January 2018

Viewing posts from January , 2018

Weekend Cooking: Smoked Duck and Sausage Gumbo

I’m really trying hard to clear out stuff from my freezer.  It doesn’t help that I keep buying new ingredients, I know, but I still try.  I had a few smoked duck breasts sitting at the bottom of my freezer for ages, and I knew I had to make something that would do them justice.  I’ve used them in risotto before, and considered using them in aglio olio.  But I wanted to use them all up in one go, so I decided on this gumbo recipe I found on Saveur.

I honestly didn’t know what to expect when making this.  The ingredients looked simple enough, and given the rather tedious step of making a dark roux, I went on with it hoping it wasn’t for nothing.  When I finally tried it, served over steaming hot white rice, I was so pleasantly surprised.  The flavor was rich and dark and smoky and went so well with the plain rice.  All of us went for seconds.

The original recipe made a lot, so I halved the recipe and used ingredients I had on hand (and actually available in KL/Malaysia).  I couldn’t find mesquite seasoning anywhere, and making your own still seems like a pain, so I used barbecue seasoning instead.  The goal of this recipe is to create as much of that wonderful smoky flavor as possible, so do not sub that smoked paprika with sweet or hot (all three offer quite different flavors anyway), definitely use smoked duck instead of fresh, and find some good quality smoked sausages.  I made the mistake of using cheapo “smoked” sausages (see pic below), and was rather disappointed by the really meh texture, which resembled fishballs instead of meat and gristle.  The next time I make this (and I definitely will), I’ll use Victoria Crest’s smoked chicken sausages instead, which is available at the more upmarket grocers like B.I.G. and Village Grocer.  I’ll also be making the potato salad as well, which I hear is excellent when paired with this gumbo.

Try it out! Well worth the effort.

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Weekend Cooking: Apple Cider Doughnuts

Post turkey dinner I had a lot of apple cider left over, and was wondering what to do with it.  I can’t remember how I stumbled upon the idea of making doughnuts with apple cider, but now that I have, why didn’t I think of this sooner??

There are quite a few recipes out there. Fried ones, baked ones, and after reading through the reviews I decided on the version I found on Taste of Home.

I ran out of brown sugar when making these, so I ended up using some red sugar as well.  I find that red sugar adds a richer taste to the doughnuts, perhaps closer to the taste of palm sugar, which was nice.  The recipe also called for a ginger-sugar coating, but I decided to make mine with apple cider glaze.  I need to finish off that carton of juice in the fridge!

It was also my first time deep frying something in a pot on the stove.  Previously I’ve always weaseled my way around this by either using an electric deep fryer or an air fryer, or by asking Kak’mbang to help me out with it (yeah. terrible, I know).  When I was making this, everyone in the house was taking an afternoon nap.  I didn’t want to bother Kak’mbang again, so I decided to suck it up and do it myself.

Turns out, it wasn’t so bad after all.  I did overbrown the first batch or so, and I didn’t realize that I was letting the oil get too hot, but in the end I got a batch of excellent, tasty doughnuts.  No scary oil spills, no Captain America shield (my rice cooker pot lid) needed.

These doughnuts are best eaten fresh, as it will have a nice crunchy crust as you bite into it.  Over time the texture will resemble more like soft cake bread.  Do not skip the glaze, the doughnuts have a subtle apple and spice flavor on their own, but with the glaze the amazing brightness of the apple cider really shines through.

Try it out!

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GobbleFest 2017 Leftovers: Turkey Avgolemono Soup

I shredded the last bits of my leftover GobbleFest turkey meat and stored them in the freezer, along with the turkey carcass.  This weekend I just wanted to finish them all off and finally close the 2017 chapter of GobbleFest.  What better way to do that than to try a new recipe?

I made a casserole and a salad previously, so why not make soup this time?  I found this recipe on The Kitchn’s website, which uses only five ingredients, all of which are things I already have on hand.  I was intrigued by this Greek traditional comfort food, which uses eggs instead of dairy like cream or milk to achieve its creaminess.

It is a surprisingly bright, tangy soup, very unlike the creamy chicken/turkey soups I’m used to.  Most recipes for this soup uses a lot of lemon juice so I guess the sourness is expected, but I might halve the lemon juice the next time I make this, to see how it turns out.  While the original recipe calls for “long grain white rice”, which in my mind points to basmathi and the like, I opted for Japanese rice for a starchier porridge.  I suspect Thai fragrant rice (beras wangi Siam) would work just as well.

Another Mummy-approved dish, best enjoyed when hot.

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GobbleFest 2017 Leftovers: Turkey Waldorf Salad

Happy New Year, everyone!  It’s a lazy New Year’s Day, and I wanted to put together a light snack.

The first few times I made this was way back in 2012, when I was still actively involved in the Repertory Theater Club (RTC).  I made this for a post-rehearsal gathering with the RTC gang, and it turned out to be one of those salads that my guests surprisingly liked and actually finished.  I used chicken back then, but since we had our GobbleFest recently, I decided to make this in its original intended form, using our leftover turkey.  I’ve also included my notes in case you don’t have any turkey on hand.  Try it out!

Based on the recipe on Food Network, with my own twists.

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