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  1. Chinese Hot & Sour Soup Recipe courtesy =Mark 6 c chicken stock 1/4 lb julienned lean pork or chicken 2 T garlic & red chile paste 2 T soy sauce 3/4 tsp ground white pepper 4 eggs, beaten 5 T cornstarch 1 c sliced shittake mushrooms 1 can peeled straw mushrooms 1 c can sliced bamboo shoots 1 can baby corn ears 1 cake soft tofu, sliced into 1/4 inch cubes 1/4 c white vinegar 1 tsp sesame oil 1 can sliced water chestnuts finely chopped scallions for garnish 1/4 c dried black fungus (cloud ears), soaked in water for one hour, drained and sliced. Preparation: 1. Bring stock to a simmer, add soy, pork, mushrooms & chile paste, simmer for 10 minutes. 2. add pepper, vinegar, bamboo, baby corn, water chestnuts, fungus and tofu, simmer 10 min 3. Mix cornstarch with 5 tbsp water and add. bring back to a simmer and pour the eggs in a very thin stream over the surface. Let stand for 10 seconds before gently stirring in the sesame oil. 4. serve with a garnish of chopped scallions. The pepper, vinegar and chile paste can be varied to taste. Keywords: Chinese, Easy, Soup ( RG117 )
  2. Sauteed Fresh Shitake Mushrooms from China I contributed these mushrooms to the eGullet bread event last Sunday and have had a number of requests for the recipe. Here it is. 3 lb fresh shitake mushrooms 3 T olive oil salt black and white pepper 1/4 c minced scallion tops (green part) or parsley Prepare ahead: Trim away and discard the mushroom stems (they are good for stock), then clean them by wiping with a damp cloth or if they are very dirty, briefly swishing them in a basin of cold water. Dry the mushroom caps if necessary, then cut into coarse shreds. To cook: Put 2-3 tablespoons of olive oil in a preheated saucepan large enough to hold all the mushrooms. Add the shallots and cook for a minute without browning. Add the mushrooms and a little salt and cook over fairly high heat, stirring from time to time to prevent sticking. After a couple of minutes the mushrooms will start to give off liquid, wilt, and decrease in volume. At this point increase the heat and boil down the liquid until it has completely evaporated and the mushrooms have a concentrated flavor. This will take about 5-10 minutes depending upon your stove, the pan you’re using, and how much liquid is thrown off. Next, adjust the seasonings, the mushrooms will be bland without enough salt and pepper, and at the last minute toss in the scallions or parsley. Note: The quality of this dish is really all based on the terrific quality of the mushrooms. These fresh shitakes from China, known as ‘hwa goo’ or flower mushroom in English, are only available at a few Chinese specialty vegetable shops in NYC’s Chinatowns. In Manhattan I have bought them at a few different street vendors at the corner of Grand and Forsyth/Chrystie Sts. Keywords: Side, Chinese, Easy, Vegetables ( RG116 )
  3. Flaming Orange Gully Serves 1. DURING OUR recent Q&A session with master mixologist Dale DeGroff here on eGullet, Dale was challenged by user "Varmint" to create "a new cocktail that we, as eGulleteers, can call our own. We'll gladly order this cocktail whenever we meet, singing your praises." Was Dale up to the challenge? As if . . . ! Today, eGullet.com and Dale DeGroff are proud to unveil Dale's new cocktail to our thirsty audience. The Flaming Orange Gully is a spicy, sexy melange of fresh orange juice, Stolichnaya Ohranj, Angostura Bitters, Velvet Falernum Syrup, and fresh grated nutmeg (recipe follows). What went into its creation? As Dale notes, "I was really challenged because the group has very high standards when it comes to the culinary arts. I wanted something with layers of flavor and I thought the Velvet Falernum and nutmeg would provide that without getting too esoteric." 1-1/2 fl oz Stolichnaya Ohranj Vodka 1/2 fl oz Fresh Lime Juice 1 fl oz Velvet Falernum Syrup 1 fl oz Fresh Squeezed Orange Juice 2 dashes of Angostura Bitters Shake all ingredients well with ice and strain into a chilled martini glass. Garnish with a flamed orange peel and fresh grated nutmeg. Keywords: Cocktail, Intermediate, The Daily Gullet ( RG109 )
  4. Chocolate Milk Serves 1. A classic childhood treat. The first recipe ever to go into the archive way back in the pre-alpha days when the whole thing looked like total crap. 12 fl oz milk 3 T chocolate syrup Pour half of the milk into a tall glass. Add the chocolate syrup and stir vigorously until combined. Add the remaining milk and stir to combine. Keywords: Easy ( RG101 )
  5. London Broil with Feta-Herb Cream Sauce As Top Round London Broil is neither very tender nor very beefy in flavor, I thought it would do well grilled medium-rare and paired with a flavorful sauce. Turned out I was right. Sprinkle both sides of the beef with coarse black pepper and kosher salt. Press in with fingers. Let stand for an hour. In a medium saucepan, melt the butter over medium heat. Add flour and stir continuously until the butter/flour mixture (roux) begins to brown and smell nutty, about 1 minute. Pour in about 1/4 cup of the cream and stir until smooth; gradually add remaining cream the same way. Stir in yogurt, then crumbled cheese, and stir frequently until cheese is melted and mixture is smooth. Stir in herbs, garlic and pepper, cover, and remove from heat. On a very hot grill, grill the meat about 5 minutes per side. Remove from heat and let stand for 5 minutes. Thinly slice against the grain. Serve with sauce over noodles, or as a sandwich on your favorite bread or roll. ( RG2165 )
  6. Korean BBQ pork buns (like the ones they sell at the Korean bakeries) Serves 10 as Main Dish. To start off, these pork buns are very similar to Chinese pork buns (Char Siu Bao), but they're baked instead of steamed Korean Bakeries have always been a favorite of mine. The delicous buns, filled with sweet or savory fillings are so hard to resist. For the longest time, I've been trying to figure out how to achieve that soft, perfectly textured 'baked' bun dough they use, but I never had much luck. I tried many soft bun and dinner roll recipes, but it was never like the bun dough at those bakeries. The top would crisp a little too much, (even when I tried baking them at lower temperature or for less time), or the flavor and/or texture just wasn't right. I can't tell you how many times I practically begged for their secrets, but just got responses along the lines of "Not sure", or "It's just bread dough". 'Just bread dough??' Umm, yes,I know, but what do you put in it besides yeast, liquid (milk? water?) and flour? LOL One day, I received an issue of Relish Magazine in the mail. In it was a recipe for soft dinner rolls. Not even thinking about the Korean buns, it was simply a dinner roll I wanted to try. After tweaking it a tiny bit (I prefer whole milk to low fat in all recipes, unless I feel it's absolutely necessary to use low fat, after testing/tasting it), and baking/tasting the rolls, I knew instantly that this one could be IT, and I just HAD to pair this dough with the Char Siu like pork in Korean BBQ sauce, to see if I could come any closer to recreating those lovely, soft, flavorful buns. Lo and behold, I nailed it. That said, when it comes to portioning the dough and how much filling to use, I kind of just eyeball it, but I'll do my best to be as precise as I can with the instructions, based on estimations. You don't want to use too much dough for each bun, as they need to rise, and you would end up with a bun that's too 'bready' when opposed to the BBQ pork filling. On the flip side, you don't want too little bun dough, and too much pork filling, as it would probably split open upon rising and/or baking. For the BBQ pork, I referred to a recipe for Chinese pork buns by Wayne Hu, but once again, tweaked it a bit to my own taste. Bun dough Ingredients (I halved the original recipe) 1/2 cup plus 1/3 cup whole milk (room temperature) 2 1/4 cups bread flour 1/4 ounce active dry yeast 3/4 teaspoon salt 2 tablespoons sugar 1/4 cup unsalted butter 1 egg 1 egg, beaten Instructions 1. Mix milk, flour, yeast, salt, sugar, butter and eggs using a dough hook at low speed. Increase speed to medium, and mix until dough, when stretched, forms a fine membrane or window (about 15 minutes). 2. Transfer dough to an oiled bowl, cover with plastic wrap, and let rise 1 hour. In the mean time, prepare BBQ pork filling. Roast Pork Ingredients 1/4 cup firmly packed brown sugar 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons hoisin sauce 1 tablespoon dry sherry 1 garlic clove -- minced 1 tsp toasted sesame oil 1 1/2 pounds boneless pork chops or steaks (1/2 inch thick) Directions 1. Preheat oven to 375F. Line a sheet pan with foil or parchment paper. 2. In a blender container or food processor bowl with metal blade, combine all roast pork ingredients except pork; blend until smooth. 3. Generously brush both sides of the pork chops or steaks, reserving remaining basting sauce. Place pork steaks on lined pan and bake at 375F for 30 minutes. Remove pork from oven. Brush both sides of steaks or chops with remaining basting sauce. Bake an additional 10 to 20 minutes or until no longer pink in the center. Remove from oven, let cool. 4. When cool, chop the pork into small cubes, and place in the refrigerator until ready to combine with the sauce. Sauce Ingredients 1 tablespoon cornstarch 1 tablespoon dry sherry 1 tablespoon peanut oil 1/2 cup chopped onion 1/2 cup chopped water chestnuts 1 large clove of garlic, minced 1 tablespoon soy sauce 1 tablespoon hoisin sauce 1/2 teaspoon toasted sesame oil 1/2 cup chicken stock or broth Directions 1. In small bowl or cup, combine the 1 Tbsp of cornstarch and 1 Tbsp sherry. Blend well. 2. Heat oil in wok or large skillet over high heat. Add onion and water chestnuts, cook and stir 2 to 3 minutes or until onion begins to soften and turn slightly golden. Add garlic, and cook for another minute (be careful it doesn't burn). Add the 1 Tbsp soy sauce and 1 Tbsp hoisin sauce to the pan and stir to coat. Add broth and toasted sesame oil and stir until combined. Let cook for about 1 more minute. 3. Stir in cornstarch mixture, and cook while stirring until mixture begins to thicken. Remove from heat, and stir in the chopped pork. Transfer to a bowl, and let cool, then refrigerate until ready to fill the buns. Method/Directions for filling and baking buns 1. Line a large sheet pan (about 12 x 17) with parchment paper. 2. Gently deflate risen dough, and portion it into about 10-12 2 or 3 oz pieces. Roll each into a ball, and cover with plastic wrap and a towel, let rest for about 5-10 minutes. 3. Taking out one ball at a time, (keeping the others covered until ready to roll) on a lightly floured board, roll it into a 4 to 5-inch circle. Place about 1/4 cup, or a little more (or less -- like I said, I eyeball this part) of the cooled pork filling into the center of the circle, and gather up the edges, twisting and pinching to seal tightly. Place on parchment lined sheet, and repeat with the rest of the cooled pork filling and dough balls, until you have 10-12 buns on the sheet. 4. Cover with plastic wrap sprayed with a little vegetable oil, and let the buns rise about 30 to 45 minutes. Preheat oven to 350F. 5. Brush rolls with beaten egg. Bake anywhere from 12 to 18 minutes until golden brown. Let cool a little on a wire rack, then enjoy! Note - You can use any kind of filling you want with this fabulous bun dough -- like the ones the Korean bakeries use, such as red bean paste, curried beef, custard (thick pastry cream), chicken filling, ham and cheese etc.., or any kind of filling that suits your fancy, as long as it isn't too loose or runny. - Keywords: Pork, Bread, Intermediate, Korean, Snack, Lunch ( RG2122 )
  7. Potato Soup with Mushrooms and Greens ( RG2093 )
  8. johnnyd's Quick Meditteranean Cod A fisherman friend dropped by with 20 lbs of fresh cod. What to do? I remember a tomato-based cod stew from Spain/Portugal that I tried to re-create here. Feel free to adjust/add/subtract at will. Also, use as a base for "Zarzuela", a spanish seafood "riot of the table", or other tomato-based seafood creations. Sauce: 1 large onion - chopped 1 poblano pepper - chopped 3 cloves garlic - chopped Oregano - liberal shakes Saffron - one healthy pinch 1 tsp whole coriander seed 1 tsp paprika 1 big bayleaf simmer above gently in rendered salt pork fat (or Olive Oil) until soft and fragrant, then add 2 cans diced tomato w/ juice 1 cup chicken stock 1 cup white wine 1/2 lb sauteed chorizo slices simmer gently for fifteen minutes, then add 3 or 4 pounds of codfish cut in two-inch chunks salt pork cracklings if desired. Keep heat low and allow Cod to come to temperature and become firm. Cod will flake apart into sauce. Serve with good country bread and white wine. Keywords: Seafood, Spanish/Portugese ( RG1981 )
  9. Quick Cinnamon Rolls with Buttermilk Icing Serves 8. These cinnamon rolls are based on a recipe from Cook's Illustrated. Though they aren't yeasted, they're richly flavored and much better than you would expect from a "quick and easy" recipe. Filling 3/4 c packed dark brown sugar 1/4 c granulated sugar 2 tsp cinnamon 1/8 tsp cloves 1/8 tsp salt 1 T melted butter Dough 2-1/2 c all purpose flour 2 T granulated sugar 1-1/4 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1-1/4 c buttermilk 6 T melted butter Icing 2 T cream cheese, softened 1 T buttermilk 1 c powdered sugar Heat oven to 425 degrees. Pour 1 Tbs melted butter into a 9-inch round cake pan (non-stick if you have it - if not, line the bottom with parchment paper before adding butter); brush to coat pan Make filling Combine sugars, spices and salt. Add 1 Tbs melted butter and stir with fingers till it looks like wet sand. set aside Make dough Whisk flour, sugar, baking powder, baking soda and salt in large bowl. whisk buttermilk and 2 Tbs melted butter in measuring cup or small bowl. Add liquid to dry ingredients and stir until liquid is absorbed (dough will look very shaggy). Transfer dough to lightly floured work surface and knead until just smooth and no longer shaggy. Pat dough with hands into 12 x 9- inch rectangle. Brush dough with 2 Tbs melted butter. Sprinkle evenly with filling, leaving 1/2 inch boarder of plain dough around edges. Press filling firmly into dough. Using bench scraper, loosed dough from work surface. Starting at a long side, roll dough, pressing lightly, to form a tight log. Pinch seam to seal. Roll log seam side down and cut evenly into eight pieces. With hand, slightly flatten each piece of dough to seal open edges and keep filling in place. Place one roll in center of pan, then place remaining seven rolls around perimeter of pan. They should touch, but not be crammed. Drizzle with remaining Tbs of melted butter. Bake until edges are golden brown, 23 to 25 minutes. Loosen with a spatula. without separating, slide buns out of pan onto greased cooling rack. Cool about 5 minutes before icing. Making icing and finish Set rack of rolls over foil-lined baking sheet (for easier clean-up). whisk cream cheese and 1 Tbs of buttermilk in large bowl until thick and smooth. sift powdered sugar over. whisk until smooth glaze forms - add up to 1 additional Tbs of buttermilk if too thick. spoon glaze evenly over the buns. Best when warm (of course) but can be made the night before and reheated very briefly in microwave. Keywords: Easy, Brunch, Breakfast, Bread, American ( RG316 )
  10. Jerk Chicken First of all, this resembles less a sauce than a curry paste, made with several of the ingredients that characterize Jamaican cuisine: thyme, ginger, scallions (“escallions”), allspice (“pimento”), and scotch bonnet chile (close cousin of the habanero). This recipe should make at least 2 cups. All quantities are approximate and can be varied. Jerk sauce is wonderful, but with Mr. Habanero around, subtle it ain’t. If you do two chickens, just thin the sauce with water and distribute it evenly. 1/4 c whole allspice berries 2 T black pepper corns 2 bay leaves 1 small onion, peeled and coarsely chopped 1 bunch of scallions, coarsely chopped 6 cloves garlic, peeled and coarsely chopped 1 (for hot jerk sauce), 2 (for really hot), or 3 (extremely hot) Habanero chiles, stemmed and seeded Leaves and tender stems from a bunch of thyme, about ¼ cup 2 T grated fresh ginger 2 tsp salt 1/4 c cider vinegar or fresh squeezed lime juice 1/4 c vegetable oil Water as needed 1 or 2 chickens, backbones removed and split into halves Ketchup or pickapeppa sauce Toast the allspice berries and black peppercorns until fragrant. Pulverize the allspice, black pepper, and bay leaves in a spice grinder, then add the powdered spices to the bowl of a food processor, along with the onions, scallions, garlic, chiles, thyme, ginger, salt, and the liquid ingredients. Process to a fairly smooth paste, with some small chunks, adding water and scraping down the food processor as necessary. Reserve about ½ cup of the jerk paste to make a table sauce. Evenly distribute the remaining paste over the chicken halves, thinning with a little water if necessary, and marinate for at least an hour and up to 24 hours, refrigerated. Meanwhile, make a sauce to accompany the cooked chicken by mixing the reserved paste with 2 or 3 tablespoons of Pickapeppa sauce or ketchup. The sweetness smooths out the taste. Cook the chicken slowly in a covered charcoal grill over indirect heat, for 1½ to 2 hours, turning and basting about every half hour with leftover marinade (most won't stick to the chicken). Tend the fire carefully; if it’s too hot, the chicken will be badly overdone given such a lengthy cooking time. Too low a fire, obviously, is a problem as well. Keywords: Main Dish, Carribean, Intermediate, Chicken, Barbeque, Grill ( RG314 )
  11. Grandma's frittata di zucchine Serves 4 as Main Dishor 8 as Appetizer. This is my Grandma's zucchini frittata, that I still look forward to eating when I visit her house and she never disappoints me. 3 T extra virgin olive oil 2 T basil, chopped 1 large onion, sliced 1-1/2 lb zucchini, thinly sliced in half circles 6 large eggs salt and pepper 1/2 c grated romano(pecorino) cheese or parmigiano (about 2 ozs) 1. In a 12 inch heat 2 Tablespoons of EVOO over medium heat, add the onions and saute until wilted about 5 minutes. Add the zucchini and cook, stirring occasionally, until tender, about 10 minutes. Add the basil just before taking off the heat. Pour into a colander and let drain. 2. In a bowl, lightly beat the eggs with a fork, add the cheese and salt and freshly ground pepper to taste. Add the drained zucchini and onion. 3.Heat the remaining tablespoon of EVOO in the skillet over medium heat, when it is hot add the egg mixture, using the fork to distribute it evenly. Lower the heat to low and cook until set 12-15 minutes. Remove from the heat and place a large dish on top of the skillet and invert, slide the upside down frittata back into the skillet and cook a couple of minutes longer. Invert one more time onto a dish to serve. *Alternatively it can be placed under a broiler until just browned. Can be eaten hot, but tastes better at room temperature and is even great the next day cold. Keywords: Hors d'oeuvre, Vegetables, Main Dish, Italian, Vegetarian, Easy ( RG311 )
  12. Better than sex cinnamon gelato Serves 4 as Dessert. Make sure you use a really good cinnamon, I like Penzey's Vietnam Extra Fancy. I use a gelato machine for this, I am not sure of how well it would work in an ice cream maker. 400 ml fresh cream 4 egg yolks 120 g granulated sugar 1 vanilla bean, seeds scraped 1/2 tsp cinnamon, or to taste Combine all of the ingredients together in a bowl and mix well. Pour into your gelato machine and process according to manufacture's directions. Keywords: Dessert, Easy, Ice Cream, Ice Cream Maker ( RG310 )
  13. Brie Stuffed Jacket Potatoes Serves 2 as Side. In an internet quest for the recipe for Brie-mashed potatoes, I came upon these little gems. I was only baking for two, so only used two potatoes, however, I forgot to scale down the remaining ingredients, which were slated to feed four (using 4 potatoes). My husband and I both agreed that these were the best things upon the plate tonight. From igourmet.com. 2 baked potatoes 3 oz brie cheese, de-rinded,room temp 1/2 tsp salt 1 egg yolk 2 oz butter, room temp freshly chopped chives Slice off the top of each potato and scoop out the flesh, leaving behind a potato skin jacket ready for filling. Mix together potato flesh, Brie, salt, egg yolk and butter. Beat until well mixed, and return mixture to potato skins. Place upon a baking sheet, or preferably a baking stone. Put into a 375-degree oven for 15 minutes, or until filling is golden brown. Sprinkle with chopped chives. Keywords: Side, Easy, Potatoes ( RG308 )
  14. Peanut Butter Burgers This really tastes better than it sounds. The peanut butter gives the burger a decidly nutty taste, and it's a very juicy burger. Really. I prefer using the ground sirloin 1-1/2 lb lean hamburger or ground sirloin 1/4 c smooth peanut butter 1/2 tsp salt 1/2 tsp pepper 1 tsp garlic 2 T butter, very soft Combine all ingredients and shape into patties. Refrigerate patties for at least two hours. (Chilling the patties helps hold thier shape while broiling). Grill on BBQ. This recipe is very flexible. Almost any spice or seasoning works well with it. DO NOT add bread crumbs to this though. The peanut butter and the chilling, will hold them together just fine Keywords: Main Dish, Easy, Beef ( RG305 )
  15. SALSA YUCATECA 1 chile habanero (there is no substitute!), charred and mashed. the juice from one key lime 2 T olive oil 1 garlic clove, roasted and mashed salt to taste Place the ingredients in a small dish or bowl & mix together Try this in chicken soup! P.S. When roasting garlic, do it with the peel on. Remove after roasting! Keywords: Dip, Hot and Spicy ( RG303 )
  16. SALSA FRESCA (fresh salsa) 2 large ripe tomatoes, peeled & diced 1/2 large sweet onion, diced 1 or 2 small hot peppers, finely diced (serrano, jalapeno, or arbol) -juice from 1/2 of a key lime or lime or lemon 1/2 c diced cilantro salt to taste Simply mix all of the above together and use as you would any salsa Keywords: Dip, Hot and Spicy ( RG302 )
  17. Tia Maria Coffee Bean Sauce Served Over Lamb Chops or Veal Medallions Serves 4. Sauce: 1 Shallot Finely Diced 1 Lemon Juiced 10-15 Whole Coffee Beans 4 oz Demi Glaze 2 oz Heavy Whipping cream Salt and Pepper To Taste 3 oz Tia Maria Add more or less to Taste Parsley and Fresh Rosemary Sprigs For decoration of plate 4 lamb chops or 12 2 oz. veal medallions sliced Sauté diced shallot until transparent. Add coffee beans and toss about 2 minutes. De-glaze the pan with the 3 oz. of Tia Maria and reduce by 2/3rds. Add the 4oz. of Demi Glaze, cream, and lemon juice and reduce to a desired thickness (not to thin). Taste and season accordingly with salt and pepper. Remove from heat, and set aside. Lamb Chops: Season with olive oil and fresh rosemary leaves , salt and pepper to taste and marinate for 30 minutes. Grill to desired temperature. Place warmed sauce in middle of plate, then place grilled chops on top. You can decorate place with parsley and fresh rosemary sprigs. Serve immediately Veal Medallions: Season medallions to taste with salt and pepper. In saucepan, add 3 Tbls. Oil and sear medallions to desired temperature. When done, place warmed sauce in center of plate and medallions on top of sauce.Decorate with parsley and fresh rosemary sprigs. Serve immediately. * Wonderful with a fragrant Merlot or Cabernet Savigion Keywords: Sauce ( RG300 )
  18. Stilton Custards Serves 4. 2 oz Sweet Butter Melted 1 Small Onion diced 12 oz Heavy Cream (Whipping cream is fine) 4 eggs 4 oz Stilton Cheese Scant Salt and Pepper to taste 4 Custard Dishes oven proof 1 oz Sweet Butter to coat custard cups Range/Oven Directions Preheat oven to 350 F. degrees 1) Sauté onion until transparent in 2oz. Sweet butter then let cool. 2) Cream eggs and Stilton Cheese in mixing bowl, season with salt and pepper to taste. 3) Combine the onions and cheese mixture in a mixing bowl until well incorporated. 4) Spoon the custard into buttered ovenproof cups. 5) Bake the custards in a water bath at 350 F. until a blade inserted into center comes out clean. (This will take approximately 10-15 minutes). 6) Unmold onto individual serving plates and serve ( RG299 )
  19. Grilled Chicken & Green Chili Soup W/Cilantro Cream 1/2 pound butter 3/4 c flour 1/2 bunch celery -- coarsely chopped 2 large onions -- coarsely chopped 2 c mild green chilies -- diced 6 cloves garlic -- crushed 1 gal chicken stock (preferably homemade) -- heated 2 c grilled chicken -- cubed Plenty of the following seasonings: ground cumin, salt, pepper, white pepper oregano, chopped parsley Cilantro Cream 3/4 c sour cream 1 bunch cilantro 1/4 tsp white pepper 1/4 tsp salt 1/2 tsp ground cumin scallions -- chopped In a large stockpot, saute all vegetables in the butter for about 10 minutes or until wilted. Add flour to make a roux, then add hot chicken stock and remaining ingredients. Simmer for 10 minutes. For cilantro cream: Put all ingredients in a blender and blend until smooth. Put cream in a squeeze bottle or a baggie with one corner snipped off. Put soup in individual serving bowls. Garnish with cilantro cream and chopped scallions Keywords: Soup ( RG297 )
  20. Roasted Cauliflower (aka Jim Dixon's Roasted Cauliflower, no wait, that's Amanda Hesser's recipe! Or is it?) Serves 6 as Amuseor 4 as Appetizeror 2 as Side. Here's a link to my post on the Veggies, Don't eat enough of them thread on eGullet. In that post, I refer to Jim Dixon's first mention of this dish on eGullet. Here is a link to Caramelized Cauliflower on his website, Real Good Food. Here's a link to Amanda Hesser's article in the NYT: The Celestial Cauliflower, published January 17, 2001. Finally, here's a link to the current eGullet discussion thread about roasted cauliflower. Does it taste like french fries to you? Regardless of who created this recipe, it is a must try for everyone who ever thought cauliflower was characterless. Here's how Jason and I make it: 1 Head of Cauliflower (or more!!!) 1/4 c Good Olive Oil (EVOO not necessary) Kosher or Sea Salt Freshly Ground Black Pepper Preheat oven to 400F. Trim and wash the whole head of Cauliflower then slice it about 1/4 inch thick. There will be lots of small pieces and several large lacy slices. Place the cauliflower into a large bowl and drizzle on the Olive Oil, Salt and Pepper to taste, toss to coat. Spread the cauliflower evenly onto sheet pans (I use 2 half-sheet pans) and put in the oven. After about 10 minutes, stir them around to get the pieces on the edge of the pan moved towards the middle to encourage even browning, stir again every 5-10 minutes. After about 20 minutes it is ready, but can be left a little longer until even more browned depending on your taste and addiction level. Plan on 1 head of Cauliflower for every 2 people you are planning to serve. It reduces in volume significantly and is very addictive. Leftovers (leftovers?!) are excellent hot or cold (especially with Tahini Sauce). Keywords: Amuse, Appetizer, Side, Kosher, Vegan, Vegetarian, Intermediate, Vegetables, Dinner, Lunch, Snack ( RG167 )
  21. Sour Cream Fudge Cake 2 oz bitter chocolate 2 c cake flour 1-1/2 c sugar 1 tsp baking soda 1 tsp salt 1/2 c butter 1 c dairy sour cream 1 tsp vanilla 3 eggs 1. Melt chocolate 2. Sift flour w. sugar, soda and salt 3 Add butter and sour cream. Beat 2 minutes 4. Add eggs, vanilla chocolate and ¼ cup hot water. Beat 2 minutes. 5. Bake 30-35 minutes in 2 8” pans at 350 degrees. Frost and fill with ganache. Keywords: Dessert, Easy, American, Chocolate ( RG161 )
  22. Buttermilk Chocolate Fudge Cake Initially posted by Toby. Re-posted by Sandra Levine, with the quote, "Here's a recipe that I made a couple of weeks ago. It's a recipe that Toby posted. Even though I overbaked it, it was still delicious." 4 oz unsweetened chocolate, melted and cooled 8 oz unsalted butter, softened 1-3/4 c packed dark brown sugar 3 eggs 1 tsp vanilla extract 1-1/2 c all purpose flour 1/2 tsp baking soda 1/2 tsp baking powder 1/8 tsp salt 1 c buttermilk, at room temperature Beat butter till light and fluffy. Beat in brown sugar at high speed, till well blended and light, about 8 minutes. Add eggs, one at a time and then the chocolate and vanilla. Sift together the dry ingredients and then beat 1/3 of them into the chocolate mixture. Add 1/3 of the buttermilk. Repeat 2 more times. Scrape batter into buttered and floured 10" springform pan. Bake in preheated 350 degree oven 1 hr. and 10 minutes. Really good with ganache and whipped cream. Keywords: Dessert, Chocolate, Easy, American ( RG160 )
  23. Mushrooms Ajillo Serves 2 as Sideor 4 as Appetizeror 6 as Amuse. This is one of my favorite types of tapas. I've tried to recreate what we get served in the Spanish and Portuguese restaurants of Newark, NJ. Ingredient Notes: 1) The Spanish Paprika is optional, but don't substitute "regular" paprika if you don't have it, it would be better to just leave it out. 2) Sherry can be substituted for the Spanish Brandy if you can't find it, but I don't think it flambes the same, you would just use it to deglaze the pan. 3) The amount of garlic is approximate, I use about 1/2 a head, you may want to use less. 8 Garlic Cloves, peeled & sliced 1/2 c Olive Oil, good quality 1 lb White Button Mushrooms, washed & sliced 1 tsp Smoked Spanish Paprika 1/2 tsp Salt, amount approximate, to taste 1/4 tsp Freshly ground Black Pepper 2 T Spanish Brandy Crusty Bread Add Garlic and Olive Oil to a large cool pan (I use cast iron) and heat gently. When you first detect the garlic aroma, add the sliced Mushrooms and Paprika and turn up the heat. Saute 5-10 minutes, until the mushrooms are fully cooked and starting to get limp, but not to when they have lost too much moisture (use a long handled wooden spoon to keep everything moving). Add Salt & Pepper to taste. To Flambe: Push the mushrooms towards the handle side of the pan. Holding the pan at a slight angle (empty side down), pour the Brandy (not directly from the bottle, have it waiting in a small ramikin) into the empty side of the pan. Allow the brandy to warm for a few seconds, then shift the pan to allow the flames to ignite the brandy fumes. As soon as it flames, stir the mushrooms around until the flames die down. Serve with warm crusy bread to not lose a drop of the garlicy oil. Keywords: Spanish/Portugese, Intermediate, Vegetarian, Appetizer, Side ( RG150 )
  24. Bhaturas Serves 4-6 Bhaturas are very similar to pooris. These were eaten in our home with Khatte Kaale Chane (sour black chickpeas). As a child I remember being amazed at how a bread could ever be so tasty. My young cousin Vikram who was born and raised in San Francisco, would come to Delhi and ask for this as the sister of the football bread. He would refer to pooris as the football bread. Elastic and chewy, bhaturas are just a perfect accompaniment to chickpeas made with a tangy runny sauce or made hot and spicy and dry. Bhaturas and chickpeas are a heavenly match. I never question their partnership. I only enjoy their union and love sharing it with all I know. Survir Saran 4 c all purpose flour 1 tsp baking powder 1 tsp salt 1 large egg 1/2 c yogurt 1 tsp sugar 6 T warm water 1 T ghee or soft butter canola for deep frying 1. Sieve flour, baking powder and salt into a large bowl. 2. Add the sugar, egg, yogurt, warm water and knead into a dough that is soft but not sticky. 3. Rub the ghee or butter on your hands and continue to knead this dough to make it nice and pliable. 4. Cover the dough with a wet paper towel and leave in a warm place for 3 hours. 5. When ready to use, divide the dough into 12 portions. Shape each into a round ball. 6. Roll each ball into a 4-5 inch diameter bhatura and keep covered under wet papertowel in a platter. Like t he pooris, keep them in single layers with Saran Wrap separating the layers. 7. In a deep fryer or a Karahi, heat the canola to 375?F. 8. Place the bhaturas one at a time in the deep fryer and fry them till they are a light golden brown on both sides. You should use the strainger very gently to press the poori down as you first place it in the oil. This will ensure that it does not come up very quickly and also encourage it to fluff up. Be very gentle as it fluffs, since it can just as easily puncture. 9. Remove from the fryer and drain on several layers of paper towels. Serve piping hot with chickpeas. Keywords: Indian, Intermediate, Bread ( RG143 )
  25. Chapattis (Griddle baked flatbread) Serves 4 Chaptis are comfort food to most any Indian. No meal can compare to a simple home cooked meal of a vegetable, daal and chapattis. Light, nutritious they are a perfect accompaniment to an Indian meal, chapattis are one of a few things that bind India together. Across India they are made with very slight variations for most any meal. At our home we would call them Phulkas which referred to the fact that they puff up as they are made. Us siblings would enjoy getting our perfect ball, have my mom put some ghee on it and then enjoy piercing a hole on it from which the steam would escape. In winter times this steam would give us a moment of warmth followed by a tasty meal. And now in New York, most friends are most happy eating daal, sabzi and chapattis. Suvir Saran 2 c atta (Indian wheat flour) 1/2 tsp salt 1 c (approx) water for kneading 1. Combine the flour and salt together. Put into a bowl. 2. Knead the dough adding a half cup water into a well you make in the center of the flour. 3. Knead for close to 15 minutes using as much water as needed, The dough should be wet, soft and pliable but not sticky. 4. Heat a skillet over medium heat and place some flour on the surface where you will roll the chapattis. 5. Divide the dough into 12 –16 large marbel sized balls. Roll each in your palm into a smooth circular ball. Flatten these by pressing them. Coat these with flour and roll them out into a circle around 5 inches in diameter. 6. Place chapatti on the griddle and cook for a couple of minutes or until the top side seems opaque. Now flip the chapatti over and cook the other side for a brief minute. 7. With a tong, take the chapatti to the flame and bake on the fire till it puff up. 8. Serve hot with any Indian meal. Keywords: Indian, Intermediate, Bread ( RG142 )
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