Home-Wok: Asian Home-Cooking Recipes

Red Corn with Cilantro and Cotija Anejo Cheese

2011-12-11T15:06:00.001-05:00

Serves 2

2 ears of red corn, kernels removed from the cob
2 teaspoons olive oil
1/2 teaspoon granulated sugar
1/2 teaspoon lime juice
salt and freshly ground black pepper, to taste
1 1/2 tablespoons crumbled cotija anejo cheese**
1 tablespoon finely chopped cilantro

Cut off the corn kernels. In a large skillet over medium-high heat, melt olive oil. Add corn and sprinkle evenly with sugar. Saute for 2-3 minutes, or until lightly browned. Add lime juice and salt & pepper. Cook an additional 1-2 minutes and remove from heat. The corn should be cooked through yet still firm. Sprinkle with cotija anejo cheese and cilantro and toss gently until well combined and serve immediately.

** Cotija anejo, a mild-flavored Mexican cheese with a crumbly texture, can be found in Mexican markets or in the refrigerator section of most major supermarkets. Queso fresco, another mild Mexican cheese, is a good substitute and also can be found in most major supermarkets.

Note: This dish can be made with traditional white, yellow, or bi-color corn, though you many want to omit the sugar.

Experimenting with Red Corn

2011-12-11T15:04:00.000-05:00

Basic Cooking Instructions: Combine 3 cups of water and 1 cup of dry corn. Bring to boiling. Simmer uncovered 2 minutes. Remove from heat. Cover, let stand 3 hours. Return to boiling, simmer covered 3 hours or until done. Season to taste.

+ cilantro
+ tomatoes
+ lime
+ nuts, toasted
+ quinoa

= QUINOA SALAD!!!

Red Corn Posole with Smoked Pasilla

2011-12-11T15:02:00.001-05:00

2 cups dried Red Corn Posole
1 1/2 lb pork shoulder
2 medium diced white onions
5 cloves garlic

Red Corn Posole has a wonderful flavor- at once corny, nutty and earthy. It retains its red color when cooked and stays more Al Dente than conventional yellow posole.

Soak the posole overnight; two nights are better. Drain. In a large, heavy- bottomed pot, brown the salted pork in olive oil taking care to get it quite brown and caramelized. Remove the pork; sauté the onions and garlic slowly until translucent. Return the pork to the pot. Add the drained posole, oregano and bay leaf. Remove from heat. Toast the smoked chiles for 2 minutes in a 400 degree oven. Don't burn them or they will be bitter. Pound the chiles or pulverize in a spice grinder to a fine powder. Add to pot and sauté everything together for five minutes or so. Add water to about 2 inches above posole. Bring to a boil and skim off scum. Lower to simmer and cook for at least 4 hours, adding water as necessary. Salt to taste during last 20 minutes of cooking. The pork should be falling from the bone. Serve in large bowls with plenty of broth. Garnish with diced red or green onion, avocadoes, toasted oregano, lime juice, cilantro and /or finely shredded cabbage. In late summer, add tomatoes, sweet corn and green chile and forget the pork. With less broth, it can be a side dish for roasted meat, poultry or grilled fish.

Tip: It will taste even better if served the next day.

Fresh Tofu with Bonito Flakes, Scallions and Sesame Oil

2011-08-22T06:37:00.000-04:00

Yet another delicious variant on the fresh-tofu-topped-with-stuff genre!

Drain and cut fresh soft tofu into chopstick-friendly slices.
Sprinkle some salt onto it.
Drizzle with sesame oil.
Top with chopped scallions, then bonito flakes.
That's it!

Cucumber Wakame Salad

2011-08-15T11:23:00.004-04:00

courtesy of Susie!

Ingredients:

small cucumbers, the really cute ones
wakame (seaweed)
sesame seeds
rice vinegar
salt
sugar
sesame oil

Instructions:

1. Very thinly slice the cucumbers.
2. Soak the wakame until floppy.
3. Combine the cucumber and wakame. Add salt, sugar, rice vinegar as dressing. Top with toasted sesame seeds (can crush beforehand) and a drizzle of sesame oil. Serve!

Quick Daikon Kimchee

2011-08-15T11:21:00.001-04:00

courtesy of Susie!

Ingredients:

daikon
Korean pepper flakes for kimchee
salt
sugar
sesame seeds
scallions
garlic

Instructions:

1. Grate daikon.
2. Toast sesame seeds and crush.
3. Sprinkle the daikon with some pepper flakes, and add salt and sugar to taste (a lot more salt than sugar). Add sesame seeds, chopped garlic, and chopped scallions. Let sit for a while to ferment. Serve!

Alternative:
+ add fish sauce
+ add ginger

** And for the real deal, with fermenting, jarring and all that, see this recipe HERE!

Green Beans with Miso Sauce

2011-08-15T11:13:00.001-04:00

courtesy of Susie Suh!

Ingredients:

green beans
miso paste
soya sauce
sesame seeds
sugar

Instructions:
1. Cut the beans into 1-1.5 inch long pieces. Blanche and set aside.
2. Toast the sesame seeds in a pan; crush somehow.
3. Combine miso paste, soya sauce (shoyu), some sugar, and the sesame seeds. The sauce should be thick-ish.
4. Toss the green beans in the sauce until evenly covered. Eat!

Daikon Mania!

2011-08-10T10:44:00.006-04:00

Ways to use the wonderful(ly large) and delicious radish, Daikon.

NOODLES
1. Grate and add to cold udon with lots of green onions, grated ginger, and soya sauce to taste.
[alternative: + wakame, cilantro, lemon juice]

2. Karasumi and Daikon Pasta

2-3 servings

8 ounces dried pasta such as spagetti or linguine
3 tablespoons olive oil
leaves of 1 small daikon radish chopped
1/3 cup grated daikon radish with extra juice strained out
1 sac of Karasumi or Bottarga grated on a Microplane (reserve a little to top the pasta with)

Boil the pasta in well salted water for slightly less than the package recommends (my pasta said 11 minutes, I cooked it for 10).

After draining the pasta, put the hot pot back on the stove and add the olive oil. Add the daikon leaves and quickly saute. Add the pasta, then stir fry to coat with oil. Add the grated daikon and Karasumi and toss to distribute evenly, then plate immediately. Top with the reserved grated karasumi and serve immediately.

3. Houtou: Prepare miso soup like normal and add to it diced kabocha (or pumpkin or acorn squash), potato, carrot, leeks, abura-age, and daikon. Serve with udon.

SALAD
4. Cut into thin strips about 3 cm in length, mix with diced tomatoes, and add lemon juice, salt and pepper, and a bit of olive oil.

STEW
5. Rice Stew with Daikon (Daikon Zosui)
Serves 5

2 ½ cups cooked short-grain rice*
¾ cup shiitake mushrooms*
1 ½ cups daikon (about a four-inch-long chunk), sliced as directed*
¼ cup carrots, sliced as directed*
½ cup Wakame, soaked five minutes in cold water to cover, then chopped into one-inch long pieces (discard soaking water)
5 cups fish stock (if unavailable, use chicken or vegetable stock)*
1 teaspoon salt*
2 ½ tablespoons soy sauce*

Peel the daikon and carrot, and slice into two-inch-long by one-half-inch wide ribbons that are no more than one-eighth-inch thick. Thinly slice the shiitake mushrooms also. Heat the stock in a soup pan with the daikon and carrot, and cook until the vegetables have softened, around 10 minutes. Add the cooked rice, mushrooms and wakame, and bring to the boil again, stirring occasionally. Stir in salt and soy sauce. Eat hot. Partners well with Daikon Pickles. (Note: Be careful not to cook the rice too long; otherwise, it will end up the unappetizing consistency of glue.)

SIDE DISH
6. Quick Daikon Pickles

1 ½ cups daikon, sliced into match-like strips*
½ cup hothouse cucumber, seeds removed, sliced into match-like strips
½ teaspoon freshly minced lemon peel*
Piece of kombu, around 4 inches long and 1 inch wide*
1 teaspoon salt*
Soy sauce, to taste*

Put the daikon and cucumber into a plastic bag. Break the kombu into one-to-two-inch slivers, and add to the plastic bag. Sprinkle with salt and lemon peel. Close plastic bag. Work salt into vegetables by squeezing them in the plastic bag. Lay the bag flat and place two 16-ounce cans on top of the closed bag, spreading the weight over the vegetables inside. Let stand two hours. Remove vegetables from bag. Gently squeeze out water. Sprinkle with a little soy sauce. Enjoy with rice.

7. Daikon Fritters: Shred roots on grater. Mix with beaten egg, flour, salt and pepper. Drop and flatten out a dollop into hot oil and turn once while browning both sides.
+ dipping sauce: 1/2 cup soya sauce with juice of 1/2 a lemon, plus some lemon zest and chopped scallions.

8. Shred medium coarse across the diameter (about 1/8" thick), cook in dashi (japanese-style broth, available as granules) until tender (about 20 minutes). Add aka (red) miso to taste, as for any other miso soup. Garnish with chopped scallion if desired.

9. Cut daikon in 1" thick disks, peel, and simmer in dashi until tender. Make a sauce with miso and a little water and sugar, simmer until blended, serve over daikon (with rice, of course).

10. Japanese Guacamole:
* ¾ cup shredded daikon (Japanese radish)
* ½ tsp salt
* 2 California avocados, about 1 pound
* ⅓ cups finely sliced green onion
* ¼ cup fresh salmon caviar
* 2 tbsp rice vinegar (plain)
* 1 tbsp Japanese soy sauce
* ½ tbsp wasabi paste

1. Toss daikon with salt; drain in a colander for half an hour.
2. Squeeze out as much liquid as possible; reserve.
3. Coarsely mash (do not purée) avocados.
4. Fold in remaining ingredients and reserved daikon.
5. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole.

SPECIAL OCCASIONS
11. "Loh Bak Goh": Steamed Daikon Cake

Cake base

* 1½ lbs daikon
* ½ lbs rice flour
* 1 can chicken broth
* ¼ tbsp msg
* 4 tbsp sugar
* 1 tbsp white pepper

Filling

* 1 cup of Chinese sausage
* ½ cup of Chinese dried shrimp
* 1 cup of Chinese mushroom
* 2 scallion
* 2 tbsp soy sauce
* 1 tbsp sugar
* 1 tbsp cooking wine
* 1 tbsp sesame seed (optional)

Directions

1. First remove the daikon skin and slice into thin pieces.
2. Place the sliced daikon, the chicken broth and the "cake base" seasonings into a pot.
3. Cook until the diakon is soft (about 40 minutes).
4. If the daikon tastes bitter, you'll need to add more sugar.
5. Also, if the daikon releases too much water, you may have to drain some water out.
6. While the daikon is cooking, dice the "filling" ingredients.
7. Stir fry the "filling" ingredients and seasonings until cooked (note: save ½ the scallion for later use).
8. Place the fillings aside.
9. When the daikon is soft, slowly stir in the rice flour.
10. Mix well. You'll feel the cake base thicken.
11. After the daikon and rice flour are mixed, stir in the "fillings" (note: save some of the filling for the topping).
12. When everything is mixed, grease the steaming pan with corn oil, so the daikon cake won't stick to the pan.
13. Pour the daikon cake mix into the pan, and place the rest of the scallion and fillings on top.
14. Steam the daikon cake under high heat for about 40 minutes.
15. To check the cake is well cooked, poke a chopstick into the center of the cake, if the cake does not stick to the chopstick, the cake is cooked.
16. Allow the daikon cake to cool.
17. You can pan fry the sliced cake before serving.

Shrimp Salad with Arugula and Mint

2011-08-06T05:39:00.003-04:00

Douse shelled shrimp with olive oil, some salt and pepper, a small pinch of cayenne, paprika, chopped garlic, and stir.

Heat pan for a few minutes till very hot.

Fry shrimp in one layer. Brown the shrimp (will be quick—30 seconds!). Total cooking time is 2 minutes.

Mix arugula (6 cups) with a bunch of mint, roughly torn. Could also mix with cilantro, basil ... Add shrimp and pan juices. Then add the juice of 1-2 lemon. Add olive oil if necessary.

Pasta with Anchovies and Arugula

2011-07-30T18:28:00.001-04:00

Ingredients:

olive oil
anchovies
chili flakes
garlic, thinly sliced
loads of arugula

spaghetti

Instructions:

1. Cook pasta.
2. While pasta is cooking, heat olive oil in a pan until just starting to become less viscous. Add garlic and stir until golden brown.
3. Add anchovies and chili flakes. Cook at mildest heat for about 5 minutes, until garlic slices are floppy and done.
4. Drain pasta and add to pan, tossing to coat.
5. Add pasta to a bowl full of arugula and toss to integrate.

DONE!

Papri Chaat [North Indian Fried Cookies with two chutneys]

2011-07-03T22:44:00.002-04:00

[borrowed from the website I've linked to ...]

Papri Chaat is a mouth watering North Indian fast food, relished by most of the people. It can be found easily on the roadside food carts all over India, apart from fast food outlets. Comprising of a snack, it is made from crispy wafers, to which is added a delicious combination of potatoes, seasoned yogurt, chilies and chutneys. Papri chaat is crispy, tasty and can be prepared in both spicy and sweet flavors. It is very delicious to eat and is considered as a great alternative to a meal by many. Given below is the list of ingredients required as well as the method of preparing it. Read on and know how to make papri chat.

Papri Chaat Recipe

Ingredients

For Puris

* 1 1/2 cup Wheat Flour
* 3 cups Maida
* 1/4 cup Oil
* 1 tsp Red Chili Powder
* 1/2 tsp Turmeric Powder
* 1/4 tsp Heeng
* 1 tsp Cumin Seeds
* 1 tsp Ajwain Seeds
* 2 tbsp Vegetable Oil
* Salt (according to taste)

For Green Chutney

* 1/2 bunch Coriander Leaves
* 1/2 cup Grated Coconut
* 2-3 drops Lemon Juice
* 1 Green Chili
* Salt (according to taste)

For Red Chutney

* 4-5 Dates
* 1 tbsp Tamarind
* 1/4 tsp Red Chili Powder
* Salt (according to taste)

For Yoghurt Mix

* 4 cups Yoghurt
* 4 tbsp Sugar
* 2-3 Curry Leaves
* 1/4 tsp Mustard Seeds
* 1/4 tsp Cumin Seeds
* 2 tsp Oil
* Salt (according to taste)

Other Ingredients
2 Potatoes

Method

Making Puri

* Crush the cumin seeds and the Ajwain seeds coarsely in a mixer. Mix Maida, wheat flour, red chili powder, turmeric, salt, Heeng, oil, crushed cumin and Ajwain seeds together.
* Knead a little hard dough adding water. Roll out very small even size round puris of the dough. Deep fry them in oil and keep aside.

Making Green Chutney
Mix grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chilies in a mixer to make a fine paste. Keep aside.

Making Red Chutney

* Make the red chutney by boiling the dates and tamarind together in water till they are cooked.
* Then crush it in a mixer to make a fine paste. Add salt and red chili powder to it. Keep aside.

Making the Yoghurt Mix
Beat the yoghurt nicely and add to it sugar and salt. Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt. Mix it thoroughly and keep aside.

Final Steps

* Boil the potatoes and mash them coarsely. Add salt and little chat powder to it.
* While serving, lightly crush the puris little. Put one tbsp of mashed potatoes.
* Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and red chutney over it.
* Sprinkle little red chili powder and Chaat powder and serve.

101 Fast Recipes for Grilling, New York Times

2011-05-31T23:21:00.001-04:00

Vegetables and Fruits

1. A winter dish, summer style: Brush thick slices of fennel bulbs with olive oil and grill over not-too-high heat. Cut oranges in half and grill, cut-side down. Put fennel on a bed of arugula or watercress, squeeze grilled oranges over top. Garnish with fennel fronds.

2. Best grilled artichokes: Cut artichokes in half, scoop out the choke, parboil until tender. Grill, cut-side down, until lightly browned; grill a couple of halved lemons, too. Combine the juice from the grilled lemons with melted butter and spoon over the artichokes. Finish with parsley.

3. Tahini tofu steaks. Thin tahini with lots of lemon juice and some minced garlic. Cut a brick of firm tofu into four slabs and brush with sesame oil. Grill over a moderate fire, turning a few times, until marked and crisp outside and custardy inside. On the last turn, baste with the tahini sauce. Serve on thick tomato slices with a drizzle of soy sauce and chopped basil, Thai if possible.

4. Spice-rubbed carrots: Roll peeled carrots in cumin, salt, pepper and brown sugar. Char, then move them away from direct heat and cover the grill until carrots are tender.

5. Grill bread; grind in a food processor to make coarse bread crumbs. (You can add garlic and/or parsley and/or Parmesan, or not.) Grill asparagus until tender. Top with bread crumbs and olive oil.

6. Brush slices of beet with olive oil and grill slowly until tender and lightly browned. Top each slice with a little goat cheese and some salad greens.

7. For perfectly ripe tomatoes only: Grill tomatoes, any size, until hot and lightly charred but not bursting. Drizzle with olive oil, sprinkle with salt and pepper, and serve with fresh mozzarella (or, even better, burrata) and grilled bread.

8. Halve and grill radicchio (or Belgian endives); drizzle cut sides with honey or plain vinaigrette, pesto or parsley pesto. Or just brush with oil and finish with a little grilled prosciutto.

9. Grilled guacamole: Halve and pit avocados; lightly char them, then scoop out the flesh. Grill halved red onion, too. Chop, combine, add tomatoes, lime, garlic and spices if you like.

10. Grill corn. Serve with mayo with minced garlic, pimentón and parsley.

11. Grill more corn. Serve with curry-powder-laced yogurt and minced onion.

12. Grill corn again. Serve with coconut milk, cilantro and mint.

13. Root vegetable of your choice: Slice celeriac — or jicama, big potatoes, daikon or yams — and grill slowly, until very tender and browned. Drizzle with olive oil or melted butter and sprinkle with chopped rosemary or sage and olive oil.

14. Choose another root. Slice it, but this time char lightly and leave it crunchy. Chop and toss with chopped cilantro, a pinch of cayenne and juice of grilled lime.

15. Rub thick zucchini slices with a mixture of fresh or dried dill, yogurt, olive oil and lemon. (Or use pesto or parsley pesto.) Grill slowly.

16. More shopping than cooking: Grill an array of radishes on little skewers, four to six each. Serve with butter, salt and bread.

17. Halve Belgian endives. Brush with olive oil, sprinkle with salt and pepper and grill over moderate-to-low heat, turning once or twice, until soft and browned. Finish cut-side up and sprinkle with grated Parmesan; close the grill to melt cheese.

18. Lightly char whole or halved heads of baby bok choy; drizzle with soy sauce and top with chopped scallions.

19. Peel and thickly slice a not overly ripe mango. Brush very lightly with neutral oil and grill just until softened; sprinkle with cilantro and/or mint and lime juice (you might as well grill the lime first, too).

20. Grill pineapple (or anything, really, from pork to tofu to eggplant). Make a sauce of half-cup peanut butter, a tablespoon (or more) soy sauce, a dash (or more) sriracha chili sauce, a handful of basil or mint and enough warm water to thin. (I’m tempted to say, “Throw away the pineapple and eat the sauce,” but the combination is sensational.)

21. Waldorf salad revisited, sort of: Grill cut apples until browned but not mushy; grill chunks of Napa or savoy cabbage, also left crisp; grill halved red onion. Chop or shred all together with blue cheese, walnuts and a little yogurt.

22. Cut a slit in as many ripe figs as you like; stuff with herbed goat cheese (or cream cheese mixed with chopped nuts) and grill slowly. Appetizer or dessert? Your call.

23. Grill red, orange and/or yellow peppers; toss with olives, capers, balsamic vinegar and olive oil.

24. Quick grilled pickle: Rapidly char thick slices of cucumber; toss with salt, vinegar and sugar; let sit for 15 minutes, then drain.

25. Charred salsa verde. Toss whole husked tomatillos, scallions and jalapeños in olive oil and grill until charred. Remove the blackened skin from the chilies and chop or blend everything with diced avocado, lime juice and cilantro. Eat with chips or top grilled chicken with it.

Meat

26. Mideast lamb chops: Shoulder cuts are the best and the cheapest; just don’t burn them. Marinate them briefly in yogurt, lemon, cardamom and mint. Serve with lemon and parsley.

27. Midwest pork chops: Again, shoulder; again, don’t burn. Marinate briefly in spicy mustard, chopped garlic and apple cider.

28. Six-minute steak (or maybe four): Salt skirt steak and grill it, quickly. Top with queso fresco, thinly sliced red onion (you could grill it first, if you like) and the juice of grilled lime.

29. Six-minute steak, plus a little marinating time: Soak skirt steak in a mixture of soy, lime juice, garlic, ginger and sugar (or mirin) before grilling. (The time it takes to heat the grill is long enough.)

30. Smear chicken leg quarters (or thighs) with a paste of garlic, chopped rosemary (thyme, too, if you like), olive oil and the juice of grilled lemon. Grill away from heat, covered; crisp briefly over high heat.

31. Steak au poivre: Sirloin strip is ideal. Press lots of cracked black pepper into both sides, sprinkle with salt and grill over fairly high heat, about three to four minutes on each side. Slice quarter-inch thick before serving.

32. Crisp (and better) duck à l’orange: Score the skin of duck breasts and press rosemary leaves, salt and pepper into both sides. Grill skin-side down over low-ish heat until crackly, then turn and grill briefly. Serve with grilled orange halves.

33. Smear hanger, skirt, flatiron or other steak with mustard. Grill and serve with grilled shallots.

34. Brush chicken thighs — boned or not — with basil, parsley or cilantro pesto. Boneless and skinless thighs can be grilled over direct heat; thighs with skin should be started away from heat.

35. Fast lamb leg: Use steaks cut from the leg, and rub them with a mix of warm spices: cumin, coriander, cinnamon and turmeric. Grill quickly, serve hot.

36. Spread flank steak or butterflied lamb leg with garlic, parsley and lemon zest. Roll and tie, or fold. (Or grill without further fuss, adding more paste occasionally.)

37. Moist grilled chicken breast? Yes: Pound chicken breast thin, top with chopped tomato, basil and Parmesan; roll and skewer and grill over not-high heat until just done.

38. Call it grilled chicken Parm: Pound breast thin, top one side with sliced tomato, mozzarella and Parmesan; fold in half, seal with a toothpick or skewer and grill for a few minutes on each side.

39. Pork (or veal) saltimbocca: Pound pork or veal cutlets thin; top with ham (prosciutto preferably) and cheese (maybe Gruyère). Roll, cook on skewers and serve with pickles.

40. Slice pork shoulder thin. Fry lots of sesame seeds, minced garlic, fresh minced chili in sesame oil; off heat, stir in some soy sauce. Grill the pork fast over high heat, smearing with the sesame paste right after flipping. Serve with lettuce leaves and cilantro, basil and/or mint for wrapping.

41. Bacon-wrapped hot dog. You know you want one.

Fish and Shellfish

42. Grill thick onion slices; purée in a blender with olive oil and lemon juice. Grill scallops for about four minutes; serve with the vinaigrette.

43. Salmon tartare with grilled stuff: Lightly grill radishes, scallions, lime halves and, if you like, plantain disks. Serve the plantains under, and the other things next to, chopped raw salmon (preferably wild) seasoned with salt and pepper.

44. Grill sardines or mackerel; serve with a squeeze of grilled lemon, grapefruit or both.

45. Stuff whole gutted trout with slices of lemon and chopped marjoram or oregano. Wrapping in bacon is optional. One per person is best.

46. Not so easy, but so impressive: Stuff squid bodies with chopped chorizo (optional), garlic-toasted bread crumbs, lemon zest and parsley. Close with toothpicks. Char quickly over a very hot fire.

47. Shrimp, Part 1: Rub with chili powder and salt, and grill quickly. Finish with cilantro and the juice of grilled lime halves.

48. Shrimp, Part 2: Rub with olive oil, salt and cumin. Finish with the juice of grilled lemon halves; garnish with chopped marjoram, if you have it, parsley if you don’t.

49. Shrimp, Part 3: Rub with curry powder. Drizzle with warm coconut milk and chopped mint, basil and/or cilantro.

50. Grilled tuna niçoise: Brush tuna with olive oil and grill; keep it rare. (You might grill some new potatoes while you’re at it.) Serve with more olive oil, lemon juice, cherry tomatoes, olives, grilled red onion and parsley. Green beans and hard-cooked eggs are optional.

51. Grilled clams on the half shell: Get them shucked (or cook in the microwave or on the grill until opened); top with bread crumbs, parsley, lemon, minced cooked bacon (optional). Grill until topping is hot.

52. You think you don’t like bluefish? Grill it, then drizzle with a mixture of chopped fennel fronds (or crushed fennel seeds), melted butter and the juice of grilled grapefruit or orange.

53. White fillets with spice: Mix salt, sugar, chili powder and paprika. Rub on sturdy white fish fillets (make sure the grill grates are clean and well oiled).

54. Buy shucked oysters. Top with juice of grilled lemon. Period. (You could grill shallots, mince and make a grilled mignonette, but this is better.)

55. Grill soft-shell crabs, brushing with melted butter and Tabasco. A little charring of the claw tips isn’t a bad thing.

56. Simmer octopus tentacles until tender (this may take a couple of hours); cool. Grill; cut into attractive little rounds and drizzle with lemon and olive oil.

57. Grill wild salmon (preferably king or sockeye) until not-well-done. Toss diced cucumbers with fresh dill, olive oil and lemon juice. Serve salmon hot, slaw cold.

Kebabs

58. Shrimp and chorizo. Serve with lemon or a little vinaigrette.

59. Lamb and carrots. In last few minutes, brush with miso thinned with a tiny bit of mirin (or sherry, wine or water).

60. Lamb and onions. Brush with a mixture of cumin and olive oil as they sizzle. You can add bell peppers, too, but somehow the stark minimalism of this is pleasing.

61. Odd, but good: Strawberries and cherry tomatoes, finished with basil-laced balsamic vinegar.

62. The New Yawk special: Italian sausage, peppers and onions.

63. The California special: Figs, with chunks of good bacon.

64. Kebab or hero? Your choice: Cut brussels sprouts in half; grill slowly on skewers, with chunks of sausage. Both slowly crisp as they cook.

65. Bread salad on a stick: Cubes of bread, black olives and cherry tomatoes. Don’t grill too long, and drizzle with basil or thyme or parsley vinaigrette.

66. Peaches, plums, strawberries and watermelon. Finish with a sprinkle of salt and perhaps a drizzle of balsamic vinegar.

67. Cubes of mango and chunks of white fish; brush with a mixture of soy, fish sauce, sriracha chili sauce and chopped mint or cilantro. Serve with a mai tai.

68. Go Hawaiian or Italian: Wrap pineapple or melon in prosciutto. Grill briefly.

Salads

69. Grilled coleslaw: Lightly char wedges of green and red cabbage and carrots. Let cool, then shred and toss with a little mayo, vinegar, salt and sugar.

70. Grill halved new potatoes or fingerlings (microwave or parboil first for a few minutes to get a head start), red onions and scallions. Chop as necessary and toss with chopped celery, parsley, mustard and cider (or other) vinegar. I make this annually.

71. Toss grilled Lacinato kale leaves with a little Caesar salad dressing (or olive oil, lemon and Parmesan) and grilled croutons.

72. Char iceberg wedges and cherry tomatoes (skewer these first). Top with blue cheese dressing.

73. Lightly grill ripe figs; brush with balsamic. Chop and toss with arugula and blue cheese. Sprinkle with olive oil.

74. Steak salad with almost no steak: Halve endives or radicchio; brush with oil and grill. Sprinkle with bits of blue cheese and bits of charred steak.

75. Ratatouille: Grill chunks of zucchini, yellow squash, mushrooms, eggplant, onion and tomatoes (or use cherry tomatoes), all until lightly browned and perfectly tender. Toss with fresh marjoram or oregano, thyme, basil and olive oil.

Burgers

76. Greek salad burger: Ground lamb with grated feta, chopped calamatas and a little oregano. Top with tomato, red onion and cucumber.

77. The pickled onions make it: Soak sliced red onions in diluted vinegar and salt while you prepare everything else. Combine ground lamb with grated carrots and cumin; grill, then top with onions.

78. Asian burger: Grind pork, combine with grated daikon and a little soy sauce. Brush with hoisin or miso and top with sliced-and-salted cucumbers.

79. Grind beef, combine with crumbled blue cheese and chopped toasted walnuts. Top, if it doesn’t sound too effete, with sliced grilled pear.

80. A chicken or turkey burger worth eating: Cook and chop bacon; mix with ground chicken (or turkey) and grill.

81. Another: Grind turkey, combine with chopped basil, shove a cube of mozzarella into the center, grill until well done (the cheese will melt). Top with tomato and more basil.

82. Grind salmon (actually, it’s better if you grind half and chop half) and combine with chopped scallions and soy sauce. Grill medium-rare, top with mayo spiked with ginger, soy and/or lime.

83. Philly cheesesteak burger: Grind beef and grill with mushrooms and onions; top with aged provolone.

Sandwiches and Breads

84. Actual grilled cheese: Use good bread, good cheese, tomato slices and maybe a little mustard; brush with melted butter or olive oil and grill with a weight on top.

85. Glorified grilled cheese: Use grilled pineapple, grilled ham, cheese, pickles and mayo; grill with a weight on top.

86. Grill bell peppers until blackened and collapsed; cover, cool and peel. Grill eggplant planks, brushed with olive oil (or pesto if you have it), until very tender. Make a sandwich with balsamic vinegar, mozzarella and basil. This is also good with strip or skirt steak: grill meat until medium-rare, then slice and salt.

87. Grilled quesadilla (simple): Fill a flour tortilla with queso fresco, Monterey Jack or Cheddar; add chicken, shrimp and/or tomato. Fold and grill until cheese melts.

88. Grilled quesadilla (not as simple): Grill and strip corn from the cob; grill red-onion slices and chop them. Combine both with chili powder and bind with a tiny bit of mayo or yogurt. Put between two flour tortillas with cheese and grill. Serve with grilled lime wedges.

89. A different kind of Cuban sandwich: Grill pork steaks (best from the shoulder, about half-inch thick). Put on baguette spread with well-seasoned mashed black beans, queso fresco, chopped red onion (grilled or not), cilantro and lime juice.

90. Grill pork steaks as above; grill red onions. Slice the meat, chop the onions, toss with thinly sliced apples and roll in lavash bread or stuff in pita with yogurt-dill dressing. You can use the meat as an accent, or as the dominant ingredient.

91. Grill sweet Italian sausage and some figs. Combine on a toasted hot dog bun; mustard is optional.

92. Grill split kielbasa or chorizo (the Spanish type). Serve in buns, filled with chopped Manchego and mayo spiked with pimentón. Some chopped dried apricots would be good, too.

Desserts

93. An idea whose time has come: Halve and grill peaches, nectarines or apricots. Brush with barbecue sauce or, if you want to be sophisticated, a mixture of bourbon, sugar and mint, or simple syrup laced with basil.

94. An idea whose time will come in September: Halve and grill pears or apples. When they’re done, drizzle with yogurt, honey and a pinch of cardamom.

95. Grilled fruit salad, and why not? Toss grilled watermelon (really good), peaches, plums, pineapple and kiwi with honey, a little salt, lemon juice and tarragon (not much), chervil, basil or mint (or a combo).

96. Cut grapefruit in half. Sprinkle with brown sugar; grill, cut-side down. You might top this with chopped pistachios or a little honey.

97. Grilled shortbread or poundcake (store-bought is totally fine) topped with grilled fruit sauce, strawberries in sugar, yogurt, ice cream, whatever.

98. Grilled angel food cake or poundcake (again, store-bought is fine) topped with Nutella, chocolate sauce, sorbet, etc.

99. Grilled s’mores: Put graham crackers (or other good quality flat cookie) on foil, top with marshmallows and chocolate and another cracker. Grill until the chocolate and marshmallow begin to melt.

100. Cut bananas into thick rounds (like scallops almost), char quickly and serve with caramel sauce, brown sugar, vanilla ice cream, Nutella ... whatever.

101. Actually, this is a drink: Skewer green olives, then char them a bit. These would be a good garnish for shrimp, chorizo or anything else. But instead, make yourself a fantastic dirty martini.

Sabich (Iraqi-Israeli Eggplant Sandwich)

2011-05-21T21:54:00.002-04:00

Ingredients:

eggplant, sliced and roasted
hard-boiled egg, sliced
thick pita, warm
amba (Iraqi mango chutney)
tahini (with parsley and lemon juice)
hummus (optional)
salad / greenery / sliced onion

Directions: (or rather, description)

Sabich, served in a pita bread wrap, traditionally contains fried eggplant, hard boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba (a mango pickle). Traditionally it is made with eggs cooked for a long time until the white of the egg becomes brown. Sometimes it is doused with hot sauce and sprinkled with minced onion.

Soya Sauce Chicken

2011-05-21T21:49:00.000-04:00

Ingredients:

* 3 to 3 1/2 pound chicken
* Sauce:
* 1 cup light soy sauce
* 1 cup dark soy sauce
* 1/2 cup Chinese rice wine or dry sherry
* 1/2 cup brown sugar or 1/3 cup Chinese rock sugar
* 1 teaspoon fennel seeds
* 3 whole star anise
* 1 teaspoon Szechuan peppercorn, roasted (see recipe directions for link to roasting peppercorn)
* 1 thick slice fresh ginger, smashed
* 1 cinnamon stick
* 4 cups water

** Mom's variant: add fresh rosemary!

Preparation:
1. Rinse the chicken under cold water and pat dry with paper towels.
2. In a pot large enough to hold the chicken (I use an 8-quart pot) combine the light soy sauce, dark soy sauce, rice wine or sherry, sugar, fennel seeds, star anise, roasted Szechuan peppercorn, ginger, cinnamon stick and the water. Bring to a boil.
3. Add the chicken, breast side down. Reduce the heat to a gentle simmer, cover and cook the chicken for 45 minutes, turning over once or twice and making sure it cooks for an even amount of time on both sides. Baste the chicken for a minute or more each time you turn it over.
4. After 45 minutes, turn off the heat and the let chicken sit, covered, until the internal temperature in the thickest part of the breast reaches 170 degrees Fahrenheit (about 77 degrees Celsius).
5. Remove the chicken from the pot, cool and cut into bite-sized pieces. Serves 6 – 8 (or 1/2 chicken will serve 4).

Fettuccine with Spicy Chicken Sausage and Pears

2011-05-17T18:52:00.000-04:00

This recipe puts a spin on a traditional Italian dish with chicken sausage and crunchy sticks of fresh pear. Buon appetito!
Ingredients

* 12 ounces fettuccine pasta
* 1 pound spicy chicken sausage links, cut into ½-inch thick slices
* 1 tablespoon olive oil
* 1 ½ cups white wine
* 1 ½ cups red bell pepper, thinly sliced
* 1 Red Anjou USA Pear, cored and cut into matchstick slices
* ½ cup grated fresh Parmesan cheese

Directions

Prepare fettuccine according to package instructions. Meanwhile, in large sauté pan over medium heat, sauté sausage in olive oil until thoroughly cooked and browned. Remove sausage from pan and set aside.

Add peppers to pan and sauté until slightly tender. Add pears to pan and sauté until heated through but still crisp. Remove peppers and pears and set aside.

Add wine to the pan and bring to a boil, scraping the browned bits from the bottom of the pan. Continue to boil until reduced by half. Add sausage, peppers, and pears to the wine sauce and toss to coat.

In a large serving bowl, toss the freshly prepared pasta with the sausage mixture. Sprinkle with Parmesan cheese and serve.

preparation time: 30 minutes
yield: Serves 6

Chicken Mushroom Fried Rice

2011-02-02T21:25:00.001-05:00

Ingredients:

1/4 cup long grain white Rice (Chawal)
2 tblsp Vegetable oil (Vanaspati)
1 small chopped finely Onion (Pyaj)
2 chopped finely Garlic Cloves (Lasun)
2 seeded and cut into slivers Red chili (Lal Mirchi)
225 gms chopped finely Chicken breast meat
85 gms chopped or cut into matchstick strips Bamboo Shoots
8 dried, soaked for 30 minutes, drained and chopped Chinese Black Mushrooms (Goochi)
2 tblsp dried Shrimps
1 tblsp Fish Sauce
25 Thai Holy Basil Leaves (Tulsi)
Thai Holy Basil Sprig to garnish
As required Salt (Namak)

How to make chicken mushroom rice top:

* Cook rice.
* Heat oil in a wok.
* Combine onion and garlic.
* Cook till golden.
* Stir occasionally.
* Combine chilies and chicken.
* Fry stirring for 2 minutes.
* Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.
* Stir continously 2 minutes.
* Combine in the rice and basil.
* Stir well.
* Garnish with basil sprig.
* Serve hot.

Four Seasons Beans

2010-11-07T19:18:00.001-05:00

INGREDIENTS:
* 20 oz. Yard-long beans or string beans
* 2-3 cloves garlic, very finely minced
* 1/2” x 1” pc ginger, very finely minced
* 1 green onion, very finely minced
* 1 Heaping Tab of dried shrimp
* 2 Tab pickled mustard cabbage or Tianjin pickled vegetable
* 1 Tab soy
* 1/2 tsp coarse salt
* 1-1/2 tsp sugar
* 2-1/2 tsp rice wine vinegar

* sesame oil to garnish

* 2-3 Quarts of Frying oil in large pot.

INSTRUCTIONS:
Wash, trim and cut beans to 2-3” lengths; make sure they are thoroughly dry. In a large pot, slowly heat deep fry oil to 350º (editor’s note: see “deep frying” in the Techniques section.) The beans can also be shallow fried or stir fried, though the cooking time may have to be increased. In the meantime, prepare the other ingredients. (Note that the garlic, ginger, green onion and shrimp should be finely minced, allowing the flavoring ingredients to cling to the beans when the dish is plated). In a bowl, pour 1 cup of very hot water over the dried shrimp and cover. Set aside for 30 minutes. Wash and drain the preserved vegetable, then press out any remaining moisture, chop roughly and set aside. Drain shrimp and mince finely.

When oil has reached 350º add the beans in two or three portions to keep foaming to a minimum, and deep fry until skin begins to blister and beans have slightly softened—about 2 minutes. It is crucial that the beans not be overcooked, as the loss of their texture ruins the dish. To be certain, after frying for about a minute, retrieve a bean section, quickly submerge in cold water and taste for doneness. The bean should be crisp; keep in mind the beans will continue to cook after they are taken out of the oil. When the beans are done, drain thoroughly and set aside. This step can be done ahead, but it is best to continue and complete the dish as soon as possible.
Heat the wok and add 2-3 Tab of peanut oil; on med high, but before wok begins to smoke, add ginger, garlic and onions. Toss once or twice and add dried shrimp and preserved vegetable. Immediately add beans, toss, then add vinegar, soy, sugar and salt. Be sure to check for saltiness: Gan bian si ji dou is a savoury dish, with just a hint of sweetness. Plate the beans, making sure you scrape the wok of the flavoring ingredients and scatter them on top of the dish. Garnish with a small amount of sesame oil.

Arab Levant / Syrian Spiced Fish [Samaka Harra]

2010-08-27T13:31:00.000-04:00

Yield: Makes 6 servings
Preparation Time: 1:20 hours

6 large garlic cloves, peeled

1 1/2 teaspoons salt

2 fresh red or green long chili peppers, cored and seeded

1 small onion, cut into pieces

1 large, ripe tomato (about 9 to 10 ounces), peeled and seeded

3 tablespoons tomato paste

1 teaspoon freshly ground cumin seeds

1 whole sea bass or red snapper (about 6 pounds), scaled, gutted, and cleaned but left whole with head and tail on

1/2 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

1/4 cup finely chopped fresh coriander leaves

1. In a mortar, pound the garlic and salt together until mushy. Put the chili peppers and onion in a food processor and chop finely. Add the tomato and process in bursts until it is chopped. Remove to a medium-size bowl and stir in the pounded garlic, tomato paste, and cumin.

2. Preheat the oven to 350 degrees F. Rinse the fish and pat dry with paper towels. Score the fish in 3 places on each side. Lay the fish in a baking pan and coat with the olive oil on both sides. Sprinkle with salt and pepper, then cover with the chili pepper sauce. Bake the fish until the dorsal fin feels as if it will come off with a tug, about 1 hour, basting with the accumulated olive oil in the baking pan. Sprinkle with the coriander and serve.

Variation: Preheat a gas grill on low for 20 minutes or prepare a charcoal fire. Place the fish on a rack inside a large aluminum baking pan, for example, the kind you use to roast a whole turkey. Place the aluminum pan on the grilling grate, draw down the hood or cover, and grill until done, 45 minutes to 1 hour, making sure some smoke can escape through vent holes. The fish is done when one of the dorsal fins almost comes off when you pull on it.

Arabic Spiced Fish

2010-08-27T13:30:00.001-04:00

(Yield: 2 servings)

2 (4-6 oz) fillets of white fish (I used haddock)

2 TB canola oil

1 TB all-purpose flour

1 tsp cumin

1/4 tsp each allspice, cinnamon, and curry powder
[** OR the ready-made fish spices from Jerusalem!]

Salt and pepper

Prepared couscous or rice, for serving (I used whole wheat couscous)

Preheat the oven to 350F. In a shallow bowl mix together the flour, cumin, allspice, cinnamon, curry, and a pinch of salt and pepper. Pat the fish dry, dredge it in the flour/spice mixture, and gently shake off the excess.

In a medium frying pan, add the oil and sauté over medium to medium-high heat; add the fish when the oil is hot (when it starts to ripple). Sear the fish until golden brown on the first side (about 3-5 minutes), then flip the fish and sear it until browned on the second side (about 3 minutes). Transfer the fish to the oven to finish cooking (about 3-5 minutes). The fish is fully cooked when it’s opaque in color and flakes easily with a fork.

Serve the fish on top of couscous or rice, alongside Tahini Salad.

Stir Fried Rice Cakes 炒年糕

2010-08-15T08:54:00.003-04:00

Ingredients: (All are my rough estimation)

-half pack of dried nian gao - soak overnight
-a few tbsp of dried shrimps - soaked and chopped fine
-200g lean pork or belly - slice, marinade with some pepper, cooking wine and light soy sauce
-2 leaves of Chinese cabbage - sliced
-a few Chinese mushrooms - soaked and sliced

Variation on Basic sauce:
- dark soy sauce
-1 tbsp oyster sauce
-1/2tsp chicken seasoning powder
-a few tablespoons of water
- sesame oil
- salt and sugar and white pepper

+ Chinese dark vinegar as dipping sauce on the side

Method:

Stir fry dried shrimps till fragrant, add in mince pork, stir and break up the pork into smaller pieces and fully cooked. Add in mushroom, nian gao, stir for a while. Add the vegetables and continue to stir fry. Add basic sauce, stir till well combined, simmer a while (covered) till nian gao is soft.

Lion’s Head Casserole 獅子頭

2010-08-15T08:52:00.001-04:00

3 lb./ 1 head napa cabbage
1 lb. chopped pork
1 1/2 Teaspoon of salt
1/2 Tablespoon of sesame oil
1/2 Teaspoon of rice wine
1/4 Teaspoon of black pepper
1/4 cup water chestnuts
1 Teaspoon of chopped green onion
1 Teaspoon of chopped ginger root
1 Tablespoon of cornstarch
1 1/2 Tablespoon of soy sauce
1/2 Tablespoon of water

Rinse cabbage lightly and remove 4 outer leaves; tear rest of cabbage into small squares; drain. Heat pan and 6 tablespoon of oil; stir fry cabbage sections until soft and add 2 cups of water; cook for 5 minutes over medium heat; remove and place in the bottom of a heatproof casserole.

Chop pork finely and mix with 1 teaspoon of salt, 1/2 tablespoon of sesame oil, 1/2 teaspoon of rice wine, 1/4 teaspoon of black pepper, 1 teaspoon of chopped green onion, 1 teaspoon of chopped ginger root, 1/2 tablespoon of cornstarch, 1/4 cup water chestnuts.

Lightly throw mixture against inside of mixing bowl to combine ingredients; separate into 4 portions and shape into balls. Coat each ball with pre-mixed 1/2 tablespoon of cornstarch, 1/2 tablespoon of soy sauce, 1/2 tablespoon of water.

Heat pan and 6 tablespoon of oil; fry pork balls on all sides until golden brown; remove and place on cabbage in casserole; cover pork balls with 4 outer cabbage leaves and add1/2 teaspoon of salt, 1 tablespoon of soy sauce; cover and simmer 1 hour over low heat; serve.

Tip: Try experimenting with bread to include in the meatball mixture. It adds a nice texture!

Red-Cooked Pork Roast 紅燒肉

2010-08-15T08:50:00.000-04:00

1 fresh pork butt or leg, about 7-8 lbs.
6-8 dried Chinese black mushrooms, pre-soaked in 1 c. cold water for at least 30 mins.
4 chunks fresh ginger (each at least thumb-size), peeled.
6 green onions, roughly chopped (including white portion)
2 c. cooking soy sauce (not “light soy sauce”)
1 c. cooking wine or sherry
1 c. rock sugar
2 tsp salt
1 tsp ground pepper
8 star anise
1-2 c. vegetable or meat broth (or as needed)
vegetable oil

Fill large Dutch oven or pot (big enough to fit pork) with water until about half full, and put on stove over medium heat.

Rinse pork under cold running water. Pat dry with paper towels.

When water in pot comes to a boil, add pork. Cook until juices seep out and liquid is foamy, or about 15-20 mins.

Remove pot from stove. Take pork out and immerse it in another large pot or bowl of icy cold water. Let pork remain in water for about 5 minutes.

Transfer pork to a large strainer; let drain well, for 30 mins. Meanwhile, remove the soaking mushrooms from their water; set the mushroom water aside. Discard the boiled water from the large cooking pot, and rinse the pot.

Heat about 1T oil in the pot over low heat; add ginger and green onions and toss until browned. Remove ginger and onions to a small bowl.

Add 1-2 T oil to pot, and increase heat to medium. When oil is hot, add pork and turn so it browns on all sides.

Add ginger and onions back into the pot; add soy sauce and wine. Let come to a boil, and turn pork. Add rock sugar, salt, pepper, anise and mushrooms, and let come to a boil.

Add the reserved mushroom water and enough broth so that pork is at least half submerged in liquid. Reduce heat to low, and cover pot.

Simmer pork over low heat for 4-6 hours until very tender; when done, any outside fat layers on the pork should look glazed. About every hour, turn pork so that all sides soak up the red-sauce, and add more broth as needed.

Let pork cool slightly, for about 15 minutes, covered. Transfer to large serving bowl.
Serve with hot rice.

Tea Eggs 茶葉蛋

2010-08-15T08:49:00.002-04:00

12 eggs, preferably at room temperature
1/4 c. dark soy sauce
4 star-anise
1/2 tsp salt
1 c. chicken or vegetable broth
3 black-tea teabags

Put eggs in a pot and add enough water to cover. Put on stove over moderate heat, and let eggs boil for 10 minutes. Transfer eggs to a large bowl of cold water; let cool for at least 30 minutes.

Remove eggs from water. Gently crack eggs on kitchen counter or cutting board, making sure that the shells remain on the eggs. Do not peel. Set aside.

Put all remaining ingredients in large pot and add water (at least 4 c. water, or enough to cover the eggs). Put on stove and bring to boil. Reduce heat to medium-low, and then add cracked eggs to pot. Let cook for at least 1 hour, or until egg shells and eggs take on the tea-broth’s brown tint.

Remove eggs from pot and serve, warm or chilled. (Eggs are usually served unpeeled; diners peel them themselves).

Save tea-broth in a container in refrigerator. To re-heat leftover (unpeeled) eggs, put tea-broth and eggs in pot and heat over medium temperature.

If you want to experiment with color and taste, substitute an oolong teabag for one of the black ones.

Salt-baked Fish (Cout de sel)

2010-08-06T11:08:00.004-04:00

Ingredients:

whole fish, e.g. trout
4 kg of large crystal salt (a.k.a. "Kosher salt")

Instructions:

1. Preheat the oven to about 400 F.
2. Rinse fish but keep the heads and tails on.
3. Line a baking tray with a thick layer of salt. Place bay leaves on top (optional). Lay the fish in it. The fish may be marinaded with some herbs, or left as they are. You can also mix herbs in the salt: try herbes de provence in the cavity and some lavender in the salt.
4. Cover the fish with another thick layer of salt.
5. Bake. For about 2 lbs of fish, plan on roasting in a 400 degree oven for about 30 minutes. An instant read thermometer can be inserted through the crust to check temperature if you are uncertain but you will risk breaking your crust. If you are nervous wait until the end of the cooking time and check it only once.
6. Serve with aioli, or this:

A perfect sauce for this fish is a simple herb-garlic-olive oil mix. A top quality Meyer-Lemon Olive Oil is wonderful and fresh herbs are a must. Chervil is wonderful with fish, and an underutilized herb in American kitchens. Look for it in your produce section, it's mild licorice scent is perfect for a fresh shallot, olive oil, dressing or accompaniment.

Babaganoush

2010-08-06T11:04:00.000-04:00

Ingredients

* 1 large eggplant (about 1 pound)
* 1 glove garlic, minced
* 1/4 teaspoon salt
* 1/4 cup finely chopped fresh flat-leaf parsley, plus more for garnish
* 2 tablespoons tahini
* 2 tablespoons lemon juice

Directions

Preheat oven to 450 degrees F.

Prick eggplant with a fork and place on a cookie sheet lined with foil. Bake the eggplant until it is soft inside, about 20 minutes. Alternatively, grill the eggplant over a gas grill, rotating it around until the skin is completely charred, about 10 minutes. Let the eggplant cool. Cut the eggplant in half lengthwise, drain off the liquid, and scoop the pulp into a food processor. Process the eggplant until smooth and transfer to a medium bowl.

On a cutting board, work garlic and 1/4 teaspoon salt together with the flat side of a knife, until it forms a paste. Add the garlic-salt mixture to the eggplant. Stir in the parsley, tahini, and lemon juice. Season with more salt, to taste. Garnish with additional parsley.

Aioli

2010-07-30T16:45:00.002-04:00

Ingredients:

olive oil
Dijon mustard
garlic
salt
little water
lemon juice
2 egg yolks

Instructions:

Blend 4 garlic cloves with mustard, then add egg yolks. When mixed, add olive oil little by little (a little less than 1 cup). Add lemon juice, salt and pepper, and a little water if you want it thinner.

101 Fast Recipes for Grilling

2010-07-04T21:29:00.000-04:00

NYT article!

Fava Bean and Radish Salad / Side Dish

2010-04-19T19:44:00.001-04:00

from Epicurious!

In 2-quart pot of boiling water, blanch fresh fava beans 1 minute. Drain, then immediately transfer to medium bowl of ice water to stop cooking. Drain. Slip outer skin off each bean and discard skin; place beans in medium bowl. Add radishes, arugula, mint, parsley, celery leaves, and cheese (pecorino), and toss to combine. Stir in lemon juice and remaining 2 tablespoons olive oil.

Read More here

Fish Curry Noodle Soup

2010-04-14T18:26:00.001-04:00

An authentic Thai-Lao version can be found here, on this blog.

Ingredients:

* 2 inch of galangal, or 1 inch of ginger (skin removed, flattened with a knife)
* 4 quarts of water
* 4 kaffir lime leaves
* 4 inches of lemon grass
* 1 tbsp salt
* 6 fillets of white fish (I use tilapia filets, but you could use catfish (skinless, boneless)
* 2 tbsp olive oil
* 3 tbsp chopped garlic
* 2 roma tomatoes, chopped
* 3-4 tbsp Thai red curry paste (add more if you want it spicier)
* 2 cans of coconut milk

Ingredients – Garnish:

* Shredded green cabbage
* Bean sprouts
* sliced green onions
* cilantro
* thai basil
* lime
* vermicelli noodle bundles

Begin by making your broth. Get your soup pot ready and add the water, galangal or ginger, kaffir lime leaves, salt, and your lemon grass. Put in the fish fillets, and cook on medium to high heat. Note that when the water comes to temperature, you will see foam rising to the top of the water. You see this if you are making chicken stock, or other items. Simply skim the foam off and discard. Continue to do this while the broth boils for nearly 25 minutes.
With a slotted spoon, remove the fish and set aside in a bowl to let cool. Reduce the heat to medium and continue cooking the broth, keeping the leaves, and roots in there. Once the fish cools, use a fork and mince the meat. This will basically just fall apart for you. Add back into the pot and continue to cook on low.
In the meantime, bring a skillet to temperature on medium-high heat. Add in the olive oil. Toss in the garlic, and cook, but do not let it brown. Toss in the chopped tomatoes and cook for a couple of minutes. Next, add in the Thai curry paste and coconut milk, stirring and cooking for about 5 minutes. Taste this mixture and ask yourself this question. Is it too hot? Keep in mind that this curry mixture is going to go into the fish broth so it will thin about a bit. If you want more spice, add in a bit more paste, or come to the reality that you can add a nice Thai chili as a garnish. You decide.

Add the curry mixture to the broth. and continue to cook on low.

In the meantime, cook your vermicelli noodles as recommended. Once cooked, drain, and rinse with cold water.
Take a pinch of the noodles, and wrap them around your index finger to make bundles. Continue this process, and place them in a bowl.

You are all set to bowl up. Bring the temperature of the broth up, and get a nice rolling boil going. While this is happening, get your favorite soup bowl ready. To the bottom of the bowl, add a few noodle bundles. Top with your favorite garnishes, and ladle in about 2-3 ladles of the fish broth. Stop and smell. It is amazing. You know what to do now, dig it. The texture from the noodle, the crunch of the cabbage, and the flavors of the lime, basil, and cilantro are out of this world with the softness of the fish.

Duck Noodle Soup

2010-04-14T17:06:00.002-04:00

Title: Duck Noodle Soup
Yield: 1

Ingredients

2 tb oyster sauce
1 ts liquid honey or palm sugar
2 tb chopped garlic
1 bowl roasted salted peanuts
2 sl ginger
2 tb fresh coriander leaves
4 shallots
1 200 gram thai rice noodles
1 whole duck
1 oz cepes or shiitake mushrooms
4 chinese cabbage leaves
3 pt chicken stock; made with
-coriander
1 ; stalk and ginger
1 whole chilli; finely sliced

Instructions

In one pan squeeze the cepes. Strain to remove grit and then pour the
juice back over the cepes. Cook for 15 minutes. Peel ginger and add to
the chicken stock along with a teaspoon of honey. Leave to simmer for
half an hour, then fish out the ginger, garlic and coriander stalks.

Shred the duck. In another pan put water to boil in preparation for the
noodles. Add oyster sauce and remaining honey and chopped garlic to
stock. Crush half the peanuts and shred the cabbage leaves. Add to the
stock along with the duck and the cooked mushrooms. Heat through.

Cook the noodles in the boiling water with no salt added. Drain and stir
lightly so as to prevent sticking. Put in bowl and cover with soup.
Sprinkle on top peanuts, chopped coriander coriander leaves, chilli,
shallots and juice.

*** ALTERNATIVELY ***

Ingredients

* Pinch of crushed dried chillies
* 1/4 tsp Chinese five-spice powder
* 1/2 tsp sugar
* 2 large duck breasts, skin removed
* 2 litres fresh chicken stock, hot
* 5cm piece fresh ginger, cut into thin strips
* 2 tsp sunflower oil
* 200g dried wholewheat noodles (we like Blue Dragon)
* 1 medium-hot red chilli, deseeded and thinly sliced
* Bunch of spring onions, trimmed and thinly sliced on the diagonal
* 200g beansprouts
* 4 heads pak choi, roughly chopped
* Handful fresh coriander sprigs
* Dark soy sauce, to serve

1. Lightly grind the crushed chillies in a pestle and mortar, then mix in a shallow dish with the five-spice powder, sugar, some sea salt and freshly ground black pepper. Put the duck breasts skinned-side down on the spices. Cover with a plate and weigh down with a few cans. Set aside for 10 minutes.

2. Meanwhile, bring the stock and ginger to the boil in a pan. Season with a little salt and keep hot. Bring another pan of lightly salted water to the boil ready for the noodles.

3. Meanwhile, heat the sunflower oil in a frying pan over a high heat. Add the duck breasts, spice-side down, lower the heat slightly and cook for 3 minutes each side for medium-rare. Set aside to rest for 5 minutes.

4. Meanwhile, cook the noodles in the boiling water according to the packet instructions. Drain and divide between 4 warm bowls. Sprinkle with the chilli and half the spring onions. Add the beansprouts and pak choi to the chicken stock and cook for 1 minute. Ladle over the noodles.

5. Thinly slice the duck on the diagonal and place on top of the noodle soup. Scatter with the remaining spring onions and coriander sprigs and serve with the dark soy sauce on the side.

Crab Noodle Soup

2010-04-13T18:31:00.001-04:00

In Vietnam and in many Vietnamese restaurants, this soup is served with the crab ground almost to a powder or even in patties, but this inviting recipe allows you to leave it free-floating. Serves 4 as a complete meal.

8 shallots, thinly sliced
2 tablespoons peanut oil
3 cups of flaked crabmeat
6 tomatoes, chopped
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon sea salt
1 pound rice vermicelli, cooked
1/2 head lettuce, finely shredded (Romaine is preferable to iceberg)
1 cup mung bean sprouts
2 limes, quartered

Heat a large heavy pan over medium-high heat. Saute the shallots in the hot oil until soft. Add the crabmeat, tomatoes, fish sauce, sugar, and salt. Pour in 5 cups of water. Bring to a boil, and then simmer for about 30 minutes.

To serve, divide the vermicelli among 4 large individual bowls. Ladle the soup over the noodles, and top each serving with a handful of lettuce and bean sprouts and squeezes of lime juice.

Pancakes with Lemon and Sugar

2010-03-24T10:32:00.000-04:00

Ingredients

For the pancake mixture:
110g/4oz plain flour, sifted
pinch of salt
2 eggs
200ml/7fl oz milk mixed with 75ml/3fl oz water
50g/2oz butter
To serve:
caster sugar
lemon juice
lemon wedges
Method

Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so.

Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.

Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest.

To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.

Matjes-Kartoffelsalat mit Eiern

2010-03-20T10:34:00.001-04:00

Matjes-Kartoffelsalat mit Eiern

Zutaten für 4 Pers.: 300 Kartoffeln, 4 Eier, 1 rote Zwiebel, 150 g junge Matjesfilet, 75 ml Milch, 150 g Brunch-Kräuter, 50 g Forellenkaviar.

So geht's:
1. Kartoffeln kochen, pellen, in 2 cm große Würfel schneiden. Eier hart kochen. 2 Eier fein würfeln, 2 Eier achteln.

2. Zwiebel fein würfeln, Vom Matjes den Schwanz abschneiden, Filets in Stücke schneiden. Alles mischen.

3. Brunch und Milch verrühren, salzen und pfeffern, unter den Salat heben. Mit Eier-Achteln und Forellenkaviar zu Brot servieren.

Green Tahini (a.k.a. T'hina)

2010-02-15T00:09:00.002-05:00

This is the way an Israeli taught me how to make it. And it's delicious.

Ingredients:

tahini / t'hina
juice of a quarter of a lemon
garlic
cilantro
salt
pepper

Directions:

1. Put a few spoonfuls of tahini in a small mixing bowl. Add lemon juice and stir.
2. Very slowly add cold water to the tahini, stirring madly while doing so. Stop when the tahini is creamy and still somewhat stiff. You don't want it to get too watery.
3. Add garlic and chopped cilantro.
4. Season with salt and pepper to taste.
5. Eat with flatbread baked with Za'atar!

Ways to use Za'atar (Thyme seasoning)

2010-02-14T23:51:00.003-05:00

"Za'atar," as I learned in the fall, is the Arabic word for "thyme," but it denotes a specific kind of wild thyme found in the general region of Palestine, perhaps Lebanon and Jordan. It's dried and mixed with salt and something else, and Palestinian mamas have their own secret recipes for it. The Israelis claim that it is endangered due to overharvesting and have banned its import/export from the West Bank; the Palestinians, however, argue that they have thousands of years of experience in sustaining its growth and harvesting carefully. Needless to say, this green stuff has become a political issue of its own. (And it's not the only food item that serves as a microcosm of Israel's conflicts with its neighbors; Israel and Lebanon bitterly compete over who produces the best hummus. Here's a little background to the controversy.)

Anyway, luckily this green stuff CAN be found in Berlin, and hopefully at Middle Eastern stores in North America as well. Here's how to use it:

A. Dip some flatbread into olive oil. Drag the bread over the Za'atar. Put in mouth.

B. Drizzle olive oil over some flatbread. Top with Za'atar. Put in the over for 5 minutes. Put in mouth! (Goes fabulously with freshly made "tahini," "tahina" in Arabic or "t'hina" in Hebrew, that has lemon juice and cilantro in it.)

C. Drizzle olive oil over fresh soft white cheese--"labneh" (Arabic) or Greek yogurt--and sprinkle Za'atar over it. Eat with bread.

Honey-roasted Sweet Potato, Petersilienwurzel and Brussels Sprouts

2010-02-14T17:21:00.003-05:00

Ingredients:

3-4 TBS butter
2-3 TBS honey
juice of 1/2 a lemon
cayenne pepper

1 sweet potato
2 petersilienwurzel (= parsnip?)
bunch of brussels sprouts

Directions:

Preheat oven to 350 F [= 5 on gas oven]

1. Melt and mix the butter, honey and lemon juice in a large saucepan. Add cayenne pepper to taste.
2. Meanwhile, cut the brussels sprouts in half, and the sweet potato and petersilienwurzel into 1 cm squares.
3. Add the vegetables to the saucepan and make sure they are covered in the honey sauce.
4. Put in a roasting pan, and roast in the oven for about 20 minutes or until the sweet potato is easily poked through.
5. Serve on a bed of couscous! Or as a side dish.

Arugula Pesto

2010-02-07T14:55:00.002-05:00

Substitute with any herb / nut for another pesto altogether.

EXAMPLES

Tunisian: cilantro, parsley and spices, called "chermoula," traditionally served with fish
Republic of Georgia: ground walnuts, dried apricots (in the form of apricot leather), garlic, cilantro, parsley and other herbs, and walnut oil. It’s served with chicken, meats, fish and vegetables, and stirred into cooked red beans.

INGREDIENTS

2 garlic cloves, cut in half, green shoots removed

2 heaped tablespoons shelled walnuts

4 ounces arugula, stemmed, washed and dried (2 cups leaves, tightly packed)

1/2 teaspoon salt

1/3 to 1/2 cup extra virgin olive oil, as needed

1/3 to 1/2 cup freshly grated Parmesan, to taste

1. Turn on a food processor fitted with the steel blade, and drop in the garlic cloves. When they are chopped and adhering to the sides, stop the machine, scrape down the sides of the bowl and add the walnuts. Turn on the machine, and process until they are finely ground. Scrape down the bowl again, and add the arugula and the salt. Pulse until the arugula is finely chopped, then turn on the machine and run while you slowly drizzle in the olive oil. When the mixture is smooth, stop the machine, scrape down the sides and process for another 30 seconds or so. Scrape out into the bowl of a mortar and pestle. Grind the mixture with the pestle for a smoother texture. Work in the cheese and combine well.

Yield: Makes about 2/3 cup.

Cabbage Rolls

2010-02-07T14:48:00.002-05:00

Who knows whether this is the recipe my mom used in Canada: all I know is that this dish is so good it's been claimed by Sweden, Hungary, the Ukraine, Poland and the Sub-Continent of Swabia as its national dish.

**NOTE TO SELF: replace "ketchup" with tomato paste and seasoning.

1 head of cabbage

3/4 pound ground beef

2 tablespoons uncooked rice

2 onions, 1 grated and 1 sliced

1 1/2 teaspoons ketchup

1 egg

Salt and pepper to taste

1 large can tomatoes

1 large can tomato soup (or sauce)

1/2 cup brown sugar

Lemon juice to taste

About 6 ginger snaps

Noodles

Butter.

1. Boil cabbage in water about 15 to 20 minutes. Drain and cool.

2. In a bowl, mix the ground beef, rice, grated onion, ketchup and egg, and season with salt and pepper.

3. In another bowl, combine canned tomatoes, tomato soup, brown sugar and lemon juice.

4. Separate cabbage leaves and roll about 2 to 3 tablespoons of the beef mixture into each leaf, tucking in the sides. If you have leftover beef, roll it into tiny meatballs.

5. Pour some of the tomato mixture into a deep pot. Crumble a handful of ginger snaps into it, then cover with a layer of rolled cabbage leaves (and tiny meatballs, if you have any), then one layer of sliced onion rings. Repeat until all cabbage rolls are used.

6. Cook on low heat, covered, about 2 1/2 hours. When nearly finished, prepare buttered noodles, and serve with stuffed cabbage.

Yield: 8 to 10 servings.

Note: To get a second meal out of this, put a piece of chuck roast in the bottom of the pot, on top of the first layer of sauce and below the first layer of rolled cabbage.

Celery Root Risotto with Pesto

2010-02-07T14:47:00.001-05:00

* 2 medium celery roots (celeriac) with leafy tops
* 1/4 cup olive oil

* 3 tablespoons butter
* 1 1/2 cups chopped leek (white and pale green parts only)
* 3/4 cup arborio or medium-grain white rice
* 3 cups (about) low-salt chicken broth
* 1 cup grated Parmesan cheese, divided

Place 1 1/2 cups (packed) celery root leaves and oil in mini-processor. Blend until leaves are minced. Season pesto to taste with salt and pepper.

Peel celery roots. Cut into 1/3-inch-thick slices. Cut slices into enough 1/3-inch cubes to measure 2 cups. Melt butter in heavy large saucepan over medium-low heat. Stir in celery root cubes and leek. Cover; cook until celery root is tender but not brown, stirring often, about 10 minutes. Mix in rice; stir 1 minute. Add broth; increase heat and bring to boil. Reduce heat and simmer until rice is tender and risotto is creamy, stirring occasionally, about 20 minutes. Mix in 3/4 cup cheese. Season risotto to taste with salt and pepper.

Divide risotto between bowls; swirl some pesto on top. Serve with remaining cheese and pesto.

Lemon Risotto With Brussels Sprouts

2010-02-07T14:46:00.001-05:00

1 pound Brussels sprouts, ends trimmed

Salt to taste

2 quarts well seasoned chicken or vegetable stock, as needed

2 tablespoons extra virgin olive oil

1/2 cup minced onion

1 1/2 cups arborio or carnaroli rice

1 to 2 garlic cloves (to taste), green shoots removed, minced

Freshly ground pepper to taste

1/2 cup dry white wine, such as pinot grigio or sauvignon blanc

2 teaspoons finely chopped lemon zest

1 tablespoon freshly squeezed lemon juice

1/2 cup freshly grated Parmesan cheese

1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to the boil, salt generously and add the Brussels sprouts. Boil two minutes, then transfer to the ice water. Drain, dry on paper towels and cut in quarters.

2. Put your stock or broth into a saucepan, and bring it to a simmer over low heat, with a ladle nearby or in the pot. Make sure that it is well seasoned.

3. Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy nonstick skillet. Sear the Brussels sprouts just until beginning to brown, about three minutes, stirring and shaking the pan. Remove from the heat, and transfer to a plate or bowl. Season to taste with salt and pepper.

4. Heat the remaining olive oil over medium heat in the same skillet, or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown. Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the Brussels sprouts. Continue adding stock and stirring. When the rice is tender all the way through but still chewy, in about 25 minutes, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice. Stir in the lemon zest, lemon juice and Parmesan, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

Yield: Serves four to six.

Crusty Macaroni and Cheese

2010-02-07T14:34:00.000-05:00

Time: 1 hour 15 minutes

3 tablespoons butter
12 ounces extra-sharp cheddar cheese, coarsely grated
12 ounces American cheese or cheddar cheese, coarsely grated
1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water
1/8 teaspoon cayenne (optional)
Salt
2/3 cup whole milk.

1. Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.

2. In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes. Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.

Yield: 8 to 12 servings.

Hainanese Chicken Rice

2010-02-07T14:31:00.001-05:00

Foolproof recipe. Requires a huge pot! Dipping sauce is the same as for "White Cut Chicken."

Salt and freshly ground pepper

1 whole (3- to 4-pound) chicken, trimmed of excess fat

Several cloves smashed garlic, plus 1 teaspoon minced garlic

Several slices fresh ginger, plus 1 tablespoon minced ginger

1/2 cup peanut oil, or neutral oil, like corn or canola

3 shallots, roughly chopped, or a small onion

2 cups long-grain rice

1/2 cup minced scallions

2 cucumbers, peeled and sliced

2 tomatoes, sliced

Chopped fresh cilantro leaves

2 tablespoons sesame oil.

1. Bring a large pot of water to a boil and salt it. Add chicken to pot along with smashed garlic and sliced ginger. Bird should be completely submerged, but only just. Cover, reduce heat to medium, and cook for 10 minutes. Turn off heat and let bird remain in water for 45 minutes to an hour, covered, or until it is cooked through.

2. Remove chicken from pot, reserve stock, and let bird cool to room temperature. Put half the peanut oil in a skillet over medium heat; you may add trimmed chicken fat to this also. When oil is hot, add remaining garlic, along with shallots; cook, stirring occasionally, until lightly browned, about 5 minutes. Add rice and cook, stirring, until glossy. Add 4 cups reserved chicken stock and bring to a boil, then reduce heat to low and cover; cook for about 20 minutes, until rice has absorbed all liquid. Stir in salt and pepper to taste.

3. Make a dipping sauce of remaining oil, ginger, half the scallions and a large pinch of salt.

4. Shred or chop chicken, discarding skin. Put rice on a large platter and mound chicken on top of it; decorate platter with cucumbers, tomatoes, remaining scallions and cilantro. Sprinkle sesame oil over all and serve with dipping sauce.

Yield: 4 to 8 servings.

Syrian Lamb Pie

2010-02-07T12:51:00.001-05:00

FILLING:

2 lbs. ground lamb
2 lg. onions, chopped
1 c. pine nuts
1 clove garlic, minced
2-3 tsp. salt
1/2 tsp. pepper
Juice of 1 lemon
1 c. yogurt

PUFF PASTRY:

1/2 lb. flour
4-6 oz. ice water
2 tsp. lemon juice
1/2 lb. sweet butter

To use: Cut off a section, roll paper thin, cut the shape needed. For lamb pies, cut 3 to 4-inch square, place 1-2 tablespoons lamb mixture on square, fold to triangle, and seal edges. Place on cookie sheet. Bake 20 minutes at 400 degrees.

Lamb Pie

2010-02-07T12:41:00.002-05:00

Finally found it! Using recipe for pate brisée, this time with US measurements for double crust. I personally don't think I need to pre-bake the bottom crust first.

Ingredients :

Filling:
1.5 lbs lamb meat, cut into small chunks
2 red potatoes, peeled and cut into small chunks
2 carrots, cut into small chunks
1/2 onion, sliced
4 cloves garlic, minced
Juice of 2 lemon
1 tbsp minced rosemary
1 tsp cumin powder
2 tsp salt
1 tsp black pepper
14 oz (1 can) beef broth
Cornflour

Pie crust :
2 sticks butter (8 oz) , softened
2-1/2 cups all purpose flour
1 tsp salt
5 tbsp cold water
1 egg white, beaten
1 egg yolk

Method:

Filling :
1)Marinate the lamb meat with salt, pepper, half of the minced rosemary, cumin, lemon juice and 3 tbsp cooking oil for at least 3 hours.
2)Heat 2 tbsp cooking oil in pot and add in the onion and garlic. Saute for 2mins, adding a little water. Add in the remaining minced rosemary and stir to mix.
3)Add in the lamb meat and stir to coat with the onion, rosemary and garlic. Close lid and let cook for 5 mins.
4)Pour in the beef broth and bring to a boil. Cover lid and lower the heat to medium and simmer for 35 mins.
5)Stir in the potatoes and carrots. Let simmer futher for 15 mins till both vegetable is slightly soft but not too cooked.
6)Mix 1 tbsp corn flour with 3 tbsp water and stir into the lamb mixture. When the sauce starts to thicken, turn off heat and let filling cool to room temperature. Spoon out the meat and vegetable filling from the sauce and save the sauce to make gravy.
7)To make gravy, drain the sauce from all fillings and add additional cornstarch and cook over heat to thicken the consistency.

Pie Crust :

1)Sift the flour and salt into a large bowl.

2)Cut the soft butter into small chunks and using hands, rub it into the flour. Raise both hands up high during the working of the butter and flour to incorporate more air. Be sure to retain cold hands and don't over combine. Aim for Crumb texture.

3)Starting from 1 tbsp each time, add cold water to combine and gather the ingredients to a ball. The dough cannot be too dry nor too wet. Divide the dough into 2 equal size pieces and Place inside a plastic baggie and rest in the fridge for at least 2 hours.

4)Preheat oven to 375F. Take 1 piece of the dough and Let it rest at room temperature till it is malleable and roll into a round shape to fit an 8 inch pie dish. Pierce the dough and use pie weights to bake for 10 mins. Remove pie weights and continue to bake for 15 mins. Turn off heat and let it stay in the oven for a further 5 mins. Remove and let cool on rack.

5)Spoon the cooled meat and vegetable filling into the baked pie shell. Spread out evenly.

6)Take out the remaining pie dough and let sit at room temperature till malleable. Roll out to a circle, larger than the 1st one. Brush the egg white around the rim of the bottom baked pie shell and place the new pie dough on top of the filling. Tuck in the rims to join the top and bottom of the pie shell.

7)Take the remaining egg white and mix into the egg yolk. Put aside. Let the pie rest in the fridge for at least 1 hour to firm up the upper dough.

8)Preheat oven to 425F. Brush the pie with the egg wash and bake for 25 mins. Take out and brush again with egg wash and return to oven to finish off baking for 15 mins. Turn off heat and let sit in the oven for a further 5 mins. Serve warm with gravy and salad.

Serves : 6 to 8 persons

Crab Quiche [filling]

2010-02-07T11:56:00.001-05:00

For crust, see Spinach Quiche recipe.

For filling

* 1 (1-lb) king crab leg, thawed if frozen, or 1/2 lb lump crabmeat, picked over
* 4 large eggs
* 2 cups heavy cream
* 2 tablespoons finely chopped fresh chives
* 2 tablespoons finely chopped fresh parsley
* 2 tablespoons finely chopped fresh cilantro
* 1/2 teaspoon seafood seasoning such as Paul Prudhomme's
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/8 teaspoon freshly grated nutmeg
* 2 oz coarsely grated Monterey Jack cheese (1/2 cup)
* 2 oz coarsely grated Swiss cheese (1/2 cup)

* Mix together and put in crust!

Pâté in a Pastry Crust

2010-02-07T11:52:00.000-05:00

(Pâté en Croûte)

SERVES 6 – 8

Hard-cooked eggs dress up this version of the classic French pâté in a pastry crust, a specialty of the region of Berry in central France. Serve the pâté warm or cold, accompanied by a green salad.

8 oz. smoked bacon
1 12-oz. duck breast, fat removed
2 6-oz. chicken breasts
3 tbsp. olive oil
1 cup Sancerre or other dry, acidic white wine
1 tsp. crushed coriander seeds
1⁄2 tsp. nutmeg
2 tsp. thyme leaves
1⁄4 cup chopped chervil
1⁄4 cup chopped chives
3 eggs
2 tbsp. crème fraîche
Salt and freshly ground black pepper
1⁄2 cup flour
1 lb. frozen puff pastry, defrosted but cold
3 hard-cooked eggs, peeled

1. Cut bacon, duck breast, and chicken into medium pieces. Dress with oil and wine, coating pieces well. Marinate 1 hour in a bowl in the refrigerator.

2. Preheat oven to 400°. Drain meat, discarding marinade. Put meat, coriander, nutmeg, thyme, chervil, chives, 2 of the eggs, crème fraîche, and salt and pepper in a food processor fitted with a metal blade. Pulse until finely chopped.

3. On a floured work surface, unfold cold puff pastry and cut into two rectangles. Roll both sheets of pastry into 8" × 11" shapes. Place one pastry rectangle on a nonstick baking sheet. Divide meat mixture in half and spread half on pastry. Put hard-cooked eggs in a line down middle of meat. Pat remaining meat over eggs. Pull up pastry on the sides, then completely cover with a second rectangle of pastry. Cut off excess pastry, wet edges with water, and press together. Cut a small hole in center of pâté and place a small piece of rolled parchment in it to allow steam to escape during baking. Beat remaining egg with a little water and brush wash over pâté. Cut decorative shapes out of excess pastry and press onto pâté.

4. Place in the oven for 20 minutes, then lower heat to 350° and cook for another 20 minutes. The pâté should rest for 30 minutes before serving, so that it is firm enough to slice.

Sauce Hollandaise [for eggs, asparagus, lobster]

2010-02-07T11:40:00.002-05:00

Uses a BLENDER! And promises to be really easy.

MAKES ABOUT 1 CUP

We agree with Julia Child: every good cook should know how to make all the proper sauces—including the often intimidating hollandaise—from scratch. But let's get real. When you're making hollandaise the traditional way, there's always the chance that the sauce will curdle. And if you've got a hungry crowd waiting for brunch, this may be the right occasion for a legitimate shortcut. We found her method, which she says is "within the capabilities of an 8-year-old child", to be nearly failproof and the resulting sauce just a little lighter. This shortcut is adapted from Julia Child's Mastering the Art of French Cooking, Volume I (Knopf, 1961).

1/2 lb. unsalted butter
6 egg yolks
4–6 tbsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. freshly ground white pepper

1. Melt butter in a medium saucepan over medium-low heat until it begins to foam, 15–20 minutes.

2. Meanwhile, put egg yolks, lemon juice, salt, and pepper into the jar of an electric blender. Cover, and blend on high speed for 2 seconds; then, with the motor still running, gradually add melted butter in a slow, steady stream through hole in blender lid, leaving milky solids behind. Adjust seasonings.

Beurre blanc [for Lobster Soufflé]

2010-02-07T11:37:00.000-05:00

MAKES ABOUT 1 1⁄2 CUPS

Butter is essentially a smooth mixture of fat and water. The secret to making beurre blanc is to preserve its makeup by allowing each addition of butter to melt smoothly into the sauce, as you whisk it, before adding the next piece of butter. Also, never let the sauce come to a boil once the butter is added; that will cause it to separate. Some restaurant cooks add a little heavy cream to the wine reduction before whisking in the butter, to ensure a smooth and stable sauce. This recipe is based on one in Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck (Knopf, 1977).

3 sticks cold unsalted butter (24 tbsp.),
cut into chunks
1⁄4 cup dry white wine
1⁄4 cup white wine vinegar
1 tbsp. minced shallots
1⁄4 tsp. kosher salt
Pinch of white pepper
1⁄2 tsp. fresh lemon juice

1. Have butter ready. Bring wine and vinegar to a boil in a saucepan; add shallots, salt, and pepper. Lower heat to a simmer; cook until most of the liquid has evaporated. (There should be about 1 1⁄2 tbsp. liquid left. If reduced too far, add 1 tbsp. water to remoisten.)

2. Remove pan from heat; whisk 2 pieces of butter into the reduction. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt into sauce before adding more.

3. Remove sauce from heat; whisk in lemon juice. Taste and adjust seasoning, then strain through a fine sieve into a bowl. Serve with fish, poultry, or vegetables.

Lobster Soufflé

2010-02-07T11:32:00.002-05:00

Again, from Julia Child. Click on the title of this entry for a link to the video!

JULIA CHILD’S CLASSIC CHEESE SOUFFLE
With Variations
MASTER RECIPE
This is the classic version of a cheese soufflé, adapted from Julia Child’s recipe in her book, The Way to Cook (Knopf).

SERVES 6

2 tablespoons, finely grated Parmesan cheese (or other hard cheese)
2 1/2 tablespoons, butter
3 tablespoons, flour
1 cup, hot milk
1/2 teaspoon, paprika
1/8 teaspoon, fresh-ground nutmeg
1/2 teaspoon, salt
1/4 teaspoon, fresh ground pepper (white, if you don’t like to see dark “specs”)
4 egg yolks
5 egg whites
1 cup (about 3 1/2 ounces), coarsely grated Swiss cheese

Prepare the dish: Butter the interior of a straight-sided, 1 quart baking dish (7-8 inches in diameter). Roll the grated Parmesan cheese around the dish to coat the bottom and sides.

Make a “collar” (so the soufflé can rise high above the dish). [COOK’S NOTE: If you prefer not to use a collar, simply use a slightly larger dish, so the soufflé will not rise as high and cannot spill over in baking.]. To make a collar, fold a piece of aluminum foil in half, and wrap the sheet around the circumference of the baking dish. The strip should encircle the dish, and stand about three inches taller than the top of the dish. Butter the inside of the foil strip, and secure the strip closed around the dish using a pin or paper clip.

Preheat the oven to 400 degrees. Set the oven rack just below the center of the oven.

Make the soufflé base: In a saucepan, melt the butter and stir in the flour. Cook for two minutes over moderate heat – do not allow the mixture to brown. Gradually add the milk, whisking constantly to prevent lumps. Stir and cook slowly (mixture will boil gently) for 3 minutes – it will be very thick. Whisk in the seasonings and remove from heat. One by one, whisk in the egg yolks.

Beat the egg whites: In a clean mixing bowl, using a balloon whisk or an electric beater, beat the (room temperature) egg whites until stiff and shiny. The whites will form peaks when the beater is lifted. Do not overbeat – when the peaks form as described, stop beating.

Finish the soufflé mixture: Scoop about one quarter of the beaten egg whites onto the top of the base mixture, and gently stir the whites into the base. Turn the remaining beaten egg whites onto the sauce and carefully fold them into the base mixture [COOK’S NOTE: see the description of “folding” in the Glossary of Terms located at the top of the Teaching Segments page on this site – menu at left – if you need more explanation of this technique.] alternating scoops of the spatula with sprinkles of the grated Swiss cheese. [Adding the cheese this way, instead of into the white sauce base, makes a lighter result.] Spoon the soufflé mixture gently into the prepared dish.

Bake the soufflé: Set the soufflé in the preheated oven, and immediately turn the heat down to 375 degrees. Bake until the soufflé has puffed 2 to 3 inches over the rim of the baking dish, into the collar, and the top has browned nicely - about 25-30 minutes..

COOK’S NOTE ABOUT HOW TO DETERMINE DONENESS:
A soufflé baked in a dish should puff 2 to 3 inches over the rim, and the top should be nicely browned. The puff should hold up when you release the collar just a little bit to check – if the puff sags, rapidly refasten the collar and bake a few minutes more. If you want the puff to hold and the soufflé to stand a reasonable time, test it by plunging a skewer down into the side of the puff: if wet particles cling to it the soufflé will be creamy inside and will not hold as long as if the skewer comes out almost clean. The fateful decision is up to you.

Serve the soufflé: Remove the finished soufflé from the oven, very carefully unfasten and remove the collar, and bring the soufflé to the table. Hold the serving fork and spoon upright and back-to-back, so the soufflé may be “torn” apart as they are plunged into the center, and will not deflate much as it is served.

Variations:

Spinach or Broccoli Soufflé
After completing the white sauce, stir in 1/4 to 1/3 cup of cooked chopped fresh spinach or broccoli that you have warmed in butter, with shallots and seasonings. Cut down on the grated Swiss cheese – 1/3 to 1/2 cup should be enough.

Crab, Lobster, or Shrimp Soufflé
Substitute chopped or finely diced shellfish for the vegetables in the preceding suggestion. A hollandaise sauce or a white butter sauce (beurre blanc) with tomato fondue would be attractive accompaniments.

Salmon Soufflé
Stir flaked cooked salmon or other fish, or canned salmon, into the finished white sauce. Two or three tablespoons of shallots sautéed in butter are often helpful for fish other than salmon, as well as a spoonful or two of minced fresh dill or parsley. In some instances you may wish to accompany the soufflé with a lightly cooked fresh tomato sauce, or a colorful pipérade (sautéed onions with strips of red and green peppers).

Spectacular (Easy) Presentation: Soufflé on a Platter
A soufflé does not have to be baked in a dish. Try baking it on a platter instead. Arrange mounds of creamed lobster, or crab, or poached eggs on butter-sautéed croutons, on a buttered baking and serving platter. Divide the cheese soufflé mixture in mounds over each, top with a sprinkling of grated Swiss cheese, and bake 15 minutes or so in a 425 degree oven. The mounded soufflés will puff to double and brown on top.

Julia Child's Eggplant And Cheese Quiche

2010-02-07T11:28:00.002-05:00

Because I love my recipe for pâte brisée ... here's another quiche recipe.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound firm eggplant
1/2 teaspoon salt
Olive oil
2 tablespoons minced shallots -- or
green part of scallions
1 clove garlic -- finely minced
1/3 cup grated Parmesan and Swiss -- combined
1 pinch pepper
1/2 cup heavy cream
1 partially baked 8 or 9″ pie shell
1 1/2 tablespoons butter -- cut in 1/4″ bits
1 tablespoon fresh chopped parsley
1/4 teaspoon thyme or herb mixture
3 eggs
1 pinches nutmeg
Salt to taste -- if needed

Peel eggplant and cut in 3/4 inch dice. In bowl, toss eggplant with salt and let stand 20 to 30 minutes. Drain and pat dry with towel.

In large skillet, heat 1/8 inch layer of olive oil. When very hot, but not smoking, add the eggplant. Toss and turn frequently for 4-8 minutes until tender, but not mushy, just lightly browned. Toss in the shallots or scallions and garlic, shaking pan over heat for a minute to cook them.

Turn eggplant mixture into a large sieve set over a bowl to drain off excess oil. Carefully mix the eggplant with the parsley, herbs and 1/2 the cheese. Pour over pastry shell.

In small bowl, beat together the eggs, pepper, nutmeg and cream. Salt mixture if the cooked eggplant doesn't already have enough salt. Pour this mixture over the eggplant in the pastry shell.

Sprinkle with remaining cheese and dot with butter. Bake in a preheated 375 degree oven about 30 minutes or until puffed and brown.

Pork and veal stuffing [for Stuffed Boneless Duck]

2010-02-07T11:17:00.001-05:00

Have the pork, veal, and pork fat ground together finely.

2 tablespoons butter
1 onion, finely chopped
1/2 cup port, Madeira, or cognac
3/4 pound each lean pork and lean veal
1/2 pound fresh pork fat
2 eggs, lightly beaten
1 1/2 teaspoons salt
1/8 teaspoon pepper
Big pinch ground allspice
1/2 teaspoon dried thyme
1 clove garlic, mashed (optional)
1. In a small skillet, melt the butter and cook the onion for 8 minutes or until it is translucent but not brown. Scrape it into a bowl.

2. Pour the port, Madeira, or cognac into the skillet and boil it down until reduced by half. Scrape it into the bowl; leave to cool.

3. Add the pork, veal, and pork fat mixture, eggs, salt, pepper, allspice, thyme, and garlic, if using. Beat vigorously with a wooden spoon until the mixture lightens in texture and is thoroughly blended. Saute a small spoon of the stuffing and taste it. Then beat in whatever additions you feel are necessary. It should be perfectly flavored. If not using immediately, cover and refrigerate. Adapted from “Mastering the Art of French Cooking,’’ Volume One.

Pate de canard en croute (if you dare) (Boned stuffed duck baked in a pastry crust)

2010-02-07T11:14:00.003-05:00

What I want to try next--inspired by Julia Child.

PASTRY ** THIS IS ESSENTIALLY THE SAME AS QUICHE PASTRY, AKA PATE BRISÉE

6 cups flour
1 1/2 teaspoons salt
1/4 teaspoon sugar
1/4 cup vegetable shortening
1/2 cup (1 stick) butter
2 eggs
About 2/3 cup cold water
Extra flour (for sprinkling)
1. In a big bowl, place flour, salt, sugar, butter, and shortening. Rub the flour and fat together rapidly between the tips of your fingers until the fat is broken into pieces the size of oatmeal flakes. Do not overdo this step as the fat will be blended more thoroughly later.

2. Add the water and blend quickly with one hand, fingers held together and slightly cupped, as you rapidly gather the dough into a mass. Sprinkle up to 3 tablespoons more water by droplets over any unmassed remains and add them to the main body of the dough. Press the dough firmly into a roughly shaped ball. It should just hold together and be pilable, not damp and sticky.

3. Place the dough on a lightly floured board. With the heel of one hand, not the palm, which is too warm, rapidly press the pastry by the two spoonful bits down on the board and away from you in a firm, quick smear of about 6 inches. This constitutes the final blending of fat and flour, or fraisage.

4. With a scraper or spatula, gather the dough again into a mass. Knead it briefly into a fairly smooth round ball. Divide into 2 pieces - 2/3 and 1/3. Sprinkle them lightly with flour and wrap in waxed paper. Place in the freezer for 1 hour or until the dough is firm but not congealed, or refrigerate for 2 hours.

DUCK

5-pound roaster duckling
1/2 teaspoon salt
1/8 teaspoon pepper
Pinch of ground allspice
2 tablespoons cognac
2 tablespoons port
2 diced canned truffles and their juice (optional)
4 cups pork and veal stuffing (see recipe)
3 tablespoons cooking oil
1. Cut a deep slit down the back of the bird from the neck to the tail to expose the backbone. With a small, sharp knife, its edge always cutting against the bone, scrape and cut the flesh from the carcass bones down one side of the bird, pulling the flesh away from the carcass with your fingers as you cut. When you come to the ball joints connecting the wings and the second joints to the carcass, sever them, and continue down the carcass until you reach the ridge of the breast where skin and bone meet. You must be careful here, as the skin is thin and easily slit.

2. Repeat the same operation on the other side of the bird. By the time you have completed half of this, the carcass frame, dangling legs, wings, and skin will appear to be an unrecognizable mass of confusion, and you will wonder how in the world any sense can be made of it at all. But just continue cutting against the bone, and not slitting any skin, and all will come out as it should. When you finally arrive at the ridge of the breastbone on this opposite side, stop again. Lift the carcass frame and cut very closely against the ridge of the breastbone to free the carcass, but not to slit the thin skin covering the breastbone. Chop off the wings at the elbows, to leave just the upper wing bones attached.

3. Arrange this mass of skin and flesh on a board, flesh side up. You will now see, protruding from the flesh, the pair of ball joints of the wings and of the two second joints. Scrape the meat from the bones of the wings and pull out the bones. Repeat for the second joints, severing them from the ball joints of the drumsticks; the drumstick bones may be left in place if you wish. Discard any bits of fat adhering to the flesh.

4. Slice off the thickest layers of the breast and thigh meat, and cut into 3/8-inch cubes. Place them in a bowl. Add salt, pepper, cognac, pork, and the truffles and their juice, if using. Roll up the duck, place it in a bowl, and refrigerate.

5. Add the pork and veal stuffing to the duck meat.

6. Spread the boned duck on a board, skin-side down. Heap the stuffing in the center and shape it into a loaf. Bring the duck skin up over the loaf to enclose it completely. Sew it in place with a trussing needle and white string. Make 3 or 4 ties around the circumference of the duck to give it a cylindrical shape.

7. In a large skillet, heat the oil until it is almost smoking. Brown the duck slowly on all sides. Remove and leave to cool. The trussing strings remain on the duck to hold its shape while baking.

ASSEMBLY

Flour (for sprinkling)
1 egg, beaten with 1 teaspoon cold water
1. Set the oven at 400 degrees. Have on hand a large rimmed baking sheet.

2. Roll out 2/3 of the dough into a 1/8-inch thick oval. Lay it on the baking sheet. Place the duck on the oval, breast up. Bring the pastry up and around the duck, patting it into place. Roll out the remaining 1/3 of the dough to 1/8-inch thick. Cut it into an oval to fit over the top of the duck. Paint the edges of the bottom pastry oval with the beaten egg. Press the top oval in place. Flute or pinch the edges together to seal them.

3. Using the remaining pastry, make circles or ovals with a 1 1/2-inch cookie cutter. Press fan-shaped lines into them with the back of a knife. Paint the top pastry with beaten egg and press the pastry cut-outs over it in a decorative pattern. Paint with beaten egg.

4. Make a 1/8-inch hole in the center of the pastry and insert a brown paper or foil funnel; this will allow steam to escape.

5. Place the duck in the middle of the oven. Turn the oven heat down to 350 degrees. Bake the duck for 2 hours or until a meat thermometer inserted through the funnel registers 180 degrees.

6. Remove the duck from the oven and leave to cool for several hours, then chill.

7. Cut around the top crust just under the seam of the pastry oval. Lift off the oval carefully so as not to break it. The duck will have shrunk from the crust during baking, so you can lift it out of the bottom crust. Remove the circular trussing strings from around the duck, then cut and pull out the sewing strings underneath the duck. Put the duck back into the bottom crust and replace the top pastry oval. At the table, either remove the duck from the crust and carve it or cut straight down through the crust and through the duck, making crosswise slices of duck with crust. Adapted from “Mastering the Art of French Cooking,’’ Volume One.

Pan-roasted Brussels Sprouts in Fleur de Sel wth Cayenne-Caramelized Pine Nuts

2009-11-02T18:01:00.003-05:00

Ingredients:

brussels sprouts, halved
olive oil
fleur de sel [sea salt]

pine nuts
2 TBS butter
1 TBS brown sugar
1/2 TBS cayenne pepper

couscous
chicken broth powder

Instructions:

1. Toss the brussels sprouts in olive oil, and place cut-side down in a pan. Sprinkle with fleur de sel. Cover and cook on low heat until the sides are brownish, about 5 minutes. Check that they are cooked. Then, remove the cover and cook on a higher heat (medium), tossing with spatula till round sides are also brownish.

2. Melt butter in a pan, add brown sugar, then pine nuts, then cayenne, coating evenly. Remove from heat and place in roasting pan. Roast at a low setting in the oven for a few minutes. Remove from oven and let cool a little bit, then separate when the mass becomes crunchy.

3. Place on a bed of couscous.

Banana Curry

2009-09-21T08:13:00.002-04:00

Ingredients:

3-4 firm, not too ripe bananas, in large pieces
1 cauliflower (in small pieces)
1 medium onion, chopped
cashews or peanuts
garam masala (Indian spice powder)
1 can coconut milk
1/2 can water
chili pepper flakes or powder
salt

Instructions:

1. Heat oil in a pot. Add onions and cook till translucent. Add garam masala, salt, chili pepper. Add the cauliflower and cook, approx. 20 minutes.
2. Meanwhile, deep fry the banana pieces in a pan with quite a bit of oil, until slightly brown.
3. When the bananas are done, either add to the pot (to make the curry sweeter) or put on the serving plates (if you think the bananas might fall apart).
4. Roast the nuts in the frying pan until brown, then put on serving plates.
5. Serve the curry over the bananas, nuts and rice!

Total cooking time: approx. 20 minutes.

Other things to add to the curry: chicken, fish, shrimp ...

Pear Pie with Lattice Top

2009-09-05T22:14:00.004-04:00

Cook Time: 35 minutes
Ingredients:

* pastry for 2-crust pie [see crust recipe for Spinach and Mushroom Quiche; add sugar]
* 5 peeled, sliced fresh pears
* 1 cup sugar
* 1/4 cup flour
* 1/2 teaspoon grated lemon peel
* 1/2 teaspoon cinnamon
* 1/8 teaspoon salt
* 2 tablespoons fresh lemon juice
* 2 tablespoons butter, cut in small pieces
* glaze [1 egg, 2 TBS milk]

Preparation:
Line a 9-inch pie plate with pastry. Add the sliced pears. Combine sugar, flour, lemon peel, and seasonings; sprinkle over the pears. Drizzle with the lemon juice then dot with the butter. Make a lattice top; flute edges. Whip 1 egg with 2 TBS milk and glaze pie with it. Cover edge of pie with a strip of foil. Bake at 425° [= "7"] for 25 minutes. Remove foil and bake about 10 minutes longer.

*To make a lattice top crust, cut rolled out dough into 1/2-inch-wide strips. Arrange 5 to 6 dough strips across top of filling. Form the lattice by arranging more dough strips at right angle to first set of dough strips, weaving the strips if you wish. Trim dough strips even with the overhang on bottom crust. Tuck ends of dough strips and overhang under; press to seal then crimp the edges.

Spinach and Mushroom Quiche

2009-08-28T15:23:00.004-04:00

Ingredients:

CRUST

400 ml flour
200 g unsalted, cold butter
3-4 TBS cold water
2 tsp salt

FILLING

1/2 kilo fresh spinach OR 10 oz i.e. 1/2 package frozen spinach
1/4 kilo mushrooms
dash of stock powder
1 TBS vegetable oil
3 eggs
250 ml cream
2 tsp salt
cayenne pepper
nutmeg
1/2 to 1 cup Emmenthaler cheese, grated

Instructions:

1. Mix flour and salt in a large mixing bowl with a fork. Cut butter into small pieces, add to bowl. Then, using 2 knives as scissors, cut the butter into the flour until coarse crumbs are formed. Add water spoon by spoon and mix with fork until the dough just holds together. Press into the quiche dish and up the sides. Refrigerate for about 1 hour (while making the filling).

2. Preheat oven to 375 degrees (6 or 7 on the knob).

2. Cook the spinach in water and a dash of stock. Drain and squeeze until completely dry. Alternatively, thaw the frozen spinach and squeeze dry. Chop into little pieces.

3. Thinly slice the mushrooms in 1 TBS vegetable oil until golden brown and all the liquid is gone.

4. Beat the eggs in a large mixing bowl. Add cream, then salt, cayenne pepper, nutmeg and spinach and mushrooms. Add 3/4 of the cheese. Mix well.

5. Pour the filling into the quiche crust. Sprinkle remaining 1/4 of the cheese on top.

6. Bake for about 35-40 minutes at 6 or 7 gas setting (or 400 degrees). The quiche is done when an inserted knife comes out clean.

** NOTE TO SELF: the first time I made it, I was too conservative on the salt and the cayenne. Add more of both next time!

Green Fish Curry with Mango

2009-06-22T16:33:00.002-04:00

Ingredients (serves 4)

* 140ml coconut cream
* 1-2 tbs green curry paste
* 400ml can light coconut milk
* 1 tbs fish sauce
* 2 tsp brown sugar
* 8 kaffir lime leaves
* 500g ling fillets (about 3cm thick), cut into 4cm chunks
* 1 tbs lime juice
* 50g baby spinach leaves
* 1 large mango, cheeks and skin removed, thinly sliced
* Steamed rice, to serve

Method

1. Cook the coconut cream and curry paste in a deep frying pan over a medium-high heat for 5 minutes.
2. Add the coconut milk, fish sauce, sugar and four lime leaves. Bring to the boil. Reduce the heat to medium. Simmer for 10 minutes.
3. Stir through the fish. Reduce the heat to medium-low. Cover and cook for 6 minutes or until the fish flakes with a fork.
4. Meanwhile, cut the remaining lime leaves lengthwise into thin strips, discarding the tough central stem. Add the lime juice, sliced lime leaves and baby spinach. Stir through until the spinach just wilts. Remove from the heat. Stir the mango through the curry. Serve with the rice.

Notes & tips

* Note: You can replace the fish with four chicken thigh fillets. Slice them crosswise into strips, and increase the cooking time to 10 minutes or until the chicken is cooked through.

Cold Soba Noodle Salad with Peanut and Chicken

2008-09-24T22:25:00.002-04:00

Ingredients:

2 batches of soba noodle
3 TBS sesame oil

(for the sauce)
1/4 cup cilantro, chopped
1 chili pepper, chopped
1 TBS garlic, minced
1 TBS ginger, minced
2 TBS lime juice
1 TBS Chinese cooking wine or sherry
1 TBS sesame oil
1/4 cup soy sauce
1/4 cup chicken stock
2 TBS fish sauce
1 tsp rice vinegar
1 TBS honey
1/2 cup creamy peanut butter

(for final dish)
1 red bell pepper, sliced
1/2 cucumber, seeds removed and sliced
1/4-1/2 chicken, without bones and cut into strips/slices
1/4 cup scallions, chopped

(for garnish)
1/2 cup salted redskin peanuts

Instructions:
1) Cook the soba noodles in boiling water for 6 minutes. Drain, rinse in cold running water until thoroughly cooled.
2) Cover the sides of a large bowl with sesame oil; transfer the noodles to the bowl, and toss (with hands!) until coated. Cover and set aside.
3) Combine the ingredients for the sauce. Use a mixer or blender to blend until smooth.
4) Add the sauce and the remaining ingredients to the noodles; toss until mixed.
5) Serve in bowls, topping each with peanuts!

Steamed Tofu with Eggplant

2008-03-12T20:51:00.004-04:00

I now present you with another recipe sent to me by Ben Shum, though I believe the credit lies elsewhere; I cite this verbatim because the wording is perfect as it stands.

"slice tofu (medium or soft) in cellphone size pieces
slice eggplant on top or between tofu pieces
put in a bowl and steam till soft (maybe 10-15 minutes)
i think you can just cover the bowl and medium heat (probably need clay bowl)

fry scallions, sliced ginger pieces in oil
pour over tofu & eggplant
splash with soy sauce (or soy sauce for steamed fish)"

Fresh Tofu with Daikon and Ginger

2008-03-12T14:37:00.004-04:00

Here's the third recipe I am collecting for fresh, soft tofu, served cold. Courtesy of Ben Shum.

Ingredients:

Real soft tofu
Bonito flakes
Grated ginger and maybe grated daikon
Scallions
Soy sauce

Directions:

1. Drain tofu and set on a serving dish.
2. Cover with a layer of bonito flakes.
3. Next, add a layer of grated ginger and daikon.
4. Top with chopped scallions.
5. Finally, drizzle some soy sauce over the dish and serve!

Brussels Sprouts with Pistachios

2008-03-11T20:54:00.006-04:00

Two of my favorite things in the world in a single dish! Adapted from a recipe on allrecipes.com.

INGREDIENTS

2 pounds Brussels sprouts
1/4 cup unsalted butter + 1 TBS butter
2 small red onions (or 1 large onion), cut into strips
3 shallots, chopped.
1/8 cup red or rice wine vinegar
1 tablespoon white sugar
salt and pepper to taste
1 cup coarsely chopped pistachios
1 garlic bulb

DIRECTIONS

Place Brussels sprouts in a medium sized pot with a bit of water and 1 TBS of butter. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
Place a bulb of garlic in a small roasting pan, cover with a thin layer of olive oil, and roast at 400 Fahrenheit for about 20 minutes. Separate and set aside.
Melt the butter in a deep skillet, add the onions, shallots and 1 1/2 tablespoons vinegar; cook until onions brown.
Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized. Add roasted garlic.
Season with salt and pepper to taste and garnish with pistachios.

Scallops with Lentil, Butternut Squash, Walnuts and Lime Curry

2008-02-11T08:32:00.001-05:00

This is a recipe I adapted from www.epicurious.com so as to make it into a main course and enhance it as a seafood dish.

Ingredients:

1 butternut squash
4 large shallots
1 whole garlic
4 tablespoons olive oil
6 teaspoons curry powder
6 teaspoons cumin powder
2 cups small frozen scallops
2 tablespoons butter
1 cup walnuts
2 cups lentils
4 tablespoons chopped fresh cilantro sprigs
fresh lime juice to taste

Instructions:

Preheat oven to 425°F.

1. Halve, peel, and seed squash and cut into 1/2-inch pieces. Finely chop shallot and in a shallow baking pan toss with squash, oil, curry powder, cumin powder and salt and pepper to taste until combined well. Bake squash mixture in middle of oven until almost tender, about 25 minutes.

2. In another small baking pan, place the whole garlic, drizzle enough olive oil to entirely cover its surface, and roast for the same amount of time as the butternut squash.

3. Sauteed scallops in butter and a bit of curry/cumin until slightly brown. Chop walnuts and mix with scallops; sauteed until walnuts are toasty.

4. In a saucepan of boiling water cook lentils until just tender but not falling apart, about 20 minutes. Drain lentils in a sieve and transfer to a bowl.

5. To lentils add squash mixture, scallops and walnuts, cloves of roasted garlic, cilantro, lime juice, and salt and pepper to taste and toss until combined well.

Tarragorama!

2008-02-03T17:43:00.000-05:00

Ingredients:

1 cup or so white rice (depending on how hungry you are)
1 egg
1 avocado
fresh tarragon
generous portions of sesame seeds
freshly cracked pepper
sesame oil

Instructions:

1. While the rice is cooking chop the tarragon, dice the avocado, and toast the sesame seeds.

2. When the rice is done, stir in the sesame oil, sesame seeds, tarragon, and pepper and put it in a bowl.

3. Fry the egg so that the yolk is still a little runny, and drop it on the rice concoction.

4. Top it off with the diced avocado. yum!

Deviled Eggs with Masago

2008-01-22T01:39:00.001-05:00

I found the recipe on Epicurious.com and substituted the salmon roe for masago. Find the instructions here: http://www.epicurious.com/recipes/food/views/107463

Masago

2008-01-22T01:28:00.000-05:00

Masago is, I believe, flying fish roe that's used to garnish sushi, salad, and in my case, this awesome salmon dish and these decadent deviled eggs. Buy at the frozen section of most Asian supermarkets.

Steamed Crabs

2007-12-21T21:18:00.000-05:00

Ingredients:

live crabs
wok + steamer stand
ginger
seasoned vinegar (Chekiang or sushi variety)

Instructions:

1. Keep the live crabs lively in a bucket or sink full of cold water. This is to let them excrete before being cooked. (My mom's alternative method: stick a wooden chopstick up their butts and leave them hanging out in the sink until cooking time).

2. Bring water to a boil in the wok. Put the steamer stand and a large dish (Pyrex, for instance) in it. Place the crabs in the dish and cover. Steam for 25 minutes, until the crabs are completely red.

3. Thinly cut strips of ginger, and put into a dipping bowl with the vinegar. This is the sauce for the meat and crab brains (a.k.a. crab cholesterol, as Winston once corrected me) that are found in the shell.

**N.B.: Never cook dead crabs! They must be kept alive until you steam them.

Brown Rice with Burdock and Mushrooms

2007-12-08T15:31:00.000-05:00

(I served the following dish with the stir-fried burdock dish. It takes care of the problem of what to do with the left-over burdock, once you've made the stir-fry. Also this dish is made much easier in the rice-cooker. Just add all the ingredients and hit "COOK". I also tried using a different kind of rice--short grained brown rice mixed with short-grained white rice-- and this substitution worked out well.)

4 medium shiitake (or other robust mushrooms such as dried porcini)
2 c hot water
1 Tb vegetable oil
1 medium burdock root (about 1/4 pound)
2 cups cold water mixed with 1 tsp salt
1 c long grain brown rice
1 small carrot and/or parsnip, sliced
1/2 tsp salt

1. Cut shiitake caps into thin strips or re-hydrate porcini in warm water.

2. Scrub burdock and whittle it off in slivers, placing them in cold salted water as you proceed. Soak 5 minutes. Drain burdock and place in a heavy oven-proof pot with water, mushrooms, rice, carrot and salt. Bring to a boil, stirring occasionally.

3. Remove from the stove and cover and bake in a 350 oven 45 minutes. Let stand 15-30 minutes. Uncover, fluff, and serve.

From Terra Brockman's Farming notes.

Stir-fried Burdock and Carrots with Sesame and Soy

2007-12-08T15:28:00.000-05:00

Hiroko’s Kimpira Gobo

(From Terra Brockman's Farming Notes)

2 cups prepared burdock
2 cups prepared carrots
1 Tbsp vegetable oil
1 tsp sesame oil
2 Tb sesame seeds
1 Tb soy sauce
2 tsp dashi (optional. I used beef stock instead)
1 Tb water, as needed

1. Prepare the burdock and carrots in the same way, by washing and scraping the outer skin (they don’t have to be peeled). Then cut into matchstick-sized pieces. As you’re cutting the burdock, throw the pieces into a bowl of cold water to prevent them from turning brown in the air.

2. In a large pan, heat the vegetable oil and sesame oil. When it’s hot, sprinkle in the sesame seeds and cook, stirring, for about a minute.

3. Drain the burdock and add it and the carrots to the pan. Cook and stir over medium high heat for about 5-7 minutes.

4. Add soy sauce and continue stir-frying. If you wish, add the dashi (available in Japanese and other Asian markets) and water and continue stir-frying until liquid has evaporated. The total cooking time is about 10 minutes. The burdock will change color from milky white to shiny gray/brown. It will be crisp and crunchy, earthy and delicious.

Grapefruit, Beet, Avocado and Blue Cheese Salad on a Bed of Watercress and Arugula

2007-12-03T16:54:00.001-05:00

Adapted from several recipes found on Epicurious.com, this salad is
colorful to the eyes and the palate. It's especially good if you
have some sort of pink-red-purple theme to your dinner ... which of
course everyone should have.

Ingredients:

3 small pink-red grapefruits
2 avocados
1/2 red onion
1-2 scallions/spring onions
6 cloves garlic
4 small red beets (cooked)
salt & pepper
balsamic vinegar (preferably aged)
1 TBS honey
arugula
watercress
other similarly small sprouty green things that have a slight bitterness
blue cheese

Directions:

1. Cut the grapefruit into segments and remove the pith, skin in
between, and seeds.
2. Cut up the avocado and red beets into small chunks.
3. Thinly slice red onion and chop up the scallions.
4. Put items in 1-4 in a large salad bowl.
5. Mince the garlic. In a small pan, fry the garlic in 2-3 TBS
olive oil. Set aside to cool.
6. Whisk the garlic & olive oil, balsamic vinegar, honey, salt and
pepper in a bowl. Pour over the ingredients in the salad bowl and
mix.
7. Place a bed of a mix of watercress, arugula and whatever other
green thing you feel like on a serving place. Spoon some of the
salad mix onto it. Top with some blue cheese crumbles.

Butternut Squash Farfalle with Sage Butter Sauce

2007-12-01T16:08:00.001-05:00

OK, so this is not exactly "Asian," but didn't someone say that Marco
Polo brought pasta to the Italians from China? Anyway, this is
delicious; I'm storing it here in case I ever forget how to make it. Courtesy of Lily Woodruff.

Ingredients:
1 cup butternut squash, in very small cubes
1 cup mushrooms, finely sliced
1/2 zucchini, finely sliced then chopped into smaller pieces
1 handful of walnuts, coarsely chopped
garlic
1/4-1/2 stick butter
fresh sage leaves, coarsely chopped
sea salt
large handfuls of grated Parmesan or Emmenthal
nutmeg
2 servings of farfalle

Directions:

1. Cook the farfalle in salted boiling water.
2. Meanwhile, cook the butternut squash, mushrooms and zucchini in a
frying pan with some olive oil and pinches of sea salt. Add walnuts towards the end.
3. Divide the pasta and put onto serving plates. Put the cooked
squash/mushroom/zucchini on top of the pasta.
4. In the pan, melt the butter and add the sage. Stir, pressing the
leaves against the pan. When sufficiently aromatic (approx. 3-4
minutes), pour onto the pasta.
5. Top with large handfuls of grated Parmesan or Emmenthal cheese.
6. Finally, sprinkle some nutmeg on top.

Carrot, Ginger, Coriander Soup

2007-10-15T22:54:00.000-04:00

Carrot, Ginger, Coriander Soup. Adapted from Bruce Sherman, North Pond Restaurant (!)

Ingredients:
1 Tb olive oil
1 shallot, thinly sliced
1 clove garlic, chopped
1 piece (1/2 inch long) ginger, chopped (opt.)
1/2 stalk celery, thinly sliced
1 pound carrots, thinly sliced
1/2 tsp Each of salt, pepper, ground coriander
2 cans (14.5 oz each) chicken broth
1/2 stick butter, cubed

Heat the oil in a medium saucepan over medium-high heat. Add shallot, garlic, ginger and celery. Cook, stirring, until slightly softened, about 2 minutes. Stir in the carrots, salt, and pepper. Cook until the carrots and fennel begin to soften, about 6 minutes.

Stir in the coriander. Cook, stirring, 1 minute. Stir in the chicken broth. Heat to a boil; reduce heat to a simmer. Cook until the carrot pieces can be easily mashed, about 25 minutes.

Puree the vegetable mixture in a blender or food processor. Pulse in pieces of butter, one at a time, until very smooth, about 2 minutes. Strain the mixture through a fine-meshed strainer into the saucepan. Heat over medium heat, about 3 minutes.

** To make vegetarian, replace chicken broth with vegetable broth.

Dduk-gook (Rice cake soup)

2007-10-07T23:42:00.000-04:00

This soup is traditionally eaten on the first day of the New Year (according, of course, to the lunar calendar.)

Ingredients:
1/4 lb Beef (stew meat)
1/2 onion (optional)
1 clove garlic (optional)
2 scallions (cut at a diagnal)
1 egg, beaten for egg-drop soup
Rice cakes (flat oval-shaped pieces of rice cake, as many as you can eat in one sitting)
5 Dumplings/person (optional-- and could be frozen)
1 sheet of dried seaweed (cut up into small bite-size strips)

In a stock pot, cook the stew meat in a tbsp of sesame oil with the optional onions and optional pressed garlic. Once the meat is cooked through, add water to fill to about 1/2 to 3/4 of pot. Bring water to a boil and simmer for about 10 minutes. Cut up scallions in the meanwhile and beat eggs. Add rice cakes and cook for about 3 more minutes. Then add dumplings and green onions, reserving a handful of the scallions for garnish. Finally add the egg, but be sure to stir vigorously as you drop the egg into the boiling soup base. When the dumplings are floating, they are done. Try a rice cake to make sure that they are ready. Serve in bowls, garnish with the remaining green onions and seaweed. And serve a spicy kimchee to accompany the soup.

If you have more soup than you can consume for the evening, you may want to remove the remaining rice cakes to store separately or toss into the trash. The broth itself will keep for a few days, and may be more flavorful the day after. Bring the soup to a boil again and add more rice cakes, scallions, eggs, dumplings, and seaweed.

Banchan: Carrots (also used for BiBimbap)

2007-09-29T12:29:00.000-04:00

Banchan are the small side dishes that accompany every Korean meal.

1 tbsp vegetable oil
2 medium carrots, julienned
1/2 tsp salt

In a skillet, heat oil. Add carrots and stir-fry for another 2-3 minutes (until carrots soften, but not lose their color). Add salt, toss.

Set aside for Bibimbap OR eat with steaming rice as banchan.

From _Eating Korean_ (C.H. Lee), slightly modified.

Banchan : Fern Bracken (Gosali Nammol) (FOR BIBIMBAP)

2007-09-29T12:27:00.001-04:00

2 tbsp vegetable oil
1 garlic clove, minced
1/2 lb fern bracken
1 tsp salt

In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add fern bracken and stir-fry for another 2-3 minutes. Remove from heat. Add salt, toss.

Set aside for Bibimbap OR eat with steaming rice as banchan.

From _Eating Korean_ (C.H. Lee), slightly modified.

Banchan : Korean Zucchinis (Or use in BiBimbap)

2007-09-29T12:23:00.000-04:00

1 tbsp vegetable oil
1 garlic clove, minced
2 med. Korean zucchinis julienned (I just use any zucchini I can find).
1/2 tsp salt

In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add zucchinis and stir-fry for 2-3 minutes until zucchinis are slightly limp. Remove from heat. Add salt, toss.

Set aside for Bibimbap OR eat with steaming rice as banchan (side dish).

From _Eating Korean_ (C.H. Lee), slightly modified.

BanChan : Soybean Sprouts (in BiBimbap)

2007-09-29T12:19:00.000-04:00

for 5.

1 lb soybean sprouts, washed and trimmed
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt

In medium pot, bring 1/2 c of water to a coil.
Add soybean sprouts and cover. (yes, only some of sprouts are in water. they are cooked by steam)
Reduce heat and simmer for 10 mins. Remove from heat and set aside.

In a skillet, heat oil. Add garlic and fry for 1-2 mins. Add sprouts, remove from heat. Add salt, toss. Set aside for Bibimbap OR eat with steaming rice as banchan.

From _Eating Korean_ (C.H. Lee), modified.

Banchan : Mushrooms (for BiBimbap)

2007-09-29T12:16:00.000-04:00

for 5.

10 shiitake mushrooms, sliced
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt

1. If using dried mushrooms, soak them in water for 1 hr. before slicing.
2. In skillet, heat oil. Add garlic and mushrooms, stir-fry for 2-3 mins. Add salt.

Eat as a banchan (side dish) with steaming rice OR in BiBimbap.

From _Eating Korean_ (C.H. Lee)

Banchan : Spinach (Shigumchi Namool), also used in BiBimbap

2007-09-29T12:14:00.000-04:00

Serves 5.

Ingredients:
2 bundles of spinach, trimmed and washed
1 tbsp vegetable oil
1 garlic clove, minced
1/2 tsp salt

1. Blanch spinach by quickly dunking leaves in boiling water. Rinse immediately in cold water to stop cooking
2. In skillet, heat oil. Add garlic and stir fry for 1-2 mins. Add spinach. Remove from heat. Add sal and toss.

Eat with hot rice as banchan. Or add to Bibimbap.

From _Eating Korean_ (C.H. Lee)

Bibimbap (Mixed Rice Bowl)

2007-09-29T12:09:00.000-04:00

For 5.

This recipe is simple. Chop all vegetables used in the banchan before hand. Stir-fry them in same skillet, setting aside each ingredient as they are done. Rice should be served hot, but toppings can be at room temperature.

Prepare Bulgogi (according to blog posting in September)
Prepare the Banchans (Recipes are found in the blog for September) : Spinach, Mushrooms, Soybean Sprouts, Zucchinis, Fern Bracken, Carrots).
NOTE: You don't have to use all these different banchans. It is also possible to add different stir-fried vegetables

Additional Ingredients:
5 c. short grain rice, cooked
5 eggs, fried sunny side up
Seasoned Chili Paste (See recipe for Yangnyum gochujang in blog for September 2007)
Sesame oil and soy sauce to taste (I personally never put these seasonings in separately)

ASSEMBLY AND PRESENTATION

1. Place 1 c rice in each of 5 separate bowls. Arrange vegetables and meat on top of rice in a circle by color. Make sure there are no similar-colored vegetables next to each other. Place a fried egg in each bowl. Serve immediately with Seasoned chili Paste (Yangnyum Gochujang.

For those who can't eat spicy foods, season with sesame oil and soy sauce.
For vegetarians, use tofu instead of meat in the bulgogi recipe.

From _Eating Korean_ (C.H. Lee), slightly modified.

Radish Kimchi Soup (Dongchimi)

2007-09-29T11:44:00.000-04:00

The broth from this kimchi is used for Mool Naengmyun (Recipe coming soon). This kimchi is white and does *not* require rubber gloves in preparation.

Makes 4 quarts.
Preparation time: 1 hour
Pickling time: 30 minutes
Curing time: 2-3 days
2-3 weeks to mature

NECESSARY EQUIPMENT : A large glass jar to store kimchi, cheese cloth or coffee filter

2 Korean radishes (Daikon is ok, about 3 inches in diameter, 6 inches long, about 1.5 lbs)
[Use the entire radish, including the green]
2 c. sea salt
6 green onions
1/2 lb. mustard greens
2 cloves garlic, peeled, thinly sliced
2 oz. fresh ginger, peeled, thinly sliced
1 Korean ("Asian" or "Nashi" pear) unpeeled, cored and quartered
2 hot red Korean peppers (any hot asian pepper is fine)
1 green onion, sliced for garnish

1. Wash radishes in cold water and scrub clean. Leave them drenched in water. Sprinkle 1 cup of Salt evenly in a large shallow bowl, and roll each wet radish in it until it is thoroughly coated with salt. Transfer the radishes with water to a sterilized 8 qt jar and cover. *Cure for 2 to 3 days.*
2. Place green onions and the mustard greens in bowl, sprinkling with 1/2 c. of salt, and let sit for 30 minutes. Remove salted radishes from jar and set them aside. Strain the salt water in jar through sieve into 3- or 4-qt saucepan. Dissolve the remaining 1/2 c. salt into 10 c. of water and add it to saucepan. Gently boil for 10 minutes and *let cool*.
3. Place garlic and ginger in cheesecloth pouch (I used a coffee filtered and tied it shut with a green onion) in bottom of jar. Add salted radishes. Place green onions on top of radishes. Then add mustard greens, then pear, red peppers. Pour salt water into jar. Be sure that radishes are completely immersed in juices. Leave 2 inches of space at top of jar (Fermenting will cause gases to be released, leave room or there will be liquid flowing out of your fridge)
4. Close jar lid tight. Let mature at room temperature for 2- 3 weeks (or just put them in fridge to mature). Kimchi soup will stay fresh for several months. Great with a bowl of hot rice for a light dinner.

To serve, slice desired amount of radishes, place in bowl, and ladle out some juice from jar. Taste, then dilute juice with chilled water (a ratio of about 1 c. of original juice to 3 c. water). Add sugar to taste. Let sit for *30* minutes to allow flavor to blend well. Garnish with green onions.

I personally often skip the 30 minutes of sitting time, since I don't drink the juice unless it's summer. Reserve the juice, however, for some tasty mool naeng myun (cold noodle soup).

I loosely followed Hepinstall's recipe in _Growing Up in a Korean Kitchen_

korean red chili paste 고추장 (gochujang)

2007-09-29T11:30:00.000-04:00

I'm including this picture as a reference, so that you may find a container of gochujang in an Asian market. It almost always comes in a red container and the last few words should be : 고추장

To use this paste to season Bibim Bap (Mixed Rice Bowl) or as a condiment to bulgogi, or as a dipping sauce for fresh vegetables like cucumbers, Korean green peppers (spicy), and carrots, make SEASONED CHILI PASTE (Yangnyum Gochujang).

+++++++++++++++++++++++++++++
SEASONED CHILI PASTE (Yangnyum Gochujang)
Makes 1/2 c.

Ingredients : 4 tbsp chili paste (gochujang)
2 garlic cloves, minced
2 tbsp sesame oil
1 tbsp soy sauce
2 tsp sugar or corn syrup
2 tsp toasted sesame seeds (optional)
1 green onion, chopped (optional)

1. Combine all ingredients until well mixed
2. When stored in a covered container, this paste will keep in the fridge for over a week.

From Cecilia Hae-Jin Lee's _Eating Korean_, modified.

Beef bulgogi

2007-09-22T22:01:00.000-04:00

[Bulgogi is one of the key ingredents of Bibimbap.]

for 4.

1.5 lbs (750 g) sirloin or rib eye beef, thinly sliced
1 onion, sliced
1 green onion, diagnally sliced into thin strips
8 fresh shiitake mushrooms, stems discarded (optional)
toasted sesame seeds, to garnish

bulgogi marinade
1.5- 2 tbsp minced garlic
4 - 5 tbsp soy sauce
2 tbsp brown sugar
2 tbsp corn syrup or sugar syrup (i.e., sugar dissolved in boiling water)
1/2 tsp freshly ground black pepper
2 tbsp sake or rice wine
1 tbsp sesame oil
1 large nashi pear grated (or substitute equivalent amount of sugar) (Nashi pear is sometimes known as "Korean pear" or "Asian pear")
2 spring onions, sliced

1. mix marinade ingredients and combine with beef in large bowl. cover and marinate for 2 hours
2. heat large skillet, add beef, onion, leek and mushrooms, stir-fry over high heat for 4 minutes or until beef is cooked
3. garnish with sesame seeds.
4. serve with lettuce and rice and chili bean paste (gochujang = 고추장)
(i.e. place spoonful of rice into large lettuce leaf, add some bulgogi and add some chili bean paste)

from _Authentic Recipes from Korea_ p. 78, modified.

Boiled, Salted Edamame / maodou (Chinese: 毛豆)

2007-09-22T15:52:00.000-04:00

From Terra Brockman's Farming Notes

Ingredients:

· 1 pound edamame beans (unshelled)

· 7-8 cups water

· 1 tbsp salt

· *additional salt for sprinkling

Wash the edamame well. Boil salted water in a large pan. Add edamame beans and return to a boil. Cook for 3 to 4 minutes. Drain the edamame and sprinkle salt over them. Cool slightly and eat.

Chinese Winter Melon Soup

2007-09-22T14:06:00.000-04:00

From Terra Brockman's farming notes

6 to 8 cups of 1 1/2-inch cubed Winter Melon pieces (about ½ large melon, peeled and seeds scooped out)
4 Chinese dried mushroom, softened in warm water and sliced
4 slices of fresh ginger
1/2 pound of ground pork (if desired, season with light soy sauce, Shao Hsing cooking wine, sesame oil, garlic powder, white pepper, salt and sugar. Mix well and let it marinate in the fridge for at least an hour.)
3-4 Tbsp canola oil
5-6 cups of water

Seasonings, to taste:
Light soy sauce
Salt
Sugar, about 1 tsp.
White pepper

1. Add the canola oil to a sauce pan. When hot, add in sliced ginger, stir for a while then add in sliced mushrooms. Stir for a minute, add winter melons and water. Let the water comes to a boil.

2. When it is boiling, scoop the ground pork with a small cookie or ice-cream scoop and drop into the soup. Add in the seasonings, and turn the heat to low. Simmer until the pork balls are cooked, about 20 minutes.

Stir-Fried Winter Melon

2007-09-22T14:04:00.001-04:00

Recipe by Martin Yan, A Wok for All Seasons Cookbook

1 pound Winter Melon

1 tablespoon Vegetable Oil

1/2 teaspoon minced garlic

1/2 teaspoon ginger root - minced

1 small carrot - cut into 1/2 cubes

1/4 cup Vegetable Broth

1 can Straw Mushrooms (15 oz.) drained

1/4 lbs.Mushrooms cut into quarters

1 tablespoon Dark Soy Sauce

1 tablespoon Soy Sauce

1/2 teaspoon Sesame Oil

2 organic green onions including tops, cut into 1/2 pieces

2 teaspoons cornstarch - mixed with 4 tsp. water

Remove skin and seeds from Winter Melon. Cut flesh into 1/2 cubes.

Place a wok or wide frying pan over high heat until hot. Add vegetable oil, swirling to coat sides. Add garlic and ginger and cook, stirring until fragrant, about 5 seconds. Add Winter Melon and carrot and cook for 30 seconds. Add broth. Cover and cook for 2 minutes. Add straw mushrooms and fresh mushrooms and cook for 4 minutes or until carrot is crisp-tender. Add soy sauces, sesame oil, and green onions, and cook for 30 seconds. Add cornstarch solution and cook, stirring, until sauce boils and thickens.

Fermented Black Beans ("Dow See")

2007-09-19T20:10:00.000-04:00

I'm actually not sure what kind of beans these are exactly, but they are used to steam fish, pork ribs, make sauces for stir-fried stuff, and probably many more dishes I'm not aware of. They are kind of moist and come in a plastic packet.

Examples:

Frog's Legs in Black Bean Sauce

Crab in Black Bean Sauce

Salty Duck Eggs

2007-09-19T20:00:00.000-04:00

This is probably one of my favorite foods in the entire world (yes, it beats even yak jerky). They traditionally come in a thick coating of salt and ash that serves as its preservative, but in the grocery store they are usually found, individually vacuum wrapped, in a box of about 6.

Examples:

Salty Duck Eggs with Pork

Golden Cabbage

jja jang myun (noodles with black bean sauce): 짜장면

2007-09-19T18:58:00.000-04:00

for two people.

ingredients:
noodles (preferably egg-noodles, but fairly large and thick noodles)
1 medium onion, diced
canola, corn, or sunflower oil
1/4 lb. ground beef OR 1/4 lb. pork belly
1 medium zucchini, diced
1 clove garlic, pressed
(optional vegetables: frozen peas, turnip, carrots, potatoes)
one small cucumber, grated (for garnish)
pickled radish (it's yellow and sweet, for condiment)

In large pot, boil water to cook noodles. In large sauce pan, sautee garlic and onion in 1 tbsp neutral flavored vegetable oil with the meat, until it is fully cooked. Then add rest of vegetables into pan and cook for about 5 minutes. Then add 1/2 cup water and 3 tbsp. oil to the pan with 4 tbsp. black bean paste (jja jang = 짜장). Dissolve paste well. Once dissolved, serve over cooked noodles in a large bowl. Add cucumbers on top for garnish.

doen jang jjigae (fermented soybean soup)

2007-09-14T21:40:00.000-04:00

for two people.

1/4 lb. or less of pork belly (not smoked)
1/2 c. fermented korean soybean paste (can substitute with any kind of japanese miso)
3 c. water
1 sm. onion
1 handful diced zucchini
1 small potato, diced
2-4 white mushrooms, sliced
1 garlic clove (pressed through garlic press)
1/2 box of firm tofu (drained and diced)
1/2 Korean green hot pepper or any hot pepper (but *not* jalapeno)
1 scallion, chopped

In medium sized pot, sautee 1 tsp. sesame oil with pork belly and onions. Add water once pork is cooked. Add potato, zucchini, mushrooms, garlic. Pot should now be on high heat. Boil. When vegetables are cooked (~4 mins), add soybean paste. Stir to break apart paste. Boil the soup again and remove any foam. Add pepper, scallion and tofu and bring to boil a third time (1 more minute). Serve with a bowl of rice. Soup tastes better the next day-- so you may want to double recipe.

For vegetarians, in place of pork belly, use dried shiitake mushrooms. Take a handful, soak in warm water for 30 mins. Pour through sieve, reserving the water for the soup base. (omit 3 c. water). Dice mushrooms to place into the soup.

For more complex flavor: Add a small bottle of clam juice or 1/2 oz. whole baby clams

For pesco-vegetarians: Use small dried anchovies for broth. Soak for atleast 30 minutes. Reserve water, but discard resuscitated anchovies.

Apricot Samosas

2007-09-13T11:22:00.001-04:00

From the Indian fashion magazine "Femina", by way of Sophia ...

Ingredients:

For the samosa dough:
400 grams flour
1/2 tsp baking powder
a pinch of sodium bicarbonate (baking soda)
60 grams cornflour
30 grams ghee (super fatty indian butter)
water, as required
15 grams sugar
100 ml honey
100 ml maple syrup

For the apricot filling:
500 grams dried apricots
1 litre orange juice
150 grams sugar
50 grams butter
50 grams chopped almonds

To prepare the samosa dough:
1. Put all the ingredients in a bowl and knead into dough.
2. Divide the dough into 20 balls.
3. Roll the bolls into triangular sheets with a rolling pin.

To Prepare the apricot filling:
1. Mix dried apricots, orange juice, and sugar in a pan.
2. Cook for about 10-12 minutes.
Finally, add the butter and chopped almonds to it and cool the mixture.

Then:
1. Fill the mixture in each triangular sheet and seal.
2. Deep-fry the samosas on low heat until golden brown.
3. Serve with honey and maple syrup.

Frog's Legs in Black Bean Sauce

2007-09-07T16:55:00.000-04:00

Ingredients:

4 pairs of frog's legs
ginger
garlic
scallions

**Black Bean Sauce: (this is for freshly made sauce; there's a ready-to-use version by Lee Kum Kee that's sold in a jar, though I've never tried that one)
2 TBS preserved black beans (kinda sticky and comes in a sealed plastic bag)
garlic
1 TBS sugar
1 TBS soya sauce
1 tsp sesame oil
pinch of ground white pepper
1 cup water

1. Heat wok with 2 TBS oil, fry onion, ginger, garlic and scallion until it smells.
2. Add frog's legs, stir fry for about 10 minutes.
3. Add black bean sauce (made by mixing the ingredients above).
4. Cover, and cook on medium fire for about 8 minutes. Serve.

Chili Bean Sauce ("Do Ban Djan")

2007-09-07T14:59:00.000-04:00

Aliases include Chili Bean Paste with Garlic and "Toban Djan". This is a basic sauce in a lot of Szechuan cooking, which for some reason (even though I'm not from there) I really love.

Examples:

Ma Po Tofu

Chili Oil

2007-09-07T14:54:00.000-04:00

I believe this may be from Szechuan, but in any case, this is made of dried chili in oil. My preferred brand has this serial killer on its label. Not to be confused with chili paste with garlic ("Lat Tsiu Cheung") or chili bean paste with garlic ("Do Ban Djan")!

Fermented Bean Curd ("Foo Yue")

2007-09-07T14:43:00.001-04:00

Maybe I should have taken a picture of the inside, but you would have seen small rectangular chunks of clay-like substance that smelled quite pungently, to use a genteel turn of phrase. The infamous "brown sauce" from Markus' culinary adventures, this may or may not be called "Fermented Bean Curd" on the label. I prefer to use this spicy "Chili" variety.

Examples:

Chicken Baked in Preserved Bean Curd

Szechuan Spicy Noodle Sauce ("Dan Dan Mein")

2007-09-07T14:37:00.000-04:00

Lee Kum Kee, Hong Kong's king of condiments (I can't believe I just typed that), is a pretty dependable packager of the basic sauces as well as these ready-to-use ones for specific dishes. They usually include some sort of instructions on the label. This one was very tasty.

Random fact: I used to take piano lessons from Mrs. Lee Kum Kee ...

Shrimp, dried

2007-09-07T14:32:00.000-04:00

These come in many different sizes. For the Chinese cooking I am used to, the shrimp should be around 1-1.5 cm long. They always have to be soaked in hot water for a while before use.

Examples:

Napa Cabbage with Vermicelli

Anchovies, dried

2007-09-07T14:28:00.000-04:00

They come in a multitude of different sizes (pity the poor worker who has to sort them!) and are usually found in the refrigerated part of the grocery story.

Examples:

Anchovies on Fresh Tofu

Tofu Broth Seasoning (Korean)

2007-09-07T14:23:00.000-04:00

This is a spicy soup base that comes in beef or seafood flavors. You add a tube of extra soft tofu to it, plus whatever else suits your fancy (including a handful of seafood). Serve with rice on the side or in the soup itself.

Thousand Year Old Eggs

2007-09-07T14:15:00.000-04:00

They look beautiful to the eye of the owner of an appreciative tongue. Not only am I sure they are not really 1000 years old, but they taste really really good. For all those curious about that which pertains to everything but their taste, I refer you to the Wikipedia article I'm sure exists out there.

Miso (Korean)

2007-09-07T14:08:00.000-04:00

This is Korean miso, which Ena tells me is used for soups. I think it's similar to Chinese bean paste, also known as fermented bean paste or yellow bean paste.