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Linguine with Squash, Goat Cheese and Bacon
Serves 4 as Main Dishor 6 as Side.
I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful.
6 slices bacon
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1-1/2 c chicken broth
1 tsp kosher salt
4 oz soft goat cheese, crumbled
1 lb linguine, cooked
1 T olive oil
2 tsp freshly ground black pepper
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
Keywords: Main Dish, Easy, Vegetables, Dinner
( RG2158 )
I thought my first post should be a recipe to share with you all. It is one of the most popular dishes on my website.
pinch of saffron (azafrán) 1 tsp oregano or thyme (orégano o tomillo) 4 cups fish or vegetable stock (caldo de pescado o verduras) 2 tsp sweet smoked paprika (pimentón dulce ahumado) 1 bay leaf (hoja de laurel) olive oil (aciete de oliva) 1 onion (cebolla) 1 red pepper (pimiento rojo) 3 garlic clove (dientes de ajo) 2 cups of paella rice such as 'bahía-senia' or 'bomba' (arroz bomba o bahía-senia) 1 large tomato (tomate) 1 large fillet of white fish such as haddock or cod (filete de pescado blanco) handful of mussels (puñado de mejillones) handful of clams (puñado de almejas) 4-6 large prawns (langostinos) parsley (perejil) chives (cebollinos) freshly ground black pepper (pimienta recién molida negro) Method for Seafood Paella recipe
Warm the saffron in a medium saucepan for about 30 seconds and then add 4 cups of stock, the paprika and a bay leaf. Simmer very gently.
If using whole prawns, break off the heads, remove the shells and de-vein. Then add the heads to the stock (if using vegetable stock) and put the prawn bodies to one side.
Tip: to prepare whole prawns, just break off the heads by twisting with your hands and then carefully pull the shells away from the belly. Once removed you will notice a thin black line along the prawn, this often contains grit and sand. Run a knife along this line and then remove the vein with the tip of the knife.
Warm two tablespoons of olive oil in a paella pan and then add the very finely chopped onion, pepper, oregano and garlic. Soften for about 7-8 minutes.
Tip: leave some longer strips of pepper for garnishing.
Add the rice and stir well. Then grate the tomato into the rice so the flesh passes through the grater but the skin does not. Continue stirring until the rice starts to dry out. Drain the stock, add half to the rice and simmer for 10 minutes.
Meanwhile, wash your clams and mussels, removing any grit and cutting off the beards. Then, add the clams, mussels and prawns to the pan, pushing down into the rice and then add half of the remaining stock and simmer for about 7 minutes.
Cut the haddock fillet into small portions and fry in a splash of olive oil in a separate hot pan, skin-side down for about 4 minutes until the skin is browned and crisp. Remove and place to one side.
Tip: when crisping the skin of fish, try not to move it while it is cooking as you will damage the skin. After about four minutes on a high heat you should be able to ease a palette knife under the skin and lift.
Add the rest of the stock to the pan and simmer for 5 more minutes and then add the fish pieces, flesh-side down and continue to simmer for a couple more minutes until the liquid is all gone.
At this point you should taste the rice and it should just be cooked. Season with pepper and then remove from the heat, cover with foil and leave to stand for 5 minutes.
Finally garnish with parsley and chives and serve with bread and lemon wedges. This seafood paella recipe is perfect for sharing with friends and family and always raises a smile.
Duck Leg Confit Potstickers
Serves 4 as Appetizer.
These are seriously decadent potstickers.
I devised this recipe as part of a Duck Three Ways dinner wherein over the course of three days I dismantled a whole duck using various parts for various things, including rendering fat, making stock and confiting the legs. If you're super-ambitious and do it my way, you'll have duck stock and duck fat on hand as this recipe calls for; otherwise, substitute chicken stock and peanut oil or whatever you have on hand.
2 confited duck legs, bones discarded and meat shredded
2 c sliced shiitake caps
1/2 c sliced scallions
splash fish sauce
1 tsp grated fresh ginger
1 tsp grated fresh garlic
pinch Five Spice powder
pot sticker wrappers
3 c duck stock
3 T duck fat
1. Saute shiitakes in duck fat over high heat until most liquid has evaporated and they are beginning to brown.
Meanwhile, reduce about 1 C duck stock in a small saucepan over medium heat until it's almost syrupy in consistency and tastes sweet.
Also, warm a couple of cups of unreduced duck stock over low heat in another saucepan.
2. Combine mushrooms, duck meat, scallions, fish sauce, ginger, garlic and Five Spice powder in a bowl.
3. Place a teaspoon or so of the duck mixture in the center of a potsticker wrapper; wet half of the edge with water and seal, pinching and pleating one side.
If you prepare more potstickers than you're going to want to eat, they can be frozen on cookie sheets then put into freezer bags for later.
4. When all potstickers are sealed, heat a flat-bottomed pan over medium-high heat, melt enough duck fat to thinly cover the bottom, then add the potstickers.
5. Cook undisturbed until the bottoms are browned, 3-5 minutes, then enough unreduced duck stock to cover the bottom of the pan about 1/2 inch deep and cover the pan.
6. Cook until most liquid is absorbed, then uncover and cook until remaining liquid evaporates.
While potstickers are cooking, make a dipping sauce by combining the reduced duck stock 1:1 with soy sauce, then adding a little rice vinegar, brown sugar (if the duck stock isn't sweet enough), and sesame oil.
Serve potstickers immediately when done.
Keywords: Hors d'oeuvre, Appetizer, Intermediate, Duck, Dinner, Chinese
( RG2052 )
By Domestic Goddess
Longganisa (Filipino breakfast sausage)
1 kg ground pork (make sure it is fatty ground pork)
1 medium onion finely chopped/minced
4 T vinegar (white vinegar or any strong vinegar)
2 T soy sauce
2 tsp salt
2 tsp pepper
4 T brown sugar
1 T paprika for coloring (most Filipinos add red food dye)
6 cloves garlic, finely minced
In a large clean bowl, mix everything up really well. Stuff into casings or make patties or finger-sized rolls for skinless longganisa. Let the meat cure for 6 hours or overnight before frying (I usually don't since I am too excited to eat them).
Best served with garlic fried rice on the side with sunny-side eggs.
Keywords: Main Dish, Filipino, Easy, Pork, Breakfast
( RG1944 )
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