Just a quick public post to note that I've left China and I'm writing as saansaansaan again now. Both of my journals are friends-locked except for recipes and very occasional suchnot.

THE END.

Just typed this recipe for my brother so I'll share it here too.

Caramelized onions:
3-4 yellow onions (or Vidalia onions)
1/2 T butter + more
1/2 T olive oil
about 1 T brown sugar
pinch grated nutmeg

prepared pizza dough

a few apples, pink kiss and/or granny smith, sliced thin
gorgonzola
mascarpone

Heat a wide skillet over medium high, add the olive oil and butter (about 1 T total) and once the butter melts, add the onions. Cook them for 10 minutes, stirring occasionally, until they begin to brown at the edges. Then stir in the brown sugar and nutmeg. Lower the heat to medium and continue to cook, stirring frequently, until the onions turn deep brown, about another 10 minutes. Remove from heat and set aside.

While the onions are browning, lightly knead the dough and form it into 2 rounds or whatever shape you like. I like to twist the dough up at the edges to form a bigger crust. Place the dough on a baking sheet lightly dusted with cornmeal or polenta. (Or use a pizza stone, which would be heating in the oven at this point so prepare the pizza on a peel).

Move all the onions to one side of the pan and melt about 1-2 T butter in the residual heat/flavor on the other side. Brush this butter over the dough.

Arrange the apples, onions and cheeses on the pizza. Bake on way high heat (about 450 F) for about 10 to 15 minutes.


(previous photograph and unrecipelike recipe)

This recipe is a variation on a very common theme. I just made it for lunch and it was so delicious I wanted to record this particular variation.

Spaghetti with Tuna, Tomatoes and Fennel

about 1-2 cups cherry or grape tomatoes (I had red and orange grape tomatoes)
1 head fennel, sliced or chopped how you like
3 cloves garlic, sliced thin
1/8 cup olive oil
salt and fresh ground pepper
250 g spaghetti or linguine
1 can olive oil-packed Italian tuna
extra-virgin olive oil

Preheat your oven to 225 C (450 F). Bring a large pot of water to boil.

Put the cherry tomatoes and fennel in an ovenproof skillet (or a rimmed baking pan). Add the garlic, olive oil, salt and pepper to taste and stir it up to coat the veggies with oil. Bake until the tomatoes are starting to turn golden brown, about 15 minutes.

Salt the boiling water, add the pasta and cook until al dente.

Meanwhile, use some of the boiling pasta water to warm a large bowl (pour this water out). Put the tuna into the bowl and break up any too-large pieces. Right before the pasta is done, add about 1/4-1/2 cup of pasta water to the bowl. Then add the drained pasta and the cooked tomatoes and fennel. Toss everything together along with a good lug of extra-virgin olive oil. This makes about two servings.

I think I've perfected this simple recipe.

Baked Salmon with Magically Delicious Fish-oil Drenched Onions

1 Tbsp olive oil
2 large yellow onions, sliced
5 cloves garlic, sliced thin (more or less to your taste)
about a Tablespoon thinly sliced ginger (optional)
about a teaspoon crushed dried thyme or other herbs or spices (to your taste)
a little salt
2 large fillets salmon, rinsed and patted dry
4 or 5 mandarin oranges, (or other citrus fruit) sliced thin (peels on!)

Preheat your oven to 450 F (225 C).

Heat a large ovenproof skillet over medium. Add the olive oil and after it's hot, add the onions and garlic. Saute until tender and turning translucent. About halfway through sauteeing the onions, add thyme or other spices. When the onions are cooked, remove the pan from the heat and lightly salt them. Lay the salmon skin side up over the onions (you can salt it a little too). Cover the fish and onions with mandarin orange slices. Slide the pan into the oven and bake about 15 minutes or until the salmon is cooked (I use a digital probe thermometer set to 140 F).

I'm not even a big fan of onions but these are insanely delicious and this dish is incredibly healthy. :)

I really must write down some excellent recipes I've created recently. The pork dish was dinner tonight and it was incredibly good and easy and quick.

Pork Tenderloin with many tasty flavors

four servings

3/4 tsp. cumin
3/4 tsp. coriander
3/4 tsp. black pepper
1/2 tsp. ground cinnamon
1/2 tsp. salt
2 pork tenderloins (about 3/4 lb each)
1-2 Tbsp. olive oil
1 cup papaya/carrot/orange juice or pomegranate juice
3/4 tsp. cornstarch
1 Tbsp. water
about 2 tsp. rice wine vinegar
1 Tbsp. unsalted butter
4 Tbsp. pomegranate seeds

Bash the spices and salt together with a mortar and pestle. Rinse pork, pat dry, rub all over with olive oil then dredge in spice mixture to coat the tenderloins evenly. Place the pork in the rack of a roasting pan.

Preheat oven to 200° C (400° F). Roast the pork for about 12-20 minutes, or until an instant-read thermometer inserted diagonally 2 inches into center of meat registers 145°F (or 160 if you like your pork more cooked). Transfer pork to a platter and let stand, uncovered, about 15 minutes.

Meanwhile, pour the fruit juice into the roasting tray and scrape any bits up with a spoon. Pour the sauce into a small saucepan and bring to a boil. Let the sauce reduce to about 2/3 cup, about three minutes. Whisk the cornstarch and water together in a small bowl, then pour it into the saucepan while stirring. Cook a bit more until the sauce is nicely thickened and bubbly. Remove from heat and add vinegar to taste, then stir in the butter. Season with a little salt. Slice pork and serve with sauce and pomegranate garnish. I served this with a side of stir fried amaranth greens with garlic and a tiny bit of soy sauce.


Pumpkin stuffed with Citrus-Vanilla Chicken

two servings

1 medium hokaido pumpkin (or other small pumpkin/squash--but hokaido have great flavor and edible skin!)

1 Tbsp. olive oil
1 yellow onion, chopped
about 1 cup chopped (1 inch pieces) long beans or other green crunchy vegetable (snow peas and some other green legumes taste somewhat similar to long beans but long beans do have a flavor that is especially charming with vanilla, I promise!)
1 lb. chicken breasts (about 2), cut into 1 inch cubes
1/4 tsp. salt
1/2 tsp. fresh ground pepper
1/2 tsp. crushed dried thyme
1 Tbsp. grated mandarin orange (or other citrus) peel
1/4-1/2 tsp. vanilla extract (or seeds of one half vanilla pod)

Preheat oven to 200° C (400° F). Cut the pumpkin in half, remove the seeds and membranes, rub the cut sides with a little olive oil if desired, sprinkle with salt and pepper, then place cut side down on a lightly oiled baking sheet. Bake for 30-45 minutes or until tender (the skin will be darkening).

Meanwhile, heat the olive oil in a skillet over medium and sauté the onion for about 5 minutes, then add everything but the orange peel and vanilla extract and continue to cook over medium to medium-high heat until the chicken is nearly cooked, about 15 minutes. Stir in the orange peel and vanilla extract and cook until chicken is done, about 3 minutes.

Fill pumpkin halves with the chicken mixture and eat it up yum.