the_cooking_mom: (Default)
Сделала сегодня 1/2 для двоих на завтрак и это было очень вкусно! Просто очень. Ничего испанского не обнаружила, было похоже на греческую фету со шпинатом и картошкой.

Ingredients

1 cup plain full-fat Greek yogurt
1/4 cup finely chopped herbs, such as dill, mint, basil, parsley, and/or chives
2 garlic cloves, very finely chopped
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons kosher salt, divided
8 large eggs
2 tablespoons olive oil
2 shallots, thinly sliced
2 cups coarsely chopped (about 1/2" chunks) cooked potatoes
2 cups coarsely chopped raw or cooked greens, such as chard, kale, arugula, or spinach

Preparation

Preheat oven to 350°F. Mix yogurt, herbs, garlic, lemon juice, and 1/2 tsp. salt in a small bowl.
Lightly whisk eggs and remaining 1 tsp. salt in a medium bowl. Add 1/2 cup yogurt sauce and stir just a couple of times (do not completely incorporate yogurt sauce).
Heat oil in a 10" cast-iron or oven-safe nonstick pan over medium. Add shallots and potatoes and cook, stirring occasionally, until shallots have softened and potatoes are golden, about 3 minutes. Add greens and cook, stirring occasionally, just until warmed through and wilted if greens were raw. Add egg mixture and cook, shaking pan occasionally, until sides are just beginning to set, 5–7 minutes.
Transfer pan to oven and bake frittata until puffed and set, 18–20 minutes.
mmediately slide onto a cutting board to cool.
Cut frittata into 4 wedges and serve with remaining yogurt sauce alongside. (я сервировала с салатом из помидор)

Источник: http://www.epicurious.com/recipes/food/views/spanish-frittata-with-herby-yogurt-and-greens
the_cooking_mom: (Default)
Офигительно вкусно! Просто супер! Делала с маленькими перчиками. Запекала 20 минут, а после на грилле еще минуту 3-5.
Ingredients

4 bell peppers (a mix of yellow, red, and orange)
1 clove thinly sliced garlic
8 thyme sprigs
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Juice of 1/2 lemon

Preparation

Stem, core, and quarter bell peppers; place on a baking sheet. Toss with sliced garlic, thyme, and extra-virgin olive oil; season with kosher salt and freshly ground black pepper. Arrange skin side down in a single layer and roast in a 425°F oven until softened, then top with Parmesan and broil until cheese is melted and peppers are slightly charred. Squeeze the lemon juice over peppers.

Per serving: 88 Calories, 6 grams fat, 3 grams fiber

Источник: http://www.epicurious.com/recipes/food/views/parmesan-peppers-365672
the_cooking_mom: (Default)
Изумительно! У меня была с крабами и думаю ее еще с лангустинами попробовать.

Делала по рецепту, только добавила чуть томатного соуса и чуть креветочной пасты.

Ingredients

12 ounces spaghetti
Kosher salt
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large shallot, finely chopped
1 teaspoon crushed red pepper flakes
1 pound cherry and/or Sun Gold tomatoes, halved
1 pound picked cooked lobster meat or cooked large shrimp
Freshly ground black pepper
1 teaspoon finely grated lemon zest
Lemon wedges (for serving)

Preparation

Cook spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid (the secret to silky sauce).
Meanwhile, heat oil and butter in a large skillet over medium-high heat. Cook shallot and red pepper flakes, stirring often, until shallot is softened, about 2 minutes. Add tomatoes and cook, stirring often, until tomatoes are soft and juicy, 5–8 minutes.
Add lobster meat to skillet and toss to coat. Add pasta and 1/2 cup reserved pasta cooking liquid; season with salt and pepper.
Cook, tossing constantly and adding more reserved pasta cooking liquid as needed, until sauce thickens and coats pasta, about 2 minutes.
Serve pasta topped with lemon zest, with lemon wedges alongside for squeezing over.

calories 610 fat 22g fiber 3g

Источник: http://www.epicurious.com/recipes/food/views/spicy-lobster-pasta-51241830
the_cooking_mom: (Default)
Как и ожидалось, это очень и очень вкусно!

Ingredients
6 Servings

1 small kabocha squash or large acorn squash (1 pound), scrubbed, cut into 1-inch-thick wedges, seeded
1 1-pound delicata squash, scrubbed, cut into 1-inch-thick wedges or rings, seeded
7 tablespoons extra-virgin olive oil, divided
1 1/2 teaspoons cumin seeds, divided
Kosher salt, freshly ground pepper
4 scallions, cut into 2-inch pieces
2 tablespoons fresh lemon juice
1 tablespoon tahini (sesame seed paste)
Aleppo pepper or crushed red pepper flakes

Preparation

Arrange racks in upper and lower thirds of oven; preheat to 425°. Place kabocha on a rimmed baking sheet and delicata on a second sheet. Divide 3 tablespoons oil and 1 1/4 teaspoons cumin between sheets. Season squash with salt and pepper; toss. Roast for 15 minutes.

Combine remaining 1/4 teaspoon cumin, 1 tablespoon oil, and scallions in a small bowl; season with salt and pepper and toss to evenly coat. Scatter scallion mixture over squash, dividing evenly between sheets, and continue to roast until squash is tender but not mushy, about 15 minutes longer (time may vary depending on squash).

Meanwhile, whisk lemon juice, tahini, and 1 tablespoon water in a small bowl to blend. Gradually whisk in remaining 3 tablespoons oil. Season to taste with salt and pepper.

Transfer squash to a platter. Drizzle tahini sauce over and sprinkle with Aleppo pepper.

Источник: http://www.bonappetit.com/recipe/roasted-squash-with-lemon-tahini-sauce
the_cooking_mom: (Default)
Когда я увидела этот рецепт, то сразу поняла, что это мое. И это мое. Абсолютно идеальный, правильный, сбалансированный вкус.

Ingredients

1/2 cup chicken stock or low-sodium broth
2 tablespoons low-sodium soy sauce
1 teaspoon Chinese chile-garlic sauce
1 teaspoon cornstarch
2 tablespoons vegetable oil
1/4 cup fresh ginger, cut into fine matchsticks
1/2 pound snow peas
1 pound medium shrimp, shelled and deveined
4 small scallions, thinly sliced on the diagonal
Steamed rice, for serving

Powered by Chicory
How to make this recipe

In a small bowl, whisk the chicken stock with the soy sauce, Chinese chile-garlic sauce and cornstarch.
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In a large nonstick skillet, heat the vegetable oil until shimmering. Add the ginger matchsticks and stir-fry over moderately high heat until they are softened, about 1 minute. Add the snow peas and stir-fry until crisp-tender and the ginger is beginning to brown, about 2 minutes. Add the shrimp to the skillet and stir-fry for about 1 minute. Add the scallions and stir-fry for 30 seconds. Whisk the chile sauce, add it to the skillet and stir-fry until the shrimp are opaque throughout and the sauce is thickened, about 1 minute longer. Serve with steamed rice.

Источник: http://www.foodandwine.com/recipes/gingered-stir-fry-shrimp-and-snow-peas?xid=NL_DISH072617&utm_source=foodandwine.com&utm_medium=email&utm_campaign=the-dish&utm_content=2017072620PM
the_cooking_mom: (Default)
Рецепт сохраню, чтобы не потерялся. В целом вкусне обычных пирогов, делается достаточно просто и всем понравился: https://www.edimdoma.ru/retsepty/62707-rybnyy-shtrudel

Тесто для штруделя
пшеничная мука 300 г
вода 175 мл
оливковое масло 20 мл
соль 1 ½ ч. л.

Начинка для штруделя
семга свежая 500 г (я брала 3 банки консервов)
семга 100 г
рикотта 250 г
лук-шалот 1 шт. (брала красную)
яйцо 2 шт.
пармезан 80 г
масло сливочное 20 г
оливковое масло 2 ст. л.
тимьян 2 веточки (брала базиик)
укроп 1 пучок
белый перецпо вкусу
соль
бренди 1 ч. л.

Для украшения
кунжут 1 ч. л.
мак 1 ч. л.

Приготовить тесто для штруделя. В миску просеять муку, добавить соль, оливковое масло и, постепенно вливая воду, замесить мягкое эластичное тесто. Вымесить тесто, оно получается очень податливое и приятное в работе. Завернуть его в пищевую пленку и убрать на 30-45 минут в прохладное место, но не в холодильник.

Займемся тем временем начинкой. Лук-шалот (можно заменить на небольшую обыкновенную луковицу) нарезать помельче и поставить обжариваться на сковороде вместе со сливочным маслом и с оливковым. Тушить на очень слабом огне 15 минут.

Между тем нарезать филе свежей семги (предварительно очистив от кожуры и удалив косточки) на полоски, а затем на небольшие квадратики. Добавить кусочки рыбы к луку... Как только кусочки рыбы слегка поджарятся (посветлеют), влить рюмку бренди и дать выпариться алкоголю.

Мелко порубить укроп и добавить в самом конце к рыбе. Перемешать, снять сковороду с огня и выложить рыбу в миску, дать немного остыть.

Слабосоленую семгу нарезать небольшими кусочками.

В миску с рыбой добавить кусочки слабосоленой семги, тертый сыр пармезан, 1 целое яйцо и 1 желток (яичный белок сохранить! он нам понадобится для смазывания штруделя), рикотту, тимяьн, белый перец и соль - осторожнее с солью... Все как следует перемешать до однородности. Дать постоять несколько минут.

Духовку включить разогреваться на 160 С. И займемся тестом... На припыленной мукой поверхности раскатать тесто а прямоугольный пласт.

Переложить тесто на чистое полотенце и растянуть немного руками.

Выложить начинку на тесто, оставив с одной длинной стороны 5 см, и разровнять в ровный слой.

Смазать оставшиеся без начинки края тесто белком.

Помогая себе полотенцем, закрутить тесто в рулет.

Концы теста аккуратно завернуть и "запечатать" штрудель.

Перенести осторожно на противень, застеленный пекарской бумагой, и придать форму подковы. Смазать поверхность штруделя оставшимся белком. И присыпать смесью кунжутного семени и мака.

Поставить выпекаться в заранее разогретую до 160 С духовку на 60 минут. (у меня штрудель запекался 1 час и 15 минут).

Готовый штрудель достать из духовки, дать немного остыть и нарезать. Подавать очень хорошо как в теплом виде, так и в холодном!
the_cooking_mom: (Default)
Это было очень вкусно!

Голубцы:
Капуста белокочанная - 1 шт
Фарш мясной - 800 г (у меня 500 г говядины и 300 г свинины)
Рис - 60 г
Морковь - 1 шт
Лук репчатый - 1 шт
Соль и специи - по вкусу
Соус:
Сметана - 3 ст.л.
Томатная паста - 1,5 ст.л.
Мука пшеничная - 1 ст.л.
Чеснок - 2 зуб.
Соль и специи - по вкусу
Вода - 2 ст. л.


1) Мясо пропустить через мясорубку. Рис отварить до полуготовности и добавить к фаршу. Лук слегка обжарить, к нему добавить морковь и жарить в течение 3 минут. Зажарку остудить и добавить к фаршу. Далее посолить и добавить специи по вкусу.

2) Подготовить капусту (у меня она легко разбиралась и я отваривала листья по отдельности). Для этого в небольшом кочане капусты вырезать кочерыжку и опустить капусту в кипящую воду. Если капуста не покрылсь полностью водой, то сначала нужно отварить одну сторону минут 10, затем перевернуть и варить еще минут 10. Если капуста не молодая, то варить необходимо минут по 15-17 с каждой стороны.
Капусту выложить на тарелку, остудить и разобрать на листы. Если кочерыжку не вырезать, листики будет сложнее разбирать.

3) Сборка голубцов. Капустный лист выложить на стол и срезать утолщение, на край листика выложить столовую или десертную ложку фарша, загнуть верхушку, затем по бокам и скрутить, кончик листа можно заправить в серединку, а можно просто свернуть.

4) Подготовить соус. Сметану соединить с томатной пастой и мукой, посолить, поперчить по вкусу и перемешать. Затем добавить измельченный чеснок (выдавить через пресс) и воду. Все перемешать тщательно и помазать сверху голубцы.
Затем залить водой голубцы, не доливая до верха. Сверху положить лавровый лист, накрыть крышкой и поставить в заранее разогретую духовку до закипения воды на 220 градусов.
Когда вода закипела, убавить температуру до 190 градусов и тушить около часа до готовности.

Источник: http://larik-malasha.livejournal.com/105790.html
the_cooking_mom: (Default)
Очень вкусный суп! Почему-то этого не ожидала.

Yield
Serves 4
Active Time
20 minutes
Total Time
1 hour, 10 minutes

Ingredients

3 tablespoons olive oil, divided
2 large carrots (about 10 ounces), coarsely chopped
2 onions, coarsely chopped, divided
12 garlic cloves, thinly sliced, divided
1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
10 cups low-sodium chicken broth
1 1/2 cups whole farro
2 1/2 teaspoons kosher salt, divided
1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup thinly sliced Tuscan kale
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 tablespoons radish-top salsa verde (optional)
1/4 cup coarsely chopped dill
1 baguette, sliced, toasted
Lemon wedges (for serving)

Preparation

Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8–10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3–5 minutes.
Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
Do Ahead
Soup can be made 2 days ahead. Chill in a resealable container.

Cooks' Note
Instead of salsa verde, you can use coarsely chopped parsley, cilantro, and/or mint. This recipe uses whole farro rather than the semi-pearled variety. To substitute farro, use wheat berries.

Источник: http://www.epicurious.com/recipes/food/views/lemony-chicken-soup-with-farro-white-beans-and-kale
the_cooking_mom: (Default)
Я попробовала это блюдо в одном из ресторанов Луизианы и оно мне очень понравилось. Этот рецепт его повторяет в точности. Быстро, просто, дешево и очень вкусно. Креветки можно опустить, лично мне они здесь не нужны.

Ingredients

chicken-liver base
2 tablespoons vegetable oil, divided
4 ounces chicken livers, rinsed, patted dry
Kosher salt
freshly ground pepper
1/2 small onion, chopped
1/2 celery stalk, finely chopped
1/2 small poblano chile, with seeds, finely chopped
1 garlic clove, finely chopped
1 tablespoons finely chopped peeled ginger
2 tablespoons soy sauce
1 tablespoons black vinegar (использовала рисовый уксус)
1 tablespoons hot sauce (such as Crystal)
1 tablespoons Thai crab or shrimp paste with bean oil
rice and assembly
1/4 cup vegetable oil
3 large eggs, beaten to blend
3 cups cooled cooked jasmine rice (from 1 cup dry)
4 ounces large shrimp (about 6), peeled, deveined, cut into bite-size pieces
1 pickled jalapeno, sliced
2 scallions, thinly sliced
Old Bay seasoning, MSG (optional), and chili oil (for serving)

Preparation

Chicken-Liver Base
Heat 1 tablespoons oil in a large skillet over medium-high heat. Season chicken livers with salt and pepper and cook until browned on the outside but still pink inside, about 1 1/2 minutes per side.
Transfer to a large plate and let cool. Pulse in a food processor to a coarse paste; set chicken liver paste aside.
Heat remaining 1 tablespoons oil in same skillet over medium-high heat and cook onion, celery, chile, garlic, and ginger, scraping up any browned bits, until vegetables are tender, about 2 minutes.
Add soy sauce, vinegar, hot sauce, crab paste, reserved chicken liver paste, and 1/4 cup water to skillet. Reduce heat to medium and cook, stirring occasionally, until a thick dry paste forms. (You should have about 1/2 cup.)
Rice and Assembly
Heat oil in a large wok or skillet over high heat. Cook eggs, stirring constantly, until fluffy and just set, about 1 minute. Add rice and cook, stirring often, until rice is evenly coated and beginning to brown, about 4 minutes.
Add shrimp and chicken-liver base and stir to coat. Cook, stirring often, until shrimp is cooked through, about 2 minutes.
Remove from heat and stir in jalapeño.
Serve fried rice topped with scallions, Old Bay seasoning, and MSG, if using, and drizzled with chili oil.

Do Ahead
Base can be made 1 day ahead. Let cool; cover and chill.
the_cooking_mom: (Default)
Быстро, просто, вкусно. Я делала на овощном бульоне, но с куриным должно быть вкуснее.


Ingredients

6 oz Chinese noodles of your choice
4 cups chicken or vegetable stock
1 tablespoon fish sauce
1 tablespoon low sodium dark soy sauce
1 tablespoon light soy sauce
The juice of 1 lime
1 star anise
1 teaspoon brown sugar
3 green onions/spring onions
1 small head of Bok Choy/Pak choi chopped or sliced
20 raw shrimp cleaned and deveined
Chilli flakes

Instructions

Cook the noodles according to the package instructions and then drain.
Add the chicken stock, fish sauce, soy sauces, lime juice, star anise, brown sugar, green onions and bok choy.
Bring to the boil and add the shrimp cook until the turn pink and add the noodles.
Warm through, then pour into a bowl and serve topped with chilli flakes.

Источник: http://www.errenskitchen.com/quick-chinese-shrimp-noodle-soup/
the_cooking_mom: (Default)
Вчера сделала на ужин. Просто, вкусно, нам понравилось.

This cazuela dish can be cooked red or yellow. At the Spanish table, it might be served as a first course, instead of a soup. It's also good as a side or, add meat, fish, shellfish or poultry and serve it as a main dish.

The yellow version is especially good with the addition of fish (even canned sardines or tuna), clams or mussels. It can be thickened with ground almonds. Again, green peas, peppers and parsley are usually added, but other green vegetables are fine.

The red pimentón potatoes make a great side with grilled or roasted meat. Add mushrooms, bacon or ham to ramp up the flavor. I used a mixture of pimentón--1 teaspoon hot (picante) pimentón, 1 teaspoon smoked pimentón de la Vera, and 1 teaspoon ordinary sweet pimentón.

Use "baking" potatoes, such as russets. They soak up the flavors of the sauce.

2 pounds potatoes, cut in 1-inch dice
4 tablespoons olive oil
1 onion, chopped
6 cloves garlic, not peeled, lightly crushed to split them
1 small green pepper, chopped
1/2 cup water or stock
1 teaspoon salt
Freshly ground black pepper
Bay leaf, thyme or rosemary
Pinch of ground cumin

For the yellow potatoes:
1/2 teaspoon saffron threads, crushed
1/4 cup hot water

For the red potatoes:
1/2 cup chopped tomatoes added to the sofrito of onions and peppers
4 teaspoons pimentón (sweet, hot, or smoked)

If preparing the potatoes in advance, cover them with water until ready to cook. Drain them before adding to the pan.

If preparing the yellow potatoes, place the crushed saffron in a small bowl and add the hot water.

Heat the oil in a cazuela (earthenware casserole) or heavy skillet. Sauté the onion, garlics and green pepper for 5 minutes. Add the potatoes and fry 5 minutes longer. (If preparing the red potatoes, add the tomatoes too.) Add the water or stock, salt and pepper, bay, thyme or rosemary and cumin. (If preparing the yellow potatoes, add the saffron water.)

Bring the liquid to a boil, cover and reduce to a simmer. Cook, stirring frequently, until potatoes are tender, about 20 minutes. Allow to set 10 minutes before serving.

Источник: http://mykitcheninspain.blogspot.com/2014_10_01_archive.html
the_cooking_mom: (Default)
Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.”
the_cooking_mom: (Default)
Очень вкусно! Вместо хэма можно делать с прошутто или колбасой.

Yield
4–6 servings
Active Time
15 minutes
Total Time
20 minutes

Ingredients

1 pound farfalle or other short pasta
Kosher salt
3 tablespoons olive oil
1 cup thinly sliced shallots (about 2 large)
4 ounces thick-cut ham (about 4 slices), cut into thin strips
1 cup frozen or fresh shelled peas
1 cup heavy cream
1 tablespoon plus 1 1/2 teaspoons finely grated lemon zest (from about 1 large lemon)
2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
Freshly ground black pepper
Freshly grated Parmesan (for serving)

Preparation

Cook farfalle in a large pot of boiling salted water, stirring occasionally, until al dente; drain, reserving 2 Tbsp. pasta cooking liquid.
Meanwhile, heat oil in a medium skillet over medium-high. Add shallots and 1/2 tsp. salt; cook, stirring occasionally, until tender, about 5 minutes (do not brown). Add ham, peas, and cream. Bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes. Remove from heat; stir in lemon zest, 2 Tbsp. parsley, and 1/2 tsp. pepper.
Return pasta to pot. Toss with sauce and reserved pasta cooking liquid; season with salt and pepper. Divide among plates, then top with parsley and Parmesan and season with more pepper.

Источник: http://www.epicurious.com/recipes/food/views/pasta-with-15-minute-ham-pea-and-cream-sauce-56390064
the_cooking_mom: (Default)
Совершенно роскошное ризотто! Красиво, вкусно, празднично, быстро и просто. Вот только спаржу я в другой раз все же буду запекать с кунжутным семенем, вареная, даже в бульоне, мне не нравится.

Ingredients

3 cups reduced-sodium chicken broth
2 cups water
3/4 pound asparagus, trimmed and cut into 1-inch pieces
1 small onion, finely chopped
4 tablespoons unsalted butter, divided
1 1/4 cups Arborio rice
1/4 cup dry white wine
3/4 pound medium shrimp, peeled and deveined
1 tablespoon grated lemon zest
1/4 cup grated parmesan
2 tablespoons chopped flat-leaf parsley

Preparation

Bring broth and water to a simmer in a medium saucepan. Add asparagus and simmer, uncovered, until just tender, about 4 minutes. Transfer asparagus with a slotted spoon to an ice bath to stop cooking, then drain. Keep broth at a bare simmer, covered.
Cook onion in 2 tablespoons butter with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat, stirring occasionally, until softened, about 5 minutes.
Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed.
Stir in 1/2 cup broth mixture and briskly simmer, stirring frequently, until absorbed. Continue adding broth, 1/2 cup at a time, stirring frequently and letting each addition be absorbed before adding the next, until rice is creamy and tender but still al dente (it should be the consistency of a thick soup), about 18 minutes. (There will be leftover broth mixture.)
Stir in shrimp and cook until just cooked through, 2 to 3 minutes.
Stir in asparagus, zest, remaining 2 tablespoons butter, parmesan, parsley, and pepper to taste. (Thin risotto with some of remaining broth if necessary.)

Источник: http://www.epicurious.com/recipes/food/views/lemony-risotto-with-asparagus-and-shrimp-352773
the_cooking_mom: (Default)
Китайские блинчики я сделала по рецепту на упаковке вонтонов: обжаренный свинной фарш, капуста, морковь, уже все не помню, на самаом деле очень похожий рецепт, только болгарского перца не было, получилось вкусно. А соус сделала точно как здесь. Блинчики я и жарила и запекала на 400 Ф, кажется, 20 минут. И то и другое хорошо.


Ingredients

1/4 cup olive oil
One 2-inch piece fresh ginger, peeled and minced
1 garlic clove, minced
One 1/2-pound boneless pork chop, cut into thin strips
2 scallions, white and 1 inch of the green parts, thinly sliced
1 carrot, julienned
1 large red bell pepper, julienned
1 cup thinly sliced Napa cabbage
1/4 cup chicken stock, preferably homemade
2 tablespoons soy sauce
30 square wonton wrappers
Soy Sesame Dipping Sauce, recipe follows

Soy Sesame Dipping Sauce:

6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons Asian (toasted) sesame oil
2 teaspoons sugar

To make the egg roll, heat 2 tablespoons of the olive oil in a large skillet or wok over medium heat. Add the ginger and garlic and cook, stirring until slightly softened, about 2 minutes. Add the pork and stir until it turns white, about 2 minutes. Transfer the pork to a plate and set aside. Add the scallions, carrot, and red pepper to the skillet. Cook, stirring, until slightly softened, about 2 minutes. Add the cabbage, stock, and soy sauce. Reduce the heat to medium-low and simmer until the liquid has evaporated and the vegetables are tender, about 5 minutes. Return the pork to the skillet and let the contents of the skillet cool to room temperature. You should have about 2 cups.

Lay the wrappers flat on a work surface. Brush the edges lightly with water. Top with about 1 tablespoon of the filling and roll into a cylinder, tucking in the sides and pressing the edges to seal. (The egg rolls can be frozen at this point.) Heat the remaining olive oil in a large nonstick skillet over medium-high heat until almost smoking. Working in batches, add the rolls and cook, turning often with tongs, until golden brown on all sides, 5 to 7 minutes. Cool slightly before serving.

Serve on the side with Soy Sesame Dipping Sauce.
Soy Sesame Dipping Sauce:

To make the dipping sauce, combine the soy sauce, vinegar, sesame oil, and sugar in a small bowl. Stir well and serve.

Recipe courtesy of Sara Moulton, "Sara Moulton Cooks at Home", Broadway Books, 2002

Источник: http://www.foodnetwork.com/recipes/baby-egg-rolls-with-soy-sesame-dipping-sauce-recipe-1940213
the_cooking_mom: (Default)
Быстро, просто, вкусно.

Ingredients

1 (12-inch) length of crusty baguette, halved lengthwise, then cut crosswise into thirds
Extra-virgin olive oil for brushing bread
2 cups water
3 cups reduced-sodium chicken broth (24 fl oz)
1/2 teaspoon salt
1/4 teaspoon black pepper plus additional for serving
1 (10-oz) package frozen chopped spinach (not thawed)
1 oz finely grated Parmigiano-Reggiano (about 1/2 cup) plus additional for serving
2 large eggs, beaten

Preparation

Put oven rack in lower third of oven and preheat oven to 400°F.
Brush cut sides of baguette with oil. Arrange, cut sides up, on a baking sheet and bake until golden, about 10 minutes.
Meanwhile, heat water with broth, salt, and pepper in a 2- to 2 1/2-quart saucepan over moderate heat until hot. Stir in frozen spinach and cheese and simmer, covered, stirring occasionally, until spinach is just tender, about 8 minutes.
Add beaten eggs in a slow, steady stream, stirring constantly.
Serve with freshly ground pepper and a slice of toasted baguette in the soup.

Источник: http://www.epicurious.com/recipes/food/views/spinach-stracciatella-soup-236395
the_cooking_mom: (Default)
Это очень просто и очень празднично, нарядно и вкусно! Блинчики делаются очень просто и быстро, а на вкус, мне не показалось, не хуже, чем мои. Словом, очень понравилось! Компот скорее не компот, а варенье, но изумительно сбалансированный вкус, я от него в полном восторге!

Ingredients
compote
:

4 cups fresh or frozen lingonberries (малина)

1 cup sugar

1/2 cup verjus
 (Шампанский уксус с апельсиновым соком из Трейдер Джо)
1/4 teaspoon pure vanilla extract

2 star anise pods


На нас троих я сделала 1/2 порции (Катя съела 1 1/2 блина и нам получилось 4 1/2 - маловато) pancakes
:

1/2 cup slivered almonds

1 1/4 cups whole-wheat flour

1 teaspoon kosher salt

2 cups whole milk

1/2 cup heavy cream
 (вместо молока и сливок использовала Half & Half)
2 large eggs
4 1/2 tablespoons unsalted butter

1/2 cup clotted cream, crème fraîche or whipped cream


How to make this recipe

Make the compote In 
a medium saucepan, combine the berries with the sugar, verjus, vanilla and star anise and cook over moderate heat, stirring occasionally and scraping down the side of the pan, until the juices have thickened, about 30 minutes. Let cool completely, then discard the star anise.
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Make the pancakes Preheat the oven to 350°. Spread the almonds on a rimmed baking sheet and bake for 15 minutes, until lightly toasted. Reduce the oven temperature to 200°.




In a medium bowl, whisk the flour and salt. In a large bowl, 
whisk the milk and cream with the eggs until smooth. Gradually whisk the flour mixture into the milk mixture until fully incorporated; the batter will be very thin.


Line a baking sheet with parchment paper. Heat a large cast-iron skillet over moderate heat. Add 1 tablespoon of the butter and cook until it starts 
to brown, about 2 minutes; swirl the skillet. Add 1/2 cup of the batter and tilt the skillet to distribute the batter evenly. Cook until bubbles appear and the top looks dry, 2 to 4 minutes. 
Flip and cook until the pancake 
is lightly browned on the bottom, about 2 minutes. Transfer to the prepared baking sheet, stacking the pancakes as they’re made, and keep warm in the oven. Repeat with the remaining batter, melting ½ tablespoon of the butter in the skillet between cooking each pancake.



Fold each pancake in half, then in half again to form a triangle. Top with the clotted cream, compote and toasted almonds and serve.


Make Ahead

The pancakes can be wrapped in plastic and refrigerated for up to 3 days; reheat in the microwave. The lingonberry compote can 
be refrigerated for up to 1 week.
Notes

Frozen lingonberries are available at nwwildfoods.com. Alternatively, you can substitute raspberries and reduce the cooking time to 20 minutes.


Источник: http://www.foodandwine.com/recipes/swedish-pancakes-lingonberry-compote
the_cooking_mom: (Default)
Удобно то, что они вкусны холодными и на следующий день даже вкуснее.

Ingredients

1 1/3 pounds medium zucchini, trimmed
1 teaspoon coarse kosher salt
1/2 cup thinly sliced green onions
3 tablespoons chopped fresh dill
3 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon finely grated lemon peel
1 cup panko (japanese breadcrumbs)
1 large egg, beaten to blend
1 cup coarsely crumbled feta cheese
Canola oil (for frying)
Plain whole-milk or reduced-fat Greek-style yogurt (for garnish)
Additional chopped fresh dill (for garnish)
Ingredient info: Panko is available in the Asian foods section of most supermarkets and at Asian markets. Greek-style yogurt is a thick yogurt that's sold at some supermarkets and at specialty foods stores.

Preparation

Grate zucchini on large holes of box grater onto clean kitchen towel. Sprinkle zucchini with 1 teaspoon coarse salt; let stand at least 30 minutes and up to 1 hour.
Line rimmed baking sheet with parchment or foil. Wrap zucchini in towel; squeeze out as much liquid as possible. Place zucchini in medium bowl. Mix in green onions, 3 tablespoons chopped dill, mint, garlic, lemon peel, and 1/2 teaspoon black pepper. Gently stir in panko and egg, then feta. Using 2 tablespoons zucchini mixture for each, shape mixture into 1 3/4- to 2-inch-diameter patty; place on baking sheet. Chill at least 1 hour. DO AHEAD: can be made 4 hours ahead. Keep chilled.
Pour enough canola oil into heavy large skillet to reach depth of 1/4 inch; heat over medium-high heat. Working in batches, add patties to skillet. Cook until golden and cooked through, adjusting heat if browning too quickly, 3 to 4 minutes per side. Using slotted metal spoon, transfer to paper towels.
Arrange keftedes on platter. Top each with dollop of yogurt. Sprinkle each with dill. Serve warm or at room temperature.

Источник: http://www.epicurious.com/recipes/food/views/zucchini-keftedes-with-feta-and-dill-364592
the_cooking_mom: (Default)
Делала уже дважды. В первый раз шалфея не было, запекала с темьяном. Очень вкусно и запекать целый час нет никакой необходимости, за полчаса все готово. Получается остренько. Рецепт пойдет на стол в День Благодарения.


Ingredients

2 1/2 pounds tender green beans, trimmed
3 bunches scallions, trimmed with 1" green tops still attached, halved lengthwise
6 large garlic cloves, each cut lengthwise into 4 slices
1/2 cup olive oil
2 tablespoons fresh sage leaves
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
2 teaspoons kosher salt
Freshly ground black pepper

Preparation

Preheat oven to 375°F. Combine first 8 ingredients in a large bowl and season with pepper. Toss to evenly incorporate. Transfer beans to a large rimmed baking sheet.
Roast beans, stirring every 10 minutes, until wilted, shrunken, and browned at edges, about 1 hour. (You may need to stir more often toward end for even browning.)

Источник: http://www.epicurious.com/recipes/food/views/slow-roasted-green-beans-with-sage-51123150

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