The Chef
Anita Lo of Annisa and Rickshaw Dumpling Bar
Servings
Serves 4
Ingredients
Almond float
2 cups milk
1/2 cup sugar
2 tablespoons gelatin, bloomed with 3 tablespoons water
1 teaspoon almond extract
Fruit salad
1 cup sugar
Pinch of salt
1 mandarin orange, sectioned
1/2 cup cubed pineapple
1/2 cup peeled and pitted litchi nuts
1 peach, peeled and cut into wedges
1/2 cup cubed mango
1 tablespoon lemon juice
1/2 cup peeled fresh water chestnuts, diced (jicama can be substituted)
Cooking Instructions
Almond float
In a saucepan, heat the milk and sugar with 2 cups water until scalding. Add the bloomed gelatin and stir until dissolved. Stir in the almond extract. Pour into an 8-inch-square dish, and set aside to cool before chilling in the refrigerator. When firm, cut into diamond shapes.
Fruit salad
In a saucepan, bring the sugar, salt, and 11/2 cups water to a boil. Add the fruit and lemon juice and simmer for 2 to 3 minutes. Set aside to cool, and refrigerate. When cold, add the water chestnuts. Serve the fruit salad topped with two or three almond floats.
Best With
Chilled Sesame Noodles with Julienned Vegetables
Thursday, July 23, 2009
Almond Float with Fruit Salad
Chicken Satay
Chicken Satay
The Chef
Jean-Georges Vongerichten, Spice Market
Servings
Serves 6
Ingredients
Peanut Sauce
1⁄2 teaspoon peanut oil
1 teaspoon red curry paste
1 teaspoon sugar
1⁄2 cup coconut milk
1⁄2 cup coarsely chopped, roasted peanuts
1 teaspoon soy sauce
Spice Paste
4 tablespoons finely chopped shallots
3 tablespoons ground roasted peanuts
1 tablespoon coriander seeds, toasted and ground
1 teaspoon cumin seeds, toasted and ground
1⁄2 cup coconut milk
1 teaspoon turmeric
1 tablespoon condensed milk
1 tablespoon palm sugar (or light brown sugar)
2 tablespoons Thai fish sauce
1 tablespoon whiskey
Pinch salt
Skewers
1 1⁄2 pounds boneless chicken breast
Salt and freshly ground black pepper
Cooking Instructions
Peanut Sauce
Heat the oil in a saucepan, and sweat the curry and sugar until the sugar melts and starts to caramelize. Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce.
Spice Paste
In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
Skewers
Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread onto skewers. Coat the chicken with spice paste, and season with salt and pepper. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side. Do not overcook, or the chicken will become rubbery. Serve with peanut sauce.
Photograph by Christopher Baker.
Jim Lahey’s No-Knead Pizza Margherita
Jim Lahey’s No-Knead Pizza Margherita
FOR DOUGH
(yields 3 10-inch crusts):
3 cups all-purpose or bread flour, more for dusting
1/4 tsp. instant yeast
11/2 tsp. salt
11/4 cups water
FOR SAUCE:
1 vine-ripened or heirloom tomato (about 5 oz.)
1 pinch salt
1/4 tsp. extra-virgin olive oil
FOR EACH PIZZA:
5 tbs. tomato purée
2 oz. buffalo mozzarella (about 1/4 ball)
basil leaves
1 tbs. extra-virgin olive oil
Salt to taste
To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.
Friday, July 10, 2009
Basil Chicken in Coconut Curry Sauce
This basil coconut chicken curry recipe is a favorite of my friend Heidi H. It's fairly easy to pull together, and tasty (no leftovers!). Use chicken thigh meat instead of breast meat for a richer chicken flavor.
asil Chicken in Coconut Curry Sauce Recipe
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Ingredients
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon freshly ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon turmeric
1 lb skinless, boneless chicken thighs (you can use breasts, but the thighs are more flavorful)
1 large red onion, chopped (about 1 cup)
5 cloves garlic, minced
2 jalapeño peppers, seeded and minced
2 Tbsp olive oil or grapeseed oil
1 14-oz can coconut milk
2 teaspoons cornstarch
1 teaspoon Worcestershire sauce
3 Tbsp fresh basil leaves, chopped
1 Tbsp finely chopped fresh ginger
Hot cooked rice
Method
1 In a small bowl, mix together the salt, ground coriander, cumin, ground cloves, cinnamon, ground cardamom, black pepper, chili powder, and turmeric. Set aside.
2 Rinse chicken, pat dry. Cut into 1-inch pieces. Put into a bowl and sprinkle the spice mix over all the pieces. Coat well and let sit for 30 minutes at room temperature or in the refrigerator for 1 to 2 hours.
3 In a large skillet heat 1 Tbsp oil on medium high heat. Add the onions and jalapeños and cook for 3 minutes. Add the garlic and cook for 1 minute more. Remove the onions, peppers and garlic from the pan and put into a medium sized bowl. Set aside. Use the same pan for the next step.
4 Add 1 Tbsp oil to the skillet and heat on medium high heat. Add one half of the chicken pieces, spreading them out on the pan so they are not crowded. Brown for a few minutes on each side. When the chicken pieces are cooked through, and no pink remains, remove from pan, add to the bowl with the onions. Cook the second batch of chicken pieces the same way. Remove from pan, add to bowl with onions.
5 Add the coconut milk, minus a couple tablespoons, to the skillet. In a small bowl, mix the remaining coconut with the corn starch to dissolve the corn starch. Add the corn startch mixture back to the skillet with the coconut milk. Cook on medium heat and stir till thick and bubbly. Mix in the worcestershire sauce. Add chicken mixture, basil, and ginger. Cook 2 minutes more to cook through.
Serve over rice. Serves 4.
Thursday, July 9, 2009
Steak with Ginger Plum Barbecue Sauce
Steak with Ginger Plum Barbecue Sauce
Marinade time: 6 hours or overnight
Total recipe time: 35 minutes
Makes 4 servings
Ingredients
1. 1 beef top round steak, cut 3/4 inch thick (about 1 pound)
2. 1 tablespoon vegetable oil
3. 2 cups thinly sliced carrots
4. 3 cups fresh pea pods, strings removed
5. 1 clove garlic, minced
6. Salt and black pepper
7. 3 cups hot cooked jasmine rice, prepared without butter or salt
8. Chopped fresh cilantro
Marinade:
1. 1/2 cup prepared plum sauce
2. 2 tablespoons minced fresh ginger
3. 2 tablespoons fresh lemon juice
4. 2 tablespoons soy sauce
5. 2 tablespoons ketchup
6. 1 tablespoon minced garlic
7. 1 tablespoon brown sugar
8. 1/4 teaspoon ground red pepper
Instructions
1. Combine marinade ingredients in small bowl. Place beef steak and 1/2 cup marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Cover and reserve remaining marinade in refrigerator.
2. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 8 to 9 minutes for medium rare doneness, turning occasionally and basting with some of the reserved marinade during last 2 to 3 minutes of grilling. Remove; keep warm.
3. Heat oil in large nonstick skillet over medium-high heat until hot. Add carrots; stir-fry 5 minutes. Add pea pods and garlic; stir-fry 2 minutes.
4. Carve steak into thin slices. Season with salt and black pepper, as desired. Place remaining marinade in small saucepan; heat until warm. Serve with steak, vegetables and rice. Garnish with cilantro, if desired.
Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
Nutritional Information Per Serving
Steak with Ginger Plum Barbecue Sauce
Nutrition information per serving: 496 calories; 9 g fat (2 g saturated fat; 4 g monounsaturated fat); 61 mg cholesterol; 531 mg sodium; 66 g carbohydrate; 6.2 g fiber; 36 g protein; 8.4 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 6.9 mg iron; 43.0 mcg selenium; 6.1 mg zinc.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
Mojo Beef Kabobs
Total recipe time: 40 minutes
Makes 4 servings
Ingredients
1. 1 pound boneless beef top sirloin steak, cut 1 inch thick
2. 1 teaspoon coarse grind black pepper
3. 1 large lime, cut into 8 wedges
4. 1 small red onion, cut into 8 thin wedges
5. 1 container grape or cherry tomatoes (about 10 ounces)
Mojo Sauce:
1. 1/4 cup fresh orange juice
2. 1/4 cup fresh lime juice
3. 3 tablespoons finely chopped fresh oregano
4. 3 tablespoons olive oil
5. 2 tablespoons finely chopped fresh parsley
6. 1 teaspoon ground cumin
7. 1 teaspoon minced garlic
8. 3/4 teaspoon salt
Instructions
1. Whisk Mojo Sauce ingredients in small bowl. Set aside.
2. Cut beef steak into 1-1/4 inch pieces; season with pepper.
3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
5. Serve kabobs drizzled with sauce.
Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
Nutritional Information Per Serving
Mojo Beef Kabobs
Nutrition information per serving: 285 calories; 15 g fat (3 g saturated fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 31.9 mcg selenium; 5.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.
Beef Kabobs With Parmesan Orzo
Total recipe time: 30 minutes
Makes 4 servings
Ingredients
1. 1 pound boneless beef top sirloin steak, cut 1 inch thick
2. 2 red or yellow bell peppers, cut into 1 inch pieces
3. 1 tablespoon chopped fresh basil or 1 teaspoon dried basil
4. 1 tablespoon prepared Italian dressing
5. 2 large cloves garlic, minced
Parmesan Orzo:
1. 1 cup uncooked orzo pasta, cooked
2. 2 to 3 tablespoons chopped fresh basil or parsley
3. 2 tablespoons shredded Parmesan cheese
4. 2 teaspoons olive oil
Instructions
1. Soak eight 8-inch bamboo skewers in water 10 minutes.
2. Cut beef steak into 1-1/4-inch pieces. Toss beef and bell peppers with 1 tablespoon basil, dressing and garlic in large bowl. Alternately thread beef and peppers onto skewers.
3. Toss orzo ingredients in medium bowl; keep warm.
4. Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 8 to 10 minutes for medium rare to medium doneness, turning occasionally. Serve with orzo.
Sunday, June 28, 2009
Recipe Quick & Spicy Beef Chuck Steaks
Marinade time: 30 minutes
Total recipe time: 20 minutes
Makes 4 servings
Ingredients
1. 4 boneless beef chuck eye steaks, cut 3/4 inch thick (about 1-3/4 pounds)
2. 1/2 teaspoon salt
Marinade:
1. 1 tablespoon vegetable oil
2. 2 cloves garlic, minced
3. 1 teaspoon chili powder
4. 1/2 teaspoon dried oregano
5. 1/2 teaspoon crushed red pepper
6. 1/4 cup red wine vinegar
7. 1/4 teaspoon sugar
Instructions
1. Combine oil, garlic, chili powder, oregano and red pepper in small skillet; cook over medium heat 2 to 3 minutes. Cool slightly. Stir in vinegar and sugar. Place beef steaks and marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 30 minutes.
2. Remove steaks; discard marinade. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 9 to 11 minutes for medium rare to medium doneness, turning once. Season with salt.
Nutrition information per serving: 348 calories; 19 g fat (7 g saturated fat; 8 g monounsaturated fat); 138 mg cholesterol; 391 mg sodium; 1 g carbohydrate; 0.1 g fiber; 41 g protein; 3.5 mg niacin; 0.4 mg vitamin B6; 3.2 mcg vitamin B12; 4.9 mg iron; 34.9 mcg selenium; 13.4 mg zinc.
This recipe is an excellent source of protein, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of niacin.
taken from beefitswhatsfordinner
Recipe Cowboy Beef Stew
Total recipe time: 2-1/4 hours to 3 hours
Makes 6 servings
Ingredients
1. 2-1/2 pounds beef for stew, cut into 1-inch pieces
2. 1 package (12 to 14 ounces) dried bean soup mix with seasoning packet (not quick cooking)
3. 2 cans (14-1/2 ounces each) diced tomatoes with green peppers and onion
4. 2 tablespoons vegetable oil
5. 1 can (14 to 14-1/2 ounces) beef broth
6. 3 cups frozen diced or hash-brown potatoes (optional)
7. Salt and pepper
Instructions
1. Soak beans in water overnight in refrigerator according to package directions. Reserve seasoning packet.
2. Coat beef with seasoning from reserved packet. Heat 1 tablespoon oil in large stockpot over medium heat until hot. Brown 1/3 of beef; remove from stockpot. Repeat twice with remaining oil and beef, adding additional oil as needed.
3. Pour off drippings; return beef to stockpot. Drain beans; discard water. Add beans, tomatoes and beef broth to stockpot. Bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours, or until beef is fork tender.
4. Stir in potatoes, if desired; bring to a boil. Reduce heat; continue simmering, uncovered, 5 to 7 minutes or until potatoes are tender, stirring occasionally. Season with salt and pepper, as desired.
Nutrition information per serving: 509 calories; 16 g fat (4 g saturated fat; 6 g monounsaturated fat); 91 mg cholesterol; 898 mg sodium; 46 g carbohydrate; 2.2 g fiber; 47 g protein; 6.3 mg niacin; 0.4 mg vitamin B6; 2.8 mcg vitamin B12; 8.2 mg iron; 22.6 mcg selenium; 7.2 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, iron, selenium and zinc.
Recipe Lemony Beef & Barley with Sugar Snap Peas
Total recipe time: 30 minutes
Makes 4 servings
Ingridients :
Ingredients
1. 1 pound lean ground beef
2. 1/2 pound mushrooms, sliced
3. 1 medium onion, chopped
4. 1 large carrot, thinly sliced
5. 1 clove garlic, crushed
6. 1 can (14 to 14 1/2 ounces) ready-to-serve beef broth
7. 1/2 cup quick-cooking barley
8. 1/2 teaspoon salt
9. 1/4 teaspoon black pepper
10. 1 package (8 ounces) frozen sugar snap peas, defrosted
11. 1/4 cup chopped fresh parsley
12. 1 teaspoon grated lemon peel
Instructions
1. Heat large nonstick skillet over medium heat until hot. Add ground beef, mushrooms, onion, carrot and garlic; cook 8 to 10 minutes, breaking into 3/4-inch crumbles and stirring occasionally. Pour off drippings.
2. Stir in broth, barley, salt and pepper. Bring to a boil; reduce heat to medium-low. Cover tightly and simmer 10 minutes.
3. Add peas; continue cooking 2 to 5 minutes or until barley is tender. Stir in parsley and lemon peel.
Nutritional Information Per Serving: 259 calories; 27 protein; 17 g carbohydrate; 10 g fat; 4.9 mg iron; 665 mg sodium; 70 mg cholesterol.
Saturday, June 20, 2009
Recipe Hearty Glazed Tri-Tip Roast with Creamy
Marinade time: 30 minutes to 2 hours
Total recipe time: 1 to 1-1/4 hours
Makes 6 to 8 servings
Ingridients :
1. 1 beef tri-tip roast (1-1/2 to 2 pounds)
2. 1 red onion, cut into 16 wedges
3. 4 cups Broccolini or baby broccoli, trimmed (about 9 ounces)
4. Nonstick cooking spray
5. Salt and pepper
Marinade:
1. 1/3 cup balsamic vinegar
2. 2 tablespoons light brown sugar
3. 1 tablespoon reduced sodium soy sauce
4. 3 cloves garlic, minced
Creamy Gorgonzola Sauce:
1. 1/4 cup reduced fat cream cheese, softened
2. 1/4 cup plain nonfat yogurt
3. 2 tablespoon crumbled Gorgonzola cheese
4. 1 tablespoon minced onion
5. 1/4 teaspoon pepper
Instructions :
1. Combine marinade ingredients in small bowl. Reserve 2 tablespoons for basting. Place beef roast and remaining marinade in food-safe plastic bag; turn roast to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
2. Heat oven to 425°F. Remove roast from marinade; discard marinade. Place roast on rack in shallow roasting pan. Place onion wedges around roast. Do not add water or cover. Roast in 425°F oven 30 to 40 minutes for medium rare; 40 to 45 minutes for medium doneness, basting with reserved 2 tablespoons marinade halfway through roasting time.
3. Remove roast when instant-read thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare Creamy Gorgonzola Sauce. Combine all sauce ingredients in small bowl; mix well. Set aside.
5. Spray Broccolini with nonstick cooking spray, tossing to coat. Place on metal baking sheet. Roast in 425°F oven 10 to 15 minutes or until crisp-tender and slightly browned. Toss onion wedges with Broccolini. Season with salt and pepper, as desired.
6. Carve roast across the grain into thin slices. Season with salt and pepper, as desired. Top beef with Creamy Gorgonzola Sauce. Serve with vegetables.
Nutrition Info :
Nutrition information per serving, using tri-tip roast, 1/6 of recipe: 239 calories; 10 g fat(4 g saturated fat; 4 g monounsaturated fat); 51 mg cholesterol; 117 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.6 mg iron; 20.9 mcg selenium; 3.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, selenium and zinc; and a good source of vitaminB12.
Nutrition information per serving, using tri-tip roast, 1/8 of recipe: 179 calories; 7 g fat(3 g saturated fat; 3 g monounsaturated fat); 51 mg cholesterol; 117 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 5.0 mg niacin; 0.4 mg vitamin B6; 1.0 mcg vitamin B12; 1.6 mg iron; 20.9 mcg selenium; 3.3 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, selenium and zinc; and a good source of vitaminB12.
Nutrition information per serving, using round tip roast, 1/12 of recipe:/B> 225 calories; 8 g fat(3 g saturated fat; 3 g monounsaturated fat); 83 mg cholesterol; 164 mg sodium; 10 g carbohydrate; 0.9 g fiber; 27 g protein; 4.2 mg niacin; 0.4 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 27.1 mcg selenium; 4.1 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using round tip roast, 1/16 of recipe: 169 calories; 6 g fat(3 g saturated fat; 2 g monounsaturated fat); 62 mg cholesterol; 123 mg sodium; 8 g carbohydrate; 0.7 g fiber; 20 g protein; 3.2 mg niacin; 0.3 mg vitamin B6; 1.0 mcg vitamin B12; 1.9 mg iron; 20.3 mcg selenium; 3.1 mg zinc.
This recipe is an excellent source of protein, selenium and zinc; and a good source of niacin, vitaminB6, vitaminB12 and iron.
Friday, June 19, 2009
Recipe Smoky T-Bones with Chunky BBQ Sauce
Makes 4 servings
Total recipe time: 1 hour
Ingridients
1. 2 T-Bone or Porterhouse steaks, cut 1-1/2 inches thick (about 2 pounds)
2. Wood chip foil packet (see cook’s tip)
3. 2 tablespoons packed brown sugar
4. 1 tablespoon steak seasoning blend
5. 1 tablespoon chili powder
6. Salt
Chunky BBQ Sauce:
1. 1/4 cup drained canned pineapple chunks, coarsely chopped
2. 1/4 cup chopped red onion
3. 1 tablespoon packed brown sugar
4. 1-1/2 teaspoons balsamic vinegar
5. 1/2 cup mild barbecue sauce
Instruction
1. Combine pineapple, onion, 1 tablespoon brown sugar and vinegar in small saucepan. Cook over high heat 2 to 3 minutes or until liquid is syrupy, stirring occasionally. Reduce heat to medium; add barbecue sauce. Cook and stir about 1 minute or until heated through. Set aside.
2. Combine 2 tablespoons brown sugar, steak seasoning and chili powder in small bowl; press evenly onto beef steaks.
3. Place wood chip foil packet on one side of grill directly on medium, ash-covered coals. Place cooking grid over coals. Place steaks in center of grid, not directly over foil packet. Grill, covered, 20 to 24 minutes for medium rare to medium doneness, turning occasionally. Carve steaks across the grain into thin slices and season with salt, as desired. Serve with Chunky BBQ Sauce.
taken from beefitswhatsfordinner
Nutrition information per serving: 295 calories; 11 g fat (4 g saturated fat; 5 g monounsaturated fat); 18 mg cholesterol; 869 mg sodium; 61 g carbohydrate; 1 g fiber; 3 g protein; 5.4 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 4.7 mg iron; 11.3 mcg selenium; 5.6 mg zinc.
This recipe is an excellent source of niacin, vitaminB6, vitaminB12, iron and zinc; and a good source of selenium.
Recipe: Mixed Grilled Seasoned Vegetables
Serves: 6 (generously) / Preparation time: 15 minutes Total time: 30 minutes This vegetable mix is a nice, colorful blend to serve with any grilled foods.
2 red bell peppers, cored, cut into quarters
2 medium zucchini, washed, sliced 1/2-inch thick on the diagonal
8 asparagus spears, washed
2 medium onions, peeled, cut 1/2-inch thick
3 tablespoons olive oil
Favorite all-purpose seasoning, such as Morton's Nature Season Seasoning
Kosher salt and black pepper to taste
Minced fresh herbs for serving such as tarragon, thyme and parsley
Preheat the grill to medium high.
Prepare all the vegetables. Place the peppers, zucchini and asparagus in a large bowl. Place the onions, keeping the rings intact, on a platter. Brush each side of the onions with a little olive oil. Drizzle the remaining oil over the vegetables in the bowl. Season all the vegetables with all-purpose seasoning, salt and pepper to taste.
Place the vegetables on the grill, and grill until crisp-tender on each side. The onions and peppers will take about 8 minutes, and the zucchini and asparagus will take about 5 minutes.
Arrange the grilled vegetables on a platter and garnish with minced fresh herbs.
From and tested by Susan Selasky for the Free Press Test Kitchen. 102 calories (44% from fat), 5 grams fat (1 gram sat. fat), 14 grams carbohydrates, 3 grams protein, 114 mg sodium, 0 mg cholesterol, 3 grams fiber.
Recipe: Flat Iron Steak with Balsamic Glaze
Serves: 4 (generously) / Preparation time: 15 minutes (plus marinating time) Total time: 45 minutes
1 flat iron steak (1 1/2 to 1 3/4 pounds)
1 1/2 cups favorite all-purpose marinade such as Mrs. Dash Garlic/Herb marinade
HERB BUTTER (OPTIONAL)
1/4 cup unsalted butter, softened
2 tablespoons minced fresh herbs of choice
BALSAMIC GLAZE
1 cup balsamic vinegar
3/4 to 1 cup fat-free reduced-sodium beef broth
1/4 cup butter, softened
4 teaspoons all-purpose flour
1/4 teaspoon cracked black pepper
Place the flat iron steak in a plastic sealable bag and pour the marinade over. Refrigerate and marinate from 4 to 8 hours.
If making the herb butter, mix together the softened butter with the herbs and shape into a log. Place in plastic wrap and refrigerate until serving time.
At grilling time, remove the steak from the marinade (discard marinade) and let sit at room temperature for 30 minutes. Preheat the grill to medium-high heat.
Meanwhile, bring vinegar to a boil in small saucepan; reduce heat to medium. Cook 10 minutes or until vinegar is reduced to about 1/4 cup. Watch carefully, as it can burn. Stir in the beef broth and heat. Mix butter and flour in small bowl until smooth. Whisk the butter/flour into the vinegar/broth until smooth and bring to a boil. The mixture should be the consistency of a glaze and coat the back of a spoon. If it's too thick, add broth. Reduce heat; simmer 1 minute, stirring constantly. Season the glaze with black pepper. Set aside to serve with the steak.
Oil the grill grates. Place the flat iron steak on the grill over medium-high heat and grill about 8 minutes on one side. Turn and continue grilling another 6-8 minutes or until medium-rare (or desired degree of doneness).
Remove from the grill and let steak rest 5 minutes before slicing against the grain. Serve with the glaze and a dollop of herb butter.
Adapted from www.beefitswhatsfordinner.com. Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis without herb butter. 525 calories (53% from fat), 31 grams fat (14 grams sat. fat), 19 grams carbohydrates, 37 grams protein, 320 mg sodium, 146 mg cholesterol, 0 grams fiber.
Recipe: Skirt Steak Sandwiches with Chimichurri
Makes: 4 large sandwiches / Preparation time: 15 minutes (plus overnight marinating) Total time: 35 minutes You can marinate the skirt steak in a marinade other than the chimichurri if desired.
3 cloves garlic, peeled
1/4 small red onion, peeled
1/4 cup sherry wine vinegar or red wine vinegar
1 tablespoon lemon juice
1 cup flat-leaf parsley leaves
1/2 cup cilantro leaves
3/4 cup olive oil
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/4 teaspoon crushed red pepper or more to taste
STEAK
1 skirt steak, about 1 1/2 to 1 3/4 pounds
Oil for the grill
Salt and black pepper to taste
1 16-ounce baguette
In the bowl of a food processor, place all the marinade ingredients and pulse to chop them. The mixture should be the consistency of thin pesto; add more oil, vinegar and lemon juice to thin if needed. Remove half of the spread and place in a small bowl; cover and refrigerate.
Place the steak in a large, resealable bag. Pour the remaining marinade from the processor on the steak. Seal bag, pressing the air out and rubbing the sides of the bag so the marinade adheres to the steak. Refrigerate the steak for at least 8 hours or overnight.
Preheat a grill to medium heat and oil the grates.
Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes. Remove the reserved chimichurri sauce in the bowl and let it come to room temperature.
Brush off the excess chimichurri, discarding the marinade. Season the steak with salt and black pepper.
Set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 90 degrees, and cook another 3 minutes. Turn the steak over and continue to cook until the steak is done, about 6 minutes for medium-rare.
Meanwhile, slice the baguette horizontally and brush the inside with a little oil. Place on the grill to lightly toast.
Once the steak is done, remove it from the grill and let it rest for 5 minutes.
Brush a couple of tablespoons of the chimichurri on the bottom and inside tops of the baguette.
Place the whole grilled steak on the baguette. Cut into individual sandwich-size servings and serve with any remaining chimichurri.
Adapted from www.foodnetwork.com. Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on 5 ounces of grilled skirt steak per serving. 665 calories (51% from fat), 38 grams fat (10 grams sat. fat), 35 grams carbohydrates, 44 grams protein, 499 mg sodium, 84 mg cholesterol, 2 grams fiber.
Monday, June 15, 2009
Creamy Corn And Garlic Risotto
Creamy Corn And Garlic Risotto
3-3/4 Cup chicken broth
4 cloves garlic, finely chopped
1 Cup uncooked Arborio rice
3 Cup frozen whole kernel corn
1/2 Cup grated Parmesan cheese
1/3 Cup shredded mozzarella
1/4 Cup fresh minced parsley
Heat 1/3 C. broth in a 10" skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally.
Stir in remaining broth; heat to boiling. Reduce heat to medium.
Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.
Remove from heat and stir in cheeses and parsley.
Chiffon Eggs Mousse
Presented To: 6 People
Ingridients:
2 tablespoon olive oil
Fruit 1 onion, finely chopped
1 buah paprika red, finely chopped
Fruit 1 red chilli, finely chopped
1 tin tomatoes
2 tablespoon tomato paste
1 / 2 teaspoon salt
4 eggs
4 pieces of salami
1 tablespoon parsley, finely chopped
How to prepare:
1. Tumis onion, paprika, chilli, tomatoes, salt, tomato paste, and olive oil. After fading, tuang in the refractory plate.
2. Create holes, and pecahkan eggs one by one into the hole. Close eggs with salami.
3. Roast for 30 minutes, lift the parsley taburkan ago.
4. Serve warm.
Hongkong Sandwich
Presented To: 4 People
ingridient:
2 small ciabatta loaf
4 pieces leaf lettuce
100 grams of cucumber, remove bijinya, small slices of length
50 grams of carrots, peeled, sliced small length
Stem leaves 1 onion, cut 4 cm, slit-slit
Material Content:
½ tablespoon vegetable oil
1 clove garlic, chopped
2 tablespoon oyster sauce
2 tbs penyedap sauce - Maggi seasoning ®
½ tsp pepper powder
200 grams of roast chicken / smoked chicken, cut into pieces
How to prepare:
- Panggang briefly to warm the bread.
- Lift the bread, each split into two. Sisihkan.
Create Content:
- Tumis garlic until yellow.
- Enter the other materials, poke until boiling.
- Enter discount chicken, poke average. Lift.
Sandwich Making:
- Place a lettuce leaf, cucumber, carrot and spring onion on each bread half.
- Give the dough sausnya following contents. Cut into two.
- Serve while warm.
Tips:
Ciabatta bread is white bread shaped rectangle. There is a large and small. If there is no bread could be replaced with a pau mantau or plain.
Nutrition Information:
Calories: 261
Fat: 7,025 grams
Protein: 19.1 grams
Carbohydrate: 30 grams
Fiber: 2.9 grams
Bolu Steam Content sauce Chicken Tiram
Portion size: 15 pieces
Ingridients
Bolu:
* 5 eggs
* 75 grams sugar
* 1 / 2 teaspoon salt
* 175 grams of wheat flour
* 100 cc liquid susu
* 1 / 2 teaspoon baking powder
Content:
* 5 cloves onion.
* 2 cloves garlic
* 1 piece of chicken breasts, cut the form of a dice
* 1 buah paprika red, cut the size of 1 / 2 cm x 1 / 2 cm
* 1 tablespoon oyster sauce
* 1 tablespoon soy sauce english
* 1 / 2 tablespoon sweet soy sauce
* 1 / 2 teaspoon salt
* 1 / 4 tsp pepper powder
* 2 tbs oil
How to create
Content: heat oil, and enter the onion and garlic, tumis until fragrant.
Add chicken, poke average, cook until the color changed, and enter the red paprika, oyster sauce, soy sauce english, sweet soy sauce, salt, and pepper powder, poke average, cook until cooked and dry out, lift.
Bolu: mixed wheat flour, baking powder, and salt, to poke the average, and sieve, sisihkan.
Shake the eggs and sugar until the flare, and enter the wheat flour mixture a little bit earlier, even confused.
Add liquid susu, poke flat, then give the dough into a small oval brass has be oiled with a little oil and steam until cooked, lift.
Pieces do not cross each sponge to drop out, and place the dough in part contents and leaf lettuce in the middle, served.
taken from : resep mami
Chicken Chasseur
Recipes this one is quite likely you should try. Presented as the perfect party dish on certain events in your home. No wonder later if your friends and relatives said that the dish you are cooking the withdrawal take a famous chef.
Chicken Chasseur Recipe Ingredients:
Chicken * 1 / 2 chickens, cut into pieces, wash
* Pepper powder 1 / 2 tsp
* Salt secukupnya
* 7 tbs Margarine
Recipe Chicken Chasseur Sauce Ingredients:
* 250 ml brown stock
* Wheat flour protein are 1 tsp
* Onion 1 / 2 fruit
* 50 grams of tomato paste
* White wine 1 tsp
* 30 grams button mushrooms
* Salt as u need
* Chopped parsley as u need complementary Chicken Chasseur:
* 1 carrot fruit, cut cake, boiled
* 25 grams of bean, siangi, cut into pieces 3 cm, boiled
* Secukupnya leaf lettuce
* French fries secukupnya
How to Make Chicken Chasseur:
1. Pin-pin chicken with the fork, lumuri with salt and pepper. Diamkan for about 5 minutes so that the flavor permeate.
2. Heat 3 tablespoon margarine in a saucepan to melt. Enter the chicken, cook until chicken khaki. Lift.
3. Chicken Chasseur Sauce: Heat 2 tablespoon margarine in a saucepan, tumis onion until fragrant. Enter the wheat, the average poke. Add tomato paste, button mushrooms, salt and wine. Cooking on the fire small until cooked. Lift.
4. Heat remaining margarine (2 tablespoon) to melt, while tumis vegetables. Lift. Place the chicken on top of the food dish, add pelengkapnya. Siram with sauce Chicken Chasseur secukupnya.
5. Serve with chopped parsley topping on it.
Best Brownies
INGREDIENTS :
* 1/2 cup butter
* 1 cup white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/3 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* 1/4 teaspoon salt
* 1/4 teaspoon baking powder
* 3 tablespoons butter, softened
* 3 tablespoons unsweetened cocoa powder
* 1 tablespoon honey
* 1 teaspoon vanilla extract
* 1 cup confectioners’ sugar
DIRECTIONS :
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
2. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
3. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
4. To Make Frosting: Combine 3 tablespoons butter, 3 tablespoons cocoa, 1 tablespoon honey, 1 teaspoon vanilla, and 1 cup confectioners’ sugar. Frost brownies while they are still warm.
Palm Fruit
Date palm fruit that taste sweet, than can be eaten is also good for the cake made.
Ingredients Cake recipe dates:
* 180 grams of margarine
* 100 grams of sugar palm
* 6 yellow
* 150 grams of wheat flour proteins are
* 1 / 2 teaspoon baking powder
* 150 grams of palm, cut into pieces
* 100 grams of walnut tree, long slices
* 4 white eggs
* 50 grams sugar
How to Make Cake dates:
1. Shake palm sugar and margarine until soft. Add yolk. Average shake.
2. Enter the wheat flour and baking powder while diayak and stirred evenly.
3. Add dates and canary. Aduk average. Sisihkan.
4. Shake egg white until the half. add sugar a little bit shaken up and expand.
5. Tuang to margarine mixture. Slow poke.
6. Tuang to brass Loaf 9x7 × 22 cm that is dioles margarine and bread dialasi paper. 60 minutes with the oven temperature 180 ° C.
For 10 pieces
How To Make Apple and Walnut Cake
Ingridients :
224g plain flour
1 tsp baking powder
l tsp cinnamon
1 tsp mixed spice
112g butter
168g soft brown sugar
112g raisins
112g chopped walnuts
224g apple puree
Method :
1 Grease a 8in/200mm tin
2 Sift flour baking powder cinnamon and mixed spice into a bowl
3 Rub in butter until mixture resembles fine breadcrumbs
4 Stir in sugar beat in eggs stir in the rest of the ingredients
5 Mix well and place in tin
6 Bake in preheated oven
servings:
small oven: 170¡CÑ1 1 1/4 hours
PREHEATED bottom shelf
fan oven: 160¡CÑI hour
PRE HEATED
or maybe you can buy some recipe apple books here
Tuesday, June 9, 2009
StrawBerry Jam - Classic Puff Pastry (Pate Feuilletee)
Strawberry Jam - Classic Puff Pastry (Pate Feuilletee)
Source: King Arthur Flour 200th Anniversary Cookbook
1 pound (4 cups) unbleached all purposed flour/plain flour (or 3 ½ cups all-purposed/plain flour + ½ cup cornstarch/cornflour)
1 pound (4 sticks) unsalted butter, ½ stick chilled, the rest at room temperature
1 – 2 tsp salt (1 for sweet, 2 for savory)
1 ¼ cups cold water (or substitute it with 1 Tbs lemon juice for 1 water if you wish to further temper the gluten in the flour)
*Dough:
———
Measure the flour into a mixing bowl. Remove ½ cup and set it aside in another bowl.
Take the half stick of chilled butter, cut it into small pieces and drop it into the flour. With two knives, a pastry blender or your fingertips, cut or rub the butter into the flour until it resembles cornmeal.
Add the salt (and optional lemon juice) to the water and add this to the flour. Mix gently with a fork until you have a rough dough that pulls away from the sides of the bowl. If you need to add more water, do it a tablespoon at a time until the dough holds together.
Turn the dough out onto a lightly floured surface and knead until it is smooth and the gluten has been somewhat developed, about 2-3 minutes. Wrap it in plastic and refrigerate for at least 30 minutes.
*Butter
———
Take the remainder of the butter and the reserved flour and mix the two together until they’re well blended and smooth. You can do this with a mixer, a food processor or with a spoon, by hand.
Pat this butter/flour mixture into an 8-inch square on a lightly floured piece of waxed paper. Cover it with second sheet of waxed paper and refrigerate it for at least 30 minutes. By mixing the butter with flour, you stabilize it somewhat so it won’t decide to ‘flow’.
Rolling-Folding
—————-
Remove the dough from the refrigerator and put it on a lightly floured surface. Gently roll it into a square about 12 inches on a side. You don’t have to be obsessive about the dimension but be pretty close.
Put the butter square in the centre of the dough square but turn it so that the corners of the butter square point toward the sides of the dough square. Fold the corners of the dough over the butter until they meet in the middle. Pinch and seal the edges of the dough together.
Turn the square over and tap it gently with your rolling pin or by hand into a rectangular shape. Rolling the dough into a larger rectangle 20 inches long and 10 inches wide.
When the dough is the right size, fold the bottom third of the dough up to the centre and the top third over and turn the dough package ¼ turn to the right so it looks like a book ready to be opened. If the dough is still nice and cold and still relaxed, do another rolling and turning the same way. (If it begins feel too soft or wants to resist being rolled, cover it, put it on a small baking sheet and refrigerate it for 15 minutes).
If you’ve successfully rolled it out and folded it twice, you’ve completed 2 turns. Classic puff pastry gets six. Continue refrigerating it after each 2 turns (or more often if necessary) until all 6 turns are completed.
*Chill
——–
When all 6 turns are done, put the dough in the refrigerator for at least an hour (and preferable overnight) before shaping.
*Shaping
———-
After being thoroughly chilled, the dough can be shaped into croissants, patty shells, twists, straws, etc. Scraps can be chilled and rerolled.
*Freezing
———–
Like other pastry doughs, you can freeze puff pasty in a non-self defrosting freezer for up to a year if it’s well wrapped. It can also be frozen at any time during rolling, folding, turning process. Defrost it thoroughly before you use it, just to make sure it does not get too soft.
Shaping the pinwheel puff pastry:
Cut the puff pastry in equal-sized squares (you dont have to be obsessive about the measurements).
Cut along the two diagonal lines, but leave the middle part intact (you’ll end up with 4 ‘leaves’ of dough).
Take every side of the ‘leaf’ and pin it to the middle
Drop the jam on the middle part.
Heat the oven 200 degrees celsius. Bake until it turns into a light golden brown, decrease the temperature to 190 deg celsius. Bake until it is done.
Chicken Pineapple Salad Sandwich
Chicken Pineapple Salad Sandwich
This chicken pineapple salad sandwich has a nice tangy flavour. It's a very basic salad that doesn't have all that many ingredients but still has a very unique taste. For the dressing you can substitute any mustard for the dijon if you wish.
Ingredients:
2 cups cooked chicken-finely chopped
4 green onions-chopped
1 stick celery-finely chopped
4 slices red pepper
1 can crushed pineapple-strained
Salt & pepper
Dressing:
4 tbsp. Mayonnaise
2 tbsp. Dijon Mustard
2 tsp. lemon or lime juice
Cook chicken and refrigerate soon after. when cool, chop it up finely and add to bowl. Add other ingredients and mix thoroughly. Add salt & pepper to taste.
Store in refrigerator if not using immediately.
Make 4-6 sandwiches.
Chicken Salad
INGREDIENTS (Nutrition)
* 2 1/2 cups diced and chilled, cooked chicken meat
* 1 cup chopped celery
* 1 cup sliced, seedless grapes
* 1/2 cup sliced almonds
* 2 tablespoons chopped fresh parsley
* 1 teaspoon salt
* 1 cup mayonnaise
* 1/4 cup heavy whipping cream
DIRECTIONS
1. In a medium bowl, whip cream to soft peaks.
2. Combine meat, celery, grapes, almonds, parsley, salt, and mayonnaise with whipped cream. Chill.
Chocolate Chip Cookies Recipe
I use whole wheat pastry flour here, but you can substitute unbleached all-purpose flour if you like, or if that is all you have on hand. You might also add-in some finely chopped crystallized ginger, chopped raisins or currants, or wheat germ. You could try barley flakes or spelt flakes in place of the rolled oats. There are lots of different ways to take this cookie.
5 ounces good-quality semi-sweet chocolate bar (Scharffen Berger 62%)
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)
Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.
Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.
Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.
I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.
Sunday, June 7, 2009
Chicken Roll
Ingridients :
2 tablespoons crunchy peanut butter
2 tablespoons teriyaki baste and glaze (from 12-oz bottle)
1 tablespoon packed brown sugar
1 tablespoon hot water
1 teaspoon sesame or canola oil
4 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
8 slices (1 oz each) deli cooked chicken breast
1 1/2 cups shredded iceberg lettuce
1 1/2 cups shredded carrots
1/2 cup chopped fresh cilantro
1. In small bowl, beat peanut butter, teriyaki baste and glaze, brown sugar, water and oil with wire whisk until smooth.
2. Spread about 1 1/2 tablespoons peanut butter mixture over each tortilla. Top each with 2 slices chicken, about 1/3 cup lettuce, about 1/3 cup carrots and 2 tablespoons cilantro. Roll up tortillas.
Friday, June 5, 2009
Apple Streusel Muffins
A delicious muffin recipe filled with apples.
Ingredients
* ½ cup brown sugar
* ½ cup granulated sugar
* 1¾ cups all-purpose flour
* ¼ cup butter or margarine, softened
* 1 tablespoon baking powder
* 1 teaspoon salt
* 2 tsp ground cinnamon
* 1 egg
* ⅔ cup (180ml) milk
* ¼ cup (60ml) cooking oil
* 1 grated apple
Procedure
1. Combine brown sugar, ¼ cup of flour and ½ tsp cinnamon in a mixing bowl.
2. Cut in until mixture resembles coarse crumbs. Set aside.
3. Combine softened margarine/butter, 1½ cup of flour, 1½ tsp cinnamon, sugar and baking powder in a mixing bowl. Make a well in the center.
4. Beat egg, milk and cooking oil in a small bowl. Add apple and stir. Pour into well. Stir until just moistened.
5. Fill muffin cups ¾ full. Divide and sprinkle toppings over each.
6. Bake at 400°F (200°C) for 15 to 20 minutes or until golden.
American Potato Salad
SUBMITTED BY: JOSLYN PHOTO BY: Allrecipes
"Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice."
INGREDIENTS (Nutrition)
* 5 pounds red potatoes
* 6 eggs
* 2 cups mayonnaise
* 1 onion, diced
* 2 green onions, thinly sliced
* 1 small green bell pepper, seeded and diced
* 3 stalks celery, thinly sliced
* 2 teaspoons salt
* 1 teaspoon ground black pepper
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* Customize Recipe
* add a personal note Add a Personal Note
DIRECTIONS
1. Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.
Vegetables Pizza
Pizza base:
Source: The Perfect Cookbook. David Herbert. Viking. Victoria,
Australia. 2003
1 sachet (@ 7g = 1/4 oz = 2 tsp) dry yeast
1 tsp sugar
343 gr bread flour
salt
2 Tbs olive oil
Direction:
Dissolve the yeast and sugar in a small bowl with 200ml (6 ½ fl oz) of tepid water. Stir well and set aside for 10 minutes, or until the mixture froths.
Place the flour and a pinch of salt in a large mixing bowl. Make a well in the centre and add the yeast mixture and olive oil. Mix until a firm dough forms.
Knead on a lightly floured surface for 5-7 minutes, or until smooth and elastic. Place in a clean, lightly oiled bowl, cover with a cloth or plastic wrap and leave in a warm place for 1-1 ½ hours, or until the dough has doubled in size.
Preheat the oven to 210C (415F, Gas Mark 6-7).
Punch down the dough with your fist to release the air. Divide into two or three equal portions and roll out or press to a thickness of 4-5mm (¼ in). Transfer to lightly oiled pizza trays.
Top with your choice of toppings and cook for 15 minutes. Then slide the pizza off the tray onto the oven shelf and cook for a further 3-4 minutes, to crisp up the base. (For making vegetable pizza, you do not need to reheat the base, just set it aside to cool)
Vegetable Topping
2 pack (8 ounces each) of cream cheese
230 gr of mayonnaise
1 tbs of garlic powder
a pinch of black pepper powder.
200 gr broccoli, chopped
200 gr cauliflower, chopped
2 carrots, chopped.
1 green bell pepper, chopped.
1 red pepper, chopped.
1 tomato, cubed.
1 pack of shredded cheddar cheese
Directions:
In a mixing bowl, combine cream cheese, mayo, garlic powder and black pepper. Spread the mixture over the cooled pizza base. Arrange vegetables over it. Garnish with shredded cheddar cheese. Chill before serving.
Gulai Taucho
This dish emerged during the dutch-colonial-reign. Asian-merchants who came to trade brought the wonderful black soya beans to Indonesia. Both locals and settlers created dishes that combine the best of both worlds. This recipe is one of them, a perfect example of fusion cooking at its greatest. Let’s get into it, shall we?
Ingredients
6 shallots, grated.
2 cloves of garlic, grated.
1 cm ginger, grated.
2 cm galangal, crushed.
3 shallots, minced
2 cloves of garlic, minced
15 green chilies, cut diagonally.
500 green beans, cut diagonally
2 salam leaves
1 stalk of lemongrass, bruissed
peteh beans (optional)
tempeh, cut into small cubes, fried.
tofu, cut into small cubes, fried
boiled eggs/ fried fish (optional)
1/2 can of coconut milk
4 tbs taucho sauce.
1 tomato, cut into pieces
Method
Start cooking by heating the cooking oil in a large pot over medium heat. Add the minced shallots and garlic until the garlic smell intesifies and the diced onions turn translucent.
Once the onions are translucent, add the rest of the spices and the green chilies. Let it cook until the chilies turn to a darker green colour.
Add the coconut milk, taucho, and the rest of the ingredients. Bring it to a boiling point, stir occasionally.
Add salt and sugar to taste.
Grilled Fish in Spicy Coconut Milk
what will you end up with when you combine:
fresh fish + spiced coconut milk + fiery coconut shells = Heaven!
(Err, I certainly have never been there. But, trust me, this dish wont disapoint you :-))
Cooking food directly on top of fire may be one the oldest trick on earth. A great respect is owed to those neanderthals. Our great great grandmas and grandpas seems to have gone enough evolution when it comes to discovering ways of cooking. I Guess, we’ve figured out where all these good genes –in terms of cooking– are coming from ;-p.
People cook on top of fire using various methods. Some use woods, hot stones, or charcoals. We, in Indonesia, have long inherited a unique way to prepare our food using this fiery technique. We use burnt coconut shells. It creates a distinct wonderful smell that is so inviting; one helping is certainly will never be enough.
Ingredients
4 medium-sized fish
400 gram thick coconut milk
5 shallots
3 cloves of garlic
1 cm turmeric
1 cm ginger
1 cm Galingale
2 1/2 tbs ground fresh chili
salt
lemon juice (from 1 lemon)
Method
- Blend all the spices and run it through the food processor (or grind it manually)
- Clean up the fish, drench them in the lemon juice.
- Mix the spice with the coconut milk. Make sure it is thick enough. If not, let it cook for awhile (at least until it thickens). Add salt to taste.
- Burn all the coconut shells. Your fire is ready when all the coconut shells is just about to turn into ashes. Fan the fire every time it dims.
- Put the fish on top of the fire. Carefully placed the spiced coconut milk over the fish. When it is about to dry up, flip the fish and burn the other side.
-Continue to sauce the other side of the fish with the spiced coconut milk. Keep doing this until no coconut milk is left.
Thursday, June 4, 2009
Bolu Tape Keju (Fermented Cassava Cake Topped with Cheese)
Bolu Tape Keju (Fermented Cassava Cake Topped with Cheese)
Ingredients
400 gr fermented cassava*
200 ml coconut milk
8 eggs
225 canister sugar
200 gr flour, sifted
50 ml oil
1 tbs emulsifier
50 gr cheese
Directions:
1. mix the fermented cassava with the coconut milk. Mix until smooth. Set aside.
2. Beat in eggs, sugar, and emulsifier until frothy. Add in flour gradually.
3. Put in fermented cassava. Mix well.
4. Put in the oil. Mix until smooth.
5. Pour the batter into the pan. Grate cheese over the dough.
6. Bake it at 180 degree celsius for approximately 25 minutes
*I am not sure what is the proper translation for “tape” in english. I’ll just use the word “fermented cassava”.
Easy Breezy Blackforrest
How To Made Easy Breezy Blackforrest
here it is recipe...
Ingredients
250 g flour
250 g sugar
6 eggs
1 tbs tbm
1 tsp vanilla powder/extract
1/2 tsp vx
190 ml cold water
190 ml oil
45 g cocoa powder
Icing
100 g butter
100 g white butter
200 g powdered sugar
Mix all of the ingredients together untill smooth.
Direction
1. Preheat the oven at 180 degree celsius.
Beat in everything with an electric mixer for 15 minutes.
Pour the batter into a pan.
2. No, there’s no second step.
3. Sure you can eat this cake :D LoL
following instruction step by step and you will enjoy this cake :)
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