in my oven now

Stuffed Shells in (hopefully-labor-inducing) Spicy Tomato Sauce 

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1 box of Jumbo Shells (12oz.)

4 cups of Ricotta Cheese (32oz) - skim is ok

2 cups of Shredded Mozarella Cheese (8oz)

1/2 cup grated Parmesan Cheese

2 eggs

2 tablespoon chopped fresh Parsley

1 tablespoon chopped fresh Italian Basil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon ground nutmeg

4 cups of home-made Spicy Tomato Sauce (32oz) - this is just my normal tomato sauce base that I use for everything but since everyone keeps telling me to eat spicy foods - I added 1 tablespoon of red pepper flakes and a generous dash of Chinese Peppercorn powder.  (try it - it’s actually very good and gives the sauce an interesting kick at the end)

Heat Oven to 375F

Cook Shells according to your box.

Mix cheese, eggs, parsley, basil, salt/pepper/nutmeg together.

In a 9X13 baking dish - spread 1/2 cup of tomato sauce all over the bottom.  

Fill each cooked shell with cheese mixture and line the bottom of the pan with 1/2 of the shells.

Pour 1/2 of the remaining tomato sauce over the 1st layer of shells.

Spread the remaining shells on top of the sauce.

Cover in the last 1/2 of the tomato sauce.

Shave some fresh Parmesan Cheese on top to finish.

Cover in foil.

Bake for 35 minutes.

*****Scallion Pancakes with a Bad Attitude*******

WB is watching football so I might as well make him something to snack on later because he looks like he is exerting a lot of energy watching certain parts of the game with his hands up in the air.  What a weirdo.  

Apparently the golden ratio for scallion pancake is as below:

All Purpose Flour - 100%

Hot Water - 50%

Cold Water - 20%

Salt - 2%

Scallion

Lard or Canola Oil

Also, it seems as if you are the type to do things right, you need a kitchen scale.  I don’t have one so I’m going to wing it.  

Add hot water very slowly to the flour and salt mixture - stirring with your chopsticks the whole time.  You want the hot water to shock all the flour in the bowl so keep stirring and be very patient.  Your flour mixture should look crumbly after all the hot water has been added.

I leave it alone for a while.  (which means I need to pee AGAIN since I am 38 weeks pregnant and really can’t do much these days without taking 1000 pee breaks)

Because I have no idea how much water would work well with my flour/humidity - I add cold water very slowly while kneading with one hand and stop when it is soft and bouncy but not yet a mess and sticking to your hands.  (I know this because I had to throw the first batch away when I just added what I “eyeballed” as 20%)  

Knead the dough until it is smooth and there are no lumps.  Form into ball, cover with saran wrap and let sit for 30 minutes.

Roll out the dough and cut into even sized balls.  Or you can make one gigantic scallion pancake.  whatever.  I don’t care.

Roll out the dough into a circle and coat with a thin layer of oil ( I prefer lard but WB is vain as sh*t)  and sprinkle with scallions.  

Roll it up like a cigar, making sure no oil/scallions are spilling out.

Then kind of bounce it up and down a little to stretch it out (almost like you are attempted to make hand-pulled noodles but you have no such skills) DON’T BREAK IT!!

Make a pinwheel with your dough and leave it alone for another 30 minutes.

(If I close the refrigerator door once more on my gigantic belly, I’m going to burn this house down)  

Roll it out to a pancake shape

Heat up your skillet with medium low heat and you can use canola oil or pam…really…i don’t care.  Once again, I prefer lard because that’s how the OG did it.

4 minutes on each side and both sides should be a golden brown.

Result:  Yummy but I think I could have added a little more water since it was slightly more dense than I thought it was going to turn out.  And!  Since I’m such a good wife, I hope the Giants win.  :)  

Because peaches are just so yummy in the summer~

*****Fresh Georgia Peach Ice Cream******

2 cups peaches, finely chopped

1 1/4 cups sugar

1/2 lemon, juice of

2 large eggs

2 cups heavy cream or 2 cups whipping cream

1 cup milk

Directions:

1 Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.

2 Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.

3 Remove the peaches from the refrigerator and drain the juice into another bowl.

4  Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.

5 Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.

6 Pour in the cream and milk and whisk to blend.

7 Add the peach juice and blend.

8 Transfer the mixture to an ice cream maker and freeze following manufacturer’s instructions.

9 After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.

10 Makes 1 generous quart.

I followed the most creative Ben and Jerry~  :D  and thank you Mike and Jill for letting us borrow your machine for the next 6 months….have a great trip~~~  

We were headed to a BBQ in BK today and wanted to bring something for our host that is yummy, not too decadent, and easy to carry on the subway.  WB sent me this recipe from Milk Bar about 7 months ago and we decided to give this adult version of Rice Krispies Treat a spin.

Not only was it super easy, the grounded ginger gave this childhood classic a surprising kick and the toasted sesame seed elevated the aroma to a whole different level - it really is a dessert that I will make again.  

Our host made his own ice cream tonight:

Salted Caramel Chocolate with Toasted Coconut and Chessmen cookies (made to taste like Samoa girl scout cookies!! ) It was probably the most decadent ice cream i’ve ever eaten….he added a lot of eggs so that the consistency of the ice cream was almost sponge cake like…mmmm)

Lavender Lemon «—— now i want an ice cream machine because this flavor was so refreshing, fragrant, and satisfying all at once.  

Sesame Ginger Rice Krispies Treats 

Helen Jo, Milk Bar’s “resident supermodel,” grew up with her mom’s healthy treats made with whole puffed wheat (boring!). These days, she mixes them up with a warm dose of ginger and toasted sesame seeds. The result is the perfect no-bake holiday cookie, with a nutty note from the sesame, and a wonderful warmth and spice from the ginger.

1½ tablespoons white sesame seeds
1½ tablespoons black sesame seeds
2½ tablespoons butter
1 tablespoon ginger juice (or ½ tablespoon powdered ginger)
4 cups mini marshmallows
6 cups Rice Krispies cereal
⅛ tesapoon salt

1. Butter a shallow pan (a 13-by-9-by-2 inch pan works well) or line it with wax paper, and set aside. Toast the black and white sesame seeds in a heavy saute pan over low heat (about 2 to 3 minutes), stirring frequently to get an even golden color on the white sesame seeds, and dump into a large mixing bowl.
2. In a large sauce pan, melt the butter and add the ginger and marshmallows, and cook until thoroughly melted. Remove the saucepan from the burner.
3. Add the cereal, salt and melted marshmallow mix to the mixing bowl with the sesame, and combine until everything is well coated.
4. Spread and press mixture into the pan. When it’s cool, cut into bite-size bars and enjoy.

http://www.gilttaste.com/stories/3813-momofuku-milk-bar-holiday-cookie-recipes-sesame-ginger-rice-krispies-treats

Blackberry Lemonade Bars with Hazelnut Shortbread Crust

Since I have really sour cravings - this is the perfect dessert for me right now.

WB and I spent the morning of our Memorial Day baking this together so that we can enjoy it at the end of an errand-filled day.

Recipe from:  

http://www.prettykittenskitchen.com/2012/05/blackberry-lemonade-bars-with-hazelnut.html

If anyone knows how she cut the edge so nicely - please let me know.

Chinese Home Style Tofu