Traditional Filipino Lumpia
My family lived in The Philippines (in Makati if you know where that is!) for three years in the early 1980s. It was wonderful. Hot, but wonderful.
Here is the lumpia recipe we make every year for the holidays.
1 tablespoon vegetable oil
1 pound ground pork
2 cloves garlic, crushed
½ cup chopped onion
½ cup minced carrots
½ cup chopped green onions
½ cup thinly sliced green cabbage
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon soy sauce
Wonton wrappers (I use these instead of Filipino lumpia wrappers because they’re smaller. Better appetizer size)
2 cups vegetable oil for frying (I used peanut oil)
Place a wok or large skillet over high heat, and pour in 1 tablespoon of vegetable oil. Cook pork, stirring frequently, until no pink is showing. Remove pork from pan and set aside. Drain grease from pan, leaving a thin coating. Cook garlic and onion in the same pan for 2 minutes. Stir in the cooked pork, carrots, green onions, and cabbage. Season with pepper, salt, garlic powder, and soy sauce. Remove from heat, and set aside until cool enough to handle.
Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture.
Heat a heavy skillet over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Slide 3 or 4 lumpia into the oil. Fry the rolls for 1 to 2 minutes, until all sides are golden brown. Drain on paper towels. Serve immediately.
I don’t use dipping sauce – but if you want one here is a good dip.
1/4 cup soy sauce
1 tablespoon rice vinegar
1/2 teaspoon granulated garlic
My version of the Pioneer Woman’s Salisbury Steak
1 1/2 to 2 pounds of meatloaf mixture (it typically has ground pork and ground beef) (you can use impossible meat or only ground beef or only ground pork if you want)
1/2 cup panko
2 garlic cloves diced
1 tablespoon ketchup or tomato sauce
2 teaspoons dry mustard
two teaspoons or more of Worcestershire sauce
1 cube beef bouillon, crumbled (or powdered beef base) (if vegan or vegetarian skip this obvs – but check your seasoning)
Salt and pepper
1 tablespoon butter
1 tablespoon olive oil
1 whole onion diced
2 cups beef broth, more if needed for thinning (or veggie broth)
1 tablespoon ketchup
1 teaspoon seasoning sauce, such as Kitchen Bouquet, (Kitchen Bouquet is vegan)
2 teaspoons or more of Worcestershire
1 teaspoon cornstarch, optional
Salt and pepper
For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead it until you feel it’s good and mixed. Make 4 nice medium size to large oval patties. If you want to bring back memories of your TV dinners of a lifetime ago (I’m talking to my fellow kids who grew up in the 70s/80s) then make lines across the patties to give them a “steak” appearance.
Cook the patties in a skillet with a bit of oil or even a good spray of cooking spray. (Pioneer Woman says to use butter and oil and I don’t feel it’s necessary to add all of that to an already greasy ground beef. cook on medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.
For the gravy: Reduce the heat to medium and add in the diced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then in a small bowl, combine the cornstarch with a little beef broth, stir it until the cornstarch disappears and add to the sauce. Stir and cook to reduce.
Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.
I make a very simple mashed potatoes with this meal. Here is a recipe that feeds four people:
2 pounds baking potatoes, peeled and quartered
2 tablespoons butter
3/4 cup heavy cream
1/2 cup milk
salt and white pepper to taste
Bring a pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
Add butter to pot and return potatoes to pot as well. Take masher or ricer and do what you do. Then add the cream and mix gently adding salt and white pepper. If you feel that the potatoes need a bit more cream go ahead and add more, but I tend to go back and add some of my 1% milk if I need more liquid.
Limoncello Tart with Amaretti Cookie Crust and Berry Compote
Ingredients for Crust:
8 ounces Amaretti cookies (usually gluten-free, but always check packaging)
1 Tbsp cane sugar
4 Tbsp melted butter
Ingredients for Limoncello curd
4 large egg yolks (for a thicker curd replace two of the egg yolks with one
2/3 cup (134g) granulated sugar
1 Tablespoon lemon zest (about 1 lemon)
1/3 cup (80ml) fresh lemon juice (about 2–3 lemons)
1/8 teaspoon salt
6 Tablespoons (86g) unsalted butter, softened to room temperature
Ingredients for Berry Compote:
3 cups fresh or frozen fruit (we used 1/2 strawberries, 1/2 bing cherries)
3 Tbsp orange juice
Preheat the oven to 350 degrees F. Pulse cookies in a food processor until
finely chopped. Transfer to a tart pan and add the melted butter. Mix well.
Press onto the bottom and up the sides of the tart pan.
Bake for 5-10 minutes, or until crisp and golden brown on the edges as oven
temperatures can vary. Remove from oven and cool completely. Then place in
refrigerator to get cold. (Can be made 2-3 days in advance.)
For the curd:
Fill the bottom pot of your double boiler with 1-2 inches of water. Place on
high heat. Once the water begins to boil, reduce to low heat to keep the water
at a simmer.
Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the
top pot of your double boiler. Using a silicone whisk, whisk until completely
blended, then continue to whisk as the curd cooks. Constant whisking prevents
the egg yolks from curdling. Whisk and cook until the mixture becomes thick,
resembling the texture of hollandaise sauce, about 10 minutes. If the curd
isn’t thickening, turn up the heat and constantly whisk.
Remove pan from heat. Cut the butter into 6 separate pieces, then whisk into
the curd. The butter will melt from the heat of the curd. Pour curd into a jar
or bowl and place a piece of plastic wrap directly on top so it is touching the
top of the curd. (This prevents skin from forming on top.) The curd will
continue to thicken as it cools. Once cool, the plastic wrap can be removed.
(Can be refrigerated for up to about 10 days.)
Since you’re likely using it right now – let’s move on: If using
immediately, pour into chilled tart shell, cover with plastic wrap and
refrigerate until ready to serve. If using later, cover the bowl with plastic
wrap and refrigerate.
Now for the pièce de résistance! The Berry Compote!
Place fruit (We tend to go with blackberries but you do you.) and juice in a
small saucepan and bring to medium heat.
Once bubbling, reduce heat slightly and use a wooden spoon to muddle and mash
Continue cooking over medium-low heat for 10-12 minutes, occasionally mashing
fruit to combine. Turn off heat.
Remove from heat and transfer to a bowl to continue to cool thoroughly. Once
the tart and the berry compote are appropriately cool, slice the tart and add
heaps of yummy compote on top. Enjoy! P.S. You can store the compote in the
fridge for up to 1 week or freeze in ice cube molds up to 1 month.