Cooking time: 10 minutes
Freezing time: 4 hours or more
3/4 cup Sugar
3/4 cup Strawberry, mashed
1 1/2 cups Heavy Cream
- Whisk the eggs and sugar in a heatproof bowl over a pan of simmering water until the mixture has thickened (or you can heat a small pot over a pan. Whatever floats your boat). Remove from heat and continue whisking until completely cool.
- Line a container with plastic wrap.
- Mix the strawberry, heavy cream, and egg mixture in a medium-sized bowl, then pour into the container.
- Freeze for up to 4 hours (or more).
Location: The Gyro House – Beaverton, OR
Food: Chicken Shawerma Plate, Chicken Gyro, Moushabak Dip in honey
The restaurant has a cafe/take-out feel to it. Beautiful pictures on the walls, nice music, smiling workers… Nice, positive vibes here.
One of the entree that I’ve had was the Chicken Shawerma Plate. It was huge! (If you are on a diet or if you’re small like me, share your entree with someone else, trust me.) Everything about the dish was so good. I don’t know where to start. The rice and the chicken were absolutely delicious. I can’t even describe the taste. You gotta try it to know what I mean.
The Chicken Gyro was really good. The chicken was so flavorful. I liked how the ingredients danced on my taste buds. And the pita was the most delicious pita I’ve ever had. So fresh, soft, and chewy. (I’ve also noticed that they make their own pitas.)
All of the desserts are soooooooo good. If you are going to eat here, you have to eat at least one of their desserts before leaving. The Moushabak Dip in Honey is the sweetest out of all the desserts that they serve. The outside is crunchy, but once you bite into it, honey slowly flows out. It’s a very interesting, but tasty dish.
In the End
When we were paying for our food at the cashier, the server asked, “Is this your first time here?” and “How did you find out about our restaurant?” (Of course, I told him that I used Yelp.) Those questions made me think that he cares about how his business is doing, which makes me like this restaurant even more (well, it’s the food of course). I would definitely come back (as I already did around 2-3 times so far).
It has been hot these days… Why not cool down with some ice cream! Yum…
I’ve found the recipe from: http://whatscookingamerica.net/Desserts/HomemadeIceCream.htm when I was craving for ice cream one day.
Cooking time: ~3o minutes
4 Egg Yolks
1/2 cup Granulated Sugar
1/2 cup Unsweetened Cocoa Powder
1 cup Milk
1 cup Heavy Cream
2 tsp Vanilla Extract
- Beat the yolks in a medium sized mixing bowl. Slowly add the other ingredients one by one while mixing.
- Pour the mix into an ice cream maker and mix until it starts solidifying.
Cooking time: 30-40 minutes
1 1/5 cups of All-Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 cup Butter, at room temperature
1 cup Granulated Sugar
2 Large Eggs
1/2 cup Milk
1/2 tsp Vanilla Extract
- Set the oven rack at the middle. Preheat the oven to 350°F. Lightly spray the pan with cooking spray (I used a 10″x3″ pan).
- Mix the flour, baking powder, and salt in a medium sized mixing bowl. Set aside.
- In a separate bowl, mix the butter and sugar on high speed for about 3-5 minutes. Add the eggs, one at a time. Then turn the speed to low, and add the dry mixture, milk, and vanilla extract. Mix well.
- Pour the mixture into the pan (use a spatula to make it even), and bake for 30-35 minutes. To check if the cake is done, take a tooth pick and push it into the center of the cake. If it comes out dry, then it is done! Take the cake out of the oven and let it rest for about 5 minutes. Then remove the cake from the pan and set on a cooling rack.
I’ve found this recipe from “The Williams-Sonoma Cookbook” and made some changes.
Cuisine: Lunch, Dinner, Snack
Preparation time: 1-2 hours
Cooking time: 10 minutes
You can find all of these ingredients at an Asian or preferably a Chinese grocery, or at Whole Foods.
3-4 Dried Shiitake Mushrooms
2 cups Cabbage, finely chopped
A pinch of Salt
1/4 lb Ground Pork
1/2 cup Chives, minced
1-2 tsp Soy Sauce (the book asks for 1 tbsp… which is too salty)
1-2 tsp Sesame Oil (the same amount as soy sauce)
1 tsp Rice Wine
1 1/2 tsp Ginger, minced
1 clove Garlic, minced
1 1/2 tbsp Tapicoa Powder (or cornstarch)
At least 45 Round Wonton or Gyoza Wrappers
Oil for cooking
1 can Chicken Stock
- Soak the mushrooms in warm water for 30 minutes. While that is happening, toss the cabbage with salt in a large bowl and also let it sit for 30 minutes (this drains the water from the cabbage). After 30 minutes, chop the mushrooms and place aside. Put a handful of the cabbage onto a dry towel, then fold the towel over and press the water out. Continue until the whole batch is finished.
- Add the cabbage, mushrooms, pork, chives, soy sauce, sesame oil, rice wine, ginger, garlic, and tapioca powder into a large mixing bowl and mix well.
- Place a tablespoon of the mixture at the center of the wonton wrap. Wet the edge of the wrap by dipping your finger in a bowl of water and swipe the edges of the wonton wrap (make sure to only make a semi circle, so it would be easier to seal the edges). Then fold the wrap in half and make repeating creases. Here’s a video that I found on YouTube that shows you how to do it: http://www.youtube.com/watch?feature=player_detailpage&v=aE82VmqPYj4#t=141s
- Heat up a pan with a dab of oil over medium heat. Add the potstickers (do not overcrowd them) and cook for 4-5 minutes. Turn the heat down to low and pour about 1/4 cup of chicken broth onto the pan, cover and cook until the broth evaporates, about 5 minutes. Repeat step 4 to cook the whole batch (or you can save the rest in the freezer).
Makes 40+ potstickers.
Posted in Dinner, Food, Lunch, Recipes
Tagged asian, cooking, dim sum, food, gyoza, mandu, pork, potstickers, recipe