Hong Kong Bakery-Style Sausage Bun (腸仔包) Using Tang Zhong Method (湯種法) with Video Tutorial

If you’ve been following my blog for a while, you would probably remember the different types of bread recipes that I created with the Tang Zhong Method (湯種法).  Think of the Tang Zhong Method (湯種法) as the “starter” or dough base for your bread.  This method yields the softest and fluffiest bread you’ll ever experienced.  Unlike the traditional homemade bread, which often turns into “stone” the very next day; in contrast, the softness of the bread made with the Tang Zhong Method (湯種法) lasts for days.  Simply reheat the bread in the microwave and it tastes and feels as it’s just came out of the oven.  If you’ve missed the previous recipes and video, no worries, here they are again: A Loaf of White Bread, The Prosciutto di Parma with Smoke Gouda Crescent, Friendship Braided Bread, and The Brown Wheat Bread - Cheesecake Factory Style. 





Ever since I’ve discovered how easy and tasty homemade breads are, I’ve been making bread and buns more often at home.  The “demand”  had also increased, hence, I’ve been using a new method in preparing the Tang Zhong.  In my previous 4 bread recipes mentioned above, I recommend pouring the boiling water over the bread flour to create the Tang Zhong.  This works wonderfully when you’re preparing a single batch of Tang Zhong for 8 buns OR a loaf of bread in an 9 by 5-inch loaf pan such as this one below. 

Image From Amazon

However, I’ve switched to a different loaf pan long ago because of the increase in demand. I often found myself baking 2 loaves of bread in a day, one for my family and one for my In-Laws.  Or, a loaf of bread with another batch of (a dozen instead of 8) buns, such as these Hong Kong Bakery-Style Sausage Buns.  Back to this new loaf pan below, it has the capacity of 1.5 times of the one above.  Which means that I often find myself creating 3 times the amount of Tang Zhong.  Plus, the end result just look much better with the rigid/straight corners.   At the end of this post, I’ll show you in a short video on how the new loaf of  bread looks like after it’s out of the oven!  So what is the new method of preparing Tang Zhong?  Simply prepare it on the stove top! 

Image From Amazon

Here’s a simple pictorial on how to prepare the Tang Zhong on the stove top.

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir.  The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy (I’ve been using this scale for a while now.  I love it because the price is reasonable, very accurate and easy to use.  Besides, you will need one for making French Macarons anyway…okay, that’s another post.  Sorry….hehehe…)  I always get 200 gram (about 7 ounces) of Tang Zhong for each of this recipe.

6) Wrap each one up and refrigerate it overnight before use.

The next day when you’re ready to bake, follow my recipe’s instructions at the bottom of this post.  This video below shows you how to form these Hong Kong Bakery-Style Sausage Buns, after the dough finishes the first round of proofing (refer to Step III and Step IV from the recipe).  Please enjoy the video.  





Pretty easy, huh?  In fact, they are, and very tasty as well.  Nothing beats the aroma of bread baking in the oven.  The whole house smells wonderful, just like home.  Oh well, some days my home smells like a bakery!  hahaha….

I usually use all beef kosher sausage to make these buns because my family prefers the taste.  But you can use your favorite kind of sausages, such as chicken, turkey or pork.  Another note, when you’re ready to make these buns, the whole process from start to finish takes about 3 1/2 hours.  However, there are a lot of “down time” in between because of the proofing, resting and baking.  The real hands on time is approximately 20 to 30 minutes, depending on how fast you can form these buns. So, you might want to make sure you have sufficient time before you get started.   





Here’s a closer look at the inside of these sausage buns below.  See how light and fluffy they are?  I just love them.  Especially, when I don’t have to pay $1.75 to $2.00 per bun at our local bakery.




If I still haven't convinced you to make your own Tang Zhong bread, you’ve got to watch this short video below.  This video will show you how light and fluffy a loaf of Tang Zhong bread could possibly be! Unlike commercially produced bread, this one has NO artificial ingredients nor hard to pronounce “stuffs”/chemicals in the bread to make it light and fluffy for days.  It’s all NATURAL and basic ingredients.  It’s the “method” and LOVE that do the magic!










Hong Kong Bakery-Style Sausage Buns:
(Printable Recipe)
Makes 12 buns

200 grams (about 7 ounces) of Tang Zhong (see recipe below)
3/4 cup of warm milk
3/4 teaspoon salt
4 1/2 tablespoons sugar
4 1/2 tablespoons melted butter
2 1/2 cups bread flour
1 tablespoon active dry yeast
12 sausages

Egg Wash Ingredients:
1 Beaten Egg
1 teaspoon water


To Make The Bread:

I. Take out the Tang Zhong 湯種 from the fridge at least an hour before use (I usually leave it on the countertop until it's room temperature).

II. In a bread machine, pour in the ingredients in this order, warm milk, TangZhong 湯種, salt, sugar, butter, bread flour and yeast. Set bread machine to dough setting according to its user menu.

III. When dough is ready, grease your hands and a clean working surface with cooking spray.  Take the dough out from the bread machine and gently knead it a few times to deflate it. Divide dough into 12 equal portions and shape them into balls. Leave them in a warm place to rest for 15-20 minutes.

IV. On a lightly floured board, work with one portion of dough at a time.  Gently knead the dough a few times. Form it into a smooth round ball.

V. Gently roll the dough into an 13-inch log.  Gently wrap the dough around a sausage.  Tuck in the ends of the dough and place it on a silpat lined baking sheet at least 2 to 3-inch apart.  Remember, the dough need space to proof and might expand a bit more during baking.  Repeat with the rest of the portioned dough and sausages.

VI. Let the wrapped buns proof the 2nd round for 45 to 50 minutes in a warm place.

VII. Preheat oven 350°F. Prepare the egg wash by beating the egg and a teaspoon of water until well combined.  Gently brush egg wash on top of the buns and bake for 15 to 17 minutes. Cool on wiring rack.

Tips: When proofing the dough, make sure it's in a warm place and covered with wet towel or plastic wrap so it won't dry out. I usually place it in the oven with a bowl of hot water uncovered.

Note: The dough setting on my bread machine kneads the dough for 27 minutes and keeps the dough warm to proof for 1 hour.  If you don’t have a bread machine and knead your dough by hand, make sure you knead the dough for 15 to 20 minutes (depends on your strength and speed) and proof it for an hour until the dough double in size before you move on to step “III” from above.)


Tang Zhong 湯種:
Makes 2 (200 grams) = 2 (7 ounces approx.)

1 1/2 cup water
3/4 cup bread flour

1) In a small/medium saucepan, add 1 1/2 cup of water and 3/4 cup bread flour together.

2) With a wooden specula, stir until there’s no big lumps.

3) Turn on the stove to low heat and continue to stir. The dough will start to thicken.

4) When the dough turns slightly translucent and thicken, remove from heat and let it cool slightly.

5) Line a kitchen scale with plastic wrap, evenly divide the dough into 2, I always use a digital kitchen scale such as this one for accuracy.  I always get 200 gram of Tang Zhong each with this recipe.

6) Wrap each one up and refrigerate overnight before use.






This recipe is shared with:

Full Plate Thursday
I'm Lovin' It
Friday Favorites
Friday Food

Citrus Yogurt Parfait with Berries and Home Made Granola

I’m sure that many of you are eating lighter and healthier these days after the holiday feasts.  If eating healthier is one of your New Year Resolutions, then I have a special treat for you today!  This Citrus Yogurt Parfait with Berries and Home Made Granola is absolutely tasty and satisfying.  You can serve this parfait as breakfast, afternoon snack, and/or dessert. 



The citrus zests in the low fat vanilla yogurt is refreshing and delightful.  The yogurt is slightly sweetened by the agave, which complement perfectly with the sweetness and tartness from the berries and pomegranate.   The Home Made Granola adds a wonderful contrasting crunch to the parfait.  Not to mention, the granola is a perfect snack on it’s own.  I’ll go over the details in its ingredients in just a bit.



Here is a closer look at the parfait.  Hm….one perfect bite with a little bit of everything!



Let’s take a look at the Home Made Coconut Granola with Almonds, Pistachios, Dried Cranberries, Dried Cherries, and Goji Berries.  It’s a lovely combination of flavors and texture.  Also, each ingredient contains awesome vitamins and nutrition with many health benefits. If you’re not familiar with Goji Berries, I got mine from a Chinese supermarket.  I know Whole Foods markets carry them as well. Or, you can simply order them here.  Below is a picture of the Goji Berries, they are also known as Wolfberry or Fructus Lycii.  They are one of the basic ingredients used in Chinese soups.

According to WebMD, the goji berry are filled with powerful antioxidants and other compounds that may help prevent cancer, protect vision, and other illnesses, including heart disease. Antioxidants may also boost the immune system and lower cholesterol and slow the aging process.  Boy, that sounds like music to my ears.   To read more about the health benefit and side effects of Goji Berries, please click here.   



I usually make a large batch of these granola and store them in an air tight container.  That way, it’s always available when I need to make a parfait, top them on yogurt or ice cream, add into cereal or oak meal, or simply snack on them as is.



Below is a picture of the granola with each of the main ingredient listed.  Check it out.



I hope you’ll try this granola and parfait.  You’re going to love them.  Thank you for stopping by today and wish you a wonderful weekend!


 
 
Disclaimer: No information, ingredient or product mentioned on this site is meant to diagnose, treat or replace professional medical advice.  They are my experience, my journey, and my opinions.  Please consult with your doctor before using any of the ingredients or products mentioned here. 
 



Citrus Yogurt Parfait with Berries and Home Made Granola
(Printable Recipe)
Serves 2


1 cup low fat Vanilla yogurt
zest of 1 orange
1 tablespoon of agave
1/2 cup black berries
1/2 cup blueberries
1/4 cup pomegranate
1 cup Home Made Granola (recipe followed)

In a medium bowl, stir yogurt, orange zest and agave together, set aside.  In another medium bowl, mix black berries, blueberries and pomegranate together, set aside.

Drop 1/4 cup of the mixed berries into each of the 2 tall parfait glasses.  Top with 1/4 cup of yogurt mixture into each glass; followed by 1/4 cup of the home made granola.  Repeat one more time with these layers of each ingredient.  Serve immediately and enjoy!



Coconut Granola with Almonds, Pistachios, Cranberries, Cheeries and Goji Berries:
Makes: 8 cups

4 cups old-fashioned rolled oats
2 cups sweetened shredded coconut
2 cups sliced almonds
1/4 teaspoon of kosher salt
6 tablespoons of coconut oil
2/3 cup honey
1 teaspoon vanilla extract
1 cup dried cranberries
1/2 cup dried tart cherries
3/4 cup roasted pistachios, shelled
1/4 cup dried goji berries

Preheat the oven to 350 degrees F.

In a large mixing bowl, toss the oats, coconut, almonds and salt together.  In a medium bowl, whisk together the coconut oil, honey, and vanilla. Pour the honey mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.

Pour onto an 12 by 17 by 1-inch sheet pan lined with foil. Bake, stirring every 8 -10 minutes with a wooden spatula/spoon, until the mixture turns a nice, even, golden brown, about 35-40 minutes.

Remove the granola from the oven to cool on a wiring rack, stirring occasionally.  When granola is completely cooled, mix in cranberries, cherries, pistachios and goji berries. Store the granola in an airtight container.


This recipe is linked with:

Melt in Your Mouth Monday
Mingle Monday
Tuesday Talent Show

Miso Pork Noodle Soup with Soft Boiled Egg (ゆで卵)

I hope all of you had a wonderful and blessed Christmas this year.  Mine was filled with wonderful food, lots of presents, great friends and family.     hm….maybe a few too many cookies and chocolates!    Is there such a thing as too many cookies and chocolate?  hahaha… I guess not.   



Nothing is more comforting than having a bowl of hot noodle soup after the holiday feast. Noodle soup gotta be one of the top 3 of my favorite brunch items. I hope some of you had a chance to make the Roasted Pork Loin with Miso and Asian Pear Glaze in my previous post. Actually, I do make that pork roast from time to time. Because I can use whatever left over to make this Miso Pork Noodle Soup. Plus, my little boy is a big fan of noodle soup, especially when I serve it with the pickled daikon (the yellow half circles you see on the small plate).



This Miso Pork Noodle Soup with Soft Boiled Egg is super simple to make. If you know how to boil water, you can make this noodle soup! No kidding. I love soft boiled eggs, if you are serving them to young kids, elderly or pregnant ladies in the house, just make sure you get the pasteurized eggs so everyone can enjoy a soft boiled with the peace of mind.



The trick to prevent cracking on the egg shells is to place the eggs in the cold water before heating your pot. When it’s the doneness you want (I cooked mine 3 to 4 minutes more after the water comes to a full boil), remove the eggs from the pot and run under cool tap water until the eggs are completely cool to the touch. That way, the eggs shells will peel off nicely and won’t stick to the egg whites.



In this particular noodle soup, I thinly sliced the Roasted Miso Pork Loin I had along with some Japanese fish cakes (they comes in all kinds of shapes and colors).  Add the soft boil egg and some bok choi and you are all set.  The pork slices were still very juicy and tender even after reheating in the miso soup.   My little boy declared he can (and wants to) have this noodle soup every day and won’t get bored! 

Thank you for stopping by today and I wish you all a prosperous 2012!  Happy New Year.  





Miso Pork Noodle Soup with Soft Boiled Egg (ゆで卵)
(Printable Recipe)
4 Servings

2 eggs
4 servings of egg noodles or ramen (I used fresh egg noodles)
8 cups chicken broth
2 teaspoons instant dashi granules (This is what I used)
1 tablespoon soy sauce
4 tablespoons red miso paste (Such as this one)
1 bunch of bok choy
some ready to eat fish cakes (Kamaboko), whatever kind you prefer
12 thinly sliced Roasted Miso Pork Loin

In a medium saucepan filled with cool tap water, place the eggs in the pot before heating on the stove.  When the water comes to a full boil, let the eggs cook another 3 to 4 minutes (depending on how cooked you want your eggs to be).  Remove eggs with a slotted spoon and run them under cold tap water until completely cool to the touch.  Remove the shells and cut each egg in half, length wise.

Meanwhile, cook the egg noodles to el dente according to the package’s instructions.  Remove noodles from water and equally divide them into 4 serving bowls.

In another clean medium saucepan, heat the chicken broth with the dashi, soy sauce and miso paste to a boil.  Place the bok choy, fish cakes and roasted miso pork loin slices into the broth.  When the broth returns to a boil, remove from heat and arrange the veggies, fish cakes, pork loin and soft boil egg on top of the noodles.  Equally divide the soup in each bowl and serve hot.


This recipe is shared with:

Full Plate Thursday
Foodie Friday
Friday Favorite
Pink Saturday
Melt in Your Mouth Monday
Tuesday Talent Show
Success U
What's Cooking Wednesday

Roasted Pork Loin with Miso and Asian Pear Glaze

If you haven’t decided what entrée to make for the Holiday Dinner, here’s a simple and scrumptious recipe for you.  Honestly, I’m not a big fan of turkey.  They often turn out to be on the 'dry' side rather than juicy and moist.  With that said, I still have to fine tune a turkey recipe.  But I’ll save that task for next year.  This Christmas, I’m totally all over the Oink! Oh, I mean pork.   



This Roasted Pork Loin with Miso and Asian Pear Glaze recipe is wonderful.  Not only that it’s super easy to make, it’s also very favorful.  The meat will turn out tender, juicy and moist.  Want to join me into the kitchen?  Come check it out.

First, we need to hold the pig hostage!  Tie it up so that it does not run away.  Well, actually, the kitchen twine helps the pork loin to stay in its beautiful shape after roasting.  Whatever the case is, tie it up!



Up next, keep the pig happy!  We will need some flavorful marinate to do that.  The red miso paste in this recipe is one of the star ingredients.  You might notice from my recipe below that I didn’t use a lot of salt in the marinate because both the miso paste and soy sauce will add saltiness to the meat.



Now, give that pig a mask and a massage!  Smear the marinate onto the pork loin and put it into a ziploc bag and marinate in the refrigerator overnight.  Gotta keep the pig cool!



To make this pig even happier, feed it with some Asian pears!  These pears are crisp, sweet and juicy.  Very different than the skinnier, mushy, green and red version you normally see in the markets.  If you haven’t try these Asian pears before, you need to hung them down and give them a try.  They are delicious as is, and really work wonderfully in this recipe by adding some natural sweetness to the glaze. 



When you are ready to roast, tuck the pig in along with the Aisan pears, onions and chicken stocks.  Let the pig get its beauty sleep in the oven.  Well, more like a nap, I should say.  I have a 3 1/2 pound pork loin and took me 60 minutes to cook.  Make sure a meat thermometer reads 145 degree F when inserted at the thickest part of the meat. 



The whole house smells wonderful when it’s roasting.  When it’s ready to get out of the oven, I couldn’t help but inhaled deeply before I take the whole dish out.  It’s amazing how scrumptious it is.  See how beautiful the pig turns out after its beauty nap?



Let the loin rest on the chopping board covered with a foil for at least 3 minutes.  Now, the pig is happy, relax and satisfy.  You can untie it and serve.  It’s not going anywhere except to your tummy.  And you’ll be one happy camper, or kidnapper.



I reduce the sauce a little and add another tablespoon of miso paste to finish off the glaze/gravy.  These pork loin are wonderful over rice, noodle, or mash potatoes, whatever you prefer.  After I finished my plate, I wanted my beauty nap too!



I’m sharing this recipe with Kitchen PLAY this month.  The National Pork Board is also sponsoring a delicious giveaway at Kitchen PLAY.  All qualifying bloggers in each course will be entered to win a National Pork Board prize.  If you’re joining in the fun, please review the complete contest rules before entering.  Good luck!








Roasted Pork Loin with Miso and Asian Pear Glaze
(Printable Recipe)


Ingredients:

3 ½ pound pork loin
1 large Asian Pear (Korean Pear), cored and cut into small chunks
1 small onion, peeled and cut into small chunks
1 1/2 cups chicken stock
1 tablespoon red miso paste

Marinate ingredients:

1/4 cup red miso paste
1/4 cup brown sugar
2 tablespoons Shao Hsing Rice Cooking Wine
1/4 teaspoon kosher salt
4 cloves of garlic, peeled and split in half
2-inch fresh ginger root, peeled and cut into small chunks
3 tablespoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white ground pepper

In the bowl of a small food processor, ground all the marinate ingredients until it’s a smooth paste.
Tide the pork with a kitchen twine so the pork remain its shape after baking. Place the pork in a large zip log bag with marinate paste. Squeeze out excess air in the bag and close the zip. Move the pork and marinate around so all surface of the pork is covered with marinates. Place the bag in a container and refrigerate overnight.

Preheat oven at 350 degree F. Place pork loin along with all marinate onto a large glass baking dish (mine is 8 by 10 by 2-inch). Arrange Asian pear and onion on the sides of the pork. Pour chicken stocks onto the pork. Bake for 60 to 70 minute or until a meat thermometer reads 145 degree F in the thickest part of the loin.

Remove loin onto a cutting board and cover with foil to rest for at least 3 minutes. Meanwhile, transfer sauces, pears and onion from baking dish to a small sauce pan and cook on high heat. Reduce the liquid by 1/2. Stir in a tablespoon of red miso paste, to taste. Then, puree reduced stock, pear and onion until smooth.

Cut pork loin into desired thickness, about 1/2 to 3/4-inch. Drizzle gravy/glaze over pork and serve over rice.


This recipe is shared with:

Foodie Friday
Fresh Bite Friday
Full Plate Thursday

Smoky Butternut Squash Soup—A Guest Post for Make-Ahead Meals for Busy Moms

I was thrilled and honored when Jane from Make-Ahead Meals for Busy Moms invited me to write a guest post for her.  I’ve been following Jane’s blog for many months now and I’ve always enjoyed reading her blog.  If you have not visited her blog yet, you should.  In addition to simple and delicious make-ahead meals recipes, you can also find wonderful giveaways, Linky party/Blog Hop, news, and inspirations from her life stories….etc.  Jane is a busy mom of two, a second grade and preschool teacher, and the author of the wonderful blog Make-Ahead Meals for Busy Moms.  I don’t know how she finds the time to do it all.  All I can say is that I’m very inspired and impressed by her achievements.



Did I mention this is my very first time doing a guest post?  Oh yes, it is.  More fun than I can imagine, too.  When I was testing out recipes for this guest post, I wanted to prepare something seasonal and one that can be made-ahead!    As a busy Mom myself, I can definitely take advantage of making some meals ahead for my family.  This is one of the most tasty recipe for the season.  Best of all, it’s super easy to prepare and it tastes even better after a day or two.  This recipe is definitely a keeper and you can bet that I have a batch in my fridge that I can easily heat up for tonight’s dinner.  With the temperature getting lower and lower, a hot bowl of Smoky Butternut Squash Soup will definitely warm your heart, soul, and tummy as well.  If you haven’t cut a butternut squash before, here’s how.  Just a few simple steps.



First, with a very sharp knife, cut off a small piece of the skin on the bottom of the squash (as shown in picture #2) so the squash can stand flat without moving around.  Then, cut the squash in half like picture #3 above.  Next, cut/peel off the skin around while the squash is standing flat on the cutting board.  You can do the same with the top half of the squash.  Somehow, I find it easier to peel the top half with a vegetable peeler.  Then, split the bottom half of the squash in half (as shown in picture #4) and spoon out the seeds.  Cube the squash and you’re all done.  Just be very careful and the squash can be slippery.  It a lot safer and easier to use a sharp knife to cut the squash.



The smoky flavor in this recipe came from a chipotle pepper that I added.  It adds a lot of smokiness and some heat to the soup.  If you’re serving the soup for younger kids and only want the smokiness but not the heat, you can definitely replace the chipotle with a tablespoon of smoke paprika, which only have smoky flavor but not the heat.  Besides Butternut squash in this recipe, I added a little red yam for sweetness to balance out the heat and smoky flavor.  I also added a little bit of freshly grated ginger for earthiness to round out the overall flavor.  When ready to serve, put a dollop of crème fraîche for creaminess and a teaspoon or so of toasted pine nuts for some crunch.  You can serve this soup as a side dish or bigger portion with toasts or baguette as a meal.  Either way, your tummy and family will thank you. 



You can store this soup in the fridge (without the crème fraîche and nuts, only add those right before serving) for up to a week.  Or, you can store the soup in the freezer for even longer.  Simply heat it up on the stove right before you serve and that is faster than ordering take-outs, and a lot healthier too!  I hope you’re enjoying the cooler temperature that the season brings.  I know I am.  With a healthy soup such as this one, it is satisfying and tasty.  It’s simple enough to make on a weeknight for the family and it’s also elegant enough to serve if you have guests visiting.



Thank you again, Jane, for inviting me to write a guest post for your blog.  It’s been a pleasure and I had so much fun preparing this recipe and photo shoot.  I hope you’ll enjoy this recipe as much as I do.  Thank you everyone for visiting and reading today.  Don’t forget to hop over to Jane’s blog to check it out and have fun.  Until next time, please take care and I’ll see you real soon.





I'm submitting this recipe to the Holiday Recipe Swap as well.  Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Pacific Natural Foods.




Smoky Butternut Squash Soup Printable Recipe

3 tablespoons extra-virgin olive oil
3 garlic cloves, minced
1 small leek, use white and pale-green parts only, thinly sliced and rinsed well
1 Granny Smith (green) apple, cored, peeled, and cut into 1-inch chunks
1 teaspoon finely grated fresh ginger
2 pounds Butternut squash, peeled, seeded and cut into 1-inch cubes
1 pound red yam, peeled and cut into 1-inch cubes
6 cups chicken/vegetable stock
1 medium chipotle chili (canned in adobo sauce), can substitute with 1 tablespoon of smoke paprika for no heat version of this recipe
Kosher salt and freshly ground pepper
1/4 cup crème fraîche
1/4 cup pine nuts, toasted

In a large pot, heat oil over medium heat. Saute garlic and leek until soft and translucent, about 4 minutes. Add apple, ginger and cook for 3 minutes. Add butternut squash, yam and stock; simmer until squash and yam are tender, about 15 minutes. Add chipotle or paprika.

Working in batches, transfer mixture to a blender, and puree until smooth; transfer pureed soup to a large bowl or another pot. For safety, remove cap from the blender lid and cover with a dish towel to prevent spattering. Season with salt and pepper to taste. Dollop a teaspoon of crème fraîche and a teaspoon of toasted pine nuts right before serving.


This Recipe is Shared with :

Melt in your Mouth Monday
On the Menu Monday
Mingle Monday
Homemaker Monday
Tuesday Talent Show
Success U
Squash Love Blog Hop
Full Plate Thursday
Foodie Friday
I'm Lovin' It
Fresh Bite Friday
Everyday Sisters Sharing Sunday