Not the "World's Best Eggrolls"

Remember those World's Best Eggrolls I talked about last year?  Well, they're still the best and the ones that I made are not the same but, I do have to say they're pretty darn tasty. 

This whole frying business started a couple of weeks ago when I decided to make fish and chips.  So, I had to fill a pot with some Canola oil to get the job done.  See, this is why I don't like to fry--I never know what to do with all that leftover oil.  So, the pot has stayed on the stove and we've been using it to fry things.  I believe my mother made fish and chips last week with it.  Well, that pot of oil is still there.

I know it's been quite awhiles since I've last posted.  Life has been extremely busy.  Today began Week 9 of the semester.  I've been so used to UCI's quarter system filled with 10-week quarters that it's kind of depressing that I still have seven weeks left in this 16-week semester.  So, I had midterms to take, essays to write, lots of studying to do.  My butt was quite numb from all the diligent sitting I've been doing at my desk, reading and writing away.  

I've been to quite a few events in the past couple of weeks including the Lord of the Rings in Concert at Honda Center and then this past weekend, I went to The Miles Davis Experience at the Samueli Theater at the Segerstrom Center for the Arts.  Both were really fun.  LOTR in Concert was absolutely amazeballs; I've never watched a movie with a live orchestra down in front of the screen!  I think the die-hard LOTR fans actually ruined it for me, though.  I can't stand people clapping every 10 minutes!  And ooh, Miles Davis... what a talented man.  Ambrose Akinmusire and his fellow musicians did a wonderful job emulating the style and music of Miles Davis. 

However, the reason I felt like making something today is because I'm rather sad today.  I tend to cook or bake when I'm feeling blue.  Last night, I found out that the wonderful Coach Jim Harris passed away.  He had been diagnosed with renal and lung cancer over the summer and had surgery in August.  It had been a battle since then.  Well, as his oldest daughter Kim said, "He's up in his Heavenly court now." 

See, Coach Harris was the head basketball coach at my alma mater, Ocean View High School.  In fact, he's been the only head basketball coach in its 35 year existence.  He is quite famous and leaves an incredibly legacy.  I did not play basketball at OV but I was the head statistician for the boys' basketball program and of course, a stat girl for the boys' varsity team.  So, I spent quite a lot of time with Coach Harris and the basketball team during my four years there.  I learned so much from that great man; he's going to be irreplaceable.  I'm quite sad but I'm glad that he's no longer in pain and in a better place now.  Sixty-seven is too early to go and we're going to miss you, Coach. 

So, these eggrolls.  I really don't have a recipe for you.  I wasn't even sure I was going to write about them except I know it's been a long time since I've posted.  And remember what I said about my mom's eggrolls?  That there are no measurements?  Good golly, I followed in her footsteps because I do not know how much I put of what in them.  Whoopsy.  But, I think that's part of the beauty of these eggrolls--you can tailor them to your own liking.  I was chopping all the ingredients and thinking, "Hmm, I should chop some more of this and add a little more of that."  Yup, it's pretty bad that I can't give you measurements.  Like my mother's, I used a mixture of ground pork and blitzed up shrimp (I processed it in the food processor).  Those were my main proteins and the rest is yummy vegetables and aromatics! 

I also have no oil temperature for you.  Sorry!  I was adjusting it the entire time I was making eggrolls and frying them.  And word to the wise--do not wear a tank top.  Yes, I have a few oil wounds on my chest and arm now from oil shooting out of the pot from some sort of moisture hitting the hot oil.  Ow.

These are so incredibly tasty and filling!  I think they're a total meal in themselves.  So, go ahead and make some eggrolls.  They'll make you feel good.  I have a heavy heart now and you know what I'm thinking about?  I wish I could share these with Coach Harris and have times be like those of old when we used to have reflective conversations when I was working in his office.  Time and life flies by, doesn't it?  Make the most of it and live your life to the fullest.

Hester's Eggrolls

Ingredients:

• 2 1/2 pounds ground pork
• 3/4 pound peeled and deveined shrimp, processed in the food processor
• 1 medium onion, food processed
• 1/2 cup chopped garlic chives
• 1 head of garlic, finely chopped
• 1/4 cup grated ginger
• 2 large carrots, shredded
• 2 cups shredded and blanched Napa cabbage
• 3 green onion stalks, chopped
• 2 cups chopped Shiitake mushrooms (I used dried Shiitakes and rehydrated them in hot water)
• 1 can or package Enoki mushrooms (check with the fresh mushrooms in the Asian market)
• 3 sheets of nori, cut in half and cut into thin strips with scissors, then given a quick soak in hot water
• 1/4 cup cornstarch
• salt and pepper
• sugar
• Hoisin sauce
• soy sauce
• fish sauce

Mix up all your ingredients.

These are the wrappers I used.  I didn't like them.  They were chewy and bubbly on the outside.  I prefer the smooth, crispy ones that my mom uses.  I kept wondering why they were getting bumpy all over; I thought the oil was the culprit.  When my mother got home from work, she said that as soon as she saw them, she knew I had used the wrong wrappers. 

They give you rolling and wrapping instructions on the back but here are my make shift ones.  Just watch.

Sorry the pictures are so blurry!

I used one egg + a little water to make an egg wash to be my glue for these rolls.

I wrapped 60 eggrolls.... they did not all look the same.  I've still got a ways to go with my wrapping skills.  TIP: stick your rolls in one single layer in the fridge or freezer if you're waiting to fry them.  If you leave them at room temperature for a long time, they get a little too soft and gummy on you.

Super scrumptious!  My mother even loved the filling!  For those of you who know my mother or feel like you know her from what I've written, you know that's a super big compliment to get!  "Good filling, Mei-Mei!"  Whee!

French Almond Apple Tart

I cannot hold back.  I have a million things to do before I leave tomorrow on a trip to Northern California but I just had to share this with you guys!

Sometime last year, Kathleen told me about this apple tart that she had at a lady's house that was just to die for.  She asked for the recipe and got it.  She never made it till last weekend.  It didn't turn out the way it was supposed to due to some minor boo-boos.  I never really thought about making the tart just because I've sort of been apple'd out.  I've made a couple of apple pies lately and well, I just didn't need them.

However, after her mishaps I thought I'd try to make one myself to take myself through the process and see how I can make the recipe a little easier.  Well, I made it (with some tweaks, of course) and it turned out so deliciously good!  

The almond filling is what takes the cake.  I never knew I could like almond filling so much.  That sweet filling combined with the tart apples and then that perfect crust?  Mmm mmm mmm.  The recipe came with its own crust recipe but I decided to use my never-fail crust recipe.  It turned out fine but you could definitely taste the saltiness.  In this case, I thought it balanced out well because you had the sweet filling, slightly tart apples glazed with apricots, and then a slightly salty crust.  However, it being a dessert and all, next time, I might just reduce the salt in the pie dough or omit it all together.  Or, next time I'll probably try Bon Appétit's crust out.  Oh, you bet there's going to be a next time.

Don't freak out when I tell you this recipe isn't necessarily simple.  It can be.  It's totally doable.  YOU JUST NEED TO MAKE SURE YOU HAVE TIME AND KNOW WHAT YOU NEED TO DO.  There is lots of chilling (the dough, the crust, the filling) and also time is needed to soak the apples.  I guess I didn't allocate enough time for this because well, I had to leave it to cool overnight because I wanted it at room temperature before I even sliced it.  

The recipe happens to be Bon Appetit Magazine's but, I have my own tweaks and I want to break this down for you to where you're not confused by what they are telling you.  Because I was at some parts and it could have been said an easier and clearer way.  Don't let any of these things deter you; follow my instructions and you'll be totally golden.  Everyone you know will want to kiss you and shower you with compliments because it is THAT GOOD. 

XOXO,

Hester

PS--Calvados is an apple brandy and I highly recommend you use it.  Try getting it at your nearest BevMo.

PPS--My mother said, "Pretty good, Mei-Mei, pretty good."  Therefore, you know this has to be good if she approved it ;-)

French Almond Apple Tart

Recipe adapted from Bon Appétit Magazine.

Prep time: approximately 90 minutes (if you have all the ingredients on hand!)

Bake time: 60 minutes

Cooling time: four to eight hours (sorry!)

My crust:

• 1 1/2 cups + 1 tablespoon all-purpose flour
• 1 stick (1/2 cup) + 2 1/2 tablespoons cold butter, cut into cubes
• pinch of salt
• 1/3 cup cold water

Bon Appétit's crust:

• 2 large egg yolks
• 2 tablespoons Calvados or brandy
• 1 1/4 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 9 tablespoons (1 stick + 1 tablespoon) chilled butter, cut into 1/2-inch pieces

Filling:

• 1 1/4 cups blanched slivered almonds
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon Calvados or brandy
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/4 teaspoon salt
• 4 tablespoons (half a stick) of butter at room temperature 

Apple part:

• 3 Granny Smith apples peeled, cored, and sliced into 1/8-inch or thinner pieces 
• 1 tablespoon Calvados or brandy
• 1 to 2 tablespoons granulated sugar

Topping part:

• 2 tablespoons melted butter
• granulated sugar for sprinkling
• 1/4 cup apricot jam or preserves
• 1 tablespoon Calvados or brandy

*BREATHE.  You can  totally do this.  Pardon the amount of instructions coming up.  Trust me, you'll thank me.  Just breathe.*  

1. For my crust, in a food processor combine the salt and flour.  Then, add the cubes of butter and pulse it till they're the size of peas.  Then, add the ice-cold water and process it until a ball of dough forms.  Form it into a disk, wrap it in plastic wrap, and refrigerate for an hour and a half.

2. For Bon Appétit's crust, first, stir egg yolks and Calvados together and set aside.  Combine flour, salt, and sugar in a food processor.  Pulse in the butter until they are the size of small peas.  With the machine running, add the yolk mixture.  Process until moist clumps form and then flatten it all into a disk, wrap it in plastic wrap, and refrigerate until cold, about one hour.  (Can be made one day ahead.  Keep chilled.  Let soften slightly before rolling out.)

3. While the dough is chilling, make the filling.  In a food processor, combine the almonds, sugar, eggs, salt, vanilla and almond extracts, and Calvados.  Blend it until you can smooth it out no more.  It will form a thick paste.  *Yes, there will be a piecy feeling of almonds when you eat it but that's the way it'll be.*  Add the four tablespoons of softened butter and process it for about 10 seconds.  

4. Roll out your dough to fit an 11-inch tart pan with removable bottom.  Place it in the pan and any dough left hanging outside of the pan should be folded IN to the shell.  Therefore, you get a much thicker side crust.  Get rid of any excess dough after this.  Stick it in the freezer for about 10 minutes. 

5. With a rubber spatula, add and spread your almond filling onto your cold crust.  Even it out to a smooth layer.  Refrigerate for a good 45 minutes.  The filling should be quite firm by then.

6. While your filling is chilling, get your apple mixture ready.  Peel and slice the apples into a bowl.  Sprinkle the granulated sugar on it and the Calvados.  Mix it around and let it marry for 30 minutes.  Occasionally, stir the apples around.  You'll see the apple juices coming out.  If you have thicker apples, it might not get as juicy.  Therefore, try to keep the slices on the thin side.  After 30 minutes, drain the apples in a strainer and let them sit there and drip when you use them. 

7. Preheat your oven to 400F.  Bring out your tart.  Place the apples onto the almond filling in concentric circles.  This means, overlap the apples on top of each other in a circle.  Start on the outside and work your way in.  See picture for more help.

8. When you have covered up the filling and used as many slices as you can, brush the two tablespoons of melted butter over the apple slices.  Then, sprinkle granulated sugar on top.  Place the tart onto a foiled baking sheet to have an easy vehicle for transporting.

9. Bake at 400F for 15 minutes and then drop the temperature down to 350F.  Bake it for 45 more minutes.  The apples might burn a little.  This happens when you have edges that are blatantly sticking out.  Therefore, try to keep them tucked in.

10. Remove the tart from the oven and let it sit for about 15 minutes.  During this 15 minutes, combine the apricot and Calvados in a pot and get it hot.  You can strain it if you want and use the liquid but I liked it with the chunks of apricot.  Brush this onto the apples.  

11. Let the tart cool for the next four to eight hours or even overnight.  If you do not let it cool and decide to slice into it very soon after removing it from the oven, expect things to run out a little bit.  Patience is a virtue and you will definitely be rewarded for waiting :-)

See how the sides are double as thick?  That's from folding in the overhang of dough that you would normally not use.  So, just fold it back in and crimp it in to the rest of the dough to make it pretty seamless.  Use your rolling pin to flatten the edge out.

Food processors rock.

The filling tasted great without the butter.  But with it?  Oh my.  Yes, I did lick the spatula clean after I was done pouring it out and using it.  And yes, I do know it had raw egg in it.  Trust me--you wouldn't care either because it's so darn delicious.

Pour the filling into the cold crust and chill until firm. 

Thin apple slices, Calvados, and sugar.  Mix it all up and watch the juices accumulate at the bottom over the course of 30 minutes.

You see what I did?  Just overlapping.  Nothing fancy.  It does look good, though :-)

See how those edges of the top apples stick up?  They ended up burning the most so, try to keep them relatively flat and not sticking up.  Yes, lesson learned.

Melted butter is brushed on and it's been generously sprinkled with granulated sugar.  I also brushed the edge of the tart with the melted butter just to help it brown a bit better.  Now, off to the oven.

Out of the oven.  Everyone keeps telling me although it is burnt, it actually looks aesthetically lovely.  I know very kind people :-)

Glazed with a mix of warm apricot preserves and more Calvados!

The next morning, I removed the pan and ooh, look at this beautiful double-thick crust!

Easy slicing.  Yet another reason to wait for it to completely cool.