Mar. 18th, 2017

the_cooking_mom: (Default)
It's important to use cubes of beef tenderloin, if the meat isn't a high quality it will be chewy. Otherwise this dish is really good.

INGREDIENTS

MEAT
6 garlic cloves, minced
3 tablespoons medium-dry sherry
3 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon freshly ground black pepper
1/4 teaspoon Chinese five-spice powder
1 tablespoon vegetable oil, plus more for cooking the meat
2 pounds beef tenderloin, cut into 1-inch cubes
VINAIGRETTE
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon medium-dry sherry
1 tablespoon red wine vinegar
2 teaspoons minced fresh ginger
2 teaspoons sugar
1 garlic clove, minced
1 lemongrass stalk, lower third of the tender inner bulb only, minced (не брала)
6 ounces watercress (10 packed cups)
1/2 small red onion, very thinly sliced

Get Ingredients
HOW TO MAKE THIS RECIPE

PREPARE THE MEAT
In a large bowl, combine the garlic, sherry, soy sauce, sugar, pepper and five-spice powder with the 1 tablespoon of oil. Add the beef and turn to coat thoroughly with the marinade. Cover and refrigerate for at least 5 hours or overnight.

PREPARE THE VINAIGRETTE
In a small bowl, combine the soy sauce with the vegetable oil, sherry, red wine vinegar, minced ginger, sugar, garlic and lemongrass. Let stand for 30 minutes, stirring a few times.

PREPARE THE VINAIGRETTE
Mound the watercress and red onion on a platter and toss with half of the vinaigrette. Set 2 large skillets over high heat until very hot, about 2 minutes. Add 1 tablespoon of oil to each skillet; when shimmering, add the meat to both skillets in an even layer. Let cook undisturbed, until richly browned on the bottom, about 1 1/2 minutes. Shake the skillet to release the meat and cook for about 30 seconds longer, until medium-rare. Scrape the beef onto the watercress. Drizzle with the remaining vinaigrette, toss lightly and serve right away.

MAKE AHEAD
The vinaigrette can be refrigerated overnight. Bring to room temperature before using.

Источник: http://www.foodandwine.com/recipes/shaking-beef
the_cooking_mom: (Default)
INGREDIENTS

2 cups dried chickpeas

2 teaspoons baking soda

1 cup tahini

1/4 cup plus 2 tablespoons fresh lemon juice

3 large garlic cloves, minced

1 teaspoon ground cumin

Kosher salt

Extra-virgin olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and fresh mint, for garnish

Pita chips, radishes, 
baby fennel and carrots, for serving


HOW TO MAKE THIS RECIPE

In a medium bowl, cover the dried chickpeas with 2 inches of water and stir in 1 teaspoon of the baking soda. Refrigerate the chickpeas overnight. 
Drain the chickpeas, then rinse them under cold water.


In a medium saucepan, cover the chickpeas with 
2 inches of fresh water. Add the remaining 1 teaspoon of 
baking soda and bring to a boil. Simmer over moderate heat 
for about 1 hour, until the chickpeas are very tender. Drain, reserving 3/4 cup of the cooking water. Rinse under cold water. 


In a food processor, combine the chickpeas with 1/2 cup 
of the reserved cooking water. Add the tahini, lemon juice, 
garlic and ground cumin; season with salt and puree until creamy (add more cooking water if necessary). Transfer to a serving bowl. Garnish with olive oil, sumac, pomegranate seeds, roasted chickpeas, thinly sliced radishes and mint. Serve with pita chips, whole radishes, fennel and carrots.

Источник: http://www.foodandwine.com/recipes/classic-hummus

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