Lumpia

Shush! If you conquer making Lumpia don't ever tell anybody. Keep it to yourself and your family. I really mean it. If the world finds out you can make Lumpia you will be making Lumpia for every party you ever go to in the future. People can not keep their hands off this delicious Filipino finger food!

Lumpia can be made with a lot of different fillings. This is pretty close to the classic recipe. You can find the other fillings on your own.

Lumpia

3-pounds ground beef

4 to 6 medium carrots, peeled and shredded

8 green onions, finely chopped

6 cloves garlic, finely minced

2 teaspoons salt

1 tablespoon black pepper

2 large eggs

72 square Lumpia wrappers

1 cup water

2 tablespoons flour

Canola Oil for frying

For the filling: In a large bowl mix well ground beef, shredded carrot, green onions, garlic, salt, pepper and eggs.

Make a paste for sealing the Lumpia wrappers: Heat 1 cup water in a small saucepan over medium heat. Whisk in the flour and increase the heat to medium-high; cook for a few minutes, stirring until the mixture has thickened just enough to coat the back of a spoon. Remove from the heat and transfer to a small bowl and cool.

Open one package of the wrappers at a time. Separate them carefully, stacking them on a plate. Cover with a clean, damp dish towel until ready to use.

To assemble the Lumpia: Place 1 wrapper on the table or counter in front of you, with one of the corners pointing at you. Place a one tablespoonful of the filling about 2 inches above the corner closest to you, spreading it into a mini log. Fold the corner over the filling, tucking it snugly against the filling so the corner lays flat.

Roll the filling twice, then neatly fold in the left-hand and right-hand sides of the wrapper so the remaining wrapper has two neat sides that are no wider than the beginning of the Lumpia roll. Roll once, then dip your fingers into the cooled water-flour mixture and use them to dampen the remaining wrapper to be rolled. Roll the Lumpia as tightly as possible, ending with the far corner of the wrapper. The Lumpia should be about 4 inches long. Place the rolled Lumpia in a single layer on a plate and cover with plastic wrap. Repeat to use all of the wrappers and as much of the filling as needed, keeping the Lumpia covered. If you need to stack them, place a layer of plastic wrap between the layers so the Lumpia do not stick together. If not frying immediately keep rolls refrigerated for no more than 24 hours or freeze.

Before frying line a colander with several layers of paper towels.

In a large frying pan pour Canola oil 1-inch deep. Heat oil over high heat. When it is hot enough to make a piece of the wrapper crisp and brown within seconds, it is ready to use.

Fry about 5 Lumpia at a time until crisped and browned, turning them with tongs as they cook. Each batch should take about 2 1/2 minutes. Use tongs to transfer the Lumpia to the lined colander when they are done. Repeat to cook all of the Lumpia you need.

If using frozen Lumpia do not thaw, fry them frozen. Each batch should take about 5 minutes. Turn often to keep them browning evenly.

Serve hot with Banana Ketchup for dipping.

Notes:

The amount of shredded carrot is a matter of taste. I like a lot. Some people don't use any at all.

I use square Lumpia wrappers made in the U. S. If you can only find the round Lumpia wrappers made in the Philippines good luck. I never earned my made-in-the-Philippine wrapper stripe, they are way to hard for me to handle and keep from tearing. I think you need to be Filipino to use them.

Pochero

Pochero is a complete all in one meal for a family get together or holidays. Every ingredient in this hearty tomato-sauce based stew appeals to everyone. Hefty yet tender beef chunks are nestled next to spicy Spanish chorizo. The vegetables are half of the stew and there’s a complete array of cabbages, green beans, potatoes, carrots and more.

Pochero (Filipino Beef Stew)

3-pounds beef stew meat, cubed

1 tablespoon Worcestershire sauce

2 tablespoon vegetable oil

6 cloves garlic, minced

1 large onion, chopped

1 cup celery, chopped

1 cup canned tomato sauce

3/4 cup canned tomato paste

6 cups beef broth

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

2 large links Spanish chorizo, sliced

4 medium potatoes, peeled, quartered

1 large carrot, peeled, sliced

1 cup green beans, sliced

2 cups bok choy, washed, ends trimmed, coarsely sliced in 2-inch pieces

Garnish: 1/2 cup green onions, chopped

Marinate the beef pieces in the Worcestershire sauce. Cover with plastic wrap and refrigerate for at least 30 minutes to an hour.

In a heavy stock pot, over medium high heat, add the vegetable oil and saute the garlic, onions and celery. Pan fry the Spanish chorizo slices for 1 to 2 minutes to flavor the oil, then remove the chorizo and set aside.

Add the beef chunks, and pan sear for about 5 to 8 minutes until beef browns.

Add the tomato sauce and paste. Blend in the beef broth and stir well so the tomato sauces are incorporated. Season with salt, pepper, garlic and onion powders.

Bring sauce to a boil for 1 to 2 minutes, then lower heat to simmer. Cover pot and cook on slow fire till beef chunks are soft and fork-tender for about 2 hours. Stir every 20 to 30 minutes so the ingredients don’t stick to the bottom.

During last 30 minutes of cooking, add the potatoes and carrots. Cook them for about 20 minutes until softened. Add the green beans and cook for 8 minutes.

Add the bok choy and cabbage, cook for 3 to 5 minutes to soften. Add in the chorizo.

Garnish with chopped parsley. Serve hot with white rice.

Warm Skillet Bread with Artichoke Spinach Dip

Everybody has an Artichoke Spinach dip using Corn Chips for dippers. This recipe comes with its own dippers! Perfect for game day or family get-together's, this dish is warm, creamy and cheesy. Adapt it by using any baked dip in the center. Do watch the hot skillet and wrap the handle, if necessary.

Warm Skillet Bread with Artichoke Spinach Dip

Bread Dough: (or one loaf of frozen bread dough, thawed)

2 3/4 – 3 cups all-purpose flour

2 1/2 tsp. active dry or instant yeast

1 tsp. fine salt

1 cup milk, warmed but not hot

2 Tbsp. vegetable oil or melted butter

Artichoke Spinach Dip:

4 cups loosely packed fresh baby spinach

1 jar marinated artichoke hearts, drained and coarsely chopped

4 ounces cream cheese, room temperature (1/2 a typical brick)

1/2 cup sour cream

1/4 cup mayonnaise

1 clove garlic, minced

1/2 teaspoon Sriracha sauce

1/4 cup freshly grated Parmesan cheese

1/4 cup mozzarella, shredded plus more for topping

Salt and pepper

Garnish: 1/4 cup mozzarella, shredded, freshly ground pepper

For making bread dough: (If using thawed frozen dough, skip ahead to make the dip and then use cutting/shaping dough instructions below)

Add two cups of the flour to a large bowl or the bowl of a stand mixer fitted with a kneading hook. Add salt and combine.

Warm milk to lukewarm. Stir in yeast and let stand a few minutes.

Add yeast mixture to bowl, along with the vegetable oil or melted butter. Mix and add additional flour in 1/4 cup increments until a smooth dough forms. Knead until smooth.

Transfer dough to an oiled bowl. Cover with plastic wrap and let rise until doubled, about 1 hour.

Make Dip:

Place fresh spinach in a bowl with 1 tablespoon of water. Cover tightly with plastic wrap and microwave on high for 1 minute. Remove from microwave, leave covered and let stand 15 minutes to cool. Drain spinach well and place in a medium bowl.

To spinach add artichoke hearts, cream cheese, sour cream, mayonnaise, galic, Srirach sauce, Parmesan cheese and mozzarella. Mix well until combined. Cover and refrigerate until needed.

Cutting/shaping dough:

Turn dough out onto a lightly floured cutting board. Using a sharp knife or bench scraper, cut the dough into 16 equal pieces by cutting dough in half, then each piece in half, then repeat cutting each piece into equal parts until until there are 16 pieces. Shape each piece into a ball by pinching the edges together underneath.

Generously butter an 8-inch cast-iron skillet. Using a bowl that is about 5 1/2-inches across the top, spray the outside with cooking spray and place it, top side down, in the center of the skillet.

Arrange the dough balls around the outside of the skillet, pushing them together as needed until they all fit. Brush dough balls generously with melted butter. Cover the skillet with plastic wrap and let rise until puffy, about 30 minutes.

Preheat oven to 375 degrees F. with rack in center of oven.

Remove bowl from center of skillet. Spoon prepared dip into the center space, pushing it right up to the edge of the dough. Sprinkle top of dip with additional mozzarella/Parmesan.

Bake in the preheated oven for about 30 minutes, until rolls are golden and sound hollow when tapped and the dip is bubbly.

Remove from oven. Raise oven rack to the top third and switch oven to broil. Sprinkle the rolls with additional mozzarella cheese and return skillet to oven under the broiler, until the cheese and dip are browned.

Let skillet stand at least 5-10 minutes, or until just warm (not hot). Add a bit of freshly ground pepper on top of dip.

Carefully handle the hot skillet and place a handle cover or wrap hanlde in a towel/

Serve with a dip “knife” and let everyone serve themselves.

Makes 16 servings.

Creamed Spinach

I first had Creamed Spinach in the Navy and fell in love with it on first taste and continue to do so today.  This recipe is better than the Navy's but I still want to thank those long ago cooks for introducing this great way to serve spinach.

 Creamed Spinach

6 tablespoons butter

1/4 cup all-purpose flour

1/4 cup chopped onion

1 bay leaf

1 whole clove

2 cups half-and-half or whole milk

2 10-ounce bags ready-to-use fresh spinach

Cook spinach in large pot of boiling water just until wilted and tender, about 2 minutes.

Drain and transfer spinach to bowl filled with ice water to cool. Drain well.

Roll up spinach in kitchen towel and squeeze out as much liquid as possible.

Transfer spinach to cutting board and finely chop. Reserve.

Melt 4 tablespoons butter in heavy medium saucepan over medium heat. Add flour and stir until light golden, about 7 minutes.

Stir in onion, bay leaf and clove.

Gradually whisk in half-and-half. Whisk until mixture boils and thickens, about 10 minutes.

Reduce heat to low and simmer 5 minutes longer, whisking frequently (sauce will be very thick).

Remove bay leaf and whole clove.

Add spinach to warm sauce, simmer over low heat until spinach is heated through, stirring often, about 5 minutes.

Stir in remaining 2 tablespoons of butter and season to taste with salt and pepper.

Serves 4.

Creamed Cabbage and Bacon

I love anything with cream and this recipe allows me to combine it with another favorite -- fried cabbage. 

Creamed Cabbage and Bacon

1 savoy cabbage

6 slices streaky bacon

4 tablespoons butter, divided

2 sliced onions

2 tablespoons water

salt and pepper

6 tablespoons heavy cream

Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.

Melt 2 tablespoons butter in a large saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.

Melt 2 tablespoons butter in the pan and add the onion. When it begins to brown, add the water and then add the cabbage. Season with black pepper and a little salt.

Keep stirring for 1-2 minutes on high heat. Add the bacon.

When the cabbage is tender, add the cream. Stir and simmer until the cream thickens.

Serves 4

Melanzanosalata

Grilling the eggplant adds a wonderful smoky flavor. But broiling or roasting it makes a dip that’s just as delicious.

Melanzanosalata (Rustic Eggplant Dip)

2 small eggplants (1-1/2 pounds total)

1 tablespoon plus 1 teaspoon extra-virgin olive oil

1/4 cup seeded and finely diced fresh tomato

2 tablespoons minced yellow onion

1-1/2 teaspoon chopped fresh flat-leaf parsley

1 teaspoon fresh lemon juice

1 teaspoon red-wine vinegar

1/2 teaspoon chopped fresh oregano

1/2 teaspoon chopped fresh thyme

1/2 teaspoon chopped fresh mint

Kosher salt and freshly ground black pepper

Prepare a medium gas or charcoal grill fire (charcoal will give a smokier flavor). Prick the eggplants once with the tip of a paring knife to prevent them from swelling and exploding and rub all over with 1 tablespoon of the oil. Grill, covered but turning every few minutes, until the eggplants are very soft inside and the skins are charred, 25 to 30 minutes. Let cool.

Variations

Can’t grill the eggplant? Use the oven.

To broil the eggplants, position a rack 6 inches from the broiler and heat the broiler to high. Line a rimmed baking sheet with foil. Prick the eggplants once with a paring knife to prevent them from exploding. Put them on the baking sheet and rub all over with 1 tablespoon olive oil. Broil, turning once, until the skin is charred in spots and the flesh is tender, 25 to 30 minutes. Let cool.

You can also roast the eggplants instead. Position a rack in the center of the oven and heat the oven to 450°F. Prick and oil the eggplants as directed above. Roast until the skins are wrinkled and the eggplant flesh is very soft, about 1 hour. Let cool.

Cut the stems off the eggplants and peel away the charred skin; discard the stems and skin. Coarsely chop the flesh and transfer it to a medium bowl. Add the remaining 1 teaspoon oil and the tomato, onion, parsley, lemon juice, vinegar, oregano, thyme, mint, 1 teaspoon salt, and 1/8 teaspoon pepper. Mix well.

Cover and refrigerate for at least 4 hours before serving. Season to taste with more salt.

Serve cool or at room temperature with fresh pita wedges or toasted pita chips.

Make Ahead Tips

The eggplant can be grilled or broiled several hours or up to 2 days before making the salad. For best flavor, make the dip a day ahead.

Yu Xiang Qie Zi

I LOVE eggplant, anyway you want to fix it. Simply fried, breaded and fried, smothered in cheese and tomato sauce or cooked any type of Asian style. This Chinese method of cooking eggplant is one of my favorites. So yummy.

Yu Xiang Qie Zi (Sichuanese Fried Eggplant)

3 cups canola oil

4 small Japanese eggplants, sliced in half lengthwise, and cut in half crosswise

10 suan miao (Chinese chives, blossoms discarded) or scallions, thinly sliced, plus more for garnish

4 cloves garlic, minced

1 2-inch piece ginger, peeled and minced

2 tablespoons douban jiang (Chinese red chile bean paste)

2 tablespoons light soy sauce

1 teaspoon sugar

2 teaspoons Chinkiang black vinegar, for garnish

1 teaspoon sesame oil, for garnish

Heat oil in a wok to 350 degrees F. 

Slice eggplant in half lengthwise, then cut in half crosswise. Using a knife, score the eggplant flesh or skin in a crosshatch pattern, about 1/4-inch deep. Submerge eggplant in ice water for 5 minutes. Drain eggplant and dry with paper towels; add to oil. Cook until slightly tender, 2–3 minutes. Using a slotted spoon, transfer to a bowl; cover with boiling water and let sit for 3 minutes. Drain and dry; set aside.

Discard all but 1/4 cup oil in the wok; return to medium-high heat. Add chives, garlic, and ginger; cook until soft, 3–5 minutes. Add chile bean paste, soy, and sugar; bring to a simmer. Add eggplant and cook for 2 minutes more.

Transfer to a platter; garnish with chives, vinegar, and sesame oil. Serve with rice.