).

My first batch of 5!

Here they are!  Eventually there were 50...

Slow Roasted Salmon With Lemon and Thyme

My Notes:
My usual source for salmon is Whole Foods' Everyday Low Price because a few years ago they got a certification from Monterey  Bay Aquarium for sustainable farming. I've been wanting to try the bigger fillets I've seen at CostCo after having that size served at a dinner party for 10. It is a pretty amazing last minute way to handle a big group, if it works. I've done this recipe twice now,  first time with Lundberg's wild rice pilaf mixture (from Safeway bulk foods), next time with noodles, as shown above. I have tons of fresh thyme so this is a nice recipe for that reason also! I'd give this five stars for easy prep and 4 or 5 for flavor. Obviously, you don't get a crusty effect with this.

Next time I would like to slice the fillets into serving size pieces before I roast it. I think the timing may be a little less tricky.


INGREDIENTS


2 Tbsp. extra-virgin olive oil, divided

Large boneless salmon fillet, skin on
1 heaping tbsp. chopped fresh thyme
Zest of 1 lemon
Kosher salt and freshly ground black pepper
4 lemon wedges (for serving)
RECIPE PREPARATION


Preheat oven to 275°. Line a rimmed baking sheet with aluminum foil (or be prepared to scrub a lot). Brush with ½ Tbsp. oil. Place salmon fillet, skin side down, on prepared baking sheet. Mix remaining oil, thyme, and lemon zest in a small bowl. Spread thyme mixture over salmon.  Season with salt and pepper. Let stand 10 minutes to allow flavors to blend and final cooking to occur.  Don't forget to separate skin from fish when you serve it.

Bake salmon until just opaque in center, 15-20 minutes. This is tricky because size of fillet will differ a bit, and the goal is to not dry it out. Serve with lemon wedges.
Recipe by The Bon Appétit Test Kitchen

Buttermilk Pancakes with Blueberries

From my ancient Betty Crocker cookbook. I think I got it as a wedding shower gift, maybe. It is fun to make children Mickey Mouse pancakes or put their initial in blueberries.A drizzle of real maple syrup is all that's needed. After 50 years, Markstill asks for them.

Ingredients:

1 egg

1 cup buttermilk

2 tbsp oil or melted butter

1 cup flour (|I use light whole wheat)

1 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

about 1/2 to 2/3 cup fresh or frozen blueberries If frozen, partially defrost in microwave

Directions:

Heat up electric skillet or griddle on stove

Beat the egg, add the remaining ingredients. Beat with mixer or whisk until smooth but don't overbeat. 

P|our into skillet or griddle. Add blueberries. Flip when cakes are browned and bubbling a little. This should make six to eight pancakes, about 6 inches or a bit bigger. 

Chinese Beef Bolognese

This turned out GREAT!  It was kind of an experiment.  It's rich, savory, tangy, a little hot, a little sweet.

Marinate:  0.5 lb beef marinated for 30 minutes in 2 Tbsp rice wine, 1 tsp salt, 1 tsp cornstarch.  I also added 1 tsp of my sichuan chili oil.

Sauce:  combine 3 Tbsp tomato paste, 1/2 C cold water, 2 tsp soy sauce, 1 Tbsp chinese black vinegar, 1 tsp sugar, 1/4 tsp salt.  Set aside.

Other ingredients:
- Used 3 "buns" of fresh chinese egg noodle.
- 1 large tomato cut into 8ths.
- 1 large red bell pepper cut into 1/2 x 3/4" rectangles
- 1/2 red onion cut into similar sized rectangles.

Method:
Cook ground beef on medium high.  Poured off fat.  Added 1 Tbsp lamb fat left over from Christmas (that's in our freezer).  Probably fine without this.  Sauteed a few more minutes.  Reserve on the side.

Heated 1 Tbsp oil on high.  Added 2 tsp mince ginger + 4 cloves minced garlic at the same time as bell pepper + onion + 1 more Tbsp lamb fat.  My goal (not achieved) was to scorch the onions + peppers, but it came out great anyway.

After a few minutes, deglazed all the brown crispy bits on the bottom of the pan by adding tomato.  After 1-2 more minutes added ~ 1/4 - 1/3 C water to further deglaze.  I rubbed all the crud from the bottom with the wooden spatula.  Keep simmering until most of the liquid is gone and it's more like a glaze.

Meanwhile:  Pop the noodles in.  (my package has them cook for about 3 minutes).  Drain.

Add them to the peppers + onions along with the reserved meat.  Stir to combine.  Add the reserve sauce and cook until you like the consistency of the glaze.  (Might only be 1-2 min).

Here's the size of the chopped things:

All the things in the pan right before adding noodles.

Right after noodles added

After sauce!

AMAZING lamb porridge (congee/jook)

This almost made me cry for joy!

Similar to the thanksgiving turkey congee, we decided to make congee with the left-over lamb in our freezer from Christmas.

Lamb Stock
Took the lamb bone + a few beef bones (maybe 2-3 lbs in all).  Drizzled in olive oil.  Bake @ 400F for 30 min.  Add a quartered onion and up the temp to 450 for another 30 min.

Put browned bones + onion + 4 cloves garlic + 12 black peppercorns + 2 bay leaves + 2 tsp salt + 10 C cold water into slow cooker.  Cook on low for 6.5 hours. 

[note:  this is probably not enough salt for a finished soup or anything, but it lets you adjust up.  For ours, we added soy sauce in the congee instead of more salt].

Congee
3 Tbsp oil over med.  Toasted 1 Tbsp cumin seeds, 1 star anise, and 1.25 C jasmine rice for 3 min.  Add 10 C lamb stock, let simmer, covered, on low for 1.5 hours.  I ended up adding 2 more cups cold water an hour in.

Serving
We sliced some of the left-over lamb to add to the congee.  I also boiled some green beans, which I thought was great and Maria thought was weird.

It wasn't quite seasoned enough until we added ~ 1/2  - 1 tsp light soy sauce per bowl.

It was AMAZINGLY good with a teaspoon of the homemade sichuan chili oil.

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Here's the browned bones + onion after coming out of the oven:

And going into the slow cooker:

Our left-over sliced lamb:

The congee:

All together!

2nd bowl with a little more soy sauce and some green beans