Joanne's Easy Bake: Easy Lavender Pork Roast Rub

Joanne's Easy Bake: Easy Lavender Pork Roast Rub: Sometime ago, I visited a lavender farm and bought a bottle of English lavender. (Note - French lavender is not edible and never...

Joanne's Easy Bake: Very Easy Korean Street Food - Egg Bread

Joanne's Easy Bake: Very Easy Korean Street Food - Egg Bread: We are very lucky to live in a city where there are plenty of ethnic foods, but sometimes it is not possible to taste street food...

Very Easy Korean Street Food - Egg Bread

We are very lucky to live in a city where there are plenty of ethnic foods, but sometimes it is not possible to taste street foods. I came across Maangchi on Youtube and saw how this Korean street food (Gyeran-ppang) pronounced as 'K run punk' or egg bread is made. My husband says it tastes like a French Toast with an egg in the center. Maangchi uses Mozzarella cheese while I used Havarti cheese because I ran out of Mozzarella. It tastes awesome and it is so easy to make! You can check out Maangchi on Youtube if you are interested in making Korean foods.

Utensils needed:-

One Baking tray
Three 6" x 3" x 2" non-stick loaf pans
One Mixing Bowl
One wire whisk
Measuring cups and spoons
One small heat proof bowl for melting butter
One silicon spatula

Ingredients:-

1/2 cup all-purpose flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 pinch of salt
4 large eggs
1/2 cup skim milk
1/2 teaspoon pure vanilla extract
1 tablespoon unsalted butter - melted
1 stick of Havarti cheese (3-1/2" x 1/2" thick) and cut equally into 6 smaller pieces

Method:-

Preheat oven to 400 degrees F.
Place all the dry ingredients - flour, sugar, baking powder and salt in the mixing bowl and whisk to combine.
Crack one egg over the flour mixture, add milk, vanilla extract and melted butter to the flour mixture.
Whisk to combine into a batter.
Place all 3 loaf pans on the baking tray.
Divide batter equally among the loaf pans.
Place 2 pieces of cheese into the batter in each loaf pan; space the cheese pieces out from the middle of each pan so that there is enough space to crack an egg in the middle between the cheeses.
Crack one egg into the batter in each loaf pan, right between the cheeses, in the middle of the loaf pan, so that the egg when cooked, will be in the middle of the loaf.
Gently place the baking tray into the oven.
Bake for 13 - 17 minutes depending on how well done you want the eggs to be. 17 minutes will fully cook the eggs while 13 minutes will give you half boiled eggs.
Remove from the oven. Loosen the breads gently from the loaf pans using a silicon spatula and serve while warm.
Enjoy and have a wonderful breakfast!

Makes 3

Easy Lavender Pork Roast Rub

Sometime ago, I visited a lavender farm and bought a bottle of English lavender. (Note - French lavender is not edible and never ever use it for cooking as it has camphor). Wanted to use it for cakes, but I know my children will not be ready to try this adventure of mine. So, instead of letting it sit in the spice cupboard, I decided to use it for my pork roast today. It turned out pretty well and it is worth the try! In fact, lavender green tea is also my cup of tea.

Utensils needed:-

2 Baking dishes - 1 for the roast and 1 for use as a water bath
A meat thermometer
A small bowl for mixing the rub

Ingredients for the pork roast:-

Approximately 3 lbs pork rack roast
1 teaspoon iodized sea salt
1/4 teaspoon freshly ground black pepper
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 teaspoon garlic powder
2 teaspoons onion powder
1 tablespoon dried sage
1/4 teaspoon dried English lavender buds or culinary lavender (flowers only)
2 teaspoons canola oil
1 cup filtered cold water
2 cups water (for a water bath) to be placed in the oven while roasting

Method:-

Preheat oven to 375 degrees F.
Rinse and pat dry pork roast with paper towel.
Place roast in the baking dish which is large enough to contain the roast but not too large to leave a lot of extra space to prevent excessive evaporation of water and meat juices.
Mix all the dry ingredients in a small bowl.
Rub the roast with the dry mixture, making sure that the bones and even the underside of the roast is completely covered with rub.
Drizzle canola oil over the top of the roast.
Tear some pieces of aluminum foil and wrap the ends of the bones to prevent burning. Place some small pieces of foil over parts of the roast that is more likely to burn when roasting.
Insert the meat thermometer into the thickest part of the roast.
Gently pour the cold filtered water into the baking dish (do not pour over the roast).
Place roast into the preheated oven together with the water bath, side by side.
Roast until the temperature reaches the 77 degrees C or that requires for pork or veal to cook.
Remove from the oven once it is done and cover roast with a large piece of aluminum foil to tent the roast for 15 minutes.
Remove butcher string, cut and serve with rice or salads.
Enjoy!!! Happy Easter!!!