Flank Steak Wakame Crepe Tacos

flank-steak-wakame-crepes-with-wakame-avocado-puree

Flank Steak Wakame Crepe Tacos

(Give your tacos a boost of wakame, a highly nutritious superfood!)

Yield: 4 to 6 servings

Crêpes
Yield: 10 (7-inch) crepes + 1 practice crepe J (first one is always chalked up to practice)

¾-ounce dried wakame
2 large eggs
3 tablespoons extra-virgin olive oil
1½ cup water
1 cup garbanzo bean flour
¼ cup white whole wheat flour
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper

1. Place the wakame in a blender and blend on high to turn into a fine powder. Remove 3½ teaspoons for this recipe. Set the remaining wakame powder aside. (You will be using it later.)

2. Place the eggs and olive oil in a large bowl and whisk until the eggs are mixed.

3. Add the water and whisk until well combined.

4. Add the flours, salt and pepper and whisk until well combined.

5. Add the wakame powder and whisk until just combined.

6. Place a crêpe pan or small nonstick sauté pan over medium-low heat.

7. Once hot, measure approximately ¼ cup batter (you can use a 2-ounce ladle for this), and pour into the center of the pan.

8. Quickly rotate and tilt the pan to spread the batter evenly, just enough to cover the bottom of the pan.

9. Cook for 1 minute 30 seconds, then flip the crêpe over with a plastic spatula. The crêpe should be cooked, maybe even very lightly golden brown in colored, but not dry or crispy.

10. Cook the second side for approximately 1 minute and 30 seconds, then transfer to a cooling rack to cool. Once the crepes are room temperature, it is fine to stack them.

Flank Steak
1½ pounds flank steak
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon grapeseed oil
¼ of a small head of red cabbage, sliced thinly
3 scallions, sliced thinly on a bias
2 tablespoons toasted sesame seeds
¼ cup picked fresh cilantro leaves
sriracha (or your favorite hot sauce), to taste
1 avocado, sliced

1. Pat the steak dry with a paper towel. Pierce, in rows, both sides of the steak with a fork.  Cut the steak into four equal-sized pieces, cutting with the grain. Season all pieces/sides with the salt and pepper. Cut the steak into four equal-sized pieces, cutting with the grain.

2. Place a large nonstick sauté pan over medium-high heat.  Add grapeseed oil and heat until the oil just begins to smoke. Lay steak in pan and cook, flipping once every minute, until well caramelized. Use your digital thermometer to achieve the perfect medium-rare, 125 to no more than 130 degrees Fahrenheit. The total cooking time will be 5-9 minutes, depending upon the thickness of the steak.

3. Remove steak from pan and let rest on a cutting board for 10 minutes.

4. Cut cooked steak pieces in thin slices against the grain.

5. To assemble, lay a crepe down. Top with some purple cabbage and scallions. Lay a few steak slices on top and some avocado. Sprinkle over some sesame seeds and a drizzle of sriracha. Garnish with some cilantro leaves. Fold up and enjoy!

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine!

Apple, Frisée & Radicchio Salad 
with Lemon Kefir Dressing

apple-frise--radicchio-salad-with-lemon-kefir-dressing-image

Apple, Frisée & Radicchio Salad 
with Lemon Kefir Dressing


(Find out more about kefir which you can find in the yogurt section of your grocery store. My fave brand right now is Wallaby, which you can find at Whole Foods.)

Yields: 4 servings

1 large shallot, peeled and diced small (3 tablespoons)
3 tablespoons freshly squeezed lemon juice
2 tablespoons roasted walnut oil
2 tablespoon grapeseed oil
5 tablespoons whole milk kefir
10-ounces of frisee (2 small heads), bottom ½-inch (core) cut off and leaves cut into 1-inch pieces
4-ounces radicchio (half of one small head), halved lengthwise and cut into 1/3-inch slices
20 large fresh mint leaves, chopped roughly
¾ cup roughly chopped fresh flat-leaf Italian parsley
2 apples (Fuji, Pink Lady or Honeycrisp), cored and sliced into 1/8-inch slices
½ cup toasted walnuts, chopped roughly
7 small French radishes, quartered
2 Persian cucumbers, sliced in half lengthwise and cut on a bias (¼-inch thickness)
kosher salt, to taste
freshly ground black pepper, to taste

In a small container with a tight fitting lid, combine the shallot, lemon juice, walnut and grapeseed oil, close the lid tightly, and shake well to combine. Or, whisk to combine the ingredients in a small bowl. Add the kefir and repeat the shaking (or whisking) process. (Makes approximately ¾ cups of dressing.)

In a large bowl, combine the frisee, raddichio, mint, parsley, apple, walnuts, radish, cucumbers and dressing. Mix together. Season to taste with salt and pepper.

Divide the salad equally among plates and serve.

Photo: Ronald Tsang

P.S. This recipe was recently featured in an issue of Clean Eating Magazine!

Chocolate Pudding Cake

Lyon Pudding Cake1

This chocolate pudding cake is magic! Follow the instructions and feast on this multi-layered delight: fudgey/ganache on the bottom, pudding in the middle and souffle-like airiness on top. W.O.W.

Yield: 6 to 8 servings

8-ounces TCHO Mokaccino (This is a coffee + chocolate bar (from my favorite chocolate makers) that is out of this world! If you can’t find it, use your favorite milk chocolate, somewhere around 40% cacao.)
½ cup heavy whipping cream
2 tablespoons unsalted butter, plus more for prepping the pan
½ cup granulated sugar, divided
¼ cup all-purpose flour
1/8 teaspoon kosher salt
4 egg yolks
¾ cup whole milk
½ teaspoon pure vanilla extract
1 tablespoon Frangelico Liquor
4 large egg whites

Adjust oven rack to middle position and preheat the oven to 325 degrees Fahrenheit.

Lightly butter an 8 x 2-inch round cake pan. Place a folded dish towel in bottom (middle) of a roasting pan (large enough to accommodate the cake pan).  Place buttered cake pan inside roasting pan on top of the folded towel. Bring several quarts of water to boil for a water bath.

Melt the chocolate with the whipping cream and butter in a bain marie, stirring occasionally as it melts.  Once melted, remove chocolate bowl from heat and set aside. (Be careful not to stir excessively as chocolate melts; the fat could separate.)

Place ¼ cup sugar, flour and salt in a large bowl. Whisk to combine.

Place egg yolks and milk in a small bowl. Whisk to combine.

Add the yolk/milk mixture to the large bowl with the sugar/flour mixture and whisk to combine.

Slowly stream the melted chocolate mixture into the large bowl, whisking continuously, until fully combined. Add vanilla and Frangelico and whisk to combine again. Set bowl aside.

Whip the egg whites until just foamy. Add the remaining ¼ cup sugar to the whites and whip until stiff, glossy peaks form.

Add a third of the egg whites to the chocolate mixture and gently whisk until uniform in color. Repeat this process in two more batches.

Pour batter into prepared cake pan. Carefully add the boiling water (making sure none splashes into the cake pan) to the roasting pan until it reaches (at least) halfway up the sides of the cake pan.

Carefully transfer roasting pan to the oven and bake for 45 minutes.

Remove roasting pan from the oven and let cake cool for 10 minutes in the water bath. Remove cake pan from roasting pan water bath and let cool completely before serving.

To serve, using a large spoon, spoon out the pudding cake onto plates, making sure you get all the layers – the bottom mouse-like layer, the middle pudding layer, and the top sponge –  in each serving. Serve at room temperature or chilled with whipped cream and chopped hazelnuts.