egg whites

  • Kung Pau Shrimp

    King Pau
    Kung Pao
    (Serves 4)

    Protein
    1 lb your choice: shrimp, beef, pork, chicken or firm tofu, cut into equal 1 inch pieces (keep shrimp whole if using, but de-shell and de-vein)
    3-4 tblsp peanut oil, for shallow frying your protein OR 2 cups vegetable oil for deep frying your protein

    Protein Marinade
    1 tblsp mirin (rice wine)
    1 tsp salt
    1 tsp onion powder, optional

    Protein Slurry
    1 lg egg white
    2 tblsp corn starch

    Kung Pao Sauce
    1 tblsp Dou Ban Jiang (Broad Bean Paste)
    1 tbsp of light soy sauce
    1 tsp of dark soy sauce
    1.5 tbsp of black vinegar
    a handful of red dried chilies
    1 tsp of Sichuan (Szechuan) peppercorns, ground
    1 tbsp of garlic
    1 tsp of ginger
    2 tbsp of brown sugar
    1/2 cup of water
    2 tsp of cornstarch

    Vegetables
    4 or 5 green onions, sliced
    1/2 onion, sliced in half then thin
    1/2 green bell pepper, sliced thin
    1/2 Serrano chili, optional
    Optional, Another half cup of vegetables, your choice, like green beans, carrots, etc, sliced thin

    At the end extras
    1/4 cup shelled peanuts, toasted
    5-10 dried chilis, toasted
    1 cup Jasmin rice, cooked

    NOTES: I add the Serrano chili for extra heat, you do not have to. You can make this with cut up chicken breast and have kung pao chicken. The Szechuan Peppercorns give a numbing floral quality which is key to the Sichuan province in China where the dish comes from. At the 3:46 second mark of this video will show you the "velveting" technique. Technically you would finish the "velveting" process by dunking the protein briefly in hot oil or water, which we are not doing here. To cook the rice, rinse the rice in a bowl of water, drain and repeat 3 times (or until the water runs clear). Add rice to sauce pan, add water 1/3 inch over the top of the rice. Add a pinch of salt. Bring the rice to a boil and reduce the heat immediately to simmer and cover the pot and set your timer for 8 minutes. After 8 minutes, unless there's excess water, turn off the heat, using a fork fluff the rice and then keep covered for an additional few minutes. If there's additional water after 8 minutes you can turn up the heat briefly until the water evaporates.
     

    Mix the shrimp, salt, onion powder and mirin. Add the cornstarch and the egg white in the side of the bowl with the shrimp and mix the white and starch together so there are no lumps, then using the velveting technique, hand mix the shrimp until the egg whites and starch have evenly coated the shrimp and seem to take on a smoother "velvety" texture, let the shrimp rest for 30 minutes before frying.

    Make your sauce by mixing all of the sauce ingredients together. Set Aside, in the fridge if your letting your protein sit for over an hour.

    Shallow or deep fry your protein, a handful at a time, do not crowd the pan. Once you are finished with all of your protein.

    Add the shrimp (or whatever protein you are using) back to your shallow fry pan, if you deep fried, using a new pan, heat it up and add your fried protein, mix in any vegetables you like, mix in the peanuts and chilis, toss until all incorporated. toss for a few minutes to warm it all through, then add your sauce, 1/2 at a time until you are happy with the taste. Serve over Jasmin rice and sprinkle with remaining green onions.

  • Molten Chocolate Souffle

    Molten Chocolate Souffle
    Molten Chocolate Souffle
    (Makes 12, 6oz ramekins)

    12 oz bitter-sweet chocolate chips
    1½ tblsp butter
    1½ tblsp all purpose flour
    ¾ cup milk
    4½ egg yolks
    1½ tsp vanilla extract
    6 egg whites
    ¼ tsp cream of tartar
    3/8ths cup of fine white sugar
    4 tblsp confectioners sugar (for dusting)
    whipped cream, lightly sweetened (for garnish)
    raspberries (for garnish), optional

    NOTES: Also known as Chocolate Volcano.

    Pre-heat oven to 350°F Lightly butter ramekins and dust with confectioners sugar, place on a cookie sheet and set aside.

    In a double boiler, over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove from heat.

    In a small sauce pan melt the butter over moderate heat. Stir in the flour and cook until thickened but not browned, 1-2 minutes. Add the milk and whisk briskly until smooth and thick, about 3 minutes. Remove from heat. Add the melted chocolate and whisk until smooth. Whisk in the egg yolks and vanilla extract. Set aside.

    In a medium mixing bowl, beat the egg whites and cream of tartar until soft peaks form.
    Gradually sprinkle the granulated sugar on top and beat at high speed until the egg whites are stiff but not dry.

    Using a rubber spatula fold ¼ of the whites into the chocolate mixture to lighten it, then fold in the remaining whites.

    Spoon the mixture into the ramekins (¾ full) (at this point they can now be covered up and refrigerated, up to one day in advance.)

    Bake 15-17 minutes, until puffed and slightly cracked. Upon insertion of a wooden stick/toothpick, it should be moist, not runny.

    Serve warm with whipped cream and/or fresh berries like raspberries!

  • Muffaletta Bread (Muffuletta)

    Muffaletta Bread
    Muffaletta Bread (Muffuletta)
    (Makes 2)

    1¼ cups water
    2 tblsp shortening
    3 cups flour
    1 tblsp sugar
    1½ tsp salt
    1 tblsp yeast
    1 egg white & 1 tblsp water (egg wash)
    sesame seeds, optional


    NOTES:
     

    Combine the water, yeast and sugar in the large bowl, stir well and let 'proof' for 5-10 minutes or until foamy.
    In a mixer bowl, combine the flour, salt, and lard and knead in the butter with your hands until broken up into very small pieces. When the yeast is foamy, put the dough hook attachment on the mixer and gradually add the flour mixture on low speed until its all incorporated.
    Scrape the sides down between additions. When the dough comes together, take it out of the mixer and onto a floured work surface and knead until smooth and elastic about 5-10 minutes, adding more flour if necessary.

    Coat a large bowl lightly with the olive oil, then put the dough in, turning once to coat both sides then cover loosely with a clean dry towel or plastic wrap.
    Let the dough rise in a warm place until doubled in bulk, about 1-1/2 hours.

    Punch the dough down split into 2 equal pieces and shape into 2 flat rounds about 9 inches across (it will expand to about 10"). Place the dough on a lightly oiled parchment paper lined baking sheet. Sprinkle the top with sesame seeds, about 2-3 tbsp should do it, then press them lightly into the dough. Loosely cover the loaf and let rise until doubled in bulk, about 1 hour. When the dough has risen, remove the cover, gently brush with the egg wash, sprinkle with sesame seeds if your using them, then put into a pre-heated 400°F oven for 10 minutes. Turn the heat down to 375°F for an additional 10 minutes or until the loaf(s) are golden brown and sounds hollow when tapped.