tag:blogger.com,1999:blog-40301395418273414962024-03-14T07:33:50.614+01:00What's Cooking?johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.comBlogger207125tag:blogger.com,1999:blog-4030139541827341496.post-89393416439738413422013-12-10T20:55:00.001+01:002013-12-10T20:57:14.823+01:00Sushi rice balls<h2>
<span style="color: #b45f06; font-size: x-large;">Sushi rice balls</span></h2>
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This side dish is based on one of the earliest elements of Southeast</div>
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Asian cuisine: simple, hand shaped sushi rice balls, which are eaten</div>
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with the fingers, with or without first being dipped in soy sauce. </div>
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To spice up the taste of the rice, you can sprinkle them with green shiso</div>
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leaves, furikake, toasted sesame seeds,or finely chopped umeboshi plums. </div>
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Another possibility is to wrap a salted green shiso leaf around the rice ball. As sushi rice balls can be eaten either warm or cold, they are super in a bag lunch. They can also be turned into onigiri by wrapping them</div>
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in a piece of nori. Because it absorbs moisture, the seaweed should</div>
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be wrapped around the rice ball only just before it is to be eaten.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd2j_0-Icjl2Gm_ng5kTo4pmyQ3pHUJLvczJJcL-jFIaWP9vQVYaDAEHb1UBa_mmWSGjjdbFfYzm0luo6dkfqNyAlmJUV1K61gfWPXqGejdZFEGQoVbI-XUwCRNMc3bPwLc7vsv5QpsLO/s1600/Sushi_+Food+for+the+Eye,+the+Body+and+th+-+Ole+G.+Mouritsen_page265_image2.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="122" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjd2j_0-Icjl2Gm_ng5kTo4pmyQ3pHUJLvczJJcL-jFIaWP9vQVYaDAEHb1UBa_mmWSGjjdbFfYzm0luo6dkfqNyAlmJUV1K61gfWPXqGejdZFEGQoVbI-XUwCRNMc3bPwLc7vsv5QpsLO/s320/Sushi_+Food+for+the+Eye,+the+Body+and+th+-+Ole+G.+Mouritsen_page265_image2.jpg" style="cursor: move;" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice balls (temari) wrapped in salted green shiso leaves.</td></tr>
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<b><span style="color: #b45f06;">Rice balls wrapped in shiso</span></b><br />
<b><span style="color: #b45f06;">leaves.</span></b>Soak salted, green shiso leaves (ao-jiso) in water, dry them, and lay them out on individual<br />
pieces of plastic wrap. Place a rice ball of suitable size on each leaf and then wrap the shiso tightly around the rice ball by bringing the corners of the plastic wrap together and giving them a twist. Remove the wrap carefully and serve the rice balls with the leaf side up.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPavC_7L_RxHyCcx8r_Fj5AD58P2ICsCZMA5IuOtgIszugz0ClqYvSzht-tsVZH1LkDNF3pXeYB9ogq_MfccGyK_mQuxr40GzMqSO8r-ouaCahgRwhoPHrji_jhUwJh5vlNnU_ZX-Ow6q6/s1600/Sushi_+Food+for+the+Eye,+the+Body+and+th+-+Ole+G.+Mouritsen_page265_image1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="169" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPavC_7L_RxHyCcx8r_Fj5AD58P2ICsCZMA5IuOtgIszugz0ClqYvSzht-tsVZH1LkDNF3pXeYB9ogq_MfccGyK_mQuxr40GzMqSO8r-ouaCahgRwhoPHrji_jhUwJh5vlNnU_ZX-Ow6q6/s320/Sushi_+Food+for+the+Eye,+the+Body+and+th+-+Ole+G.+Mouritsen_page265_image1.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice balls with thinly sliced green shiso</td></tr>
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<span style="color: #b45f06;"><b>Rice balls with green shiso.</b></span></div>
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Hand shape balls about 3-4 cm (1½</div>
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inches) in diameter from sushi rice.</div>
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Cut green shiso leaves into very thin strips and sprinkle them on top. The rice balls can be served</div>
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either warm or cold arranged in a rowon a narrow platter. If the rice balls are very warm, the shiso leaves should be sprinkled on just as they are to be eaten,otherwise the fresh shiso will turn brown</div>
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and look unattractive.</div>
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<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-84173780462508548512013-11-26T22:47:00.001+01:002013-11-26T22:47:12.603+01:00<h2>
<span style="color: #b45f06; font-size: x-large;">Top Cuisine with Giorgio . . .</span></h2>
<iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/zGCF9Ir6fBQ?feature=player_embedded' frameborder='0'></iframe><br />
<br />
<br />
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My first "what's cooking" video about pure Sicilian cooking with Giorgio Locatelli.<br />
My second biggest hobby is combining sound and vision, so now you have a scoop with some great cooking added.<br />
Please visit my site on <a href="http://productionsjaydee.wix.com/jaydee-productions" target="_blank">JayDee Productions</a> if you want to see and hear more !<br />
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johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-81092608996170950382013-11-21T21:56:00.001+01:002013-11-21T22:16:13.767+01:00Lobster with Ginger and Scallions<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-vfLPHMbGHtWuW9FHzM5527zoQmMMb8He9PLoWcMaXuJMr79KLvY1sJiF4nT6vju-usJbRjV7nU57u_mS_fUNhGOUeZsvM-fQPMld27uF5YjF7PPZsLIUyXzPTHPOA0-xPLYMqarGyCr/s1600/Yan+Kit's+Classic+Chinese+Coobkook+-+So_+Yan-kit__Page_099_Image_0001.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgD-vfLPHMbGHtWuW9FHzM5527zoQmMMb8He9PLoWcMaXuJMr79KLvY1sJiF4nT6vju-usJbRjV7nU57u_mS_fUNhGOUeZsvM-fQPMld27uF5YjF7PPZsLIUyXzPTHPOA0-xPLYMqarGyCr/s320/Yan+Kit's+Classic+Chinese+Coobkook+-+So_+Yan-kit__Page_099_Image_0001.jpg" width="250" /></a></div>
<span style="color: #b45f06; font-size: x-large;"><b>Lobster with Ginger and Scallions</b></span><br />
<b><span style="color: #990000;"><br /></span></b>
<b><span style="color: #990000;">Ingredients:</span></b><br />
2 lobsters, each about 11⁄2 pounds <br />
(675 grams)<br />
peanut or corn oil for deep-frying<br />
3 tablespoons peanut or corn oil<br />
3 ounces (85 grams) fresh ginger root,<br />
peeled and cut into thin slices<br />
10 to 12 large scallions, cut diagonally,<br />
white and green parts separated<br />
11⁄2 tablespoons Shaohsing wine or brandy<br />
1⁄2 cup prime stock (see page 242)<br />
<b style="color: #990000;"><br /></b>
<b style="color: #990000;"><br /></b>
<b style="color: #990000;">For the sauce:</b><br />
1 teaspoon potato flour<br />
4 tablespoons water<br />
1⁄2 tablespoon thin soy sauce<br />
11⁄2 tablespoons oyster sauce<br />
Serves 6 as a first course<br />
<br />
<span style="color: #990000;"><b>Preparation:</b></span><br />
<span style="color: #990000;"><b><br /></b></span>
The species of lobster found along the Chinese coast is the spiny lobster or<br />
crayfish and, significantly, the Chinese name for it is dragon prawn. The meat,<br />
compared to that of the true lobster, is slightly coarser, but cooking methods and<br />
recipes are the same for both. Only fresh lobsters are fit for consumption; they<br />
can be kept alive up to 3 days in the vegetable compartment of the refrigerator.<br />
Prepare the sauce: Mix together the flour, water, soy sauce and oyster<br />
sauce. Set aside.<br />
Kill and chop up the lobsters. Before starting, make sure that strong rubber<br />
bands are around the pincers. Lay the lobsters flat, one at a time, on a chopping<br />
board, and steady them with one hand. Pierce the center of the head, where<br />
there is a cross, with the pointed end of a strong knife, pressing firmly all the<br />
way down in order to paralyze the nerve and hence kill the lobster instantly.<br />
Split it in half along the back, all the way to the tail, cutting through both the<br />
shell and the flesh. Remove and discard the pouch of grit from the head, as well<br />
as the dark gut running along the body. Remove the tiny eggs, if any, and the<br />
greenish creamy substance (tomalley), which can be cooked separately if you<br />
like it. Twist the joints to dislodge the 2 claws from the body. Lay each half of<br />
the body flat and, using a kitchen cleaver, chop each into 3 pieces. Remove the<br />
gill from the head, close to the shell. Lay the claws on the board and bang them,<br />
one by one, with either the broad side of the cleaver or a hammer until the shell<br />
is cracked at various points so that it will not be necessary to use crackers when<br />
eating them. Cut each claw in two at its obvious joint.<br />
Put all the head and claw pieces into one large bowl and the body pieces<br />
into another. Pat dry with paper towels.<br />
Half fill a wok or deep fryer with oil. Heat to a temperature of 350°F (180°C),<br />
or until a cube of stale bread browns in 60 seconds. Carefully lower all the head<br />
and claw pieces into the oil and let them “go through the oil” for 20 to 30<br />
seconds, so that their juices are sealed in. Remove immediately with a large hand<br />
strainer and put on a large platter.<br />
Reheat the oil and let the body pieces “go through the oil” for about 10 seconds.<br />
Empty the oil into a container and save it for other purposes. Wash and dry the wok.johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-76721943861683351722013-11-21T21:49:00.002+01:002013-11-21T22:18:32.554+01:00Deep-fried Fish with Sweet and Sour Sauce<br />
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<h3>
<span style="color: #990000; font-size: x-large;">Lobster with Ginger and Scallions</span></h3>
<b><span style="color: #990000;">Ingredients:</span></b><br />
1 red snapper or gray mullet, about 21⁄4 to<br />
21⁄2 pounds (1 to 1.15 kilograms), cleaned<br />
with head left on peanut or corn oil for deep-frying<br />
1 egg yolk<br />
about 3 tablespoons cornstarch<br />
<span style="color: #990000;"><i><b>For the marinade:</b></i></span><br />
1 inch (2.5 centimeters) fresh ginger<br />
root, peeled and chopped fine<br />
1 teaspoon Shaohsing wine or<br />
medium-dry sherry<br />
1 teaspoon salt<br />
<i><span style="color: #990000;"><b>For the sweet and sour sauce:</b></span></i><br />
3 dried Chinese mushrooms, reconstituted<br />
(see page 33)<br />
2 ounces (55 grams) small peas<br />
2 teaspoons potato flour, dissolved in<br />
2 tablespoons water<br />
4 tablespoons rice or wine vinegar<br />
4 tablespoons sugar<br />
4 tablespoons tomato ketchup<br />
1 teaspoon salt<br />
11⁄2 teaspoons thick soy sauce<br />
2 teaspoons Shaohsing wine or medium-dry sherry<br />
1 cup water<br />
4 tablespoons peanut or corn oil<br />
1 clove garlic, peeled and chopped fine<br />
1 small onion or 3 shallots, skinned and diced<br />
2 ounces (55 grams) canned bamboo<br />
shoots, diced<br />
Serves 6 with 3 other dishes<br />
<b><span style="color: #990000;">Preparation:</span></b><br />
A sweet and sour sauce goes especially well with deep-fried food, not just<br />
because it whets one’s appetite but, more important, because it counteracts<br />
any trace of grease. Such is, indeed, the case with fish. There are regional<br />
variations and personal preferences, but mainly a sweet and sour sauce is<br />
a mixture of vinegar and sugar, balanced by salt, and made more interesting<br />
by the addition of other condiments. Try this one, and then concoct your own.<br />
If the wok in which the fish will be deep-fried is large enough (14 inches [35<br />
centimeters] or more) leave the fish whole; otherwise, cut it in half. Make 2 or 3<br />
diagonal slashes across the thickest part of both sides of the fish, taking care not<br />
to go right to the edges.<br />
Prepare the marinade: Squeeze the ginger in a garlic press with 2 drops<br />
of water and mix the juice with the wine or sherry and salt. Rub both sides of<br />
the fish, including the crevices and the cavity, with the mixture. Let marinate<br />
for about 15 to 30 minutes. Discard any excess liquid.<br />
Prepare the sweet and sour sauce: Drain and squeeze out excess<br />
water from the mushrooms but leave damp. Cut into small cubes. Cook the<br />
peas in boiling water for 2 minutes, drain. Mix together the dissolved potato<br />
flour, vinegar, sugar, ketchup, salt, soy sauce, wine or sherry and water. Heat<br />
a wok (if you have a second small one), or a saucepan, over high heat until<br />
smoke rises. Add 3 tablespoons of the oil and swirl it around. Add the garlic,<br />
then the onion or shallots and fry for about 1 minute, stirring. Add the<br />
mushrooms, peas and bamboo shoots. Stir the sauce mixture once more to<br />
blend, then pour into the wok or saucepan. Bring to a boil, stirring continuously<br />
as it thickens. Set aside.<br />
Half fill a wok or deep fryer with oil. Heat to a temperature of 375°F (190°C),<br />
or until a cube of stale bread browns in 50 seconds.<br />
While the oil is heating, brush the egg yolk over both sides of the fish, then<br />
sift the cornstarch over it, smoothing it for evenness.<br />
Lower the fish into the oil and deep-fry for about 7 or 8 minutes, or until<br />
the skin is crisp. Turn over carefully and deep-fry the other side for about the<br />
same time.johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com1tag:blogger.com,1999:blog-4030139541827341496.post-69113220206678322562012-03-29T19:50:00.000+02:002012-03-29T19:50:18.589+02:00Hummus with cinnamon lamb<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MukpFdn7UAnuBQ2cHu4g4EUk1iNrfUBtmGtdfhW7V5PcD9pDNvfFYkEPUv6hwq7IXzbe6aA7kNfYFzFogA4qnYrwXZxJJ-ClkND93mPv4XPpF3Ua_akPBvfkoLgQiAXqSN56DOdQjGjF/s1600/Street+Food+-+Unknown_page191_image1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MukpFdn7UAnuBQ2cHu4g4EUk1iNrfUBtmGtdfhW7V5PcD9pDNvfFYkEPUv6hwq7IXzbe6aA7kNfYFzFogA4qnYrwXZxJJ-ClkND93mPv4XPpF3Ua_akPBvfkoLgQiAXqSN56DOdQjGjF/s320/Street+Food+-+Unknown_page191_image1.png" width="258" /></a></div>
<b><span style="color: #b45f06; font-size: x-large;">Hummus with cinnamon lamb</span></b><br />
Serves 6<br />
2 garlic cloves<br />
¼ tsp crushed dried red chilies<br />
1 (15oz) can chickpeas (garbanzo beans),<br />
drained and rinsed<br />
2 tbsp extra virgin olive oil<br />
½ tsp cayenne pepper<br />
small handful of flat-leaf parsley, plus extra,<br />
coarsely chopped, for garnish<br />
3 tbsp lemon juice<br />
1 tbsp Greek-style yogurt<br />
2 tbsp sunflower oil<br />
¼lb (115g) ground or minced lamb<br />
1 tsp ground cinnamon<br />
salt and freshly ground black pepper<br />
chopped toasted almonds or walnuts,<br />
to garnish (optional)<br />
To make the hummus, crush the garlic with the dried chili flakes and a little<br />
salt until you have a smooth paste. In the bowl of a food processor, combine<br />
the rinsed chickpeas with the garlic paste and olive oil and process until almost<br />
smooth. Using a spatula, push all the mixture down from the sides of the bowl<br />
before adding the cayenne pepper, parsley, and lemon juice. Season with salt<br />
and pepper, and add the yogurt. With the motor running, gradually add the<br />
sunflower oil in a thin, steady stream until you have a smooth light paste.<br />
(If you want a slightly thinner consistency, simply add a little water.)<br />
Heat a frying pan over medium-high heat, add a little oil, and cook the lamb<br />
until brown and crispy. Sprinkle over the cinnamon and season well with salt<br />
and pepper. Stir through well.<br />
Spoon the lamb into a well in the center of the chickpea purée, and<br />
sprinkle with the extra chopped parsley. This is a delicious sauce that<br />
complements grilled meat, fish, or vegetables. If desired, garnish with chopped<br />
toasted almonds or walnuts.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com1tag:blogger.com,1999:blog-4030139541827341496.post-88927533880992155032012-03-29T19:45:00.000+02:002012-03-29T19:45:57.834+02:00Zucchini stuffed with lamb and pine nuts<br />
<b><span style="color: #b45f06; font-size: x-large;">Zucchini stuffed with lamb and pine nuts</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYwAVP8aVmcz55qDtykNylTntLMDJDyFH3BSgAtNYUunxR5Q07Kcf5iCi1vR8s4gnZOIDaJ18DOg5JgjBL2_NdD59wIJx_vgrSCfKUUmLP18L_0EpFSh_7PpRSg_4XtrB3BhhgDjTza9Z/s1600/Street+Food+-+Unknown_page189_image1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwYwAVP8aVmcz55qDtykNylTntLMDJDyFH3BSgAtNYUunxR5Q07Kcf5iCi1vR8s4gnZOIDaJ18DOg5JgjBL2_NdD59wIJx_vgrSCfKUUmLP18L_0EpFSh_7PpRSg_4XtrB3BhhgDjTza9Z/s320/Street+Food+-+Unknown_page189_image1.png" width="257" /></a>Serves 6<br />
2lb (900g) small zucchini<br />
½ cup olive oil<br />
2 garlic cloves, finely chopped<br />
½ tsp ground cumin<br />
½ tsp ground cloves<br />
½ tsp ground cinnamon<br />
1 onion, finely chopped<br />
1¼lb (550g) ground lamb<br />
¾ cup pine nuts<br />
3 ripe tomatoes<br />
30 flat-leaf parsley leaves, coarsely chopped<br />
juice of 1 lemon<br />
1 cup good-quality chicken stock<br />
salt and freshly ground black pepper<br />
Cut the tops off the zucchini and, using a small spoon or melon baller, hollow out the inside of each.<br />
Heat 1 tbsp of the olive oil in a heavy frying pan over medium-high heat.<br />
Cook the garlic, cumin, cloves, and cinnamon for a couple of minutes until<br />
fragrant. Add the onion and cook until soft and pale golden, then add the lamb.<br />
Continue cooking until all the liquid has evaporated, breaking up and stirring the<br />
lamb around the pan to brown evenly. Season well with salt and pepper. Mix in<br />
the pine nuts. Taste and adjust the seasoning.<br />
Cut a cross in the bottom of the tomatoes and, using the tip of a small<br />
sharp knife, remove the core from each one. Blanch in boiling water for <br />
10 seconds, then refresh in cold water. Peel off the skin and discard. Cut the<br />
tomatoes in half, remove the seeds, and cut the flesh into a small dice. Set aside.<br />
Using a small spoon, stuff the zucchini with the lamb mixture, pushing the<br />
filling down into each zucchini so it is plump with stuffing. Heat the<br />
remaining oil, and cook the zucchini, turning, until soft. Cook in batches while<br />
continuing to stuff the remainder of the zucchini.<br />
Mix the diced tomato with the parsley, and season with salt and pepper.<br />
Add the lemon juice and chicken stock. Place the cooked zucchini in a<br />
flameproof dish. Pour the tomato mixture over the top, and cook over medium<br />
heat until the sauce is hot. Serve with rice or bread. This dish works particularly<br />
well with a selection of other mezze dishes, with lots of hot bread to soak up<br />
all the good cooking juices.johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-76709240784130489732012-03-29T12:25:00.002+02:002012-03-29T12:25:40.058+02:00Lamb kebabs with white bean and tomato salad<br />
<b><span style="color: #b45f06; font-size: x-large;">Lamb kebabs with </span></b><br />
<b><span style="color: #b45f06; font-size: x-large;">white bean and tomato salad</span></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYKbSB4x51nUjOJOJXg5QjC9DD6eUfp98ZiuaH8iSVlr_i-IJDeJqtMMlATpyEIfdQUdBtV5UR296gj30ekBeyobB7jhLoyfWhw7CKF3B0IekG4Mt1tUnvy-7nTkJAP_zzKLiBiBfXdzB/s1600/Street+Food+-+Unknown_page179_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYKbSB4x51nUjOJOJXg5QjC9DD6eUfp98ZiuaH8iSVlr_i-IJDeJqtMMlATpyEIfdQUdBtV5UR296gj30ekBeyobB7jhLoyfWhw7CKF3B0IekG4Mt1tUnvy-7nTkJAP_zzKLiBiBfXdzB/s320/Street+Food+-+Unknown_page179_image1.jpg" width="252" /></a>Serves 4–6<br />
2 garlic cloves, halved<br />
a little olive oil<br />
1 onion, finely chopped<br />
2 tsp ground cumin<br />
2 tsp paprika<br />
1 tsp cayenne pepper<br />
1lb (450g) ground lamb<br />
handful of flat-leaf parsley leaves, <br />
coarsely chopped<br />
handful of fresh cilantro leaves, <br />
coarsely chopped<br />
½ cup unsalted pistachio nuts,<br />
coarsely chopped<br />
sea salt and freshly ground black pepper<br />
<b style="color: #b45f06;"><br /></b><br />
<b style="color: #b45f06;"><br /></b><br />
<b style="color: #b45f06;">For the salad</b><br />
1 cup dried cannellini beans<br />
2 garlic cloves, peeled but left whole<br />
½ bunch of flat-leaf parsley, leaves picked<br />
and chopped (stalks reserved)<br />
3 tbsp red wine vinegar<br />
3 tbsp extra virgin olive oil<br />
1 tsp ground cumin<br />
2 ripe tomatoes, cut into ½in (1cm) dice<br />
To make the salad, soak the beans overnight in a large bowl of cold water.<br />
Drain and rinse under cold running water. Put into a large heavy pot, and<br />
cover with fresh cold water. Add the garlic, reserved parsley stalks, and a splash<br />
of olive oil. Do not add salt. Bring to a boil, reduce the heat, and simmer for<br />
1 hour 20 minutes to 1 hour 40 minutes, or until the beans are tender but still<br />
slightly firm to the bite. Drain off the liquid. Stir in the vinegar, extra virgin olive oil,<br />
and cumin to the beans. Season well with salt and pepper. Let sit for about 20<br />
minutes to blend the flavors. Stir in the tomatoes and parsley just before serving.<br />
To make the kebabs, soak the bamboo skewers in cold water for at least<br />
30 minutes so they do not burn. Crush the garlic with a little salt to make a<br />
paste. Heat a little oil in a heavy frying pan over medium-high heat. Cook the onion<br />
for 4 minutes or until soft. Add the garlic, cumin, paprika, and cayenne, and cook<br />
for a couple of minutes longer, or until fragrant. Remove from the heat, transfer to<br />
a bowl, and let cool for 5 minutes. Add the lamb, parsley, cilantro, and pistachios.<br />
Season well. Mold the lamb mixture onto one end of the skewer, making a cylindeof meat around roughly half its length. Heat a little oil in a large heavy frying pan<br />
over medium-high heat. Cook the kofte kebabs in batches until golden brown all<br />
over. Drain on paper towels. Serve with the salad and lots of fresh crusty bread.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com1tag:blogger.com,1999:blog-4030139541827341496.post-61370943012616593252012-03-18T14:28:00.000+01:002012-03-18T14:28:32.024+01:00Harissa mini fish cakes with preserved lemon<br />
<b><span style="color: #b45f06; font-size: x-large;">Harissa mini fish cakes with preserved lemon</span></b><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIxa_s7hG8GqcmJXDut2oAHEguPA1RN7kaAkN63oImujC68XEpol-d0iWus7yGtcAN87ftsFf53OOP5yiQ4PZTQgv29pQ51Sv8WRVCh89fYLMvpTvf0HA77V4Q9g5r5YUDuKQQIkCUhrA/s1600/Street+Food+-+Unknown_page152_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbIxa_s7hG8GqcmJXDut2oAHEguPA1RN7kaAkN63oImujC68XEpol-d0iWus7yGtcAN87ftsFf53OOP5yiQ4PZTQgv29pQ51Sv8WRVCh89fYLMvpTvf0HA77V4Q9g5r5YUDuKQQIkCUhrA/s320/Street+Food+-+Unknown_page152_image1.jpg" width="256" /></a>1 tbsp olive oil<br />
1 garlic clove, finely chopped<br />
1 tbsp coriander seeds, crushed<br />
1 tsp paprika<br />
1lb (450g) firm white fish fillets (such as<br />
hake, snapper, sea bream (porgy), or<br />
cod), skin and bones removed<br />
rind of ½ preserved lemon, any white pith<br />
removed and rind finely diced (see below)<br />
4 scallions (green onions), thinly sliced<br />
½ bunch of fresh cilantro, coarsely chopped<br />
2 tsp harissa sauce (available in cans or jars<br />
in Middle Eastern markets)<br />
1 egg<br />
juice of ½ lemon<br />
vegetable oil for frying<br />
salt and freshly ground black pepper<br />
<br />
In a small pan, heat the olive oil and cook the garlic and coriander seeds until<br />
golden brown and fragrant. Stir in the paprika and remove from the heat.<br />
Put the fish in a food processor with the aromatic cooked spice mixture, the<br />
preserved lemon rind, scallions, and cilantro. Add in the harissa and egg, and<br />
season with salt and pepper. Add half of the lemon juice and process until smooth.<br />
eat the vegetable oil in large frying pan over medium-high heat. Cook a<br />
small piece of the mixture and taste to check the seasoning. Adjust with <br />
salt and pepper, and an extra squeeze of fresh lemon juice if needed. Roll the<br />
fish cakes into 16 equal portions. Cook in small batches until golden brown on<br />
all sides. Drain on paper towels. Serve with a cucumber salad dressed with ground cinnamon and a little<br />
orange juice, or as a canapé with drinks before a meal.<br />
Preserved lemons Place 2 lemons in a small saucepan with a tight-fitting lid.<br />
Cover with cold water. Add 3 heaping tablespoons sea salt (the salt removes the<br />
bitterness from the skin). Bring the water to a boil, and simmer for 10–12 minutes<br />
or until the lemons are soft when pierced with the tip of a knife. Remove with a<br />
slotted spoon and refresh under cold running water. When cool, cut in half. Using<br />
a sharp knife, remove all the flesh and white pith. Trim down the lemon skin from<br />
the inside, so only the lemon zest remains. Cover the lemon zest with olive oil and<br />
you have preserved lemon; it keeps covered in the refrigerator for up to 6 weeks.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-32366652022002460972012-03-18T14:19:00.000+01:002012-03-18T14:19:05.949+01:00Grilled sardines<br />
<span style="color: #b45f06; font-size: x-large;"><b>Grilled sardines</b></span><br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60StfPOqSmFxT8g8atITbHDpE6etx69q0hQZvUJZqOCCiY9xuedv2gIQXjtb_yYhSgYiy06i7OZWhKubRTQAkbAcWvJLMR9YKwj-HcvsQwZMunGU0gICopHuzysKPdoWra5z-N-mclvxB/s1600/Street+Food+-+Unknown_page146_image1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh60StfPOqSmFxT8g8atITbHDpE6etx69q0hQZvUJZqOCCiY9xuedv2gIQXjtb_yYhSgYiy06i7OZWhKubRTQAkbAcWvJLMR9YKwj-HcvsQwZMunGU0gICopHuzysKPdoWra5z-N-mclvxB/s320/Street+Food+-+Unknown_page146_image1.png" width="258" /></a>6 bay leaves, coarsely chopped<br />
2 tbsp salt<br />
4 green cardamom pods<br />
2 garlic cloves<br />
2 small dried red chilies<br />
1 tsp ground allspice<br />
2 tbsp olive oil<br />
12 fresh sardines, cleaned inside and out<br />
(you can ask your fishmonger to do this)<br />
1 lemon, cut into quarters lengthwise, then<br />
cut crosswise into triangular slices<br />
½ bunch flat-leaf parsley, finely chopped<br />
freshly ground black pepper<br />
<br />
<br />
<br />
<br />
<br />
Preheat a charcoal grill, barbecue, or grill pan until white-hot. Using a pestle<br />
and mortar, grind the bay leaves with the salt until you are left with a bright<br />
green powder. (This bay leaf salt is delicious on its own and can be used to<br />
season roast potatoes or grilled meats or fish.) Add the cardamom pods and<br />
continue to grind until fine. Sift the mixture through a sieve into a bowl, and<br />
discard any husks or pieces of stalk.<br />
Crush the garlic, dried chilies, and allspice, again using a pestle and mortar,<br />
and mix with the other spices in a bowl. Add the olive oil.<br />
Pat the inside of the sardines dry with paper towels, then rub some of<br />
the spice marinade over the inside and outside of each fish. Mix the lemon<br />
slices with the remaining spice marinade. Season with lots of pepper. Mix in<br />
the parsley. Stuff the sardines with the lemon and parsley mixture.<br />
Grill the sardines for 3–4 minutes on each side or until golden brown<br />
and crispy on both sides. With small fish such as this, it is important not <br />
to overcook the fish—otherwise it will dry out. As the sardines are small and<br />
the grill or pan is hot, remember that the sardines will continue cooking when<br />
removed from the heat.<br />
Serve these fantastic little fish hot with wedges of lemon, a selection of<br />
salads, and lots of fresh bread. The salt, sourness, and heat of the spice<br />
marinade and the lemon slices cut the richness of the fish.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-80598359805914570602012-03-13T12:53:00.002+01:002012-03-13T12:55:20.466+01:00Tuscan bean soup<br />
<span style="color: #b45f06; font-size: x-large;"><b>Tuscan bean soup</b></span><br />
This soup, ribollita, is thick, filling, nutritious, and delicious. It is even wonderful<br />
at room temperature.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNx4GjDY9FPaqJw-SinvUeh4C8jn_1BcAYUQGcnLRI4z4QoD2t-7wZnQ7LccFfpY-LqjyQ8ZXklVvD2-TiWIAUDB8ur4AswUJtnkqFvfaFQsHKBRcqITAPlKY5c0kub1H43uOCFT4kVE8/s1600/Everyday+Easy+One-pot+-+Johnsen,+Kate__page67_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNx4GjDY9FPaqJw-SinvUeh4C8jn_1BcAYUQGcnLRI4z4QoD2t-7wZnQ7LccFfpY-LqjyQ8ZXklVvD2-TiWIAUDB8ur4AswUJtnkqFvfaFQsHKBRcqITAPlKY5c0kub1H43uOCFT4kVE8/s320/Everyday+Easy+One-pot+-+Johnsen,+Kate__page67_image1.jpg" width="261" /></a><br />
1⁄4 cup extra virgin olive oil, plus more for serving<br />
1 onion, chopped<br />
2 carrots, sliced<br />
1 leek, white and pale green parts only, sliced<br />
2 garlic cloves, chopped<br />
1 quart (1 liter) chicken stock<br />
one 14.5oz (411g) can chopped tomatoes<br />
1 tbsp tomato paste<br />
one 15oz (420g) can white kidney (cannellini) beans, drained and rinsed<br />
9oz (250g) spinach, sliced<br />
salt and freshly ground black pepper<br />
8 slices Italian bread<br />
2 tbsp grated Parmesan (optional), for serving<br />
Heat the oil in a soup pot over medium-low heat. Add the onion, carrots, and leek and cook<br />
until softened but not colored. Add the garlic and cook for 1 minute. Add the stock, tomatoes and their juices, and tomato paste. In a bowl, mash half the beans with a fork and stir into the pot. Bring to a boil over high heat.<br />
Return the heat to medium-low and simmer for 30 minutes. Add the remaining beans and spinach and simmer for 30 minutes more.Place a slice of bread in each soup bowl. Ladle in the soup, and, if you like, top with a sprinklingof Parmesan. Good with a dollop of pesto placed on top and olive oil passed on the side.<br />
Prepare ahead this soup is best made ahead and reheated.johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-43612560174487124292012-03-05T18:52:00.003+01:002012-03-05T18:52:30.194+01:00Ground split pea flatbread<br />
<span style="color: #b45f06; font-size: x-large;"><b> Ground split pea flatbread</b></span><br />
<br />
There are two types of roti “skins” or “flaps” in Trinidad. One is plain and the other<br />
is stuffed with split peas. The latter is known as Dhalpurie roti, or just Dhalpurie.<br />
Roti may be folded around a curry and eaten with the hands like a sandwich, or<br />
served to accompany a curry, with the torn pieces of roti being used as a utensil to<br />
scoop up the curry. Once made, roti can be frozen, then reheated in the microwave.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-0FxKGuS_MG_f4oIG17-thhlv3Syi5rgSZf4PNn4Mphq528GiIE-PIXc6C4N3zEmOU32q7Bxkk9RQcZNP-JCDopHPTdmoll88m67Ao0ebLj1K0FXQ2sseJnRYPp_Df-3p4oRA8tcTH8o/s1600/Curry+Cuisine+-+Unknown_page314_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4-0FxKGuS_MG_f4oIG17-thhlv3Syi5rgSZf4PNn4Mphq528GiIE-PIXc6C4N3zEmOU32q7Bxkk9RQcZNP-JCDopHPTdmoll88m67Ao0ebLj1K0FXQ2sseJnRYPp_Df-3p4oRA8tcTH8o/s320/Curry+Cuisine+-+Unknown_page314_image1.jpg" width="262" /></a><span style="color: #b45f06;"><b>ingredients</b></span><br />
2 heaped tbsp sugar<br />
2 eggs<br />
1/3 cups whole milk<br />
6 cups all-purpose flour<br />
1 tbsp salt<br />
1/2 tsp baking powder<br />
1/4 cup vegetable oil<br />
1/4 cup vegetable oil or melted margarine,<br />
or a mixture, for cooking<br />
split pea filling<br />
8 oz (225 g) split peas<br />
1/2 tsp ground turmeric<br />
2 tsp salt<br />
3 garlic cloves, chopped<br />
1 tbsp vegetable oil<br />
1 tbsp ground cumin<br />
<br />
To make the filling, put the split peas into a pan with the turmeric, half the salt, and the garlic.<br />
cover with water, bring to a boil, and boil for 15–20 minutes or until cooked but still firm. Drain<br />
well and allow to cool. Grind the split peas to a powdery paste in a food processor or coffee grinder. Heat the oil in a frying pan and fry the split pea paste over medium heat for 1 minute, stirring constantly to prevent<br />
it from sticking to the pan or burning. add the cumin and remaining salt to taste. Set aside while<br />
you make the dough. Mix the sugar and eggs with the milk in a small mixing bowl, stirring until the sugar has dissolved. Sift the flour into a large mixing bowl and stir in the salt and baking powder. Gradually add the<br />
egg and milk mixture and knead lightly to make a soft dough. be careful not to work the dough too<br />
much or it will become stretchy. cover with a damp cloth and leave to rest for 15 minutes. add the oil and mix lightly. Divide the dough into 12 pieces and shape each into a ball. Open each one and place 2–3 tbsp of the split pea mixture inside. Pull the sides over to enclose the filling and re-form into balls. Dredge lightly in flour, then carefully roll out the filled balls very thinly, using enough flour on the work surface to prevent sticking. Heat an oiled griddle or tawa over high heat and place a rolled-out roti on top. cook for 1 minute, then turn over and brush with oil or melted margarine. cook for 1/2 minute, then turn over again and brush with oil or margarine. remove and set aside while you cook the remaining roti in this way. Serve hot.<br />
<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com1tag:blogger.com,1999:blog-4030139541827341496.post-37248050418923553312012-03-05T18:37:00.002+01:002012-03-05T18:37:30.669+01:00Pickled vegetables<br />
<span style="color: #b45f06; font-size: x-large;"><b>rau chay chua </b></span><br />
Pickled vegetables<br />
Pickled vegetables are an integral part of the Southeast Asian diet, considered<br />
essential accompaniments to meals. Believed to aid digestion of rich, fatty or oilbased<br />
dishes, pickled vegetables are appropriately served with curries, “cutting” the fat<br />
while “lifting”and cleansing the palate to allow a deeper enjoyment of the food.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZrCG20cApIcWoDhhfQUAUuZzNo_efWqGG93x-vbcUK9g3MacY83H8vyM93ynwsAoXqQmlW_FswCuUpTiwT4sdBsOIbvhlFyP2RP45oSJUp6BxMAP5EOSpxADXTsT6ansOPZJly9J7Dgs/s1600/Curry+Cuisine+-+Unknown_page286_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ZrCG20cApIcWoDhhfQUAUuZzNo_efWqGG93x-vbcUK9g3MacY83H8vyM93ynwsAoXqQmlW_FswCuUpTiwT4sdBsOIbvhlFyP2RP45oSJUp6BxMAP5EOSpxADXTsT6ansOPZJly9J7Dgs/s320/Curry+Cuisine+-+Unknown_page286_image1.jpg" width="263" /></a><span style="color: #b45f06;"><b>ingredients</b></span><br />
1 lb (450 g) ridge cucumbers, peeled (optional) <br />
and deseeded<br />
1 lb (450 g) daikon radish, peeled<br />
1 lb (450 g) carrots, peeled<br />
<br />
Cut the cucumbers and mooli into sticks<br />
1/4 in (5 mm) thick and 1<br />
1/2 in (4 cm) long. Cut the carrots<br />
into sticks of the same length but<br />
1/8 in (3 mm) thick.<br />
Put the vegetables in 3 separate colanders set over mixing bowls. Sprinkle each vegetable with <br />
1 tbsp salt and toss, then leave to drain for 1 hour.<br />
Gently squeeze any remaining juice out of the vegetables, then transfer them to a large, resealable<br />
plastic bag. in a bowl, whisk together the sugar and rice vinegar until the sugar is completely dissolved. Add this pickling liquid to the vegetables. Close the bag, squeezing out any air. Leave to marinate for 3 hours before serving. You can keep the pickles in the refrigerator for a week or two; the longer they are kept, the softer they will be and the more pronounced the pickle flavor.<br />
<span style="color: #b45f06;"><b>salted lemonade</b></span><br />
3 tbsp sea salt<br />
1/2 cup sugar<br />
1/2 cups white rice vinegar<br />
Believed to aid digestion, this unsweetened lemonade (called da chanh muoi) made with salt-preserved<br />
lemons (sometimes limes) is enjoyed at the end of a meal, either served at room temperature or chilled with<br />
ice cubes. It is also drunk during the day as a thirst quencher and restorative, particularly in warm weather.<br />
The ratio of lemon to water given here can be adjusted to taste. For 1 serving, rinse<br />
1/3 preserved salt-brined<br />
lemon and put in a bowl. Crush the lemon with a fork. Place 1–1<br />
1/2 tbsp of the crushed lemon in a large glass.<br />
Add ice cubes to taste, if using, and top off with 1 cup still or sparkling mineral water. Stir a few times, then<br />
drink. While best made fresh, large quantities (full pitchers) can be prepared a few hours ahead of time and<br />
kept in a cool place or chilled. <br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-90308808411004965382012-03-05T18:32:00.001+01:002012-03-05T18:32:25.873+01:00Noodles with pork in red curry broth<br />
<b><span style="color: #b45f06; font-size: x-large;">Noodles with pork in red curry broth</span></b><br />
This curry noodle soup is a specialty of the laotian northern region of luang<br />
Namtha and is similar to a dish of the same name from northern Thailand. It is<br />
widely believed, however, that Kao Soi originated in Myanmar. This version<br />
combines coconut milk with a light pork stock, creating a delicious, subtle broth.<br />
The steaming liquid is poured over raw vegetables, and it is completed with tender<br />
rice noodles and bits of sweet pork. If preparing the dish with laotian Kore, omit<br />
the optional Indian curry powder in that recipe, as it is added here.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0jwfgxcOIMbvCKnU0LZoFdCYTOFAfRR82rFTGNzgFip5PirSpDZEtzz2TkSnR9j5VZ7hWIMnHvofsGSwpQtt-qO043xJNiMeFyO4rnSl4n3rU7r5_9gHgK2nGgWsOyJhCBGd7-bQjNnj/s1600/Curry+Cuisine+-+Unknown_page281_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig0jwfgxcOIMbvCKnU0LZoFdCYTOFAfRR82rFTGNzgFip5PirSpDZEtzz2TkSnR9j5VZ7hWIMnHvofsGSwpQtt-qO043xJNiMeFyO4rnSl4n3rU7r5_9gHgK2nGgWsOyJhCBGd7-bQjNnj/s320/Curry+Cuisine+-+Unknown_page281_image1.jpg" width="261" /></a><span style="color: #b45f06;"><b>ingredients</b></span><br />
1 lb (450 g) boned pork shoulder<br />
2 oz (60 g) fresh ginger root<br />
6 green onions, 4 of them crushed and <br />
2 thinly sliced diagonally<br />
2 tbsp fish sauce, or to taste<br />
2 tbsp vegetable oil<br />
5 tbsp laotian Kore (p274) or<br />
store-bought Thai red curry paste<br />
1 tbsp Indian curry powder<br />
1 tsp shrimp paste<br />
1 tbsp palm sugar<br />
8 oz (225 g) coarsely ground pork<br />
<br />
1 quart (liter) thick coconut milk<br />
8 kaffir lime leaves, bruised<br />
1 lb (450 g) fresh, thin, round rice noodles, or <br />
8 oz (225 g) dried rice sticks, soaked in <br />
water until pliable<br />
5–6 oz (150–175 g) Chinese leaf, cut into <br />
1/8-in (3-mm) julienne<br />
1 bunch of watercress, large stalks discarded<br />
4 oz (100 g) beansprouts<br />
2 tbsp torn mint leaves<br />
2 tbsp torn cilantro leaves<br />
1 lime, quartered<br />
<br />
<br />
Bring 3/2 quarts (1.5 liters) water to a boil and add the pork shoulder, ginger, crushed green<br />
onions, and 2 tbsp fish sauce. Reduce the heat and simmer, partly covered, for about 1<br />
1/2 hours or until the liquid has reduced by half. Transfer the pork to a cutting board to cool, then slice thinly<br />
and cover with plastic wrap. Set the broth aside.<br />
In another pan, heat the oil over moderately high heat and stir-fry the curry paste for 2 minutes or<br />
until just golden and fragrant. Add the curry powder, shrimp paste (breaking it up), and palm<br />
sugar, and stir-fry for about 1 minute or until fragrant. Add the ground pork and cook, stirring to<br />
break it up, for about 7 minutes or until just golden. Reduce the heat and add the coconut milk, pork<br />
broth, and kaffir lime leaves. Adjust seasoning with fish sauce. Cover and simmer for 30 minutes.<br />
Bring a pot of water to a boil. If the fresh rice noodles are cold, heat in the boiling water for<br />
5 seconds; if they are at room temperature, skip this step. If using rehydrated rice sticks, cook<br />
them for 3 minutes. Drain. Divide the noodles among 4 large Asian-style soup bowls and top with Chinese leaf, watercress, beansprouts, and sliced pork shoulder. Bring the spicy coconut broth to a boil, then ladle into the bowls. Garnish with mint and cilantro, squeeze a lime wedge over each serving, and serve hot.<br />
<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-67186282530174650832012-03-05T18:28:00.004+01:002012-03-05T18:28:32.539+01:00Amok chouk, Steamed snails in curry custard<br />
<span style="color: #b45f06; font-size: x-large;"><b>Amok chouk ,Steamed snails in curry custard </b></span><br />
Amok is a curried coconut custard that is generally steamed in a small container<br />
hand-formed from a section of banana leaf. a specialty of malaysia, hybrid<br />
versions appear in both Thai and cambodian cooking. While freshwater fish such<br />
as catfish is used in many amok recipes, this delicious and dramatic version uses<br />
snails, and the snails and custard are cooked in the shells. Serve this as an appetizer<br />
or light lunch or as part of a dinner with vegetables and rice on the side. be sure to<br />
buy canned burgundian snails, which are usually sold in a package with clean shells.<br />
The exact snail-to-custard ratio will depend on the relative size of the snail and<br />
shell; the custard should not overflow the shell.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijux7SYT8GBBIEYM4nqP2WK38BeUqWx1aNcqvRkl79X6tRRj5YIKLJEG5DaL5OEd12OWr6ZcHCuM16to5JlhprR7ovuz8w_4Kp3B9wp-7M0O8v4s0EtdglWIBixFrudMI0992eCmb3xgyD/s1600/Curry+Cuisine+-+Unknown_page271_image1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijux7SYT8GBBIEYM4nqP2WK38BeUqWx1aNcqvRkl79X6tRRj5YIKLJEG5DaL5OEd12OWr6ZcHCuM16to5JlhprR7ovuz8w_4Kp3B9wp-7M0O8v4s0EtdglWIBixFrudMI0992eCmb3xgyD/s320/Curry+Cuisine+-+Unknown_page271_image1.png" width="264" /></a><span style="color: #b45f06;"><b>ingredients</b></span><br />
1/4 cup red Kroeung (p264)<br />
2 cups thick coconut milk (p213)<br />
1 tbsp shrimp paste<br />
1 tbsp fish sauce<br />
2 tsp palm sugar or superfine sugar (optional)<br />
1 large egg, beaten<br />
grated zest of 1/2 lime<br />
salt<br />
1 stalk lemongrass, leaves separated and cut<br />
into 24 pieces, each 4 in (10 cm) long<br />
24–36 snail shells, well cleaned<br />
24–36 cooked burgundian snails (about 2 cans), rinsed and drained<br />
6 kaffir lime leaves, very finely julienned<br />
4 red Thai chilies, seeded and very thinly sliced into rounds<br />
in a mixing bowl, stir and mash together the<br />
kroeung, half of the coconut milk, the shrimp paste, fish sauce, and sugar to a smooth consistency. add the remaining coconut milk, the egg, and kaffir lime zest and mix well. Season with salt, if necessary.<br />
Fold a piece of lemongrass leaf and set it inside a snail shell so both ends of the leaf stick out.<br />
Half-fill the shell with the coconut mixture. Place a snail in the center and fill with more coconut<br />
mixture. Set the snail, open end up, on a bamboo steaming rack. Repeat with the remaining lemongrass pieces, shells, coconut mixture, and snails. as you fill the steaming rack, the snails will butt up against each other and find enough support to stand. (if using a 6- or 12-portion stainless steel or ceramic snail plate, simply set the snails directly on the plate, and the plate on the bamboo steaming rack.) Half-fill a wok with water and set the covered bamboo steamer on top (the base of the steamer should not touch the water). bring to a boil over high heat, then reduce to medium-low and steam the snails for about 15 minutes or until the custard is set but still moist. Serve the snails hot, garnished with the kaffir lime leaves and chilies. To eat, simply pull out the lemongrass strands, dislodging the snail in the process.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-22286183850371705272012-03-04T20:06:00.002+01:002012-03-04T20:06:43.707+01:00Imqaret , Date pastries<br />
<span style="color: #b45f06; font-size: x-large;"><b>Imqaret , Date pastries</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4k9DPind22kz5fNCzGyPEjlsPaAvb2vNjukWP0yNPmQVyAAfoxE-LlBMPAhr1FGj7MMv9pGwV2sWghaJxNa63iNoczQ1FzOUdjh4TLCvEaqBUxq3yAG_793cCN44kZmUGzadkVKj0UpvG/s1600/Street+Food+-+Unknown_page141_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4k9DPind22kz5fNCzGyPEjlsPaAvb2vNjukWP0yNPmQVyAAfoxE-LlBMPAhr1FGj7MMv9pGwV2sWghaJxNa63iNoczQ1FzOUdjh4TLCvEaqBUxq3yAG_793cCN44kZmUGzadkVKj0UpvG/s320/Street+Food+-+Unknown_page141_image1.jpg" width="257" /></a>Makes about 30<br />
<span style="color: #b45f06;">For the pastry</span><br />
4 cups all-purpose flour<br />
pinch of salt<br />
1⁄3 cup sugar<br />
4 tbsp (½ stick) unsalted butter, <br />
cut into pieces<br />
5 tbsp dry red wine<br />
¼ cup orange juice<br />
<span style="color: #b45f06;">For the filling</span><br />
1lb (450g) pitted dates<br />
juice and grated zest of 1 orange<br />
juice and grated zest of 1 lemon<br />
1⁄3 cup dry red wine<br />
pinch of ground cloves<br />
1 bay leaf<br />
4 star anise<br />
vegetable oil for frying<br />
To make the pastry, sift the flour and salt into a large bowl. Add the sugar<br />
and butter, and rub into the flour between your fingertips to form the texture<br />
of breadcrumbs. Using a spoon, mix in the wine and orange juice to make a<br />
smooth dough, adding a little extra flour if necessary. Turn the dough out onto<br />
a floured work surface, and knead as you would bread dough, until it is soft but<br />
not sticky. Let rest in the refrigerator for at least 30 minutes until needed.<br />
Combine all the ingredients for the filling in a heavy saucepan. Simmer<br />
gently over medium heat for 20 minutes until the dates are soft and the wine<br />
has reduced. Discard the star anise and the bay leaf. Transfer the filling to a food<br />
processor or blender, and process until smooth. Let cool completely.<br />
Cut the pastry into 4 equal pieces. Working one piece at a time on a floured<br />
work surface, roll it out as thinly as possible, into a strip about 4in (10cm)<br />
wide. Using a pastry brush, moisten the edges with a little water, and spoon<br />
some of the filling down the center of the pastry. Fold the pastry in half<br />
lengthwise, covering the filling. Flatten slightly, and press the edges together to<br />
seal. You will end up with a long roll. Cut diagonally across the pastry with a<br />
sharp knife, making diamond-shaped pieces that are about 2in (5cm) long.<br />
Repeat with the remaining pastry and date filling. <br />
In a heavy pan over medium-high heat, heat about ¾in (2cm) of oil until hot.<br />
Break off a small piece of pastry and add to the oil—it should sizzle slightly,<br />
but not brown too fast. When ready, shallow-fry the pastries in small batches for<br />
4–5 minutes or until golden brown all over. Serve at once.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-63609216887193308412012-02-29T18:55:00.001+01:002012-02-29T18:55:15.633+01:00<br />
<span style="color: #b45f06; font-size: x-large;"><b>Triglie de scoglio </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbju8fETkWKsqp8oHVZEHFkbH_-qU_wXjzgK_yUgyabkSdlAleGvR1qfTRkx69Pc4FuGtRMxIEfvQcLfsKZ0ZJnPzURHDuPmB24y6knIMeB1_s3Xirg6-jqeoHkgXj9zun-W9Hg9xzvOlZ/s1600/Street+Food+-+Unknown_page127_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbju8fETkWKsqp8oHVZEHFkbH_-qU_wXjzgK_yUgyabkSdlAleGvR1qfTRkx69Pc4FuGtRMxIEfvQcLfsKZ0ZJnPzURHDuPmB24y6knIMeB1_s3Xirg6-jqeoHkgXj9zun-W9Hg9xzvOlZ/s320/Street+Food+-+Unknown_page127_image1.jpg" width="253" /></a>Pan-fried red mullet with preserved lemon, olives, and parsley<br />
Serves 4<br />
2 lemons<br />
3 tbsp rock salt<br />
1 garlic clove, halved and any green inner<br />
shoot discarded<br />
30 black olives, pitted and coarsely<br />
chopped<br />
½–1 fresh red jalapeño or serrano chili,<br />
seeded and finely chopped<br />
20 fresh basil leaves, coarsely chopped<br />
20 flat-leaf parsley leaves, coarsely chopped<br />
juice of 1 lemon<br />
2 tbsp extra virgin olive oil<br />
a little light olive oil<br />
4 fresh red mullet or other small firm, lean<br />
fish, 9–14oz (250–400g) each, gutted, scaled, and cleaned<br />
sea salt and freshly ground black pepper To make the preserved lemon, put the lemons into a small, tight-fitting pan. Cover with water and add the rock salt. Place a small lid or saucer on top <br />
of the lemons to keep them submerged. Bring to a boil, and simmer until tender<br />
when pierced with the tip of a sharp knife, 8–10 minutes. Refresh under cold<br />
running water. When the lemons are cool, cut in half, remove all the flesh and pith,<br />
and discard. Using a thin sharp knife, trim the inside of the skin, removing any<br />
remaining traces of the bitter white pith. Finely chop the lemon skin and set aside.<br />
Preheat the oven to 350°F (180°C). Using the back of a knife, crush the<br />
garlic with a little sea salt, until a smooth paste forms. Mix together the<br />
garlic, olives, chili, basil, parsley, and preserved lemon. Add the lemon juice<br />
and olive oil, and season with salt and pepper.<br />
Take one of the red mullet and pat dry with paper towels. Stuff the cavity<br />
with some of the olive and lemon mixture. Repeat the process with the<br />
remaining mullet. Season the fish inside and out with salt and pepper. Heat a little<br />
oil in an frying pan over medium-high heat. Pan-fry the mullet for 3 minutes. Turn<br />
gently and cook the other side for 2 minutes. Transfer the mullet to a baking dish,<br />
and bake in the oven for 5 minutes or until cooked through. (Alternatively, either<br />
grill the fish or bake entirely in the oven.) Serve at once with some mixed greens<br />
or braised spinach. The smoky roasted mullet and the stuffing combine brilliantly.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-14137301309654509452012-02-29T18:52:00.005+01:002012-02-29T18:52:46.214+01:00Cipolle d’inverno e pancetta alla griglia<br />
<span style="color: #b45f06; font-size: x-large;"><b>Cipolle d’inverno e pancetta alla griglia </b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjt6Xf8GQmGHD9x-tHeTqmmUIAEGM4tdlBDlVWnHdtLGycRhbMbaT167-qu2f7sSA0BSnYUk-G16HsOtTWGJaZrBQnVUdK0fQqbGDOZpl3cDOW9qBWvumaOXpXLODm89gJXG__QEDW6nZL/s1600/Street+Food+-+Unknown_page119_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjt6Xf8GQmGHD9x-tHeTqmmUIAEGM4tdlBDlVWnHdtLGycRhbMbaT167-qu2f7sSA0BSnYUk-G16HsOtTWGJaZrBQnVUdK0fQqbGDOZpl3cDOW9qBWvumaOXpXLODm89gJXG__QEDW6nZL/s320/Street+Food+-+Unknown_page119_image1.jpg" width="256" /></a>Grilled scallions wrapped in pancetta<br />
Serves 8<br />
24 scallions (green onions), trimmed <br />
and peeled<br />
good-quality olive oil<br />
16 thin pancetta slices<br />
2 lemons, cut into wedges<br />
crushed dried red chilies<br />
a few fresh basil or arugula leaves (optional)<br />
fresh Italian bread such as ciabatta or<br />
focaccia, or other crusty bread rolls<br />
salt and freshly ground black pepper<br />
Place the scallions in a bowl, and drizzle with a little olive oil. Season well<br />
with salt and pepper; toss to coat.<br />
On a clean work surface, lay out two strips of pancetta side by side, with the long sides together. Repeat with all the pancetta, so that you have a bit of a production line. Place 3 scallions at one end of each of the pancetta strips,<br />
and roll the pancetta tightly around the scallions to cover. Grill on a preheated hot barbecue or grill pan, or under a hot broiler, for a couple of minutes on each side until golden and crispy. Transfer to a cutting board, and cut into small ¾in (2cm) chunks. (Cutting up the scallions makes them much easier to eat.)<br />
Split open a crusty bread roll and put the scallion pieces inside. Drizzle<br />
with a little olive oil. Season with salt and pepper. Squeeze a little lemon<br />
juice over the top, and sprinkle with a few crushed chilies. Add a few basil or<br />
arugula leaves. Sandwich the filled roll together, and place on the barbecue or<br />
under the broiler for a couple of minutes each side so that it is toasted.<br />
Eat at once, with your sleeves rolled up and lots of paper napkins on hand.<br />
This dish is ideal as part of a summer picnic or barbecue, or as a starter<br />
before the main meat or fish is grilled. Alternatively, chop the grilled scallion into<br />
pieces, pile on top of crostini, drizzle with a little olive oil, and sprinkle with<br />
chopped basil or arugula. Season with the lemon and crushed chilies, and eat<br />
with your fingers.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-1424332526622286672012-02-29T18:50:00.001+01:002012-02-29T18:50:28.603+01:00Crispeddi Semolina flour fritters<br />
<span style="color: #b45f06; font-size: x-large;"><b>Crispeddi Semolina flour fritters</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKl7qm4zTIgg95rIyWo74zHC3rsmaeTTetDUXPveeE0zxASzpWHwpOjsdjVLMJwQ1vaFBJBDRTkV5LS3vCN0Gf5soeB-QW7zqkhT5C42PR2py8ESyqivTLxpCPuLaa7yxpoZIUnvuSeJA/s1600/Street+Food+-+Unknown_page116_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKl7qm4zTIgg95rIyWo74zHC3rsmaeTTetDUXPveeE0zxASzpWHwpOjsdjVLMJwQ1vaFBJBDRTkV5LS3vCN0Gf5soeB-QW7zqkhT5C42PR2py8ESyqivTLxpCPuLaa7yxpoZIUnvuSeJA/s320/Street+Food+-+Unknown_page116_image1.jpg" width="258" /></a>Serves 6–8<br />
2 small cakes (0.6oz each) fresh yeast<br />
1 cup hot water (about 110°F/43°C)<br />
4–5½ cups semolina flour<br />
¾ cup fresh ricotta<br />
4 salt-packed anchovies, chopped<br />
1 tbsp salt-packed capers, rinsed, drained,<br />
squeezed dry, and chopped<br />
1 tsp chopped fennel fronds or<br />
½ tsp crushed fennel seeds<br />
pinch of sea salt<br />
pinch of sugar<br />
light olive oil for deep frying<br />
freshly ground black pepper<br />
Mix the yeast with a little of the hot water to make a paste. Put the semolina flour in a large bowl. Make a well in the center, add the yeast paste and the remaining hot water, and whisk to make a batter. Let rise in a warm, draft-free spot for 2 hours, as you would with bread dough.<br />
Mix the ricotta with the anchovy and capers. Add lots of black pepper and<br />
the fennel, salt, and sugar. Roll the ricotta mixture into balls about 1⁄4in (2cm)<br />
in diameter. Use a little oil on your hands so that they do not stick. Heat the oil in<br />
a heavy pan over medium-high heat. Dip the balls into the batter and, using a<br />
spoon, drop very gently into the pan to avoid splattering. Cook for 4–5 minutes<br />
or until golden brown on all sides. Drain on paper towels and serve at once.<br />
Panelle (chickpea fritters) This much-loved snack is often served sandwiched<br />
in a ciabatta roll. It is best eaten piping hot and fresh from the oven. Mix 3¾ cups<br />
chickpea flour with a pinch of salt, 2 tbsp olive oil, and 5½ cups water in a heavy<br />
saucepan. Cook over medium heat, stirring continuously with a wooden spoon,<br />
to prevent the mixture from sticking. Continue cooking for 20 minutes, or until the<br />
mixture starts to pull away from the edges. Season with salt and black pepper.<br />
Line a bread pan with plastic wrap. Pour the batter into the pan, and cover the<br />
surface with another layer of plastic wrap. Let sit until firm, at least 2 hours.<br />
Heat a baking sheet in the oven at 400°F (200°C). Turn out the loaf onto a work<br />
surface and cut into thin slices. Remove the baking sheet from the oven, and<br />
add a splash of olive oil. Place the slices on the tray, and return to the oven.<br />
Check after 4 minutes and, when the slices are golden brown, turn over to brown<br />
on the other side. Serve at once with freshly grated Parmesan, coarsely chopped<br />
flat-leaf parsley, some lemon wedges, and a few grindings of black pepper.<br />
<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-55569664510049386152012-02-26T20:58:00.001+01:002012-02-26T20:58:08.471+01:00Mushroom Soup (Hubova Polievka)<br />
<div style="font-family: 'Segoe UI', Arial, Helvetica, sans-serif; line-height: 17px; margin-bottom: 1.5em; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><b><span style="color: #b45f06; font-size: x-large;">Mushroom Soup (Hubova Polievka)</span></b></span></div>
<ul style="color: #333333; font-family: 'Segoe UI', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 17px; margin-bottom: 0px; margin-left: 20px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 large can sauerkraut</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 lb. dry mushrooms</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1/2 gallon of water (or more)</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">4 or 5 cloves of garlic</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">3/4 cup of flour</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 whole onion (chopped)</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 stick butter</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon salt</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 teaspoon black pepper</li>
<li style="list-style-position: inside; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">1 large bay leaf</li>
</ul>
<div style="color: #333333; font-family: 'Segoe UI', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 17px; margin-bottom: 1.5em; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-subKksMeF_AEvHyHZ_9acKgYtE_VnjNRIDn_lS0r_g5aiJ9Vy0Ed6texn6Vvu86234pljT48Vu_6oVHXJvX1CQfZY82N8QnC1cTTizFocpZYObx5jN1j9YjLlL3JAlddntoAdEl02aU/s1600/Everyday+Easy+One-pot+-+Johnsen,+Kate__page28_image9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm-subKksMeF_AEvHyHZ_9acKgYtE_VnjNRIDn_lS0r_g5aiJ9Vy0Ed6texn6Vvu86234pljT48Vu_6oVHXJvX1CQfZY82N8QnC1cTTizFocpZYObx5jN1j9YjLlL3JAlddntoAdEl02aU/s320/Everyday+Easy+One-pot+-+Johnsen,+Kate__page28_image9.jpg" width="251" /></a>Soak dry mushrooms in small bowl for 1/2 hour in warm water, making sure all are covered. Drain and save water. Chop mushrooms on board (not too small in size). Put sauerkraut in large pot with 1/2 gallon water and add all ingredients (EXCEPT flour, butter and onion - these are to make what is called "za praska" to be added later) and boil for one hour (keep pot covered).</div>
<div style="color: #333333; font-family: 'Segoe UI', Arial, Helvetica, sans-serif; font-size: 13px; line-height: 17px; margin-bottom: 1.5em; margin-top: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Fry stick of butter in pan until just brown. Add 3/4 cup flour and brown again (don't burn and don't leave it whitish). When almost brown, add onion and brown again. When onions are almost brown, add water saved from the soaking of the mushrooms (only 1/2 cup of this water and not the residue). Mix out lumps and add to pot only after pot has boiled for one hour. Cook for 1/2 to 1 hours more while stirring occasionally and make sure all garlic cloves are crushed. </div>johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-54154618864830740742012-02-26T20:01:00.001+01:002012-02-26T20:03:22.534+01:00Fish in coconut stew<br />
<span style="color: #b45f06; font-size: x-large;"><b>Fish in coconut stew , aprés ski.</b></span><br />
This is a popular stew, rich with creamy coconut milk. An authentic ingredient is palm oil (dendê), which lends a distinctive flavor and color, but you can use more olive oil instead.<br />
<span style="color: #b45f06;">Heart warming after a frisky ski Sue .</span><br />
4 tbsp olive oil<br />
1 onion, thinly sliced<br />
3 ripe tomatoes, skinned, seeded, and chopped<br />
1 red bell pepper, seeded and thinly sliced<br />
1 green bell pepper, seeded and thinly sliced<br />
1 cup canned coconut milk<br />
1 tbsp tomato paste<br />
salt and freshly ground black pepper<br />
1⁄4lb (800g) firm white fish, such as cod<br />
or snapper, cut into large chunks or strips<br />
3 tbsp palm oil (optional)<br />
1 tbsp chopped cilantro<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaZQWjPraUNhzlYsj7TaGZ-OaWFRFRIH9_MjyW04_4kt50YNsncRHdCbIWxsHg6DWsuKrO-K4mfnAJtBIMmg-N5st3jF1lSjZtenLRvhTQiRc-td2YDVQTIsnDxNv825aGRhvS96Xnkf-/s1600/Everyday+Easy+One-pot+-+Johnsen,+Kate__page199_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKaZQWjPraUNhzlYsj7TaGZ-OaWFRFRIH9_MjyW04_4kt50YNsncRHdCbIWxsHg6DWsuKrO-K4mfnAJtBIMmg-N5st3jF1lSjZtenLRvhTQiRc-td2YDVQTIsnDxNv825aGRhvS96Xnkf-/s320/Everyday+Easy+One-pot+-+Johnsen,+Kate__page199_image1.jpg" width="261" /></a><span style="color: #b45f06;"><b><br /></b></span><br />
<span style="color: #b45f06;"><b>For the salsa</b></span><br />
1 ripe tomato, skinned, seeded,<br />
and chopped<br />
1 small red onion, finely chopped<br />
1 garlic clove, finely chopped<br />
1 tbsp red wine vinegar<br />
1 tbsp fresh lime juice<br />
1 tbsp vegetable oil<br />
1 tbsp chopped parsley<br />
1 tsp hot pepper sauce<br />
Heat the olive oil in a deep frying pan over medium heat. Add the onion and cook, stirring<br />
frequently, for 5 minutes, until tender but not browned. Add the tomatoes and the peppers.<br />
Reduce the heat to medium-low and simmer, stirring occasionally, for 20 minutes, until the<br />
vegetables have softened and released their juices. Stir in the coconut milk and tomato paste<br />
and return to a boil. Season with salt and pepper.<br />
Meanwhile, make the salsa. Mix all the ingredients together and spoon into a serving bowl.<br />
Set aside to allow the flavors to blend.<br />
Add the fish to the coconut milk mixture and cook, stirring occasionally, for 7 minutes, until<br />
the fish is opaque throughout. Do not overcook. Stir in the palm oil, if using.<br />
Transfer the stew to a heated serving dish and sprinkle with the cilantro. Serve hot, with the<br />
salsa passed on the side. Good wIth Boiled white rice.<br />
Prepare, cool, and refrigerate the stew up through step 1 up to 1 day<br />
ahead. When ready to serve, heat and add the fish. The salsa can be made up to 1 day ahead,<br />
but stir in the chopped parsley at the last minute.johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-60522566899210145352012-02-26T19:55:00.002+01:002012-02-26T20:04:47.927+01:00Vegetable moussaka<br />
<span style="color: #b45f06; font-size: x-large;"><b>Vegetable moussaka</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyda2qndHdcBAvtomEiFjqyZoYGt3BxlQrQ1zFMEpO4rFI_X_TJbnyqQ1tWVTSrCCsKrHJKop3bEbRXlBEtPTyhgVdXzk5UhCA0dySAdvV4WXFUYlQ2oOdTIW-iALfOv1swxFRSmLXBRt0/s1600/Everyday+Easy+One-pot+-+Johnsen,+Kate__page191_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyda2qndHdcBAvtomEiFjqyZoYGt3BxlQrQ1zFMEpO4rFI_X_TJbnyqQ1tWVTSrCCsKrHJKop3bEbRXlBEtPTyhgVdXzk5UhCA0dySAdvV4WXFUYlQ2oOdTIW-iALfOv1swxFRSmLXBRt0/s320/Everyday+Easy+One-pot+-+Johnsen,+Kate__page191_image1.jpg" width="260" /></a>Lentils replace the lamb, and yogurt is a light alternative to béchamel sauce,<br />
in this vegetarian version of a Greek favorite.<br />
2 medium eggplants, about 24oz (70g),<br />
cut into 1⁄2in (13mm) slices<br />
2 zucchini, cut into<br />
1⁄2in (13mm) slices<br />
2 onions, cut into 1⁄2in (13mm) half-moons<br />
2 red bell peppers, seeded and cut into<br />
1⁄2in (13mm) wide strips<br />
4 tbsp olive oil<br />
salt and freshly ground black pepper<br />
2 garlic cloves, chopped<br />
Preheat the oven to 425°F (220°C). Toss the eggplant, zucchini, onions, and red peppers in a roasting pan. Drizzle with the oil and toss. Season with salt and pepper. Roast for 10 minutes. Stir in the garlic and thyme. Continue roasting for 30–35 minutes, or until the vegetables are tender. Reduce the temperature to 350°F (180°C). Stir the tomatoes with their juices, the lentils, and the parsley into the roasted vegetables and season with salt and pepper. Transfer the vegetables to a 9in (23cm) square baking dish. Beat the yogurt, eggs, and paprika together and season lightly with salt and pepper (keeping in mind that the feta cheese is very salty). Spread over the vegetables and sprinkle with the feta. Place on a baking sheet and bake for 40 minutes. Sprinkle with the sesame seeds and bake for<br />
10 minutes more, or until the top is golden brown. Let stand 5 minutes, then serve hot (or cool and serve at room temperature). Good wIth A mixed green salad and crusty rustic bread.<br />
1 tbsp chopped thyme<br />
one 14.5oz (411g) can chopped tomatoes<br />
one 15oz (420g) can lentils, drained and rinsed<br />
2 tbsp chopped parsley<br />
1⁄4 cups Greek-style yogurt<br />
2 large eggs, lightly beaten<br />
pinch of paprika<br />
3oz (85g) feta cheese, crumbled<br />
2 tbsp sesame seedsjohanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-78682765979730105182012-02-26T19:51:00.000+01:002012-02-26T19:51:04.314+01:00Mediterranean lasagna<br />
<span style="color: #f6b26b; font-size: x-large;"><b>Mediterranean lasagna</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiddvq9kHX-sX8cwuMtdgyrNRpIomqZJmerMZXAJtLZ_GXi_haA_ytOE2wm4skGmWOU91sf_EgObZAxPp_Md95Qrz_g68ffKp-er-Xw3YmEHR6hzYgc6rzOt3pPXKjGNOqWvJ66CzWc_lb/s1600/Everyday+Easy+One-pot+-+Johnsen,+Kate__page189_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiddvq9kHX-sX8cwuMtdgyrNRpIomqZJmerMZXAJtLZ_GXi_haA_ytOE2wm4skGmWOU91sf_EgObZAxPp_Md95Qrz_g68ffKp-er-Xw3YmEHR6hzYgc6rzOt3pPXKjGNOqWvJ66CzWc_lb/s320/Everyday+Easy+One-pot+-+Johnsen,+Kate__page189_image1.jpg" width="261" /></a>A simple baked vegetarian pasta dish full of Italian flavors.<br />
4 small eggplants<br />
salt and freshly ground black pepper<br />
1 large red bell pepper<br />
4 large portabella mushrooms, stemmed<br />
olive oil, for the dish<br />
4 cups marinara sauce<br />
8oz (227g) oven-ready lasagna<br />
1lb (450g) mozzarella cheese, thinly sliced<br />
15oz (420g) ricotta cheese<br />
1⁄4 cup freshly grated Parmesan<br />
Method<br />
Cut the eggplants lengthwise<br />
1⁄2in (13mm) thick. Place in a colander on a plate and toss with<br />
1⁄2 tbsp of salt. Let stand 30–60 minutes to draw out the bitter juices. Rinse well and pat dry<br />
with paper towels.<br />
Position an oiled broiler rack 6in (15cm) from the heat and preheat the broiler. Broil the<br />
eggplant, peppers, and mushrooms for 5–10 minutes, or until they are softened but still hold their<br />
shape. Season to taste with salt and pepper. Preheat the oven to 375°F (190°C). Lightly oil the baking dish and spoon in a spoonful of the marinara sauce. Top with a layer of pasta, some vegetables, another spoonful of sauce, then some of the mozzarella and ricotta. Repeat the layers, finishing with tomato sauce, topped with some vegetables. Sprinkle with the Parmesan. Cover the dish tightly with aluminium foil and place on a baking sheet. Bake for 30 minutes.Remove the foil and bake for 15 minutes more to brown the top. Remove from the oven and let stand 15 minutes before serving.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-21923133025190239052012-02-26T19:48:00.002+01:002012-02-26T19:48:23.327+01:00Fisherman’s tuna stew<br />
<span style="color: #b45f06; font-size: x-large;">Fisherman’s tuna stew</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3PEqxTxHGPJgE1V-8LByPIAMCRXmGWPx_DtDK-xtUmTZCY6pba8ThV1gnWwKqDxotr-irIqBUSE3ZgieUDpvVjZAhffqlpt3-bNrnKu8-z4Sq1h6VTdxw6GYgxjYCQyIAinHHE8MbiKx/s1600/Everyday+Easy+One-pot+-+Johnsen,+Kate__page187_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf3PEqxTxHGPJgE1V-8LByPIAMCRXmGWPx_DtDK-xtUmTZCY6pba8ThV1gnWwKqDxotr-irIqBUSE3ZgieUDpvVjZAhffqlpt3-bNrnKu8-z4Sq1h6VTdxw6GYgxjYCQyIAinHHE8MbiKx/s320/Everyday+Easy+One-pot+-+Johnsen,+Kate__page187_image1.jpg" width="261" /></a>This fish stew, which Basque fisherman call marmitako de bonito,<br />
was originally made at sea to provide for a hungry crew.<br />
2lb (900g) baking potatoes<br />
1lb 10oz (750g) tuna steaks<br />
12oz (340g) roasted red peppers<br />
3 tbsp olive oil<br />
1 large onion, finely sliced<br />
2 garlic cloves, minced<br />
1 bay leaf<br />
salt and freshly ground black pepper<br />
one 14.5oz (411g) can chopped tomatoes<br />
2 cups frozen baby peas<br />
2 tbsp chopped parsley<br />
method<br />
Peel the potatoes and cut into thick rounds. Cut the tuna into pieces roughly the same size<br />
as the potatoes. Cut the peppers into strips.<br />
Heat the oil in a flame-proof casserole over medium heat. Add the onion, garlic, and bay leaf<br />
and cook, stirring often, for about 5 minutes, or until the onions are translucent. Stir in the<br />
potatoes. Add cold water to cover and season with salt and pepper. Bring to a boil and cook about<br />
10 minutes, or until the potatoes are almost tender. Add the tomatoes and cook for 5 minutes.<br />
Reduce the heat to medium-low. Add the tuna and cook for 5 minutes. Add the peas and pepper<br />
strips and simmer for 10 minutes. Sprinkle with parsley. Ladle into soup bowls and serve hot.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-59793322851435072302012-02-26T19:45:00.002+01:002012-02-26T19:45:12.307+01:00<br />
<span style="color: #b45f06; font-size: x-large;"><b>Tofu and mushroom stroganoff</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rxuS6KH0swf6Dc-LJ1stMqNy0RbPck1kJcNq09fvbzxYct-q811-gnWg7daU_i_Htx0K46X1bgVP-5yWThT_jLRVpaDkig42cFRWw-o3-bzDFAJJo3Ox3I9eCJlHYasNoEgmppYokiCu/s1600/Everyday+Easy+One-pot+-+Johnsen,+Kate__page51_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_rxuS6KH0swf6Dc-LJ1stMqNy0RbPck1kJcNq09fvbzxYct-q811-gnWg7daU_i_Htx0K46X1bgVP-5yWThT_jLRVpaDkig42cFRWw-o3-bzDFAJJo3Ox3I9eCJlHYasNoEgmppYokiCu/s320/Everyday+Easy+One-pot+-+Johnsen,+Kate__page51_image1.jpg" width="261" /></a>This recipe gives the traditional stroganoff a tasty vegetarian twist<br />
by substituting tofu chunks for the meat.<br />
2 tbsp vegetable oil<br />
12oz (350g) firm tofu, cut into strips<br />
1 red onion, thinly sliced<br />
2 red bell peppers, seeded and sliced<br />
9oz (250g) mixed mushrooms, quartered or sliced<br />
2 garlic cloves, minced<br />
1⁄3 cup vegetable stock<br />
2 tbsp smooth peanut butter<br />
2 tbsp tomato paste<br />
2 tsp cornstarch<br />
cup crème fraîche or sour cream<br />
salt and freshly ground black pepper<br />
2 tbsp finely chopped chives<br />
boiled rice, to serve<br />
Heat 1 tbsp of the oil in a large frying pan or wok over medium-high heat. Stir-fry the tofu until golden. Transfer to a plate. Add the remaining 1 tbsp oil to the pan and reduce the heat to medium. Add the onions, peppers, and mushrooms and cook, stirring often, about 5 minutes, or until softened. Stir in the garlic and cook 1 minute more. Stir in the stock, peanut butter, and tomato paste. Return the tofu to the pan and bring to asimmer. Cook to blend the flavors, about 3 minutes. Dissolve the cornstarch in 2 tbsp cold water and stir into the simmering liquid. Cook about 1 minute, until thickened.<br />
Stir in the crème fraîche and season with salt and pepper. Sprinkle with chives and serve hot with boiled rice.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0tag:blogger.com,1999:blog-4030139541827341496.post-79253050694579052392012-02-26T19:42:00.001+01:002012-02-26T19:42:50.120+01:00Tuna and pasta bake<br />
<span style="color: #b45f06; font-size: x-large;"><b>Tuna and pasta bake</b></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tr3I5A1ECig7sBY4kzPAJacMmQ4_IzhNIns14jTgBLr_Mi-pb1YrHlQcn4rJ2500fXAs8K-jJcxa_MjWY38r3pIRLIJG1DeCeIgUJAKj-ImbyevYHWbrxcLn6inbVkPPXE7oOaZeKA7b/s1600/Everyday+Easy+One-pot+-+Johnsen,+Kate__page49_image1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4tr3I5A1ECig7sBY4kzPAJacMmQ4_IzhNIns14jTgBLr_Mi-pb1YrHlQcn4rJ2500fXAs8K-jJcxa_MjWY38r3pIRLIJG1DeCeIgUJAKj-ImbyevYHWbrxcLn6inbVkPPXE7oOaZeKA7b/s320/Everyday+Easy+One-pot+-+Johnsen,+Kate__page49_image1.jpg" width="261" /></a>Every cook should have a recipe for this quick one-dish meal, which is ideal<br />
at the end of a busy day.<br />
8oz (230g) pasta shells<br />
one 10.75oz (305g) can condensed cream of mushroom soup<br />
1 cup whole milk<br />
one 6oz (170g) can tuna in water, drained and flaked<br />
1 cup frozen corn, thawed<br />
1 onion, finely chopped<br />
1 small red bell pepper, cored, seeded, and finely chopped<br />
3 tbsp chopped parsley<br />
pinch of chili powder (optional)<br />
1 cup shredded Cheddar cheese<br />
salt and freshly ground black pep<br />
Bring a large saucepan of salted water to a boil over high heat. Add the pasta, stir, and cook<br />
for 2 minutes less than the time on the package instructions.<br />
Meanwhile, preheat the oven to 425°F (220°C). Butter an oven-proof casserole.<br />
Drain the pasta. Bring the mushroom soup and milk to a simmer over low heat in the pasta pot.<br />
Add the tuna, corn, red pepper, parsley, chili powder, and half of the cheese, and mix. Stir in the cooked pasta. Season with salt and pepper. Spread the mixture in the casserole. Sprinkle with the remaining cheese. Bake for about 30 minutes, or until the top is golden brown. Serve hot.<br />
good with Hot garlic bread and a green salad on the side.The whole dish can be assembled, covered, and refrigerated several hours in advance. Remove the dish from the refrigerator at least 10 minutes before cooking.<br />johanhttp://www.blogger.com/profile/06117775092337777875noreply@blogger.com0