Gordon Ramsay’s scrambled eggs and smoked salmon

Adapted from Gordon Ramsey and Goodto

Ingredients:

  • 4 butter croissants
  • 300g smoked salmon slices
  • 12 eggs (3 per person)
  • 4 tbsp double cream
  • 50g cold unsalted butter, diced
  • salt and pepper
  • 1–2 tbsp snipped chives (or scallions in a pinch)

Directions:

  1. Trim off the ends of the croissants, then slice each one into 4 or 6 thick rounds and season lightly with salt and pepper.
  2. Break the eggs into a cold heavy-based non-stick saucepan; do not season. Place the pan over a low heat and add a few knobs of butter. Using a wooden spoon, stir the eggs frequently but not constantly, just to combine the yolks and whites.
  3. As the eggs start to scramble, take the pan off the heat and use a spatula to scrape the egg from the sides and base of the pan. Return to the heat and keep stirring and scraping the pan until the overall texture of the eggs is like soft curds. This should take 5–6 minutes. Don’t overcook the mixture – it should be moist and soft.
  4. Meanwhile, heat a dry frying pan over a medium heat and toast the croissants on each side for 1–2 minutes until golden. Place the toasted slices on individual plates.
  5. When the eggs are nearing the end of cooking, take the pan off the heat, add another knob of butter and then season well. Return to the heat and stir in the cream. Once the butter has melted, remove from the heat and fold through the chives.
  6. Drape the slices of smoked salmon on top of the toasted croissants, spoon the scrambled eggs over, and serve immediately.

I had some extra lox in the fridge, and a fresh carton of eggs. After practicing it all week, I felt ready to make it for a larger audience (Jesse’s family). It was a success. I could not find chives (not the season?), so subbed with scallions chopped extra fine.

~Jessica

Chinese pork dumplings

Adapted from The Woks of Life and this version!

Ingredients:

  • 2 lbs. green leafy vegetable (we used Napa cabbage)
  • 1 pounds ground pork (or ground chicken, fattier the better)
  • 1 egg
  • ⅔ cup Shaoxing rice wine
  • ½ cup oil
  • 3 tablespoons sesame oil
  • 1 tablespoon salt
  • 3-4 tablespoons soy sauce
  • ¼ teaspoon white pepper

Dumpling Wrappers:

  • 7 cups all-purpose flour
  • 2 1/4 cups water

Directions:

  1. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.
  2. Wash the vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely. You can also add a little bit of salt to get more water out! Wring it well with a towel after!
  3. In a large bowl, stir together the vegetables, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup water. Mix for 6-8 minutes, until very well-combined and almost paste-like in texture.
  4. Begin assembling the dumplings! The best way to do this is to divide the dough into manageable pieces and then rolling each piece into a rope. Cut them into small pieces (in a size similar to if you were cutting gnocchi, or about the size of the top part of your thumb).
  5. Roll the pieces out into circles, and add about 1 1/2 teaspoons of filling to the center (it helps if you have an assembly line going, with one person cutting out the dough pieces, one person rolling it out, and one person filling/folding).
  6. Wrap the dumplings: dampen the edges of each circular dumpling wrapper with some cornstarch-water slurry. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment so they aren’t touching.
  7. If you’d like to freeze them, wrap the baking sheets tightly in clean plastic grocery bags and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to freezer bags, and throw them back in the freezer for use later.
  8. To cook the dumplings, boil them or pan-fry them. We steamed!
  9. Serve with Chinese black vinegar, chili sauce, or your favorite dumpling sauce! (I’ve never been a fan of black vinegar dipping sauce.)

MAKES 8-10 DOZEN. If the wrappers start to dry out, wrap them in a damp kitchen towel and put them in a sealed plastic bag for a couple hours to soften back up. 2 cups chopped shiitake mushrooms (with minced ginger, onion, carrot) can also make vegetarian dumplings! We could have alternatively used other greens like baby bok choy, but I was putting that in a stir friend nian gao dish. And originally I wanted to use Chinese chives, but didn’t because they were $5/lb!!

The chicken and zucchini version from Woks of Life

~Jessica

Käsespätzle

Adapted from the Daring Gourmet and Eat Little Bird

Ingredients:

  • batch Homemade German Spätzle (about 5 cups cooked Spätzle, I made about 4 cups of store-bought because I’m not a dough person)
  • 6 tablespoons butter
  • 2 very large onions, chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 chicken stock cube
  • 1–2 teaspoons Dijon mustard
  • 12 ounces shredded Emmentaler or Jarlsberg (something mild, basically — I liked adding Gruyère for extra flavor!)
  • Salt
  • parsley and/or chives, finely chopped

Directions:

  1. Cooke the spätzle if you haven’t already (16 min. in salted water according to the package)
  2. Caramelize the onions. Don’t let them burn (this can take up to 30 min. to brown slowly).
  3. Preheat the oven to 400 degrees F.
  4. Caramelize the onions in a pan (I used a little olive oil and butter for this).
  5. Butter a 9×13 (or a little smaller) casserole dish. Once the butter starts to melt, add some flour, stock cube, and Dijon mustard. Add a bit of milk if you have some, season with salt and pepper, and mix the paste well.
  6. Layer 1/3 of the Spätzle in the bottom of the dish followed by 1/3 of the cheese and 1/3 of the caramelized onions. Repeat, sprinkling each layer with some salt, ending with cheese and onions on top.
  7. Bake for 10 minutes or longer until the cheese is melted and the edges are just beginning to get a little crispy.
  8. Serve immediately.

So many times I ate this in southern Germany. I lived in the state of Baden-Württemberg, so there was loads of Swabian influence. Schwäbisch! This was a lot of work — I see why Kraft Macaroni and Cheese exists as a product. I forgot to get the chives! Facepalm. 1 organic yellow onion $0.74, 0.42 lbs. Emmental $6.30, 0.26 lbs. Gruyere $5.72, and 6 oz. Jarlsberg $5.99 from Whole Foods.

~Jessica

Seared ‘garlic’ elk sirloin

IMG_20180415_175758.jpg

Adapted from Nevada Foodies and Creek’s Edge Elk Farm

Ingredients:
.57 lbs. of elk sirloin from here
salt and fresh cracked pepper
garlic
rosemary/thyme
For the smashed potatoes:
6-8 potatoes
3 tablespoons butter
1 1/2 tablespoons minced fresh rosemary
Chopped fresh chives
roast mushrooms and caramelized onions (optional)

Directions:

Let steaks stand for 30 minutes at room temperature. Meanwhile, boil quartered potatoes until tender (cover potatoes in 1 inch of water and check after 5 minutes of boiling, less if smaller). Then add butter to a pan on medium heat, and smash potatoes. Season with rosemary and chives. Cook other side vegetables as you prefer.

Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over medium-high heat.

Add vegetable oil to the pan and swirl to coat, heat until shimmering, but not quite smoking. Place the elk steaks in pan; sear 2 minutes on all sides. Remove from heat.

Add butter and garlic and seasonings to the pan. Carefully grasp pan handle using an oven mitt or folded dry dish towel. Tilt pan toward you so butter pools, baste steaks with herbed butter continually.

Cover loosely with foil and let stand 10 minutes. Serve elk steak with smashed potatoes and side vegetables.

~Jessica

P.S. I liked putting the bison in the oven for 5 extra minutes at 400 deg F, so I might try that next time with the elk.