Treasure Chest

One-Pot Feast of The Seven+ Fishes (edited) Festa dei sette pesci AKA The Vigil, it is a Catholic Italian-American celebration of the Christmas Eve with several seafood-based dish. Ingredients: 1/2 pound Medium Dry-Packed Scallops 1/2 pound Skinless Salmon fillet 1/2 pound White-fleshed Fish 1 can Small Oysters 1 tablespoon EVOO 1/2 cup White Wine 1/2 cup Water 12 Clams, scrubbed 1 pound Mussels, cleaned 1 ounce/can Canned Anchovy fillets, chopped, oil reserved 1 medium Fennel Bulb, cored and sliced, fronds reserved 4 Garlic cloves, chopped 1 teaspoon Orange Zest 1 (28-oz.) can Tomatoes 1 teaspoon Tomato Paste 1 teaspoon crushed red pepper 1/2 pound Medium Raw Shrimp peeled and deveined  1 loaf Toasted French Bread Method: Let scallops, salmon, and white fish come to room temperature. Heat oil in a 26cm to 30cm LC over medium-high. Seared scallops; cook until they develop a golden-brown crust on one side, about 2 minutes. Remove from pan, and set aside. Optional - Add oil

Mussels with Saffron and Mustard Moules Au Safran Et A La Moutrade By Bouchon Make 4 servings Ingredients: 12 Tsp (6 oz) Unsalted Butter 1/2 Cup Minced Shallots 24 cloves Garlic Confit 1 Tsp + 1 tsp Minced Thyme 1/2 tsp Kosher Salt 1/4 tsp Fresh Ground White Pepper 1/4 cup Dijon Mustard 2 cups Dry White Wine such as Sauvignon Blanc 4 pinches Saffron Threads 4 lbs Small Mussels 1/4 cup + 2 Tsp Minced Italian Parsley Freshly Grounded Black Pepper Method: Melt 12 Tsp or 6oz of unsalted butter in a large pot over medium heat. Add 1/2 cup of minced shallots, 24 cloves of garlic confit, 1 Tsp of thyme, 1/2tsp of salt and a 1/4tsp of white pepper and reduce the heat to low. Cook gently for 1 to 2 minutes or until fragrant. Add 1/4cup of Dijon Mustard and 2 cups of wine and bring to a boil. Reduce the heat and simmer for 1 to 2 minutes Add 4 pinches of saffron and cover the pot. Remove from heat. Let the broths steep for at least 5 minutes up to few hours in room

Winter Apple and Pear Clear Soup 燉蘋果雪梨乾無花果水 Serves 4 This soup moisturizes inside and outside of the body. Ingredients: Apples  蘋果  2 Pear  雪梨  1 Dried Figs  無花果 6 南杏 1/2 Tsp 北杏 1/2 Tsp Hot Water  熱水  9 cups Methods: Preheat oven to 350F Bring the 9 cups of water to a boil in a large LC Wash and Peel the apples and pear Remove the core and cut into uniform big pieces, set aside RInse the  Dried Figs,  無花果,  南杏 and  北杏 and set aside Turn off the heat and add all ingredients to the large LC carefully Cover with lid and put the large LC into the oven for 1.5 hours Soup should be clear and deliciously sweet Ready to serve hot or cold

Chicken Legs and Mixed Mushrooms Soup 雞腿雜菇湯 Cooking time:  Approximately 1 hour 20 minutes This is a very simple clear chicken soup. Ingredients: Chicken Drumsticks 2 legs Enoki Mushroom 1 pack Button Mushroom sliced 4 counts Ginger 3 slices Green Onion diced 1 brunch Cilantro 1 branch Cooking Wine 1 tsp Salt some Oil 1 tsp (Optional) Water 3 cups Methods: Bring a pot of cold water and add the two chicken drumsticks on a medium heat Remove chicken drumsticks when the water started to boil and rinse with cold water In a clay pot, place the chicken drumsticks in and add 3 cups of water, 2 slices of ginger to a boil Add 1 tsp of cooking wine and tune heat to low and cook for 1 hour with lid on (Optional to fried the mushrooms)  In a frying pan, add 1 tsp of oil on medium heat and add green onion and ginger to stir fried until fragrant Add all mushroom slices into stir fried and cook until 80% cook and remove from heat Remove mushroom from fry

菠菜豬肉蝦丸湯 Ingredients: Spinach Grinned Pork 70 gram Lightly Chopped Shrimp 10 counts Chopped Cilantro 1 branch Minced Ginger 2 slices for pork; 2 slices for soup Diced Green Onion 1 branch Soy Sauce 1 tsp Pepper Corn Powder 1 gram Tapioca Starch 1 tsp Star Anise 八角 1 count White Pepper 1 dash Salt 1 tsp Methods: Clean and rinse spinach Cook spinach quickly and soak in cold water to stop cooking Rinse spinach and set aside Add diced green onion, minced ginger, 1 tsp soy sauce and pepper corn powder into grinned pork to mix Add chopped shrimps and cilantro into grinned pork mixture with 1 tsp of tapioca starch Mix very well to incorporate the mixture to create stickiness Make meat balls and set aside In a clay pot, add water to a boil Add 2 slices of ginger, star anise, white pepper and salt in the clay pot Taste to adjust Turn heat to low before adding the meat balls in to ensure wholesome structure Once all meat balls are in the clay pot, turn heat to medium

Beef and Daikon Clear Soup aka Soegogi-muguk or  蘿蔔 牛肉 湯 Ingredients: Beef cubes 1/2 lb Daikon 1/2 lb Green Onion Diced Diagonally Garlic diced 4 cloves Fish Sauce 1 Tsp Salt 1 tsp Water 5 cups Methods: Peel daikon's thick skin (remove the thick ring for stronger flavor) Cut daikon in medium thin slices Bring a pot of water to boil to blanch the daikon Add daikon in Remove when the water re-boil again Rinse daikon in cold water Add 5 cups of cold water in a heavy bottom pot Add the daikon in at medium heat until boiled with lid on Bring another small pot of water to boil Add the beef cubes in and turn off the heat to allow the beef to change from raw red color Drain and rinse beef cubes in cold water to let go of the residual (i.e. yield clear soup) Back to the pot with daikon in it, remove bubbles from top of soup and add the beef cubes and diced garlic in once boiled Turn to medium low heat with lid on to cook for 25 minutes Add green onion, salt an

Salmon Head Soup 三文魚頭湯 Fancy Up Overloaded Salmon Head Soup Ingredients: Salmon Head 1 (chopped into half - 2 sides) Ginger 2 Slices Boiling Water 3 cups Tofu 1 pack Lettuce (optional and any kind of vegetable will be fine) Cilantro Some  EVOO 1Tsp Marinade: Salt 1/2tsp White Pepper 1/4tsp Shaoxing Wine 1tsp Seasoning: Lemon Juice 1tsp Shaoxing Wine 1tsp Salt 1tsp Sugar 1/4tsp White Pepper 1/2tsp Dashinomoto  日本魚粉  1tsp Methods: 1. Rinse salmon and drain thoroughly. 2. Marine salmon with salt, white pepper and Shaoxing wine for 15 minutes in the refrigerator. 3. Bring 3 cups of water to a boil. 4. Prepare a heavy bottom braiser pan (wide and deep enough) to seared the salmon. 5. Padded dry the salmon with kitchen towels. 6. Preheat the pan over medium heat. 7. Add 1Tsp of EVOO to the pan. 8. Add 2 slices of ginger into the pan for 1/2 minute and add the salmon head in skin side down to sear for 5 minutes or until golden brown. 9. Turn the sal

Salmon Head and Okra Miso Soup 麵豉秋葵三文魚頭湯 Ingredients: Salmon Fish Head 1 Okra sliced  秋葵 x6 (Note:  Ok to use other veggies like enoki, melon, etc.) Water 3 cups (Enough to almost cover the salmon heads) Ginger Slices x2 Diced Tofu 1 pack Marinate: Salt 1 Tsp Salt 1Tsp Grounded White Pepper Seasoning: White Miso 1-2 Tsp (taste to ensure) Cooking Wine 2 Tsp Mirin 1Tsp Salt 1/2 tsp Method: Clean salmon head and drip dry Add marinade ingredients onto both sides of salmon head for 15 minutes Padded dry salmon head Boil 3 cups of water in a pot Prepare a heavy pan; wide enough for the salmon heads 15 minutes later, add oil to the heavy pot to seared the salmon head on medium heat Add ginger, salmon head skin side down first for 2.5 minutes or until golden brown Turn side and seared for another 2.5 minutes or until golden brown Add tofu in Add 1/2 tsp of salt in Add the hot water in (almost cover the salmon head and tofu)

桑椹 核桃 龍眼幹黑豆  湯 Blackberry Black Beans Walnuts Dried Logan Soup Hair Wellness Blackberries含的維生素,礦物質很豐富,是補血,明目,烏髮防脫髮的補益食品. 對ladies貧血,面色無華,視力衰退,或病後體虛,神經衰弱,失眠都有幫助. Avoid this soup when under the weather with a cold/flu. Ingredients: Blackberries 1 pack 6oz Black beans 1 hand full Walnuts 1 hand full Dried Logan 1 hand full Dried Pitless Red Dates 8 counts Water 5 cups Methods: 1.  Bring 5 cups of water to a boil in a heavy based pot (e.g. LC) 2.  Rinse all ingredients (including walnuts) and add to boiling water 3.  Turn heat to low and cover to cook for 2 1/2 hours Note:  Soup can be enjoyed as its or sweet

蘋果蜜棗南北杏瘦肉湯 Spring time is allergy time.  This is a wellness soup to maintain our throat and immune system. Ingredients: 蜜棗 3粒 南杏 1湯羹 北杏  1湯羹 瘦肉 1/2 lb Lean Pork:  Tenderloin or Loin chop  蘋果 4個 水 8 cups 鹽  Methods: Rinse lean pork and put it into a pot of water Turn on high heat to extract white bubbles Turn off heat and rinse with cold water Wash apple and remove the skin Cut apples and remove the apple core into large pieces Rinse  南杏,  北杏,  蜜棗 and set aside When 8 cups of water is boiled, add all ingredients  except salt in Cover with lid and boil on high heat for 15 minutes Turn heat to low for 1 1/2 hours Taste soup and add salt if appropriate Ready to serve

大蒜花生豬𦟌煲雞腳 下身易水腫必飲 Ingredients: 大蒜  4 cloves 花生  5 hand full 果皮 1 big piece 生薑 2 big slices 雞腳 1 pack 雞殼 2 豬𦟌 1 1/2lb Pork Shank 水 5 大湯碗 Methods: 1.  Wash and soak  花生 and  果皮  separately 2.  Rinse pork and put it into a pot of cold water on medium high heat to cleanse until the white form extracted 3.  Rinse pork in tap water and clean 4.  Put the pork into the large pot to make soup 5.  Clean chicken feet thoroughly and trim the nails by cutting it in a 45 degree angle from outside in Note:  The will minimize the opening to prevent exceed oil in soup 6.  Repeat the above process 2 to 4 for the chicken feet and 雞殼 7.  Add water into the large soup pot with all ingridents on high heat 8.  Once boiling, turn the heat down to low and cook for 2 1/2 hours 9.  Skimmed the oil in soup before serving 10. Taste soup and add salt if necessary Note:  It is best to make this soup a day in advance.  The oil can more remove easily on the next day when the soup is cold.  

雪菜肉絲炆米 材料： 米粉 約150克 雪菜 1棵 豬肉 約100克（切絲） 紅椒 1/4個（切絲） 油 少許 調味汁： 糖 1茶匙 蠔油 2湯匙 老抽 1湯匙 麻油 少許 水 200毫升 醃料： 生抽 1茶匙 酒 1茶匙 糖 1茶匙 麻油 1茶匙 做法： 1. 雪菜洗淨切粒備用 2. 燒熱水，米粉煮至熟透 no more than 2 minutes，盛起後cover with wet towel for 8 minutes to keep the rice noodles tender 3. 肉絲以生抽、酒、糖及麻油醃5分鐘 4. 把糖、蠔油、老油、麻油及水拌成調味汁 5. 燒熱油鑊，加入肉絲、雪菜粒及紅椒絲 (fill in 2/3 water/broth of the ingredients in work is sufficient)  6. 最後加入米粉快炒，加入適量調味汁炆至收汁即成

莧菜湯 Red Spinach Soup 材料: 莧菜 1束 蒜頭 3粒 清雞湯 1罐 or 500毫升 熱水 25 0毫升 油 2Tsp 鹽  1.  Clean and cut the  莧菜 and remove the tough part 2.  Drain the  莧菜  and set aside 3.  Flatten the cloves of garlic and set aside 4.  Add 2Tsp of oil in the cooking utensil to pan fried the garlic and quickly stir fried the  莧菜  for a couple of minutes to bring out the  莧菜  flavor 5.  Add the chicken broth and hot water  6.  Bring it to a boil 7.  Taste and add desirable salt and serve immediately Note:   Do not cover lid .  Otherwise, the beautiful green  莧菜 and red soup will turn yellow.

Phở 3 servings Ingredients: 2 packs of Vietnamese  Phở Soup Paste 9 cups of water 1 bag or 16oz of fresh Rice Stick Noodles 1 bag of rinsed Bean Sprouts 1 pack of Beef Balls 2 branches of Basil 1 Lime quartered Serve with: Hoisin Sauce Sriracha Easy Methods: Note:  Best to line up everything for quick execution because  Phở is best when hot but the noodles get soggy when it sits for too long.  Soggy noodles are not good eats. 1.  Boil water. 2.  Set chopsticks, spoons, sauces, clean basil branches, clean bean sprouts and quartered lime on the table. 3.  Place bowls/LC small pots (i.e. 14BB) by the boiling water.   Note:  LC cast iron pots are perfect for maintaining heat.  Preheat LC with some water in it. 4.  Distribute the desired amount of noodle  in each bowl/LC. Note:  It is very important not to cook noodle.  It only needs to heat up by the piping hot broth. 5.  When the water is boiling, add two packs of soup paste in and stir to dissolve.

蔥開煨麵  +榨菜肉絲 【材料】： 油 3 大匙 蔥 5支 開陽 aka  蝦米  1兩 雞湯  2罐 + 熱 水 1罐 蠔油 1大匙 紹興 酒 1小匙 鹽 1/2小匙 糖 1/2小匙 胡椒粉 1/2小匙 醬油 1大匙 細麵 1 包 【做法】： 1、蔥切3 大 段 放入油鍋中爆香到 呈焦色 ，再放入開陽炒香。 2、鍋中再放入紹興酒、高湯、蠔油、鹽、胡椒粉、醬油煮滾 。 3 、 再放入細麵 不停攪拌以避免粘 鍋 底 。   4、 湯 沸騰時, 湯將開始變濃 ，湯 顏色 變 乳白色 。 5、 加入半杯冷水或冰塊,  冷縮熱脹 使麵條裡面 軟化但不 稀 爛 。 6、 重複步驟4和5三次 。 7、 嚐湯 味道,  如需要添加調味料 。 8、 煮熟至軟嫩即可完成「蔥開煨麵」。

White Bean and Escarole Soup With Chicken Sausage BY REAL SIMPLE INGREDIENTS 1/2 pound fully cooked chicken sausages, sliced 2 tablespoons olive oil 2 cloves garlic, sliced 6 cups low-sodium chicken broth 1 15.5-ounce can cannellini beans, rinsed and slightly mashed 1 small head escarole, torn kosher salt and black pepper DIRECTIONS Brown the sausages in the oil in a large pot over medium-high heat, 3 to 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, beans, escarole, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer until the escarole is tender, 8 to 10 minutes. http://www.realsimple.com/food-recipes/browse-all-recipes/white-bean-escarole-sausage-soup?print

Clams Marinies with Soffrietto Palourdes Marinieres Au Soffritto by Bouchon Note:  Term "Mariniere" indicates fish/shellfish cooked with white wine and onions Croutons 1 baguette (abuot 2 1/2 inches wide) EVOO Kosher Salt Clams 2 1/2 pounds Manila clams 1/4 cup mined shallots 2 tsp minced thyme 24 cloves garlic confit 1/4 cup Soffritto Kosher salt and freshly ground white pepper 4Tsp (2oz) unsalted butter 1cup dry white wine such as Sauvignon Blanc 1/4 cup Aioli or Tapenade 2Tsp chopped Italian parsley Cracked black pepper Croutons Preheat the broiler Cut the baguette on a severe diagonal to make 4 slices that are about 9" long 1/4" Pace croutons on a baking sheet Bruch both sides lightly with olive oil and season with a pinch of salt Toast croutons until both side is golden Set aside Clams Wash and clean the clams under cold water Heat a pot When hot enough add oil and turn down to medium heat Add shallots and sweat them for a m