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Recipe By: bridgette server
Serving Size: 3
Ingredients:
1/2 cup kosher salt
1 gallon water
1 lb. shrimp, peeled with tails on
2 teaspoons garlic powder
1/2 teaspoons paprika
1 teaspoon crushed red pepper, or more for hotter spice
freshly ground black pepper
1/2 whole lemon, juice of
1 tablespoon olive oil
Directions:
Combine kosher salt and very cold water and add shrimp. Brine shrimp
for 15min, this is the most important step. Remove shrimp and pat dry.
Mix shrimp with the remaining ingredients. Do not add extra salt,
they were salted in the brine.
Preheat the bbq or pan to very hot. Cook for 2 minutes per side
depending on size of shrimp. Drizzle with butter and serve.
Sunday, January 18, 2009
Grilled Pineapple with Coconut
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Recipe By: bridgette server
Serving Size: 8 to 10
Ingredients:
1 ripe pineapple
1 14 oz. can unsweetened coconut milk
1/4 cup lime juice
3/4 cups turbinado sugar, or granulated sugar
1 whole lime, zest of
1 teaspoon ground cinnamon
fresh mint, for garnish
1 quart vanilla ice cream, or frozen yogurt for serving (optional)
Directions:
1. Set up the grill for direct grilling and preheat to high
2. Prepare the pineapple. First, grab the pineapple firmly in one
hand and its leaves in the other. Twist them in opposite directions
to separate the leaves from the fruit. Then, cut off the rind, first
from the top and bottom of the fruit, then from the sides. Cut it off
in lengthwise strips, slicing deep enough to remove the eyes. Next,
cut the pineapple crosswise into 1/2-inch-thick slices. Finally, use
a melon baller or fruit corer to remove the fibrous core from the
center of each slice.
3. Shake the coconut milk well before opening the can. Pour it into a
wide shallow bowl. Add the lime juice. Place the zest, sugar and
cinnamon in another wide, shallow bowl and stir with a fork to mix.
4. When ready to cook, brush and oil the grill grate. Dip each
pineapple slice first in coconut milk, then in the sugar mixture,
shaking off the excess between each dripping. Arrange the slices on
the hot grate and grill until nicely browned on both sides, 4 to 6
minutes per side. If a crosshatch of grill marks is desired, rotate
each slice 60 degrees after 2 to 3 minutes on each side. Transfer the
pineapple slices to plates or a platter for serving and garnish with
mint sprigs. Or serve in bowls over ice cream, if desired. The
pineapple can be served either hot or cold.
Recipe By: bridgette server
Serving Size: 8 to 10
Ingredients:
1 ripe pineapple
1 14 oz. can unsweetened coconut milk
1/4 cup lime juice
3/4 cups turbinado sugar, or granulated sugar
1 whole lime, zest of
1 teaspoon ground cinnamon
fresh mint, for garnish
1 quart vanilla ice cream, or frozen yogurt for serving (optional)
Directions:
1. Set up the grill for direct grilling and preheat to high
2. Prepare the pineapple. First, grab the pineapple firmly in one
hand and its leaves in the other. Twist them in opposite directions
to separate the leaves from the fruit. Then, cut off the rind, first
from the top and bottom of the fruit, then from the sides. Cut it off
in lengthwise strips, slicing deep enough to remove the eyes. Next,
cut the pineapple crosswise into 1/2-inch-thick slices. Finally, use
a melon baller or fruit corer to remove the fibrous core from the
center of each slice.
3. Shake the coconut milk well before opening the can. Pour it into a
wide shallow bowl. Add the lime juice. Place the zest, sugar and
cinnamon in another wide, shallow bowl and stir with a fork to mix.
4. When ready to cook, brush and oil the grill grate. Dip each
pineapple slice first in coconut milk, then in the sugar mixture,
shaking off the excess between each dripping. Arrange the slices on
the hot grate and grill until nicely browned on both sides, 4 to 6
minutes per side. If a crosshatch of grill marks is desired, rotate
each slice 60 degrees after 2 to 3 minutes on each side. Transfer the
pineapple slices to plates or a platter for serving and garnish with
mint sprigs. Or serve in bowls over ice cream, if desired. The
pineapple can be served either hot or cold.
Grilled Halloumi Cheese with Red Chili
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Recipe By: bridgette server
Serving Size: 2
4 slices halloumi
1 whole lime, one squeeze of
extra-virgin olive oil
pinch dried red chili flakes
freshly ground pepper
Tomato Caprese salad:
1 large tomato, sliced
4 leaves fresh basil
kosher salt
Directions:
Tomato salad
1. Prepare the salad: slice the tomato and tear the basil leaves in
small pieces. Mix, add salt, and put on a plate.
2. Heat the grill pan/grill. Grill the halloumi until nice and brown
on both sides.
3. Place the grilled cheese on the plate next to the tomatoes.
Sprinkle the cheese and the tomatoes with lime juice, olive oil, chili
pepper and ground pepper.
Recipe By: bridgette server
Serving Size: 2
4 slices halloumi
1 whole lime, one squeeze of
extra-virgin olive oil
pinch dried red chili flakes
freshly ground pepper
Tomato Caprese salad:
1 large tomato, sliced
4 leaves fresh basil
kosher salt
Directions:
Tomato salad
1. Prepare the salad: slice the tomato and tear the basil leaves in
small pieces. Mix, add salt, and put on a plate.
2. Heat the grill pan/grill. Grill the halloumi until nice and brown
on both sides.
3. Place the grilled cheese on the plate next to the tomatoes.
Sprinkle the cheese and the tomatoes with lime juice, olive oil, chili
pepper and ground pepper.
Grilled Asparagus with Sesame
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Recipe By: bridgette server
Serving Size: 4
Ingredients:
Wooden toothpicks or bamboo skewers
1 lb. asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds
Salt and black pepper
Directions:
In a shallow pan, soak skewers in cold water for 1 hour, then drain
and set aside.
Preheat grill to high. Snap off the woody bases of the asparagus and
discard. Skewer 4 or 5 asparagus spears together, using the toothpicks
or 2 bamboo skewers, forming a raft shape.
In a small bowl, combine the sesame oil, soy sauce, and garlic and
stir with a fork to mix. Brush this mixture on the asparagus rafts on
both sides. Season the asparagus with a little salt and lots of pepper.
When ready to cook, place the asparagus rafts on the hot grate and
grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle
with the sesame seeds as they grill. You can serve the asparagus as
rafts or unskewered.
Recipe By: bridgette server
Serving Size: 4
Ingredients:
Wooden toothpicks or bamboo skewers
1 lb. asparagus
2 tablespoons dark sesame oil
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons sesame seeds
Salt and black pepper
Directions:
In a shallow pan, soak skewers in cold water for 1 hour, then drain
and set aside.
Preheat grill to high. Snap off the woody bases of the asparagus and
discard. Skewer 4 or 5 asparagus spears together, using the toothpicks
or 2 bamboo skewers, forming a raft shape.
In a small bowl, combine the sesame oil, soy sauce, and garlic and
stir with a fork to mix. Brush this mixture on the asparagus rafts on
both sides. Season the asparagus with a little salt and lots of pepper.
When ready to cook, place the asparagus rafts on the hot grate and
grill until nicely browned on both sides, 2 to 4 minutes. Sprinkle
with the sesame seeds as they grill. You can serve the asparagus as
rafts or unskewered.
Grilled Asparagus Spears
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Recipe By: bridgette server
Serving Size: 20
Ingredients:
5 lb. fresh asparagus, trimmed and peeled, see Cook's Note
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
24 match light coals
aluminum foil
Directions:
Preheat a grill.
Place asparagus on a plate. Drizzle oil over the asparagus and turn
spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes over a hot grill. Each minute or so,
roll each spear 1/4 turn. Asparagus should begin to brown in spots
(indicating that the natural sugars are caramelizing) but should it
not be allowed to char. Dripping oil may cause flare-ups. Keep a
glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your
fingers enhances the experience).
Cook's Note: Look for firm asparagus stalks with firm deep green or
purplish tips. Also check the bottom of the spears. If they are dried
up, chances are they have been sitting around for too long. Trim off
the tough bottom of the spear by grasping each end and bending it
gently until it snaps at its natural point of tenderness, usually 2/3
of the way down the spear. If the spear is less than 6 inches long,
chances are it has already been trimmed for you. Then take a vegetable
peeler and peel off the outer skin of the lower half of the remaining
stalk.
Recipe By: bridgette server
Serving Size: 20
Ingredients:
5 lb. fresh asparagus, trimmed and peeled, see Cook's Note
1/2 cup extra-virgin olive oil
2 tablespoons kosher salt
24 match light coals
aluminum foil
Directions:
Preheat a grill.
Place asparagus on a plate. Drizzle oil over the asparagus and turn
spears until they are coated. Sprinkle with salt and turn again.
Grill asparagus for 5 minutes over a hot grill. Each minute or so,
roll each spear 1/4 turn. Asparagus should begin to brown in spots
(indicating that the natural sugars are caramelizing) but should it
not be allowed to char. Dripping oil may cause flare-ups. Keep a
glass, or spray bottle of water handy to spritz on coals, if necessary.
Remove from grill and serve immediately (eating spears with your
fingers enhances the experience).
Cook's Note: Look for firm asparagus stalks with firm deep green or
purplish tips. Also check the bottom of the spears. If they are dried
up, chances are they have been sitting around for too long. Trim off
the tough bottom of the spear by grasping each end and bending it
gently until it snaps at its natural point of tenderness, usually 2/3
of the way down the spear. If the spear is less than 6 inches long,
chances are it has already been trimmed for you. Then take a vegetable
peeler and peel off the outer skin of the lower half of the remaining
stalk.
Grilled Artichoke with Garlic Aioli & Tomato Relish
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Recipe By: bridgette server
Serving Size: 2
1 large artichoke
1 tablespoon butter, melted
Roasted Garlic Mayonnaise
1/3 cup mayonnaise
1 head garlic, 3 tablespoons of the roasted puree
2 tablespoon olive oil, depending on your thickness
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
kosher salt
Tomato Relish
1 medium tomato, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon onion, minced
2 leaves fresh basil, minced
1/2 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
freshly ground black pepper
Directions:
1. Roast the head of garlic by preheating your oven to 325 degrees.
Cut the top off of a head of garlic and cut the bottom (the root end)
so that the garlic will sit flat. Remove most of the papery skin from
the garlic, but leave just enough to hold the garlic together. Drizzle
1 tablespoon of olive oil over the garlic, then place it in a small
oven-safe casserole dish. Cover it with a lid or aluminum foil and
bake for 1 hour or until the garlic begins to brown.
2. While the garlic is roasting prepare the tomato relish by combining
all of the ingredients in a small bowl. Stir well, then cover and
refrigerate until needed.
3. Prepare the artichoke by cutting about an inch off the top with a
sharp knife. Use scissors to clip the thorny tips off of all the outer
leaves so no one gets poked. Cut the artichoke in half down through
the middle, then bring some water to a boil in a large saucepan to
steam the artichokes. The water should be a couple inches deep in the
pan, but not so much as to cover the artichokes. If you have a
steamer, that will work as well. When the water is simmering, add the
artichokes, cover, and steam for 40 to 45 minutes or until the
artichoke is tender. Preheat your barbecue grill to high heat.
4. Squeeze about 3 tablespoon of roasted garlic from the head and
combine it with the mayo, lemon juice and salt. Stir well.
5. When the steamed artichokes are cool enough to handle, use a spoon
to scrape out the fuzzy choke inside each half. Brush melted butter
over the entire surface of each steamed artichoke half and place each
half, flat side-down on the preheated grill. Grill for 4 to 6 minutes
or until dark charring marks appear on the face of each half. Serve
grilled-side-up with tomato relish, straining the liquid from the
relish before serving, and roasted garlic mayonnaise on the side.
Recipe By: bridgette server
Serving Size: 2
1 large artichoke
1 tablespoon butter, melted
Roasted Garlic Mayonnaise
1/3 cup mayonnaise
1 head garlic, 3 tablespoons of the roasted puree
2 tablespoon olive oil, depending on your thickness
1 teaspoon lemon juice
1/2 teaspoon dijon mustard
kosher salt
Tomato Relish
1 medium tomato, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
1 teaspoon onion, minced
2 leaves fresh basil, minced
1/2 teaspoon olive oil
1/2 teaspoon balsamic vinegar
1/4 teaspoon salt
freshly ground black pepper
Directions:
1. Roast the head of garlic by preheating your oven to 325 degrees.
Cut the top off of a head of garlic and cut the bottom (the root end)
so that the garlic will sit flat. Remove most of the papery skin from
the garlic, but leave just enough to hold the garlic together. Drizzle
1 tablespoon of olive oil over the garlic, then place it in a small
oven-safe casserole dish. Cover it with a lid or aluminum foil and
bake for 1 hour or until the garlic begins to brown.
2. While the garlic is roasting prepare the tomato relish by combining
all of the ingredients in a small bowl. Stir well, then cover and
refrigerate until needed.
3. Prepare the artichoke by cutting about an inch off the top with a
sharp knife. Use scissors to clip the thorny tips off of all the outer
leaves so no one gets poked. Cut the artichoke in half down through
the middle, then bring some water to a boil in a large saucepan to
steam the artichokes. The water should be a couple inches deep in the
pan, but not so much as to cover the artichokes. If you have a
steamer, that will work as well. When the water is simmering, add the
artichokes, cover, and steam for 40 to 45 minutes or until the
artichoke is tender. Preheat your barbecue grill to high heat.
4. Squeeze about 3 tablespoon of roasted garlic from the head and
combine it with the mayo, lemon juice and salt. Stir well.
5. When the steamed artichokes are cool enough to handle, use a spoon
to scrape out the fuzzy choke inside each half. Brush melted butter
over the entire surface of each steamed artichoke half and place each
half, flat side-down on the preheated grill. Grill for 4 to 6 minutes
or until dark charring marks appear on the face of each half. Serve
grilled-side-up with tomato relish, straining the liquid from the
relish before serving, and roasted garlic mayonnaise on the side.
Chocolate Peanut Butter Torte
• One box chocolate cake mix (milk chocolate is great) prepared according to package.
• BUT bake it in three layers for 15 minutes @ 350 degrees.
• As you stack the layers, frost the top of each of the three layers with the Peanut Butter Cream Cheese frosting.
• Frost the entire outside with the Chocolate Butter Cream.
• Refrigerate for 3-4 hours.
Peanut Butter Cream Cheese Frosting:
4 cups powdered sugar
4 ounces cream cheese
1-teaspoon vanilla
1/3 cup peanut butter
¼ cup + 1 tsp milk (added one Tbs at a time)
4 Tbs Butter (softened)
Chocolate Butter cream:
4 cups powdered sugar
2-3 Tbs cocoa
5 Tbs butter
1 tsp vanilla
¼ cup + 1 tsp milk (added one Tbs at a time)
• BUT bake it in three layers for 15 minutes @ 350 degrees.
• As you stack the layers, frost the top of each of the three layers with the Peanut Butter Cream Cheese frosting.
• Frost the entire outside with the Chocolate Butter Cream.
• Refrigerate for 3-4 hours.
Peanut Butter Cream Cheese Frosting:
4 cups powdered sugar
4 ounces cream cheese
1-teaspoon vanilla
1/3 cup peanut butter
¼ cup + 1 tsp milk (added one Tbs at a time)
4 Tbs Butter (softened)
Chocolate Butter cream:
4 cups powdered sugar
2-3 Tbs cocoa
5 Tbs butter
1 tsp vanilla
¼ cup + 1 tsp milk (added one Tbs at a time)
Chicken lettuce wraps
Recipe By: bridgette server
Serving Size: 8
1 head iceberg lettuce, or Bibb lettuce
1 package rice sticks, Budda Brand. prepared
1/4 cup vegetable oil
mushroom mixture:
6 medium dried shiitake mushrooms, really small ones
1 8 oz. can water chestnuts, drained, minced
1/2 cup pickled cucumber, chinese style
2 tablespoons vegetable oil
2 stalks green onion, finely minced, separated white & green
1/2 teaspoon fresh ginger, finely minced
2 small dried red chilies, optional, crushed
reserve sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
3 tablespoons pickled cucumber, juice of (or 4 tablespoons)
1 teaspoon mushroom seasoning powder, chinese style
chicken mixture:
2 tablespoons olive oil
1 pound ground chicken, you can use pork or shrimp or dried bean curd
garnish sauce:
1/2 cup water
1/4 cup granulated white sugar
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon chinese hot mustard
1-3 teaspoon garlic chili paste
1/8 teaspoon sesame oil
Soak lettuce in advance. Cut lettuce in half, then cut out the core. Then soak in ice water and drain on a paper towel until ready.
Boil water and then soak the dry black mushrooms in the water to cover for at least 30 minutes up to 3 hours or until soft.
Cut the rice noodles into manageable pieces about 1-2" with scissors. Prepare the rice noodles by heating oil and then adding a very small handful into the hot oil. They will puff up a lot. Make sure your oil is very hot, test with one noodle, it should immediately puff when put in the oil. Once puffed strain out and place on a paper towel.
To make the sauce, dissolve the sugar in the water in a small bowl. Add soy sauce, rice vinegar, ketchup, lemon juice, hot mustard, garlic chili paste, and sesame oil; mix well. Refrigerate until ready to serve the lettuce wraps. You can do this a week or two before.
Combine the hoisin sauce, soy sauce, brown sugar, pickled cucumber juice, and the mushroom powder. Set aside.
Heat your plan and when hot place the two teaspoons of oil in the pan. Heat and then put the ground chicken in the pan and fully cook. Set aside. If doubling the recipe only do one pound at a time, unless you have a large pan.
Rinse and drain the mushrooms. Trim off and discard woody stems of mushrooms then set aside. Chop the following ingredients one at a time in a small food processor. First the mushrooms, then the water chestnuts, and then the pickles (save the juice).
Heat 2 tablespoons of the vegetable oil. Add white part of the onion, ginger, and fresh chili if using and stir-fry for about 30 seconds. Save the green part of the onion for garnish.
Add mushrooms, to the onion mixture and stir-fry for a second then add the pickles (save juice), and the water chestnuts. Stir-fry again to get everything combined and seasoned. Then add the cooked ground chicken, and the green part of the scallion. Stir and then pour in reserved sauce mixture. Simmer until combined and heated through. Remove the mixture to a serving dish.
To serve cover bottom of serving dish with the fried rice noodles. Place a few cooked rice noodles in lettuce leaf. Spoon about 2 tablespoons of the mixture and then spoon the garnish sauce inside of a lettuce leaf and roll it up tightly like a wrap. Place wraps on top of noodles. Eat with your fingers.
Serving Size: 8
1 head iceberg lettuce, or Bibb lettuce
1 package rice sticks, Budda Brand. prepared
1/4 cup vegetable oil
mushroom mixture:
6 medium dried shiitake mushrooms, really small ones
1 8 oz. can water chestnuts, drained, minced
1/2 cup pickled cucumber, chinese style
2 tablespoons vegetable oil
2 stalks green onion, finely minced, separated white & green
1/2 teaspoon fresh ginger, finely minced
2 small dried red chilies, optional, crushed
reserve sauce:
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
3 tablespoons pickled cucumber, juice of (or 4 tablespoons)
1 teaspoon mushroom seasoning powder, chinese style
chicken mixture:
2 tablespoons olive oil
1 pound ground chicken, you can use pork or shrimp or dried bean curd
garnish sauce:
1/2 cup water
1/4 cup granulated white sugar
2 tablespoon soy sauce
2 tablespoon rice vinegar
2 tablespoon ketchup
1 tablespoon lemon juice
1 tablespoon chinese hot mustard
1-3 teaspoon garlic chili paste
1/8 teaspoon sesame oil
Soak lettuce in advance. Cut lettuce in half, then cut out the core. Then soak in ice water and drain on a paper towel until ready.
Boil water and then soak the dry black mushrooms in the water to cover for at least 30 minutes up to 3 hours or until soft.
Cut the rice noodles into manageable pieces about 1-2" with scissors. Prepare the rice noodles by heating oil and then adding a very small handful into the hot oil. They will puff up a lot. Make sure your oil is very hot, test with one noodle, it should immediately puff when put in the oil. Once puffed strain out and place on a paper towel.
To make the sauce, dissolve the sugar in the water in a small bowl. Add soy sauce, rice vinegar, ketchup, lemon juice, hot mustard, garlic chili paste, and sesame oil; mix well. Refrigerate until ready to serve the lettuce wraps. You can do this a week or two before.
Combine the hoisin sauce, soy sauce, brown sugar, pickled cucumber juice, and the mushroom powder. Set aside.
Heat your plan and when hot place the two teaspoons of oil in the pan. Heat and then put the ground chicken in the pan and fully cook. Set aside. If doubling the recipe only do one pound at a time, unless you have a large pan.
Rinse and drain the mushrooms. Trim off and discard woody stems of mushrooms then set aside. Chop the following ingredients one at a time in a small food processor. First the mushrooms, then the water chestnuts, and then the pickles (save the juice).
Heat 2 tablespoons of the vegetable oil. Add white part of the onion, ginger, and fresh chili if using and stir-fry for about 30 seconds. Save the green part of the onion for garnish.
Add mushrooms, to the onion mixture and stir-fry for a second then add the pickles (save juice), and the water chestnuts. Stir-fry again to get everything combined and seasoned. Then add the cooked ground chicken, and the green part of the scallion. Stir and then pour in reserved sauce mixture. Simmer until combined and heated through. Remove the mixture to a serving dish.
To serve cover bottom of serving dish with the fried rice noodles. Place a few cooked rice noodles in lettuce leaf. Spoon about 2 tablespoons of the mixture and then spoon the garnish sauce inside of a lettuce leaf and roll it up tightly like a wrap. Place wraps on top of noodles. Eat with your fingers.
Beijing Garlic Noodles
Recipe By: bridgette server
Serving Size: 4
1 pound oriental style noodles, cooked, Wu-Mu brand comes in 2.5 lb.
package
1 tablespoon vegetable oil
1 stalk green onion, chopped on diagonal
1 whole english cucumber, chopped on diagonal
2 tablespoons cilantro, chopped
sauce:
3 teaspoons garlic, minced
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons black chinese vinegar
2 teaspoons dark rice wine
4 whole red chili, dried, chopped
1 teaspoon sesame oil
1/2 teaspoon mushroom seasoning powder, po lo ku
1/4 teaspoon table salt
1 pinch prickly powder
Don't use the whole package. Cook 1 lb. dried noodle according to the
package about 3 to 4 minutes. Rinse in cold water right away and cool
down. Set aside. Wash cucumber and then slice diagonally into 1/4"
thick slices. Slice into strips and set aside. Combine the sauce
ingredients in a small container.
Heat the wok thoroughly; add 1 tablespoon oil. Stir fry the green
onions for a few seconds. Add the noodle to the wok, add the mixed
sauce, stirring and tossing to mix until the noodle is heated
through. Place on plates and surround with cucumber strips and
cilantro.
Serving Size: 4
1 pound oriental style noodles, cooked, Wu-Mu brand comes in 2.5 lb.
package
1 tablespoon vegetable oil
1 stalk green onion, chopped on diagonal
1 whole english cucumber, chopped on diagonal
2 tablespoons cilantro, chopped
sauce:
3 teaspoons garlic, minced
2 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons black chinese vinegar
2 teaspoons dark rice wine
4 whole red chili, dried, chopped
1 teaspoon sesame oil
1/2 teaspoon mushroom seasoning powder, po lo ku
1/4 teaspoon table salt
1 pinch prickly powder
Don't use the whole package. Cook 1 lb. dried noodle according to the
package about 3 to 4 minutes. Rinse in cold water right away and cool
down. Set aside. Wash cucumber and then slice diagonally into 1/4"
thick slices. Slice into strips and set aside. Combine the sauce
ingredients in a small container.
Heat the wok thoroughly; add 1 tablespoon oil. Stir fry the green
onions for a few seconds. Add the noodle to the wok, add the mixed
sauce, stirring and tossing to mix until the noodle is heated
through. Place on plates and surround with cucumber strips and
cilantro.
Ma La oil
Recipe By: bridgette server
Yield: 2 1/2 cups
1 cup peanut oil, or corn oil
1 cup sesame oil, japanese
1/2 cup scallions, green & white cut in rings only 1" of dark green top
15 fresh ginger, quarter-size coins smashed
2 tablespoons szechwan peppercorns, brown
2/3 cups red chili flakes, shockingly pungent
2 teaspoon Kosher salt
Combine all ingredients in a heavy, non aluminum 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 degrees
stirring occasionally. Let simmer for 15 minutes, checking to ensure
the temperature does not rise. Remove from the heat and let stand
until cool or overnight.
Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature. Menu Sugguestions: Because of the large proportion of
sesame oil, this is a rich oil. A little bit goes a long way. A
spoonful added to a salad dressing or brushed on the plate on which a
fish will steam or on the skin of a just smoked or roasted bird gives
an inimitable touch of lushness. If you are a bread baker, brush a bit
on your next loaf, if you are tossing pasta, drizzle a bit on the
noodles just before serving.
Yield: 2 1/2 cups
1 cup peanut oil, or corn oil
1 cup sesame oil, japanese
1/2 cup scallions, green & white cut in rings only 1" of dark green top
15 fresh ginger, quarter-size coins smashed
2 tablespoons szechwan peppercorns, brown
2/3 cups red chili flakes, shockingly pungent
2 teaspoon Kosher salt
Combine all ingredients in a heavy, non aluminum 1 1/2 quart
saucepan. Rest a deep-fry thermometer on the rim of the pot. Over
moderately low heat, bring the mixture to a bubbly 225 degrees
stirring occasionally. Let simmer for 15 minutes, checking to ensure
the temperature does not rise. Remove from the heat and let stand
until cool or overnight.
Strain the oil without pressing the solids; then, discard the solids.
Store the oil in an impeccably clean glass jar at cool room
temperature. Menu Sugguestions: Because of the large proportion of
sesame oil, this is a rich oil. A little bit goes a long way. A
spoonful added to a salad dressing or brushed on the plate on which a
fish will steam or on the skin of a just smoked or roasted bird gives
an inimitable touch of lushness. If you are a bread baker, brush a bit
on your next loaf, if you are tossing pasta, drizzle a bit on the
noodles just before serving.
Slow Cooker French Onion Soup
3 to 4 medium to large onions, sliced into rings
2 to 3 tablespoons butter
3 (14 ounce) cans beef broth
¾ cup water
2 tablespoons Worchestershire sauce
2 bay leaves
Dash of garlic powder
Dash of salt
Dash of pepper
French baguette, cut into thin slices
1 (8 ounce) bag grated Italian blend cheese
Melt butter in a skillet over medium heat. Add sliced onions and saute’ until tender. In a slow cooker, combine broth, water, Worchestershire sauce, bay leaves, garlic powder, salt and pepper. Stir in onions and butter. Cover and cook on low heat for 3 to 5 hours. Remove bay leaves.
When ready to serve, lightly toast bread slices until just crusty. Place one to three slices in each soup bowl. Top each slice with 1 tablespoon chesse. Ladle onions and broth over bread and cheese.
* I used 3 onions and beef bullion. I did not add the ¾ cup of water. Also, I am noticing that I totally did not follow the recipe. I did not read the recipe all of the way through!!! – I did not saute’ the onions before I put them in the slow cooker! I just dumped everything in the cooker and turned it on. I think I would do it the same way when I make it again!
2 to 3 tablespoons butter
3 (14 ounce) cans beef broth
¾ cup water
2 tablespoons Worchestershire sauce
2 bay leaves
Dash of garlic powder
Dash of salt
Dash of pepper
French baguette, cut into thin slices
1 (8 ounce) bag grated Italian blend cheese
Melt butter in a skillet over medium heat. Add sliced onions and saute’ until tender. In a slow cooker, combine broth, water, Worchestershire sauce, bay leaves, garlic powder, salt and pepper. Stir in onions and butter. Cover and cook on low heat for 3 to 5 hours. Remove bay leaves.
When ready to serve, lightly toast bread slices until just crusty. Place one to three slices in each soup bowl. Top each slice with 1 tablespoon chesse. Ladle onions and broth over bread and cheese.
* I used 3 onions and beef bullion. I did not add the ¾ cup of water. Also, I am noticing that I totally did not follow the recipe. I did not read the recipe all of the way through!!! – I did not saute’ the onions before I put them in the slow cooker! I just dumped everything in the cooker and turned it on. I think I would do it the same way when I make it again!
Tuesday, January 13, 2009
Miso Soup
Japanese miso ( みそ ) is a traditional Japanese food produced by fermenting rice, barley, and or soybeans with salt and the fungus kojikin. Miso is extremely healthy as it contains protein, calcium, iron, and potassium. Miso is a part of many Japanese-style meals. It most commonly appears as the main ingredient of miso soup, which is eaten daily by much of the Japanese population. The pairing of plain rice and miso soup is considered a fundamental unit of Japanese Cuisine. This pairing is the basis of a traditional Japanese breakfast. Surprisingly, miso is also used to make cookies, candies, and stir fries.
The taste of miso varies depending upon: what it is made from, how long it has been fermented, and how much kojikin has been added. However; there are 4 main flavor catagories:
Shiromiso -“white miso” The white colour is obtained by using a lot of rice koji (about 60%) and fewer soybeans. Of all miso varieties, the white miso contains the most carbohydrates and therefore tastes the sweetest. It’s texture is very smooth. It ferments quickly, only a few days are required.
Akamiso— “red miso” Red miso is made from white rice, barley or soybeans by a natural fermentation, which takes about one to three years. The colour of red miso is red to brownish. Red miso contains the highest levels of protein of all types of miso.
Kuromiso—”black miso” Barley miso is made from barley grains, soybeans and barley koji. Barley miso has a very dark colour and quite salty but very rich taste.
Hatchomiso— A special type of soybean miso is Hatcho miso. The koji for Hatcho miso contains a special mold: Aspergillus hatcho instead of the usual Aspergillus oryzae. Hatcho miso should be aged for at least 16 months. Hatcho miso is considered the miso of Emperors. Hatcho miso is reddish-brown, somewhat chunky, and often used to flavor hearty soups.
Shiromiso is used in central Japan , Akamiso is used in the South, and Kuromiso is used in the North. Hatchomiso is a specialty only found in the Kansai area where I served my mission. Unfortunately I have been unable to find it here in UT so I am using shiromiso commonly found in Kansai.
Since miso is a personal preference, I prefer to give you the method and the basic ratios. Adjust to your liking.
Miso Method
Make the dashi broth
Put water in a pot and place on medium heat. Just before the water boils, add dried bonito flakes. Once the water boils you will need to skim off any foam that rises to the surface. Turn the heat off and wait until the bonito flakes sink. Strain the stock by placing a paper towel in the colander that is nestled over a bowl. Push down on the flakes with a ladle to extract all of the broth.
Cook vegetables
Here you will add any diced vegetables you like. It is common in Japan to put in daikon.
Add cubed tofu. Cut firm tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and place in a bowl. Add miso paste and mix until combined. Gradually return the miso mixture to the soup. Stir the soup gently. Remove from the heat and add chopped green onion, wakame, and enoki mushrooms. (Miso should never be cooked)
Ratios
1 package of dried bonito flakes per 1 cup of water.
1 inch of grated daikon per 2 cups of soup
1/3 standard package of tofu per 2 cups of broth
1 Tbsp. miso paste per 1 cup of broth
1 inch sliced green onion per cup of broth
The taste of miso varies depending upon: what it is made from, how long it has been fermented, and how much kojikin has been added. However; there are 4 main flavor catagories:
Shiromiso -“white miso” The white colour is obtained by using a lot of rice koji (about 60%) and fewer soybeans. Of all miso varieties, the white miso contains the most carbohydrates and therefore tastes the sweetest. It’s texture is very smooth. It ferments quickly, only a few days are required.
Akamiso— “red miso” Red miso is made from white rice, barley or soybeans by a natural fermentation, which takes about one to three years. The colour of red miso is red to brownish. Red miso contains the highest levels of protein of all types of miso.
Kuromiso—”black miso” Barley miso is made from barley grains, soybeans and barley koji. Barley miso has a very dark colour and quite salty but very rich taste.
Hatchomiso— A special type of soybean miso is Hatcho miso. The koji for Hatcho miso contains a special mold: Aspergillus hatcho instead of the usual Aspergillus oryzae. Hatcho miso should be aged for at least 16 months. Hatcho miso is considered the miso of Emperors. Hatcho miso is reddish-brown, somewhat chunky, and often used to flavor hearty soups.
Shiromiso is used in central Japan , Akamiso is used in the South, and Kuromiso is used in the North. Hatchomiso is a specialty only found in the Kansai area where I served my mission. Unfortunately I have been unable to find it here in UT so I am using shiromiso commonly found in Kansai.
Since miso is a personal preference, I prefer to give you the method and the basic ratios. Adjust to your liking.
Miso Method
Make the dashi broth
Put water in a pot and place on medium heat. Just before the water boils, add dried bonito flakes. Once the water boils you will need to skim off any foam that rises to the surface. Turn the heat off and wait until the bonito flakes sink. Strain the stock by placing a paper towel in the colander that is nestled over a bowl. Push down on the flakes with a ladle to extract all of the broth.
Cook vegetables
Here you will add any diced vegetables you like. It is common in Japan to put in daikon.
Add cubed tofu. Cut firm tofu into small cubes and add them to the soup. Simmer the tofu for a few minutes on low heat. Scoop out some soup stock from the pan and place in a bowl. Add miso paste and mix until combined. Gradually return the miso mixture to the soup. Stir the soup gently. Remove from the heat and add chopped green onion, wakame, and enoki mushrooms. (Miso should never be cooked)
Ratios
1 package of dried bonito flakes per 1 cup of water.
1 inch of grated daikon per 2 cups of soup
1/3 standard package of tofu per 2 cups of broth
1 Tbsp. miso paste per 1 cup of broth
1 inch sliced green onion per cup of broth
Monday, January 12, 2009
Broccoli Chowder
1 10oz. pkg. frozen broccoli
1 medium onion, chopped
1 can Cream of Chicken soup
2 Tbsp. flour
1 1/3 c. milk
1 c. cheddar cheese
1/8 tsp. ground red pepper
Bring ½ c. water to boil. Add broccoli and onion. Cover and simmer 5 minutes. Do not drain. Stir in soup, flour, milk, cheese and pepper. Cook on low until flour is cooked and soup is thoroughly heated.
1 medium onion, chopped
1 can Cream of Chicken soup
2 Tbsp. flour
1 1/3 c. milk
1 c. cheddar cheese
1/8 tsp. ground red pepper
Bring ½ c. water to boil. Add broccoli and onion. Cover and simmer 5 minutes. Do not drain. Stir in soup, flour, milk, cheese and pepper. Cook on low until flour is cooked and soup is thoroughly heated.
Wisconsin Chowder
3 Tbsp. butter
4 Tbsp. flour
4 c. chicken broth
2 c. milk
1 c. cheddar cheese
1 c. pepperjack cheese
1 c. lite cream
1 tsp. salt
1/8 tsp. cayenne pepper
1 c. pureed cauliflower
Melt butter and flour to make a rou. Add chicken broth, milk, cream, salt, pepper, and cauliflower. Heat through. Add cheese. Heat until cheeses are melted.
4 Tbsp. flour
4 c. chicken broth
2 c. milk
1 c. cheddar cheese
1 c. pepperjack cheese
1 c. lite cream
1 tsp. salt
1/8 tsp. cayenne pepper
1 c. pureed cauliflower
Melt butter and flour to make a rou. Add chicken broth, milk, cream, salt, pepper, and cauliflower. Heat through. Add cheese. Heat until cheeses are melted.
Tortilla Soup
1 can chicken broth
2 cans French onion soup
1 -12 oz. can Tomato juice
2 c. water
1 06 oz. can green chili salsa or regular salsa
1 small can of corn
6 carrots, peeled and sliced
1 green pepper, chopped
3 potatoes, peeled and chopped
3-4 chicken breasts
Boil chicken in water 15 minutes and shred. Dice all vegetables. Add all ingredients to large soup kettle. Simmer 1 ½ -2 hours. Top with cheese and tortilla chips/strips.
2 cans French onion soup
1 -12 oz. can Tomato juice
2 c. water
1 06 oz. can green chili salsa or regular salsa
1 small can of corn
6 carrots, peeled and sliced
1 green pepper, chopped
3 potatoes, peeled and chopped
3-4 chicken breasts
Boil chicken in water 15 minutes and shred. Dice all vegetables. Add all ingredients to large soup kettle. Simmer 1 ½ -2 hours. Top with cheese and tortilla chips/strips.
Minestrone Soup
1 Tbsp. olive oil
6 oz. Canadian bacon
4 cloves garlic, minced
1 c. celery
1 c. carrots
1 c. zucchini
2 ½ c. water
2 c. tomato juice
12 oz. drained kidney beans
3 Tbsp. fresh basil (1 ½ tsp. dried)
2 pkgs. Instant beef broth
¼ tsp. oregano
¼ tsp. pepper
1 c. cooked small macaroni noodles
¼ c. fresh parsley
In a 2-quart saucepan heat oil over medium heat. Add bacon and garlic, sauté briefly. Add celery, carrots and zucchini. Cook, stirring until veggies are tender-about 5 minutes. Add remaining ingredients except macaroni noodles and parsley and bring to a boil. Reduce heat and let simmer, stirring occasionally; for about 15 minutes. Add pasta and parsley. Let simmer until heated.
6 oz. Canadian bacon
4 cloves garlic, minced
1 c. celery
1 c. carrots
1 c. zucchini
2 ½ c. water
2 c. tomato juice
12 oz. drained kidney beans
3 Tbsp. fresh basil (1 ½ tsp. dried)
2 pkgs. Instant beef broth
¼ tsp. oregano
¼ tsp. pepper
1 c. cooked small macaroni noodles
¼ c. fresh parsley
In a 2-quart saucepan heat oil over medium heat. Add bacon and garlic, sauté briefly. Add celery, carrots and zucchini. Cook, stirring until veggies are tender-about 5 minutes. Add remaining ingredients except macaroni noodles and parsley and bring to a boil. Reduce heat and let simmer, stirring occasionally; for about 15 minutes. Add pasta and parsley. Let simmer until heated.
Insalata Grande
Serves 12
1 pound mixed greens, costco size
1 pound button mushrooms, sliced and roasted
1 bag pine nuts, toasted
1 14 oz. can artichoke hearts, quartered, not marinated
6 medium tomato, cut in half, sliced in half-moons
olives
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
parmesan-reggiano, shaved curls
Directions:
Roast mushrooms per linked recipe. Mix extra-virgin olive oil,
balsamic vinegar, salt and pepper together. Dress the mixed greens
with some of the dressing. Should be lightly coated. Use some of the
dressing to coat the tomatoes once cut, also use some on the
artichokes. Then combine the mushrooms, pine nuts, tomatoes, and
artichokes in the salad and toss. Using a vegetable shave parmesan
onto the top of the salad.
Toasting any type of nuts
Turn your oven on to anything under 299 degrees, don't do 300, 299 is the magic number, your nuts will never burn.
Using whatever type of nut you want spread them on a cookie sheet in a single layer. They can be touching. Then if it is at 299, you can roast for a shorter period of time like 20-40 minutes depending on your nut, fatter nuts like almonds take longer to cook than lets say pine nuts. Set your timer for 15 minutes and check every 15 minutes to see if they are as dark as you want. If you want to do it low and slow, set your oven at 200 and then leave them for 2 hours, checking them every 30 minutes.
Roasted Mushrooms
1 pound sliced white mushrooms
2 tablespoons olive oil
Kosher Salt
Freshly Ground black pepper
1. Adjust oven rack to lowest position and heat oven to 450 degrees.
2. Toss mushrooms with olive oil and salt and pepper to taste in medium bowl. Arrange in a single layer on a large low-sided roasting pan or jelly-roll pan. Roast until released juices have nearly evaporated and mushroom surfaces facing pan are browned, 12 to 15 minutes. If you pick one up the bottom will be caramelized. Remove pan from oven and turn mushrooms with a metal spatula. Continue to roast until mushroom liquid has completely evaporated and mushrooms are brown all over, about 5 to 10 minutes longer. Serve.
1 pound mixed greens, costco size
1 pound button mushrooms, sliced and roasted
1 bag pine nuts, toasted
1 14 oz. can artichoke hearts, quartered, not marinated
6 medium tomato, cut in half, sliced in half-moons
olives
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
parmesan-reggiano, shaved curls
Directions:
Roast mushrooms per linked recipe. Mix extra-virgin olive oil,
balsamic vinegar, salt and pepper together. Dress the mixed greens
with some of the dressing. Should be lightly coated. Use some of the
dressing to coat the tomatoes once cut, also use some on the
artichokes. Then combine the mushrooms, pine nuts, tomatoes, and
artichokes in the salad and toss. Using a vegetable shave parmesan
onto the top of the salad.
Toasting any type of nuts
Turn your oven on to anything under 299 degrees, don't do 300, 299 is the magic number, your nuts will never burn.
Using whatever type of nut you want spread them on a cookie sheet in a single layer. They can be touching. Then if it is at 299, you can roast for a shorter period of time like 20-40 minutes depending on your nut, fatter nuts like almonds take longer to cook than lets say pine nuts. Set your timer for 15 minutes and check every 15 minutes to see if they are as dark as you want. If you want to do it low and slow, set your oven at 200 and then leave them for 2 hours, checking them every 30 minutes.
Roasted Mushrooms
1 pound sliced white mushrooms
2 tablespoons olive oil
Kosher Salt
Freshly Ground black pepper
1. Adjust oven rack to lowest position and heat oven to 450 degrees.
2. Toss mushrooms with olive oil and salt and pepper to taste in medium bowl. Arrange in a single layer on a large low-sided roasting pan or jelly-roll pan. Roast until released juices have nearly evaporated and mushroom surfaces facing pan are browned, 12 to 15 minutes. If you pick one up the bottom will be caramelized. Remove pan from oven and turn mushrooms with a metal spatula. Continue to roast until mushroom liquid has completely evaporated and mushrooms are brown all over, about 5 to 10 minutes longer. Serve.
Crisp-Fried Tofu and Greens
> * 2 cakes of tofu, frozen overnight and thawed
> * 1/2 c. water or vegetable stock
> * 1 tsp. cornstarch
> * 1/2 c. cornmeal or cornstarch
>
> Marinade:
> * 1/3 c. soy sauce
> * 1/4 c. rice vinegar
> * 1 T. finely grated gingerroot
> * 2 cloves garlic, minced or pressed
> * dash cayenne
>
> Sauce:
> * 3 T. soy sauce
> * 1/4 c. dry sherry
> * 2 tsp. rice vinegar
> * 2 tsp. brown sugar
> * Vegetables: 3 T. oil
> * 3 cloves garlic, minced or pressed
> * 1 c. thinly sliced onion
> * 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach
>
> Gently squeeze as much liquid out of thawed tofu as possible.
> Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.*
> Combine marinade ingredients and mix well.
> Arrange tofu triangles in one layer in a dish and cover with marinade.
> Allow to sit for at least 10 minutes to absorb the flavors.
> Prepare sauce mix by combining all ingredients in a small bowl.
> In a separate bowl mix the water or stock and the 1 tsp. cornstarch.
> Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side.
> Drain and keep warm in 200F oven.
> Add leftover marinade to sauce mix.
> Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender.
> Add greens and continue stir-frying until just wilted but not mushy.
> Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
> Add reserved fried tofu.
> Serve with rice.
> * 1/2 c. water or vegetable stock
> * 1 tsp. cornstarch
> * 1/2 c. cornmeal or cornstarch
>
> Marinade:
> * 1/3 c. soy sauce
> * 1/4 c. rice vinegar
> * 1 T. finely grated gingerroot
> * 2 cloves garlic, minced or pressed
> * dash cayenne
>
> Sauce:
> * 3 T. soy sauce
> * 1/4 c. dry sherry
> * 2 tsp. rice vinegar
> * 2 tsp. brown sugar
> * Vegetables: 3 T. oil
> * 3 cloves garlic, minced or pressed
> * 1 c. thinly sliced onion
> * 6 c. mix of coarsely chopped pak choi, chard, kale, nappa cabbage or 9 c. chopped spinach
>
> Gently squeeze as much liquid out of thawed tofu as possible.
> Cut tofu crosswise into 1/2-inch thick slices, then diagonally, to make 4 triangles.*
> Combine marinade ingredients and mix well.
> Arrange tofu triangles in one layer in a dish and cover with marinade.
> Allow to sit for at least 10 minutes to absorb the flavors.
> Prepare sauce mix by combining all ingredients in a small bowl.
> In a separate bowl mix the water or stock and the 1 tsp. cornstarch.
> Dredge marinated tofu pieces in cornmeal or cornstarch and fry over medium heat in 1/8 to 1/4 inch of oil, for 3-4 minutes on each side.
> Drain and keep warm in 200F oven.
> Add leftover marinade to sauce mix.
> Heat 3 T. oil in a wok. Stir-fry garlic and onion until onion is tender.
> Add greens and continue stir-frying until just wilted but not mushy.
> Add sauce mix and cornstarch mix and stir-fry just until sauce is thickened.
> Add reserved fried tofu.
> Serve with rice.
Kelly's Eggrolls
ground pork, chicken, or whatever meat you like (or not)
1/2 head cabbage (or cheat and use bag of coleslaw mix) chopped
a few carrots, shredded
a few green onions, sliced thinly
a can of water chesnuts, chopped small
1 Tbls. minced ginger (or not)
a few handfuls bean sprouts
some sort of stir-fry sauce
large square wonton wrappers
canola oil for frying
Sear meat in small amount of oil and garlic salt, if desired. Add veggies and cook for a few minutes. Add some sauce, probably about 1/4 or 1/3 cup (I used spicy Korean sauce, but you could even just use soy). Don't let your mixture get too saucy or eggrolls will be soggy. Let mixture cool slightly. Use a few Tablespoons of mix for each wrapper, and follow diagram on package for rolling instructions (they will be folded like envelopes). Heat canola oil in heavy skillet (a few inches of oil) until hot, about 350 degrees. Fry eggrolls a few at a time until light brown on each side. Drain on paper towels and serve with your choice of sauce. We like to mix rice vinegar, soy, sesame oil and spicy chili paste like they do at P.F. Chang's.
1/2 head cabbage (or cheat and use bag of coleslaw mix) chopped
a few carrots, shredded
a few green onions, sliced thinly
a can of water chesnuts, chopped small
1 Tbls. minced ginger (or not)
a few handfuls bean sprouts
some sort of stir-fry sauce
large square wonton wrappers
canola oil for frying
Sear meat in small amount of oil and garlic salt, if desired. Add veggies and cook for a few minutes. Add some sauce, probably about 1/4 or 1/3 cup (I used spicy Korean sauce, but you could even just use soy). Don't let your mixture get too saucy or eggrolls will be soggy. Let mixture cool slightly. Use a few Tablespoons of mix for each wrapper, and follow diagram on package for rolling instructions (they will be folded like envelopes). Heat canola oil in heavy skillet (a few inches of oil) until hot, about 350 degrees. Fry eggrolls a few at a time until light brown on each side. Drain on paper towels and serve with your choice of sauce. We like to mix rice vinegar, soy, sesame oil and spicy chili paste like they do at P.F. Chang's.
Roasted Pork Loin
3 Tb chopped garlic
1 TB chopped fresh Rosemary
1 TB chopped fresh sage
1 TB chopped fresh thyme
1 TB chopped fresh Italian Parsley
½ tsp salt
¼ tsp black pepper
1 (3 lb) pork loin roast, tied
1 TB olive oil
¼ C Italian Bread Crumbs
½ c white wine (can substitute chicken broth)
1 ¾ C chicken stock
2 TB cornstarch mixed with 2 TB chicken stock
Preheat Oven to 500 degrees
Place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop to a paste-like consistency. Make shallow 1 to 2 in long slits randomly around the pork roast. Rub the roast with the olive oil, then fill the slits with the herb past. Rub the remaining herbs on the outer surface. Roll the roast in the breadcrumbs to coat it completely.
Place the roast in a lightly greased roasting pan (don’t use a rack in the pan) and cook for 20 minutes in the preheated oven. At this point the toast will have formed a crust on the outside. Turn the roast over and reduce the oven heat to 350 degrees. Bake for 40-45 minutes, turning it every 15 minutes, until the internal temperature reaches 160 degrees. Remove the roast from the oven and transfer it to a plate. Cover it with aluminum foil and let rest for 15-20 minutes.
While the roast is resting, put the roasting pan on medium high heat on the stovetop and stir in the win and chicken stock. Cook for 5 minutes scraping up any brown bits from the bottom of the pan. Strain the juices into a saucepan and reduce on medium-high heat for 5 minutes. Remove from the heat and stir in the cornstarch slurry. Return to the heat and cook until the sauce clears and thickens, about 1 minute. Make sure the roast is done! Check with a meat thermometer.
To serve, cut the strings from the roast, slice into thin slices and ladle some of the sauce over the meat.
1 TB chopped fresh Rosemary
1 TB chopped fresh sage
1 TB chopped fresh thyme
1 TB chopped fresh Italian Parsley
½ tsp salt
¼ tsp black pepper
1 (3 lb) pork loin roast, tied
1 TB olive oil
¼ C Italian Bread Crumbs
½ c white wine (can substitute chicken broth)
1 ¾ C chicken stock
2 TB cornstarch mixed with 2 TB chicken stock
Preheat Oven to 500 degrees
Place the garlic, rosemary, sage, thyme, parsley, salt and pepper on a chopping board and chop to a paste-like consistency. Make shallow 1 to 2 in long slits randomly around the pork roast. Rub the roast with the olive oil, then fill the slits with the herb past. Rub the remaining herbs on the outer surface. Roll the roast in the breadcrumbs to coat it completely.
Place the roast in a lightly greased roasting pan (don’t use a rack in the pan) and cook for 20 minutes in the preheated oven. At this point the toast will have formed a crust on the outside. Turn the roast over and reduce the oven heat to 350 degrees. Bake for 40-45 minutes, turning it every 15 minutes, until the internal temperature reaches 160 degrees. Remove the roast from the oven and transfer it to a plate. Cover it with aluminum foil and let rest for 15-20 minutes.
While the roast is resting, put the roasting pan on medium high heat on the stovetop and stir in the win and chicken stock. Cook for 5 minutes scraping up any brown bits from the bottom of the pan. Strain the juices into a saucepan and reduce on medium-high heat for 5 minutes. Remove from the heat and stir in the cornstarch slurry. Return to the heat and cook until the sauce clears and thickens, about 1 minute. Make sure the roast is done! Check with a meat thermometer.
To serve, cut the strings from the roast, slice into thin slices and ladle some of the sauce over the meat.
Marcheschi Sauce with Polenta
This is a great sauce to go over pasta or polenta; we use penne or mostaccioli pasta. I double the recipe and divide it into small containers and freeze it.
¼ C. olive oil
1 lb mild sausage (or Italian)
2 boneless, skinless, chicken breasts, chopped
1 large onion, chopped
3 large carrots chopped
1 stalk of celery, chopped
1 bunch of parsley, chopped
2-3 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can of tomato juice
1 (14 oz) can chicken broth
Grated Parmesan cheese
In big saucepan heat oil, add chicken and sausage and brown together. Remove meat, keeping the juice, and gently brown onions, carrots, celery, parsley and garlic. Add meat back in with the vegetables, then add tomatoes chicken broth, tomato juice, and salt to taste. Simmer for at least an hour on low heat covered. Serve sauce over pasta or polenta and sprinkle with cheese.
Polenta
7 C water
1 Tb salt
1 2/3 C coarse-grained yellow cornmeal
7 chicken bouillon cubes
1. Bring the water and bouillon cubes to a boil in a large, heavy pot
2. Add the salt, keep the water boiling at medium-high heat, and add the cornmeal in a very thin stream, letting a fistful of it run through nearly closed fingers. You should be able to see the individual grains spilling into the pot. The entire time you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
3. When you have put in all the mal, begin to stir with a long-handled wooden spoon, stirring continuously and with thoroughness, bringing the mixture up from the bottom, and loosening it from the sides of the pot. Continue to stir for 40 to 45 minutes. The cornmeal becomes polenta when it forms a mass that pulls cleanly away from the sides of the pot.
¼ C. olive oil
1 lb mild sausage (or Italian)
2 boneless, skinless, chicken breasts, chopped
1 large onion, chopped
3 large carrots chopped
1 stalk of celery, chopped
1 bunch of parsley, chopped
2-3 garlic cloves, chopped
1 (28 oz) can crushed tomatoes
1 (16 oz) can of tomato juice
1 (14 oz) can chicken broth
Grated Parmesan cheese
In big saucepan heat oil, add chicken and sausage and brown together. Remove meat, keeping the juice, and gently brown onions, carrots, celery, parsley and garlic. Add meat back in with the vegetables, then add tomatoes chicken broth, tomato juice, and salt to taste. Simmer for at least an hour on low heat covered. Serve sauce over pasta or polenta and sprinkle with cheese.
Polenta
7 C water
1 Tb salt
1 2/3 C coarse-grained yellow cornmeal
7 chicken bouillon cubes
1. Bring the water and bouillon cubes to a boil in a large, heavy pot
2. Add the salt, keep the water boiling at medium-high heat, and add the cornmeal in a very thin stream, letting a fistful of it run through nearly closed fingers. You should be able to see the individual grains spilling into the pot. The entire time you are adding the cornmeal, stir it with a whisk, and make sure the water is always boiling.
3. When you have put in all the mal, begin to stir with a long-handled wooden spoon, stirring continuously and with thoroughness, bringing the mixture up from the bottom, and loosening it from the sides of the pot. Continue to stir for 40 to 45 minutes. The cornmeal becomes polenta when it forms a mass that pulls cleanly away from the sides of the pot.
Country Style Roasted Potatoes
These potatoes take a bit of time, but they are so good. They remind me of the potatoes that you get at Michelangelo’s in SLC. They go well with the roasted pork loin. This is Nick Stellino’s recipe. Serves 4.
3 lbs russet potatoes, peeled, cut into cubes
1 ½ large heads of garlic, separated into cloves, unpeeled
1 tsp salt
½ tsp pepper
1 TB chopped fresh rosemary
1 TB chopped fresh thyme
1 TB chopped fresh sage
6 ½ TB olive oil
1 small white onion, thinly sliced
Preheat the oven to 425 degrees.
Place the potatoes and garlic in a large pot, cover with water and boil 10-15 minutes. Drain. Transfer the garlic cloves to a glass of cold water. When they are cool enough to handle, peel them by squeezing them out of their skins.
Place the potatoes and garlic puree in a large bowl. Sprinkle with the herbs, salt and pepper and 4 ½ TB of olive oil and mix until well coated.
Grease the bottom of a large baking tray with remaining 2 TB of oil. Place the potatoes on the greased baking tray and roast for about 20 minutes, turning once. Spread the sliced onions on top of the potatoes and roast until the potatoes are well browned, about 20 minutes or more.
3 lbs russet potatoes, peeled, cut into cubes
1 ½ large heads of garlic, separated into cloves, unpeeled
1 tsp salt
½ tsp pepper
1 TB chopped fresh rosemary
1 TB chopped fresh thyme
1 TB chopped fresh sage
6 ½ TB olive oil
1 small white onion, thinly sliced
Preheat the oven to 425 degrees.
Place the potatoes and garlic in a large pot, cover with water and boil 10-15 minutes. Drain. Transfer the garlic cloves to a glass of cold water. When they are cool enough to handle, peel them by squeezing them out of their skins.
Place the potatoes and garlic puree in a large bowl. Sprinkle with the herbs, salt and pepper and 4 ½ TB of olive oil and mix until well coated.
Grease the bottom of a large baking tray with remaining 2 TB of oil. Place the potatoes on the greased baking tray and roast for about 20 minutes, turning once. Spread the sliced onions on top of the potatoes and roast until the potatoes are well browned, about 20 minutes or more.
Risotto con Pomodoro e Basilico (Tomato and Basil)
3- 31/2 C Chicken broth
4 TB unsalted butter
2 large garlic cloves, bruised
1 onion, chopped
1 ½ C fresh or canned drained tomatoes, peeled, seeded and chopped
1 ½ C Arborio, Carnaroli, or Vialone nano rice
4 TB freshly grated Parmesan
10 large fresh basil leaves, torn into very small pieces
Salt and freshly ground pepper, to taste
1 cup fresh mozzarella, diced (optional)
1. Gently heat the broth and keep it warm over a low heat.
2. Meanwhile, melt half the butter in a saucepan; add the garlic and onion, and sauté gently until softened, 4-5 minutes. Discard the garlic.
3. Stir in the tomatoes and simmer over medium-low heat until the sauce is thickened and aromatic about 20 minutes, stirring occasionally.
4. In a large skillet over medium heat, melt the remaining butter and add the rice. Sauté for 3-4 minutes, stirring constantly to coat the grains.
5. Heat the tomato sauce through and stir it into the rice. Reduce the heat to medium and simmer until the sauce is absorbed, stirring constantly.
6. Add a ladleful of the hot broth and stir frequently. When it has been almost completely absorbed, add another ladleful of hot broth and stir well. Continue adding the broth, a ladleful at a time, until the rice s tender but still slightly chewy, 20-25 minutes. It should be creamy but not mushy.
7. Remove the pan from the heat. Stir in the grated Parmesan and the basil. Taste for salt and add pepper. Mix in the mozzarella. Serve the finished risotto piping hot, passing additional Parmesan at the table.
Tips: Use San Marzano tomatoes
Buy Arborio rice, basil, san marzanno tomatoes and fresh Mozzarella at Pirate o’s in Draper
4 TB unsalted butter
2 large garlic cloves, bruised
1 onion, chopped
1 ½ C fresh or canned drained tomatoes, peeled, seeded and chopped
1 ½ C Arborio, Carnaroli, or Vialone nano rice
4 TB freshly grated Parmesan
10 large fresh basil leaves, torn into very small pieces
Salt and freshly ground pepper, to taste
1 cup fresh mozzarella, diced (optional)
1. Gently heat the broth and keep it warm over a low heat.
2. Meanwhile, melt half the butter in a saucepan; add the garlic and onion, and sauté gently until softened, 4-5 minutes. Discard the garlic.
3. Stir in the tomatoes and simmer over medium-low heat until the sauce is thickened and aromatic about 20 minutes, stirring occasionally.
4. In a large skillet over medium heat, melt the remaining butter and add the rice. Sauté for 3-4 minutes, stirring constantly to coat the grains.
5. Heat the tomato sauce through and stir it into the rice. Reduce the heat to medium and simmer until the sauce is absorbed, stirring constantly.
6. Add a ladleful of the hot broth and stir frequently. When it has been almost completely absorbed, add another ladleful of hot broth and stir well. Continue adding the broth, a ladleful at a time, until the rice s tender but still slightly chewy, 20-25 minutes. It should be creamy but not mushy.
7. Remove the pan from the heat. Stir in the grated Parmesan and the basil. Taste for salt and add pepper. Mix in the mozzarella. Serve the finished risotto piping hot, passing additional Parmesan at the table.
Tips: Use San Marzano tomatoes
Buy Arborio rice, basil, san marzanno tomatoes and fresh Mozzarella at Pirate o’s in Draper
Pistachio Gelato
Pistachio gelato is the benchmark by which many gelaterie are judged. You can tell at a glance f an artificial base has been used, just by the color. If the gelato maker is using real pistachio nuts, the color will be an almost drab green. If the bin flashes a neon green, keep walking! Monica Marcheschi
1 C (6 oz) shelled pistachios (12 0z in the shell)
3 C whole milk
¾ C sugar
In a food processor or coffee grinder, grind the pistachio to a fine powder, reserving a few whole ones for garnish.
In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover, and refrigerated overnight.
Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Makes 1 quart; serves 4
1 C (6 oz) shelled pistachios (12 0z in the shell)
3 C whole milk
¾ C sugar
In a food processor or coffee grinder, grind the pistachio to a fine powder, reserving a few whole ones for garnish.
In a medium saucepan, combine the milk and sugar. Cook over medium heat, stirring until the sugar is dissolved, and bubbles form around the edges of the pan. Remove from heat, add the pistachios, cool, cover, and refrigerated overnight.
Strain the milk mixture through a fine-meshed sieve, pressing on the nuts with the back of a large spoon to get as much liquid from the nuts as possible. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions. Makes 1 quart; serves 4
Pasta e fagioli Soup
1 pound ground beef
1 small onion, diced
1 large carrot, chopped or julienned
3 stalks celery, chopped
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, with liquid
1 (15 ounce) can tomato sauce
1 (15 ounce) can great Northern beans, with liquid
1 (12 ounce) can V8 juice
1 Tbls vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound (1/2 package) ditalini pasta (or other small pasta)
Brown ground beef and drain off most fat. Add onion, carrot, celery and garlic; sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. Just before serving, cook pasta in boiling water just until al dente (in separate pot, of course). Drain pasta and add to soup and simmer for 5 minutes.
Makes a lot of soup, and is great the next day. Sometimes I will leave the pasta separate for storage, as it soaks up a lot of liquid overnight
This takes a lot like the Olive Garden soup.
1 small onion, diced
1 large carrot, chopped or julienned
3 stalks celery, chopped
2 cloves garlic, chopped
2 (14.5 ounce) cans diced tomatoes
1 (15 ounce) can red kidney beans, with liquid
1 (15 ounce) can tomato sauce
1 (15 ounce) can great Northern beans, with liquid
1 (12 ounce) can V8 juice
1 Tbls vinegar
1 1/2 tsp salt
1 tsp oregano
1 tsp basil
1/2 tsp pepper
1/2 tsp thyme
1/2 pound (1/2 package) ditalini pasta (or other small pasta)
Brown ground beef and drain off most fat. Add onion, carrot, celery and garlic; sauté for 10 minutes. Add remaining ingredients, except pasta, and simmer for 1 hour. Just before serving, cook pasta in boiling water just until al dente (in separate pot, of course). Drain pasta and add to soup and simmer for 5 minutes.
Makes a lot of soup, and is great the next day. Sometimes I will leave the pasta separate for storage, as it soaks up a lot of liquid overnight
This takes a lot like the Olive Garden soup.
Asiago Cheese Bread
1/2 c mayonnaise
1/2 c asiago cheese, shredded
1 T parsley flakes
1 T basil
1 T minced garlic
salt & pepper
Mix together and spread on baguette slices. Broil until bubbly and cheese is starting to brown.
1/2 c asiago cheese, shredded
1 T parsley flakes
1 T basil
1 T minced garlic
salt & pepper
Mix together and spread on baguette slices. Broil until bubbly and cheese is starting to brown.
Tortilla soup
2 (14 ½) oz cans of chicken broth or 1 quart homemade chicken broth
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powder
A pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced (optional)
1 lime (optional)
Instructions:
1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper.
2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.
3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.
Serves 2-4 people
1-2 cups diced, cooked, chicken. (I usually boil 3 breasts of chicken for 20 minutes)
1 small onion, diced, finely
½ to 1(4-oz) can diced green chilies
½ to 1 Tablespoon chili powder
A pinch of ground red pepper (cayenne)
Tortilla chips
Shredded sharp cheddar cheese
2-3 tomatoes chopped
Avocadoes diced (optional)
1 lime (optional)
Instructions:
1. In a large saucepan, stir together the chicken broth, chicken, onion, green chilies, chili powder, and ground red pepper.
2. Bring the soup to boiling. Reduce heat and simmer the soup, uncovered, about 10 minutes or until the onion is tender.
3. Ladle the soup into individual bowls or a soup tureen. Add broken up chips, sprinkle with cheese, tomatoes, avocado and finish with a squeeze of lime. Note: The chilies and chili powder can be altered depending of how hot you want the flavor to be.
Serves 2-4 people
Kale, Kielbasa and Cheese Tortellini Soup with Cannellini Beans
Serves 6
Ingredients:
2 tablespoon olive oil
16 ounces smoked kielbasa sausage, fully cooked, thinly sliced
1 large onion, diced
1 cup fennel bulb, fresh, chopped
4 cloves garlic, minced
1 1/2 tablespoon fresh thyme, fresh, chopped
1/2 teaspoon crushed red pepper
12 cups chicken broth
4 cup kale, 1/2 bunch, chopped
1 15 oz. can cannellini beans, rinsed, drained
1 9 oz. package cheese tortellini
2 ounces asiago cheese, 1 cup, grated or Parmesan cheese
Directions:
Place kielbasa in a heavy large pot over medium-high heat and brown.
Then add oil and the next 6 ingredients and sauté until vegetables are
soft, about 12 minutes. Add broth and bring to boil. Stir in kale and
cannellini. Reduce heat to low and simmer until kale is wilted, about
4 minutes. Add tortellini to soup. Simmer until pasta is just tender
but still firm to bite, about 5 minutes. Ladle soup into bowls. Add
cheese separately into each bowl.
Making this soup 1 day ahead, makes it almost creamier. Cool
slightly; cover and refrigerate. Bring back to a simmer the next day.
Ingredients:
2 tablespoon olive oil
16 ounces smoked kielbasa sausage, fully cooked, thinly sliced
1 large onion, diced
1 cup fennel bulb, fresh, chopped
4 cloves garlic, minced
1 1/2 tablespoon fresh thyme, fresh, chopped
1/2 teaspoon crushed red pepper
12 cups chicken broth
4 cup kale, 1/2 bunch, chopped
1 15 oz. can cannellini beans, rinsed, drained
1 9 oz. package cheese tortellini
2 ounces asiago cheese, 1 cup, grated or Parmesan cheese
Directions:
Place kielbasa in a heavy large pot over medium-high heat and brown.
Then add oil and the next 6 ingredients and sauté until vegetables are
soft, about 12 minutes. Add broth and bring to boil. Stir in kale and
cannellini. Reduce heat to low and simmer until kale is wilted, about
4 minutes. Add tortellini to soup. Simmer until pasta is just tender
but still firm to bite, about 5 minutes. Ladle soup into bowls. Add
cheese separately into each bowl.
Making this soup 1 day ahead, makes it almost creamier. Cool
slightly; cover and refrigerate. Bring back to a simmer the next day.
Cream of Asparagus
Serves 4, please note that the soup we made doesn't have the cream.
Ingredients:
1 lb. asparagus, diced into 1" pieces
1 medium onion, diced
1 tablespoon unsalted butter
3 cups chicken broth
1 medium potato, peeled and grated
1 stalk celery, diced
1 sprig fresh thyme, or 1 tsp. dried thyme
1 cup heavy cream, or whole milk
kosher salt
freshly ground white pepper
lemon
Directions:
Rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent. Add chicken broth, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.
Remove the asparagus tips. Place the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
Squeeze a few drops of lemon at the end to brighten the flavor in each bowl when serving.
Notes:
Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good. Be sure to adjust the seasoning after you add the cream (or half & half, or milk), especially if you plan to serve it cold.
Ingredients:
1 lb. asparagus, diced into 1" pieces
1 medium onion, diced
1 tablespoon unsalted butter
3 cups chicken broth
1 medium potato, peeled and grated
1 stalk celery, diced
1 sprig fresh thyme, or 1 tsp. dried thyme
1 cup heavy cream, or whole milk
kosher salt
freshly ground white pepper
lemon
Directions:
Rinse asparagus. Remove top 1 inch of each spear, discard tough lower part, reserving middle portion of stalks. In a 3-quart saucepan over medium heat, saute onion in butter for 3 to 5 minutes or until translucent. Add chicken broth, asparagus tips and stems, potato, celery, thyme, and pepper. Cover and bring to a boil. Reduce heat to low and simmer for 12 to 15 minutes or until vegetables are soft. Remove from heat and let cool.
Remove the asparagus tips. Place the soup at a time in a blender container. Cover and blend at high speed for 20 to 30 seconds or until very smooth. Pass through a fine sieve and return blended soup to saucepan. Add reserved asparagus tips and cream (or half and half, or milk) and heat thoroughly, or refrigerate to be served cold.
Squeeze a few drops of lemon at the end to brighten the flavor in each bowl when serving.
Notes:
Half & half or milk may be substituted for the cream if fat content is a concern, although it won't taste quite as good. Be sure to adjust the seasoning after you add the cream (or half & half, or milk), especially if you plan to serve it cold.
Papa al Pomodoro
Serves 8
Ingredients:
4 ounces chewy bread, about 2 cups, 1/2 loaf dense tuscan like a
ciabatta or any other rustic bread
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 sprig fresh rosemary
1 small onion, finely grated
1 cup chicken broth
1 14 oz. can diced tomatoes, Hunt's Brand
1 28 oz. can crushed tomatoes, Hunt's Brand
1 cup fresh basil
1/2 cup Parmigiano-Reggiano, grated, or to taste
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup extra-virgin olive oil, for garnish
Directions:
I use leftover bread. Remove the crust of the bread and save them for
making breadcrumbs. Break the bread into small chunks no bigger then
1 1/2 inches and set aside.
Heat a medium pot over medium heat. Add 1/4 cup of olive oil, and then
add the rosemary and the garlic. Peel and halve the onion and grate
directly into the soup pot. Saute for a couple of minutes, then remove
the rosemary stem. When you smell the fragrance you will know it is
done.
Add the chicken broth and tomatoes and bring to a boil. Add the bread
chunks and stir until the bread “melts” into the soup, giving it a
thick consistency. Tear or shred the basil, and stir into the soup.
Season with salt and pepper to taste, about 1 1/2 tablespoons kosher
salt.
Ladle the soup into bowls, and top with an extra tablespoon of very
good extra-virgin olive oil and however much parmesan or romano cheese
you want.
Ingredients:
4 ounces chewy bread, about 2 cups, 1/2 loaf dense tuscan like a
ciabatta or any other rustic bread
1/4 cup extra-virgin olive oil
4 cloves garlic, minced
1 sprig fresh rosemary
1 small onion, finely grated
1 cup chicken broth
1 14 oz. can diced tomatoes, Hunt's Brand
1 28 oz. can crushed tomatoes, Hunt's Brand
1 cup fresh basil
1/2 cup Parmigiano-Reggiano, grated, or to taste
1 1/2 tablespoons kosher salt
1/2 teaspoon freshly ground white pepper
1/4 cup extra-virgin olive oil, for garnish
Directions:
I use leftover bread. Remove the crust of the bread and save them for
making breadcrumbs. Break the bread into small chunks no bigger then
1 1/2 inches and set aside.
Heat a medium pot over medium heat. Add 1/4 cup of olive oil, and then
add the rosemary and the garlic. Peel and halve the onion and grate
directly into the soup pot. Saute for a couple of minutes, then remove
the rosemary stem. When you smell the fragrance you will know it is
done.
Add the chicken broth and tomatoes and bring to a boil. Add the bread
chunks and stir until the bread “melts” into the soup, giving it a
thick consistency. Tear or shred the basil, and stir into the soup.
Season with salt and pepper to taste, about 1 1/2 tablespoons kosher
salt.
Ladle the soup into bowls, and top with an extra tablespoon of very
good extra-virgin olive oil and however much parmesan or romano cheese
you want.
Sunday, January 11, 2009
Bush's Best Three Bean Chili
2 (16-oz) cans Kidney Beans
2 (16-oz) cans Pinto Beans
2 (15-oz) cans Black Beans
2 Lb. Ground Beef
1 small yellow onion, chopped
1 small green pepper, chopped
1 (14-oz) can Diced Tomatoes
3 tsp chili powder
1 1/2 tsp salt
1 tsp Garlic salt
1/2 tsp. Ground pepper
1/2 tsp. Cumin
1 pinch cinnamon
1 (6-oz) can tomato paste
In a large pan, cook beef, onion and green pepper until meat is browned. Drain excess grease. In a large pot, combine with remaining ingredients. Bring to boil. Cover, reduce heat and simmer for 20 minutes. Top with sour cream.
Thursday, January 8, 2009
Chicken mug pie
1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion,
chopped 1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion,
chopped 1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.
In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.
Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
Potato Cheese Soup
4 cubes chicken bouillon
3 c. hot water
5 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
½ c. onions, chopped
¾ c. butter
¾ c. flour
1 (8oz.) jar Cheez Whiz
2 c. milk
2 c. half & half
1 to 2 c. Cheddar cheese (optional)
Dissolve bouillon cubes in 3 cups hot water.
Add potatoes, celery, onions, and carrots.
Cook 10 to 15 minutes. Melt butter and add
Flour. Stir into other mixture. Add half & half
And milk. Add the Cheez Whiz. If you like a
Lot of cheese, add 1 to 2 cups Cheddar. If
Soup is too thin, add more flour mixed with water.
3 c. hot water
5 c. potatoes, diced
1 c. celery, diced
1 c. carrots, diced
½ c. onions, chopped
¾ c. butter
¾ c. flour
1 (8oz.) jar Cheez Whiz
2 c. milk
2 c. half & half
1 to 2 c. Cheddar cheese (optional)
Dissolve bouillon cubes in 3 cups hot water.
Add potatoes, celery, onions, and carrots.
Cook 10 to 15 minutes. Melt butter and add
Flour. Stir into other mixture. Add half & half
And milk. Add the Cheez Whiz. If you like a
Lot of cheese, add 1 to 2 cups Cheddar. If
Soup is too thin, add more flour mixed with water.
Potato Leek Soup
2 c. chicken broth (I have also used vegetable broth to make it vegetarian)
3 med. potatoes
1 lg. leek
1/2 c. sour cream
1/2 T chives
1 c. milk
1/2 t salt
cut potato into cubes & slice the leek. Put the leek, potatoes, broth & salt in the pan. Bring to a boil and take the heat down to a simmer. cook 15-20 mintues. With a hand mixer, puree ingredients. (or put in a blender. I like the hand mixer though because it leaves some chunks) Stir in sour cream, milk & chives.
3 med. potatoes
1 lg. leek
1/2 c. sour cream
1/2 T chives
1 c. milk
1/2 t salt
cut potato into cubes & slice the leek. Put the leek, potatoes, broth & salt in the pan. Bring to a boil and take the heat down to a simmer. cook 15-20 mintues. With a hand mixer, puree ingredients. (or put in a blender. I like the hand mixer though because it leaves some chunks) Stir in sour cream, milk & chives.
Steakhouse Chili
1 Tbsp. oil
1 lb. beef top round steak, cut into 1/2 inch cubes
3 Tbsp. chili powder
2 cans diced tomatoes with chilies, liquid reserved
1/3 cup A1 Steak Sauce
2 cans kidney beans, drained
1 can whole kernel corn, drained
1 green pepper, chopped
Heat oil in saucepan on medium-high heat. Add meat, cook and stir until browned. Add to crock pot. Add remaining ingredients and mix well. Cook on low 8 hours or high 4 hours. (the longer the better)
* You may substitute 1 lb lean ground beef for round steak
1 lb. beef top round steak, cut into 1/2 inch cubes
3 Tbsp. chili powder
2 cans diced tomatoes with chilies, liquid reserved
1/3 cup A1 Steak Sauce
2 cans kidney beans, drained
1 can whole kernel corn, drained
1 green pepper, chopped
Heat oil in saucepan on medium-high heat. Add meat, cook and stir until browned. Add to crock pot. Add remaining ingredients and mix well. Cook on low 8 hours or high 4 hours. (the longer the better)
* You may substitute 1 lb lean ground beef for round steak
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