How to Wilt Swiss Chard | 快炒瑞士甜菜

Stir frying is the easiest and quickest way to prepare Swiss chard and the taste is never disappointing.

There are a few things to note to give the dish a freshly green look:

1. Add sufficient oil

2. Add Swiss chard in batches and don't over crowd it during cooking

3. Cook over high heat and remove it when it just starts to wilt

The nutmeg I added in the recipe is to subtly enhance the flavour and it should not be tasted in the dish.

In the demonstration, I didn't use the stems (I saved them for another dish).  If you are going to cook the whole Swiss chard, you may want to cook the stems for 1-2 minutes before adding the leaves since the stems take longer to cook through.

Thanks for stopping by.  I hope you enjoy this recipe.

How to Wilt Swiss Chard | 快炒瑞士甜菜

Ingredients:

1 bundle Swiss Chard

3-4 Garlic Cloves

1.5 tablespoons Olive Oil

A small pinch Freshly Ground Nutmeg

Black Pepper to taste

Salt to taste

材料：

1 束   瑞士甜菜

3-4 粒   蒜頭

1.5 湯匙   橄欖油

少許   荳蔻粉

少許   黑胡椒碎

少許   鹽

DIRECTION:

How to make Chestnut Rice | 甘栗飯

It's a recipe which originates from Japan, but I replaced saki with rice wine which is more assessable for me.  Beside the nibbles of sweet chestnut and the fragrance from the rice wine, the beautiful chestnuts give a very appealing look to the rice.

Chestnut Rice | 甘栗飯

Ingredients: (yield about 4 bowls)

10-12 Chestnuts

2.5 cups Japanese Rice

1 teaspoon Rice Wine

Sea Salt to taste

材料：(約4碗)

10-12 粒   栗子

2.5 杯   日本米

1 茶匙   米酒

少量   海鹽

DIRECTION:

How to make Leaf Cookies (without cookie cutter) | 秋葉曲奇 (免曲奇模)

These leaf cookies is a fun craft project and I make it every year in the Fall.  With a teaspoon and a ruler, you and the kids can create many different shapes and sizes of beautiful bites to celebrate the fall.

How to make Leaf Cookies (without cookie cutter)

秋葉曲奇 (免曲奇模)

Ingredients: (24's)

2 cups All Purpose Flour

1/2 cup Sugar

150 gram Unsalted Butter, room temperature

1 tablespoon Vanilla Extract

1 Egg

1/4 teaspoon Salt

Food Colorant (red, orange, green)

材料：(24塊)

2 杯   麵粉

1/2 杯   糖 

150 克   無鹽牛油，室溫

1 湯匙   雲呢拿香油

1 隻   雞蛋

1/4 茶匙   鹽

食用色素 (紅，橙，綠)

DIRECTION:

Candied Chestnuts | 糖漬甘栗

Candied Chestnuts | 糖漬甘栗 

Ingredients:

5 pounds Chestnuts (I prefer Italian and Korean, but you can certainly use others)

1/2 cup Brown Sugar

1.5 cups White Sugar

1 cup Water (but it should be enough to cover all chestnuts on the first day)

1 tablespoon Vanilla Paste

材料：

5 磅   栗子 (我用義大利和韓國栗子)

半 杯   黑糖

1.5 杯   白糖

1 杯   水

1 湯匙   雲呢拿醬

DIRECTIONS:

Basic Roasted Sunchoke ｜ 香焗菊芋

Sunchoke is a special root vegetable you will find in farmer's markets around October.  It is the tuber of a plant that belongs to the sunflower family.  Its look resembles a knobby ginger root and its taste somewhat reminds me of ginseng.

Sunchoke has increasingly earned its popularity in many upscale restaurants.  You can easily find sunchoke in salad, roasted side dishes, soup, or even chips on the menus.

Cooking sunchoke is no more complicated than cooking potato.  Basically, you can treat both in the same ways.

Basic Roasted Sunchoke

香焗菊芋

Ingredients:

4 Sunchokes

Olive Oil

Sea Salt

Black Pepper, freshly ground

How to make it:

1. Brush off the dirt and sand on the sunchokes under running water.

Sunchoke has thin skin and it is totally edible. It brings extra flavour after roasting.  So it is not necessary to peel off the skin.

2. Slice the sunchokes into about 1.5cm pieces.

3. In a mixing bowl, combine all the ingredients together; mix it well.

4. Roast it in the oven at 400 F for about 25 minutes, or until the skin starts to shrivel and become crisp.

5. Remove it from the oven and serve it as a side dish.

Thanks for stopping by.  I hope you enjoy the recipe.