the_cooking_mom: (Default)
Очень вкусно, по-новому. Курица получилась очень сочная и нежная, нам с мужем обоим понравилось, а вот рис с грибами не вмечатлил, самый обычный жасминовый рис будет не хуже. Очень вкусный получается соус и ни в каких дополнения не нуждается.

35 gm (¼ cup) potato flour, plus 1 tsp extra (я делала с кукурузным крахмалом)
420 gm organic chicken breast, thinly sliced across the grain
2 tbs ppeanut oil
5 cm piece ginger, peeled and crushed with the side of a cleaver (мелко порезала)
1 golden shallot, finely chopped
100 gm sugar snap peas (зеленая фасоль)
60 ml (¼ cup) chicken stock
2 tsp Shaoxing wine
½ tsp light soy sauce
Pinch white sugar (забыла)

Combine potato flour and 1 cup water in a large bowl and stir to dissolve. Add chicken pieces and mix to combine. Cover and refrigerate for 10-15 minutes.

Blanch chicken pieces in boiling water for 30 seconds, then rinse to remove excess flour mixture. Drain on an absorbent paper-lined plate.

Heat oil in a wok over high heat, add ginger and shallot, then chicken and sugar snap peas and stir-fry for 1 minute, add chicken stock, then Shaoxing wine, soy sauce and sugar and stir-fry for 1 minute. Season to taste with sea salt.

Combine extra potato flour and 2 tbsp cold water and stir into wok, cook for 1 minute or until thickened. Serve immediately.

the_cooking_mom: (Default)
Очень вкусное мясо и отличный к нему салат! Думаю его же сделать как гарнир на День Благодарения.


Joey Campanaro: Marinated Pork Chops

4 cups warm water

1/2 cup honey

1/3 cup kosher salt, plus more for seasoning

1/2 tablespoon black peppercorns

1/2 tablespoon yellow mustard seeds

Four 12-ounce bone-in pork rib chops 
(1 inch thick)

1 pint cherry tomatoes

4 medium shallots, halved

3 tablespoons extra-virgin olive oil

2 tablespoons sherry vinegar

2 1/2 tablespoons canola oil

1/2 pound sugar snap peas, trimmed

1/2 medium red onion, thinly sliced

1/3 cup chopped parsley

2 tablespoons minced chives


In a large bowl, whisk the warm water with the honey, 1/3 cup of salt, the 
peppercorns and mustard seeds until the honey and salt are dissolved; let 
cool completely. Add the pork chops to the brine, cover and refrigerate overnight. Bring to room temperature in the brine 30 minutes before cooking.

Preheat the oven to 400°. On a large rimmed baking sheet, toss the tomatoes with the shallots and 1 tablespoon 
of the olive oil and season with salt and pepper. Roast for about 15 minutes, 
until the tomatoes start to wrinkle and the shallots are tender and lightly browned. Let cool completely. Increase the oven temperature to 425°.

In a large bowl, whisk the vinegar with 
2 tablespoons of the canola oil and the remaining 2 tablespoons of olive oil. Season the vinaigrette with salt and pepper. Prepare an ice bath. In a medium saucepan of salted boiling water, cook the snap peas until crisp-tender, about 1 minute. Drain and transfer to the ice bath. Once the snap peas are cool, drain well, pat dry and transfer to the bowl with the vinaigrette. Gently fold in the tomatoes, shallots, onion, parsley and chives and season with salt. 

the_cooking_mom: (Default)
This is amazingly good! Even my 5 years old loved it. It's the second green vegetable after cucumber she had.

A bag of fresh sugar snap per
1 T. spoon of good olive oil
2 small garlic cloves, minced
sea salt and black pepper

1. Cut of tips on each end of a snap pea.

2. Heat olive oil in a wok. Add the snap pea and stir fry for 2 1/2–3 minutes. Add minced garlic, salt and pepper and stir fry for another minute. Serve sprinkled with Fleur de sel.


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