Treasure Chest

Osso Buco 牛骨髓 Osso Buco Total Time: 2 hr 15 min Prep: 15 min Cook: 2 hr Yield:6 servings Level:Easy Ingredients 1 sprig fresh rosemary 1 sprig fresh thyme 1 dry bay leaf 2 whole cloves Cheesecloth Kitchen twine, for bouquet garni and tying the veal shanks 3 whole veal shanks (about 1 pound per shank), trimmed Sea salt and freshly ground black pepper All purpose flour, for dredging 1/2 cup vegetable oil 1 small onion, diced into 1/2-inch cubes 1 small carrot, diced into 1/2-inch cubes 1 stalk celery, diced into 1/2 inch cubes 1 tablespoon tomato paste 1 cup dry white wine 3 cups chicken stock (Note:  Using LC, use less liquid) 3 tablespoons fresh flat-leaf Italian parsley, chopped (for garnish only) 1 tablespoon lemon zest (for garnish only) Directions Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni. For the veal shanks, pat dry with paper towels to remove any

Heat oil on skillet on high heat Absorb as much moisture from skin as possible Place skin side down Gently hold the fish down with spatula for the first min Turn heat down and cook on skin side through Do not flip

LC櫻花蝦蒸水蛋 LC Stoneware Mini Cocotte Steamed Eggs Serves 2 Ingredients: 2 Eggs   Note:  1 egg in each container 1 cup or 250ml Water/Chicken Broth 5g Katsuo Dashi  鰹汁粉  (if available)   Note:  One individual pack is 4g or 1tsp. 3 Tsp or 50ml Hot water to dissolve the dashi Methods: 1.  Preheat the containers. 2.  Beat the eggs thoroughly. 3.  If have  鰹汁粉 , add 50ml or 3 Tsp of hot water with it. 4.  Stir very well until all  鰹汁粉   dissolved. Notes: -Undissolved Katsuo dashi will discolor the steamed egg mixture; not pretty and not good eats. -It is important to let the Katsuo dashi water mixture to cool in refrigerator to avoid cooking the egg mixture. 5.  In a container with a pour spout, add water/chicken broth to beaten eggs and mix thoroughly. 6.  Pour mixture through a fine drainer to remove bubbles into the warm containers. If a container with a lid , leave crack/gap to allow steam to escape while steaming. If a container without a lid , cover it wi

涼拌尖椒皮蛋 Century eggs 2 Red Pepper 1 Garlic 3-4 cloves Seasoning: Sugar 1/2 tsp Chili Oil 1/2Tsp Vinegar 1/2Tsp Soy Sauce 1Tsp Dark Soy Sauce 1Tsp Directions: Cut egg into 6-8 sections and keep cool in refrigerator Clean and cut red pepper into thin strips Diced garlic and mix with seasonings for 30 minutes To serve, add the above seasonings to cool century eggs

Fried Oysters with bed of Salad Serve 2 Oyster 4 Flour Egg 2 (beaten) Bread Crumb 300g Garlic 2 cloves Thyme 2 sticks Salt & Pepper (S&P) EVOO Cherry Tomato 2 (cut in half) Spinach Lemon Juice Olive Oil Bacon Tartar Sauce Clean and dry oysters Season oysters with S&P Drag each oyster with beaten egg and flour Preheat pan with EVOO Cook bacon Remove bacon and crumble into small piece, leave on the side Add garlic and thyme to pan Add oysters in to pan fried to golden color on both sides Remove from pan for plating Put spinach on serving plate Add lemon juice and olive oil to spinach Season spinach with S&P Place oysters on plate Add cherry tomato, bacon to finish plating Serve with tartar sauce

Baked Eggs en Cocotte Serve 1 Spinach (pre stir fried with EVOO) Sun Dried Tomato 6 slices Egg 1 Cream 1Tsp Salt & Pepper EVOO Preheat oven at 140F Wipe EVOO inside cocotte Place Cocotte in to preheat in oven for 5 minutes Place cooked spinach, tomato, egg, and cream Cover cocotte and put in oven for 5-8 minutes Once egg white turn white, ass salt & pepper to serve Serve with toast

Potato Pancakes with Poached Egg Serve 2 Potato Pancakes: Potato 600g Remove skin and Juliann cuts Sakura Shrimp 500g Blench in water with salt Flour 30g Sparkling water 20ml Salt Butter 50g or change to EVOO Sour Cream Sauce: Cream 100g Sour Cream 50g Lemon juice 10ml Milk 50ml Poached egg: Eggs 2 Vinegar 2Tsp Smoked Salmon 2 slices Salmon Roe 1tsp Dill Steps: Preheat oven at 180F Crack egg in a bowl Broil water, add vinegar Turn boiling water to medium low heat Add one egg at a time When egg white turn white and yolk is medium cook, remove eggs and shock them in ice bath Once cooled, removed eggs for serving use Mixed all ingredients to make sour cream sauce and pending for serving use Mixed all pan cake ingredients Preheat pan in medium low heat Add EVOO Pour pan cake mix in Turn off the heat and put the pan into the preheated oven for 15 minutes Check on pan cake for golden brown color Turn pan cake and return to over for another 10 minu

無師父無老師Kimchi湯 No Teacher Kimchi Soup Serve 2 Kimchi from Korean supermarket 1 cup Daikon 1-1.5 cups Vermicelli 1 bundle Pork ButtThin 4 Slices Enoki 1 pack Button Mushroom 4 buttons Chicken Stock 2 cups Bacon crumb 1 strip (note:  leftover from breakfast) Egg 1 Oil 1-2 Tsp Cut Daikon into bite size pieces Add 1 Tsp of oil to medium heat Once heated, add beacon crumbs Break mushrooms into half and add into bacon mix Stir slightly to sautéed for a couple minutes Turn heat to medium high, add 1 cup of  Kimchi to stir fry With the smell of cooking Kimchi, add chicken stocks Bring heat to high, stir soup slightly to incorporate all ingridents Add daikon pieces to soup Turn heat to medium low after boiling Cover with lid and cook for 20 minutes Taste soup to desire taste and spicyness Push ingridents in soup to one side to leave enough room for vermicelli (note: add in last step because vermicelli soak up liquid quickly) Place pork slices, enoki and crack an egg in the soup T

黑鍋-適用於高温来快炒 白鍋-適用於慢熱来 煎

From LC Blog 2014

2014 Round Dutch Oven 5.5 quart (26 cm) 2014 09182014 Round Dutch Oven 1.5 quart (16 cm) aka 16BB 2014 08162014 LC Family - Set of 3 Heart Ramenkin Cherry missing picture 2014 08092014 LC Family - Salt n Pepper Shaker & Spoon Rest 2014 08092014 LC Family - Salt n Pepper Shaker & Spoon rest Cherry Red Prep Bowl Set of 4 482F In addition to measuring and staging ingredients, silicone prep bowls are a colorful, creative way to serve condiments, salad dressings, sauces and dips at the table or along a buffet line — and this convenient assortment of four increasing capacities makes it easy to choose the best size for the job. Features: Crafted from premium-quality silicone that's heat-resistant up to 482ºF/250ºC, stain-resistant and non-abrasive Resistant to odor and flavor absorption Safe for use in the microwave, oven, freezer and dishwasher Cast Iron Cookware Cleaner Le Creuset cookware cleaner safely removes heat stains, disc

Lemon Chicken 檸檬雞翼: Ingredients 材料： 3lbs Chicken Wings (mid-section)雞中翼 8 slices of Lemon 檸檬 8 slices of Ginger 薑 Salt and Pepper Seasonings 調味： 2Tsp Dark Soy Sauce 老抽 2Tsp Soy Sauce Paste 酱油膏 (to min. liquid output) 2Tsp Oyster Sauce 蠔油 1.5 to 2 sticks of Brown Sugar 片糖 Cooking Oil 1/2tsp Chicken Broth Powder Steps 做法： 1) Towel dry the wings and sprinkle with chicken broth powder and put wings in 350F oven for 5 minutes on each side to pre-cook the wings and extract moist (edited).  Sprinkle some salt and pepper to enhance flavor. 把雞翼洗乾，瀝乾水備用。  Sprinkle some salt and pepper on. 2) Wipe clean the lemon skin and cut lemon into medium think slices 檸檬洗淨外皮，連皮切片備用。 3) Wipe clean the ginger and cut into medium think slices 薑洗淨外皮，連皮切片備用。 4) Mix the seasoning together 把上述調味先用碗混在一起備用。 5) Pre-melt brown sugar sticks.  Add oil to stir fried pan.  Once heated, add the ginger slices in.  A minute later, add all the wings in and stir fried them under both sides are golden c

I had been reading and seeing plenty of information about LC from professional and the fans. In real honesty, I was stalling a bit because I don't want to ruin the beautiful LC.  It was my first and it was a gift.  However, the more I read about it.  I became confident that I can do it too.  Cooking with LC is a process, a journey.  You will be rewarded with patient and thoughtfulness.   Today, my action begins.   Grand Opening! I laid a dish towel in sink to let my Cherry Flying Heart casserole (2QT) "sink in."  So, my heart is steady and at ease to avoid any scratches.  Next, I lightly clean it with warm soupy water and a sponge.  A label is at bottom of the casserole.  A LC orange label is in the front of it.  They both need to be removed.  The LC label should be fairly easy to be peel off.  The label at bottom can be removed with the warm soupy water and a little push with my finger nail.   Once cleaned, I dried it with a dish towel and let it air.  Re

TJ Pizza Dough Homemade Pizza Preheat oven at 450F Set rack on top 1/3 in oven It is important to Grease the pizza pan or lay a foil on pan or pizza stone to avoid pizza dough sticking  to the pan. Apply EVOO on dough and pizza sauce Place desired toppings onto the dough Note:  avoid toppings that yield too much liquid, soggy dough is not good eats Put pizza into oven for 13 mins Brush crust with olive oil and crack egg or put prosciutto onto pizza Bake another 3-5 mins Rest 2 mins before serving Other combo ideas: Tomato Balsamic sauce Chicken n Eggplant  Grilled Mushrooms Onion  n Fontina Smoked Oyster with thin Garlic slices and Pepper Flakes Below Clockwise: Caprese, Salami with grilled tomato  🍅 and Egg, Smoked Oyster with Garlic slices and Pepper Flakes, RepeatSalami and crisscrosses Prosciutto

519 Chicken (edit version) 519雞扒 by 吾淑吾食   Ingredients: Chicken Breast/Leg (best butterflied for even searing) 2 Thai Basil Leaves 1 branch   Wet Seasoning: Lemon juice 2tsp Cooking Wine 1 tsp Sesame oil 1 dash   Dry Seasoning: Dried Rose Mary 1 tsp Salt 1tsp Chicken Broth Powder 1tsp Black Pepper 2 dashes White Pepper 1 dash   Cooking oil 2Tsp   Instructions: 1) Kitchen towel dry the chicken 2) Insert Basil in between chicken skin evenly 3) Add wet seasoning onto chicken evenly 4) Add dry seasoning onto chicken evenly 5) Seasoned for 2 hours in refrigerator before cooking 6) Preheat oven to 350F 7) Preheat a LC pan/pot from medium low heat to medium heat, add cooking oil until hot enough (white smoke) 8) When oil is hot enough, carefully add the chicken in the pot/pan SKIN DOWN and then do not move the chicken and let the searing take place 9) In medium heat, seared for 5mins in skin side down 10) Chicken skin should be g