Day Recipe Food Community

June 28, 2009

Kunkhen’s Torn Noodle Soup Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 9:10 pm

Fermented black beans are an essential ingredient to this soup. I
couldn’t find exactly the kind of beans Kunkhen used, so I settled for a
prepared black bean garlic sauce, which was perfect and gave the soup the
same earthy taste that Kunkhen’s had. I recommend that if you are using
black beans you begin by adding 5 teaspoons, then taste the soup for
seasoning. If it needs more flavor, add more black beans. The tablespoon of
black bean garlic sauce was perfect to season this amount of soup.

Makes 10 servings.

INGREDIENTS

  • for the noodles:
  • 2 cups all-purpose flour
  • 1/4 teaspoon sea salt
  • 3/4 cup waterfor the soup:
  • 1 tablespoon peanut oil
  • 2 medium onions, thinly sliced
  • 2 cloves garlic, coarsely chopped
  • 1 2-inch length fresh ginger, peeled and coarsely chopped
  • 1 carrot, cut in half lengthwise, then cut in thin half-moon shapes
  • 2 ounces black radish, peeled and diced4 tomatoes, cored and coarsely chopped
  • 5 shiitake mushrooms, soaked in 1 cup hot water
  • about 5 teaspoons fermented black beans, or to taste, (or 1 heaping
    tablespoon prepared black bean garlic sauce – see head note)
  • 8 cups water
  • 1 1/2pounds fresh spinach, trimmed and rinsed
  • 2 heads butter lettuce, rinsed, leaves scissor cut in wide strips
  • sea salt to tastefor the garnish:
  • 1 cup fresh cilantro leaves, firmly packed
  • 3 scallions, trimmed and minced

DIRECTIONS 1.Place the flour in a medium bowl and make a well. Add the water and the
salt and mix, then gradually mix in the flour. Turn out the dough onto a
lightly floured surface and knead it until it is slightly elastic and
smooth, about 5 minutes. Cover it with a bowl and let it sit.The noodle
dough can be prepared up to 2 hours before making the soup.

2. To make the soup, place the oil, onions and garlic in a large stockpot
over medium heat and cook, stirring occasionally, until the onions are
translucent, about 8 minutes.Add the ginger, the carrots, and the radish
and stir, then add the tomatoes and stir.Cook, stirring, until the
tomatoes have lost their shape, about 8 minutes.

3. Drain the mushrooms, saving the liquid they soaked in, and cut them in
quarters. Add the black beans, or the black bean puree to the vegetables in
the stock pot, stir, then add the water and the mushroom soaking liquid.
Stir, cover, and bring to a boil. Reduce the heat so the liquid is
simmering and cook until the vegetables are tender, about 45 minutes. Add
the spinach and the lettuces. You may need to add the greens gradually,
pushing them down into the liquid as they wilt. Cook until all the greens
are wilted.

4.While the greens are cooking, divide the noodle dough in quarters. Roll
the quarters into 1-inch thick ropes, then take one rope and holding it at
the end between your thumbs and forefingers, gradually move along the rope
of dough as you continue to pinch the dough with your fingers, so that you
end up with a band of dough that is about 2-inches wide. Repeat the process
on the same band of dough, then repeat with all the ropes of dough so that
you have four, flat bands. They will be irregular, but that is fine.When
the greens are thoroughly cooked, tear 1-inch pieces off the first band of
dough and throw them into the soup. Stir, then continue with the remaining
band of dough.The dough is fairly soft, but it tears quite well,
resulting in noodles that are irregularly shaped, just as Kunkhen’s were.

5. Cook the noodles just until they are tender, 2 to 3 minutes, stirring
the soup so they cook evenly.Serve the soup immediately, with the
garnishes alongside.

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Creamed Mashed Potatoes with Spinach Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 6:18 pm

Active time: 15 min Start to finish: 40 min

Makes 4 servings.

INGREDIENTS

  • 2lb boiling potatoes (preferably yukon gold)
  • 1/2cup heavy cream
  • 3tablespoons unsalted butter
  • 1teaspoon salt
  • 1/2teaspoon black pepper
  • 4oz baby spinach (6 cups)

DIRECTIONS Cover potatoes with salted cold water by 1 inchin a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.

While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.

Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.

Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediately.

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Baked French Toast Recipe

Filed under: Recipes — Tags: , , , — Anna @ 5:04 pm

It’s what the french call pain perdu, or “lost bread”—a dish that was created to revive day-old or stale baguettes. Here, hot and sweet, baked to a golden crisp, and dripping with syrup, you’ll find not a single thing is missing.


Active time: 15 min Start to finish: 2 1/4 hr

Makes 6 servings.

INGREDIENTS

  • 1(13- to 14-inch-long) loafof soft-crust supermarket italian bread
  • 1/2stick (1/4 cup) unsalted butter, softened
  • 2large eggs
  • 1 2/3cups whole milk
  • 3tablespoons sugaraccompaniment: pure maple syrup

DIRECTIONS Cut 12 (1-inch-thick) diagonalslices from bread, reserving endsfor another use.


Generously butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered 13- by 9- by 2-inch glass baking dish, squeezing them slightly to fit if necessary.


Whisk together eggs, milk, and1/4 teaspoon salt until combined well, then pour evenly over bread. Chill, covered, until bread has absorbedall of custard, at least 1 hour and
up to 1 day, depending on bread.


Preheat oven to 425°F.

Bring mixture to room temperature and sprinkle bread with sugar.


Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

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German Cinnamon Stars (zimtsterne) Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 3:28 pm

These nut meringues are also called erstesternen (“first stars”), a reference to the heavenly signs indicating the end of a fast day. They are traditionally served by German Jews at the meal following Yom Kippur.

Makes about thirty-six 2-inch cookies.

INGREDIENTS

  • 1 1/2 cups (about 8 ounces) hazelnuts or blanched almonds, finely ground
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon grated lemon zest
  • 1/4 cup egg whites (about 2 large)
  • pinch of salt
  • 1 1/2 cups confectioners’ sugar
  • about 1/2 cup additional confectioners’ sugar for rolling

DIRECTIONS 1. Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or aluminum foil.


2. Combine the nuts, cinnamon, and zest. Beat the egg whites on low speed until foamy, about 30 seconds. Add the salt, increase the speed to medium-high, and beat until soft peaks form, 1 to 2 minutes. Gradually add the confectioners’ sugar and beat until stiff and glossy, 5 to 8 minutes. Reserve one-third of the meringue (about 1/3 cup) and fold the nut mixture into the remaining meringue.


3. Place a large piece of waxed paper on a flat surface and sprinkle with additional confectioners’ sugar. Place the nut mixture on the sugar, lightly sprinkle with more confectioners’ sugar, top with a second piece of waxed paper, and roll out 1/4 inch thick. Remove the top piece of waxed paper. Using a cookie cutter dipped in water, cut into 2-inch star shapes or use a sharp knife to cut into diamonds. Reroll and cut any scraps. Place on the prepared baking sheet.


4. Bake until set, 10 to 12 minutes. Spread the reserved meringue over the top of the cookies and bake until the tops are lightly colored, about 5 minutes. Transfer to a rack and let cool. Zimtsternen taste best if allowed to stand for 24 hours. Store in an airtight container at room temperature for up to 3 weeks.

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Poached Chicken Breast Stuffed with Goat Cheese and Spinach Recipe

Filed under: Recipes — Tags: , , , , , , , — Anna @ 2:34 pm

This is a recipe that I cook at home myself — a versatile method for having a
sophisticated meal on tap with very little last-minute prep work. This is a
remarkable dish because it requires nothing but a pot of simmering water to
cook it successfully; there is no butter, no oil, no sautéing, and no
roasting. Yet the results are delicious. Here I’ve stuffed the chicken with
goat cheese and spinach, but you can substitute Chopped Roasted Tomatoes ( this recipe can be found in the book), or
any filling you like.

Avoid buying boneless, skinless chicken breast pieces if poissible. You’ll get the best results by purchasing a whole organic chicken and removing the breast yourself.

Serve this with a small salad for an ideal lunch.

Makes 4 servings.

INGREDIENTS

  • spinach and goat cheese filling
  • 2 tablespoons extra-virgin olive oil
  • 1 large clove garlic, minced
  • 1/4 cup chicken stock or water
  • 1 1/2 pounds spinach, stems removed and well washed in several changes of
    cold water
  • coarse salt
  • freshly ground black pepper
  • 4 ounces high-quality fresh goat cheese, at room temperature
  • chicken and assembly
  • 4 large boneless, skinless chicken breasts
  • coarse salt
  • freshly ground black pepper

DIRECTIONS Make filling:Heat the oil in a sauté pan over medium heat. Add the garlic and cook gently
for 15-20 seconds, being careful not to let it color.Add the stock and immediately put the spinach in on top of it. Cook, stirring
quickly, because the spinach will cook down rapidly. Season with salt and
pepper. Continue to cook for about 1 minute, then remove from the heat and
spread out on a cookie sheet to cool.When cool, transfer to a mixing bowl and gently combine with the goat cheese.
Taste and adjust the seasoning if necessary.* If making in advance, store in a tightly covered container in the
refrigerator for up to 24 hours.Make and assemble chicken:
Cover the chicken breasts, 1 at a time, with a sheet of plastic wrap and
gently pound to a thickness of 1/2 inch. Season with salt and pepper.Lay each breast in the center of a clean 12 x 18- or 20-inch piece of plastic
wrap.Place one-fourth of the cooled prepared filling in the center of each breast.Wrap the plastic tightly around the breast and roll up the ends, turning
tighter and tighter until the breast is in a cylindrical shape;take care to
keep the plastic wrap tight around the roll.Once the cylinder is formed, continue to twist the ends tightly untilthey
are well sealed. Set aside and repeat with the other 3 breasts.

* If making in advance, the stuffed chicken breasts can be refrigerated for
up to 24 hours or frozen for up to several days. When ready to proceed, allow
to come to room temperature.To cook the chicken breasts, set a large pot of water over medium-high heat
and bring to a simmer. Carefully place the wrapped chicken breasts in the
water and poach for 15-16 minutes.Remove the chicken breasts with tongs and allow to rest for 5 minutes.Carefully remove the plastic, using a sharp knife for scissors. Cut the
chicken on a bias into 1/2-inch-thick slices and serve.

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Creamy Tofu Salad Recipe

Filed under: Recipes — Tags: , , — Anna @ 10:33 am

This looks and tastes like egg salad, even though it’s made with tofu.

Active time: 15 min Start to finish: 20 min

Makes 4 servings.

INGREDIENTS

  • 1(14-oz) package firm tofu, rinsed and drained
  • 1/2cup mayonnaise
  • 1teaspoon fresh lemon juice
  • 1teaspoon turmeric
  • 1/2teaspoon dry mustard
  • 2celery ribs, finely chopped
  • 1/4cup chopped fresh chives
  • 1/2teaspoon salt, or to taste
  • 1/4teaspoon black pepper, or to tasteaccompaniments:sandwich bread; lettuce leaves; sliced tomato

DIRECTIONS Finely mash tofu with a fork in a bowl, then let drain in a sieve set over another bowl, about 15 minutes (discard liquid).

While tofu drains, whisk together mayonnaise, lemon juice, turmeric, and mustard in bowl, then stir in tofu, celery, chives, salt, and pepper.

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Bucatini Carbonara with Zucchini Recipe

Filed under: Recipes — Tags: , , , — Anna @ 9:24 am

A Roman-style pasta carbonara can be presented as a first course, in true Italian fashion.

Makes 6 servings.

INGREDIENTS

  • 6ounces sliced pancetta or bacon, cut into 1/4-inch-wide strips
  • 1/2cup whipping cream
  • 1garlic clove, finely chopped
  • 1/4teaspoon dried crushed red pepper2tablespoons olive oil
  • 1 1/2pounds zucchini, thinly sliced1pound bucatinior spaghetti3large eggs
  • 1cup freshly grated parmesan cheese

DIRECTIONS Cook pancetta in medium skillet over medium heat until brown, stirring often, about 8 minutes. Using slotted spoon, transfer pancetta to paper towels; drain. Pour off all but 2 tablespoons drippings from skillet. Add cream, garlic, and crushed pepper to drippings in skillet; bring to boil. Set aside.

Heat oil in heavy large skillet over medium-high heat. Add zucchini; sauté until tender, stirring occasionally, about 10 minutes. Transfer to large plate. Season to taste with salt and pepper. (Pancetta, cream mixture, and zucchini can be made 2 hours ahead. Let stand at room temperature.)

Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well. Return pasta to pot.

Meanwhile, place eggs in their shell in small bowl. Add enough hot water to cover. Let stand 5 minutes. Crack eggs into large bowl and whisk to blend. Bring cream mixture to boil in skillet. Gradually whisk hot cream mixture into eggs. Mix in 1/2 cup Parmesan cheese.

Add sauce to pasta and toss over medium heat until sauce coats pasta (do not boil). Add pancetta and zucchini and toss to heat through. Season with salt and pepper. Serve, passing remaining cheese.

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Smoky Plantain Crema Recipe

Filed under: Recipes — Tags: , , , — Anna @ 3:53 am

This is one of my all-time favorite sauces. It is excellent with grilled or roasted poultry or pork dishes. When I travel and cook at various events, I often include this on the menu.

This recipe is a component of Tamarind Barbecued Duck with Smoky Plantain Crema.

Makes 2 cups.

INGREDIENTS

  • 1 chipotle chile
  • 1 tablespoon chipotle vinegar or spanish sherry vinegar
  • 2 1/2 ounces smoky bacon, diced
  • 1 tablespoon olive oil
  • 1 poblano pepper, stemmed, seeded, and minced
  • 1/2 large red onion, diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, sliced
  • 1 scotch bonnet chile, stemmed, seeded, and minced
  • kosher salt and freshly ground black pepper
  • 1 teaspoon annatto seeds
  • 1 bay leaf, broken in half
  • 1 teaspoon toasted and ground cumin seeds
  • 1/2 cup fresh orange juice
  • 1/2 cup chicken stock
  • 2 cups heavy cream
  • 1 vanilla bean, split lengthwise
  • 1 tablespoon canola oil
  • 1/2 very ripe plantain (the skin should be almost black)

DIRECTIONS Toast the chipotle in a small skillet over medium heat. Remove the stem and seeds.

Combine the vinegar and toasted chipotle in a small bowl. Set aside to soften.

In a medium pot, cook the bacon in the olive oil over medium-low heat until beginning to crisp. Turn the heat up to medium, add the poblano, onion, carrot, garlic, and Scotch bonnet, and season with salt and pepper. Cook until the vegetables begin to soften, about 4 minutes.

Add the annatto seeds and stir. Then add the chipotle-vinegar mixture, the bay leaf, cumin, and 1 teaspoon pepper, and simmer until almost all of the liquid has evaporated, 2 to 3 minutes. Add the orange juice and simmer until only a small amount of liquid remains, 4 to 6 minutes.

Add the chicken stock and reduce almost to a glaze, about 7 minutes (you’ll know it is done when the bubbles start getting bigger). Add the heavy cream and vanilla bean, stir, and simmer for 8 to 10 minutes, until the cream in quite thick. Pass the mixture through a fine-mesh strainer; discard the solids. Reserve.In a sauté pan, heat the canola oil. Add the plantain, season with salt and pepper, and cook over medium heat, turning occasionally, until dark golden brown on all sides. Transfer to a paper towel to drain. In a blender, puree the plantain with the strained liquid. If any lumps of plantain remain, strain one more time. Refrigerate until needed; this will keep for 4 or 5 days.

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Jungle Curry with Pork and Thai Eggplant Recipe

Filed under: Recipes — Tags: , , , , , — Anna @ 3:00 am

Gaeng Pah Muu

Most curries from southern Thailand use coconut milk. This one, from the mountainous north, doesn’t, because the climate is too temperate for coconut palms to survive.
Don’t be intimidated by the start-to-finish time; the curry paste and chicken stock can be made days ahead. Once you have those components at hand, the recipe only takes about 1 hour to put together. If you prefer your food less spicy, use the smaller amounts of curry paste and vegetable oil.

Active time: 3 1/4 hr Start to finish: 7 1/4 hr (includes making curry paste and stock)

Makes 8 servings (as part of larger meal).

INGREDIENTS

  • 1lb thai apple eggplants (see cooks’ note, below)
  • 2tablespoons to 1/4 cup vegetable oil
  • 1/4to 1/2 cup thai red curry paste
  • 1 1/2lb pork tenderloin, halved lengthwise, then sliced crosswise 1/4 inch thick
  • 1/3cup julienne strips peeled fresh or frozen grachai (lesser galangal or wild ginger; thawed if frozen) or drained bottled grachai, rinsed, or ginger
  • 3oz chinese long beans or green beans, cut into 1-inch pieces
  • 8canned baby corn, rinsed, drained, and halved lengthwise
  • 1 1/2cups thai chicken stock
  • 3tablespoons nam pla (asian fish sauce; preferably thai)
  • 5(4-inch-long) fresh or frozen kaffir lime leaves (sometimes called bai makroot)
  • 1fresh chee fah chile or 2 red jalapeño chiles, thinly sliced crosswise and seeds discarded
  • 1/4teaspoon salt
  • 1cup loosely packed bai grapao (holy basil leaves) special equipment:a large (6-qt) wok
  • accompaniment:thai pickled garlic (gratiam dong)

DIRECTIONS Trim eggplants and cut into 1-inch wedges (do this just before heating oil to avoid discoloration).

Heat oil (see above) in wok over moderate heat until warm, about 30 seconds. Add curry paste (to taste) and cook, stirring constantly, until very fragrant and a shade darker, 2 to 3 minutes. Add pork and stir-fry over high heat until no longer pink on outside, 1 to 2 minutes. Add eggplant, grachai, beans, baby corn, and stock and simmer, stirring, until eggplant is crisp-tender, 3 to 5 minutes. Add fish sauce, lime leaves, chile, and salt and bring to a boil, then remove from heat. Stir in half of basil.

Serve topped with remaining basil.

Cooks’ note:
Long slender Asian eggplant can be substituted for Thai apple eggplant. Thai apple eggplant is traditionally eaten raw or crisp-tender, but Asian eggplant needs to be precooked. Cut Asian eggplant into 1-inch cubes and toss with 1 tablespoon vegetable oil, then bake in 1 layer in a shallow baking pan in a preheated 400°F oven until crisp-tender, about 12 minutes. Proceed with recipe.

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Chicken in Dill Mustard Sauce Recipe

Filed under: Recipes — Tags: , , , , — Anna @ 2:52 am

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

  • 1/4cup all-purpose flour
  • 1/2teaspoon salt
  • 1/2teaspoon black pepper
  • 4whole chicken legs (2 lb total)
  • 3tablespoons vegetable oil
  • 3/4cup chopped shallots (2 large)
  • 1/2cup dry white wine
  • 1cup low-sodium chicken broth
  • 2teaspoons whole-grain or coarse-grain mustard
  • 1/4cup chopped fresh dill

DIRECTIONS Whisk together flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a pie plate or shallow bowl. Pat chicken dry, then dredge legs, 1 at a time, in flour, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, skin sides down first, turning over once, 6 to 8 minutes total. Transfer chicken to a plate, then pour off all but 1 tablespoon fat from skillet.

Add shallots to skillet and sauté, stirring occasionally, until golden brown, 2 to 3 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up brown bits. Add broth, mustard, and remaining 1/4 teaspoon salt and pepper. Bring to a simmer, then return chicken to skillet, skin sides up, along with any juices from plate, and cook over moderate heat, covered, until chicken is cooked through, about 25 minutes. Transfer chicken to a platter and boil sauce until reduced to about 1 cup and slightly thickened, 3 to 5 minutes. Remove from heat and stir in dill, then pour sauce over chicken.

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