ingredients
1 tablespoon light-tasting vegetable oil
1 onion, peeled and sliced
4 medium garlic cloves, finely minced or pressed
1 tablespoon fresh ginger, finely minced
1 fresh hot pepper, finely sliced, or 1/2 teaspoon crushed red pepper
1 1/2 cups coconut milk
1 two-pound butternut squash, peeled, seeded, and cut into 1″ cubes
1/2 pound small fresh green beans
1 pound large shrimp, peeled and tailed
12 fresh baby plum tomatoes, cut in half
1/2 fresh red bell pepper, cored and sliced into 1/2″ strips
1 to 1 1/2 tablespoons fish sauce (patis, nam pla, etc), to taste
2 teaspoons sugar
(optional) 1 tablespoon fresh coriander, chopped
Salt, to taste
preparation
In a large wok or stock pot, saute onions and garlic in oil at medium-high heat until golden. Add ginger and fresh hot (or crushed red) pepper and saute for one more minute. Add squash and coconut milk. Bring to a boil, reduce heat to medium-low, cover, and simmer covered for 5 minutes.
Add beans, shrimp, tomatoes, red bell pepper, fish sauce, and sugar. Simmer covered for an additional 10 minutes or until the squash is just (important!) fork tender and the shrimp cooked though. Add salt and/or additional fish sauce, to taste, and optional coriander if used. Serve with plain rice. Serves 6-8.
tips:
Sunday, November 29, 2009
Saturday, November 28, 2009
Lobster Mac and Cheese
Ingredients
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Kosher salt
Vegetable oil
1 pound cavatappi or elbow macaroni
1 quart milk
8 tablespoons (1 stick) unsalted butter, divided
1/2 cup all-purpose flour
12 ounces Gruyere cheese, grated (4 cups)
8 ounces extra-sharp Cheddar, grated (2 cups)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon nutmeg
1 1/2 pounds cooked lobster meat
1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)
Directions
Preheat the oven to 375 degrees F.
Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.
Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.
Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.
Tuesday, November 24, 2009
Cauliflower Gratin with Manchego and Almond Sauce
Adapted from Food and Wine
¾ cup half-and-half
½ cup whole roasted almonds with skin, plus 2 Tbsp coarsely chopped almonds (3 oz)
4 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup whole milk
¾ cup plus 2 Tbsp finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3½ oz), such as Gouda
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
One 2-lb head of cauliflower, cut into 1½-inch florets
1 medium onion, finely chopped
¼ tsp Pimentón de la Vera, dulce or picante
To roast the almonds, I like to place them on a sheet pan in a 350˚F oven for about 10 minutes. You can also shake them in a pan over medium-high heat on the stovetop, until aromatic. Keep an eye on them and don’t let them burn.
Preheat the oven to 400°F. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the ½ cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Whisk in the milk and the half-and-half and bring to a low simmer. Cook whisking constantly, until thickened, about 6 minutes. If you skimp on this step, your gratin may come out slightly runny (though still flavorful). Remove from the heat. Add ¾ cup of the Manchego and whisk until melted. Whisk in the nutmeg (as Julia Child says, you don’t actually want to “taste” the nutmeg here… just the hint of something extra); season with salt and pepper. Keep warm.
In a large skillet, bring inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. I like to increase the heat here before adding the cauliflower, then I will let the cauliflower brown on one side without disturbing it for about one minute. Then I’ll turn and let the other side brown for about a minute. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top. The dish can be covered and refrigerated overnight at this point if you wish to make it ahead. Bring to room temperature the next day before baking.
Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
Serves 6
¾ cup half-and-half
½ cup whole roasted almonds with skin, plus 2 Tbsp coarsely chopped almonds (3 oz)
4 Tbsp unsalted butter
2 Tbsp all-purpose flour
1 cup whole milk
¾ cup plus 2 Tbsp finely shredded Manchego or other mildly nutty semi-aged sheep’s- or cow’s-milk cheese (3½ oz), such as Gouda
Pinch of freshly grated nutmeg
Salt and freshly ground pepper
One 2-lb head of cauliflower, cut into 1½-inch florets
1 medium onion, finely chopped
¼ tsp Pimentón de la Vera, dulce or picante
To roast the almonds, I like to place them on a sheet pan in a 350˚F oven for about 10 minutes. You can also shake them in a pan over medium-high heat on the stovetop, until aromatic. Keep an eye on them and don’t let them burn.
Preheat the oven to 400°F. In a small saucepan, heat the half-and-half until steaming, then transfer it to a food processor or blender. Add the ½ cup of whole almonds and process until finely ground. Let stand for 10 minutes. Strain the half-and-half through a fine sieve set over a bowl, pressing on the almonds to extract as much liquid as possible. Discard the ground almonds.
In a medium saucepan, melt 2 tablespoons of the butter. Add the flour and whisk over moderately high heat for 1 minute. Whisk in the milk and the half-and-half and bring to a low simmer. Cook whisking constantly, until thickened, about 6 minutes. If you skimp on this step, your gratin may come out slightly runny (though still flavorful). Remove from the heat. Add ¾ cup of the Manchego and whisk until melted. Whisk in the nutmeg (as Julia Child says, you don’t actually want to “taste” the nutmeg here… just the hint of something extra); season with salt and pepper. Keep warm.
In a large skillet, bring inch of salted water to a boil. Add the cauliflower, cover and cook over high heat until crisp-tender, about 4 minutes. Drain the cauliflower in a colander. Wipe out the skillet.
Melt the remaining 2 tablespoons of butter in the skillet. Add the onion and cook over moderately high heat, stirring until lightly browned, about 5 minutes. Add the cauliflower and cook, stirring until lightly golden, about 2 minutes. I like to increase the heat here before adding the cauliflower, then I will let the cauliflower brown on one side without disturbing it for about one minute. Then I’ll turn and let the other side brown for about a minute. Season lightly with salt and pepper. Transfer the cauliflower to a 7-by-10-inch glass or ceramic baking dish and spread the Manchego sauce on top. The dish can be covered and refrigerated overnight at this point if you wish to make it ahead. Bring to room temperature the next day before baking.
Sprinkle the gratin with the remaining cheese, the 2 tablespoons of chopped almonds and the paprika and bake in the center of the oven for 20 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
Serves 6
Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano
4 servings
1 eggplant
3 Roma, or other ripe tomatoes
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
sea salt and freshly ground pepper (coarse grind)
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
Preheat oven to 350* (F)
Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)
Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.
Arrange chicken breasts on top of each eggplant/tomato stack. (At this point I like to brush or spray lightly with olive oil.)
Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.
(Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)
Garnish with additional fresh oregano or parsley if desired. Enjoy!
1 eggplant
3 Roma, or other ripe tomatoes
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
sea salt and freshly ground pepper (coarse grind)
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese
Preheat oven to 350* (F)
Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)
Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.
Arrange chicken breasts on top of each eggplant/tomato stack. (At this point I like to brush or spray lightly with olive oil.)
Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.
(Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)
Garnish with additional fresh oregano or parsley if desired. Enjoy!
Red Curry Fried Rice with Seared Pineapple
Serves 4 as a side dish
1.5 cups fresh pineapple, bite sized chunks
1/4 cup vegetable oil
1/2 small white onion, diced
2 - 4 tablespoons red curry paste (I like a lot, but suit youself)
4 cups cooked and cooled jasmine or basmati rice (day-old is great)
salt to taste
cilantro or green onion for garnish
lime wedges
Heat a large skillet or wok over a very high flame. Without any oil, sear the pineapple for a few minutes, until it gets at least some brown spots and the flavor intensifies. Remove from pan.
Add the oil, and a few seconds later the onion. Cook for 30 seconds. Have the rice ready to go. Add the curry paste, and fry for 10 seconds. Add the rice, and break up the chunks, stirring through the curry paste. Add 1 teaspoon of salt.
Continue to cook, stirring occasionally for a few minutes. It tastes best if some of the rice is allowed to get brown and crispy.
Add back in the pineapple, stir through to reheat. Taste and adjust seasoning.
Garnish with cilantro or green onion, serve with lime wedges.
http://www.herbivoracious.com/2009/11/red-curry-fried-rice-with-seared-pineapple-recipe.html
1.5 cups fresh pineapple, bite sized chunks
1/4 cup vegetable oil
1/2 small white onion, diced
2 - 4 tablespoons red curry paste (I like a lot, but suit youself)
4 cups cooked and cooled jasmine or basmati rice (day-old is great)
salt to taste
cilantro or green onion for garnish
lime wedges
Heat a large skillet or wok over a very high flame. Without any oil, sear the pineapple for a few minutes, until it gets at least some brown spots and the flavor intensifies. Remove from pan.
Add the oil, and a few seconds later the onion. Cook for 30 seconds. Have the rice ready to go. Add the curry paste, and fry for 10 seconds. Add the rice, and break up the chunks, stirring through the curry paste. Add 1 teaspoon of salt.
Continue to cook, stirring occasionally for a few minutes. It tastes best if some of the rice is allowed to get brown and crispy.
Add back in the pineapple, stir through to reheat. Taste and adjust seasoning.
Garnish with cilantro or green onion, serve with lime wedges.
http://www.herbivoracious.com/2009/11/red-curry-fried-rice-with-seared-pineapple-recipe.html
Jacques Torres' Secret Chocolate Chip Cookie Recipe (Full Version)
Makes 26 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour (I used cake flour)
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
Add eggs, one at a time, mixing well after each addition.
Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
1 pound unsalted butter
1 3/4 cups granulated sugar
2 1/4 cups packed light-brown sugar
4 large eggs
3 cups plus 2 tablespoons pastry flour (I used cake flour)
3 cups bread flour
1 tablespoon salt
2 teaspoons baking powder
2 teaspoons baking soda
1 tablespoon pure vanilla extract
2 pounds bittersweet chocolate, coarsely chopped
Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.
Add eggs, one at a time, mixing well after each addition.
Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.
Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.
Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.
Cool slightly on baking sheets before transferring to a wire rack to cool completely.
Sunday, November 15, 2009
mushrooms stuffed with spinach and pancetta
what you need:
4 large field mushrooms
1 bag of spinach, forget the weight, sowwy as the princess would say!
100g pancetta cubes
1 garlic clove
30g dried or fresh breadcrumbs(fine without too)
50g grated parmesan cheese
4 tbsp olive oil
sea salt and black pepper
what to do:
-pre-heat the oven to 190 degrees.
-wash and rinse your spinach and cook in a dry pan for 2-3 mins until wilted. Drain and squeeze out as much liquid as possible and finely chop.
-cut the stalks out of the mushrooms and finely chop.
-heat your oil and add your onions and garlic and cook over a low heat for about 10 mins until soft but not coloured.
-add your pancetta and mushroom stalks and cook for 5 minutes.
-add your spinach, breadcrumbs and 1/2 your parmesan to the pan, season and toss together.
-arrange your mushrooms rounded side down on a baking tray, season and divide your stuffing between the mushrooms. Top with parmesan cheese.
-cook for 15 mins until crisp and golden.
4 large field mushrooms
1 bag of spinach, forget the weight, sowwy as the princess would say!
100g pancetta cubes
1 garlic clove
30g dried or fresh breadcrumbs(fine without too)
50g grated parmesan cheese
4 tbsp olive oil
sea salt and black pepper
what to do:
-pre-heat the oven to 190 degrees.
-wash and rinse your spinach and cook in a dry pan for 2-3 mins until wilted. Drain and squeeze out as much liquid as possible and finely chop.
-cut the stalks out of the mushrooms and finely chop.
-heat your oil and add your onions and garlic and cook over a low heat for about 10 mins until soft but not coloured.
-add your pancetta and mushroom stalks and cook for 5 minutes.
-add your spinach, breadcrumbs and 1/2 your parmesan to the pan, season and toss together.
-arrange your mushrooms rounded side down on a baking tray, season and divide your stuffing between the mushrooms. Top with parmesan cheese.
-cook for 15 mins until crisp and golden.
Friday, November 13, 2009
Moroccan Lamb Stew
From Oliver's Twist
Serves 4
ingredients
• 1/2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 3-4 small dried chillies
• a small bunch of fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces of fresh ginger, peeled
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 4 smallish neck fillets of lamb
• 4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice
• 2 red onions, peeled and roughly chopped
• 4 cloves of garlic, peeled and sliced
• 12 ripe plum tomatoes, each cut into 8 pieces
• 1 stick of cinnamon
• 2 bay leaves
• a handful of dried apricots
• 285ml (½ pint) boiling water
• 350g/12oz couscous
• a little wine vinegar
• 1 large bunch of fresh coriander
• 4 tablespoons natural yoghurt
Preheat the oven to 190°C/375°F/gas 5. Pound up your cumin, coriander and fennel seeds with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil. Smear half of this marinade over your lamb before you plait it. Rub and massage it in, then put the meat to one side while you mix the rest of the marinade in a bowl with the sweet potatoes, onions and garlic.
Brown your 4 marinaded pieces of meat on both sides in a pan with a little olive oil. Add the sweet potato mixture to the pan and remove the lamb to the empty bowl while you fry your veg for about 4 minutes until the onions are slightly soft. Add your tomatoes, give the pan a shake and place the meat on top. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven (I suggest you do this with the lid off to give it a little colour) for 1 hour 15 minutes. Now pour the boiling water over the couscous and allow it to be absorbed. Then fork the couscous through, season with salt, pepper, a lug of olive oil and a swig of wine vinegar, cover with tinfoil and place in the oven for 5 minutes to steam.
Roughly chop the fresh coriander and stir it through the stew just before serving. Divide between 4 plates with the couscous and spoon over a good dollop of natural yoghurt.
Serves 4
ingredients
• 1/2 teaspoon cumin seeds
• 1 tablespoon coriander seeds
• 1 teaspoon fennel seeds
• 3-4 small dried chillies
• a small bunch of fresh rosemary, leaves picked and finely chopped
• 2 thumb-sized pieces of fresh ginger, peeled
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 4 smallish neck fillets of lamb
• 4 sweet potatoes, peeled, cut into 2.5 cm/1 inch dice
• 2 red onions, peeled and roughly chopped
• 4 cloves of garlic, peeled and sliced
• 12 ripe plum tomatoes, each cut into 8 pieces
• 1 stick of cinnamon
• 2 bay leaves
• a handful of dried apricots
• 285ml (½ pint) boiling water
• 350g/12oz couscous
• a little wine vinegar
• 1 large bunch of fresh coriander
• 4 tablespoons natural yoghurt
Preheat the oven to 190°C/375°F/gas 5. Pound up your cumin, coriander and fennel seeds with the dried chillies, rosemary, ginger and a pinch of salt and pepper, stirring in a couple of tablespoons of olive oil. Smear half of this marinade over your lamb before you plait it. Rub and massage it in, then put the meat to one side while you mix the rest of the marinade in a bowl with the sweet potatoes, onions and garlic.
Brown your 4 marinaded pieces of meat on both sides in a pan with a little olive oil. Add the sweet potato mixture to the pan and remove the lamb to the empty bowl while you fry your veg for about 4 minutes until the onions are slightly soft. Add your tomatoes, give the pan a shake and place the meat on top. Add 3 wineglasses of water, the cinnamon stick, bay leaves and dried apricots, and braise in the preheated oven (I suggest you do this with the lid off to give it a little colour) for 1 hour 15 minutes. Now pour the boiling water over the couscous and allow it to be absorbed. Then fork the couscous through, season with salt, pepper, a lug of olive oil and a swig of wine vinegar, cover with tinfoil and place in the oven for 5 minutes to steam.
Roughly chop the fresh coriander and stir it through the stew just before serving. Divide between 4 plates with the couscous and spoon over a good dollop of natural yoghurt.
Thursday, November 12, 2009
Mushroom soup
Ingredients:
8 whole large Portobello mushrooms
1 big onion finely chopped
1 tbsp unsalted butter
1 tbsp olive oil
6 cups (around 1,5kg) chicken stock
300 ml double cream (or whipping cream)
3 whole eggs
1/2 tsp fresh thyme
1 tsp fresh parsley
salt and pepper
A few parsley leaves to garnish
3 whole button mushrooms
1tbsp butter
Method:
Heat the butter and olive oil in a pan. Saute the onions until soft and clear.
Chop the mushrooms (stalks included) and saute them together with the onions for another 10 minutes. Add the finely chopped parsley and thyme leaves.
Add the chicken stock and let the soup simmer until the mushrooms are really tender.
Transfer the soup in a bowl and cream it with an immersion blender, as I did, or in your food processor, to make it a really velvety cream. By the time you finish the soup will look more like mud than a proper tasty soup. But it will get better trust me!
In a separate bowl whisk the eggs with the cream, and than beat in a spoon at a time of hot soup, until you used around 1 cup (250gr). Keep beating until the whole soup is mixed in ( no need to still do it a spoon at the time now). Now it should look better!
Taste it and add some salt and pepper if you think it’s necessary (the taste will vary depending on how seasoned your stock was).
To garnish: finely slice the button mushrooms and fry them in butter until golden brown. Put the soup in a bowl, add the little mushroom golden slices on top, and sprinkle with some finely chopped parsley.
8 whole large Portobello mushrooms
1 big onion finely chopped
1 tbsp unsalted butter
1 tbsp olive oil
6 cups (around 1,5kg) chicken stock
300 ml double cream (or whipping cream)
3 whole eggs
1/2 tsp fresh thyme
1 tsp fresh parsley
salt and pepper
A few parsley leaves to garnish
3 whole button mushrooms
1tbsp butter
Method:
Heat the butter and olive oil in a pan. Saute the onions until soft and clear.
Chop the mushrooms (stalks included) and saute them together with the onions for another 10 minutes. Add the finely chopped parsley and thyme leaves.
Add the chicken stock and let the soup simmer until the mushrooms are really tender.
Transfer the soup in a bowl and cream it with an immersion blender, as I did, or in your food processor, to make it a really velvety cream. By the time you finish the soup will look more like mud than a proper tasty soup. But it will get better trust me!
In a separate bowl whisk the eggs with the cream, and than beat in a spoon at a time of hot soup, until you used around 1 cup (250gr). Keep beating until the whole soup is mixed in ( no need to still do it a spoon at the time now). Now it should look better!
Taste it and add some salt and pepper if you think it’s necessary (the taste will vary depending on how seasoned your stock was).
To garnish: finely slice the button mushrooms and fry them in butter until golden brown. Put the soup in a bowl, add the little mushroom golden slices on top, and sprinkle with some finely chopped parsley.
Pan-Roasted Cauliflower with Pecans and Raisins
Adapted from Food & Wine
2 tbsp raisins
1/4 cup extra-virgin olive oil
1 head cauliflower, cut into florets (4 cups)
1 tsp cane sugar
1 large can diced tomatoes with their juices
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/4 cup chopped pecans
2 garlic cloves, finely chopped
1/4 cup chopped cilantro
1 1/2 tbsp fresh lemon juice
Preheat the oven to 350°. In a small bowl, cover the raisins with water. Let stand until softened, about 10 minutes. Drain.
Meanwhile, in a large ovenproof skillet, heat the oil. Add the cauliflower and cane sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.
Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook another 5 minutes.
Add the raisins, the pecans and the chopped garlic to the cauliflower. Transfer the skillet to the oven and bake for about 30 minutes, until the cauliflower is very tender. Stir in the cilantro and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.
Serves 6.
2 tbsp raisins
1/4 cup extra-virgin olive oil
1 head cauliflower, cut into florets (4 cups)
1 tsp cane sugar
1 large can diced tomatoes with their juices
Pinch of crushed red pepper
Salt and freshly ground black pepper
1/4 cup chopped pecans
2 garlic cloves, finely chopped
1/4 cup chopped cilantro
1 1/2 tbsp fresh lemon juice
Preheat the oven to 350°. In a small bowl, cover the raisins with water. Let stand until softened, about 10 minutes. Drain.
Meanwhile, in a large ovenproof skillet, heat the oil. Add the cauliflower and cane sugar and cook over moderately low heat, stirring, until the cauliflower starts to soften, about 10 minutes.
Raise the heat to moderate and cook until the cauliflower is lightly browned, about 5 minutes longer. Stir in the tomatoes and crushed red pepper, season with salt and black pepper and cook another 5 minutes.
Add the raisins, the pecans and the chopped garlic to the cauliflower. Transfer the skillet to the oven and bake for about 30 minutes, until the cauliflower is very tender. Stir in the cilantro and lemon juice and let stand at room temperature for 30 minutes. Serve the cauliflower warm.
Serves 6.
Monday, November 9, 2009
Butternut Squash with Black Beans and Walnuts
Ingredients:
2 Cups Butternut Squash/Pumpkin peeled and cubed
1 Teaspoon Cumin Seeds
1 Teaspoon Fresh Ginger, peeled and very finely sliced
1.5 Tablespoons Olive Oil (Or any cooking oil)
2 Hot Green Peppers
1.5 Cups Cooked Black Beans, drained (I had soaked the beans overnight and cooked in the pressure cooker; canned beans will work too)
1 Teaspoon Red Chili Powder/Cayenne (Optional)
Salt
Crushed Red Pepper
Fresh Lemon
3 Tablespoons Lightly Toasted Walnuts
Fresh Cilantro for Garnish
Preparation:
Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.
Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.
Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off. This is a dry dish. If done, add the crushed the red pepper and walnuts; toss to combine well.
Finish it off with some fresh lemon juice and fresh chopped cilantro/coriander.
Serve warm as a side.
2 Cups Butternut Squash/Pumpkin peeled and cubed
1 Teaspoon Cumin Seeds
1 Teaspoon Fresh Ginger, peeled and very finely sliced
1.5 Tablespoons Olive Oil (Or any cooking oil)
2 Hot Green Peppers
1.5 Cups Cooked Black Beans, drained (I had soaked the beans overnight and cooked in the pressure cooker; canned beans will work too)
1 Teaspoon Red Chili Powder/Cayenne (Optional)
Salt
Crushed Red Pepper
Fresh Lemon
3 Tablespoons Lightly Toasted Walnuts
Fresh Cilantro for Garnish
Preparation:
Heat oil, cumin and hot pepper in a thick bottomed pan or skillet; when the seeds sizzle, add the ginger, butternut squash/pumpkin cubes. Increase the heat to high and cook the squash/pumpkins tossing them frequently till they are light brown on the sides.
Now add the beans, salt, red chili powder and 1/4 cup of water to the pan with the squash/pumpkin and cover and cook till the squash/pumpkin cubes are fork tender but firm.
Uncover and check to see if done. If there are any remaining water, increase the heat and let the water dry off. This is a dry dish. If done, add the crushed the red pepper and walnuts; toss to combine well.
Finish it off with some fresh lemon juice and fresh chopped cilantro/coriander.
Serve warm as a side.
Sunday, November 8, 2009
Macaroni and Cheese with Mushrooms
Makes 8 servings
Béchamel
½ ounce dried porcini mushrooms
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1⁄3 cup minced onion
1 dried red chile (preferably Japanese), whole
1 small bay leaf
Kosher salt
2 cups whole milk
Macaroni
¾ pound penne
1 tablespoon extra-virgin olive oil
½ ounce dried morels
2 tablespoons unsalted butter
½ cup finely chopped onion or shallot
Kosher salt
2 fat garlic cloves, halved, green shoots removed, and minced
6 ounces fresh wild mushrooms, such as hedgehogs, maitake, or oyster mushrooms, washed and quartered or cut into thick slices
1½ teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
3 ounces Gruyère cheese, grated (¾ cup, tightly packed)
1½ ounces Parmesan cheese, grated (1⁄3 cup, tightly packed)
3 ounces fresh mozzarella, finely chopped (about ¾ cup)
¼ cup fresh or dried bread crumbs
Shopping list:
Gruyère, Parmesan, mozzarella, and penne pasta: Ralphs.
Fresh wild mushrooms (hedgehog, maitake, or oyster): Han Kook Market, 124 N. Western Ave., Koreatown, 323-469-8934.
Dried morels: Surfas, 8777 Washington Blvd., Culver City, 310-559-4770.
Directions
1. Place the porcini in a bowl and pour in 1 cup hot water. Let sit for 30 minutes. Drain through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract the soaking liquid, then rinse well in several changes of water, swishing them around in the water until you no longer see any sand. Squeeze dry, chop coarsely, and set aside. Measure out ¾ cup of the soaking liquid.
2. In a medium saucepan over medium heat, melt the butter and add the flour. Stir together with a wooden spoon until the roux is just barely golden and has a popcorn aroma, 3 to 5 minutes. Add the onion, chile, and bay leaf and continue to cook, stirring until the onion softens slightly and the raw onion smell is gone. Add ¼teaspoon salt. The popcorn smell will dissipate and the roux will thicken, then loosen up.
3. Change from the wooden spoon to a whisk and whisk in the milk and the mushroom-soaking liquid all at once. Bring slowly to a simmer, whisking constantly.
4. Turn the heat to low and simmer, stirring very often with a wooden spoon or a heat-proof rubber spatula so that nothing sticks to the sides and bottom of the pot. If the flour sticks and scorches, the béchamel will be ruined and you’ll have to begin again. It helps to cook the béchamel in a wide pan you can tip to see the bottom to make sure the sauce is not sticking. Simmer for about 15 minutes, until there is no raw flour taste and the sauce is quite thick.
5. Remove from the heat and press through a sieve immediately, while hot. You can store the béchamel for a few days in the refrigerator. Place a piece of plastic directly over the surface to prevent a skin from forming. When you reheat it, whisk vigorously.
6. Bring a large pot of water to a boil and add a generous tablespoon of salt and the penne. Cook for a minute less than usual. It should be cooked through but a little more al dente or chewy than you’d like it if you were serving it right away. Drain and toss with a tablespoon of olive oil. Set aside.
7. Preheat the oven to 400 degrees and butter a two-quart gratin or baking dish. Place the dried morels in a bowl and pour in 1½ cups hot water. Allow to soak for 20 to 30 minutes. Agitate the mushrooms in the soaking water to release more sand, then lift them from the water and let the water sit for a few minutes. Strain into a bowl through a cheesecloth-lined strainer. Rinse the mushrooms, swishing them around in several changes of water to release more sand. Slice lengthwise and set aside with the reconstituted porcini.
8. Heat 1 tablespoon unsalted butter in a wide, heavy saucepan and add the onion and ½ teaspoon salt. Cook gently until tender, about 5 minutes, and add the garlic. Cook for another minute, until the garlic is fragrant, and stir in the reconstituted morels and porcini. Cook, stirring for a minute or two, until the liquid cooks out. Add the fresh mushrooms and ¼ teaspoon salt, and cook, stirring, until the mushrooms are tender and have cooked down somewhat, about 5 minutes. Add the strained soaking liquid from the dried mushrooms and stir together. Bring to a boil and cook until the liquid has reduced by about three-quarters, to a thick gravy coating the mushrooms and the bottom of the pan. Rub the thyme between the palms of your hands to release its aroma and stir into the mushrooms along with 1 tablespoon of parsley; add salt and pepper to taste. Stir in the béchamel and remove from the heat.
9. In a large bowl, toss together the cooked penne, the béchamel and mushrooms, the Gruyère, all but 2 tablespoons of the Parmesan, and the mozzarella. Spoon into the buttered baking dish. Combine the bread crumbs, the remaining Parmesan, and the remaining tablespoon of parsley and sprinkle over the top in an even layer. Dot with the remaining butter.
10. Cover the macaroni with foil and place in the oven. Bake 40 minutes, or until bubbling. Uncover, turn the heat down to 375 degrees, and bake another 10 to 15 minutes, until the tophas browned. Remove from the heat and, once the macaroni has stopped bubbling, serve.
Béchamel
½ ounce dried porcini mushrooms
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1⁄3 cup minced onion
1 dried red chile (preferably Japanese), whole
1 small bay leaf
Kosher salt
2 cups whole milk
Macaroni
¾ pound penne
1 tablespoon extra-virgin olive oil
½ ounce dried morels
2 tablespoons unsalted butter
½ cup finely chopped onion or shallot
Kosher salt
2 fat garlic cloves, halved, green shoots removed, and minced
6 ounces fresh wild mushrooms, such as hedgehogs, maitake, or oyster mushrooms, washed and quartered or cut into thick slices
1½ teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley
Freshly ground black pepper
3 ounces Gruyère cheese, grated (¾ cup, tightly packed)
1½ ounces Parmesan cheese, grated (1⁄3 cup, tightly packed)
3 ounces fresh mozzarella, finely chopped (about ¾ cup)
¼ cup fresh or dried bread crumbs
Shopping list:
Gruyère, Parmesan, mozzarella, and penne pasta: Ralphs.
Fresh wild mushrooms (hedgehog, maitake, or oyster): Han Kook Market, 124 N. Western Ave., Koreatown, 323-469-8934.
Dried morels: Surfas, 8777 Washington Blvd., Culver City, 310-559-4770.
Directions
1. Place the porcini in a bowl and pour in 1 cup hot water. Let sit for 30 minutes. Drain through a cheesecloth-lined strainer. Squeeze the mushrooms over the strainer to extract the soaking liquid, then rinse well in several changes of water, swishing them around in the water until you no longer see any sand. Squeeze dry, chop coarsely, and set aside. Measure out ¾ cup of the soaking liquid.
2. In a medium saucepan over medium heat, melt the butter and add the flour. Stir together with a wooden spoon until the roux is just barely golden and has a popcorn aroma, 3 to 5 minutes. Add the onion, chile, and bay leaf and continue to cook, stirring until the onion softens slightly and the raw onion smell is gone. Add ¼teaspoon salt. The popcorn smell will dissipate and the roux will thicken, then loosen up.
3. Change from the wooden spoon to a whisk and whisk in the milk and the mushroom-soaking liquid all at once. Bring slowly to a simmer, whisking constantly.
4. Turn the heat to low and simmer, stirring very often with a wooden spoon or a heat-proof rubber spatula so that nothing sticks to the sides and bottom of the pot. If the flour sticks and scorches, the béchamel will be ruined and you’ll have to begin again. It helps to cook the béchamel in a wide pan you can tip to see the bottom to make sure the sauce is not sticking. Simmer for about 15 minutes, until there is no raw flour taste and the sauce is quite thick.
5. Remove from the heat and press through a sieve immediately, while hot. You can store the béchamel for a few days in the refrigerator. Place a piece of plastic directly over the surface to prevent a skin from forming. When you reheat it, whisk vigorously.
6. Bring a large pot of water to a boil and add a generous tablespoon of salt and the penne. Cook for a minute less than usual. It should be cooked through but a little more al dente or chewy than you’d like it if you were serving it right away. Drain and toss with a tablespoon of olive oil. Set aside.
7. Preheat the oven to 400 degrees and butter a two-quart gratin or baking dish. Place the dried morels in a bowl and pour in 1½ cups hot water. Allow to soak for 20 to 30 minutes. Agitate the mushrooms in the soaking water to release more sand, then lift them from the water and let the water sit for a few minutes. Strain into a bowl through a cheesecloth-lined strainer. Rinse the mushrooms, swishing them around in several changes of water to release more sand. Slice lengthwise and set aside with the reconstituted porcini.
8. Heat 1 tablespoon unsalted butter in a wide, heavy saucepan and add the onion and ½ teaspoon salt. Cook gently until tender, about 5 minutes, and add the garlic. Cook for another minute, until the garlic is fragrant, and stir in the reconstituted morels and porcini. Cook, stirring for a minute or two, until the liquid cooks out. Add the fresh mushrooms and ¼ teaspoon salt, and cook, stirring, until the mushrooms are tender and have cooked down somewhat, about 5 minutes. Add the strained soaking liquid from the dried mushrooms and stir together. Bring to a boil and cook until the liquid has reduced by about three-quarters, to a thick gravy coating the mushrooms and the bottom of the pan. Rub the thyme between the palms of your hands to release its aroma and stir into the mushrooms along with 1 tablespoon of parsley; add salt and pepper to taste. Stir in the béchamel and remove from the heat.
9. In a large bowl, toss together the cooked penne, the béchamel and mushrooms, the Gruyère, all but 2 tablespoons of the Parmesan, and the mozzarella. Spoon into the buttered baking dish. Combine the bread crumbs, the remaining Parmesan, and the remaining tablespoon of parsley and sprinkle over the top in an even layer. Dot with the remaining butter.
10. Cover the macaroni with foil and place in the oven. Bake 40 minutes, or until bubbling. Uncover, turn the heat down to 375 degrees, and bake another 10 to 15 minutes, until the tophas browned. Remove from the heat and, once the macaroni has stopped bubbling, serve.
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