David and Elaine's Recipes

Servings: 6
Source: Gourmet 1/1979

Ingredients
1 tablespoon dried shrimp
6 dried Chinese black mushrooms
1 tablespoon soy sauce
2 teaspoons cornstarch
imported sesame oil
salt, white pepper
¼ teaspoon sugar
¾ pound ground pork or ground beef
1 tablespoon’ minced scallion
3 eggs
10 ounces spinach
3 tablespoons peanut oil
½ cup Chinese chicken broth or tinned chicken broth
1 tablespoon rice wine
1 teaspoon cornstarch

Directions
In a small dish let 1 tablespoon dried shrimp soak in warm water to cover for 45 minutes. In a small bowl let 6 dried Chinese black mushrooms soak in warm water to cover for 15 minutes. Drain the mushrooms well; remove and discard the stems, and mince the caps. In another small dish combine 1 ablespoon soy sauce, 2 teaspoons cornstarch, 1 taspoon imported sesame oil, ¾ teaspoon salt, and ¼ teaspoon sugar.

Drain the shrimp well and mince them. In a large bowl combine ¾ pound ground pork or ground beef, the soy sauce mixture, the mushrooms, the shrimp, 1 tablespoon minced scallion, and 2 teaspoons peeled and minced gingerroot, throw the mixture lightly against the inside of the bowl to compact it, and form it into 12 balls.

In a small bowl beat 3 eggs lightly with tablespoon water and ¼ tsp salt. Brush a well seasoned skillet or a nonstick skillet with peanut oil and heat the oil over high heat until it is very hot. Remove the skillet from the heat, let it cool for 1 minute, and add one third of the egg mixture, tilting and rotating the skillet to form a thin even layer. Cook the egg sheet until it is just set, turn it, and cook the other side until it is just set. Transfer the egg sheet to a plate. Continue to make egg sheets with the remaining egg mixture in the same manner. Let the egg sheets cool, stack them, and shred-them finely.

Coat the meatballs as much as possible with the shredded egg, arrange them on a lightly oiled heatproof plate 2 inches smaller in diameter than the rack of a steamer, and drape any remaining shredded egg on top of the meatballs. Put the plate in the steamer and steam the egg balls, covered, for 20 minutes.

Have ready 10 ounces spinach, trimmed, washed, and patted dry with paper towels. While the egg balls are steaming heat a wok or heavy skillet over high heat until it is very hot, add 3 tablespoons peanut oil, and heat it until it is very hot. Add the spinach and stir-fry it for 5 minutes, or until it is limp and one fourth its former volume. Arrange the spinach around the edge of a platter and keep it warm. In a small saucepan combine ½ cup Chinese chicken broth or tinned chicken broth, 1 tablespoon rice wine, 1 teaspoon cornstarch and ½ salt, ½ teaspoon imported sesame oil, ¼ teaspoon white pepper and heat the mixture over moderate heat, stirring, until it is thickened. Arrange the egg balls in the center of the platter and pour the sauce over them.

Servings: —
Source: Fine Cooking 12/2001 pg 62
If there’s one thing I always keep on hand during the holidays, it’s a stash of roasted nuts, seasoned in a variety of ways. When friends drop by, a bowl of Spicy Maple Walnuts, Malabar Pecans, or Parmesan Almonds makes the perfect snack with cocktails. I also like to pack the nuts into decorative tins or jars and give them as gifts.

Make it a cardinal rule to start these recipes with high-quality nuts. Search out a bulk purveyor, like a natural-foods store, where you can see if the nuts look shriveled, meaning they’re old. Nut oils are especially perishable and can quickly turn rancid, so try to taste before you buy. If you’re not using the nuts within a few days, refrigerate them for up to two weeks or freeze them for up to six months.

The challenge in making seasoned nuts is getting the seasonings to stick. Egg whites do a thorough and even job of this, although the resulting heavy and opaque coating somewhat obscures the look of the nut. Melted butter is the other option; the result is a glossy, oiled nut with a lighter dusting of seasoning. The butter option also gives you the flexibility to either roast or microwave the nuts. The microwave is quicker, but the oven gives you crisper texture and richer, toastier flavor and color. Either way, once you try my recipes, you can vary the flavors and create your own signature savory nut.

Ingredients

Directions
Spicy Maple Walnuts

These nuts continue to toast a bit from the intense heat of the glaze, so don’t overbake them. Leave the ginger slices in the nut mixture for a delicious surprise. Pecans or hazelnuts are also great this way.

Yields 4 cups.

4 Tbs. unsalted butter
1/3 cup pure maple syrup
6 quarter-size slices fresh ginger, halved
1 Tbs. water
I tsp. ground ginger
1 tsp. salt
1/4 tsp. Tabasco, or to taste
1 lb. (4 cups) shelled walnuts

In a conventional oven – Heat the oven to 300°F. Combine all the ingredients except the nuts in a small saucepan and slowly simmer over low heat for 2 to 3 min. Put the nuts in a bowl, pour the glaze over them, and stir and toss to coat them with the glaze. Line a jellyroll pan with foil and spread the nuts in a single layer on it. Bake for 30 to 40 min., stirring at 1 5- and then 10-min. intervals. When the nuts look light and almost dry as you toss them, they’re done. Don’t touch them; the caramelized sugar is extremely hot. Slide the foil onto a rack and let the nuts cool completely.

In a microwave – Put the butter in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to melt the butter. Add the remaining ingredients except the nuts and heat for 3 min. on high. Stir to combine. Add the nuts, stirring and tossing to coat them with the glaze. Microwave on high for up to 9 min., stirring at 2-min. and then 1 -min. intervals to redistribute the coating and prevent scorching. When all the liquid has caramelized, they’re done. Don’t touch them; the caramelized sugar is extremely hot. Carefully slide the nuts onto a foil-lined rack to cool.

For either method-Store in airtight containers or plastic freezer bags.

Malabar Pecans

All nuts burn easily because of their high oil content. Be vigilant and test frequently for doneness. The beckoning aroma of well-roasted nuts will signal their rescue. Taste the nuts when they’re cool and adjust the seasonings with a final light dusting of spices. Yields 4 cups.

4 Tbs. unsalted butter
2 Tbs. canola oil
1 Tbs. Madras curry powder
2 tsp. salt
1 tsp. ground cinnamon
1/4 tsp. ground cumin
1/4 tsp. cayenne
I lb. (4 cups) shelled pecans

In a conventional oven-Heat the oven to 300°F. Heat all the ingredients except the nuts in a small saucepan over medium heat to release the flavors and dissolve the salt. Pour the mixture into a large bowl and add the nuts. Toss and stir the nuts to coat them thoroughly. Spread them in a single layer on a foil-lined jellyroll pan. Bake for 30 min., stirring well every 10 min., until the nuts are deeply browned. Slide the foil out of the pan onto a cooling rack and let the nuts cool completely.

In a microwave-Put all the ingredients except the nuts in the largest shallow dish that fits in your microwave. Heat on high for 1 min. to release the flavors and melt the butter. Stir to combine. Add the nuts, tossing and stirring to thoroughly coat them. Toast the nuts on high for 6 min., stirring well at 2-min. intervals to redistribute the seasonings. Rotate the dish occasionally if your microwave doesn’t have a carousel. Spread the nuts on a length of foil to cool.

For either method-Store in airtight containers or plastic freezer bags.

Almonds with Parmesan, Rosemary & Fennel

A combination of blanched and skin-on almonds gives this mix great eye appeal. Yields 3 cups.

Olive oil for the pan
1 Tbs. chopped fresh rosemary leaves
2 tsp. salt
1 tsp. fennel seed
1/4 tsp. freshly ground black pepper
2 egg whites
1/2 cup finely grated Parmesan cheese
1/2 lb. (1 1/2 cups) blanched almonds
1/2 lb. (1 1/2 cups) skin-on almonds

Heat the oven to 300°F. Line a jellyroll pan with foil and spray or brush lightly with olive oil.

Grind the rosemary, salt, fennel, and pepper in a spice mill to a fine powder, or mince the rosemary and grind the mixture in a mortar and pestle. In a large bowl, whisk the egg whites until they foam. Add the spices and cheese. Whisk again to combine. Add the nuts, stirring and tossing to thoroughly coat them.
Spread them in a single layer on the foil-lined pan. Bake for 45 min., stirring every 1 5 min. to redistribute the coating. The nuts will stick to the foil at first and need to be gently pried loose to expose them evenly to the heat. Slide the nuts, on the foil, onto a rack to cool.

Store in screw-top jars or airtight tins; plastic may cause the crisp coating to soften.

Spiced Pecans

This recipe makes enough for the stuffing, with extra to serve as nibbles before the meal.

Yields 4 cups.

4 tsp. salt
1/2 tsp. cayenne
1 tsp. each ground white pepper, nutmeg, cloves, and allspice (or 4 tsp. quatre épices)
4 cups pecan halves (about 12 oz.)
1/4 cup butter, melted
1/3 cup dark maple syrup (or 1/2 cup regular maple syrup)

Up to two weeks ahead:

Heat the oven to 350°F. In a medium bowl, toss together the salt, cayenne, white pepper, nutmeg, cloves, and allspice. Add the pecans and toss well. Drizzle the melted butter over the pecans and mix well. Turn out onto a rimmed baking sheet, scraping any spices and butter from the bowl and spreading the nuts into one layer. Bake until lightly toasted, stirring occasionally, about 9 min. Drizzle the maple syrup over the nuts, stir to combine, and bake about 10 min. longer, until the nuts turn glossy and slightly dark. Let the nuts cool in the pan for 30 min. and then scrape the nuts and any maple drippings into a bowl; break up any large clusters. Reserve 2 cups of the nuts; chop the remainder very coarsely. Label and store the chopped nuts (for the stuffing) and the whole nuts (for nibbling) separately in the freezer in zip-top bags.

Servings: 20
Prep Time: 35 min
Inactive Prep Time: 10 min
Source: Gourmet 12/99 pg 176
Edamame are fun to eat – the slightly fuzzy bright-green pods tickle your lips as you gently suck the beans into your mouth. Provide bowls for the empty pods.

Ingredients
½ cup kosher salt
2 tablespoons Sichuan peppercorns
2 tablespoons pink peppercorns
4 (1-1b) bags frozen edamame

Directions
Toast salt in a dry, small, heavy skillet over moderate heat, stirring, until salt turns light tan, about 7 minutes. Transfer salt to a bowl. Toast Sichuan peppercorns in skillet over moderate heat, stirring, until fragrant, about 2 minutes. Transfer toasted peppercorns to a sheet of wax paper to cool. Using paper as a funnel, pour toasted peppercorns into an electric coffee/spice grinder or a mortar. Add pink peppercorns and pulse or pound with a pestle until finely ground. Pour through a coarse sieve into bowl of salt and stir together.

Cook edamame in 4 batches in salted boiling water until tender, about 4 minutes, and immediately transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water to a boil between batches. Drain in a colander and pat dry.

Toss edamame with some peppered salt to taste and serve with remainder on the side.

Cooks’ notes:
· Peppered salt may be made 1 week ahead and kept in an airtight container at cool room temperature.
· Edamame may be cooked 1 day ahead and chilled, covered. Bring to room temperature before tossing with peppered salt.