Tag: recipes

[Recipe] Lasagna Soup

October 24, 2006 admin 1 Comment

1 pound sausage meat
2 cups diced onions
1 cup diced carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
4 cups chicken broth
1 large tin crushed tomatoes
1 large tin tomato sauce
1 cup dry large-shaped pasta
2 cups chopped fresh spinach
4 ounces diced provolone cheese
1 ounce fresh grated Parmesan cheese

In a dutch oven over medium-high, add sausage and cook until browned – crumble the sausage as you go with a wooden spoon. Add the onions and carrots – cook 3 minutes. Mix in the basil, oregano, red pepper flakes, salt and pepper – cook 1 minute. Pour in the broth, crushed tomatoes and tomato sauce. Bring to a boil and add in the pasta. Simmer soup until the pasta has cooked. Mix in the fresh spinach and cook until wilted – about 1 to 2 minutes. Remove from the heat.

To serve – place 1 ounce of diced provolone in the bottom of 4 bowls. Evenly divide the soup between the 4 bowls. Sprinkle each serving with Parmesan and basil.

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[recipe] Hungarian Goulash

September 17, 2006 admin

INGREDIENTS:

* 1 kg beef brisket, cut into 1-inch chunks
* salt and freshly ground black pepper
* tabasco sauce, to taste
* 2 tbsp all-purpose flour
* 3 tbsp olive oil, divided use
* 5 medium sweet onions, sliced and separated into rings
* 1/2 cup sweet red wine
* 1 cup oxo cube broth
* 1 tin chopped tomatoes with juice
* 4 tsp cup sweet Hungarian paprika (see Note)
* 1 cup sour cream

PREPARATION:

Place beef chunks in a large bowl. Sprinkle liberally with salt and freshly ground pepper. Toss with the flour.

Heat a heavy Dutch oven over medium high heat and add 1 tablespoon of the olive oil. Swirl to coat the bottom of the pan. Place beef chunks in a single layer and brown on two sides. Season with tabasco. You will probably need to do this in batches. Do not crowd the meat or it will boil instead of brown. Remove browned beef chunks to a bowl.

Reduce heat to medium-low. To the drippings in the Dutch oven, add the remaining 2 tablespoons of olive oil, onion rings and onions. Toss to coat with the olive oil. Cover tightly and sweat the vegetables, stirring occasionally, until onions are limp but not browned.

Add red wine to the vegetables and cook 2 minutes. Add broth and paprika. Return beef to the pan. Stir until well-combined. Cover tightly, reduce heat, and simmer on low heat for 1-1/2 to 2 hours, stirring occasionally, until beef is fork-tender.

Remove Dutch oven from heat and wait for boiling to subside. Taste and add additional salt if necessary. Stir in sour cream until completely incorporated into the gravy.

Serve Hungarian gulash over hot buttered noodles with chopped parsley or over plain basmati rice.

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[Recipe] I'm in the mood for chowder

July 6, 2006 admin 8 Comments

Which recipe should I do?

Smoked haddock, bacon and mussel chowder

Ingredients
6-8 rashers good quality smoked streaky bacon, cut into strips
450g un-dyed smoked haddock, skinned, pin-boned and cut in to bite-sized pieces
900g potatoes (floury), peeled and cut into 2cm/cubes
450g mussels, cleaned, steamed in white wine and shelled
1 medium onion, peeled and finely chopped
2 medium carrots, peeled and finely diced
85g unsalted butter
290ml full-fat milk
splash of double cream
water
mussel liquor, strained
sea salt and freshly ground black pepper
1/2 lemon, juiced and finely grated zest

Method
1. Sweat the bacon, onions, potatoes and carrots in butter in a large heavy bottom casserole pan on a moderate temperature, until the vegetables become translucent.
2. Add the mussel liquor, water and a pinch of sea salt and bring to the boil. Simmer for 10 minutes, then add the haddock and poach together for 15 minutes.
3. Gently, add the milk and cream and stir until smooth. Add the lemon juice and zest and taste for seasoning. To finish, add the mussels, black pepper and flatleaf parsley.

Chunky Seafood chowder

Ingredients
1 tbsp olive or sunflower oil
110g streaky bacon, rind removed, cut into 5mm in dice
175-225g onions, chopped
25g flour
850ml homemade fish stock or, if no fish stock, water
425ml milk
bouquet garni made up of 6 parsley stalks, 2 sprigs of thyme and 1 bay leaf
6 medium-sized potatoes cut into 5mm in dice.
salt and freshly ground pepper
pinch of mace
pinch of cayenne pepper
700g haddock, monkfish, cod or other firm white fish (or a mixture), free of bones and skin
150ml single cream
450gmixed cooked shellfish – mussels, clams, scallops, shrimps or prawns and the cooking liquor.

To garnish
freshly chopped parsley and chives

To serve
Crusty bread and butter

Method

1. Heat the oil in a stainless-steel saucepan and brown the bacon well until it is crisp and golden.
2. Add the onion, cover and sweat for a few minutes over a low heat.
3. Stir in the flour and cook for 1-2 minutes.
4. Add the fish stock or water gradually.
5. Add the milk, bouquet garni and potatoes.
6. Season well with salt, pepper, mace and cayenne.
7. Cover and simmer until the potatoes are almost cooked, approximately 5-6 minutes.
8. The chowder may be prepared ahead to this point.
9. Cut the fish into 2.5cm /1in cubes.
10. Add to the pot as soon as the tip of a knife will go through a potato.
11. Simmer gently for 3-4 minutes, stir in the cream and add the shellfish.
12. Add any liquor obtained from opening the mussels or clams.
13. When boiling, remove from the heat.
14. Taste, correct the seasoning and sprinkle with freshly chopped parsley and chives.
15. Serve in a deep dish with plenty of bread and butter.

Tip: Remember that the fish will continue to cook in the heat of the chowder so make sure it is not overcooked.

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[Recipe] Treacle (a.k.a. molasses) cookies

May 30, 2006 admin 6 Comments

1/2 cup dark treacle
1/2 cup soft brown sugar
1/2 cup butter
3/4 cup sour cream
3 cup flour
1 egg
1/2 tsp salt
1/2 tsp baking soda
1 tsp sweet spices (cinnamon / clove / ginger)
1 1/2 tsp baking soda

1. Mix sugar, egg, treacle and sour cream until well combined.
2. Sift dry ingredients and add to wet ingredients, mixing until you get a dough that can be formed into a ball. You may need to add more flour to get this consistency.
3. Roll dough on floured surface to 1/4 inch thickness and cut into 2inch circles
4. Put on greased, floured baking tray.
5. Cook at 350F for 10 minutes.
6. Let cool on wire rack before eating.

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[Recipe] BBQ sauce

May 23, 2006 admin

I've been looking for a garlic-free BBQ sauce. Of course, I can't find one, so I found a few recipes online and combined them into this one, which I will try as soon as I have my BBQ :)

Ingredients
1 can (28 oz.) tomato puree
1 can (28 oz.) chopped tomatoes in juice
1 onion, chopped
1/3 cup dijon mustard
1 cup orange juice
1 1/2 cups wine vinegar
1/4 cup molasses
2 tablespoons packed brown sugar
1 tablespoon paprika
2 teaspoons chili powder
2 teaspoons ground red pepper
1/4 teaspoon Mace
1/4 teaspoon Cumin
1 teaspoon salt
1 teaspoon ground black pepper
muslin wrapped cloves and cinnamon (to remove afterwards)

In large saucepan, whisk together the tomato puree and mustard until smooth. Stir in remaining ingredients. Bring to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally. When done, sieve and simmer for another 10 minutes.

In theory, it should last a few weeks in the fridge because of the vinegar, but I might pack it in sterile jars and see if I can make it last a bit longer.

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Stuffed russian-y goodness

April 18, 2006 admin 16 Comments

I made piroshki this weekend. I saw a post in food_porn that made me drool and went recipe hunting. For a first time, they came out really nice!

MEAT FILLING:

1 large onion, finely chopped
bacon, cubed with the fat trimmed off
flank steak, minced
half a small white cabbage, finely sliced
olive oil
salt
pepper
paprika
chili powder
mustard seeds
cumin powder

SOUR CREAM DOUGH:

3 1/2 c. sifted flour
1 tsp. baking powder
1/2 c. butter
2 eggs, beaten
1 c. sour cream

To make filling: heat olive oil and add mustard seed and onions. Add onions and brown slightly. Add bacon and steak and sautee until coloured. Flavour to taste with all the spices. Add cabbage and cook until tender.

To make dough: Sift together in large bowl, flour and baking powder. Cut in butter until particles like cornmeal. Stir in eggs and sour cream. Mix to form dough. Knead lightly until mixture is a smooth ball. Wrap in plastic and chill 2-4 hours.

Roll out dough to 1/8 inch thickness. Cut 5 inch rounds, rerolling and cutting to make 18 rounds. Place about 2 tablespoons of filling in center of each circle. Using pastry brush, coat edges with beaten egg. Fold dough over and shape into moons. Press edges firmly together. Place on ungreased cookie sheet and brush tops with beaten egg.

Chill 1 hour. Preheat oven to 400 degrees and bake 25-30 minutes until golden brown. Makes 18 piroshki.

I cheated with the dough, really, as I didn't have any sour cream (substituted with milk and a bit of vinegar) and I found out the hard way that I didn't have any eggs (so I added more milk and more butter, which made the dough more crumbly but still damn tasty!)

All in all though, they are NUMMAY!!!

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[Recipe] Bagels!!!

February 5, 2006 admin

I found a recipe for a little taste of home. I was dubious about the results for a while there, but dayum, they taste wonderlicious!

Yield: 9 bagels

INGREDIENTS

3 cups flour
2 tablespoons white sugar
1 1/2 teaspoons salt
1 cup warm water
1 packet active dry yeast

3 quarts boiling water
3 tablespoons white sugar (to boil)
1 tablespoon cornmeal
1 egg white

DIRECTIONS

Combine flour, yeast, sugar, salt and water into a firm dough. Let it raise in warm area for 30 minutes. Once dough has raised, bring 3 quarts of water to boil in a large pot. Stir in 3 tablespoons sugar.

Cut dough into 9 equal pieces and roll each piece into a small ball. Flatten balls. Poke a hole in the middle with your thumb. Twirl the dough on your finger to enlarge the hole and to even out the dough around the hole. Cover bagels with a clean cloth and let rest for 10 minutes.

Sprinkle ungreased baking sheet with cornmeal. Carefully transfer bagels to boiling water. Boil for 1 minute, turning half-way through. Drain briefly on clean towel. Arrange boiled bagels on baking sheet. Glaze tops with egg white, and sprinkle with poppy seeds or another topping of your choice.

Bake in preheated 350°F oven for 20 – 25 minutes until well browned. Cool on wire rack.

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[Recipe] Apple-Honey glazed ham

January 16, 2006 admin 2 Comments

I have discovered the recipe for ham love.

Take one 2kg smoked roasting ham. Put it on a rack in roasting pan filled with two cups of apple juice (make sure you have about an inch of liquid on the bottom of the pan). Stick a few cloves in the ham. Cover the ham with some foil and cook at 350F/180C for 2.5 hours.

Melt half a cup of brown sugar in half a cup of maple syrup. Once melted, uncover the ham and brush the glaze generously on the ham. Cook for another 30 minutes, basting after 15 minutes.

When cooked, let sit for 10 minutes and dig in.

In one word, SQUEEEEEEEEEEEEEEEEEEEEEE!!!!!!!!!

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[Recipe] Stuffed mushrooms

January 8, 2006 admin

Ingredients

2 large flat mushrooms
1-2 tbsp olive oil
55g/2oz sausage meat
30g/1oz white breadcrumbs
squeeze of tomato puree
1 tbsp dijon mustard

Method

1. Finely chop one mushroom.
2. Heat the oil in a frying pan and fry the finely chopped mushroom for 3-4 minutes.
3. Add the sausage meat to the pan, and heat for a further 1-2 minutes, to brown.
4. Remove from the heat and transfer to a bowl.
5. Stir in the breadcrumbs, tomato and mustard and mix together well to combine.
6. Spoon the mixture into the remaining whole mushroom.
7. Bake in the oven for 4-5 minutes, or until cooked through.

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[Recipe] Meat curry from Auntie Mina

January 1, 2006 admin

Recipe for lamb, chicken or prawn curries

Ingredients:
Oil
2 sticks of cinnamon
4 cloves
2 teaspoons of cumin seeds
4 big chopped onions
2 teaspoons of red chilli powder
4-5 teaspoons of cumin and coriander powder
3/4 – teaspoon of turmeric powder
Salt to taste
1 small tin of chopped tomatoes
2 teaspoons of tomato puree
Green chillies and ginger chopped to taste
1 teaspoon of garam masala
Lemon juice if desired

• Heat enough oil to cover bottom of pan
• Add cinnamon, cloves and cumin seeds and cover pan
• When these are popped in oil
• Add chopped onions and cook thoroughly, stirring frequently till oil bubbles out.
• Make paste with chopped tomatoes, tomato puree, green chillies, ginger, red chilli powder, turmeric, cumin and coriander powder, garam masala and salt to taste, add a little water if necessary.
• Add above paste to onion mixture and again cook thoroughly, stirring frequently till oil bubbles out.
• Add meat, chicken, or fish to the above mixture and stir and cook till meat, chicken or fish is tender
• Add some lemon juice if desired and lots of freshly chopped coriander leaves

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