January 15, 2007
Mustard-Garlic Butter with Thyme
Ingredients:
2 tablespoons unsalted butter , softened
1 medium clove garlic , pressed through garlic press
1 tablespoon Dijon mustard
1 teaspoon minced fresh thyme leaves
Ground black pepper
Directions:
In a small bowl, mash together all ingredients, including black pepper to taste.
Yield: 3 tablespoons
Source: America's Test Kitchen, to accompany Crisp-Skin High-Roast Butterflied Chicken with Potatoes
Posted by dahl at 10:56 PM
September 25, 2006
Curried Rice
Ingredients:
1 cup rice
1 small apple, peeled and cored
3 tbsp butter
1/2 cup finely chopped onion
1 clove garlic, finely minced
1 1/2 tsp curry powder
1/2 bay leaf
1 1/2 cups fresh or canned chicken broth
Directions:
1. Cut the apple into slices about one-quarter inch thick. Stack the slices and cut them into strips about half an inch thick. Cut the strips into quarter-inch cubes. There should be 1 cup. Do not use more. Set aside.
2. Heat 2 tbsp of the butter in a saucepan and add the onion and garlic. Cook until onion wilts.
3. Add the apple and curry powder and stir. Add the rice, bay leaf, and chicken broth. Cover closely and cook exactly 17 minutes.
4. Add the remaining tbsp butter and fluff into the rice, using a two-pronged fork.
Yield: 4 servings.
Source: The New York Times 60-Minute Gourmet
Posted by dahl at 09:35 PM
May 17, 2006
Cucumber Raita
Ingredients:
1 cup plain (full- or reduced-fat) yogurt
~ 1/2 English cucumber (1 cup chopped)
3/4 tsp salt, or to taste
2 tbsp water
~ 1/4 cup coriander leaves or 2 tbsp mint leaves (optional)
coarsely ground black pepper (optional)
Directions:
Line a sieve or colander with cheesecloth or a cotton cloth and place in the sink or over a bowl. Place the yogurt in the cloth-lined sieve and let drain for about 20 min.
Meanwhile, peel the cucumber and slice lengthwise in half. Scrape off the seeds (unless the cucumber is very young tender), then finely chop. Place in a bowl and sprinkle on 1/2 tsp of the salt. Toss and set aside.
Transfer the drained yogurt to a medium bowl. Whisk briefly with a whisk or a fork, then add the water and whisk again. Add the cucumber, but not the juices, to the yogurt. Whisk again. Taste and add more salt, if you wish.
If using the herbs, coarsely chop the coriander or mince the mint leaves, and stir into the raita just before serving. Coarsely grind black pepper over, if you wish.
Source: Mango and Curry Leaves by Jeffrey Alford and Naomi Duguid
Yield: 1 1/4 cups, serves 4
Posted by dahl at 09:52 PM
January 01, 2006
Sushi Rice
Ingredients:
2 cups sushi rice
2 tbsp sugar
1 tsp salt
1/3 cup rice vinegar
Directions:
1. In a fine strainer, rinse the rice with cold running water, until water runs clear. Pour rice into pot with 2 cups cold water; let sit 30 minutes.
2. Bring rice to a boil over medium-high heat; immediately turn heat to low, and cover. Cook 10 minutes, remove from heat and let sit, covered, 15 minutes. In a small saucepan, dissolve the sugar and salt in the rice vinegar over a low flame. Pour evenly over rice and fold gently with a wooden spoon to mix. Leave rice in front of a fan, or fan with a piece of cardboard for 15 minutes or until rice is just above room temperature.
Yield: 6 cups.
Source: The New York Times, September 2002, adapted from "The Great Sushi and Sashimi Cookbook" by Kazu Takahashi and Masakazu Hori
Posted by dahl at 05:14 PM
Tuscan Meat Sauce
Tuscan Meat Sauce
Ingredients:
1 tbsp extra virgin olive oil
1 medium onion, diced
1 celery stalk, diced
1 medium carrot, diced
5 ounces chicken livers, diced
1/4 cup chopped fresh sage
Salt and pepper
1 1/2 pounds ground meat, preferably 1/2 pound each veal, pork and lamb
1 1/2 cups red wine
2 1/2 cups veal or chicken stock
1 1/2 cups chopped canned tomatoes
1/2 cup chopped fresh basil
1 cup heavy cream, optional
Freshly grated Parmesan cheese
Directions:
1. Put olive oil in a deep skillet and turn heat to medium-high; add onion, celery and carrot and cook, stirring occasionally, until vegetables begin to become tender. Add chicken livers and sage, sprinkle with salt and pepper and cook, stirring, until liver pieces lose their red color.
2. Add ground meat in bits, along with more salt and pepper. Cook, stirring occasionally, again until redness is gone. Add the wine, raise heat to high, and cook until wine is almost all gone, about 15 minutes. Add stock, tomatoes and basil. Bring to boil, then adjust heat so mixture simmers gently. Cook about 45 minutes, until mixture is dark and rich.
3. Just before serving, stir in optional cream. Serve over tagliatelle or other pasta, topped with freshly ground black pepper and Parmesan cheese.
Yield: 8 servings
Source: The New York Times
Posted by dahl at 03:40 PM
December 22, 2004
Heavy Bechamel Sauce
Used for souffles
Ingredients:
3 tbsp butter
3 tbsp flour
1 cup milk
(1 small onion studded with 2-3 whole cloves)
(1/2 small bay leaf)
salt
pepper
(a grating of nutmeg)
Directions:
Melt butter over low heat. Add flour and blend over low heat for 3-5 minutes. Slowly stir in the milk. For better consistency, you may scald the milk beforehand; but be sure - to avoid lumping - that the roux is cool when you add it. Add the onion and bay leaf. Cook and stir the sauce with a wire whisk or wooden spoon until thickened and smooth. Place in a 350o oven for 20 minutes to cook slowly. Strain the sauce, then season with salt, pepper and nutmeg.
Notes: I didn't use any of the ingredients listed in parentheses, and it still tasted great.
Yield: 1 cup
From The Joy of Cooking
Posted by dahl at 04:10 PM
November 28, 2004
Broccoli Casserole
Ingredients:
2 pkgs frozen broccoli (use chopped) - cook according to directions
1 can mushroom soup
2 eggs
4 oz. sharp cheddar cheese - grated
3/4 cup mayonaise
1 med. onion - chopped
1/4 cup Ritz crackers - crushed
Directions:
Cook and drain vegetables. Combine with all other ingredients except cracker crumbs. Pour into well greased casserole and sprinkle with cracker crumbs dotted with butter. Bake at 350o for ~ 1 hour.
Posted by dahl at 09:44 PM
June 29, 2004
Thai Cucumber Salad
Ingredients:
3 medium sized cucumbers, peeled and chopped
1/2 cup red onion, chopped
1/4 cup boiling water
1 tbsp. sugar
1/4 tsp. salt (or to taste)
a few hot red pepper flakes (optional)
1/2 cup rice vinegar
1/2 cup roasted peanutes, shelled and coarsely chopped
2 tbsp. fresh cilantro, chopped
Directions:
1. Place cucumbers and onion in a bowl and mix. Set aside.
2. Mix boiling water with sugar and salt in a small bowl. Add hot pepper flakes and vinegar. Mix well.
3. Pour over veggies, add peanuts and mix.
4. Garnish with fresh cilantro. Serve at room temperature.
Serves 4-6.
From The New Not-Strictly Vegetarian Cookbook
Posted by dahl at 01:43 PM
April 22, 2004
Bok Choy With Shiitakes
Ingredients:
2 tablespoons neutral oil, like corn or canola
1 tablespoon minced garlic
4 to 6 heads baby bok choy, or 1/2 head large bok choy, leaves and stems separated and stems roughly chopped
10 small shiitake mushrooms, caps only, left whole
1 teaspoon sugar
1/2 cup or more chicken stock or water
2 tablespoons fish sauce.
Directions:
1. Put wok or large skillet over maximum heat, and add oil. When oil smokes, add garlic. Stir once, and add the bok choy. Cook for a minute or two until it just begins to brown. Then stir, and add shiitakes and sugar.
2. Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce. Cook, stirring, until the bok choy is tender. Add a bit more stock or water if necessary — the mixture should not dry out entirely. Serve immediately.
Yield: 4 servings
Time: 20 minutes
From Charles Phan, The New York Times
Posted by dahl at 04:19 PM
January 17, 2004
Sesame Ginger Couscous
Ingredients:
1 package Near East Couscous (Roasted Garlic & Olive Oil)
1 tbsp olive oil
1/2 cup green onions, chopped
1-1/2 tsp ginger root, minced or 1/2 tsp ground ginger
1/2 cup carrots, diced
1 cup broccoli florets, chopped
1 tsp sesame oil
2 tbsp soy sauce
Directions:
1. Prepare Near East couscous according to package directions, except only use 1 tbsp olive oil instead of two.
2. Meanwhile, in a medium skillet, heat oil over medium heat; add onion, ginger, carrots and broccoli. Cook for 3 to 4 minutes or until tender; stir into prepared couscous.
3. Add sesame oil and soy sauce to prepared couscous; toss.
Yield: 4 servings, side, 2-3 servings, main course.
Time: 10 minutes prep, 10 minutes cooking
Recipe courtesy of Near East.
Posted by dahl at 01:02 PM
September 08, 2003
Marinara Sauce
Ingredients:
3/4 cups olive oil
5-6 large cloves garlic
1/2 cups chopped parsley
Salt and pepper to taste
1/2 cup chopped fresh basil leaves
2 35 oz. cans Italian plum tomatoes
Directions:
Heat olive oil. Add garlic and brown lightly. Stir in parsley and basil. Add tomatoes and crush coarsely with fork. Bring to boil, then reduce heat and simmer 20 minutes. Add salt and pepper to taste.
Yield: A double recipe - enough for 2 lbs of pasta
Carmine's recipe, via The New York Times
Posted by dahl at 10:34 PM
September 07, 2003
Scalloped Potatoes
Ingredients:
Potatoes
Onions (spanish)
Olive oil
Rosemary, finely chopped
Salt and pepper
Directions:
Preheat oven
Slice potatoes and onions in food processor. Mix olive oil, rosemary and salt and pepper together, and then pour over onions and potatoes so that they are well coated. Place in a roasting or casserole pan and bake at 375 F for 30 to 45 minutes, until potatoes are browned and soft to the fork.
Posted by dahl at 03:45 PM
September 06, 2003
Pesto
Ingredients:
6 cloves Garlic
> 15 leaves Basil, fresh
2 sprigs Parsley
6 tbsp Parmesan cheese
1/3 cup Pine nuts
1/4-1/2 tsp Salt
1/2 cup Olive oil
Directions:
Blend ingredients in blender or food processor. Serve with hot pasta +/- ricotta cheese.
from David Cohen
Posted by dahl at 07:50 PM
September 03, 2003
Houmous
Ingredients:
1 can (20oz) Chick peas - spill out water
3-4 cloves Garlic
1 Lemon (juice)
4 tbsp Tchina
4 tbsp Water, cold
Salt
Pepper
dash Cumin
Directions:
Blend in food processor.
Posted by dahl at 07:34 PM | Comments (1)
Salsa
Ingredients:
4 Tomatoes, very ripe, finely diced
2 tbsp Cilantro, finely chopped
1/2 Spanish or red onion, finely chopped
1/2 tsp Jalapenos, chopped, from a jar (or to taste)
1 tsp Vinegar (white)
Salt to taste
Posted by dahl at 07:29 PM
Roasted Pickled Peppers
My Grandmother's Recipe
Ingredients:
6-8 cloves garlic (large, halved)
2:1 ratio vinegar to water
Italian peppers
Directions:
Roast pepper in oven in broil position and flip until peppers are soft. Remove from oven and peel skin. Place in jar with garlic (distribute) and fill with brine.
Posted by dahl at 07:27 PM
Guacamole
Ingredients:
1 large avocado or two small avocados
Juice of 1 lime
1-2 tbsp Cilantro, chopped
1/4 Spanish Onion, grated
1 Medium tomato, grated
1/4 tsp Chili powder, or to taste
Salt to taste
Directions:
Peel avocado and mash. Add remaining ingredients and adjust to taste.
(May add salsa to taste).
Posted by dahl at 07:24 PM
Mango Salsa (for 10)
Ingredients:
1 Red onion, diced finely
1/2 bunch Cilantro
2 Red peppers
1/2 tsp Salt
2 Jalapenos, chopped finely
2 Mangos, diced
2 Limes, juice
Directions:
Serve with chips or fresh tortillas, fried.
Posted by dahl at 07:22 PM
August 06, 2003
Cilantro Cream
Ingredients:
1 cup sour cream
1/4 cup finely chopped fresh cilantro leaves
1/2 lime, juiced
Kosher salt and freshly ground black pepper
Directions:
In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas.
Yield: 1 cup
To be used as a dipping sauce for Potato and Chorizo Empanadas.
Courtesy of Tyler Florence on Food 911, on The Food Network