Spinach is the thing here : S a a g G o s h t ( B e e f i n F r a g r a n t S p i n a c h S a u c e )

We love SAAG. Indian entree with spinach. Usually the chicken, lamb or in this case (ground) beef , has the spinach and ingredients ground up before the chicken, lamb , ground beef are eaten. However here are did not ground these up.
It came out more like a stew and we liked it. Flavors came out fine
Maybe next time I will puree.
rating 9.8/10

S a a g G o s h t ( B e e f i n F r a g r a n t S p i n a c h S a u c e )

R e c i p e B y : C l a s s i c I n d i a n C o o k i n g b y J u l i e S a h n i I S B N 0 - 6 8 8 - 0 3 7 2 1 - 6
S e r v i n g S i z e : 8 P r e p a r a t i o n T i m e : 0 : 0 0
C a t e g o r i e s : I n d i a n M e a t s

A m o u n t M e a s u r e I n g r e d i e n t - - P r e p a r a t i o n M e t h o d
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
3 c u p s c o o k e d s p i n a c h
6 t a b l e s p o o n s l i g h t v e g e t a b l e o i l
3 p o u n d s b o n e l e s s b e e f r o u n d o r l a m b - - c u t i n 1 1 / 2 3 p i e c e s
3 1 / 2 c u p s o n i o n s - - t h i n l y s l i c e d
1 1 / 2 t a b l e s p o o n s g a r l i c - - f i n e l y c h o p p e d
3 t a b l e s p o o n s f r e s h g i n g e r r o o t - - f i n e l y c h o p p e d
1 t a b l e s p o o n g r o u n d c u m i n
2 t a b l e s p o o n s g r o u n d c o r i a n d e r
1 t e a s p o o n t u r m e r i c
1 m e d i u m r i p e t o m a t o - - f i n e l y c h o p p e d
3 g r e e n c h i l e s - - m i n c e d
3 t a b l e s p o o n s p l a i n y o g u r t
1 c i n n a m o n s t i c k - - b r o k e n s m a l l p i e c e s
6 b l a c k ( o r 1 2 g r e e n ) c a r d a m o m p o d s
9 w h o l e c l o v e s
3 b a y l e a v e s - - c r u m b l e d
1 t a b l e s p o o n k o s h e r s a l t
4 t e a s p o o n s g a r a m m a s a l a
2 t a b l e s p o o n s l i g h t v e g e t a b l e o i l - - i f n e e d e d

S p i n a c h i s u s e d e x t e n s i v e l y i n I n d i a , w h e r e i t ' s i n e x p e n s i v e a n d a v a i l a b l e y e a r
r o u n d . B u t t h e m a i n
r e a s o n f o r i t s p r e v a l e n c e i n I n d i a n c o o k i n g i s t h a t i t c a n b e u t i l i z e d i n s o m a
n y m a r v e l o u s
w a y s - - f o r i n s t a n c e , a s a s a u c e . S p i n a c h i s a m i l d g r e e n . I f i t i s c o o k e d w i t h a
m e a t t h a t c o n t a i n s a l o t o f s p i c e s , i t s f l a v o r i s l i k e l y t o g e t l o s t , a n d i t s l o v e l y b r i g h t g r e e n
c o l o r w i t h i t . T o b e
s u r e t h a t t h e s p i n a c h w i l l h o l d i t s o w n i n t h i s d i s h , y o u m u s t c o o k i t s e p a r a t e
l y a n d f o l d i t i n t o t h e m e a t j u s t b e f o r e s e r v i n g .

T h i s b e a u t i f u l d i s h - - a n o t h e r v a r i a t i o n o f t h e M o g h u l r u l e r s ' f i n e c o o k i n g - - i s b a s e d o n t h e u s e
o f d i f f e r e n t g r e e n s . Y o u c a n s u b s t i t u t e k a l e , c o l l a r d , o r m u s t a r d g r e e n s , o r c o m b i n e a n y o f t h e s e
w i t h t h e s p i n a c h .

F i n e l y p u r e e t h e s p i n a c h , u s i n g a f o o d p r o c e s s o r o r e l e c t r i c b l e n d e r , o r m i n c e
i t w i t h a k n i f e o n a
c h o p p i n g b o a r d . S e t a s i d e .

P r e h e a t t h e o v e n t o 3 2 5 d e g r e e s F .

H e a t 2 t a b l e s p o o n s o f t h e o i l i n a l a r g e f r y i n g p a n o v e r h i g h h e a t u n t i l v e r y h o t . P a t t h e m e a t d r y
o n p a p e r t o w e l s ( o r i t w i l l n o t b r o w n ) , a n d a d d .
B r o w n t h e m e a t , t u r n i n g a n d t o s s i n g t h e p i e c e s ,
u n t i l n i c e l y s e a r e d o n a l l s i d e s . ( T h i s i s b e s t d o n e i n b a t c h e s s o t h a t t h e f r y i n g p a n i s n o t
o v e r c r o w d e d . A s e a c h b a t c h i s b r o w n e d , t r a n s f e r t o a h e a v y - b o t t o m e d c a s s e r o l e . )

A d d t h e r e m a i n i n g 4 t a b l e s p o o n s o f o i l t o t h e f r y i n g p a n , a n d a d d o n i o n s . R e d u c e h e a t t o
m e d i u m - h i g h , a n d f r y u n t i l t h e y t u r n c a r a m e l b r o w n ( a b o u t 2 5 m i n u t e s ) , s t i r r i n g
c o n s t a n t l y t o
p r e v e n t b u r n i n g . A d d g a r l i c a n d g i n g e r , a n d f r y f o r a n a d d i t i o n a l 2 m i n u t e s . A d d c u m i n , t o m a t o e s
a n d c h i l e s , a n d c o n t i n u e f r y i n g u n t i l t h e t o m a t o i s c o o k e d a n d t h e e n t i r e m i x t u r e i s t u r n e d i n t o a t h i c k p u l p y p a s t e ( a b o u t 3 m i n u t e s ) . A d d y o g u r t a n d i m m e d i a t e l y t u r n o f f t h e h e a t . W h e n s l i g h t l y
c o o l , p u r e e i n a n e l e c t r i c b l e n d e r o r f o o d p r o c e s s o r , a n d a d d t o t h e m e a t i n t h e c a s s e r o l e .

P l a c e a d o u b l e l a y e r o f c h e e s e c l o t h , a b o u t 6 i n c h e s s q u a r e , o n t h e w o r k s u r f a c e
. P u t c i n n a m o n , c a r d a m o m , c l o v e s , b a y l e a v e s i n t h e c e n t e r , b r i n g u p t h e f o u r c o r n e r s o f t h e c h
e e s e c l o t h t o w r a p t h e s p i c e s , a n d t i e t h e m t o f o r m a b a g . C r u s h t h e b a g s l i g h t l y w i t h a w o o d e n m a
l l e t o r a n y h e a v y t o o l t o b r e a k u p t h e s p i c e s . A d d t h e s p i c e b a g t o t h e c a s s e r o l e .

A d d 4 c u p s o f b o i l i n g w a t e r a l o n g w i t h t h e s a l t , a n d s t i r t o d i s t r i b u t e t h e m e a t i n t o t h e s a u c e .
P l a c e a p i e c e o f a l u m i n u m f o i l o n t o p o f t h e c a s s e r o l e , a n d c o v e r t i g h t l y w i t h
t h e l i d . B r i n g t h e c o n t e n t s t o a b o i l o n t o p o f t h e s t o v e .

P l a c e t h e c a s s e r o l e i n t h e m i d d l e l e v e l o f t h e o v e n f o r 2 1 / 2 h o u r s . O r a l t e r n a t i v e l y , i t m a y b e
c o o k e d o n t o p o f t h e s t o v e o v e r l o w h e a t f o r 2 - 2 1 / 2 h o u r s , o r u n t i l t h e m e a t i s f o r k t e n d e r .

R e m o v e t h e c a s s e r o l e f r o m t h e o v e n o r t u r n o f f t h e s t o v e , a n d t a k e o f f t h e l i d .
R e m o v e t h e s p i c e b a g , a n d s q u e e z e h a r d t o e x t r a c t a s m u c h j u i c e a s p o s s i b l e . D i s c a r d t h e b a g . A d
d t h e c o o k e d s p i n a c h a n d g a r a m m a s a l a , a n d b l e n d w e l l , b e i n g c a r e f u l n o t t o b r e a k t h e f r a g i l e m e a t p i e c e s . C o v e r t h e p o t , r e t u r n i t t o t h e o v e n o r s t o v e , a n d c o o k f o r 5 m i n u t e s m o r e . T u r n o f f t h e o v e n , a n d l e t t h e p o t r e m a i n u n d i s t u r b e d f o r a n a d d i t i o n a l 1 0 m i n u t e s . C h e c k f o r s a l t , a n d i f t h e s a u c e l a c k s a d e q u a t e g l a z e , s t i r i n a f e w t a b l e s p o o n s o f o i l . S e r v e .

N o t e : T h i s d i s h , j u s t l i k e a n o t h e r b r a i s e d d i s h ,
t a s t e s b e t t e r w i t h k e e p i n g . I t i s p a r t i c u l a r l y
g o o d i f m a d e a f e w h o u r s i n a d v a n c e , a n d a l l o w e d t o r e s t a t r o o m t e m p e r a t u r e b e
f o r e b e i n g r e h e a t e d
a n d s e r v e d . T h i s d i s h k e e p s w e l l i n t h e r e f r i g e r a t o r f o r u p t o 2 d a y s , a n d a l s o
f r e e z e s w e l l .
D e f r o s t t h o r o u g h l y b e f o r e r e h e a t i n g . T o r e h e a t , g e n t l y s i m m e r o v e r l o w h e a t u n t
i l w a r m e d t h r o u g h .
B e f o r e s e r v i n g , t a s t e f o r s a l t , a n d i f n e c e s s a r y , f o l d i

Grilled Chicken Thighs: Kansas City BBQ

I made a recipe like this from the Kansas City Star today. It used hoisin, soy and ketchup. I also used chicken legs instead of thighs (I did not have them) which were supposed to be better for this purpose. Bad mistake as I just did not think the recipe came out that good although my wife likes them. My take 7/10. This recipe below most likely is better and I will try it sometimes. You can try it now. Let me know what you think

http://hubpages.com/hub/Kansas-City-Grilled-Chicken-Thighs-A-Mini-BBQ

Indian food Forever is an extensive recipe finding website

I am cooking more and more Indian food. Indian food Forever is an extensive recipe finding website. Very nice layout, extensive way to find recipes and more. Check it out.

This Indian website has recipes, a listing of Best recipe of the month and much more.


http://www.indianfoodforever.com/punjabi/hariyali-tikki.html

Chicken Cacciatore 2 ways

I always thought Chicken Cacciatore needed sauce. Not this (first) one! The second is more like what most people think.
The other one I found and tried that has good rating (9/10) is from Emeril Lagasse. It is blander then the first but still quite good.

The first dish I tried made roasted tomato sauce. I combined it with this recipe and it is amazing.My rating
9.9/10


This is one amazing dish!
Buy the book at Amazon.com low price. “ On Top of Spaghetti” and try the restaurant. Many different, out of the ordinary and superb recipes.
Eric Flescher (dreric1kansas@aol.com)
Olathe, KS
Kansas City Traveling Gourmet blog
<http://cpmputergourmet.blogspot.com/>

let me know what you think!

Spaghetti and Summer Chicken Cacciatore
adapted from On Top of Spaghetti by Johanne Killen and George Germon (P.147-8) Al Forno

8 medium ripe tomatoes
8 chicken thighs (my option: or use 2-4 chicken breasts)
2 tblspn olive oil
2 oz pancetta (option I skipped this)
4 cups chopped yellow onions
3 cups chopped celery with leaves
1 jalapeno pepper finely minced
1/8 tspn red pepper flakes ( more if you want more heat)
1 or 2 tspn sea salt ( I used kosher salt)
1 sprig fresh rosemary (I used powder dried 1 tspn)
2 fresh bay leaves or 1 1 dried bay leave
1/4 cup coursely chopped fresh flat leaf parsley
1/2 cup dry white wine
1 lb spaghetti
4 tbls butter or margarine
2 cups mushrooms (optional
parmesan cheese ( I left this out)

(1) Boil water and and drop tomatoes into it for 30 seconds.
(2) Remove tomato to cutting board , cut in half and the take off the skin.
(3) scoop out pulp and strain the seeds out and discard them leaving pulp and juice.

option: I actually did not do this . I used one of their other recipes to roast the tomatoes for in oven after cutting them (I use halves cherry tomatoes in stead of big tomatoes). Roast for 20 minutes at 400 f. I then blended them until smooth.

(4) Heat olive oil in dutch oven (caste iron skillet) Add the chicken and saute brown over high heat. Turn and keep browning Transfer chicken to plate.

(5) (Optional) Cook Pancetta if desired until browned then set aside

(6) Stir the onions, celery, jalapeno, pepper flakes, 1/2 the salt, rosemary, bay leaves and parsely.

(7) add the pancetta if desired. Lower heat.

(8) Stir the mixture and scrap the browning bits from the chicken etc and keep stirring for 10 minutes. \

(9) add wine , raise the heat and cook unti the wine is evaporated.

(10) Return the chicken and juices that have collected on the plate into the dutch oven with the vegetables.

(11) Add those tomatoes and juices cover the oven/pot, Lower heat and simmer gently for 40 minutes.

(12) During last few minutes test and add more salt if needed.

(13) Remove bay leaf and rosemary spring (if fresh used) .

(14 ) Keep warm on low heat.

(15) Use butter and add with mushrooms and cooked.

(16) Cook spaghetti Al dente drain expect leaf a small amount of water in a cup (1/2 cup). This extra cooked water can be used to freshen the spaghetti if needed and unloosen strands of spahghetti that stick.

(17) Toss and combine the mushrooms to the vegetables mixture and chicken on to a plate.

(18) optional - add parmesan cheese.

(19) Left over vegetable sauce and spagehetti for leftovers, lunch dinner or snack. Great too!!

***

Chicken Cacciatore with Spaghetti

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril Live:
Ingredients

* 1 whole chicken, about 5 to 6 pounds, cut into 8 pieces
* 1 cup flour
* Creole seasoning, recipe follows
* 1 cup olive oil
* 2 cups chopped yellow onions
* Salt
* Crushed red pepper
* 1 pound shiitake mushrooms, cleaned, stemmed and sliced
* 2 tablespoons chopped garlic
* 1 cup dry white wine
* 2 cups chopped fresh tomatoes, peeled and seeded
* 1 cup tomato sauce
* 2 cups chicken stock
* 1 bay leaf
* 4 sprigs fresh thyme
* 1/4 cup chiffonade basil
* 1/2 pound cooked fettuccine or spaghetti (tossed in olive oil, salt and pepper)
* 4 ounces grated Parmigiano-Reggiano
* 1 tablespoon finely chopped fresh parsley leaves

Directions

Season the chicken with Creole seasoning. Season the flour with Creole seasoning. Dredge the chicken in the seasoned flour, coating completely and shaking off the excess. In a large Dutch oven, over medium-high heat, add the oil. When the oil is hot, add the chicken and brown for 3 to 4 minutes on each side. Remove the chicken and set aside.
Add the onions.
Season with salt and red pepper.
Saute for 2 minutes. Add the mushrooms and garlic.
Season with salt and red pepper.
Continue to saute for 2 minutes.
Stir in the wine, tomatoes, tomato sauce, and stock. Bring the mixture to a boil. Stir in the bay leaf, thyme and basil.
Add the chicken back to the mixture. Reduce the heat to medium and cover. Simmer for 1 hour or until tender. Mound the pasta in the center of each plate. Lay the chicken over the pasta.
Spoon the sauce over the chicken.
Garnish with cheese and parsley.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

* 2 1/2 tablespoons paprika
* 2 tablespoons salt
* 2 tablespoons garlic powder
* 1 tablespoon black pepper
* 1 tablespoon onion powder
* 1 tablespoon cayenne pepper
* 1 tablespoon dried oregano
* 1 tablespoon dried thyme

Combine all ingredients thoroughly.

**
I come from Providence, RI. A famous restaurant Al Forno is located close to the downtown area near my brother's furniture store. The husband and wife team, both from the Rhode Island School of Design, (they have been on Emeril Lagassi's show) inspired the wood fired pizza craze and made it popular. But they also have many other spectacular Italian inspired dishes.

I have been to Al Forno once but thought I could find some other recipes to try in a cookbook. Their fires book " Cucino Simpatica" has won rave reviews. Now their second one "On Top of Spaghetti" is out and after reading the reviews, I bought my first Italian cookbook after many years.

What I like about this book has recipes which are unusual, different that take Italian recipes to a different level. Also the introduction to each recipes that tells about how each recipe came to fruition.

CHINESE NOODLES WITH SESAME SAUCE

I wanted to make a better dish for my wife ( compared to the one last nigh) when she got home. I made a recipe like this (below) which was from one of my cookbooks favorites (for variety) Hot & Spicy. She liked it! The only think I added was 1-2 tbls ponzo sauce. As it was good for me to.
9.7/10

CHINESE NOODLES WITH SESAME SAUCE
2 tbl sesame paste
7 tbsp. soy sauce
3 tbsp. sesame oil
I addeded 1 tbl honey
3 tbsp. peanut oil
3/4 tsp. sugar (did not use)
3 tbsp. rice vinegar
3 cloves crushed garlic
pinch 5 spice powder
1 lb. Chinese noodles
3 steak burgers grilled then chopped up to pieces

Mix together sauce ingredients. This may be stored in refrigerator for several weeks. Cook pasta according to package directions. Drain, rinse to cool. Toss with 1 tablespoon sesame or peanut oil to keep moist. Refrigerate for at least 1 hour. Sauce may be added to whole bowl or spooned onto individual servings. Mix together

Chickpea Fries Recipe from great restaurant Ubuntu

I've got to try these fries.
Chickpea Fries
Recipe created by Jeremy and Deanie Fox

Chickpea Fries
Photo: Coral von Zumwalt
Fries get reinvented with chickpea flour (the protein! the crunch!), and the dipping sauce is no ordinary side. Romesco, a zesty Spanish sauce, is a mixture of roasted red peppers, garlic, paprika, and more.

Try them also with "Carta da Musica" Flatbread with Arugula and Truffled Pecorino.

This recipe is from Ubuntu's Garden-Fresh Menu.

Ingredients:
Serves 4

* 2 1/2 cups chickpea flour , plus more for dusting
* 1 cup cornmeal
* 2 cloves garlic , finely grated
* 3 Tbsp. kosher salt , plus more to taste
* 1/4 cup chopped parsley
* 1 Tbsp. chopped rosemary
* Zest of 2 lemons
* Vegetable oil , for frying
* Romesco , for serving (for recipe, see Romesco sauce below)

In a stainless steel pot over high heat, combine chickpea flour, cornmeal, 7 cups of cold water, garlic, and salt. Whisk gently to prevent sticking on the bottom; over-whisking will cause the final product to "soufflé" and fall.

Once the mixture begins to thicken and bubble (after about 3 to 4 minutes), reduce heat to medium and switch to a rubber spatula. Add remaining ingredients except oil, stir to combine, and continue stirring to prevent sticking. When mixture pulls from the sides of the pot like a dough (after about 6 to 8 minutes), transfer it to a rimmed sheet pan lined with nonstick aluminum foil. Spread mixture out evenly, cover with a sheet of plastic wrap, and top with another sheet pan. Refrigerate for 4 hours until completely cold and set.

Carefully remove mixture from pan by gently lifting the bottom layer of aluminum foil onto a cutting board. Remove plastic wrap, then cut into "fries" about 3 inches long.

Heat oil in a large pot until it reaches 375° on a deep-fat thermometer. Toss fries lightly in additional cornmeal, and deep-fry them in small batches until crispy, about 3 minutes. Remove and set on paper towels. Sprinkle with kosher salt to taste and serve with romesco on the side.


More info on Jeremy Fox
http://www.foodandwine.com/bestnewchefs/?year=2008&chef=1722DBFF-ED7F-49A4-BF7541BECABC3F66



Grilled Figs with Burrata and Romesco Toast
Recipe created by Jeremy Fox

Grilled Figs with Burrata and Romesco Toast
Photo: Coral von Zumwalt
Crusty, romesco-smeared toast pairs well with grilled figs and ultra-creamy burrata cheese.

This recipe from Ubuntu's Garden-Fresh Menu yields enough romesco to also use as a dipping sauce for the Chickpea Fries, and if you are making the Roasted Pepper Consommé with Okra and Almonds, save the peppers to use here in preparing the romesco.

Ingredients:
Serves 4

* 1/2 cup toasted unsalted almonds
* 2 Tbsp. toasted hazelnuts
* 16 roasted red peppers
* 3 cloves garlic , peeled and finely grated
* 5 Tbsp. olive oil , plus more for grilling
* 2 tsp. smoked paprika
* 2 Tbsp. sherry vinegar
* 3/4 tsp. salt

Note: If you cannot find burrata, fresh mozzarella is also fine to use.

Prepare a gas grill or grill pan, then make romesco sauce: In a food processor, chop almonds and hazelnuts. Add peppers, garlic, and olive oil; process until combined. Mix in paprika, vinegar, and salt. Set aside.

Brush bread with olive oil and grill, flipping once, 2 to 3 minutes per side.
put sauce on

**

Pea Consommé with Mint

* Recipe by Jeremy Fox

Rate & Review
(23 people have added this recipe to their favorites.)

The Good News This delicate broth is full of vitamin C, thanks to the pea pods Jeremy Fox simmers. (Snow peas are just as delicious and easier to find.) He tops the consommé with shards of white chocolate because he likes the way it brings out the peas’ sweetness while adding only a little fat.
Pea Consommé with Mint

* Recipe by Jeremy Fox

(23 people have added this recipe to their favorites.)
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Pea Consommé with Mint

* Recipe by Jeremy Fox

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© Tina Rupp
Pea Consommé with Mint

* ACTIVE: 25 MIN
* TOTAL TIME: 2 HRS 25 MIN
* SERVINGS: 4

* Healthy
* Make-Ahead
* Vegetarian

Ingredients

1. 2 pounds English peas in the pod, peas shelled and pods reserved, or 1 pound snow peas plus one 9-ounce box frozen peas, thawed
2. 1 garlic clove, smashed
3. 1 medium shallot, thinly sliced
4. 1/3 cup small mint leaves
5. 1 quart water
6. 2 teaspoons Champagne vinegar
7. 2 teaspoons fresh lemon juice
8. Salt
9. 1 tablespoon extra-virgin olive oil
10. 2 tablespoons roasted macadamia nuts, chopped
11. 2 tablespoons chopped white chocolate
12. 1/2 cup pea shoots


Directions

1. In a 12-inch piece of cheesecloth, wrap the pea pods or snow peas with the garlic, shallot and 1 tablespoon of the mint leaves into a flat bundle; tie with kitchen twine. In a large saucepan, cover the bundle with the water and bring to a simmer. Cover and cook over very low heat for 2 hours.
2. Strain the consommé into a bowl, pressing on the bundle. Return the consommé to the saucepan. Add the peas, vinegar and lemon juice and season with salt. Cover and reheat gently. Ladle the consommé into bowls and drizzle with the olive oil. Garnish with the nuts, white chocolate, pea shoots and the remaining mint leaves; serve

Indian Mughlai Recipes

Mughlai Recipes

Mughlai Recipes are characterized by rich and creamy curry and have a distinct aroma and taste of whole and ground spices.

http://www.indobase.com/recipes/category/mughlai-recipes.php


also look at the other regional links on the same page at right (links)

Regional Cuisine
Punjabi Recipes
South Indian Recipes
Bengali Recipes
Awadhi Recipes
Goan Recipes
Mughlai Recipes
Rajasthani Recipes
Gujarati Recipes
Hyderabadi Recipes
Kashmiri Recipes


Fish Kebab Recipe
Fish Kebab is a very popular recipe. Learn how to make/prepare Fish Kabab by following this easy recipe.


Fish Kebab Recipe
Ingredients:
• 900 gms Fish
• 3/4 cup Lemon Juice
• 2 tsp Fresh Ginger (finely grated)
• 3 cloves Garlic (crushed)
• 1-1/2 tsp Salt
• 4 tsp Coriander Powder
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 cup Yoghurt
• 2 tbsp Plain flour
• 1 tbsp Cooking Oil
How to make Fish Kebab:
• Rinse fish with cold water and pat dry.
• Now cut into 1 inch cubes and set aside.
• Mix all the ingredients to make a marinade.
• Pour this into large freezer bag and add the fish cubes.
• Make sure fish is well covered by marinade.
• Place freezer bag in the refrigerator for two hours.
• Take away fish from marinade.
• Discard the marinade and assemble fish cubes.
• Spray the grill lightly with cooking oil and place the fish kebabs on the grill.
• Cook for about 4-6 minutes each side or until the fish flakes easily with a fork.
• Fish Kebab is ready to be served with hot rice.

Recipe Finds : Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

This recipe looked so good on Ming's show. But I thought I would get it out for others to try. If you try it before I do, let me know.


Crispy Wonton and Salmon Napoleon with Parsley-Roasted Garlic Puree

Episode 701: Wonton Wrapper/Parsley

Serves 4


Ingredients
All ingredients A-Z

6 heads garlic, roasted

1/2 cup picked parsley leaves, plus sprigs for garnish

1 tablespoon Wanjashan organic soy sauce

juice of 1 lime

1/8 cup extra virgin olive oil

1 8-ounce center cut piece of salmon, sliced into 1/2-inch strips (4x2)

8 whole wheat wonton skins, crisped up in a saute pan, (not a fryer) set aside

Kosher salt and freshly ground black pepper to taste

Canola oil


Directions

With a mortar and pestle, blend the garlic and parsley with a pinch of salt until smooth. Mix in naturally brewed soy sauce, lime juice and whisk in extra virgin olive oil. Alternatively, in a food processor, pulse together garlic and parsley with pinch of salt until smooth, then blend in soy sauce, lime juice and olive oil. Season salmon with salt and pepper. In a saute pan on medium heat coated lightly with oil, sear salmon for 1 minute, keeping the middle rare. Plate by dolloping garlic puree in center of plate to anchor crispy wonton. Top wonton with 2 pieces of salmon, then dollop puree on salmon. Top with parsley leaves and a second crispy wonton. Build another layer repeating process. To finish, top wonton with puree and garnish with parsley leaves.

Recipe Finds : Parsley Wontons with Soy-Vinegar Sauce

In this show I learned from Ming Tsai to crush the parsley. I will try this recipe soon. If you try i before me let me know,

Shrimp and Parsley Wontons with Soy-Vinegar Sauce

Episode 701: Wonton Wrapper/Parsley
Ingredients
All ingredients A-Z



1 pound small Contessa shrimp, prepped and rough chopped

1/2 cup minced parsley

Zest of 1 lemon

1 tablespoon sesame oil

1 egg

Kosher salt and freshly ground black pepper to taste

Thin whole wheat wonton wrappers

2 parts Wanjashan naturally brewed rice vinegar

1 part Wanjashan organic tamari

1 small finger ginger, peeled and julienned

2 tablespoons sliced scallions for garnish


Directions

In a large bowl, combine shrimp, parsley, lemon zest, sesame oil and egg. Season and combine well. Test flavor by sautéing small portion. Form wontons: Place 1 wonton skin on a flat work surface with corner nearest you. Place about 1/2 tablespoon filling in center of skin, fold the bottom half over the top half to create a triangle. Bring the left and right sides under the dumpling, pinch together to seal. Repeat with remaining skins and filling. Meanwhile, boil water in a stockpot; Add wontons and boil wontons until filling is cooked through, then remove and place in individual bowls, about 2 dumplings per bowl. Meanwhile, make sauce of naturally brewed rice vinegar, tamari, ginger and scallions. Ladle on top and serve

Recipe Finds : Gnocchi (lumps)

Gnocchi (lumps)

I don’t think I have ever eaten these doughy pasta forms. It said that these are French pasta made from potato from potatoes and flour. I tried then by letting them stew in potato soup and they were good. Someday I will make something fancier or use part of recipe and make it with fish , chicken or beef.


Gnocchi con Scampi ( Scampi & Gnocchi) - from Tessa Kiros' Italian cookbook venezia

* 9 to 10 scampi (langoustines, red-claw, or large shrimps) —you need about 5 1/2 ounces scampi meat
* 1 tablespoon butter
* 1 tablespoon cognac, or brandy
* 1 tablespoon cream
* 1 tablespoon chopped parsley

Tomato sauce

* 1/2 (14-ounce) can peeled tomatoes
* 3 tablespoons olive oil
* 1/2 white onion, finely chopped
* 2 garlic cloves, chopped
* 1/4 cup white wine
* pinch of pepperoncino

Gnocchi

* 1 1/2 pounds (4 medium) russet potatoes, washed but unpeeled
* 1 cup all-purpose flour, less if possible



Method

First, clean the scampi. Peel, remove the heads, & devein. Cut up the flesh into 3 or 4 pieces. Rinse, pat dry with paper towels, & set aside.

To make the tomato sauce, put the tomatoes in a food processor & pulse until quite smooth. Heat the oil in a large skillet, & sauté the onion until it melts & is pale golden but well cooked. Add the garlic &, when you can smell it, add the wine & let it bubble up until it has evaporated & the onion is frying again. Then add the pulsed tomatoes, some salt & pepper, & pepperoncino, & simmer over low heat for about 15 minutes, or until you have a nice loose sauce, not too thick. Add the cream and bubble up for a moment. Keep warm while you make the gnocchi.

To make the gnocchi, cook the potatoes in their skins in boiling salted water until soft. Remove & drain. Cool a little, then peel. Pass the warm potato through a potato ricer. Mix in as much of your flour as necessary to make a very soft dough—the less flour you have to use, the better & softer your gnocchi will be. Cut off chunks of the mixture & gently roll out logs about 3/4 inch thick, without pressing down too hard. Cut into pieces about 1 inch long.

Meanwhile, melt the butter in a small saucepan over the highest heat until it starts fizzing. Add the scampi pieces & cook until they are golden on the bottom, all the liquid has evaporated, & the scampi are once again frying in the butter & there are some crusty bits here & there. Add a little salt, & when the scampi are golden in places & the flesh is bright white & soft, add the cognac & ignite the pan, standing back so that you don’t burn yourself. Add the scampi to the tomato sauce.

Bring a large pot of salted water to a boil. Add half the gnocchi to the boiling water & cook until they bob up to the surface, then lift out with a slotted spoon. Add to the hot tomato sauce while you cook the second batch. Once the gnocchi have all been added to the tomato sauce, increase the heat to high & add about 4 tablespoons of the gnocchi cooking water to loosen things up a little. Fold everything together.

Allow the sauce to bubble away & toss the pan by flicking your wrist to coat everything rather than stabbing at the gnocchi with a spoon to mix together. Serve immediately into flat bowls or plates, with chopped parsley & a grinding of black pepper.

Serves 4 (abundantly) or 6 (scantily)

NOTE: "In Italy, we get potatoes that say on the bag they are perfect for gnocchi. If that doesn’t happen where you live, try to choose russet potatoes of a uniform size so that they will all cook to more or less the same softness at the same time." Tessa Kiros

Reprinted with permission from © Venezia Food & Dreams by Tessa Kiros, published by Andrews McMeel click for book review

Recipe Finds : Japanese' Umami special food tastes

Umami namesake savory/brothy/meaty taste, discovered by the Japanese as an addendum to sweet, sour, bitter, and salty, and roughly translating as "delicious flavor",

more here

http://www.umamiinfo.com/what_exactly_is_umami?/


Now the recipe Search locater in this area allows you to find different umami related recipes by selecting several related ingredients. This is cool as I have never seen a “locator” like this for umami although I have found and tried some recipes eleswhere.

http://www.umamiinfo.com/recipes/


This is one recipe from this database I just found that is similar to a recipe that Ming Tsai offered on his TV showl.

Expert recipe - Nishime (simmered chicken and vegetables)

" Chef Tamura’s dish “nishime” (simmered chicken and vegetables) is in the style of a classic Japanese meal, loaded with umami and commonly cooked in Japanese homes. Nishime, also known as nimono, involves simmering – but not boiling or stewing – ingredients in dashi so the dashi flavour is absorbed. The dashi, a fundamental part of Japanese cooking, brings out the umami taste."


M r . M u r a t a C h e f K i y o m i M i k u n i ' s
E g o i s t s e a - b r e a m c o n s o m m È ,
E g o i s t s e a - b r e a m c o n s o m m È ,


C o m b i n i n g F r e n c h a n d J a p a n e s e c u i s i n e m a y s e e m a l i t t l e u n u s u a l , b u t J a p a n s h i g h l y r e g a r d e d K i y o m i M i k u n i h a s
s u c c e s s f u l l y c r a f t e d h i s o w n u n i q u e s t y l e d o i n g e x a c t l y
t h at .
O n e o f t h e m o s t f a m o u s c h e f s o f h i s h o m e l a n d , M i k u n i
u s es t h e J a p a n e s e s t o c k d a s h i , w i t h i t s k o m b u ( k e l p ) a n d
k a t s u o b u s h i ( b o n i t o f l a k e s ) f l a v o u r s , t o g i v e t h e u m a m i
t a s t e t o a t r a d i t i o n a l l y F r e n c h d i s h .

S e r v e s 1

I n g r e d i e n t s :

0 S o u p0
- 2 0 - 2 5 c m s e a - b r e a m , 5 , 6 t a i l s S e a - b r e a m s p a r e p a r t s ( f l e s h r e m a i n i n g o n s p i n e a n d h e a d )
- 3 / 4 l a r g e S l i c e d o n i o n
- o n e l a r g e C e l e r y ( s t a l k o n l y )
- o n e l a r g e C e l e r y ( s t a l k o n l y )
- 5 0 0 m l W h i t e w i n e
- 1 . 5 l i t r e s W a t e r
- a l i t t l e H e r b s ( c o r i a n d e r , b a y l e a f , I t a l i a n p a r s l e y , f e n n e l )
- 8 g k o m b u
- 1 0 g K a t s u o b u s h i
- a l i t t l e S h e r r y ( T i o P e p e )
- 1 E g g w h i t e

0 F i l l i n g0
- 5 s l i c e s S m a l l s e a - b r e a m s l i c e d i n t o p i e c e s
- 5 0 g C a v i a r
- 1 / 2 l e a f C a b b a g e
- a l i t t l e S a l t
- a l i t t l e C a y e n n e p e p p e r
- a l i t t l e R e d p e p p e r
- a l i t t l e F i n e s h e r b e s ( a m i x t u r e o f s h r e d d e d c h e r v i l a n d d i l l l e a v e s , a n d t h i n l y - c u t r i n g s o f g r e e n o n i o n )
- 1 S e a - s a l t e d w o l f b e r r y
- a s r e q u i r e d O l i v e o i l
- a s r e q u i r e d A v o c a d o o i l


M e t h o d :
1 . R i n s e t h e s p a r e p a r t s o f t h e s e a - b r e a m i n r u n n i n g w a t e r a n d r e m o v e a l l t h e b l o o d .
2 . A d d 1 ) t o t h e f i n e l y s l i c e d o n i o n a n d c e l e r y i n a p a n .
3 . A d d t h e w h i t e w i n e a n d w a t e r t o 2 ) s o t h a t t h e i n g r e d i e n t s a r e j u s t c o v e r e d . H e a t .
4 . B r i n g 3 ) t o b o i l a n d r e m o v e t h e s c u m . H e a t o n a l o w f l a m e , c o n t i n u i n g t o r e m o v e t h e s c u m , f o r 2 0 m i n u t e s .
5 . S t r a i n 4 ) w i t h a c l o t h .
6 . A l l o w 5 ) t o c o o l a n d t r a n s f e r i n t o t h e p a n . B e a t e g g w h i t e u n t i l i t i s t h i c k e n o u g h t o c l i n g t o b e a t e r a n d d r a w l i n e s i n . B l e n d t o g e t h e r w e l l w i t h t h e m i x o f c o r i a n d e r , b a y l e a f , I t a l i a n p a r s l e y a n d f e n n e l .
7 . H e a t 6 ) , s l o w l y s t i r r i n g w i t h a w o o d e n l a d l e s o t h a t i t t o u c h e s t h e b o t t o m o f p a n a n d p r e v e n t s s t i c k i n g .
8 . I n s e r t t h e r m o m e t e r . W h e n m i x r e a c h e s 8 4 ∞ C , s t o p s t i r r i n g w i t h l a d l e . T a k e c a r e n o t t o o v e r - b o i l .
9 . M a k e a h o l e i n t h e e g g w h i t e l a y e r t h a t h a s f l o a t e d t o t h e s u r f a c e o f 8 ) a n d h e a t o n a l o w f l a m e u n t i l t h e s o u p h a s b e e n c l a r i f i e d ( t h e m u r k i n e s s o f t h e l i q u i d d i s a p p e a r s a n d i t b e c o m e s c l e a r )
1 0 . W h e n t h e s e a b r e a m c o n s o m m È b e c o m e s c l e a r , s t r a i n s l o w l y t h r o u g h a c l o t h . P l a c e i n a b o w l i n s i d e a n o t h e r b o w l f i l l e d w i t h i c e a n d c o o l c o m p l e t e l y .
1 1 . A d d k o m b u t o 1 0 ) a n d h e a t f o r 2 0 m i n u t e s . R e m o v e t h e k o m b u a n d p u t t h e c o n s o m m È i n a p a n . J u s t b e f o r e i t b o i l s a d d i n t h e k a t s u o b u s h i . T a k e i m m e d i a t e l y f r o m t h e f l a m e a n d s t r a i n t h r o u g h a c l o t h .
1 2 . A p p l y o l i v e o i l i n t h i n l a y e r t o a s o u p d i s h a n d a r r a n g e s e a b r e a m s l i c e s i n r a d i a l f o r m a t i o n , f l a v o r i n g w i t h s a l t a n d c a y e n n e p e p p e r . I n t h e c e n t r e p l a c e c a b b a g e - w r a p p e d c a v i a r . P l a c e i n o v e n a n d h e a t g e n t l y .
1 3 . F r o m t h e t o p o f t h e s e a b r e a m o f 1 2 ) s p r i n k l e o n t h e f i n e s h e r b e s
1 4 . T o t h e c o n s o m m È o f 1 1 ) a d d a f e w d r o p s o f s h e r r y f o r a r o m a .
1 5 . P o u r t h e c o n s o m m È f r o m 1 4 ) i n t o t h e b o w l f r o m 1 3 ) . S p r i n k l e a v o c a d o o i l o n t h e c o n s o m m È .
1 6 . O n t h e t o p o f t h e c a b b a g e p a r c e l s i n t h e c e n t r e a d d t h e g r e e n o n i o n s p r o u t s c u t i n h a l f a n d t h e s e a s a l t e d w o l f b e r r y ( i d e a l l y w i t h S e l d e G u È r a n d e ) a s g a r n i s h .

Recipes from great chefs and their great cookbooks

I have quite a few cookbooks,with tons of other recipes in 3 ring binders, more on internet bookmarked web area pages and many more in my cookbooks software that I have collected and are in my database.

Its a never ending process that I love. I will never catch up tasting all the dishes, although I try hard. But now a selection of recipes found from chefs recipes in books that you might want to get yourself. For now, I will peruse these recipes and try some. Look and find some yourself and if you try one before I do, let me know whether you liked it or not and other details.

Don't miss this great collection. I am sure you will find at least several outstanding recipes in this area.

http://www.thefoodpaper.com/recipes.html

Recipe Finds: Chef Jeremy Fox, his Zulu named restaurant called Ubuntu

I love waking up to Wednesday and Thursday mornings, and raiding the Kansas City recipes/ food/ chef/ restaurant review sections. Finding any one of these four for my cuisine oriented brain / mouth excitement is rare but it does happen. Finding all four in one posting is even more rare but when it does come I am overjoyed for several reasons. There is something refreshing for me in finding new and vibrant information from newspapers that is fresh and bold and gives me better insight into learning and using the internet for further means and getting my mind going as well. Today was one such day about Chef Jeremy Fox, his Zulu named restaurant called Ubuntu and much more.

This chef is fast becoming an Epicurean rock star for his creative vegetable entrees and dishes. Jeremy recently was named a “Best New Chef” 2008 by Food & Wine magazine and a “Rising Star” by the San Francisco Chronicle. Originally trained at the prestigious Johnson and Wales University in Charleston, S.C., he began working in his first kitchen at the five-star restaurant Anson in Charleston, SC.

It is interesting to note that meals here are more about “celebrating what comes from the gardens “( what shows up at the door and the relationships with Napa area farms)”. The chef and restaurant don’t just focus on offering a philosophy at Ubuntu of “no meat”. This intent also includes the focus even more inventive and creative and also why the article, the chef, the restaurant and the recipes intrigued me even more. Digging finally further, I found more about the name for the restaurant and the previous information made sense indeed.

http://en.wikipedia.org/wiki/Ubuntu_(philosophy)

“Ubuntu is an ethic or humanist philosophy focusing on people's allegiances and relations with each other. The word has its origin in the Bantu languages of southern Africa. Ubuntu is seen as a classical African concept.[1] The Ubuntu operating system was named for this principle. “

http://www.ubuntunapa.com/media.html

It may be a long time or if I ever can if ever visit this place and the chef. What makes this article so engaging is all that article talks about. There is always more to find, research and find new recipes which I want to try myself and share on my blog. And this article, found more and more to find, research and try.

Here is more that I found about recipes, restaurant, special spices that made this reading an adventure in itself.

When I try these meals, spices etc, I will let you know. Meanwhile if you try the restaurant, the spice, the meals before I can, please let me know and I will give you full credit on the blog.

Enjoy more below :)
http://www.msnbc.msn.com/id/27183606/ns/today_food_and_wine-today_food_recipe/

reviews by others of this place and recipes ( one I tried myself )below

http://www.herbivoracious.com/2009/07/ubuntu-restaurant-napa-ca-restaurant-review.html

http://www.foodnut.com/402/ubuntu-restaurant-review-napa/

http://foodsnobblog.wordpress.com/2009/04/12/ubuntu-napa/

http://singleguychef.blogspot.com/2008/09/dish-on-dining-ubuntu-restaurant-yoga.html

Ubuntu Napa
1140 Main Street
Napa, CA 94558
707.251.5656
httP://www.ubuntunapa.com


Ubuntu - great as reported
great other insights into much more (what others ate too)
http://chowhound.chow.com/topics/647168

http://chowhound.chow.com/topics/629014

In particular, the focus was how inventive vegetarian dishes can be with this chef. And how the articles are portrayed and what is expounded upon is fimanal. One in particular involved a special dish using cauliflower. However the dish was not shown but I found on the internet with the recipe and more.

And now for some of the great recipes. I had to do a little extra digging for this recipe which was proclaimed in the article but was not listed. Glad I did because I need to find a way to make it sometimes soon and report back what we think about this prodigious dish.

Garden-fresh cauliflower in cast iron
http://www.msnbc.msn.com/id/27183606/ns/today_food_and_wine-today_food_recipe/

The dish also used a spice I had never heard of before which made such a recipe even more exciting. This recipe calls for “Vadouvan” , (http://www.vadouvan.com/ ), a French spice blend which is an interpretation of Indian curry ( find at www.le-sanctuaire.com).

However I found another source to make it myself that I also wanted to share with you all.

( I made this dish below and made the spice myself. I did not know what to think. I came out great. The spice sauce on the cauliflower is very addictive. You can be sure I will try it again and use the condiment on other foods.)



Vadouvan (Indian Spice Blend)
Makes about 3 cups

* Active time:45 min
* Start to finish:3 hr

September 2008
There are many versions of vadouvan, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for an exotic meatiness. Make one big batch and keep it in the freezer for weeks—we’re sure you’ll be tossing it into all kinds of dishes.

Learn the story behind this dish in our series The Recipe.
http://www.gourmet.com/food/2008/08/the-recipe-fricassee-hen-with-vadouvan

* 2 lb onions, cut into 1-inch pieces
* 1 lb shallots, halved
* 12 garlic cloves, peeled
* 1/4 cup vegetable oil
* 1 teaspoon fenugreek seeds
* 1 tablespoon thinly sliced fresh curry leaves (optional)
* 1 tablespoon ground cumin
* 1 teaspoon ground cardamom
* 1 teaspoon brown mustard seeds
* 3/4 teaspoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon hot red-pepper flakes
* 1/4 teaspoon ground cloves

*
Equipment:
an electric coffee/spice grinder or a mortar and pestle

*
Preheat oven to 350ºF with rack in middle.
*
Pulse onions in 3 batches in a food processor until very coarsely chopped (there may be a few large pieces remaining), transferring to a bowl. Repeat with shallots, then garlic.
*
Heat oil in a deep 12-inch heavy nonstick skillet over high heat until it shimmers, then sauté onions, shallots, and garlic (stir often) until golden and browned in spots, 25 to 30 minutes.
*
Grind fenugreek seeds in grinder or with mortar and pestle. Add to onion mixture along with remaining ingredients, 1 Tbsp salt, and 1 tsp pepper and stir until combined.
*
Transfer to a parchment-paper-lined large 4-sided sheet pan and spread as thinly and evenly as possible. Bake, stirring occasionally with a skewer to separate onions, until well browned and barely moist, 1 to 1 1/4 hours.

Cooks’ notes:

* Vadouvan keeps in the refrigerator 1 month (cool before covering) or in the freezer 6 months.
* We’ve also got a web-exclusive recipe using the leftover

**

I did try this recipe by making the spice blend myself. This recipe took awhile to make but well worth it. The spice with the C a u l i f l o w e r was rather addictive. The only thing I might do is see if I can find the blend in an Indian store to see how good it was compared to my blend. I also would blanch the veg just slightly before dusting with the condiment.

C a u l i f l o w e r i n a c a s t - i r o n p o t i s s e r v e d a t U b u n t u f o r $ 1 3 . T h i s r e c i p e m a k e s f o u r r e s t a u r a n t s e r v i n g s .

C a u l i f l o w e r i n a c a s t - i r o n p o t
J e r e m y F o x , e x e c u t i v e c h e f o f U b u n t u

S e r v e s 4

I N G R E D I E N T S

" 2 h e a d s c a u l i f l o w e r
" 2 t a b l e s p o o n s e x t r a - v i r g i n o l i v e o i l
" 1 c u p w h o l e m i l k
" 1 / 4 p o u n d b u t t e r
" 2 t a b l e s p o o n s v a d o u v a n ( f r o m w w w . l e - s a n c t u a i r e . c o m )
" 1 t e a s p o o n I t a l i a n p a r s l e y
" D a y - o l d b r e a d f o r t o a s t i n g
" F i n e s e a s a l t t o t a s t e

R e c i p e c o n t i n u e s b e l o w !ì a d v e r t i s e m e n t

D I R E C T I O N S

S t e a l T h i s R e c i p e Æ S t e p b y S t e p I n s t r u c t i o n s :
S l i c e t h e c a u l i f l o w e r a b o u t 1 / 8 o f a n i n c h t h i c k . S e a s o n 1 a n d º o f c a u l i f l o w e r w i t h o l i v e o i l a n d s e a s a l t t o t a s t e . R o a s t i n a 3 5 0 - d e g r e e o v e n u n t i l s l i g h t l y c h a r r e d a n d t e n d e r .

S t a r t t h e b u t t e r i n a c o l d s a u c e p o t a n d p l a c e o n m e d i u m h e a t . A l l o w t h e b u t t e r t o m e l t , b e c o m e f o a m y a n d t u r n g o l d e n b r o w n . R e m o v e t h e b r o w n b u t t e r f r o m h e a t a n d a d d t h e v a d o u v a n . L e t t h e v a d o u v a n a n d b u t t e r s i t f o r a n h o u r .

A d d a l l b u t 1 / 4 o f t h e r e m a i n i n g r a w c a u l i f l o w e r t o a s a u c e p o t . A d d t h e m i l k a n d j u s t e n o u g h w a t e r t o c o v e r c a u l i f l o w e r . A d d a t e a s p o o n o f s e a s a l t a n d c o o k o n l o w - m e d i u m h e a t u n t i l c a u l i f l o w e r i s c o m p l e t e l y s o f t . P u r e e t h i s m i x t u r e a n d s t r a i n t h r o u g h a f i n e s i e v e .

S l i c e t h e d a y - o l d b r e a d a s t h i c k a s y o u w a n t a n d b r u s h l i g h t l y w i t h t h e v a d o u v a n b u t t e r . B a k e i n a 3 5 0 - d e g r e e o v e n f o r a b o u t 5 - 6 m i n u t e s . ( A t t h i s t i m e c o r r e c t y o u r s e a s o n i n g o n t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r . )

S e a s o n t h e r e m a i n i n g r a w c a u l i f l o w e r w i t h a t o u c h o f t h e v a d o u v a n , p a r s l e y a n d s e a s a l t .

O n t o p , a d d t h e r a w c a u l i f l o w e r a n d t h e d i s h i s r e a d y t o s e r v e w i t h t h e t o a s t e d b r e a d .
T I P S

T o c r e a t e f o u r i n d i v i d u a l s e r v i n g s , h a v e 4 s m a l l s e r v i n g p o t s , s u c h a s m i n i c a s t - i r o n p o t s . L a y e r t h e r o a s t e d a n d p u r e e d c a u l i f l o w e r a n d t h e n t h e v a d o u v a n b u t t e r c o n t i n u o u s l y u n t i l t h e p o t i s f i l l e d .
**
also some of the entrees one day included these on the night menu and more recipes are below

april 29th

bites

castelvetrano olives marinated in CARROT TOP pesto (v)

marcona almonds LAVENDER sugar, sea salt (v)

chickpea fries with HERBS romesco sauce (v)


today’s dish

chilled “forager’s chowder” enriched with NETTLE ice (v)
WILD SORRELS, BORAGE condimento, MINER’S LETTUCE, etc…

our log-cultivated SHIITAKES, young RADISH, and nori coulis (v)
jus roti with akitabare sake, CHIVE BLOSSOM, and preserved lemon

three BROCCOLI salad: ‘violet queen’, ‘romanesco’, and ‘crown’ (v)
classic italian flavors in modern preparations…and miso

cool english peas and GOLD PEA SHOOTS in a consommé of the shells *
white chocolate, CHOCOLATE MINT, macadamia, PURPLE SNAPS

gargouillou of the ubuntu SPRING GARDEN (v)
today’s LEAVES, FLOWERS, ROOTS, and SHOOTS…hazelnut “soil”

roscoe’s asparagus in various forms, a “virtual” egg *
black trumpet and brioche terrine, BORDEAUX SPINACH, “bordelaise”

carta da musica, our crispy sardinian flatbread *
SYLVETTA ARUGULA with truffled pecorino and meyer lemon

rustic rancho gordo ‘yellow eye’ bean stew (v)
torn bread, ROSEMARY, chili and RED RUSSIAN KALE

‘PURPLE VIENNA’ KOHLRABI, in the philosophy of “nose to tail” (v)
braised SWISS CHARD with a puree of the STEMS, napa smith ale

CARROTS: whole roast ‘OXHEART’ and tiny raw ‘PURPLE HAZE’ (v)
north african spice with citrus, NASTURTIUMS, and caramel oil

homemade toasted WILD FENNEL bucatini (v)
long-cooked FAVAS in pepper “tears”, salsa maro of roast FAVA PODS

organic yellow corn grits from arbuckle infused with goat’s milk whey
caramelized WILD ONION BULBS, “62.5” egg, AGRETTI, GARLIC FLOWERS

strawberry pizza margherita with hand-pulled mozzarella *
three-day napa strawberry soffrito, first BASILS of the year, saba

mushroom pizza bianco with homemade goat’s milk ricotta *
royal trumpet confit with a puree of the trimmings, three THYMES

cauliflower in a cast iron pot
roast-puree-raw, our vadouvan, CILANTRO sprouts, brown butter toast


***

I found more recipes from the restaurant to share.

Slideshow: Dinner at Ubuntu, Napa, California | Vegetarian ...
Apr 15, 2009 ... Earlier this year, I made the trip up to Napa, CA, to visit Ubuntu, a restaurant that's garnered national acclaim for a new kind of ...
www.yumsugar.com/3035406

Ubuntu Recipes

Photographed by Caren Alpert
Marcona Almonds with Sea Salt and Lavender Sugar

Marcona Almonds with Sea Salt and Lavender Sugar

Ingredients

• 2 cups Marcona almonds
• 1 tsp. dried lavender
• 1 tbsp. sugar
• 1 tbsp. sea salt
• 2 tbsp. extra-virgin olive oil

Directions

1. Preheat the oven to 300°F. Roast the almonds on a baking sheet until fragrant, 10 to 12 minutes.

2. Grind the lavender very fine in a coffee grinder, or with a mortar and pestle.

3. In a bowl, toss the almonds with the lavender, sugar, s

***
Ubuntu Recipes (continued)

Beets Roasted in Spiced Salt with Asian Pears and Whipped Blue Cheese

Beets Roasted in Spiced Salt with Asian Pears and Whipped Blue Cheese

Ingredients

Beets:
• 1 lb. kosher salt
• 1 tsp. each fennel seed, coriander, juniper berries
• 40 baby chioggia beets
• 4 tbsp. balsamic vinegar

Poached Pears:
• 2 cups white wine
• 4 cups water
• 2 cups sugar
• 3 star anise
• 12 black peppercorns
• 2 cloves
• Grating of nutmeg
• 1 lemon, zest removed in strips with a vegetable peeler, and juiced
• 5 Asian pears, peeled, halved, cored, and stored in a bowl of water acidulated with juice of 1 lemon
• 1⁄2 lb. blue cheese, at room temperature
• 2 tbsp. heavy cream
• 1⁄4 cup extra-virgin olive oil
• Salt
• 25 leaves arugula

Directions

1. To roast the beets: Preheat the oven to 350 F. In a small bowl, mix the salt and spices. In a 9-by-13-inch baking dish or an ovenproof vessel with a lid, pack the beets in the spiced salt mixture. Cover with foil or the lid, and bake until beets are tender, 45 minutes to 1 hour. While still warm but cool enough to handle, peel beets with a towel, rubbing off the skin, and transfer to a covered bowl to keep warm. Add 2 tablespoons of the vinegar, and toss. (Warm beets will absorb liquid better.) Halve or quarter beets, depending on size; set aside.

2. To poach the pears: In a nonreactive pot large enough to hold the pears, bring the wine to a boil, and cook until reduced by half. Reduce the heat so that the liquid barely simmers. Add the water, sugar, spices and lemon juice and zest, and cook until sugar dissolves. Add pears, setting a plate on top to keep them submerged, and simmer until they are tender, about 30 minutes. Remove pot from heat; allow pears to cool completely in poaching liquid.

3. In a bowl, whisk the blue cheese and cream until blended; set aside at room temperature.

4. To serve, purée two of the pears with just enough poaching liquid to blend; strain through fine sieve. Slice the remaining pears about 1⁄2 inch thick. Spread the pear purée over the bottom of a serving plate. Toss the beets in the remaining 2 tablespoons vinegar, the olive oil and a pinch of salt, and arrange evenly over purée. Spoon any beet vinaigrette over. Top with sliced pears and spoonfuls of whipped blue cheese. Garnish with arugula leaves. Serves 6.
***
Ubuntu Recipes (continued)

Cassoulet of Shell Beans and Farm Eggs with Smoked Tomato

Cassoulet of Shell Beans and Farm Eggs with Smoked Tomato

Ingredients

• 1⁄2 cup hickory chips
• 6 tomatoes, halved
• 1 onion, diced
• 1 carrot, diced
• 2 stalks celery, diced
• 1 lb. yellow eye beans, soaked overnight in refrigerator in water to cover, and drained*
• 2 quarts water
• Salt
• 1 lemon, zest stripped off with vegetable peeler, and juiced
• 1⁄2 cup extra-virgin olive oil, plus more for drizzling
• 12 cloves garlic, grated or minced
• 1 tbsp. chopped fresh rosemary
• 1 tsp. chili flakes
• 3 tbsp. tomato paste
• 1 small baguette (about 7 oz.) or other bread, torn into rough pieces
• 3 tbsp. chopped Italian parsley
• 6 large eggs
*Yellow eye beans are available in specialty grocery stores or online at RanchoGordo.com

Directions

1. Arrange one oven rack in the bottom of a cold oven, and a second in the middle. Light the hickory chips in a cast-iron pan and place on the bottom rack. Put the tomatoes, onion, carrot and celery on a baking sheet and set on the middle rack. Close the oven door and let vegetables smoke for 1 hour. (Check the chips every now and then; you may need to relight them.)

2. Transfer the smoked onion, carrot and celery to a large pot; reserve the tomatoes. Add the beans and the water to pot, bring to a simmer, and cook over low heat, uncovered, until the beans are tender, about 45 minutes. Stir in 2 teaspoons salt and the lemon juice, reserving zest.

3. In 1⁄2 cup of olive oil, cook the garlic, rosemary, chili flakes and tomato paste in a sauté pan over medium-low heat until fragrant, 1 to 2 minutes. Scrape into the pot with the beans and stir.

4. Preheat the oven to 350 F. Transfer the bean mixture to a large ovenproof serving pot. Scatter torn bread, parsley, lemon zest and reserved smoked tomatoes over to cover. Crack eggs on top, evenly dispersing them. Drizzle with olive oil and bake until eggs are cooked but yolks are still runny, about 10 minutes. Serves 6.
**

Ubuntu Recipes (continued)

Farro with Caramelized Baby Root Vegetables and Saba

Farro with Caramelized Baby Root Vegetables and Saba

Ingredients

• 2 lb. crimini mushrooms
• 1⁄2 cup extra-virgin olive oil
• 1 onion, diced
• 4 cloves garlic, grated or minced
• 1 lb. farro
• 1⁄2 cup red wine
• Salt and pepper
• 24 baby carrots, peeled
• 24 baby turnips, peeled
• 24 baby radishes
• 18 Brussels sprouts, separated into leaves
• 1⁄4 cup saba*
*Saba is available in specialty stores and online at Cooking.com

Directions

1. Put mushrooms in a large pot with 1 quart of water. Bring to a simmer and cook over low heat, partially covered, 3 hours. Strain stock through cheesecloth into a bowl. When cool enough to handle, squeeze mushrooms to extract as much liquid as possible; discard mushrooms. Reserve mushroom stock.

2. In a nonreactive saucepan, heat 1⁄4 cup of the olive oil over low heat. Add the onion and garlic and cook until translucent, 5 to 8 minutes. Raise heat to medium. Add the farro and cook, stirring often, 5 to 7 minutes. Add the wine and cook until evaporated, about 5 minutes. Add the reserved mushroom stock, bring to a simmer, and cook until farro is tender, 45 minutes to 1 hour. (Check the pan after about 30 minutes, and add 1⁄2 cup water if needed.)

3. Meanwhile, prepare a bowl of ice water. Bring about 3 quarts water to a boil with 2 teaspoons salt in a large saucepan. Add the carrots, turnips and radishes, return water to a boil, and cook 2 minutes. Strain, and transfer vegetables to ice water to chill.

4. To serve, warm farro over low heat. In a skillet, heat the remaining 1⁄4 cup olive oil over medium-high heat. Add the blanched vegetables, the Brussels sprouts leaves, 1 teaspoon salt, and 1⁄4 teaspoon pepper, and sauté until vegetables are warmed through. Add the saba, stir, and remove from the heat. Transfer farro to a large serving plate and spoon the vegetables over or around the grain. Serves 6.
**

Ubuntu Recipes (continued)

Honey-Roasted Figs with Brown-Butter Shortcake and Rosemary Cream

Ingredients

Rosemary Cream:
• 1 cup heavy cream
• 2 (4-inch) sprigs rosemary
• 2 tbsp. sugar

Brown-Butter Shortcakes:
• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 2 tbsp. sugar
• 1 tbsp. baking powder
• 1⁄2 tsp. salt
• 3⁄4 cup buttermilk
• Heavy cream, for glazing
• Raw sugar, for sprinkling

Honey-Roasted Figs:
• 1 pint ripe figs, halved
• 1⁄4 cup honey
• 1 (4-inch) sprig rosemary
• Zest of 1 orange, stripped off with vegetable peeler
• Salt

Directions

1. To make the rosemary cream: Bring cream to a simmer in a small saucepan. Remove from heat, add rosemary, and set aside to steep for 30 minutes. Strain; chill for at least 3 hours. Transfer cream to bowl, or the bowl of a standing mixer, add sugar, and whisk or beat to soft peaks.

2. To make the shortcakes: Cook the butter in a small saucepan over medium-high heat until it turns an amber color, about 5 minutes. (First you'll see brown specks appear; continue cooking until the liquid fat browns.) Pour into a shallow, flat-bottomed container and refrigerate until solid and very cold. (You'll have about 7 ounces brown butter.) Weigh out 4 ounces of the chilled butter (reserve remainder for another use) and cut into 1⁄2-inch cubes. Place flour, sugar, baking powder and salt in the bowl of a food processor. Add chilled butter cubes and pulse about 4 times, until the mixture resembles coarse meal. Add buttermilk and process just until dough comes together. Shape into a disk, wrap in plastic, and chill at least 30 minutes.

3. Preheat the oven to 350 F. Butter a baking sheet. On a lightly floured work surface, roll dough 3⁄4 inch thick. Cut out six 2 1⁄2 inch rounds with a cookie cutter. Arrange shortcakes on baking sheet. Brush tops with cream and sprinkle with raw sugar. Bake until golden brown, about 15 minutes. Transfer to wire rack. Let stand at room temperature until ready to serve.

4. To make the figs: Lower oven heat to 275 F. Toss figs in a bowl with honey, rosemary, orange zest and a pinch of salt. Place them, cut side up, in a single layer in a shallow baking pan and bake, basting occasionally with juices, until figs are juicy but still have texture, 30 to 40 minutes.

5. To serve, place a shortcake on each of 6 serving plates and spoon some of the figs on top. Top with dollops of rosemary cream. Spoon any remaining juices from figs over the shortcakes and around the plates. Serves 6.
Page 5 of 6
**
U b u n t u R e c i p e s ( c o n t i n u e d )

C o n c o r d G r a p e a n d ≠ M a s c a r p o n e I c e C r e a m F l o a t s w i t h G i n g e r S o d a a n d C i t r u s

C o n c o r d G r a p e a n d ≠ M a s c a r p o n e I c e C r e a m F l o a t s w i t h G i n g e r S o d a a n d C i t r u s

I n g r e d i e n t s

M a s c a r p o n e I c e C r e a m :
" 3 c u p s m i l k
" 1 0 l a r g e e g g y o l k s
" 3 D 4 c u p s u g a r
" 8 o z . m a s c a r p o n e
" 1 D 2 c u p c r Ë m e f r a Ó c h e
" 1 t s p . p u r e v a n i l l a e x t r a c t
" S a l t

C o n c o r d G r a p e S o r b e t :
" 1 l b . C o n c o r d g r a p e s , s t e m m e d
" 1 D 2 c u p s u g a r
" 1 t s p . l e m o n j u i c e
" 1 D 2 t s p . C h a m p a g n e

O r a n g e G r a n i t e :
" J u i c e o f 8 o r a n g e s , s t r a i n e d ( a b o u t 2 c u p s )
" J u i c e o f 1 D 2 l e m o n
" 2 t b s p . s u g a r

G i n g e r S o d a :
" 1 D 2 c u p s u g a r
" 2 c u p s w a t e r
" 1 o r a n g e , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 1 l e m o n , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 1 l i m e , z e s t s t r i p p e d o f f w i t h v e g e t a b l e p e e l e r , a n d j u i c e d
" 2 t b s p . c h o p p e d g i n g e r
" 1 D 2 c u p s o d a w a t e r ( o p t i o n a l )
" 2 o r a n g e s , b r o k e n i n t o s e g m e n t s , f o r g a r n i s h
" 1 2 C o n c o r d g r a p e s , h a l v e d , a n d s e e d e d , f o r g a r n i s h

D i r e c t i o n s

1 . T o m a k e t h e i c e c r e a m : I n a s a u c e p a n , b r i n g t h e m i l k t o a s i m m e r . M e a n w h i l e , i n a h e a t p r o o f b o w l , w h i s k t h e e g g y o l k s w i t h t h e s u g a r . G r a d u a l l y p o u r a l i t t l e o f t h e h o t m i l k i n t o t h e b o w l w i t h t h e y o l k s , w h i s k i n g c o n s t a n t l y . W h i s k t h e e g g y o l k m i x t u r e b a c k i n t o t h e s a u c e p a n o f m i l k . S e t o v e r l o w h e a t a n d c o o k , s t i r r i n g c o n s t a n t l y , u n t i l t h e m i x t u r e t h i c k e n s e n o u g h t o c o a t t h e b a c k o f a s p o o n , a b o u t 8 m i n u t e s . R e m o v e f r o m h e a t a n d w h i s k i n t h e m a s c a r p o n e , c r Ë m e f r a Ó c h e , v a n i l l a a n d a p i n c h o f s a l t . S t r a i n i n t o a b o w l a n d c h i l l u n t i l c o l d , 2 t o 3 h o u r s . T r a n s f e r t o a n i c e c r e a m m a c h i n e , a n d f r e e z e a c c o r d i n g t o m a n u f a c t u r e r ' s i n s t r u c t i o n s .

2 . T o m a k e t h e s o r b e t : C o m b i n e a l l i n g r e d i e n t s i n b l e n d e r ; p u r È e . S t r a i n t h r o u g h a f i n e s t r a i n e r . T r a n s f e r t o a n i c e c r e a m m a k e r a n d f r e e z e a c c o r d i n g t o m a n u f a c t u r e r ' s i n s t r u c t i o n s .

3 . T o m a k e t h e g r a n i t e : I n a b o w l , s t i r t o g e t h e r o r a n g e a n d l e m o n j u i c e s , a n d s u g a r . P o u r i n t o a s h a l l o w d i s h a n d p l a c e i n f r e e z e r . W h e n c r y s t a l s b e g i n t o f o r m , s t i r w i t h a f o r k t o b r e a k u p c r y s t a l s ; r e t u r n d i s h t o f r e e z e r . C o n t i n u e i n t h i s w a y , s t i r r i n g e v e r y 2 0 t o 3 0 m i n u t e s , u n t i l m i x t u r e i s c o m p l e t e l y f r o z e n .

4 . T o m a k e t h e s o d a : I n a s a u c e p a n , b r i n g s u g a r a n d w a t e r t o a s i m m e r . A d d c i t r u s z e s t s a n d c h o p p e d g i n g e r . R e m o v e f r o m h e a t a n d s e t a s i d e t o i n f u s e 1 5 t o 2 0 m i n u t e s . S t r a i n t h r o u g h a f i n e s t r a i n e r , a n d c h i l l a t l e a s t 1 h o u r . A d d c i t r u s j u i c e s . L o a d i n t o s o d a s i p h o n , o r a d d s o d a w a t e r .

5 . T o s e r v e , l a y e r t h e m a s c a r p o n e i c e c r e a m , g r a p e s o r b e t a n d g i n g e r s o d a i n s i x p a r f a i t g l a s s e s . T o p e a c h w i t h a s p o o n f u l o f o r a n g e g r a n i t e . G a r n i s h e a c h w i t h 3 o r a n g e s e g m e n t s a n d 2 h a l v e d g r a p e s . S e r v e s 6 .
P a g e 6 o f 6


***
P i s t a c h i o - c r u s t e d g o a t c h e e s e s a l a d
H e a t h e r T e r h u n e , A t w o o d C a f È

6 r e s t a u r a n t s e r v i n g s

I N G R E D I E N T S

" 1 / 2 c u p f r e s h l e m o n j u i c e a n d z e s t o f o n e l e m o n
" 1 t e a s p o o n D i j o n m u s t a r d
" 1 / 4 t e a s p o o n h o n e y
" 1 s h a l l o t , f i n e l y c h o p p e d
" 1 / 2 c u p c a n o l a o i l
" 1 / 4 c u p o l i v e o i l
" S a l t a n d p e p p e r t o t a s t e
" 1 p o u n d m i x e d g r e e n s , o r y o u r f a v o r i t e s a l a d m i x
" 1 0 s m a l l r e d b e e t s
" 1 ( 6 - o u n c e ) l o g f r e s h g o a t c h e e s e
" 1 / 2 c u p f i n e l y c r u s h e d p i s t a c h i o n u t s , n o t t o a s t e d
" 1 / 4 c u p a l l - p u r p o s e f l o u r
" 1 e g g b e a t e n w i t h 2 t b s p w a t e r

R e c i p e c o n t i n u e s b e l o w !ì a d v e r t i s e m e n t

D I R E C T I O N S

H e a t t h e o v e n t o 4 0 0 d e g r e e s . P l a c e t h e b e e t s o n a p i e c e o f a l u m i n u m f o i l o n a b a k i n g s h e e t a n d m a k e a p o u c h o u t o f t h e f o i l , s e a l i n g i t t i g h t l y .

B a k e b e e t s f o r 4 0 m i n u t e s . R e m o v e f r o m o v e n a n d l e t b e e t s s t e a m f o r 1 0 m i n u t e s . O p e n t h e p o u c h a n d l e t t h e b e e t s c o o l s l i g h t l y . T h i s c a n b e d o n e a d a y i n a d v a n c e .

W h i s k t o g e t h e r l e m o n j u i c e , l e m o n z e s t , m u s t a r d , h o n e y a n d s h a l l o t i n a s m a l l b o w l . S l o w l y w h i s k i n t h e o i l s a n d s e a s o n w i t h s a l t a n d p e p p e r . S e t t h e v i n a i g r e t t e a s i d e .

A f t e r t h e b e e t s h a v e c o o l e d e n o u g h t o h a n d l e , r e m o v e a n d d i s c a r d t h e s k i n s a n d c u t i n t o b i t e - s i z e p i e c e s . M i x t h e b e e t s w i t h h a l f o f v i n a i g r e t t e , t h e n m i x t h e s a l a d g r e e n s w i t h t h e r e s t o f t h e v i n a i g r e t t e . T r a n s f e r g r e e n s t o p l a t e s a n d t o p w i t h b e e t s .

C u t g o a t c h e e s e l o g i n t o s i x p o r t i o n s a n d f o r m t h e g o a t c h e e s e i n t o d i s k s . U s i n g t h e b r e a d i n g p r o c e d u r e , d u s t g o a t c h e e s e d i s k s i n f l o u r . N e x t , d i p i n t h e b e a t e n e g g m i x t u r e , a n d t h e n r o l l i n p i s t a c h i o s . F o l l o w t h i s p r o c e s s w i t h a l l s i x g o a t c h e e s e d i s k s .

W h e n y o u a r e r e a d y t o s e r v e , h e a t 2 i n c h e s o f c a n o l a o i l i n a s m a l l s a u c e p a n . H e a t t h e o i l t o 3 5 0 d e g r e e s a n d d e e p - f r y t h e g o a t c h e e s e d i s c s u n t i l g o l d e n b r o w n .

S e r v e o n t o p o f t h e s a l a d m i x t u r e . T o g a r n i s h , a d d a f e w c h o p p e d p i s t a c h i o s a n d d r i z z l e w i t h m o r e
h o n e y .

Chef Finds : Michel Richard and Citronelle in Washington DC

Ming Tsai had Michel Richard for his guest on his show. What an impressive background.
Michel Richard has won many awards, including Outstanding Chef 2007, Outstanding Wine Service 2007, and Best New Restaurant 2008 for Michel Richard Citronelle by the James Beard Foundation. He made a very unusal dish with noodles and beets- Michel Richard's B e e t S o b a B o l o g n e s e (see below). Meanwhile read more about the chef's background and dishes. If I ever go to his restaurant I will have to the less costly lounge (see below).



“In 1977, Richard moved to Los Angeles and opened his first restaurant, specializing in French cuisine. The self-named Michel Richard became an instant success. Ten years later, he opened Citrus and began to fuse his French background with his California surroundings. Citrus was voted Best Restaurant in the United States by Traveler magazine in 1987. Citronelle, offering a menu similar to Citrus, opened a year later in Santa Barbara, and then added further locations in Baltimore, Philadelphia, Tokyo, and Georgetown. Richard considers the D.C. Michel Richard Citronelle, where he cooks full time, to be his flagship restaurant. “

Citronelle's tomato tart
sablefish marinated with sake, miso and mirin before hitting the broile
lobster "beluga" pasta, served in a caviar tin, underscores Richard's wit: The glossy "caviar" is pearl pasta stained black with squid ink and spread over thin-but-rich layers of brioche, lobster and poached egg with hollandaise.
Chateaubriand

$200 a head

others :
Abalone served sashimi style with a rich shallot emulsion; reconstructed oyster-and-clam chowder; sablefish with miso glaze; short ribs for two, the meat deboned and cooked sous-vide for 72 hours, then finished in a searing-hot pan and presented medium rare; loup de mer with black-truffle emulsion; candied apple with caramel ice cream; blueberry cheesecake; chocolate dégustation, a variation on a theme with four different desserts.

Citronelle Lounge— upstairs bar— less costly alternative to four-star dining, with some of Richard’s greatest hits, including his take on Chicken McNuggets and the justly famous 72-hour short ribs

http://www.delish.com/cooking-shows/famous-chefs/celebrity-chef-michel-richard
http://www.washingtonian.com/restaurantreviews/2103.html


M i c h e l R i c h a r d ' s B e e t S o b a B o l o g n e s e

S e r v e s 4
I n g r e d i e n t s
A l l i n g r e d i e n t s A - Z

1 s m a l l c a n b e e t s , p r o c e s s e d i n a f o o d p r o c e s s o r a n d s t r a i n e d
1 l b c o o k e d S o b a n o o d l e s
1 l b b u t t o n m u s h r o o m s
2 t a b l e s p o o n s c o r n s t a r c h
4 o z p a n c e t t a
2 t a b l e s p o o n s s w e e t b u t t e r
Ω y e l l o w o n i o n , d i c e d
4 g a r l i c c l o v e s , m i n c e d w i t h a m i c r o p l a n e
P i n c h n u t m e g
1 4 o z c a n t o m a t o p a s t e
Ω c u p c r e a m
1 t e a s p o o n m a d r a s c u r r y
1 t a b l e s p o o n o f s o y s a u c e
2 t a b l e s p o o n c h i v e s , c h o p p e d
4 t a b l e s p o o n p a r m e s a n c h e e s e , g r a t e d
S a l t & P e p p e r t o t a s t e


D i r e c t i o n s

W a s h a n d d r y t h e b u t t o n m u s h r o o m s . P l a c e t h e m i n a f o o d p r o c e s s o r . M i x t h e c o r n s t a r c h i n t o t h e m u s h r o o m s . P r o c e s s u n t i l i t s a c o a r s e p a s t e c o n s i s t e n c y .

C u t t h e p a n c e t t a i n t o l a r d o n s . S a u t e t h e p a n c e t t a w i t h t h e b u t t e r s l o w l y , u n t i l g o l d e n b r o w n . A d d t h e o n i o n t o t h e p o t , a n d c o o k u n t i l t r a n s l u c e n t . U s i n g a m i c r o p l a n e , m i n c e t h e g a r l i c d i r e c t l y i n t o t h e o n i o n a n d p a n c e t t a . A d d t h e m u s h r o o m m i x t u r e . A d d t h r e e t a b l e s p o o n s o f t h e b e e t n e c t a r . Y o u c a n k e e p t h e r e s t o f t h e b e e t s i n t h e f r e e z e r , t o u s e a n o t h e r t i m e . A d d t h e n u t m e g , t o m a t o p a s t e , c r e a m , c u r r y , a n d s o y s a u c e , a n d c o o k s l o w l y f o r 2 0 m i n u t e s . I t w i l l t h i c k e n l i k e a b o l o g n e s e . S e a s o n w i t h s a l t a n d P e p p e r .

A d d t h e c o o k e d s o b a n o o d l e s . S e r v e i n 4 p l a t e s , a n d s p r i n k l e w i t h p a r m e s a n c h e e s e a n d c h o p p e d c h i v e s .

B o n a p p È t i t !

Recipe finds : Short Ribs with Tagliatelle (Fettucine)

Giada is not only gorgeous but she really makes some beautiful and tasty dishes. This dish sounded so good and it was as expected. 9.7/10.I liked the soft ribs in the tomato laden sauce. Paired nicely with the pasta. The only is I did not add the chocolate. You may if you like though
Short Ribs with Tagliatelle (Fettucine)

Giada De Laurentiis

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Sweet and Savory


Ingredients

* 3 tablespoons olive oil
* 2 ounces chopped pancetta (about 1/2 cup)
* 2 1/2 pounds short ribs
* Salt
* Freshly ground black pepper
* 1/4 cup all-purpose flour
* 1 medium onion, chopped
* 1 carrot, chopped
* 1/2 cup fresh parsley leaves
* 2 cloves garlic
* 1 (14-ounce) can tomatoes (whole or diced)
* 1 tablespoon tomato paste
* 1 teaspoon chopped fresh rosemary leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried oregano
* 1 bay leaf
* 2 1/2 cups beef broth
* 3/4 cup red wine
* 1 pound fresh or dried tagliatelle
* 4 to 6 teaspoons shaved bittersweet chocolate

Directions

Place the olive oil in a large heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set aside. Add the short ribs to the pan and brown on all sides, about 7 minutes total.

Meanwhile, combine the onion, carrot, parsley and garlic in a food processor and blend until finely minced. Then add the tomatoes and tomato paste and pulse.

Once the short ribs are browned, carefully add the mixture from the food processor to the pot. Return the pancetta to the pot and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil. Reduce the heat and simmer, covered, for 1 hour and 15 minutes. Remove the lid and simmer for another hour and a half, stirring occasionally. Remove the meat and bones from the pot. Discard the bones. Shred the meat and return it to the pot. Season with 1/2 teaspoon salt and 3/4 teaspoon pepper, or to taste.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta and 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot and stir to combine. Add the reserved pasta liquid 1/4 cup at a time, if

needed, to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings. Serve immediately.

Recipe Finds : Blueberry with salmon

I found this first recipe Blueberry Balsamic Salmon and it did not come out as good as I thought it would with salmon patt. I rated it 8.7/10.
But I found a similar one on the food channel (see below) and perhaps it is better.


Blueberry Balsamic Salmon


Ingredients

1/2 cup frozen blueberries
2 tbsp. balsamic vinegar
2 tbsp. honey
1 tbsp. lemon juice
2 salmon steaks or fillets
(about 6 oz. each)
Oil, sea salt and freshly ground pepper


Directions

Prep time: 10 minutes, Cook time: 20 minutes

Combine blueberries, vinegar, honey and lemon juice in a small saucepan and
bring to a boil. Reduce heat and simmer over very low heat for 10 minutes.
Meanwhile, rinse salmon and pat dry. Brush lightly with oil and season with salt
and pepper. Grill for about 5 minutes per side over medium heat. When salmon is
cooked to your liking, remove from grill and drizzle with blueberry glaze.

Makes 2 servings.
***
Baked Salmon with Blackberry Ginger Glaze

Recipe courtesy Sunny Anderson, 2009

Show: Cooking for RealEpisode: The Good, The Bad, and the Ugly


Ingredients

* 1 cup water
* 12 ounces blackberries
* 1 (1-inch) piece ginger, peeled and sliced into coins
* 1/2 lemon, juice
* 1/4 cup sugar
* 1 tablespoon olive oil
* 4 (8-ounce) skinless salmon fillets
* Salt and freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

In a small saucepot over medium-high heat, combine water, blackberries, ginger and lemon juice. Bring to a boil, reduce to a simmer and cook until berries break down, about 5 minutes. Remove from heat and strain into a bowl, using the back of a spoon to push blackberry pulp through. Return blackberry mixture to the sauce pot, add sugar and bring to a boil. Lower the heat and simmer until reduced by half, about 20 minutes, stirring occasionally to avoid burning. Remove from heat and let cool.

Brush a baking sheet with olive oil and set fillets on top. Brush fillets with oil and season with salt and pepper. Once blackberry mixture is cool, brush over salmon fillets and bake for 4 minutes. Brush again with blackberry mixture. Turn oven to broil and broil another 3 minutes.
Rated: 5 stars out of 52 Reviews

Recipe Finds : Spaghetti Bakes with either salmon or tuna

I was in mood to make something different with Spaghetti that involved a casserole like with baking it. Here are two recipes. The second one is the original one. But I want to make with salmon and bake and see how it turned out.
It came out great and I like the way the parmesan melded on to the spaghetti. Easy to make . Try either one and let me know what you think.

rating 9.7/10
Salmon Spaghetti Bake
Ingredients :

7 oz Thin spaghetti
2 x Garlic cloves, chopped fine
1/4 cup Margarine or butter
3/4 cup Half-and-half
1 tsp Dried basil
1/4 tsp Oregano
9 1/4 oz Salmon, drained
1/2 cup Pimiento-stuff olives, slice
1/4 cup Parmesan cheese, grated

Method :

* Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour content into spaghetti and then pour into margarine greased casserole dish. Bake at 425 degree for 25 min.
::
Tuna Spaghetti with Garlic Breadcrumbs
Tuna Spaghetti
Servings [Reset]
Keys : Casseroles Fish Pasta
Ingredients :

7 oz Thin spaghetti
2 x Garlic cloves, chopped fine
1/4 cup Margarine or butter
3/4 cup Half-and-half
1 tsp Dried basil
1/4 tsp Oregano
9 1/4 oz Tuna, drained
1/2 cup Pimiento-stuff olives, slice
1/4 cup Parmesan cheese, grated

Method :

* Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with snipped parsley if desired. 5 servings: 375 calories per serving.

**
Tuna Spaghetti with Garlic Breadcrumbs
Tuna Spaghetti
Servings [Reset]
Keys : Casseroles Fish Pasta
Ingredients :

7 oz Thin spaghetti
2 x Garlic cloves, chopped fine
1/4 cup Margarine or butter
3/4 cup Half-and-half
1 tsp Dried basil
1/4 tsp Oregano
9 1/4 oz Tuna, drained
1/2 cup Pimiento-stuff olives, slice
1/4 cup Parmesan cheese, grated

Method :

* Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with snipped parsley if desired. 5 servings: 375 calories per serving.

**
Tuna Spaghetti with Garlic Breadcrumbs
Tuna Spaghetti
Servings [Reset]
Keys : Casseroles Fish Pasta
Ingredients :

7 oz Thin spaghetti
2 x Garlic cloves, chopped fine
1/4 cup Margarine or butter
3/4 cup Half-and-half
1 tsp Dried basil
1/4 tsp Oregano
9 1/4 oz Tuna, drained
1/2 cup Pimiento-stuff olives, slice
1/4 cup Parmesan cheese, grated

Method :

* Cook spaghetti as directed on package; drain. Cook garlic in margarine in 2-quart saucepan until garlic is golden brown. Stir in half-and-half, basil and oregano. Heat to boiling. Stir in tuna, olives, and cheese. Boil and stir 1 minute. Pour over hot spaghetti. Sprinkle with snipped parsley if desired. 5 servings: 375 calories per serving.

**

Restaurant Finds :Spicy Apricot dijon Barbecue Sauce

My wife many times like simple stuff without sauces. However when I was going to make grilled chicken for myself I wanted to find a sauce to pair with the chicken. I found this one in my computerized collection. It is tangy and like a BBQ sauce . I really like it and rated it 9.6/10. Enjoy.

PS I made the portions just for myself so just adjust accordingly
****

Spicy Apricot dijon Barbecue Sauce
Recipe Feedback:
By Derrick Riches, About.com
See More About:

* barbecue sauce recipes
* fruit based barbecue sauces

This is an excellent barbecue sauce for pork and chicken.
Prep Time: 20 minutes
Cook Time: 2 hours
Ingredients:

* 2 pounds apricots, pitted and halved
* 3 large tomatoes, halved
* 3 cups brown sugar
* 2 cups cider vinegar
* 1/2 cup dry white wine
* 1 onion, chopped finely
* 3 cloves garlic, minced
* 2 tablespoons soy sauce
* 2 teaspoons hot sauce
* 2 teaspoons Dijon mustard

Preparation:
Place all ingredients in a large stockpot and bring to a boil. Reduce heat and simmer for 1 1/2 to 2 hours. When sauce has reduced, strain through a sieve. Use immediately or store in an airtight container for up to 4 weeks.

Recipe Finds : Bizarre Food Puerto Rica

Bizarre Food Puerto Rica had a munfungo recipe along he way which he host liked. I was on the island in 1998 during a jaunt out from the cruise ship that I was helping with during an eclipse cruise that year. Traveling around the island was real nice but the Chicken Mufungo that we had before heading back to the ship was truly memorable. I still have not found a good one like this but here are some basic other recipes that I found.

**

Mufungo Recipe

Submitted by meaganmeagan

Makes 4 servings


Puerto Riccan staple- most recipes are full of lard and butter or oil, but a few tweaks and its a healthy side dish

Ingredients
4 green plantains, peeled and cut into 1/2-inch chunks
2 cups fat free beef stock or chicken stock
6 slices turkey bacon
1 red pepper, diced (optional)
2 tablespoon chopped garlic, mashed
1 teaspoon ground black pepper
1/2 cup cilantro, fresh, for garnish
1 1/2 tblsp olive oil
Directions

1. boil broth and place cut plantains in for about 10 minutes

2. remove plantains and mash

3. sautee bacon, red pepper, and garlic in olive oil

4. pour sautee pan over plaintains and mix everything together, mashing repeatedly

5. top with cilantro

Categories

Read more: http://caloriecount.about.com/mufungo-recipe-r189687#ixzz0PhpEssN0

**


Mufungo Recipe

Submitted by meaganmeagan

Makes 4 servings


Puerto Riccan staple- most recipes are full of lard and butter or oil, but a few tweaks and its a healthy side dish

Ingredients
4 green plantains, peeled and cut into 1/2-inch chunks
2 cups fat free beef stock or chicken stock
6 slices turkey bacon
1 red pepper, diced (optional)
2 tablespoon chopped garlic, mashed
1 teaspoon ground black pepper
1/2 cup cilantro, fresh, for garnish
1 1/2 tblsp olive oil
Directions

1. boil broth and place cut plantains in for about 10 minutes

2. remove plantains and mash

3. sautee bacon, red pepper, and garlic in olive oil

4. pour sautee pan over plaintains and mix everything together, mashing repeatedly

5. top with cilantro

Next Food Network star: Melissa d'Arabian's recipe finds

I tried out for the Next Food Network star TV series but did not make the cut. I'm too old, have not been to culinary school or one of another reasons. I've been on TV, in the newspaper, Bon Appetite magazine, on radio, for my recipes. I've had my (total eclipse) photo in Astronomy magazine and more of my exploits over the years, but also my teaching, traveling and science exploration in various parts of the world. I love to cook, eat, travel and try new and different recipes and more . I love looking for recipes all over, on TV, internet etc.

But in any case, I watch each year to see what happens and who wins and whether I disagree or agree with the final judgement.

Guy Fieri is a food rock star in so many way. I like his shows and his recipes. His personality is great too. This years contestants seems pretty good on the outside but upon inspection you could see that Melissa d'Arabian was the one to beat in so many ways. For her cooking expertise, her ability to roll with the punches, her presentations and outstanding showmanship and cooking amazing food (especially for semi final and final foods which were judged so far ahead of the semis and the final guy (who turned out to be such a joke).

But unlike the last few years, The Food Network judges disagreed and made poor choices knocking out the winner in the semis. She only got back because of fraudulent information by the one that judges wanted to go to the finals (I really don't know what the judges saw in him). That is why I did not have much faith in the judges.

I cheered and hope she would win because she was the best of the lot by far. It just happened that she did win. I mean it was not even close so maybe I have a little more faith in the judges this time. Or maybe it was just so clear cut it was the only decision. Who know. I'm just glad she won.

Her recipes are really a hit already judges upon all the comments and reviews by people going to her site on FN. I've made salmon cakes before but this one sounds even better because of the potato in it and other ingredients.

This one is a real different take off on salmon cakes. I have not made it yet but it sounds so good I just had to post it for you all. She has some other great recipes and as I try them and others, I will post them with my comments and ratings.

Until if you find good recipes that you like, log in as my friend and place your comments etc. Keep the posts positive or tell how you make the dish better. Found a good restaurant and dish , let me know too.

Salmon Cakes
Recipe courtesy Melissa d'Arabian

2 strips bacon, cooked until crispy, crumbled, bacon fat reserved
1/4 cup chopped onion
1 egg
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon sugar
1/2 lemon, zested
1 (14-ounce) can wild salmon, checked for large bones
1 baked or boiled russet potato, peeled, and fluffed with a fork
1/4 cup bread crumbs
2 tablespoons grated Parmesan
Freshly ground black pepper
1/2 cup vegetable oil

Heat 1 tablespoon of the reserved bacon fat in a small saute pan over low heat. Add the onions and cook until translucent. Cool the onions for a bit.

Mix the bacon, onion, egg, mayonnaise, mustard, sugar, and lemon zest in a bowl. Add the salmon and potato, mixing gently after each addition. Form the mixture into 12 small patties. In a shallow dish, combine the bread crumbs, Parmesan, and pepper, to taste. Coat the patties in the bread crumb topping. Heat 1/4 cup of the oil in a large saute pan over medium heat, and cook the salmon cakes in batches until golden, about 3 to 4 minutes per side. Add more oil, as necessary. Arrange on a serving platter and serve.

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Ease of preparation: easy