Happy New Year!

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"Moscato di Asti with black currant sorbet to celebrate the new year! "

Meatball Recipe

Decided to try making meatballs today. I thought it came out pretty well for my first try.

Ingredients

• 2 eggs
• 1 cup whole multi-grain bread crumbs
• 3/4 cup shaved parmesan cheese
• 1/2 tablespoon salt (i added an extra tsp but it was slightly too salty)
• black and white pepper
• 1 garlic clove minced
• garlic powder
• 1.3 lb ground beef
• 1/4 chopped parsley
• 4 oz melted butter

Mix the eggs, beef, melted butter (after it's cooled) in 1 bowl

Mix the garlic, bread crumbs, parmesan cheese, salt, pepper, and garlic powder in another bowl.

Mix the ingredients in the 2 bowls together, form the meatballs and bake for 20 minutes.

Enjoy!

Black Bean Meatballs

Ingredients
(A)
2 tablespoons of blackbean
1/3 cup soy sauce
1/3 cup cooking wine
2 big cloves of garlic
1/2 teaspoon sugar
3/4 cup water or chicken broth

(B)
1 pound ground pork or chicken
2 teaspoons of cornstarch + 1 egg white
1 tablespoon soy sauce
4 tablespoons of water

Directions:
1.  Mix (B) in a big bowl
2.  Cook (A) in a pot with MEDIUM heat until almost boiling
3.  Use a wet spoon to make meatballs and cook in pot until boiling


Make 24 meatballs

Zucchini Cake

Who knew that a healthy cake made of vegetables could be so good. This is a recipe from my dear friend Raveena who used to make this for me all throughout med school.

1 cup flour
1cup sugar
1cup grated zucchini
1tsp Baking soda
1/8 tsp Baking powder
1/2 tsp Salt
1/2 cup chopped walnuts
1/2 cup veg oil
1/2 tsp vanilla essence
1.5-2 eggs


Mix all ingredients together and bake at 350 F. I can't remember the exact time.. just use the tooth pick test.

Orange Cauliflower and Prosciutto Pasta

Mango Mascarpone Cake

Sponge Cake

1/2 box Duncan Hines French Vanilla Cake Mix

5 egg whites, 1 egg yolk

5/8 c. light coconut milk

1/4 c. cooking oil

1/2 tsp. cream of tartar

1. preheat oven to 350 F

2. beat egg whites amd cream of tartar until stiff

3. In another bowl, combine cake mix, egg yolk, coconut milk and oil. Mix well.

4. Fold eggwhites into cake mixture

5. Pour batter in to 2 well oiled 9" pans

6. Bake for 10 minutes, then reduce heat to 250 F and bake until light brown or toothpick comes out clean (another 3-5 minutes)

7. Allow cake to cool while making the filling.

Mango Puree

4-5 fresh mangos

1 lemon

1. Puree flesh of 4-5 champagne mangos in a blender to make 3 cups total. I used 1 canned mango + 4 fresh mangos. 

2. Add in the juice from 1 lemon.

Mango Mascarpone Mousse

2 cups mango puree
1 cup heavy cream,
3/4 cup mascarpone,
1 (1/4oz)pack of gelatin powder,
1/4 cup - 1/2 cup sugar or more to taste

1. Sprinkle the gelatin powder in 1/4 cup of water, set aside for 5 minutes. After that, heat the mixture in microwave for 10 second, until the gelatin has dissolved.
2. Whisk the mascarpone and sugar until it becomes light, add in 2 cups of  the mango puree mixture and beat for another 3 minutes to combine. Pour the mango-mascarpone mixture to another big bowl, gently stir in the gelatin mixture. Mix well to combine.

3. Beat heavy cream + 1.5 tablespoons of sugar until medium peak form. Fold the heavy cream into the mango mascarpone mixture.

To assemble:
Using a 8/9-inch sprinform pan or ring, layer one sponge cake at the bottom of the pan, and pour half of the mousse in. Use an offset spatula to smoothen the mousse. Next, layer the second sponge cake on top of the mousse. Follow by the remaining mousse. Cover the mousse with saran wrap and chill the cake while preparing the mirror.

Mango Mirror:
1 cup of mango puree
2 to 3 tablespoons granulated sugar

1 pouch of gelatin powder

1. Sprinkle the gelatin powder in 1/4 cup of water, set aside for 5 minutes. When the gelatin is softened, microwave the mixture for 10 seconds, until the gelatin has fully dissolved.
2. In a medium bowl, combine 1 cup of mango puree 2 to 3 tablespoons of sugar, to taste. Mix in the gelatin powder. Once the mirror is made, immediately pour on top of the mousse. Chill in fridge for at least 4 hours.

Sponge cake based off of Happy Mama Cookbook Japanese Fruit Cake
Mango Mousse based off of http://novice-baker.blogspot.com/2008/05/looking-at-bright-side-mango-mascarpone.html

Coconut Ice-Cream

Ingredients:
1/2 cup shredded sweetened coconut
1 cup sugar
3 large eggs
1 teaspoon cornstarch
1/4 teaspoon salt
1 can unsweetened light coconut milk
1 cup heavy cream
1 vanilla bean (or 2 teaspoons vanilla extract)


1. Toast Coconut - preheat the oven to 400 degrees F. Spread the coconut on a baking sheet lined with aluminum foil. Place in the hot oven for 5 to 7 minutes, or until the coconut turns a light brown. Remove from the oven and allow to cool.
2. In a medium mixing bowl, beat the sugar into the eggs with a hand held mixer until thickened and pale yellow. Beat in the cornstarch and salt. Set aside.
3. Bring coconut milke to a boil over medium heat. Remove from the heat and slowly beat the hot liquid into the eggs and sugar. Place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly. Be careful not to let the mixture boil or the eggs will scramble. Remove from the heat and pour the hot custard through a strainer into a large, clean bowl. Allow the custard to cool slightly, about five minutes, then stir in the toasted coconut, heavy cream and vanilla. Cover and refrigerate until cold (about 5 hours) or overnight.
4. Pour the custard into the ice-cream machine. 


taken from http://www.bakingandbooks.com/2006/11/19/homemade-coconut-ice-cream/