Korean gaspacho

Nabak-kimchi

 

Radish Water Kimchi
Nabak-kimchi is a radish water Kimchi made of brined and seasoned Korean radish and cabbage in Kimchi liquid that is colored with ground red pepper. The word “nabak” refers to the shape of the radish which is square and thin. With its refreshing and milder taste, nabak-kimchi is enjoyed by men and women of all ages.

Ingredients
- 200 g Korean cabbage , 200 g radish10 g (2½ tsp) salt
- 20 g small green onion
- 50 g watercress
- 24 g (1½ tbsp) minced garlic
- 15 g (1¼ tbsp) minced ginger
- 30 g (1½ ea) red pepper
- 3 g (1 tsp) pine nuts
- Kimchi liquid
     1.2 ㎏ (6 cups) water
     18 g (1½ tbsp) salt
     4 g (1 tsp) sugar
     14 g (2 tbsp) ground red pepper

AMT after cook	AMT per 1	Temp.	Heat time	Cook time	Cooker
1.76kg(16 portions)	110g	4~10℃	0 min	30 min

Reparation
1. Trim the cabbage and radish, wash, cut them into 2.5 cm-wide, 3 cm-long and 0.3 cm-thick, marinate the cabbage with salt for 5 min. and then add radish. After another 5 min. marinating, drain. (save the drained salt water) (cabbage 140 g, radish 180 g). 【Photos 1 & 2】
2. Trim and wash small green onion and watercress, cut them into 3 cm-long. Cut the red pepper lengthwise, seed, and shred into 3 cm-long and 0.3 cm-thick (small green onion 15 g, watercress 40 g, red pepper 23 g).
3. Add water, salt and sugar into the saved salt water. Put the ground red pepper into the cotton cloths bag, fumble with hands in the salt water around 10 times to make color Kimchi liquid. 【Photo 3】
4. Remove tops of the pine nuts and wipe them with dry cotton cloths.
Recipe
1. Mix the marinated cabbage and radish, green onion, red pepper thoroughly. Put them into a jar and pour the Kimchi liquid. 【Photo 4】
2. When the Kimchi is well-done, serve with watercress and pine nuts topping.

Time	Process	Hear Control
0 min	Marinating cabbage and radish, Making Kimchi liquid
10 min	Trimming small green onion, watercress and red pepper, Making Kimchi	H-heat 5 min.
20 min	Putting in a jar, Topping with watercress and pine nuts

*Tip
1. To keep the Kimchi not to be soften, add the Kimchi liquid later, after mixing with seasonings.

 

Croacker fish

Korean Pan-Fried Whole Fish Recipe

Eating the whole fish is common in Korea, whether it's seasoned and braised, cut up and made into a stew, or fried on the stove. Follow this simple recipe and you'll be gifted with a fish that is crispy on the outside and juicy and tender on the inside. This is a traditional Korean way to cook yellow croaker (jogi, yellow corvina), but I've also substituted grouper and striped bass with good results.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 2 servings

Ingredients:

• • 2 medium-sized yellow croakers, scaled, cleaned and rinsed
  • 
    
  • 3 Tbsp soju or rice wine
  • 
    
  • 2 Tbsp crushed garlic
  • 
    
  • 1/2 tsp salt
  • 
    
  • 1/4 tsp black pepper
  • 
    
  • 4 Tbsp flour
  • 
    
  • 1.5 Tbsp glutinous rice powder*
  • 
    
  • 1 Tbsp cornstarch
  • 
    
  • canola cooking oil

Preparation:

1. Combine soju, garlic and salt and pepper and sprinkle mixture onto both fish.
2. After about 15 minutes, mix flour, rice powder and cornstarch together in a large bowl.
3. Dip fish into the flour mixture, coating both sides evenly.
4. In a pan, add at least 1/8-inch of cooking oil and heat.
5. Pan-fry fish over medium-high heat until both sides are nicely browned. Add extra oil if necessary and depending on the size of the fish, it will take about 3-5 minutes per side to cook.
6. Remove from pan immediately and drain on paper towel.

*Glutinous rice powder (chapsal):
This rice powder might also say 'sweet rice powder' or 'sweet rice flour' or 'glutinous rice flour' on the package if you're buying it at an Asian grocery store. It's called 'glutinous' because it has a glue-like and sticky texture after you cook it, not because it has gluten in it. Chapsal is a gluten-free food.
Eating the Whole Fish
Nose-to-tail fish eating is healthy and reduces waste since you can eat everything- the skin, the head, the tail and the fins. Depending on how much oil you've used and the size of your croaker, the bones in this dish might be soft enough to eat. If you haven't used a thick layer of oil, then you might have to remove the bones before eating.
One of the most delicious parts of a fish is on the back part of the head, which is lost if you fillet a fish.
Health Facts:
Yellow croaker is high in protein and low in carbohydrates. It contains significant amounts of B6 and B12 vitamins and Omega-3 and Omega-6 fatty acids.
Omega-3 fatty acids in fish oil, fish and seafood have been shown to lower the risk of heart attacks. National Institute of Health (August 1, 2005). "Omega-3 fatty acids, fish oil, alpha-linolenic acid".
Omega-6 fatty acids in sunflower oil and safflower oil may also reduce the risk of cardiovascular disease. Willett WC (September 2007). "The role of dietary n-6 fatty acids in the prevention of cardiovascular disease". Journal of Cardiovascular Medicine. 

- - -

deep fried fish..woooow korean-style

The Basics (Fried croaker)
* Whole croaker – descaled and with the inside cleaned
* Cornstarch
* Cooking oil – enough to deep fry
The Basics (Sesame dressing)
* Sesame seed oil – 4 tbsp
* Soy sauce – 2 tbsp
* Roasted sesame seeds – 1 tbsp
* Red pepper – finely minced; about 2 tbsp
* Red pepper flake – I used able 1/2 tbsp, but you can add more if you would like it more spicy.
* Green onion – finely minced; 2 tbsp
* Sugar – 1/2 tsp
source@

oat the fish in cornstarch. Fry in a pot with cooking oil (should be able 325 degrees) for about 4-5 mins on each side or until golden brown.
Combine all ingredients listed in above in a bowl. Taste and adjust as needed.
Garnish fish with slices of red pepper, green onions and dressing. Enjoy!





- - -

How to Bake a Croaker Fish

Croaker fish get their name from the sound the males make to attract females during mating season. Abundant in the Texas gulf and the Atlantic Ocean, among other places, croakers tend to be less than 1 lb. in size, though they can be as large as 4 lbs. Cooking croaker fish is no different from any other kind. Whole croaker can be breaded and pan fried, and you can also bake croaker fillets. Baking croaker fish as simply as possible allows its naturally delicate flavor to shine.

Step 1

Preheat your oven to 350 degrees Fahrenheit.

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Step 2

Behead, skin and fillet your croaker fish if you're starting with a whole fish. Rinse the fillets in cool, running water and pat the dry with paper towels.

Step 3

Salt and pepper the croaker fillets very lightly on both sides. Coarse salt and cracked pepper add more flavor, but plain table salt and ground pepper work, too.

Step 4

Spray a baking dish with nonstick cooking spray to help keep the fillets from sticking. Place the croaker fillets in the baking dish in a single layer.

Step 5

Sprinkle lemon juice over the croaker fish and place the baking dish in the hot oven. Bake the croaker fish for 10 minutes per each 1-inch of thickness of the fillets. The fillets are done when they are opaque all the way through and flake easily when poked gently with a fork.

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Tips and Warnings

• Dredge croaker fillets in water and a cornmeal coating before baking for a crispier result.
• Remove all bones from croaker fish before serving them to small children.

Things You'll Need

• Fillet knife
• Fish
• Paper towels
• Coarse salt
• Cracked pepper
• Nonstick cooking spray
• Baking dish
• Lemon juice
• Seasonings

References

• Louisiana State University: Biological Info: Atlantic Croaker
• Texas Marine Advisory Service; Texas Fish - Light and Lean Recipes; Annette Reddell hagen

Read more: http://www.livestrong.com/article/446431-how-to-bake-a-croaker-fish/#ixzz2JF7bISSf

Savory Cold Mango Soup

June 17, 2008, 11:15 am

Recipe of the Day: Savory Cold Mango Soup

By MARK BITTMAN

There are fruit soups that serve as starters and fruit soups that serve as desserts. But by tweaking the sugar content and adding or subtracting a little spice, this mango soup does double duty, serving as either.

Print Recipe

Savory Cold Mango Soup

Yield 4 servings

Time 20 minutes, plus 1 hour for chilling

Mark Bittman

Steve Legato for The New York Times

Summary

If you can find the relatively flat, yellow mangoes, they’re sweeter and less fibrous than those normally sold in supermarkets. But frozen mango pulp works quite well in this soup, and it also eliminates the hassle of removing the flesh from around the pit. There is another alternative, and this is to substitute peach for the mango; it\'s a very close stand-in.

Ingredients

• 4 to 6 ripe mangoes, peeled, pitted and chopped, or 4 cups frozen mango, thawed
• 1 cup milk
• 1 cup plain yogurt
• 1 cup unsweetened coconut milk
• 1 tablespoon ancho or other mild chili powder, or to taste
• 1/4 teaspoon cayenne, or to taste
• 1/4 cup chopped fresh mint leaves, plus a few sprigs, for garnish, optional

Method

• 1. Purée mango in food processor or blender, adding enough milk to let the machine easily do its work. (Work in batches, if necessary.) Add the remaining milk, the yogurt, coconut milk, chili powder and cayenne, and process until smooth. Taste and adjust seasoning.
• 2. Transfer soup to bowl and refrigerate 1 hour. Ladle into bowls, garnish and serve.

Variation

• Sweet Cold Mango Soup: Omit chili powder and cayenne (though a suspicion of chili powder remains a nice touch). Add 3 tablespoons sugar, or to taste, and 3 tablespoons dark rum, or to taste.

Grilled Mangoes with Jalapeno Vinaigrette

 

 

Mangoes are perfectly suited to grilling because their flesh is sturdy enough to stand up to a good charring.

 

• 

Mangoes are perfectly suited to grilling because their flesh is sturdy enough to stand up to a good charring.

Expand

• Yield Serves 4

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Ingredients

• 2 mangoes, peeled, pitted, and sliced into 1/4-inch slices
• 2 tablespoons Jalapeno Vinaigrette

Directions

1. Prepare a stove-top griddle or outdoor grill. Grill the mangoes until deep golden and char marks are clear, about 2 minutes per side.
2. Transfer to a shallow dish. Drizzle the Jalapeno Vinaigrette over the mangoes and serve.

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The Minimalist: Skewered Grilled Fruit With Ginger Syrup

 

Grilled fruit is unusual enough, but when you brush it with ginger syrup you get something really exciting. I learned this recipe from the chef Johnny Earles on the Emerald Coast of Florida (affectionately known as the Redneck Riviera) almost 25 years ago, and first wrote about it in 1998. He used pineapple, banana and star fruit (which looks more exciting than it tastes), but you can use any fruit that you can grill, indoors or out: stone fruit and melons would be nice, mangoes would be fantastic (the firmer the better) and apples and pears would make this a wonderful dish for fall.  

http://nyti.ms/Phq07c

Skewered Grilled Fruit With Ginger Syrup

Yield 4 servings

Time 30 minutes

Ingredients

• 1/2 cup sugar
• 1/4 cup thinly sliced fresh ginger (don't bother to peel it)
• 4 unpeeled bananas (not overripe)
• 1 small pineapple
• 1 star fruit (carambola), optional.

Method

• 1. Heat a gas or charcoal fire; it should be quite hot, with the rack positioned 4 to 6 inches from the source of heat. (You may also use a grill pan over high heat.)
• 2. Combine the sugar, fresh ginger and 1/2 cup of water in a small saucepan over medium heat. Bring to a boil, and simmer for 5 to 10 minutes. Remove from the heat, and let sit while preparing the fruit. (Refrigerate if you're not using this right away; it will keep for at least a week.)
• 3. Cut the unpeeled bananas into 2-inch-long chunks, and make a shallow vertical slit in the skin for peeling at the table. Peel and core the pineapple, then cut it into 2-inch chunks. If you're using starfruit, cut it into slices 1/2 inch thick.
• 4. Skewer the fruit (using 2 skewers make them easier to turn.) Strain the syrup, and brush it on the fruit lightly. Grill the fruit until the pineapple is nicely browned, 2 to 3 minutes to a side. While it is grilling, brush it occasionally with the syrup.
• 5. When the fruit is done, brush once more with syrup. Serve hot or warm.

Source: Adapted from Johnny Earles

 

 

• 

  Garlic Oil

Combine two staples to create this garlic-infused oil. It shines in marinades and dressings and is perfect as a simple dip for warm bread.

• 
  

• 

Ingredients

• 1 head garlic
• 1 cup extra-virgin olive oil

Directions

1. Smash and peel cloves of garlic. Transfer to a medium pot, add olive oil, and heat over medium-low until bubbles form around garlic, 3 minutes. Let cook 10 minutes, reducing heat to low if garlic begins to brown. Remove from heat and let cool to room temperature, 45 minutes.
   

Cook's Note

To store, refrigerate garlic and oil in an airtight container, up to 1 week.

Prik Nam Som (Pickled Jalapenos)

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1 of 1

  Photo by: Toi

Recipe by: Toi

This is a typical Thai condiment that gets used on fried noodle dishes, such as Pad Siew or Rad Nah or various noodle soups.

  Ready in 5 mins

Added to favourites by 4 cooks

Ingredients

Makes: 2 cups

1 cup white vinegar
2 tablespoons sugar
1 teaspoon salt
4-6 jalapenos, sliced into thin rings

- - -

Thai Chili Sauce With Garlic (Prik Nam Som) Dipping Sauce

3 3 3 4 4

Recipe by

Food.com

Ingredients

• 5 ounces yellow chilies (i remove seeds)
• 1 ounce garlic
• 1 1/2 cups rice vinegar
• 1 pinch salt
• sugar

Cauliflower Jalapeno

This recipe for cauliflower jalapeno is courtesy of chef Matthew Hoyle from restaurant Nobu 57.

The Martha Stewart Show, November Fall 2007

• Yield Serves 4

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Ingredients

• 1 head (10 to 11 ounces) cauliflower, florets cut into bite-size pieces
• Olive oil
• Fine sea salt
• Freshly ground black pepper
• 1/4 red onion, finely chopped
• 1 jalapeno, half of the seeds discarded, finely chopped
• 4 tablespoons Jalapeno Dressing
• 1/4 cup cilantro leaves

Directions

1. Preheat oven to 450 degrees.
2. Place cauliflower on a baking sheet; drizzle with olive oil and season with salt and pepper. Roast until brown and just soft, 4 to 8 minutes.
3. Transfer cauliflower to a bowl, along with onion, jalapeno, and jalapeno dressing. Toss to combine. Transfer to a serving platter and garnish with cilantro leaves; serve immediately.

Jalapeno Dressing 

 

This jalapeno dressing, from chef Matthew Hoyle of restaurant Nobu 57, is a fantastic addition to his cauliflower jalapeno or scallops and brussels sprouts.

Ingredients

• 2 jalapenos, half of the seeds discarded, finely chopped
• 1/2 teaspoon grated garlic
• 1 1/2 cups unseasoned rice-wine vinegar
• 4 teaspoons fine sea salt
• 1 1/2 cups grapeseed oil

Directions

1. Place jalapeno, garlic, rice-wine vinegar, and sea salt in the jar of a blender. Blend until well combined. With the machine running, slowly drizzle in oil until emulsified.
   

Pickled Jalapenos 

Ingredients

• 1/2 pound jalapenos (about 8), stems removed, cut into 1/4-inch slices
• 2 medium carrots, cut into 1/4-inch rounds
• 1 1/2 cups cider vinegar
• 2 bay leaves
• 2 teaspoons coarse salt
• 1 teaspoon sugar
• 1/4 teaspoon whole black peppercorns

Directions

1. Place jalapenos in a large heatproof glass bowl. In a medium pot, bring carrots, cider vinegar, 2 cups water, bay leaves, salt, sugar, and peppercorns to a boil over medium-high. Reduce heat and simmer 2 minutes. Pour over jalapenos and let sit until cool, about 1 hour, using a small plate to keep jalapenos submerged if they float.
   

Cook's Note

To store, refrigerate in cooking liquid in an airtight container, up to 3 weeks.

 

Jalapeno

  A few things to do with the bag of jalapenos I bought from the Korean grocery store. . .

 - - -

Jalapeño-Roasted Potatoes

Contributed by Grace Parisi

 

© Tina Rupp

 
1 1/2 pounds fingerling potatoes, halved lengthwise
1/4 cup extra-virgin olive oil
3 large jalapeños, sliced into 1/4-inch rings and seeded
Salt and freshly ground pepper

Preheat the oven to 450°. Place a rimmed nonstick baking sheet in the oven to preheat. In a bowl, toss the potatoes with the oil and jalapeños and season with salt and pepper. Transfer the potatoes to the baking sheet, turning them cut side down. Roast on the upper rack for about 35 minutes, until the potatoes are tender and golden, and serve. 

 

Jalapeño-Mint Jelly

Contributed by Eugenia Bone

 

 

© Tara Sgroi 

 

Since the jelly must be strained into the jars before processing, set a sieve over a quart-size or larger glass measuring cup before you begin cooking.  

3 1/2 cups sugar
1 cup small mint sprigs
1 cup water
1/2 cup apple cider vinegar
2 jalapeños, seeded and minced
One 3-ounce pouch liquid pectin
1 drop green food coloring

1. In a large saucepan, combine the sugar and mint. Using a wooden spoon, crush the mint into the sugar to release its fragrance. Add the water and vinegar and bring to a boil over high heat, stirring occasionally. Boil until the sugar melts, about 2 minutes. Add the jalapeños and boil hard for 2 minutes. Add the liquid pectin and food coloring and boil for 30 seconds.
2. Strain the jalapeño-mint jelly through a fine sieve into a large glass measuring cup. Carefully pour the jelly into 4 hot sterilized 1/2-pint jars without creating many bubbles; stop 1/4 inch from the top. If necessary, use a small knife to pop any bubbles. Wipe the glass rims and close the jars. Set them in a water bath and bring to a boil. Process for 10 minutes.

Serve With Grilled lamb chops. 

 

Spicy Corn and Jalapeño Bars

Contributed by Carrie Dove

• ACTIVE: 40 MIN
• TOTAL TIME: 2 HRS
• SERVINGS: makes 16 bars

• MAKE-AHEAD
• VEGETARIAN

These slightly spicy and very hardy bars are a great homemade alternative to packaged, tasteless energy bars. The crust is made with cornmeal, cream cheese, cayenne and chiles; the filling has sweet corn, fiery jalapeños and goat cheese.

 

 

Pastry

1 cup all-purpose flour
1/4 cup cornmeal
1 1/2 tablespoons sugar
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon cayenne
1/8 teaspoon freshly ground pepper
4 ounces cream cheese
4 tablespoons cold unsalted butter, cut into pieces

Filling

2 tablespoons unsalted butter
2 ears of corn, kernels cut off the cobs (2 cups)
2 jalapeños seeded and minced
1 tablespoon honey
1/2 pound fresh goat cheese (1 cup), softened
2 tablespoons snipped chives
Salt and freshly ground pepper
1 egg mixed with 1 tablespoon water

1. In a food processor, combine the flour, cornmeal, sugar, chili powder, salt, paprika, cayenne and pepper. Add the cream cheese and butter and pulse until a dough forms. Transfer the dough to a sheet of plastic wrap and press it into a disk. Wrap and refrigerate until chilled, about 30 minutes.
2. In a medium skillet, melt the butter. Add the corn kernels and cook over moderate heat until crisp-tender, about 3 minutes. Add the jalapeños and cook for 2 minutes longer. Stir in the honey and transfer to a bowl. Add the goat cheese and stir until melted. Stir in the chives, season with salt and pepper and let cool to room temperature.
3. Preheat the oven to 350°. Line a baking sheet with parchment paper. On a well-floured surface, roll out the pastry to a 12-by-15-inch rectangle. Roll the pastry around the rolling pin and carefully unroll it onto the baking sheet. Refrigerate for 10 minutes.
4. Spread the filling on half of the pastry, leaving a 1/2-inch border on 3 sides. Brush the border of the pastry all around with the egg wash. Fold the pastry over the filling and press the edges to seal. Refrigerate for 10 minutes, just until firm.
5. Brush the top of the pastry with the egg wash. Bake for about 20 minutes, until the pastry is golden. Transfer the baking sheet to a wire rack and let cool. Slide the parchment paper onto a work surface and cut the pastry into 16 bars.

Make Ahead The bars can be refrigerated for up to 2 days.

Quinoa Salad with Roasted Jalapeños

 

Quinoa Salad with Roasted Jalapeños

Serves 6

This is the perfect accompaniment to a BBQ meal! Healthy whole grain quinoa combines with spicy jalapeños and sweet grapes for a tasty and light side dish. Alternately, the jalapeños can be grilled rather than roasted.

Ingredients: 

• 4 large jalapeños, seeded and roughly chopped
• 1/4 cup plus 1 teaspoon olive oil
• Salt to taste
• 1 cup quinoa, rinsed well
• 1/4 cup lime juice
• 2 green onions, thinly sliced
• 1/4 cup crumbled queso fresco or feta cheese
• 1/4 cup pumpkin seeds, toasted
• 1/2 cup seedless red grapes, halved
• 1/4 cup chopped cilantro 

Method: 

Preheat oven to 400°F. Toss jalapeños with 1 teaspoon of the oil and salt, transfer to a baking sheet and roast until soft and slightly blackened, about 20 minutes. Set aside to let cool.

Meanwhile, put quinoa and 2 cups water into a medium pot and bring to a boil. Reduce heat to medium-low, cover and simmer until water is absorbed and quinoa is tender, about 20 minutes. Transfer to a large bowl and set aside to let cool.

Whisk together lime juice and salt. Drizzle in remaining ¼ cup oil while continuing to whisk constantly. Pour dressing over quinoa then add jalapeños, green onions, queso fresco, pumpkin seeds, grapes and cilantro and toss gently to combine.

Nutritional Info: 

Per Serving:240 calories (120 from fat), 13g total fat, 2.5g saturated fat, 5mg cholesterol, 210mg sodium, 24g carbohydrate (3g dietary fiber, 3g sugar), 6g protein

Special Diets: 

• Gluten Free
• Vegetarian
• Sugar Conscious
• Wheat Free

 

braised chicken (browned then boiled in wine)
http://www.marthastewart.com/891231/braised-chicken-red-onion-and-carrots?czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274292&slide=891231



Pasta with Chickpea-Tomato Sauce
http://www.marthastewart.com/316437/pasta-with-chickpea-tomato-sauce?czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274292&slide=255748

http://www.marthastewart.com/337671/lentil-curry?czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&czone=food/dinner-tonight-center/dinner-tonight-main-courses&center=276948&gallery=274292&slide=263467


Lentil curry


Loaded Slow-Cooker Baked Potatoes
http://www.marthastewart.com/933574/loaded-slow-cooker-baked-potatoes?czone=food/comfort-foods-center/comfort-foods-dishes&czone=food/comfort-foods-center/comfort-foods-dishes&center=854190&gallery=274310&slide=933574

Garbanzo Beans and Greens
http://www.myrecipes.com/recipe/garbanzo-beans-greens-50400000109639/

Two-Bean Soup with Kale
http://www.cookinglight.com/food/in-season/kale-recipes-00412000074204/page13.html

Big Italian Salad

http://www.foodandwine.com/recipes/big-italian-salad
Big Italian Salad
© Quentin Bacon
Big Italian Salad

Silky Burmese-Style Eggplant

Silky Burmese-Style Eggplant
© John Kernick
Silky Burmese-Style Eggplant

http://www.foodandwine.com/recipes/silky-burmese-style-eggplant


    2 pounds Asian eggplant
    1 large egg, lightly beaten
    1 1/2 tablespoons vegetable oil
    1 dried red chile
    1 shallot, minced
    Salt
    1 tablespoon minced mint
    1 tablespoon minced cilantro

    Preheat the oven to 450°. Prick the eggplants all over and
transfer them to a rimmed baking sheet. Roast for 50 minutes, until
the eggplants are very soft. Let cool to warm. Halve the eggplants
lengthwise and scoop the soft flesh into a bowl. Using a fork, beat in
the egg until the mixture is fluffy.
    In a large nonstick skillet, heat the oil. Add the chile and
shallot and cook over moderately high heat for 30 seconds. Add the
eggplant mixture and cook, stirring constantly, until very smooth, 1
minute. Season with salt and transfer to a bowl. Discard the chile.
Top the eggplant with the herbs and serve.

Chicken Tagine with Artichoke Hearts and Peas

Chicken Tagine with Artichoke Hearts and Peas 

 

© Tina Rupp

To give this Moroccan stew flavor without much fat, chef Joël Robuchon simmers it in a spiced broth. Artichoke hearts add a lovely spring flavor; they're also one of the best vegetable sources of antioxidants

 

One 4-pound chicken—legs separated into drumsticks and thighs, breasts halved crosswise, skin and visible fat removed
Salt and freshly ground black pepper
2 medium onions—1 coarsely chopped, 1 minced
1 1/2 cups chicken stock or low-sodium broth
6 saffron threads, crumbled
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon hot paprika
1/4 teaspoon turmeric
2 medium tomatoes, cut into eighths
1/4 preserved lemon, rind only, minced (see Note)
8 frozen artichoke hearts, thawed and quartered
1 cup frozen petite peas, thawed

 

1. Season the chicken pieces with salt and pepper. In a medium, enameled cast-iron casserole, combine the chicken with the coarsely chopped onion and the chicken stock and bring to a boil. In a small bowl, mix the saffron threads with the ginger, coriander, cumin, paprika and turmeric. Stir the spice mixture into the broth. Cover and simmer over low heat, turning the chicken pieces once, until the breast pieces are just white throughout, about 25 minutes; transfer the breast pieces to a bowl and cover. Continue to simmer the drumsticks and thighs, covered, until done, about 15 minutes longer; transfer to the bowl with the breast pieces and keep covered.
2. Add the minced onion, the tomatoes, preserved lemon and artichoke hearts to the casserole and simmer over moderate heat until the broth is richly flavored, about 5 minutes. Season with salt and pepper and add the peas. Return the chicken to the casserole and simmer gently, turning a few times, until heated through. Serve the tagine in shallow bowls.

Make Ahead The chicken tagine can be covered tightly and refrigerated overnight. Reheat gently before serving. Notes Preserved lemons are a Moroccan staple made from lemons that have been cured in lemon juice and salt. Look for them at specialty stores.

Suggested Pairing

Lemony Grüner Veltliner from Austria.

Chicken Dijon 

 

 

Melissa Clark's favorite part of the chicken is the drumstick, because it's juicy and easy to brown. She likes using only drumsticks in this mustardy stew—thickened with tangy crème fraîche—so that all the meat cooks at the same rate. 

1 teaspoon coriander seeds
2 tablespoons extra-virgin olive oil
8 medium chicken drumsticks (about 3 pounds)
Salt and freshly ground pepper
1/4 cup finely chopped onion
4 garlic cloves, minced
1 1/2 cups low-sodium chicken broth
2 tablespoons whole-grain mustard
3 tablespoons crème fraîche or sour cream
2 teaspoons chopped tarragon
Crusty bread, for serving

1. In a large skillet, toast the coriander seeds over moderately high heat until fragrant, about 2 minutes. Transfer the seeds to a mortar and let cool. Crush the seeds coarsely with a pestle.
2. In the same skillet, heat the olive oil until shimmering. Season the chicken drumsticks with salt and pepper, add them to the skillet and cook over moderately high heat, turning, until golden brown all over, about 10 minutes. Add the onion and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook for 1 minute. Add the broth and crushed coriander and bring to a boil. Cover and cook over moderately low heat until the chicken is cooked through, about 15 minutes.
3. Transfer the chicken to a platter, cover and keep warm. In a small bowl, whisk the mustard with the crème fraîche and tarragon. Whisk the mixture into the skillet and simmer the sauce over moderate heat until thickened, about 5 minutes. Return the chicken to the skillet and turn to coat. Serve the chicken with crusty bread.

Make Ahead The stew can be refrigerated for up to 3 days.

Suggested Pairing

Full-bodied, fruity California Chardonnay.

Like portugese bean soup, without the broth.

Kale and White-Bean Stew

 

© Susan Spungen

Combining Two Portuguese favorites—kale-and-sausage soup and a bean, sausage, and tomato stew—makes a simple, sensational one-pot meal. To keep the focus on the vegetables, we've used just a tiny amount of fresh sausage; you can add more, if you like, or substitute dried chorizo or pepperoni.  

 

2 tablespoons cooking oil
1/4 pound mild or hot sausages, casings removed
2 onions, chopped
3 cloves garlic, minced
1 pound kale, tough stems removed, leaves washed well and shredded (about 1 1/2 quarts)
3 1/3 cups canned diced tomatoes with their juice (two 15-ounce cans)
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
4 cups drained and rinsed canned cannellini beans (two 19-ounce cans)

 

1. In a Dutch oven, heat 1 tablespoon of the oil over moderate heat. Add the sausage and cook, breaking the meat up with a fork, until the it loses its pink color, about 2 minutes. Add the remaining tablespoon of oil to the pan and then stir in the onions. Cook, stirring occasionally, until the onions start to soften, about 3 minutes.
2. Add the garlic and kale to the pan and cook, stirring, until the kale wilts, about 2 minutes. Stir in the tomatoes, salt, and pepper; bring to a simmer. Reduce the heat and simmer, covered, until the kale is tender, about 15 minutes.
3. Stir the beans into the stew and cook until warmed through, about 5 minutes. If you like, mash some of the beans with a fork to thicken the sauce.

Notes Shred kale leaves as fine as possible when making quick soups and stews, so that each bite will include tender greens instead of a chewy mouthful.

Suggested Pairing

Since this dish has a strong Portuguese influence, why not pair it with a rustic red from Portugal? Try one of the many delicious examples from the Douro or Ribatejo regions for a lusty combination of food and drink.

Simplest Chicken-and-Leek Stew

Leeks, sour cream. . .

 - - -

Simplest Chicken-and-Leek Stew 

 

Before cooking the chicken for his lovely stew, Jamie Oliver lightly coats the pieces in flour. Not only does that help the meat brown, it also thickens the tangy mustard sauce.  

2 tablespoons extra-virgin olive oil
2 medium leeks, white and tender green parts only, thinly sliced
1/2 pound cremini mushrooms, thinly sliced
Salt and freshly ground pepper
1 pound skinless, boneless chicken breast halves, cut into 2-inch pieces
All-purpose flour, for dusting
1 1/2 cups chicken stock or low-sodium broth
1 tablespoon chopped thyme
2 tablespoons sour cream
2 teaspoons Dijon mustard

1. In a skillet, heat 1 tablespoon of the oil. Add the leeks and cook over moderate heat, stirring, until softened, about 7 minutes. Add the mushrooms and season with salt and pepper. Cover and cook, stirring, until the mushrooms are tender, about 4 minutes. Scrape the leeks and mushrooms onto a plate.
2. Season the chicken with salt and pepper and lightly dust with flour, shaking off any excess. Heat the remaining 1 tablespoon of oil in the skillet. Add the chicken and cook over moderate heat until golden brown, about 2 minutes per side. Add the chicken stock and thyme and simmer over moderate heat until the chicken is just cooked through, about 1 minute. Using a slotted spoon, transfer the chicken to the plate with the vegetables.
3. Simmer the stock over moderately high heat until reduced by half, about 2 minutes. Return the chicken, leeks and mushrooms to the skillet and simmer over low heat until warmed through, about 1 minute.
4. In a small bowl, blend the sour cream with the mustard and stir into the stew. Remove the skillet from the heat. Season the stew with salt and pepper and serve.

Serve With Steamed rice. 

 

Suggested Pairing

Rich California Chardonnay.

 

  Sounds like a tasty vegetarian main course - that could be tweaked to be things that are in pantry. Trader Joe's spinach, 2 cans of chick peas, tomatoe (canned maybe)

- - -

© Tina Rupp

Chickpea and Spinach Stew

 

In Seville, chickpeas and spinach (garbanzos con espinacas) is a popular dish served in both fine restaurants and tapas bars. It's simple but incredibly tasty, with plenty of flavor from tomato, raisins and saffron.  

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1 cup water
10 ounces baby spinach (use frozen?)
2 large garlic cloves, crushed
Kosher salt
Pinch of saffron threads
2 teaspoons sweet paprika
1/4 teaspoon ground cumin
Pinch of ground cloves
Pinch of freshly ground pepper
Two 15-ounce cans chickpeas with their liquid
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
1 large tomato—peeled, seeded and coarsely chopped
1/4 cup golden raisins
Crusty bread, for serving 
 

1. Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach.
2. Using the flat side of a large knife, mash the garlic to a paste with 1/2 teaspoon of salt and the saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid.
3. Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute.
4. Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.

Serve With Crusty bread.

 

1.  

 I want to make this. . .

Kimchi Fritters with Soy Dipping Sauce

Korean pickled cabbage, a.k.a. kimchi, provides the spice in these savory fritters, while soaked raw mung beans hold the flourless pancakes together. They're great with or without the dipping sauce and pickled pears.

Save Recipe

 

Ingredients

• 1 tablespoon plus 3/4 cup thinly sliced scallions
• 2 tablespoons plus 1 teaspoon soy sauce
• 2 tablespoons distilled white vinegar
• 1/2 teaspoons gochugaru (Korean red pepper powder) or crushed red pepper flakes
• 4 ounces ground pork (about 1/3 cup)
• 2 teaspoons finely grated garlic, divided
• 1/2 teaspoon toasted sesame oil
• 1 1/2 cups dried peeled split yellow mung beans, soaked for 3 hours or up to overnight
• 1 1/2 cups (packed) chopped cabbage kimchi (12 ounces), excess liquid squeezed out
• 1 red or green Thai chile, thinly sliced
• Kosher salt
• 4 tablespoons (about) vegetable oil, divided
• Pickled Pears (click for recipe)

• ingredient info:

  Split yellow mung beans are sold at some supermarkets, at Indian and Asian markets, and at amazon.com. Kimchi is sold at some supermarkets, at Korean markets, and at arirangkimchee.com.

Preparation

• Mix 1 Tbsp. scallion, 2 Tbsp. soy sauce, vinegar, and gochugaru in a small bowl. Set dipping sauce aside.
• Mix pork, 1 tsp. garlic, sesame oil, and remaining 1 tsp. soy sauce in a small bowl. Chill for 30 minutes or up to 1 day.
• Drain beans, reserving 1 cup soaking liquid. Purée beans and 1/2 cup soaking liquid in a blender, adding more water by tablespoonfuls if necessary, until mixture is a thick, slightly chunky paste. Transfer to a large bowl. Add 3/4 cup scallions, 1 tsp. garlic, kimchi, and chile to bean purée. Mix well; season batter with salt. Stir in pork mixture.
• Heat 2 Tbsp. vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches, spoon 1/4-cupfuls of batter into skillet, spreading each out to 3 1/2"–4" rounds. Cook, adjusting heat if browning too quickly and adding more oil between batches, until fritters are golden brown and cooked through, 2–3 minutes per side.
• Serve pancakes with dipping sauce and Pickled Pears.

Read More http://www.bonappetit.com/recipes/2012/03/kimchi-fritters-with-soy-dipping-sauce#ixzz2H4tSoNV5