Nasu Dengaku: Miso Glazed Eggplant | 日式味噌茄子田楽焼

附中文食譜

Eggplants get a bad reputation for being bland, slimy, bitter sometimes and, worst off, they act like sponges that can soak up copious amount of oil. Well, it's time to shatter this myth! I like to see eggplants as a blank canvas ready to take on strong flavors. When cooked to perfection, these gorgeous purple aubergines are just divine - buttery, creamy, with hints of smokiness. And personally, there is no simpler and better way to cook eggplants than this foolproof recipe.

Use either red "awase" or the sweeter white "shiro" miso, or a mix of both

Nasu dengaku (なす田楽) literally translates to miso glazed eggplant, a classic Japanese dish that is usually skewered and grilled over charcoal. The sensational sweet and savory miso glaze livens just about anything, from fish to tofu to daikon radish. Slathered on eggplants, the result is irresistible. It is said that the name dengaku comes from dengaku bōshi (田楽法師), a stilt dancer that performed for the god of rice fields during rice planting. Since skewered tofu resembles the stilted performer, the name dengaku has taken hold since to describe this dish preparation. Forgetting the hassle of operating and cleaning a grill at home, you can easily pan fry the eggplants (with just a teeny bit of oil!) for a few minutes and finish them under a broiler until the miso glaze bubbles and gets that beautiful caramelization.

Watch as the miso glaze bubbles and caramelizes under the broiler... absolutely tantalizing!

An inexpensive, simple dish that makes use of everyday Japanese seasonings

Needless to say, this recipe has entered my repertoire for quick, easy weekday meal ideas. Simply serve with steamed rice, dressed tofu and a light salad for a healthy, plant-based meal or, to jazz things up a bit, serve together with Mentaiko Pasta for a simple, Japanese-inspired lunch!

What you'll need...
2 small eggplants, or 1 Chinese eggplant
Cooking oil
2 tablespoons water
Chopped scallions, for garnish
Sesame seeds, for garnish

For the miso glaze:
3 tablespoons miso paste
1 tablespoon white, brown, or coconut sugar
1 tablespoon mirin
1 tablespoon sake

Directions...
1. Prepare the miso glaze by whisking together the ingredients.

2. Slice eggplant in half lengthwise and score the flesh with a knife. In a non-stick pan over medium high heat, add oil (I like to use a pastry brush directly on the eggplants for a more even coating) and cook the eggplants flesh-side down. Once browned, flip the eggplants over and cook until begin to soften. Tip in water and cook covered on high heat till the water cooks off, about one minute.

3. Transfer eggplants to a lined baking tray flesh side up, brush evenly with miso glaze, and place in the oven with the broiler function on. Grill for 8-10 minutes, until the miso glaze caramelizes. Remove from oven, garnish with sesame seeds and chopped scallions, and you're done!
 

【 日式茄子味噌田樂燒 】

茄子，不少人認為它味淡、煮起來軟爬爬、外皮又帶苦澀，最重要它還會像海綿，吸收大量油分，極不健康。不過，由這刻開始，我會把這些負評通通粉碎掉！

茄子，就像一塊空白的畫布，準備着迎接強烈的調味。只要你烹煮得完美，在柔滑軟綿的口感下，會略帶一絲煙熏味，我認為，已沒有比以下的炮製方法更好更簡單方便了。

據說「田樂」這名字來自一位法師。從前在農耕的慶典上，有位穿上白袍披上深色法衣的法師，為歌頌稻田之神而踩上高蹺跳舞。因這身裝束，就像醬烤的豆腐串，於是有人便以法師的名字「田樂」為豆腐串取名。當然，今天的田樂燒已不只是豆腐了，由魚到邏蔔到茄子也有。（文章翻譯：鄒家鳳）

材料
茄子                  2 小隻
味噌                  3 湯匙
砂糖或紅糖     1 湯匙
味醂                  1 湯匙
清酒                  1 湯匙
油                      適量
水                      2 湯匙
蔥花                 適量
芝麻                 適量

做法
1. 把味噌、糖、味醂和清酒拌勻備用。
2. 茄子對邊切開，用小刀𠝹十字面，讓醬汁更輕易入味。
3. 燒熱易潔鍋，下油並以中高火煎香茄子至輕微焦香。
4. 把茄子反轉，繼續煎數分鐘。
5. 加入 2 湯匙水，蓋上鍋蓋煮至水份完全蒸發，約一分鐘。
6. 把茄子放在鋪好烘培紙的烘盤上，塗上味噌醬汁，再放入焗爐以上層發熱線烤焗 8 - 10 分鐘至茄子軟稔、醬汁輕微烤焦。最後，撒上芝麻和蔥花，完成！ 

簡易和風午餐：味噌燒茄子、明太子意大利粉、麻醬冷豆腐和田園沙律！

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Heirloom Tomato & Stracciatella Bruschetta | 復古番茄意大利芝士蒜香多士

附中文食譜

Every summer, farmers markets everywhere hustle and bustle with chefs and home cooks, beaming with color and radiating a vibrant energy seemingly distinctive to this season. Even with nothing in particular on my shopping list, I make time for a farmers market visit - if not to check out what's in season, at least to remind myself the simple fact that in many parts of the world, seasons still influence and inform our day-to-day decisions on what to eat.

Besides the overflowing crates of fragrant peaches and nectarines and punnets of summer berries are always a festive array of heirloom tomatoes. Red, brown, green, yellow, zebra-striped - heirloom tomatoes come in all shapes, sizes and colors and, unlike the store-bought hybrids, are each so unique that often no two are the same. Many a times I find myself curious about these gnarly, lumpy yet gorgeous fruits. So, what exactly are heirloom tomatoes?

Heirloom tomatoes are basically open-pollinated varieties of tomatoes that have been passed down for generations without crossbreeding. This is in contrast to typical supermarket tomatoes, which have been carefully bred to carry particular traits: things like higher productivity, enhanced durability, uniform shape for ease of packaging, greater resistance to pests and diseases - often at the expense of flavor. Have you ever swooned over a perfectly blemish-free, luscious-looking tomato, taken it home and taken a bite, only to find it mealy and completely tasteless? Unfortunately, that has happened to me all too often, seeing that I live in Hong Kong. Heirloom varieties, on the other hand, are genetically unique and produce fruits that carry distinct flavor and texture, widely believed to be superior to their mass-marketed hybrid counterparts. The "disadvantage"? Thinner skin, shorter shelf-life, lower yield and greater susceptibility to disease - all of which logically make up for a heftier price tag.

With all that said, are heirloom tomatoes worth the price? Eager to find out just how different they are, I finally turned a blind eye to the price tag (often more than double that of supermarket hybrids), wrapped each individual tomato in bubble wrap, and with the greatest care transported them as carry-on luggage thousands of miles away like some museum relic from New York's Union Square Greenmarket to my kitchen. All was smooth until my suitcase flopped and my bag plopped on the ground on my last stretch home. It was a miracle that all my tomatoes made it home whole - not as sauce. Was it hard to slice into my first ever heirloom tomato? Oh yes, it was just about as hard as cutting into the most revered giant white peach from Japan (I made sure they all got a well-deserved photo shoot beforehand, just in case).

The verdict? Yes, these heirloom tomatoes were remarkably juicy, fleshy, bursting with flavor that slightly differed one variety from another, with a skin so thin it was nothing like the typical hybrids I was used to. All that aside, it is important to take note that store-bought hybrid varieties are not necessarily inherently inferior. A well-grown hybrid cultivated on land that is tended with care and quality in mind can be just as good as any well-grown heirloom variety. Any ordinary supermarket tomatoes I have bought in London and Italy are still a far cry from whatever I can find in Hong Kong. Hence, I personally think heirloom tomatoes are worth the price in so far as a treat exclusive to the summer season (chances are any heirloom tomatoes found in winter are out of season).

Some foods are exceptional - if not better - enjoyed in their most natural state, adorned with nothing more than perhaps a crack of sea salt and black pepper and a light drizzle of extra virgin olive oil; uncooked and unmasked by complications. One prime example is the prized heirloom tomato.

Another example is Stracciatella di Bufala - fresh cream thickened with thin strands of mozzarella - a sexily milky, erotically oozy Italian cheese that I fell in love with at first bite years ago dining at Eataly, Rome (their stracciatella is made on site and in plain sight). In a nut shell, stracciatella is Burrata without the outer shell of mozzarella - the buttery center that is as good straight out of the tub as plopped on a wood-fired pizza or simply spread on toast.

The creaminess of stracciatella pairs harmoniously with sweet, fleshy heirloom tomatoes, allowing each to shine through beautifully. When layered on crusty, garlic-rubbed toast, the result is pure magic. The bread, of course, plays a vital role in tying together this magic. For me the perfect bruschetta will be lightly charred at the crust, crunchy on the exterior and soft and chewy inside, where a faint yeasty sourness meets the grassy, peppery notes of fine olive oil and a hint of garlic. Sometimes, magic is this simple.

What you'll need...
Sourdough or any crusty bread, sliced 1.5 cm thick
Extra virgin olive oil
2 cloves fresh garlic
140 g Stracciatella or Burrata cheese
2-3 medium sized heirloom tomatoes, sliced 1 cm thick
Baby spinach, arugula, and/or basil (optional)
Sea salt and black pepper

Directions...
1. Toast the bread on both sides until lightly charred on a preheated grill or grill pan. Drizzle with olive oil. If using a skillet, spray or drizzle bread with olive oil then toast until lightly charred on both sides.

2. Cut the garlic cloves on a diagonal. As soon as the bread is ready, rub both sides with the garlic cut-side down to lightly flavor the toast. Using a spoon, dollop and spread stracciatella over the bread. Arrange some baby greens of choice on top and layer on the sliced tomatoes. Finish with a crack of sea salt and black pepper. For an extra herbaceous note, top sparingly with a sprinkle of basil chiffonade.

【 復古番茄意大利芝士蒜香多士 】

季節限定、獨一無二的「復古番茄」Heirloom tomato，千里迢迢由 New York farmers market 護送回家，配上超 creamy 的意大利芝士 Stracciatella, 滋味無窮！要品嚐大自然最原始的味道，就係咁簡單！

材料
酸種麵包 (Sourdough)                    切 1.5 公分厚
初榨橄欖油                                      適量
新鮮蒜瓣                                           2 瓣
絲翠奇亞芝士 (Stracciatella)        140 克（可以布拉塔芝士取替）
復古番茄                                          2-3 隻，切片約 1 公分厚
嫩菠菜葉、火箭菜、羅勒葉       隨個人喜好
海鹽和黑胡椒                                 適量

做法
1. 預熱烤盤，把麵包兩面烤至金黃色和輕微焦香後撒上橄欖油。如使用平底鍋，先在麵包雙面塗上橄欖油，再在熱鍋上烤至兩面呈金黃色。
2. 將蒜瓣切開，以切口磨擦於烤好的麵包表面。
3. 在麵包上塗上絲翠奇亞芝士，再放上嫩菠菜葉或火箭菜（隨個人喜好）和切片蕃茄。完成後撒上適量鹽和胡椒作調味。喜歡香草的話，可撒上少量羅勒葉絲。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Honey Butter Roasted Sweet Potatoes and Wilted Baby Spinach | 蜜糖牛油烤蕃薯菠菜苗沙律

With Thanksgiving right around the corner, families across North America are reuniting and busy putting their final touches on the menu for the most significant celebration of the year. Sweet potatoes, yams, and pumpkins take center-stage in family kitchens far and wide alongside the requisite roasted turkey. Everywhere seems to hum with joy and the anticipation that this meaningful holiday brings.

Even though Thanksgiving may not be celebrated in Hong Kong, this could hardly deter me from injecting a dose of fall festivity into my kitchen. With just a handful of ingredients and no more than a few simple steps, the following recipe - adapted from Food Network host Robert Irvine's original - will surely warm up your day and have you scrambling for seconds.

Perfect as a side for a magnificent Thanksgiving spread, and no less stellar as a filling, nutritious meal on its own, this flavorsome roasted sweet potato dish trumps an ordinary mash or green salad. What's more? With so few steps and so little to wash, this dish might just be your answer when you have too much on your plate preparing for the Great Turkey Dinner.

What you'll need...
2 medium to large sweet potatoes, cleaned (peeling optional), cut into 1.5-inch cubes
Drizzle of vegetable oil, to toss and coat
Half a red onion, or 3 shallots, sliced
2 large handfuls of baby spinach
1 tablespoon honey
Small knob of butter* (less than 1 tablespoon)
Handful of pecans

*Note: Using quality butter makes a world of difference since the butter is the ingredient that brings together the entire dish. Or, add some flair with Whipped Maple Cinnamon Butter (recipe), and substitute honey with pure maple syrup! 

Looking for a simple yet festive side dish for your next Thanksgiving Dinner? Give this warm salad a try!

Directions

1. Preheat oven to 180C/350F. In a large bowl, toss sweet potatoes in oil to coat. Place on baking sheet and roast for 15 minutes.

2. Remove briefly from oven and toss in the onions and pecans and continue to roast until potatoes are tender, approximately another 15-20 minutes. Meanwhile, have the honey, butter, and baby spinach handy.

3. Transfer sweet potatoes to the same large bowl. While piping hot, drizzle honey over the potatoes and add in the butter, mixing well. Gently toss in spinach. The heat from the potatoes will wilt the greens.

4. Serve warm and drown in the heavenly aroma of roasted onions and honeyed, melting butter! Happy Thanksgiving, everyone!

《蜜糖牛油烤蕃薯菠菜苗沙律》

材料：
蕃薯  2  隻（可去皮、切成約 1.5 寸小塊）
食用油  少量
洋蔥  半個  或  乾蔥頭  3  個（切絲）
菠菜苗  400 克
蜜糖  1  湯匙
牛油  20  克
胡桃  適量

做法：
1. 預熱焗爐至 180C。
2. 將蕃薯置於大碗中，加入少量油並略為攪拌，然後放於烤盤上，焗 15 分鐘。
3. 十五分鐘後，拌入洋蔥和胡桃，繼續焗至蕃薯和洋蔥熟透，約 15-20 分鐘。
4. 將焗好的蕃薯和洋蔥取出並置於大碗中。趁熱加入蜜糖和牛油，攪勻，然後再拌入菠菜苗。熱力會把菠菜變得軟身。完成！

Adapted from Robert Irvine's recipe on Food Network
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Gluten-free Chicken Pot Pie with Cornbread Crust | 玉米派皮雞肉派 — 不含麩質

As I write, I have just completed my two intensive weeks working at Sweetpea Cafe, Hong Kong's only entirely gluten free patisserie serving up decadent cakes and healthy brunch classics. How it all happened was almost like a dream. Just a month ago my friend and I wandered the quaint backstreets of Central and walked into Sweetpea for an afternoon of cake, coffee, and conversation. I gawked at the cake display, started conversing with the friendly and bubbly owner Angel, took a bite of the delightfully fluffy Tiramisu cake, and it didn't take much else for me to fall in love with this place.

My eyes rested on the "We Are Hiring" sign. With my annual two-week leave just weeks away, the idea of hitching an interim job here at Sweetpea Cafe sprouted. I stayed up all night. The next thing I know, I texted Angel with my proposal in the morning, and she responded: "I'd say yes in a heartbeat!" BAM, the stars aligned. I dropped my original plans of a (rather expensive) cooking holiday in the rustic countryside of Brittany, France and landed a part time job working in a charming little patisserie in my hometown. Call it a working holiday or apprenticeship, it was a dream come true in every sense for me to work in a cafe, to experience the operations behind the scenes and to open my eyes to the harsh reality of running a business in Hong Kong.

The two weeks had gone by in a blink. My experience reminded me of the television show on one of the travel channels where the host ventures around the world to master a new skill in two days' time. My two weeks were no short of challenges, discoveries, failures, stress, laughter, and sense of achievement. To fully delineate my experience in today's entry would be nearly impossible, so I will leave it at that for now and draw our attention back to the yummy dish of the day... Chicken Pot Pie with Cornbread Crust - and it's gluten free!

Thanks to Sweetpea Cafe and my Toronto-based cousin whom I worship for her talents and stamina in everything she does, I have become increasingly interested in gluten-free cooking and diet. I began digging around in books and online and in groceries in the U.S. and decided to experiment a little. I even bribed my flatmate to haul a ton of assorted flours back from Toronto (where they are readily accessible and affordable) in efforts to create my own blend of gluten free flour.

What we have today is my all-time favorite, Chicken Pot Pie, topped with golden cornbread instead of the traditional shortcut pastry. It's like taking a baby step towards making gluten-free choices. The cornbread adds such a delectable crunch and flavor to the creamy filling that I am not so sure I miss the buttery pastry crust so much anymore! The following recipe is based on my Individual Chicken Pot Pie with Puff Pastry Crust post from 2015 but is modified and improved. As for the crust, it's basically a cornbread baked on top of the filling, so it would work perfectly on its own any other time! This recipes produces a cornbread that has a perfect crumb - neither too dry nor too cakey!

What you'll need...
For the pie filling:
3 skinless, boneless chicken thighs
1 bay leaf (optional)
1 tablespoon butter
1 small onion, diced
3 cloves garlic, minced
2 medium carrots, diced
2 - 3 ribs celery, diced
6 cremini mushrooms, stems intact, diced
3 tablespoons gluten-free flour blend (I used Bob's Red Mill)
1/2 cup chicken broth (from cooking the chicken thighs)
1/2 cup warmed milk
Thyme, fresh or dried

For the Cornbread Crust:
1 cup gluten-free cornmeal
1 cup gluten-free flour blend (I used Bob's Red Mill)
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 large eggs
1 cup milk
2 tablespoons butter, melted

Preparing the Chicken Pot Pie Filling

1. Bring a pot of water to a boil, add bay leaf (and any unwanted vegetable trimmings) and chicken thighs and cook for 8 minutes. Turn heat off and leave chicken in the pot covered for another 5 minutes. Rinse chicken under the tap and let cool in refrigerator while prepping the other ingredients to allow for easier cubing. Reserve chicken broth.

2. Heat butter in a large cast iron skillet or dutch oven over medium heat. Sauté onions, garlic, carrots, celery, and mushrooms until tender-crisp, about 5 minutes. Add flour and stir to combine with the vegetables, about 1 minute. Stir in 1/2 cup of broth and bring to a boil. On low heat, stir in warmed milk, cubed chicken, and thyme. Season with salt and pepper and stir until mixture thickens.

Making the Cornbread Crust Topping

Preheat oven to 180C/350F.
Whisk together dry ingredients, add milk, eggs and butter, mixing until just combined. Pour batter over pie filling and bake (line with baking tray to catch drips) for 25-30 minutes, or until lightly golden brown and wooden pick inserted in center comes out clean. Serve warm!

《玉米派皮雞肉派 — 不含麩質》

最近對不含麩質飲食的興趣日益增長，
決意把個人最愛的 Chicken Pot Pie 研製出更健康的無麩質版本，
希望更多人能夠愛上這道傳統美式菜！

雞肉派 材料：
去皮去骨雞上髀肉  3 件
月桂葉  1 塊（可免）
牛油  1 湯匙
洋蔥  1 小隻
蒜頭  3 瓣  剁碎
甘筍  2 條  切粒
西芹  2-3 條  切粒
啡蘑菇  6 隻  切粒
不含麩質麵粉  3 湯匙
雞高湯  120 毫升
牛奶  120 毫升 用微波爐叮暖
百里香  適量

做法：

1. 滾水加入月桂葉和雞肉，用中火煮 8 分鐘後熄火加蓋焗 5 分鐘。將雞肉取出洗淨並放進雪櫃片刻，以便稍後切粒。雞湯去油備用。
2. 鑄鐵鍋燒熱後加入牛油，炒香洋蔥、蒜頭、甘筍、西芹及蘑菇，約 5 分鐘。
3. 加入麵粉拌勻，約 1 分鍾。
4. 倒入 120 毫升雞高湯，拌勻並用中火煮至沸騰。
5. 將火收細，加入牛奶、雞肉粒和適量百里香及調味，待材料稍微呈糊狀後熄火備用。（假如沒有鑄鐵鍋的話，可將材料倒進適合焗爐的盤子內備用）

不含麩質玉米派皮 材料：
不含麩質玉米粉  150 克
不含麩質麵粉  120 克
砂糖  50 克
發酵粉  1 湯匙
幼鹽  半 茶匙
黃原膠  1/4 茶匙
雞蛋  2 隻
牛奶  240 毫升
牛油  30 克 溶掉

做法：
1. 焗爐預熱 180 度。
2. 把幹成分拌勻，拌入牛奶、雞蛋和牛油。
3. 拌勻後倒在鍋中的雞肉材料上，放入焗爐焗 25-30 分鐘，或知呈金黃色以及牙簽能夠乾淨拔出。慢用！

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Kimchi Fried Rice | 韓式泡菜炒飯 | Kimchi Bokkeumbap

附中文食譜

When you haven't got a lot of time on hand - which is most of the time - and all you have in your fridge is leftover rice and kimchi, Kimchi Bokkeumbap is your answer. A Korean household favorite, kimchi fried rice not only makes great use of leftovers but also provides a quick and super satisfying meal. As in most cases when cooking with kimchi, it is preferable to use well-fermented kimchi for the robust and rich flavor it develops. For extra flavor, add your choice of meat, such as beef, pork, bacon, or even spam - all of which are popular add-ins among Koreans.

So dig out the ripe kimchi that has been forgotten in the back of your cooler and some day-old rice, stir-fry together with some vegetables and optional meat and top with a fried egg for a lusciously tasty and inexpensive quick-fix (also perfect for the lunch box)!

To learn how to make your very own kimchi, click here for my step by step instructions!
Traditional Korean Napa Cabbage Kimchi (Bae-chu Kimchi)
What you'll need...
2 1/2 cups cooked rice, preferably day-old
3/4 cup kimchi, chopped
200g minced pork or beef
1/2 small onion, diced
1 small carrot, diced (optional)
3 tablespoons juice from kimchi
2 tablespoons Korean chili pepper paste (gochujang), to taste
1/2 tablespoon sesame oil
Cooking oil for stir-frying
Salt and pepper

Suggested garnish:
Sesame seeds
Korean style seaweed (gim)
Scallion, chopped
Fried egg

Directions...
1. Season meat with salt and pepper and set aside while prepping other ingredients.

2. Heat a lightly oiled large skillet or wok over medium heat. Add the minced meat, breaking into smaller clumps while stirring frequently until just browned but not fully cooked. Remove and set aside.

3. Add the onions, carrots, kimchi, juice from kimchi, and gochujang. Stir-fry until the kimchi softens and deepens in color and allow the rich flavors to develop, 5 - 6 minutes.

 4. Return the meat to the wok. Add the rice along with a tablespoon of cooking oil, stirring constantly to break apart any clumped up rice and scraping up the brown bits from the pan until everything is well incorporated, about 5 minutes. Stir in the sesame oil. Season with salt and pepper to taste.

5. Garnish with sesame seeds, scallions, seaweed, and top with a sunny-side-up. Serve and enjoy!

Tips: Day-old rice is best for making fried rice. If the rice is hard from being in the fridge, warm it up slightly in the microwave. If you need to make fresh rice, be sure to keep it slightly underdone.

《韓式泡菜炒飯》

放工放學拖著疲累的身軀回到家裏， 雪櫃又只得隔夜飯和泡菜、點算？
梗係炒個韓式泡菜炒飯啦～
做法簡單，味道又酸辣可口，
任何入廚新手都能夠做得到。
唔使二十分鐘，
豐盛地道的泡菜炒飯一下就可以上桌喇！

想嘗試製作自家製傳統泡菜？按按以下食譜吧！

傳統自家製韓國泡菜

材料：
冷飯  兩碗半
泡菜  130  克（切條狀）
免治豬肉或牛肉  200 克
洋蔥  半個（切粒）
甘筍  1  小條（切粒）
泡菜汁  3  湯匙
韓式辣醬  2  湯匙 
麻油  1/2  湯匙
煮食油
鹽和胡椒

配料：
芝麻 / 韓式紫菜 / 蔥花 / 煎蛋

做法：
1. 豬肉先用適量鹽和胡椒醃製。
2. 加熱煎鍋，加入油及豬肉，炒至半熟。備用。
3. 加入洋蔥、甘筍粒、泡菜、泡菜水和韓式辣醬炒勻，5 - 6 分鐘。
4. 豬肉回鍋。加入飯及約 1 湯匙油炒勻。
5. 加入麻油略炒後再作適當調味。
6. 上碟，撒上芝麻、紫菜及蔥花，配上太陽蛋即成！

備註：
炒飯時使用隔夜飯最適合不已。加入冷隔夜飯前建議事先用微波爐加熱一下。

[Follow me on Instagram @alvinckl and @alvin.penthousekitchen and check out my Facebook Fan Page!]

Gourmet Skillet Spinach Mac 'n' Cheese

附中文食譜

Okay, let's get straight to the point - Mac 'n' Cheese ain't the healthiest food out there, nor is it ever pretending to be. But it is so downright scrumptious that we should all just indulge once a while. After all, it gives us another reason to exercise... right?
Right.

Well, the good news is at home you do have the choice to easily create a mac 'n' cheese from scratch your way that is lighter without sacrificing anything that makes a great mac 'n' cheese what it is.

Every time I set foot on New York City, I cannot help but get seduced into artisan cheese shops, their pungent aroma guiding me like a beacon. Many of these gourmet meccas also serve up grilled cheese and delectable mac 'n' cheese. On my recent food crawl in East Village, a sudden spring shower had me ducking under an awning for shelter. As I looked up, there I stood right before S'MAC, a tiny storefront specializing wholly in the almighty mac 'n' cheese. Well, I guess fate has it all planned out.

Beecher's serves up their "World's Best" Mac & Cheese

Beecher's Handmade Cheese (Union Square)
900 Broadway, New York, NY 10003

Murray's Cheese Shop and Bar (Greenwich Village)
264 Bleecker St, New York, NY 10014

S'MAC (East Village)
345 E 12th St, New York, NY 10003

Macaroni and cheese these days manifests itself in so many varied ways that long gone are the days when good old mac 'n' cheese only comes in a box with fluorescent orange powdered cheese mix. Whether it is Brie, Cheddar, Gouda, Manchego, or a combination, the cheese defines your mac 'n' cheese. You can load up on garlic and herbs, go green with broccoli, portobello and quinoa, toss in chicken or chorizo, make it gluten-free or vegan, add a touch of Cajun or even an Indian twist - the possibilities are endless. Despite all the permutations, one thing remains constant that makes this American classic truly irresistible: the dreamy creaminess and cheesiness.

My kitchen now equipped with cast iron skillets (my latest obsession), I am determined to make a mean mac 'n' cheese from scratch. I opted for 2% fat milk and went light on cheese and butter; packed in a sizable amount of baby spinach and added just a hint of Roquefort for a grown-up twist; then finally, a crispy homemade Parmesan breadcrumb to top it all - making a macaroni and cheese that is just scrumptiously delicious.

P.S. I promise to get on the treadmill... maybe another day.





What you'll need...
2 cups elbow macaroni, cavatappi, or sea shells
3 garlic cloves, minced
3 shallots or 1 small onion, finely chopped
1 1/2 tablespoon butter
2 tablespoon all-purpose flour
1 cup low fat milk
2 large handfuls of baby spinach
3/4 scant cup freshly grated Manchego cheese
2 tablespoon blue cheese, such as Roquefort, crumbled (optional)
Pinch of nutmeg* (optional)
Pinch of paprika

For the quick Homemade Seasoned Parmesan Breadcrumbs recipe, click here!

Directions...

1. Preheat oven to 200C/400F.

Bring a pot of salted water to boil, add pasta and cook until just shy of al dente, 6 to 7 minutes. Meanwhile, microwave milk on HIGH until warm, about 60 seconds.

 

2. Melt butter in a cast iron skillet or saucepan over medium-low heat, add shallots and garlic and sauté until fragrant, about two minutes. Add flour and, stirring constantly with a whisk, cook until smooth, one minute.

3. Gradually whisk in warm milk and cook for 4 to 5 minutes, until thickened and smooth. Using your hands, roughly rip handfuls of baby spinach and fold into the milk mixture. Off the heat as soon as the spinach begins to wilt.

4. Add the cheeses and season with salt, pepper, paprika, and nutmeg. Add the cooked macaroni and stir well. Pour into individual sized gratin dishes if not using cast iron. Sprinkle the breadcrumb mixture over the top of the pasta. Bake for 20 minutes or until golden and bubbly.  

Serve immediately, sauce it up with hot sauce and savor every luscious bite!

*Note: though not a must, adding just a pinch of nutmeg enhances and rounds off the creamy cheese sauce with a surprisingly bright, earthy tone.

《焗烤芝士菠菜通心粉》 

材料：

永不吃膩的經典焗芝士通心粉！

通心粉  200 克
蒜頭  3 瓣（切碎）
乾蔥  3 個（切碎）
牛油  1 1/2 湯匙
麵粉  2 湯匙
低脂奶  240 毫升
幼嫩菠菜  200 克
曼徹格芝士碎  75 克
藍紋芝士碎  10 克
肉豆蔻粉  少許
辣椒粉  少許

自製香草帕爾馬麵包糠：
多士麵包  2-3 塊（已放數天的更合適）
帕爾馬芝士碎  25 克
橄欖油  少許
香草碎  少許
蒜鹽  少許
黑胡椒  少許

預熱焗爐至 150C / 300F。用食物處理器將所有材料打碎，然後平鋪在烤盤上焗約5分鐘，直至金黃香脆。取出晾涼後置密封盒內可冷藏存放四星期。

做法：
1. 預熱焗爐至 200C / 400F。
2. 滾水裡加鹽，煮意粉時間約比包裝上指示的少1-2分鐘，煮好撈起備用。
3. 牛奶用微波爐稍為叮熱，約1分鐘。
4. 牛油用慢火煮溶，放入乾蔥及蒜蓉炒香。
5. 倒入麵粉，攪拌約1分鐘，形成均勻的麵粉糊。
6. 慢慢倒入暖奶，期間不停攪拌至麵粉糊均勻融化。融化好了以後用中小火持續加熱和攪拌，直到醬汁收乾呈濃稠狀。
7. 菠菜用手稍微撕碎，再放入醬汁。攪拌好後關火。
8. 加入芝士，持續攪拌至開始融化。此時可以試味並加入適當調味。
9. 將煮好的意粉拌入醬汁中，置入烤盤再撒上自製香草帕爾馬麵包糠。放入焗爐烤約20分鐘直至表面金黃香脆、內裏醬汁沸騰，香味四溢即成！

[Write to me under comments! Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]

Miso Glazed Cod with Fiddlehead Ferns and Miso Sesame Soba

附中文食譜

Sometimes, all you want is a quick and easy dinner, using simple ingredients and steps and ending up with a healthy, complete meal that not only looks expensive but also tastes wonderful. This Japanese-inspired fish recipe fits the bill. With minimum advance preparation, you can practically have your meal ready in under twenty minutes of active cooking time. And half of those "active" twenty minutes is standing idly watching your fish cook inside the oven.

I was grocery shopping in Tokyo recently and picked up some fresh cod (ぎんだら, Gindara), a buttery white fish that is well-suited for this dish for its high fat content and melt-in-the-mouth silkiness. I then came along some precious fiddlehead ferns that seemingly just popped out of the Avatar film. Harvested early in the season, these crunchy, furly fronds are mild in flavor and take well to boiling, sautéing and a pinch of salt and pepper.

As for the miso, white (shiro) miso are most often used as it is milder with a hint of sweetness; however, I have tried red miso with similarly great results.

Any fatty fish works well for this dish. Try salmon or black cod!

Serve the dish alongside multigrain rice, or get impulsive and toss some buckwheat noodles in a creamy, savory dressing of miso and sesame oil to complement the fish.

I have been making this humble dish at home long before I heard about celebrity chef Nobu Matsuhisa, whose renowned signature creation at Nobu has been replicated far and wide. Here is my simplified version of the recipe. いただきます!

What you'll need...
2 cod fillets, about 1/2 lb or 200g each
100g soba noodles (per person)
Fiddlehead ferns (or other greens of choice)
Black and white sesame seeds, toasted, for garnish
Sliced scallions, for garnish (optional)

For the miso marinade:
1 heaping tablespoon miso paste
1 tablespoon sake
1 tablespoon mirin
1 teaspoon shoyu
1 teaspoon sugar

For the soba noodles miso sesame dressing:
1/2 tablespoon miso paste
1 teaspoon sesame oil
Some warm water to thin the mixture

Directions...

For the Miso Glazed Cod: 

1. Prepare the marinade: whisk miso paste, sake, mirin, soy sauce, and sugar together. Adjust proportions to taste.

2. Pat fish dry with paper towel. In a container, coat the fillets with marinade and keep refrigerated for one hour up to overnight.

2. Preheat oven to 200C/400F.

Place fish skin-side up on a parchment paper-lined baking sheet, gently brush off excess marinade to prevent burning. Bake or broil for 8-12 minutes depending on the thickness of the fillets. Garnish with toasted sesame and scallions.

For the Soba and the Miso Sesame Dressing: 

1. Bring a pot of water to boil, submerge the noodles and cook through, about 5 minutes. Meanwhile, mix miso paste and sesame oil and dilute the mixture with some warm water. 

2. When soba is cooked, drain and toss in the dressing while still hot until the strands are well coated.

For the Fiddlehead Ferns:

If boiling: Bring a pot of salted water to boil, boil the greens until barely tender, about 6 minutes. 
Prepare a cold water bath. When the ferns are cooked, dunk the ferns in cold water to stop the cooking.

If sautéing: boil the ferns, drain, and sauté briefly with olive oil. Season to taste with salt and pepper.

Enjoy this quick, easy, and tasty meal!

《味噌醬燒鱈魚柳》/《麻香味噌蕎麥麵》

鱈魚柳 2 件 （各約200克） 
蕎麥麵 100 克 （一人份量計）
蕨菜  （菜類可隨喜好）
黑白芝麻  少量
蔥花  少量

鱈魚醃料：
白味噌  1 大湯匙
清酒  1 湯匙
味醂  1 湯匙
日本豉油  1 茶匙
白糖  1 茶匙 

麻香味噌拌麵醬：
味噌  1/2 湯匙
麻油  1 茶匙
溫水 適量，稀釋用

《味噌醬燒鱈魚柳》
1. 先將醃料拌勻。鱈魚柳洗淨抹乾後加入醃料放在雪櫃醃一小時或以上。
2. 預熱焗爐至 200C / 400F。
3. 醃好的魚柳放在鋪了烘培紙的焗盤上。
4. 輕輕拭去多餘的醃料，然後放入已預熱焗爐中，視乎魚柳厚度焗約 8-12 分鐘。
5. 烤好了上碟再撒上芝麻及蔥花即成。

《麻香味噌蕎麥麵》
1. 味噌和麻油拌勻加入少量溫水稀釋。
2. 滾水煮蕎麥麵約 5 分鐘至軟硬適中，瀝水後同醬汁拌勻即成。

《清炒蕨菜》
1. 蕨菜可用加了鹽的沸水浸燙後過凉上碟，或瀝乾後再落油清炒。 

[Write to me under comments! Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]

Grilled Eggplant Parmesan with Homemade Marinara Sauce

Once a while when my craving for tomato red sauce hits, the good ol' Eggplant Parmesan sounds like a perfect choice without overloading on carbs from pasta in a spaghetti pomodoro. A hearty staple of Italian Americana, "Eggplant Parm" usually comes breaded and fried - in some instances even drowning in pools of sauce, cheese, and grease when not done right. This delicious grilled version is my take on the traditional one, which is much lighter (and easier to make) and loud on both flavor and texture. The eggplant is beautifully grilled and charred, layered with melted mozzarella and homemade marinara, and finally topped with crisp, golden seasoned breadcrumbs. Forget the heavily breaded, slimy eggplant swimming in grease, because you won't miss that - and those calories - at all.

Now, if you are short on time, you can always use store-bought marinara and breadcrumbs. But making homemade tomato sauce and breadcrumbs is almost as fast as visiting the supermarket and infinitely better than the jarred/boxed stuff on the shelves. With basic pantry staples, you can control what goes into your own sauce, how chunky or smooth you like it, and also make bigger batches for later use. As for breadcrumbs... just like me, once you've made it for the first time you would probably feel silly for having actually purchased any in the past. It is essentially day-old, dried out bread that you can easily transform into tasty, golden, versatile crispy goodness in mere seconds at home.

Below are the recipes for each of the two. The tomato sauce and the breadcrumbs can be made ahead; once you've got those two down, assembling the Grilled Eggplant Parmesan is a breeze!

To prepare... 

For the classic Marinara Sauce:

I go heavy handed when seasoning with fresh herbs!

1 can (28 ounce) chopped tomatoes
1 1/2 tablespoons extra vigin olive oil
6 garlic cloves, minced
Pinch of red pepper flakes
1 sprig fresh basil
Fresh or dried herbs to taste (such as oregano and thyme) 
Pinch of sea salt
Pinch of sugar (optional)
A small handful of cherry tomatoes, halved (optional)

1. In a medium saucepan over medium heat, heat olive oil. Add garlic, red pepper flakes and any dried herbs and cook until fragrant. Pour in canned tomatoes and salt, bring to a boil on high heat, then reduce heat and let simmer, uncovered, for 20 minutes until the sauce is slightly thickened.

2. Stir in cherry tomatoes (if using). Add basil sprig (and any other fresh herbs) and submerge in sauce for the last 10 minutes. Taste sauce and add more seasoning as desired. Add some sugar if you find the sauce acidic. Discard basil, and remove sauce from heat.

For the Seasoned Parmesan Breadcrumbs:

2-3 pieces of stale white bread or plain rolls, roughly torn
1/4 cup grated Parmesan or Pecorino
1/2 teaspoon dried herbs or Italian seasoning
1/8 teaspoon garlic salt, or to taste
Drizzle of extra virgin olive oil
Several whole black peppercorns

1. Preheat oven to 150C/300F. Place all of the ingredients into a food processor and pulse to desired crumb size. Spread the crumbs evenly on a sheet pan and bake until crisp and just beginning to brown, about 5 minutes. Let cool and store in the refrigerator for up to one month.

For the Grilled Eggplant Parmesan:

1 Italian eggplant, sliced into 1/3-inch-thick rounds
Extra virgin olive oil
Pinch of sea salt
1 ball of fresh mozzarella, sliced into 1/4-inch-thick rounds
Fresh basil leaves, to garnish



1. Preheat grill. Brush eggplant rounds with olive oil on both sides and season with salt. Place eggplant on grill, flipping once, until softened and charred. Remove from heat.

2. Preheat oven to 190C/375F. Place the bottom layer of eggplant rounds on a parchment lined baking sheet. Top each with a small spoonful of tomato sauce (the more sauce there is the more likely the stacks will slip while baking) followed by a slice of mozzarella. Repeat to make a second layer. Bake until bubbly, about 20 minutes.

3. Top each stack with a heap of golden herbed breadcrumbs and garnish with fresh basil. Serve immdiately. Enjoy!

Sprinkling the seasoned breadcrumbs on top last ensures that they stay crispy and crunchy

[Write to me under comments! Follow me on Instagram @alvinckl and check out my Facebook Fan Page!]