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  1. Green Risotto Serves 4 as Side. This beautifully green risotoo is my variation on Edda Servi Machlin's Green Risotto from Classic Italian Jewish Cooking.She uses celery, and I don't. I like a grating of nutmeg, and I sometimes use chicken stock to top up the spinach juuce instead od plain water. The parm is my addition, as well. 1 lb spinach, stemmed and washed. 1 tsp salt several grinds black pepper hot water 1-1/2 c Arborio rice 2 chopped scallions c olive oil 4 oz grated Parmesan cheese 1 T butter Chop the spinach very fine -- I use the food processor. Strain the juice into a la
  2. Dengaku Miso (Three Types) These miso spreads keep fairly well – at least a month in refrigerated. They can be spread directly onto simply grilled or boiled ingredients, or they can be spread generously onto skewered ingredients and grilled till bubbly. Omitting egg yolk and using only kombu dashi (kelp stock)instead of katsuo dashi (kelp and bonito dashi) make it easy to create vegetarian versions. Red Dengaku Miso - Sesame 4 T aka miso (red miso, 60g approx.) 2 tsp sugar 1 T mirin (sweet rice wine) 2 T dashi, stock, or sake (rice wine) 1 T Japanese toasted sesame oil White Dengaku M
  3. I created this for a couple we are friends with who fail to see the appeal of meat or animal products. It was a fun exercise for me and the result was surprisingly tasty with the porcini providing a nice hit of umami. Anti Bourdain Stew for Mel and D. Ingredients: Olive oil (sufficent to saute the veg) 3 Carrots (peeled, chopped, about a cup) 2 Parsnips (peeled, chopped, about a cup) 3-4 stalks Celery (chopped, about a cup) 1 large onion (peeled, chopped, a little over a cup) 4 Cloves Garlic (minced) 1/3 cup flour 1 l water 1/8 cup (dried) porchini mushrooms rehydrated in 1/2 C hot water, min
  4. Black truffle risotto Serves 2 as Appetizer. This black truffle risotto is just awsome. A lot of black truffle risotto recipies I found while searching, had garlic, mushrooms etc. in them. What I like about this recipe is that it's simple, yet rich, and that it lets the taste of the truffles dominate the dish. Please note that this is my first black truffle dish, my first encounter with the ingredient. So, I do not claim to be any kind of expert in the field. This recipe has it's roots in an Oscar dinner, orgiginally made with pan roasted organic chicken. The recipe had slightly more black t
  5. Mouth Watering Guacamole 2 Ripe avocados (I prefer Haas) 2 Roma tomatoes, seeded and coarsely chopped 1 Medium yellow onion, finely chopped 2 Garlic cloves, minced 1 Serrano chili, finely chopped 1 Lime Cilantro to taste, minced Salt to taste Halve the avocados lengthwise, and carefully scoop out the insides (try to keep skins in tact), and place into medium bowl. Set aside the pits and the skins for use later. Lightly mash the avocado with a fork. Add the tomatoes, onions, garlic, pepper, cilantro and salt and stir with fork until well blended, but still chunky. Squeeze the lime
  6. Health Salad Serves 10 as Salad. This salad is great for BBQ's and picnics. Marinade 8 tsp salt 1/2 c water 1-1/2 c white vinegar 1 c oil 1 c sugar Mix all together and pour over: 1 medium head green cabbage shredded 1 large onion sliced 2 carrots sliced 1 green peppers slivered 2 peeled cucumber sliced I like to make this 2 to 4 days before serving and turn the container over a few times a day so that the marinade is distributed throughout the vegetables. You can add or take away vegetables to your taste. For ex. if you like carrots put in more carrots. The recipe can be doubl
  7. Genny

    Shabu Shabu

    Shabu Shabu Serves 4 as Main Dish. This is a simple and fun meal for two or four. The trickiest part is procuring the right cut of meat if you are using beef or pork. See instructions below. I have found an electric skillet is easiest for this but you may use a hot plate or traditional hot pot with sterno if you have it. 1 lb beef, pork, seafood (see below) 1 large carrot, sliced into thin rounds 1 pkg mushrooms: oyster, button, straw 1 brown onion, quartered 1 napa cabbage 1 daikon radish, grated fine 1 bunch green onion, minced 1 snow peas/ sugar snap peas 1 bottle Ponzu sauce 1
  8. Scalloped Tomatoes Serves 4 as Side. This is adapted from the wonderful cookbook of Edna Lewis and Scott Peacock entitled, "The Gift of Southern Cooking". Some variations I've made from the original recipe are to use different types of bread than just the traditional slices of white loaf bread with crusts removed. One nice variation is to use light rye bread. I've also sometime increased the ratio of bread to tomatoes. I recommend using only vine ripe tomatoes and real butter for this dish. Also, don't forget the touch of sugar. It is not added to produce a sweet taste in the dish but it b
  9. Squash, pepper, and Pozole This could be a main course--would work for a vegetarian-but it's pretty rich, so I've listed it as a side. Note that it can be gluten-free, if you leave out the flour, which is no problem. dry pozole winter squash, cut in 1/2" dice oil medium onion, diced dried Greek oregano salt large clove garlic, finely chopped ground New Mexico chili flour* bell pepper, diced sour cream chopped cilantro Rinse pozole and soak overnight. Simmer until tender but not mushy. In a large skillet, saute onion and squash. Add the oregano and salt and cook over
  10. Variation on a Tomato Pie Serves 8 as Main Dish. This recipe is loosely adapted from Laurie Colwin's "Tomato" essay in More Home Cooking. My changes: -I made a single crust for the top instead of a double crust (because I don't like soggy pie crust) -I reduced the butter by about 25% -I added salt to the crust dough -I reduced the cheese and subbed a smaller amount of a lower-fat cheese (mozzarella) for cheddar -I used a reduced-fat mayo -I used lime juice instead of lemon because that's that I had on hand -I added leeks to the mix Perhaps one day I shall actually follow a recipe..... Preheat
  11. Celeriac with Olive Oil (Zeytinyağlı Kereviz) Serves 6 as Appetizer. This is one of the typical "Olive Oil" dishes of Istanbul and coastal Turkey. It's typically served cold or lukewarm as a "meze" or as an appetizer before a meal. medium celeriacs medium carrots, cubed c good olive oil tsp flour tsp sugar lemon 5 sprigs italian parsley T fresh dill salt to taste Peel celeriac and cut either into chunks or into slightly concave slices (do this by inserting the knife from the side at a slightly downward angle and cutting around). Chop onions and cube carrots. Heat oil in a pan, add c
  12. From-scratch Green Bean Casserole Serves 12 as Side. The American holiday standard green bean casserole sounds good in theory -- green beans and fried onions baked with a mushroom sauce -- but is usually pretty nasty in execution, as it typically involves canned beans, canned french-fried onions and canned condensed mushroom soup. I set out to try to make a good version, from scratch. It turned out very tasty. It is, however, a lot of work. 4 c homemade cream of mushroom soup 2 large onions, sliced into thin rings 1 c buttermilk 1 c flour 1/2 tsp table salt 1/4 tsp freshly ground black
  13. Gramma's Rolls Serves 12 as Side. Growing up, I remember one thing from every big holiday meal - Gramma's rolls. They were buttery and rich, perfect to pull apart layer by layer. These are delicious with just about any meal, and they freeze well, which makes them convenient to make ahead. But be sure to make plenty - they get eaten quickly! 3/4 c milk 1/2 c sugar 1-1/2 tsp salt 1/2 c butter 3/4 c warm water 1 T yeast 2 large eggs 5 c flour Preheat oven to 375 degrees. Grease baking sheets. Scald the milk (heat over medium flame until small bubbles appear around the edges); stir in su
  14. Ragda Patties/Pattice Serves 6 as Appetizer. Another classic example of Street Food from Bombay, Ragda patties (or pattice as spent in most mumbai restaurants) is my idea of comfort food. 1 c Dried White peas 2 Medium sized potatoes Salt to taste 1/8 tsp turmeric powder 3 Thai Green chillies finely chopped 2 small onions finely chopped 2 T finely chopped coriander leaves 1 pinch of asafoetida 2 T Green (cilantro) chutney 2 T Tamarind chutney Ingredients for Green Chutney 1 Bunch of cilantro 3 Green chillies Salt to taste Ingredients for Tamarind Chutney 1/2 c Tamarind (availab
  15. Steamed Stuffed Pumpkin Blossons While in China during my Seven Weeks in Tibet, one day on bikes ended at the cooking school. It was an optional activity, and I was tired, but I knew I had to do it for my fellow eGullet Society members. 100 g minced pork 1/2 bunch chives, chopped (or spring onions or scallions) 1/2 teaspoon salt Pumpkin flowers Mix the minced pork (minced or finely chopped tofu is a tasty vegetarian alternative), salt and chives together. Stuff vegetables and steam for 15 minutes in a steamer (we used a bamboo steamer placed on top of a wok with water). Note: any edible
  16. Abra

    Garlic Soup

    Garlic Soup This smells fantastic while cooking and cures all ills! Adapted from the Gilroy Garlic Festival Cookbook. 1 qt chicken broth 20 cloves garlic 5 sprigs parsley -- minced 6 sprigs cilantro -- minced 1 tsp curry powder 1 tsp dried basil 1 T mint leaves -- minced 1/2 tsp pepper 1 lemon salt to taste eel garlic cloves, leaving them whole. Place all ingredients except lemon in a saucepan, cover, and simmer for 30 minutes. Before serving, juice the lemon and stir juice into the hot soup. Adjust salt and pepper to taste. Keywords: Vegetarian, Soup, Easy ( RG1188 )
  17. Organic herb salad with simple lemon vinaigrette Serves 4 as Salad. Use about aprox. ¼ cup total of the herbs for each salad. The amounts in most stores’ herb packages are about the right portion size for 4-6 salads. Salad Herbs Italian parsley Basil, leaves torn Chive, snipped to ¾” long Chervil Cilantro Dill Tarragon Salad burnet Lemon balm Organic edible flowers, such as pansies, borage, chive blossoms, nasturtiums, calendulas, etc. 2 butter lettuce leaves for each salad for the base Dressing 1/8 c Lemon 2 c Olive Oil 2 tsp Sugar 2 tsp Kosher Salt 1 tsp White Pepper, gro
  18. Organic herb salad with simple lemon vinaigrette Serves 4 as Salad. Use about aprox. ¼ cup total of the herbs for each salad. The amounts in most stores’ herb packages are about the right portion size for 4-6 salads. Salad Herbs Italian parsley Basil, leaves torn Chive, snipped to ¾” long Chervil Cilantro Dill Tarragon Salad burnet Lemon balm Organic edible flowers, such as pansies, borage, chive blossoms, nasturtiums, calendulas, etc. 2 butter lettuce leaves for each salad for the base Dressing 1/8 c Lemon 2 c Olive Oil 2 tsp Sugar 2 tsp Kosher Salt 1 tsp White Pepper, gro
  19. Senegalese Chicken Soup Included in the wonderful Soup thread. 2 T finely diced onion 2 T butter 2 tsp curry powder 1 T flour 4 c chicken stock 4 egg yolks 2 c heavy cream 1/4 finely-diced chicken Handful toasted coconut to garnish In a large saucepan, over medium heat, saute onion in butter until translucent. Add curry and flour and simmer for 5 minutes. Add chicken stock and bring to a boil, stirring until smooth. Beat in the egg yolks and cook for one minute more. Press through a fine sieve. Serve hot, with toasted coconut to garnish. If serving cold as appetizer, chill until
  20. Post-Christmas Oakville Gumbo Marlene made this on her food blog, and provided a nice Pictoral Essay. This would also make a wonderful post-Thanksgiving Oakville Gumbo. I'm hoping you have some smoked sausage left over from the dressing. Eight to 12 ounces is optimal, but this kind of cooking is about making do with what you have. You can supplement with ham, or peameal bacon (Cajun-Canadian fusion!), for that matter. (If you use the bacon, adjust the salt in the recipe accordingly.) Stock: 1 turkey carcass, stripped of most of its meat (including the wings in the stock is a really good id
  21. Eggplant Stew - with a Mexican twist Serves 4 as Sideor 2 as Main Dish. One day I had an excess of eggplant. I had at least the equivalent of one big one left over after putting together the eggplant gratin dish. Now what? I had all of the ingredients in the house to do something different. In the small heavy pot (2 ½ quart Le Creuset) I layered in chunks of eggplant, rough chopped onion, roasted peppers and seasonings. I know that eggplant isn’t necessarily an ingredient that reminds us of Mexican cuisine. But, what the heck. Actually, the final dish does not taste strongly of eggplant. The o
  22. Goat Cheese and Roasted Pepper Spread This is an original recipe, never before published. I have been making it, to rave reviews, for years. The secret is out now, so enjoy it! Use this as a dip for celery and carrot sticks, a spread, or a pizza topping. c goat cheese, crumbled c blue cheese, crumbled 1 whole roasted red pepper, with skin, seeds and stem removed T toasted pine nuts T extra virgin olive oil c fresh basil large pinch of kosher salt large pinch of hot red pepper flakes freshly ground black pepper to taste Place all ingredients into the bowl of a food processor and
  23. Summer Squash Casserole Another one from my vacation. Click on the link; there are photos. 4 Summer (yellow crookneck) Squash 4 small onions 1-1/2 c heavy cream 3 eggs 3 oz sharp cheddar, shredded 1/2 tsp tabasco 2 tsp olive oil 2/3 c fresh bread crumbs 1 oz parmesan, grated 1/2 tsp dried thyme 1/2 tsp dried rosemary salt and pepper to taste Trim the squash and then slice into 1/2 inch rounds. Cover with water and bring to a boil, then simmer until tender (about 15 minutes). Drain and shock with cold water. Meanwhile, peel and trim onions. Cut them in half, then into 1/3 in. s
  24. Middle Eastern Milk Ice Cream Serves 6 as Dessert. This is my best attempt to make the type of ice cream popular in the middle east, specifically Lebanon. The real deal has a nice chewy texture and is flavored with Salep (sahlab), mastic gum and orange blossom water. It also contains no eggs. Unfortunatly real Salep (a type of root that is dried and ground up) is not very available and is expensive. This version, while not as good as the real stuff, is excellent with a wonderful flavor and great texture. Serve it topped with lots of crushed pistachios or almonds. Note: Mastic Gum, NOT to be co
  25. Mango kalan Serves 4 as Side. Mango kalan is a yummy Kerala dish: ripe mangoes simmered in spiced buttermilk.... Different from the other mango+buttermilk recipes I posted. Many variations on the theme..... 1 c diced ripe mango 1/2 c water 2 c buttermilk or diluted yogurt 2 T freshly grated coconut 1 clove of garlic 1 tsp cumin seeds, toasted and ground 1/2 tsp red chili powder (use more or less to taste) 1/2 tsp turmeric 1/2 T canola oil 1/2 tsp black mustard seeds 1 dried red chilis, broken in half 6 fresh curry leaves salt keep all ingredients ready 1. grind the coconut, c
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