French Lentils, Simple Prep

(from Epicurious / Gourmet)

Ingredients

1 cup dried lentils (preferably French green lentils* often called lentilles du Puy); 7 ounces)
2 tablespoons unsalted butter
1 cup finely chopped onion (1 large)
2 large garlic cloves, chopped
3/4 teaspoon salt
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
1 tablespoon extra-virgin olive oil plus additional (optional) for drizzling

Method

Cover lentils with cold water by 1 1/2 inches in a 2-quart saucepan and bring to a boil. Simmer, uncovered, until lentils are just tender, 12 to 25 minutes. Drain in a sieve set over a bowl and reserve 1/2 cup cooking liquid.

While lentils are simmering, melt butter in a 2- to 3-quart heavy saucepan over moderately low heat, then stir in onion, garlic, and salt and cook, covered, stirring occasionally, until pale golden, about 10 minutes. Remove lid and cook, uncovered, stirring occasionally, until golden, 5 to 10 minutes more.

Stir in lentils and enough reserved cooking liquid to moisten (1/4 to 1/2 cup) and cook until heated through.

Just before serving, stir in parsley, lemon juice, pepper, and 1 tablespoon oil.

Red Lentil and Apricot Soup

Ingredients

1 cup red lentil, picked over and rinsed
1 cup finely chopped onion
1 cup canned diced tomato
1/2 cup chopped dried apricot
2 teaspoons grated fresh ginger
1 garlic clove, minced
1 teaspoon garam masala
1/2 teaspoon ground turmeric
1/3 cup cilantro leaf, chopped
salt
pepper
1 tablespoon canola oil
1 teaspoon whole cumin seed
1 teaspoon pomegranate molasses or 1 teaspoon pomegranate juice, concentrate

Directions:

Prep Time: 10 minsTotal Time: 40 mins

1 In a large deep saucepan, combine the lentils, onion, tomatoes with their liquid, apricots, ginger, garlic, garam masala and turmeric. Add four cups water. Bring to a boil, reduce the heat, cover and simmer until the lentils are soft, about 30 minutes. Mix in the cilantro. Season to taste with salt and pepper.

2 Meanwhile, heat the oil in a small saucepan over medium-high heat. Mix in the cumin and cook, stirring, until the oil is bubbling and the seeds start to darken in color, about two minutes. Immediately, off the heat, mix in the pomegranate molasses or juice concentrate. Take care, as it will splatter.

3 Divide the soup among four deep soup bowls. Drizzle on the cumin mixture and serve.

Christmas 2010-2011 Menu

Tomorrow, make:

- hummus
- ceviche
- candied walnuts

Friday:
- prep yams, other veggies (other than potatoes)

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Tuesday, December 21

Dinner: Black bean soup

Wednesday, December 22

Breakfast: mini frittatas, fruit salad
Lunch: Flatbread pizzas
Dinner: Duck breast, potatoes, salad
Broadway show:

Thursday, December 23

Breakfast: chilaquiles
Lunch: lamb sausage with lentils or white beans, salad
Dinner: Annisa

Friday, December 24

Breakfast: strata, fruit
Lunch: Xe lua for pho
Dinner: Fish/crab from Chinatown, salad

Saturday, December 25

Breakfast: Christmas stollen
Dinner at 3 p.m. -- CHRISTMAS DINNER

Sunday, December 26

Brunch: corn tortilla lasagne, salad
Dinner: Hockey Game

Monday, December 27

Breakfast: Croissants, fruit salad
Dinner: Gaile's house

Tuesday, December 28

Breakfast: Fruit smoothies, frittatas
Dinner: Recette

Friday, December 29



Breakfast Dishes

Strata
Chilaquiles
Mini frittatas
Patisserie Claude croissants
Cherry tomatoes, pan roasted
Yogurt
Fruit

Lunches

Black bean soup
Southwestern corn and bean salad
Sandwiches

Dinners

Roasted potatoes with rosemary
Roasted cauliflower and broccoli
Pan roasted cherry tomatoes with basil
Duck breast
Crown roast of lamb
Wild rice stuffing
White chili

---

Lamb shank stew
Cider glazed pork chops with sauteed greens
Thai lettuce wraps
Guinness beef stew

Snacks

Cupcakes with brown butter frosting
Brownies
Mini cheesecakes

Restaurants

Annisa
Recette
Xian Famous Foods
Dim Sum Go Go
Kanoyama
Xe Lua Vietnamese pho

Activities

Inwood Hill Park hikes
Rock Band

Turkey and Apricot Meatloaf

Gourmet | November 2010

by Andrea Albin

*
recipe
*
reviews (3)
*
photo
*
my notes

user rating

100% would make it again
user rating

user rating:
Turkey and Apricot Meatloaf 4 forks 3.8754
rate this recipe review this recipe
at a glance

main ingredients Dried Fruit, Soy Sauce, Chile, Turkey, Parsley
new
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* Entertaining

more resources
Food Dictionary cooking videos
Turkey and Apricot Meatloaf enlarge image

yield: Makes 6 servings

active time: 30 min

total time: 2 hr
Possibly the most delicious turkey meatloaf we've come up with, this one is incredibly moist (dark turkey meat is key). Apricots show up three... more ›
Ingredients

* 1 cup coarse fresh bread crumbs (from 2 slices white sandwich bread)
* 1/3 cup whole milk
* 2 medium celery ribs, finely chopped
* 1 medium carrot, finely chopped
* 1 medium onion, finely chopped
* 2 garlic cloves, finely chopped
* 1 tablespoon ancho chile powder
* 1/4 cup extra-virgin olive oil
* 2 pound ground dark-meat turkey
* 1/2 cup dried California apricots, finely chopped
* 1/2 cup chopped flat-leaf parsley
* 3 tablespoons apricot preserves, divided
* 1 1/2 tablespoons soy sauce, divided
* 1 tablespoon Worcestershire sauce
* 2 large eggs, lightly beaten
* 2 teaspoons water

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Preparation

Preheat oven to 350°F with rack in middle.

Soak bread crumbs in milk in a large bowl.

Meanwhile, cook celery, carrot, onion, and garlic with chile powder and 1/2 teaspoon salt in oil in a large heavy skillet over medium heat, stirring occasionally, until softened, about 10 minutes. Add to bread-crumb mixture with turkey, dried apricots, parsley, 1 tablespoon preserves, 1 tablespoon soy sauce, Worcestershire sauce, eggs, 1 1/4 teaspoon salt, and 1/2 teaspoon pepper and mix with your hands until just combined. Form into a 9- by 5-inch oval loaf (mixture will spread slightly) in a 13- by 9-inch shallow baking dish.

Stir together water, remaining 2 tablespoons preserves, and remaining 1/2 tablespoon soy sauce and brush over surface of meatloaf. Bake until an instant-read thermometer inserted into center registers 165°F, 1 to 1 1/4 hours. Let stand 10 minutes before serving.


Read More http://www.epicurious.com/recipes/food/views/Turkey-and-Apricot-Meatloaf-358092#ixzz17sGhXyVp

Miso-Glazed Sea Bass with Asparagus

From Gourmet Magazine
Serves4

* Active time:10 min
* Start to finish:25 min

June 2007
Delicate, sophisticated flavors come together almost effortlessly with the help of miso, a Japanese staple.

* 2 tablespoons white miso (fermented soybean paste; not sweet or labeled "saikyo")
* 1 1/2 teaspoons sugar
* 1 teaspoon fresh lemon juice
* 1/2 teaspoon water
* 1/8 teaspoon black pepper
* 1 lb medium asparagus, trimmed
* 2 teaspoons olive oil
* 4 (5- to 6-oz) sea bass fillets with skin (1 inch thick)

*
Garnish:
lemon wedges

*
Preheat broiler. Lightly oil a 17- by 12-inch shallow baking pan.
*
Whisk together miso, sugar, lemon juice, water, and pepper in a bowl.
*
Toss together asparagus, oil, and a pinch of salt in a large bowl.
*
Arrange fish, skin sides down, in baking pan and spread miso mixture evenly on top. Arrange asparagus in 1 layer around fish and broil 5 to 6 inches from heat until fish is just cooked through and asparagus is crisp-tender, 8 to 12 minutes.

Christmas Dinner

Buy: cranberry juice, brie, gorgonzola, corn tortillas, lettuce,

Roast leg of lamb (oven)
Roast duck (purchase)
Dahi vada (purchase)
Wild rice stuffing (oven, make ahead)
Roasted sweet potatoes (oven, make ahead)
Pan roasted tomatoes with basil (stove)
Mashed Brussels sprouts and potatoes (stove, make ahead)
Roasted vegetables (fennel, Brussels sprouts, red potatoes, sweet peppers, onions, garlic) (oven, make ahead)
Green salad with dried cranberries, candied walnuts, pear and chevre; make salad dressing, ahead

Mini cheesecakes with cranberry relish (oven, make 1 day ahead)
Flourless chocolate cake with vanilla ice cream (oven, make 1 day ahead)
Cheese plate with fruit and nut brittle


Roasted Sweet Potatoes with Red Onions, Rosemary, and Parmesan
(Makes 4 servings, slightly adapted from Bon Appetit, November 2002)

4 large or 6 medium tan-fleshed sweet potatoes (white skin)
3 medium red onions
3 T olive oil
2 T finely chopped fresh rosemary, divided (I used my frozen rosemary, if you only have dried rosemary use less and make sure it's finely chopped)
1 tsp. salt (I used McCormicks Mediterranean Spiced Sea Salt, which was great in this)
fresh ground black pepper to taste
1/2 cup fresh grated parmesan cheese
2-3 T chopped fresh parsley (optional)

Preheat oven to 375 F and cover a flat roasting pan with foil, then spray foil with non-stick spray or mist with olive oil.

Peel potatoes and remove skin from onions. (Sweet potatoes could also probably be left unpeeled, but I did peel them.) Cut sweet potatoes and onions into same-size pieces about 1 inch square. Place in plastic bowl and toss with olive oil, 1 T chopped rosemary, salt or sea salt, and fresh ground black pepper. Arrange in single layer on roasting pan and roast until vegetables are cooked through and slightly browned, about 45 minutes or longer. (I actually roasted my sweet potatoes and onions in the photo for about exactly an hour, but I like them a little crisp and well-browned.)

Combine fresh-grated parmesan and finely chopped rosemary in small bowl. Remove vegetables from oven and toss with parmesan-rosemary mixture. Serve hot, sprinkled with fresh parsley if desired.

--------------------------------------

Baby Brussels Sprouts with Buttered Pecans
Serves6 to 8

* Active time:40 min
* Start to finish:40 min

Gourmet Magazine, November 2006

If you find it difficult to get excited about Brussels sprouts, then it's likely you’ve never sampled baby ones. The tiny sprouts—less than an inch across—lack the bitterness of their full-grown counterparts. Paired with buttered pecans, they may just become your new Thanksgiving favorite.

* 1/2 cup pecan halves, cut crosswise into thirds
* 3 tablespoons unsalted butter
* 3/4 teaspoon salt
* 2 lb baby Brussels sprouts, trimmed
* 1/2 tablespoon minced garlic
* 1 teaspoon fresh lemon juice, or to taste
* 1/4 teaspoon black pepper

* Put oven rack in middle position and preheat oven to 350°F.
* Spread pecan pieces in 1 layer in a shallow baking pan and bake until fragrant and a few shades darker, about 10 minutes. Add 1/2 tablespoon butter and 1/4 teaspoon salt to nuts and toss until butter is melted and nuts are coated.
* While nuts bake, cook Brussels sprouts in a 6- to 8-quart pot of boiling salted water, uncovered, until just tender, 5 to 6 minutes, then transfer to a bowl of ice and cold water to stop cooking. Drain sprouts and pat dry.
* Melt remaining 2 1/2 tablespoons butter in a 12-inch heavy skillet over moderate heat, then add garlic and cook, stirring, until fragrant, about 1 minute. Increase heat to moderately high, then add sprouts and sauté, stirring occasionally, until browned in patches, about 5 minutes. Add lemon juice, pepper, and remaining 1/2 teaspoon salt, then stir in pecans and serve.

Cooks’ notes:

* If you can’t find baby Brussels sprouts, you can use 2 lb regular Brussels sprouts, quartered.
* Pecans can be toasted and buttered 1 day ahead and kept at room temperature, covered.
* Brussels sprouts can be boiled 1 day ahead and kept chilled in a sealed plastic bag with a paper towel to absorb excess moisture.


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Roasted Brussels Sprouts with Caraway Seeds
Gourmet | February 2009
by Paul Grimes

yield: Makes 8 servings

active time: 10 min

total time: 35 min
Oven-browned Brussels sprouts are bracing enough to stand up to the menu’s lush, luxurious veal shanks, while also offering a welcome splash of... more ›
Ingredients

* 1 1/2 pounds Brussels sprouts, trimmed and halved lengthwise
* 1/3 cup extra-virgin olive oil
* 1 teaspoon caraway seeds

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Preparation

Preheat oven to 450°F with rack in middle.

Toss Brussels sprouts with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until well coated. Transfer to a large 4-sided sheet pan in 1 layer and roast 10 minutes. Sprinkle caraway seeds over Brussels sprouts and toss, then spread out in 1 layer and roast until Brussels sprouts are crisp-tender and well browned in spots, about 10 minutes more.


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Wild Rice Stuffing with Hazelnuts and Dried Cranberries

Bon Appétit | November 1999
yield: Makes 12 to 16 servings

Ingredients

* 1/2 cup (1 stick) butter
* 2 large onions, chopped
* 1 garlic clove, minced
* 6 3/4 cups canned low-salt chicken broth
* 2 cups wild rice (about 13 ounces)
* 2 cups long-grain brown rice
* 2 cups dried cranberries
* 1/2 cup chopped fresh parsley
* 2 tablespoons chopped fresh thyme
* 1 1/2 cups hazelnuts, toasted, husked, coarsely chopped
* 1 cup chopped green onions

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Preparation

Melt 1/2 cup butter in heavy large pot over medium-high heat. Add onions and garlic and sauté until tender, about 4 minutes. Add chicken broth. Bring to boil. Add wild rice. Reduce heat to medium-low. Cover and simmer 30 minutes. Mix in brown rice; cover and simmer until rice is just tender and most liquid is absorbed, about 30 minutes longer.

Stir cranberries, parsley and thyme into rice. Cover and cook until liquid is absorbed, about 5 minutes longer. Mix in hazelnuts and green onions. Season generously with salt and pepper.

To bake all of stuffing in baking dish:
Preheat oven to 350°F. Butter 15x10x2-inch glass or ceramic baking dish. Transfer stuffing to prepared dish. Cover dish with buttered foil, buttered side down; bake stuffing until heated through, about 40 minutes.

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Lamb Recipes

Roast Leg of Lamb

Makes 8-10 servings

INGREDIENTS

1/4 cups honey
3 tablespoons coarse-grained mustard
2 tablespoons rosemary
6 cloves garlic, 3 minced, 3 sliced
1 tsp black pepper
1 tsp lemon zest (or 1 tsp lemon juice)
1 Tbs salt

1 leg of lamb, well trimmed, boned, rolled and tied (about 5 pounds)

3 lbs of potatoes cut into 1 inch dice

PREPARATION:

1. Poke 1 inch deep slits all over leg of lamb with knife and slip in slices of garlic.

2. Combine honey, mustard, remaining minced garlic, rosemary, pepper, lemon zest and salt. Rub mixture over lamb. Cover and refrigerate for 24 hours.

3. Allow to return to room temperature. Place roast on meat rack in foil-lined shallow roasting pan and pour 1 cup of water into roasting pan

4. In a separate oven-proof dish or pan, cut potatoes into a 1 inch dice and toss with olive oil, salt, pepper and rosemary to taste.

5. Preheat oven to 400°F. Roast lamb for 15 minutes.

6. Reduce oven temperature to 325°F; roast lamb about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast.

7. When the lamb has been roasting for 40 or 50 minutes, place the potatoes in the oven and bake until well browned and tender.

8. Transfer roast to cutting board; cover with foil. Let stand 10 to 15 minutes before carving. Internal temperature will continue to rise 5° to 10°F during stand time.

9. Cut strings from roast; discard. Carve into slices. Serve with pan juices.

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Simplest Roast Leg of Lamb

Ingredients:
Leg of Lamb (5 to 9 lbs)
salt
pepper
marjoram
garlic powder
oil

Directions:
Place lamb on rack in roasting pan. Spread some oil over the entire surface. Sprinkle generously with salt, pepper, and garlic powder. Lightly sprinkle with marjoram. Bake in 325 degree oven uncovered for:
2 to 2 1/2 hours (rare)
3 to 3 1/2 hours (medium)
4 to 4 1/2 hours (well)
If cooking half a leg roast, it normally takes about 2 hours to be well done. Serve with mint sauce.

Internal temp. is 160 degrees for medium.

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Herb-and-caper-rolled Lamb Leg

Recipe Serves 6-8

AUSTRALIAN LAMB

* 1 Australian leg of lamb, boneless

STUFFING

* 2 lemons, for juice and zest
* 2 tablespoons olive oil
* 1 tablespoon capers, roughly chopped
* ¼ cup Italian parsley, finely chopped
* ¼ cup mint, finely chopped
* 1 tablespoon fresh thyme leaves
* salt and freshly ground pepper, to taste

Preheat oven to 350°F. Remove netting from the lamb, open out to make as flat and even as possible. Trim edges. Combine stuffing ingredients and spread over the inside of the lamb. Roll up lamb and tie with kitchen string or secure with metal skewers. Place in a roasting pan and season with salt and pepper. Roast for about 1-1¼ hours for medium-rare or until cooked to your liking (see Basic Cooking Instructions.) Rest meat for 10 minutes before slicing.

TIP: The lamb can be filled and rolled the day before and stored, covered, in the refrigerator. Bring lamb to room temperature before cooking.

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Triple Crown Roast of Lamb with Wild Rice Stuffing
http://www.lobels.com/recipe/HolidayCrown.htm
Serves 6 to 8
Total preparation time: About 2 hours

INGREDIENTS

1 Triple Crown Roast of Lamb, bones frenched
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary
4 to 6 sprigs fresh rosemary, plus more for garnish
9 cups water
1 1/2 teaspoons salt, or to taste
3 cups wild rice, washed
Coarse salt and freshly ground pepper
1/2 cup (1 stick) unsalted butter
3 medium onions, chopped
3 large stalks celery, chopped
3 cups seedless grapes, halved
1 1/2 cups blanched almonds, coarsely chopped
1 tablespoon fresh thyme, chopped
1 cup sherry
Papillotes and bunches of grapes for garnish, optional

METHOD

1. Remove roast from refrigerator. Rub with olive oil and chopped rosemary, inside and out. Intertwine rosemary sprigs between rib bones. Set aside, and allow to come to room temperature while preparing stuffing.

2. In a large pot, bring 9 cups water to a boil in a large, heavy-bottomed pot with a tight fitting lid. Add rice and salt, then return to a boil and cook, covered, until tender—about 30 minutes, or up to an hour or more. The wild rice is cooked when most of the rice kernels have cracked open and the white interior of the kernels is visible. If water evaporates before the rice is done add more water, about 1/2 to 3/4 cup at a time until done.

3. Heat oven to 350°. In a large sauté pan set over medium heat, melt butter. Add onions and celery and cook until translucent, about 3 to 5 minutes. Toss in grapes, almonds, and thyme. Cook until heated through, about 5 minutes. Add sherry and simmer for 1 minute. Stir in rice, and season with salt and pepper.

4. Place rack in roasting pan and cover with foil. Transfer roast to roasting pan, and fill with rice stuffing; mound it high, but do not pack too tightly. (Cook extra stuffing in a buttered baking dish covered with buttered parchment paper until thoroughly heated, about 15 to 20 minutes.) Roast for 45 to 60 minutes, or until the meat reaches an internal temperature of 145° to 150° for medium-rare meat. Turn off oven, and allow roast to rest in oven with door ajar for 10 minutes before serving.

5. Decorate tips of rib bones with papillotes and garnish platter with bunches of grapes and rosemary sprigs, if desired. To carve, remove papillotes, and scoop out stuffing; transfer to a platter. Slice down between bones with a sharp knife, and place on platter. An alternative method is to separate each rib section, lay it flat on a cutting board, and slice between the bones.

Caramel / Brown Butter Frosting

Makes enough for one 8-inch cake

* 12 tablespoons (1 1/2 sticks) unsalted butter
* 1 package (16 ounces) confectioners' sugar
* 1/2 cup heavy cream, plus more if needed
* 1 tablespoon pure vanilla extract
* Pinch of salt

Directions

1. In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 8 minutes. Remove pan from heat and pour butter into a bowl, leaving any burned sediment behind; let cool.
2. In the bowl of an electric mixer fitted with the paddle attachment, add confectioners' sugar, vanilla, salt, and butter. With the mixer on low, slowly add cream; beat until smooth. If frosting seems too thick, stir another tablespoon cream into the mixture.

http://www.marthastewart.com/recipe/caramel-frosting

Merm's Going Away Party

Mini cheesecakes / mini brownies
Hummus and salsa with chips
Crackers and cheese (smoked gouda, pepper jack)
Olives
Apples with Caramel Sauce

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Caramel Sauce
Ina Garten

Ingredients

* 1 1/2 cups sugar
* 1/3 cup water
* 1 1/4 to 1 1/2 cups heavy cream
* 1/2 vanilla bean or 1/2 teaspoon pure vanilla extract

Directions

Mix the water and sugar in a large heavy-bottomed saucepan. Cover and cook over low heat until the sugar dissolves. Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon. Watch it carefully at the end, as it will go from caramel to burnt very quickly. Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract). Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes. Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.

Brunch Recipes for Jill

Mini Frittatas
Giada De Laurentiis

Yield: about 40 mini frittatas

Ingredients

* Nonstick vegetable oil cooking spray
* 8 large eggs
* 1/2 cup whole milk
* 1/2 teaspoon freshly ground black pepper
* 1/4 teaspoon salt
* 4 ounces thinly sliced ham, chopped
* 1/3 cup freshly grated Parmesan
* 2 tablespoons chopped fresh Italian parsley leaves

Directions

Preheat the oven to 375 degrees F.

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

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Monkey Bread

Prep Time:
15 Min
Cook Time:
35 Min
Ready In:
1 Hr

Original Recipe Yield 1 10 inch tube pan

Ingredients

* 3 (12 ounce) packages refrigerated biscuit dough
* 1 cup white sugar
* 2 teaspoons ground cinnamon
* 1/2 cup margarine
* 1 cup packed brown sugar
* 1/2 cup chopped walnuts (optional)
* 1/2 cup raisins

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube/Bundt® pan.
2. Mix white sugar and cinnamon in a plastic bag. Cut biscuits into quarters. Shake 6 to 8 biscuit pieces in the sugar cinnamon mix. Arrange pieces in the bottom of the prepared pan. Continue until all biscuits are coated and placed in pan. If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
3. In a small saucepan, melt the margarine with the brown sugar over medium heat. Boil for 1 minute. Pour over the biscuits.
4. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let bread cool in pan for 10 minutes, then turn out onto a plate. Do not cut! The bread just pulls apart.

----

Easy Sausage Strata

Prep Time:
20 Min
Cook Time:
1 Hr 10 Min
Ready In:
10 Hrs

Original Recipe Yield 8 servings

Ingredients

* 1 pound pork sausage
* 6 (1 ounce) slices bread, cubed
* 2 cups shredded Cheddar cheese
* 6 eggs
* 2 cups milk
* 1 teaspoon salt
* 1 teaspoon ground dry mustard

Directions

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside.
2. Layer bread cubes, sausage, and Cheddar cheese in a lightly greased 7x11 inch baking dish. In a bowl, beat together the eggs, milk, salt, and mustard. Pour the egg mixture over the bread cube mixture. Cover, and refrigerate at least 8 hours or overnight.
3. Remove the casserole from the refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
4. Bake 50 to 60 minutes in the preheated oven, or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutritional Information open nutritional information

Amount Per Serving Calories: 401 | Total Fat: 27.3g | Cholesterol: 226mg

Homemade Granola

Ingredients

3 cups (300 grams) old-fashioned rolled oats (not instant)
3/4 cup (75 grams) sliced or slivered almonds
1/2 cup (45 grams) raw sunflower seeds
1/2 cup (45 grams) raw pumpkin seeds
1/2 tablespoon (5 grams) wheat germ (optional)
1/2 tablespoon ground cinnamon
1/4 teaspoon salt
2 tablespoons canola oil or 2 tablespoons (28 grams) unsalted butter, melted
1/2 cup (120 ml) pure maple syrup (preferably Grade A Dark Amber)
1 cup dried fruits (cranberries, cherries, apricots, dates, figs, and/or raisins) (optional)

Method

Preheat oven to 325 degrees F (165 degrees C) and place rack in the center of the oven. Either butter or line a baking sheet with parchment paper.

In a large bowl combine the rolled oats, nuts, seeds, wheat germ, ground cinnamon, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry ingredients and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for about 30 - 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. (The browner the granola gets (without burning) the crunchier the granola will be.) Place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes about 5 cups.

Note: Once the granola has cooled completely you can add a variety of dried fruits; cherries, cranberries, raisins, and apricots are popular choices.


From: http://www.joyofbaking.com/breakfast/HomemadeGranola.html#ixzz1325FfRd4

Spaghetti Squash Gratin

From the NYT
By MARTHA ROSE SHULMAN
Published: October 12, 2010

http://www.nytimes.com/2010/10/13/health/nutrition/13recipehealth.html

Ingredients

1 spaghetti squash, about 3 pounds
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
Salt and freshly ground pepper
3 large eggs
1/2 cup low-fat milk
2 tablespoons chopped fresh basil (1/4 cup basil leaves)
2 ounces Gruyère cheese, grated (1/2 cup)
2 tablespoons freshly grated Parmesan or pecorino romano

Method

1. Preheat the oven to 375 degrees. Pierce the squash in several places with a sharp knife. Cover a baking sheet with foil, and place the squash on top. Bake for one hour, turning the squash every 20 minutes until it is soft and easy to cut into with a knife. Remove from the heat, and allow the squash to cool until you can handle it. Cut in half lengthwise, and allow to cool further. Remove the seeds and discard. Scoop out the flesh, and place in a bowl. Run a fork through the flesh to separate the spaghetti-like strands, then chop coarsely. Measure out 4 cups squash. (Use whatever remains for another dish, or freeze.)

2. Oil a 2-quart gratin or baking dish. Heat the oil over medium heat in a large, heavy skillet, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic and a generous pinch of salt. Cook, stirring, for another 30 seconds to a minute until fragrant. Add the squash. Cook, stirring often, for five minutes until the strands of squash are a little more tender. Season to taste with salt and pepper, and remove from the heat.

3. Beat the eggs in a large bowl. Add the milk, salt (about 1/2 teaspoon), pepper and basil. Stir in the squash mixture and the Gruyère, and combine well. Scrape into the baking dish. Sprinkle the Parmesan or pecorino over the top, and gently press down to moisten.

4. Bake 40 to 45 minutes until nicely browned and sizzling. Remove from the heat, and allow to cool for 10 to 15 minutes before serving. Serve hot, warm or room temperature.

Yield: Serves six as a main dish, eight as a side.

Advance preparation: The baked spaghetti squash will keep for four days in the refrigerator. The gratin can be made up to a day ahead and reheated. The recipe can be made through step 2 several hours before completing the gratin and baking.

Nutritional information per serving (six servings): 172 calories; 9 grams fat; 3 grams saturated fat; 119 milligrams cholesterol; 16 grams carbohydrates; 3 grams dietary fiber; 139 milligrams sodium (does not include salt added during preparation; 9 grams protein

Nutritional information per serving (eight servings): 129 calories; 7 grams fat; 3 grams saturated fat; 89 milligrams cholesterol; 12 grams carbohydrates; 2 grams dietary fiber; 104 milligrams sodium (does not include salt added during preparation); 7 grams protein

Grilled Ratatouille (Chez Panisse)

Based on a recipe in ''Chez Panisse Pizza, Pasta & Calzone,'' Random House, 1984.

http://events.nytimes.com/recipes/11067/1988/05/15/Grilled-Ratatouille/recipe.html

Ingredients

* 3 small Japanese eggplants
* 2 large red sweet peppers
* 1 large yellow sweet pepper
* 4 canned anchovy fillets
* 3 cloves garlic
* 1 cup extra-virgin olive oil
* 2 medium red onions, peeled and quartered
* 1 zucchini, halved lengthwise
* 3 ripe, firm tomatoes, cut in half
* Salt and freshly ground pepper to taste
* 2 tablespoons fresh basil, cut into thin strips
* 1 tablespoon capers

Preparation

1.
At least an hour before cooking, light the charcoal fire.
2.
Cut away the stems of the eggplants but do not peel. Quarter and slice them into three-inch sticks. Place the eggplant on skewers. Set aside.
3.
Roast the peppers on the grill until the skins are blackened and loose. Remove from the grill, place in a paper bag and set aside for 10 minutes. Then peel under running water, discarding the stems, seeds and ribs. Slice lengthwise into strips about one-quarter- to one-half-inch wide. Place the pepper strips in a serving bowl.
4.
Chop the anchovies and the garlic together to make a coarse mixture. Mix in the olive oil. Add one-quarter cup of this mixture to the pepper strips and stir. Place the eggplant in the remaining marinade while preparing the rest of the vegetables.
5.
Place the onion quarters on skewers, brush with a little of the marinade and grill until they are browned, almost black. Remove from the skewers, chop roughly and toss with the peppers.
6.
Brush the zucchini with a little of the marinade and grill. When browned on both sides, remove them and cut into one-quarter- to one-half-inch pieces. Add to the other vegetables.
7.
Brush the tomatoes with the marinade. Grill them, cut side up, until skins are loose. Remove and cut each half in thirds. Add them, with their juice, to the other vegetables.
8.
Grill the eggplant sticks until they are well browned on both sides. Add to the vegetables. Mix well.
9.
Add any remaining marinade to the vegetables. Mix well and season with salt and pepper to taste. Garnish with the basil and capers. The dish may be served immediately or set aside, but should be served at room temperature.

YIELD
Six servings

Cauliflower Steaks in Cauliflower Puree (Dan Barber of Blue Hill)

INGREDIENTS
1 1 1/2-pound head of cauliflower
1 1/2 cups water
1 cup whole milk
2 tablespoons vegetable oil plus additional for brushing

PREPARATION
1. Heat oven to 250 degrees F. Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end. Set cauliflower steaks aside.

2. Cut enough florets from remaining cauliflower head to measure 3 cups. Combine florets, 1 1/2 cups water, and milk in medium saucepan, and sprinkle with salt and pepper. Bring to boil and cook until cauliflower florets are very tender, about 10 minutes. Strain, reserving 1 cup cooking liquid. Spread florets on large rimmed baking sheet, and bake 10 minutes until slightly dry. Transfer florets to blender. Add reserved 1 cup cooking liquid and puree until smooth. Return puree to same saucepan and increase oven temperature to 350 degrees F.

3. Heat 2 tablespoons vegetable oil in heavy large ovenproof skillet over medium-high heat. Brush cauliflower steaks with additional oil and sprinkle with salt and pepper. Add cauliflower steaks to skillet and cook until golden brown, about 2 minutes per side. Transfer skillet to oven and bake cauliflower steaks until tender, about 10 minutes.

4. Warm cauliflower puree over medium heat. Divide puree between 2 plates; top each with cauliflower steak.



Read more: http://www.thedailygreen.com/healthy-eating/recipes/cauliflower-steak-puree#ixzz12LA7xYAy

Vocab!

falderal [ˈfældɪˌræl], falderol [ˈfældɪˌrɒl], folderol [ˈfɒldɪˌrɒl]
n
1. a showy but worthless trifle
2. foolish nonsense
3. (Music, other) a nonsensical refrain in old songs

How to Peel Hard Boiled Eggs

Cook's Illustrated Method

After you take the eggs off the heat and have cooled them down in cold water still in the pot, you drain the water and bounce the eggs against the bottom of the pot so they crack the shell all around the eggs. Now refill the pot of eggs with cold water and place in the refrigerator for about an hour. Take the eggs out of the water and the shells slide right off....no peeling at all.

Julia Child's Thermal Shock Method

Boil the eggs, then ice them down thoroughly. Bring some water back to the boil and submerge an egg for ten seconds or so. Then back into the ice water and peel under cold running water.

If the shell is still sticking to the white, it's back into the boiling water for a few seconds, then into the ice water once more. The theory is that rapid expansion and contraction of the shell tends to separate it from the white.

Phyllo-wrapped Halibut Fillets with Lemon Scallion Sauce

Prep Time:
20 Min
Cook Time:
15 Min
Ready In:
35 Min

* 2 tablespoons melted butter
* 4 sheets phyllo dough
* 2 (5 ounce) halibut fillets
* salt and pepper to taste
* 2 teaspoons chopped fresh dill
* 3 tablespoons lemon juice
* 1/2 cup whipping cream
* 2 green onions, finely chopped

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Lightly butter 1 sheet of phyllo dough. Lay another sheet directly on top of the first sheet, and lightly butter it. Repeat with remaining 2 sheets of phyllo. Cut sheets in half.
3. Season halibut fillets with salt and pepper. Place a fillet near the bottom edge of one of the halved sheets of phyllo. Sprinkle with dill. Fold in the sides of the phyllo, then roll the fillet. Place on a baking sheet, and lightly brush with butter. Repeat with remaining fillet.
4. Bake in a preheated oven until pastry is puffed and golden brown, about 12 to 15 minutes.
5. Meanwhile, bring lemon juice to a boil in a small saucepan over high heat. Boil until almost evaporated. Reduce heat to medium, and stir in cream. Simmer until the cream thickens somewhat. Stir in green onions, and season with salt and pepper. Serve halibut on a pool of sauce.

Nutritional Information open nutritional information

Amount Per Serving Calories: 587 | Total Fat: 39.1g | Cholesterol: 157mg

Strata Recipes

Spinach and Cheese Strata


Ingredients

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard

Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.
Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).
Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.
Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.


Brocoli and Cheese Strata
6 servings

Ingredients

12 slices Day old bread, trimmed and cubed
1 pack (10 oz.) frozen, chopped broccoli, thawed & drained
1 pack (8 oz.) shredded mozzerella
3 Eggs, slightly beaten
2¼ cup Milk
1 tablespoon Dijon mustard
1 teaspoon Barbecue spice
½ teaspoon Garlic powder
Paprika
2 Tomatoes, cut in wedges

Method

Layer bread, broccoli, and half the cheese in buttered 8 x 12" glass baking dish. Combine eggs, milk, mustard, spice and salt; pour over strata. Refrigerate, covered, for several hours or overnight. Sprinkle with paprika. Bake, uncovered, in a 350 degree oven for 35 minutes. Add remaining cheese and tomato wedges; bake until knife inserted in middle comes out clean, 10 to 15 minutes before serving. Cut in squares.

Zimbabwean Cornmeal Cake

Ingredients

* 1 cup cornmeal
* 4 cups milk
* 2 eggs, beaten ¾ cup butter or margarine
* ½ cup sugar
* 1 Tablespoon vanilla extract
* ½ cup sour cream

Procedure

1. Measure milk into a saucepan and bring just to a boil. Remove from heat and allow to cool for about 10 minutes.
2. Add eggs, ½ cup butter or margarine, and sugar to the in a saucepan. Bring to a boil and remove from heat.
3. Add cornmeal, stirring constantly to prevent lumps.
4. Return to low heat and continue cooking for 20 minutes, or until thickened, stirring constantly to prevent sticking. Add vanilla extract and stir well.
5. Preheat oven to 350°F.
6. Melt remaining ¼ cup butter and pour into 8-inch cake pan. Swirl pan to coat bottom and sides.
7. Pour cornmeal mixture into pan and bake for 30 minutes, or until cake is golden brown. Cake is done when a toothpick is inserted into the middle of the cake and it comes out clean.
8. Remove cake from oven and cover top with sour cream.
9. Return to oven for 15 minutes, or until top is bubbly and lightly browned.
10. Serve cake while still warm.

Serve 12 to 16.

Green Bean Recipes

Gujarati Green Beans (Madhur Jaffrey)

1 lb green beans - trim and cut into 1" lengths
4 Tbsp veg oil
1 Tbsp black mustard seeds
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp sugar
ground pepper

Blanch beans in boiling water, about 3 min. Drain and rinse. Heat oil in a large pan or wok. Add mustard sees and wait till they pop - add garlic 30 sec, then chili. Add the rest of the ingredients and the beans, stir and cook on med-low for 7 more minutes.


Greek Stewed Green Beans with Summer Squash and Tomatoes (NYT)


Ingredients

3 tablespoons extra virgin olive oil
1 large onion, chopped
2 large garlic cloves, minced
1 pound fresh green beans, trimmed
3/4 pound yellow squash (3 medium squash)
1 (14-ounce) can chopped tomatoes, or 1 1/2 cups peeled, chopped tomatoes
Salt and freshly ground pepper to taste
1/4 cup chopped fresh mint, parsley or dill
1 to 2 tablespoons fresh lemon juice (optional)

Heat 2 tablespoons of the olive oil in a wide, covered skillet or Dutch oven over medium heat, and add the onion. Cook, stirring, until tender and translucent, five to eight minutes.

Add the garlic and cook, stirring, for another minute until fragrant.

Stir in the green beans, squash and remaining oil.

Stir together for a few minutes, then add the tomatoes and 1/2 cup water.

Bring to a simmer, then add salt and freshly ground pepper.

Cover and simmer 30 minutes until the beans are tender and the mixture is stew-like.

Add the herbs, and simmer for another five to 10 minutes. Add lemon juice if desired. Taste, and adjust seasonings with salt and pepper. Serve hot or at room temperature.

Yield: Serves four to six.

Nuoc Cham

Nuoc Cham (Vietnamese Dipping Sauce)
by Mai Pham

Keep a jar of this sauce in the refrigerator; it will last for a month. You can find ground chile paste (my favorite is Rooster brand) and fish sauce at many supermarkets but always at Asian groceries.
Yields 1-1/2 cups.

1 clove garlic
2 to 3 Thai bird chiles (or 1 small jalapeño or serrano chile), cored, seeded, and minced; more or less to taste
1/2 tsp. ground chile paste; more or less to taste
2/3 cup hot water
1/4 cup granulated sugar
1/4 cup fish sauce
2 Tbs. fresh lime juice
2 Tbs. shredded carrots (optional)
In a mortar and pestle, pound the garlic and fresh chiles to a paste. (Or mince them together with a knife.) In a small bowl, combine this garlic and chile mixture with the chile paste, hot water, and sugar. Stir well. Add the fish sauce and lime juice and combine. Float the carrots on top. Let sit for at least 15 minutes before using.

nutrition information (per serving):
Size: per Tbs.; Calories (kcal): 10; Fat (g): 0; Fat Calories (kcal): 0; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0; Carbohydrates (g): 3; Polyunsaturated Fat (g): 0; Sodium (mg): 240; Cholesterol (mg): 0; Fiber (g): 0;

Italian Rice Cake Recipe

RICE CAKE WITH VEGETABLE AND MOZZARELLA FILLING - Gluten-free
3-4 servings

340 g/12 oz rice, preferably risotto rice
4-5 full tblsp parmesan, freshly grated
2-3 zucchini
10-12 asparagus spears
1 big red or yellow bell pepper
1 onion
1 clove of garlic, finely chopped
thyme, fresh if you have
200 g/7 oz mozzarella, take more if you want, cut into strips or cubes
cornmeal or breadcrumbs
salt
extra-virgin olive oil

- Cook the rice until al dente, remember that it has to be baked in the oven so it is good if it is not overcooked right from the start. Drain eventual liquid and hen add the parmesan and stir really well.
- Dice the vegetables and cook them slowly with the thyme in some olive oil until they have softened and have become golden.
- Grease an oven-proof form and dust it with cornmeal (or breadcrumbs), spread out half of the rice, press it a bit before adding the vegetables.
- Put a layer of mozzarella on the vegetables and then cover with the rest of the rice.
- Press down to make an even surface, brush it olive oil and bake in a pre-heated oven (200°C/390°F) for approx 20 minutes. When to top has become golden it is usually time!

http://www.luculliandelights.com/2009/06/rice-cake-with-vegetable-and-mozzarella.html#ixzz0wCQjo38E

Italian Rice Cake Recipe

RICE CAKE WITH VEGETABLE AND MOZZARELLA FILLING - Gluten-free
3-4 servings

340 g/12 oz rice, preferably risotto rice
4-5 full tblsp parmesan, freshly grated
2-3 zucchini
10-12 asparagus spears
1 big red or yellow bell pepper
1 onion
1 clove of garlic, finely chopped
thyme, fresh if you have
200 g/7 oz mozzarella, take more if you want, cut into strips or cubes
cornmeal or breadcrumbs
salt
extra-virgin olive oil

- Cook the rice until al dente, remember that it has to be baked in the oven so it is good if it is not overcooked right from the start. Drain eventual liquid and hen add the parmesan and stir really well.
- Dice the vegetables and cook them slowly with the thyme in some olive oil until they have softened and have become golden.
- Grease an oven-proof form and dust it with cornmeal (or breadcrumbs), spread out half of the rice, press it a bit before adding the vegetables.
- Put a layer of mozzarella on the vegetables and then cover with the rest of the rice.
- Press down to make an even surface, brush it olive oil and bake in a pre-heated oven (200°C/390°F) for approx 20 minutes. When to top has become golden it is usually time!

http://www.luculliandelights.com/2009/06/rice-cake-with-vegetable-and-mozzarella.html#ixzz0wCQjo38E

Tim, Lauren and Leanne's Dinner

1. Savory cantaloupe yogurt soup
2. Sea bass, salmon and tuna Mexican-style ceviche over butter lettuce, with sliced avocados, corn and blue corn tortilla chips
3. Vietnamese style grilled steak with arepas, baby arugula and do chua.
4. Cheese plate: Bucheron, smoked Gouda, brie
5. Vanilla refrigerator cake with raspberry sorbet, strawberries and bananas

Beverages:

White wine sangria (strawberries, grapes, peaches, lemon, orange juice concentrate, vodka, white wine)
Pinot gris
Coffee


-----

Cold Cantaloupe and Sheeps’ Milk Yogurt Soup with Toasted Cumin Salt

Time: 5 minutes

For the cumin salt:

* 1 teaspoon cumin seeds
* Large pinch flaky sea salt

For the soup:

* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste

1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.

2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.

Makes 4 servings

Cantaloup and Other Cold Melon Soups

Cold Cantaloupe and Sheeps’ Milk Yogurt Soup with Toasted Cumin Salt

Time: 5 minutes

For the cumin salt:

* 1 teaspoon cumin seeds
* Large pinch flaky sea salt

For the soup:

* 8 ice cubes
* 4 cups cubed cantaloupe (about 1 small cantaloupe)
* 1 1/3 cups plain sheep’s milk yogurt
* 1 tablespoon extra-virgin olive oil, plus additional for drizzling
* 2 teaspoons fresh lime juice
* 2 teaspoons honey
* 1/2 teaspoon kosher salt, more to taste

1. To make the Cumin Salt, in a small skillet over medium heat, toast the cumin until warm and very fragrant, 1 to 2 minutes. Transfer the seeds to a mortar and add the salt. Pound the seeds and salt together until crushed but not powdery.

2. To make the soup, place the ice cubes, cantaloupe, yogurt, olive oil, lime juice, honey, and salt in a blender and puree until smooth. Drizzle with additional olive oil and sprinkle with cumin salt for serving.

Makes 4 servings

Ceviche Recipes

Mexican Shrimp Ceviche

Ingredients:

* Freshly squeezed lime juice from 6-8 limes
* 1 Pound jumbo shrimp, peeled and de-veined (chopped or whole, according to taste)
* 1 White onion, finely chopped
* 5 Roma tomatoes, seeded and chopped
* 1 Cucumber, peeled and finely chopped
* 1/3 Cup fresh cilantro, chopped
* 2 Cloves garlic, minced
* 2 Jalapeño chile peppers, minced
* 1 Bunch radishes, diced
* 1/2 Cup green olives, finely chopped (optional)
* 3 Tablespoons olive oil
* 2 Avocados, peeled, pitted and diced
* Salt to taste
* Pinch of oregano
* Tortilla chips or crackers

Directions:

Place shrimp in a bowl and pour the lime juice over them, covering the shrimp completely. Cover and refrigerate for 30 minutes to an hour, or until slightly firm and opaque.

Add onion, tomatoes, cucumber, cilantro, garlic, jalapeños, radishes, green olives, and olive oil. Toss to combine. Cover and refrigerate for 1 hour. When ready to serve, add avocados and salt and oregano as desired. Serve chilled with tortilla chips or crackers and garnish with lime slices.


Red Snapper Ceviche (Food and Wine, Alan Susser)

http://www.foodandwine.com/recipes/red-snapper-ceviche

Ingredients

1. 1 pound skinless red snapper fillets, cut into 1/4-inch dice
2. 3/4 cup fresh lime juice
3. 1/4 cup fresh lemon juice
4. 1 jalapeño, seeded and minced
5. 1/2 cup finely diced red bell peppers
6. 1/2 cup finely diced yellow bell peppers
7. 1/2 thinly sliced small red onion
8. 1 minced small garlic clove
9. Pinch of ground cumin
10. Pinch of crushed red pepper
11. Salt
12. 1 tablespoon minced cilantro
13. 1 tablespoon extra-virgin olive oil

Directions

1. In a large bowl, toss the diced fish with the lime juice, lemon juice, jalapeño, red and yellow bell peppers, red onion, garlic, cumin, crushed red pepper and season with salt. Refrigerate the snapper ceviche for 30 minutes. Stir in the cilantro and extra-virgin olive oil and serve.

Scallop / Conch Ceviche (Emeril Lagasse)

Ingredients

* 1 pound fresh conch or scallops, or combination
* 1 cup fresh lime juice
* 1 cup diced avocado
* 1/2 cup minced red onion
* 1/2 cup finely chopped seeded tomato
* 1/4 cup cilantro
* 2 tablespoons olive oil
* 2 teaspoons minced jalapeno
* 1/2 teaspoon salt
* 1/8 teaspoon cayenne
* 1/4 teaspoon cumin

Directions

Pat the seafood dry and place in a glass bowl. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated. Place the seafood in a clean bowl, and reserve the lime juice.

Add the remaining ingredients to the seafood, gently stirring to mix. Add reserved lime juice to taste. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass.


Sea Bass Ceviche (Osman Gomez, Hotel Finisterra in Cabo San Lucas, Mexico)

Ingredients

* 1 pound sea bass fillet, 1-inch dice
* 1 cup lime juice
* 1 clove garlic, minced
* 1/2 cup diced red onion
* 1 cup diced tomatoes
* 4 serrano chiles, seeds and ribs removed, diced
* 1/2 cup roughly chopped cilantro
* 1 cup peeled and diced cucumber
* 1/2 teaspoon oregano
* Salt
* 1 avocado, peeled, seed removed, sliced

Directions

In a non-reactive dish, such as a glass bowl, toss together the sea bass, lime juice, and garlic. Marinate for 30 minutes in the refrigerator. Once marinated, add remaining ingredients, except avocado, to the sea bass. Refrigerate 15 minutes. Garnish each serving with slices of avocado.

Vietnamese-Style Beef Salad

Xa Lach Thit Bo (Vietnamese Steak Salad)


http://wanderingchopsticks.blogspot.com/2010/05/xa-lach-thit-bo-vietnamese-steak-salad.html

For two servings as a meal or four servings as a side, you'll need:

For the steak, you'll need:

3/4 to 1 lb beef, any cut of your choice
2 tblsp soy sauce
1 tblsp rice vinegar
1 tsp Nuoc Mam (Vietnamese Fish Sauce)
1/2 tsp salt
1/4 tsp sugar
1/4 tsp ground black pepper
1 tsp sesame oil

For the salad, you'll need:
2 eggs
1 small red onion to make Hanh Dam (Vietnamese Vinegared Onions)
1 head red leaf lettuce or other lettuce of your choice
Any vegetables of your choice, I used:
1 carrot, peeled into ribbons
6 radishes, thinly sliced
2 tomatoes, thinly sliced

For the salad dressing, you'll need:
2 tblsp soy sauce
2 tsp sesame oil
2 tblsp red wine vinegar or lemon juice
1/4 cup water
1/4 cup cilantro, roughly chopped
A few sprigs of mint or rau ram (Vietnamese coriander), roughly chopped
1/4 tsp dried chili flakes

Decide whether to slice the beef before or after cooking and do that accordingly. Marinate the steak with 2 tblsp soy sauce, 1 tblsp rice vinegar, 1 tsp fish sauce, 1/2 tsp of salt, 1/4 tsp sugar, 1/4 tsp ground black pepper, and 1 tsp sesame oil.

Hard-boil the eggs.

Make the vinegared onions.

Slice and dice the veggies of your choice. Hand tear the lettuce into bite-sized pieces. Roughly chop the herbs.

Cook the steak, putting only the beef into the pan, reserving the marinade for later. I usually pan-fry on medium-high heat until medium. Alternatively, if you had chosen to slice your steak, just saute as normal, but still reserving the marinade so the beef will develop a proper char.

Set aside the steak to cool and to let the juices redistribute.

In the pan, make the dressing by adding 2 tblsp soy sauce, 2 tsp sesame oil, 2 tblsp red wine vinegar or lemon juice, dried chili flakes and 1/4 cup water. When marinade starts bubbling so the meat juices aren't so raw, taste and add more vinegar or soy sauce if necessary.

Meanwhile, slice the steak while the dressing is reducing.

When dressing is reduced to your liking and flavor, take it off the stove and add in the chopped egg and chopped herbs.

Plate the salad and drizzle the dressing on top. Or if you want the steak extra marinated, then add the slice steak back into the dressing, and then toss.

Eat as is, or serve with rice.

-----

Hanh Dam (Vietnamese Vinegared Onions)

For 1 onion, you'll need:
1 onion, thinly sliced
About 1/2 cup rice or white vinegar
1 tsp white sugar

Cut the onion in half and slice as thin as possible. The thinner you slice it, the quicker it'll absorb the vinegar and soften.

Place the onion slices into a shallow bowl. Dissolve 1 tsp white sugar into about 1/2 cup rice or white vinegar. You need just enough vinegar to cover the onions.

Set aside for about 15 minutes, mixing the onion slices to make sure they all absorb the vinegar.


------

Gourmet | July 2007

yield: Makes 4 servings
active time: 10 minutes
total time: 10 minutes

Ingredients

* 1/2 seedless cucumber
* 5 tablespoons fresh lime juice
* 3 tablespoons water
* 3 tablespoons Asian fish sauce
* 3 tablespoons sugar
* 1 teaspoon dried hot red-pepper flakes
* 1 medium shallot, thinly sliced
* 1 pound fresh pineapple chunks (about 4 cups)
* 3/4 pound deli sliced roast beef
* 12 long sprigs fresh mint

Halve cucumber lengthwise, then slice diagonally 1/4 inch thick.

Stir together lime juice, water, fish sauce, sugar, red-pepper flakes, and shallot in a small bowl until sugar is dissolved.

Arrange pineapple and cucumber on a platter and drizzle with some of dressing. Drape roast beef slices on top and arrange mint alongside. Serve with remaining dressing on the side.



Asian Salad Recipes - Vietnamese Grilled Beef Salad (Goi Bo Recipe)


Ingredients

* 450g (lib) fillet steak, about 2.5 (1in) thick
* 175g (6oz) beansprouts
* 20 holy basil leaves
* 20 mint leaves
* green salad in season, equivalent to 6 large lettuce leaves

For the marinade:

* 5 tablespoons lime juice
* 4 tablespoons fish sauce
* 2 tablespoons sugar
* 2 young lemon grass stalks, sliced paper-thin
* 2 small chilies, finely chopped

Serves 4

Method

1. First make the marinade: in a bowl, whisk together the lime juice, fish sauce and sugar until the sugar is completely dissolved. Add the lemon grass and chilies, and let stand for 20 minutes.
2. Preheat a moderate-to-hot grill and grill the steak for 1 to 2 minutes each side, depending on personal preference.
3. Transfer to a cutting surface and slice thinly, the sliced steak to the marinade, turn to coat well and leave for 30 minutes.
4. Arrange the beansprouts, herbs and salad in a bowl or deep platter. Pile the marinated beef at the centre and pour over all the marinade juices.
5. Either toss the salad now or bring it to the table and toss there, and serve.



Read More http://www.epicurious.com/recipes/food/views/Vietnamese-Style-Beef-Salad-238947#ixzz0vzyAQHiI

Masala Chai

Ingredients

6 cup cold water
1/3 cup milk (or to taste)
1 3 stick cinnamon
6 whole green cardamons
4 whole cloves
12 black peppercorn (opt)
12 teaspoon sugar (or to taste)
6 teaspoon leaf tea (heaping) or 9 tea bags (o; range pekoe)

Directions

Combine water and milk in adeep pan, and bring to a boil. Add the spices and sugar. Stir to blend, and turn off the heat. Cover the pan, and let the spices soak for at least 10 minutes. Add the tea leaves or tea bags, and bring the water to a second boil. Reduce heat and simmer, covered, for 5 minutes. Uncover, check the color and taste, and if desired add more milk and sugar. Strain the tea into a warm teapot, and serve immediately.

Note: This is the way traditional spiced tea is made. You may, however, omit the milk or sugar, or both, in which case reduce the quantity of tea to 2 heaping teaspoons or 3 tea bags.

Classic Indian Cooking by Julie Sahni

Lentil Recipes, Bean Recipes

Michelle's Southwestern Corn and Bean Soup

Ingredients

* 1 lb dried black beans
* 1-2 tbs olive oil (helps keep bean water from bubbling up while cooking)
* 1.5 quarts of veggie or chicken broth, or water
* 1/2 bulb of garlic, minced
* 1 medium sweet onion, diced
* 1 lb carrots, chopped
* 2 tsp cayenne or other hot red chili powder
* 2-3 tsp whole cumin seed
* 1/2 tsp ginger powder
* 1 tsp coriander powder
* salt to taste
* 1/2 lb fresh or frozen corn kernels
* 12 oz prepared pico de gallo salsa OR chop about three tomatoes, 1/4 onion, 1/2 jalapeno pepper, 1/4 sweet green pepper and 1/4 a bunch of cilantro, and mix in lime juice from 1 lime

Special Equipment

Pressure cooker (If you use a regular pot, use more liquid and plan on boiling for several hours until beans become soft.)
Immersion blender (If you use a regular blender, remove the center on the lid of the blender to allow steam to escape, HOLD DOWN THE LID WITH A KITCHEN TOWEL while blending, to avoid dangerous splattering hot liquids, and blend the soup in batches.)

Method

1. In the pressure cooker, sautee onion and garlic in olive oil until onion is translucent.
2. Add carrots and whole cumin seed, stir and cook until cumin is fragrant.
3. Add remaining spices (coriander, cayenne, ginger powder) and sautee one minute more.
4. Add rinsed, drained beans and broth or water.
5. Following your pressure cooker's directions, bring pressure cooker to its cooking pressure (on mine, the pressure gauge pops up), and after that point is reached, cook for 20 minutes. Remove from heat and allow pressure to release naturally. (i.e. don't run cold water over the pot)
6. Once pressure has returned to normal (another 20 minutes, approximately), release lid and use immersion blender to puree soup until smooth.
7. Mix in corn and salsa.
8. Add salt and pepper to taste.
9. Spoon into bowls and garnish with a sprig of cilantro and a dallop of plain yogurt or sour cream if you want. Serve with tortilla chips.



Red Lentil and Apricot Soup
From "Please to the Table"

INGREDIENTS

3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, chopped
1/3 cup dried apricots, chopped
1-1/2 cup dried split red lentils, rinsed
5 cups of homemade chicken stock
2 Tablespoons fresh lemon juice
3 ripe plum tomatoes, peeled, seeded and chopped
1/2 tsp. ground cumin
1/2 tsp. dried thyme
Salt and pepper, to taste

PREP WORK

Chop the garlic & onions.

Chop the apricots.

Rinse the red lentils being sure to remove any small pebbles.

Peel, seed & chop the plum tomatoes

HOW TO MAKE AT HOME

1. In a large soup pot, heat the oil over medium heat. Add the onion, garlic, and dried apricots. Sauté until the onion is translucent, about 12 minutes.

2. Add chicken stock and lentils to the onion, garlic and apricots. Bring to a boil, then reduce the heat and simmer, covered, until the lentils are tender, about 30 minutes.

3. Stir in tomatoes, cumin, thyme, and salt and pepper. Simmer, covered for another 10 minutes.

4. Remove half the soup and puree it in a food processor or blender -- or use a hand held immersion blender (much easier!). Return the puree to the pot and season with the lemon juice and salt and pepper to taste. Simmer for another 2 to three minutes and serve.


DAL MAKHANI (CREAMY BLACK LENTILS)
Prep time: 10 min | Cooking time: 30 min | Serves: 4
Special Cooking Equipment: Pressure Cooker

* 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
* 1 large onion, finely chopped
* 1 medium-sized tomato, finely chopped
* 2-3 cloves of garlic
* 1 tbsp ginger-garlic paste
* 1 tbsp tomato paste
* 2 tbsp milk
* 1/2 tsp red chili powder
* 1 tbsp butter
* 2 tbsp cooking oil
* fresh coriander (aka cilantro) leaves, chopped for garnish
* water, as needed
* salt, to taste

HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.

ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.

IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.

SERVE warm with soft, fluffy naan (*sort of* similar to pita, mom).


South Indian Lentil Kootu


Prep Time: 25 Min
Cook Time: 30 Min
Ready In: 55 Min

Original Recipe Yield 4 servings

Ingredients

* 1/2 cup red lentils
* 1/2 cup hulled, split pigeon peas (toor dal)
* 1/2 cup yellow split peas
* 2 cups water
* 2 tablespoons vegetable oil
* 1 teaspoon mustard seed
* 4 leaves fresh curry leaves
* 1 carrot, peeled and diced
* 1 zucchini, sliced
* 1/4 cup frozen peas
* 1/4 teaspoon ground turmeric
* 1 tablespoon crushed red pepper flakes
* salt to taste
* 1/4 cup grated fresh coconut

Directions

1. Bring the red lentils, pigeon peas, split yellow peas, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the peas are tender, about 30 minutes. Add more water if needed to keep them from drying out.
2. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Stir in the mustard seeds, and cook until they begin to sputter and pop, about 2 minutes. Stir in the curry leaves until wilted, then add the carrot, and cook for 5 minutes. Add the zucchini, peas, turmeric, red pepper flakes, and salt. Cook and stir until the vegetables have softened, about 5 minutes. Stir in the cooked peas and coconut to serve.


Uttapam
(A south Indian savory pancake often eaten for breakfast)

Ingredients

* 1 cup white rice
* 1/2 cup white lentils (hulled, split urad dal)
* Salt
* 1 teaspoon sugar
* 1/2 teaspoon baking soda
* 1 cup chopped onions
* 1 cup skinned, seeded and diced tomatoes
* 1 hot green chile, chopped
* 1/2 cup chopped fresh cilantro leaves
* Ghee or vegetable oil, as desired

Directions

Wash the rice and lentils separately in several changes of water. Leave each to soak in a large pan of clean water for about 8 hours.

Drain the rice and lentils, place in a blender or food processor, and grind to a smooth paste. Add a little water to form a thick batter.

Add the salt, sugar and baking soda to the batter and mix well. Set aside to ferment at room temperature for at least 4 hours and up to 15.

Place the chopped onion, diced tomatoes, chopped green chile, and chopped cilantro in separate bowls.

Heat a griddle or nonstick pan. Brush with a little ghee or oil and pour in 2 to 3 tablespoons of the batter. Spread evenly with the back of a spoon into a thick circle 4 inches in diameter.

Garnish the surface with a little each of the onion, tomato, green chile, and chopped cilantro and spread evenly. Sprinkle some of the oil or ghee over and around the bread. Cook over low heat until small bubbles appear on the surface, about 5 minutes.

Turn over and cook the other side until crisp and golden. Alternatively, you can finish it off under a hot broiler for 1 to 2 minutes.


Basic Hummus

Ingredients:
1 clove garlic, chopped
1 (19 ounce) can garbanzo beans
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
red pepper to taste
2 tablespoons olive oil

Directions:

Food process together all ingredients until smooth. Serve with a drizzle of olive oil and a sprinkle of paprika or red pepper.


Black Bean Dip

1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp. coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper

In a food processor, combine all ingredients except salt & pepper. process until smooth. Taste for seasoning, add salt & pepper to taste, and blend thoroughly. If you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.

Transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with chips or crudités.

Zucchini Recipes

Zucchini Bread Recipe

Ingredients

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
Pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)
Method

1 Preheat the oven to 350°F (175°C). In a large bowl, mix together the sugar, eggs, and vanilla. Mix in the grated zucchini and then the melted butter. Sprinkle baking soda and salt over the mixture and mix in. Add the flour, a third at a time. Sprinkle in the cinnamon and nutmeg and mix. Fold in the nuts and dried cranberries or raisins if using.

2 Divide the batter equally between 2 buttered 5 by 9 inch loaf pans. Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted in to the center comes out clean. Cool in pans for 10 minutes. Turn out onto wire racks to cool thoroughly.

Makes 2 loaves.


Zucchini potato pancakes

1 medium zucchini

1 big russet or baking potato (you want the amount of potato and zucchini to be approximately equal)

1 egg

½ tsp salt

Sour cream or sour yoghurt for serving

Chopped chives (are very nice on top!)

Grate the potato and zucchini, and squeeze out as much water as possible, as described above. Mix with one beaten egg, and the salt, and let sit while you bring your pan up over medium heat,

When ready, add a generous spoonful of butter (you could also use a neutral tasting vegetable oil here if you’d prefer) and let melt.

Add the potato mixture to the pan with a spoon, and form pancakes of the desired size. Don’t worry about trying to form them before you add to the pan, just plop the mixture in with a spoon, and then flatten it out once in the pan. Thinner pancakes are tastier than thicker, and also cook more easily, with less chance of burning.

Keep frying for about 4 minutes per side, or until nicely browned and crisped. Blot and excess oil with paper towels, and serve with sour cream or yogurt, and freshly snipped chives.

Zucchini works very well in this recipe, but you can substitute other combos if you'd prefer, and as the seasons change (Potato/carrot, potato/sweet potato etc).

On the side or on their own, these crunchy brown zucchini potato pancakes are always delicious!


Cold Zucchini Yogurt Mint Soup

Ingredients:

1 large bunch green onions, chopped
2 tsp olive oil
8 medium zucchini, sliced thin
3 cups chicken stock, vegetable stock or water
salt and pepper to taste
3 Tbsp fresh mint, chopped
1 cup Greek yogurt (can substitute with 3/4 cup plain yogurt)
juice of one lemon

Directions:

Heat a saucepan over a medium-high flame. Add the olive oil and green onions and saute 3-4 minutes, until the onions have softened. Do not let them brown; lower the heat if you have to.

Now add the zucchini, sprinkle with salt, and continue cooking for a few minutes, until the zucchini starts to soften. Add enough stock or water to just cover the zucchini - any more and the soup will be too thin. Cover the pot and cook about 7 minutes, until the vegetables are just cooked through. Remove the pot from the heat and cool to room temperature.

When the soup has cooled, add the chopped mint and the yogurt. Using a hand-held immersion blender, puree the soup in the pot. (You can also transfer the soup to a regular blender for this step.) When the soup is smooth, stir in the lemon juice, taste, and adjust the salt and pepper. Chill in the refrigerator at least two hours and up to several days.

Before serving, taste the soup again - once it's chilled you'll probably need to add more salt, and possibly more lemon juice.
Serve decorated with sprigs of mint.

Serves 4-6 as a first course.

Spanish Tortillas

Spanish Tortilla (NPR)

Serves 4 to 6

Ingredients

1 cup olive oil
1 medium white onion, chopped
6 white or red boiling potatoes, about 2 pounds, peeled
Salt and freshly ground black pepper to taste
4 eggs

Method

1. Slice the potatoes crosswise into 1/2-inch-thick pieces and place in a large bowl. With a cotton cloth or paper towels, dry the slices well.

2. Pour the olive oil into a 9-inch, nonstick pan (preferably with slanted sides) and heat over high setting for two minutes, until almost smoking. Add the potatoes carefully (to minimize splattering oil) so they cover the bottom of the pan. Cook for 7 minutes over medium heat then add the onions, spreading them over the potatoes. Cook for 10 minutes, or until the potatoes turn golden (do not let the onions burn). Remove from heat and let cool for several minutes.

3. With a slotted spoon, transfer the potatoes and onions onto several layers of paper towels. Reserve the oil in a container.

4. In a large bowl, beat the eggs. Add the potato mixture and stir gently. Season liberally with salt and freshly ground black pepper. Let sit for 5 minutes.

5. Wipe out the pan and add 1 tablespoon of the reserved oil. Place the pan over high heat. When oil is extremely hot but not smoking, add the egg mixture. Cook for 30 seconds, gently shaking the pan to distribute the mixture. Reduce heat to medium and cook for about 10 minutes, or until the surface is nearly cooked but still runny.

6. Remove pan from heat and let sit for 2 minutes. Place a large plate over the pan. Holding the handle of the pan in one hand and the plate in the other, flip the omelet quickly and remove the pan. (If you are unsure of this, slip the omelet, semi-cooked side up, onto a plate, then cover with another plate and flip).

7. Add another tablespoon of oil to the pan over high heat for 1 minute. Gently slide the tortilla, semi-cooked side down, into the pan. Cook for 1 minute. Slide the tortilla onto a warm platter.

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Spanish Tortilla (Food Network site)

Cook Time:40 min
Level: Intermediate
Yield: about 28 pieces, depending on how it is cut

Ingredients

1 1/2 pounds russet potatoes (about 2 medium)
Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
2 medium onions, thinly sliced (1 1/2 pounds)
4 teaspoons kosher salt
10 large eggs

Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows

Directions

Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.

Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)

Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.

Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.

Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.

Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.

Copyright 2007 Television Food Network, G.P. All rights reserved

We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood.

Sofrito

1/2 cup extra-virgin olive oil
2 onions, finely chopped (3 1/4 cups)
1/2 teaspoon sugar
4 teaspoons kosher salt
6 ripe plum tomatoes (about 1 pound)
1/2 teaspoon pimenton
Bay leaf

Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.

Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

Prep Time: 10 minutes

Cook Time: 1 hour 15 minutes

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Egg and Potato Chip Tortilla
Recipe by Ferran Adria

Tortillas de patata, fluffy potato omelets cooked on both sides, are among Spain's signature dishes. Ferran Adrià is particularly proud of his inspired use of potato chips as a fast, easy alternative to the fried potatoes. Spanish cooks might use fresh chips from a churreria (a shop specializing in fried crullers), but thin supermarket chips like Lay's are a good substitute.

Wine pairing: A simple white with good acidity and no oak is ideal for balancing the salty ham. Look for the 2002 Cune Monopole Blanco or a dry cava such as Juvé Y Camps Brut Nature.

TOTAL TIME: 10 MIN
SERVINGS: 2
FAST

INGREDIENTS

4 large eggs
Two 1-ounce bags of potato chips, coarsely crushed (2 cups)
2 tablespoons finely chopped Serrano ham
2 tablespoons finely chopped piquillo peppers
Freshly ground pepper
1 teaspoon extra-virgin olive oil

DIRECTIONS

Preheat the broiler and position a rack 8 inches from the heat. Beat the eggs in a medium bowl. Transfer half of the beaten eggs to another bowl, stir in the crushed potato chips and let stand until slightly softened, about 5 minutes. Add the remaining beaten eggs, Serrano ham and piquillo peppers and season with pepper.

In a small nonstick ovenproof skillet, heat the olive oil. Add the egg mixture and cook over moderately high heat until the bottom is set and golden, about 3 minutes. Transfer the skillet to the broiler and broil for about 2 minutes, or until the top of the tortilla is golden and the center is slightly jiggly. Slide the tortilla onto a plate, cut in quarters and serve.

Dal Recipes

Kali Dal
Serves 4

250 gms urad dal, soaked overnight (about 1 1/4 cups)
5 tsp ginger paste
5 tsp garlic paste
4 tsp tomato puree
1 tsp chilli powder
100 gm butter, salted (about 3/4 cup)
Salt to taste

Wash the urad lentils thoroughly after they’ve soaked overnight. Stick in the pressure cooker and bring to a boil with two pints of water, roughly reaching about two inches above the lentils.

Lower the flame so that it is still boiling gently. Add the ginger, garlic, tomato puree and chilli powder.

Now stick the lid on, click to shut and wait until the weight starts rotating and hissing. You have to lower the flame to a point where the weight just about keeps rotating and hissing from time to time. This means the pressure is right (listen to me… new born pressure cooker user!!).

Give it about 20 minutes. Then slowly release the steam by lifting the weight with a logn handled spoon. When all the steam escapes, you can take the lid off.

Because we didn’t use much water, the lentils will be cooked but quite dry. Add hot water to make it thick but runny in consistency, chuck in the butter and add salt to finish.

The dal is very tasty and very rich. Enjoy it with bread of some sort – nan, paratha or rotis.

Vietnamese Recipes

Lemongrass Pork with Vietnamese Table Salad
Bon Appétit | June 2005

yield: Makes 4 servings

Ingredients

Dipping sauce
* 3/4 cup hot water
* 5 tablespoons fish sauce*
* 3 1/2 tablespoons sugar
* 1 1/2 tablespoons fresh lime juice
* 2 Thai bird chiles with seeds or 1/2 jalapeño chile with seeds, minced
* 1 garlic clove, minced

Pork
* 6 green onions (white and pale green parts only), chopped (about 1/2 cup)
* 3 tablespoons chopped lemongrass*
* 2 tablespoons soy sauce
* 1 tablespoon golden brown sugar
* 2 teaspoons fish sauce
* 1/4 teaspoon ground white pepper
* 3 tablespoons vegetable oil, divided
* 1 1/2 to 1 3/4 pounds boneless pork loin chops (each 1/3 to 1/2 ich thick)

Salad and noodles
* 1 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
* 1 baby pineapple, peeled, halved, thinly sliced or 1/2 small pineapple, peeled, cut into 2 wedges, cored, thinly sliced
* 2 cups bean sprouts
* 1 cup fresh Thai basil leaves
* 1 cup fresh cilantro leaves
* 1 cup fresh mint leaves
* 20 fresh green shiso leaves
* 1/2 cup finely shredded carrot
* 1 8- to 9-ounce package dried rice vermicelli noodles
* 3 heads of butter lettuce, cored, leaves separated

Preparation

For dipping sauce:
Mix all ingredients in small bowl. Season sauce to taste with salt. (Can be made 1 day ahead. Cover and chill.)

For pork:
Mix first 6 ingredients and 2 tablespoons oil in 11x7-inch glass dish. Add pork chops to marinade, turn several times to coat evenly, then crowd together in single layer. Cover and refrigerate at least 30 minutes and up to 2 hours.

For salad and noodles:
Arrange cucumber, pineapple, bean sprouts, all herbs, and carrot around edge of large platter. (Can be prepared 2 hours ahead. Cover; chill.)

Cook noodles in large pot of boiling salted water until just tender and turning white, separating often with tongs, about 4 minutes. Drain. Arrange in center of platter. Mound lettuce leaves in large shallow bowl.

Prepare barbecue (medium-high heat). Brush grill rack with remaining 1 tablespoon oil. Grill pork with marinade still clinging to meat until slightly charred and cooked through, 4 to 5 minutes per side, depending on thickness. Transfer pork to cutting board. Let rest 10 minutes.

Cut pork crosswise into 1/3-inch-wide strips. Place pork and any juices from board atop noodles. To serve, fill lettuce leaves with pork, noodles, herbs, and vegetables. Serve with sauce for dipping.


Vietnamese Lemongrass Marinade

Ingredients:
1/4 cup Lemongrass, chopped (4-6 stalks) or 1/4 cup Dried lemongrass or 6 Strips lemon zest
3 Garlic clove(s) minced (1 tbs)
2 (to 3) shallots minced (3 tbs)
2 Serrano, jalape=A4o or Thai chilies, minced
2 tsp Brown sugar or to taste
3 tbl Fish sauce
3 tbl Lime juice
1 tsp Vietnamese or Thai hot sauce or chili oil or Tabasco sauce

How to cook :

Cut off the top 2/3 of each lemongrass stalk, trim off the outside leaves and roots, and slice the core thinly.
Puree the lemongrass, garlic, shallots, chilies, and brown sugar to a fine paste.
Work in the fish sauce, lime juice, and hot sauce.
Marinate fish or thinly sliced poultry or beef for 1-2 hours, turning once or twice.
Makes enough for 1-2 pounds seafood, poultry, or meat.

Lebanese Recipes

Lebanese Potato Salad

Dressed with a tangy lemon vinaigrette and fresh mint, this invigorating—and dairy-free—potato salad makes the perfect summer potluck contribution.

From EatingWell magazine, May/June 2007. D

SERVES 8 , 8 - 2/3 cup servings (change servings and units)

Ingredients

* 2 lbs russet potatoes (about 3 medium)
* 1/4 cup lemon juice
* 3 tablespoons extra-virgin olive oil
* 1/2 teaspoon salt
* fresh ground pepper, to taste
* 4 scallions, thinly sliced
* 1/4 cup chopped fresh mint

Directions

Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes.

Drain potatoes and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.

Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.

Just before serving, add scallions and mint to the salad and toss gently.

Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.


Lemon Salad Dressing

Ingredients

1/2 cup fresh lemon juice
1/2 cup mild extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
ground black pepper to taste

Directions

In a medium bowl, whisk together the lemon juice, olive oil, garlic, salt and pepper. Stir just before serving.

Amount Per Serving Calories: 176 Total Fat: 18.7g Cholesterol: 0mg


Fish Cooked in Sesame Sauce
SAMAK TAJIN or SAMAK BI TAHEENI

1 fish weighing about 2 Ibs.
1 1/2 cups taheeni (sesame oil)
1 1/2 cups chopped onion
1 cup olive oil
3/4 cup lemon juice
1 1/4 tsp. salt
Water

Clean and salt fish. Refrigerate for several hours. Allow it to return to room temperature, sprinkle with olive oil and bake in moderate oven until flesh seems to flake apart easily under a fork. Meanwhile fry onions in olive oil until yellow. Beat lemon juice and water slowly into the taheeni, adding more lemon juice to taste if necessary. The taheeni sauce will become very creamy. Mix onions into sauce, pour over the baked fish and return it to the oven. Bake about 20 minutes in moderate oven. Some of the sauce will be absorbed into the fish and the onions will be very well cooked. Serve this dish cold.


Lebanese Chicken Livers -- Variation 1

Half a tub of chicken livers
Finely chopped shallots
Olive Oil
tsp ground all spice
tsp ground coriander
tsp ground cumin
2-3 crushed garlic cloves
Juice of a lemon
1/2 glass red or white wine
American long grain rice serve boiled

Fry the shallots in the oil , keep the heat low and do this slow so as not to crisp or brown them. You want them soft and opaque.
Add the livers
and start to brown
add in all the spices and cook through until you can smell all the aromas warming and they are cooked through. You want a nice crust to form on the livers.
add the garlic , lemon and season.
add in the wine and start to reduce down , so as to cook off the alcohol . You want it to caramelise again and get a little stickier.


Lebanese Chicken Livers -- Variation 2

In Arabic countries chicken livers are a traditional breakfast or appetizer. This is just one of many ways to cook them. This Lebanese recipe is savory in every way. Serve with fresh warm bread to scoop up with.

2 pounds (1 kg) chicken livers, washed and drained
1 large white onion, finely sliced
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1 teaspoon cumin
4 tablespoons butter
2 tablespoons pomegranate syrup/molasses

1. In a 9-inch skillet on medium heat add butter. Heat until hot. Add onions cooking until tender. Add chicken livers cooking until color changes, about 10-15 minutes. Add cumin, salt, pepper and paprika, mix well. Continue cooking until liver is soft.

2. Add the pomegranate syrup, add mix. Allow to cook another 2 minutes.

Yields: 4 servings

http://www.yasalamcooking.com/2010/04/pomegranate-chicken-livers.html


Lebanese Chicken Livers -- Variation 3

Sawda Dajaj (Fried Chicken Livers)

From The Lebanese Cookbook. Author and Chef Hussien Dekmak's Le Mignon, which he calls "an outpost of classic Lebanese cooking in Camden (London)," was described by food writer Patricia Wells as "some of the finest Lebanese food I have ever tasted."

Serves 2

* 4 Tbsp vegetable oil, for frying
* 100 g chicken livers
* Salt and black pepper
* Juice of ½ lemon
* 1 tsp pomegranate molasses (available in Mid East stores)
* 1 Tbsp garlic sauce (recipe below)

Heat the oil over a high heat in a frying pan so it is a couple of centimetres deep. When it is hot, add the chicken livers and stir continuously until cooked, about 15–20 minutes.

Drain the oil from the pan, then add salt, pepper, the lemon juice, pomegranate molasses and garlic sauce and stir for a couple of minutes.

Serve hot with other starters and toasted bread.

Thursday, June 24 Dinner for Raghu

Tuscan Baked Eggs
Bruschetta
Roasted asparagus with poached 1 minute egg and parmesan
Zucchini with tomato, basil, garlic and parmesan
Eggplant casserole
Smoothie with blueberries

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Tuscan Baked Eggs with Tomatoes, Red Onion, Garlic, Parmesan, and Herbs
(Makes 2 generous servings, or could be 4 servings as part of a brunch with other dishes, recipe adapted from Fine Cooking Make it Tonight)

1 T extra-virgin olive oil
1/4 cup chopped red onion
1 tsp. finely minced garlic
1 can diced tomatoes (I recommend good-quality organic tomatoes for this recipe. Two brands I like are Muir Glen and Dei Fratelli.)
1 T chopped fresh thyme leaves (other herbs such as oregano or basil could be used, but I would not use dried thyme)
2 T freshly grated parmesan cheese (or more)
1 T chopped fresh chives (optional, but the chives were great in this)

(Recipe Note: Because I wanted to use my individual casserole dish, I cooked the assembled dish for a few minutes in a toaster oven, then added the cheese and put it under the broiler. If you don't care about making individual servings, you could partially cook the eggs in a broiler-proof saute pan with the tomatoes, then put that pan under the broiler. I'll give instructions for both those options.)

Heat olive oil in saute pan over medium heat, then add red onion and saute 2-3 minutes, until the onion is starting to get soft but not browned. (Use a broiler-proof saute pan if you'd like to cook this entirely in one dish.)

Add minced garlic, cook about 1 minute, then add canned tomatoes and chopped thyme. Simmer the tomato mixture until it thickens slightly, stirring a few times. This will take about 6-8 minutes.

While tomatoes cook, preheat toaster oven to 450F (if you're planning to cook individual servings) and pre-heat broiler (for individual casseroles or to cook in one pan.)

When tomatoes are slightly thickened, remove about 1/3-1/2 of the tomatoes to a bowl. Spread the rest of tomatoes around the bottom of the saute pan or in two individual casserole dishes. Carefully break two eggs into each casserole dish (for individual servings) or four eggs into saute pan (to cook in one pan.) Spoon the rest of the tomato mixture carefully over and around the white part of the eggs, leaving the yolks showing. (It will not completely cover the whites.)

If you're cooking in the pan, cover the saute pan and let eggs cook in the tomatoes for about 3 minutes. If you're cooking in individual casseroles, put casserole into toaster oven for about 5-7 minutes. (Whichever cooking method you're using, the egg white should be turning opaque but the yolk should still be runny when you add the parmesan cheese and broil.) When eggs are partly done, sprinkle on parmesan cheese and put pan or individual dishes under the broiler for 1-2 minutes, until cheese melts and the top of eggs look like they're barely starting to cook.

Serve hot, preferably with toast for dipping into egg.

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Bruschetta with Tomato and Basil Recipe

Ingredients

* 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
* 2 cloves garlic, minced
* 1 Tbsp extra virgin olive oil
* 1 teaspoon balsamic vinegar
* 6-8 fresh basil leaves, chopped.
* Salt and freshly ground black pepper to taste

* 1 baguette French bread or similar Italian bread
* 1/4 cup olive oil

Method

1 Prepare the tomatoes first. Parboil the tomatoes for one minute in boiling water that has just been removed from the burner. Drain. Using a sharp small knife, remove the skins of the tomatoes. (If the tomatoes are too hot, you can protect your finger tips by rubbing them with an ice cube between tomatoes.) Once the tomatoes are peeled, cut them in halves or quarters and remove the seeds and juice from their centers. Also cut out and discard the stem area. Why use plum tomatoes instead of regular tomatoes? The skins are much thicker and there are fewer seeds and less juice.

2 Make sure there is a top rack in place in your oven. Turn on the oven to 450°F to preheat.

3 While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil, vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

4 Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. You will want to toast them in the top rack in your oven, so you may need to do these in batches depending on the size of your oven. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown.

Alternatively, you can toast the bread without coating it in olive oil first. Toast on a griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta.

5 Align the bread on a serving platter, olive oil side up. Either place the tomato topping in a bowl separately with a spoon for people to serve themselves over the bread, or place some topping on each slice of bread and serve. If you top each slice with the tomatoes, do it right before serving or the bread may get soggy.

Makes 24 small slices. Serves 6-10 as an appetizer. Or 3-4 for lunch (delicious served with cottage cheese on the side.)


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Eggplant Casserole


* 2 medium eggplant
* 1 can (15 ounces) tomatoes
* 1/2 teaspoon sugar
* 2 cloves garlic -- finely chopped
* Parmesan cheese

Cook tomatoes, sugar and garlic, covered, while preparing eggplant. Peel and slice eggplant; fry in cooking oil until slightly browned and tender. Drain well on paper towels. Place layer of eggplant in casserole dish; spoon part of tomato mixture over it; sprinkle with Parmesan cheese. Continue until all ingredients are used. Top with Parmesan cheese. Bake at 350° for 20 to 30 minutes, until casserole is bubbly.
Serves 4.
This eggplant recipe can be doubled.