tag:blogger.com,1999:blog-112787702024-03-13T10:53:19.938-07:00from the foodhoe filesrecipes that I have collectedAnonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.comBlogger171125tag:blogger.com,1999:blog-11278770.post-81097456618605252582016-01-10T15:54:00.000-08:002016-01-10T15:54:03.805-08:00Howie's Buttermilk Biscuits <div class="separator" style="clear: both; text-align: center;">
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Hello there, it has been a long time since I posted. I hope to get back into it, as I am still cooking, I just got lazy... </div>
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I made these biscuits yesterday, they came out light and fluffy and were so good slathered with butter and drizzled with a little honey. I have been plotting to make biscuits for a while and had a bag of White Lily flour and there was even buttermilk in the fridge which was just about to hit the best if used by date, and as they say, timing is everything.</div>
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I love reading Carolyn Jung's, blog <a href="http://www.foodgal.com/" target="_blank">Foodgal</a>, which is full of excellent recipes and inspiration. I recently bookmarked her <a href="http://www.foodgal.com/2015/12/christmas-biscuits-why-not/" target="_blank">post about these biscuits</a> which sounded delicious and fairly easy to make. She said that the recipe is printed on the back of the takeout menu from <a href="http://www.howiesartisanpizza.com/" target="_blank">Howie’s Artisan Pizzeria</a>, so I'm just sharing it with you.</div>
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(Makes one dozen large biscuits)<br />
6 ounces unsalted butter, cold<br />
2 cups all-purpose flour<br />
1 cup cake flour<br />
2 tablespoons baking powder<br />
1 teaspoon salt<br />
1 cup cold buttermilk (I added a couple of tablespoons as my dough was a little dry)<br />
Additional flour, as needed, for working the dough<br />
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Melted butter, optional<br />
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Preheat oven to 400 degrees.<br />
Cut the butter into 1/2-inch cubes.<br />
Combine dry ingredients in the bowl of a food processor. Add butter to dry ingredients. Pulse mixture until the butter pieces are about the size of a green pea.<br />
Add the buttermilk, and using on and off pulses, process until a shaggy dough forms.<br />
Remove the dough (including the bits of flour) to a lightly floured work surface.<br />
Knead the dough once or twice to incorporate any loose pieces. Press dough into a rectangle approximately 1-inch thick. Portion using a 2-inch round cutter. Gather scraps and continue to cut out rounds until all the dough is used. I like cutting the dough into squares, it is easier, and I couldn't find my biscuit cutters...<br />
Lay biscuits on a buttered cookie tray. Bake until golden brown, about 20 to 24 minutes.<br />
If using melted butter, brush it on the tops of the biscuits as you remove them from the oven.<br />
Enjoy warm.<br />
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From Chef-Owner Howard Bulka of <a href="http://www.howiesartisanpizza.com/" target="_blank">Howie’s Artisan Pizzeria</a><br />
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<a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D11278770%23editor&media=https%3A%2F%2F2.bp.blogspot.com%2F-HPXNJbduvII%2FVpLqq4l4IoI%2FAAAAAAAABrk%2F3-sFKTYj7Go%2Fs400%2Fbiscuits.jpg&xm=h&xv=sa1.37.01&xuid=GY3Bm0N4wphW&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a><a href="http://www.pinterest.com/pin/create/extension/?url=https%3A%2F%2Fwww.blogger.com%2Fblogger.g%3FblogID%3D11278770%23editor&media=https%3A%2F%2F2.bp.blogspot.com%2F-HPXNJbduvII%2FVpLqq4l4IoI%2FAAAAAAAABrk%2F3-sFKTYj7Go%2Fs400%2Fbiscuits.jpg&xm=h&xv=sa1.37.01&xuid=GY3Bm0N4wphW&description=" style="background-color: transparent; background-image: url(data:image/png; border: none; cursor: pointer; display: none; height: 20px; left: 153px; opacity: 0.85; position: absolute; top: 18px; width: 40px; z-index: 8675309;"></a>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-54693583621361696432015-01-03T18:44:00.001-08:002015-01-04T14:37:35.935-08:00Kimchi Fried Rice<div class="separator" style="clear: both; text-align: left;">
Hello there and happy new year. One of my resolutions is to make more than one post a year! I made this today and it was so good I have to share it with you all. This most excellent <a href="http://www.sintogourmet.com/portfolio_page/kimchi-fried-rice/" target="_blank">recipe is from the Sinto Gourmet website</a>, they make kickass kimchi that you can purchase from Whole Foods in the Bay Area.</div>
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Makes 2 portions<br />
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Ingredients<br />
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1 shallot, chopped<br />
1/2 cup Red Napa cabbage Kimchi, drained and chopped with juice saved.<br />
2 cups Steamed white short grain rice, chilled in refrigerator<br />
2 Tbsp Canola or vegetable oil<br />
Salt and pepper<br />
½ Tbsp Butter<br />
2 Eggs cooked how you like em<br />
2 Tbsp Green onion, sliced thin<br />
1 tsp sesame oil to drizzle over and stir in at the end <br />
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Directions<br />
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<span style="font-family: inherit;">3 strips Bacon, cut into strips about ¼ inch lengths.</span></div>
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<span style="font-family: inherit;">1. Cook bacon in a 12 inch nonstick skillet over medium-high heat for about 3 minutes until golden brown. Take out bacon from the pan and set aside on a paper towel but leave bacon fat in the pan.</span></div>
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<a href="http://www.foodhoe.com/wp-content/uploads/2015/01/kfr_bacon.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://www.foodhoe.com/wp-content/uploads/2015/01/kfr_bacon.jpg" /></span></a></div>
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<span style="font-family: inherit;">2. In the same pan with bacon fat in it, add the shallot and Kimchi. Sauté until the shallot becomes translucent and Kimchi is somewhat sweated out for about 3-4 minutes.</span></div>
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<span style="font-family: inherit;"><img alt="kfr_kimchi_shallot" class="alignnone wp-image-21008" src="http://www.foodhoe.com/wp-content/uploads/2015/01/kfr_kimchi_shallot.jpg" /></span></div>
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<span style="font-family: inherit;">3. Add rice in the pan and try to break the lump of rice with an up and down motion using a flat wooden spoon or spatula then stir for about 5 minutes. If the pan gets too dry from rice soaking up the oil, add canola oil or vegetable oil about one tablespoon at a time as you stir fry the mixture of rice, yellow onion, and Kimchi. If you like a stronger Kimchi flavor, add Kimchi juice a tablespoon at a time as you continue to stir fry.</span></div>
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<span style="font-family: inherit;"><img alt="kfr_rice" class="alignnone wp-image-21010" src="http://www.foodhoe.com/wp-content/uploads/2015/01/kfr_rice.jpg" /></span></div>
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<span style="font-family: inherit;">4. Take pan off the heat, add bacon<span style="font-family: inherit;">,</span> butter, sesame oil and mix well</span></div>
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<span style="font-family: inherit;">5. Transfer rice to a serving platter, put a cooked egg on top, and sprinkle with green onion before serving.</span></div>
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<span style="font-family: inherit;"><img alt="kfr_friedrice_egg1" class="alignnone wp-image-21006" src="http://www.foodhoe.com/wp-content/uploads/2015/01/kfr_friedrice_egg1.jpg" /></span></div>
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<span style="font-family: inherit;"><b style="border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">IMPORTANT</b> Don’t try to make kimchi fried rice with hot or warm rice. It will turn out incredibly mushy. Use only cold or at least slightly chilled rice.</span></div>
Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-12584152947890964362014-01-29T11:26:00.003-08:002014-01-29T11:26:49.470-08:00Roasted Eggplant With Fried Onion and Chopped Lemon<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizDQbYSpWjFjX7TPmuD0oWnkt7ZMHj56WvNMW4b8d7iDOgH_r6zIZHUJDLUUDpWbI4HbuPiByBJhfDz9pQk8MbsLFYUMj659dQEkzJKwtgF2_GN3JQKA1piYVeihoNL7EplRv8Q/s1600/eggplant5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgizDQbYSpWjFjX7TPmuD0oWnkt7ZMHj56WvNMW4b8d7iDOgH_r6zIZHUJDLUUDpWbI4HbuPiByBJhfDz9pQk8MbsLFYUMj659dQEkzJKwtgF2_GN3JQKA1piYVeihoNL7EplRv8Q/s1600/eggplant5.jpg" height="400" width="400" /></a></div>
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Yes, apologies for the long silence as usual. No excuses, just super lazy... But here's a great dish I just made, <br /><div class="recipe-review">
I had an eggplant that I needed to use, so I
just halved the recipe. They look like shoes a little bit.
The fried onions are so fragrant and the combination with the feta,
lemon and chilies is very flavorful and fresh.</div>
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I love chef Ottolenghi's <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949" target="_blank">Jerusalem cookbook by Ottolenghi</a> cookbook, I have the Kindle version, but just got the hardback version because scrolling through the cookbook on an ipad is just not the same thing as flipping through the book. The pictures are so very gorgeous on paper too.</div>
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Ingredients</h2>
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2 large eggplants (about 1 2/3 pounds)<br />
2/3 cup olive oil<br />
Salt and freshly ground black pepper<br />
4 onions (about 1 1/4 pounds), thinly sliced<br />
1 1/2 green chiles<br />
1 1/2 tsp. ground cumin<br />
1 tsp. sumac<br />
1 3/4 ounces feta cheese, broken into large chunks<br />
1 medium lemon<br />
1 clove garlic, crushed</div>
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Instructions</h2>
Preheat oven to 425. <strong>(1)</strong> Halve the eggplants lengthwise with the stems on. <strong>(2)</strong> Score the cut side of each eggplant with a crisscross pattern. <strong>(3)</strong>
Brush the cut sides with 6 1/2 tablespoons of the oil and sprinkle
liberally with salt and pepper. Roast on a baking sheet, cut side up,
for about 45 minutes, until the flesh is golden brown. (A tip: Place a
shallow pan of water at the bottom of the oven to prevent the eggplants
from drying out.) While the eggplants are roasting, add the remaining
oil to a large frying pan and place over high heat. Add the onions and
1/2 teaspoon salt, and cook for 8 minutes, stirring often, so that parts
of the onion get dark and crisp. Seed and chop the chiles, keeping the
whole chile separate from the half. Add the ground cumin, sumac, and the
whole chopped chile, and cook for a further 2 minutes before adding the
feta. Cook for a final minute, not stirring much, then remove from the
heat. Use a small serrated knife to remove the skin and pith of the
lemon. Coarsely chop the flesh, discarding the seeds, and place the
flesh and any juices in a bowl with the remaining 1/2 chile and the
garlic. Transfer the roasted halves to a serving dish, and spoon the
lemon sauce over the flesh. Warm up the onions a little, and spoon over.
Serve warm or set aside to come to room temperature.Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-5681618517307444582013-10-21T18:45:00.000-07:002013-10-21T18:45:13.883-07:00Minestrone Soup topped with Pesto<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigTUYJ5uefsCaeX0Y2x94XcsxnwzYO8XosjQ-XZhMmDbX565UhH_sRVUq5luMPcXdb-MgFcMkrWa4q9FEZjemlxHegnGlSpIgJ2m2ZCOVaDJeTMApDRjJ5Gxmx3JuNCVL4c1LpAA/s1600/sfcc_mirrormirror.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWYPFIxIza5dJC-2wdUaRpK9Eyi8IMw1F0JYk02r-Gu6qIdv5azWpW8QVC7NZY2lgP9k3ckXEdCIUBBpZqP0qaDB8EPiOfcMUCeN3N_b2ZyFVX9o0cugJK7a_RcNu-VO81c7JKA/s1600/sfcc_soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOWYPFIxIza5dJC-2wdUaRpK9Eyi8IMw1F0JYk02r-Gu6qIdv5azWpW8QVC7NZY2lgP9k3ckXEdCIUBBpZqP0qaDB8EPiOfcMUCeN3N_b2ZyFVX9o0cugJK7a_RcNu-VO81c7JKA/s400/sfcc_soup.jpg" width="400" /></a></div>
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I recently had the opportunity to sharpen my skills at an abridged Basic Knife Skills class at the very cool and new <a href="https://www.sfcooking.com/" target="_blank">San Francisco Cooking School</a> on Van Ness. We diced, chopped, julienned vegetables all the while learning some very cool skills that I thought I already knew, but actually not entirely... So, now I feel much more in control of the many deadly sharp blades in the kitchen, and I brought home the basics to make a vegetable minestrone. <br />
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<i>Recipe from the San Francisco Cooking School</i><br /><br />
<i>Soup:</i><br />3 tbsp extra-virgin olive oil<br />1 ½ cups diced onion<br />2 medium carrots, cut in ½-inch dice<br />2 medium leeks, white and light green parts only, finely sliced<br />2 stalks celery, cut in ½-inch pieces<br />Coarse salt and fresh pepper to taste<br />2 potatoes, peeled and cut in ½-inch dice<br />6 cups hot chicken or vegetable stock<br />1 (14 ounce) can chopped tomatoes<br />1 ½ cups Savoy cabbage, thinly sliced<br />1 ½ cups zucchini, cut in ½-inch dice<br />1 (14 ounce) can cannellini beans, drained and rinsed<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ars45-Y58gyKYCvjxETtMm1RTtPvoiIzZY121Cah8u7WgVDRmi9Fcqb1Oly7T9YzBpewrYRCeHBNCE0Xw5xGmYjbyvltbMe7IOIoc9G01aVQ3CFpb7ccq6uValeWcK1YNx-SIw/s1600/sfcc_stuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViSRPwHTSrlw2rR_XX2f31LvftEqqk8KdYsgm4ih6NTrJh8JYD3Cqcs8wrexYMjbnEyM6iRtHrZVDMinHUJrqy35dkyc_DO-ZGrAVBFqLtB65wNxZilsCStRRwud504Abb1GZYA/s1600/sfcc_stuff.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgViSRPwHTSrlw2rR_XX2f31LvftEqqk8KdYsgm4ih6NTrJh8JYD3Cqcs8wrexYMjbnEyM6iRtHrZVDMinHUJrqy35dkyc_DO-ZGrAVBFqLtB65wNxZilsCStRRwud504Abb1GZYA/s400/sfcc_stuff.jpg" width="390" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We chopped all these vegetables in class and brought everything home in convenient plastic tubs so we could make the super easy recipe for soup at home.</td></tr>
</tbody></table>
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<i>Pesto:</i><br />2 cups gently packed basil leaves<br />1 medium garlic clove, chopped<br />¼ cup toasted pine nuts<br />½ cup extra-virgin olive oil<br />½ cup freshly grated Parmesan<br />
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<br />In a large stock pot, heat the olive oil over medium heat. Stir in
the onions, carrots, leeks and celery with a pinch each of salt and
pepper. Cook until the vegetables are lightly browned and begin to
soften, 5-6 minutes. Add the potatoes and cook, stirring occasionally,
2-3 minutes more. <br />
<br />Stir in the chicken broth, tomatoes and a pinch each of salt and
pepper and cook until all the vegetables are tender, about 1 hour. Add
the cabbage, zucchini and beans. Cook until cabbage and zucchini are
just tender with a bit of a bite, about 6 minutes more.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiuTCruyOAKRon5Tz2v4tgfylrjTAqTO2oyFc6JklcEFBnapTO_PX3jUF0YnqqC2cxjcRgkMz1yZxXMFzYZt7AzR99RvhyGjp-hz7VoKk2FpLIg3mXSd9sErk3NHtUytQwN416g/s1600/sfcs_soup_cooking.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIiuTCruyOAKRon5Tz2v4tgfylrjTAqTO2oyFc6JklcEFBnapTO_PX3jUF0YnqqC2cxjcRgkMz1yZxXMFzYZt7AzR99RvhyGjp-hz7VoKk2FpLIg3mXSd9sErk3NHtUytQwN416g/s400/sfcs_soup_cooking.jpg" width="400" /></a><br />
<br />While the soup is cooking, make the pesto. Using your knife, finely
chop the basil, garlic, and pine nuts together. Place in a small bowl
and add the oil until the mixture is shiny and moist. Stir in the cheese
and season to taste with salt and pepper.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZk-gsguSGNtpMVqx56aeUAiVllk_p5364nfPQV8RSWc6pMl0RmaG-JIRftvtuRsejzBmU8LqW74Wb2g3dzaEOzOdRtNY15aWSNyxdwzqTv_k9I863LaifrIF3U2pO6djUC9auCw/s1600/sfcc_pesto.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZk-gsguSGNtpMVqx56aeUAiVllk_p5364nfPQV8RSWc6pMl0RmaG-JIRftvtuRsejzBmU8LqW74Wb2g3dzaEOzOdRtNY15aWSNyxdwzqTv_k9I863LaifrIF3U2pO6djUC9auCw/s400/sfcc_pesto.jpg" width="400" /></a><br />
<br />Serve the soup with a drizzle of the fresh pesto over the top. Serves 6. It is delicious and so easy!<br />
<br />
Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com1tag:blogger.com,1999:blog-11278770.post-13923615575902567622013-10-13T19:10:00.002-07:002013-10-13T19:12:39.296-07:00Smitten Kitchen Mushroom Tart<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wec4gk23d2DyS5r3LWTlRuzAWDI9Dm9sGRjgE1gE5TXe6FkvdeN7I2OIc4optYgMEyuVt6j3Ya_8r_X69TkC78Ftq57sdOTb2UuNSVWr-vHrdvCcpP6ZNM6VRbOw635JmgIwEQ/s1600/sk_mushroomtart.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9wec4gk23d2DyS5r3LWTlRuzAWDI9Dm9sGRjgE1gE5TXe6FkvdeN7I2OIc4optYgMEyuVt6j3Ya_8r_X69TkC78Ftq57sdOTb2UuNSVWr-vHrdvCcpP6ZNM6VRbOw635JmgIwEQ/s400/sk_mushroomtart.jpg" width="400" /></a></div>
Hi, long time no see. I made this mushroom tart for a cookbook book club I have joined and we met at Mosswood Park in Oakland and everyone brought dishes from the <a href="http://smittenkitchen.com/" target="_blank">Smitten Kitchen</a> blog or cookbook.<br />
<br />
<b>Ingredients</b><br />
<br />
<i>the crust:
</i><br />
1 cup plus 2 tablespoons all-purpose flour
<br />
¼ cup yellow cornmeal
<br />
¼ teaspoon salt
<br />
6 tablespoons unsalted butter, cold and cut into ½ inch pieces
<br />
1 large egg<br />
<br />
<i>the filling: </i><br />
<br />
1 tablespoon olive oil
<br />
1 tablespoon unsalted butter
<br />
2 medium shallots, thinly sliced
<br />
1 clove garlic, minced
<br />
1 teaspoon chopped fresh thyme
<br />
½ pound cremini mushrooms, thinly sliced
<br />
1 pound assorted wild mushrooms (such as shiitake or oyster), torn into small pieces (You can substitute more cremini or baby bella mushrooms for the wild mushrooms).<br />
1 teaspoon salt, divided
<br />
freshly ground pepper, to taste
<br />
¼ cup mascarpone cheese, room temperature
<br />
¼ cup milk
<br />
2 large eggs
<br />
½ cup freshly grated gruyere cheese
<br />
¼ cup freshly grated parmesan cheese<br />
<br />
Instructions<br />
To make the crust - add the flour, cornmeal and salt to the bowl of a food processor. Add in the butter. Pulse until the butter is the size of tiny peas. Add the egg and process until the dough starts to clump together (it will look like wet sand). Dump the dough onto a floured surface and use your hands to bring it together. Roll out the dough to a 12-inch circle (rolling out the dough between two pieces of plastic wrap made this very easy). Transfer the dough to a 9-inch tart pan and
press the dough against the bottom and sides. Remove the excess dough from the top. Place the tart pan on a baking sheet and put in the freezer until firm, about 30 minutes.<br />
<ol class="instructions" id="zlrecipe-instructions-list">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDlsUPbjahLm6Cm2XDsUPEJm4pGRE8fjsTyuqobflFVh7R9BECA0t2NYNvKHk45yEfKPoIpcPNYRBaToievHiQqhaXqQced7tV5bq9FbpbqL4_jIG7JB0hoqd_mr9pvxOs3H1Vg/s1600/sk_tartcrust.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="377" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDlsUPbjahLm6Cm2XDsUPEJm4pGRE8fjsTyuqobflFVh7R9BECA0t2NYNvKHk45yEfKPoIpcPNYRBaToievHiQqhaXqQced7tV5bq9FbpbqL4_jIG7JB0hoqd_mr9pvxOs3H1Vg/s400/sk_tartcrust.jpg" width="400" /></a> <br />
<ol class="instructions" id="zlrecipe-instructions-list">
</ol>
Preheat
the oven to 375 degrees. Lightly butter one side of a 12-inch square
of aluminum foil. Press the foil firmly against the bottom and sides of
the crust (butter side down). Bake for 10 minutes (no pie weights
needed). Carefully remove the foil and then bake for another 5 to 8
minutes, until lightly golden brown around the edges. Place on a wire
rack. Reduce the oven temperature to 350 degrees.
<ol class="instructions" id="zlrecipe-instructions-list">
</ol>
To
make the filling - set a large skillet over medium heat. Add the olive
oil and butter. When the butter is melted, add the shallots. Cook,
stirring occasionally, for about 2 to 3 minutes, until soft. Add in the
garlic and thyme and cook for 30 seconds, until fragrant. Increase the
heat to medium high and add in the mushrooms (if the mushrooms won’t
all fit in your skillet, add as many as you can and as they cook down
you’ll be able to add more to the pan).<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSwMfo9KikC2Ru5ve7w2f5g1ddVOqYLE-2jLVcjDTMna08-a4kQkLR1sycMofvAsEQNbPYUrmCEMTwh_L4rsci5zH2eUJ1wbkETRH4OrlQ1BW1LL8pe9nqhRpMxcPja6C2N_MFg/s1600/sk_mushrooms.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnSwMfo9KikC2Ru5ve7w2f5g1ddVOqYLE-2jLVcjDTMna08-a4kQkLR1sycMofvAsEQNbPYUrmCEMTwh_L4rsci5zH2eUJ1wbkETRH4OrlQ1BW1LL8pe9nqhRpMxcPja6C2N_MFg/s400/sk_mushrooms.jpg" width="400" /></a><br />
Cook for about 9 to 10 minutes,
stirring occasionally, until the mushrooms are tender and the liquid
has evaporated. Stir in ½ teaspoon salt and pepper (to taste).
Transfer to a plate to cool.
<br />In
a medium bowl, add the mascarpone. Slowly pour in the milk and whisk
until the mixture is smooth. Whisk in the eggs. Add in the gruyere,
parmesan and remaining ½ teaspoon salt. Add in the cooled mushrooms and
mix to combine.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFS9NsJ9MUy2WT1gBmF7EbdvhGHVleV2X0He39SbnxlfDO_SPQlL0yJzV29yoX9NhwCEHLi-s784FExhHID_1jij0M5hLXka3RbefCn61qeBnMn6b1jHTUPg-zDodw438c7OKFmA/s1600/sk_cheese.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFS9NsJ9MUy2WT1gBmF7EbdvhGHVleV2X0He39SbnxlfDO_SPQlL0yJzV29yoX9NhwCEHLi-s784FExhHID_1jij0M5hLXka3RbefCn61qeBnMn6b1jHTUPg-zDodw438c7OKFmA/s400/sk_cheese.jpg" width="400" /></a> <br />
<br />
<br />
<br />
<br />
Carefully
pour the mixture into the tart shell. Bake for 35 to 40 minutes, until
slightly puffed and lightly golden brown on the top (if you insert the
tip of a small knife into the center, it should not release any wet
custard). Let the tart cool for at least 10 minutes before removing
from the pan to serve. Serve warm or at room temperature. <br />
<div class="h-4 strong" id="zlrecipe-notes">
</div>
<br />
<br />There were lots of delicious dishes, it was a very bright sunny day and
our picnic table was half in and half out of the sun, which made for the
piebald effect below. This is the spread: pesto potato with green beans top left, then roasted carrots and avocado salad, roasted peppers with capers and mozarella, the most amazing savory shortcake made with cherry tomatoes whipped goat cheese, salted brown butter rice krispy treats, and lemon bars made from meyer lemon. A very delicious and fun feast!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkShFySmTDfmY4GT-n3QYWYPqUeAqZJ1JiLCVRlha1lhrLmQvlzkcTXxstCqw7vRKgb1Rpws5myOmX5Zv1fpCrgGqJJMY0VpiPwj-BYm_XieLR3mudz4opOFupqw6NyB7Wbz4rw/s1600/sk_tableau.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirkShFySmTDfmY4GT-n3QYWYPqUeAqZJ1JiLCVRlha1lhrLmQvlzkcTXxstCqw7vRKgb1Rpws5myOmX5Zv1fpCrgGqJJMY0VpiPwj-BYm_XieLR3mudz4opOFupqw6NyB7Wbz4rw/s400/sk_tableau.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDlsUPbjahLm6Cm2XDsUPEJm4pGRE8fjsTyuqobflFVh7R9BECA0t2NYNvKHk45yEfKPoIpcPNYRBaToievHiQqhaXqQced7tV5bq9FbpbqL4_jIG7JB0hoqd_mr9pvxOs3H1Vg/s1600/sk_tartcrust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-82504985607905706992013-03-10T16:14:00.003-07:002013-03-10T16:20:27.913-07:00Francoise' Lamb Tagine with Apricots and almonds<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.foodhoe.com/wp-content/uploads/2013/03/tajine_overcouscous1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="http://www.foodhoe.com/wp-content/uploads/2013/03/tajine_overcouscous1.jpg" width="400" /></a></div>
<br />
Makes 4 servings<br />
Adapted from Dorie Greenspan<br />
<br />
1 cup chicken broth<br />
2 oz moist, plump dried apricots<br />
About 6 tablespoons olive oil<br />
1 pound boneless lamb shoulder, fat removed, cut into cubes about 1 1/2 inches on a side (we used lamb stew meat)<br />
2 medium onions, peeled, trimmed and coarsely chopped<br />
4 cloves of garlic, peeled, trimmed, germ removed and finely chopped<br />
One half 14 1/2 - ounce can diced tomatoes, drained, or 2 medium tomatoes, peeled, seeded and crushed<br />
1-1/2 tablespoon coriander seeds, cracked (I used ground)<br />
2 large pinches saffron<br />
1 teaspoon finely grated fresh ginger<br />
1 teaspoon ground cumin<br />
1/2 teaspoon cinnamon<br />
About 1/4 cup chopped cilantro leaves<br />
1/2 cup toasted sliced almonds<br />
Salt and freshly ground pepper<br />
Couscous or rice, for serving<br />
<br />
Center a rack in the oven and preheat the oven to 325 degrees F.<br />
<br />
If you're using the bouillon cubes (it's what Dorie's friend Francoise uses), drop
them into a medium-size bowl and pour over 1 3/4 cups of boiling water;
stir to dissolve. If you're using chicken broth, bring it to the boil,
then pour it into the bowl. Add the apricots to the bowl and let them
soak and plump while you prepare the rest of the tagine.<br />
<br />
Put the base of a tagine, a heavy, high-sided skillet or a Dutch oven
over medium-high heat and pour in 3 tablespoons of the oil. Pat the
pieces of lamb dry between sheets of paper towels, then drop them into
the hot oil - don't crowd the pan; work in batches, if necessary - and
brown the meat on all sides, about 4 minutes. Lift the meat out of the
pot and onto a plate with a slotted spoon. Season the lamb with salt
and pepper. Pour out the fat that it's in the pan, but leave whatever
bits may have stuck to the base.<br />
<br />
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<a href="http://www.foodhoe.com/wp-content/uploads/2013/03/tajine_spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="397" src="http://www.foodhoe.com/wp-content/uploads/2013/03/tajine_spices.jpg" width="400" /></a></div>
<br />
<br />
Return the pan to the stove, adjust the heat to low and add 2 more
tablespoons of the olive oil. When the oil is warm, stir in the onions
and garlic and cook, stirring, for about 5 minutes, just to get them
started on the road to softening. Add the tomatoes, season with salt
and pepper, and continue to cook, stirring often, for another 10
minutes, adding a little more oil, if needed. Add the chicken
bouillon/broth to the pot as well as the coriander, saffron - crush the
saffron between your fingers as you sprinkle it into the pot - ginger,
cumin, cinnamon and 2 tablespoons of the chopped cilantro leaves. Stir
to mix and dissolve the spices, season with salt and pepper and spoon
the meat over the base of vegetables. Top with the plumped apricots,
seal the pan with aluminum foil and clap on the lid. Slide the pan into
the oven.<br />
<br />
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<a href="http://www.foodhoe.com/wp-content/uploads/2013/03/tajine_pre_roast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.foodhoe.com/wp-content/uploads/2013/03/tajine_pre_roast.jpg" width="400" /></a></div>
<br />
<br />
Bake the tagine for 60 minutes before carefully lifting the lid and
foil and scattering the almonds over the meat. Recover the pan and
allow the tagine to bake for 15 minutes more. You can also just toast the almonds and scatter them over the dish when serving.<br />
<br />
Serving: If you've cooked it in a tagine, sprinkle the remaining
cilantro over the meat, bring the tagine to the table and serve directly
from the pan. If you've used a skillet or Dutch oven, transfer the
tagine to a warm large serving platter and dust with cilantro. This is fabulous served with spicy Harissa sauce on the side.<br />
<br />
If you make the dish ahead, add the toasted almonds when you reheat the tagine for
serving.<br />
<br />
Click <a href="http://www.foodhoe.com/2013/03/the-allure-of-the-tagine/" target="_blank">here</a> to read the related story on my other blog <a href="http://www.foodhoe.com/" target="_blank">foodhoe's foraging</a>.<br />
<br />
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<a href="http://www.foodhoe.com/wp-content/uploads/2013/03/tajine_foiled.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://www.foodhoe.com/wp-content/uploads/2013/03/tajine_foiled.jpg" width="400" /> </a></div>
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Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com1tag:blogger.com,1999:blog-11278770.post-40207383070515633852012-11-14T06:56:00.000-08:002012-11-14T11:26:19.932-08:00Cheesy Dip Fondue <a href="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" rea="true" src="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
I recently was inspired to have a <a href="http://www.foodhoe.com/2012/11/rewinery-wine-cheese-a-fondue-party/" target="_blank">fondue party</a> and made a non-traditional cheese fondue that is made with cream cheese, which made it more like a cheesy dip. It stayed smooth and creamy and never separated or got gloppy, delicious to the end. I got the idea from Epicurious <a href="http://www.epicurious.com/recipes/food/views/New-Potatoes-with-Three-Cheese-Fondue-105652" target="_blank">here</a>.<br />
<br />
Ingredients:<br />
2 teaspoons olive oil<br />
1/2 cup chopped onion<br />
1 cup whipping cream<br />
1 8-ounce package cream cheese, room temperature<br />
1 cup freshly grated Parmesan cheese (about 2 ounces)<br />
1/2 cup (packed) grated Gruyère cheese (about 1 1/2 ounces)<br />
1/4 teaspoon ground nutmeg<br />
<br />
Directions:<br />
<br />
Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until soft, about 4 minutes. Reduce heat to low. Add cream, cream cheese, Parmesan, and Gruyère. Whisk until smooth, about 3 minutes. Stir in nutmeg. Season with salt and pepper. Remove from heat. You don't even really need to put this in a fondue pot and can reheat in the microwave if it needs remelting.<br />
<br />
Things to dip in a Cheese fondue: <br />
<br />
<br />
<br />
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<a href="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue_treats.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" rea="true" src="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue_treats.jpg" width="366" /></a></div>
<br />
pretzel, tatertots, meatballs, cubes of olive and walnut breads <br />
slices of apples, pears or grapes<br />
<br />
steamed or roasted broccoli and cauliflower, or mushrooms. <br />
Be sure to include a few palate-cleansing pickles, like cornichons, gherkins or olives to help cut the richness.<br />
<br />
I found this brilliant idea from Jaden's <a href="http://steamykitchen.com/198-fondue.html" target="_blank">Steamy Kitchen</a>. Mini pigs in a blanket (1 can/tube of crescent dough + Lil’ Smokies baby sausage links. Unroll the dough, cut into strips – wrap each Lil’ Smokie and bake 375F for 10-12 minutes until golden brown.) <br />
<br />
a cured meats plate, cubes of salami<br />
<br />
Sliced Louisiana Hot Link Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com2tag:blogger.com,1999:blog-11278770.post-87236616805996065982012-11-14T06:15:00.000-08:002012-11-14T11:16:33.525-08:00Chocolate Fondue<br />
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<a href="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue_chocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="341" rea="true" src="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue_chocolate.jpg" width="400" /></a></div>
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Recipe:</div>
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12 ounces of dark chocolate (chips or roughly chopped if from a block), I used a mixture of good quality dark and milk chocolate</div>
<br />
8 ounces of heavy cream<br />
A pinch of salt<br />
a good swig of a liquer, such as Frangelico (hazelnut) or cognac <br />
Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated. <br />
<br />
<br />
Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot.<br />
<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue_fruits.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="393" rea="true" src="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue_fruits.jpg" width="400" /></a></div>
<br />
<br />
Things to dip:<br />
<br />
Fruits: pineapple, kiwi, banana, strawberries, grapes, fresh coconut pieces, cherries, raspberries, blueberries<br />
Frozen banana slcies<br />
Dried fruits, candied ginger, candied orange peel<br />
Bits of sweets: brownie bits, marshmallows, cookie, rice crispy treats, pound cake, angel food cake, <br />
blondies, macaroons, biscotti<br />
pretzel rods, graham crackers, lady fingers, cookies, peanut butter and fluff sandwiches<br />
<br />
or potato chips!<br />
<br />
<br />
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<a href="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue_chip.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" rea="true" src="http://www.foodhoe.com/wp-content/uploads/2012/11/fondue_chip.jpg" width="400" /></a></div>
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<br />Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-60976454444698208442012-07-16T11:36:00.000-07:002012-07-16T11:39:18.062-07:00Roy Choi's really good spaghetti sauce<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38b16KwdjQ2__Vb36lhwuPHnnE12hQzDVxaS1-0kLOP6VWE3nGaJqonJeytsELkevky2Aup33zJrrbRn6TDL_l8dWVydfUm5JBk5XOQbA2bavuCbd8lktWrWau8F0oglMZpPBUQ/s1600/pasta_plate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj38b16KwdjQ2__Vb36lhwuPHnnE12hQzDVxaS1-0kLOP6VWE3nGaJqonJeytsELkevky2Aup33zJrrbRn6TDL_l8dWVydfUm5JBk5XOQbA2bavuCbd8lktWrWau8F0oglMZpPBUQ/s400/pasta_plate.jpg" width="400" /></a> <br />
<br />
I'm back after a long lazy silence... I've been cooking but not taking pictures, it seemed just wrong to post without pictures! Anyways, I was inspired to try making this recipe <a href="http://www.foodandwine.com/recipes/4-dollar-spaghetti-thats-almost-as-good-as-24-dollar-spaghetti" target="_blank">$4 Spaghetti that's almost as good as $24 Spaghetti</a>, from the <a href="http://www.foodandwine.com/" target="_blank">Food & Wine website</a> which caught my eye with its brilliant claim. Fortunately I had all of the ingredients at hand. It's full of flavor and made quite a lot for leftovers or to freeze and was so good that I wanted to share it with you. <br />
<br />
The recipe is by Roy Choi of L.A.’s <a href="http://kogibbq.com/" target="_blank">Kogi</a> empire (read more about him <a href="http://www.nytimes.com/2012/07/15/magazine/roy-chois-food-truck-barbecue-blends-mexico-and-korea.html?_r=1&ref=magazine" target="_blank">here</a>) who loves the $24 spaghetti from Scott Conant’s <a href="http://www.scottconant.com/restaurants/scarpetta/new-york" target="_blank">Scarpetta</a> in NYC but says, “my $4 version tastes almost as good.” His trick: flavoring tomato sauce with a quick mushroom broth and slow-cooked garlic. <br />
<br />
4 ounces white button mushrooms, thinly sliced ( I had 2 cups of old and tired crimini)<br />
3/4 cup peeled garlic cloves (4 ounces, from about 4 heads)<br />
2/3 cup extra-virgin olive oil (I used 1/2 cup)<br />
Two 28-ounce cans peeled Italian tomatoes with their juices<br />
Salt<br />
Freshly ground pepper<br />
1 pound spaghetti<br />
1/4 cup torn basil leaves<br />
Freshly grated Parmigiano-Reggiano cheese, for serving<br />
<br />
<ol>
<li>In a saucepan, bring the mushrooms and 3 cups of water to a boil. Simmer over moderate heat until the broth is reduced to 1 cup, 1 hour. Strain and discard the mushrooms. </li>
<li> Meanwhile, in a small saucepan, bring the garlic and olive oil to a boil. Simmer over moderately low heat, stirring, until the garlic is very tender and golden, about 30 minutes. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUmXJwUMYRq3lefQirdskRWJddsvcHk-SEeiYQOgkDBg-DUREaGXW1wa-baP158-3YG2ZGxP8mGyW8AY4nirzM3vnEanp-vpxfeol6_mF6A_OZj5VJdmQghPCODW-BniZ6iok2A/s1600/pasta_garlic.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdUmXJwUMYRq3lefQirdskRWJddsvcHk-SEeiYQOgkDBg-DUREaGXW1wa-baP158-3YG2ZGxP8mGyW8AY4nirzM3vnEanp-vpxfeol6_mF6A_OZj5VJdmQghPCODW-BniZ6iok2A/s400/pasta_garlic.jpg" width="400" /></a></li>
<li> In a large enameled cast-iron casserole or Dutch oven, bring the tomatoes and the garlic and oil to a boil. Add the mushroom broth and, using an immersion blender, puree the sauce until smooth. Bring the sauce back to a boil, then simmer over moderately low heat until thickened, about 1 hour. Season the sauce with salt and pepper. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv8fBYCdiuLLUOJ8jeAJ7IHfa_QgcfDryreQK54ncGs9gQ4le_9iDscwPtlER16_Qvmv6A0C6rd-XfDse2oe9i1ONJj1A0_-Q9EblqM54Z5ND8qmTQM4cii4Ag9fGONLOtLfOnw/s1600/pasta_radiatore.jpg" style="margin-left: 1em; margin-right: 1em;"></a></li>
<li>Cook the spaghetti in a large pot of salted boiling water until al dente. Drain the spaghetti and return to the pot. Add 2 cups of the sauce and cook, tossing, for 1 minute. Transfer the spaghetti to bowls, top with the basil and serve with grated cheese. </li>
</ol>
Make Ahead The sauce can be refrigerated for up to 5 days or frozen for up to 3 months.
Suggested Pairing
Fruit-forward, medium-bodied Italian red.<br />
<br />
I finally used the pasta from <a href="http://www.flourandwater.com/" target="_blank">Flour + Water</a> that I bought at the <a href="http://www.salumeriasf.com/" target="_blank">Salumeria</a> next door to <a href="http://www.centralkitchensf.com/" target="_blank">Central Kitchen</a>. It made a very fine plate of pasta with the Kogi sauce.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv8fBYCdiuLLUOJ8jeAJ7IHfa_QgcfDryreQK54ncGs9gQ4le_9iDscwPtlER16_Qvmv6A0C6rd-XfDse2oe9i1ONJj1A0_-Q9EblqM54Z5ND8qmTQM4cii4Ag9fGONLOtLfOnw/s1600/pasta_radiatore.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCv8fBYCdiuLLUOJ8jeAJ7IHfa_QgcfDryreQK54ncGs9gQ4le_9iDscwPtlER16_Qvmv6A0C6rd-XfDse2oe9i1ONJj1A0_-Q9EblqM54Z5ND8qmTQM4cii4Ag9fGONLOtLfOnw/s400/pasta_radiatore.jpg" width="400" /></a>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com3tag:blogger.com,1999:blog-11278770.post-65184799247282160282012-02-01T10:00:00.000-08:002012-02-01T10:00:21.553-08:00Momofuku's Crack Pie<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://www.foodhoe.com/wp-content/uploads/2011/11/crack-pie_slice2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://www.foodhoe.com/wp-content/uploads/2011/11/crack-pie_slice2.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Momofuku Milkbar CRACK PIE!!!</td></tr>
</tbody></table>
<br />
I am quite delinquent in posting this recipe for the pie I made last Thanksgiving! You can read the post <a href="http://www.foodhoe.com/2011/12/crack-pie-for-thanksgiving-and-a-visit-by-the-fairy-hobmother/">here</a>. The infamously named pie does have a sinister addictive quality, everyone who took a bite was unable to stop. And later, we wanted to go back for more... The recipe is from the <a href="http://www.amazon.com/Momofuku-Milk-Bar-Christina-Tosi/dp/0307720497" target="_blank">Momofuku Milkbar Cookbook</a> and has been published online, so I'm not breaking any laws by posting it up here.<br />
<br />
Total time: 1 1/2 hours, plus cooling and chilling times<br />
Servings: Makes 2 pies (6 to 8 servings each)<br />
<br />Note: Adapted from Momofuku. This pie calls for 2 (10-inch) pie tins. You can substitute 9-inch pie tins, but note that the pies will require additional baking time, about 5 minutes, due to the increased thickness of the filling.<br />
<br />
Cookie for crust<br />
<br />
2/3 cup plus 1 tablespoon (3 ounces) flour<br />
Scant 1/8 teaspoon baking powder<br />
Scant 1/8 teaspoon baking soda<br />
1/4 teaspoon salt<br />
1/2 cup (1 stick) softened butter<br />
1/3 cup (2 1/2 ounces) light brown sugar<br />
3 tablespoons (1 1/4 ounces) sugar<br />
1 egg<br />
Scant 1 cup (3 1/2 ounces) rolled oats<br />
<br />
Directions<br />
<br />
1. Heat the oven to 375 degrees.<br />
<br />2. In a medium bowl, sift together the flour, baking powder, baking soda and salt.<br />
<br />
3. In the bowl of a stand mixer using the paddle attachment, or in a large bowl using an electric mixer, beat the butter, brown sugar and sugar until light and fluffy.<br />
<br />
4. Whisk the egg into the butter mixture until fully incorporated.<br />
<br />
5. With the mixer running, beat in the flour mixture, a little at a time, until fully combined. Stir in the oats until incorporated.<br />
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<br />
6. Spread the mixture onto a 9-inch-by-13-inch baking sheet and bake until golden brown and set, about 20 minutes. Remove from heat and cool to the touch on a rack. Crumble the cooled cookie to use in the crust.<br />
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<br />
Crust<br />
<br />Crumbled cookie for crust<br />
1/4 cup (1/2 stick) butter<br />
1 1/2 tablespoons (3/4 ounce) brown sugar<br />
1/8 teaspoon salt<br />
<br />
<a href="http://www.foodhoe.com/wp-content/uploads/2011/11/crack-pie_cruststuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://www.foodhoe.com/wp-content/uploads/2011/11/crack-pie_cruststuff.jpg" width="400" /></a><br />
<br />
Combine the crumbled cookie, butter, brown sugar and salt in a food processor and pulse until evenly combined and blended (a little of the mixture clumped between your fingers should hold together). Divide the crust between 2 (10-inch) pie tins. Press the crust into each shell to form a thin, even layer along the bottom and sides of the tins. Set the prepared crusts aside while you prepare the filling.<br />
<br /><a href="http://www.foodhoe.com/wp-content/uploads/2011/11/crack-pie_crust.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="311" src="http://www.foodhoe.com/wp-content/uploads/2011/11/crack-pie_crust.jpg" width="400" /></a><br />
<br />
Filling<br />
<br />1 1/2 cups (10 1/2 ounces) sugar<br />
3/4 cup plus a scant 3 tablespoons (7 ounces) light brown sugar<br />
1/4 teaspoon salt<br />
1/3 cup plus 1 teaspoon (3/4 ounce) milk powder<br />
1 cup (2 sticks) butter, melted<br />
3/4 cup plus a scant 2 tablespoons heavy cream<br />
1 teaspoon vanilla extract<br />
8 egg yolks<br />
2 prepared crusts<br />
Powdered sugar, garnish<br />
<br />
1. Heat the oven to 350 degrees.<br />
<br />
2. In a large bowl, whisk together the sugar, brown sugar, salt and milk powder. Whisk in the melted butter, then whisk in the heavy cream and vanilla.<br />
<br />
3. Gently whisk in the egg yolks, being careful not to add too much air.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />4. Divide the filling evenly between the 2 prepared pie shells.<br />
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<br />5. Bake the pies, one at a time, for 15 minutes, then reduce the heat to 325 degrees and bake until the filling is slightly jiggly and golden brown (similar to a pecan pie), about 10 minutes. I made this recipe twice and both times the filling had a runny center, but my oven at the time (I have upgraded to a convection, so I think I should try this again). Remove the pies and cool on a rack.<br />
<br />6. Refrigerate the cooled pies until well chilled. The pies are meant to be served cold, and the filling will be gooey. Dust with powdered sugar before serving.<br />
<br /><a href="http://www.foodhoe.com/wp-content/uploads/2011/11/crack-pie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="310" src="http://www.foodhoe.com/wp-content/uploads/2011/11/crack-pie.jpg" width="400" /></a><br />
<br />
<br />Each of 16 servings: 432 calories; 4 grams protein; 45 grams carbohydrates; 1 gram fiber; 27 grams fat; 16 grams saturated fat; 187 mg. cholesterol; 36 grams sugar; 125 mg. sodium.<br />
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</a></div>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com5tag:blogger.com,1999:blog-11278770.post-23768210940400486112012-01-08T11:53:00.000-08:002012-01-12T07:25:25.210-08:00A very simple Kale Salad<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEHOwmlfXkSlTIFFMH9AbqZiiCcPtBsUKEQbMDw9kN4RjE3_7qIZypljFGb0G4JahO90x0w4Ja9FeFwUfH4oejhA_SxEIbTlYrThrI7b3RJR5bCF9_FrNKT57uGTMaqLlpT-YHA/s1600/kale+salad.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="311" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDEHOwmlfXkSlTIFFMH9AbqZiiCcPtBsUKEQbMDw9kN4RjE3_7qIZypljFGb0G4JahO90x0w4Ja9FeFwUfH4oejhA_SxEIbTlYrThrI7b3RJR5bCF9_FrNKT57uGTMaqLlpT-YHA/s400/kale+salad.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kale Salad</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>This is my latest obsession, an uber simple salad made of raw kale and onions tossed with a dressing made from soy sauce, lemon juice and olive oil. It's absurdly easy to make and pretty good for you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZjKXFvM7y1ruJPbY33Y16G4UZHJHn5lUwQ050sEY40P0YhTEq_-urzwh69qu32lF-c7mpPCmVA5ggz-jUoqKuyrjB0fOt54u6n9t6Qql7h865eHPSxro9CthG5hrM_yVqucaog/s1600/kale1.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqZjKXFvM7y1ruJPbY33Y16G4UZHJHn5lUwQ050sEY40P0YhTEq_-urzwh69qu32lF-c7mpPCmVA5ggz-jUoqKuyrjB0fOt54u6n9t6Qql7h865eHPSxro9CthG5hrM_yVqucaog/s400/kale1.jpg" width="400" /></a></div><br />
Kale is packed with nutrients, and most recipes have you boiling or sauteing until soft, but not this one! Most salads eventually become limp once tossed with the dressing, but the kale just relaxes, losing its tough fibrous texture, becoming soft and crunchy and almost sweet. This recipe is from the <a href="http://www.amazon.com/Esalen-Cookbook-ebook/dp/B003TU2AN8/ref=pd_rhf_gw_p_t_1" target="_blank">Esalen Cookbook</a>, a legendary workshop and retreat center in Big Sur, California. Note: you can get a kindle version for under $10, looks amazing on the ipad...<br />
<br />
The original recipe includes toasted sunflower, pumpkin and sesame seeds which give the salad additional texture and crunch, but the salad is awesome without them.<br />
<br />
Serves 4-6<br />
<br />
35 minutes<br />
<br />
1/4 cup tamari soy sauce <br />
1/4 cup lemon juice <br />
1/4 cup extra-virgin olive oil <br />
½ medium red onion <br />
1 pound fresh kale <br />
<br />
optional: <br />
¼ cup sunflower seeds <br />
¼ cup pumpkin seeds <br />
¼ cup sesame seeds <br />
½ cup sunflower sprouts ½ cup alfalfa sprouts <br />
1 avocado diced <br />
<br />
<br />
Whisk the soy sauce and lemon juice in bowl. Slowly dribble in the oil as you whisk vigorously. Slice the onion into half moons and marinate in the dressing as you prepare the rest of the salad.<br />
<br />
De stem the kale. Slice kale leaves into ¼ inch ribbons (very important!)<br />
<br />
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<br />
If using seeds, toast in a heavy-bottomed pan (cast iron is the best) over medium heat until seeds are just golden and fragrant. Toast each seed type separately as their size requires varying roasting times. Cool to room temperature.<br />
<br />
Toss everything with the onions, and as much dressing as necessary to lightly but completely dress the kale. A few grinds of fresh ground black pepper is good<br />
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From the Esalen CookbookAnonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com5tag:blogger.com,1999:blog-11278770.post-76895268192572637572011-10-27T09:35:00.000-07:002011-10-27T09:37:01.582-07:00Tom Yum - Thai Hot and Sour Soup<div class="separator" style="clear: both; text-align: left;"></div><a href="http://www.flickr.com/photos/foodhoe_pix/6196917226/" title="tomyumsoup by the foodhoe, on Flickr"><img alt="tomyumsoup" height="375" src="http://farm7.static.flickr.com/6173/6196917226_239ff3afb5.jpg" width="500" /></a><br />
<br />
I'm making soups again now with the chilly Fall weather. This is one of our favorite recipes that I learned from <a href="http://www.thaifoodandtravel.com/cooking.html">Kasma</a> who teaches Thai cooking classes in her home. It's flavorful and very satisfying, the heat from the chilies warms you through to your toes.<br />
<h2>Ingredients</h2><ul class="recipe"><li> 1/2 lb. prawns, or medium- to large-size shrimps, shells removed and butterflied (save shells for soup stock)</li>
<li>2-3 stalks fresh lemon grass</li>
<li>3 cups water, or mild soup stock, salted with fish sauce <i>(nahm bplah)</i> to the desired saltiness</li>
<li>6 thin slices fresh galanga <i>(kah),</i> or 2 dried pieces</li>
<li>3 fresh or dried kaffir lime leaves <i>(bai ma-gkrood)</i></li>
<li>8-10 whole Thai chillies <i>(prik kee noo),</i> stem removed and bruised with the back of a cleaver; or substitute with 2-3 sliced jalapeno or serrano peppers</li>
<li>1/2 a small onion, halved again and sliced crosswise 1/4-inch thick</li>
<li>1-2 Tbs. roasted chilli paste <i>(nahm prik pow)</i>;</li>
<div style="text-align: left;"><a href="http://www.flickr.com/photos/foodhoe_pix/6136880899/" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" title="tomyum_chilipaste by the foodhoe, on Flickr"><img alt="tomyum_chilipaste" height="180" src="http://farm7.static.flickr.com/6192/6136880899_56516effca_m.jpg" width="240" /></a></div><div style="text-align: right;"></div><li>3-4 Tbs. tamarind water: a chunk of wet tamarind, about the size of 1 Tbs., with the soft parts dissolved in 1/4 cup water, pulp removed</li>
<li>1 cup fresh brown mushrooms, sliced in 1/4-inch pieces, or 1 can whole straw mushrooms, drained</li>
<li>1 small tomato, cut in bite-size wedges (optional)</li>
<li>2 green onions, cut in thin rounds</li>
<li>Juice of 1-2 limes, to desired sourness</li>
<li>1/2 cup cilantro leaves or short cilantro sprigs</li>
</ul><div class="separator" style="clear: both; text-align: left;"><br />
</div><a href="http://www.flickr.com/photos/foodhoe_pix/6137426162/" title="tomyum_aromatics by the foodhoe, on Flickr"><img alt="tomyum_aromatics" height="375" src="http://farm7.static.flickr.com/6083/6137426162_51a387ea3e.jpg" width="500" /></a><br />
<br />
Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut each stalk into 1-inch sections at a slanted diagonal all the way up to the greener end, near the start of the grass blades, exposing the inner core. Smash each piece with the side of a cleaver or the end of a large knife handle to bruise, releasing the aromatic oils. <br />
<br />
Place the cut lemon grass along with the prawn or shrimp shells and the water or stock in a soup pot. Bring to a boil, then reduce heat to low and simmer with a lid on for 15-20 minutes to draw out the flavors. Strain out the shrimp shells and some of the lemon grass.<br />
<br />
<a href="http://www.flickr.com/photos/foodhoe_pix/6196405861/" title="tomyum_birdseyechili by the foodhoe, on Flickr"><img alt="tomyum_birdseyechili" height="375" src="http://farm7.static.flickr.com/6171/6196405861_ddb2c23688.jpg" width="500" /></a><br />
<br />
Add the sliced galanga, kaffir lime leaves, bruised Thai chillies (or substitute) and sliced onion. Simmer a couple of minutes, then add the roasted chilli paste <i>(nahm prik pow),</i> tamarind water and fresh brown or straw mushrooms. This is the roasted chili paste below.<br />
<br />
<a href="http://www.flickr.com/photos/foodhoe_pix/6136880699/" title="tomyum_chilisoybeanpast by the foodhoe, on Flickr"><img alt="tomyum_chilisoybeanpast" height="375" src="http://farm7.static.flickr.com/6161/6136880699_72d5ceb21c.jpg" width="500" /></a><br />
<br />
Heat stock to a boil and simmer for a couple of minutes. Stir in the tomato wedges (if using), green onions and prawns or shrimps. After 20-30 seconds, turn off heat, add lime juice to the desired sourness and the cilantro. Do not let the prawns or shrimps overcook. Serve immediately.<br />
<br />
<a href="http://www.flickr.com/photos/foodhoe_pix/6196405737/" title="tomyum_tomatoes_shrimp by the foodhoe, on Flickr"><img alt="tomyum_tomatoes_shrimp" height="375" src="http://farm7.static.flickr.com/6163/6196405737_3cd6acd60f.jpg" width="500" /></a><br />
<br />
<h3>Kasma's Notes and Pointers for Hot & Sour Soup:</h3><i>Dtom yum</i> is a light soup with practically no oil, and it contains the four main flavors – hot, sour, sweet and salty – accentuated with fresh aromatic herbs. (See <a href="http://www.thaifoodandtravel.com/features/harmony.html">Creating Harmonies with Primary Flavors</a>.) It is the most popular soup in Thailand and can be found in the tiniest mom-and-pop village rice shop to the fanciest restaurant in Bangkok. No menu is without it, even in Thai restaurants overseas, and if there is no menu, as is the case in Thailand's rural areas, just speaking the magic words"<i>dtom yum"</i> is enough to procure a steaming bowl of the fragrant and stimulating soup.<br />
<i>Dtom yum</i> can be made with just about any type of seafood or meat, or vegetables for vegetarians. You can have a <i>dtom yum gkai</i> <i>(gkai</i> = chicken), <i>dtom yum bplah</i> (fish), <i>dtom yum talay</i> (mixed seafood), <i>dtom yum hed</i> (mushrooms), and so on.There are numerous ways of blending flavors, as you will notice from eating<i>Dtom yum</i> in various restaurants here or in Thailand. Flavors vary from place to place, from chef to chef and from pot to pot. But basically,<i>dtom yum</i> is hot and sour – hot from some kind of chilli pepper and sour primarily from lime juice – and has lemon grass as the leading herb flavor.<br />
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Most <i>dtom yum</i> in Thailand is made, of course, with Thai people's favorite chillies, <i>prik kee noo,</i> known now in the western world as "Thai chillies." In this recipe, the chillies are kept whole, so you and your guests can spot them easily and not bite into one unless you choose to. Simmering the chillies in the broth will flavor the soup with its special spicy flavor. If you can find red ones, they make the soup prettier and are even easier to spot, but if you want to insure a zero chance of a fiery accident, you may wish to simmer the chillies in the soup stock a few minutes and then strain them out entirely. Remember, the longer you cook chillies, the more their heat will cook out into the surrounding broth.<br />
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Alternatively, for a stronger roasted flavor, you may wish to use dried red chilli peppers. Roast them on a dry pan directly over a burner until the pods are dark red, turning frequently so they do not burn. Cut each roasted pepper into two or three segments and add to the soup. Keep in mind, however, that the <i>nahm prik pow</i> in the recipe already provides some roasted flavor.<br />
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© 1995 Kasma Loha-unchit. Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com5tag:blogger.com,1999:blog-11278770.post-74888184139674716832011-07-12T09:49:00.000-07:002011-07-12T09:49:49.128-07:00A Greek inspired feast: kebab burger platter with a some very fine accompaniments<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXSuXKo4PNsgacpSLSMW9vv6zQMx9FJsHxgYhZ5M30LXeOFl7lnqpGyHLsiyi_NOjVz2PinladtlC0BeNkTwScTDMw4tiEg_GYXCznOKvvTkTbAtDUo1amH5crUiOaFUhQATUAg/s1600/med_plate.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612729094002278242" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXSuXKo4PNsgacpSLSMW9vv6zQMx9FJsHxgYhZ5M30LXeOFl7lnqpGyHLsiyi_NOjVz2PinladtlC0BeNkTwScTDMw4tiEg_GYXCznOKvvTkTbAtDUo1amH5crUiOaFUhQATUAg/s400/med_plate.jpg" style="cursor: pointer; height: 310px; width: 400px;" /></a><br />
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</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXXSuXKo4PNsgacpSLSMW9vv6zQMx9FJsHxgYhZ5M30LXeOFl7lnqpGyHLsiyi_NOjVz2PinladtlC0BeNkTwScTDMw4tiEg_GYXCznOKvvTkTbAtDUo1amH5crUiOaFUhQATUAg/s1600/med_plate.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a>I've been remiss. To make up, I have prepared a mediterranean feast that is perfect for warm weather! Mr. K is a big fan of the delectable chickpea dip hummus and tabbouleh, in fact he is always pestering me to whip up a batch. Whip up a batch? Finally I got motivated and found a recipe for kebab burgers stuffed with a savory mixture of feta and spinach, which are delicious tucked into pita bread, slathered with with <a href="http://foodhoe.blogspot.com/2011/07/hummus.html">hummus</a> and some <a href="http://foodhoe.blogspot.com/2011/07/tzatziki-sauce.html">tzatziki sauce</a> along with a good scoop of <a href="http://foodhoe.blogspot.com/2011/07/tabbouleh.html">tabbouleh</a>! Yes, well sometimes us foodhoes just have to jump in take charge of things.<br />
<br />
For the burgers:<br />
<br />
2 teaspoons olive oil<br />
1/2 small onion, chopped<br />
2 cups lightly packed baby spinach leaves, coarsely chopped<br />
1/4 cup crumbled feta cheese<br />
1 tablespoon chopped fresh dill, or 1 teaspoon dried<br />
1/2 teaspoon freshly ground black pepper<br />
1 1/4 pounds lean ground turkey breast<br />
1/4 teaspoon salt<br />
4 whole-wheat burger buns<br />
1/4 English cucumber, thinly sliced<br />
4 small leaves romaine lettuce, hard ribs removed<br />
<br />
Directions<br />
<br />
In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.<br />
<br />
Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.<br />
<br />
Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.<br />
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Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.<br />
<br />
To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt Tzatziki sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.<br />
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</div>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com5tag:blogger.com,1999:blog-11278770.post-16407970648487125382011-07-12T09:46:00.000-07:002011-07-12T09:52:24.560-07:00Tzatziki sauceThis is excellent as a dip or included as an essential component of a <a href="http://foodhoe.blogspot.com/2011/04/greek-kebab-burgers.html">mediterranean feast</a>.<br />
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Ingredients:<br />
<br />
16 ounces plain Greek style yogurt (I use lowfat, don't like the texture of nonfat)<br />
<br />
1 medium cucumber, peeled, seeded, and finely chopped<br />
<br />
Pinch kosher salt<br />
<br />
4 cloves garlic, finely minced<br />
<br />
1 tablespoon olive oil<br />
<br />
2 teaspoons red wine vinegar<br />
<br />
5 to 6 mint leaves, finely minced<br />
<br />
If you don't have Greek style yogurt, place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.<br />
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Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.<br />
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Yield: 1 1/2 cupsAnonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-34590738155295269162011-07-12T09:45:00.000-07:002011-07-12T09:53:22.944-07:00Tabbouleh<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeZPNeA1VpKWqfMhhMKbBbHVDkn2wj9Ep20A7A6hhKaFFfv9jChM1LgW5unNjjiC2oqES6Ug_ETJnic733XtChhhjYdLwu1Z9Ih_h5scWMeWGsPXG4Ya_mXeIN4gSBg-rUz0IPg/s1600/tabbouleh.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612730812709404754" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDeZPNeA1VpKWqfMhhMKbBbHVDkn2wj9Ep20A7A6hhKaFFfv9jChM1LgW5unNjjiC2oqES6Ug_ETJnic733XtChhhjYdLwu1Z9Ih_h5scWMeWGsPXG4Ya_mXeIN4gSBg-rUz0IPg/s400/tabbouleh.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
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Another essential dish from a <a href="http://foodhoe.blogspot.com/2011/04/greek-kebab-burgers.html">mediterranean feast</a><br />
<br />
Ingredients<br />
<br />
1 cup bulghur wheat<br />
1.5 cups boiling water<br />
.25 cup freshly squeezed lemon juice (2 lemons)<br />
.25 cup good olive oil<br />
3.5 teaspoons kosher salt<br />
1 cup minced scallions, white and green parts (1 bunch)<br />
1 cup chopped fresh mint leaves (1 bunch)<br />
1 cup chopped flat-leaf parsley (1 bunch)<br />
1 hothouse cucumber, unpeeled, seeded, and medium-diced<br />
2 cups cherry tomatoes, cut in half<br />
1 teaspoon freshly ground black pepper<br />
<br />
Directions<br />
<br />
Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.<br />
<br />
Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-37861149218891215992011-07-12T09:41:00.000-07:002011-07-12T09:51:05.353-07:00Hummus<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bpZGeOG5pE8fXAMtcNqWTODAH6d5JgVicjEQmldpcBCEfCBPoIQ9xGYwrKAKLKIOVWvveyQXQ3Cf2O4wOE458TLuTLV-pVDfUxwVFRbq6tVLjWcG_RKLa5WPWdnmgkloyZwDCQ/s1600/hummus.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612732723061981314" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-bpZGeOG5pE8fXAMtcNqWTODAH6d5JgVicjEQmldpcBCEfCBPoIQ9xGYwrKAKLKIOVWvveyQXQ3Cf2O4wOE458TLuTLV-pVDfUxwVFRbq6tVLjWcG_RKLa5WPWdnmgkloyZwDCQ/s400/hummus.jpg" style="cursor: pointer; height: 300px; width: 400px;" /></a><br />
<br />
<br />
This is very good as part of a <a href="http://foodhoe.blogspot.com/2011/04/greek-kebab-burgers.html">mediterranean feast</a>.<br />
Ingredients<br />
<br />
4 garlic cloves<br />
2 cups canned chickpeas, drained, liquid reserved<br />
1-1/2 teaspoons kosher salt<br />
1/2 cup tahini (sesame paste)<br />
6 tablespoons freshly squeezed lemon juice (2 lemons)<br />
1 tablespoon finely chopped flat-leaf parsley<br />
1/4 cup extra-virgin olive oil<br />
2 tablespoons water or liquid from the chickpeas, more if you need it<br />
8 dashes hot sauce<br />
1 tbsp cumin<br />
1/2 tsp. Smoked paprika<br />
<br />
Directions:<br />
<br />
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOzm_hTIlcNahz0mjDvRageIP04PgNwG02FB51LavtyRy8jtm_29y8hX8asOEZbL_tDZ5jruGVE7WxhVF7otrG19vrJZqUJM9KOe8LHkVV0JOU1fGoOmvReyhjwHBo9XMTM48jA/s1600/hummus_bowl.jpg"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5612732946284457970" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFOzm_hTIlcNahz0mjDvRageIP04PgNwG02FB51LavtyRy8jtm_29y8hX8asOEZbL_tDZ5jruGVE7WxhVF7otrG19vrJZqUJM9KOe8LHkVV0JOU1fGoOmvReyhjwHBo9XMTM48jA/s400/hummus_bowl.jpg" style="height: 300px; width: 400px;" /></a>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com1tag:blogger.com,1999:blog-11278770.post-86785330214422004932011-02-02T19:20:00.000-08:002011-02-04T05:08:59.439-08:00Vietnamese Inspired Chicken Noodle SoupI love Vietnamese chicken noodle soup. It's so fragrant and flavorful, especially good for this time of the year when it's chilly out and you're feeling run down. This is a quick recipe, something you can make at home that doesn't require boiling an entire chicken for the day...<br /><br /><br /><a href="http://i11.photobucket.com/albums/a154/foodhoe/2010/dec2010/phoga_bowl.jpg"><img style="WIDTH: 475px; CURSOR: hand" border="0" alt="" src="http://i11.photobucket.com/albums/a154/foodhoe/2010/dec2010/phoga_bowl.jpg" /></a><br /><br />2 quart cartons of Organic Chicken Broth<br />4 chicken thighs<br />1 boneless skiness chicken breast (if desired to add to finished bowl, I used meat from the thighs)<br />1 white onion quartered and peeled<br />2 3-inch chunks of peeled ginger, cut into 1-inch pieces<br />2 tbl whole coriander seeds<br />1 tbl fennel seeds<br />1 whole clove<br />3 whole star anise<br />1 tbl sugar<br />2 tbl fish sauce or to taste<br />Cilantro stems<br /><br />Cheesecloth or you can use a big tea strainer ball for the bouquet garni.<br /><br />To Serve<br /><br />1 lb dried rice noodles (I used fresh egg noodles from the chinese market, Mr. K's preferred noodles)<br />Bean sprouts (it's a nice touch to blanch the bean sprouts in the water you use to cook the noodles in so that they are lightly cooked and warmed)<br />Cilantro tops<br />Thinly sliced red onions or shallots, panfried slowly until they caramelize<br />Lime, cut into 4 wedges<br />Sliced jalapeno<br />Sriracha hot sauce<br />Hoisin sauce<br /><br />Instructions:<br /><br />Preheat oven to 450<br /><br />Place the cut onion, ginger and chicken in a 19 x 13 baking pan. Bake in oven 30 minutes, turning the chicken occasionally, to get an even carmelization. Set aside to cool.<a href="http://www.foodhoe.com/wp-content/uploads/2010/12/phoga_roastedstuff.jpg"><img style="WIDTH: 475px; CURSOR: pointer" border="0" alt="" src="http://www.foodhoe.com/wp-content/uploads/2010/12/phoga_roastedstuff.jpg" /></a>Put chicken broth in a large stockpot and set over a low flame. Prepare a Bouquet Garni by placing the coriander, cloves, star anise and cilantro stems in a cheesecloth sachet, tie with twine and place in the broth (I used a metal tea strainer) <a href="http://www.foodhoe.com/wp-content/uploads/2010/12/phoga_spiceball.jpg"><img style="WIDTH: 475px; CURSOR: pointer" border="0" alt="" src="http://www.foodhoe.com/wp-content/uploads/2010/12/phoga_spiceball.jpg" /></a> Add roasted chicken thighs (if using meat from the thighs, remove meat at this point to put into the soup for later, or reserve breast meat if using for later) onion and ginger to the pot and cover partially. Turn heat to high – let it come to boil, then immediately turn heat to low. Simmer for 20-30 minutes and adjust seasoning with more fish sauce and/or sugar.</p><div><br /><a href="http://www.foodhoe.com/wp-content/uploads/2010/12/phoga_broth.jpg"><img style="WIDTH: 475px; CURSOR: pointer" border="0" alt="" src="http://www.foodhoe.com/wp-content/uploads/2010/12/phoga_broth.jpg" /></a></div>Prepare noodles as per directions on package. Usually this requires cooking for 8-12 minutes in boiling water. Place cooked noodles in a bowl and ladle with broth, shredded chicken meat. Serve with the following at the table: bean sprouts, fresh herbs (cilantro tops, basil or mint leaves), caramelized red onions or shallots, lime, sliced jalapeno, Sriracha hot sauce and Hoisin sauce. I say that the caramelized onions are mandatory, because it's just not the same without them.<br /><br /><a href="http://i11.photobucket.com/albums/a154/foodhoe/2010/dec2010/phoga_friedshallots.jpg"><img style="WIDTH: 475px; CURSOR: hand" border="0" alt="" src="http://i11.photobucket.com/albums/a154/foodhoe/2010/dec2010/phoga_friedshallots.jpg" /></a><br /><p></p>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com7tag:blogger.com,1999:blog-11278770.post-82434927196542568612010-12-27T21:04:00.000-08:002010-12-30T07:45:59.610-08:00momofuku ginger scallion sauce<span style="LINE-HEIGHT: 19px;font-family:Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif;font-size:13;" class="Apple-style-span" ><a href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bsginger_scallion.jpg" mce_href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bsginger_scallion.jpg"><img style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" class="alignnone size-full wp-image-9194" title="mm_bsginger_scallion" src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bsginger_scallion.jpg" width="480" height="360" mce_src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bsginger_scallion.jpg" /></a></span><br /><br /><br />Makes about 3 cups<br /><br />This amazing sauce is delicious on noodles or as a condiment with any roasted meat. The fragrance is intoxicating and makes everything taste incredible... This is an important component of the infamous <a href="http://foodhoe.blogspot.com/2010/12/momofuku-bo-ssam.html">momofuku bo ssam feast </a>that I highly recommend.<br /><br /><div>Ingredients</div><div><br /><div>2-1/2 cups thinly sliced scallions (from 1 to 2 large bunches)<br />1/2 cup finely minced peeled fresh ginger<br />1/4 cup grapeseed oil<br />1-1/2 teaspoons soy sauce<br />3/4 teaspoons sherry-wine vinegar<br />3/4 teaspoons coarse salt<br /><br /></div><div>Directions<br /><br /></div><div>Mix all ingredients together in a medium bowl; let stand 15 to 20 minutes before using. Sauce may be kept covered in the refrigerator for up to 2 days. </div></div>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com2tag:blogger.com,1999:blog-11278770.post-863732441869463442010-12-27T21:03:00.000-08:002010-12-30T18:08:49.787-08:00momofuku bo ssäm<span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span" style="font-size:13;"><a href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_roll.jpg" mce_href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_roll.jpg"><img style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" class="alignnone size-full wp-image-9191" title="mm_bs_roll" src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_roll.jpg" width="480" height="347" mce_src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_roll.jpg" /></a></span></span></span> <div><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span"><br /></span></span></span></div><div><span class="Apple-style-span"><span style="LINE-HEIGHT: 19px" class="Apple-style-span"><span class="Apple-style-span"><a href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_roll.jpg" mce_href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_roll.jpg"></a></span><span class="Apple-style-span">This dish takes time (6 hours) to slow cook the pork, but is surprisingly easy. It was so good that we proclaimed it one of the best things we have ever cooked! I posted a more verbose commentary <a href="http://foodhoe.com/?p=9186">here</a>.<br /></span></span></span><p class="p1">Serves 6 to 10</p><ul class="ul1"><li class="li2">1 (8- to 10-pound) bone-in pork shoulder or pork butt</li><li class="li2">1 cup granulated sugar</li><li class="li2">1 cup plus 1 tablespoon coarse salt</li><li class="li2">7 tablespoons light-brown sugar</li><li class="li2">12 oysters, shucked, for serving</li><li class="li2">1 cup napa cabbage kimchi, cut into strips for serving</li><li class="li2">1 cup napa cabbage kimchi, pureed, for serving</li><li class="li2">1 cup <span class="s1"><a href="http://foodhoe.blogspot.com/2010/12/momofuku-ginger-scallion-sauce.html">Ginger-Scallion Sauce</a></span>, for serving</li><li class="li2">1 cup <span class="s1"><a href="http://foodhoe.blogspot.com/2010/12/momofuku-ssam-sauce.html">Ssam Sauce</a></span>, for serving</li><li class="li2">2 cups steamed short-grain white rice, for serving</li><li class="li2">3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry</li><li class="li2">Sea salt</li></ul><p class="p3">Directions</p><ol class="ol1"><li class="li4">Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar and 1 cup coarse salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.</li><li class="li4">Preheat oven to 300 degrees.</li><li class="li4">Transfer pork to a large roasting pan, discarding any accumulated juices (or drain accumulated juices from roasting pan that pork is in). Transfer roasting pan to oven and cook, basting every hour with rendered fat in roasting pan, until meat is tender and easily shredded with a fork, about 6 hours.<br /><br /><span style="LINE-HEIGHT: 19px;font-size:medium;" class="Apple-style-span"><a href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_pork.jpg" mce_href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_pork.jpg"><img style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" class="alignnone size-full wp-image-9190" title="mm_bs_pork" src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_pork.jpg" width="480" height="360" mce_src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_pork.jpg" /></a></span><br /><br /></li><li class="li4">Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar; rub mixture all over pork.</li><li class="li4">Increase oven temperature to 500 degrees. Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes. Serve hot with oysters, kimchis, <a href="http://foodhoe.blogspot.com/2010/12/momofuku-ginger-scallion-sauce.html">ginger-scallion sauce</a>, <a href="http://foodhoe.blogspot.com/2010/12/momofuku-ssam-sauce.html">ssam sauce</a>, rice, lettuce, and <a href="http://foodhoe.blogspot.com/2010/12/momofuku-vinegar-pickles.html">pickled vegetables</a>.</li></ol><div><span class="Apple-style-span"><span class="Apple-style-span" style="font-size:12;"><span style="LINE-HEIGHT: 19px;font-size:13;" class="Apple-style-span"><a href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bossam.jpg" mce_href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bossam.jpg"><img style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" class="alignnone size-full wp-image-9187" title="mm_bossam" src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bossam.jpg" width="480" height="367" mce_src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bossam.jpg" /></a></span></span></span></div></div>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com1tag:blogger.com,1999:blog-11278770.post-25020315433400869782010-12-27T20:48:00.000-08:002010-12-27T20:56:56.478-08:00momofuku vinegar picklesanother dish to go with the bo ssam feast, this recipe can be used with a variety of vegetable or fruits such as carrot, daikon or, napa cabbage or fruit like melon or apple-pear.<div><br /></div><div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif; font-size: 13px; line-height: 19px; "><a href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_daikon_carrots.jpg" mce_href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_daikon_carrots.jpg"><img src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_daikon_carrots.jpg" mce_src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_daikon_carrots.jpg" title="mm_bs_daikon_carrots" width="480" height="360" class="alignnone size-full wp-image-9197" style="border-top-width: 0px; border-right-width: 0px; border-bottom-width: 0px; border-left-width: 0px; border-style: initial; border-color: initial; " /></a></span></div><div><br /></div><div>Ingredients:</div><div><br /></div><div>1 cup water, piping hot from the tap</div><div>1/2 cup rice wine vinegar</div><div>6 tablespoons sugar</div><div>2-1/4 tsp kosher salt</div><div>julienne cut daikon and carrot, scrubbed, peeled, trimmed and cut into thin slices.</div><div><br /></div><div>Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves</div><div><br /></div><div>Pack the prepared vegetables into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately but they will taste better after they've had time to sit -- 3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for at least a month.</div>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-47596552713108228642010-12-27T20:26:00.000-08:002010-12-28T11:31:40.168-08:00momofuku ssäm sauce<span style="LINE-HEIGHT: 19px;font-family:Georgia, 'Times New Roman', 'Bitstream Charter', Times, serif;font-size:13;" class="Apple-style-span" ><a href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_ssam_sauce.jpg" mce_href="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_ssam_sauce.jpg"><img style="BORDER-RIGHT-WIDTH: 0px; BORDER-TOP-WIDTH: 0px; BORDER-BOTTOM-WIDTH: 0px; BORDER-LEFT-WIDTH: 0px" class="alignnone size-full wp-image-9192" title="mm_bs_ssam_sauce" alt="" src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_ssam_sauce.jpg" width="480" height="360" mce_src="http://www.foodhoe.com/wp-content/uploads/2010/12/mm_bs_ssam_sauce.jpg" /></a></span><br /><div></div><div><br /></div>Makes 1/4 cup-ish. I thought the original recipe from David Chang's <a href="http://www.amazon.com/gp/product/030745195X?ie=UTF8&tag=foodsfora-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=030745195X">Momofuku</a><img style="BORDER-BOTTOM: medium none; BORDER-LEFT: medium none; MARGIN: 0px; BORDER-TOP: medium none; BORDER-RIGHT: medium none" border="0" alt="" src="http://www.assoc-amazon.com/e/ir?t=foodsfora-20&l=as2&o=1&a=030745195X" width="1" height="1" /> cookbook had too much liquid, so I cut the vinegar and oil in half and increased the miso and chili pastes! You can tweak to your own taste.<br /><br /><div>Ingredients:</div><div><br /></div><div>2 tablespoon ssamjang (soybean and chile-pepper paste)<br />1 tablespoon kochujang (Korean chile-pepper paste)<br />2 tablespoon sherry-wine vinegar<br />2 tablespoon grapeseed oil<br /><br /><div>Directions<br /><br /></div><div>Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks. </div></div>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0tag:blogger.com,1999:blog-11278770.post-36329941651952664722010-12-13T18:10:00.000-08:002010-12-13T18:11:31.701-08:00Orecchiette with Turkey Sausage and Broccoli Rabe<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrpiXeiL6UvX1DALlN3sugdasn-1YXUAWoxZp8SwUo_OBbuqAiajAQs1OOO4SplruUchsbtMjx1KALKjm-8-vsMuw3J1cyjHiZ0IMh9Gsh8X-yf1V5ViZyjn4HMN3Bt0Mj5goGA/s1600/orrechiette.jpg"><img style="cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrpiXeiL6UvX1DALlN3sugdasn-1YXUAWoxZp8SwUo_OBbuqAiajAQs1OOO4SplruUchsbtMjx1KALKjm-8-vsMuw3J1cyjHiZ0IMh9Gsh8X-yf1V5ViZyjn4HMN3Bt0Mj5goGA/s400/orrechiette.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5550346452376045522" /></a><div><br /></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTrpiXeiL6UvX1DALlN3sugdasn-1YXUAWoxZp8SwUo_OBbuqAiajAQs1OOO4SplruUchsbtMjx1KALKjm-8-vsMuw3J1cyjHiZ0IMh9Gsh8X-yf1V5ViZyjn4HMN3Bt0Mj5goGA/s1600/orrechiette.jpg"></a>I had a package of orecchiette pasta in the pantry and when I saw broccoli rabe at the market, I pulled some spicy sausage I had tucked in the freezer and went looking online for a recipe. I found this from from Giada De Laurentiis, Everyday Italian <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/orecchiette-with-turkey-sausage-and-broccoli-rabe-recipe/index.html">Food Network</a>. It's good, easy and very flavorful, a good hearty dish for winter.<br /><br /><b>Ingredients</b><div><br />• 2 bunches broccoli rabe, stems trimmed<br />• 1 pound orecchiette pasta<br />• 3 tablespoons olive oil<br />• 1 pound turkey Italian-style sausage, casings removed<br />• 3 garlic cloves, minced<br />• Pinch dried crushed red pepper flakes<br />• 1/4 cup grated Parmesan<br /><br /><div><b>Directions</b><br /><br /></div><div>Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.</div><div><br />Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.<br /><br /></div><div>Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.<br /><br /></div><div>Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.<br /></div></div></div>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com2tag:blogger.com,1999:blog-11278770.post-22814541136913691452010-12-02T21:00:00.000-08:002010-12-02T22:20:03.428-08:00Ton-Jiru, pork stewed with vegetable and thickened with miso<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpiV149It8GAf4tgilTxt0XZ8Sw7oLdXOzzGDKPoZAubB7MjWtcC1CRTxpECSVz6hNPzpsD1sEC9r7NERV39_T8aSn-SCQzqayJMuSQ5gZTtE6BJVqoN71wryl2qcLg8zTJ3ZZA/s1600/ww1210_soup1.jpg"><img style="cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbpiV149It8GAf4tgilTxt0XZ8Sw7oLdXOzzGDKPoZAubB7MjWtcC1CRTxpECSVz6hNPzpsD1sEC9r7NERV39_T8aSn-SCQzqayJMuSQ5gZTtE6BJVqoN71wryl2qcLg8zTJ3ZZA/s400/ww1210_soup1.jpg" alt="" id="BLOGGER_PHOTO_ID_5546319175780827554" border="0" /></a><br />From Elizabeth Andoh's amazing cookbook <a href="http://www.amazon.com/gp/product/1580085199?ie=UTF8&tag=foodsfora-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=1580085199">Washoku: Recipes from the Japanese Home Kitchen</a><img style="border: medium none ! important; margin: 0px ! important;" src="http://www.assoc-amazon.com/e/ir?t=foodsfora-20&l=as2&o=1&a=1580085199" alt="" border="0" height="1" width="1" /><br /><br />Serves 6 to 8<br /><br />1 Japanese leek or small western leek, about 3 oz<br />1/2 tsp vegetable oil<br />6 oz boneless pork from loin or shoulder, cut into small, thin strips<br />1 small carrot, about 3 oz, peeled and cut into julienne<br />1-inch chunk daikon, abou t2 oz, peeled and cut into julienne<br />5 to 6 inches burdock root, about 3 oz, rinsed and lightly scraped and cut on the diagonal into thin slices<br />Pinch of salt<br />splash of sake<br />2 quarts water<br />about 12 square inches kombu<br />1/2 tsp soy sauce<br />1 block firm tofu, about 14 oz, drained and pressed, then cut into 1/4 inch dice<br />1 small bunch mitsuba about 15 stalks, trimmed, stems cut into short pieces, and leaves choped<br />3 tablespoons mugi miso<br />3 tablespoons sweet, light miso, preerably Saikyo miso<br /><br />Trim away the hairy troot and any tough green top of the leek and then cut in half lengthwise. Rinse under cold water to remove any grit or oil. Place the cut edges down on a cutting board and slice on the diagonal into thin strips. SEt aside.<br /><br />Heat the oil in a deep pot over high heat. Stir-fry the pork for 1 minutes, or until it begins to color. Then add the leek, carrot, caikon and burdock root and continue to stir-fry over high heat for 1 minute. Add the salt and sake, and stir fry for 1 to 2 minutes, or until the burdock root emits a woodsy aroma.<br /><br />Add the water and kombu. When the soup begins to boil, skim away any froth and reduce the heat to maintain a steady but not vigorous simmer. Continue to cook, skimming away froth as neede, for 4 to 5 minutes or until the vegetables are very tender and the pork is thoroughly cooked. Remove and discard the kombu. Season with the soy sauce. Add the tofu to the soup and simmer for 1 minute to heat it through.<br /><br />Divide the mitsuba evenly among individual soup bowls (I used parsley since I couldn't find mitsuba).<br /><br />Just before serving, place the miso in a separate bowl, ladle in some of the hot stock from the pot, stir to mix it, and then add to the pot.<br /><br />Ladle the soup into the bowls. The brief exposure to hot soup is sufficient to cook the mitsuba. Serve immediately.<br /><br />Many version of tonjiru substitute scallions for leeks and include some kind of mushroom. You can also use a pungent dark miso, such as Sendai miso to balance the flavors.Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com3tag:blogger.com,1999:blog-11278770.post-6167893749185447622010-05-16T14:16:00.000-07:002010-06-02T05:13:20.955-07:00Bacon Wrapped Petite Filets with Herb Butter<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_filet2.jpg"><img style="cursor: pointer; width: 475px; height: 356px;" src="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_filet2.jpg" alt="" border="0" /></a><br />Recipe from Caroline Fey @ <a href="http://mariposakitchen.com/">Mariposa Kitchen</a>. Serves 8<br /><br />This is from the <a href="http://www.foodhoe.com/?p=7012">Everything's Better with Bacon cooking class </a>I took.<br />Ingredients:<br /><br />8 petit filet<br />8 strips bacon<br />salt<br />pepper<br />toothpicks for securing<br /><br />Butter:<br />1/2 cup (1 stick) butter, softened<br />1 tablespoon shallots, finely chopped<br />1 tablespoon parsley, finely chopped<br />1 tablespoon thyme leaves, finely chopped<br />1/2 tablespoon rosemary, finely chopped<br />2 teaspoons tarragon, finely chopped<br />1 teaspoon lemon zest<br /><br />Preparation:<br /><br />Butter: Mix all of the ingredients together in a bowl. Let sit for as long as possible before using to allow flavors to develop.<br /><br />Steaks: In a medium saute pan, cook 6 strips of bacon for just a minute or two, until half cooked and still pliable. Let cool.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_bacon4.jpg"><img style="cursor: pointer; width: 475px; height: 426px;" src="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_bacon4.jpg" alt="" border="0" /></a><br /><br />Wrap the filets in the bacon strips and secure with toothpicks. Sprinkle with salt and pepper.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_filet.jpg"><img style="cursor: pointer; width: 475px; height: 294px;" src="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_filet.jpg" alt="" border="0" /></a><br /><br />Make sure the steaks are room temperature before grilling. Oil grill over medium heat for 8 to 10 minutes for medium-rare. Top with herb butter while still hot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_filet_herb_butter.jpg"><img style="cursor: pointer; width: 475px; height: 343px;" src="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_filet_herb_butter.jpg" alt="" border="0" /></a>Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com5tag:blogger.com,1999:blog-11278770.post-29673771028089651832010-05-02T13:13:00.000-07:002010-05-02T13:15:21.281-07:00Maple-Bacon Ice Cream with Bacon Brittle<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_icecream.jpg"><img style="cursor: pointer; width: 475px; height: 368px;" src="http://i11.photobucket.com/albums/a154/foodhoe/2010/apr2010/bwb_icecream.jpg" alt="" border="0" /></a><br /><br />Recipe from Caroline Fey @ <a href="http://mariposakitchen.com/">Mariposa Kitchen</a>. Makes 1 quart<br /><br />Ingredients:<br /><br /><span style="font-style: italic;">Ice Cream</span><br />2 cups heav cream<br />1 cup whole milk<br />1 cup pure maple syrup<br />1/8 tsp salt<br />6 large egg holks<br />1/2 tsp maple extract<br />1/2 cup bacon bits<br /><br /><span style="font-style: italic;">Bacon Brittle</span><br />1 cup water<br />1 cup sugar<br />1/2 cup bacon bits<br /><br /><span style="font-style: italic;">Preparation</span>:<br /><br /><span style="font-weight: bold;">Ice Cream</span>: In a heavy saucepan bring the cream, milk, maple syrup, extract and salt to just a boil, stirring occasionally. In a bowl, beat the yolks until smooth. Add the hot cream mixture to yolks in a slow stream, constantly whisking, then pour the whole mixture back into the saucepan. cook over moderately low heat, stirring consistently until the custard coats the back of a wooden spoon. Turn off the hat and immediately pour through a strainer into a small metal bowl. Cover the surface with plastic wrap and chill until it's cold.<br /><br />Freeze in an ice cream maker. When the ice cream is the consistency of soft serve, remove from maker and stir in bacon bits. Freeze until hard.<br /><br /><span style="font-weight: bold;">Bacon Brittle</span>: Line a sheet tray with parchment paper. Heat the water and sugar in a small saucepan over high heat until the sugar dissolves. Do not stir. Once the sugar begins to turn a shade of amber, start to swirl it until it is medium amber brown. Stir in the bacon bits and immediately pour it onto the parchment paper. Let it cool, then break it into pieces.Anonymoushttp://www.blogger.com/profile/01903192884941454812noreply@blogger.com0