Scrambled corn and assorted vegetables
2 tbsp thin-sliced onion
2 cloves thin-sliced garlic
1 tbsp peanut or corn oil
1/4 lb small shrimp
1/2 lb ground beef
1 green semihot chili, sliced thin
1 c. shredded cabbage or broccoli, in 2-inch pieces
2 scallions, sliced thin
12 oz corn (or a few ears' worth)
1/4 tsp nutmeg
1/2 tsp pepper
1 tsp salt
1 1/2 c. carrots, cut in matchsticks
2 eggs, beaten
Saute the onion and garlic in the oil for 1 minute. Add shrimp and beef, fry for 3 minutes or until beef browns.
Add everything but the eggs, fry for 5 minutes. Add the eggs, fry for 3 minutes more or until dry but not overcooked.
Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo
Showing posts with label summer. Show all posts
Showing posts with label summer. Show all posts
Friday, November 20, 2009
Tuesday, October 20, 2009
Warm Potato Salad in Basil Cream
2 1/2 lb. small new potatoes
1/3 c. olive oil
10 basil leaves
1 clove garlic, minced
1 tbsp white wine vinegar
1 c. whipping cream
salt and pepper
1 tsp capers
Peel potatoes, cook in salted water, drain and cut in half while still slightly firm.
Put olive oil, basil, and garlic in a medium pan, heat, mashing basil with a spoon. When the leaves look wilted, turn off heat and steep for 10 minutes. Remove leaves, reheat oil, add vinegar, cream, and seasoning. Mix, add potatoes, stir while cream simmers. When sauce thickens, taste for seasoning, serve with capers and/or small basil leaves.
1/3 c. olive oil
10 basil leaves
1 clove garlic, minced
1 tbsp white wine vinegar
1 c. whipping cream
salt and pepper
1 tsp capers
Peel potatoes, cook in salted water, drain and cut in half while still slightly firm.
Put olive oil, basil, and garlic in a medium pan, heat, mashing basil with a spoon. When the leaves look wilted, turn off heat and steep for 10 minutes. Remove leaves, reheat oil, add vinegar, cream, and seasoning. Mix, add potatoes, stir while cream simmers. When sauce thickens, taste for seasoning, serve with capers and/or small basil leaves.
Squash and Lemon Salad
6-8 zucchini/yellow squash
3 firm tomatoes
1 small tomato half
2 lemons
1 1/3 c. dry white wine
2/3 c. olive oil
juice of 1 lemon
2 cloves garlic, minced fine
1 tsp thyme or lemon thyme
salt and pepper
Slice squash into 1/4 inch rounds, tomatoes into wedges, arrange in concentric circles with a small tomato half at the center.
Skin 2 lemons, cut into wedges, remove seeds, scatter over squash. Add everything else. Bake for 25 minutes at 350. Taste to make sure it's still a little firm/crunchy. Serve cool, but not chilled, with fresh bread.
Source: Summer Food by Judith Olney, p. 88
3 firm tomatoes
1 small tomato half
2 lemons
1 1/3 c. dry white wine
2/3 c. olive oil
juice of 1 lemon
2 cloves garlic, minced fine
1 tsp thyme or lemon thyme
salt and pepper
Slice squash into 1/4 inch rounds, tomatoes into wedges, arrange in concentric circles with a small tomato half at the center.
Skin 2 lemons, cut into wedges, remove seeds, scatter over squash. Add everything else. Bake for 25 minutes at 350. Taste to make sure it's still a little firm/crunchy. Serve cool, but not chilled, with fresh bread.
Source: Summer Food by Judith Olney, p. 88
Polenta Tart
For the topping:
2 medium onions, chopped
2 cloves garlic, minced
3 tbsp olive oil
1 green pepper, chopped
6-7 medium tomatoes, peeled, seeded, chopped, or a 28oz can tomatoes, drained
pinch sugar
2 tbsp chopped fresh parsley, oregano, thyme, mixed
salt and pepper
For the polenta base:
3 1/2 c. water
1 tsp salt
1 c. yellow cornmeal
2 eggs
1/3 c. grated Parmesan cheese
olive oil
Cook onions and garlic in oil until soft, add the rest of the sauce ingredients, simmer 30 min until quite dry. Set aside.
Bring water and 1 tsp salt to a boil, pour in cornmeal in a slow stream, stirring. Continue stirring for 15 minutes. When dry, cool slightly, stir in eggs, spread into a pie pan. Pat and smooth with wet fingers until it forms a thin pie shell. Place tomato topping in it, sprinkle with parmesan and olive oil, bake at 350 for 45 minutes.
Source: Summer Food by Judith Olney
2 medium onions, chopped
2 cloves garlic, minced
3 tbsp olive oil
1 green pepper, chopped
6-7 medium tomatoes, peeled, seeded, chopped, or a 28oz can tomatoes, drained
pinch sugar
2 tbsp chopped fresh parsley, oregano, thyme, mixed
salt and pepper
For the polenta base:
3 1/2 c. water
1 tsp salt
1 c. yellow cornmeal
2 eggs
1/3 c. grated Parmesan cheese
olive oil
Cook onions and garlic in oil until soft, add the rest of the sauce ingredients, simmer 30 min until quite dry. Set aside.
Bring water and 1 tsp salt to a boil, pour in cornmeal in a slow stream, stirring. Continue stirring for 15 minutes. When dry, cool slightly, stir in eggs, spread into a pie pan. Pat and smooth with wet fingers until it forms a thin pie shell. Place tomato topping in it, sprinkle with parmesan and olive oil, bake at 350 for 45 minutes.
Source: Summer Food by Judith Olney
Wednesday, September 17, 2008
Lemony Chickpea Stir-fry
Lemony Chickpea Stir-fry Recipe
2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon
Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Serves 2 - 4.
Source: http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html
2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don't want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon
Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.
Serves 2 - 4.
Source: http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html
Summer Vegetable Cianfotta
Summer Vegetable Cianfotta Recipe
Fiorelli are the flower buds that eventually grow into squash blossoms - if you can't find them don't let it stump you, just leave them out or use squash blossoms which are more readily available. Shelley recommends pairing this stew with Frappato/Nero d'Avola Blend (Sicily). The also include instruction for making this stew with a prosciutto broth, but I opted for the vegetarian version.
1 globe eggplant, trimmed and diced (about 4 cups)
4 summer zucchini or squashes, trimmed and diced (about 4 cups)
Kosher salt
1 fennel bulb
2 cups extra virgin olive oil
5 cloves garlic, smashed with the side of a knife
4 sprigs (fresh) marjoram
1 bay leaf
3 Yukon Gold potatoes, cubed (about 2 cups)
2 cups water
1 cup fiorelli or thinly sliced squash blossoms
1 cup cherry tomatoes, stemmed and halved
Block of aged pecorino for shaving
Preheat the oven to 300˚F.
Evenly distribute the eggplant and zucchini on a rimmed baking sheet and sprinkle with about 1 teaspoon salt. Let stand for 20 minutes.
Meanwhile, cut off the stalks and feathery tops (reserve for another use) from the fennel bulb, halve lengthwise, and then cut away the core. Cut the halves lengthwise into 1⁄4-inch-thick slices. You should have about 2 cups.
In a 6- to 8-quart heavy-bottomed pot, combine the olive oil, garlic, marjoram, and bay leaf over medium heat and sweat, stirring occasionally, for about 3 minutes, or until the garlic begins to soften. Stir in the fennel and 1 teaspoon salt, and cook gently for about 2 minutes, or until the fennel begins to soften. Stir in the potatoes and cook, stirring occasionally, for a few minutes more.
Pat the zucchini and eggplant pieces dry and add them to the pot. Stir the vegetables to ensure they are coated evenly and generously with the oil. Cover the pot, place in the oven, and cook, stirring gently every 10 to 15 minutes, for about 40 minutes, or until the vegetables are tender but not falling apart.
Remove from the oven and drain off most of the olive oil from the vegetables (you can reserve the oil in the refrigerator for a future batch of cianfotta). Add the water to the vegetables, place over medium-high heat, bring to a simmer, and cook for 5 minutes. Add the fiorelli and tomatoes and simmer for a minute or two more. Check for seasoning and season.
Divide the soup among warmed bowls. Using a vegetable peeler, shave a few pecorino curls over the top of each serving. Serve immediately.
Serves 8 as a first course, or 4 to 6 as a main course.
Reprinted with permission from A16: Food + Wine by Nate Appleman and Shelley Lindgren, copyright © 2008. Published by Ten Speed Press.
Source: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html
Fiorelli are the flower buds that eventually grow into squash blossoms - if you can't find them don't let it stump you, just leave them out or use squash blossoms which are more readily available. Shelley recommends pairing this stew with Frappato/Nero d'Avola Blend (Sicily). The also include instruction for making this stew with a prosciutto broth, but I opted for the vegetarian version.
1 globe eggplant, trimmed and diced (about 4 cups)
4 summer zucchini or squashes, trimmed and diced (about 4 cups)
Kosher salt
1 fennel bulb
2 cups extra virgin olive oil
5 cloves garlic, smashed with the side of a knife
4 sprigs (fresh) marjoram
1 bay leaf
3 Yukon Gold potatoes, cubed (about 2 cups)
2 cups water
1 cup fiorelli or thinly sliced squash blossoms
1 cup cherry tomatoes, stemmed and halved
Block of aged pecorino for shaving
Preheat the oven to 300˚F.
Evenly distribute the eggplant and zucchini on a rimmed baking sheet and sprinkle with about 1 teaspoon salt. Let stand for 20 minutes.
Meanwhile, cut off the stalks and feathery tops (reserve for another use) from the fennel bulb, halve lengthwise, and then cut away the core. Cut the halves lengthwise into 1⁄4-inch-thick slices. You should have about 2 cups.
In a 6- to 8-quart heavy-bottomed pot, combine the olive oil, garlic, marjoram, and bay leaf over medium heat and sweat, stirring occasionally, for about 3 minutes, or until the garlic begins to soften. Stir in the fennel and 1 teaspoon salt, and cook gently for about 2 minutes, or until the fennel begins to soften. Stir in the potatoes and cook, stirring occasionally, for a few minutes more.
Pat the zucchini and eggplant pieces dry and add them to the pot. Stir the vegetables to ensure they are coated evenly and generously with the oil. Cover the pot, place in the oven, and cook, stirring gently every 10 to 15 minutes, for about 40 minutes, or until the vegetables are tender but not falling apart.
Remove from the oven and drain off most of the olive oil from the vegetables (you can reserve the oil in the refrigerator for a future batch of cianfotta). Add the water to the vegetables, place over medium-high heat, bring to a simmer, and cook for 5 minutes. Add the fiorelli and tomatoes and simmer for a minute or two more. Check for seasoning and season.
Divide the soup among warmed bowls. Using a vegetable peeler, shave a few pecorino curls over the top of each serving. Serve immediately.
Serves 8 as a first course, or 4 to 6 as a main course.
Reprinted with permission from A16: Food + Wine by Nate Appleman and Shelley Lindgren, copyright © 2008. Published by Ten Speed Press.
Source: http://www.101cookbooks.com/archives/summer-vegetable-cianfotta-recipe.html
Panzanella - Italian Bread Salad
Panzanella - Italian Bread Salad
Makes:4-6 servings
INGREDIENTS
* 2 large ripe tomatoes, cut into bite-size pieces
* 1 small cucumber, peeled and diced
* 1 small red onion, thinly sliced
* 1 clove garlic, very finely minced
* 1 cup fresh basil leaves, torn into small pieces with your hands
* 1/2 cup extra-virgin olive oil, plus more as needed
* 3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
* salt and freshly ground black pepper, to taste
* 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)
1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
2. Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn't too stale or didn't have any, then you can skip this step.
3. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have absorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.
Source: http://www.tuscanrecipes.com/recipes/panzanella.html
Makes:4-6 servings
INGREDIENTS
* 2 large ripe tomatoes, cut into bite-size pieces
* 1 small cucumber, peeled and diced
* 1 small red onion, thinly sliced
* 1 clove garlic, very finely minced
* 1 cup fresh basil leaves, torn into small pieces with your hands
* 1/2 cup extra-virgin olive oil, plus more as needed
* 3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
* salt and freshly ground black pepper, to taste
* 8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)
1. In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
2. Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn't too stale or didn't have any, then you can skip this step.
3. Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have absorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.
Source: http://www.tuscanrecipes.com/recipes/panzanella.html
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