Recipes / Food - Drink

[beppe]

I did it. It is so good. Fresh, greenish flavor (which is the very pleasant surprise, the taste, a hint of the nice perfumed flavor of the sprouts) and fast to prepare. I use a trick for speeding up: I warm the water aside, in the electric kettle, it takes only a minute, so I save about 10 minutes. (This comes from my dear friend that so generously is teaching me how to cook intelligently). I cut the ingredients in pieces and that also reduce the cooking time to 15 min.

To attract the girls I made some croutons, and fried some bacon .
Instead of salt I used a fish sauce called nuoc mam, that gives just a bit of umami flavor. A dollop of cream did it a lot of good.

So Iridal. Success.

[desertblues]

Originally Posted by beppe

Attachment 67140
I did it. It is so good. Fresh, greenish flavor (which is the very pleasant surprise, the taste, a hint of the nice perfumed flavor of the sprouts) and fast to prepare. I use a trick for speeding up: I warm the water aside, in the electric kettle, it takes only a minute, so I save about 10 minutes. (This comes from my dear friend that so generously is teaching me how to cook intelligently). I cut the ingredients in pieces and that also reduce the cooking time to 15 min.

To attract the girls I made some croutons, and fried some bacon .
Instead of salt I used a fish sauce called nuoc mam, that gives just a bit of umami flavor. A dollop of cream did it a lot of good.

So Iridal. Success.

Ho, ho...is that a glass of red wine?

[Iridal]

Originally Posted by beppe

Attachment 67140
I did it. It is so good. Fresh, greenish flavor (which is the very pleasant surprise, the taste, a hint of the nice perfumed flavor of the sprouts) and fast to prepare. I use a trick for speeding up: I warm the water aside, in the electric kettle, it takes only a minute, so I save about 10 minutes. (This comes from my dear friend that so generously is teaching me how to cook intelligently). I cut the ingredients in pieces and that also reduce the cooking time to 15 min.

To attract the girls I made some croutons, and fried some bacon .
Instead of salt I used a fish sauce called nuoc mam, that gives just a bit of umami flavor. A dollop of cream did it a lot of good.

So Iridal. Success.

I'm glad you liked it

And thanks for the tip! I also cut my vegetables in little pieces, and I usually use warm tapwater. I hadn't thought about using boiling water yet though.

[kindlekitten]

one of the things that using already boiling water with cooking vegies does is scald them. you get a quick cooking without turning them into mush which is what can happen when they are slowly brought to a boil. the scalding method is used frequently in canning

[beppe]

Originally Posted by desertblues

Ho, ho...is that a glass of red wine?

Barbera d'Asti. It is now our vin de table. I still have about 18 1.5 l bottles (boytiglioni), and i want to get rid of it and give back the empty bottles to the guy who sold me the wine. That was the deal. When he learned that I had become nonalcoholic, he erupted in a big laugh on the telephone. Will not last he said to my wife, he is too smart to give up a good thing. Well, If he just knew what I am gaining ...

Originally Posted by Iridal

I'm glad you liked it

And thanks for the tip! I also cut my vegetables in little pieces, and I usually use warm tapwater. I hadn't thought about using boiling water yet though.

It is a great special soup. Now I will make it my way, without losing that magic little Brussels sprout spark it has, that is unique and so pleasing. ( I know why it is such a surprise: because in a cold night like to night, still full winter, it brings a little springtime touch to taste and savor), No bacon, no crouton. Few touches that will lift a little the flavor, but just a little. I will experiment and if successful report.

The water in the kettle (2KW) gets heated much faster than in a pot. That's the idea. Why wait for nothing. We want to get that done and than have fun.

Originally Posted by kindlekitten

one of the things that using already boiling water with cooking vegies does is scald them. you get a quick cooking without turning them into mush which is what can happen when they are slowly brought to a boil. the scalding method is used frequently in canning

Good to know. I have being using the trick mostly to cook pasta. I got the sprouts soft enough to blend them in about 15 minutes. By that time the potatoes (yellow btw) were already very soft. Next time I will cook the sprouts a bit less, to save that fresh green springy taste that gives charm to the soup.

[Stitchawl]

BEEF WITH BLACK BEAN SAUCE

Yield: 3 to 4 servings if served alone; 6 to 8 servings if served with 3 other dishes

1/2 KILO LEAN BEEF
MARINADE:
1 Tablespoon oil
1 teaspoon water chestnut powder (corn starch)
1 tablespoon sherry
1/4 teaspoon sugar


1 tablespoon chile paste
3 cloves garlic
3 teaspoons fermented black beans
3 slices fresh ginger root
3 tomatoes
1 large onion
2 green peppers

BINDER: 1/2 tablespoon water chestnut powder
:2 tablespoons chicken stock

SAUCE MIX:
1 tablespoon sherry
1 tablespoon light soy sauce
1/2 teaspoon sugar
1/2 cup chicken stock
3 Tbs black bean sauce
1 Tbs chile paste
1/2 tsp fresh ground black pepper

PREPARATION: Slice meat very thin and add marinade. Mince the garlic, black beans and ginger. Cut the tomatos, peppers, and onion into small pieces. Dissolve 1/2 tablespoon water chestnut powder in 2 tablespoons chicken stock. Measure into another bowl 1/2 cup stock. Add sherry, soy sauce, sugar, black pepper, and black bean paste.

COOKING PROCEDURE: Heat oil, add garlic, ginger, and brown beans. cook for 30 seconds. Add meat and cook until brown. Add onions and cook until soft. Add peppers and cook for 1-2 minutes. Add sauce mix, stir, then add tomatos. Bring sauce to a boil and then add binder. stir well until thick.

[Stitchawl]

SHRIMP WITH LOBSTER SAUCE

Yield: 3 to 4 servings if served alone; 6 to 8 servings if
served with 3 other dishes

1 lb. shrimp (raw, weighed with the shell)

MARINADE: 1/2 egg white
1/4 teaspoon salt
1 teaspoon water chestnut powder (corn starch)
1 tablespoon sherry
1/4 teaspoon sugar

2 eggs
2 cloves garlic
2 teaspoons fermented black beans
2 slices fresh ginger root
2 scallions (white and green parts)

BINDER:
1/2 tablespoon water chestnut powder (corn starch)
:2 tablespoons chicken stock

1 tablespoon sherry
1 teaspoon dark soy sauce (Must be CHINESE 'Dark' soy, not Kikoman)
1/2 teaspoon sugar
1/2 cup chicken stock
1/2 cup (1/4 lb.) ground pork
2 tablespoons peanut oil

PREPARATION: Shell, devein, split, wash, drain, and dry shrimp.
Mix shrimp with the 1/2 egg white, 1/4 teaspoon salt, 1 teaspoon
water chestnut powder, 1 tablespoon sherry, and 1/4 teaspoon
sugar. Refrigerate for at least 1/2 hour, up to 12 hours. Beat
the 2 eggs lightly. Mince the garlic, black beans and ginger.
Cut the scallions into 2 inch pieces. Dissolve 1/2 tablespoon
water chestnut powder in 2 tablespoons chicken stock. Into a
small bowl put 1 tablespoon sherry, 1 teaspoon soy sauce, and
1/2 teaspoon sugar. Measure into another bowl 1/2 cup stock. Set
aside 1/2 cup ground pork.

COOKING PROCEDURE: Place wok over high flame for 30 seconds. Add
2 tablespoons oil and heat for 20 seconds or until oil is very
hot but not smoking. Add the black beans, garlic, and ginger,
Stir-fry 15 seconds. Add pork and continue stirring until the
pork turns white (3 minutes). Restir shrimp in marinade with
chopsticks; then add to wok and stir-fry until they turn pink
(2-3 minutes). Add 1 tablespoon sherry, 1 teaspoon soy sauce,
and 1/2 teaspoon sugar. Mix well. Add scallions. Mix again. Add
1/2 cup stock. Bring to a boil. Cover and cook over a medium
flame for 2-3 minutes. Remix binder and add, pouring with one
hand while you stir with the other until the liquid thickens.
Stir in the eggs, turning off the flame immediately. Empty
contents of wok into a heated serving dish. Serve immediately.

TIMING: This, as all other fish and seafood dishes, would suffer
if kept warm or rewarmed, and should therefore be served
immediately.
SUBSTITUTIONS: For the shrimp you can substitute a 1 1/4 lb.
lobster. Cut it in serving pieces, omit the marinade, and
proceed as recipe indicates.
You can substitute 14 oz. scallops. If you use bay scallops,
leave them whole; if you use sea scallops, cut each one into 3
slices across as you would a water chestnut. Marinate both as
you would shrimp.
Or you can substitute 1 lb. of soft-shell crabs. Coat in flour
and shake off excess, then ass when recipe indicates to add
shrimp. Saute for 2 minutes on each side. Proceed with recipe as
indicated.

TIPS: It is important that the flame be turned off immediately
after the eggs are added to achieve a smooth, flowing sauce.

[kindlekitten]

mmmm! I haven't done beef with black bean sauce in AGES!!!! inspiration! ;o)

[Stitchawl]

Originally Posted by kindlekitten

mmmm! I haven't done beef with black bean sauce in AGES!!!! inspiration! ;o)

I use a slightly different cooking proceedure... I put the meat into the pan first and brown it, THEN I add the garlic, ginger, black beans, and spicy bean paste. That way the flavorings don't cook as long, thus making a MUCH stronger impact on the dish. Gooooooood stuff!





Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

I use a slightly different cooking proceedure... I put the meat into the pan first and brown it, THEN I add the garlic, ginger, black beans, and spicy bean paste. That way the flavorings don't cook as long, thus making a MUCH stronger impact on the dish. Gooooooood stuff!





Stitchawl

I'll have to keep that in mind!

[kindlekitten]

Originally Posted by Stitchawl

I use a slightly different cooking proceedure... I put the meat into the pan first and brown it, THEN I add the garlic, ginger, black beans, and spicy bean paste. That way the flavorings don't cook as long, thus making a MUCH stronger impact on the dish. Gooooooood stuff!





Stitchawl

I'm going to cook it tonight, maybe you will see this... so you don't marinate before cooking? just plain meat you are browning?

[Stitchawl]

Originally Posted by kindlekitten

I'm going to cook it tonight, maybe you will see this... so you don't marinate before cooking? just plain meat you are browning?

Noooo! The meat is marinated before cooking.

Here is the marinade;

1 Tablespoon oil
1 teaspoon water chestnut powder (corn starch)
1 tablespoon sherry
1/4 teaspoon sugar

Exact amounts aren't critical.

It only needs 30-60 minutes sitting in this goop.





Stitchawl

[kindlekitten]

Originally Posted by Stitchawl

Noooo! The meat is marinated before cooking.

Here is the marinade;

1 Tablespoon oil
1 teaspoon water chestnut powder (corn starch)
1 tablespoon sherry
1/4 teaspoon sugar

Exact amounts aren't critical.

It only needs 30-60 minutes sitting in this goop.





Stitchawl

gotcha! muchas gracias!

[pilotbob]

OK... calling all culinary improvisitionists....

I'm on vacation and I implied I would cook this week and have yet to. So, time to pony up.

I have 7lbs of chicken thighs and Peppridge Farms stuffing mix.

I was thinking of some chicken/stuffing baked thing... but I have no idea what to add besides the chicken and stuff...

Ready... and go.... 1000 karma to the recipe I use.

BOb

[kindlekitten]

can you get your hands on some spicy bulk sausage? brown that, saute some onions and mushrooms. add sage, thyme, parsley, fresh ground pepper. follow the basic directions for the stuffing, using white wine and chicken stock/broth for the liquid it wants. do not add any butter or salt. sear the chicken thighs so that they are lightly browned, mix the stuffing, sausage, mushrooms, onions together, place in baking dish, put the thighs on top of the mixture, cover with foil bake at 350 for a half hour, check for doneness, take the foil off, return to oven and check every 15 minutes until done

good luck!