Tuesday, January 27, 2009
Sunday, January 25, 2009
Tuesday, January 20, 2009
Saute 1/2 cup chopped onion with one cloves garlic in olive oil. Cook until translucent. (I used closer to one cup and the onions were a little toasty.)
In a bowl add:
onions from above
1 lb. ground turkey (1.4 lbs)
1 large egg
1/4 cup grated Parmesan (7 shakes from of parm from the bottle! Don't tell anyone:))
2 tablespoons milk (I only had buttermilk. I know it sounds crazy, but maybe it was the key to my success?)
2 tablespoons breadcrumbs (one slice toasted bread smashed with a rolling pin. I then realized I actually had bread crumbs and I added a hearty helping of that as well.)
1 tablespoon tomato paste (ketchup)
1 tablespoon fresh basil or 1 teaspoon dried basil
Sea salt and pepper
Mix it all up with your hands and thoroughly combine. Roll into 1 inch balls and roll into cornmeal. Heat oil in a large pan. Add meatballs and brown, about 10 minutes. I found that covering the pan with a lid helped things cook more evenly. And that is it!
Wednesday, January 14, 2009
Here's what you need (adjust to how much you want to make)
Carrots - julienned
Daikon (japanese radish) - julienned
Green onion - chopped finely
Ginger root - chopped finely
1 package of instant ramen - crushed into bitesized pieces
Cooked chicken (optional)
Sesame seed oil/salad oil/olive oil
Fish sauce or soy sauce or both!
1/2 of the seasoning package from the instant ramen
Simply chop all of the vegetables and mix them in a big bowl. If you are in a hurry, you can just crush the ramen noodles and add straight to the salad. Another interesting twist is to fry them for a few minutes with some butter until they are golden brown. For the dressing, I felt that 100% sesame would be too strong, so I used about 80% salad oil and 20% sesame. Then add just a few drops of fish sauce if you have it and a few drops of soy sauce. If you dont have fish sauce, I would totally invest in it - it's great to add to curries, stir fries and salads like this. it has a much richer taste than soy and you don't need nearly as much. I also added about 1/2 of the seasoning packet to the dressing for a kick.
This meal is great - from 1 head of cabbage, 3 carrots and 3/4 of a daikon, I've been able to make 8 meals! Yeahhh!
Thursday, January 8, 2009
Carnitas is basically meat candy: chewy, crispy, tender, sweet and savory. This recipe makes a pretty large batch, but carnitas are a pretty good excuse for a party. Also, foil care packages of the stuff will make you some fast friends. The quantities mentioned here are entirely from memory, and are loose guidelines anyway; the main keys to the recipe are abundant seasoning and the initial slow-cooking of the meat.
1 boneless pork shoulder (5-6 lbs)
1 onion, peeled and halved
2 jalapenos, halved lengthwise
3-4 cloves garlic, peeled
3/4 cup orange juice
Juice from 2 limes
1/4 cup tequila
1 T. coriander seeds
1 T. (or less) cumin seeds
1 sprig fresh oregano or 1 T. dried
3 bay leaves
a sprinkle of brown sugar (optional)
2T or more good-quality lard or vegetable oil
Preheat oven to 275 degrees. Cut pork shoulder into 2" cubes, seperating and reserving any large pieces of fat. Put meat and fat into a roasting pan. Salt the meat generously, and add onion, garlic, jalapenos, coriander seeds, cumin seeds, oregano, bay leaves, and sugar (if using) to the pan. Cover with the orange juice, lime juice, and tequila, and add water if necessary so that the meat is almost submerged in liquid. Cover the roasting pan with foil, and bake for 2 or more hours, or until the meat is very tender and falls apart easily. Let cool slightly and remove the meat. Strain and reserve the cooking liquid. Use two forks or your hands to shred the meat into large pieces. Add the cooking liquid back to the meat.
Heat a cast iron skillet over medium-high heat and add enough of the pork and liquid to fit in one layer in the pan. The cooking liquid should boil and begin to reduce. When it is reduced to a syrupy consistency around the meat, you may need to add some vegetable oil or (yum) lard to the pan so that the meat fries and doesn't stick. Continue cooking until there is no liquid left and the meat begins to brown. Adjust the heat if necessary -- you should have shredded pieces of pork that are juicy inside and caramelized and crispy on the outside. Sprinkle with salt if necessary, but the reduced liquid should have enough seasoning.
Serve with soft corn tortillas, pinto beans, pickled red onions, and a green salsa if you like. Also napkins.
Wednesday, January 7, 2009
1 Tb instant coffee, disolved in 1/4 c water (or, 1/3 C espresso)
8 oz semisweet chocolate
1 oz bitter chocolate
3 egg yolks
1/2 c unsalted butter, cut into pieces
1/4 c myers rum or grand marnier
1 - Chop chocolate into pieces, put in in a double broiler with the coffee, and melt, while stirring.
2 - In a separate bowl, beat egg yolks. Add 1/2 c chocolate mixture to them, beat well, and add back to the chocolate in the pan. Beat well for 2 minutes, let cool for 5 minutes, and then gradually beat in butter, one or two pieces at a time. Make sure no butter is visible, and add the rum/grand marnier.
3 - Refrigerate one and a half hours (or longer if you're making multiple recipes), until firm enough to do the next step.
4 - Scoop up truffles with a teaspoon and drop them onto a cookie sheet. They will be sticky blobs with no particular shape.
6 - Refrigerate for at least half an hour, but probably not more than an hour and a half.
7 - Combine two parts cocoa and one part powered sugar in a lidded container (I like a glass jar). Probably 1/4 c cocoa and 1/8 c powered sugar will be enough. drop truffles into mix, put on lid, shake to coat, and the pluck them out and quickly roll them into a ball with the palms of your hands. Store in a sealed container in the fridge. I also sometimes keep a jar of cocoa/sugar around to freshen them up when needed.
Thursday, January 1, 2009
For the basic polenta:
4 cups water
1 teaspoon salt
1 cup cornmeal or instant polenta
1/4 pound Fontina cheese, preferable Italian, grated (about 1 cup)
2 tablespoons olive oil plus additional for brushing
1 large onion
1 garlic clove, chopped
a 28- to 32-ounce can whole tomatoes including juice
1 tablespoon chopped fresh parsley leaves (I didn't use any parsley...)
To prepare basic polenta:
In a heavy saucepan bring water and salt to a boil and gradually whisk in cornmeal in a thin stream. Cook polenta over moderately low heat (it should be barely boiling), stirring constantly, until very thick and pulls away from side of pan, about 40 minutes for cornmeal and about 15 minutes for instant polenta. Remove pan from heat and cover to keep warm. Stir polenta just before using. Polenta will keep warm, covered, about 20 minutes. Makes about 3 cups.
To prepare the polenta:
In a bowl stir together warm polenta and Fontina until smooth. Pour polenta into a lightly oiled shallow 1 1/2-quart bowl (or just a plate... it will be very solid) and cool. Polenta may be made 2 days ahead and chilled, covered.
To prepare sauce:
In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté onion with salt to taste, stirring, until golden and tender, about 10 minutes. Add garlic and sauté, stirring, 1 minute. Add tomatoes with juice, stirring to break up tomatoes, and simmer, covered, 30 minutes. Stir in parsley. Keep sauce warm.
Unmold polenta onto a cutting board and cut into 3/4-inch-thick slices. Arrange slices in one layer in a lightly oiled shallow baking pan and brush slices with additional oil.
Broil polenta about 3 inches from heat until edges are golden, about 5 minutes. Turn polenta over and broil until edges are golden, about 3 minutes more.
Arrange polenta on a platter and spoon sauce over it. Enjoy!