Ngan Ha

talian Spaghetti Sauce with Meatballs
Makes 6 servings

MEATBALLS
1 pound ground beef
1 cup fresh bread crumbs
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1 egg, beaten

Sauce
3/4 cup chopped onion
5 cloves garlic, minced
1/4 cup olive oil
2 (28 ounce) cans whole peeled tomatoes
2 teaspoons salt
1 teaspoon white sugar
1 bay leaf
1 (6 ounce) can tomato paste
3/4 teaspoon dried basil
1/2 teaspoon ground black pepper

Directions
1 In a large bowl, combine ground beef, bread crumbs, parsley, Parmesan, 1/4 teaspoon black pepper, garlic powder and beaten egg. Mix well and form into 12 balls. Store, covered, in refrigerator until needed.
2 In a large saucepan over medium heat, saute onion and garlic in olive oil until onion is translucent. Stir in tomatoes, salt, sugar and bay leaf. Cover, reduce heat to low, and simmer 90 minutes. Stir in tomato paste, basil, 1/2 teaspoon pepper and meatballs and simmer 30 minutes more.

How to lose 5 kilos (10-12 pounds) in just 7 days

2007-10-05T12:37:00.001-07:00

How to lose 5 kilos (10-12 pounds) in just 7 days

One week diet

Your favorite dress is superb, but a little bit� to small? It's time to take action fast and firmly against the unwanted kilograms!

On this article, you can find a diet plan for just 7 days, which will make you look much better in the end. If you follow it strictly, you can lose 4 - 5 kilograms (8 - 11 pounds) and few centimeters from your hips - those centimeters that make the difference when you putt on your dress. And because this diet requires only 7 days, you should not cheat at all. The diet is easy to follow, but it must be strictly followed.

So test your will and make this exercise during the next week. The diet it cann't get easier than these: you have a list of aliments from witch you can chose for breakfast and lunch, as well as same choices and solutions for dinner; also you have a list with banned aliments. You are not allowed to eat sweets, salt, popcorn, biscuits or other aliments that you eat when you are getting bored.

Breakfast choices

Make sure you have breakfast every day. Drink a cup of coffee or tea (black tea, green tea or medicinal plants tea). Chose only one fruit from each list, only one protein aliment and one with carbohydrates. You can mix them freely; very important is to not eat more then one.

Fruits: (chose one from the list):

1 banana;
1 apple;
1 grapefruit;
2 kiwi fruits;
80 g of pineapple;
80 g of strawberries, raspberries;

Proteins:

2 spoons of simple yogurt, without fat;
A mug of milk;
A boiled egg;
3 slices of bacon;
85 g of tuna;
75 g of white cheese;
40 g of peanuts without salt;

Carbohydrates:

1 slice of bread;
5 spoons of muesli, without sugar;
2 biscuits;
5 spoons of cereals with fruits without sugar;

Lunch:

Just as breakfast, but this time you can choose two aliments from the fruits and vegetables list, one from protein list and one from carbohydrates list. Try to combine them as different as you can.

Fruits and vegetables: 80 g of carrots, cabbage, broccoli, tomatoes, spinach, grapes, pineapple, apple, orange. Proteins (just one)

100 g of fish (mackerel, salmon, crap);
100 g of red meat;
150 g of chicken;
1 big egg;
100 g of cheese without fat;

Carbohydrates:

100 g of spaghetti;
1 big potato;
2 slices of bread;
125 g of boiled been or soybean;

Dinner:

You can eat 3 portions of fruits or vegetables listed. From proteins, you can eat only one aliment cooked at the grill or microwave and one from carbohydrate list. You are not allowed to use oil or sauce. Drink as much water is possible and take long walks. You are not allowed:

Sugar - represent an important risk factor. After few days without sweets, you will no longer feel the need to eat them. Don't putt sugar or honey in your coffee or tea, and never touch the chocolate.

Alcohol represents calories that you don't need.

Salt - maintains water in the tissues, so try to avoid it at list one week. Also salt is not good for your hart or kidneys.

Diet for the metabolism's change (22 to 44 pounds in 13 days)

2007-10-05T12:36:00.001-07:00

Diet for the metabolism's change (22 to 44 pounds in 13 days)

This diet lasts 13 days and although difficult, it is efficient. The metabolism's change is that fundamental that at the end of the diet one can come back to the normal alimentation without gaining weight for two years. If the diet is respected daily, step by step, one can lose all the fat accumulated in tissues. The diet must last exactly 13 days, not more and not less.

Recommendations:

Any aliment added beside the aliments allowed by the diet (a candy, a chewing gum, a biscuit, a glass of beer or wine) imposes the immediate stop of the diet as it has no longer effect. You can start over again only in six months. In case you cannot resist to keep the diet more than 6 days (respecting all the alimentary indications), stop it and begin again the diet after three months.
If you are hungry, drink water, at least 2 l/day.
The lettuce should be fresh.
The code (the fish) can be replaced by trout or plaice.
Coffee cannot be replaced by tea or the other way round.
The natural yogurt is the non- pasteurized one, without sweeteners or fruits addition.

DAY 1:
Breakfast: 1 cup of coffee + 1 cube of sugar
Lunch: 2 hard-boiled eggs + 400 g spinach + 1 tomato
Dinner: 200 g roast beef + 1 lettuce with oil and lemon juice

DAY 2:
Breakfast: 1 cup of coffee + 1 cube of sugar
Lunch: 250 g ham + 1 can of natural yogurt
Dinner: 200 g roast beef + 1 lettuce with oil and lemon juice

DAY 3:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 2 hard-boiled eggs + 1 slice of ham + 1 lettuce
Dinner: boiled celery + 1 tomato+ 1 fresh fruit (apple, pear, orange)

DAY 4:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 200 ml orange juice + 1 can of natural yogurt
Dinner: 1 hard-boiled egg + 1 rubbed out carrot + 250 g cow cheese

DAY 5:
Breakfast: 1 big rubbed out carrot
Lunch: 200 g steamed code with lemon juice + 1 spoon with butter
Dinner: 200 g roast beef + 1 rubbed out celery

DAY 6:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 2 hard-boiled eggs + 1 big rubbed out carrot
Dinner: 1/2 chicken + 1 lettuce with oil and lemon juice

DAY 7:
Breakfast: 1 cup of unsweetened tea
Lunch: nothing (drink lot of water, it helps!)
Dinner: 200 g lamb steak + 1 apple

DAY 8:
Breakfast: 1 cup of coffee + 1 cube of sugar
Lunch: 2 hard-boiled eggs + 400 g spinach + 1 tomato
Dinner: 200 g roast beef + 1 lettuce with oil and lemon juice

DAY 9:
Breakfast: 1 cup of coffee + 1 cube of sugar
Lunch: 250 g ham + 1 can of natural yogurt
Dinner: 250 g roast beef + 1 salad with oil and lemon juice

DAY 10:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 2 hard-boiled eggs+ 1 slice of ham + 1 lettuce
Dinner: 1 boiled celery + 1 tomato + 1 fresh fruit (apple, pear, orange)

DAY 11:
Breakfast: 1 cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 200 ml orange juice + 1 can of natural yogurt
Dinner: 1 hard-boiled egg + 1 rubbed out carrot+ 250 g cow cheese

DAY 12:
Breakfast: 1 big carrot
Lunch: 200 g steamed code with lemon juice + 1 spoon with butter
Dinner: 250 g roast beef + 1 rubbed out celery

DAY 13:
Breakfast: cup of coffee + 1 cube of sugar + 1 slice of toast
Lunch: 2 hard-boiled eggs+ 1 big rubbed out carrot
Dinner: 250 g chicken + 1 lettuce with oil and lemon juice

2007-10-05T11:27:00.000-07:00

Grilled Pork with Rice Vermicelli

(Bún Chả)

SERVES 4

Fish sauce is the soy sauce of Southeast Asia, part of almost every meal. It can be found in most Vietnamese markets along with rice vermicelli and the Vietnamese herbs called for in this recipe.

FOR THE DIPPING SAUCE:
4 1⁄2 tbsp. fresh lime juice
3 tbsp. Vietnamese fish sauce
3 tbsp. sugar
1 small, fresh, hot red chile (thai or serrano), stemmed
and sliced into thin rounds

FOR THE PORK:
1 small yellow onion, peeled and grated
2 tbsp. Vietnamese fish sauce
3⁄4 tsp. sugar
Freshly ground black pepper
1 1⁄2 lbs. boneless pork butt, trimmed of fat and thinly
sliced, then cut into 2" × 1" pieces
1⁄4 lb. dried rice vermicelli
1⁄2 head boston lettuce leaves, torn into pieces
1⁄2 bunch cilantro leaves, torn into pieces
1⁄2 bunch mint leaves, torn into pieces
Vietnamese herbs (optional), such as kinh giới and tiá tô,
torn into pieces

1. For the dipping sauce: Stir together lime juice, fish sauce, 1/4 cup water, sugar, and chiles in a small bowl until sugar dissolves. Adjust flavor with up to 1/4 cup water. Set aside.

2. For the pork: Mix together onions, fish sauce, and sugar in a medium bowl; season with pepper to taste. Add pork and mix. Cover and refrigerate for at least 1 hour. Meanwhile, bring a medium pot of water to a boil. Add rice vermicelli, cover, and turn off heat. Soak noodles until soft, 3–4 minutes. Drain, rinse with cold water, drain again. Set aside.

3. Preheat the grill. Remove pork from refrigerator 30 minutes before cooking. Grill pork over medium-hot fire until slightly charred and cooked through, about 1 minute per side. Transfer meat to a platter.

4. To serve, divide pork among four shallow bowls, then spoon sauce over meat. Arrange noodles, lettuce, and herbs in each of four deep bowls. Eat the pork and sauce with the noodles, lettuce, and herbs.

Vietnamese Dipping Sauce

(Nuoc Cham)

MAKES ABOUT 1 CUP

This version of the spicy, but slightly sour, Vietnamese condiment is typical of that made in Saigon. Prepare sauce 2–3 hours before serving to allow flavors to blend. Serve with Vietnamese Spring Rolls.

1⁄4 cup Vietnamese fish sauce (nuờc mắm)
1 large garlic clove, peeled and minced
1 fresh hot red chile (thai or serrano), thinly sliced
3 tbsp. fresh lime juice
2 tbsp. sugar 1. In a bowl, combine fish sauce, garlic, and chile.

2. In a smaller bowl, stir together fresh lime juice and sugar, then add to fish sauce mixture. Add more fish sauce or water to taste.

Vietnamese Spring Rolls

(Chả Giò)

MAKES 40

Making spring rolls is like making pancakes: You have to get the feel of it, and until you do, be willing to give up the first few to the kitchen gods. Since each recipe makes 40, prepare a double batch and freeze some for later. They're a great treat as an hors d'oeuvre, appetizer, or main course.

2 oz. dried cellophane noodles
1 oz. dried wood ear mushrooms
1 lb. ground pork
1 medium yellow onion, peeled and finely chopped
3 carrots, peeled; 1 grated, 2 sliced
1 egg, lightly beaten
Salt and freshly ground black pepper
40 triangular rice-paper wrappers (rounded edge
about 9")
2 oz. dried rice vermicelli
1 head leaf lettuce, washed and separated
2 cucumbers, thinly sliced
1⁄2 cup fresh holy or sweet basil leaves
Vegetable oil
Vietnamese Dipping Sauce

1. Soak cellophane noodles in hot water until soft, about 20 minutes. Drain and chop. Meanwhile, rinse mushrooms and soak in hot water until soft, about 15 minutes; then drain, trim stems, and finely chop. Combine cellophane noodles, mushrooms, pork, onions, and grated carrot in a bowl. Mix well; stir in egg; and season with salt and pepper.

2. To assemble, soak one wrapper in a bowl of hot water until pliable, 15–30 seconds. Place on a dish towel, rounded side towards you. Place 1 tbsp. filling 1" from long edge, fold edge over filling, then fold in sides—tear off excess corners of wrapper—and roll tightly. Repeat process, changing water occasionally, to make all rolls.

3. Soak vermicelli in warm water until soft, about 15 minutes, then cook in boiling water over medium heat for 30 seconds. Drain, rinse under cold water, and transfer to a platter with sliced carrots, lettuce, cucumbers, and basil.

4. Heat oil in a wok over medium-high heat. Fry rolls a few at a time, turning to brown evenly, until crisp, 3–5 minutes. Drain. To eat, wrap each roll with desired garnishes in a lettuce leaf, then dip into dipping sauce.

Green Mango Salad with Grilled Beef

(Goi Xoai Voi Bo)

SERVES 2 – 4

A key ingredient in this salad is Asian basil, also known as Thai basil. It has small, pointed leaves and a delicate licorice flavor. This recipe is an adaptation of one we found in Mai Pham's Pleasures of the Vietnamese Table (HarperCollins, 2001).

FOR THE DRESSING:
1–2 bird's-eye chiles, stemmed and chopped
1 clove garlic, peeled and chopped
4 1⁄2 tsp. sugar
4 1⁄2 tsp. Vietnamese fish sauce
Juice and some pulp from 1/2 lime

FOR THE SALAD:
3 small shallots, peeled
1⁄2 cup vegetable oil
2 stalks lemongrass, trimmed, tender inner parts only,
minced
2 tsp. Vietnamese fish sauce
1 tsp. soy sauce
1 tsp. sugar
1⁄2 lb. beef top loin steak, sliced against the grain into
1⁄4"-thick strips
1 green (unripe) mango, peeled, pitted, and thinly sliced
6–8 sprigs cilantro, chopped
1⁄4 cup Asian basil leaves, torn into thirds
2 tbsp. unsalted roasted peanuts

1. For the dressing: Crush chiles, garlic, and sugar together with a mortar and pestle to a coarse paste. Transfer to a small bowl, stir in fish sauce, lime juice and pulp, and 1 1/2 tbsp. water, and set dressing aside.

2. For the salad: Cut 1 of the shallots in half crosswise. Finely chop 1 of the halves, transfer to a shallow medium dish, and set aside. Thinly slice remaining shallots crosswise, spread them out on paper towels, and let air-dry for 30 minutes. Combine sliced shallots and oil in a small heavy skillet and bring oil to a gentle boil over medium-high heat. Reduce heat to medium-low and cook shallots, stirring occasionally with a slotted metal spoon, until light golden brown, 15–20 minutes (shallots will continue to darken when removed from the oil). Transfer shallots with slotted spoon to paper towels to let drain and cool. Save cooking oil for another use, if you like, or discard.

3. Add lemongrass, fish sauce, soy sauce, and sugar to dish with chopped shallots and stir until sugar dissolves. Add beef, mix until well coated, and let marinate at room temperature for 20 minutes.

4. Meanwhile, prepare a charcoal grill. Grill beef over medium-hot heat, turning once, until just cooked through, about 1 minute per side. Transfer grilled meat to a large bowl. Add mangoes and dressing, and toss gently. Add cilantro, basil, peanuts, and fried shallots, and toss gently again. Adjust seasonings and serve.

Shanghai-Style Hot and Sour Soup

(Hushi Suanla Geng)

SERVES 4

This rendition of hot and sour soup gets its sourness from chinkiang vinegar, a rice vinegar reminiscent of balsamic.

1 tbsp. vegetable oil
1⁄4 cup hot bean sauce
4 cups Chicken Stock
1 tbsp. shaoxing jiu (Chinese rice wine)
1⁄4 tsp. sugar
1⁄8 tsp. freshly ground white pepper
Pinch of salt
16 large peeled deveined shrimp, 12 butterflied (tails left
on), 4 finely chopped
1⁄4 lb. silken tofu, julienned
1⁄2 cup drained canned bamboo shoots, julienned
1⁄2 oz. dried wood ear mushrooms (about 2 medium or
1 large), soaked in water for 1 hour, rinsed and
julienned
6 small dried shiitake mushrooms, soaked in water for
30 minutes, julienned
2 large scallops, julienned
2 tbsp. cornstarch
2–3 tbsp. chinkiang vinegar
2 scallions, finely chopped

1. Heat a large flat-bottomed wok over high heat until hot. Add oil, then bean sauce, and cook until fragrant, about 5 seconds. Add stock, wine, sugar, pepper, and salt; bring to a boil. Add butterflied shrimp and simmer until just cooked through, about 1 minute. Using a slotted spoon, transfer shrimp to a plate and set aside. Stir in chopped shrimp, tofu, bamboo shoots, mushrooms, and scallops; bring to a boil. Reduce heat to low; simmer, covered, for 3 minutes.

2. Stir cornstarch together with 3 tbsp. water in a bowl. Uncover wok, return soup to a boil, stir in cornstarch mixture, and cook, stirring constantly, until thickened, about 1 minute. Remove from heat, stir in vinegar, and ladle soup into 4 bowls. Garnish with butterflied shrimp and scallions.

Japanese-Style Chicken Curry

(Wafuu Curry)

SERVES 4

3 cups Chicken Stock
1 tbsp. canola or peanut oil
1 lb. boneless skinless chicken thighs, cut into 1" chunks
Salt and freshly ground black pepper
3 tbsp. butter
1 tsp. finely chopped fresh ginger
1 medium yellow onion, 1⁄2 finely chopped, 1⁄2 cut into
1" pieces
1 clove garlic, finely chopped
3 tbsp. flour
2 tbsp. curry powder, preferably S&B brand
2 tbsp. crushed tomatoes
1 dried bay leaf
1 medium carrot, peeled and cut crosswise into
1⁄2" rounds
1 medium russet potato, peeled and cut into 1" chunks
1 small fuji apple, peeled, cored, and coarsely grated
1 tsp. honey
1 tbsp. soy sauce
Steamed short-grain white rice

1. Bring the chicken stock to a simmer in a medium pot over medium-high heat; reduce heat to medium-low to maintain a simmer. Meanwhile, heat the oil in a large skillet over high heat. Season chicken thighs all over with salt and pepper to taste, add to the skillet, and cook, stirring and turning frequently, until deep golden brown on all sides, about 4 minutes. Remove the skillet from the heat, transfer the chicken to a large plate, and set aside.

2. Return the skillet to medium-high heat and melt the butter. Add the ginger, chopped onions, and garlic and cook, stirring often to scrape up any browned bits, until the onions are translucent, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until mixture is evenly browned, about 2 minutes. Add the curry powder and the tomatoes, stir well to combine, and remove the skillet from the heat. Add 1⁄2 cup of hot chicken stock and whisk vigorously to combine, scraping up any browned bits from bottom of skillet. (The browned bits will contribute greatly to the taste and color of the curry.) Whisk the curry mixture into the pot of simmering chicken stock, then add the reserved browned chicken thighs, onion pieces, bay leaf, carrots, and potatoes. Bring the curry to a boil, reduce the heat to medium-low, and simmer, stirring occasionally, until thickened and vegetables are tender, about 30 minutes.

3. Add the apples, honey, soy sauce, and salt to taste to the curry and stir well to combine. Cook the curry, stirring occasionally, over medium-low heat, until the flavors meld, about 5 minutes more. Serve the curry with steamed rice.

Teriyaki Sauce

MAKES 1 1⁄3 CUPS

This recipe for a classic teriyaki sauce came from Japanese Cooking: A Simple Art (Kodansha International, 1980) by Shizuo Tsuji. This formula is not as sweet as the American version, but it's our favorite.

7 tbsp. sake
7 tbsp. mirin
7 tbsp. dark soy sauce
1 tbsp. sugar

1. Bring sake, mirin, soy sauce, and sugar to a boil in a small saucepan over medium heat; cook until sugar dissolves, stirring constantly. Use at once, or cool, bottle, and store in the refrigerator.

2007-10-05T07:53:00.000-07:00

Crispy Pork and Kimchi Pot Stickers

MAKES ABOUT 36 DUMPLINGS

This Korean-inspired recipe stuffs pork and kimchi, the fiery pickled vegetable, inside gyoza wrappers, which get deliciously crispy in the skillet.

ingredients

SAUCE

1 teaspoon sesame seeds
1/3 cup soy sauce
1/4 cup unseasoned rice vinegar
2 tablespoons water
1 garlic clove, minced
1 scallion, thinly sliced

DUMPLINGS

1/2 pound ground pork
1/2 pound kimchi (Korean pickled cabbage), drained and finely chopped
4 scallions, green parts only, thinly sliced
1 large egg, beaten
2 teaspoons cornstarch
1/2 tablespoon sugar
1/2 tablespoon soy sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
36 gyoza wrappers
2 tablespoons vegetable oil
1 cup water

directions

MAKE THE SAUCE: In a small skillet, toast the sesame seeds over moderately high heat for 30 seconds, shaking the pan, until lightly browned. In a small bowl, stir the soy sauce with the vinegar, water, garlic, scallion and toasted sesame seeds.
MAKE THE DUMPLINGS: Line a large baking sheet with parchment paper. In a large bowl, combine the ground pork with the kimchi, scallions, egg, cornstarch, sugar, soy sauce, salt and pepper. Using your hands, mix the dumpling ingredients thoroughly.
Place 4 gyoza wrappers on a work surface; keep the rest covered with plastic wrap. Lightly moisten the edges of the gyoza wrappers with water. Place a level tablespoon of the ground pork and kimchi filling on one side of each wrapper and fold in half to form half-moons. Press the edges of the wrapper firmly to seal, making pleats for decoration. Lift each dumpling by the pleated edge, transfer it to the baking sheet and press down lightly to flatten the bottom; the dumpling should be standing with the pleat side up on the baking sheet. Repeat with the remaining gyoza wrappers and pork and kimchi filling.
In a large, nonstick skillet, heat 1 tablespoon of the oil. Add half of the pot stickers to the skillet, flattened side down. Pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, 8 to 10 minutes. Transfer to a serving platter and keep warm. Wipe out the skillet and repeat with the remaining oil, pot stickers and water. Serve with the dipping sauce on the side.

Kimchi

HEALTHY
MAKE-AHEAD

ACTIVE TIME: 30 MIN
SERVES: 2 CUPS

ingredients

3 cups coarsely shredded Napa cabbage (8 ounces)
1 medium carrot, julienned
1/2 medium red bell pepper, peeled and julienned
1/2 medium yellow bell pepper, peeled and julienned
One 3-inch piece of daikon, peeled and julienned
1 scallion, thinly sliced
2 tablespoons soy sauce
1 tablespoon honey
2 tablespoons julienned ginger
2 garlic cloves, thinly sliced
1 tablespoon Asian fish sauce
2 teaspoons Chinese chile sauce
2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
2 tablespoons fresh orange juice
2 teaspoons sweet paprika

directions

Bring a large saucepan of salted water to a boil. Add the cabbage and blanch for 1 minute. Drain and rinse under cold water. Squeeze the cabbage and pat dry. In a large bowl, toss the cabbage with the carrot, bell peppers, daikon and scallion.
In a medium saucepan, combine the soy sauce, honey, ginger and garlic with 1 cup of water and bring to a boil. Remove from the heat and add the fish sauce, chile sauce, the lime, lemon and orange juices and the paprika. Pour the mixture over the vegetables and toss well. Let cool. Transfer the vegetables to a tall airtight jar, cover and refrigerate for 2 weeks.

Korean Seafood Pancakes

SERVES: 4

ingredients

1 cup all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1 large egg
1 3/4 cups water
1/4 cup vegetable oil
4 large scallions, halved crosswise and cut into very thin strips
1 large red bell pepper, cut into thin strips
1 large jalapeño--halved, seeded and thinly sliced
1/2 pound medium shrimp--shelled, deveined and halved lengthwise
1/2 pound cleaned squid, bodies cut into 1/2-inch rings, large tentacles cut in half
Soy Dipping Sauce

directions

In a large bowl, sift together the flour, cornstarch and salt. Whisk the egg with the water, then whisk into the flour mixture until smooth.
In an 8-inch nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add one quarter each of the scallions, red pepper and jalapeño and cook over high heat until barely softened, about 1 minute. Add one quarter each of the shrimp and squid, scattering them evenly in the pan. Pour in 1/3 cup of the batter, tilting the pan to spread it. Cook over high heat until the bottom is crisp and browned, about 3 minutes. Using a spatula, carefully flip the pancake and cook on the other side until set, about 20 seconds. Slide the pancake onto a plate and make 3 more pancakes with the remaining ingredients. Cut them into quarters, or serve whole, with Soy Dipping Sauce.

Soy Dipping Sauce

MAKES ABOUT 3/4 CUP

ingredients

1/2 cup soy sauce
2 tablespoons rice vinegar
2 scallions, minced
2 jalapeños, seeded and minced
1 1/2 teaspoons Asian sesame oil

directions

Combine all of the ingredients in a small bowl. Serve at room temperature.

Korean Chili Sauce

MAKES A SCANT 1/2 CUP

ingredients

3 tablespoons Korean sweet-spicy chili paste (kochujang)
2 1/2 tablespoons water
1 tablespoon Asian sesame oil
1 teaspoon sugar

directions

Whisk all of the ingredients together in a small bowl.

MAKE AHEAD The chili sauce can be refrigerated for up to 1 week

Fish Braised in Caramel Sauce (Ca Kho To)

2007-10-05T02:39:00.000-07:00

Fish Braised in Caramel Sauce (Ca Kho To)

Ingredients
1 1/2 pound tilapia filets or catfish filets (boyfriend prefers the tilapia, I prefer the catfish… catfish is the most common one used in Vietnam for this dish, I found out through a quick Google search :))
6 Tbsp sugar
1 1/2 cup water
2 Tbsp oyster sauce (the oyster sauce tempers the heat and gives enough of a seafood flavor for me… traditional Vietnamese recipes call for fish sauce [nuoc cham], which, to me, takes a little too much of the sweetness out)
1 Tbsp red chili paste (hint: the Thai version of red chili paste, which is what I use, includes most of the same ingredients typical of fish sauce [nuoc cham] - so using the Thai version will ensure a more traditional flavor to the dish)
2 Tbsp dried shallots
2 tsp white pepper
1 Tbsp minced garlic
1 Tbsp ground ginger
4 Tbsp fresh lime juice

Directions
Cut fish into 2 - 3 inch wide pieces and set aside.

In a large chef’s pan or other high-sided skillet (12″ diameter minimum), pour the sugar evenly over the bottom. Cook on medium-high heat, shaking frequently, until the sugar reaches a light amber color (time will vary - for me, about 10 minutes). Add the water to the pan - it will bubble and smoke vigorously, so be careful! Continue cooking until the sugar/water mixture turns a dark amber color (about another 15 minutes). Add the oyster sauce, chili paste, shallots, white pepper, garlic, ginger, and lime juice to the pan. Reduce heat to medium-low and simmer for another 5 minutes to allow flavors to combine. Then add the fish filet pieces one at a time to the simmering mixture, overlapping edges if necessary. Simmer the fish for about 7 - 8 minutes on the one side, turn, simmer another 7 - 8 minutes on the other side or until the fish is cooked through. Remove fish from the sauce and place on serving plate. Pour the remaining sauce over the fish and serve.

Makes 4 servings.

WeightWatchers Points: 5 per serving.

Vietnamese Lemongrass Chicken with Caramel Sauce

ingredients

1 cup lukewarm water
1/2 cup sugar
2 tablespoons fresh lemon juice
1/4 cup Asian fish sauce
2 teaspoons cornstarch
1 teaspoon freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 3/4-inch dice
3 tablespoons vegetable oil
6 stalks of fresh lemongrass, tender white inner bulb only, smashed and minced (about 1/4 cup)
1/2 medium onion, very thinly sliced lengthwise
4 garlic cloves, minced
2 teaspoons minced fresh ginger
1 medium carrot, cut into very thin matchsticks
1/8 teaspoon cayenne pepper
1/4 cup chicken broth

directions

In a small saucepan, combine 1/2 cup of the water with the sugar and bring to a boil over high heat. Boil without stirring until an amber caramel syrup forms, 6 to 8 minutes. Remove from the heat and carefully pour in the remaining 1/2 cup of water. Boil until the caramel is syrupy, about 4 minutes longer. Swirl in the lemon juice. Transfer the caramel sauce to a medium bowl.
In a bowl, mix 2 tablespoons of the fish sauce with the cornstarch and pepper; add the chicken and stir to coat.
In a wok, heat 2 tablespoons of the oil until smoking. Add the lemongrass, onion, garlic and ginger and stir-fry over high heat until the garlic is golden, about 2 minutes. Add the remaining 1 tablespoon of oil. Add the chicken and stir-fry until the chicken turns white, about 3 minutes. Add the carrot, the remaining 2 tablespoons of fish sauce, the cayenne and 3 tablespoons of the caramel sauce and cook over moderate heat, stirring, until the chicken is glazed, about 4 minutes. Stir in the broth, simmer for 30 seconds and serve.

Vietnamese Swordfish Stew with Scallions

ingredients

5 tablespoons lime juice, from about 4 limes
3 tablespoons Asian fish sauce (nam pla or nuoc mam)*
6 scallions including green tops, cut into thin slices
1 1/2 teaspoons rice-wine or white-wine vinegar
3/4 teaspoon turmeric
2 1/2 teaspoons sugar
1 tablespoon anchovy paste
2 pounds swordfish steaks, 2 inches thick, skinned, cut into 2-inch chunks
2 tablespoons cooking oil
1 pound tofu, cut into 1-inch cubes
3/4 cup macadamia or cashew nuts, chopped
4 cloves garlic, crushed
1 jalapeño pepper, seeds and ribs removed, chopped
2 cups water
4 carrots, cut into 1/4-inch diagonal slices
2 tablespoons chopped fresh dill
5 radishes, shredded
2 tablespoons chopped fresh cilantro

directions

In a glass or stainless-steel bowl, combine 2 tablespoons of the lime juice, 1 tablespoon of the fish sauce, half the scallions, H teaspoon of the vinegar, the turmeric, 1/2 teaspoon of the sugar and 1 teaspoon of the anchovy paste. Add the fish and stir to coat. Let sit for 1 hour, stirring once or twice.
In a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the tofu. Brown on all sides, about 4 minutes in all, and remove. Drain the fish, reserving the marinade. Pat the fish dry with paper towels. Add half the fish to the pan. Brown on all sides, about 4 minutes in all, and remove. Heat the remaining tablespoon oil and brown the rest of the fish. Remove.
In a blender, puree 1/2 cup of the macadamia nuts with the remaining 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 teaspoon vinegar, 2 teaspoons sugar and 2 teaspoons anchovy paste, the garlic and jalapeño.
In a medium saucepan, bring the 2 cups water and the carrots to a boil. Cook, partially covered, for 6 minutes. Stir in the reserved marinade and the pureed nut mixture. Add the tofu, fish, the remaining scallions and the dill. Bring to a simmer over moderate heat. Reduce the heat and simmer, covered, until the fish is just done, 2 to 3 minutes.
Serve topped with the remaining 1/4 cup macadamia nuts, the radishes and cilantro.

Vietnamese-Style Jumbo Shrimp on Sugarcane

ingredients

4 garlic cloves, coarsely chopped
3 tablespoons sugar
2 large shallots, coarsely chopped
1/4 cup Asian fish sauce
3 tablespoons fresh lime juice
1 teaspoon freshly ground pepper
3 stalks of fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
1/4 cup vegetable oil, plus more for brushing
24 jumbo shrimp, shelled and deveined
12 sugarcane swizzle sticks (see Note)
3 tablespoons chopped peanuts
3 tablespoons coarsely chopped cilantro
Vietnamese Dipping Sauce, for serving

directions

In a food processor, combine the garlic, sugar, shallots, fish sauce, lime juice and pepper. Add the lemongrass and the 1/4 cup of vegetable oil; process to a puree. Arrange the shrimp in a large, shallow glass dish in a single layer and pour the marinade on top; turn the shrimp to coat thoroughly. Cover and refrigerate for 2 hours.
Light a grill. Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off most of the marinade. Working with the shrimp's natural curl, use a small, sharp knife to make 2 slits—one near the tail end and one near the head. Thread a sugarcane stick through the slits; the shrimp should lie flat. Repeat with the remaining shrimp.
Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side. Transfer the shrimp to a platter and sprinkle the peanuts and cilantro on top. Serve the shrimp with the Vietnamese Dipping Sauce.

MAKE AHEAD The lemongrass marinade can be refrigerated overnight.

Crunchy Vietnamese Chicken Salad

Chef Way The Banhs like to poach the chicken for this vibrant dish, then toss the salad with a homemade scallion oil.

Easy Way To save time, use store-bought rotisserie chicken and skip the scallion oil; the salad already gets plenty of flavor from the spicy, vinegary dressing and abundance of fresh herbs.

ingredients

2 tablespoons sugar
2 tablespoons plus 1 teaspoon Asian fish sauce
1 1/2 tablespoons fresh lime juice, plus lime wedges for serving
1 1/2 tablespoons distilled white vinegar
1 tablespoon water
1 serrano chile with seeds, minced
1 small garlic clove, minced
1 cup vegetable oil, for frying
2 large shallots, thinly sliced
Salt
4 cups finely shredded green cabbage (from 1/2 small head)
2 carrots, finely shredded
1/2 small red onion, thinly sliced
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped mint
3 cups shredded rotisserie chicken (from 1/2 chicken)
2 tablespoons extra-virgin olive oil
3 tablespoons coarsely chopped unsalted roasted peanuts

directions

In a small bowl, combine the sugar, fish sauce, lime juice, vinegar, water, chile and garlic and stir until the sugar is dissolved. Let the dressing stand for 5 minutes.
Meanwhile, in a small saucepan, heat the vegetable oil until shimmering. Add the shallots and cook over high heat, stirring constantly, until golden, 3 to 4 minutes. Drain the shallots on paper towels; reserve the oil for another use. Sprinkle the shallots with salt and let cool.
In a large bowl, toss the cabbage, carrots, red onion, cilantro, mint and shredded chicken. Add the olive oil and the dressing and toss. Sprinkle with the peanuts and fried shallots and serve the chicken salad with lime wedges.

Grilled Beef Rolls

Chef Way The Banhs follow Vietnamese tradition and wrap their beef rolls in la lot leaves, which are similar to shiso.

Easy Way Grape leaves make an excellent replacement for la lot in these crunchy grilled beef rolls.

ingredients

1/4 cup plus 1 tablespoon vegetable oil, plus more for brushing
1 tablespoon Asian fish sauce
1 fresh lemongrass stalk, tender inner white bulb only, minced
1/2 teaspoon five-spice powder
1 1/2 teaspoons honey
4 garlic cloves—1 minced, 3 very thinly sliced
Kosher salt
1/2 pound flank steak, thinly sliced across the grain into 1/4-inch-thick slices, then halved crosswise
12 large grape leaves from a jar
1/2 small jicama, peeled and cut into 2-by-1/4-inch matchsticks
24 small basil leaves
2 scallions, minced
2 tablespoons chopped unsalted roasted peanuts

directions

Light a grill. In a medium bowl, mix 1 tablespoon of the oil with the fish sauce, lemongrass, five-spice powder, honey, minced garlic and 1/2 teaspoon of salt. Add the flank steak and toss to coat.
Using scissors, snip off the stems from the grape leaves and spread a few of the leaves out on a work surface. Place 2 slices of the garlic in the center of each leaf. Top with 2 slices of steak, 2 pieces of jicama and 2 basil leaves. Roll up the leaves into tight cylinders, tucking in the sides as you roll. Repeat with the remaining grape leaves, garlic, steak, jicama and basil. Thread the rolls onto 4 pairs of skewers, so that each pair holds 3 rolls. Lightly brush the skewered rolls with oil.
In a small skillet, heat the remaining 1/4 cup of oil until just beginning to smoke. Remove from the heat and add the scallions and 1/2 teaspoon of salt. Immediately pour the hot scallion oil into a ramekin.
Grill the rolls over moderately high heat, turning once, until lightly charred outside and firm, about 8 minutes. Transfer the rolls to a platter and drizzle the scallion oil on top. Sprinkle with the peanuts and serve.

Herbed Nuoc Cham

MAKES ABOUT 1/2 CUP

ingredients

1 large garlic clove, halved
1 jalapeño, seeded and coarsely chopped
3 tablespoons light brown sugar
2 tablespoons Vietnamese fish sauce (nuoc nam)
2 tablespoons fresh lime juice
2 tablespoons water
1/4 cup finely chopped cilantro
2 tablespoons finely chopped spearmint

directions

In a mortar or a mini food processor, combine the garlic, jalapeño and light brown sugar, and pound or pulse until a paste forms. Transfer the garlic paste to a small bowl and stir in the remaining ingredients.

MAKE AHEAD The sauce can be refrigerated for up to 1 day.

Joyce's Vietnamese Chicken Meatballs in Lettuce Wraps

ingredients

1 pound skinless, boneless chicken thighs, trimmed of visible fat and cut into 1 1/2-inch pieces
3 tablespoons Asian fish sauce
3 small shallots, finely chopped
3 garlic cloves, minced
1 stalk of fresh lemongrass, tender white inner bulb only, minced
3 tablespoons chopped cilantro, plus 1/3 cup leaves for serving
1 tablespoon finely chopped mint, plus 1/3 cup leaves for serving
1 1/2 teaspoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup granulated sugar
1 head Boston or red leaf lettuce, leaves separated
1 small seedless cucumber—peeled, halved lengthwise and thinly sliced crosswise
1 small red onion, halved and sliced
Asian chili sauce, for serving

directions

Preheat the oven to 400°. Position a rack in the top third of the oven. In a food processor, pulse the chicken until coarsely ground; transfer to a bowl. Add the fish sauce, shallots, garlic, lemongrass, chopped cilantro and mint, cornstarch, salt and pepper and mix with your hands.
Line a large, rimmed baking sheet with parchment paper. Spread the sugar on a plate. Using slightly moistened hands, roll the chicken mixture into 1 1/2-inch balls. Roll the meatballs in the sugar until they are evenly coated. Transfer the meatballs to the prepared baking sheet and bake them for 15 minutes, until they are lightly browned and cooked through.
Meanwhile, arrange the lettuce, cilantro and mint leaves, cucumber and onion on a platter. Transfer the meatballs to the platter and serve with chili sauce.

Lemongrass Beef Rolls with Rice Noodles

SERVES: 6

As with much Southeast Asian cooking, this enormously flavorful dish, called bo bun in Vietnamese, combines a salad with noodles and meat.

ingredients

1 1/2 pounds sirloin steak (1 inch thick), sliced across the grain 1/8 inch thick
2 stalks of fresh lemongrass, tender white inner bulb only, chopped
2 large shallots, chopped
5 garlic cloves, minced
6 tablespoons sugar
2 teaspoons ground coriander
1/2 teaspoon freshly ground pepper
1/2 cup Asian fish sauce
Vegetable oil
1 medium carrot, sliced lengthwise with a vegetable peeler and cut into slivers
1/3 cup fresh lemon juice
3 tablespoons rice vinegar
1/2 cup water
5 jalapeños, thinly sliced
1/4 pound rice vermicelli
3 tablespoons chopped unsalted roasted peanuts
One large handful each of basil, mint and cilantro
1 1/2 cups mung bean sprouts
1 large head of Boston lettuce, separated into leaves

directions

Soak 2 dozen 8-inch bamboo skewers in warm water for 30 minutes. Thread the steak onto the skewers and place on a large baking sheet.
In a food processor, combine the lemongrass, shallots, two-thirds of the garlic, 3 tablespoons of the sugar and the coriander and pepper. Pulse until a smooth paste forms. With the machine on, add 3 tablespoons of the fish sauce and 2 tablespoons of oil. Brush the beef with the marinade and let stand for 30 minutes.
Meanwhile, on a cutting board, use the side of a large knife to mash the remaining garlic and 3 tablespoons of sugar to a paste. In a small bowl, toss the garlic paste with the carrot slivers and let stand for 15 minutes. Stir in the remaining 5 tablespoons of fish sauce, the lemon juice, rice vinegar, water and one-third of the jalapeños.
In a large pot of boiling salted water, cook the rice noodles until just wilted, about 1 minute. Drain and rinse under cold water. Drain well, then transfer to a platter.
Light a grill. Lightly oil the grate. Grill the beef skewers over a medium-hot fire for 1 to 2 minutes per side for medium-rare meat. Arrange the skewers over the noodles and sprinkle with the peanuts. Serve with the dipping sauce, fresh herbs, bean sprouts, lettuce and the remaining two-thirds of the jalapeños so your guests can make their own bundles.

Mini Vietnamese Pork and Pickle Sandwiches

ingredients

1/4 cup plus 1 tablespoon Asian fish sauce
2 tablespoons honey
Juice of 1 lime
1/2 teaspoon crushed red pepper
1 daikon radish (1 pound), peeled, then julienned on a mandoline
1 large carrot, peeled, then julienned on a mandoline
1 tablespoon vegetable oil
1/2 pound ground pork
1/4 pound sweet Italian sausage or breakfast sausage, casings removed
1 teaspoon minced peeled ginger
1 teaspoon freshly ground pepper
3/4 teaspoon ground coriander
1/4 teaspoon ground fennel seeds
2 garlic cloves, minced
1/2 cup mayonnaise
Salt
2 baguettes, halved lengthwise
1 medium kirby cucumber, thinly sliced crosswise (1 cup)
20 cilantro sprigs
Sriracha or other Asian chili sauce

directions

Preheat the oven to 350°. In a large bowl, whisk 1/4 cup of the fish sauce with the honey, lime juice and crushed red pepper. Add the daikon and carrot and toss well, then refrigerate.
In a medium ovenproof skillet, heat the oil. Add the ground pork and cook over moderate heat, breaking up the meat with a wooden spoon, until pale, about 4 minutes. Crumble in the sausage and cook, breaking it up, until no trace of pink remains, about 3 minutes. Stir in the ginger, pepper, coriander, fennel, half of the garlic, and the remaining 1 tablespoon of fish sauce and bake for 10 minutes.
Mix the mayonnaise with the remaining garlic and season with salt.
Bake the baguettes until just crisp, about 4 minutes.
Spread the cut sides of the baguette bottoms with the garlic mayonnaise and spread the pork on top, pressing to help it adhere. Layer the cucumber slices on top. Gently squeeze the daikon-carrot pickle and scatter 2 cups of it over the cucumber. Top with the cilantro sprigs and squiggles of the Sriracha sauce. Close the sandwiches and using a heavy knife, cut them into 1 1/2-inch lengths, then arrange on a platter and serve.

MAKE AHEAD The pickles, pork mixture and garlic mayonnaise can be refrigerated separately for up to 3 days. Gently reheat the pork before assembling.

Peanut Dipping Sauce

MAKES 2 CUPS

ingredients

1 tomato--peeled, seeded and coarsely chopped
1/4 cup cilantro leaves
2 garlic cloves, minced
2 scallions, finely chopped
1 Thai chile, seeded and minced
1 stalk of fresh lemongrass, tender inner bulb only, minced
3/4 cup chunky peanut butter
1/2 cup chicken stock or canned low-sodium broth
3 tablespoons Asian fish sauce (nuoc mam)
3 tablespoons fresh lime juice
2 1/2 tablespoons light brown sugar
1/2 teaspoon freshly ground pepper

directions

In a processor, combine the tomato, cilantro, garlic, scallions, chile and lemongrass; pulse until finely chopped. Add the peanut butter, stock, fish sauce, lime juice, sugar and pepper and process until smooth. Transfer to a bowl and serve.

Saigon Chicken Breasts

ingredients

1 pound dried rice noodles
3 tablespoons finely chopped lemongrass, white inner bulb only
3 tablespoons sugar
2 garlic cloves, coarsely chopped
One 1-inch piece of fresh ginger, peeled and coarsely chopped
1 serrano chile, coarsely chopped
1 tablespoon peanut oil
1/4 cup fresh lime juice
1/4 cup Asian fish sauce
Four 5-ounce skinless, boneless chicken breast halves, pounded 1/4 inch thick
1/4 cup water
1/4 cup coarsely chopped cilantro
1/4 cup coarsely chopped roasted peanuts

directions

In a large bowl, cover the rice noodles with water and let stand until pliable, about 20 minutes.
In a mini-processor, combine the lemongrass, sugar, garlic, ginger, chile and oil and process to a paste. Scrape the mixture into a bowl and stir in the lime juice and fish sauce. Put the chicken in a large shallow bowl and add 1/4 cup of the lemongrass mixture, turning to coat the chicken. Marinate for 20 minutes. Stir the water and cilantro into the remaining lemongrass mixture.
Light a grill. Cook the noodles in a pot of boiling water, stirring, until just tender, about 2 minutes. Drain and return to the pot. Rinse with cold water and drain again, then repeat the process once more. Let the rice noodles dry, lifting them to separate the strands.
Grill the chicken over a medium-hot fire or in a preheated grill pan for 3 to 4 minutes per side. Let cool for 1 to 2 minutes, then cut the breasts into thick strips. Toss the rice noodles with the lemongrass dressing and the peanuts, top with the chicken and serve.

Vietnamese Chicken Salad

ingredients

1 1/3 pounds boneless, skinless chicken breasts (about 4)
1 cup canned low-sodium chicken broth or homemade stock
4 scallions including green tops, chopped
1/2 teaspoon salt
1 1/4 pounds green cabbage (about 1/2 head), shredded (about 4 cups)
3 carrots, grated
6 tablespoons chopped fresh mint and/or cilantro (optional)
1/4 cup lime juice (from about 2 limes)
1/4 cup soy sauce or Asian fish sauce (nam pla or nuoc mam)
4 teaspoons sugar
1/4 teaspoon dried red-pepper flakes
1/4 cup chopped peanuts

directions

Cut each chicken breast into five diagonal strips. In a medium saucepan, combine the broth, 1/4 of the scallions, and 1/4 teaspoon of the salt. Bring to a simmer, add the chicken, stir, and cover the pan. Cook over low heat for 5 minutes. Turn the heat off and let the chicken steam for 5 minutes. Remove the chicken from the pan and shred it.
In a large bowl, combine the shredded chicken, the remaining scallions, the cabbage, carrots, and 4 tablespoons of the herbs, if using. In a small glass or stainless-steel bowl, whisk together the lime juice, soy sauce, sugar, red-pepper flakes, and the remaining 1/4 teaspoon salt. Toss the salad with the dressing. Sprinkle with the remaining 2 tablespoons chopped herbs and the peanuts.

Vermicelli with Chicken Skewers and Nuoc Cham

ingredients

5 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 tablespoons sugar
3 cloves garlic, minced
1 tablespoon cooking oil
1 pound boneless, skinless chicken breasts (about 3), cut lengthwise into 12 strips in all
1/2 teaspoon dried red-pepper flakes
1 teaspoon wine vinegar
2 tablespoons plus 1 teaspoon lime juice (from about 2 limes)
2 tablespoons water
1/2 pound vermicelli
1 cup bean sprouts
1 cucumber, peeled, halved lengthwise, seeded, and cut into thin slices
2/3 cup fresh mint, basil, or cilantro leaves, or any combination of the three
1/3 cup chopped peanuts

directions

Heat the broiler or light the grill. In a medium bowl, combine 1 tablespoon of the fish sauce, 1 tablespoon of the sugar, 2 cloves of the garlic, and the oil. Add the chicken, toss, and then thread each strip onto a wooden skewer. Broil or grill the chicken until just done, about 2 minutes per side.
In a small bowl, combine the remaining 4 tablespoons fish sauce, 1 tablespoon sugar, and 1 clove garlic with the red-pepper flakes, vinegar, lime juice, and water. Set this nuoc cham aside.
In a pot of boiling, salted water, cook the vermicelli until just done, about 9 minutes. Add the bean sprouts during the last minute of cooking. Drain, rinse with cold water, and drain thoroughly.
Put the pasta and bean sprouts on a platter and top with the cucumber, herbs, and chicken skewers. Pour the nuoc cham over all and sprinkle with the peanuts.

Shrimp and Chicken Summer Rolls

MAKES 12 ROLLS

The fresh, healthy elegance of Vietnamese cooking is exemplified in these goi cuon, or salad rolls, often called summer rolls. Round, dried rice-paper wrappers, reconstituted in water until soft but still chewy, are stuffed with two sources of lean protein (chicken breast and shrimp), delicate rice noodles and lots of greens. It's the lightest dish on the planet, but full of flavor. Be sure to have extra rice-paper wrappers on hand in case they tear while you're filling them.

ingredients

DIPPING SAUCE

3 tablespoons sugar
1/3 cup water
1/4 cup fresh lime juice
3 tablespoons Asian fish sauce
2 Thai or serrano chiles, thinly sliced
1 small garlic clove, mashed to a paste with a fork
1 1/2 tablespoons finely chopped cilantro

SUMMER ROLLS

18 large shrimp (about 10 ounces)
4 ounces rice vermicelli, soaked in warm water for 15 minutes and drained
Twelve 8-inch rice-paper wrappers
12 small red leaf lettuce leaves, ribs removed
3 tablespoons hoisin sauce
2 cups shredded skinless cooked chicken breast meat ( 3/4 pound)
36 large mint leaves
Twelve 6-inch chives

directions

MAKE THE DIPPING SAUCE: In a small microwavable bowl, combine the sugar and water and microwave on high power just until the sugar is dissolved. Let cool, then stir in the remaining ingredients. Let stand for 30 minutes.
MEANWHILE, MAKE THE SUMMER ROLLS: Fill a medium bowl with ice water. In a medium saucepan of boiling salted water, cook the shrimp until pink, 2 minutes. Using a slotted spoon, transfer the shrimp to the ice water to cool. Peel and devein the shrimp, then pat dry and halve them lengthwise.
Return the cooking water to a boil. Add the soaked rice vermicelli and cook until tender, about 2 minutes. Drain and rinse under cool running water. Drain again and pat dry with paper towels. Using scissors, cut the noodles into 2-inch lengths.
Fill a bowl with hot water. Add 3 rice-paper wrappers, 1 at a time, and let soak until slightly softened but still a bit stiff, about 30 seconds; transfer to a work surface. Rub each wrapper with a little water until completely pliable, then blot dry with paper towels. Place 1 lettuce leaf on the lower third of each wrapper. Brush with a little of the hoisin and top with 3 shrimp halves, a scant 3 tablespoons of the shredded chicken and 3 mint leaves. Fold up the bottom edge of the wrapper, then fold the ends in and roll over once. Place a chive on the wrapper and continue to roll into a tight cylinder. Place the finished rolls on a large platter and cover with lightly moistened paper towels while you soak, fill and roll the remaining wrappers. Cut each roll in half diagonally and serve with the dipping sauce.

MAKE AHEAD The dipping sauce can be refrigerated for up to 4 days.

NOTES One Roll 144 calories, 1 gm total fat

Salmon Rice Bowl with Ginger-Lime Sauce

ingredients

1 3/4 cups water
1 1/4 cups long-grain rice, rinsed
2 tablespoons minced, peeled fresh ginger
3 1/2 tablespoons sugar
1 Thai red chile, chopped
10 small garlic cloves, 2 chopped
2 tablespoons fresh lime juice
2 tablespoons Asian fish sauce
2 kirby cucumbers (10 ounces), cut into thin strips
2 tablespoons vegetable oil
Four 6-ounce skinless salmon fillets
Salt and freshly ground pepper

directions

In a medium saucepan, bring 1 1/2 cups of the water and the rice to a boil. Cover, reduce the heat to low and cook the rice for 12 minutes. Remove the pan from the heat and let stand for 5 minutes.
Meanwhile, in a mortar, pound the ginger with the sugar, chile and chopped garlic to a coarse paste. Transfer the paste to a bowl and stir in the remaining 1/4 cup of water, the lime juice and the fish sauce. Add the cucumbers.
Heat the oil in a large nonstick skillet. Season the salmon with salt and pepper. Add the salmon to the skillet and cook over moderately high heat until lightly browned, about 3 minutes. Add the whole garlic cloves. Turn the salmon and cook over moderate heat until opaque throughout, about 4 minutes.
Mound the rice in bowls. Top with the salmon, garlic cloves and ginger-lime sauce with cucumber strips and serve. Pass any extra sauce at the table.

NOTES One Serving 652 cal, 26 gm fat

BLACK RICE PUDDING serves 4-6

(taken from Rick Steins More Food Heroes)

Ingredients:

300g Nanjing Black Rice

1.5 Pints Milk (the recipe requested full fat but I used skimmed)

2.5 pints Water (but I found this to be a little too much so I recommend using maybe only 2 pints and adding more if necessary)

10g Finely Chopped Fresh Ginger

5g Butter - optional

250g Brown Sugar

Some Cream or Coconut Milk to Serve

METHOD:

Place the milk, water, ginger and rice in a large saucepan. Bring to the boil and turn down to a low heat. Simmer for an hour and a half.

Ten minutes before the cooking time is up, add the sugar. Stir well to dissolve and taste.

buttermilk pancakes

2007-10-04T23:56:00.001-07:00

buttermilk pancakes

1 cup plain flour
2 tablespoons sugar
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 cup (8 fl oz) buttermilk
1 large egg
3 tablespoons (1 1/2 oz) unsalted butter, melted

In a medium bowl whisk the flour, sugar, baking powder, baking soda and salt. In another bowl or jug mix the buttermilk, egg and butter. Combine the wet and dry ingredients. Fry pancakes.

2007-10-04T23:54:00.000-07:00

» Mama Rita\'s Peach Cobbler')" height="19" width="254">

Note: Let there be cobbler for everyone! For the best cobbler, use peaches that have been picked ripe, and if your geography doesn’t allow for peaches, find a local fruit in season to substitute. Also, to make the process go quickly, blanch peaches in boiling water for just one minute before peeling.

To prepare:

Sift together dry ingredients, excluding almonds. Cut in butter until you have coarse crumbs. Combine milk and egg and then add to dry mixture, stirring just until moistened.

Combine cornstarch, cinnamon, brown sugar and water in saucepan and cook until thickened. Add the sliced peaches, lemon juice, and butter. Cook about five to ten minutes, until peaches are hot and juice is bubbling. Pour into an 8-inch (approximately) round or square baking dish. Spoon biscuit topping over the peaches in about 6 biscuits/mounds (don’t panic- they will not cover the peach mixture, but will grow in the oven). Scatter topping with sliced almonds. Bake at 400F (205C) for 20 to 25 minutes, until golden. Serve hot out of the oven with a scoop of vanilla bean ice cream.

Mama Rita's Peach Cobbler

Ingredients (serves 4-6):

Peach filling:

1 and 1/2 teaspoons cornstarch

1/4 tsp cinnamon

1/3 cup/~70g brown sugar

1/2 cup/125ml water

5-6 cups sliced, peeled peaches (~5-6 medium peaches)

1 tbsp fresh lemon juice

1 tbsp/10-15g butter

Biscuit topping:

1 cup/130g flour

2 tbsp/~25g sugar

1 and 1/2 tsp baking powder

1/4 tsp salt

1/4 cup/50g butter

1/4 cup/50ml milk

1 egg, slightly beaten

small handful (~30g) of thinly sliced almonds (reserve to top before baking)

to serve: preferably hot from the oven with vanilla ice cream

» Blueberry Buttermilk Panna Cotta')" height="24" width="309">

Heat the cream, add the sugar and a lengthwise sliced vanilla bean (and the scraped out vanilla seeds). Let it lightly cook for about 15 minutes and stir every now and then. Remove the vanilla pod from the pot and the pot from the heat.

Meanwhile soak the sheets of gelatin in some water (for about 10 min). Squeeze well. Add them to the cream mixture and stir thoroughly until the gelatin has completely dissolved.

Put the blueberries together with the buttermilk in a blender, mix until you get a smooth puree, then pour the mixture through a fine sieve into a bowl. Finally add the puree to the cream, stir well and divide up the cream-fruit-mix into four molds. Chill for at least 8 hours, better over night.

To unmold the panna cotta, briefly dip the form in hot water and carefully flip it over on a plate. Decorate either with melted white chocolate or some chocolate flakes (scrapped from a bar of chocolate) - we found the chocolate to be the perfect companion.

Blueberry Buttermilk Panna Cotta

Prep time: about 25 min., chilling: at least 8 hours

Ingredients (serves 4):

200 ml cream

4 tsp sugar

1 vanilla bean

100 ml buttermilk

150g blueberries

2 sheets gelatine

for decoration: white chocolate

Basic Panna Cotta with fruit variation

Prep time: about 20 min., chilling: best over night

Ingredients (serves 4):

400 ml cream

2-3 tsp sugar (depending on the sweetness of the added fruit puree)

1 vanilla bean

2-3 sheets gelatine (I prefer less - for smoother results)

50-100g fruit puree (trial and error works best, also depends on the used fruits)

physalis/chocolate for decoration

KEY LIME PIE
Ingredients:
9” Shortcrust Pie Crust, fully baked, using 110g flour, 55g Butter, pinch salt – See My Shortcrust Recipe OR make a Digestive Biscuit Base using this Cheesecake Recipe instead.
1 400g Tin Condensed Milk (they actually come in 397g I believe but it’s the same thing)
4 Egg Yolks (freeze the egg whites if you’re feeling frugal)
150ml Freshly Squeezed Lime Juice (this constitutes about 5 limes. To get the maximum juice from them, roll them firmly against a work surface to break down the segments).
Zest of one Lime (I use a Micro Planer)
METHOD:
Preheat the oven to 180c.
Whisk together the egg yolks and condensed milk until smooth. Slowly pour in the lime juice, stirring all the time. The mixture will tighten up because of the acidy limes reacting with the eggs and condensed milk so do it carefully (Note: back in the olden days, the pie wouldn’t even be cooked, the cook would rely on this chemical reaction to make the filling naturally thick, obviously today people are squiffy about eggs so prefer to cook it to a Quiche-like consistency). Stir until smooth, then whisk in the zest.
Pour into the pour crust.
Bake for about 20 minutes or until it is wobblingly set.
Leave to cool on a wire rack then refrigerate for at least 2 hours (although we could only manage one!). If you like, cover with a 284ml carton of double cream, whipped together with a tablespoon caster sugar (this stabilises the cream and stops it spoiling quickly – in fact, ours was still good two days later) and decorate with some lime zest.
Or, simply dust with some icing sugar and serve with pouring cream.
HONEY AND GOATS YOGHURT PANNA COTTA - Serves 4 (but keeps in the fridge for a couple of days if there's just the two of you - and that is the whole point)
Ingredients:
280ml Double Cream
100ml Milk
1 Sachet Powdered Gelatine (use leaf if you can work out how on earth it works)
2 Tbsp Vanilla Caster Sugar
1 1/2 Teaspoon Honey or to taste
150ml Goats Yoghurt or regular Plain Yoghurt of your choice
METHOD:
In a small saucepan, heat together the milk and cream, letting it simmer for 5-6 minutes.
Meanwhile, if you are using leaf gelatine, prepare it as per the packet. When you add it to the final mixture, make sure to squeeze out any excess water.
Remove the milk/cream mixture from the heat. If you are using powdered gelatine, stir into the milk/cream mixture and stir briskly until dissolved.
Stir in the Vanilla Sugar (or use a drop or two of Vanilla Extract), mixing until dissolved.
Fold in the yoghurt and then honey to taste.
Strain into a jug and pour into small, smooth moulds. I used tiny pudding moulds, Nigel Slater suggests shallow coffee cups.
Leave to cool, then cover with clingfilm and refrigerate until set, a couple of hours.
To turn out, gently work round the edge with a palate knife and plunge into hot water upto the brim for 3-4 seconds. You will hear a slight noise that indicates that it has started to come away from the mould. Turn out onto a plate and serve with figs or any other fresh fruit. Drizzle with more honey.
Serve with only one spoon...

CHEESECAKE
Ingredients: Serves 6 generously
For The Base
100g butter
200g digestive biscuits, crushed
2 tablespoons caster sugar
For the cheesecake itself:
500g Cream Cheese (must be full fat)
200g Caster Sugar
3 medium Eggs
2 Tblsp Cornflour
300ml creme fraiche
Zest and juice of 1 lemon
METHOD:
Firstly, make the base. Gently melt the butter in a saucepan. Add the bashed up digestive biscuits (always a rewarding job, bashing things up, particularly if you’ve had a bad day) and the sugar. Stir until well coated. Remove from the heat.
Lightly oil a 20cm Springform Tin. Pour in the buttery digestive mixture and press down firmly with the bottom of a spoon.
Preheat the oven to 150c oven.
Beat together the cream cheese and the sugar until smooth and glossy.
Add, one at a time, the eggs, beating well until fully amalgamated.
Finally, whisk in the creme fraiche, lemon zest and juice and cornflour until smooth and lump free.
Pour the primrose coloured mixture onto your digestive base and carefully place in the oven. Cook for between 45 minutes to 1 hour. Once cooked, it will still be pale and have a slight wobble to it. Turn off the oven but leave the cheesecake in the oven until completely cooled. Don’t do as I did – look at it after 45 minutes and think it’s still uncooked. It isn’t. The mixture is still very glossy, even when cooked, so it resembles liquid. I left it for another 7 or 8 minutes by which time it had cracked slightly. Also, don’t think about removing it from the oven until cold. I did and the small cracks became quite large craters. The warm cheesecake doesn’t respond well to the instantaneous temperature difference you see. They don’t tell you that in the cookbooks. Most books make some vague comment about leaving it to cool but allude it to tradition. It’s not. There is a scientific basis behind it that is founded in the final aesthetics of the dish. Not to worry though if it does crack. It still tastes wonderful and you can always drizzle the compote artistically over the cracks so no one will ever know except you.
The compote is simply made by crushing some berries (in this case raspberries) with a little caster sugar, then sieving. Stir in some whole fruits and chill.

CHOCOLATE MOUSSE WITH CARDOMOM AND CHOCOLATE LIQUEUR

Ingredients:
130g plain chocolate (see note above)

85ml chocolate liqueur

2 cardamom pods, de-husked, seeds lightly crushed

2 eggs, separated

2 tbsp caster sugarcrème fraîche to serve, optional
You will also need four or five ramekins or little espresso cups.
METHOD:
Melt the chocolate in a bowl over a pan of lightly simmering water. Add the coffee and liqueur. Do not let it get to hot otherwise it will seize up. If this does happen, don’t panic, remove from the heat, add a couple of drops of milk and beat like mad. It will come back again. Leave to cool.
Whilst the chocolate is melting, whisk the egg whites in a bowl until softly peaking. Add the caster sugar and continue to whisk until it has stiff peaks. I highly recommend using an electric hand whisk. Less arm power than a manual whisk, less washing up than a Kitchenaid.
Once the chocolate has cooled a little, beat in the egg yolks, one at a time.
Gently fold in, using a metal spoon, the egg whites into the melted chocolate, a few tablespoons at a time until the two mixtures are completely mixed together.
Spoon delicately into your ramekins and chill for at least an hour. Overnight is best of all. Serve with a dollop of creme fraiche, the sourness of which perfectly counters the rich mousse.

No Egg Tiramisu

2007-10-04T14:29:00.001-07:00

Put the egg yolks, the sugar and the hot water in a bowl and beat well for at least 5 minutes. A KitchenAid (or any other kitchen machine) can do a great job here… The mixture should change its color from yellow to very light yellow, almost white and its texture should be both creamy, yet quite stiff (hope this makes sense?). Add the mascarpone and beat again until the mixture has a consistent look.

Fill a form or glass with some of the mixture, just enough to cover the bottom. Pour the cold coffee in a flat bowl and soak the ladyfingers for some seconds, then arrange them on the mascarpone-egg mixture. I love my tiramisu quite juicy, so I soak the ladyfingers for a little longer, but that’s just a personal preference. Add another layer of the mixture, again soaked ladyfingers, …end with a layer of the mascarpone-egg mixture and dust with lots of unsweetened cocoa powder. Chill for at least four hours. And don’t keep (chilled) leftovers for longer than 24 hours, just a precaution because of the uncooked eggs. But there have NEVER EVER been leftovers!

This tiramisu recipe is a very basic version, without alcohol (what the original recipes calls for) and admittedly - quite rich. I tried different others, but always came back to this one. A caffeine-free one I tried for kids also worked out fine, just substitute the coffee with self-made (unsweetened) chocolate milk - they loved it ;)

Tiramisu

Required time: prep. 20 min., chilling ~4h

Ingredients (serves 4):

5 egg yolks

130 g sugar

1 tbsp hot water

500 g mascarpone cheese

15-20 lady/sponge fingers

300ml cold coffee/espresso

2 tbsp unsweetened cocoa powder

Hamburger with Quick Barbecue Sauce

2007-10-04T14:17:00.001-07:00

Hamburger with Quick Barbecue Sauce

Quick Barbecue Sauce:
4 tablespoons ketchup
4 tablespoons light brown sugar
2 tablespoons brown spicy mustard
2 tablespoons dark mollases or treacle
2 tablespoons cider vinegar
2 cloves garlic, peeled and crushed
Bring everything to the boil, then simmer on a low heat for 30 minutes. Cool before using.

Pink Sauce:
125ml tomato ketchup
2 tablespoons mayonnaise
1 ½ tablespoons lemon juice
1 ½ teaspoons Worcestershire sauce
1 teaspoon sweet paprika
Mix altogether with a seasoning of salt and pepper.

Hamburgers:
3 tablespoons olive oil (I use 2)
2 large red onions
3 thyme sprigs (I don’t use these)
Saute the red onions in the oil with a pinch of salt for 10 – 15 minutes.
780g best minced beef
2 ½ tablespoons chopped parsley (I don’t add this)
1 egg lightly beaten
1 tablespoon olive oil
Mix altogether with a seasoning of salt and pepper and shape into hamburger patties. Brush the grill with the oil and cook to still be juicy inside. Serve with the onions, sauce and extras.

2007-10-04T14:08:00.000-07:00

Tiramisu

INGREDIENTS
3 egg yolks
1/4 cup white sugar
2 teaspoons vanilla extract
1 1/8 cups mascarpone cheese
24 ladyfingers
1 1/2 cups brewed coffee
1 tablespoon unsweetened cocoa powder
DIRECTIONS
In a medium bowl, beat yolks with sugar and vanilla until smooth and light yellow. Fold mascarpone into yolk mixture. Set aside.
Dip ladyfingers briefly in coffee and arrange 12 of them in the bottom of an 8x8 inch dish. Spread half the mascarpone mixture over the ladyfingers. Repeat with remaining cookies and mascarpone. Cover and chill 1 hour. Sprinkle with cocoa just before serving.
Sophia Loren’s Tiramisu
Serving Size : 8

3 whole eggs -- separated
5 tablespoons sugar
6 ounces mascarpone cheese
36 ladyfinger cookies -- 1 large pkg,. approx 36
1 cup orange liqueur
1 cup espresso coffee
2 ounces bitter chocolate -- grated
1/2 cup unsweetened cocoa powder -- or 2 oz grated bittersweet chocolate

Combine egg yolks and sugar in a medium-sized bowl and beat well.

In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish.

Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers. Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa. Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso.

Place the dish in the refrigerator for at least 12 hours (the Tiramisu can be made 24 hours in advance). Top with the remaining cocoa before serving. Buon appetito!

2007-10-04T14:03:00.000-07:00

Cá trê kho tiêu

Nguyên liệu:

- 1 con cá trê 200g

- Tiêu, muối, đường, mì chính, ớt, hành lá, tỏi, dầu ăn, nước mắm.

Cách làm:

1. Chuẩn bị:

Cá trê: chà muối, cạo rửa sạch, để ráo, cắt thành khía 2-3cm và ướp cá 15-30 phút bằng hỗn hợp: 1 muỗng cà phê tiêu, 1muỗng xúp đường, 1 muỗng xúp tỏi băm, 1/2 muỗng cà phê muối, 1/2 muỗng cà phê mì chính, 1 muỗng xúp nước mắm, giã nhuyễn 4 tép hành lá lấy phần trắng.

2. Chế biến:

Đun nóng chảo, cho hai muỗng xúp dầu và hai muỗng đường thắng hơi ngả màu, thêm tỏi băm vào phi vàng rồi cho cá vào đảo đều. Sau đó cho 1/2 chén nước nóng vào, kho lửa liu riu, nêm lại vừa ăn rồi đun tới khi cá chín ngả màu đẹp.
Chả Đùm
Vật Liệu:

200 gr thịt bò mềm (philê) ground beef
200 gr thịt ba rọi
200 g gan heo (hay gan bò)
200 gr đậu phộng
2 lọn nhỏ bún tàu
10 tai nấm mèo
3 trứng vịt
200 g mỡ chài
bánh tráng nướng hay một bao bánh phồng tôm
gia vị + mắm + giấm + ớt + chanh + hành...

Cách Làm:

Thịt bò: rửa sơ nước, lau khô, bằm nhỏ hay xay nhuyễn, ướp với tỏi băm nhuyễn cho thơm.

Thịt ba rọi: xắt sợi nhỏ, ướp chút muối + đường phơi nắng hay phơi gió cho trong.

Gan: bằm nhỏ hay xay nhuyễn.

Đậu phộng: 100gr luộc chín, xắt nhuyễn, 100 gr rang vàng, đâm vừa nát.

Bún tàu: ngâm nước, cắt khúc 2 cm.

Nấm mèo: ngâm nước, rửa sạch, xắt sợi nhuyễn.

Trộn đều thịt bò + thịt ba rọi + gan + đậu phộng giã nhỏ + bún tàu + nấm mèo + 3 trứng vịt + 1/2 muỗng cà phê muối + 1 muỗng cà phê đường + 1 muỗng cà phê bột ngọt + 1/2 muỗng cà phê tiêu.

Mỡ chài: rửa sạch bằng nước muối. Trải mỡ chài vào khuôn nhôm, đổ hỗn hợp đã trộn vào, ém bằng mặt, phủ kín thịt bằng mỡ chài, đem hấp chín.

Nước chấm chả đùm: 2 muỗng xúp giấm + 1 muỗng xúp nước mắm + 2 muỗng xúp nước dừa tươi hay nước lã + 1 muỗng xúp đường + 1 tí bột ngọt + 4 tép tỏi bằm nhuyễn + 2 muỗng cà phê ớt bằm nhỏ + 4 múi chanh tán nhỏ hòa đều vào nhau, nêm lại cho vừa ăn, có vị chua ngọt không mặn quá.

Trình bày: Cho chả ra đĩa, rắc đậu phộng rang lên mặt, trang trí ngò + ớt tỉa hoa. Dọn ăn với bánh tráng nướng hay bánh phồng tôm chiên.
Chả Giò Chiên

Nguyên liệu:

1lb thịt xay
1/2 lb tôm lột vỏ băm nhỏ.
10 oz. thịt cua (optional)
2 lọn bún tàu ngâm nuớc cắt nhỏ cho vô rổ để ráo
1 ít nấm mèo ngâm nuớc cắt nhỏ
3 củ carrot loại vừa bào mỏng
Thêm 1/2 củ môn sáp bào mỏng luôn, nếu thích ăn bùi bùi béo mùi khoai môn
4-5 tép tỏi + 2 củ hành đỏ (shallot) băm nhỏ
1/2 củ hành cây cắt hạt lựu
2 tép hành lá cắt nhỏ
1 muỗng cafe tiêu
2 muỗng (tsps.) gia vị hiệu con gà(bot chicken broth)
1 muỗng (tbsps.) dầu hào
2 muỗNg soup đường
1 cái trứng lòng trắng thôi ( tròng đỏ để trét bánh)
1 1/2 muỗng (tbsp.) bột all purpose flour

Cách Làm:

Mix all hỗn hợp trên together (nhớ nếm thử có thể gia giảm gia vị). Trứng thì dùng 1 lòng trắng (tròng đỏ để trét bánh). để qua một bên. Kế đó gỡ bánh tráng (loại bánh tráng TháiLan ). Sau đó cuộn nhân vào, nhớ cuộn ít nhân thôi, nhiều quá sẽ làm cho chả giò không đuợc giòn. Dùng lòng đỏ trứng để trét mí bánh cho dính.

Khi chiên thì cho dầu vào nồi nhỏ (đỡ hao dâù, nhưng dầu phải ngập cuốn chả giò).
Vắt vào cở lưng 1 tsp cốt chanh vô nồi dầu lúc còn nguội để cho bánh được giòn lâu nha. Sau đó dầu vưà nóng thì bỏ chả giò vào chiên, chiên sơ cho cuốn chả giò vừa hơi vàng thì vớt ra đe cho ráo dầu......và cứ chiên như vậy cho đến hết. Sau đó chiên đợt 2 lạị bỏ chả giò vô chiên lại cho vàng đềụ Nhớ nha, quá trình chiên chả giò đừng có dùng đũa quậy nhiều nha, sẽ làm cho dầu dơ đó. Chỉ mix chả giò lên thỉnh thoảng thôi
Còn nếu dùng nồi deep fry để chiên chả giò thì vặn lửa cở 375F la okie đó
Nem Nướng

Nguyên Liệu:

3 lbs nạc đuì không da (nhờ họ xay 3 lần,
đừng mua nạc vai...mỡ quá)

Gia vị :
5 muỗng canh nước mắm ngon hiệu 3 cua
5 muỗng canh đuờng
8 muỗng canh nước lọc
1 muỗng canh bột năng
2 muỗng cafe tiêu trắng xay nhuyễn
10 tép tỏi thiệt lớn xay nhuyễn
1/2 gói bột nổi alsa
5 - 7 giọt màu đỏ

Cách làm:

Lấy cái thau nho nhỏ bỏ thịt xay vào để đó.

Lấy caí tô bỏ hết tất cả gia vị khuấy lên thiệt là đều rồi đổ vô thau thịt. Lấy cái cối bỏ thịt và gia vị vào, quết lên cho thật đều, tới khi thịt thật là nặng tay, thấy có vẻ muốn què tay ruì là được.

Bắt cái chảo nhỏ vô khoảng 1/2 muổng canh dầụ Dít 1 miếng ép xuống chiên. Có thể viên cục cục hấp ruì nướng oven 375 degree F. Có thể bỏ vào freezer để sau này chiên cũng được.
Dumpling

Nguyên liệu:

khoảng 30 cái bánh cho một gói ...

Vật liêu:
1 gói Pot Sticker (kèm hình)
1/2 lb thịt xây
1 củ hành hương
1/2 củ hành tây
1 cây ha`nh lá
1 tsp dầu mè
1 tsp bột nêm gà( kg có thì 1/2 tsp muối )
2 tsp đường
1/2 tsp tiêu
1 tsp bột cornstarch / năng
1 khúc bắp cải độ chừng bằng cở phần thịt

Cách pha sause....

1 Tsps xì dầu
1 Tsps dấm tiều ( black sweetened vinegar )
1 Tsps nước lạnh
1 chút dầu ớt ( optional...có thể dùng ớt khô cho trong dầu nóng)

Cách Làm:

Hành hương hành lá cắt nhỏ... hành tây và bắp cải xắt hạt lựu.. càng nhỏ càng ngon hơn
Xong trộn tất cả gia vị vào thịt... sau đó trộn các thứ ở trên chung vào thịt nhồi cho dính nhau

Gở bánh sắp ra bàn .. lấy chén nước lạnh và cái cọ... quẹt nước chung quanh bánh thành vòng tròn.. cho dễ dính khi bắt bánh ... Sau đó ...múc muỗng nhân cho vào chính giữa bánh... dùng cái muỗng cafe và múc một muỗng đầy là đủ ... cỡ chừng nửa cái bánh thôi nha

Bắt bánh.... có 4 folds trên mặt bánh... phiá dưới thì để nguyên

Hấp bánh..... bắc cái xửng hấp bánh... nấu nước sôi... sau khi bắt bánh xong thoa lớp dầu nhẹ cho bánh không dính .. lên trên mặt xửng...rồi sắp bánh vào.... hấp 15 phút trong nước sôi

Rán bánh... dùng cái chảo nonstick... cho một lớp dầu thật mỏng ... sắp bánh vào.... rồi mở lửa high... chừng vài phút cho bánh rán hơi vàng vàng một mặt... rồi trở bánh cho vàng mặt kia...

Chúc các bạn có bữa ăn ngon miệng

Cách Gói Dumpling
Posted by: MinhTien23
7/23/07

Có nhiều cách gói dumpling - đây là một trong những cách gói

Blue Cheese Fondue

2007-10-04T13:45:00.000-07:00

Blue Cheese Fondue



	1 tablespoon unsalted butter 1 1/2 teaspoons finely chopped fresh thyme leaves 1 teaspoon minced garlic 2 cups heavy cream 1/2 pound Cambozola blue cheese, crumbled, or other blue cheese 1/4 teaspoon freshly ground black pepper



	In a small pan over medium-low heat, cook the butter, thyme, and garlic until the garlic is soft, about 2 minutes. Be careful not to let the garlic brown. Add the cream, raise the heat to medium, and bring the cream to a simmer. Cook until the cream is reduced by 1/3. Lower the heat to maintain a slow simmer. Add the cheese and stir until the cheese is melted and the mixture is smooth. Add the pepper and pour into a fondue pot set over low heat.

Espresso Flan



	(6 Servings) 5 eggs 2 egg yolks 1 cup sugar 1 teaspoon vanilla extract 1 1/4 cups heavy cream 1 cup whole milk 1 cup caramel *see below Pinch grey salt 1 stick (1/2 cup) melted butter 6 tablespoons hot brewed espresso



	In a large bowl, whisk together egg and egg yolks. While whisking add the sugar slowly until fully dissolved. Add vanilla, heavy cream, milk, and salt and continue to whisk. In order to get rid of air bubbles in mixture, transfer to large bowl through a fine strainer. In the bottom of 6 (1/2 cup) ramekins (small ceramic custard cups), place about 1 1/2 teaspoons of caramel. When all 6 ramekins have caramel at the bottom, brush each bottom and side with melted butter to secure flan and yet allow it to be removed easily. Fill each ramekin with the flan mixture, SLOWLY to avoid air bubbles, until about 2/3 full. Preheat the oven to 350 degrees F. Place almost full ramekins in shallow baking pan and then fill the pan with boiling water. The hot water bath will allow the flan cups to cook evenly in the oven. Right before placing pan in oven, top each ramekin with a tablespoon of hot espresso. Bake for 40 minutes. When removing pan from oven, allow the ramekins to remain cooling in their original water bath, overnight if necessary. Before serving, place ramekins in another shallow pan of warm water to loosen the custard. Run a thin knife around the inside edge of cup to further loosen, place a plate on top of ramekin and flip onto plate to serve. *Caramel: 1/2 cup water 1 cup sugar In preheated saucepan over medium heat, pour in water and bring to boil. Add sugar and stir until caramel brown (about 4 minutes). Remove from heat and allow to cool for about 2 to 3 minutes.

Baked Hot Chocolate

Here is the recipe for baked hot chocolate...

Ingredients (Serves 4):
9 ounces 62% semisweet chocolate, finely chopped
6 tablespoons (3 ounces) unsalted butter cut into cubes
4 large eggs
1/4 cup granulated sugar
whipped cream

Position a rack in the middle of the oven and preheat oven to 350 degrees F. Arrange four 1-cup ovenproof coffee cups or mugs or 8-ounce ramekins in a baking or roasting pan.
Place the chocolate and butter in the top of a double boiler set over gently simmering water, and whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat and set aside.
Stir the eggs and sugar together in the bowl of stand mixer then set over the simmering water and stir until warm to the touch.
Place the bowl on the stand mixer and using the whisk attachment, beat for 3 to 5 minutes until light and fluffy.
Remove from the mixer, and fold the eggs into the chocolate mixture until it is light and smooth.
Spoon the batter into the cups. Add enough very hot water to the baking pan to come halfway up the side of the cups. Bake for 15 to 20 minutes. The baked hot chocolate will be done when the tops lose their glossy finish. A wooden skewer inserted in the top will emerge clean, but batter toward the bottom of the cup will still be very moist.
Carefully remove the cups from the pan. The cakes can be served warm, at room temperature or covered and refrigerated for up to 1 day. To reheat, bring to room temperature and place in a preheated 350 degrees F oven for 5 minutes, or until warm.
Serve topped with a dollop of cocoa whipped cream.

Osso Buco with Red Wine

2007-10-04T11:42:00.001-07:00

Osso Buco with Red Wine
SERVES: 6
ingredients

* 2 tablespoons extra-virgin olive oil
* Six 2-inch-thick meaty veal shanks, each tied with string (3/4 to 1 pound each)
* Salt and freshly ground pepper
* 2 large carrots, cut into 1/2 -inch dice
* 1 medium onion, cut into 1/2 -inch dice
* 1 celery rib, cut into 1/2 -inch dice
* 2 garlic cloves, minced
* 1 cup dry red wine, such as Barbera or Chianti
* 1 cup drained canned Italian tomatoes, coarsely chopped
* 1 cup chicken stock or canned low-sodium broth

directions

1. Preheat the oven to 325°. Heat the olive oil in a large enameled cast-iron casserole. Season the veal shanks with salt and pepper and cook over moderate heat until browned, about 8 minutes per side. Transfer the shanks to a plate.
2. Add the carrots, onion, celery and garlic to the casserole. Reduce the heat to moderately low and cook, stirring, until tender, about 7 minutes. Add the wine and cook, scraping up any browned bits, until slightly reduced, about 5 minutes. Add the tomatoes and chicken stock and bring to a simmer over high heat.
3. Return the shanks to the casserole, nestling them into the vegetables; add any accumulated juices. Cover the casserole and braise the shanks in the oven for 1 hour. Turn the shanks, cover and cook for about 1 hour longer, until the meat is very tender. Transfer the shanks to a rimmed platter and cover loosely with foil. Measure the sauce; you should have 2 cups. If necessary, reduce the sauce over high heat. Season with salt and pepper.
4. Cut the strings off the shanks. Spoon the sauce on top and serve.

MAKE AHEAD The osso buco can be refrigerated overnight and reheated, covered, in a 325° oven.

2007-10-04T07:51:00.000-07:00

Singapore Curry Rice Noodle

Read this recipe in Chinese

Yields 2 servings

Provided by Kao Hsiung Center, Formosa

Ingredients:

150g	rice noodles, softened in water, boiled and rinsed, set aside
¼	piece (120g) firm tofu, sliced (not too thin)
1/5	(80g) small onion, thinly sliced
70g	shredded carrots
80g	bean sprout (about a handful)
2	green onions, only use the green leaves, cut into 1.5" section
8g	salt (or to taste)
5g	natural M.S.G
15g	sugar
15g	curry powder

Directions:

1.	Add 1 Tablespoon oil in a heated pan, fry tofu slices until golden brown, remove and set aside.
2.	Add 1 Tablespoon oil in the pan, heat with medium to high heat, add onion slices and fry with high heat until fragrant.
3.	Add tofu, carrot, bean sprouts and green onions. Keep stirring. Add cooked rice noodles and turn heat off.
4.	Add all the seasonings and mix well. Again, turn on the heat, stir quickly with medium heat until the rice noodles become dry and fragrant.
5.	Sprinkle a little green onion pieces for decoration before removing from the heat.

Nước mắm chay:

1 chén nước lọc

3 muỗng canh đường cát trắng

3 muỗng cà-phê muối

½ muỗng cà-phê bột nêm nấm**

1 lon nước dừa nước dừa Coco Rico*

1 trái chanh, vắt lấy nước

½ muỗng cà-phê nước tương (có thể dùng hiệu Healthy Boy)*

1 muỗng cà-phê ớt băm nhuyễn

Nước pha: dung cho salad

3 trái chanh xanh (chanh vàng hay giấm cũng được, nhưng chanh xanh sẽ ngon hơn), vắt lấy nước

¼ muỗng cà-phê muối

3 muỗng canh đường cát trắng

Taro Ball

Ingredients:
 1 big taro root
 Bread crumbs
 100g corn starch

Seasonings:
200g sugar
1 tablespoon vegetable oil

Direction:
1. Cut the taro root into thin slices, steam until cooked, and then mash into paste.
2. Add oil, corn starch, and sugar into the paste. Mix well, and then shape into balls.
3. Coat the balls with bread crumbs, and deep fry until golden brown.

White Jasper Potage

Ingredients:
 ½ cabbage head, shredded
 1 small carrot, shredded
 6 pieces of black wood fungi, shredded
 6 black mushrooms, shredded
 150g vegetarian muttons, shredded
 1 cup of corn kernel
 A pinch of Black moss
 5 cups of water
 4 tablespoons of corn starch
 A few Cilantro and celery each, minced

Seasonings:
 1 ½ teaspoons of salt
 A dash of natural MSG
 ½ teaspoon of sugar
 A dash of white pepper powder
 ½ tablespoon of vegetarian black vinegar (Worcestershire sauce)
 1 tablespoon of sesame oil
 1 tablespoon of satay sauce

Direction:
1. Sauté black mushroom, then add water, carrot, black wood fungi, cabbage, corn kernel, and vegetarian mutton.
2. When the cabbage is cooked, add salt, natural MSG, sugar, white pepper, and satay sauce.
3. Mix corn starch with 1 ½ cups of water, cook on high heat. Pour the mixture slowly and smoothly into the soup, at the same time, stir continuously to prevent it from clotting. Then add black moss and stir well with the soup in order to separate it into shreds. Turn off the heat one minute after the soup had boiled.
4. Add the vegetarian black vinegar and sesame oil, stir well. Finally, sprinkle with cilantro and celery.

Xôi Gà Chay

Cho 6-7 phần ăn
Thời gian thực hiện: 1 tiếng
Công thức: Trung tâm San Jose, Hoa Kỳ
Thực hiện và hình ảnh: Trung tâm Ohio, Hoa Kỳ
Thể loại: Món Ðiểm Tâm
Quốc gia: Âu Lạc

Vật liệu:

Nấu xôi:

4 cân Anh (khoảng 2 kg) nếp hạt dài, ngâm trong nước ấm khoảng 2-3 giờ, để ráo

3 miếng gà chay đông lạnh (xem hình 1), để tan đá và cắt làm 4

½ chén dầu canola để chiên gà chay

Dầu hành:

3 củ hành hương nhỏ*, thái mỏng

2 muỗng canh dầu canola

Gia vị trộn nếp:

1 lon nước cốt dừa (khoảng 12-16 oz.)*
½ muỗng cà-phê bột nêm nấm

1 muỗng cà-phê muối

½ muỗng cà-phê tiêu

Gia vị ướp gà chay:

2 muỗng canh nước tương (có thể dùng hiệu Healthy Boy)*

1 muỗng canh đường cát trắng

Một chút bột ngũ vị hương

Một chút tiêu

1 củ hành hương nhỏ*, thái mỏng

(Hình 1)

(Hình 2)

(Hình 3)

Thực hiện:

Xôi:

Hòa tan các vật liệu cho gia vị ướp nếp trong 1 chén nhỏ. Ướp hỗn hợp gia vị này vào nếp khoảng 5 - 10 phút cho thấm. Sau đó để nếp cho ráo.

Cho nước vào 1 xửng, đầy khoảng ⅓ xửng. Ðun sôi. Lót 1 miếng vải mùng sạch (cheese cloth) hoặc giấy bạc đã đâm nhiều lỗ nhỏ. Cho nếp vào xửng hấp khoảng 20 - 30 phút là chín. Trước khi hấp, đặt miếng giấy lau tay sạch để lên mặt xôi để tránh bị nhão.

Nhân gà chay:

Gà chay chiên sơ với dầu canola cho vàng.

Hòa tan các vật liệu của gia vị ướp gà chay trong 1 chén nhỏ. Ướp hỗn hợp gia vị này vào gà chay đã chiên sơ.

Hâm gà chay đã ướp gia vị cho thơm.

Dầu hành:

Hành hương phi vàng, dùng để rắc lên trên mặt xôi cho đẹp.

Khổ Qua Xốt Cà Chua

Vật liệu:

3	trái khổ qua lớn*
1	muỗng canh dầu canola
½	củ hành tây, băm nhuyễn
1	quả cà chua, rửa sạch và băm nhuyễn
1	hộp xốt cà chua
½	chén nước lọc

Gia vị nước xốt cà:

1	chén nước lọc
1	chén nước súp chay *
½	thẻ đường thẻ *
¼	chén nước tương (có thể dùng hiệu Healthy Boy)*
1	muỗng cà-phê muối
1	muỗng cà-phê bột nêm nấm**

Nhân đậu hủ:

1	miếng (1 cân Anh hay ½ kg) đậu hủ trắng*
2	muỗng canh nấm mèo (mộc nhĩ) thái sợi*, ngâm mềm
1	lọn (khoảng 30g hay 1 oz.) bún tàu nhỏ*, ngâm mềm và cắt ngắn khoảng 2 phân

Gia vị ướp đậu hủ:

⅓	muỗng canh bột nêm nấm**
¼	muỗng cà-phê muối
1	muỗng canh đường cát trắng
⅛	muỗng cà-phê tiêu
1	muỗng canh dầu ô-liu

2007-10-04T03:38:00.000-07:00

Flavors of Canada
Carolans Decadent Chocolate Mousse
Ingredients for 4-6 servings

4 eggs
375 ml (1 1/2 cups) chocolate chips
310 ml (1 1/4 cups) 2% milk, heated
125 ml (1/2 cup) Carolan's Irish Cream liqueur

Method

Separate the eggs, putting the whites into a medium glass bowl and yolks into a food processor with steel blade.
Whisk egg whites until they are stiff. Set aside.
Put chocolate chips, hot milk, and Carolans® into the food processor and blend all ingredients.
Fold the chocolate mixture gently into the egg whites and mix well. Pour into glass bowls. Chill at least 2 hours.
Garnish with chocolate shavings, whip cream or chocolate dipped strawberries.
Add elegance to this recipe for a special occasion; serve it in a fancy martini glass rimmed with dark chocolate and white chocolate nuggets.

2007-10-04T02:32:00.000-07:00

Brazilian Hot Chocolate
Ingredients for 4 servings

250 g (9 oz.) chocolate
125 ml (1/2 cup) strong coffee
200 g (1 cup) sugar
500 ml (2 cups) boiling water

Method

Melt 250 g (9 oz) of chocolate in 500 ml (2 cups) boiling water; whisk in:

1 litre or 4 cups of very hot milk
200 g (1 cup) sugar
125 ml (1/2 cup) very hot strong coffee

once the sugar has completely dissolved, serve immediately.

Brazilian Hot Coco
Ingredients for 4 bowls

250 g (9 oz) of chocolate
500 ml (2 cups) boiling water
1 litre or 4 cups of very hot milk
200 g (3/4 cup) sugar
125 ml (1/2 cup) very hot strong coffee

Method

Melt the chocolate in boiling water;
whisk in hot milk, sugar and strong coffee; once the sugar has completely dissolved, serve immediately.

Vietnamese recipe made easy

2007-10-03T14:52:00.001-07:00

Tamarind Fish Soup ( Canh Chua Ca)

Ingredients

White Fish, fillet or steak 300g

Vietnamese Rhubarb (Bac ha) 1 stalk

Fresh Pineapple, diced 3 tbsp

Tomatoes, cut in wedges 1 small

Okra, sliced 1 tbsp

Tamarind water 6 tbsp

Bean sprouts

Chicken/fish heads stock 4 cups

Fish sauce 2 tbsp

Garlic chopped 3 cloves

Fresh chilli, sliced

Salt, sugar and pepper 1 spoon

Mint and coriander, chopped

Preparation

In a small saucepan, cook the garlic until golden brown.

Soak 1 or 2 tbsp of wet tamarind in water then strain.

Bring the stock to boil and add the tamarind water.

Simmer for 10 minutes, stirring occasionally.

Remove from heat and let it settle.

Strain the Stock.

Put the stock into a pot and bring to a boil.

Add the fish, then the sugar and fish sauce.

When the fish is half cooked, add the remaining ingredients:

pineapple,, tomato, bean sprouts, rhubarb.

Add salt and pepper to your taste.

Put the fish in a warm serving bowl and cover with the soup.

Sprinkle with the chopped herbs, garlic mixture and the sliced chilli.

Fish Simmered in Caramel Sauce ( Ca Kho To)

Ingredients

4 catfish steaks, cut 1 inch thick

ground black pepper

fresh chilli 1 tbsp

Caramel Sauce

Preparation

Prepare the Caramel Sauce.

Stir the chilli into the caramel sauce and set aside.

Add the fish to the caramel sauce in a clay pot or heavy bottomed saucepan and

Bring to boil.

Reduce the heat to low, cover the pot and simmer for about 45 minutes,

turning the fish occasionally.

Sprinkle with black pepper.

Served with rice, pickled, fresh leaves or steamed vegetables.

Caramel Sauce (Thang nuoc Duong)

Widely used in Vietnamese Cooking to enhance the flavour of some dishes.

Ingredients

1/3 cup sugar

1/4 cup fish sauce

4 shallots, thinly sliced

Ground black pepper

Preparation

Cook the sugar in a small heavy saucepan over low heat, swirling the pan constantly,

until brown. It will smoke slightly.

Remove pan from heat and stir the fish sauce into the caramel.

Return the mixture to low heat & gently boil, swirling the pan occasionally until the

sugar completely dissolved, about 3 minutes.

Add the shallots and pepper to taste

2007-10-03T14:39:00.000-07:00

Easy Paella With Chicken and Chorizo

This is a quick, easy (and authentic) way to enjoy a Spanish paella.

Ingredients:

2 cubes of fish bouillon

2 cubes of chicken bouillon

1/2 tsp of saffron

1 tsp of smoked paprika (Pimentón de la Vera)

5 cups of water

1/2 large onion, chopped

1/2 red bell pepper, chopped

1/2 tomato, chopped

1/2 lb of cooking chorizo, in 1/4 inch slices

1/4 cup chopped parsley

4 tbsp chopped garlic

6 oz roasted piquillo peppers

6 cloves of garlic, peeled

2 cups Bomba rice

4 chicken thighs

extra virgin Olive oil for cooking

Preparation:

Pre-heat oven at 350 degrees.

Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, the saffron and the paprika.

With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. On medium high heat, brown the chicken and chorizo in olive oil in a 13 inch Paella Pan, about 5-10 minutes. Remove to a platter. Add the onion, bell pepper, chopped garlic and parsley. Cook for 5 minutes, stirring occasionally. Add the rice to the pan with the vegetables, along with the tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. Pour the broth into the paella pan. Stir until it boils. Add the chicken and chorizo pieces, burying them in the paella. Scatter the cloves of garlic around the top.

Place in the oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see whether it is done. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste.

Recipe courtesy of Spain GourmeTour magazine.

Osso Buco

Osso Buco

90g Butter
2 medium carrots, chopped finely
2 large brown onions, chopped finely
3 trimmed celery sticks, chopped finely
2 cloves garlic, crushed
2kg Veal Osso Buco
1/3 cup flour, for dusting
2 tblsp olive oil
2x400g chopped tomatoes
½ cup dry red wine
1 ¾ cups beef stock
1 tblsp finely chopped fresh basil
1 tsp finely shopped fresh thyme
1 bay leaf
2.5cm strip lemon rind

Heat a third of the butter in a large saucepan; Cook carrot, onion, celery and half of the garlic until onion is golden brown. Remove from heat; transfer vegetables to a large ovenproof dish.
Coat veal with flour; shake away excess. Heat the remaining butter and oil in same pan. Add veal; brown well on all sides. Carefully pack veal on top of vegetables.
Preheat oven to 180C
Drain fat from pan. Add undrained tomatoes, wine, stock, basil, thyme, bay leaf and strip of melon rind; bring sauce to the boil
Pour sauce over veal. Cover dish; bake in oven about 1 ½ hours, stirring occasionally.
[Note: I used some preserved lemon instead of the lemon rind and it was delicious. We could definitely taste it in the sauce.]

2007-10-03T14:22:00.001-07:00

Fettucine with Bolognese Sauce

object2=">1 tablespoon olive oil
object2="> 1 large yellow onion, diced
object2="> 3 stalks celery, diceed
object2="> 1 carrot, diced
object2="> 4 cloves garlic, minced
object2=">1/4 pound pancetta, chopped
object2=">1 1/2 pounds lean ground beef
object2=">1 cup dry white wine
object2=">1 cup whole milk
object2="> 1 6-ounce can tomato paste
object2="> 1 14½-ounce can diced tomatoes, undrained
object2=">1/4 teaspoon red pepper
object2=">2 tablespoons chopped fresh oregano, or 1 tablespoon dried
object2=">1/2 cup fresh flat-leaf parsley, chopped
object2=">2 1/2 teaspoons kosher salt
object2=">1/4 teaspoon black pepper
object2=">1/4 teaspoon ground nutmeg
object2=">1/4 cup grated Parmesan

In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes. Add the celery, carrot, and garlic and cook for 5 minutes more. Add the pancetta and cook for 5 minutes, then add the beef and cook until brown. Add the wine and the remaining ingredients and simmer for 45 minutes. Serve with cooked fettuccine. Sprinkle with Parmesan.

To Freeze: Omit the pasta and the Parmesan. Let the sauce cool, then ladle it into resealable freezer bags. Store for up to 3 months.

To Reheat: Thaw the sauce overnight in the refrigerator or thaw partially in the microwave. Warm in a covered saucepan over medium-low heat for 20 minutes. Meanwhile, cook the pasta. Spoon the sauce over it and sprinkle with Parmesan.

Rich Chocolate Tart

2007-10-03T14:18:00.001-07:00

Rich Chocolate Tart

125g cold unsalted butter, chopped
1 tlbsp caster sugar
200g plain flour
2 tlbsps Dutch-process cocoa
2 egg yolks
Double cream, optional, to serve

Filling

300g dark choc, finely chopped
100ml double cream
125g unsalted butter, chopped
4 eggs
100g caster sugar
1tlbsp golden syrup

Process butter, sugar, flour and cocoa in a food processor until mixture resembles coarse bread crumbs.
Add egg yolks and 1½ tlbsps iced water and process until pastry just comes together. Form pastry into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes.
Roll out pastry on a lightly floured surface until 5mmthick and ease it into a 3.5cm
deep 24cm tart tin with removable base, trimming edge. Line pastry with baking paper and fill with dried beans or rice, place tin on the oven tray and bake at 180oC for 20 mins, then remove paper and beans and bake for another 5 mins or until pastry is dry. Cool.
For filling, combine chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir continuously until butter is melted and mixture is well combined, then remove bowl from heat and set aside.
Using an electric mixer, whisk eggs, sugar and golden syrup until pale and creamy, then fold into chocolate mixture. Pour filling into tart shell and bake at 150oC for 35-40 mins or until just set. Cool tart to room temp before serving with double cream.

2007-10-03T14:16:00.001-07:00

Mexican Chocolate Torte

(Toasted Almond, Cinnamon and choclate Torte)

150g natural (with skins) whole almonds, toasted and cooled completely
50g firmly packed light brown sugar
1 tblsp cinnamon
¾ tsp salt
150g fine-quality bittersweet chocolate, chopped
5 large eggs, separated
1 tsp vanilla
50g granulated sugar

For glaze
120g fine quality bittersweet chocolate, chopped
2 tblsps unsalted butter
2 tblsps heavy cream
1 tblsp light corn syrup

For icing
50g confectioners’ sugar
1 – 1 ½ tsps milk

1. Preheat the oven to 160C. Butter an 8 ½ inch spring-form pan and line it with a round of wax paper. Butter the paper and dust the pan with flour, knocking out the excess.
2. In a food processor blend together the almonds, brown sugar, cinnamon and salt until the almonds are ground fine. Add the chocolate, and blend the mixture until the chocolate is ground fine.
3. Add the egg yolks and the vanilla. Blend the mixture until it is combined well and transfer it to a bowl.
4. In another bowl with an electric mixer beat the egg whites with a pinch of salt until they hold soft peaks, beat in the granulated sugar gradually, and beat the meringue until it holds stiff peaks. Whisk about one third of the meringue into the chocolate mixture to lighten it and fold in the remaining meringue gently but thoroughly.
5. Pour the batter into the pan, smoothing the top, and bake the torte in the middle of the oven for 45 to 55 minutes, or until a tester comes out clean. Let the torte cool in the pan on a rack for 5 mins, run a thin knife around the edge, and remove from the side of the pan. Invert the torte onto the rack, discarding the wax paper, and let it cool.
6. Make the glaze: In a metal bowl set over barely simmering water combine the chocolate, butter, cream and corn syrup. Stir the mixture until it is smooth and let the glaze cool until it is just lukewarm
7. Set the torte on the rack over wax paper and pour the glaze over it, smoothing the glaze with a spatula and letting the excess drip over the side.
8. Make the icing: In a bowl whisk together the confectioners’ sugar and 1 tsp of the milk and add enough of the remaining milk, drop by drop, to form a thick icing. Transfer the icing to a small pastry bag, fitted with a 1/8 inch plain tip, and pipe it decoratively on the torte. Transfer the Torte to a serving plate and let it stand for 2 hours or until the glaze is set.

Note: as you can see from the photo S did not decorate the torte with the icing.

2007-10-03T14:04:00.000-07:00

Clafouti Recipe
Ingredients:

1 tablespoons butter or margarine
1 1/3 cups milk (may be low fat)
2 tablespoons sugar (may be reduced or omitted)
4 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 1/3 cups plus 1 tablespoon unbleached white flour
1 1/2 cups fresh fruit - any combination - dark cherries, pitted and halved; sliced ripe plums, peaches; any kind of berries

Instructions:
A combination of dark sweet cherries and tart berries (boysen or rasp) will be most sensational here, but other types of fruit work just fine. To save on labor (or to enjoy this dish in winter when fresh cherries and berries seem a distant memory), use frozen, unsweetened fruit, available in plastic bags in most grocery stores. (The cherries come already pitted, which is a great service!) Defrost and drain thoroughly, then use exactly as you would fresh. If using frozen fruit, subtract at least 10 minutes from the preparation time.

1) Preheat oven to 375 degrees.
2) Place the butter in a 9x13-inch pan, and put it in the oven for several minutes, until all the butter is melted. Remove from oven and tilt the pan to evenly distribute the butter.
3) Use a blender or food processor fitted with the steel blade. Add milk first, then all remaining ingredients, except fruit and 1 tablespoon of flour. Blend or process until frothy and well combined.
4) In a small separate bowl, toss together the fruit and the extra tablespoon of flour.
5) Pour the batter into the prepared pan, spoon in the coated fruit, and bake for 30 to 35 minutes, or until dramatically puffed and lightly browned.
6) Cut into large squares and serve immediately. This also tastes good left over, at room temperature (although it is rare to have any left over!)

Preparation time: 20 minutes - at most - to prepare, 30 to 35 minutes to bake.
Fruit Cobbler Recipe
Ingredients:
1/4 cup melted butter
1 cup all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup sugar
1 cup milk
1 quart fruit (blueberries, strawberries or any other berry of your choice)

Instructions:
In the bottom of a 2 quart dish melt the butter. In a large bowl combine the remaining ingrediants. Pour the batter into the dish. Add the fruit. Bake at 325 f for about an hour.
Chocolate Creme Brulee Recipe
Chocolate creme brulee:

3/4 cup sugar
3 eggs
1 1/2 cup milk
1/4 cup heavy cream
5 ounces melted bitter chocolate

Sweet basil vanilla sauce:

1/2 cup milk
1 cup basil leaves
1/4 cup sugar
1 cup heavy cream
1 vanilla bean sliced

Instructions:
brulee:
Combine all ingredients, pour into 4 oz ramekins, bake in a water bath at 350 degrees for approximately 50 minutes or until the center starts to gel. Refrigerate.

vanilla sauce:
Combine milk, basil and sugar in a cuisinart blend until smooth. In a sauce pan bring together the blended mix with the cream an vanilla bring to a boil and then on a low flame reduce until sauce-like consistency. Take the vanilla bean out and spoon the seeds into the sauce. Chill and serve.

Take the brulee out of the cup sprinkle on top and carmelise with the torch (propane flame) decorate with sauce and chocolate decoration.
Macaroni and Cheese Recipe
Ingredients:
7 ounces of dry macaroni (1 3/4 cups- about 2 ounces of dry per 1/2 cup)
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
dash pepper
2 cups milk
2 cups shredded American or cheddar cheese
1/4 cup bread crumbs
1 tablespoon melted butter

Instructions:
Cook macaroni, following package directions. Rinse and drain. Melt butter in saucepan, blend in flour, salt, and pepper. Add milk. Cook, stirring constantly until mixture thickens. Stir in 1 cup of cheese until melted.

Combine cheese mixture and macaroni. Fold in remaining cheese. Pour in greased 2 quart casserole. Combine bread crumbs and melted butter. Sprinkle on top of casserole. Bake in 350’ oven for 30 to 40 minutes until lightly brown and bubbly.

2007-10-02T11:03:00.001-07:00

TOKYO SALAD

10oz. vermicelli
3/4c mayonnaise
2T soy sauce
1 6 1/2 oz can small shrimp
1 tsp hot mustard
1 tsp salt
1/4 tsp garlic powder
Dash white pepper
1 16oz can bean sprouts
1 c. frozen green peas
1 stalk sliced celery
1/2 green pepper
1 small chopped onion
1/3 c. diced water chestnuts
1 4oz can mushrooms
Lettuce leaves

Break vermicelli into 3" lengths. Cook in boiling salted water until tender, but firm. Rinse in cold water, drain. In large bowl combine mayo, soy scauce, drained shrimp, hot mustard, salt, garlic powder and pepper. Add vermicelli and remaining ingredients except lettuce. Cover and chill thoroughly. To serve, place about 1 cup of vermicelli mixture on a crisp lettuce leaf.

First of all I substituted all the canned ingredients with fresh. Then I used a red pepper instead of green for color, scallions instead of onion and added chili garlic sauce instead of the hot mustard powder. Medium boiled shrimp were used, but this recipe would be fantastic with a marinated grilled shrimp. It got two thumbs up from everyone in my house!

2007-10-02T09:34:00.001-07:00

Vegetable Stock
Makes about 11/2 quarts

1 tablespoon olive oil
5 cloves garlic, coarsely chopped
1 cup each diced carrots, celery (including leaves), and onion
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/2 cup chopped fresh parsley stems
10 whole black peppercorns
4 cups of any other coarsely chopped vegetable or vegetable scraps such as mushroom stems, potato peelings, trimmings from greens, etc.
2 bay leaves

1. Put oil in a 5-quart pot over low heat. Add carrot, celery, and onion, cover and cook gently 5 to 10 minutes or until soft but not brown. 2. Add remaining ingredients along with 3 quarts of water and bring to a boil. Reduce heat to a simmer and cook 2 hours, stirring occasionally. 3. Line a colander or large sieve with a double thickness of cheesecloth. Strain stock through cheesecloth, pressing out as much juice as possible, from solids with the back of a ladle or spoon.

Baked Custard

2 egg yolks, room temperature
3 eggs, room temperature
1/2 cup sugar
1/4 tsp. salt
3 cups very hot milk
1 1/2 tsp. vanilla
Nutmeg to taste

Preheat the oven to 350-degrees F. Butter a 1-quart baking dish or 8 ramekins. Se a shallow pan large enough to hold the baking dish or ramekins in the oven, and fill it with an inch of hot water. Beat the yolks and eggs together just enough to blend. Stir in the sugar and salt. Slowly add the hot milk, stirring constantly. Add the vanilla. Strain into the baking dish or dishes and sprinkle with nutmeg. Place into the water-filled pan and bake for about 45 minutes ; the custard is set when a knife inserted in the center comes out clean.

Char Siew Rice

2007-10-02T08:26:00.001-07:00

Ingredients:

2 Whole Pork Tenderloins

(Note: You see these frequently sold in a vacuum-sealed package. Most packages look like they hold one tenderloin but in fact after you open it you find two. It is not the cheapest cut of the pig, but it’s tender, it’s low in fat, and it takes on flavors like the wet rub well. Also, in those vacuum seal bags, they make great freezer keepers for when you are looking for something to cook some time without having to run to the store.)

Wet Rub

1/4 cup hoisin sauce

2 tbsp hot Chinese mustard (I use Dijon if I don’t have any on hand)

2 tbsp soy sauce

1 tbsp sake (rice wine)

1 tbsp sesame oil

1 tbsp honey

1 tbsp fresh chopped cilantro

1 tsp red pepper flakes

3/4 tsp five spice

1/2 tsp wasabi powder

3 cloves garlic (minced/pressed)

1 tsp fresh ground black pepper

Directions:

1. Okay, now this is so simple… it’s scary. In a bowl, mix together all of the web rub ingredients. Once fully integrated, set aside about a third of the mixture in a separate bowl and put in the refrigerator. You can use this as a dipping sauce later. With the remainder, brush the mixture on both tenderloins.

2. Once both pieces are evenly coated, I arrange them so they line up together. On one flat side, I spoon a thick heaping of the sauce and then place the other piece of tenderloin on top. This is the only tricky step in the recipe. I take butcher’s twine, which is usually cotton string, and I make loops to tie the two sides together. I space the loops about 3 inches apart and work to make what amounts to a single large piece of meat. This step is optional. Once the tenderloin has the rub on it, there is no need to actually tie it up. I like to do it because I enjoy the contrast of flavors caused by the char and carmelization on the grill and the saucy interior created by the think layer of the rub placed inside.

4. Place the meat in a dish, cover it, and let it sit in the refrigerator for at least 2 hours. Here you are just letting the tenderloin marinate. The flavors from the mixture are mixing with those of the meat. You can do this step the night before or before you go to work in the morning.

5. After letting your grill heat up, cook the tenderloin bundle on the grill for about 11 minutes per side over medium high heat. You are looking for an internal temperature between 155 and 160 degrees.

6. Remove from grill. Let the meat rest for about 5 to 10 minutes. Just leave it alone. Two things are happening here. One, your meat is still cooking. It has a lot of built-up energy from being on the grill. Two, the energy is also causing the fluids that keep it moist moving. Therefore, you need to let it cool down so that when you cut it, the juices will stay primarily in the meat rather then flow out onto the cutting board. It’s a sad, sad thing to see flavor lost so needlessly.

7. Once cooled, remove the butcher’s twine, and cut little medallions from each tenderloin. Serve them with a dab of the original wet rub. My wife thinks you should cut the wet rub with a bit of soy sauce, but experiment and let us know. Enjoy!

Siu Mai

2007-10-02T08:23:00.001-07:00

Sui Mai

Ingredients:

3/4 lb. pork chop (boneless)

1/4 lb. shrimp

20 wonton/gyoza wrappers

6 green onions, finely diced

3 tbsp. soy sauce

1 tbsp. sake

1 tbsp. sesame oil

2 tsp. oyster sauce

1/4 tsp. white pepper

1 tbsp. fresh grated ginger

1/4 cup shitake mushrooms

2 tbsp. sugar

Two things before we begin. First, the pork here can be ground if you desire. I actually find that if I mince my own in the food processor, I get a better texture for the dumplings later. But don’t hesitate to use ground pork if it’s convenient.

Second, I don’t specify the size of shrimp in this recipe because it’s up to you. In the photos, I used medium-sized (I believe they were 30-40s, meaning 30-40 shrimp per pound). But I’ve also used tiny rock shrimp. The shrimp are in the dish for flavoring and not for presentation. They also get relatively ground, so don’t bust your budget buying large prawns. You can also skip the use of the food processor if you use ground pork, give the shrimp a quick dice, and then do all the remaining mixing by hand.

Directions:

Filling…
1. Give the pork chops a rough chop and then add them to a food processor. Process the meat until you have relatively minced pork. You do not want a puree or a smooth paste. You simply want it about the consistency of ground meat.

2. Add the shrimp and the mushrooms to the food processor. Give the mixture six, 2-second pulses. The shrimp and mushrooms should still be visible, but well-chopped and spread throughout.

3. Add soy sauce, sake, sesame oil, oyster sauce, white pepper, and sugar to the food processor. Give the mixture a quick pulse to integrate. Remove to a separate bowl.

4. Fold the green onions and ginger into the meat mixture.

5. Construct the sui mai (see “Wrapping up” below). Place in a dish, cover and refrigerate until right before you are ready to serve.

6. When you are ready to cook, put a large pot with about an inch of water over high heat. When the water begins to bubble, place a steam basket with the uncooked sui mai in the pot, above the water. Cover the pot and let steam for about 10 min. Let cool for about 3-4 min. Serve. Enjoy!

(NOTE: I wrap the pot’s lid in a towel to prevent the steam from dripping back onto the sui mai and getting them damp. I would recommend this if you are making them for a party.)

Wrapping up…

The traditional wrapper for sui mai are gyoza wrappers. Gyoza wrappers are round, but otherwise identical to wonton skins. They are simpler to use for this recipe, but I see them less often in stores than I do wonton skins. If you can only get wonton skins, then you can take a circular cookie cutter and make them gyoza. I tend to not like the extra labor, so I’ve described how to do it with both types.

Option 1: Gyoza Wrappers (Round Skins)

1. Make a loose fist and make a circle with your fingers as if you were gesturing “OK” at someone.

2. Place the gyoza wrapper over the opening in your fist. Take about 1 tablespoon of the filling and place it into the center of the wrapper.

3. Using your fingers, press the meat into the opening. Grip the wrapper with your fist to ensure the wrapper seals on all sides of the meat. Then press with your fingers on top and bottom to ensure the shape is flat and cylinder-ish.

Option 2: Wonton Skin (Square skins and my improvised technique used in the photos)

1. Place the wonton skin on a dry surface (if it’s a wet one, it will stick!). Place the mixture along the upper line and in the center.

2. Fold the wanton skin over. Stand up and press it down to give it a flat bottom.

3. Fold the ‘wings,’ which are now on both sides of the meat mixture, behind so they meet.

(NOTE: If you are going to make these for hors d’oeuvres or a special occasion, then take out some insurance against the sui mai bottoms sticking to the steamer. Cut out about 3’’ squares of parchment paper and place the sui mai on them before steaming. You can then peel them off before you plate them or allow your guests to do so.)

Char Siew Bao

2007-10-02T08:21:00.001-07:00

Steamed Bao with Pomegranate-Passion Fruit Barbequed Pork

Dough

Starter:
1/2 cup water (hot, but not boiling)
1/2 cup flour
2 tsp. dry active yeast

Remaining ingredients
2 1/2 cups all-purpose flour
1/4 cup sugar
2 tbsp. butter (melted)
3/4 cup water
2 tbsp. sesame oil

1. Mix the starter ingredients. Set aside for 30 min. or until the yeast has caused the dough to double in size.

2. In a stand mixer with paddle attachment or in a large bowl, add the flour, sugar and melted butter.

3. If using a stand mixer, switch to the dough hook. While the mixer is on medium speed, add the remaining water about 1/4 cup at a time, allowing at least 60 seconds for the water to integrate. After adding ½ cup, add the remaining water a few drops at a time. The dough should be sticking to the bottom, but not the sides.

4. Once the dough is right, knead on high speed for 4 min. or until it has a smooth, glossy exterior.

5. Turn out into a bowl and coat with sesame oil. Cover and let rest for 2 hours.

Filling:
1/2 lbs. pork loin chop

Marinade:
1/4 large yellow onion, chopped
2 cloves garlic, minced
1/2 cup pomegranate-passion fruit juice
1/4 cup dark brown sugar
1/4 cup hoisin sauce
2 tbsp. molasses
2 tbsp. soy sauce
2 tbsp. sake
2 tsp. sesame oil
1 tsp. vanilla extract
1/2 tsp. five spice powder

1. In a blender or food processor, add all of the marinade ingredients and process until the garlic and onion have become a purée. This is to make a nice smooth sauce.

2. Pour the sauce into a small pan place over medium high heat for about 10 min. to reduce the sauce. There are two goals in doing this: First, you want the sugars in the sauce to caramelize. The sauce should change from a pale brown to a dark brown. The second goal is to thicken the sauce. You are aiming for the consistency of barbeque sauce.

3. Pour into a separate bowl and cool for about 10 min.

4. Flatten the pork chop. (If you can get thin cut loin chops, skip this step.) Do this by using a meat mallet, flat-bottom frying pan, or similar heavy flat object. Cover the pork with plastic wrap and then smash down and away with your bludgeoning instrument (think of making a J motion). Once the meat is about 1/2 inch thick, you are done.

5. Coat the pork with about 2/3 of the sauce. It should create a nice thick layer on both sides. Let sit, covered and refrigerated, for at least 30 min. or even overnight.

(Note: You want to be careful about cross contamination. You may want to separate and set aside the other 1/3 of sauce. You will be using this as part of the filling. So if you brush on the sauce, you’ll need a separate container to avoid any issues from the raw meat.)

6. Turn on your grill and let it preheat.

7. Once grill is hot, cook the marinaded pork about 3-4 min per side. Remove from heat and let rest for 5 min.

8. Dice the pork and toss with remaining sauce.

Making the dumplings:

1. On a well-floured surface, roll out the dough into a 12-inch long by 2-3 inch wide log. Cut the log into 12 pieces.

2. Using your hand or rolling pin, flatten the dough into twelve, 3-4 inch rounds.

3. Take about 1 tsp. of filling and place in center of round.

4. Pull up sides of round and then twist closed.

5. Place dumpling on small square of parchment paper. Let rest for about 15 min. The paper is important because you will be placing this in a steamer, and the dough will stick to the steamer surface.

6. Steam for 10 min.

(Note: If you are using a steam basket or similar set up, be sure to wrap your lid in a towel or cheesecloth. You want to prevent the water from condensing and dropping back on the dumplings.)

7. Enjoy!!

2007-10-02T08:07:00.001-07:00

Chocolate Raspberry Cheesecake

6 oz. Cream Cheese

1 14oz. can sweetened condensed milk

1 egg

3 tbsp. Lemon juice or key lime juice

1tsp. Vanilla

1 cup raspberries

2 1 oz squares semi-sweet chocolate

¼ cup heavy whipping cream

Beat 6 oz cream cheese until fluffy. Beat in 1 14 oz. can sweetened condensed milk until smooth. Add 1 egg, 3 tbsp. lemon juice or key lime juice, and 1 tsp. vanilla, beat just until blended. Spread 1 cup raspberries, fresh or frozen on bottom of chocolate graham crust. Top with batter, bake in 350 degree oven 30-35 minutes or until center is almost set. Cool completely. Heat 2 1 oz. squares semisweet chocolate with ¼ cup heavy whipping cream over low heat stirring until smooth and thick. Pour over pie and chill. Makes 6 large servings or 8 more moderate sized ones.

2007-10-02T08:06:00.000-07:00

No-Bake Key Lime Pie

No-Bake Key Lime Pie

Crust:

1-1/2 c. graham cracker crumbs (about 8)

1 stick unsalted butter, melted

1/4 c. white sugar

1 tsp. cinnamon

Preheat oven to 325-degrees. Mix dry ingredients together thoroughly; add butter and mix to combine. Press into 8 or 9 inch pie pan. Bake about 10 minutes; allow to cool completely before filling.

Filling:

1/2 cup of key lime juice

Zest from 7-8 key limes

14-oz sweetened condensed milk

1 c. heavy cream

Using a stand or hand mixer, whisk together all ingredients in a large bowl until thick and creamy. Pour into cooled pie crust and chill for 30 minutes or until set.

Pepe's Key Lime Pie

Pepe's Key Lime Pie

Crust:
1-1/2 c. graham cracker crumbs (about 8)
1/3 c. melted butter
1/4 c. white sugar
1 tsp. cinnamon

Preheat oven to 325-degrees. Mix ingredients together and press into 8 or 9 inch pie pan. Bake about 10 minutes; allow to cool completely before filling.

Filling:

4 egg yolks
2 egg whites
1 14oz. can sweetened condensed milk
1/2 c Key Lime juice, fresh or bottled

Preheat oven to 325-degrees Beat egg whites until stiff. Set aside.

In another bowl, beat egg yolks well. Add sweetened condensed milk and continue beating. Slowly add key lime juice while beating. Fold egg whites into egg yolk mixture with spatula, being careful not to deflate the egg whites; mixture should be evenly blended.

Pour into pie crust. Bake about 20 minutes or until just set. Cool completely before refrigerating. Refrigerate at least 2 hours before serving. Makes 6 slices. Top each with whipped cream. Keeps well for up to 3 days.

Whipped Cream:

2 c. (1 pint) heavy whipping cream, cold
1 tsp. vanilla extract
4 tsp. confectioners' sugar

Just before serving, make the whipped cream. In a large chilled bowl, using an electric mixer with a whisk attachment, beat the heavy cream until soft peaks. Add the vanilla extract and confectioners' sugar and continue to beat until stiff peaks.

2007-10-02T07:55:00.001-07:00

Citrus Vinaigrette:
2 tablespoons fresh lime juice
2 tablespoons fresh orange juice
1 teaspoon freshly grated orange zest
2 teaspoons sugar
Dash hot sauce
1 cup olive oil
Salt pepper
2 tablespoons chopped cilantro leaves
In a large bowl combine the lime juice, orange juice, orange zest, sugar and hot sauce. Whisk together and slowly add the olive oil, whisking as you go. Add salt and pepper, to taste, and cilantro and whisk until combined

Egg Salad
1/4 cup fat-free mayonnaise
1 Tbsp. reduced-fat sour cream
1 Tbsp. Dijon mustard
1/2 teaspoon freshly ground black pepper
1 thinly sliced green onion (about 2 Tbsp.)
1 stalk celery, diced
8 hard-cooked large eggs

Combine first 6 ingredients in a medium bowl, stirring well.

Cut 2 eggs in half lengthwise; reserve 2 yolks for another use. Coarsely chop remaining egg whites and whole eggs. Add eggs to mayonnaise mixture; stir gently to combine. Add additional pepper and salt to taste.

Apple Pie with a Twist
Perfect Pie Crust
1/3 to 2/3 cup sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon Chinese Five Spice Powder
1/8teaspoon salt
8 cups thinly sliced peeled tart apples (5 Granny Smith; 3 Golden Delicious)
2 tablespoons butter or margarine

Preheat oven to 425-degrees F. Lightly butter the inside of an 8-inch pie plate. Line the bottom of the pie plate with pie dough.

Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot apple mixture with butter. Trim overhanging edge of pastry 1 inch from rim of plate.

Place other round of pastry on top of apples and cut slits so steam can escape. Trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.

Fresh Banana Layer Cake

2007-10-02T02:29:00.001-07:00

Fresh Banana Layer Cake

2 1/4 cups sifted cake flour (sift before measuring)
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt

Banana mixture
1 cup mashed ripe banana (about two)
1/4 cup cream, buttermilk, or plain yogurt
1 tsp vanilla

1 stick unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 egg yolk

Preheat oven 350 degrees. Butter and flour two 8-inch pans.

Sift together flour, baking soda, baking powder, and salt. In a small bowl whisk together banana mixture. In a large bowl, beat together butter and sugar until light and fluffy and beat in eggs one at a time beating well after each addition. Stir in flour and banana mixture alternately beginning and ending with flour, stirring well after each addition.

Divide between pans and bake for about 15-17 minutes. Cool on rack, remove from pans and cool completely before icing the cakes. I added some toasted pecans on top, it looked rather plain without.

Editors note: I don't believe my butter was soft enough because my cakes, from 8-inch square pans, did not rise more than an inch. I cut each cake in half to make a four by eight inch four layer cake. I like height when it comes to desserts. Ya gotta think on your feet when you do this cooking thing, especially when discerning guests are coming.

Butternut Squash Soup

2007-10-02T02:12:00.001-07:00

Butternut Squash Soup
Serves: 6
Ingredients:
1 large butternut squash (4+ pounds raw)
3 cup vegetable broth
1 large onion (chopped)
3 cloves garlic (minced)
2 Tbsp. honey
2 Tbsp. unsalted butter
1 Tbsp. fresh grated ginger
1 tsp. nutmeg
olive oil
salt
black pepper

Garnish:
crème fraîche
six green onions
white truffle oil

Directions:

1. Preheat the oven to 400F.

2. Slice the squash in half length wise. Using a spoon, core the seeds. Place in a roasting pan. Liberally coat with olive oil, salt, and black pepper. Roast in oven for an hour or until the flesh is easily pierced with a paring knife.

3. Remove from the oven, and let cool so it is not too hot to handle. Remove the skin and roughly chop any large portions of the flesh remaining.

(NOTE: Seeing as I was a novice when it comes to cooking with raw squash and gourds, I chose this method. In retrospect, I would likely have peeled the squash and cubed it prior to roasting it. I suspect I would have saved myself a good deal of time and effort by the simple physics of it. By increasing the surface area being exposed, I suspect I could have cut off significant time as well as not having to wait until it cooled before proceeding. I’ll try this method in the future, but I would encourage you to try it yourself. I’d follow the same process, but start checking at about 30 min. for doneness.)

4. In a large pot over medium heat, add 2 Tbsp. of butter. Once the butter has stopped bubbling, add 2 Tbsp. of olive oil.

5. Add the onion, ginger and garlic. Cook until the onions are translucent and starting to lightly yellow, about 6 min. Add the nutmeg and stir. Cook for another 3 min.

6. Add the roasted butternut squash and stir. Let cook for about 5 min before stirring again. You should start to see carmelization coming on the bottom of the pan. Add the honey and let cook again for another 5 min.

7. Add about 1/2 cup the broth and deglaze the pot. Once all those nice brown bits are up from the bottom of the pot add the remaining broth. Bring to a boil and let cook for about 5 min at a low boil.

8. Turn off the heat and let cool for another 5 min.

9. Using a stick blender (or you can use a blender in small batches), puree the mixture until you have a nice smooth texture. Return to heat and lets simmer until you are ready to serve.

(NOTE: When I use my stick blender on something hot, I typically move the pot into my sink. I find this limits mess and risk of getting very hot liquid on myself or anyone else. Of course, you have to feel safe carrying a pot with a gallon of molten squash.)

10. Garnish by adding a dollop of crème fraîche, a sprinkling of green onions, and a drizzle of white truffle oil. Serve very hot.

Pineapple Doughnuts

2007-10-02T01:40:00.001-07:00

Pineapple Doughnuts
Ingredients:
4 1/2 cups all-purpose flour
2 1/2 cups confectioner’s (powdered) sugar
1 20 oz. can pineapple (diced or tidbits)
1 14 oz. can coconut milk (light is an option)
1 cup sugar
2 eggs
1 egg yolk
1 tsp. salt
1 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cloves
Oil for frying

Directions:
1. Strain the juice from the can, and set in pot over medium low heat. Should be about 1 cup. Reduce over low heat for about 5-10 min or until you have approximately 2/3 of a cup.

2. In a large bowl, whisk together the flour, salt, cinnamon, baking powder, baking soda and ground cloves.

3. In a separate large bowl or in the bowl of your stand mixer with paddle attachment, add the eggs and egg yolk and beat until it lightens in color. Add the sugar, 1/3 cup of your pineapple syrup and 3/4 cup of coconut milk and mix together until fully integrated.

4. With your mixer on slow or by hand, add the flour mixture 1/2 cup at a time. Allow the first half batch to be wet before adding the next. Once you’ve added about 3 cups of the flour, add 3/4 of the pineapple from the can. Continue to add the flour mix. What you are looking for is something about the consistency of heavy biscuit dough. It should be the entire amount of flour; however, you may need to stop around 4 cups or add some more.

5. Once the dough is completely mixed, turn it out on a well-floured surface. Using a floured rolling pin, roll the dough about 1/2 inch thick. Using two sizes of circular cutters, cut out the doughnuts. You should be able to squeeze about eight out of the first roll. Place the doughnuts on parchment paper, silpat or other non-stick surface. Knead the excess dough and then roll and cut as before.

6. In a large dutch oven or fryer, heat oil to 360F. Once the oil is to temperature, add two to three doughnuts to the oil. (Gently place them: If you drop them, very hot substances may splash and burn you!) Once in the oil, the doughnut should drop to the bottom and then slowly rise to the surface. Let fry for about 2 to 3 min per side or until golden brown. You can flip them and remove them by sticking the end of a wooden spoon through the doughnut hole. Place on a rack or paper towels to drain and cool. Let the oil return to 360F before continuing to the next batch.

7. In a bowl, whisk together the remaining pineapple syrup, 1/2 cup of coconut milk and the powdered sugar. The result should be a sweet, tropical-smelling glaze. It shouldn’t be too thick. Dip each doughnut in the glaze and let rest on a rack for at least 10 min to allow the glaze a chance to soak in. Best served warm. Enjoy!

2007-10-02T00:40:00.001-07:00

Deep Dish "Pizza"

Dough:
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
3 cups all-purpose flour (about 13 1/2 ounces), divided
1/4 teaspoon salt
Cooking spray

Topping:
1/2 pound turkey Italian sausage (about 2 links)
1 cup finely chopped onion
1 (8-ounce) package presliced mushrooms
1 1/2 teaspoons olive oil, divided
3 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon dried oregano
1/4 teaspoon fennel seeds, crushed
2 (8-ounce) cans tomato sauce
1 tablespoon cornmeal
1 1/4 cups (5 ounces) preshredded part-skim mozzarella cheese
2 tablespoons grated fresh Parmesan cheese

To prepare dough, dissolve sugar and yeast in warm water in a large bowl; let stand 10 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 1 cup flour and salt to the yeast mixture, stirring with a whisk until well combined. Stir in 1 3/4 cups flour, stirring until a dough forms. Turn dough out onto a lightly floured surface. Knead the dough until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let stand 5 minutes.

Preheat oven to 375-degrees.

To prepare topping, heat a large nonstick skillet over medium-high heat. Remove casings from sausage. Coat pan with cooking spray. Add sausage and onion; cook for 5 minutes or until sausage is browned, stirring to crumble. Drain; set sausage mixture aside.

Return pan to medium-high heat. Add mushrooms; cook 5 minutes or until moisture evaporates, stirring frequently. Remove mushrooms from pan, and set aside.

Return pan to medium heat; add 1 teaspoon olive oil. Add garlic; cook 30 seconds or until lightly browned, stirring constantly. Add tomato paste; cook 1 minute, stirring frequently. Stir in oregano, fennel, and tomato sauce; simmer for 5 minutes or until sauce mixture is slightly thickened.

Coat a 12-inch cast-iron skillet with remaining 1/2 teaspoon oil, and sprinkle cornmeal over oil. Place dough in skillet, gently stretching edges to evenly coat bottom and sides of pan. Sprinkle mozzarella evenly over the bottom of dough; top evenly with sausage mixture and mushrooms. Top mushrooms with sauce mixture; sprinkle Parmesan over sauce. Bake at 375-degrees for 40 minutes or until crust browns and topping is bubbly. Let pizza stand 10 minutes before serving.

Yield: 8 servings (serving size: 1 slice)

Tzatziki

2007-10-02T00:32:00.001-07:00

Tzatziki

1 cup finely chopped seeded peeled cucumber
1/4 teaspoon salt
1 (8-ounce) carton plain low-fat yogurt
1 1/2 teaspoons chopped fresh parsley
1/2 teaspoon fresh lemon juice
1/2 teaspoon olive oil
1/8 teaspoon black pepper
1 garlic clove, minced

Preparation
Place cucumber in a colander over a bowl; sprinkle with salt. Toss gently to coat. Cover and chill 1 hour. Rinse with cold water; drain well. Squeeze until barely moist.
Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula.

Combine cucumber, yogurt, parsley, and remaining ingredients in a bowl. Serve with Mother's Souvlakia.

Yield
1 cup (serving size: 2 tablespoons)

Nutritional Information
CALORIES 21

Cheese Fondue

2007-10-02T00:23:00.001-07:00

Fondue

10 oz/280 grams Emmenthal Cheese
10 oz/280 grams Gruyère cheese
1 clove garlic, peeled
16 fl oz/500 mls dry white wine
2 teaspoons lemon juice
1 heaped teaspoon cornstarch/potato flour
2 fl oz/60 mls Kirsch

Cut the cheese into small cubes.

Rub the garlic clove inside your serving dish and inside a small saucepan.

Pour wine and lemon juice into the saucepan and heat gently, until it just starts to bubble.

Add the cheese, a handful at a time, stirring constantly.

Mix the kirsch with the potato flour/cornstarch.

Bring the cheese mix to near boiling point and add the kirsch mixture.

Whisk constantly in a figure 8 until smooth and creamy.

Pour this into your serving dish and place over a burner to keep warm.

Serve with cubes of French bread.

Dunk and enjoy!

How to make sausage

2007-10-02T00:22:00.002-07:00

Smoked paprika, from Spain, comes in three varieties: sweet, bittersweet and hot. We use the sweet (dulce) variety.

Mix all the ingredients together and refrigerate for 24 hours. Stuff into medium hog casings.

• Ground pork: 1 lb.
• Coarse salt: 1/2 tablespoon
• Garlic, crushed or finely chopped: 1.5 cloves
• Ground nutmeg: 0.4 teaspoon
• Brown sugar: 0.8 tablespoon
• Smoked paprika : 0.8 tablespoon
• Aleppo pepper: 0.8 tablespoon

PICKLED PSEUDO RED KRAUT

This mighty fine alternative to standard kraut resulted from not having enough red cabbage to make pickled red cabbage. It is sort of a combination of sauer kraut and pickled beets that looks like it was made with red cabbage and goes like this.......

Simmer 1/4 lb fresh beets till soft enough to slip off the skins. Save the juice for later and cut, dice or leave whole as preferred.

Shred 2 lbs cabbage and add 4 tsp salt. Add the beets and let sit overnight to start fermentation and wilt.

Make a brine of:

1 cup vinegar
1 cup sugar
1/2 cup beet juice
Your choice of other spices... cloves, pickling etc.

Stir cabbage and beets and ladle into jars with perforated ladle, leaving most of the brine behind. Top off jars with the sweet brine, screw on lids and process at 10 lb for 10 min.

Great change from kraut and goes well with the same meats.

Sweet Italian Sausage Recipe

This recipe does not require you to stuff the meat into sausage casings. You can do so if you wish, but with so many recipes calling for loose Italian sausage, it's often not worth the effort.

2lb ground pork

1Tbls salt

1 Tbls ground fennel seed. Start with whole fennel seeds, and use your spice grinder attachment on your blender to grind them up, or do it manually in a mortar and pestle.

11/2 Tbls sweet paprika

1Tbls finely minced fresh garlic

1Tbls sugar

1tsp black pepper

3 Tbls red wine vinegar

Mix all the ingredients together...and you have Italian sausage! You can use this mix right away, but it will get better after about 12 hours in the fridge.

Use this Italian sausage in your favorite spaghetti sauce, or instead of ground beef in lasagna. I eat it all the time simply sautéed up with some sweet red peppers, onion and fresh tomatoes...with a good crusty loaf I'm truly in heaven.

Multiply the recipe as needed, and if you make more than you need, it will freeze very well.

This can be stuffed inside sausage casings and grilled as well. Sausage casings can be found at most Italian grocery stores. Get a little funnel and shove the meat into the tubes; but don't push too hard, as it can be frustrating to rupture the casings as you get close to a finished sausage. When your sausage is the length that you want, twist off the ends and tie them in knots.

Breakfast Sausage - Makes 5 lbs.

5 lbs. ground pork
2 tbsp. table salt
1 1/2 tbsp. sage
1 1/2 tsp. thyme
1/2 tsp. ginger
3/4 tsp. nutmeg
1/2 tsp. white pepper
1/4 tsp. cayenne pepper
1/2 cup water

1.	Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
2.	For bulk sausage simply form sausage patties or stuff into poly meat bags. Refrigerate fresh sausage up to a week or freeze until needed.
3.	For breakfast sausage links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/8" sausage tube or attach the new jerky adaptor headcover with the snack stick insert in place.
4.	If you are using casings slide a 22-24MM strand of sheep casing or a 22-26 MM collagen sausage casing onto the sausage tube.
5.	Do not refrigerate the breakfast sausage mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6.	To form breakfast sausage links press your forefinger and thumb together to make a slight indent in the casing about every six inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the breakfast sausage links up to a week or freeze up to 6 months.
7.	Do not refrigerate the Italian sausage mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the breakfast sausage links according to the Dakotah instructions.
8.	Bake, fry, grill or broil the breakfast sausage links in usual manner until they are fully cooked.

Italian Sausage - Makes 5 lbs.

5 lbs. ground meat pork (80% lean to 20% fat)
2 tbsp. table salt
1 tbsp. fennel seed, cracked
1/2 tbsp. coriander
1 1/2 tbsp. paprika
3/4 tsp. red chili pepper, flakes
1/2 cup sugar
1/2 cup water

1.	Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
2.	For bulk sausage simply form sausage patties or stuff into poly meat bags. Refrigerate up to a week or freeze until needed.
3.	For Italian sausage links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/4" sausage tube or attach the new Jerky Adaptor headcover with the skinless sausage sausage insert in place.
4.	If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing onto the sausage tube.
5.	Do not refrigerate the Italian sausage mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6.	To form Italian sausage links press your forefinger and thumb together to make a slight indent in the casing about every six inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the Italian sausage links up to a week or freeze up to 6 months.
7.	Do not refrigerate the Italian sausage mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the Italian sausage links according to the Dakotah instructions.
8.	Bake, fry, grill or broil the Italian sausage links in usual manner until they are fully cooked.

Bratwurst - Makes 5 lbs.

5 lbs. ground meat (80% lean to 20% fat)
2 tbsp. table salt
1 tsp. mace
1/2 tsp. nutmeg
1/2 tsp. white pepper
1 tsp. allspice
1 cup non-fat-dry milk
1/2 cup water

1.	Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
2.	For bulk sausage simply form patties or stuff into poly meat bags. Refrigerate up to a week or freeze until needed.
3.	For bratwurst links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/4" sausage tube or attach the new Jerky Adaptor headcover with the skinless sausage sausage insert in place.
4.	If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing onto the sausage tube.
5.	Do not refrigerate the bratwurst mixture before you stuff it into the sausage casing as the meat will "set up" and put undo stress on your sausage stuffer. Stuff the seasoned ground meat into the sausage casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage stuffer the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6.	To form bratwurst links press your forefinger and thumb together to make a slight indent in the casing about every six inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the bratwurst links up to a week or freeze up to 6 months.
7.	Do not refrigerate the bratwurst mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the bratwurst links according to the Dakotah instructions.
8.	Bake, fry, grill or broil the bratwurst links in usual manner until they are they are fully cooked.

Polish Sausage (Fresh) - Makes 5 lbs.

5 lbs. ground meat (80% lean to 20% fat)
2 tbsp. table salt
1 tablespoon sugar
3/4 tablespoon coarse ground black pepper
3/4 tablespoon garlic powder
1/2 tablespoon onion powder
1 tablespoon ground mustard
3/4 teaspoon marjoram
1/2 cup non-fat-dry milk
2 cups cold water, more if needed to make the mixture pliable

1.	Combine the ground meat with all ingredients, mix/knead well. Taste test by cooking a small thin patty. Taste test by frying a small thin patty. Add more spices if needed at this time and remix. Taste test again if you feel it's necessary.
2.	For bulk sausage simply form patties or stuff into poly meat bags. Refrigerate up to a week or freeze until needed.
3.	For Polish sausage links load the freshly mixed meat into your Dakotah Sausage Stuffer and attach the 3/4" sausage tube or attach the new Jerky Adaptor headcover with the skinless sausage sausage insert in place.
4.	If you are using casings slide a 33MM to 36MM hog casing or a 32MM collagen sausage casing onto the sausage tube.
5.	Do not refrigerate the Polish sausage mixture before you stuff it into the casing as the meat will "set up" and put stress on your sausage stuffer. Stuff the seasoned meat into the casing. The casing should be full but not full enough to burst when you begin to form links. The more you operate the sausage the easier it becomes to determine the proper fullness. With practice you will be stuffing sausage casings like a pro. The rule of thumb "practice makes perfect" applies here.
6.	To form Polish sausage links press your forefinger and thumb together to make a slight indent in the casing about every eight inches. Twist 3 or 4 turns, repeat the process for the next link, only twist 3 or 4 turns in the opposite direction. Refrigerate the Polish sausage links up to a week or freeze up to 6 months.
7.	Do not refrigerate the Polish sausage mixture before it goes through the extruding process. If you are using the jerky maker adaptor with the skinless sausage insert simply extrude the Polish sausage links according to the Dakotah instructions.
8.	Bake, fry, grill or broil the Polish sausage links in usual manner until they are fully cooked.

Sausage Making Pictorial

1. Remove the natural hog casing or sheep casing from the package and rinse two or three times in luke warm water to remove salt.
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2. Slide the casing onto the sausage tube. Dab a bit of vegetable shortening on the end of the tube as you slide on the casing.

3. Hold the sausage casing firmly onto the sausage tube and begin filling it with the ground sausage meat.

To help prevent air bubbles in your sausage links keep the sausage tube buried into the meat as you fill the casing.

4. Continue to fill the casing until there's about an inch or so of the sausage casing remaining on the end of the sausage tube.
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The sausage casing should be full but not stretched to the point that it will burst open when you begin to form sausage links.

The sausage linking process will improve as you become more comfortable using the Dakotah Sausage Stuffer.

5. To begin forming the casing into sausage links gently squeeze the filled casing together with your forefinger and thumb.
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6. Cradle the filled hog casing with your other hand, twisting gently to form your first fresh sausage links.

7. Repeat the above sausage linking process with the rest of the sausage casing only twist the next sausage links in the opposite direction and so on and so forth.

In a short time you will be making old-fashioned franks, Italian sausage, bratwurst, pepperoni, chorizo, breakfast sausage, brown and serve, cheese dogs and other sausage links with ease using Dakotah Sausage Stuffer.
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8. There is nothing better than homemade sausage. You control the entire sausage making process including the quality of the beef or venison and the freshness of the beef fat or pork fat that is mixed with the quality meat.

You get to choose the beef sausage recipe or your family venison sausage recipe when you make sausage at home.
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Or use your favorite sausage seasoning. And you get to taste test the sausage before you stuff it into the sausage casing. You can make the sausage links any size you choose. So if you want the best make homemade sausage. You and your family can have a great time making sausage.

Note: You can also make bulk sausage which is nothing more than fresh sausage without a casing.

A tip from a customer: It is easier to slide the sausage casing onto the sausage tube (some people refer to the sausage tube as the sausage spout) if there is a bit of the sausage meat mixture sticking out of the end of the sausage tube.

Home Made Yogurt

2007-10-01T21:34:00.001-07:00

Home Made Yogurt

There are as many ways of making yogurt as there are people who enjoy making it but most of them are based on mis-information that is repeated as often as the recipes are published. After putting as much energy into learning the science of yogurt as I have into all my other endevors, you may rest assured that the yogurt produced by what follows can not be improved upon.

The list of ingredients for about a quart and a half of yogurt is as follows:

Water.................................................... 40 oz

Non-fat Dry milk powder................. 225 gr

Half & Half........................................... 9 oz

Unflavored Commercial Yogurt................ 1/2 cup (throw the rest away, it is not fit to eat but makes a decent starter culture.)

You can scale the size up or down to suit your needs.

Proceed as Follows:

In a pan large enough to hold about 2 quarts, heat the water to 190F and then add the milk powder slowly while stirring to avoid lumps. You can also add some of the water to the powder and stir to a heavy cream and then add this to the water to eliminate lumps.

Add the half and half and hold the mixture at 180F for 30 minutes.

Allow to cool to 110F and then stir in the yogurt starter. Again, if you add a little milk to the starter you can cream it up before adding to avoid lumps.

Pour this mixture into a plastic container with a lid (for later) that will be your serving container. If you pour it through a coarse strainer, you will catch any remaining lumps.

If your oven will maintain low temps, set it at 110F, put in the mixture and in 5 hours, you will have the World's Greatest Yogurt. As an alternative, put the warm mixture in the microwave or any insulated box and let sit over night. You could also heat up the oven to 200F or so and after shutting it off, ripen the yogurt in it over night.

Cherry Chocolate Sponge Cake

2007-10-01T12:20:00.001-07:00

Cherry Chocolate Sponge Cake
[Makes 2x20cm/8inch diameter cakes]

Chocolate Sponge:
6 duck eggs
¾ cup caster sugar
1 cup plain flour, sifted
25 grams/¼ cup cocoa, sifted
60 grams melted butter, cooled

Poached Cherries:
300 grams cherries, pitted
¼ cup caster sugar
¼ cup water

Filling:
250ml pure cream, whipped
icing sugar, for dusting

Make the poached cherries:
In a saucepan add the caster sugar and water and over a gentle heat stir until the sugar has just melted. Add the cherries, stir to coat and let this simmer until the cherries have softened and coloured the syrup. This should take about 15 minutes - you don't want the cherries to collapse. Let this cool before using.

Make the sponge:

Preheat the oven to 180°C/350°F.
Butter and flour two 20cm/8 inch shallow cake tins - line the bases with baking paper cut to size and this will make removal a lot easier.

I have used duck eggs but if you can't find them, normal chicken eggs will do. In case you're wondering how duck eggs look inside, wonder no longer

Not sure if it's that clear in this photo, but the albumin is a lot more gelatinous and more tightly bound to the yolk then with normal chicken eggs.

Place the eggs and the sugar into the bowl of a mixer and beat until thick and fluffy and tripled in volume. This can take about 10 minutes.

While this is happening, triple sift the flour and cocoa together. It's important to get a homogenous mix here to avoid a streaky sponge.

When the eggs are ready, sift the flour/cocoa mixture into the bowl. Fold through using a metal spoon in a figure eight cutting motion. When it's almost totally incorporated, drizzle in the cooled melted butter and continue to fold until just mixed.

Divide the mixture evenly into the two cake tins and bake for approximately 25 minutes or until the cakes are still springy to the touch.

Cool slightly in the tins before turning out onto wire racks to cool.

Assemble the cake:

I'm a firm believer that if you are making something like this then you should use the best ingredients. I recommend using a pure cream, in this case I've used Elgaar Dairies Pure Cream - as I've mentioned before it doesn't contain any other ingredients other than the jersey cream itself, it's free of gums or thickeners.

Whip the cream when you're ready to assemble the cake - it needs to be firmly whipped.

Drain the cherries, reserving the syrup.

Place one cake on your serving platter - drizzle over with a little of the reserved syrup from the cherries then roughly smooth over half the whipped cream.
Top this with cherries.

Drizzle a little more syrup on the underside of the second layer and cover it with the rest of the cream. Position it on top of the cherries - press down slightly to get a level top.

Dust with icing sugar.

Store it covered in the fridge until ready to serve.

You can serve the cake as it, with some of the syrup as a garnish or even extra cream! Whichever way you decide I'm sure there will be room for seconds.

Darkest Chocolate Brownies

2007-10-01T12:17:00.001-07:00

Darkest Chocolate Brownies
[Makes about 10-12 brownie cupcakes]

50 grams melted butter
90 grams caster sugar
75 grams Dark Chocolate (I used 70% Lindt)
1 egg
40 grams plain flour
25 grams Dutch process cocoa
90 grams Macadamia nuts, roasted and then quartered (substitute halved roasted Hazelnuts)
100 grams 100% Venezuela Chocolate, broken into squares

Place the butter in a small pot and melt over a low heat, add the sugar and allow this to dissolve, remove from the heat. Add the dark chocolate and stir well - the chocolate should melt in the residual heat. Set this aside to cool slightly.

Sift the cocoa and the plain flour together into a bowl.

Lightly whisk the egg and add to the flour mixture - stir it through before adding the cooled butter mix. Add the chopped Macadamia nuts and squares of Venezuela Chocolate and mix until it is just combined.

It is going to be quite a chunky mix but what I want are large hits of that pure chocolate through the brownie countered by generous pieces of Macadamia.

Scoop out into cupcake cases - you could bake this as one regular rectangular brownie.

Bake in a °170C/340°F oven for about 15-20 minutes - it will depend on the size you make, so do keep an eye on them.

Let the brownies cool completely before removing them from their cases.

Now, for a special treat because Myriam is such a sweetheart, I made this heart of brownie darkness in honour of her

Chocolate Mousse with Frothy Coffee Milkshake

2007-10-01T12:14:00.001-07:00

Chocolate Mousse with Frothy Coffee Milkshake

225g dark chocolate, chopped
4 egg yolks, beaten
4 egg whites
25g caster sugar
150ml cream

For the Coffee Milkshake
100ml cream
100ml milk
4 ice cubes crushed
1 tablespoon Coffee Flavouring
2 tablespoons icing sugar

To make the mousse:
Melt the chocolate over simmering water.
Once melted, remove from heat and whisk in the beaten egg yolks.
Set aside to cool slightly.
Beat egg whites with the sugar to form soft peaks.
Whisk a third into the chocolate mixture, then gently fold in the remainder.
Whip the cream to soft peak and fold in gently.
Spoon into your glasses, leaving a 2cm gap from the top of the glass.
Cover and put in the fridge to chill and set at least 30 minutes.
To serve, take it out of the fridge about 1/2 hour to 1 hour before serving.

To make the milkshake:
Place all the ingredients into a blender and process until it's thick and frothy. Spoon this onto the finished mousse just before serving.

Besides making these milkshake version I also formed a faux cappuccino - instead of using the coffee milkshake, the top is formed with very softly whipped cream then given a light dusting of cocoa - it's also partnered with shortbread biscuits.

2007-10-01T12:13:00.000-07:00

Savoiardi

Savoiardi

100g plain flour
100g caster sugar
4 egg yolks
2 egg whites

Preheat oven to 180°C/350°F.

Beat the yolks with sugar until light and fluffy and sugar has dissolved.

Beat the egg whites until soft peaks form.

Sift flour over egg yolk mixture and very gently fold to amalgamate. You need to keep the mixture as light as possible and incorporate as much air as possible.

Finally add the egg whites in two batches, folding until just combined.

Put mixture into piping bag fitted with plain tip. Pipe lines onto baking paper - as you can see from this batch, you really can make them any size. Dust them with icing sugar and then bake for about 8 minutes or until they are a light golden colour.

Let them cool on the tray before removing them - keep them stored in an airtight container.

Zabaglione or Zabajone or Zabaione

3 egg yolks
75g caster sugar
6 tablespoons Marsala

Beat the egg yolks and sugar until light and creamy.

Add the Marsala and then place the bowl onto a double boiler and continue whisking until it lightens, increases in volume and holds it's shape.

Pour into 2 glasses and serve with Savoiardi biscuits.

2007-10-01T11:36:00.001-07:00

Greek Macaroni and cheese casserole!

INGREDIENTS:

1 pound ground beef , lamb or a mixture of both
1 onion, chopped 
1 clove garlic, chopped 
1/2 cup red wine 
3/4 cup tomato puree 
1 cup canned crushed tomatoes 
1/2 cup water 
Salt and freshly ground black pepper
1/2 tsp. cumin (optional)
1/2 tsp. ground fenugreek (optional) 
1 teaspoon ground cinnamon 
1/8 teaspoon nutmeg, ground, plus more, for seasoning 
1 1/2 pound uncut macaroni 
2 tablespoons butter, plus 1/2 pound 
3 eggs, separated 
2 1/2 cups kefalotyri or kasseri, grated 
2 quarts milk 
1/2 pound flour 
Nutmeg

Brown meat in a pan. Add onions and garlic and cook until soft. Deglaze
with the red wine and reduce to 2 tablespoons. In a small bowl, mix
together tomato puree and crushed tomatoes to make a sauce. Add to the
onions and garlic, and then add the water. Season with salt, pepper,
cinnamon, and nutmeg. Simmer for 10 minutes. Cook macaroni in salted
water: drain. Return to pan. Add butter, egg whites and 1/2 cup of cheese,
mix well. Heat up milk on medium high until it comes to a simmer. In a
separate pan, melt the butter. Whisk in the flour until well blended. Whisk
in warm milk. Bring mixture to a simmer and cook until fairly thick. Season
with salt and nutmeg, to taste. Temper in the egg yolks. Add 1 cup of
cheese. In a buttered 13 by 9-inch baking dish, layer macaroni mixture
and meat sauce, cover with white sauce and sprinkle with remaining
grated cheese on top. Bake in a preheated 350 degree oven for 45
minutes. Remove from the oven to rack and let stand for 15 minutes. Cut
into squares.
*Note: Tastes great with a dolyp of Tzatziki on top as a condiment.

Yield: 24 servings

Greek Yogurt

2007-10-01T11:33:00.000-07:00

YOGURT

INGREDIENTS:

SERVES 6-8
1/2 gal. homogenized milk
1/2 cup yogurt (starter)** You can use up to one cup. (make sure plain yogurt container states "live
culture")
1/2  pint heavy cream (Optional for more richness)

METHOD:
Pour the milk into a saucepan and bring to a boil, stirring constantly. When it comes to a boil, add 1/2
pint of heavy cream, and pour into an earthen bowl or Pyrex dish. When it is lukewarm (105 -110
degrees), stir the mahdzoon starter with a spoon until it is smooth and dilute it with some of the warm
milk. Pour this mixture into warm milk and stir.

Wrap the warm milk (with yogurt starter), and leave it in a warm place, undisturbed, for at least 8 to
10 hours. Yogurt should be set by then.  Place pot in refrigerator until cold, and ready to serve.

**You can buy starter as plain yogurt in the supermarket,  or save a cup or two of your home-made
yogurt to use as a starter each and every time you want to make it again.

Dark Chocolate Custard

2007-10-01T11:29:00.002-07:00

Dark Chocolate Custard and Colored Seasonal Fruit

(For 6 servings)

You need:

6 egg yolks*
1/2 cup (3 1/5 oz) organic blond cane sugar
4 1/4 oz dark chocolate, 70% or 64% cocoa, according to taste (I used Valrhona)
1 2/3 cups whole milk
1/2 cup minus 1 Tbsp heavy cream
Colored seasonal fruits as you prefer, such as raspberries, blueberries, peaches, plums or apricots

* you will use the egg whites for the Langues de chat, Cat’s Tongues

Steps:

Break the chocolate in pieces and melt in a double boiler (or place in a bowl over a pot full of simmering water).
In a pot, heat the cream and milk on medium heat, until first gentle boil. Stop.
Beat the egg yolks with the sugar until white and airy.
Add the melted chocolate to the egg/sugar mixture. Mix well.
Add the hot milk/cream and continue to mix with a wooden spoon.
Pour the cream in the pot again. Heat on low to medium to thicken the cream (do never let boil), never ceasing to mix. The cream is ready when it coats the spoon.
Pour the cream in small glasses or ramekins and let cool completely before covering with plastic wrap and placing in the fridge. The cream thickens even more when it cools and is cold.
When you are ready to serve, slice your fruit and serve with the chocolate custard, and cat’s tongues (vanilla and Matcha tea, recipe soon to follow).

HoneyComb

2007-10-01T11:29:00.000-07:00

Chocolate Self-Saucing Pudding

1 cup self-raising flour
¾ cup castor sugar
¼ cup cocoa
½ cup milk
30 grams melted butter
Chocolate Sauce:
170 grams brown sugar
¼ cup cocoa
1¼ cup hot water

This mix will make one large or 6 individual serves - your choice.

Sift the flour with the sugar and cocoa. Stir in the milk and melted butter, mixing until combined.

Place the mixture into a greased pudding bowl, smoothing the top lightly.

Make the Chocolate Sauce:
Place the sugar and cocoa in a jug and stir in the hot water until the ingredients have dissolved.

Pour this carefully, using the back of a spoon, over the sponge mixture - if making individual serves then be careful not to overfill with sauce as it will overflow during the cooking process.

Let it sit for a minute before placing in a preheated 180°C/350°F oven for around 35 minutes or until cooked through.

Dust with icing sugar before serving. This is best eaten straight from the oven though you can have it cold, the sauce will be quite thick.
Tiramisu

INGREDIENTS:
6 large egg yolks
1/4 cup sugar
1/4 cup sweet marsala
1 1/2 cups mascarpone
1 cup heavy cream
1 cup brewed espresso, cooled
3 tablespoons coffee-flavored liqueur
36 savoiardi (ladyfingers)
3 tablespoons Dutch-style cocoa powder

PREPARATION:

Beat the egg yolks in a bowl until thick. Place the bowl over, not in, a sauce pan of simmering water and continue beating, gradually adding the sugar and the Marsala. Beat until the mixture is as thick as softly whipped cream, about six minutes. Remove the bowl from the heat and continue beating until this zabaglione mixture has cooled to room temperature. Refrigerate.

Beat the mascarpone until it is smooth. Whip the cream until it forms stiff peaks, then fold it into the mascarpone. Fold in the zabaglione.

Mix the espresso with the coffee-flavored liqueur.

Line the bottom of a 9-inch square glass or porcelain baking dish with half the savoirdi. Brush them with half of the espresso. Spoon half of the zabaglione over them. Top with another layer of savoirdi, brush with the remaining espresso, and smooth over the rest of the zabaglione on top. Dust the top with the cocoa sieved through a fine strainer. Refrigerate at least 1 hour before serving.

TIRAMISU

8 eggs, separated
1/3 cup sugar
1 pound Mascarpone
1 cup heavy cream
2 cups espresso coffee, cooled
2/3 cup brandy
30 lady fingers
2 ounces bittersweet chocolate, grated
Sifted Dutch process cocoa powder for garnish

Mix egg yolks and sugar well. Add Mascarpone, a little at a time, to egg yolk mixture and mix until smooth. Set aside. In a separate bowl, beat whipping cream until stiff peaks form. Set aside. In another bowl, beat the egg whites until stiff peaks form. Set aside. Fold the whipped cream into the egg yolk mixture, then fold in the egg whites to mix. Spread about 1/3 of the cream mixture in the bottom of a 4-6 quart glass baking dish or serving bowl.
Place espresso coffee in a large mixing bowl. Quickly dip a lady finger into the espresso, then lay it in the baking dish, on top of the cream mixture. Top with grated chocolate. Continue in this manner, laying the lady fingers side by side to cover the bottom of the dish. Place another 1/3 of the cream mixture on top of the soaked ladyfingers. Cover this with another layer of espresso soaked lady fingers. Top with the remaining cream mixture and grated chocolate. Dust the final layer of cream mixture with grated chocolate and cocoa powder. Chill 2 hours to set.

Honeycomb
(from Australian Womens Weekly)

1½ cups caster sugar
1/3 cup liquid glucose
2 tablespoons honey
¼ cup water
2 teaspoons bicarbonate of soda, sifted

In a high-sided large saucepan add the sugar, glucose, honey and water and stir over a gently heat until sugar has dissolved.

Continue to cook until the mixture turns a golden brown colour - this should take about 15 minutes.

While the sugars are cooking prepare your tray.

I line my tray (20x30cm or 8x12 inch and a good 2-3 inches in depth) with double thickness aluminium foil and extend it generously over the tray edges. Put this tray on a larger cookie sheet as a protection measure to catch any over-runs should the tray not be high enough.

Make sure the bi-carb is well sifted and when the sugar is ready, place this into the saucepan. Stir quickly to combine, you'll immediately notice the mixture become a lot lightly in colour and start to rise - it's texture will change to something resembling spun sugar. Keep stirring and when the mixture is approaching the top of the saucepan begin pouring it out onto the tray - the reaction will continue in the tray where it will keep rising. There's no need to smooth the mix out - it's best that you just leave it.

Let it set in the pan for about an hour - it will drop down somewhat as it cools.

Once cooled you can cut it into rough shapes and eat as it is.

Or if you like you can dunk the pieces into chocolate - a bit reminiscent of a crunchie or violet crumble bar.

2007-10-01T06:19:00.000-07:00

Canh sườn heo Singapore

Canh thì hầu như trong mâm cơm gia đình người Việt nào cũng có. Nhưng nấu theo kiểu Singapore thì khá lạ, lại rất ngon.

Thời gian chuẩn bị và chế biến 120 phút (cả thời gian ninh mềm sườn)

Dành cho 4 người ăn

Nguyên liệu:

- 500g sườn heo non

- 10 tép tỏi còn nguyên vỏ

- 2 thìa súp hắc xì dầu

- 1 nhánh huế khô

- 2 lít nước

- 2 thìa súp hạt nêm

Cách làm

1. Sườn heo, rửa sạch, để ráo, chặt từng miếng vừa ăn, ướp sườn với ít hạt nêm, hắc xì dầu và tỏi đập dập để nguyên vỏ. Quế và hồi rửa sạch, cho vào chảo nóng rang thơm.

2. Dùng nồi nấu canh, cho phần sườn heo đã ướp vào khìa để thịt săn lại và thơm. Sau đó rót nước lạnh và thả quế, hồi vào, đậy nắp he hé. Nấu lửa nhỏ khoảng 2 giờ cho thịt mềm. Nêm hạt nêm và 1 thìa súp hắc xì dầu, nếm lại vừa ăn là được.

3. Món này khi thành phẩm thịt phải có màu hơi đen và thơm mùi tỏi, huế, hồi. Dùng với cơm hay bún đều ngon.

2007-10-01T06:00:00.001-07:00

Bánh Pizza (Pepperonis specail)

Thời gian chuẩn bị và chế biến 500 phút

Dành cho 4 người ăn

Nguyên liệu:

- 180gr bột mỳ
- 1 muỗng cà phê bột nở
- 1 muỗng cà phê dầu ăn
- 4 ly nước lạnh
- 1/3 muỗng cà phê muối
- 90gr dăm bông
- 90gr xúc xích
- 30gr hành tây, thái mỏng
- 30gr ớt xanh Đà Lạt, thái mỏng
- 40gr dứa hộp
- 2gr lá thơm khô (origano)
- 150gr pho mát bào mỏng

Sốt pizza

- 2 muỗng canh cà chua nghiền (paste)
- 2 muỗng canh nước lạnh
- ½ muỗng cà phê tỏi
- 1 muỗng cà phê đường
- ½ muỗng cà phê muối
- 1 ít lá thơm khô

Cho tất cả các nguyên liệu vào một chiếc tô, đánh đều cho đến khi hỗn hợp đó mềm và mượt

Cách làm

1. Hòa nước cùng với bột nở, dầu ăn, đường, muối, sau đó cho bột mì vào nhào đều lên. Dùng tay nhào bột thật kỹ, viên tròn lại, đậy khăn ẩm cho vào tủ lạnh, ủ khoảng 15 phút.
2. Lấy bột ra, cán mỏng, tròn và đều (đường kính 30cm)
3. Láng đều dầu ăn quanh khay nướng, đặt bạt vào, phết một lớp mỏng sốt pizza lên mặt bánh. Để một phút cho bột nở, cho bánh vào lò với nhiệt độ 150oC nướng khoảng 4 phút.
4. Phết thêm một lớp sốt pizza lên mặt bạt, rắc 30gr pho mát. Tiếp đó lần lượt xếp dăm bông, hành tây, ớt xanh, xúc xích và dứa. Cuối cùng rắc nốt chỗ pho mát cùng với lá thơm.
5. Đặt lò ở nhiệt độ 180oC. cho bánh vào nướng khoảng 5 phút, lấy ra, ăn nóng.

Các Loại Cơm

2007-10-01T03:06:00.001-07:00

Cơm cà ri Indonesia

Ảnh hướng khá lớn của nền văn hoá ẩm thực của Ấn Độ, những món ăn của Indonesia ít nhiều đều có chút cà ri và rất đa dạng về màu sắc.

Thời gian chuẩn bị và chế biến 50 phút

Dành cho 4 người ăn

Nguyên liệu:

- 2 chén cơm

- 100g bò philê

- 1 cái cánh gà

- 50g tôm nõn

- 1 quả trứng

- 50g đậu bo

- ½ củ cà rốt

- 1 thìa cà phê sả bằm

- 3 thìa cà phê hạt nêm

- 1 thìa cà phê đường

- 2 thìa súp dầu ăn

- ½ thìa cà phê bột nghệ

- ½ thìa cà phê bột cà ri

- 1 thìa cà phê sa tế

- Que xiên thịt

Cách làm

1. Đậu bo rửa sạch, luộc chín. Cà rốt gọt vỏ, rửa sạch. Tôm và cà rốt xắt hạt lựu.

2. Bò xắt miếng dày vừa ăn, ướp chung với sả, sa tế, ngũ vị hương, hạt nêm và đường, chừa lại ít gia vị để ướp cánh gà tương tự.

3. Trứng gà đem ốp la. Cánh gà nướng trên lửa nhỏ cho chín đều.

4. Xiên bò vào que, nướng vàng

5. Bắc chảo nóng, cho cơm vào chiên chung với đậu bo, cà rốt và tôm

6. Nén cơm chiên vào chén rồi trút ra đĩa. Đặt trứng ốp la lên trên. Xếp gà và thịt kế bên. Ăn nóng.

Đậu bo rửa sạch, luộc chín, tôm và
cà rốt rửa sạch, xắt hạt lựu

Bò xắt miếng vừa ăn, ướp chung với
sả, satế, ngũ vị hương và hạt nêm

Bắc chảo nóng, cho cơm vào chiên
chung với đậu bo, cà rốt và tôm

Cơm dừa Malaysia

Cũng như vài nước Châu Á khác, Malaysia khá nhiều dừa, nguyên liệu tự nhiên và phổ biến ấy đã tạo thành hương sắc riêng cho món ăn Malaysia.

Khi chiên món cơm này, không nên chiên quá lâu, dừa sẽ bị khét dầu không
ngon. Nên cho dừa vào sau cùng khi gà và hải sản đã chín kỹ

Thời gian chuẩn bị và chế biến 45 phút

Dành cho 4 người ăn

Nguyên liệu:

- 2 chén cơm

- 100g tôm

- 1 con mực

- 2 con sò điệp

- 100g phi lê gà

- 1 trái dừa xiêm

- 50g đậu bo

- 3 thìa cà phê hạt nêm

- ½ thìa cà phê tiêu

- 2 thìa súp dầu ăn

- Hành lá

Cách làm

1. Tôm bóc nõn vỏ, mực làm sạch, rửa và để ráo, sò điệp trụng sơ qua nước nóng để tách vỏ. Tất cả hải sản xắt hạt lựu.

2. Gà xắt miếng dày rồi ướp với hạt nêm, xiên gà vào que, đem nướng vàng.

3. Dừa trút bỏ nước, bổ đôi. Nạo ½ cơm dừa, xắtl lát.

4. Hành lá xắt nhuyễn.

5. Bắc chảo dầu nóng, chiên cơm với các loại hải sản và gà, đậu bo, hành lá. Nêm hạt nêm.

6. Cho dừa vào chiên thêm cho hạt cơm vừa săn chắc là bắc xuống.

7. Trút cơm vào nửa trái dừa còn lại, khi dùng hấp nóng, ăn kèm thịt gà nướng.

Dừa đập ngang, dùng dao tách nhẹ
lấy nước rồi nạo lấy một nửa cơm
dừa

Phần cơm dừa đã nạo đem xắt lát
mỏng, phần còn lại để trang trí

Gà xắt miếng dày rồi ướp với hạt
nêm, xiên que, đem nướng vang

Cơm hải sản Thái lan

Cay và nhiều gia vị là đặc trưng cảu ẩm thực Thái Lan. Món cơm hải sản có thị the the của ớt bột và ớt sừng, được sắp trong trái thơm đúng điệu miền nhiệt đới.

Thơm (dứa) cho vừa đủ, nếu cho nhiều, cơm sẽ bị chua. Nên cho thơm vào
sau cùng để thơm không bị nát

Thời gian chuẩn bị và chế biến 40 phút

Dành cho 4 người ăn

Nguyên liệu:

- 2 chén cơm

- 50g jambon

- 50g gà philê

- 5 con tôm sú

- 20g tôm khô

- ½ củ cà rốt

- 50g đậu bo

- 1 trái ớt sừng

- 1 trái thơm

- Ớt bột

- 3 thìa cà phê hạt nêm

- 2 thìa súp dầu ăn

Cách làm

1. Jambon xắt sợi. Gà xắt hạt lựu.

2. Tôm khô ngâm nở mềm. Tôm tươi lấy 3 con lột vỏ, xắt hạt lựu. 3 con còn lại luộc chín, lột vỏ chừa đuôi để dành trang trí.

3. Thơm gọt phần gai, giữ vỏ xanh. Cắt một mặt thơm, khoét thơm và moi ruột thành hình chiếc xuồng. Lấy một phần ruột thơm xắt hạt lựu thành khoảng 2 thìa súp là được.
4. Đậu bo rửa sạch luộc sơ. Cà rốt gọt vỏ, rửa sạch, xắt hạt lựu. Ởt sừng xắt hạt lựu.

5. Bắc chảo nóng, chiên cơm với jambon, ga, tôm, tôm khô, cà rốt, đậu bo, ớt sừng và thơm. Nêm hạt nêm cho vừa ăn.

6. Trút cơm ra trái thơm, trang trí với tôm, ăn nóng.

Thơm(dứa) để đứng, dùng dao sắc gọt bỏ
phần gai, giữ lại phần vỏ xanh

Cắt một mặt thơm rồi khoét bỏ
ruột thơm để làm thành hình
chiếc xuồng

Đậu bo rửa sạch luộc sơ, cà rốt,
tôm và gà làm sạch xắt hạt lựu

Cơm tay cầm Tây Ban Nha

Với đường bờ biển dài, hải sản tươi ngon luôn là thế mạnh của Tây Ban Nha. Thưởng thức “cơm Tây” để thấy thế giới gạo phong phú đến thế nào.

Thời gian chuẩn bị và chế biến 35 phút

Dành cho 4 người ăn

Nguyên liệu:

- ½ lon gạo ngon

- 4 con tôm sú

- 4 con sò điệp

- 4 con chem chép

- 1 con mực ống

- 1 củ cà rốt

- 50g đậu bo

- 1 thìa cà phê hạt nêm

- ½ thìa cà phê tiêu

- 1 thìa cà phê dầu ăn

- Bột nghệ tây (safran)

Cách làm:

1. Tôm, sò điệp, chem chép chia làm đôi. Một nửa lột, tách vỏ và xắt miếng vừa ăn. Phần còn lại trụng quá nước sôi hoặc nướng vàng để trang trí thành phẩm.

2. Mực làm sạch, xắt khoanh

3. Gạo đổ nước xâm xấp, nấu chung với các loại hải sản. Nêm gia vị vừa ăn. Khi cơm đã sôi, thêm cà rốt, đậu bo, bột nghệ tây và dầu ăn vào, đảo đều với cơm để trộn chung hải sản.

4. Để nguyên trong thố, trang trí với hải sản còn lại.

Chem chép chọn con lớn vừa, bắc
nước sôi chần qua để lấy ruột

Sò điệp chần nước sôi lấy ruột, tôm
lột vỏ cắt đôi, mực làm sạch, xắt
khoanh

Gạo đổ nước xâm xấp, nấu chung
trong thố với các loại hải sản

Cơm hấp lá sen Việt Nam

Cơm và sen quá quen thuộc, chẳng thế mà món cơm hấp lá sen được xem như một món ăn đặc trưng của ẩm thực Việt.

Thời gian chuẩn bị và chế biến 30 phút

Dành cho 4 người ăn

Nguyên liệu:

- 2 chén cơm

- 100g hạt sen

- ½ củ hành tây

- 1 con mực

- 20g tôm khô

- 1 lá sen

- 2 thìa cà phê hạt nêm

- 2 thìa súp dầu ăn

Cách làm

1. Hạt sen luộc mềm.
2. Hành tây xắt hạt lưu

3. Tôm khô ngâm nở mềm

4. Mực làm sạch, xắt hạt lựu

5. Bắc chảo nóng, phi thơm hành tây rồi cho cơm vào chiên với tôm khô, mực và hạt sen. Nêm nếm vừa ăn.

6. Trút cơm vào lá sen gói hấp lần nữa, dùng nóng.

Sen đổ vào nồi luộc, châm nước liên
tục cho sen mau mềm mà
không nát

Bắc chảo nóng, phi thơm hành tây
rồi cho thơm vào chiên với hải sản
và hạt sen

Khi cơm đã săn đều, trút cơm vào
lá sen gói hấp lần nữa, dùng nóng