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  1. Halibut & Bacon Serves 2 as Main Dish. 1 lb halibut fillet 1 tsp oil 3 bacon slices 1 garlic clove, sliced salt pepper Spread the oil on the bottom of a baking dish. Salt and pepper both sides of the halibut and place in dish. Place the garlic slices on top of fish. Top with bacon slices. Bake in a 425 oven until it's done (about 10 minutes). I use the convection fan so that the bacon crisps up nice. Keywords: Main Dish, Fish ( RG219 )
  2. Pao de Quejo, Cheese Puff thingies Not exactly the Brazilian version, but South American nonetheless. This is an adaptation of a more authentic recipe. Parmesan, gruyere, or another relatively dry cheese should work; maybe even a well-drained feta, but then adjust the salt. Spice them if you like. Cassava starch = yuca flour = manioc flour = tapioca flour. If you cannot find it, process pearl tapioca in the food processor until it is ground to flour. 2 c grated cheese -- something on the dryish side 1 c cassava starch, preferably sour 1-1/2 tsp baking powder 1 tsp salt or to taste cayenne to taste, if desired 1 eggs Butter for the baking sheet Preheat oven to 425 degrees F. Put the cheese, starch, baking powder, salt, and cayenne (if using) in the bowl of a food processor, with the steel blade. Process just to mix and combine cheese into other ingredients. Add the egg(s) and process until the dough forms a ball and rolls around in the bowl (3 minutes?). Roll pieces of about 1 tablespoon into balls. Space out on butter baking sheet or on a parchment-covered sheet (if cheese has relatively high fat content). Baked until golden and puffed, 20 to 25 minutes. Serve hot. makes about 3 dozen pieces Keywords: Hors d'oeuvre, Amuse, Cheese, Easy ( RG573 )
  3. Tomato Sauce -From the NY PotLuck Dinner garlic tomatoes (Mario specifies canned tomatoes, but I prefer using Pomi vacuum packed when not using fresh. Here, I used chopped tomatoes although the strained version works just as well.) onions EVOO salt pepper Saute garlic in EVOO. Add onions. Add a bit of salt. Saute until onions are slightly translucent -- actually this is the step that's kind of difficult to describe as far as I'm concerned because its pretty instinctual. Add tomatoes, lower heat and simmer. Adjust seasoning to taste as sauce simmers. At this point, I added dried basil and dried oregano to the mix and let it simmer for a little over 45 minutes. Then strained through a food mill, using the fine disc. Saved and reserved the tomato/onion pulp for later. Reserved the tomato sauce for use later. Keywords: Sauce ( RG569 )
  4. Lime - Ginger - Mint Sorbet Serves 10 as Dessert. Worked really well, the very first time I made it! Icy, spicy, minty, refreshing sorbet/ice. This would be excellent as a palate cleanser for an Asian meal. 1 c Sugar 3 c water 1 bunch fresh Mint leaves, washed (it is not necessary to remove from stems, but if you don't then trim the stems into short lengths) 2 oz finger of fresh Ginger, peeled and finely diced 1/4 tsp Salt 2 Limes (zest one) 1 tsp Lime Zest, finely grated 2 T White Rum Combine sugar and 2 cups of water in a pot over medium heat. Stir occasionally until sugar is dissolved, reduce heat to low. Add 1/4 of mint and ginger. Allow to steep for about 10 minutes. Remove from heat and allow to cool for a few minutes. Place remaining 1 cup of water, and the rest of the mint and ginger in a blender or food processor. Puree for 1 minute. Pour into a large bowl through a wire mesh strainer. Press and squeeze to remove as much juice as possible. Discard pulp. Place steeped mint and ginger into blender or food processor along with about 1 cup of the sugar syrup. Puree and pour into the bowl through the strainer. Do the same with the remaining sugar syrup. Press and squeeze to remove as much liquid from the pulp as possible. Discard pulp. Add salt to mixture in bowl. Squeeze 2 limes through the strainer into the bowl. Taste to see it needs more lime or sugar. Add lime zest and rum, stir. Chill in the refrigerator for an hour or so. Freeze as per your ice cream maker's directions. Spoon into airtight container and firm in freezer for a few hours before serving. Makes approximately 1.25 quarts. Keywords: Dessert, Ice Cream, Ice Cream Maker, Kosher, Vegan, Vegetarian, Fruit, Hot and Spicy, Blender, Food Processor ( RG568 )
  5. Lychee & Key Lime Sorbet Serves 8 as Dessert. Served at the Second Annual NY Potluck Dinner. 1 c Sugar 1 c Water 1/4 tsp Salt 1 lb fresh Lychees 6 Key Limes, juiced 2 T White Rum Combine sugar and water in a pot over medium heat. Stir occasionally until sugar is dissolved, remove from heat, add salt. While sugar is dissolving, peel lychees and remove seeds. Puree in blender or food processor for a minute. Strain and press fruit through fine mesh sieve, discard pulpy brown bits remaining in sieve. Juice key limes through strainer into lychee puree. Add fruit puree to sugar syrup. Taste - you may need another key lime or a little more sugar if the limes were very tart. Add rum, stir. Chill in the refrigerator for an hour or so. Freeze as per your ice cream maker's directions. Spoon into airtight container and firm in freezer for a few hours before serving. Makes approximately 1 quart. Keywords: Dessert, Ice Cream, Ice Cream Maker, Fruit, Kosher, Vegan, Vegetarian, Southeast Asian, Blender, Food Processor ( RG567 )
  6. Watermelon Ice Cream with Chocolate "Seeds" Serves 12 as Dessert. Recipe was inspired by Joyce White's recipe for Watermelon Ice Cream from her book, Brown Sugar: Soul Food Desserts from Family and Friends, then further developed on this thread. 4 c Watermelon puree 1 c Sugar 1 T Corn Syrup 1/8 tsp Salt 1/3 c Passoa Passion Fruit liquor (or sub in another liquor, like Chambord, or port) 1 tsp Vanilla extract 2 c Light Cream 2 oz Dark Chocolate, shaved Place 2 cups watermelon puree, sugar, corn syrup and salt into saucepan, bring to a boil then reduce heat to low and simmer for about 20 minutes. Remove from heat, add liquor & vanilla, and then mix into remaining (raw) watermelon puree. Chill thoroughly. Add cream and allow to sit in fridge for several hours or over night to chill & allow flavors to meld. Freeze in an ice cream maker until of soft consistency. Spoon into an airtight container, adding a sprinkling of chocolate to each spoonful as you go. Allow to harden in the freezer for several hours before serving. Yields about 1.5 quarts ice cream. Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, Chocolate, American, Ice Cream Maker ( RG566 )
  7. Watermelon Sorbet Serves 8 as Dessert. Recipe developed on this thread. 1 c Sugar 1/4 c Water 1/4 c Light Corn Syrup 1 big handful whole Mint leaves (~1/4 cup packed) 1/4 tsp Salt 2 Limes, juice and some zest* (or lemon) 1 tsp *Lime zest (or lemon) 3 c pureed Watermelon flesh (seeded & strained) 2 T Rum (or Vodka, if using Lemons) Combine sugar, water, 1/2 cup watermelon puree, and corn syrup in a saucepan. Stir until it boils. Reduce heat, add mint leaves and simmer for 5 minutes. Strain out mint leaves and discard, add salt and lime zest. Allow to cool for a few minutes then add watermelon and lime juice. Refrigerate for several hours or overnight. Freeze in ice cream machine until of a soft consistency. Spoon into air tight container and firm in the freezer for a few hours before serving. Yields about 1 qt sorbet. Keywords: Dessert, Intermediate, Fruit, Snack, Ice Cream, American, Ice Cream Maker ( RG565 )
  8. Kimchi Chigae Many recipes for this soup call for using pork stock and then adding tender pork to the soup. This recipe takes the nontraditional shortcut of having you braise the pork. If for some reason you have pork stock on hand, by all means use it instead. 1 tsp peanut oil 1/2 lb pork shoulder or country-style ribs, cut into roughly 1-inch cubes 4 c water 4 medium scallions, cut into 1-inch lengths 1/2 lb hot cabbage kimchi, coarsely chopped salt to taste 2 tsp sesame oil Brown the pork cubes in the peanut oil in a saucepan. Add the water, bring to a boil, and reduce to a simmer. Cover and simmer one hour or until pork is tender. Shred the pork and defat the liquid with a spoon or gravy separator. Add scallions and kimchi. Raise heat to medium-high and boil 5 minutes. Add salt if necessary, stir in sesame oil, and serve with rice. If the soup is not spicy enough, add some Korean hot sauce or sambal oelek. Keywords: Soup, Korean, The Daily Gullet ( RG562 )
  9. Baked Broccoli 2 heads broccoli 1/4 c chicken broth or water 2 cloves garlic, thinly sliced 2 T olive oil 1/4 c grated Parmigiano-Reggiano salt and pepper Preheat the oven to 350 F. Cut the broccoli into florets and arrange, flowers up, in an 8"x8" baking pan or 9" pie tin. Pour the chicken broth or water and sprinkle the garlic slices over the broccoli. Drizzle with the olive oil and season to taste with salt and pepper. Cover with foil and bake 25 minutes. Turn the oven up to 425 F. Remove the foil, sprinkle with the Parmigiano, and bake 5-10 minutes or until the broccoli is lightly browned. Let the pan sit for five minutes before serving to dissipate the cruciferous odor. Serve warm or at room temperature. Tex-Mex Variation Replace the garlic with chopped onion and the olive oil with corn oil. Sprinkle with 1/2 tsp chili powder. Omit the cheese or use Mexican-style cotija. Asian Variation Replace the salt with a few squirts of soy sauce and the olive oil with peanut oil. Add some chopped ginger and scallions along with the garlic. Keywords: Side, Vegetables, The Daily Gullet ( RG561 )
  10. Chilled Tomato Soup 2-1/2 lb ripe tomatoes, quartered (preferably a ripe full-flavored tomato like the oval plum) 1 T olive oil 1 onion 1 carrot 2 garlic cloves 5 sprigs of fresh thyme 5 sprigs of fresh marjoram 1 bay leaf 3 T of crème fraiche Salt and pepper Heat oil in a large saucepan. Chop and add the carrot and onion and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn soft. Add the tomatoes, chopped garlic and herbs. Lower heat and simmer for about half-an-hour. Discard the bay leaf, strain the soups and stir in the crème fraiche. Cool and put in refrigerator to chill. Pour in the bowl of your choice, stroll into back yard to lawn chair or hammock (Careful! Hammocks can be messy!) and enjoy. Keywords: Soup ( RG555 )
  11. Crispy Fried Green Tomatoes Serves 2 as Sideor 4 as Appetizer. Best crispy, crunchy fried green tomatoes 2 Medium Green tomatoes 1 c Flour 2 Large eggs 2 T Milk 1 tsp Red Tabasco sauce (or more if you like) 1-1/2 c Finely crumbled crackers (I use a mixture of Ritz and Saltine) Oil for frying salt, pepper, cayenne ( to taste) Mustard/Caper sauce 2 T Mayonaise 2 T Yellow mustard 2 tsp Green Tabasco sauce 2 T Red wine Vinegar 1 Garlic clove finely minced 1 T Coarsly chopped capers 1 T Finely chopped parsley Slice the tomatoes into thick rounds (about 1/4 inch). Pat dry with a paper towel. Put the flour in one plate. In a seperate bowl whisk the eggs with the milk and red Tabasco sauce until light and fluffy. Spread the crumbled crackers in a third plate.* Dredge each tomato slice in the flour, shake off excess, then dip in egg mixture, shake off excess, then coat with the crackers. Heat about 1/4 of an inch of oil in a pan and fry the tomatoes on both sides until golden brown and crispy. Move them to a rack and season them with the salt, pepper and Cayenne. Serve still hot with the Mustard/Caper sauce and extra Tabasco. To make the Mustard/Caper sauce: Just mix all the ingredients and season with salt and pepper. Be carefull with the salt as the capers are pretty salty and usually no more salt is needed. Always taste first!! *to crumble the crackers I put them in a ziploc bag and crush them with my hands. I think it gives a better texture than pulsing them in the food processor, which is always an option. Keywords: Appetizer, Side, Vegetarian, Easy, Vegetables ( RG554 )
  12. Pistachio-Cardamom cake 3/4 c shelled unsalted pistachios (4 oz) 1 c all-purpose flour 2 tsp baking powder 2 tsp ground cardamom 1/4 tsp salt 1/2 c whole milk 1/4 tsp vanilla extract 1-1/2 sticks unsalted butter, softened 1 c sugar 3 large eggs Preheat oven to 350°F. Butter a 9 by 6 pan, then line bottom with wax paper. In a food processor chop the pistachios until finely ground. Add the flour, baking powder, cardamom, and salt to the pistachios and pulse once or twice to mix. Cream the butter and sugar until pale and fluffy. Add the eggs 1 at a time (beating after each addition). Then add the milk and vanilla extract, mix well. Add the flour/nut mixture and beat till combined. Spread the batter evenly in the cake pan and bake in middle of oven till a toothpick inserted in the center of the cake comes out clean, should take about 30 minutes. Cool the cake in the pan for roughly 10 minutes and flip it out onto a platter. It's excellent warm with some ice cream or at room temperature. Keywords: Dessert, Cake ( RG553 )
  13. High-Test Hummus I make my hummus with canned chickpeas. With everything else going on in it, I doubt you'll notice. But feel free to use freshly cooked dried (or even fresh) ones. This recipe is for a big crowd: it yields about a quart and a half of very thick hummus -- about 3 pounds (1.3K). You can thin it with more olive oil, and cut down on the raw garlic. But then it will be decaf instead of high-test. 3 pkg (15.5 ounce cans) chickpeas (about 6 cups) 38 g raw garlic, peeled 6 fl oz tahini 60 g roast garlic puree 1 T Boyajian garlic oil 2 T Boyajian toasted sesame oil grated zest of 1 large lemon 6 fl oz lemon juice 1/2 tsp ground black pepper 1 T kosher salt 4 T olive oil, plus extra for garnish 1 tsp Spanish smoked paprika Sturdy stuff to dip: toasted pita triangles, crackers, vegs, etc. 1. Drain but do not rinse chickpeas. 2. Here's your first chance to cut down on the garlic. Place garlic in the bowl of a food processor. Process with steel blade until chopped fine. 3. Add the chickpeas to the processor bowl; process until they stop moving, which won't take long. Scrape them down, and try again, a few more times. 4. When you despair of ever having a dipping consistency, add the tahini, roast garlic paste (chance #2), garlic oil (omit if you don't have or want chance #3; add an extra tablespoon of olive oil in that case), sesame oil (substitute Chinese if you must; do not omit, though), lemon zest, lemon juice, pepper, and salt. Process until a very thick, somewhat chunky puree. Stop and scrape down as necessary. 5. With blade spinning, add the olive oil through the feed tube. Process to desired consistency. This will never get liquidy; if you want a looser hummus, add more olive oil. 6. Turn out into a serving bowl (at least 6-cup size). Drizzle with more olive oil and sprinkle with paprika. 7. Dip, eat, enjoy, and live through the night! Keywords: Beans, Hors d'oeuvre, Easy, Snack, Vegan, Middle Eastern ( RG552 )
  14. Shoestring Fries 2 lb russet potatoes -Peanut oil for frying -Kosher salt 1. Peel the potatoes, but don't bother to peel the ends fastidiously. Cut them into matchsticks using a mandoline fitted with the fine julienne blade. Somewhere around 1/8-inch is good. 2. Put the potato sticks into a bowl of cold water, place the bowl in the refrigerator, and soak for an hour or two. 3. Drain the potatoes and dry carefully. Pour about 3 inches of oil into a saucepan or wok. Heat to 375 F. Add a handful of potatoes, but don't crowd the pan. There should be room to stir the potatoes. 4. Cook until well browned, about 3-4 minutes. Remove with a bamboo skimmer, drain on paper towels, sprinkle with salt, and serve immediately Keywords: Side, Potatoes, The Daily Gullet ( RG550 )
  15. Chocolate Chip Cookies ala Blue Smoke This is the chocolate chip cookie recipe developed by Jennifer Giblin, the pastry chef at Blue Smoke restaurant in New York. I liked the cookies so much I asked for the recipe, and she was good enough to share. 1 lb Unsalted Butter (Plugra brand is best) 1 c Brown Sugar 1 c White Sugar 1 T Corn Syrup 4 Eggs 1 T Vanilla Extract 4 c Flour 1 T Salt 2 tsp Baking Soda 3 c Good Quality Dark Chocolate Chips Cream together the butter, sugars, and corn syrup until light and fluffy. Add eggs and vanilla extract gradually. Sieve together all of the dry ingredients and add all at once. Mix until well blended. Add chocolate chips and incorporate throughout. Bake in a 350 degree oven until golden brown (about 12 minutes depending on size). Keywords: Dessert, Snack, Vegetarian, Cookie, Easy, American, Chocolate, Stand Mixer ( RG549 )
  16. Guest

    Lentejas -- Lentils

    Lentejas -- Lentils For me, the lentils are the best of all the legumes; humble and yet incredibly good. They are a very important part of the Spanish diet & have now also become stylish. You can find them in many famous restaurants as the ingredient of choice for many dishes. See more of my Spanish Recipes here. Ingredients: 1 c brown lentils (well washed; cover & rinse with cold water several times) 1 bay leaf of parsley 1/2 head of garlic 1 tsp sweet pimentón (found in most specialty stores; substitute with good paprika) 4 oz salt pork or bacon (make sure to blanch bacon for a minute to remove the strong smoky flavor) 4 T olive oil 1 medium size onion (chopped) 1 carrots (peal & chop into ¼ inch slices) 1 potato (peeled & cut into small chunks) 1 T of tomato paste, tomato sauce or whole fresh tomato 1 T of red wine vinegar (totally optional) Salt (to taste) Pepper (to taste) Directions: 1. Put the lentils in a pot & cover with cold water (lentils "grow" so be generous; you can also add more water as they cook); add the bay leaf, a clove or two of garlic, the salt pork, ½ the paprika. Bring to boil, lower the heat to a high simmer & cover partially (some of the steam should escape); cook for ~ 1 hour. 2. Heat the oil in a frying pan; add the onion & sauté for a few minutes. Add the carrot, remaining garlic & cook for 5 more minutes. Now add the tomato paste, cook for another 5 minutes & add the sweet pimentón. 3. Add the sautéed vegetables to the lentils, the chopped potato, salt and pepper. **Add more water if the lentils look dry. Cook another ½ hour. 4. Before serving taste for salt & pepper; add the vinegar. TIP: If you eat the lentils the day after they might be a little thick & dry; boil ½ cup of water & add to the lentils. Warm for a couple of minutes. TIP: If you have any leftovers (I seriously doubt that!), puree the lentils & add a few spoonfuls of stock or milk. YUM! More of My Spanish Recipes Keywords: Soup, Vegetarian, Spanish/Portugese, Appetizer, Beans, Main Dish, Lunch, Easy, Dinner ( RG548 )
  17. Judiones -- Succulent Melt in Your Mouth Giant White Beans Serves 10 as Sideor 12 as Appetizeror 6 as Main Dish. Enjoy this typical Spanish dish on its own or with a tasty vinagreta (Spanish vinaigrette) accompanied by a rich red Marques de Cáceres. If you get the chance use La Granja's famous judiones, for a real melt in your mouth experience! See more of my Spanish Recipes here. 1 lb of judiones (substitute broad beans) 1 medium size onion 4 cloves of garlic 1/2 tsp pimentón agridulce (bittersweet Spanish paprika) 1/2 c olive oil 4 l of water 1 red or green pepper [Directions: 1. Soak the judiones overnight (~ 12hrs). 2. Chop the pepper into long strips. 3. Cut the onion in half & slice into thin semi-circles. 4. Pound the garlic in the mortar. 5. Put the cazuela (shallow clay dish) on the stove at medium heat & add the olive oil, garlic, onion & pimentón. Let it cook slowly for ~ 5 minutes; remove from heat. 6. On a second burner put the rinsed judiones in a pot with all of the water. Bring to a boil then lower to medium heat & let cook for approximately ½ hr. 7. Add the judiones to the cazuela. Put the cazuela on medium heat & simmer for an hour. Start tasting early; the judiones should taste tender but with a bite; add salt as required. More of My Spanish Recipes Keywords: Main Dish, Easy, Spanish/Portugese, Appetizer, Beans, Side, Lunch, Vegetarian, Dinner ( RG547 )
  18. Potstickers These are fun to make, and even more fun to eat. Kids of all ages like them. I'm pleased to say that I can get 6 or 7 pleats per side! Practice, practice, practice. I've used minced chicken in place of the pork. I documented the pleating here. 1/2 pound of finely chopped bok choy or napa cabbage 1/2 T kosher salt 3/4 lb (a little more or a little less) of chopped pork butt 1 T finely minced ginger, 1/4 c. chopped scallions (green and white parts) 1 T soy sauce 1 T rice wine (sherry will do) 1 T sesame oil finely chopped water chestnuts 1 T minced ginger 1 T minced garlic Sprinkle bok choy or cabbage with kosher salt; let sit for about 15 minutes and squeeze to remove water. Mix with remaining ingredients; stir in one direction. Refridgerate (if you have time); let come come to room temp before filling. I buy wrappers, and buy the round ones (so I don't have to trim them). I look for whatever brand has the most wrappers per pound -- you want them thin. Fill wrappers, pleating tops. I usually need some water to make the pre-packaged wrappers stick together. When done, they should stand up on their own, and be crescent shaped. Put on a cookie sheet lined with parchment paper and they won't stick to the surface. At this point, you could put the cookie sheet in the freezer, and once they are frozen, put in a plastic bag. I usually make twice as many as we'll eat so I have an emergency batch in the freezer. Do not fully thaw before cooking, however. I usually serve with a garlic/soy/sesame oil dipping sauce. For cooking: heat a flat-bottomed pan (I use a non-stick 12" Calphalon), add some oil (not too much), and put in the potstickers, starting in the middle and working out in concentric rings. They should be nice and close. I tend to turn the heat down when putting them in and raise the heat when they are all in. When they have browned on the bottom, put in some chicken stock -- it should come about 1/2 way up on the pot stickers, and cover. When most of the stock has been absorbed, check to see if they look done (remember, the wrappers are a form of pasta), remove the lid and let them cook for another minute or two. Keywords: Appetizer, Main Dish, Chinese ( RG544 )
  19. Satsuma Rum Sorbet with Shaved Dark Chocolate 1 c cwater 1 c sugar 1 T corn syrup 3/4 c juice from satsuma oranges (6-8 satsumas) 2 strips of zest from oranges 1 jigger of dark rum 2 T shaved dark chocolate 1. Bring sugar, water, corn syrup and orange zest to light boil over medium heat. 2. Remove orange zest strips from syrup. 3. Cool syrup in ice bath. 4. Stir orange juice into syrup mixture. Make sure it is well combined. 5. Freeze in your Ice Cream machine as per manufacturer's directions. 6. When mixture is starting to get thick, add the jigger of dark rum slowly and then the shaved chocolate. 7. Let combine in the machine. 8. Pour out into airtight container and freeze to desired firmness. Keywords: Dessert, Ice Cream, Ice Cream Maker ( RG539 )
  20. Thai Beef Salad Serves 4 as Salad. Steak and Marinade 1 lb flank steak 3 oz vegetable oil 1/4 tsp freshly minced ginger 1 clove garlic 3 star anise grated zest from half an orange 1 stalk lemongrass, finely, diced 6 T dark soy sauce Dressing 2 T peanut oil 1 shallot, thinly, sliced 1 garlic, clove, minced 1/4 red Serrano chili, thinly, sliced, and, de-seeded 1 tsp finely chopped lemongrass 1 inch piece ginger, peeled, and, minced 2 kaffir lime leaf, finely, shredded 1 T fish sauce 3 T lime juice 3 T hot water 2 T sugar Salad 1 Boston lettuce, leaves coriander, leaves mint, leaves tam basil, leaves 1 carrot, julienned 1 green mango, julienned 2 oz peanuts, toasted, and, crushed 1 oz deep-fried shallot jicama, julienned Steak and Marinade Clean the flank steak, removing any visible sinew. Combine all the marinade ingredients with the vegetable oil, and rub into the flank steak. In a deep dish, allow the steak to marinade for no less than 4 hours. Remove the flank steak from the marinade, also removing any debris from the marinade. In a thick-bottomed cast iron pan over high heat, sear both sides of the flank steak, which should take no longer than 2 or 3 minutes, forming a dark golden brown colour. Remove the meat from the pan and place to one side and allow to relax for a few moments before shaving as thinly as possible. For the Dressing For the dressing, heat the oil in a large frying pan over a medium heat and fry the shallots, garlic, chilli, lemongrass, ginger and lime leaves for 2 minutes. Add the fish sauce, limejuice, sugar and water and simmer over a low heat for an additional 2 minutes. Remove from the heat and cool and pass through a fine chinois (or sieve). For the Salad Arrange the Boston leaves on a plate. Toss together the carrot, mango and jicama, shallots, peanuts, mint leaves and Thai basil. Mix in the dressing and divide the salad on to the Boston leaves. Arrange the thinly sliced beef neatly on the salad and drizzle a little extra dressing over the top, sprinkle with coriander and serve. Keywords: Salad, Main Dish, Intermediate, Beef, Thai ( RG535 )
  21. Ground Round This recipe is deceptive. Upon first glance, it really looks like a giant hamburger patty, fried. Well it is sort of. The sauce makes it though, and be warned, this is not a dish for those on a fat free diet! 2 lb ground sirlion 6 T butter 1 pkg powdered beef boullion 1/2 c dry red wine cornstarch or thickening agent of some sort fresh ground pepper Shape sirloin into large patty. Grind fresh pepper over it, cover and refidgerate for at least 4 hours. This will help keep it from falling apart when cooking. Melt three tablespoons of the butter in a cast iron frying pan. Heat pan to high and sear patty on each side for two minutes. Reduce heat to low, and cook for 15-20 minutes per side. Remove patty to plate and keep warm. In cast iron pan, add the other three tablespoons of butter, the red wine and the powdered boullion. Stir over med-high heat until liquid reduces somewhat. If you want a thicker sauce, use a little cornstarch and water or other thickening agent. Pour some of the sauce over patty, serve the rest of the sauce on the side. Serve with baked potatoes or rice and tossed green salad and fresh bread. Keywords: Beef ( RG534 )
  22. Boterkoek, Dutch gingerpastry This is my mom's version of the classic Dutch boterkoek, a rich buttery pastry eaten as a snack with tea or coffee. I've included a "photo tutorial" of this recipe here on the Dutch Cooking topic I started. 150 g butter 150 g sugar 200 g self-raising flour 1 beaten egg 3 knobs of crystallized ginger, chopped 1 T ginger syrup pinch of salt butter and flour for cake tin Butter and flour a 20-22 cm round shallow cake tin. Preheat oven to 175 C / 350 F. Melt the butter. Mix the melted butter, sugar, flour, chopped ginger and ginger syrup and the salt together. Mix in most of the beaten egg (hold back a little to glaze). Spread the dough in the prepared cake tin and level the surface. Brush with the remaining egg. The pastry has to bake for about 30 minutes. During that time, about every 8 minutes, you have to knock down the dough as it starts to rise. Do this by gently patting the surface of the dough with the round side of a fork. (If you leave the tin in the oven while doing this, be very careful not to burn yourself). This 'knocking down' produces a rich and slightly chewy pastry. After about 30 minutes the pastry should be golden brown. Don't overbake. from the Dutch Cookingthread For a lovely variation, add tow heaping tablespoons of Dutch cocoapowder to the dough when mixing. See herefor the result! With special thanks to Nishla who came up with this idea! Keywords: Easy, Snack, Cake ( RG1443 )
  23. Peep Treets Serves 24 as Dessert. Those puffed-rice cereal treats have been around for years, but I bet you haven't seen 'em made out of Marshmallow Peeps. Extremely silly, great fun for kids of all ages--and the Peeps add a fun flavor as well as color. The only problem is, you really have to make these with fresh Peeps to get the best results. But if the Easter Peep chicks aren't currently in season, you can certainly use other holiday-themed Peeps with equally-amusing results (I haven't tried using the Halloween black cats yet, but I think they would make some delightfully super-creepy treets). 33 Marshmallow Peep chicks, your choice of colors 1/4 c butter 6 c puffed rice breakfast cereal (Rice Krispies or equivalent brand) Butter a 13" x 9" x 2" baking pan. Have ready a buttered spatula or some waxed paper. Carefully remove the heads from all your little Peep chicks. Reserve both the heads and the bodies. (You're going to have some extra heads, but that's good backup in case a head or two gets too mooshed up to use later.) In a saucepan large enough to hold all the cereal with plenty of room to spare, melt the butter over low heat. Add the Peep bodies, and keep heating and stirring until they are completely melted. Now the next bit you need to do quickly before everything cools down and congeals. Remove the saucepan from the heat. Add the cereal and stir until completely coated with the melted Peep mixture. Press the mixture gently but evenly into the buttered baking pan, using the spatula or some waxed paper wrapped around your hand to push the stuff around without getting it stuck all over you. Don't cut it into squares yet, but roughly measure 24 squares (six rows of four) and stick a Peep head in what will be the middle of each square. Do this while the mixture is still warm so the heads will stick. Let the treets cool completely, then cut into those 24 squares. It helps to use a sharp knife, either greased or sprayed with non-stick cooking spray, using a gentle sawing motion. These will keep for a few days covered or wrapped in plastic wrap--if you can keep the snackers away from them that long. Notes: It's fun to pick a couple different colors of Peeps--you get different head colors to play with, and the melted Peep colors blend. I made Peep Treets in a lovely shade of light lavender by starting with pink and purple Peeps. If you want to try this with other seasonal Peeps that have a different weight per unit than the Peep chicks, know that you're shooting for about ten ounces worth of marshmallow critters. Keywords: Easy, Dessert, Snack, Brownies/Bars ( RG1436 )
  24. Half-Pekinged Goose with Wild Rice-Chipotle Stuffing Serves 4 as Main Dish. This recipe was originally devised for our Christmas/Solstice dinner in 2001. I had spent some time looking at the famous "Black Turkey Recipe", and eventually decided that it was too much trouble. This operation is a little less labor-intensive, and the final effect is pretty good. The gravy is based on one which appears in various forms in numerous German cookbooks as a foil for the ubiquitous "truck-based roast chicken" (at many larger German railway stations, trucks with many chickens turning on spits can be found awaiting the homeward-bound commuter: there are a lot of gravy recipes out there designed to be made ahead of time, frozen, and then heated up for when you arrive home with one of these birds in hand). The tartness of the gravy nicely sets off the richness of the goose. Necessary equipment 1 Hair dryer 1 large stockpot or similar, 10 liters / 10 quarts or better (and here, bigger is definitely better) 2 (at least) largish saucepans 1 roasting pan 1 roasting rack (not vertical) The goose: 1 goose massing 4 kg / 9 lb or thereabouts, with giblets and neck if at all possible The stuffing: 1 c (or 200 g) wild rice 3 c (or approx 300 g) mixed breadcrumbs/sliced bread, cubed. (Make it a good solid bread, not some Wonder Bread-like substance. Plain breads are probably better than flavored ones for this, though I'm not 1 tsp ground chipotle chiles (or dried chipotles finely hand-chopped to = 1 tsp, if you have them) 1/4 tsp salt 1/8 tsp fresh-ground pepper 1/4 tsp garlic powder (or more, to taste) 1/8 tsp celery seed 1/4 tsp herbes de provence (or a combination of the fresh herbs to about 1 tsp's worth) 1/4 tsp dried parsley or 1 tablespoon fresh (curly, not broadleaf) 1/4 tsp dried sage or 1/2 tablespoon fresh sage, chopped 1 tsp smoked sweet paprika (or plain sweet paprika, but smoked is better if you can get it) 1 tsp smoked hot paprika (or plain hot paprika, but as above, smoked is better...) 1 tsp dried thyme or 2 teaspoons fresh thyme 1 chicken stock cube or chicken bouillon cube 1/2 tsp orange or lemon zest, preferably freshly grated (the standard Schwarz-type supermarket-spice-shelf type is either too dry or too finely textured, sometimes both. If you have access to "wet" zest-past 1 lemon 2 oz or 60 grams butter 4 fl oz or 120 milliliters water For the gravy 2 l or 2 quarts goose stock (Not something you have to have on hand...it happens during the cooking.) 1/3 c or 40 grams plain flour 4 fl oz fluid ounces or 120 milliliters red wine (or more to taste) 1 lemon 2-3/4 fl oz or 80 milliliters port (Nothing too fancy. In this particular regard, keeping up too close a parity between what you and the pot get to drink is an affectation.) 1/4 tsp salt Remove the giblet-and-neck package from the goose. Present food hygeine wisdom suggests that washing poultry before stuffing it is merely a great way to spread around whatever germs might be in there, so merely pat dry with paper towels unless the goose has been ineptly drawn and it really seems to need a wash. -- Prick the goose carefully all over with a skewer, trying hard to prick the skin only, not the flesh of the goose beneath. Explain to the gathering cats/dogs that goose causes cancer. Fill the 10-liter stockpot about 2/3 full of water and bring to a boil. When at full rolling boil, duck the "head end" of the goose into the boiling water as far as it will go. Keep immersed for at least 1 minute, or until (surprise) goosebumps form on the skin. Remove and immerse the rear end of the goose and repeat the process. (If you had one of those huge turkey-frying cans, you could possibly fill it full of water, bring it to a boil, and do this stage all in one dunk. If you do, let me know how that works out.) Take the goose out of the boiling water and put on a rack over a cookie sheet to drain. Explain to the cats/dogs that goose causes cancer. The goose's skin will start to become taut after being removed from the boiling water. Use the hair dryer to dry out the skin of the goose slightly. (Ten minutes or so is enough.) Fat will start running out of the skin during this process. Evict cats/dogs and leave the goose on the rack to drain for a while. Pour off all but two liters / two quarts of the goose-boiling water and add the giblets and neck to it. Simmer on low heat from now until it's time to make gravy. Meanwhile, prepare the stuffing. Put the wild rice in a microwave-proof casserole with 24 fluid ounces / 600 milliliters of water and microwave on high power for 5 minutes and on medium for 25 minutes. (Or cook on the stovetop according to package directions: but microwaving is usually faster.) Drain and put in a dish with a little butter. While the wild rice is cooking, cube the sliced bread and toast it in a low oven on a cookie sheet for twenty minutes or so (or do it in the toaster, if you're lazy or in a rush. Preferably before cubing it). Toss the toasted, cubed bread together with the bread crumbs in a large bowl. Season with herbes de Provence, orange or lemon zest, parsley, sage, thyme, salt, pepper, chipotle chiles, garlic powder, celery seed, and the paprikas. Melt butter in water, add the bouillon cube or stock cube and the juice of the lemon, and heat or microwave briefly until all is melted together; toss the wild rice together with the dry stuffing ingredients, and then add the butter/water/lemon juice/bouillon mixture and toss the whole business until well mixed. Set aside until the goose is finished draining. Stuff the main cavity of the goose and use your preferred method (twine or whatever) to fasten the legs together to keep the stuffing from falling out, meanwhile explaining to the cats/dogs that goose still causes cancer. If available, cut off some of the neck skin off to cover any exposed stuffing with (as stuffing the neck-cavity of a goose usually turns out to be difficult and/or frustrating if not impossible). Put the goose breast down on the rack. Preheat the oven to 200 degrees Centigrade / 400 degrees Fahrenheit. Insert the goose and lower temperature to 375 F / 190 C. Roast at this temperature for the first hour, then lower temperature to 325 F / 160 C. After the second hour of roasting, remove the goose from the rack. Drain goose fat from the pan and replace rack: return the goose to the rack, on its back this time. Explain to the cats/dogs that goose causes not only cancer but mange. Put the goose back in the oven and roast for one more hour. Put the goose fat aside to settle. At the end of the hour, remove the goose and allow it to rest for at least half an hour -- the period while the gravy is being made should be sufficient. -- Strain the stock from the stock pot. Pour excess fat out of the roasting pan. Scrape the pan and put scrapings and a little goose fat into a saucepan. Add a little butter and warm. Add more butter and the flour. Make a roux and cook it moderately dark. Lower the heat and let the roux calm down a little before adding the red wine, port, the juice of the remaining lemon, and half the stock. Simmer until thick, adding more stock as needed until it's all the consistency you prefer. Meanwhile, pour the settled goose fat into small jars and put in the freezer for making roast potatoes later in the year. Then mop the floor with a strong detergent, since by now goose fat has gotten just about everywhere, and the floor's coefficient of friction has begun to resemble that of a newly Zamboni'd skating rink. Carve the goose. Serve with rowanberry jelly on the side (or cranberry or redcurrant jelly if you can't get rowanberry), and mashed potatoes and a vegetable, possibly green beans with sliced boiled chestnuts or something along those lines. Poach the goose liver gently in a little gravy, give it to the cats/dogs, and tell them you were just kidding about the cancer. Keywords: Main Dish, Intermediate, Dinner, Christmas ( RG1432 )
  25. Bulggogi and bukalbi marinade (think bibimbap) This marinade works for about 2 pounds of meat. I use this for any type of beef. For ground beef use it in bibimbap, or try wrapping it in lettuce leaves with either rice or julienned veggies such as cucmber or daikon, don't forget to add a dollop of kojuchang to the leaf as well. If you can buy strips of meat already cut that is fine (the last time I was in the US I noticed a stirfry cut in the meat department), you can also cut your own. If you have access to an Asian market that sells meat, look for the thinly (paper thin) cut slices. This is what I usually use. It is also great on steaks, but my favorite is with short ribs or the ribs (I don't know what they are called in English) that are about 6 inches long, 1/2 an inch thick and have 3 half circle shaped bones. I always had a hard time finding them in Cleveland, but every store in Hawaii sells them. 1/2 c soy sauce (preferably Japanese, NOT the American Kikkoman) 3 T sugar (white granulated) 3 T apple or nashi, grated preferably on a daikon or ginger grater 2 scallions, thinly sliced 2 cloves of garlic, grated (same way as the apple) 4 T sesame seeds, toasted 4 T dark sesame oil 1 T black pepper Mix everything together and add to meat, use right away or marinate a couple of hours. Keywords: Easy, Beef, Main Dish ( RG1430 )
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