Thursday, December 13, 2012
Wednesday, December 12, 2012
Mushroom Stew - Hungarian
We love mushroom stew over polenta or mashed potatoes. So easy to make and super cheap, you have to try it. You can make it without sour cream, but I think that the sour cream makes the sauce super creamy and tasty. This is a hungarian recipe my mom used to make a lot.
Ingredients:
2 lb mushrooms, sliced
1 large onion
2 large tomatoes, chopped
2 teaspoon paprika
4 tablespoon oil
2-3 cloves garlic
1 cup sour cream
salt
black pepper
2 tablespoon flour
chopped parsley
Directions:
Pour oil into a large pan and sautee onions on a low heat until soft and translucent.
Add paprika and chopped tomatoes and stir well.
Add the mushrooms and cook for about 5 minutes.
Season with salt and black pepper and than cover the mushrooms with water.
Cook on low heat with cover for about 30 minutes.
In a small bowl mix the flour with a little water, until smooth, add the sour cream and mix well.
Pour the mixture into the mushroom stew, add the crushed garlic and cook for a few minutes.
Taste and adjust the seasonings.
Sprinkle with chopped parsley and serve with mashed potatoes and meat, or with polenta.
From: Recipe with Pictures
Chicken Paprikas with Herbed Spaetzle
Prep Time:20 minInactive Prep Time: -- Cook Time:30 min
Level:
--
Serves:
4 servings
Ingredients
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
3 tablespoons sweet Hungarian paprika
2 teaspoons hot Hungarian paprika
1 teaspoon salt, plus 1/2 teaspoon
3 tablespoons butter, bacon fat, or lard
1 cup finely chopped yellow onion
2 teaspoons minced garlic
1/2 cup chopped, seeded, peeled tomatoes
1 to 1 1/2 cups chicken stock
1/2 cup sour cream
Herbed Spaetzle, recipe follows
Directions
Season the chicken with 2 tablespoons of the sweet and 1 teaspoon of the hot paprika, and 1 teaspoon salt.
Melt the butter in a large saute pan over medium-high heat. Add the onions and remaining tablespoon of sweet paprika, 1 teaspoon of hot paprika, and 1/2 teaspoon of salt, and cook, stirring, for 2 minutes. Add the garlic and cook for 30 seconds. Add the chicken and cook, stirring, until golden, about 4 minutes. Add the tomatoes and cook for 1 minute. Add enough stock to cover the chicken and bring to a boil. Lower the heat, cover, and simmer until the chicken is tender and cooked through, about 25 minutes, adding more stock as needed.
Uncover and add the sour cream. Cook gently until incorporated and warmed through, about 2 minutes. Season, to taste.
To serve, divide the spaetzle among 4 large plates, spoon the chicken and sauce over the noodles, and serve immediately.
Herbed Spaetzle:
1 cup plus 2 tablespoons all-purpose flour
1 3/4 teaspoon salt
3 large eggs, lightly beaten
1/3 cup whole milk
1/4 cup minced mixed herbs, such as parsley, chives, tarragon, or basil
1 teaspoon vegetable oil
1 tablespoon unsalted butter
1 tablespoon chopped parsley
1/2 teaspoon fresh lemon juice
Combine the flour and salt in a large bowl. In a separate bowl, whisk together the eggs and milk, then add to the flour, whisking until smooth. Add the oil and mix well.
Prepare an ice bath in a large bowl and set aside.
Bring 4 quarts of water and the remaining teaspoon of salt to a rolling boil in a large stockpot. Pour half of the batter into a spaetzle maker or a medium colander set over the boiling water. With a rubber spatula, force the batter through the holes of the spaetzle maker or colander into the water. (The water will rise and foam quickly.) Cook the dumplings, stirring, until they rise to the surface, about 5 minutes. Transfer with a long-handled spoon or strainer to the ice bath. Repeat with the remaining batter. Drain and place in a clean container. (The spaetzle can be prepared to this point up to 2 hours in advance, and kept tightly covered in the refrigerator until ready to assemble.)
Melt the butter in a large non-stick skillet or saute pan over medium-high heat. When the butter is foamy, add the spaetzle, parsley, and lemon juice, and stir to combine. Cook until the spaetzle is warmed through and the flavors are well blended.
Remove from the heat and serve immediately with the Chicken Paprikas.
Yield: 4 cups
Recipe courtesy Emeril Lagasse, 2001
Sunday, December 9, 2012
Wednesday, December 5, 2012
Basic Sourdough Bread
- Total Time:
- 1 hr 36 min
- Prep
- 30 min
- Inactive
- 1 min
- Cook
- 1 hr 5 min
- 2 cups bread flour
- 1 1/2 cups sourdough starter, recipe follows
- 3/4 teaspoon salt
- 3 cups warm water (110 degrees F)
- 1 1/2 tablespoons active dry yeast
- 1 teaspoon sugar
- 3 cups all-purpose flour
Ingredients
Directions
In an electric mixer with the dough hook, combine the flour, starter and salt, and knead until it no longer sticks to the sides or bottom of the mixing bowl.
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours. Turn out onto a lightly floured surface. Sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
Preheat a baking stone, if available, on the bottom rack of an oven at 400 degrees F. With a sharp, serrated knife, cut a large "X" or cross-hatch pattern into the top of the dough.
Spray lightly with a mister and transfer to the baking stone (or place on a heavy baking sheet lightly dusted with cornmeal) and bake until golden brown and the bread sounds hollow when thumped on the bottom, about 60 minutes. (Sourdough should have a darker crust than other breads, so leave in the oven 5 minutes after you think it is done.)
Remove the loaf from the oven and let cool on a wire rack for at least 30 minutes before serving.
Basic Sourdough Starter:
In a large bowl, combine the water, yeast, and sugar. Let sit until the yeast becomes foamy, about 5 minutes. (If the yeast does not foam, discard the mixture and begin again with a new yeast.)
Add the flour and stir vigorously to work air into the mixture. Cover with a towel let rest in a warm, draft-free place (an oven with its pilot light or light bulb turned on works well) for 8 to12 hours. (The mixture should become very bubbly.) Use immediately or cover loosely with plastic wrap and store in the refrigerator.
Preserving the Starter: Each time you remove a portion of the starter for a recipe, reserve at least 1/4 cup and replace the amount you have taken out with equal amounts of flour and water.
For example, if you remove 1 cup of starter, you must replace it with 1 cup of flour and 1 cup of warm water. Whisk these ingredients into the starter until blended but not completely smooth, cover loosely, and return to the refrigerator.
Also, the starter must be maintained by feeding it every few days. Refresh by removing 1 cup of thestarter (give to a friend or discard it) and adding 1 cup of flour and 1 cup of warm water. Whisk until blended but not smooth. Cover loosely and return to the refrigerator.
If you plan to be away longer than a week, freeze the starter in a sterilized, airtight freezer container. Thaw the starter 2 days before you plan to bake with it. Refresh as indicated above with 1 cup each of flour and warm water. Cover and leave at room temperature 12 hours or overnight before using.
CAUTION: Never keep your starter tightly closed! The gasses expelled by the yeast will build up pressure and may cause the container (such as a glass jar) to burst!
Yield: 5 to 6 cups Prep time: 10 minutes Inactive prep time: 12 hours
From: Food Network
Tuesday, August 21, 2012
Funeral Potatoes
Ingredients
- 2 lbs hash browns
- 1/2 cup butter
- 2 (10 3/4 ounce) cans condensed cream of chicken soup
- 1 pint sour cream
- 1/2 teaspoon salt
- 3/4 cup onions, chopped
- 1 tablespoon butter
- 2 cups longhorn cheese, grated, firmly packed
- 1 1/2 cups corn flakes, crushed
- 4 tablespoons butter, melted
Directions
- Saute onion in 1 tablespoon butter until translucent.
- Mix all ingredients, except cornflakes and 4 tablespoons butter, together.
- Put potato mixture into a 9x13 inch baking pan.
- Combine cornflakes and butter, and sprinkle evenly over top of casserole.
- Bake at 350 degrees F for 40-50 minutes or until heated and bubbly.
From Food.Com
Saturday, May 5, 2012
Dijon Crusted Halibut
Ingredients
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a baking sheet.
In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese.
Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Nutritional Information Amount Per Serving Calories: 318 | Total Fat: 17.1g | Cholesterol: 49mg From: Allrecipes.com
1/4 cup mayonnaise1 tablespoon prepared Dijon-style mustard
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
Directions
Preheat oven to 350 degrees F (175 degrees C).
Lightly grease a baking sheet.
In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese.
Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.
In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.
Bake for 15 to 18 minutes, or until fish flakes easily with a fork.
Nutritional Information Amount Per Serving Calories: 318 | Total Fat: 17.1g | Cholesterol: 49mg From: Allrecipes.com
Wednesday, April 18, 2012
Saturday, April 14, 2012
Buttery Cracker Candy
About 40 Keebler Club Crackers
2 sticks of butter
1/2 cup brown sugar
1/4 teaspoon baking soda
12 ounces semisweet chocolate chips
1/2 cup finely chopped pecans or walnuts
Line a 10 by 16-inch cookie sheet with nonstick aluminum foil. Arrange crackers on top of foil, covering entire cookie sheet.
In medium saucepan, bring butter and brown sugar to a boil, stirring often. Boil for 1 minute. Remove from heat and add baking soda to butter mixture. Stir well. Pour the mixture on top of arranged crackers. Smooth out so all crackers are covered.
Bake at 375 for 6 to 8 minutes. Watch carefully so crackers do not burn.
Remove from oven, sprinkle chocolate chips and nuts on top of crackers. Allow to cool, then break into pieces to serve or store. You may cool in fridge before breaking.
This is easy and wonderful! Makes a great gift. You may use white or milk chocolate as well and/or chopped almonds.
Serves 15.
From: Janice L. Thompson, Casper
2 sticks of butter
1/2 cup brown sugar
1/4 teaspoon baking soda
12 ounces semisweet chocolate chips
1/2 cup finely chopped pecans or walnuts
Line a 10 by 16-inch cookie sheet with nonstick aluminum foil. Arrange crackers on top of foil, covering entire cookie sheet.
In medium saucepan, bring butter and brown sugar to a boil, stirring often. Boil for 1 minute. Remove from heat and add baking soda to butter mixture. Stir well. Pour the mixture on top of arranged crackers. Smooth out so all crackers are covered.
Bake at 375 for 6 to 8 minutes. Watch carefully so crackers do not burn.
Remove from oven, sprinkle chocolate chips and nuts on top of crackers. Allow to cool, then break into pieces to serve or store. You may cool in fridge before breaking.
This is easy and wonderful! Makes a great gift. You may use white or milk chocolate as well and/or chopped almonds.
Serves 15.
From: Janice L. Thompson, Casper
Mediterranean Salad
Bow tie pasta
Spinach
Feta cheese
Sun dried tomatoes
Kalamata olives
Roma tomatoes
Balsamic dressing
Spinach
Feta cheese
Sun dried tomatoes
Kalamata olives
Roma tomatoes
Balsamic dressing
Asparagus Pasta Salad
Penne pasta
Asparagus
Parmesan cheese
Red onion
Olive oil
Lemon juice
Garlic
Crushed red pepper
Red pepper sauce
Asparagus
Parmesan cheese
Red onion
Olive oil
Lemon juice
Garlic
Crushed red pepper
Red pepper sauce
Wednesday, April 11, 2012
Braised Lamb Shanks
Recipe courtesy Anne Burrell
Prep Time:20 minInactive Prep Time:2 hr 30 minCook Time:3 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
Directions
Preheat the oven to 400 degrees F.
Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
Remove the foil during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
Call yourself a superstar!!!
Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish
In a small bowl, combine all ingredients and set aside until ready to use.
From: Food Network
Notes: Didn't puree the vegetables. Cooked at 325 for about 5 hours or so.
Prep Time:20 minInactive Prep Time:2 hr 30 minCook Time:3 hr 0 min
Level:
Easy
Serves:
4 servings
Ingredients
Extra-virgin olive oil
4 lamb shanks (each about 1 1/4 pounds; 1 shank is a portion)
Kosher salt
1 large Spanish onion or 2 small yellow onions, cut into 1-inch dice
3 carrots, peeled and cut into 1/2-inch dice
3 celery ribs, cut into 1/2-inch dice
4 cloves garlic
1 (12-ounce) can tomato paste
2 cups hearty red wine
2 tablespoons finely chopped rosemary leaves
10 to 12 thyme branches tied together in a bundle
3 to 4 cups water
4 bay leaves
Gremolata, recipe follows
Directions
Preheat the oven to 400 degrees F.
Coat a large Dutch oven generously with olive oil and bring to a high heat. Season the shanks generously with salt and add them to the pan. Brown well on all sides. This is an incredibly important step; do not rush it.
Meanwhile, puree the onions, carrots, celery and garlic in a food processor until it becomes a coarse paste. Remove and set aside.
Remove the shanks from the pan to a sheet tray. Discard the excess fat from the pan. Add a little more oil to coat the bottom of the pan and add the pureed veggies. Season with salt, to taste. Saute the veggies until they are very brown and aromatic, about 20 minutes. The brown veggies should form a sort of crust on the bottom of the pan, do not let this burn; it is where a lot of the flavor is! Don't rush this step either, since this is where you will develop the brown color and flavor.
Add the tomato paste and brown for 5 minutes. Stir in the wine, chopped rosemary and thyme bundle. Stir frequently and cook until the wine has reduced by about half.
Add the shanks back to the pot and pour in 3 to 4 cups of water. The shanks should be submersed, if they are not, add more water. Add the bay leaves to the pan, cover and put in the preheated oven. The cooking time will be about 2 1/2 to 3 hours. Turn the shanks over about halfway through the cooking time. Check the shanks every 45 minutes or so. If the liquid has reduced too much add more water. Defat as you go.
Remove the foil during the last 30 minutes of cooking time for maximum browning. When the shanks are done the meat should be incredibly tender and flavorful. Transfer to serving plates and garnish with Gremolata. Serve with Hard Polenta Cakes, if desired,
Call yourself a superstar!!!
Gremolata:
1 orange, zested
1 lemon, zested
1/4 cup finely chopped parsley leaves
1 small garlic clove, minced
2 tablespoons freshly grated horseradish
In a small bowl, combine all ingredients and set aside until ready to use.
From: Food Network
Notes: Didn't puree the vegetables. Cooked at 325 for about 5 hours or so.
Wednesday, April 4, 2012
Ten Minute (really 60 minute) Chipotle Spiced Beef and Bean Chili
Submitted By: Twila Davis Reed
Photo By: Lauren Vavala
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 4
"Browned ground beef is combined with cans of beans and minced chipotle peppers in adobe sauce in this spicy tomato based chili. Serve with a dollop of sour cream and grated cheddar cheese."
INGREDIENTS:
1 pound lean ground beef
1 onion, chopped
2 chipotle peppers in adobo sauce
1 (10 ounce) can diced tomatoes with
green chile peppers
2 (15 ounce) cans kidney beans, drained
and rinsed
2 teaspoons kosher salt
2 teaspoons ground cumin
3/4 teaspoon garlic powder
1 teaspoon chili powder
3 teaspoons hot pepper sauce
1/4 cup shredded Cheddar cheese
DIRECTIONS:
1. In a large saute pan, brown ground beef with onion, chipotle peppers and 3 tablespoons of the adobo sauce; drain well.
2. In a large stock pot, combine beef mixture, stewed tomatoes, kidney beans, Kosher salt, ground cumin, garlic powder and chili powder. At this point, adjust to taste with hot pepper sauce. Heat through and serve garnished with Cheddar cheese.
From Allrecipes.com
Note: Made corn bread and put the batter over the chili mixture in a casserole and baked for 25 minutes or so.
Saturday, March 24, 2012
Chinese Fried Rice
4 cups cold leftover white rice
4 eggs
chopped yellow onion
sliced scallion (whites & greens separated)
ham
peas
diced celery
diced carrots
salt & pepper
sesame oil
vegetable oil
oyster sauce (about 2 TBS)
rice wine (about 2 TBS)
saute yellow onions and white parts of the green onion (season with a tad bit of salt and pepper), add in celery then carrots then peas then ham. Remove vegetables to bowl. Add a bit more oil then scramble eggs (season with salt & pepper) until just moist. While scrambling, keep eggs in fairly large sized chunks. Remove eggs and add to vegetables. Add vegetable and sesame oil to pan then cold rice. Stir to coat all the rice grains with the oil then let sit to fry the rice. Meanwhile, add some oyster sauce and rice wine together. When rice is crispish add the oyster sauce/rice wine mixture. Continue cooking until rice absorbs almost all the liquid and dries out a bit. Add in the green parts of the green onion, stir then add in the vegetables, stir and cook till hot.
4 eggs
chopped yellow onion
sliced scallion (whites & greens separated)
ham
peas
diced celery
diced carrots
salt & pepper
sesame oil
vegetable oil
oyster sauce (about 2 TBS)
rice wine (about 2 TBS)
saute yellow onions and white parts of the green onion (season with a tad bit of salt and pepper), add in celery then carrots then peas then ham. Remove vegetables to bowl. Add a bit more oil then scramble eggs (season with salt & pepper) until just moist. While scrambling, keep eggs in fairly large sized chunks. Remove eggs and add to vegetables. Add vegetable and sesame oil to pan then cold rice. Stir to coat all the rice grains with the oil then let sit to fry the rice. Meanwhile, add some oyster sauce and rice wine together. When rice is crispish add the oyster sauce/rice wine mixture. Continue cooking until rice absorbs almost all the liquid and dries out a bit. Add in the green parts of the green onion, stir then add in the vegetables, stir and cook till hot.
Restaurant Style Beef and Broccoli
Rated:
Submitted By: Dianne
Photo By: DonnieDarko
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Ready In: 1 Hour
Servings: 4
"This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice."
INGREDIENTS:
1/3 cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
1/3 cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
3/4 pound beef round steak, cut into 1/8
-inch thick strips
3 tablespoons vegetable oil, plus more if
needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets
DIRECTIONS:
1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
From All Recipes
Notes: Added the garlic & ginger to the marinade. Also added some garlic chili paste to the marinade. Sauteed the broccoli then steamed with a bit of rice wine. Sauteed onions and bamboo shoots after the broccoli was done. When the meat was done cooking, added the rest of the marinade to the wok and cooked until bubbly then added some chicken broth.
Sunday, March 4, 2012
Thai Red Curry Mac 'n' Cheese
Thai Red Curry Mac 'n' Cheese
Recipe courtesy Aarti Sequeira
Prep Time:20 min
Inactive Prep Time: --
Cook Time:15 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
Mac 'n' Cheese:
Kosher salt
1 pound elbow macaroni
5 tablespoons butter
5 tablespoons all-purpose flour
1 (4-ounce) jar Thai red curry paste
2 cups whole milk
2 cups cream (alternatively, use 5 cups whole milk instead of both milk and cream)
8 ounces Monterey Jack cheese, grated
8 ounces Cheddar cheese, grated
Crumb Topping:
3/4 cup panko bread crumbs
2 tablespoons butter, melted
Kosher salt and freshly ground black pepper
Directions
For the mac 'n' cheese: Bring 4 quarts of water to a boil in a large pot. Salt generously, and then add the pasta and cook to box instructions, usually 6 to 7 minutes. Drain.
In another large pot, melt the butter over medium-high heat. Whisk in the flour and continue whisking until it deepens in color and releases a light toasted aroma, about 1 minute.
Whisk in the Thai red curry paste, and when fully combined, pour in the milk and cream (or all milk, if using). Bring to a boil, whisking constantly, and then turn down to a simmer. Simmer until the mixture thickens, whisking occasionally, about 5 minutes.
Off heat, whisk in the cheeses and stir until melted. Add the pasta and toss to combine.
Turn your broiler on.
For the crumb topping: Toss the panko with the melted butter and season with salt and pepper.
To assemble: Pour the mac 'n' cheese into a broiler-safe casserole dish, sprinkle with the bread crumb mixture, and broil until browned, about 1 minute.
Notes from cooking:
A bit pasty for my taste. In looking at other recipes I think it would be nicer to try the ones that are baked with milk and not a flour based cheese sauce. The curry was a good idea but too overpowering. I used authentic curry paste and it was too strong - overpowered the cheese flavor. Need to cut the curry by at least a 1/4. If using the grocery store variety it might not be too bad. The recipe would have been improved by baking in the oven for a while before broiling the top crumbs on top. Reviews on the website suggested using less cream, some used half and half. This might improve it as well. Too much cheese sauce in relation to the pasta. A pound and a half of pasta might have been a bit better.
Sunday, February 26, 2012
Aunt Mary's Cafe
Aunt Mary's Cafe
In Oakland, CA
Featured on Diners, Drive Ins, and Dives.
Showcased their shrimp and grits
In Oakland, CA
Featured on Diners, Drive Ins, and Dives.
Showcased their shrimp and grits
Jeff's Homemade Hot Giardiniera
Homemade Hot Giardiniera
Recipe courtesy Jeff Mauro
Prep Time:20 min
Inactive Prep Time:16 hr 0 min
Cook Time: --
Level: Easy
Serves: 3 to 4 cups
Ingredients
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
Directions
Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
Goes well with fried meatball sandwich
From Food Network
Recipe courtesy Jeff Mauro
Prep Time:20 min
Inactive Prep Time:16 hr 0 min
Cook Time: --
Level: Easy
Serves: 3 to 4 cups
Ingredients
1/4 cup table salt
1 cup small-diced carrots
1 cup tiny cauliflower florets
4 to 8 serrano peppers, sliced (depending on heat level desired)
2 cloves garlic, minced
1 stalk celery, diced small
1 red bell pepper, diced small
2 cups canola oil
1 tablespoon dried oregano
1/2 teaspoon freshly ground black pepper
Directions
Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
Goes well with fried meatball sandwich
From Food Network
Fried Meatball Sandwich with Giardiniera
Fried Meatball Sandwich with Giardiniera
Recipe courtesy Jeff Mauro
Prep Time:25 min
Inactive Prep Time:16 hr 0 min
Cook Time:20 min
Level: Easy
Serves: 4 servings (plus sixteen 4-ounce meatballs for freezing)
Jeff's Homemade Hot Giardiniera adds heat and zip to this meaty sandwich.
Ingredients
Meatballs:
5 large eggs
1 1/2 cups grated Pecorino Romano
1 cup fresh parsley leaves, chopped
2 cloves garlic, minced
Salt and freshly cracked black pepper
3 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 cup panko breadcrumbs
Olive oil, for frying
Sandwich Build:
8 slices provolone
4 ciabatta buns, split
1 jar your favorite marinara sauce, warmed
1 jar roasted red peppers, sliced into strips
1 cup Homemade Hot Giardiniera, roughly chopped (or store-bought)
Directions
For the meatballs: Preheat the oven to broil.
In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.
Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn "meat-loafy." You want it loose and supple.
Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But I like to make some patties for sandwiches and then roll the rest to make meatballs, which I then freeze so I have meatballs at the ready.)
Heat some oil in a large, heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.
For the sandwich build: Place 1 slice of cheese on each side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes, but keep watch!
On the cheesy buns, add the patties, spoon over some marinara, top with some pepper slices and pile on some giardiniera. Then eat the hell out of them.
Serve with more marinara sauce on the side.
From Food Network
From Danny's Deli as seen on Sandwich King
From the restaurant:
Ground Chuck
Ground Pork
Eggs (1 per pound)
fresh garlic
old bread soaked in water
parmesan/romano cheese blend
parsley
shape to size of bread (sorta a rectangular patty)
Fry
Recipe courtesy Jeff Mauro
Prep Time:25 min
Inactive Prep Time:16 hr 0 min
Cook Time:20 min
Level: Easy
Serves: 4 servings (plus sixteen 4-ounce meatballs for freezing)
Jeff's Homemade Hot Giardiniera adds heat and zip to this meaty sandwich.
Ingredients
Meatballs:
5 large eggs
1 1/2 cups grated Pecorino Romano
1 cup fresh parsley leaves, chopped
2 cloves garlic, minced
Salt and freshly cracked black pepper
3 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 cup panko breadcrumbs
Olive oil, for frying
Sandwich Build:
8 slices provolone
4 ciabatta buns, split
1 jar your favorite marinara sauce, warmed
1 jar roasted red peppers, sliced into strips
1 cup Homemade Hot Giardiniera, roughly chopped (or store-bought)
Directions
For the meatballs: Preheat the oven to broil.
In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.
Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn "meat-loafy." You want it loose and supple.
Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But I like to make some patties for sandwiches and then roll the rest to make meatballs, which I then freeze so I have meatballs at the ready.)
Heat some oil in a large, heavy-bottomed cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.
For the sandwich build: Place 1 slice of cheese on each side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes, but keep watch!
On the cheesy buns, add the patties, spoon over some marinara, top with some pepper slices and pile on some giardiniera. Then eat the hell out of them.
Serve with more marinara sauce on the side.
From Food Network
From Danny's Deli as seen on Sandwich King
From the restaurant:
Ground Chuck
Ground Pork
Eggs (1 per pound)
fresh garlic
old bread soaked in water
parmesan/romano cheese blend
parsley
shape to size of bread (sorta a rectangular patty)
Fry
Italian Chopped Salad
Italian Chopped Salad
Recipe courtesy Jeff Mauro
Prep Time:15 min
Inactive Prep Time: -- Cook Time:15 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
Sweet Italian Dressing:
1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
Salad:
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.
From Food Network
Recipe courtesy Jeff Mauro
Prep Time:15 min
Inactive Prep Time: -- Cook Time:15 min
Level: Easy
Serves: 6 to 8 servings
Ingredients
Sweet Italian Dressing:
1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
Salad:
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced
Directions
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.
From Food Network
Roasted Tomato Bisque
Roasted Tomato Bisque
Recipe courtesy Jeff Mauro
Prep Time:15 min
Inactive Prep Time: -- Cook Time:50 min
Level: Easy
Serves: 4 servings
Ingredients
Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1/4 cup heavy cream
Directions
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
From Food Network
Recipe courtesy Jeff Mauro
Prep Time:15 min
Inactive Prep Time: -- Cook Time:50 min
Level: Easy
Serves: 4 servings
Ingredients
Two 28-ounce cans whole tomatoes, drained of their juices
1 tablespoon olive oil
1 tablespoon light brown sugar
4 carrots, peeled and chopped
2 shallots, quartered
Salt and freshly cracked black pepper
3 tablespoons unsalted butter
1/2 teaspoon crushed red pepper
2 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry sherry
One 28-ounce can crushed tomatoes
1 to 2 cups chicken stock
1/4 cup heavy cream
Directions
Preheat the oven to 400 degrees F.
In a mixing bowl, combine the drained whole tomatoes, olive oil, light brown sugar, carrots and shallots, and toss to coat. Season the vegetables with salt and pepper. Place the vegetables on a silicone or parchment-lined baking sheet and roast until caramelized, about 30 minutes.
Heat a soup pot over medium heat. Add the butter and cook until foaming. Add the crushed red pepper and garlic and saute for 1 minute. Add the tomato paste and cook for 1 to 2 minutes. Then add the sherry. Cook until all the liquid has evaporated and the alcohol has cooked off, 1 to 2 minutes. Add the roasted vegetables, crushed tomatoes and 1 cup chicken stock. Season with salt and pepper and bring to a simmer. Let simmer for 15 minutes.
Add the heavy cream and, using an immersion blender, puree the soup until uniform in texture. Add more chicken stock to adjust the consistency to how you like it.
From Food Network
Saturday, February 18, 2012
french bordeaux
Chateau Loudenne
2006
Medics
Lighter bodies. Went really well with duck with a peppercorn cream sauce at Le Zinc French Bistro in Noe Valley, San Francisco.
2006
Medics
Lighter bodies. Went really well with duck with a peppercorn cream sauce at Le Zinc French Bistro in Noe Valley, San Francisco.
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