February 26th, 2008 by alice
Tags: Beef, Noodle, Pho, Soup
INGREDIENTS
-
Beef Broth
- 3lbsbeef bones(ask your butcher to cut them into managable pieces)
- 1 1/2lbsbeef short ribsor beef brisket
- 16cupswater(4 quarts)
- 1largeyellow onion, peeled and quartered
- 6-8cloves, whole
- 1cinnamon stick
- 2tablespoonssalt
- 1/4cupfish sauce
- 2tablespoonssugar
- thinly sliced rawsirloin beef, if desired (optional)
-
Noodles
- 1lbrice noodles, uncooked(Banh Pho, small size)
- boiling water
DIRECTIONS
- 1. Bring water to a simmer, add bones and beef, simmer with onion,
- ginger, fish sauce and sugar for 1.5 to 2 hours. Strain foam and fat
- frequently, but be careful to not stir too much as you don’t want to cloud
- the broth.
- 2. Remove brisket/short ribs, shred meat and set aside for service. Add
- anise, cloves and cinnamon stick in a cheesecloth or spice bag.
- 3. Simmer broth with spices for another 30-45 minutes. Remove spice
- bag, onion and ginger. Strain broth well, keep boiling hot.
- 4. Cook noodles in boiling water, stirring with chopsticks or spoon to
- keep from clumping, just until soft (about 45-60 seconds). Remove from
- water, place in bowl. Top with cooked beef, thin slices of rare beef,
- cilantro and green onions if desired.
- 5. Mix noodles in broth.
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February 26th, 2008 by alice
Tags: Chicken, Noodles, Rice, Soup
INGREDIENTS
- 1(3-4 lb)chickens
- 1 (48 ounce)canchicken broth(I use Swanson’s low fat)
- 1stalkcelery
- 1carrot
- 1pinchsaffron
- 1pinchsage
- 1pinchthyme
- 1bay leaf
- 2teaspoonskosher salt
- 2teaspoonsolive oil
- 1mediumonion, chopped
- 2-3carrots, coarsely grated
- 2stalkscelery, thinly sliced
- 2/3cupshort-grain rice or2 cupsReames frozen noodles
- 1headescarole, washed and coarsely chopped
- salt and pepper
DIRECTIONS
- Remove excess fat and giblets from the chicken and discard.
- In a 5-qt. crock-pot combine the chicken broth, chicken, celery, carrot, saffron, sage, thyme, bay leaf and kosher salt.
- Cook on high for 4-5 hours or until the chicken falls off the bone. Remove the chicken and cool; debone and cut into bite-sized pieces.
- Strain the broth through a sieve lined with 2 paper towels, this removes the sediment and some of the fat. This can be done a day ahead and more fat can be removed from the top of the chilled broth.
- In a large sauce pan heat the oil over medium-high heat, saute the onion, carrots and celery until the onion is transulent.
- Add the strained broth and bring to a boil.
- Add the rice or noodles and simmer covered for 15 minutes.
- Stir in the chicken, cover; simmer until the rice/noodles are tender and the chicken is heated through.
- Remove from heat and add the escarole; cover and set aside until the escarole wilts, about 2 minutes.
- Add salt and pepper to taste.
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February 26th, 2008 by alice
Tags: Caramel, Chip, Chocolate, Cookies
INGREDIENTS
- 3/4cupunsalted butter
- 1cupgranulated sugar
- 1/2cuplight brown sugar
- 1egg
- 1egg yolk
- 1teaspoonmarshmallow extract (optional)
- 1 1/2teaspoonsvanilla extract
- 2tablespoonsheavy cream
- 2 1/4cupsall-purpose flour
- 1teaspoonbaking soda
- 1/2teaspoonsalt
- 1cupsemisweet mini chocolate chips
- 1 1/2cupscaramel filled Hersheys chocolate kisses
- 3/4cup uncookedoats
- 1cup choppedpecans
DIRECTIONS
- Preheat oven to 350 degrees F.
- Melt butter, sugar, and brown sugar together in a microwave for 45 to 50 seconds on medium to low power, careful not to burn the butter.
- Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the vanilla and marshmallow extract, and the heavy cream. Stir and set aside.
- Sift dry ingredients together and fold into wet mixture carefully.
- Add chocolate chips, candies, oats and pecans.
- Using a 2 tablespoon cookie scoop or an ice cream scoop, drop dough onto parchment-lined cookie sheet. Flatten slightly with a spatula.
- Bake for 12 to 15 minutes.
- Cool on pan for 5-7 minutes and thentransfer to a wire rack to cool the rest of the way.
- Enjoy!
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February 26th, 2008 by alice
Tags: Sushi, Tamago
INGREDIENTS
- 2eggs
- 2tablespoonsflour
- 2tablespoonssugar
- 1teaspoonsalt
- 2spring onions
- 2tablespoonssesame seeds
- 1cupcooked sushi rice(try #119373)
- 3sheetsnori, toasted
- 2tablespoonsmayonnaise(use Kewpie brand)
DIRECTIONS
- In a bowl beat eggs, flour,sugar and salt together.
- Heat a non stick or lightly oiled pan on a medium heat. I normally use a small frying pan to give me a 1/4 inch thick omelette.
- Cook egg mix until golden on both sides.
- Allow to cool and slice into 1/2 inch thick slices.
- Slice the spring onions lengthways into long thin strips. Depending on preference you can use the white only or all parts of the onion.
- In a small dry frying pan place the sesame seeds and heat over a medium heat until they turn golden brown and become aromatic; watch carefully they burn very easily.
- Assembling the sushi. There are two ways to assemble this sushi you can either make fat rolls (futomaki) or layered sushi (nigari) I will describe both.
- Rolls (futomaki):.
- Lay a sheet of nori down on a sushi rolling mat.
- Spread 1/3 of the rice over the nori pressing down well; leave a 1 inch gap at the side nearest to you.
- Leave a 1 inch gap on the rice at your side and place 1/3 of the onion, sesame seeds and omelet; top with a line of the mayonnaise.
- Take the inch of seaweed that is showing and fold over the rice, continue rolling up the seaweed using the mat if needed as an aid. You should end up with a cigar shaped roll.
- Remove the roll to a plate and place in the fridge, make the other rolls in the same way.
- When the sushi is cool, use a sharp knife dipped in salted water to slice into 1/2 inch slices.
- The end sections will look untidy so eat them and arrange the rest of the pieces on a plate.
- Layered (nigari):.
- Line 9 x 13 inch pan with cling film.
- Place 1/3 of the sushi rice in a layer on the bottom.
- Place one of the nori sheets on the rice adding more around the sides if needed.
- Place the sliced omelet on top of the nori leaving 1/2 inch gaps between the slices.
- Place the spring onions in the gaps and top each one with a thin line of the mayonnaise.
- Sprinkle with sesame seeds and top with another sheet of nori.
- Add another 1/3 of the rice.
- Add the other nori sheet.
- Add the rest of the rice.
- Press down the top of the sushi with another pan covered in cling film.
- Turn the sushi out onto a board and using a sharp wet knife cut into squares.
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February 26th, 2008 by alice
Tags: Breast, Smoked, Turkey
INGREDIENTS
- 5-6lbs bone-inturkey breast
- 1teaspoonseasoning salt
- 1teaspoondry crushed red pepper
- 1tablespoonseasoning salt
- 1 1/2teaspoonsdried basil
- 1teaspoonpaprika
- vegetable oil cooking spray
- hickory chips
DIRECTIONS
- Split turkey breastbone so it will lie flat on grill.
- Combine 1 teaspoons seasoned salt and crushed red pepper; sprinkle mixture over underside of turkey breast.
- Combine 1 tbls. seasoned salt, basil, and paprika; sprinkle over top of turkey breast.
- Coat both sides of turkey breast with cooking spray.
- Prepare charcoal fire in one end of grill; let burn 15 to 20 minutes.
- Soak hickory chips in water at lease 15 minutes; place chips on coals.
- Place turkey breast on end of grill opposite coals; close grill hood.
- Cook 2 1/2 to 3 hours or until a meat thermometer inserted in thickest part reads 170°F
- Let stand 10 minutes before serving.
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