Congee

Served by Annie, September 2009.

Ingredients for a complete meal for two people:

Step 1: Preparation

Boil pork ribs (and bones if any) in 2 quarts of water for 45 minutes or until the meat is almost detached from the bone. Skim fat and de-bone the ribs. Save stock and meat for use. When de-boning the ribs, try to keep the meat in big chunks if possible, so that more tenderness of the meat is preserved to the end of cooking.

Meanwhile soak jasmine rice with a little cold water and 1/2 tablespoon olive oil. This soaking helps brings out the aroma of the rice.

Step 2: To cook the congee

When the stock is boiling, add the soaked rice, one shelled preserved duck egg, dried shrimps and de-boned meat. Keep the stock boiling on medium high heat for 1/2 hour, so that the water circulation in the pot prevents the rice from sticking to the bottom.

Turn down the heat to low and let cook for 1 hour or more. Stir occasionally to prevent the rice from sticking to the bottom. Whenever the congee thickens too much, add 1/2 quart of water, stir and keep it boiling. Repeat adding water if necessary.

The most tricky part of cooking congee is to prevent the rice from sticking to the bottom. If this happens at any point of cooking, just stir to help loosen the rice. Alternatively, to avoid sticking altogether, cook the congee in slow cooker on high for 4 hours.

Step 3: At serving time

15 minutes before serving, small dumplings or fish balls (if any), turn to medium high heat, and stir often to prevent sticking. (If congee is cooked in slow cooker, boil the dumplings and fish balls and add to the congee.)

5 minutes before serving, add sweet corns and sweet peas. If the meat in the congee is still in big chunks, break them gently.

Serve in bowls. Add finely chopped spring onions, sesame oil and soy sauce on top. Sprinkle with pepper.

Brie Breakfast Break

From the Virginia Bed and Breakfast Cookbook, first edition, served by Sarah, September 2009.

Ingredients:

Grease a 9 x 13-inch baking dish. Cook bacon and sausage in large skillet until done; drain. Place bread evenly on bottom of baking dish. Layer evenly with sausage, bacon, cubed Brie and grated cheese. Whisk together 5 eggs, 2 cups whipping cream, milk, salt and pepper. Pour mixture evenly over layers in baking dish. Cover and refrigerate overnight.

The next day, preheat oven to 350 degrees F. Whisk together 2 eggs and 1 cup whipping cream; pour over baking dish. Bake for about 50 minutes or until set..

Ful mademas

An Egyptian dish served by Martha when we read Palace Walk, volume one of The Cairo Trilogy, October 2004.

Ingredients:

Combine and season to taste.

Can be served with sliced boiled eggs on top as a casserole.

It can also be used as a "dip" for pita bread with feta cheese and olives on the side.

One last way to eat fava beans is to leave them whole, cook them and serve with a cucumber, onion and tomato salad on top. Toss the salad with similar spices used in the fava beans: olive oil, salt and pepper, garlic, vinegar, lemon and a new ingredient, crushed mint (fresh or dried). The mint and lemon are critical for great taste in this salad. The vegetables should be cut into small cubes so that the vegetables and fava beans are similar in size.

Ingredients:

• 1 lb. mild bulk sausage
• 1 1/2 cups grated cheddar cheese
• 1 loaf Pepperidge Farm white bread
• 6 eggs
• 3 cups milk

Cook sausage and drain on paper towels.
Remove bread crust and then cube bread.
Layer 1/3 of bread cubes in bottom of a greased 9 X 13" pan.
Sprinkle 1/2 of sausage and 1/3 of cheese.
Add another layer of bread then remainder of sausage and 1/3 of cheese.
Top with remaining bread and cheese.

Beat eggs, add milk, and pour liquid over layered casserole.
Cover and refrigerate at least one hour or up to 24 hours.
Bake uncovered about 1 hour at 350 degrees until bread slightly browned on top.

Updated 7/12/06.