Archives for category: Snack


This is another steamed, savory egg custard dish, this time from China, and it is called a “meat cake.” I used Stephen Wong’s recipe from, which is based on his book, HeartSmart Chinese Cooking.

20140503-162835.jpgImages of some ingredients used

20140503-162845.jpgSome images of the preparation


Some helpful notes:
1. Please use medium heat, not medium high, when steaming. I found it to be better.
2. If you want to use ground chicken or turkey, please add another 1/2-1 teaspoon of oil into the meat mixture, as chicken and turkey is leaner.  This will help to make the cooked meat mixture less dry.
3. You can use the meat mixture to make wontons. Simply wrap them in wonton skins.
4. The recipe below has a variation using egg whites, rather than whole eggs, for a healthier version of the dish.

Please visit Stephen Wong’s recipe at on Chinese Food.

20140503-172050.jpgParmesan Crisps (Frico) are wonderful, low-carb snacks. With just one ingredient (shredded parmesan), you can elevate your cheese plate, salads, top creamy soups, or just enjoy it alone.

Shredded parmesan cheese (you can shred asiago, romano, or other dry, hard cheese)
Optional: Bump it up with flavoring (cayenne pepper, garlic powder, etc)

1. Heat an ungreased pan in medium-high heat.
2. Evenly spread shredded parmesan cheese on the heated pan. (Add optional flavorings, one side only)
3. Fry for about 2-3 minutes.
4. When you see the edges brown, scrape the bottom of the cheese with a turner to loosen it. Flip to crisp the other side.

20140503-172032.jpg5. Fry for about 1-2 minutes.
6. Slice or shape (over an inverted bowl) while warm.
7. Enjoy, or fill with salad or other tasty ingredients, if making a bowl.

Ways to enjoy your Frico:

20140503-172040.jpgAs a bowl for your salad (in this case, Caesar Salad)

20140503-172057.jpgAs an amuse-bouche, and a perfect bite, of the Caesar Salad.  I couldn’t resist! 😉

Some notes:
1.  It is best to use hard cheeses to make cheese crisps.  I’ve tried this with cheddar cheese and other soft cheeses, and a great amount of oil leaches out, and although, the cheese can crisp out, it can be too greasy.
2. Try it out with a mix of parmesan, asiago, and romano. YUM!
3. You can bake Frico; although, frying is much more convenient for me. If you want to bake your cheese, you would need to grate your hard cheeses. Here are a few recipes:
Food Network – Alton Brown’s Parmesan Crisps
Food Network – Giada De Laurentiis’ Frico


20140501-000357.jpgCocotte Eggs with Creamed Mushrooms
(Recipe by Jacques Pépin)
Serves 4

2 tablespoons chopped shallot
1 tablespoon olive oil
1-1/2 cups julienned white mushrooms
1/2 teaspoon salt
Freshly ground black pepper
1 tablespoon cognac
1/2 cup heavy cream
3 tablespoons grated Gruyère cheese
4 eggs
Toasted bread, cut in lengths (as “fingers” for dipping)

1. Place chopped shallots and oil in a pan over high heat to sweat for about 30 seconds.
2. Add mushrooms, salt, and pepper.  Stir together until the mushrooms soften.
3. Mix in the cognac. (Raynal is the best of the cheapest Cognac to cook with, per my research).
4. Mix in the cream and bring to a boil.  Allow the cream and mushrooms to reduce for 2-4 minutes.
5. Spoon the creamed mushrooms into four small ramekins.

20140501-000121.jpg6. Sprinkle the Gruyère cheese on top.
7. Break an egg into each ramekin.
8. Boil the water in your steamer, and turn down the heat to medium.
9. Steam the ramekins, uncovered, for 7-8 minutes.  (You want the eggs to set, but remain runny)
10. Serve with toasted bread fingers.


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100 Happy Days – Day 12

Related Link:
KQED More Fast Food My Way Episode 209

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