June 26, 2004
I must be a good cook
So we’ve had a few people over lately and every time, someone asks for a recipe. Which is always a good, snuggly feeling. So, in the spirit of sharing, I’ve posted a few of those recipes. Just click below to read them. Most of them are from cookbooks, but with my own modifications, so I’ve tried to mark where the discrepancies lie. Happy Cooking!
- Hummus**
__ I got this one from Alton Brown’s show on the Food Network, Good Eats. It’s pretty good, so there are only a few things I change.__
1-2 cloves garlic, finely chopped (I only use one, otherwise it overpowers)
1 can of garbanzo beans (chickpeas), with the liquid reserved (I use 2 cans, drain one and keep all the liquid from the second)
2-3 Tbsp tahini paste
Juice & zest of one lemon (I only use juice, once again, overpowering)
Pinch of black pepper & kosher salt
Handful of fresh parsley (this can easily be left out without much change)
1/3 c extra virgin olive oil
Chop garlic & put in blender or processor. Put beans in blender and 1/2 of the reserved liquid and process finely. Add tahini, lemon juice, salt, pepper, and parsley. Process until it forms a paste. Drizzle in olive oil slowly and process to the consistency of mayonnaise.
- Ground Meat in Lettuce**
__ This is a lot better than it sounds. I use ground turkey instead of ground beef, much less oil, and multiple other changes, which I believe enhance the dish. Serve the lettuce cups and meat separately and everyone makes their own, sort of like a burrito.__
1/2 lb ground beef (I often use more, just increase the liquid seasoning)
1/2 c chopped onion (I use green onion and use only 1/3 c)
1/2 c each (chopped): celery, water chestnuts, or bamboo shoots, 1/4 c chopped carrot, green peas
OR 2 c frozen mixed vegetables (Usually I only do frozen soybeans)
Liquid Seasoning: 1 Tbsp chinese cooking wine, 2 Tbsp soy sauce, 1/3 tsp salt, 1 tsp sugar, dash of pepper, sesame oil as desired
Mix together 1 tsp cornstarch with 2 Tbsp water
8 or more lettuce leaves
1 c deep fried rice noodles (I use 1/2 c chopped peanuts instead)
Heat 1 Tbsp oil and stir-fry meat in wok. Move meat to side and stir-fry onion until fragrant. Add the vegetable and stir-fry until cooked. Add liquid seasoning, mix and allow it to come to a boil. When it is at a rolling boil, add the cornstarch mixture and stir it in quickly (it will thicken the sauce). Add peanuts, mix in and serve. (If you want to use the noodles, deep fry them until they puff up and then serve them at the table).
- Zabaglione**
__ I usually make this one up as I go along. It can be served cold as well, or reheated under a broiler. I like it best with berries, although it can go over any fruit.__
3-4 egg yolks
1/2 c sugar
3/4 c Marsala wine or dessert liquour
fresh fruit
Use a double boiler or make one by placing a bowl over a pan of boiling water. Put the eggs, sugar, and wine in the bowl and whisk until it gets thick and glossy, about 10 minutes. Pour over fruit. You can also make a chocolate zabaglione by melting 2 ounces of semisweet and stirring in once the mixture is done cooking.
- Cranberry Nut Biscotti**
__ This one is a Martha Stewart recpie that I love with hot tea. I’ve made it several times, and made some minor changes. Here’s the real + my most recent version.__
1 1/2 c pecan halves, toasted (I use blanched almonds, not toasted)
1 tsp baking powder
2 1/2 c flour
1 1/4 c sugar
1/8 tsp salt
3 large eggs, plus 2 large egg yolks (save the whites and have an egg-white omlette)
1 tsp vanilla extract
1 c dried cranberries (I have used chocolate chips before, and it’s delicious)
Heat oven to 350 degrees farenheit. Finely chop half of the pecans and leave the rest in halves. (I leave the almonds whole). In an electric mixer, combine the baking powder, sugar, flour, and salt. In a separate bowl, beat eggs, yolks, and vanilla. Add to dry ingredients; mix on medium low until a sticky dough is formed. Stir in nuts and cranberries. Turn dough out onto a well-floured board and knead slightly. Shape dough into two 9-by-3 1/2-inch logs. Transfer to prepared baking sheet. Bake 25 to 30 minutes, until golden brown. Let them cool enough to handle, about 10 minutes. Reduce oven to 275. On a cutting board, slice logs on diagonal into 1/2 inch thick pieces (I usually do smaller than this). Return pieces cut-side down to baking sheet. Bake until lightly toasted, about 20 minutes, then turn & bake the other side for about 20 minutes or until slightly dry. Cool on a wire rack. Store in an airtight container for up to two weeks.
Posted by at 10:41 am
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