Recipe courtesy Gourmet Magazine
6 hard-boiled large eggs, peeled 1 tablespoon finely chopped shallot 2 teaspoons finely chopped fresh tarragon leaves 2 tablespoons drained capers, rinsed and finely chopped 1/2 cup mayonnaise 6 (4 to 5-inch) soft round seeded rolls, split 18 watercress sprigs, tough stems discarded 1/4 pound sliced smoked salmon
Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, watercress, and salmon.
Tuesday, 25 September 2007
Thursday, 20 September 2007
Famous Korean Bul-go-gi - Beef marinated in soy sauce
Serves 4
2 lb beef (loin tip steak)*, thin sliced
SAUCE
3 green onions, sliced in a bias
1/4 cup soy sauce
1/4 cup sugar
2 tbsp sesame oil
2 tsp pepper
1 tsp sesame seeds - optional
1-2 tbsp minced garlic
1 tbsp juice of ginger - optional
1/2 onion, grind in a food processor
VEGETABLES
4 button mushrooms, sliced
1/2 onion, thinly sliced
Slice beef very thin.
2 lb beef (loin tip steak)*, thin sliced
SAUCE
3 green onions, sliced in a bias
1/4 cup soy sauce
1/4 cup sugar
2 tbsp sesame oil
2 tsp pepper
1 tsp sesame seeds - optional
1-2 tbsp minced garlic
1 tbsp juice of ginger - optional
1/2 onion, grind in a food processor
VEGETABLES
4 button mushrooms, sliced
1/2 onion, thinly sliced
Slice beef very thin.
Combine all ingredients for sauce in a big bowl. Marinade beef and vegetables for at least 30 minutes. 1-2 hours is the best, after more than several hours it will taste too salty.
Grill with medium high heat and have the juice of beef and vegetables on rice.
Grill with medium high heat and have the juice of beef and vegetables on rice.
Puerto Rican Eggnog (Coquito)
2 cups coconut milk
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum
Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until
sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into
an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.
Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon
Should serves about 4 cups.
Contributed by Brenda Hurtado
3/4 to 1 cup granulated sugar
1/8 teaspoon salt
1/4 teaspoon ground cinnamon
2 egg yolks
2 cups white Puerto Rican Rum
Put the sugar, salt, cinnamon, egg yolks and 1/2 cup of the coconut milk in a blender. Blend until
sugar is dissolved. Add the rest of the coconut milk and blend again. Pour the entire mixture into
an enamel pot and bring JUST to a low boil. Stirring, remove from heat and let cool.
Add rum and stir thoroughly to completely blend the flavors. Bottle and chill well before serving in very small liquor glasses with a dusting of cinnamon
Should serves about 4 cups.
Contributed by Brenda Hurtado
Ravioli with Pumpkin Sauce
1 pkg. (12oz) bulk breakfast sausage 1 tsp. pumpkin pie spice
1 cup canned pumpkin puree 1 & 1/2 cups half and half
2 pkgs. (13oz) each large, frozen cheese ravioli (cook according to package directions)
1 cup shredded fontina cheese
Heat oven to 375 degrees. In a large, nonstick skillet, cook sausage over med-high heat, breaking
up meat with wooden spoon, until cooked through. Stir in pumpkin and half and half.
Pour 3/4 cup pumpkin sauce (from above) in bottom of 2 quart baking dish. Place half of the ravioli
on the sauce, top with 3/4 cup sauce, and sprinkle with 1/3 cup shredded cheese. Place the rest
of the ravioli on the top, pour remaining sauce over all, and sprinkle with remaining cheese.
Bake 20 minutes, then broil until cheese on top starts to brown.
Thanks for Laura Guqua for this delicious recipe and to Laura Turenne for passing it along!
1 cup canned pumpkin puree 1 & 1/2 cups half and half
2 pkgs. (13oz) each large, frozen cheese ravioli (cook according to package directions)
1 cup shredded fontina cheese
Heat oven to 375 degrees. In a large, nonstick skillet, cook sausage over med-high heat, breaking
up meat with wooden spoon, until cooked through. Stir in pumpkin and half and half.
Pour 3/4 cup pumpkin sauce (from above) in bottom of 2 quart baking dish. Place half of the ravioli
on the sauce, top with 3/4 cup sauce, and sprinkle with 1/3 cup shredded cheese. Place the rest
of the ravioli on the top, pour remaining sauce over all, and sprinkle with remaining cheese.
Bake 20 minutes, then broil until cheese on top starts to brown.
Thanks for Laura Guqua for this delicious recipe and to Laura Turenne for passing it along!
How to carve a turkey
1. TO REMOVE LEG (thigh or second joint and drumstick). Hold the drumstick
firmly with fingers, pulling gently away from turkey body. At the same time cut through skin between leg and body. Continue as follows:
2. PRESS LEG AWAY FROM BODY WITH FLAT SIDE OF KNIFE.
Then cut through joint joining leg to backbone and skin on the back. If the “oyster”, a choice oyster-shaped piece lying in the spoon-shaped section of the backbone was not removed with
the thigh, remove it at this point.
Hold leg on service plate with drumstick at a convenient angle to plate.
Separate drumstick and thigh by cutting down through the joint to the plate.
3. SLICE DRUMSTICK MEAT. Hold drumstick upright at a convenient angle to plate and cut down, turning drumstick to get uniform slices.
Chicken drumsticks and thighs are usually served without slicing.
4. SLICE THIGH MEAT. Hold thigh firmly on plate with a fork. Cut slices of meat parallel to the bone.
5. CUT INTO WHITE MEAT PARALLEL
TO WING. Make a cut deep into the breast to the body frame parallel to and as close to the wing as possible.
6. SLICE WHITE MEAT. Beginning at front, starting halfway up the breast, cut thin slices of white meat down to the cut made parallel to the wing. The slices will fall away from the turkey as they are cut to this line.
Continue carving until enough meat has been carved for first servings.
Additional turkey may be carved as needed.
Remove individual servings of stuffing from an opening cut into side of the turkey where leg has been removed. (www.cooks.com)
firmly with fingers, pulling gently away from turkey body. At the same time cut through skin between leg and body. Continue as follows:
2. PRESS LEG AWAY FROM BODY WITH FLAT SIDE OF KNIFE.
Then cut through joint joining leg to backbone and skin on the back. If the “oyster”, a choice oyster-shaped piece lying in the spoon-shaped section of the backbone was not removed with
the thigh, remove it at this point.
Hold leg on service plate with drumstick at a convenient angle to plate.
Separate drumstick and thigh by cutting down through the joint to the plate.
3. SLICE DRUMSTICK MEAT. Hold drumstick upright at a convenient angle to plate and cut down, turning drumstick to get uniform slices.
Chicken drumsticks and thighs are usually served without slicing.
4. SLICE THIGH MEAT. Hold thigh firmly on plate with a fork. Cut slices of meat parallel to the bone.
5. CUT INTO WHITE MEAT PARALLEL
TO WING. Make a cut deep into the breast to the body frame parallel to and as close to the wing as possible.
6. SLICE WHITE MEAT. Beginning at front, starting halfway up the breast, cut thin slices of white meat down to the cut made parallel to the wing. The slices will fall away from the turkey as they are cut to this line.
Continue carving until enough meat has been carved for first servings.
Additional turkey may be carved as needed.
Remove individual servings of stuffing from an opening cut into side of the turkey where leg has been removed. (www.cooks.com)
Sweet and Spicy Pumpkin Seeds
Pumpkin seeds must be completely dried out in the oven before combining with spices. Whether for cooking or carving, choose an unblemished pumpkin that feels heavy for its size; it will store well, uncarved, at room temperature, for up to a month.
1 medium pumpkin
5 tablespoons sugar
1/4 teaspoon salt
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 & 1/2 tsp peanut oil
5 tablespoons sugar
1/4 teaspoon salt
1/4 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 & 1/2 tsp peanut oil
Pinch cayenne pepper to taste
1. Preheat oven to 250°. Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds, and reserve the flesh for another use.
Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
Pumpkin should yield 1 cup seeds. Spread seeds on parchment in an even layer. Bake until dry, stirring occasionally, about 1 hour. Let cool.
2. In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and remaining 2 tablespoons sugar. Cook until sugar melts and pumpkin seeds begin to caramelize, about 45 to 60 seconds. Transfer to bowl with spices, and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.
Porter Cake
Porter is a type of dark Irish beer, not now as widely available as it once was. It is not as strong as stout but Guinness, Murphy's or other Irish stout can be substituted in this recipe if mixed fifty-fifty with water. This cake is quickly and easily made and, though it tastes good fresh from the oven, it is best kept for about a week in an airtight tin.
Measure : 1/2lb = 8ozs
1lb = 450gr
10 inch = env 25cm
Bake at 150°C for 3 hours
Ingredients :
1/2lb margarine
1/2lb sugar
1lb flour
1/4lb peel (small tube)
11/2lb sultanas
1/4lb cherries
3 eggs
pinch of salt (into eggs before beaten)
bottle of stout
1 teaspoon bicarbonate of soda
1 teaspoon mixed spices
Preparation :
Put sultanas, cherries and peel into one bowl. Leave aside
Mix sugar, flour and mixed spices with hands
Cut margarine into pieces and blend with flour mixture to make breadcrumbs. Then mix with fruit
Beat eggs
Put stout into saucepan and heat (not boil). Put soda into stout after sufficiently heating
Empty this into flour/fruit mixture with eggs
Mix whole mixture for 5mins
Put into 10inch (or 9inch) cake tin (doubly lined with greaseproof paper - line with greaseproof paper on the outside of the tin also with twine
Bake for 3 hours.
1lb = 450gr
10 inch = env 25cm
Bake at 150°C for 3 hours
Ingredients :
1/2lb margarine
1/2lb sugar
1lb flour
1/4lb peel (small tube)
11/2lb sultanas
1/4lb cherries
3 eggs
pinch of salt (into eggs before beaten)
bottle of stout
1 teaspoon bicarbonate of soda
1 teaspoon mixed spices
Preparation :
Put sultanas, cherries and peel into one bowl. Leave aside
Mix sugar, flour and mixed spices with hands
Cut margarine into pieces and blend with flour mixture to make breadcrumbs. Then mix with fruit
Beat eggs
Put stout into saucepan and heat (not boil). Put soda into stout after sufficiently heating
Empty this into flour/fruit mixture with eggs
Mix whole mixture for 5mins
Put into 10inch (or 9inch) cake tin (doubly lined with greaseproof paper - line with greaseproof paper on the outside of the tin also with twine
Bake for 3 hours.
Got this recipe in 2000 when i was living in the green green grass...
Olan
Olan (IPA: [oːlan]) is a dish that is part of the Kerala cuisine of South India. It is prepared from pumpkin, coconut milk and ginger seasoned with coconut oil.
Olan is usually served as part of a Sadhya. (Wiki)
Olan is usually served as part of a Sadhya. (Wiki)
Black eyed beans - 1/2 cup
White gourd - 2 cups (chopped into thin slices of about 3 cm by 3 cm)
Yellow pumpkin - 2 cups (chopped into thin slices of about 3 cm by 3 cm)
Green chillies(slit) - 4 nos Grated coconut - 1.5 cup Coconut oil - 1 tsp Salt - As reqd
White gourd - 2 cups (chopped into thin slices of about 3 cm by 3 cm)
Yellow pumpkin - 2 cups (chopped into thin slices of about 3 cm by 3 cm)
Green chillies(slit) - 4 nos Grated coconut - 1.5 cup Coconut oil - 1 tsp Salt - As reqd
Soak the beans in water overnight. Extract 1/2 cup of thick milk and 1/2 cup of thin milk from the grated coconut. Cook both the vegetables, beans and chillies in the thin coconut milk. Once the vegetables are properly cooked, add the thick milk and salt. Cook in low flame while stirring until it is blended well. Remove from the stove and add some coconut oil.
Special thanks to Ranjith V and his mum!
Aviyal
Aviyal (IPA: [aʋijal]) is a dish that has a unique place in a typical Kerala Cuisine. It is a thick mixture of a lot vegetables, curd and coconut. It is seasoned with coconut oil and curry leaves. It is supposed to have been invented by Bheema (one of the Pandava brothers) during his agnaathavaasa. According to the legend, Ballav (Bheem's name during this time) when he assumed his duties as the cook in the kitchen of Virata, did not know how to cook. One of the first things he did was to cut a lot different types of vegetables, boiled them together and put some grated coconut and voila... what do we have? aviyal!
Aviyal is considered an essential part of the Sadhya. (Wiki)
Aviyal is considered an essential part of the Sadhya. (Wiki)
Vegetables: Raw green plantains, Carrots, Beans, Yams, Snake gourd, Bitter gourd, Ash Gourd
Grated Coconut - 1.5 cups
Cumin seeds/ Turmeric powder - 1 table spoon each
Sour curd - 1/2 cup
Coconut oil - 2 table spoon
Green Chilly - 2 or 3 (according to your taste)
Water, Salt - as reqd.
Cut the vegetables into long pieces - like for French fries. Cook them in water. See to it that they are not overcooked. Grind grated Coconut, Green Chillies cut into small pieces, turmeric powder and cumin seeds with a little water in a blender. Once the vegetables are cooked, pour some curd into it and mix well. Then put the blended coconut and salt into this and allow to boil. Then move it from the stove. Pour some coconut oil on top. It is ready.
Special thanks to Ranjith V and his mum!
Grated Coconut - 1.5 cups
Cumin seeds/ Turmeric powder - 1 table spoon each
Sour curd - 1/2 cup
Coconut oil - 2 table spoon
Green Chilly - 2 or 3 (according to your taste)
Water, Salt - as reqd.
Cut the vegetables into long pieces - like for French fries. Cook them in water. See to it that they are not overcooked. Grind grated Coconut, Green Chillies cut into small pieces, turmeric powder and cumin seeds with a little water in a blender. Once the vegetables are cooked, pour some curd into it and mix well. Then put the blended coconut and salt into this and allow to boil. Then move it from the stove. Pour some coconut oil on top. It is ready.
Special thanks to Ranjith V and his mum!
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