From The Best Recipes in the World by Mark Bittman
4 servings
3 Tb neutral oil
2 eggs, lightly beaten
1/2 lb small peeled shrimp
1/2 lb Barbecued Pork, Chinese sausage, or other meat, chopped into bits
1/2 c chopped scallion
4 c leftover cooked long-grain rice, chilled
1 T soy sauce
3 tea dark sesame oil or toasted sesame seeds
salt and pepper to taste
Heat 1 Tb of the oil in a wok or large skillet over med heat, swirling the oil to coat the wok. Add eggs and scramble, breaking the egg into small pieces, just until set. Remove and set aside.
Raise the heat to high and add the remaining oil. When hot, add the shrimp and cook until they turn pink, just a minute or so. Add the pork and brown lightly, then stir in the scallion. When fragrant, stir in the rice, eggs, and soy sauce. Cook, stirring occasionally, until the rice is heated through, 3-5 minutes. Sprinkle the sesame oil over the rice, season with salt and pepper, and serve.
(optional: add 2 cups frozen peas when adding rice and eggs)
Sunday, November 22, 2009
Autumn Succotash
From Bon Appetite November 2006
8 servings
2 slices thick-cut bacon (about 2 oz), chopped
1 shallot, finely chopped
2 c thawed frozen edamame
1 lb thawed frozen corn
1/4 c water
1/4 c chopped fresh Italian parsley
Heat heavy large skillet over med-high heat. Add bacon and saute until fat begins to render, about 1 minute. Add shallot and saute until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 c water and cook until vegetables are tender, about 5 minutes. Transfer to a bowl and sprinkle with parsley.
8 servings
2 slices thick-cut bacon (about 2 oz), chopped
1 shallot, finely chopped
2 c thawed frozen edamame
1 lb thawed frozen corn
1/4 c water
1/4 c chopped fresh Italian parsley
Heat heavy large skillet over med-high heat. Add bacon and saute until fat begins to render, about 1 minute. Add shallot and saute until bacon and shallot begin to brown, about 3 minutes. Add edamame, corn, and 1/4 c water and cook until vegetables are tender, about 5 minutes. Transfer to a bowl and sprinkle with parsley.
Saturday, November 21, 2009
Basic Cranberry Sauce
1 12-oz bag fresh cranberries
1 c sugar
1 c water
2 1/4 tea freshly grated orange peel
1/2 tea coarse salt
Bring all ingredients to a boil in heavy med saucepan, stirring often. Reduce heat to med-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate.
1 c sugar
1 c water
2 1/4 tea freshly grated orange peel
1/2 tea coarse salt
Bring all ingredients to a boil in heavy med saucepan, stirring often. Reduce heat to med-low and simmer until most of the cranberries burst, stirring occasionally, about 10 minutes. Transfer sauce to medium bowl. Cool, cover, and refrigerate.
Tuesday, November 17, 2009
Roasted Trout with Thyme
From The Naked Chef by Jamie Oliver
serves 4
four 1 lb trout, scaled and gutted
2 good handfuls of fresh thyme
sea salt and freshly ground black pepper
3 Tb olive oil
2 lemons
4 bay leaves, fresh if possible
Preheat your oven to 475. Wash the trout inside and out and pat dry with paper towels. Using a mortar and pestle, smash up the thyme with 1 tea of salt, some pepper and the olive oil (or very finely chop). Rub this mixture into the trout; covering the belly cavity and the skin.
Cut the lemons in half and remove the ends so they have a flat edge. With the point of a knife, make an incision into the flesh of each lemon half and stick a bay leaf into it. Place the trout and lemons on a roasting tray and bake, allowing roughly 10 minutes. To check that the trout is cooked properly, just go to the thickest part of the trout and try to pull the meat away from the bone. If it pulls away easily it is cooked, and if it doesn't put it back into the oven for a couple more minutes. By the time the trout has finished cooking the skin should be crispy. The roasted lemons should be beautifully sweet and slightly jammy in flavor - this is such a nice way to cook the lemons as teh bay also infuses them with flavor.
Serve the trout with the lemon, which you can squeeze on to the fish. I like to serve this with some pan-friend potatoes and a crisp green salad.
serves 4
four 1 lb trout, scaled and gutted
2 good handfuls of fresh thyme
sea salt and freshly ground black pepper
3 Tb olive oil
2 lemons
4 bay leaves, fresh if possible
Preheat your oven to 475. Wash the trout inside and out and pat dry with paper towels. Using a mortar and pestle, smash up the thyme with 1 tea of salt, some pepper and the olive oil (or very finely chop). Rub this mixture into the trout; covering the belly cavity and the skin.
Cut the lemons in half and remove the ends so they have a flat edge. With the point of a knife, make an incision into the flesh of each lemon half and stick a bay leaf into it. Place the trout and lemons on a roasting tray and bake, allowing roughly 10 minutes. To check that the trout is cooked properly, just go to the thickest part of the trout and try to pull the meat away from the bone. If it pulls away easily it is cooked, and if it doesn't put it back into the oven for a couple more minutes. By the time the trout has finished cooking the skin should be crispy. The roasted lemons should be beautifully sweet and slightly jammy in flavor - this is such a nice way to cook the lemons as teh bay also infuses them with flavor.
Serve the trout with the lemon, which you can squeeze on to the fish. I like to serve this with some pan-friend potatoes and a crisp green salad.
Friday, November 13, 2009
Bibimbop
From Hungry Monkey by Matthew Amster-Burton (altered slightly)
Serves 4
Marinade
1/4 c soy sauce
1 1/2 Tb sugar
2 Tb finely grated Asian pear or Granny Smith Apple
1 scallion, thinly sliced
1 med clove garlic, minced
2 Tb toasted sesame seeds
2 Tb sesame oil
1/2 Tb ground black pepper
1 lb beef flank steak, halved lengthwise, then cut crosswise into very thin slices (or pick up beef for sukiyaki/hotpot from an Asian grocery
8 oz bean sprouts
3 carrots, thinly sliced
4 eggs
peanut oil
10 cups hot cooked medium-grain (Calrose) rice, from about 3 1/2 cups uncooked rice
8 oz napa cabbage kimchi
gochunjang or sriracha
1. Combine soy sauce, sugar, pear/apple, scallion, garlic, sesame seeds, oil, and pepper in a bowl. Add the meat and refridgerate for at least 2 hours, up to 24 hours.
2. Put the carrots in a skillet with a bit of oil over medium-high heat and cook until a little soft.
3. Push the carrots to the edges of the skillet and add meat in batches cooking until no pink remains on the meat. Set aside meat and carrots.
4. Add bean sprouts to the pan and cook until just soft. Set aside.
5. Add peanut oil to skillet and cook eggs, runny yolk is best.
6. Place 2 1/2 cups of rice in each bowl. Top each with 1/4 of the beef, sprouts, carrots and kimchi. Place a fried egg in the middle of each.
7. Individuals can add gochujang to taste and stir everything together including the egg.
Serves 4
Marinade
1/4 c soy sauce
1 1/2 Tb sugar
2 Tb finely grated Asian pear or Granny Smith Apple
1 scallion, thinly sliced
1 med clove garlic, minced
2 Tb toasted sesame seeds
2 Tb sesame oil
1/2 Tb ground black pepper
1 lb beef flank steak, halved lengthwise, then cut crosswise into very thin slices (or pick up beef for sukiyaki/hotpot from an Asian grocery
8 oz bean sprouts
3 carrots, thinly sliced
4 eggs
peanut oil
10 cups hot cooked medium-grain (Calrose) rice, from about 3 1/2 cups uncooked rice
8 oz napa cabbage kimchi
gochunjang or sriracha
1. Combine soy sauce, sugar, pear/apple, scallion, garlic, sesame seeds, oil, and pepper in a bowl. Add the meat and refridgerate for at least 2 hours, up to 24 hours.
2. Put the carrots in a skillet with a bit of oil over medium-high heat and cook until a little soft.
3. Push the carrots to the edges of the skillet and add meat in batches cooking until no pink remains on the meat. Set aside meat and carrots.
4. Add bean sprouts to the pan and cook until just soft. Set aside.
5. Add peanut oil to skillet and cook eggs, runny yolk is best.
6. Place 2 1/2 cups of rice in each bowl. Top each with 1/4 of the beef, sprouts, carrots and kimchi. Place a fried egg in the middle of each.
7. Individuals can add gochujang to taste and stir everything together including the egg.
Wednesday, November 4, 2009
Classic Minestrone
From Everyday Food October 2008
Serves 6
2 Tb olive oil
1 med red onion, chopped
2 med carrots, peeled and diced
1 large celery stalk, diced
¼ tea red-pepper flakes
1 tea minced fresh rosemary, or ¼ tea dried
Coarse salt and ground pepper
1 can (14.5 oz) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
¼ head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
½ lb green beans, trimmed and cut into 1-inch lengths
¾ c grated Parmesan, for serving
In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 ½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minutes. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Serve sprinkled with Parmesan.
Serves 6
2 Tb olive oil
1 med red onion, chopped
2 med carrots, peeled and diced
1 large celery stalk, diced
¼ tea red-pepper flakes
1 tea minced fresh rosemary, or ¼ tea dried
Coarse salt and ground pepper
1 can (14.5 oz) whole peeled tomatoes, drained and finely chopped
1 large potato, peeled and diced
¼ head Savoy or green cabbage (1/2 lb), cored and thinly sliced
1 can (15 oz) cannellini beans, rinsed and drained
½ lb green beans, trimmed and cut into 1-inch lengths
¾ c grated Parmesan, for serving
In a large pot, heat oil over medium. Add onion, carrots, celery, red-pepper flakes, rosemary, 1 ½ teaspoons salt and ¼ teaspoon pepper. Cook, stirring occasionally, until onion begins to turn golden, 5-8 minutes.
Add tomatoes; cook until some of the liquid evaporates, 1 minutes. Add potato, cabbage, cannellini beans, and 7 cups water; bring to a boil. Stir in green beans.
Reduce to a simmer, and cook until all the vegetables are tender, about 20 minutes. Season with salt and pepper. Serve sprinkled with Parmesan.
Sunday, October 18, 2009
Portobello Mushroom Sandwiches
8 ounces butter, softened
4 sun-dried tomatoes, chopped
1 red chile, finely chopped
Garlic, finely chopped
A few sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 large Portobello mushrooms
1/2 loaf ciabatta bread, heated until crust becomes crispy
2 tablespoons Dijon mustard
1 bunch watercress, picked and washed
Preheat the oven to 400 degrees
Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
Cut the ciabatta into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.
4 sun-dried tomatoes, chopped
1 red chile, finely chopped
Garlic, finely chopped
A few sprigs fresh thyme leaves
Sea salt and freshly ground black pepper
4 large Portobello mushrooms
1/2 loaf ciabatta bread, heated until crust becomes crispy
2 tablespoons Dijon mustard
1 bunch watercress, picked and washed
Preheat the oven to 400 degrees
Mix the butter with the sun-dried tomatoes, chile, garlic, and thyme leaves. Season and spoon over each mushroom. Bake for 10 to 15 minutes, or until soft.
Cut the ciabatta into 8 slices and spread with the Dijon mustard. Lay the watercress over the mustard and top with the baked mushrooms. Cover with the other half of bread, press down firmly, and cut.
Porcheta
3 lbs Pork butt shoulder roast
Salt
1 Tablespoon capers (Rinsed, Dried, Rough Chop)
1 Teaspoon chopped lemon zest
3 Cloves garlic, roughly chopped
12 Sage leaves, crushed and roughly chopped
Sprig or two of rosemary, crushed and roughly chopped
2 teaspoons fennel seeds, barely crushed
1.5 teaspoons cracked black pepper
2 lbs root veggies (carrot, onion, fennel, celery root, turnip, rutabaga, parsnips, garlic, potato, etc)
Olive oil
2/3 cup pork stock, chicken stock, water
Trim down to no more than 1/4" fat on all sides. Open up some of the natural muscles seams or cut your own seams with a chefs knife. Now salt the outside and inside all of the seams (use 1/2 teaspoon of salt per pound).
Combine the capers, lemon zest, garlic, sage, rosemary, with most of the fennel seeds and black pepper. (You should get about 1/2 cup, loosely packed.) Spread and pack this mixture all over the excavated insides of the pork butt, making sure the seasoning falls deep into the crannies where you’ve separated the muscles. Re-form the pork butt into its natural shape and tie tightly into a uniform shape, tying 4 or 5 strings around the circumference and another around the length of the roast. Rub the remaining fennel and pepper on the outside of the roast. Collect and refrigerate any loose herbs and seasonings. Cover the pork loosely and refrigerate for 1-3 days.
Roasting the porchetta (2 1/4 to 2 1/2 hours):
Preheat the oven to 350 degrees F. Toss the vegetables in a minimum of olive oil, barely coating the surfaces. Add a few pinches of salt and toss again. Heat a 12- or 14-inch ovenproof skillet, depending on how many vegetables you are roasting, over medium heat. Place the pork roast in the pan; it should sizzle. Surround with the vegetables. Place in the oven. The roast should begin to color at 45 minutes; if not, turn the heat up to 375 degrees until it does, then turn the heat back down. At 1 hour, turn the roast over and roll the vegetables in the rendered fat. Work quickly, so you don’t lose too much oven heat and the roast doesn’t cool off. Turn the roast again at 2 hours and add about 1/3 cup of the stock or water. Add any excess herbs and seasonings to the pan juices at this point and swirl the pan so they sink into the liquid. Roast for another 15 to 30 minutes, to about 185 degrees F. The pork should be fragrant and glistening golden caramel. Transfer the meat to a platter, tent loosely with foil, and leave in a warm, protected spot while you make the pan sauce. Place the vegetables on a separate warm plate.
Preparing the pan sauce and serving the roast:
Tilt the skillet and spoon off the fat. Add the vermouth and the remaining 1/3 cup stock or water and set over low heat. Scrape and stir to dissolve the caramelized drippings on the bottom and sides of the pan. Skim the fat as the liquid comes to a simmer. Add any juice that may have trickled from the resting roast. Slice the pork, removing the strings as you go, and serve garnished with the vegetables and a spoonful of the rich pan sauce.
Salt
1 Tablespoon capers (Rinsed, Dried, Rough Chop)
1 Teaspoon chopped lemon zest
3 Cloves garlic, roughly chopped
12 Sage leaves, crushed and roughly chopped
Sprig or two of rosemary, crushed and roughly chopped
2 teaspoons fennel seeds, barely crushed
1.5 teaspoons cracked black pepper
2 lbs root veggies (carrot, onion, fennel, celery root, turnip, rutabaga, parsnips, garlic, potato, etc)
Olive oil
2/3 cup pork stock, chicken stock, water
Trim down to no more than 1/4" fat on all sides. Open up some of the natural muscles seams or cut your own seams with a chefs knife. Now salt the outside and inside all of the seams (use 1/2 teaspoon of salt per pound).
Combine the capers, lemon zest, garlic, sage, rosemary, with most of the fennel seeds and black pepper. (You should get about 1/2 cup, loosely packed.) Spread and pack this mixture all over the excavated insides of the pork butt, making sure the seasoning falls deep into the crannies where you’ve separated the muscles. Re-form the pork butt into its natural shape and tie tightly into a uniform shape, tying 4 or 5 strings around the circumference and another around the length of the roast. Rub the remaining fennel and pepper on the outside of the roast. Collect and refrigerate any loose herbs and seasonings. Cover the pork loosely and refrigerate for 1-3 days.
Roasting the porchetta (2 1/4 to 2 1/2 hours):
Preheat the oven to 350 degrees F. Toss the vegetables in a minimum of olive oil, barely coating the surfaces. Add a few pinches of salt and toss again. Heat a 12- or 14-inch ovenproof skillet, depending on how many vegetables you are roasting, over medium heat. Place the pork roast in the pan; it should sizzle. Surround with the vegetables. Place in the oven. The roast should begin to color at 45 minutes; if not, turn the heat up to 375 degrees until it does, then turn the heat back down. At 1 hour, turn the roast over and roll the vegetables in the rendered fat. Work quickly, so you don’t lose too much oven heat and the roast doesn’t cool off. Turn the roast again at 2 hours and add about 1/3 cup of the stock or water. Add any excess herbs and seasonings to the pan juices at this point and swirl the pan so they sink into the liquid. Roast for another 15 to 30 minutes, to about 185 degrees F. The pork should be fragrant and glistening golden caramel. Transfer the meat to a platter, tent loosely with foil, and leave in a warm, protected spot while you make the pan sauce. Place the vegetables on a separate warm plate.
Preparing the pan sauce and serving the roast:
Tilt the skillet and spoon off the fat. Add the vermouth and the remaining 1/3 cup stock or water and set over low heat. Scrape and stir to dissolve the caramelized drippings on the bottom and sides of the pan. Skim the fat as the liquid comes to a simmer. Add any juice that may have trickled from the resting roast. Slice the pork, removing the strings as you go, and serve garnished with the vegetables and a spoonful of the rich pan sauce.
Friday, June 5, 2009
Summer Cucumber Salad
From Everyday Food June 2009
1 Cucumber, peeled, halved lengthwise, seeded and sliced crosswise
1/2 white onion sliced
1/4 c fresh cilantro
2 tea olive oil
2 Tb lemon juice
salt & pepper to taste
In a small bowl, combine all the ingredients. Let sit in the fridge for several hours so that the flavors blend and the onion mellows.
1 Cucumber, peeled, halved lengthwise, seeded and sliced crosswise
1/2 white onion sliced
1/4 c fresh cilantro
2 tea olive oil
2 Tb lemon juice
salt & pepper to taste
In a small bowl, combine all the ingredients. Let sit in the fridge for several hours so that the flavors blend and the onion mellows.
Tuesday, May 5, 2009
Grilled Fish, Romagna Style
2 1/2 to 3 lbs whole fish gutted and scaled, or fish steaks
salt
pepper
1/4 cup olive oil
2 Tb lemon juice
a small sprig of fresh rosemary chopped fine, or 1/2 tea dried
1/3 c fine, dry, unflavored bread crumbs
1. Wash the fish or fish steaks in cold water, then pat dry with paper towels.
2. Sprinkle fish liberally with salt and pepper on both sides, put it on a large platter, and add the oil, lemon juice, and rosemary. Turn the fish two or three times to coat well. Add the bread crumbs, turning the fish once or twice again until it has an even coating of oil-soaked bread crumbs. Marinate for 1-2 hours at room temperature, turning and basting the fish from time to time.
3. Preheat grill and place fish 4-5 inches from the heat. Grill on both sides until done, turning the fish once. Depending on the thickness of the fish steaks, or the size of the whole fish, it may take between 5-15 minutes. While cooking, baste the top with any leftover marinate. Serve hot from the grill.
salt
pepper
1/4 cup olive oil
2 Tb lemon juice
a small sprig of fresh rosemary chopped fine, or 1/2 tea dried
1/3 c fine, dry, unflavored bread crumbs
1. Wash the fish or fish steaks in cold water, then pat dry with paper towels.
2. Sprinkle fish liberally with salt and pepper on both sides, put it on a large platter, and add the oil, lemon juice, and rosemary. Turn the fish two or three times to coat well. Add the bread crumbs, turning the fish once or twice again until it has an even coating of oil-soaked bread crumbs. Marinate for 1-2 hours at room temperature, turning and basting the fish from time to time.
3. Preheat grill and place fish 4-5 inches from the heat. Grill on both sides until done, turning the fish once. Depending on the thickness of the fish steaks, or the size of the whole fish, it may take between 5-15 minutes. While cooking, baste the top with any leftover marinate. Serve hot from the grill.
Fried Zucchini Sauce with Garlic and Basil
by Marcella Hazen
1 1/2 lbs fresh, young zucchini
salt
10-12 fresh basil leaves
1/2 cup flour
Vegetable Oil
3 garlic cloves, peeled
4 Tb butter
1/2 c freshly grated parmigiano-reggiano
1 lb pasta (best with fettuccine)
1. Soak the zucchini for 20 minutes in cold water, them wash free of all grit. Drain, trim away both ends and cut zucchini into sticks 2 1/2 inches long and 1/4 inch thick.
2. Put zucchini in a colander and sprinkle liberally with salt. Toss the zucchini 2 or 3 times to distribute the salt evenly, and let stand for at least 2 hours.
3. Remove the zucchini and pat dry with paper towels. Rinse and dry the colander, which you will need again.
4. Rinse the basil in cold water. Pat dry with paper towels and tear the leaves by hand into small pieces. Set aside.
5. When you are ready to fry, set the colander over a platter, and put the zucchini back in it. Dust the zucchini with the flour, shaking the colander to coat them evenly and shed excess flour.
6. Put enough veggie oil in a frying pan to come 1/4 to 1/2 inch up its sides. Add the garlic and turn the heat on high. When the oil is quite hot, put in as many zucchini sticks at one tiem as will fit loosely in the pan. Check the garlic and as soon as it begins to turn brown, remove it and discard it. Turn the zucchini sticks, cooking them until they become colored a golden brown all over, then transfer them to a cooling rack to drain or to a platter lined with paper towels. Continue adding zucchini to the pan in as many batches as necessary until it is all done.
7. Cook and drain pasta. Add butter to pot that pasta was cooked in and let it start to melt. Add zucchini, basil and cheese and mix together. Add pasta and toss thorouhghly. Serve at once.
1 1/2 lbs fresh, young zucchini
salt
10-12 fresh basil leaves
1/2 cup flour
Vegetable Oil
3 garlic cloves, peeled
4 Tb butter
1/2 c freshly grated parmigiano-reggiano
1 lb pasta (best with fettuccine)
1. Soak the zucchini for 20 minutes in cold water, them wash free of all grit. Drain, trim away both ends and cut zucchini into sticks 2 1/2 inches long and 1/4 inch thick.
2. Put zucchini in a colander and sprinkle liberally with salt. Toss the zucchini 2 or 3 times to distribute the salt evenly, and let stand for at least 2 hours.
3. Remove the zucchini and pat dry with paper towels. Rinse and dry the colander, which you will need again.
4. Rinse the basil in cold water. Pat dry with paper towels and tear the leaves by hand into small pieces. Set aside.
5. When you are ready to fry, set the colander over a platter, and put the zucchini back in it. Dust the zucchini with the flour, shaking the colander to coat them evenly and shed excess flour.
6. Put enough veggie oil in a frying pan to come 1/4 to 1/2 inch up its sides. Add the garlic and turn the heat on high. When the oil is quite hot, put in as many zucchini sticks at one tiem as will fit loosely in the pan. Check the garlic and as soon as it begins to turn brown, remove it and discard it. Turn the zucchini sticks, cooking them until they become colored a golden brown all over, then transfer them to a cooling rack to drain or to a platter lined with paper towels. Continue adding zucchini to the pan in as many batches as necessary until it is all done.
7. Cook and drain pasta. Add butter to pot that pasta was cooked in and let it start to melt. Add zucchini, basil and cheese and mix together. Add pasta and toss thorouhghly. Serve at once.
Clay-Pot Miso Chicken
From www.epicurious.com
Makes 4 generous (main course) servings
2 1/2 lbs chicken thighs, with skin and bone
½ c wood ear mushrooms
5cups water, divided
About 2 cups reduced-sodium chicken broth
1stalk burdock root (sometimes called gobo)
1/2 teaspoon distilled white vinegar or fresh lemon juice
1 and one 1/2 tablespoons canola oil
1 large onion, coarsely chopped
1 lb fresh shiitake mushrooms, stems discarded, large caps quartered
1 and one ½ tablespoons finely chopped peeled ginger
1 and one ½ tablespoons finely chopped garlic
1/2 cup mirin (Japanese sweet rice wine)
1/2 cup white miso (also called shiro miso)
1/4 cup soy sauce
1/2 lb mustard greens, tough stems and ribs discarded and leaves coarsely chopped (8 cups)
Accompaniment: steamed rice
Garnish: chopped scallions
Preheat oven to 500°F with rack in middle. Pat chicken dry, then roast, skin side up, in 1 layer in a shallow baking pan until skin is golden brown, 35 to 40 minutes. While chicken roasts, soak wood ear mushrooms in 2 cups water until softened, about 15 minutes. Drain in a sieve, then rinse well and discard any hard pieces. Drain well, squeezing out excess water.
Transfer roasted chicken to a bowl and pour pan juices through a fine-mesh sieve into a glass measure. Let stand until fat rises to top, 1 to 2 minutes, then skim off and discard fat. Add enough stock to bring total to 2 cups liquid. Reduce oven to 300°F and move rack to lower third. Peel burdock root, and, if more than 1-inch-thick, halve lengthwise. Cut crosswise into 1-inch pieces. Transfer burdock root to a bowl, then add vinegar and 1 cup water.
Heat oil in a 7- to 8-quart heavy pot over medium-high heat until it shimmers, then sauté onions until softened and beginning to brown. Add shiitakes, ginger, and garlic and sauté until garlic is golden, 3 to 5 minutes. Add mirin and boil, stirring and scraping up any brown bits, 1 minute. Stir in miso and soy sauce, then stir in chicken, wood ear mushrooms, burdock (drained), stock mixture, and remaining 2 cups water. Bring to a boil, skimming off any froth. Cover pot and braise in oven until chicken is tender, about 1 hour.
Stir in mustard greens and continue to braise, covered, 5 minutes. Serve in shallow bowls over rice.
Springtime Hot Pot
Ingredients: (Include as few or as many as you desire)
konbu (dried kelp)
negi (Japanese leek)
shungiku (chrysanthemum leaves)
hakusai (Napa cabbage)
fresh shiitake mushrooms
fresh shimeji mushrooms
fresh enoki mushrooms kuzukiri (arrowroot starch noodles) or thin rice noodles
medium tofu daikon radish (for grating)
ponzu (citrus, soy sauce and vinegar based condiment) beef or pork sliced paper thin (Uwajimaya sells it already sliced and labeled “for sukiyaki” or “for hotpot”) garlic chili sauce, if desired
Preparation:
About two hours before dinner, soak two 2-inch pieces of konbu in a stockpot-full of cold water. About an hour before dinner, soak the kuzukiri noodles in a bowl of cold water. Now grate the daikon radish and cut all the other ingredients into bite-size pieces and artfully arrange on serving plates. Just before dinner, bring the stockpot with the konbu to a simmer -- but don't boil.
To serve:
Place the donabe on a portable burner on the dining table, surrounded by plates of ingredients. Gather your guests around. Arrange the first round of ingredients in the donabe, fill with the konbu broth, cover and bring to a boil. Once boiling, serve in bowls, topped with grated daikon and a hit of ponzu and garlic chili sauce. Eat. Repeat.
(This is a fairly traditional Japanese recipe, but I found it on www.japanesefoodreport.com)
Friday, April 17, 2009
Spaghetti with Sicilian Meatballs
Sauce
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
2 tablespoons chopped fresh basil
4 tablespoons dried oregano
1/2 teaspoon red pepper flake (if desired)
Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
1 pound ground beef (not lean)
2 tablespoons pine nuts, toasted
1 pound spaghetti
For Sauce:
Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in basil, oregano, and pepperflake (if desired). Season with salt and pepper. Set sauce aside.
For Meatballs:
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, and pine nuts; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
2 tablespoons chopped fresh basil
4 tablespoons dried oregano
1/2 teaspoon red pepper flake (if desired)
Meatballs
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
1 pound ground beef (not lean)
2 tablespoons pine nuts, toasted
1 pound spaghetti
For Sauce:
Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in basil, oregano, and pepperflake (if desired). Season with salt and pepper. Set sauce aside.
For Meatballs:
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, and pine nuts; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.
Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Spoon over spaghetti.
Tuesday, April 7, 2009
Chili-Rubbed Chicken with Barbecue Table Mop
From Bon Appetite 1995
serves 6
Dry-rubbed before grilling, the delicious bird is then generously drizzled with a zesty sauce at the table-twice the firepower for twice the fun.
Chili Rub
3/4 cup chili powder (about 3 1/2 ounces)
3 tablespoons brown sugar
2 teaspoons cayenne pepper
Mop
1 cup hickory barbecue sauce
3/4 cup ketchup
1/3 cup orange juice
1 tablespoon soy sauce
1 teaspoon hot pepper sauce (such as Tabasco)
Other
2 3 1/2-pound chickens, quartered, backbones discarded
3 cups mesquite wood chips, soaked in cold water 1 hour (optional)
For Chili Rub:
Mix all ingredients in bowl.
For Mop:
mix first 5 ingredients in medium bowl.
Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop separately.
serves 6
Dry-rubbed before grilling, the delicious bird is then generously drizzled with a zesty sauce at the table-twice the firepower for twice the fun.
Chili Rub
3/4 cup chili powder (about 3 1/2 ounces)
3 tablespoons brown sugar
2 teaspoons cayenne pepper
Mop
1 cup hickory barbecue sauce
3/4 cup ketchup
1/3 cup orange juice
1 tablespoon soy sauce
1 teaspoon hot pepper sauce (such as Tabasco)
Other
2 3 1/2-pound chickens, quartered, backbones discarded
3 cups mesquite wood chips, soaked in cold water 1 hour (optional)
For Chili Rub:
Mix all ingredients in bowl.
For Mop:
mix first 5 ingredients in medium bowl.
Arrange chicken in single layer on large baking sheet. Season with salt and pepper. Sprinkle chili rub generously on both sides of chicken; press to adhere. Let stand at room temperature 1 hour.
Prepare barbecue (medium-high heat). When coals are white, drain chips, if using, and scatter over coals. Place chicken, skin side down, on grill rack away from direct heat. Cover grill and cook chicken until cooked through, turning every 5 minutes and covering grill, about 35 to 40 minutes (chili rub may look slightly burned). Serve hot or warm, passing mop separately.
Thursday, March 26, 2009
Mediterranean Chicken Packets
From Everyday Food, April 2009
Serves 4
4 boneless, skinless chicken breast halves
salt & pepper
1 can (14.5 oz) diced tomatoes, drained
4 artichoke hearts from a can, quartered (I use TJs in oil, and eliminate oil from below)
12 Kalamata olives, pitted and halved
4 tea capers
1/2 c crumbled feta (2oz)
1/2 tea Italian seasoning
1 Tb olive oil
Rice, cooked
Preheat oven to 375. Place four 12-inch squares of parchment papter or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20-25 minutes. Serve on rice.
Serves 4
4 boneless, skinless chicken breast halves
salt & pepper
1 can (14.5 oz) diced tomatoes, drained
4 artichoke hearts from a can, quartered (I use TJs in oil, and eliminate oil from below)
12 Kalamata olives, pitted and halved
4 tea capers
1/2 c crumbled feta (2oz)
1/2 tea Italian seasoning
1 Tb olive oil
Rice, cooked
Preheat oven to 375. Place four 12-inch squares of parchment papter or heavy-duty foil on a work surface. Place a chicken breast on one half of each square, leaving a 2-inch border; season with salt and pepper.
Dividing evenly, top chicken with tomatoes, artichokes, olives, capers, and feta. Sprinkle with Italian seasoning and oil. Fold parchment over ingredients, and crimp edges to seal.
Place packets on a rimmed baking sheet. Bake until chicken is opaque throughout, 20-25 minutes. Serve on rice.
Thursday, March 5, 2009
Smoky Beef Tacos with the Fixin's
From Everyday Food March 2009
serves 8
2-3 Tb chopped canned chipotle chiles in adobo
1/2 c ketchup
8 garlic cloves, chopped
2 tea dried oregano
coarse salt and ground pepper 1 boneless beef chuck roast (about 3 lbs)
16 corn or flour tortillas
1. Preheat oven to 350. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 c water, garlic, oregano, 2 tea salt, and 1/4 tea pepper.
2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needeed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
Avocado-Red Onion Reslish
Combine 2 diced avocados adn 1 finely chopped medium red onion with 1 Tb fresh lime juice. Season with salt and pepper.
Corn and Tomato Salsa
Combine 10 oz thawed frozen corn, 1 c quartered grape tomatoes, 2 tea vegetable oil, and 2 tea red-wine vinegar. Season with salt and pepper.
Cilantro-Lime Crema
Stir together 16 oz reduced-fat sour cream, 1/4 c fresh lime juice, and 1/2 c chopped cilantro. Season with salt and pepper.
serves 8
2-3 Tb chopped canned chipotle chiles in adobo
1/2 c ketchup
8 garlic cloves, chopped
2 tea dried oregano
coarse salt and ground pepper 1 boneless beef chuck roast (about 3 lbs)
16 corn or flour tortillas
1. Preheat oven to 350. In a heavy pot with a tight-fitting lid, stir together chiles, ketchup, 1 c water, garlic, oregano, 2 tea salt, and 1/4 tea pepper.
2. Cut beef into 4 equal pieces. Add to pot, and turn to coat. Cover, and bring to a boil; transfer pot to oven. Bake, covered, until beef is fork-tender, about 2 1/2 hours.
3. Transfer beef to a bowl. With a large spoon, skim off and discard fat from cooking liquid. Shred beef with two forks; moisten with cooking liquid as needeed. Season with salt and pepper. Serve beef with tortillas and desired toppings.
Avocado-Red Onion Reslish
Combine 2 diced avocados adn 1 finely chopped medium red onion with 1 Tb fresh lime juice. Season with salt and pepper.
Corn and Tomato Salsa
Combine 10 oz thawed frozen corn, 1 c quartered grape tomatoes, 2 tea vegetable oil, and 2 tea red-wine vinegar. Season with salt and pepper.
Cilantro-Lime Crema
Stir together 16 oz reduced-fat sour cream, 1/4 c fresh lime juice, and 1/2 c chopped cilantro. Season with salt and pepper.
Monday, February 23, 2009
Green Onion Pancakes
From Judy Fu's Snappy Dragon
An appetizer, snack or side dish. Makes 4 pancakes
Ingredients: 3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
2 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying
1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min.
Add cold water, knead dough, and let rest for 15 minutes.
2. Divide dough into four equal portions.
FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1/2 tsp. salt (to taste), and 1 T green onions.
3. Roll the pancake up like a jelly roll, then coil into a snail shape.
This creates the layers that give the pancakes their wonderfully flaky texture.
(If planning ahead, the pancakes can now be wrapped in plastic
and refrigerated for up to 24 hours. For the rest of us, it’s on to the next step).
4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.
An appetizer, snack or side dish. Makes 4 pancakes
Ingredients: 3 C. and 2T flour
1 cup boiling water
4 T vegetable oil
1/3 cup cold water
2 tsp. salt (to taste)
4 T chopped green onions
vegetable oil for frying
1. In a large bowl, mix flour and boiling water. Let mixture rest for 5 min.
Add cold water, knead dough, and let rest for 15 minutes.
2. Divide dough into four equal portions.
FOR EACH PORTION: on a lightly floured board, roll dough out to a 10" circle; spread 1 T oil onto the round and then sprinkle with 1/2 tsp. salt (to taste), and 1 T green onions.
3. Roll the pancake up like a jelly roll, then coil into a snail shape.
This creates the layers that give the pancakes their wonderfully flaky texture.
(If planning ahead, the pancakes can now be wrapped in plastic
and refrigerated for up to 24 hours. For the rest of us, it’s on to the next step).
4. Using a rolling pin, roll out the dough "snail" to a 9" round and fry in an oiled 9" non-stick pan until golden brown and crispy on both sides. A bit more oil may be brushed on before frying second side, to ensure a golden brown color. Cut pancake into eight pie-shaped wedges.
Tuesday, February 3, 2009
Chickpea and Swiss Chard Soup
From Weight Watchers Cook it Quick!
4 servings
4 tea olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
8 c cleaned, shredded Swiss chard leaves (about 1 bunch)
pinch of salt
1/4 c tomato puree
3/4 c canned chickpeas, rinsed and drained
2 c low-sodium chicken or vegetable broth
2 c water
4 slices hearty peasant bread, toasted
1 tea chopped fresh rosemary
1. Heat the oil in a nonstick saucepan, then add the onion, carrot and celery. Saute until the veggies are softened. Add the chard and cook, stirring, until it wilts, then add the salt and tomato puree. Reduce the heat and simmer 10 minutes. Stir in the chickpeas, broth, and water and simmer 10 minutes longer.
2. Put 1 slice of toast in each of 4 bowls, then ladle in the soup; let stand a few minutes to soak the bread. Sprinkle with the rosemary and serve.
4 servings
4 tea olive oil
1 onion, finely chopped
1 carrot, thinly sliced
1 celery stalk, thinly sliced
8 c cleaned, shredded Swiss chard leaves (about 1 bunch)
pinch of salt
1/4 c tomato puree
3/4 c canned chickpeas, rinsed and drained
2 c low-sodium chicken or vegetable broth
2 c water
4 slices hearty peasant bread, toasted
1 tea chopped fresh rosemary
1. Heat the oil in a nonstick saucepan, then add the onion, carrot and celery. Saute until the veggies are softened. Add the chard and cook, stirring, until it wilts, then add the salt and tomato puree. Reduce the heat and simmer 10 minutes. Stir in the chickpeas, broth, and water and simmer 10 minutes longer.
2. Put 1 slice of toast in each of 4 bowls, then ladle in the soup; let stand a few minutes to soak the bread. Sprinkle with the rosemary and serve.
White Chili
From Weight Watchers Cook it Quick!
Serves 8
4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil
1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.
Serves 8
4 c low-sodium chicken broth
1 lb skinless boneless chicken breasts, cut into 1-inch pieces
2 (15oz) cans great Northern beans, rinsed and drained
2 medium zucchini, diced
2 onions, chopped
1 Tb ground cumin
2 garlic cloves, minced
1 tea chili powder
1 c frozen corn
1/2 c fat-free sour cream
1/2 tea salt
freshly ground pepper, to taste
olive oil
1. Put olive oil in a deep soup pot and heat on medium-high. Add onions and cook until soft. Add garlic, cumin and chili powder and cook an additional minute until combined. Add chicken and cook until one side of the chicken has turned white and the spices evenly cover the chicken.
2. Add broth, beans, zucchini. Cover and simmer for 2-3 hours.
3. Stir in corn and sour cream; cook until heated through, about 5 minutes longer. Season with salt and pepper and serve.
Salmon Fillet Wrapped in Prosciutto with Herby Lentils, Spinach and Yogurt
From The Naked Chef Takes Off by Jamie Oliver
serves 4
9 oz lentils
four 8 oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of one lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
3/4 c plain yogurt
Preheat oven to 425. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good glugs of olive oil. Just before serving, stir the herbs and spinach into the lentils over high heat, until wilted. Place onto plates with the salmon and finish with a drizzle of yogurt seasoned lightly with salt and pepper and stirred well. This the yogurt with a little milk, if necessary.
serves 4
9 oz lentils
four 8 oz salmon fillets, skinned and pin-boned
salt and freshly ground black pepper
8 slices of prosciutto
olive oil
juice of one lemon
2 good handfuls of mixed herbs (flat-leaf parsley, basil, mint), chopped
3 large handfuls of spinach, chopped
3/4 c plain yogurt
Preheat oven to 425. Put the lentils into a pan, cover with water, bring to a boil and simmer until tender. Season the salmon fillets with a little pepper before wrapping them in prosciutto slices. Leave some of the flesh exposed. Drizzle with olive oil and roast in the oven for around 10 minutes until the prosciutto is golden. Feel free to cook the salmon for less time if pinker is to your liking. Drain away most of the water from the lentils and season carefully with salt, pepper, the lemon juice and 4 good glugs of olive oil. Just before serving, stir the herbs and spinach into the lentils over high heat, until wilted. Place onto plates with the salmon and finish with a drizzle of yogurt seasoned lightly with salt and pepper and stirred well. This the yogurt with a little milk, if necessary.
Roasted Red Onion with Thyme and Butter
From The Naked Chef by Jamie Oliver
serves 6
Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, adn make 2 cuts in a cross-shape in the top, cutting half-way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little piece of butter. I prefer to cut the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven at 400 for 30-35 minutes. These onions are great with a roast.
serves 6
Try to get 6 equal-sized medium to large red onions. Remove the first layer of skin. With a knife, just take the bottom of the core end of the onion off, to give it a flat base, adn make 2 cuts in a cross-shape in the top, cutting half-way down (do not cut right through into quarters). Push some chopped or pounded fresh thyme into these gaps with a good pinch of salt (it's important to get the salt right into the gaps) and a little piece of butter. I prefer to cut the onions in an earthenware dish on a thin layer of sea salt or I put them in with my roast chicken or lamb and they cook quite happily in the same tray. Place in the oven at 400 for 30-35 minutes. These onions are great with a roast.
Perfect Roast Chicken
From The Naked Chef by Jamie Oliver
serves 4
One 2 1/2 - 3 lb chicken
salt and freshly ground black pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 c olive oil
1 lemon, halved
4 bay leaves, torn
2 springs of fresh rosemary
Preheat oven and a roasting tray to 425. Wash the chicken inside and out and pat it as dry as possible with paper towels. Rub the cavity with salt, then, being very careful, grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin fro the meat of the breast. It's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle. Sprinkle a little slt down the gaps that you have made, and push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with the lemon, bay and rosemary. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs. With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side and cook for 5 minutes. Turn the chicken onto the other side and cook for another 5 minutes. Place the chicken on it's back and cook for 1 hour.
serves 4
One 2 1/2 - 3 lb chicken
salt and freshly ground black pepper
3 small handfuls of fresh herbs (basil, parsley, marjoram), finely chopped
1/4 c olive oil
1 lemon, halved
4 bay leaves, torn
2 springs of fresh rosemary
Preheat oven and a roasting tray to 425. Wash the chicken inside and out and pat it as dry as possible with paper towels. Rub the cavity with salt, then, being very careful, grab the skin at the tip of the chicken breasts, making sure that it doesn't rip, and pull up gently. With your other hand gently separate the skin fro the meat of the breast. It's normally connected by a little bit of tissuey-type stuff, and you can either leave this attached in the middle and make two little tunnels either side or you can try to cut away the middle. Sprinkle a little slt down the gaps that you have made, and push in the chopped herbs. Drizzle in a little olive oil. Stuff the chicken cavity with the lemon, bay and rosemary. Pull the skin of the chicken breast forward so that none of the actual flesh is exposed, tuck the little winglets under, and tie up as firmly as possible with kitchen twine. Slash across each thigh about 3 or 4 times and rub in some of the leftover herbs. With your hand, rub a little olive oil into the skin of the chicken and season very generously with salt and pepper. Remove the hot tray from the oven and add a little oil. Put the chicken on one side and cook for 5 minutes. Turn the chicken onto the other side and cook for another 5 minutes. Place the chicken on it's back and cook for 1 hour.
Chickpea and Leek Soup
From The Naked Chef by Jamie Oliver
serves 6
12 oz can chickpeas, drained and rinsed
1 medium potato, peeled
5 medium leeks
1 Tb olive oil
1 Tb butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
3 c chicken or vegetable stock
Parmesan cheese, grated
Cover peeled potato with water and cook until soft, about one hour. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor and return to pot with the rest of the stock. Check for seasoning, add Parmesan to taste. After filling individual bowls, drizzle with olive oil, a couple grindings of pepper, and an extra sprinkle of Parmesan. Serve with a nice crusty bread.
serves 6
12 oz can chickpeas, drained and rinsed
1 medium potato, peeled
5 medium leeks
1 Tb olive oil
1 Tb butter
2 cloves garlic, finely sliced
salt and freshly ground black pepper
3 c chicken or vegetable stock
Parmesan cheese, grated
Cover peeled potato with water and cook until soft, about one hour. Remove the outer skin of the leeks, slice lengthwise from the root up, wash carefully and slice finely. Warm a thick-bottomed pan, and add the oil and the butter. Add the leeks and garlic to the pan, and cook gently with a good pinch of salt until tender and sweet. Add the drained chickpeas and potato and cook for 1 minute. Add about 2/3 of the stock and simmer for 15 minutes. Puree half of the soup in a food processor and return to pot with the rest of the stock. Check for seasoning, add Parmesan to taste. After filling individual bowls, drizzle with olive oil, a couple grindings of pepper, and an extra sprinkle of Parmesan. Serve with a nice crusty bread.
Botham Burger
From The Naked Chef Takes Off by Jamie Oliver
makes 4 burgers
2 1/4 lbs ground beef
2 med red onions, finely chopped
2 large eggs
1-2 handfuls of fresh bread crumbs
1 Tb coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped tea Dijon mustard
salt and freshly ground black pepper
Preheat the oven to 450. Mix and scrunch all the ingredients together. Use teh bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently pat and lightly mold and pack each burger into smallish slightly flattened balls. Place in the oven and roast for 25 minutes, which should leave the middles slightly pink and the outsides nice and crispy. Serve with a grilled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of ketchup.
makes 4 burgers
2 1/4 lbs ground beef
2 med red onions, finely chopped
2 large eggs
1-2 handfuls of fresh bread crumbs
1 Tb coriander seeds, crushed
1 small pinch of cumin seeds, crushed
1 heaped tea Dijon mustard
salt and freshly ground black pepper
Preheat the oven to 450. Mix and scrunch all the ingredients together. Use teh bread crumbs as required to bind and lighten the mixture. Divide into 4, then gently pat and lightly mold and pack each burger into smallish slightly flattened balls. Place in the oven and roast for 25 minutes, which should leave the middles slightly pink and the outsides nice and crispy. Serve with a grilled bun, a little salad, some gherkins, tomato salsa, a pint of Guinness and a bottle of ketchup.
Bengali Masar Dal - Bengal Red Lentils with Spices
From Classic Indian Vegetarian and Grain Cooking
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
For 6-8 People
For cooking the dal:
1 1/2 c red lentils (masar dal)
6 hot green chilies (or to taste)
1/2 tea turmeric
4 1/2 c water
1 1/2 tea coarse salt, or to taste
For flavoring the dal:
4 Tb usli ghee or light veggie oil
1 c minced onion
1 Tb grated or crushed fresh ginger
1 c finely chopped tomatoes
For the spice-perfumed butter:
2 Tb usli ghee, or light veggie oil
1 Tb panch phoron mix (see below)
4 bay leaves
4 dry red chili pods
2 tea minced garlic
For the panch phoron mix:
Mix together equal parts of Cumin seeds, Fennel seeds, Mustard seeds, Fenugreek seeds, and Black Onion seeds
1. pick clean, and wash lentils
2. put the lentils, turmeric and 4 1/2 c water; bring to a boil. Stir often to make sure they do not lump together. Cook over medium heat, partially covered, for 25 minutes. Cover, reduce heat, and continue cooking for an additional 10 minutes or until soft.
3. While the lentils are cooking, heat the ghee or oil in a large frying pan over medium-high heat. When it is hot, add the onion and fry, stirring constantly, until golden brown (about 10 minutes). Add the ginger and tomatoes and continue frying until the tomatoes are cooked and teh contents reduce to a thick pulp (about 8 minutes). Stir constantly to prevent sticking and burning.
4. Blend the fried onion-tomato paste adn salt to taste into the dal; continue cooking for an additional 10-15 minutes or until the flavors have blended in. Keep the dal on a low simmer while you make the spice-perfumed butter.
5 Measure out the spices and place them right next to the stove in separate piles. Heat the ghee or oil in a small frying pan over medium-high heat. When it is hot, add the panch phoron spice blend. When the mustard seeds are spattering and the cumin turns a little darker (about 15 seconds), add the bay leaves and chili pods. Continue frying until the chili turns dark (15-20 seconds), turning and tossing them. Turn off the heat, add teh garlic, and let mixture fry, sizzling for 25 seconds or until it looks light golden. Pour the entire contents of the pan over the dal, mix well, and serve.
Tomato-Coriander Sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Makes 2 cups
3 Tb light veggie oil
1/2 c chopped onion
2 tea ground cumin
1 Lb fresh ripe tomatoes, pureed (or 2 c canned tomatoes, pureed)
1 c water
coarse salt, to taste
2 Tb chopped fresh coriander
Heat the oil in a small pan over medium-high heat. When it is very hot, add the onion and fry, stirring constantly, for 6-8 minutes or until brown. Add the cumin and continue frying for 1 more minute. Add the tomato puree, 1 c water, and salt; mix well and bring to a boil. Simmer gently over low heat, uncovered, for 15 minutes, stirring often. Turn off the heat adn stir in chopped coriander.
Gobhi Masallum - Stuffed Cauliflower with Tart Tomato-Coriander Sauce
From Classic Indian Vegetarian and Grain Cooking by Julie Sahni
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
For 4-6 people
1 1/2 - 1 3/4 pound cauliflower, core, stem and leaves removed
6 Tb light veggie oil
1 1/2 c finely chopped onion
1 Tb finely chopped garlic
1 1/2 Tb finely chopped fresh ginger
6 hot green chilies, minced (or to taste)
1/4 tea cayenne pepper
1/4 tea black pepper
1 1/2 Tb ground coriander
1/2 tea ground fennel
2 Tb ground blanched almonds
1 tea coarse salt, or to taste
1 Tb all-purpose flour
4-6 coriander springs, for garnish
2 c Tomato-Coriander Sauce (see following recipe)
1. Preheat oven to 400
2. Steam the whole cauliflower for 8 minutes. Remove the cauliflower and let it cool completely. Set aside.
3. Measure out the spices and place them right next to the stove in separate piles. Heat 4 Tb oil in a frying pan over medium-high heat for 2 minutes. Add the onion and fry, stirring constantly, for 10 minutes or until lightly browned. Add the garlic and ginger and fry for 2 more minutes. Add the chilies and continue frying for an additional minute.
4. Add all the other ingredients from cayenne pepper to flour; mix well and continue frying for 2 minutes. Add about 1/4 c water, stir well and continue cooking until the mixture turns into thick paste. Turn off the heat and let the stuffing mixture cool.
5. Stuff half the spice mixture into the spaces between the florets of the cauliflower. This takes a little effort, but try to put in as much as possible. Spread the remaining half over the top of the cauliflower and pat it down (the spreading will be patchy). Place the stuffed cauliflower in a shallow baking dish or tray. Sprinkle sliced almonds over it and dribble the remaining 2 Tb of oil all over it.
6. Bake the cauliflower in the middle level of the oven for 25-30 minutes, or until the spice coating looks nicely browned, glazed and crisp.
To serve, place the cauliflower on a heated serving platter and arrange the coriander sprigs around it. Scrape off any brown bits and spices clinging to the baking dish and stir into the tomato sauce. Transfer the sauce to a small bowl or gravy boat and pass it along. Cut the cauliflower into 4-8 wedges. Pour a little sauce over each and garnish with a coriander sprig.
Sunday, January 25, 2009
Chewy Oatmeal Raisin Cookies
From Everyday Food September 2008
1 1/2 c Old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour (spooned and leveled)
1/2 c raisins
1/2 tea baking soda
1/2 tea salt
6 Tb unsalted butter, room temp
1/2 c packed dark-brown sugar
1/4 c granulated sugar
1 large egg
1 tea pure vanilla extract
Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat bnutter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded Tb, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12-16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely. Makes 24.
1 1/2 c Old-fashioned rolled oats (not quick-cooking)
1/2 c all-purpose flour (spooned and leveled)
1/2 c raisins
1/2 tea baking soda
1/2 tea salt
6 Tb unsalted butter, room temp
1/2 c packed dark-brown sugar
1/4 c granulated sugar
1 large egg
1 tea pure vanilla extract
Preheat oven to 350. In a medium bowl, whisk together oats, flour, raisins, baking soda, and salt; set aside. Using an electric mixer, beat bnutter and sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
Drop dough by rounded Tb, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12-16 minutes, rotating sheets halfway through. Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely. Makes 24.
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