From The Japanese Kitchen by Hiroko Shimbo
1/2 c Worcestershire
1/4 c sugar
1/4 c shoyu (soy sauce)
1/4 c ketchup
1 Tb smooth French mustard (check that it's gluten free)
1/3 tea ground allspice
In a small saucepan, combine the first 4 ingredients. Cook over low heat, stirring, until the volume is reduced by 20 percent. Add the mustard and allspice, stirring. Remove the pan from the heat, and let the sauce cool to room temp. Will keep for one week refrigerated in a bottle with a tight fitting lid.
Tuesday, December 21, 2010
Potato and Beef Croquettes
From The Japanese Kitchen by Hiroko Shimbo
5-8 servings
3 lbs potatoes
2-3 Tb veg oil or butter
14 oz (2 med) onions, chopped
1/2 lb ground beef
2 Tb minced parsley
salt and pepper
1/2 tea ground nutmeg
1 tea Worcestershire
1/2 c all-purpose flour
2 eggs, lightly beaten
2-3 c panko
veg oil for deep frying
mixed salad greens
Tonkatsu sauce
In a large pot of water, simmer the whole potatoes, with their skins, until the potatoes are soft. Drain the potatoes, discarding water. Peel and cut into quarters. Return potatoes to teh empty pot, and dry-cook them over med heat, shaking the pot back and forth, 1-2 min. Transfer to a bowl and mash. Set aside.
Heat a skillet and add the veg oil or butter. Add the onions and cook them over med-low heat, stirring, until they are soft, 3-4 min. Add the beef to teh skillet and cook over high heat until the liquid has evaporated, stirring continually to break the lumps into crumbles. Add the parsley, and give several stirs.
In a bowl, combine the potatoes with the onions and beef. Add the salt and pepper, nutmet, and Worcestershire. Let the mixture cool, and then refrigerate, covered, for 20 minutes.
Divide teh mixture into quarters adn form each quarter into a thick log. Cut each log into five pieces. Shape each piece into an oblong, flat patty, about 3 inches by 4 inches. make the remaining 19 patties.
Put the flour, beaten eggs, and panko into 3 separate bowls. Dredge each patty with flour. You can prepare the patties to this point one day in advance, and store them in the refrigerator, covered. Dip each patty in egg. Pat the patty well with the breadcrumbs to cover every surface. At this point you can freeze the croquettes, well wrapped, for later use.
Heat 2 inches veg oil in a deep skillet to 370 degrees. Cook several patties at a time until they are golden, about 2 minutes. Serve hot croquettes over salad greens, with the tonkatsu sauce poured over or served in a saucer on the side.
5-8 servings
3 lbs potatoes
2-3 Tb veg oil or butter
14 oz (2 med) onions, chopped
1/2 lb ground beef
2 Tb minced parsley
salt and pepper
1/2 tea ground nutmeg
1 tea Worcestershire
1/2 c all-purpose flour
2 eggs, lightly beaten
2-3 c panko
veg oil for deep frying
mixed salad greens
Tonkatsu sauce
In a large pot of water, simmer the whole potatoes, with their skins, until the potatoes are soft. Drain the potatoes, discarding water. Peel and cut into quarters. Return potatoes to teh empty pot, and dry-cook them over med heat, shaking the pot back and forth, 1-2 min. Transfer to a bowl and mash. Set aside.
Heat a skillet and add the veg oil or butter. Add the onions and cook them over med-low heat, stirring, until they are soft, 3-4 min. Add the beef to teh skillet and cook over high heat until the liquid has evaporated, stirring continually to break the lumps into crumbles. Add the parsley, and give several stirs.
In a bowl, combine the potatoes with the onions and beef. Add the salt and pepper, nutmet, and Worcestershire. Let the mixture cool, and then refrigerate, covered, for 20 minutes.
Divide teh mixture into quarters adn form each quarter into a thick log. Cut each log into five pieces. Shape each piece into an oblong, flat patty, about 3 inches by 4 inches. make the remaining 19 patties.
Put the flour, beaten eggs, and panko into 3 separate bowls. Dredge each patty with flour. You can prepare the patties to this point one day in advance, and store them in the refrigerator, covered. Dip each patty in egg. Pat the patty well with the breadcrumbs to cover every surface. At this point you can freeze the croquettes, well wrapped, for later use.
Heat 2 inches veg oil in a deep skillet to 370 degrees. Cook several patties at a time until they are golden, about 2 minutes. Serve hot croquettes over salad greens, with the tonkatsu sauce poured over or served in a saucer on the side.
Monday, September 20, 2010
Butternut Squash Risotto
3 cups peeled, diced fresh butternut squash
olive oil
sea salt and fresh ground black pepper
4 cups low-sodium chicken broth
1/2 c onion, diced
1 Tb olive oil
8 oz mushrooms, sliced (2 cups)
1 Tb garlic, minced
1 c arborio rice
1 Tb fresh thyme leaves
1 Tb fresh sage, minced
1/2 c fresh or frozen peas (thawed)
1/4 c shredded fontina or parmesan cheese
2 Tb chopped walnuts, toasted
1. Preheat oven to 425. Toss squash with a little oil; season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.
2. Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.
3. While broth is heating, saute onion in 1 Tb oil in a large saute pan over medium-high heat for 3 minutes. Add mushrooms and saute until they start to soften, 5 minutes. Add garlic and saute for 1 minute more. Add rice and stir to coat with oil and vegetables.
4. Add 1/2 c warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes. Stir in another 1/2 c warm broth; simmer, stirring occasionally, until liquid is almost all evaporated. Continue adding broth in 1/2 cup increments, adding more only after previous addition has been absorbed. Taste rice after three-quarters of the broth has been added. Rice is done when it's tender but still slightly firm and white in the very center (not chalky). Continue adding broth until only 1/2 c remains.
5. Add thyme, sage, peas and cheese to pan with last 1/2 c broth; stir until cheese melts, 1-2 minutes. Remove pan from heat before all liquid is absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper. Garnish with additional thyme, if desired, and serve warm.
olive oil
sea salt and fresh ground black pepper
4 cups low-sodium chicken broth
1/2 c onion, diced
1 Tb olive oil
8 oz mushrooms, sliced (2 cups)
1 Tb garlic, minced
1 c arborio rice
1 Tb fresh thyme leaves
1 Tb fresh sage, minced
1/2 c fresh or frozen peas (thawed)
1/4 c shredded fontina or parmesan cheese
2 Tb chopped walnuts, toasted
1. Preheat oven to 425. Toss squash with a little oil; season with salt and pepper. Spread squash in an even layer on a rimmed baking sheet. Bake until tender, about 25 minutes, stirring every 10 minutes. Set squash aside.
2. Meanwhile, bring broth to a simmer in a saucepan over medium heat; keep warm.
3. While broth is heating, saute onion in 1 Tb oil in a large saute pan over medium-high heat for 3 minutes. Add mushrooms and saute until they start to soften, 5 minutes. Add garlic and saute for 1 minute more. Add rice and stir to coat with oil and vegetables.
4. Add 1/2 c warm broth; simmer and stir with a wooden spoon until liquid evaporates, about 2 minutes. Stir in another 1/2 c warm broth; simmer, stirring occasionally, until liquid is almost all evaporated. Continue adding broth in 1/2 cup increments, adding more only after previous addition has been absorbed. Taste rice after three-quarters of the broth has been added. Rice is done when it's tender but still slightly firm and white in the very center (not chalky). Continue adding broth until only 1/2 c remains.
5. Add thyme, sage, peas and cheese to pan with last 1/2 c broth; stir until cheese melts, 1-2 minutes. Remove pan from heat before all liquid is absorbed. Gently fold in cooked squash and walnuts. Season risotto with salt and pepper. Garnish with additional thyme, if desired, and serve warm.
Garlicky Mussels
From Clean Eating September/October 2010
1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal
1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.
2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.
1 1/2 lb tightly closed raw mussels
2 tsp olive oil
1 red bell pepper, seeded and finely chopped
4 cloves garlic, minced
1 jalapeno pepper, seeded and minced
zest and juice of 4 limes, divided
2 cups low-sodium chicken broth
2 pints cherry tomatoes, cut in half
1/2 cup packed cilantro leaves, chopped
5 scallions, bulb removed, white and green parts thinly sliced on the diagonal
1. Place mussels in a large bowl of cold water. Soak for 15-20 minutes. With your fingers, lift out mussels and place in a colander. Rinse under cold running water and discard any mussels that have opened. Check each mussel for a thread-like string hanging out of the shell (called the "beard"). To remove, use a tea towel and take hold of the beard. Pull firmly toward the hinge end of the shell and tug free.
2. Heat a large stockpot over medium-high heat. Add oil, bell pepper, garlic, jalapeno and lime zest. Reduce heat to medium and cook for 4-5 minutes, stirring occasionally, until pepper is soft. Add lime juice, broth adn 1 cup water and bring to a boil. Add tomatoes and mussels. Cover and cook for 6-8 minutes, until shells open and mussels are cooked through. Sprinkle with cilantro and scallions and serve immediately with warm corn bread or corn bread muffins.
Tuesday, June 29, 2010
Tamarind Juice
From Asian Grilling by Su-Mei Yu
Makes 1 cup
One 4X3 inch chunk tamarind pulp
1 1/4 cups boiling water
1. Combine the tamarind pulp and boiling water in a bowl. Let sit until the water is cool to the touch. Massage the tamarind to loosen and separate the pods, then let sit for another 15 minutes and massage it once more.
2. Wait for another 15 minjutes, or until the thickened liquid looks like applesauce. Skim off the amount called for in the recipe. Transfer the rest to a jar with a tight fitting lid and refrigerate. It will keep for a couple of weeks. Each time you use it, add some cold water to the juice. When it becomes too watery and will no longer thicken when you add water, discard it, and start a new batch.
Makes 1 cup
One 4X3 inch chunk tamarind pulp
1 1/4 cups boiling water
1. Combine the tamarind pulp and boiling water in a bowl. Let sit until the water is cool to the touch. Massage the tamarind to loosen and separate the pods, then let sit for another 15 minutes and massage it once more.
2. Wait for another 15 minjutes, or until the thickened liquid looks like applesauce. Skim off the amount called for in the recipe. Transfer the rest to a jar with a tight fitting lid and refrigerate. It will keep for a couple of weeks. Each time you use it, add some cold water to the juice. When it becomes too watery and will no longer thicken when you add water, discard it, and start a new batch.
Thai Sweet Pepper Sauce
From Asian Grilling by Su-Mei Yu
Makes 3/4 cup
1 Tb vegetable oil
1 garlic clove, minced
1/2 c sugar
1/2 tea sea salt
3/4 c cider or white vinegar
1 tea crushed red pepper
1 tea cayenne pepper
Heat the oil in a medium saucepan over high heat for 1-2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir adn cook, stirring, until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes until the mixture easily coats a spoon. Then transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or refrigerat for one month.
Makes 3/4 cup
1 Tb vegetable oil
1 garlic clove, minced
1/2 c sugar
1/2 tea sea salt
3/4 c cider or white vinegar
1 tea crushed red pepper
1 tea cayenne pepper
Heat the oil in a medium saucepan over high heat for 1-2 minutes. Add the garlic and cook, stirring to prevent burning, until it turns yellow. Add the remaining ingredients and stir adn cook, stirring, until the sauce boils and the sugar is completely dissolved. Boil for 8 minutes until the mixture easily coats a spoon. Then transfer to a serving bowl and let cool; the sauce will thicken like maple syrup. Or refrigerat for one month.
Monday, June 28, 2010
Thai Vegetarian Peanut Sauce
From Asian Grilling by Su-Mei Yu
Makes 1 cup
1/2 tea sea salt
4 garlic cloves minced (2 Tb)
5 arbol chiles seeded and minced
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 c)
1 Tb minced ginger
2 shallots, minced (1/4 c)
1 c coconut milk
1 Tb soy sauce
3 Tb brown sugar
2 Tb creamy peanut butter
3 Tb tamarind juice
1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, ginger and shallots, in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
2. Or, if using a blender, combine all the above ingredients, add the coconut milk and puree.
3. Combine the chile paste and coconut milk in a saucepan over medium-low heat and cook, stirring constantly to prevent curdling, until the mixture begins to bubble, 2-3 minutes. Add the soy sauce, sugar, and peanut butter and cook, stirring to dissolve the sugar and peanut butter. When the mixture begins to boil, add the tamarind juice. Stir to mix. Cook until the liquid begins to boil again. Transfer to a bowl and let cool before serving. Or store covered in the refrigerator for up to a week.
Makes 1 cup
1/2 tea sea salt
4 garlic cloves minced (2 Tb)
5 arbol chiles seeded and minced
1 stalk lemongrass, tough outer layers and green parts removed, minced (1/4 c)
1 Tb minced ginger
2 shallots, minced (1/4 c)
1 c coconut milk
1 Tb soy sauce
3 Tb brown sugar
2 Tb creamy peanut butter
3 Tb tamarind juice
1. Pound the salt and garlic in a mortar with a pestle into a fine paste. One at a time, add the chiles, lemongrass, ginger and shallots, in sequence, adding each one only after the previous ingredient has been pureed and incorporated into the paste.
2. Or, if using a blender, combine all the above ingredients, add the coconut milk and puree.
3. Combine the chile paste and coconut milk in a saucepan over medium-low heat and cook, stirring constantly to prevent curdling, until the mixture begins to bubble, 2-3 minutes. Add the soy sauce, sugar, and peanut butter and cook, stirring to dissolve the sugar and peanut butter. When the mixture begins to boil, add the tamarind juice. Stir to mix. Cook until the liquid begins to boil again. Transfer to a bowl and let cool before serving. Or store covered in the refrigerator for up to a week.
Thai-Style Cucumber Relish
From Asian Grilling by Su-Mei Yu
Makes 1 1/2 cups
2 Tb fresh lime juice
1 Tb fish sauce
1/3 c sugar
1/2 tea sea salt
1 serrano chili, slivered
3 pickling (kirby) cucumbers, peeled, halved lengthwise, seeded, and thinly sliced on the diagonal
1 shallot, thinly sliced
2 Tb coarsely chopped cilantro
1 Tb coarsely chopped mint
1 Tb unsalted dry-roasted peanuts, coarsely chopped
1. Combine the lime juice, fish sauce, sugar, salt, and chiles in a bowl and mix well. Add the cucumber and shallot, and toss lightly. Let sit for 10 minutes.
2. Transfer the relish to a serving bowl, garnish with the cilantro, mint and peanuts and serve.
Makes 1 1/2 cups
2 Tb fresh lime juice
1 Tb fish sauce
1/3 c sugar
1/2 tea sea salt
1 serrano chili, slivered
3 pickling (kirby) cucumbers, peeled, halved lengthwise, seeded, and thinly sliced on the diagonal
1 shallot, thinly sliced
2 Tb coarsely chopped cilantro
1 Tb coarsely chopped mint
1 Tb unsalted dry-roasted peanuts, coarsely chopped
1. Combine the lime juice, fish sauce, sugar, salt, and chiles in a bowl and mix well. Add the cucumber and shallot, and toss lightly. Let sit for 10 minutes.
2. Transfer the relish to a serving bowl, garnish with the cilantro, mint and peanuts and serve.
Thai-Style Chicken Satay
From Asian Grilling by Su-Mei Yu
Makes 10-12 skewers
Marinade
Makes 2/3 cup
1 tea coriander seeds
1 tea cumin seeds
1/2 tea sea salt
5 cloves garlic, minced (2 1/2 Tb)
1 Tb minced ginger
1 tea cayenne pepper
1/2 tea turneric powder
1/2 cup coconut milk
Satay
1 lb bonelss, skinless chicken breasts or thighs
10-12 skewers
Veg spray
Make the Marinade
1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over teh burner to prevent burning, until the seeds exude a pleasant aroma, about 1 minute. Remove from teh heat and transferto a bowl to cool. Repeat with the cumin seeds. Grind in a spice grinder and set aside.
2. Pound the salt and garlic in a mortar with a pestle into a paste. Add the ginger and pound into a paste. Transfer to a mixing bowl and add the coriander and cumin seeds, cayenne, and turmeric powder. Mix to combine. Add the coconut milk and mix well. Set aside.
3. Or, if using a blender, add all the ingredients and puree. Transfer to a mixing bowl and set aside.
4. Stored in the refrigerator overnight.
Make the Satay
5. Slice the chicken diagonally across the grain into very thin strips. Add teh chicken to the marinade; mix well to coat. Cover and refrigerate for 30 minutes.
6. mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.
7. While waiting for the grill to get hot, thread 3-4 pieces of the chicken onto each skewer. Reserve the remaining marinade.
8. Spray the chicken generously with veg oil. Lay the skewers with the chicken portion on teh grill over medium-high heat, arranging them close together. (The uncovered portion of the skewers should not be over the coals.) Grill, basting frequently with the marinade and turning frequently to prevent burning, until the surface is crispy and brown nad the inside is firm and white, 8-10 minutes. Transfer to a platter and serve.
Makes 10-12 skewers
Marinade
Makes 2/3 cup
1 tea coriander seeds
1 tea cumin seeds
1/2 tea sea salt
5 cloves garlic, minced (2 1/2 Tb)
1 Tb minced ginger
1 tea cayenne pepper
1/2 tea turneric powder
1/2 cup coconut milk
Satay
1 lb bonelss, skinless chicken breasts or thighs
10-12 skewers
Veg spray
Make the Marinade
1. Put the coriander seeds in a small skillet and dry-roast over medium-high heat, sliding the skillet back and forth over teh burner to prevent burning, until the seeds exude a pleasant aroma, about 1 minute. Remove from teh heat and transferto a bowl to cool. Repeat with the cumin seeds. Grind in a spice grinder and set aside.
2. Pound the salt and garlic in a mortar with a pestle into a paste. Add the ginger and pound into a paste. Transfer to a mixing bowl and add the coriander and cumin seeds, cayenne, and turmeric powder. Mix to combine. Add the coconut milk and mix well. Set aside.
3. Or, if using a blender, add all the ingredients and puree. Transfer to a mixing bowl and set aside.
4. Stored in the refrigerator overnight.
Make the Satay
5. Slice the chicken diagonally across the grain into very thin strips. Add teh chicken to the marinade; mix well to coat. Cover and refrigerate for 30 minutes.
6. mound the charcoals in one side of the grill, leaving the other side empty. Heat the grill.
7. While waiting for the grill to get hot, thread 3-4 pieces of the chicken onto each skewer. Reserve the remaining marinade.
8. Spray the chicken generously with veg oil. Lay the skewers with the chicken portion on teh grill over medium-high heat, arranging them close together. (The uncovered portion of the skewers should not be over the coals.) Grill, basting frequently with the marinade and turning frequently to prevent burning, until the surface is crispy and brown nad the inside is firm and white, 8-10 minutes. Transfer to a platter and serve.
Tofu Satay
From Asian Grilling by Su-Mei Yu
Makes 9 skewers
Marinade
Makes 1 1/4 cups
1 tea white peppercorns
1/2 tea sea salt
4 garlic cloves, minced (2 Tb)
1 Tb Madras curry powder
1 tea cayenne pepper
2 Tb soy sauce
1/2 c coconut milk
Satay
One 16-oz package very firm tofu
9 skewers
Veg. oil spray
Make the marinade
1. Put the peppercorns in a skillet and dry-roast over medium-high heat, sliding the skillet back and forth to prevent burning, until the peppercorns exude a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool. Grind in a spice grinder and set aside.
2. Combine the salt, garlic, peppercorns, curry powder, and cayenne in a bowl and mix well. Add the soy sauce and coconut cream and stir to combine. Set aside.
3. Stored in a glass jar with a tight-fitting lid, the marinade will keep overnight in the refrigerator.
Make the Satay
4. Slice the tofu crosswise approximately 1/2 inch thick. Put in a bowl and cover the marinade. Mix gently to coat the tofu, trying not to break up the pieces. Let marinate for 30 minutes.
5. Mound the charcoal in one side of the grill, leaving the other side empty. Heat the grill.
6. While gaiting for the grill to get hot, thread a bamboo skewer lengthwise, through the center fo a tofu slice. Repeat with the remaining tofu, placing two pieces of tofu on each skewer. Trnsfer the remaining marinade to a small bowl and set aside.
7. Spray the tofu generally with vegetable oil. Lay the skewers with the tofu portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) rill, basting with teh reserved marinade and turning frequently, until the tofu is crispy and brown, about 6 minutes. Transfer to a platter and serve.
Makes 9 skewers
Marinade
Makes 1 1/4 cups
1 tea white peppercorns
1/2 tea sea salt
4 garlic cloves, minced (2 Tb)
1 Tb Madras curry powder
1 tea cayenne pepper
2 Tb soy sauce
1/2 c coconut milk
Satay
One 16-oz package very firm tofu
9 skewers
Veg. oil spray
Make the marinade
1. Put the peppercorns in a skillet and dry-roast over medium-high heat, sliding the skillet back and forth to prevent burning, until the peppercorns exude a pleasant aroma, about 1 minute. Remove from the heat and transfer to a bowl to cool. Grind in a spice grinder and set aside.
2. Combine the salt, garlic, peppercorns, curry powder, and cayenne in a bowl and mix well. Add the soy sauce and coconut cream and stir to combine. Set aside.
3. Stored in a glass jar with a tight-fitting lid, the marinade will keep overnight in the refrigerator.
Make the Satay
4. Slice the tofu crosswise approximately 1/2 inch thick. Put in a bowl and cover the marinade. Mix gently to coat the tofu, trying not to break up the pieces. Let marinate for 30 minutes.
5. Mound the charcoal in one side of the grill, leaving the other side empty. Heat the grill.
6. While gaiting for the grill to get hot, thread a bamboo skewer lengthwise, through the center fo a tofu slice. Repeat with the remaining tofu, placing two pieces of tofu on each skewer. Trnsfer the remaining marinade to a small bowl and set aside.
7. Spray the tofu generally with vegetable oil. Lay the skewers with the tofu portion on the grill over medium-high heat, arranging them very close to one another. (The uncovered portion of the skewers should not be over the coals.) rill, basting with teh reserved marinade and turning frequently, until the tofu is crispy and brown, about 6 minutes. Transfer to a platter and serve.
Romaine Lettuce Salad with Gorgonzola Cheese and Walnuts
From Essentials of Classic Italian Cooking by Marcella Hazen
for 6-8 servings
1 head romaine lettuce (or mixed greens)
5 Tb olive oil
1 Tb red wine vinegar
Salt
Black Pepper
1/4 lb. imported gorgonzola cheese, brought to room temp (or warmed)
1/2 cup shelled walnuts chopped coarse (or candied)
1. Pull off and discard any of the romaine's blemished outer leaves. Detach the rest from the core adn tear them by hand into bite-sized pieces. Soak in several changes of cold water, then spin-dry or shake dry in a towel.
2. Put olive oil, vinegar, salt and several grindings of pepper into a serving bowl. Beat them with a fork until the seasonings are evenly blended.
3. Add half the gorgonzola and mash it thoroughly with a fork. Add half the walnuts, all teh lettuce, and toss to distribute the dressing uniformly. Taste and correct for seasoning.
4. Top with the remaining gorgonzola, breaking it up over the salad, and the remaining chopped walnuts and serve.
for 6-8 servings
1 head romaine lettuce (or mixed greens)
5 Tb olive oil
1 Tb red wine vinegar
Salt
Black Pepper
1/4 lb. imported gorgonzola cheese, brought to room temp (or warmed)
1/2 cup shelled walnuts chopped coarse (or candied)
1. Pull off and discard any of the romaine's blemished outer leaves. Detach the rest from the core adn tear them by hand into bite-sized pieces. Soak in several changes of cold water, then spin-dry or shake dry in a towel.
2. Put olive oil, vinegar, salt and several grindings of pepper into a serving bowl. Beat them with a fork until the seasonings are evenly blended.
3. Add half the gorgonzola and mash it thoroughly with a fork. Add half the walnuts, all teh lettuce, and toss to distribute the dressing uniformly. Taste and correct for seasoning.
4. Top with the remaining gorgonzola, breaking it up over the salad, and the remaining chopped walnuts and serve.
Cauliflower Sauce with Garlic, Oil and Chili Pepper
From Essentials of Classic Italian Cooking by Marcella Hazen
serves 4-6
1 head cauliflower, about 1 1/2 lbs.
1/2 c olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets chopped fine
red chili pepper to taste
salt
2 Tb parsley chopped
1 lb penne
1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4-5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25-30 minutes. Prod it with a fork to test doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium saute pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the saute pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately.
serves 4-6
1 head cauliflower, about 1 1/2 lbs.
1/2 c olive oil
2 large garlic cloves, peeled and chopped
6 flat anchovy fillets chopped fine
red chili pepper to taste
salt
2 Tb parsley chopped
1 lb penne
1. Strip the cauliflower of all its leaves except for a few of the very tender inner ones. Rinse it in cold water and cut it in two.
2. Bring 4-5 quarts of water to boil, put in the cauliflower, and cook it until it is tender, but not mushy, about 25-30 minutes. Prod it with a fork to test doneness. When cooked, drain and set aside.
3. Put water in a saucepan, and bring it to a lively simmer.
4. Put the oil and garlic in a medium saute pan, turn on the heat to medium, and cook until the garlic becomes colored a light, golden brown. Remove the pan from the burner, place it over the saucepan of simmering water, and add to it the chopped anchovies. Cook, stirring and mashing the anchovies with the back of a wooden spoon against the sides of the pan to dissolve them as much as possible into a paste. Return the saute pan to the burner over medium heat and cook for another half minute, stirring frequently.
5. Add the drained, boiled cauliflower, breaking it up quickly with a fork into pieces not bigger than a small nut. Turn it thoroughly in the oil to coat it well, mashing some of it to a pulp with the back of the spoon.
6. Add the chopped chili pepper and salt. Turn up the heat, and cook for a few minutes more, stirring frequently.
7. Toss with cooked drained pasta. Add the chopped parsley, toss once or twice again, then serve immediately.
Tuesday, April 20, 2010
Pan Fried Smashed Potatoes
From epicurious.com
•8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
•1/2 cup extra-virgin olive oil
•1/2 cup grated Parmigiano-Reggiano
Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
•8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
•1/2 cup extra-virgin olive oil
•1/2 cup grated Parmigiano-Reggiano
Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.
Bouillabaisse
From epicurious.com
For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille
Make croutons:
Put oven rack in middle position and preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
Stir 3 tablespoons broth from soup into rouille until blended.
Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 teaspoon rouille and serve remainder on the side.
Rouille
•3 tablespoons water
•3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
•3 garlic cloves
•1/2 teaspoon coarse sea salt
•1/2 teaspoon cayenne
•3 tablespoons extra-virgin olive oil
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille
Make croutons:
Put oven rack in middle position and preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
Stir 3 tablespoons broth from soup into rouille until blended.
Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 teaspoon rouille and serve remainder on the side.
Rouille
•3 tablespoons water
•3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
•3 garlic cloves
•1/2 teaspoon coarse sea salt
•1/2 teaspoon cayenne
•3 tablespoons extra-virgin olive oil
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
Tuesday, March 9, 2010
Crispy Ginger-Lime Chicken Thighs with Couscous
From Everyday Food March 2008
serves 4
For chicken:
1 Tb finely grated peeled fresh ginger
1 Tb fresh lime juice
2 tea curry powder
4 scallions, minced
course salt and ground pepper
8 bone-in, skin-on chicken thighs
For couscous:
2 cups couscous
2 carrots, grated
1 c cilantro leaves, chopped
2 Tb olive oil
1. Heat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tea salt and 1/4 tea pepper.
2. Arrange chicken on baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
3. Turn thighs, skin side down, on baking sheet. Cook for 15 minutes. Flip thighs, skin side up, and continue tobroil until skin is crisp and an instant-read thermometer registers 180, about 15 minutes more.
4. In the meantime, boil 3 cups water, stir in 1 tea salt, couscous, and carrot. Cover pan and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and gently stir in cilantro and oil. Season with salt and pepper.
serves 4
For chicken:
1 Tb finely grated peeled fresh ginger
1 Tb fresh lime juice
2 tea curry powder
4 scallions, minced
course salt and ground pepper
8 bone-in, skin-on chicken thighs
For couscous:
2 cups couscous
2 carrots, grated
1 c cilantro leaves, chopped
2 Tb olive oil
1. Heat oven to 400. Line a rimmed baking sheet with aluminum foil; set aside. In a small bowl, combine ginger, lime juice, curry powder, scallions, 1 tea salt and 1/4 tea pepper.
2. Arrange chicken on baking sheet; season with salt and pepper. Gently loosen skin from each piece of chicken. Dividing evenly, rub ginger mixture under skin.
3. Turn thighs, skin side down, on baking sheet. Cook for 15 minutes. Flip thighs, skin side up, and continue tobroil until skin is crisp and an instant-read thermometer registers 180, about 15 minutes more.
4. In the meantime, boil 3 cups water, stir in 1 tea salt, couscous, and carrot. Cover pan and remove from heat. Let stand 5 minutes. Fluff couscous with a fork and gently stir in cilantro and oil. Season with salt and pepper.
Thursday, January 7, 2010
Sticky Chinese-Style Spareribs
From Hungry Monkey by Matthew Amster-Burton
serves 4
1 rack pork spareribs (about 3 1/2 lbs), trimmed and cut into individual ribs
1 bunch scallions, cut into 2 inch lengths
4 cloves garlic, smashed and peeled
2 star anise
1/4 c rock sugar or 2 Tb granulated sugar
1/2 c soy sauce
1 1/2 c low-sodium chicken broth
2 Tb hoisin sauce
2 Tb rice vinegar
Place all ingredients in a slow cooker and cook on low heat 7-8 hours or until the meat is very tender.
serves 4
1 rack pork spareribs (about 3 1/2 lbs), trimmed and cut into individual ribs
1 bunch scallions, cut into 2 inch lengths
4 cloves garlic, smashed and peeled
2 star anise
1/4 c rock sugar or 2 Tb granulated sugar
1/2 c soy sauce
1 1/2 c low-sodium chicken broth
2 Tb hoisin sauce
2 Tb rice vinegar
Place all ingredients in a slow cooker and cook on low heat 7-8 hours or until the meat is very tender.
Stir-fried Honey Ginger Chicken with Veggies
From Everyday Food Jan/Feb 2010
serves 4
1/4 c honey
2 T rice vinegar
2 T soy sauce
1 lb boneless, skinless chicken breasts or thighs, sliced inot 1/4 inch strips
1/4 c minced peeled fresh ginger
2 garlic cloves, minced
any veggie, such as broccoli, green beans, sweet peppers
cooked rice
fresh cilantro
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high heat until hot. Add 1 Tb oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 Tb oil, ginger and garlic to skillet and stir until fragrant, 30 seconds. Add veggies and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice topped with cilantro.
serves 4
1/4 c honey
2 T rice vinegar
2 T soy sauce
1 lb boneless, skinless chicken breasts or thighs, sliced inot 1/4 inch strips
1/4 c minced peeled fresh ginger
2 garlic cloves, minced
any veggie, such as broccoli, green beans, sweet peppers
cooked rice
fresh cilantro
In a small bowl, stir together honey, vinegar, and soy sauce. Heat a large skillet or wok over high heat until hot. Add 1 Tb oil and swirl to coat skillet. Add chicken and stir until opaque but not cooked through, about 3 minutes; transfer to a plate. Add 1 Tb oil, ginger and garlic to skillet and stir until fragrant, 30 seconds. Add veggies and stir 2 minutes. Add soy mixture and bring to a boil. Return chicken to skillet and toss until sauce thickens and chicken is cooked through, about 3 minutes. Serve over rice topped with cilantro.
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