Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.2 Chinese Steamed Buns http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html http://steamykitchen.com/39943-chinese-steamed-buns-recipe.html#comments Tue, 21 Apr 2015 17:22:46 +0000 http://steamykitchen.com/?p=39943 This Chinese Steamed Buns Recipe features: Simple dough that can be used for many different Chinese steamed buns Step by step photos to show you exactly how to make the buns How to prevent the buns from splitting apart too soon Tips to get your buns smooth, white and puffy A few weeks ago, my parents came to visit from the ...

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chinese steamed buns recipe roasted duck-4194

This Chinese Steamed Buns Recipe features:

  • Simple dough that can be used for many different Chinese steamed buns
  • Step by step photos to show you exactly how to make the buns
  • How to prevent the buns from splitting apart too soon
  • Tips to get your buns smooth, white and puffy

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A few weeks ago, my parents came to visit from the lovely state of Nevada. Even though their stay is just for a week, we are never surprised to see that they’ve brought enough luggage to stay a month.

That’s because the luggage are all packed with goodies for us and the kids! Food goodies! Seaweed crackers, special Chinese sausage, lap cheong, that you can only buy from Canada (the brand is called Happy Meat), salted kumquat for sore throat, dried anchovies with peanuts.

Mom also used a cooler in her carry on to bring fresh roasted duck and crispy roasted pork from a famous restaurant near her home. That’s the dedication of a loving Mom and true food lover!

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Chinese Roast Duck certainly begs for handmade, freshly steamed buns. I’ve shared before our little shortcut secret using store-bought sourdough biscuit dough sold in cans, or a pre-mixed flour found in Asian supermarkets. This time, Mom and I made them from scratch, experimenting with a couple of different recipes and declaring this recipe the winner.

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How to make Chinese Steamed Bun Recipe 

The first step is to make the dough, mixing in warm water, yeast, sugar and cooking oil. Then flour, baking powder, salt. In the photo below, the dough was sticking to the side of the bowl, we added another tablespoon of flour.

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Let your mixer do the work for you, mixing with the paddle first, then switching to the dough hook to knead — or turn out on your counter to knead by hand, which is what my Mom prefers to do.

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Knead until you get a smooth, supple dough.

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You can return this dough back in the same mixer bowl. Cover with plastic wrap or a towel and let it rise in a warm spot for 1-2 hours, until it just about doubles in size.

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After the rise, gently turn out the dough back on your counter that you’ve lightly dusted with flour. Divide the dough into half, roll out each half into a long log. Cover one log with plastic wrap so that it doesn’t dry out. Further divide the log into 6-7 pieces, depending on how big you want your buns.

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Take one piece of dough into your hand.

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Fold the edge of the dough into the center and press down. Do this all the way around. This motion creates a smooth ball and increases the surface tension to help shape the ball.

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See how all the edges of the dough have come into the center? Pinch that center to keep all the edges together.

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Turn the ball over. Now you should have a perfectly smooth, round piece that is nice and taut with surface tension.

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Use your palm to flatten that ball out.

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Use a rolling pin to roll back and forth to create an oval.

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Like this:

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Brush the surface with cooking oil.

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Fold over one edge.

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To create the bun. The cooking oil helps keep that seam, so that when you are ready to eat, you can open the bun. Without the cooking oil, the dough would stick together and be difficult to open the bun.

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However, if you steam the bun after this step, the bun will open up in the steamer. That’s not what you want. You want the bun to stay closed during cooking.

So, what you need to do is roll one more time on top, not too hard, just a little bit of pressure is all that’s needed.

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Place bun on a small square of parchment paper.

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Fill your steamer, but give the buns enough room to expand during cooking without touching. We use 10″ bamboo steamer at our house (I suggest no smaller than 10″). My Mom loves her multi purpose, stainless steel double boiler/steamer set.

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I used to just set my bamboo steamer directly into my wok, but it would sit so low that I would constantly run out of water during steaming. This is a big problem – when you run out of water during steaming, the food will begin to taste burnt and metallic. No water in the wok means no steam…instead, smoke.

I began using Helen Chen’s Steaming Ring set on top of any of my large pots. The Steaming Ring is $9.99 and allows you to transform any of your stockpots or dutch ovens to work with a bamboo steamer. It’s definitely worth every penny!

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Place the ring on top of the pan. Fill pan with about an inch of water.

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Set your bamboo steamer on top. It works perfectly with a 10″ bamboo steamer.

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Next steps:

1. Do not turn on the heat yet. Let the buns rest and rise for 10 minutes, just as-is.

2. After 10 minutes, turn on the heat to high.

3. When you begin seeing steam rise from the top of the bamboo steamer, reduce heat to medium-high and set your timer for 5 minutes.

4. After 5 minutes, turn off heat. Do not open steamer – let the buns rest for 1 minute.

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Secret Tips That Make a Big Difference

Here’s the secret to white, puffy buns that don’t collapse or fall:

I’ve made these buns so many times, and each time, the buns would turn out beautiful and perfect, but then would deflate or flatten after cooling. They also would take on a little yellowish tinge and be a bit chewy.

The secret that I’ve learned from my Mom:

The bamboo steamer needs to be in place before the heat is turned on. This allows the buns to heat up and steam gently and slowly, as the water begins to boil. My old method was to wait for the water to boil before placing the bamboo steamer, which caused the buns to cook too quickly, which resulted in a chewier bun.

Remember, steamed buns should be delicate and light — and so the cooking method needs to be gentle as well.

Turning off the heat (step 4 above) but NOT opening the steamer for 1 minute allows the buns to gradually come down in temperature and also lets the buns sit in gentle steam to finish the cooking process. This helps prevent collapsing buns — and keeps the buns nice and white.

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Take a look at this bun – nice and fluffy. The seam is distinct and easy to open, but stays closed during cooking, which is what you want.

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I hope you have a chance to make these Chinese Steamed Buns, the next time you get a Chinese Roasted Duck on your hands (maybe you are lucky enough to have Mom who will bring you one?) Or you can make your own Chinese Roasted Duck – here’s my easy recipe.

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To Accompany the Chinese Roast Duck

  • Julienned cucumber
  • Thin slivers of green onion (I soak in ice cold water to get them super crispy/crunchy and curly)
  • Hoisin sauce (store-bought)

Chinese Roasted Duck Recipe (with pre-mixed Asian dough for steamed buns)

How about Pork Belly with the Chinese Steamed Buns?

Chinese Pork Belly with Steamed Buns (with cheater buns recipe from store-bought sourdough biscuit dough in can)

Sous Vide Pork Belly Recipe (WOW – we love this recipe!)

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Chinese Steamed Buns Recipe

Servings: 12-14 buns Prep Time: 30 minutes + 1 hour resting Cook Time: 18 minutes
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Equipment: Steaming basket, pastry brush, parchment paper

Ingredients:

1 cup warm water
1 1/2 teaspoons instant yeast
1 tablespoon cooking oil (canola or vegetable), plus more for brushing
3 tablespoons sugar
3 cups all-purpose flour + more for dusting
1/4 teaspoon salt
1/2 teaspoon baking powder
14 squares parchment paper (4"x4")

Directions:

1. In a mixer bowl, add the warm water, oil, yeast and sugar. Let sit for 1 minute, until the yeast begins to bubble a bit. Next, add in the flour, baking powder and salt, in that order. With the paddle attachment, mix on low for 2 minutes. Add more flour, a tablespoon at a time, if the dough sticks to the sides of the bowl. Change to a dough hook, and on speed 2, knead for 4 minutes, until dough is smooth, supple and clear the sides of the bowl. If the dough sticks to the side of the bowl, add more flour, a tablespoon at a time.

2. Dust your counter with a little flour and turn out your dough. I like to hand knead it a few times, so that I can get a feel for the dough. Shape the dough into a smooth ball. Return the dough ball to the mixing bowl, cover with a clean towel and let rise in a warm, dry spot for 1-2 hours, until it nearly doubles in size.

3. Turn out your dough onto a lightly floured surface. Cut the dough in half. Gently roll each half into a log shape. Cut each log into 6 or 7 little balls. We'll work with one ball at a time, so keep the rest covered with plastic wrap so that they don't dry out. Form each ball by bringing in the sides (see photos above) and pinching the center. Turn ball over to get a nice, taut ball. Roll the dough ball out to a long, oval shape about 6"x3". Brush the top with a little cooking oil. Fold over one side of the oval. Use your rolling pin to gently roll and press one last time. Place bun on a parchment paper square, place into the bamboo steamer and cover with lid to prevent drying. Repeat with the remaining dough balls.

4. Fill your pot or wok with 2" of water. Place the steamer ring (if you have one) bamboo baskets on top. Do not turn on the heat yet. Let rest for 10 minutes. Then, turn on the heat to high. When you begin to see steam coming up from the top of the steamer, reduce heat to medium-high. Let steam for 5 minutes. Turn off the heat, without opening the steamer. Let rest for 1 minute. Open steamer and gently lift the steamer baskets off one another to let the buns cool.

TIP: If you are not eating right away, you can keep the buns in the bamboo steamer, on top of the pot of water. Make sure there is plenty of water in the pot. Turn heat to low, so that you have a gentle mist of steam coming up to keep the buns moist and warm. Make sure you don't run out of water in the pot!

Other recipes for Chinese Steamed Buns

Chinese Mantou Buns (Food 52)

Char Siu Bao (Woks of Life)

Chinese Fold Over Buns (Thirsty for Tea)

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Pioneer Woman’s Buttermilk Biscuits http://steamykitchen.com/6566-pioneer-womans-buttermilk-biscuits.html http://steamykitchen.com/6566-pioneer-womans-buttermilk-biscuits.html#comments Sat, 15 Nov 2014 04:00:02 +0000 http://steamykitchen.com/?p=6566 These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his ...

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These Buttermilk Biscuits recipe has been one of our family favorites. The recipe is from my friend, Ree, aka The Pioneer Woman. These photos are from 2009, back when we didn’t know Ree. Nathan was just 5 years old, picked up Ree’s book and chose this recipe to make. Fast forward a few years later, Nathan is jumping on Ree’s bed, spending his birthday at the ranch and castrating cattle. ~jaden

Must.

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Make.

pioneer-woman-buttermilk-biscuit-062

These.

Or let him…

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Make them for you.

You might as well add flour and buttermilk to your grocery list right now.

The Pioneer Woman's Buttermilk Biscuit Recipe

Build them muscles, boy!

The Pioneer Woman's Buttermilk Biscuit Recipe  rolling dough

Use your cookie cutters.

The Pioneer Woman's Buttermilk Biscuit Recipe Making shapes

To make biscuits shaped like a doggy.

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Or a….um…what is that???

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The Pioneer Woman's Buttermilk Biscuit Recipe

Yummy.

The Pioneer Woman's Buttermilk Biscuit Recipe Nathan

Dang. ‘dem biscuits are good!

The Pioneer Woman's Buttermilk Biscuit Recipe  Nathan2

Especially if they are shaped like ducks, cowboy boots and doggies.

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Or even just regular shaped.

The Pioneer Woman's Buttermilk Biscuit Recipe final photo

Enjoy them with The Pioneer Woman’s Buttermilk Fried Chicken. But don’t get caught stealing crispy bits off of Daddy’s plate when he’s are not looking. Oops.

The Pioneer Woman's Buttermilk Biscuit Recipe I got caught

The only thing better? Goin’ to the Pioneer Woman’s Ranch and having birthday cake.

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Pioneer Woman's Buttermilk Biscuit Recipe

Servings: 4 Prep Time: 20 minutes Cook Time: 15 minutes
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Pioneer Woman's Buttermilk Biscuit Recipe adapted from The Pioneer Woman Cooks

Ingredients:

4 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt (3/4 tsp table salt)
2 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/3 cup chilled shortening
1/3 cup cold butter (5 1/3 tablespoons) cut into pieces
1 1/4 cups buttermilk
2 tablespoons melted butter

Directions:

1. Preheat your oven to 450F.

2. In a large bowl, combine all the dry ingredients. Stir together. Then add the chilled shortening and cold butter pieces.

3. With a pastry blender, cut in the shortening and butter until the mixture resembles coarse crumbs.

4. Pour in the buttermilk and mix gently with a fork until just combined. The dough will be a little sticky, not overly dry or crumbly.

5. Lightly flour a clean surface. Lightly dust your rolling pin with flour. Turn the dough out of the bowl and roll to a 1/2 to 3/4-inch thickness, depending on how thick you'd like your biscuits to be.

6. Cut rounds with a biscuit cutter and place them on a baking sheet.

7. Bake for 11-14 minutes, until golden brown. Do not underbake or the biscuits will be doughy. Brush the tops with melted butter.

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Nathan’s first hamburger buns recipe http://steamykitchen.com/37080-first-hamburger-buns-recipe.html http://steamykitchen.com/37080-first-hamburger-buns-recipe.html#comments Tue, 08 Jul 2014 16:15:10 +0000 http://www.steamykitchen.com/?p=37080 This is a post from my son, Nathan, who is 9 years old. It’s his very first post!   When I grow up, I want to take over Steamy Kitchen and teach kids how to cook. Dad will like to teach kids how to garden and grow their own food with aquaponics. But, I’m not going to talk with Dad about it ...

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This is a post from my son, Nathan, who is 9 years old. It’s his very first post!

 

When I grow up, I want to take over Steamy Kitchen and teach kids how to cook. Dad will like to teach kids how to garden and grow their own food with aquaponics.

But, I’m not going to talk with Dad about it right now, he’s very upset because 12 of the biggest koi fish just suddenty died.  He’s still trying to figure out what went wrong and is not in a very good mood right now.

I think that baking bread is important. My brother and I learned to bake bread when we were just 4 years old. A loaf of crusty heaven is what I call it.

We’ve decided that hamburger buns should be first on the list – a lot of kids love hamburgers and pork burgers and bacon burgers!

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Bun boobies.

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Funny faces

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Silly Mom!

 

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How to make hamburger buns by Nathan

Making the dough was really easy with the mixer. Just dump all of the ingredient inside and turn it on.

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Use the regular paddle first, until it gets a little sticky.

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Then you can change to a dough hook and let it knead for 3 minutes.

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The dough will look like this:

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Put it back into the bowl and cover with a towel. Let it sleep for at least 1 hour in a warm spot.

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After the dough rests, then it will be a bigger like this:

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Take the dough and flatten it and shape it like a square.

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Cut in half.

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Then cut in a total of 8 equal pieces.

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Then roll them into a ball.

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Then flatten them into a hamburger bun shape. Kind of squatty.

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Brush with some melted butter.

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Bake at 375F for 15-18 minutes until nice and brown.

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And then you cut in half and have hamburgers! Or salmon burgers! Or pork burgers! Or bacon burgers!

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Thanks for reading!

Love,

Nathan

 

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Hamburger Buns Recipe

Servings: 8 buns Prep Time: 15 minutes + 1 hour rest Cook Time: 15 minutes
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Adapted from King Arthur Flour.

Ingredients:

3/4 to 1 cup lukewarm water
2 tablespoons butter, softened
1 large egg
3 1/2 cups unbleached all-purpose flour
1 tablespoon instant yeast
1/4 cup sugar
1 1/4 teaspoons salt
For brushing: 2 tablespoons butter, melted

Directions:

In a mixing bowl, add in the ingredients (water, softened butter, egg, flour, yeast, sugar and salt), EXCEPT for the melted butter. Mix and knead for 3-5 minutes or until dough is smooth.

Cover with towel and let rest for at least 1 hour in a dry, warm spot.

Preheat oven to 375F. Gently deflate dough, divide into 8 pieces. Roll each piece of down into a ball. Gently press down on the ball to make the hamburger bun shape. Brush each with melted butter.

Place on parchment lined baking sheet (or greased) and bake for 16-18 minutes or until tops are golden brown.

 

 

hamburger-bun-recipe-1962-featured

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Grilled Kimcheese Sandwich http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html http://steamykitchen.com/28711-grilled-kimcheese-sandwich-recipe-video.html#comments Tue, 29 Oct 2013 15:05:12 +0000 http://www.steamykitchen.com/?p=28711 Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!) He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, ...

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Is this not the most brilliant name for a sandwich?! It’s created by the one and only, Joe Yonan, food guru over at the Washington Post and one of the most happy journalists I’ve ever met (really!)

_Yonan_Joe_2013

He’s got a new cookbook out, called Eat Your Vegetables: Bold Recipes for the Single Cook – it elegantly follows his first book, Serve Yourself: Nightly Adventures in Cooking for One.

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Eat Your Vegetables by Joe Yonan

Joe is a true omnivore (I’ve witnessed him slurp down raw oysters and turn around for a bite of tripe once in Seattle), so he understands how to create vegetarian recipes with full, satisfying flavor, texture and playfulness….like this Grilled Kimcheese Sandwich.

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Kimchi is the national food of Korea, it’s a condiment/pickle served at the table. The most popular kimchi is made of cabbage, garlic, shredded carrots, green onion and of course, lots of chile. It’s SPICY! Us wimpy folks will blot some of the chile off with our napkin (or on our rice) before taking a bite.

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Spicy, crunchy, tangy kimchi is perfect with smooth, soothing cheddar cheese.  The “Joe Yonan Grilled Kimcheese Sandwich” also features thinly sliced sweet and crunchy Asian pear (or in my case, green apple because I couldn’t find any Asian pear).

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Joe also says, “Omnivores, the sandwich also takes nicely to the addition of a little ham…” I’ll add that prosciutto is my choice of ham for this sandwich.

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I’ve got another recipe in the works from Joe’s book – stay tuned for Kale Salad with Miso-Mushroom Omelet coming next week.

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Grilled Kimcheese Sandwich Recipe Video

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Grilled Kimcheese Sandwich

Servings: 4 Prep Time: 5 minutes Cook Time: 5 minutes
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Adapted from Eat Your Vegetables Bold Recipes for the Single Cook by Joe Yonan. Joe's original recipe is for 1 serving, of course. I've adjusted the recipe to serve 4 (no sense in fighting over 1 single Grilled Kimcheese Sandwich in my house of 4.) If you have a panini grill - feel free to use that instead of a frying pan. If the kimchi is a little too spicy, you can use a paper towel to lightly blot some of the chile flecks away.

Ingredients:

8 slices bread
2 tablespoons butter, softened
1 cup store-bought kimchi, drained
1 green apple or Asian pear, cored and thinly sliced
1 cup cheddar cheese, shredded

Directions:

Heat a frying pan over medium-high heat.

For each sandwich, spread butter evenly on both sides of two slices of bread. Layer the kimchi, green apple (or Asian pear) and cheese evenly on one piece of bread and top with the other slice of bread. Set a medium skillet over medium heat for a few minutes, then lay the sandwich in the pan and cook, pressing with a spatula from time to time, until the underside is golden brown and the cheese starts to melt. Repeat on the other side, transfer to a plate, and eat.

 

Reprinted with permission from Eat Your Vegetables by Joe Yonan, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc. Food Photography credit: Matt Armendariz © 2013

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Mummy Halloweenies http://steamykitchen.com/28853-mummy-halloweenies-recipe-video.html http://steamykitchen.com/28853-mummy-halloweenies-recipe-video.html#comments Tue, 22 Oct 2013 20:37:12 +0000 http://www.steamykitchen.com/?p=28853 In my 6 1/2 years of food blogging (in Internet years, that’s like 25.2 regular years) I’ve made some darn good friends, even soulmates. One of these gals is known as The Pioneer Woman – Ree Drummond. Ree and I have been on some crazy adventures together, running barefoot in a Seattle museum, spooning in a Chicago cab, and I even cried ...

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Mummy Halloweenies Recipe

In my 6 1/2 years of food blogging (in Internet years, that’s like 25.2 regular years) I’ve made some darn good friends, even soulmates. One of these gals is known as The Pioneer Woman – Ree Drummond. Ree and I have been on some crazy adventures together, running barefoot in a Seattle museum, spooning in a Chicago cab, and I even cried in her family room once.

Mummy Halloweenies Recipe

Ree’s got a brand new book called The Pioneer Woman Cooks A Year of Holidays with 140 photos for every major holiday during the year. (pssst….hey Drummond kids….tell Mom to start celebrating Chinese New Year….all kids get red envelopes full of cash!! cha-ching!)

Mummy Halloweenies Recipe

I just got this lovely book last night, but since Halloween is next week, Cheri and I scrambled to make Ree’s Mummy Dogs today and create a short recipe video for you. These “Mummy Halloweenies” are so adorable – we’re taking them to the boys’ Taekwondo class tonight.

It’s a simple, fun treat to make – 10 minutes hands-on plus 15 minutes in the oven.

Mummy Halloweenies Recipe

Ree makes her dough from scratch, but since I don’t even own a proper rolling pin (!!!) I opted to pop a can of dough instead.

Mummy Halloweenies Recipe Video

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Mummy Halloweenies

Servings: 6 Prep Time: 10 minutes Cook Time: 15 minutes
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From The Pioneer Woman Cooks: A Year of Holidays cookbook. I used a can of prepared french bread dough (will make 12 mummies) or you can use prepared biscuit dough, pie dough, pizza dough, croissant dough, etc. I used one 11-ounce can of Pillsbury french bread dough. If you're using the smaller croissant or biscuit dough cans, you'll have to get 2 cans. Serve these Mummy Halloweenies with little dipping bowls of mustard, ketchup or BBQ sauce.

Ingredients:

12 hot dogs
1-2 cans prepared dough of your choice
1 egg
mustard or ketchup, for serving

Directions:

1. Preheat the oven to 375F.

2. Roll out the dough very thin, then use a pizza cutter or sharp knife to cut skinny strips of dough. Wrap each hotdog. Leave a little bit of open space around the "face" of the mummy. Keep wrapping in a crisscross pattern until covered. Tuck the end underneath the mummy dog (so that it doesn't unravel during baking). Repeat with all hotdogs. Lay them on on baking sheet lined with parchment paper or baking mat.

3. In a small bowl, whisk the egg with 1 tablespoon of water. Using a pastry brush, lightly brush the glaze all over the top of each mummy dog.

4. Bake 18-20 minutes, until the dough is nice and golden brown.

5. Before serving, dog the mummy dogs with a little mustard or ketchup for the "eyes."

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Tofu Prosciutto Panini http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html http://steamykitchen.com/27918-tofu-prosciutto-panini-recipe-video.html#comments Wed, 24 Jul 2013 13:27:29 +0000 http://www.steamykitchen.com/?p=27918 You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in. I’ll be creating a series of tofu recipes, as I’m working with an American ...

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Tofu Prosciutto Panini Recipe

You probably did a double-take on that recipe title. Tofu? In a Panini? Just try it and you’ll be surprised at how well it does work. Tofu is one of the most versatile foods out there, it plays nice with other foods and just blends in.

Tofu Prosciutto Panini Recipe

I’ll be creating a series of tofu recipes, as I’m working with an American company called Morinaga, based in Torrance, California. Their tofu, Mori-nu is a silken-style tofu that comes in a sealed packaging* that allows the tofu to be free from the harmful effects of light, oxygen, and microorganisms without preservatives or irradiation. 

Tofu Prosciutto Panini Recipe

I love the packaging – it stores safely in the pantry (no refrigeration needed until you open it) so you can always have tofu handy.

*This modern packaging system was voted “the #1 food science innovation of the last 50 years” by the prestigious Institute of Food Technologists because it increases nutrient retention and flavor while ensuring food safety.

Tofu Prosciutto Panini Recipe

The recipes I’ll be creating will focus on unexpected ways you can use tofu, like in this Tofu Prosciutto Panini recipe. The silken tofu actually looks like melted fresh mozzarella!

Tofu Prosciutto Panini Recipe Video

 ***

 

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Tofu Prosciutto Panini Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 5 minutes
tofu-prosciutto-panini-recipe-featured-9492

For a gluten-free version, use gluten-free bread. The fresh mozzarella in the recipe is optional, I love the sandwich with or without it. Here's a tip - if you are not using fresh mozzarella, be generous in seasoning with salt and pepper to give the tofu some extra flavor.

Ingredients:

8 slices bread (I like good crusty Italian bread)
2 tablespoons olive oil
8 thin slices prosciutto
4 ounces silken tofu (firm) thinly sliced (I used Mori-nu brand)
2 medium tomatoes, sliced
4 ounces fresh buffalo mozzarella, sliced
8 leaves fresh basil
salt and pepper
4 teaspoons balsamic vinegar

Directions:

Heat panini press to medium-high heat. Brush one side of the bread with olive oil. For each sandwich, layer on the prosciutto, tofu, tomatoes, fresh buffalo mozzarella and basil. Generously season each sandwich with salt and pepper. Drizzle 1 teaspoon of balsamic vinegar on each sandwich. Close the sandwich, and brush the outside of both bread slices with olive oil. Place sandwich in panini press. Cook for 4 minutes or until the panini is browned.

Alternatively, you can grill these sandwiches in a grill or frying pan over medium-high heat until golden brown on both sides and heated through. Serve warm.

 

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Pork Belly Buns Recipe http://steamykitchen.com/22252-pork-belly-buns-recipe.html http://steamykitchen.com/22252-pork-belly-buns-recipe.html#comments Mon, 02 Jul 2012 12:30:00 +0000 http://steamykitchen.com/?p=22252 Recipe with step by step photos for Pork Belly Buns - learn a surprising cheater steamed bun recipe that my Mom taught me!

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Pork Belly Buns Recipe

  • Step by step photos – how to make caramelized pork belly
  • How to make Chinese steamed buns – plus a bonus cheater bun recipe using Pillsbury refrigerated dough (a secret ingredient!)
  • Top the pork belly with spicy fresh chilies, kimchi and a slather of sweet, sticky hoisin glaze

Pork Belly Buns is probably one of the biggest Asian food fads to hit American palates, right next to Korean Tacos and Bo-Ba Tea. It’s no surprise, since since pork belly is essentially where the much-loved bacon comes from. Slow-cooked pork belly is sliced and simmered in a sweet-savory Vietnamese caramel sauce and sandwiched between soft, pillowy steamed buns. But it doesn’t stop there – a hit of spice comes from kimchi and flash-fry of fresh chilies and green onions.

Pork Belly Buns Recipe chilies-and-onions

My version of Pork Belly Buns is sort of a mashup between three cultures: Vietnamese caramel braising sauce, Chinese steamed buns and pork belly and Korean kimchi. You won’t find a better combination of flavors or textures.

I’ve adapted the pork belly recipe from my buddy, John, of Food Wishes. Do you know John? If not, you must see his videos! He’s amazing. Plus, we have matching mustaches.

Pork Belly Buns Recipe kimchi

Those who live near a good Chinese market can find pre-made buns (usually frozen), but for the rest of us, I have 2 solutions for you. A flour mixture, specifically for steamed buns, is available in many Asian markets (there’s photos below). And if you can’t find that, a cheater recipe that I learned from my mom is also written for you using….get this…canned Pillsbury Buttermilk Biscuit dough. YES! Really!

Pork Belly Buns Recipe detail

Unfortunately, there’s no cheater recipe for the pork belly. But I swear, it’s all worth the effort.

Full disclosure here – THIS IS NOT A FAST RECIPE. Plan on an afternoon. Or you can slow-roast the pork belly one day and make the buns/finish the pork belly the next day, which is what I did.

How can you resist?!

Pork Belly Buns Recipe closeup

Pork Belly Buns Recipe

Caramel Braised Pork Belly

Ladies, gents, meet pork belly. It looks like bacon. Asian markets with a fresh meat counter will have pork belly. Otherwise you might have to request it from your meat man/woman.

Buy a nice slab of it – this recipe calls for 2 pounds – which will give you enough pork belly left over to enjoy with some ramen.

Pork Belly Buns Recipe pork belly raw

Season with salt and pepper on both sides. Not too much – just a nice sprinkle.

Pork Belly Buns Recipe pork belly seasoned

Wrap it up in 2 layers of tin foil. Wrap it nice and tight. You don’t want any of the juices or fat escaping.

Pork Belly Buns Recipe foil wrapped pork belly

Roast slow ‘n low: 275F for 2 hours. Do not open the package. You’ll lose all that precious liquid.

Then let it rest on the counter until cool enough to refrigerate (but remember, don’t open it yet! no peeking!) Refrigerate for a couple of hours or overnight.

Only after it’s fully chilled, then you can open it. This method will ensure that 1) the pork belly keeps its shape 2) no juices escape, which is important because that’s good flavor!

This is what it looks like after refrigeration:

Pork Belly Buns Recipe pork belly cooked

When you slice it, you’ll see what I mean about keeping its shape.

Pork Belly Buns Recipe pork belly slice

Slice into 1/2″ thick.

Pork Belly Buns Recipe pork belly fully sliced

Heat up a saute pan or wok swirl in a bit of oil and fry each slice on both sides until browned and the edges start to crisp up. Remove from pan.

Pork Belly Buns Recipe pork belly browned

Keep all that fat in the pan and you’ll use the fat to saute garlic, ginger, green onion (and fresh chilies if you want). Take care not to burn these aromatics!

Pork Belly Buns Recipe chili and onion flash fry

Now it’s time to make the caramel braising sauce. Whisk together fish sauce, soy sauce, rice vinegar, green onion, garlic, ginger and fresh chilies.

Pork Belly Buns Recipe caramel braising sauce

 Pour it sauce in.

Pork Belly Buns Recipe sauce in wok

Add the pork belly pieces back into the pan.

Pork Belly Buns Recipe pork belly in sauce

Let it simmer on low for about 20 minutes, covered.

Pork Belly Buns Recipe simmering

Resist the urge to just devour the entire thing.

Pork Belly Buns Recipe pork belly done

After that, you can just turn off the heat and let the pork belly hang out in the sauce until you’re ready to serve.

Pork Belly Buns Recipe set pork belly aside

 

How to make the steamed buns

I always start with a package of pre-mixed flour*. All you need to do is add sugar, milk and a bit of cooking oil. Easy. If you’re looking to make these buns from scratch, without a four mix, here’s my Mom’s recipe for Chinese Steamed Buns.

Cheater bun recipe is at the bottom of the post – which are just as amazing as these buns.

*Here’s another photo of different brand of mixed flour.

Pork Belly Buns Recipe bun ingredients

In a big bowl (you’ll need a big bowl!) Pour in the ingredients except for the flour. While mixing with a wooden spoon, pour in the flour mixture.

Pork Belly Buns Recipe pouring flour

Stir! Stir! Stir!

Pork Belly Buns Recipe stir stir stir

Keep stirring until it comes together like dough.

Pork Belly Buns Recipe dough coming together

Now use your hands to knead the dough for a few minutes in the bowl. Push with the palm of your hand towards the side of the bowl, lift dough, rotate and push again.

pssst…..yes, I give you permission to use a mixer + dough hook.

Pork Belly Buns Recipe knead dough

Once the dough becomes smooth, cover and let rise for 20 minutes.

Pork Belly Buns Recipe dough resting

It will rise and look like this:

Pork Belly Buns Recipe risen dough

Dust work surface with flour. Sprinkle a bit of flour on the dough.

Pork Belly Buns Recipe sprinkle flour

Cut into 8 pieces.

Pork Belly Buns Recipe dough in 8 pieces

And then cut those pieces in half, so you have 16 total.

Pork Belly Buns Recipe dough in 16 pieces

Roll into balls.

Pork Belly Buns Recipe dough balls

Keep balls covered! <– really important

Pork Belly Buns Recipe keep dough balls covered

Use a rolling pin or (ahem) a muddler. I prefer a smaller 1″ diameter rolling pin, but since I couldn’t find the one my mom gave me, I’m using a muddler. It will do. The giant rolling pin seems overkill on this itty bitty ball of dough.

Pork Belly Buns Recipe muddle the dough

Roll it out into an oval-ish shape.

It’s not completely round. There’s a reason for that. Just slightly oval.

Pork Belly Buns Recipe dough rolled into oval

The reason is because you’re gonna fold it in half into a half circle bun.

Pork Belly Buns Recipe folded into half circle

Place it on a parchment square. This makes sure that the bun doesn’t stick to the steamer.

Pork Belly Buns Recipe dough on parchment

Keep ’em covered until ready to steam! <– important too

Pork Belly Buns Recipe keep dough covered

To steam the buns, get a wok. Fill the wok or large, wide pot with a inch-ish of water. Place a rack on top – or something to prop up a plate in the pot. I’ve been known to use 3 shot glasses or a can of tuna (without the tuna, of course).

Pork Belly Buns Recipe Awesome Wok

Place a plate on top of the rack.

Pork Belly Buns Recipe steaming plate

Put buns on plate (don’t over crowd – they puff up when they cook).

Pork Belly Buns Recipe buns on plate

Cover and steam for 15 minutes.

Pork Belly Buns Recipe buns steaming

They’ll puff up like this!

Pork Belly Buns Recipe hot steamy buns

Let ’em cool.

Pork Belly Buns Recipe buns cooled

Like clouds….

Pork Belly Buns Recipe buns done

 

How to make the chili/green onion topping

Chopped green onions + fresh chilies of your choice + vinegar + salt in a heat-proof bowl.

Pork Belly Buns Recipe green onions and chilies

In a small saucepan, heat 2 tbl of cooking oil until smoking. Yes – make sure you wait until you start seeing wisps of smoke.

But don’t set off your fire alarm, or start a fire. Keep yer eye on the oil!

Once it starts smoking, immediately pour the oil into the bowl. Carefully.

Pork Belly Buns Recipe adding hot oil

Magic happens! The hot oil sizzles, crackles and POWS! the green onion and chili, releasing its flavors without burning them.

Pork Belly Buns Recipe see it sizzle

You might also want some sweet hoisin sauce so spread on the buns.

Pork Belly Buns Recipe hoisin sauce

Take a bun, open it up and spread just a bit of hoisin sauce. Add a piece of pork belly, top it with the chili/green onion. Sneak in a bite of kimchi.

Enjoy.

Pork Belly Buns Recipe enjoy it

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Pork Belly Buns Recipe

Servings: Makes 16 buns, serves 8 as appetizer/side dish Prep Time: 1 hour + overnight chill in refrigerator Cook Time: 2 hours
pork-belly-buns-recipe-8378.jpg

For cheater buns using Pillsbury Buttermilk Biscuits - see note below the recipe.

Ingredients:

FOR THE PORK BELLY
1 slab pork belly (about 2 pounds)
1 tablespoon cooking oil
2-3 cloves garlic, finely minced
1 tablespoon finely chopped fresh ginger
1 fresh chili pepper, minced (optional)
1 green onion, chopped
1/4 cup packed brown sugar
2 tablespoons rice vinegar
3 tablespoons Asian fish sauce
1 tablespoon soy sauce
1/2 cup water


FOR THE BUNS
14 ounce package of steamed bun flour (banh bao)
+ ingredients as per package instructions (I used milk, sugar, oil)
3 tablespoons all-purpose flour for dusting work surface
16 squares of parchment paper (about 4"x4")FOR THE CHILI SAUCE
1 stalk green onion, minced
1 fresh chili, minced or sliced very thinly
1 teaspoon rice vinegar (or white vinegar)
1/4 teaspoon salt
2 tablespoons cooking oil
3 tablespoons hoisin sauce
Kimchi (optional)

Directions:

1. Preheat oven to 275F. Wrap the pork belly in heavy tin foil (or use 2 layers). Place on baking sheet and roast for 2 hours. Remove from oven and let cool before refrigerating at least 2 hour or up to 2 days.

2. Unwrap the pork belly, and slice into 1/2" pieces

3. In a large bowl, whisk together the brown sugar, rice vinegar, fish sauce, soy sauce and water.

4. Heat a wok or large saute pan over high heat. When hot, swirl in cooking oil and add several slices to the wok, but do not overlap. Fry each side until browned. Remove to plate. Repeat with remaining.

5. Turn the heat to medium-low. Add in the garlic, ginger, chiles (if using) and green onion. Saute for 30 seconds until fragrant. Pour in the remaining caramel sauce into the pan.Return the pork belly slices back into the wok and let simmer for 10 minutes.

FOR THE BUNS
1. Follow the directions on the package to make the dough, cover and let rise for 20 minutes.

2. Sprinkle clean work surface with the all-purpose flour. Place the dough on work surface and cut into 16 equal pieces. Roll each piece into a ball and keep all balls loosely covered with plastic wrap or towel. You'll work with 1 ball at a time, keeping the rest covered.

3. Use a rolling pin to roll out each ball into an oval, about 4"x3". Fold the oval in half to create bun shaped. Place on parchment square. Keep covered loosely with plastic wrap or towel to prevent drying out. Repeat with remaining dough.

4. Prepare steamer (see photos above). Steam the buns for 15 minutes. You'll have to steam in 2 or 3 batches (avoid overcrowding the buns).

FOR THE CHILI SAUCE
Place the green onion, chili, vinegar and salt in a small heatproof bowl. In a small saucepan, heat the cooking oil until smoking, remove from heat and immediately pour on top of the green onion mixture. Please be careful, the oil will bubble and crackle.

To serve, carefully open each bun, spread a bit of hoisin sauce in the bun. Add a slice of pork belly and top with the chili sauce. Add a bit of kimchi if desired.

How to make steamed buns with Pillsbury Buttermilk Biscuit Dough

My friend, Isabelle, came over for dinner and she arrived the same time I was popping open this can of Pillsbury Biscuit dough. Even though my mom told me to use this dough 9 years ago, I had never experimented with this.

So Isabelle’s sitting at the counter, enjoying her wine and watching me roll these balls and I’m like, “This is SO NOT GOING TO WORK” — “I bet you $10 that this canned dough will fail miserably.”

Lesson learned: never doubt my Mom. They were just as tasty as the dough mixture – and they looked better with smooth, pillowy texture.

This will make 20 buns, however, they will be just a bit smaller than the buns I’ve made above – just make sure you cut the pork belly into thinner slices.

2 tablespoons all-purpose flour for dusting work surface
2 cans Pillsbury Buttermilk Biscuit dough (7.5 ounces each)
20 parchment squares (about 4″x4″)

1. Dust work surface with the flour. Open the can of dough. Separate out the biscuits – there should be 10 in each can.  Keep the dough covered loosely with plastic wrap or towel. Roll each biscuit into an oval and fold in half. Place on parchment square. Keep covered until ready to steam.

2. Prepare steamer as shown above in photos. Steam the buns for 12 minutes. You’ll steam the buns in batches, avoid overcrowding the plate while steaming otherwise the buns will stick to each other.

Use Pillsbury Buttermilk Biscuits:

Pork Belly Buns Recipe quick buns

Roll each biscuit out to oval-ish shape

Pork Belly Buns Recipe oval biscuit

Fold in half and place on parchment square:

Pork Belly Buns Recipe folded biscuits on parchment

Steam:

Pork Belly Buns Recipe steamy biscuit buns

Fluffy!

Pork Belly Buns Recipe puffy quick buns

Gorgeous. Brilliant trick, Mom!

Pork Belly Buns Recipe quick buns done

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Nutella Bread Pudding http://steamykitchen.com/19406-nutella-bread-pudding-recipe.html http://steamykitchen.com/19406-nutella-bread-pudding-recipe.html#comments Thu, 17 Nov 2011 15:03:17 +0000 http://steamykitchen.com/?p=19406 Store-bought croissants make the perfect Nutella Bread Pudding for this holidays. Total of 10 minutes hands-on time!

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Can’t help but share this recipe with you – because it just screams Thanksgiving dessert! Use store-bought croissants (day old works best) and the rest is a cinch. My buds and two people who do so much for me at SK that I couldn’t possibly imagine life without ’em, Adam and Joanne from Inspired Taste created this recipe! ~Jaden

Breakfast or dessert? We’re not sure, but either way it’s delicious. Here’s how we do it:

Start by slicing 3 croissants in half then generously slather Nutella onto one side. Put the halves back together to make a sandwich.

If you dare to continue, cut the Nutella sandwiches into smaller pieces, make them about 2-inches in size.

Toss the sandwich pieces into a small baking dish along with a handful of pecan halves (you could substitute with walnuts, hazelnuts or not add nuts at all, we just enjoyed the extra crunch).

Add 2 eggs and cream to a bowl, this is the start of the custard base. For depth of flavor, add some vanilla extract. Then, some salt — salt is a wonderful thing when making sweeter recipes, especially those with chocolate. Just as salt helps with enhancing flavor in savory dishes, it helps here, too. Finally, add some sugar and whisk everything together.

Pour the custard over the sandwich pieces and nuts. Then push everything down, smooshing the croissants slightly, this just helps them absorb that custard even more.

To bake, cover the bread pudding with foil for about 30 minutes, remove it then bake an additional 10 minutes or so until golden brown on top, the bread pudding has risen slightly and the liquid has all been absorbed.

Serve with ice cream or just as is out of the baking dish with spoons.

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Nutella Bread Pudding Recipe

Servings: 2 Prep Time: 10 minutes Cook Time: 40 minutes
Nutella Bread Pudding Recipe - final

Recipe by Adam & Joanne Gallagher. Inspired Taste blog

This recipe doubles nicely if you're serving more than 2 people. If you do not have croissants on hand, brioche, Challah and even French bread or a baguette will work well. Try to use bread that is 1-2 days old when making bread pudding, older bread will absorb more of the custard.

Ingredients:

3 croissants (preferably 1-2 days old)
3/4 cup Nutella
1/4 cup pecan halves
2 eggs
1 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup sugarpowdered sugar

Directions:

Preheat the oven to 350 degrees F.
Slice each croissant in half lengthwise then slather one side with Nutella. Put the halves back together to make sandwiches and cut into 2-inch pieces.
Add sandwich pieces and pecans to a small baking dish (suggested: 10-inch x 5-inch loaf pan).
To make the custard, add eggs, cream, vanilla extract, salt and sugar to a medium bowl and whisk until combined.
Pour the custard over the sandwich pieces then gently push down the bread so the custard starts to absorb.
Cover with aluminum foil and bake in a 350 degree oven for 30 minutes then remove the foil and continue to bake uncovered for about 10 minutes until the bread pudding is golden brown, has risen slightly and the liquid has bee completely absorbed. Let cool and then sprinkle on powdered sugar to finish.

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Pate a Choux Recipe and Cheese Puffs http://steamykitchen.com/6659-super-simple-pate-a-choux-basic-cream-puff-recipe.html http://steamykitchen.com/6659-super-simple-pate-a-choux-basic-cream-puff-recipe.html#comments Thu, 17 Nov 2011 14:12:22 +0000 http://steamykitchen.com/?p=6659 3-ingredient Cheese Puffs (Gougeres) for Thanksgiving dinner. Includes recipe for Mushroom Pate.

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Pate a Choux Recipe

 

Update:I’m thrilled to share that I’m a featured blogger for Oprah’s Holiday 2009 where this recipe is being featured!

Pâte à Choux

paht-ah-shoo!

Sounds like sneeze, those fancy French words that I can’t ever get right!

But so easy that this Pate a Choux Recipe can be summed up with this ratio 1:1:1:1:1

1 cup water: 1 stick butter: 1 cup flour: 1 cup eggs: 1 pinch salt

And so easy that even *I* an oven-fearing, non-baker could master it on the very first try.

Pate a Choux Recipe

So easy that I’ve made these cute little babies 6 times in the past 6 days.

Now that’s easy.

Or obsessive.

Either way, you MUST make these — like TONIGHT! Or perhaps your holiday meal? I’ll be making Pâte à Choux for our Thanksgiving dinner! Actually, I’ll add gruyere cheese and make gougeres.

And if you try to make me pronounce gougeres, I can’t.

So we’re calling them “Fancy Cheesy Puffy Poofs” at dinner.

Pate a Choux Recipe

The person responsible for my little poofy puffy pastry addiction is none other than Michael Ruhlman and his very useful ratios. Who knew 1:1:1:1:1 could do this? Well, Ruhlman did, and I know there are Pâte à Choux recipes out there that is way more complicated than 1:1:1:1:1….remember…

Rule #1: Simplest is best.
Rule #2: It’s RUHLMAN.

Oh but wait. I know what some of you smarty pants are going to say – this isn’t a TRUE Ruhlman ratio. A true Ruhlman ratio is by weight. And my 1:1:1:1:1 isn’t by weight — it’s just my way of remembering this recipe.

This choux dough is so versatile, that you can make the puffs sweet or savory. In fact, you can fill ’em with cream to get Cream Puffs, fry them to get farts of nuns, make easy donuts, stuff them, boil them, dip them in chocolate, drizzle them with chocolate, serve ’em with sauteed cherries, make cute little ice cream sandwiches with them, dip in peppermint fudge sauce, boil/saute for parisian gnocchi <- watch those 2 videos of Thomas Keller.

How to make Pate a Choux recipe

Cook the Pate a Choux dough:

Pate a Choux Recipe - gently cook the dough

Put Pate a Choux dough in a bag:

Pate a Choux Recipe - put dough in bag

 

Pipe the Pate a Choux onto a baking sheet:

Pate a Choux Recipe - pipe onto baking sheet

 

Easy Mushroom Pate

If you’d like to try the Easy Mushroom Pate shown in the photo below, you’ll have to head over to Tasty Kitchen.

Pate a Choux Recipe - mushroom pate

Add a bit of truffle oil to that mushroom pate? Now that’s luxurious!

Pate a Choux Recipe - mushroom pate

 More recipes to expore

Yorkshire Pudding (Steamy Kitchen)

Perfect Prime Rib Recipe with Red Wine Jus (Steamy Kitchen)

1-Step, Fail Proof Prime Rib Roast Recipe on the Rotisserie (Steamy Kitchen)

Ruth’s Chris Sweet Potato Casserole Recipe (Steamy Kitchen)

Roasted Garlic Mashed Potatoes (Steamy Kitchen)

Puff-Pastry wrapped Jumbo Shrimp (Epicurious)

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Pâte à Choux Recipe - basic recipe

Servings: 20 medium pastries Prep Time: 10 minutes Cook Time: 20 minutes
pate-a-choux-1076

(paht-ah-shoo)
recipe from Michael Ruhlman
To this recipe, you can make savory (add 1 teaspoon kosher/sea salt) or sweet (add 2 teaspoons sugar)

To make gluten-free pate a choux, head over to The Sensitive Epicure, Gluten Free Girl and Jenn Cuisine

Ingredients:

1 cup water
1 stick butter (1/2 cup)
1 cup all purpose flour
1 good pinch of salt
1 cup eggs (4 large eggs)

Directions:

Preheat oven 425F.

1. In a medium pot, bring the water and butter to a simmer on medium heat. Add the flour and with a wooden spoon or spatula, stir very quickly in one direction. Carefully watch and you'll see that the flour starts absorbing the liquid -- and a dough will form. Keep stirring to continue cooking the flour and cook off some of the water, another minute or two.

2. You can do the next step one of two ways:

  • Transfer the paste to the bowl of a standing mixer fitted with the paddle attachment or to a bowl if you're using a hand mixer.
  • If you want to mix the eggs directly into the dough in the pot, let it cool slightly, 4 or 5 minutes, or cool off the pan itself by running cold water over its base if you will be mixing the eggs in that pot. You don’t want to cook the eggs too quickly.

3. Add the salt and the eggs one at a time mixing rapidly until each is combined into the paste. The paste will go from shiny to slippery to sticky as the egg is incorporated. The pâte a choux can be cooked immediately at this point or refrigerated for up to a day until ready to use.

4. Spoon the dough into a large gallon-sized plastic bag (or piping bag.) Use your hands to squeeze dough towards the bottom corner. With kitchen shears, snip off just the tippy tip of the bag, about 1/4" of the tip. Pipe onto a baking sheet into little puffs, keeping the puffs 2-inches apart. With your finger, press down the peaks (as they can burn.) Bake at 425F for 10 minutes, then 350F for 18-30 minutes, depending on the size of your puffs.

To make gougeres (cheesy poofy puffs)

Stir in 1/2 cup finely grated gruyere cheese (or other grated hard cheese of your choice) + 1 teaspoon kosher/sea salt (1/2 teaspoon fine table salt) - I used a rasp/microplane grater to get ultra-light snowflakes of cheese so as not to weigh down the dough with heavy cheese. You can also sprinkle a bit of the cheese on top of the puffs after you've piped them.

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Bacon, Egg and Toast Cups http://steamykitchen.com/16983-bacon-egg-and-toast-cups.html http://steamykitchen.com/16983-bacon-egg-and-toast-cups.html#comments Wed, 13 Jul 2011 19:53:32 +0000 http://steamykitchen.com/?p=16983 I’m not normally into cute food. I’d rather have my food look delicious and say, “Eat. Me. Now.” Cute food makes me a little sad and guilty when I take that first bite, especially if the food has an adorable smiley face on it. Poor disfigured thing! Am I right?!  But these Bacon, Egg, and Toast Cups are cute. But ...

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I’m not normally into cute food. I’d rather have my food look delicious and say, “Eat. Me. Now.” Cute food makes me a little sad and guilty when I take that first bite, especially if the food has an adorable smiley face on it. Poor disfigured thing! Am I right?! 

But these Bacon, Egg, and Toast Cups are cute. But totally still scream, “Go ahead, take a bite.” Well, we’re certainly not the first to make these Bacon Egg, and Toast Cups – it’s been all around the world and back.  But I hope that you’ll find a happy, sunny Saturday morning to make these for your family. ~Jaden

How to make Bacon, Egg, and Toast Cups

Cook bacon slices in a large skillet or cast iron pan over medium heat for about 4-5 minutes, or until just crisp, the bacon will continue to cook in the oven.

Next, lightly butter each muffin cup.

Use your fingers or a rolling pin to lightly flatten each bread slice, then use a cookie cutter, glass top or cup to cut a 4-inch round from each slice of bread.

We used a cup and found it was easiest to use a knife to cut around it.

Now, cut each round of bread into two halves.

Press two halves of the bread into each muffin cup, the halves should overlap slightly. Then, use the remaining bread to fill in any gaps.

Brush the tops of the bread with melted butter.

Sprinkle some shredded cheese into the middle of each cup.

Then, place a piece of bacon in each cup.

Now, add one large egg to each muffin cup. Depending on the size of egg, some of the white may run out, just use a paper towel to clean around each muffin cup to make sure the egg cups will be easily removed once baked.

Season each cup with salt and pepper then bake in a 375 degree F oven for about 20-25 minutes; the whites should be just set.

Enjoy!

Thanks to Joanne and Adam for making these! ~Jaden

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Bacon, Egg and Toast Cups

Servings: serves 6 Prep Time: 15 minutes Cook Time: 35 minutes
bacon-egg-and-toast-cups

Recipe adapted from Martha Stewart. When baking, you can place the muffin pan on a baking sheet for easy cleanup and to make it easy to get in and out of the oven.

Ingredients:

2-3 tablespoons unsalted butter, melted
8 slices sandwich bread
6 slices bacon
1/4 cup shredded cheddar cheese
6 large eggs
salt and pepper

Directions:

Preheat oven to 375 degrees F.
1) In a large skillet or frying pan, cook bacon over medium heat. Under cook slightly, the bacon will continue to cook once in the oven.
2) Lightly butter 6 standard-sized muffin cups.
3) Use a rolling pin or your hands to slightly flatten each bread slice then use a cookie cutter, jar top or cup to cut into 6, 4 1/4-inch, rounds.
4) Cut each round in half, then press two halves into each muffin cup, the halves will overlap slightly. Make use of extra bread to patch any gaps.
5) Brush the tops of the bread in each muffin cup with melted butter.
6) Lay one bacon slice into each cup and sprinkle with a pinch of shredded cheese.
7) Crack one egg into each cup and season with salt and pepper then bake until the egg whites are just set, about 20 to 25 minutes.
8) Run a knife around cups to loosen and serve immediately.

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