Author: Derrick Leung

Shrimp with Roasted Red Pepper Rouille

Posted on by Derrick Leung

 

ingredients

1 red pepper
2 garlic cloves
1/4 tsp cayenne pepper
1/8 tsp crumbled saffron threads
2 tsp red whine vinegar
1 tsp Dijon mustard
2 egg yolks
1/2 cup sunflower oil
24 uncooked large shrimp, peeled, de-veined
1 baguette

Shrimp on Toast with Roasted Red Pepper Rouille

This recipe comes from a cooking class that I took, and is a quick and simple appetizer.  The sauce is similar to a mayo and does go well with many other things as well, sometimes I use the leftovers in sandwiches the next day.

Directions

Roast the peppers by lightly rubbing the pepper with oil then placing it on a grill or BBQ and allow all the sides to become black.  An alternative that I use is either the gas burning of your stove or crank up the broiler on my oven and stick it right under it.  Remove from the heat and place in a bowl and allow the pepper to steam itself and cool.  I like to seal the bowl with plastic wrap.  Then gently rub the skin and discard it as well as the seeds.

Preheat oven to 425 F.  Place the saffron into the vinegar and allow to soften.

Place the roasted red pepper into a food processor and add the garlic, cayenne and vinegar saffron to processor.  Blend until almost smooth.

Add the mustard and egg yokes and blend again.   While the processor is blending drizzle the oil in slowly until it resembles the thickness of mayonnaise.  Season rouille to taste with salt and pepper.

Slice the baguette into thin slices, and lightly brush with olive oil and place into hot oven to toast.  Remove from the oven and using whole peeled cloves of garlic, rub the hot bread.

Toss the shrimp in a small amount of olive oil and season with salt and pepper.  Heat large pan over medium-high heat.  Add shrimp, spreading in single layer.  Cook until just browned and opaque in center, about 2 minutes per side.  If using non stick pan, just wait for the shrimp to finish cooking on each side before attempting to move or flip them.  Once they are ready they will easily come off the pan.

Arrange toasted baguette slices on a plate.  Spread the rouille and place shrimp on top.

 

 

 

Roasted Garlic Mashed Potatoes

Posted on by Derrick Leung

 

Ingredients

2 large heads of garlic, i personal use 3
1 tsp olive oil
4 lbs all purpose potatoes, peeled and quartered
8 tbsp unsalted butter
1 1/4 cups heavy cream, or for lighter version use milk

Roasted Garlic Mashed Potatoes

Mashed Potatoes, Roasted Garlic, what more can you ask!  This is one of the best combos out there for a simple side to many different meals.

Directions

Heat oven to 425 F.  Slice tops 1/4 inch off garlic heads.  Coat heads with olive oil, and wrap heads in aluminum foil.  Bake until tender and golden, about 45 minutes.  Remove from oven, and let stand until cool enough to handle.  Squish out the garlic and set aside.

Place potatoes in a large stockpot, cover with cold salted water, and bring to a boil.  Cook until very tender, about 12 minutes.  Drain in a colander, and mash up in a large bowl.

Heat butter and cream in a sauce pan until butter has melted and cream is hot.  Pour over potatoes, season with salt and pepper.  Add garlic and stir will till combined

 

 

 

French Onion Soup

Posted on by Derrick Leung

 

Ingredients

1/2 cup unsalted butter
4 onions, sliced
2 bay leaves
2 fresh thyme sprigs
kosher salt and freshly ground black pepper
1 cup red wine, about 1/2 bottle, please get something you would drink
3 heaping tbsp all-purpose flower
2 quarts beef broth, low sodium
1 baguette, sliced
1/2lb grated Gruyere

 

French Onion Soup

One of my favorite soups to make and eat is good old French Onion.  Hit and miss when you go out to eat, especially when it tastes like a salt mine, this is one simple soup to make at home.  The recipe is from Tyler Florence on Food TV.  I prefer using low sodium broth so that you can control the salt levels yourself.

Directions


Melt the stick of butter in a large pot over medium heat.  Add the onions, garlic, bay leaves, thyme, salt and pepper.  Cook until the onions are very soft and caramelized, about 25 minutes, but may take longer.

Add the wine and bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.  Discard the bay leaves and thyme springs.

Dust the onions with the flower and give them a stir.  Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste.  Now add the beef broth, bring the soup back to a simmer, and cook for 10 minutes.  Season to taste with salt and pepper.

When you’re ready to eat, preheat the broiler.  Arrange the baguette slices on a baking sheet in a single layer.  Sprinkle the slices with the Gruyere and broil until bubbly and golden brown, 3 to 5 minutes. 

Ladle the soup in bowls and float several of the Gruyere croutons on top.

If you are doing a larger batch, the initial caramelizing of the onions may take quite a bit more time.  But take your time and build up the flavors properly and everyone will eat it all up quickly.

 

 

 

No Bake Strawberry Cheese Cake

Posted on by Derrick Leung

 

Ingredients

Crust:

200g Biscuit
100g Melted Butter

Main Layer:

approx 15-20 strawberries
500g Cream Cheese
400g Plain Yogurt
400ml Fresh Cream
180g Sugar
2 Packages of Powdered Gelatin
100ml cold water

Top Layer:

100g Sugar
100ml Water
200g Raspberry
1 Package of Powdered Gelatin

No Bake Strawberry Cheese Cake

Tasty no bake strawberry cheese cake recipe from Emojoie cuisine.  This recipe is for a 10″ spring form pan, I double it from the original as that was for a 8″ pan.

Picture taken by Jeff Chan

Original Recipe

Original YouTube Video

Directions

Crush biscuits and mix with melted butter.  Add to the pan and flatten with a fork.  Sprinkle the 2 packages of gelatin for the main layer in a bowl, mix and set aside.

 

Wash and cut Strawberries in half and line the outside rim of the pan, I put this in the fridge while I work on the filling.

Warm the cream cheese in the microwave for about 1 minute to soften.  In a a large bowl whisk until smooth.  Add the yogurt and mix till smooth.

In a pot mix the fresh cream and sugar and heat over medium heat.  The mixture does not need to boil.  It just needs to be warm enough to melt the gelatin, between 50-60C is good.

Add in the gelatin that has been soaking and mix till smooth. Pour this mixture into the large bowl with the cream cheese mixture and whisk till smooth.  Gently pour the mixture into the pan and place into the fridge to allow it to set for a few hours before adding the top layer.

Sprinkle gelatin over cold water, mix and set aside.  Wash the raspberries and place into a pot.  Add the sugar and water and cook till the raspberries are broken down.  Puree with a mixer and strain out the seeds.  Once done add the gelatin mixture and mix till dissolved.  Gently pour the mixture  on top of the cheese cake and place back into the fridge.  Allow it to set for at least 6 hours before serving.