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  1. Honey Butter Japanese Sweet Potato I always serve this dish with Tonkatsu. It is not too sweet and the flavors blend perfectly with the Tonkatsu sauce that is served with the pork. 1 sweet potato 2 tablespoons butter 2 tablespoons honey 2 teaspoons soy sauce 2 tablespoons water 1 teaspoon black sesame seeds Wrap the sweet potato in cling wrap and microwave for 3 to 4 minutes.* Cut into 1 1/2 inch thick strips. Melt butter in a skillet and cook the sweet potato over medium heat. When the potatoes are soft, add the honey, water and soy sauce to the pan. Mix well together and stir just until the liquid starts to turn to a syrup. Top it off with sesame seeds. * Note: Instead of putting this in the microwave, I cut the potato into wedges and cook it in the instant pot for 2 minutes. This can be done a day ahead of when you need it.
  2. For non-Louisianans, this dish has nothing to do with actual barbecue. 16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and shells. 1/2 cup Worcestershire sauce 2 tablespoons fresh lemon juice (about 2 lemons) 2 teaspoons ground black pepper 2 teaspoons cracked black pepper 2 teaspoons Creole seasoning (Tony’s or other) 1 teaspoon minced garlic 1 1/2 cups (3 sticks) cold unsalted butter, cubed French bread as accompaniment In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping. Yield: 4 appetizers or 2 entrees Head on shrimp are preferred, as there is so much flavor from the heads. However, de-headed, as pictured, is also good!
  3. Makes 8large buns. Make the dough 1-3 days ahead of baking. Dough: 380g AP flour 20g whole flour (or more AP flour) optional: 10g dried onion falkes (1 heaping tablespoon) 3g dry yeast 20g sugar (I reduce 10g and add 30g malt syrup) 9g salt 275g room temp water 15g butter, cubed Onion mixture: 2 large onions (350g), finely diced 15g butter (~1 tbpsn) 20g poppy seeds 1/2 tsp salt 3 tsp water Dough prep: Dissolve the yeast in the water. In a mixer (or by hand), mix all of the dough ingredients until a dough forms. Knead for ~5 minutes, then let rest for ~10 minutes. Repeat kneading a total of 3 or so times, until the dough is strong. Cover and refrigerate overnight and up to 3. On day of baking, prepare the onion, mixture: Set aside ~2 tablespoons of the chopped onion. Lightly caramelize the remaining onion in the butter. Add water, salt, poppy seeds and raw onion that was set aside. Chill. Shaping and baking: Prepare two baking sheets with parchment paper. Dust you working surface with flour. Divide dough into 8 equal pieces. Shape each into tight balls. Place each on a dusted towel or surface. I prefer working with semolina rather than flour. Cover and let rise until almost doubled in size, fluffy and very relaxed - for 1.5-2.5 hours. Meanwhile, heat the oven to 240 C. Dust each with semolina and/or flour, lightly flatten, and gently stretch the center, similarly to shaping a tiny pizza, but retaining the air around the edge. Place each on the parchment lined baking sheet, 4 per sheet. Portion the onion mixture on top of the center of each. Bake until fully rised, and lightly browned, possibly with slightly darker spots. Remove onto cooling rack. Brush with butter. Let cool for ~15 minutes. Before serving - return to a hot oven (temperature no critical) and bake for 3-7 more minutes, until they gains a little more color. Serve with cream cheese.
  4. Creamy pasta with a spicy pungent flavor. Best served with a bold red wine or a dark ale. Serves four. Mustard must be added to taste, I find the acidity to be the limiting factor, rather than its pungency, but if your mustard is very strong, you may need to use less and add a touch of vinegar. 400 g dried fettuccine or other wide pasta, or better, an equivalent amount of fresh egg pasta 250-300 champignon or other mushrooms, sliced thinly 3 tsp butter 1 medium onion, diced 4 garlic cloves, minced A small amount of chili 400g spinach leaves, stems removed, cut into ribbons Apx 1/4 cup half and half, or a bit less full fat cream 4-8 tsp Dijon mustard (add to taste), you can include some grainy mustard if you have it at hand Optional: 1 tsp nutritional yeast or a touch of MSG, if you like using it Optional: 1/2 to 1.5 tsp honey or dark brown sugar Salt to taste A generous grating of nutmeg Plenty of black pepper Cook mushrooms with some of the butter over high heat until lightly browned. Set aside. Add more of the butter and fry the onion until golden. Add remaining butter, garlic and chili. Fry briefly until aromatic. Cook the pasta very al dente. Drain well. Add it along with the mushroom, spinach and cream. Heat over low flame, until the spinach is wilting. Add mustard to taste, optional nutritional yeast or msg, optional honey or sugar, salt. All to taste. Add vinegar only if needed, add nutmeg. Plate and grind pepper on top.
  5. Hi, I'm looking for a recipe that uses already cooked and shredded ham hock meat, mainly because I need to know the quantity of the ham needed. The only recipes I can find call for the whole hock to start with.
  6. Brown Butter Muscovado Chocolate Chip Cookies Serves 16 as Dessert. These are for when you want to savor a cookie with depth, flavor, and a thick and chewy texture. If you just need to pacify the kids or cure some late night munchies, use the recipe on the package of chips. It's cheaper and less trouble! Key elements include browned butter, muscovado sugar, and a small portion of whole grain oat flour (which you can make). The method is also important. The butter is melted, not creamed while solid, and the cookies are thoroughly chilled before baking. Oven temperature is also higher than what's typical. You'll also notice a relatively low proportion of chocolate chips. Before you accuse me of heresy, allow me to defend this choice. The cookie itself actually tastes good. This is the one dessert I make with chocolate where the chocolate is not the main event. I didn't want huge amounts of chocolate, or intensely flavored dark chocolate, overwhelming the subtle flavors of the cookie. I've had good luck with Ghiradelli semi sweet chips, or coarsely chopped Callebaut 54% block. If you use chopped chocolate, try not to include too much chocolate dust and fine crumbs. They melt into the batter and turn it into something else. Recipe makes 16 to 18 big cookies 227 g (8 oz) unsalted butter 1.8 g (1/2 tsp) nonfat dry milk (optional) 240 g (2 cups mnus 3TB) AP flour 80 g (3/4 cup) whole grain oat flour* 6 g (1 tsp) salt 4 g (1 tsp) double acting baking powder 2 g (1/2 tsp) baking soda 250 g (1-1/3 cup plus 1TB) light muscovado sugar** 48 g (1/4 cup) granulated sugar 1 egg 1 egg yolk 55 g (1/4 cup) whole milk 10 g (2 tsp to 1 TB) vanilla extract 170 g (1 cup) good quality semisweet chocolate chips *Use food processor to mill whole oats (oatmeal) as fine as possible. This will take a few minutes of processing, with a few of pauses to scrape corners of work bowl with a spatula. sift out large grains with medium strainer. store in freezer in an airtight container. **If you have to substitute regular light brown sugar or another unrefined sugar, substitute the same volume, not the same weight. Turbinado sugar can substitute for the granulated sugar. -Melt butter in a saucepan over medium-low heat. Whisk in nonfat dry milk (if using). -While butter is melting, stir together the flours, salt, baking powder, and baking soda and set aside. -Measure the sugars into a mixing bowl or a stand mixer's work bowl. -Brown the butter: bring to a simmer over medium to medium-low heat. Stir frequently, scraping the bottom, until milk solids brown and liquid butter takes on a rich golden brown color. It may foam up dramatically toward the end. Turn down heat and stir while the foam lightly browns. Don't let the solids turn dark brown or black! Overbrowning will turn the cookies bitter. -Immediately pour the melted butter into the bowl with the sugars. Mix on medium speed, until smooth (there may be some unincorporated liquid from the butter). Do not try to incorporate air. -Add the egg, yolk, milk, and vanilla extract and mix until well combined. This step can be done with a spoon, or with the mixer on low to medium speed. -Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips. This step can be done with a spoon, or with the mixer's lowest speed. -Chill the dough for at least 4 hours (and ideally 12 to 24 hours) in an airtight container. If under 6 hours, spread dough thin against sides of bowl to speed chilling. If over 6 hours, pack dough tightly into the bottom. -Heat oven to 375 degrees F. with rack in the middle, or 2 racks in the top third and bottom third. -Scoop in round balls onto parchment-lined, room temperature sheet pans (heavy, rimless cookie sheets or upside down half-sheet pans are ideal), 6 cookies per sheet. I like a heaping scoop with a #20 disher: 1/4 cup / 60g - 70g dough per cookie. Chilled dough will be too stiff to form smooth balls, so don't worry if they're mishapen. Alternatively, if you have refrigerator space, you can form the balls before chilling, keeping them covered tightly with plastic wrap. -Bake for 14 minutes or until done, checking the cookies after 12 minutes. If necessary, rotate the baking sheets for even browning. If you make smaller cookies, reduce baking time. Keep dough and scoop refrigerated between batches. -They're done when they brown around the edges and begin to brown on top. If they cook more than this they'll dry out. Carefully slide parchment/cookies off of hot baking sheet and onto a cool surface (another rimless baking sheet or an upside down half-sheet pan work well) to cool for a couple of minutes. Try not to bump or bend them while transfering; this will cause them to flatten. -With a spatula, transfer to cooling racks. Cool thoroughly before storing in an airtight container. Flavor and texture are best after 12 hours. They keep for several days at room temperature if well sealed. High Altitude (these adjustments were tested at 6000 feet) -Increase flours by 8% -Increase milk by 40% -reduce sugars by 4% -Slightly reduce baking time Keywords: Dessert, Cookie, Intermediate, American, Chocolate, Snack ( RG2108 )
  7. Apx 160 g dried chickpeas, soaked overnight (or one can) 800g sunchokes, washed well and diced (2cm wide) 400g carrots (3 large), peeled and diced (1cm wide) 2 large onions, diced 600g pumpkin, diced (3 cm wide) Apx 3 tbsp worth of fresh rosemary 4 bay leaves 4 tsp nutritional yeast or a little MSG 1 tbsp butter 2 tsp cumin seeds 1.5 tsp coriander seeds 2 tsp fenugreek seeds 3 large garlic cloves, minced chili to taste Apx 2 tsp fresh thyme leaves 2 tsp paprika 1 tsp turmeric salt to taste 200g spinach 2-3 tbsp lemon juice handful of chopped parsley black pepper Cook the chickpeas until tender in salted water. Keep the cooking water. Microwave the carrot cubes on high heat for two minutes. Coat carrots and sunchokes in oil and roast at high heat until browned, but still retains some bite. - Meanwhile, fry onion until browned. Add pumpkin, rosemary, bay leaves, nutritional yeast, chickpea liquid and water to cover. Cook until pumpkin softens (I use a pressure cooker, in which this takes 5 minutes). Add chickpeas, sunchokes, carrots, water to cover and salt to taste. Cook until softens to your liking, but not too much. - Meanwhile, fry cumin and coriander in butter until aromatic. Add fenugreek, garlic, chili and thyme. Fry until aromatic. Grind with some salt, add turmeric and paprika. Add to soup. - Add spinach, parsley, lemon and pepper. Adjust to taste.
  8. 500g short hollow pasta - I use Gomiti (elbows) but you can use penne or any similar shape. 200-250 g sour cream 300-350 fromage blanc or another mildly tart "farmer 's cheese" such as tvorog or quark 6 medium eggs (or 5 large ones) 8-10 spring onions, thinly sliced apx 6 tbsp chopped parsley 2 garlic loves, minced Optional: 2 tsp nutritional yeast (or a bit of MSG) salt to taste (1.5 tsp) 1/2 tsp freshly ground pepper Bread crumbs topping: apx 15-25g butter 9 tbsp breadcrumbs (divided 7 + 2) a large pinch of salt Mix everything but the pasta and bread crumbs topping in a large bowl. Boil pasta in salted water slightly short of al-dante. Briefly wash the pasta to stop further cooking and drain well. Mix in with the batter. Melt the butter and mix with 7 tbsp bread crumbs and a bit of salt. Grease a baking pan or mold - I much prefer a silicone mold, but you can also use a springform pan. Cover the bottom of the pan with the buttery breadcrumbs. Top with the remaining 2 tbsp of breadcrumbs. Gently pour the pasta mixture on top. Bake at 190dC for apx 35 minutes, until set. You may need to cover the pan if it seems to be drying. Cool for a few minutes before flipping over a sheet pan. You may have loose breadcrumbs, put them back on top. When ready to serve, put under a medium-strong broiler until crisp and browned. pictured before broiling.
  9. Makes 9 - Can be doubled. Can be made a short time ahead and reheated and crisped for serving. Can also be frozen. For variation, replace the spices and chilies with 1 tbsp chopped rosemary, and the cheddar with kashkaval / provolone / etc. See also cornmeal muffins recipe. - 200ml sour cream, apx 20% fat - 60g good Cheddar cheese, grated - 2 jalapenos (or other chilies), deseeded and chopped. You can also char them first like when making salsa - 1 small spring onion, sliced finely ~~ - 50g cornmeal - 140g white flour, pastry flour if available - 1 tsp toasted coriander seeds, ground - 1/2 tsp toasted cumin, ground - Pepper - Optional: large pinch MSG - 2 tsp sugar - 1 tsp salt - 3 tsp baking powder - 1/4 tsp baking soda - Mix dry ingredients in a large bowl. - Mix remaining ingredients in a second bowl. - Dust your working surface. - Heat oven to 230 degrees C. - Fold wet mixture into dry one into the dry one, pressing and folding bottom up just until it forms a few crumbly dough chunks with some dry flour at the bottom. - Remove the mixture onto the dusted working surface. - Dust from above. - Press together to form a rough rectangle shape. - Fold the dough in half on top of itself. - Dust and press to flatten into a rough square shape, apx 3 cm (a bit more than an inch) tall. - Cut into 9 pieces (3 by 3 grid). Use a bench scraper or a large knife. - Place spaced on a baking try with parchment paper. - Bake for 13-16 minutes until lightly browned and baked through. - Remove from the try and cool on a baking try. - You can serve it immediately, but I much prefer to let it chill for 10 minutes and then bake 5 minutes more until brown and crisp.
  10. Mts’vane lobio satsivi - green beans in walnut sauce. Satsivi sauce is used in many dishes, but most notably with chicken. This version is not the most traditional version of green beans in such sauce, but rather it is based on one I had in a restaurant in Tbilisi. Best served with soft, warm and crisp-crusted bread. 400g-450g green beans 1-2 tsp butter 1-2 tsp chopped rosemary (you can use other herbs, some of which may not require frying and can be added directly to the blender) 2-3 garlic cloves, minced Dry or fresh chili to taste 50g-60g lightly toasted walnuts 40ml-50ml milk (or cream if you prefer it a bit richer) optional: a tablespoon of grated Parmesan or another strong dry cheese salt to taste - 3-4 eggs salt to taste (1/3-1/2 tsp) - apx 1 tablespoon red wine vinegar black pepper A handful of diced brined cheese - choose one which is not too salty and creamy (rather than dry) - I use Sirene but a very mild Feta will work Blanch the green beans in well salted water, chilling them in cold water to prevent overcooking. Let them drain well. - In a pan large enough to hold the beans, briefly cook the garlic, chili and rosemary in butter - until aomatic. Add the milk along with 1/3-1/2 of the walnuts. Heat gently just until warm and allow the walnuts a few minutes to soften. Add Parmesan and blend until smooth. - Place the green beans and sauce back in the pan and gently heat. Add salt to taste. - Meanwhile, beat the eggs with salt and pepper as if for making an omelette. You can add a tablespoon of cream or milk, as well as any herbs you like. Heat a pan with butter and scramble the eggs into distinct bite-sized pieces, being careful not to overcook it (unless you prefer hard-cooked scrambled eggs). Mix the scrambled eggs into the green beans. - Add vinegar and pepper. Adjust seasoning. Make sure that it is sufficiently hot to serve. Scatter the cubed cheese and walnuts.
  11. apx 250g mushrooms - button, portobello, shiitake, etc - cut into 1cm think slices apx 200g of vegetable or protein of your choice - I like fried tofu (tofu agadshi style) or stir fired green beans (the latter works well with the optional wakame) 3 tbsp rice wine (e.g. shaoxing wine. optional, I guess regular white wine will also work) apx 1 tbsp ginger cut into needles dry or fresh chili, to taste 1.5 tbsp mushroom sauce (sometimes labelled vegetarian oyster flavored sauce. Regular oyster sauce can also be used in a pinch) (can be substituted with a large dried shiitake, re-hydrated and minced + 1 tsp sugar) 2 tbsp soy sauce 1 flat tsp dark brown sugar (or any sugar) 2-3 tsp rice vinegar a bit of MSG if you like using it some water as needed salt to taste black pepper Thinly sliced spring onion or a couple tbsp of dry wakame seaweed, re-hydrated Cooked Japanese/Chinese rice for serving If adding a vegetable/protein that requires stir frying, cook it first and set aside. Stir fry the mushrooms over high heat until browned, but still juicy (if using rehydrated dried shiitake instead of mushroom sauce, add them as well). Add the cooked vegetable/protein. Add the rice wine and cook until it no longer smells alcoholic. Add chili, ginger, soy sauce, mushroom sauce, sugar, vinegar, MSG. Remove form the heat. Add some water if needed, along with salt to taste, black pepper and spring onions/wakame. Serve with rice.
  12. One large focaccia, or pizza. 485g bread flour (or 470g AP flour mixed with 15 g vital wheat gluten) 390g tepid water 15g salt 15g sugar 4g dry or instant yeast One to four days before baking: In a stand mixer bowl, mix water, sugar and yeast. Add flour and salt. Mix slowly until combined. Knead for 3-5 minutes. Let rest for 7-10 minutes. Repeat kneading and resting the dough for a total of 3-4 kneading cycles. Cover and refrigerate. Before baking: Knead the dough in it's bowl (in stand mixer, or with a spatula / large spoon). Lightly grease one large parchment paper. Pour the dough on the paper. Cover, with something that won't stick to the raising dough (I use a deep oven baking sheet). Let raise for 1.5 to 2.5 hours. ~ Preheat the oven with a baking steel or baking stone in it, to 250 d C, at least 45 minutes before it's time to bake. With wet hands, poke the dough to evenly distribute air bubbles and give it a roughly rectangular or circular shape. Place any toppings, such as herbs (rosemary's my go to), thinly sliced vegetables, etc. You can also use it to make pizza. Only put sauce at this point - cheese should be added after the first bake. Place the parchment directly on the steel / stone and bake until the bread has risen, and only starts to deepen in color at spots, apx 8-10 minutes. Place on a cooling rack and remove parchment. Cool the breads at least partially, a minimum of 15 minutes. It can be frozen at this point. When ready to serve: Brush the breads with olive oil, the more the merrier. For pizzas, only brush the bottom side. If making pizza, this is the stage to add cheese. Place in a hot oven, 210dC to 230dC. Bake until the the bread is crisp and reddish-golden, 7 to 15 minutes. Serve while warm, with olive oil for dipping, cheeses or as a sandwich.
  13. Beef with Bitter Melon - 牛肉苦瓜 The name may be off-putting to many people, but Chinese people do have an appreciation for bitter tastes and anyway, modern cultivars of this gourd are less bitter than in the past. Also, depending on how it's cooked, the bitterness can be mitigated. I'll admit that I wasn't sure at first, but have grown to love it. Note: "Beef with Bitter Melon (牛肉苦瓜 )" or "Bitter Melon with Beef (苦瓜牛肉)"? One Liuzhou restaurant I know has both on its menu! In Chinese, the ingredient listed first is the one there is most of, so, "beef with bitter melon" is mainly beef, whereas "bitter melon with beef" is much more a vegetable dish with just a little beef. This recipe is for the beefier version. To make the other version, just half the amount of beef and double the amount of melon. Ingredients Beef. One pound. Flank steak works best. Slice thinly against the grain. Bitter Melon. Half a melon. You can use the other half in a soup or other dish. Often available in Indian markets or supermarkets. Salted Black Beans. One tablespoon. Available in packets from Asian markets and supermarkets, these are salted, fermented black soy beans. They are used as the basis for 'black bean sauce', but we are going to be making our own sauce! Garlic. 6 cloves Cooking oil. Any vegetable oil except olive oil Shaoxing wine. See method Light soy sauce. One tablespoon Dark soy sauce. One teaspoon White pepper. See method Sesame oil. See method Method Marinate the beef in a 1/2 tablespoon of light soy sauce with a splash of Shaoxing wine along with a teaspoon or so of cornstarch or similar (I use potato starch). Stir well and leave for 15-30 minutes. Cut the melon(s) in half lengthwise and, using a teaspoon, scrape out all the seeds and pith. The more pith you remove, the less bitter the dish will be. Cut the melon into crescents about 1/8th inch wide. Rinse the black beans and drain. Crush them with the blade of your knife, then chop finely. Finely chop the garlic. Stir fry the meat in a tablespoon of oil over a high heat until done. This should take less than a minute. Remove and set aside. Add another tablespoon of oil and reduce heat to medium. fry the garlic and black beans until fragrant then add the bitter melon. Continue frying until the melon softens. then add a tablespoon of Shaoxing wine and soy sauces. Finally sprinkle on white pepper to taste along with a splash of sesame oil. Return the meat to the pan and mix everything well. Note: If you prefer the dish more saucy, you can add a tablespoon or so of water with the soy sauces. Serve with plained rice and a stir-fried green vegetable of choice.
  14. liuzhou

    Beer Duck

    Beer Duck - 啤酒鸭 I understand that, unlike in China, duck is not a common meat in the USA, but it is worth searching out, especially for this dish from Hunan which is basically a duck stew, but full of exquisite flavors. I'm told that frozen duck meat is available in larger supermarkets or Asian markets in the US, but of course, as always, fresh is best. So much so, that your average Chinese home cook will buy the bird alive! Ingredients Duck. 1 lb. This dish calls for cubes of duck meat, preferably from the legs/thighs but breast meat will work too. Beer. One large can (16oz). Ideally you would choose a Chinese beer. Tsingtao is the most widely available internationally. Here in Liuzhou it would be Liquan Beer from Guilin. But actually, any well-flavored lager type beer will do the job. Cooking Oil. Vegetable oil - but not olive oil. If you have duck fat to hand, this is even better. Doubanjiang. 1 Tablespoon. Also called toban-djan or similar in the USA. This is a chile paste made with broad beans. Garlic. About 6-8 whole cloves Ginger. One thumb sized piece, finely chopped Dried Tangerine Peel. One large piece - available from Asian markets and stores. Star Anise. One Light Soy Sauce. 1 Tablespoon Dark Soy Sauce. 1 Tablespoon Scallions. Salt. Method Wash and thoroughly dry the cubed duck meat. Heat oil or fat and add the garlic and ginger. When you detect their fragrance, add the duck and stir to brown the meat. When browned, add the doubanjiang and stir for a couple of minutes. Add the two soy sauces, the star anise and tangerine peel. Cover with beer. Add salt. Cover the pan and simmer for 30 - 40 minutes, adding more beer if it begins to dry out. Finish by discarding the star anise and tangerine peel, but adding thinly sliced scallions and serve. Accompany with steamed rice and a stir fried green vegetable of your choice. I like spinach. Drink any remaining beer! You didn't just buy one can, did you?
  15. Stir-fried Squid with Snow Peas - 荷兰豆鱿鱼 Another popular restaurant dish that can easily be made at home. The only difficult part (and it's really not that difficult) is preparing the squid. However, your seafood purveyor should be able to do that for you. I have given details below. Ingredients Fresh squid. I tend to prefer the smaller squid in which case I allow one or two squid per person, depending on what other dishes I'm serving. You could use whole frozen squid if fresh is unavailable. Certainly not dried squid. Snow peas aka Mange Tout. Sugar snap peas can also be used. The final dish should be around 50% squid and 50% peas, so an amount roughly equivalent to the squid in bulk is what you are looking for. De-string if necessary and cut in half width-wise. Cooking oil. I use rice bran oil, but any vegetable cooking oil is fine. Not olive oil, though. Garlic. I prefer this dish to be rather garlicky so I use one clove or more per squid. Adjust to your preference. Ginger. An amount equivalent to that of garlic. Red Chile. One or two small hot red chiles. Shaoxing wine. See method. Note: Unlike elsewhere, Shaoxing wine sold in N. America is salted. So, cut back on adding salt if using American sourced Shaoxing. Oyster sauce Sesame oil (optional) Salt Preparing the squid The squid should be cleaned and the tentacles and innards pulled out and set aside while you deal with the tubular body. Remove the internal cartilage / bone along with any remaining innards. With a sharp knife remove the "wings" then slit open the tube by sliding your knife inside and cutting down one side. Open out the now butterflied body. Remove the reddish skin (It is edible, but removing it makes for a nicer presentation. It peels off easily.) Again, using the sharp knife cut score marks on the inside at 1/8th of an inch intervals being careful not to cut all the way through. Then repeat at right angles to the original scoring, to give a cross-hatch effect. Do the same to the squid wings. Cut the body into rectangles roughly the size of a large postage stamp. Separate the tentacles from the innards by feeling for the beak, a hard growth just above the tentacles and at the start of the animal's digestive tract. Dispose of all but the tentacles. If they are long, half them. Wash all the squid meat again. Method There are only two ways to cook squid and have it remain edible. Long slow cooking (an hour or more) or very rapid (a few seconds) then served immediately. Anything else and you'll be chewing on rubber. So that is why I am stir frying it. Few restaurants get this right, so I mainly eat it at home. Heat your wok and add oil. Have a cup of water to the side. Add the garlic, ginger and chile. Should you think it's about to burn, throw in a little of that water. It will evaporate almost immediately but slow down some of the heat. As soon as you can smell the fragrance of the garlic and ginger, add the peas and salt and toss until the peas are nearly cooked (Try a piece to see!). Almost finally, add the squid with a tablespoon of the Shaoxing and about the same of oyster sauce. Do not attempt to add the oyster sauce straight from the bottle. The chances of the whole bottle emptying into your dinner is high! Believe me. I've been there! The squid will curl up and turn opaque in seconds. It's cooked. Sprinkle with a teaspoon of so of sesame oil (if used) and serve immediately!
  16. Clam Soup with Mustard Greens - 车螺芥菜汤 This is a popular, light but peppery soup available in most restaurants here (even if its not listed on the menu). Also, very easy to make at home. Ingredients Clams. (around 8 to 10 per person. Some restaurants are stingy with the clams, but I like to be more generous). Fresh live clams are always used in China, but if, not available, I suppose frozen clams could be used. Not canned. The most common clams here are relatively small. Littleneck clams may be a good substitute in terms of size. Stock. Chicken, fish or clam stock are preferable. Stock made from cubes or bouillon powder is acceptable, although fresh is always best. Mustard Greens. (There are various types of mustard green. Those used here are 芥菜 , Mandarin: jiè cài; Cantonese: gai choy). Use a good handful per person. Remove the thick stems, to be used in another dish.) Garlic. (to taste) Chile. (One or two fresh hot red chiles are optional). Salt. MSG (optional). If you have used a stock cube or bouillon powder for the stock, omit the MSG. The cubes and power already have enough. White pepper (freshly ground. I recommend adding what you consider to be slightly too much pepper, then adding half that again. The soup should be peppery, although of course everything is variable to taste.) Method Bring your stock to a boil. Add salt to taste along with MSG if using. Finely chop the garlic and chile if using. Add to stock and simmer for about five minutes. Make sure all the clams are tightly closed, discarding any which are open - they are dead and should not be eaten. The clams will begin to pop open fairly quickly. Remove the open ones as quickly as possible and keep to one side while the others catch up. One or two clams may never open. These should also be discarded. When you have all the clams fished out of the boiling stock, roughly the tear the mustard leaves in two and drop them into the stock. Simmer for one minute. Put all the clams back into the stock and when it comes back to the boil, take off the heat and serve.
  17. Palingbroodjes - Smoked eel rolls Makes 10 rolls. 250 g flour 150 ml milk 20 g butter 1 sachet dried yeast (7 grams) salt 100 g smoked eel fillets 1 beaten egg Warm the milk (don't let it boil), add the butter, When the butter has melted, add the yeast and whisk until combined. Put the flour in a large bowl, add the milk/buter/yeast mixture and a large pinch of salt, and mix well. Knead for about 5 minutes until you have smooth dough. Set aside in a warm place, covered with a towel, to rise for about 1 hour. Preheat the oven to 180C/ 350F. Roll out the dough on a floured surface, into a large rectangle. Cut it lengthwise in halve and cut each halve into 5 pieces so you end up with 10 rectangles. Cut the eel fillets into pieces that have the same lenght as the dough rectangles'longest side. Divide the fish between the pieces of dough. Moisten the longer sides of the rectangles with a little water and roll them up. Don't pinch the sides, the fish should remain slightly visible. Put them on a buttered baking tray and leave to rest for about 15 minutes. Glaze with the beaten egg and bake for 15-20 minutes, until puffed up and golden. from Dutch Cooking thread Keywords: Easy, Hors d'oeuvre, Appetizer, Snack ( RG1468 )
  18. Green Goddess Dressing I have become obsessed with this condiment that can be used as a sandwich spread or, thinned slightly, as a salad dressing. 3/4 cup mayonnaise 1/4 cup sour cream (I use a nondairy sour cream) 1 bunch flat leaf parsley, chopped 5 scallions, chopped 1 Tbsp. fresh tarragon leaves, chopped 2 tsp. anchovy paste 3 Tbsp. white wine vinegar or tarragon vinegar if you can find it 1 tsp. Dijon mustard 2 garlic cloves, sliced 1/4 tsp. freshly ground white pepper Place ingredients in a blender. Process until smooth. Chill at least an hour before serving for flavors to deveolp. Use either as a spread(Johnnybird liked it on roast beef) or thin, if too thick, with a little milk to use as a salad dressing. Keeps for one week. Keywords: Salad, Condiment, Easy, Blender ( RG1968 )
  19. 100 g hollow pasta shape (macaroni, bucatini, ditalini, penne, etc.) apx 175g spinach leaves, finely chopped 2 small spring onions, sliced finely 2 garlic cloves, minced apx 100g feta cheese, not too dry apx 10-15g parmesan cheese, grated or finely chopped 8-10 Kalamata or other similar olives, sliced 5 large eggs apx 30g (2 tbsp) milk Salt to taste (I needed 1/2 a tsp, but it depends on the cheese) For quick tomato sauce (optional): 4 saucing tomatoes, finely diced (e.g. Roma, San Marzano) 4 garlic cloves, finely chopped (or less if you are not a garlic lover) 8 olives, sliced salt to taste you can add some herbs to you liking Cook the pasta a minute less than al-dente. Drain and wash to chill. Cook the spinach well. I just use a microwave to cook it for 3 minutes. Mix everything (but the sauce ingredients). Pour into an oiled and heated pan, or as I did, a greased silicon mold. Bake at 180dC until set through the middle, avoid overcooking. Apx 20 minutes. Serve warm. To make the sauce, just cook the tomates until slightly soften and no longer tastes raw. Add garlic and olives, and cook a little more, until sauce achieves a cooked but bright taste. It should remain quite chunky .
  20. This is an improvised recipe that uses leftover rice.I made a few adjustments made after first having it, but by nature it is open for modifications and adjustments. If you are up to it, I think those will be amazing battered in a thin (tempura like) batter and deep/pan fried. apx 340g cooked cooled short grain rice (about 2/3 cup, I think) that's how much I happened to have, no need to be accurate. Fresh rice can be used, but maybe under-cook it by a couple of minutes 4 eggs 50g water (1/4 cup) a large bunch of young garlic chives, chopped 3 scallions, chopped 1 large garlic clove, finely chopped or minced apx 3 tbsp worth of finely chopped ginger 2 tsp sesame oil 2 tsp oyster suace 5 tsp soy sauce (roughly 2 tbsp) black pepper, generously optional MSG, a couple of sprinkles, to taste chili flakes, to taste I haven't used any, but I suggest adding some Sichuan peppercorn, maybe 1/2 tsp, toasted and ground apx 2/3-1 tsp salt, to taste. Even less if your rice is already salted For dipping sauce: 3 tsp oyster sauce 2 tsp black rice vinegar chili oil Prep: Mix everything. Divide across 12 cups of an oiled muffin tin. Bake at 200dC until set, apx 15-20 minutes. Serve with dipping sauce.
  21. Kubaneh is a rich "pull apart" bread of Yemenite Jewish origin. It is baked overnight and served on the Sabbath for lunch or breakfast. Flavored with butter, slowly caramelized sugar and fenugreek, it has a delightful savory-sweet aroma of butterscotch and brioche. While it has a decent amount of sugar, it's no sweeter than a dinner roll, as the long baking time breaks down the sugar into aromatic caramel. It is actually most often served with savory sides. That said, my favorite serving options is with s drizzle of honey and a sprinkle of salt. It's really no harder to make than a simple brioche or challah. Since the baking time is long, consider doubling the recipe, it can be frozen quite well. Actually, in some ways it is better reheated, since the outer crust can be crisped. My recipe uses dark brown sugar, which is not traditional, but gives it a striking dark color that I love, and further butterscotch notes. You can use white sugar. Some recpies uses date molasses or plum/apricot jams. Ingredients: 6g dry or instant yeast 240g water 60g dark brown sugar (or other sugars, see note above) 375g flour 8g salt 1 tsp 1.5 tsp fenugreek seeds, finely or roughly ground (don't worry if your not a fan of it, it mellows while baking and leaves a lovely fruity-spicy maple-like scent) optional: 1 tsp nigella seeds ~~~ 40 to 60 g soft butter, for rolling 15 to 30 g soft butter, for covering the rolled dough ~~~ optional: nigella or sesame seeds for decoration. Prep: Two to three days ahead: In mixer bowl, mix yeast, water and sugar. Add flour, salt and spices. Knead for ~7 minutes until a firm dough is formed. Let the dough relax for apx. 10 minutes. Knead for another ~7 minutes or so until strong. Cover tightly and refrigerate overnight and up to 2 nights. Evening/night before: Transfer the dough onto a lighlty oiled surface. Flatten and roll into an elongated rectangle, try to get it to be 80cm (2.5 ft) wide, but don't worry if it is shorter. Spread 40 to 60 of butter over the dough. Roll it tightly in order to receive a long log shape. Divide the "log" into 12 segment. Roll each segment against the surface to elongate it to apx 12-15 cm (~5"). Spread remaining 15 to 30 g of butter on the rolls, covering them well. Place the rolls standing in a pot wide and deep enough to contain the bread once risen. For this amount, I use a pot with a 20cm diameter. Optionally scatter some nigella or sesame (just a sprinkle, don't over do it). Cover tightly with a tin foil, followed by the pot's lid. Let rise for ~ 30 to 45 minutes. Place in a preheated 210C oven (410F) for ~20 minutes. Lower the heat to 100C (210F) and bake overnight. For haminados eggs - place raw or leftover boiled eggs (unpeeled!) in the oven along the bread (I usually leave them in their cartoon). Morning/noon: Before serving, drizzle ~1/5-1/4 cup of water onto the bread. Cover and return to the oven for another 15 minutes or until ready to eat. To serve, remove from the pot. Eat while warm. For serving: Traditionally, it is often served with: Haminados eggs, baked all night long Fresh tomatoes blended or grated into chunky sauce and flavored with zchug (chili paste) and salt Pickles Fresh veggies Some fresh salty or acidic cheeses Arak or ouzo It can also be eating with honey and a sprinkle of salt. Leftover eggs are great in a sandwich with tomatoes, tahini sauce, pickles and zchug. My shaping skill is still not great (rolled to thick), but it will taste great regardless.
  22. apx 175g green/brown lentils, soaked overnight /a few hours 1.5 tsp salt ~ apx 250g (1.5 cups) bulgur soaked overnight /a few hours - I strongly suggest that you use unbroken bulgur (aka extra coarse / coarse) generally, I use only whole bulgur when cooking, other than for some rare usages such as tabbouleh. salt optional: 2 tsp nutritional yeast ~ 5-6 onions, apx 750g, diced butter or oil 3 cloves of garlic, minced 2.5 tsp cumin, ground chili flakes to taste 1/2 to 2/3 tsp allspice, ground 1/2 tsp curry powder 1/2 tsp cardamom, ground 1-2 tsp cinnamon, ground black pepper ~ 2 tbsp sumac apx 3 tbsp lemon juice optional: a handful of parsley, chopped To serve: A generous amount of thick yogurt Toasted pine nuts or slivered almonds Prep: Cook the lentils in water with salt. Drain and reserve cooking water. ~ Discard bulgur soaking water. Cook in a covered pot, over low flame, adding a little lentil cooking water or plain water as needed. Stir occasionally. Cooked bulgur should have a bite to it, but cooked through. Add salt and optional nutritional yeast. ~ In a wide pot, saute the onions in butter/oil until well caramelized. Add a little more fat and briefly fry the garlic. Add the spices (other than sumac) - cumin, chili, allspice, curry powder, cardamom, cinnamon, black pepper. Cook briefly. Mix in the cooked bulgur and lentils. Heat through. Adding lentil cooking water or plain water as needed to keep the mujadara "juicy". Add sumac, lemon, parsley and salt to taste. Serve with yogurt. Top with nuts.
  23. 5 eggs ~120g dry (~240g cooked) mung beans, small chickpeas or cow peas ~200-250g grean beans (cut to size) or okra (what I get is small, so I leave it whole) 1 spring onion, thinly sliced sauce: ~1 tbsp butter or coconut oil 2-3 cloves of garlic, minced 1 chili pepper (I used a jalapeno) de-seeded and thinly sliced up to 1/3 tsp hing (I love this dish with a strong flavor of hing, but many people can find this spice off putting, please add to taste) 1/2 tsp fenugreek, ground - 1/2 tsp fennel seeds, ground 1/2 tsp cumin, ground 1/2 tsp turmeric 1 tsp ready mixed curry powder (mine is mostly turmeric, cumin, black pepper coriander, fenugreek with some cinnamon and cardamom) Optional: a flat tsp of nutritional yeast or a pinch of MSG 150g thick tart yogurt 2-4 tsp vinegar, to taste (I use apple vinegar) optional: a little minced cilantro salt to taste Cook the legumes and drain. Either stir fry, saute or blanch the green beans / okra until tender but retain a bite. Cook the eggs into a scramble with large distinct pieces, or into an omelette and cut into pieces. - In a pot, heat the butter/oil and briefly cook the garlic, chili, hing and fenugreek until just aromatic. Add fennel, cumin, turmeric, curry powder. Cook until the spices are aromatic and absorbed the fat. Add yogurt, optional nutritional yeast / MSG. Add vinegar, cilantro and salt, all to taste. Add the green onion, cooked beans and green beans / okra and cooked eggs. Mix gently and adjust seasoning and add water/yogurt as needed. Cook gently to warm through and allow the flavors to come out. Best served along a second curry/chutney/dish that has some sweetness to it.
  24. One of my favorite pasta dishes, and a really simple one to make. ~5 serving (you know how much pasta you can eat ). 400g rigatoni, or penne (or whatever pasta you want) 1 tbsp butter or olive oil 1 medium onion, diced (~1cm) or thinly sliced ~ 300g ripe saucing tomatoes (2 large) ~ 450g cherry tomatoes, halved ~ 80ml cream (or twice that amount of half-fat cream) dried chili to taste salt to taste black pepper 1/5 cup vodka (optional) To serve: Plenty of chopped chives Grated Parmesan cheese, around 30g A good wine for drinking Arrange the cherry tomatoes in a wide shallow pot or a wide pan, cut side up. Place over high heat and cook until blistered, but not charred. Set aside. Heat butter/oil and saute the onion until lightly golden (I do so in the same pot). Blend together the cooking tomatoes (not the blistered ones!) and the garlic. Add to the onion. Cook over low heat, uncovered for apx 15 minutes until thickened. Add the blistered tomatoes, the cream, vodka (if using) and chili flakes. Cook the pasta shy of al dente, drain but keep some of the water. Add to the sauce and cook, adding cooking water as needed, until al dente. This takes a few minutes. Add salt and pepper to taste. For serving, add plenty of chives and Parmesan . Also great with soft boiled eggs and a crisp warm bread.
  25. This is a recipe Iv'e been making for years, at least once per summer. It's quick to make, and I often divide into two pans, and refrigerate them, to be baked as a quick weekday dinner. 500g fusilli pasta 250g dry mozzarella cheese - diced (apx 1cm sized cubes) 40-100g cream (full fat, or a larger amount of half and half) - I usually go with 40g, but we tend to prefer things not overly rich 4 large tomatoes (or 6 medium ones), preferably drier varieties, such as Roma tomatoes - cut into stripes 8-9 minced garlic cloves - minced apx 35g basil - chopped + more for serving optional: 1-2 tsp nutritional yeast plenty of pepper salt to taste, 1-2 tsp (I'm a salt lover and often use 2, but it also depends on the saltiness of the cooking water) Cook the pasta a little shy of al dente. Drain well, let cool a bit. Place in a large bowl, mix in remaining ingredients. Can be refrigerated at this point. Place the entire amount or half of it in a shallow casserole dish that will contain the pasta so that it is not too tall - you want plenty of surface area. Bake under a low broiler (~220-230 deg C) for apx. 40-50 minutes until the top browns very deeply and the pasta is very crisp. Scatter some more basil. Serve immediately.
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