egg yolks, 00 Flour, tbs of semolina flour
roll it to right thickness, cut into spaghetti strips
olive oil over med-hot fire, put in tomatoes, handful of salt, and crush tomatoes in pan. for 45 minutes
salted water boil and cook the pasta
put the tomato sauce in another pan, put pasta in the sauce. add a dollop of butter, add basil strips, and parmesan cheese, and voila, toss it off the heat, and finish!
-from America's Best "Comfort Food" (2010)
Sunday, September 26, 2010
Wednesday, September 15, 2010
Hot and Sour Chinese Eggplant
Hot and Sour Chinese Eggplant
Ingredients
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil
Directions
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Ingredients
2 long Chinese eggplants, cubed
1 1/2 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon white sugar
1 green chile pepper, chopped
1 teaspoon cornstarch
1/2 teaspoon chili oil, or to taste
2 teaspoons salt
2 tablespoons vegetable oil
Directions
Place the eggplant cubes into a large bowl, and sprinkle with salt. Fill with enough water to cover, and let stand for 30 minutes. Rinse well, and drain on paper towels.
In a small bowl, stir together the soy sauce, red wine vinegar, sugar, chile pepper, cornstarch and chili oil. Set the sauce aside.
Heat the vegetable oil in a large skillet or wok over medium-high heat. Fry the eggplant until it is tender and begins to brown, 5 to 10 minutes. Pour in the sauce, and cook and stir until the sauce is thick and the eggplant is evenly coated. Serve immediately.
Monday, September 6, 2010
Sweet potato and Caramelized Onion White Pizza
White Pizza with Sweet Potato and Caramelized Onions
http://vegkitchen.com/recipes/pizzas.htm
Makes 6 slices
Here’s a delectably different kind of pizza.
* 1 1/2 tablespoons olive oil
* 2 large onions, quartered and thinly sliced
* 3 to 4 cloves garlic, thinly sliced
* 1 portabella mushroom, stemmed and thinly sliced, optional
* 1 large sweet potato
* One 12.3-ounce package firm silken tofu
* 1 teaspoon salt
* One good-quality 12- to 14-ounce pizza crust
* Dried basil
Preheat the oven to 425 degrees.
Heat the oil in a medium skillet. Add the onions and saute over medium-low heat until limp. Add the garlic and continue to saute until the onion is deep golden, stirring frequently, about 15 minutes. If using the portabella, add after about 10 minutes, continuing to saute until it is softened and the onions golden, stirring occasionally.
While the onions are cooking, peel the sweet potato, then quarter it lengthwise. Slice it 1/4 inch thick. Place in a lightly oiled small baking pan in a single layer. Bake for 15 minutes, or until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so. Remove from the oven when done.
Puree the tofu with the salt in a food processor or with an immersion blender in its container.
Place the crust on a baking sheet or a pizza stone. Spread it evenly over the surface of the crust with a baking spatula. When the onion mixture is done, spread it evenly over the pureed tofu. Bake for 12 to 15 minutes, or until the crust is golden.
Scatter the roasted sweet potato pieces over the surface of the pizza. Cut into 6 slices and serve.
http://vegkitchen.com/recipes/pizzas.htm
Makes 6 slices
Here’s a delectably different kind of pizza.
* 1 1/2 tablespoons olive oil
* 2 large onions, quartered and thinly sliced
* 3 to 4 cloves garlic, thinly sliced
* 1 portabella mushroom, stemmed and thinly sliced, optional
* 1 large sweet potato
* One 12.3-ounce package firm silken tofu
* 1 teaspoon salt
* One good-quality 12- to 14-ounce pizza crust
* Dried basil
Preheat the oven to 425 degrees.
Heat the oil in a medium skillet. Add the onions and saute over medium-low heat until limp. Add the garlic and continue to saute until the onion is deep golden, stirring frequently, about 15 minutes. If using the portabella, add after about 10 minutes, continuing to saute until it is softened and the onions golden, stirring occasionally.
While the onions are cooking, peel the sweet potato, then quarter it lengthwise. Slice it 1/4 inch thick. Place in a lightly oiled small baking pan in a single layer. Bake for 15 minutes, or until just tender and lightly roasted, about 15 minutes. Stir every 5 minutes or so. Remove from the oven when done.
Puree the tofu with the salt in a food processor or with an immersion blender in its container.
Place the crust on a baking sheet or a pizza stone. Spread it evenly over the surface of the crust with a baking spatula. When the onion mixture is done, spread it evenly over the pureed tofu. Bake for 12 to 15 minutes, or until the crust is golden.
Scatter the roasted sweet potato pieces over the surface of the pizza. Cut into 6 slices and serve.
Thursday, August 26, 2010
Citrus-Soy Glazed Black Cod
This recipe for citrus-soy glazed black cod makes a light and satisfying meal. Mint and scallions are key - they lighten up the dish and make the flavor sparkle in your mouth. The sugar/lime/vinegar/soy sauce provides a nice sweet-salty-acid base, upon which the mint elevates and the scallions flatten out. Two levels of umami atop a great flavor gives this dish restaurant quality stuff.
Read more at Marthastewart.com: Citrus-Soy Glazed Black Cod and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Serves 4
Nonstick cooking spray
4 (6-ounce) center-cut black cod fillets
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
Thinly sliced mint leaves, for garnish
Thinly sliced scallions, for garnish
Coarse salt
Directions
Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.
Read more at Marthastewart.com: Citrus-Soy Glazed Black Cod and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Read more at Marthastewart.com: Citrus-Soy Glazed Black Cod and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Serves 4
Nonstick cooking spray
4 (6-ounce) center-cut black cod fillets
Coarse salt and freshly ground pepper
2 tablespoons light-brown sugar
3 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 tablespoon soy sauce
Thinly sliced mint leaves, for garnish
Thinly sliced scallions, for garnish
Coarse salt
Directions
Preheat oven to 425 degrees. Spray a baking dish with cooking spray. Season fish with salt and pepper and place in prepared dish.
Meanwhile, add brown sugar, lime juice, vinegar, soy sauce, and pinch of salt to a small saucepan and bring to a boil over medium heat. Simmer until thick and syrupy, 4 to 5 minutes. Spoon about 1 teaspoon of glaze evenly over each cod filet; reserve any remaining glaze.
Transfer baking dish to oven and bake until opaque and just cooked through, about 12 minutes. Garnished with mint and scallions; serve with reserved glaze.
Read more at Marthastewart.com: Citrus-Soy Glazed Black Cod and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com
Friday, July 9, 2010
How to Reheat Pulled Pork you made Earlier for a Big Bash
http://chowhound.chow.com/topics/306415
Reheating Pulled Pork
Attending a BBQ tomorrow and offered to make a pulled pork. Rather than commandere their grill for 8 hours I smoked it yesterday at home. I want to reheat it there (it is unsauced) and don't want to ruin it (dry it out etc.). I'm not sure what the best method would be, Any Ideas?
Permalink | Reply
King of Northern Blvd Jul 02, 2006 11:41PM
5 Replies so Far
I just did this yesterday. I "pulled" it while it was cold (had cooked it the day before). I heated up the sauce and put it all in a crock pot. The hot sauce got the reheating processes started. It was all hot in 10-20 minutes. Hope this helps.
Permalink | Reply
janedoe67 Jul 02, 2006 11:50PM
I just made it tonight but it was ready way before I intended to serve dinner. I just heated it in the microwave for a minute or so, with some of the sauce, just enough to wet it. Worked out great, but this may not be appropriate if you've got a large quantity to reheat in someone elses home.
Laurie
Permalink | Reply
sivyaleah Jul 02, 2006 11:53PM
I make a lot of pulled pork in advance for a family reunion each year, and have had good luck chilling the pulled pork with only a little sauce in ziploc bags, then gently warming it in a big electric roaster - a crockpot or electric skillet would work, too. If you put it in those vacuum sealed foodsaver ags, you can even reheat it in boiling water.
Permalink | Reply
sheiladeedee Jul 03, 2006 01:46AM
Put in a large aluminum roasting pan. Add some water (Or beer or apple juice and sauce if you like) cover with aluminum foil and place on the grill off the heat a let stand for 30 - 60 mins. Works all the time for me. Make sure you stir it up before you serve it.
Enjoy
DT
Reheating Pulled Pork
Attending a BBQ tomorrow and offered to make a pulled pork. Rather than commandere their grill for 8 hours I smoked it yesterday at home. I want to reheat it there (it is unsauced) and don't want to ruin it (dry it out etc.). I'm not sure what the best method would be, Any Ideas?
Permalink | Reply
King of Northern Blvd Jul 02, 2006 11:41PM
5 Replies so Far
I just did this yesterday. I "pulled" it while it was cold (had cooked it the day before). I heated up the sauce and put it all in a crock pot. The hot sauce got the reheating processes started. It was all hot in 10-20 minutes. Hope this helps.
Permalink | Reply
janedoe67 Jul 02, 2006 11:50PM
I just made it tonight but it was ready way before I intended to serve dinner. I just heated it in the microwave for a minute or so, with some of the sauce, just enough to wet it. Worked out great, but this may not be appropriate if you've got a large quantity to reheat in someone elses home.
Laurie
Permalink | Reply
sivyaleah Jul 02, 2006 11:53PM
I make a lot of pulled pork in advance for a family reunion each year, and have had good luck chilling the pulled pork with only a little sauce in ziploc bags, then gently warming it in a big electric roaster - a crockpot or electric skillet would work, too. If you put it in those vacuum sealed foodsaver ags, you can even reheat it in boiling water.
Permalink | Reply
sheiladeedee Jul 03, 2006 01:46AM
Put in a large aluminum roasting pan. Add some water (Or beer or apple juice and sauce if you like) cover with aluminum foil and place on the grill off the heat a let stand for 30 - 60 mins. Works all the time for me. Make sure you stir it up before you serve it.
Enjoy
DT
Mango Chutney (for topping Pulled Pork)
http://simplyrecipes.com/recipes/homemade_mango_chutney/
I halved the recipe, and did not use chili pepper flakes, due to Bryna not being able to handle spice ;).
This was to top my pulled pork that I'm making the first time for Q's Homecoming party (July 10, 2010).
Already putting these ingredients together, it's delicious. I can't wait to eat it.
Homemade Mango Chutney Recipe
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped (I substituted regular ginger, and used less)
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
METHOD
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars
I halved the recipe, and did not use chili pepper flakes, due to Bryna not being able to handle spice ;).
This was to top my pulled pork that I'm making the first time for Q's Homecoming party (July 10, 2010).
Already putting these ingredients together, it's delicious. I can't wait to eat it.
Homemade Mango Chutney Recipe
INGREDIENTS
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped (I substituted regular ginger, and used less)
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
METHOD
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Makes 6 (1/2 pint) jars
Wednesday, July 7, 2010
Zesty Hot Squash with Grilled Onions and Tomatoes
3 medium small yellow squash, cubed
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste
Directions
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.
3 small zucchini, cubed
1 (10 ounce) can diced tomatoes with green chile peppers
1/2 onion, chopped
salt to taste
garlic powder to taste
Directions
In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
Reduce heat to low and cook until tender-crisp.
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