Monthly Archives: May 2017

Chinese Style Spare Ribs

Photo May 24, 2 03 31 PM.jpg CHINESE SYMBOLS

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Hi everyone,

You know how I love to share a great recipe when I find one and here is another one to add to the list.

A member of one of my food groups posted a picture of Chinese style spare ribs that she made and they looked too good to be true.

She was kind enough to share the recipe that she found on the website, “Serious Eats” and I had to try making them. I cannot thank her enough. They were delicious.

The recipe has only FIVE ingredients!

Her name is Malia Ploughman and she is an excellent cook. All of her posts are mouth watering and her presentations are beautiful. Along with the spare rib recipe, Malia gave me her personal recipe for fried rice. Equally as delicious.

With her permission, I am posting both recipes for all DishingwithDiane.com members.

I completed my meal with wonton soup from a local Chinese restaurant.

Photo May 23, 8 30 26 PM.jpg COMPLETE MEAL

Bob and I had a very interesting time shopping at the Asian market picking up ingredients for these recipes including a bag of chocolate fortune cookies for me.

I hope you find the time to try these recipes and enjoy them as much as we did.

Now I’ll have to find an egg roll recipe….

Until my next post, make every day a celebration!

Stay well,

Diane

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Recipes

Chinese style Spare Ribs

Photo May 23, 6 49 21 PM.jpg SPARE RIBS

See my Cooks note below (you know I have to tweak every recipe)…..

Courtesy of “Serious Eats” by way of Malia Ploughman

Note: You can add a few drops of red food coloring to the marinade if you want a deeper red hue on your ribs. Baby back ribs will work just as well as St. Louis-cut. You can cook ribs the same day they are marinated, but for best results, allow to marinade at least overnight and up to three days.

Chinese five spice powder can be found in the spice section of most major supermarkets. If unavailable, you can make your own by combining 1 teaspoon powdered cinnamon, 2 teaspoons powdered fennel, 1 teaspoon powdered star anise, 1/4 teaspoon powdered cloves, and 1/2 teaspoon powdered Sichuan peppercorns (you can substitute ginger for Sichuan peppercorns for a different style of five spice).

  • YIELD:Serves 4 to 6
  • ACTIVE TIME:15 minutes
  • TOTAL TIME:1 1/2 hours (plus overnight marinade)

INGREDIENTS

  • 1 tablespoon Chinese five-spice powder
  • 1 full rack St. Louis-style spareribs, cut into individual ribs (about 3 pounds total)
  • 1/2 cup hoisin sauce
  • 1/4 cup shaoxing wine or dry sherry
  • 2 tablespoons soy sauce
  • 1/4 cup honey

DIRECTIONS

Sprinkle five-spice powder evenly over ribs and rub into them until thoroughly and evenly coated. Set ribs aside.

Combine hoisin sauce, shaoxing wine, soy sauce, and honey in a gallon-sized zipper lock bag. Add ribs to bag and mix until evenly coated. Seal bag, transfer to refrigerator, and let ribs marinate at least overnight and up to three nights.

When ready to cook, preheat oven to 375°F. Remove ribs from bag, wiping off excess marinade with your fingers (reserve the marinade). Line a rimmed baking sheet with foil, set a wire rack in it, and spread the ribs evenly over the rack. Cover with aluminum foil and roast for 1 hour. Remove foil, brush ribs with marinade, increase heat to 450°F, and continue to roast until charred, glazed, and sticky, about 20 minutes longer, rotating ribs and basting with marinade once more during cooking. Let rest 10 minutes, then serve.

Diane’s Cooks Note: Additional glaze can be made using the same marinade ingredients….. I used a fresh marinade to baste the ribs the last 20 minutes and as a glaze before serving. 

Diane’s Cooks Note: If you buy the entire rack of ribs instead of already cut individual ribs from your butcher and need help learning how to trim it into St Louis style ribs, here is a video from “The Meatwave” blog to help with that process.

http://www.meatwave.com/blog/how-to-trim-a-rack-of-spare-ribs-to-a-st-louis-style-cut

Classic Fried Rice

Courtesy of Malia Ploughman

Photo May 23, 6 52 56 PM.jpg FRIED RICE

Ingredients:

2 ½ cups cooked jasmine rice

Pepper, carrot, peas and green beans etc….

Fresh ginger – minced

Fresh garlic – minced

Soy sauce – 1 tbsp.

sesame oil

 Shaoxing wine or dry sherry

Sriracha or sambal (optional for spicy)

brown sugar or honey (optional for sweet)

2 eggs

Directions:

Just make your rice ahead of time. (The day before or in the morning) and let it cool. Never make fried rice with hot rice. It will be mushy. Jasmine rice is ideal but any medium grain will work. 

Have any veggie you want to use diced and ready to go when you start cooking. I use peppers, carrots, green bean and peas. 
I like a little fresh ginger and garlic in my fried rice. If you are using those, have them minced and ready as well. 

Keep the sauce simple. Add a couple Tbsp of soy sauce, some shaoxing or sherry if you have it, a couple dashes of sesame oil, and sriracha or sambal if you like it spicy. If you like it a little sweet, you can add some brown sugar or honey. Totally up to your preference. But you don’t need much sauce. Like 1/4c for 2- 2 1/2 cups of rice. 

Beat two eggs in a small bowl and season with salt and pepper. 

Place a wok (or large skillet if you don’t have a wok) over medium high heat. Drizzle with oil. Add eggs. You want to create a flare omelette. So let the eggs start to cook, then lift the sides of the omelette as it cooks and tilt the pan so the uncooked eggs run off to the side. Do this a few times. Then flip the omelette. Let cook 30 seconds more and remove from the pan. 
Dice it into cubes. 

Add a little more oil to the wok and add your ginger and garlic. Stir fry until fragrant. Add veggies and stir fry about 2 minutes. Add rice. Breaking it up with your fingers as you add it. Stir fry with veggies. Breaking up any clumps of rice for 2 minutes. Push aside. Add sauce to the pan and toss everything together. Off heat, stir in diced egg.

Diane’s Cooks Note: I love onions in fried rice, so I added some diced onions as part of my veggies and topped the rice with sliced almonds.

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Thank you once again to Malia for sharing her recipes,

and

Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to  “follow”, “like” , “share” DishingwithDiane.com and please join.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

Wishing you all the following……… Photo May 24, 2 03 31 PM.jpg CHINESE SYMBOLS

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Happy Mother’s Day 2017

MothersDay-CateringPage-768x768.jpg MOTHER'S DAY END

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Photo May 12, 8 35 02 PM.jpg EXTRA

Hi Everyone,

Wow, Mother’s Day is here already. It feels as if I just packed up the Christmas decorations……

Every year when Mother’s Day approaches, I never think of myself as being one of the mom’s to be celebrated with that great honor of being a mom; even though I have been a mother for almost 27 years.

Instead, I think of the other mother’s and strong women in my life. My grandmother, my mother, and my sisters. I wish they were here today, so I could show them how much I love them and tell them what they mean to me.

I am fortunate to come from a long line of strong women who taught me great lessons.

They taught me unconditional love, family traditions, all about my heritage, perseverance, and gave me a strong work ethic to get things done.

Another important lesson I learned from these women, “If you don’t want to fail, then you don’t give up”. This is something that I remind myself of when life gets a little overwhelming.

I told you they were strong women.

So today’s tablescape, honors these women in my life who made a difference along with my mother-in-law who gave me the love of my life.

Bob is an angel on earth and I couldn’t imagine a day without him.

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When I think of a Mother’s Day tablescape, I think it should be very feminine.

The first set of dishes that immediately came to mind were a set of floral dishes from the Kathy Ireland collection.

So let’s get started…

The dishes are the Georgian Estate pattern by Kathy Ireland and they are porcelain with a cream background with various flowers and leaves in shades of pink, lilac and green.

Photo May 12, 8 27 06 PM.jpg KATHY IRELAND DISHES

I am starting the tablescape with a dusty rose tablecloth. This color goes so well with the flowers on the dishes and it is also one of my favorite colors.

(It looks a little more coral in the photo due to lighting, but it is a deep rose in person).

Photo May 12, 7 08 11 PM.jpg - TABLECLOTH

Since my mother of pearl charger plate is so detailed and beautiful on it’s own, I am not using a placemat. The charger looks great against the dusty rose tablecloth.

Photo May 12, 7 07 30 PM.jpg CHARGER

This tablescape gives me a great opportunity to use my new purchase, pearl napkins rings. The pearls add to my very feminine theme and also remind me of my mom and her pearls. They will be used along with blush pink napkins.

Photo May 12, 7 13 07 PM.jpg NAPKIN AND PEARLS

Flatware will be off white pearl to match the chargers.

Photo May 12, 7 13 49 PM.jpg FLATWARE

My glassware will be Waterford Marquis goblets. 

Photo May 12, 8 29 43 PM.jpg SPARKLE GOBLET

The centerpiece can be no other than roses. What mom doesn’t want to receive flowers on Mother’s Day?

Photo May 12, 8 30 37 PM.jpg ROSES

You know how much I love candles, so I am using mercury glass votive candle holders and champagne scented candles.

Absolutely wonderful fragrance from Pier 1.

Photo May 12, 8 17 49 PM.jpg CANDLES

What is more feminine than pearls and diamonds?  So I am mixing pearl and crystal table scatter along with glass pebbles in shades of pink, frosted white and burgundy to decorate the table.

Photo May 12, 8 28 32 PM.jpg TABLE SCATTER

My centerpiece, along with the flowers have little mementos that remind me of my mother, grandmother and mother-in-law.

A strand of pearls for my mother; she wore pearls every day. 

She was such an elegant lady, full of love and a warm heart.

A trinket box for my grandmother and a pair of gloves.

The handbag trinket box was a gift from my grandmother and every time she took me out for a special day to the Plaza Hotel’s Palm Court restaurant in NYC for afternoon tea, she always bought me a new pair of gloves to go with my dress. I see gloves and I think of grandma.

Fruit jelly slices for my mother-in-law.

Jelly slices were her favorite candy in the world. We just bought them for her whenever we saw them- no special occasion necessary. When I see them I think of the smile on her face whenever we gave her a box.

Photo May 12, 7 15 49 PM.jpg CENTERPIECE CLOSE UP

These memories help to make the centerpiece complete.

Photo May 12, 7 16 12 PM.jpg CENTERPIECE

Photo May 12, 8 35 27 PM.jpg INTRO

Now that I spoke of them, I have to take this opportunity to share a few pictures with you of these beloved women…

This is a photo of me (I am the youngest) and my sisters with my mom in 1961.

Squeglia Girls - July 1961.jpg FOR BLOG POST.jpg with NAME

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Me with my beautiful mom ( and her pearls).

Diane&Mom 1963.jpg DIANE AND MOM FOR BLOG

Me and my sisters.

Every year I dressed in the same color as one of my sisters for Easter.

2013-08-19 22.06.34.jpg SISTERS FOR BLOG

The next two photos are of my grandmother. The first picture when she was 19 years old and the second picture when she was 90 years old with my son. 

14002488_10210560634400779_758390721_o GRANDMA AT 19

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GrandmaMichael.jpg FOR BLOG

The next picture is of my mother-in-law with my husband Bob (on the left) and his two brothers.

2015-05-10 09.12.55.jpg FREDA AND HER BOYS

Bob and his mom.

2014-10-30 22.59.19.jpg BOB AND HIS MOM

I miss them all dearly, but I am blessed to have had them in my life…

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This year Bob wanted to take me out for Mother’s Day, but I decided to stay home for Mother’s Day dinner instead and Bob will be helping me cook. My son will not be able to come home for a visit, so Bob and I are planning our day driving out east on Long Island to some of the farms to get some new plants for the flower garden as well as my vegetable garden before returning home for dinner.

My menu for Mother’s Day 2017 with be some of my favorite dishes…

(Bob helped prepare and taste test the recipes for me last night so I could take the photos and share the recipes with all of you today).

(recipes at the end of the post)

Starting with a …

Mimosa or Bellini 

1st course: Shrimp and Champagne Bisque soup with Gruyere Cheese

Photo May 12, 11 03 47 PM.jpg SOUP

2nd course: Tart with Pancetta and Green Onions

Photo May 13, 5 17 12 AM.jpg TART

Spinach salad with strawberries, mandarin oranges, goat cheese and sliced almonds.

Photo May 13, 5 33 47 AM (1).jpg ENTREE

Dessert: Chocolate cake with chocolate and dulce de leche mousse, served on a pink glass vintage cake stand.

(purchased- no recipe)

Photo May 13, 1 11 38 AM.jpg cake Full

Photo May 13, 1 13 53 AM.jpg CAKE WITH SPARKLE.jpg WITH NAME

Photo May 13, 1 34 48 AM (1).jpg SLICE PHOTO 1

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Maybe, if I have room left after dinner, Bob and I will go out for some homemade ice cream and return home to relax on the patio.

Sounds like a perfect Mother’s Day for me.

I wish all of you moms, moms to be, grandmothers, godmothers, stepmoms and pet moms a wonderful, happy and joyous Mother’s Day.

Enjoy your children, grandchildren, family and friends and make great memories.

Until my next post, make every day a celebration!

Stay well.

Diane

Place Setting

Photo May 12, 8 33 26 PM.jpg PLACE SETTING

Table Details

Kathy Ireland dishes – pattern, Georgian Estate from Dinnerware Depot

Dusty rose tablecloth from Amazon

Blush napkins from Amazon

Pearl napkin rings from Amazon

Mother of Pearl chargers from Pier 1  

Goblets and Champagne flutes from Waterford

Off white Pearl flatware from Amazon

Mercury glass votive candle holders from Michael’s Arts & Crafts

Champagne scented votive candles from Pier 1

Pearl and crystal table scatter from Michael’s Arts & Crafts

Shades of pink glass table scatter from Michael’s Arts & Crafts

Pink vintage cake plate from Pier 1

White cake plate to display centerpiece from Target

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RECIPES

Shrimp and Champagne Bisque with Gruyere Cheese

Makes about 6 cups

Ingredients:

4 tablespoons butter
½ cup minced shallots
¼ cup all-purpose flour
2 cups clam juice
2 cups low-sodium chicken stock
1 pound Medium shrimp, peeled and deveined
1 cup heavy cream
1 cup Champagne or other dry sparkling wine
2 cups shredded Gruyère cheese
¼ cup chopped fresh chives
Garnish: Gruyère cheese, chives

Directions:

In a large saucepan, melt butter over medium heat. Add shallots, and cook until softened, about 4 minutes. Sprinkle in flour; cook 2 minutes, stirring frequently.

Gradually whisk in clam juice and stock; bring to a boil, and simmer for 10 minutes. (At this point, soup can be refrigerated up to 3 days.)

Cut shrimp into ¼-inch pieces. Over medium-low heat, add cream and Champagne. Return soup to a simmer, and slowly whisk in cheese ¼ cup at a time, letting melt between additions. Stir in chives and shrimp, and cook for 3 minutes or until shrimp are opaque. Garnish with shredded Gruyère and chives.

Note: Clam juice can be replaced with chicken stock for a milder flavor.

Recipe courtesy of the Cottage Journal

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Breakfast Tart with Pancetta and Green Onions

Ingredients

  • Butter, for the pan
  • Flour, for the pan
  • 1 — 9-inch unroll-and-bake refrigerated pie crust
  • 1 large egg white, lightly beaten
  • 2 teaspoons vegetable oil
  • 3 ounces pancetta, cut into 1/4-inch pieces
  • 5 large eggs, at room temperature
  • 1/2 cup (4 ounces) mascarpone cheese, at room temperature
  • 2 cups (8 ounces) shredded gruyere cheese
  • 3 scallions, white and pale green parts, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Directions

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Butter and flour the bottom and sides of a 9-inch tart pan with a removable bottom. Unroll the pie crust and gently press into the bottom and sides of the pan. Trim any excess from the top.

With the tines of a fork, prick the bottom of the pastry. Using a pastry brush, brush the crust with the beaten egg white. Put the pan on a baking sheet and bake for 10 minutes, until the egg white has set. Let cool 10 minutes.

Meanwhile, in a medium skillet, heat the oil over medium-high heat. Add the pancetta and cook, stirring frequently, for 6 to 8 minutes, until browned and crispy. Drain on a paper towel-lined plate.

In a medium bowl, lightly beat the eggs. Whisk in the mascarpone, gruyere, scallions, salt, pepper and the pancetta. Pour into the cooled crust and bake for about 18 minutes, until the mixture has set and the top is golden.

Cool the tart for 10 to 15 minutes and then remove from the pan. Cut the tart into wedges and serve warm or at room temperature.

Recipe courtesy Giada De Laurentiis from “Weeknights with Giada” for Food Network Magazine

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There is no recipe for the salad….I just mixed some fresh spinach with fruit, almonds and poppy seed dressing. 

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Thank you for visiting my blog.

If you enjoy the posts, please spread the word and ask your family and friends to  “follow”, “like” , “share” DishingwithDiane.com  and please join.

Once you become a member, you’ll never miss a post…

Also, continue to send me your comments, I love hearing from you.

mothers_day_mkh.jpg mother day 2