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.
Sunday, February 7, 2010
Pate de canard en croute (if you dare) (Boned stuffed duck baked in a pastry crust)
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.
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.
Monday, November 2, 2009
Pan-roasted Brussels Sprouts in Fleur de Sel wth Cayenne-Caramelized Pine Nuts
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.
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.
Monday, September 21, 2009
Banana Curry
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 ...
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 ...
Saturday, September 5, 2009
Pear Pie with Lattice Top
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.
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.
Friday, August 28, 2009
Spinach and Mushroom Quiche
Ingredients:
CRUST
400 ml flour (= 1.7 cups)
200 g unsalted, cold butter (= 7 oz, or 14 TBS)
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!
CRUST
400 ml flour (= 1.7 cups)
200 g unsalted, cold butter (= 7 oz, or 14 TBS)
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!
Monday, June 22, 2009
Green Fish Curry with Mango
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.
* 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.
Wednesday, September 24, 2008
Cold Soba Noodle Salad with Peanut and Chicken
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!
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!
Wednesday, March 12, 2008
Steamed Tofu with Eggplant
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)"
"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
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!
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!
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