the_cooking_mom | Entries tagged with соус

Очень вкусно! Мясо нежное, много овощей. Делала с замороженным зеленым горошком. Боялась, что если не обжарить отдельно, то грибы не приготовятся, но нет, они были готовы.

1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick
5 Tbsp. soy sauce, divided
2 Tbsp. mirin (sweet Japanese rice wine), divided
1 Tbsp. cornstarch
4 scallions, white and pale green and dark green parts separated, thinly sliced
6 garlic cloves, coarsely chopped
1 2" piece ginger, scrubbed, coarsely chopped
4 Tbsp. vegetable oil, divided
8 oz. baby bok choy, halved lengthwise
8 oz. mushrooms, trimmed, sliced
8 oz. snow peas, trimmed
Kosher salt (optional)
Cooked rice (for serving)

Toss 1½ lb. skinless, boneless chicken breasts, sliced on a diagonal ¼" thick, with 2 Tbsp. soy sauce and 1 Tbsp. mirin in a medium bowl. Sprinkle 1 Tbsp. cornstarch over; toss to coat.

Pulse white and pale green parts of 4 scallions, 6 garlic cloves, coarsely chopped, and one 2" piece ginger, scrubbed, coarsely chopped, in a food processor until very finely chopped.

Heat 2 Tbsp. vegetable oil in a large skillet over medium-high. Arrange chicken in skillet in an even layer and cook, undisturbed, until golden brown underneath, about 3 minutes. Turn chicken over and cook until golden brown on other side, about 2 minutes. Transfer to a plate.

Heat remaining 2 Tbsp. vegetable oil in same skillet. Add scallion mixture and cook, stirring, until fragrant, about 30 seconds. Add 8 oz. baby bok choy, halved lengthwise, 8 oz. mushrooms, trimmed, sliced, and 8 oz. snow peas, trimmed, and cook, tossing, until crisp-tender, about 2 minutes. Return chicken and any accumulated juices to skillet. Add remaining 3 Tbsp. soy sauce and 1 Tbsp. mirin and ¼ cup water, scraping up any browned bits stuck to bottom of pan. Cook, tossing, until vegetables are tender and sauce is slightly thickened, about 2 minutes. Remove from heat; taste and season with kosher salt if needed.

Divide stir-fry among plates; top with dark green parts of 4 scallions. Serve with cooked rice alongside.

Источник: https://www.epicurious.com/recipes/food/views/ba-syn-ginger-garlic-chicken-and-vegetable-stir-fry

Очень вкусная паста! Я брала свинной фарш и 2 ломтика бекона. Лук не обжаривала, но добавила чеснок и готовую маринару. Так же в уже готовый соус пленула немного half & half and 1 egg yolk.

3.5 oz (100g) guanciale
7 oz (200g) Italian sausage approximately 2 links
1 onion finely chopped
4 garlic cloves thinly sliced
½ tsp red pepper flakes/chilli flakes
3 cups tomato passata
½ cup water
3 egg yolks
2 cups grated cheese + more for serving I used half Parmesan and half Pecorino
1 lb (500g) pasta

Chop the guanciale into small cubes then add to a cold pan set over medium heat.

Allow the fat to render and the meat to become crisp for 10 minutes or until golden brown then remove from the pan.

Squeeze the sausage meat from the casings and brown in the guanciale fat until golden brown.

Remove from the pan and set aside.

Remove the fat from the pan, leaving only 2 tablespoons behind.

Add the diced onions and garlic and allow to cook for a few minutes until aromatic.

Add the guanciale and browned sausage back to the pan with a pinch of red pepper flakes.

Pour in the tomatoes and half cup of water then season with salt and pepper.

Reduce the heat and allow to simmer for 20 minutes, stirring regularly.

The sauce will reduce but should remain "saucy". If the liquid evaporates too fast, add another half cup of water.

Bring a large pot of salted water to the boil and cook the pasta until al dente.

Reserve 1 cup of cooking water then drain the pasta.

Whisk the eggs in a heat-proof bowl then whisk in a few tablespoons of the hot pasta water to temper the eggs (this prevents them from scrambling once added to the simmering sauce.)

Toss the pasta with the Zozzona sauce and add the tempered eggs and a generous amount of grated cheese.

Toss over low heat until the sauce is creamy and pasta is fully coated.

Serve with plenty of extra Parmesan grated over the top.

Источник: https://simply-delicious-food.com/pasta-alla-zozzona/?utm_source=convertkit&utm_medium=email&utm_campaign=RECIPE%3A+Pasta+alla+Zozzona+-+13671091#recipe

1 t.s. soy sauce, 2 t.s. sugar, 2 t.s. olive oil bake 190 C for 20 minutes.

Нам обоим понравилось. Соус делала на глаз: 1 апельсин, долька лимона, 1 зубчик чеснока, сироп агавы, 1 ст.л. соевого соуса, 1 ст. л. воды и 1 ч. л. крахмала.

▢2 lb salmon fillets skin on
▢2 tablespoon vegetable oil
▢½ cup navel orange juice
▢½ cup cara cara orange juice
▢3 tablespoon lemon juice
▢4 tablespoon soy sauce
▢½ teaspoon red pepper flakes
▢2 cloves garlic minced
▢3 tablespoon honey
▢1 tablespoon corn starch
▢¼ cup water

Pat dry the salmon on both sides and liberally season with salt and pepper. Set aside.
Place a non stick pan on medium high heat. Make sure the pan is hot enough by adding a few drops of water into the pan, if the water beads and evaporates quickly, the pan is ready.
Once the water is gone, add two tablespoons vegetable oil to the pan and heat for a minute. Place the salmon fillets in the oil, skin side up and leave it untouched for about 4 minutes until a golden crust forms.
Flip and cook the salmon on the other side for another 3 to 4 minutes until the fillets are fully cooked and you're able to flake them using a fork.
Meanwhile, mix navel orange juice, cara cara orange juice, lemon juice, soy sauce, garlic, honey, red pepper flakes, cornstarch and water in a sauce pan and cook over medium heat until it simmers and thickens.
Once the salmon is almost cooked, pour the glaze into the pan and cook for another two minutes. Serve immediately.

Источник: https://www.unicornsinthekitchen.com/crispy-orange-glazed-salmon-recipe/

1 tablespoon vegetable oil
3 tablespoons butter plus 1 tablespoon for tossing the pasta
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
3/4 pound ground beef chuck (see prefatory note above)
Salt
Black pepper, ground fresh from the mill
1 cup whole milk
Whole nutmeg
1 cup dry white wine
1 1/2 cups canned imported Italian plum tomatoes, cut up, with their juice
1 1/4 to 1 1/2 pounds pasta
Freshly grated parmigiano-reggiano at the table

Put the oil, butter, and chopped onion in the pot, and turn the heat on to medium.
Step 2

Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring the vegetables to coat them well.
Step 3

Add the ground beef, a large pinch of salt, and a few grindings of pepper. Crumble the meat with a fork, stir well, and cook until the beef has lost its raw, red color.
Step 4

Add the milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating—about 1/8 teaspoon—of nutmeg, and stir.
Step 5

Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, continue the cooking, adding 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
Step 6

Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.

Make Ahead

If you cannot watch the sauce for a 3- to 4-hour stretch, you can turn off the heat whenever you need to leave, and resume cooking later on, as long as you complete the sauce within the same day. Once done, you can refrigerate the sauce in a tightly sealed container for 3 days, or you can freeze it. Before tossing with pasta, reheat it, letting it simmer for 15 minutes and stirring it once or twice.

Источник: https://www.foodandwine.com/recipes/bolognese-meat-sauce

½ cup sake (8 Tbsp)
▢½ cup mirin (8 Tbsp)
▢½ cup soy sauce (8 Tbsp; Use GF soy sauce for gluten free)
▢¼ cup sugar (60 ml)

In a saucepan, combine all the ingredients. Add sake and mirin.

Add soy sauce and sugar.

Bring the mixture to a boil and continuously stir the sauce until sugar is dissolved. Once boiling, lower the heat to medium-low. Cook on simmer for 10-15 minutes or until the sauce is thickened.

When you mix the sauce or tilt the saucepan, small bubbles start to rise/appear. When this happens, the sauce is ready to use. Pour the sauce to a sterilized jar and keep the jar open until cool. The sauce will thicken as it cools. Store in the refrigerator for up to 2-3 weeks.

Источник: https://www.justonecookbook.com/teriyaki-sauce/#wprm-recipe-container-60956

Очень вкусно! Для меня был полноценный ужин, на гарнир запекла брюсельскую капусту. Так же очень вкусно этот соус с запеченой морковью, да и с баклажанами, думаю, будет чудесно.

5-6 large Yukon Gold potatoes, cut into wedges
6 tablespoons olive oil
2 tablespoons sumac
2 cloves garlic, finely minced
Kosher salt and freshly cracked black pepper

For the Garlic Feta Labneh

1 cup store bought labneh (греческий йогурт)
kosher salt to taste
2-3 cloves garlic
1/2 cup feta

Instructions

Preheat oven to 450 degrees.
Place the potato wedges, 3 tablespoons of olive oil, sumac salt and pepper in a zip top bag and shake to combine. Transfer the potatoes a parchment lined baking sheet and evenly spread out the wedges. Transfer to the oven and bake for 30-35 minutes, flipping once, until evenly baked and golden brown.
Whisk remaining olive oil and chopped garlic in a large bowl. Add the mixture to the hot fries and toss to combine. Taste and season with extra salt and pepper as needed, and toss to coat. Serve with Garlic Feta Labneh.

For the Garlic Feta Labneh

Combine all ingredients together in a food processor and pulse until smooth. Season with salt as needed. Sprinkle with Sumac to serve.

Источник: https://whatsgabycooking.com/sumac-fries-with-garlic-feta-labneh/#recipeJump

Одно из самых вкусных, что я делала! Очень понравилось! Ела просто с хлебом и помидорами. Миндаль предварительно замочила, очистила и обжарила.

4 cups radish tops (packed), washed and dried (пучок)
3 cloves garlic, finely chopped (3 маленькие)
Juice of ½ a lemon (1/4 лимона)
½ cup sliced or slivered almonds, coarsely chopped macadamia nuts or pistachios (1/4)
½ cup freshly grated Parmesan cheese (1/4)
1/3 cup extra-virgin olive oil plus more as needed (2-3 ст.л.)
salt and freshly ground black pepper, to taste

Источник: https://www.fromachefskitchen.com/radish-greens-pesto/

Так же очень вкусно получилась рыба. Я делала корвину. Просто посолила, смазала песто, чуть авокадового масла и 10 минут запекала при 450 Ф.

Очень вкусное и нарядное блюдо, при этом делается быстро и просто. Единственное но, не надо бухать с соус 1/2 чашки масла. Попробуй 2 ложки, если мало, добавь еще.

1
lb. ground turkey

1
large egg, beaten to blend

⅓
cup panko

1
tsp. ground cumin

1
tsp. onion powder

1
tsp. paprika

¼
cup finely chopped parsley, plus more coarsely chopped for serving

¾
tsp. kosher salt, plus more

2
Tbsp. plus ½ cup olive oil

½
cup toasted almonds

1
16-oz. jar fire-roasted peppers in water, drained

2
small garlic cloves, crushed

1
Tbsp. red wine vinegar

¼
tsp. cayenne pepper

½
lemon
Preparation
Step 1

Preheat oven to 425°. Using your hands, mix ground turkey, egg, panko, cumin, onion powder, paprika, ¼ cup parsley, and ¾ tsp. salt in a large bowl. Working one at a time, scoop out small amounts of mixture and roll into 1½"-diameter balls (you should have 18–20 meatballs).
Step 2

Heat 2 Tbsp. oil in a large ovenproof skillet over medium. Wo rking in batches, cook meatballs until golden brown all over, about 2 minutes per side. Transfer skillet with meatballs to oven and bake until cooked through, 5–7 minutes.
Step 3

While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl. Pulse fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth. Transfer to bowl with almonds and stir in remaining ½ cup oil; season romesco sauce with salt.
Step 4

Spoon romesco sauce into shallow bowls and arrange meatballs on top. Finely grate lemon zest over and scatter coarsely chopped parsley on top.

Источник: https://www.bonappetit.com/recipe/turkey-meatballs-with-romesco-sauce

Действительно очень вкусная картошка. Я запекла с итальянскими сосисками, но не стала их есть. С салатом и/или соусом мне будет вкуснее, чем с мясом или рыбой. Она вполне самодостаточная. С кислой капустой, думаю, что будет идеальна. Эту картошку нарезают ломтиками, как для картошки по-гречески. Я запекала в моей маленькой печке при 425 Ф минут 35-40.

Ingredients:
Potatoes ……………. 800 g
Olive oil ………… .. 50 g
Paprika …………… ½ tsp.
Oregano …………… ½ tsp.
Basil ………… .. ½ tsp.
Dried garlic ... ... ... ... 1 tsp.
Turmeric …………. ¼ tsp.
Salt and black pepper ... ... ... ... to taste
Dill ... ... ... ....
Green onions ……… .. 3 pcs.
Garlic .......... 3-4 teeth
Sauce:
Yogurt …………. 80 g
Mayonnaise …………. 80 g
Dill …………
Garlic ………… .2-3 cloves
Salt and black pepper .......... to taste
khmeli-suneli ……………. ½ tsp
Bake at a temperature of 180 °C about 40-50 minutes

Источник: https://www.youtube.com/watch?v=W65o46Yrn5U&t=404s

Очень вкусно и просто! Даже мужу понравилось.

На одного цыпленка Teriyaки соус сделала так:

5 Tbsp. unseasoned rice vinegar (2 1/2 ч.л.)
3 Tbsp. low-sodium soy sauce or tamari (2 ч.л.)
2 Tbsp. hot chili paste (such as sambal oelek) (1 ч.л.)
2 Tbsp. honey (1 ч.л.)

1 cup thick teriyaki baste and glaze
1 cup orange juice (1/2 апельсна)
4 green onions, finely chopped (1)
2 tablespoons grated orange peel
1 tablespoon minced peeled ginger
4 1- to 1 1/4-pound Cornish game hens
2/3 cup canned low-salt chicken broth

Preparation

Whisk first 5 ingredients in bowl to blend for marinade. Place hens in plastic bag. Add 1 cup marinade; seal bag. Let hens marinate 1 hour at room temperature or refrigerate up to 3 hours, turning bag occasionally. Reserve remaining marinade.
Preheat oven to 400°F. Place rack on large rimmed baking sheet. Arrange hens on rack; drizzle with marinade from bag. Roast hens until cooked through and brown, basting occasionally with reserved marinade from bowl, about 1 hour.
Transfer hens to platter. Scrape juices into pan; add broth and any remaining marinade. Bring sauce to boil. Season with salt and pepper; spoon over hens.

Источник: https://www.epicurious.com/recipes/food/views/Roast-Cornish-Game-Hens-with-Orange-Teriyaki-Sauce-103137

Салсу не делала. Вкусом очень похоже на испанский Romesco Sauce, но без паприки, которую я не очень люблю. Так что в целом мне понравилось. Вчера на гарнир к котлетам подавала с зеленой фасолью (фасоль предварительно замочив на 3 часа, обжарила с зубчиком чеснока на сковородке до черных проплеши. Посыпала солью и сухим чесноком (идея от сюда: https://vannsspices.com/recipes/single/garlicky-green-beans-with-romesco-sauce). Сегодня думаю подать на гарнир к картошке с листовой капустой: http://cookingchatfood.com/lidias-swiss-chard-potatoes/, а завтра к рыбе.

5 red peppers, quartered lengthways, stem, pith and seeds discarded (600g net weight)
2-3 vine tomatoes (300g), halved
1 red chilli, stem removed
1 red onion, peeled and cut into 6 wedges
90ml olive oil
Salt and black pepper
6 garlic cloves, peeled
60g blanched almonds, well toasted and roughly chopped
150g Greek feta, roughly crumbled
1 tbsp cumin seeds, toasted and roughly crushed in a mortar
1 tbsp coriander seeds, toasted and roughly crushed in a mortar
1 lemon, segmented
50g pitted green olives, roughly chopped (I use nocellara)
1½ tbsp coriander leaves, roughly chopped

Heat the oven to 240C (220C fan)/465F/gas 9. Put the pepper quarters, tomatoes, chilli, onion, two tablespoons of oil, a half-teaspoon of salt and plenty of pepper on a large oven tray lined with baking paper and toss to combine. Roast for 20 minutes, give everything a stir, then add the garlic cloves and roast for 15-20 minutes more, or until everything is softened and coloured.

Leave to cool, then peel the peppers and tomatoes, and discard the skins.

Transfer everything to a food processor, add the almonds, feta, half the ground toasted spices, two tablespoons more of oil, a quarter-teaspoon of salt and a good grind of pepper, and blitz smooth. Refrigerate to cool completely (and set slightly).

Meanwhile, make the salsa. Using a small, sharp knife, trim the top and tail off the lemon. Cut down along its round curves, removing the skin and white pith as you go. Release the segments from the lemon by slicing between the membranes, then roughly chop each segment in two or three pieces.

Put these in a bowl with the olives, coriander, the remaining two tablespoons of oil and the remaining ground toasted spices, and mix to combine.

To serve, spread the dip on to a wide, shallow plate and spoon the salsa into the centre.

Источник: https://www.theguardian.com/food/2020/feb/22/yotam-ottolenghis-feta-recipes?CMP=Share_iOSApp_Other

Делала только Spicy Salmon Teriyaki, а Bok Choy отдельно обжарила в соусе. Подавала с рисом, получилось просто замечательно! На двоих 1/2 порции.

5 Tbsp. unseasoned rice vinegar
3 Tbsp. low-sodium soy sauce or tamari
2 Tbsp. hot chili paste (such as sambal oelek)
2 Tbsp. honey
1 lb. skinless salmon fillet, cut into 3x1 1/2" strips
1 1/2 tsp. kosher salt, divided, plus more
3 Tbsp. cornstarch
2 Tbsp. vegetable oil
4 small heads baby bok choy (about 1 lb.), trimmed, quartered
Steamed rice (for serving; optional)
3 scallions, very thinly sliced on a diagonal
1 tsp. toasted sesame seeds

Preparation

Whisk vinegar, soy sauce, chili paste, and honey in a small bowl; set aside.
Season salmon with 1 tsp. salt. Place on a plate and sprinkle with cornstarch, turning to coat. Heat oil in a large nonstick skillet over medium-high. Cook salmon in a single layer, undisturbed, until golden brown underneath, 2–3 minutes. Turn and cook until other side is lightly golden, about 2 minutes. Pour sauce over salmon and continue to cook, gently turning salmon halfway through, until sauce is thickened slightly and clinging to salmon, about 1 minute. (Sauce will bubble aggressively when first added and will then calm down.)
Meanwhile, set a steamer basket in a large pot filled with about 1" salted water. Cover pot and bring water to a boil. Place bok choy in steamer basket, cover pot, and steam until just tender, 5–7 minutes. Season with remaining 1/2 tsp. salt.
Place rice (if using) and bok choy on a platter. Arrange salmon over and drizzle bok choy and salmon with any remaining sauce in skillet. Top with scallions and sesame seeds.

Источник: https://www.epicurious.com/recipes/food/views/spicy-salmon-teriyaki-with-steamed-bok-choy

Это было очень и очень вкусно!

2 tablespoons sesame oil
2 shallots, chopped
4 cups shiitake or cremini mushrooms, chopped
1 inch fresh ginger, grated
1 clove garlic, minced or grated
2 cups roughly chopped spinach or bok choy
2 tablespoons low sodium soy sauce or tamari
black pepper
30-34 round dumpling or wonton wrappers
1/3 cup raw sesame seeds
2 green onions, chopped, for serving

Sweet Chili Ginger Sesame Sauce

1/4 cup toasted sesame oil
2 tablespoons chili garlic sauce
2 tablespoons low sodium soy sauce or tamari
2 tablespoons pomegranate molasses or honey
1-2 teaspoons crushed red pepper flakes using more or less to your taste
1/2 inch fresh ginger, peeled and grated

US Customary - Metric
Instructions

1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper. Stir in the greens. Cook another 2-3 minutes, until the mushrooms are caramelized. Remove from the heat and let cool.

2. To assemble, spoon 1 tablespoon of filling onto each wrapper. Brush water around the edges of the wrapper. Fold the edges of the wrapper up around the filling and pinch in the center to seal. Repeat with the remaining wrappers.

3. Place the sesame seeds in a shallow bowl. Brush the bottoms of the dumplings with water and then dredge them in the sesame seeds.

4. Heat a few tablespoons of oil in a large skillet set over medium heat. When the oil shimmers, add the dumplings and cook until the bottoms are light golden brown, about 2-3 minutes. Carefully pour 1/4 cup of water into the skillet, it will splatter, so stand back. Immediately cover with a tight-fitting lid. Turn heat to medium-low and let the dumplings steam for 5-6 minutes. Serve warm with sauce (see below) and green onions.

5. To make the sauce, combine all ingredients in a medium bowl. Serve alongside the dumplings.

Recipe Notes

To Freeze: follow the recipe through step 3. Flash-freeze the dumplings on a baking sheet for 30 minutes, then transfer to a freezer bag and freeze for up to 3 months. Once the dumplings are frozen, simply pan-fry as directed, then steam for an additional 4-5 minutes.

Источник: https://www.halfbakedharvest.com/chinese-mushroom-dumplings/

Очень вкусно! И соус вкусный и цуккини.

1 medium-large zucchini, sliced into 1/4-inch coins
1/2 cup flour
2 eggs, beaten
2 teaspoon salt
1-2 tablespoon vegetable or olive oil (for sauté pan)

Distribute 1 teaspoon salt over zucchini slices.

Add remaining 1 teaspoon salt to beaten egg.

Put flour and egg in separate shallow dishes next to stove.

Heat lightly greased sauté pan to medium heat.

Coat zucchini coins first with flour, then dip and coat with beaten egg and place into pan.

Sauté zucchini for about 3 to 4 minutes per side, turning once, or until they are a light golden brown.

You can serve your fried zucchini with basic or spicy dipping sauces or nothing at all.

spicy dipping sauce:

1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tablespoon sesame oil

Источник: https://www.thespruceeats.com/korean-fried-zucchini-2118830
1 tablespoon chili pepper flakes (kochukaru), or cayenne pepper or Sriracha sauce
1 tablespoon scallions (thinly sliced)
1 teaspoon garlic (finely chopped)

Очень вкусно! На двоих нам сделала 1/2 порции. Подавала с корейским капустным салатом и помидорным кимчи.

Ingredients
pancakes

2 large eggs
1 1/2 cups cold water
1/2 teaspoon coarse kosher salt
1/2 teaspoon gochu garu (Korean red pepper powder)* or 1/8 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1 1/2 cups all purpose flour
1/2 pound uncooked shrimp, peeled, deveined, cut into 1/3-inch pieces
1 medium onion, halved, very thinly sliced
8 green onions (white and pale green parts only), cut into 3- to 4-inch-long matchstick-size strips
1 medium carrot, peeled, cut into 3- to 4-inch-long matchstick-size strips

Sauce

1/2 cup reduced-sodium soy sauce
2 tablespoons water
2 tablespoons fresh lemon juice
2 teaspoons Asian sesame oil
1 teaspoon gochu garu (Korean red pepper powder)* or 1/4 teaspoon cayenne pepper
4 tablespoons vegetable oil, divided

pancakes

Whisk eggs in medium bowl to blend. Whisk in 1 1/2 cups cold water, 1/2 teaspoon salt, gochu garu, and 1/4 teaspoon black pepper. Add flour; whisk until smooth. Mix in shrimp, all onions, and carrot. Let batter stand 1 hour at room temperature.

sauce

Whisk soy sauce, 2 tablespoons water, lemon juice, sesame oil, and gochu garu in medium bowl; divide among 4 to 6 small dipping bowls.

Heat 1 tablespoon oil in each of two 10-inch-diameter nonstick skillets over medium heat. Add 1 cup pancake batter to each, spreading to edges of skillet. Cook until edges are firm and bottom is golden brown, about 4 minutes. Using spatula, turn pancakes over. Cook until second side is golden brown and shrimp is cooked through, about 4 more minutes (center will be soft). Increase heat to high and cook until bottom is deep brown, about 1 minute longer per side. Slide pancakes out onto cutting board. Repeat with remaining oil and batter, forming 2 more pancakes. Cut pancakes into wedges. Serve warm or at room temperature with dipping sauce.

Источник:https://www.bonappetit.com/recipe/shrimp-and-green-onion-pancakes

1 cup vegetable oil
⅓ cup soy sauce
⅓ cup brown sugar
1 garlic clove
1 teaspoon minced fresh ginger
½ teaspoon pepper
1 flank steak, about 1 1/2 pounds

Whisk together the oil, soy sauce, brown sugar, garlic, ginger and pepper in a large bowl. With the tip of a knife, lightly score the surface of the steak in a crisscross pattern. Immerse the steak in the marinade and refrigerate for several hours, turning it over now and then.

Prepare a grill. When it is hot, place the steak on the grill, shaking off excess marinade first. Cook roughly 4 minutes on each side for medium rare. Let the steak rest for a few minutes, then slice it thinly, on the diagonal.

Источник: https://cooking.nytimes.com/recipes/1018839-backyard-flank-steak-teriyaki?te=1&nl=cooking&emc=edit_ck_20190621?campaign_id=58&instance_id=10359&segment_id=14532&user_id=774932a5b0c90a85e7e8797f0b2496d0®i_id=9177589120190621

Отличный соус!

The gorgonzola is a perfect pair to the butternut squash in this recipe. Gnocchi in a gorgonzola cream sauce is on my top 10 favorites

Gongozola Sauce Recipe
● 1cup Nonfat milk
● 1tablespoon all-purpose flour
● 1 1⁄2tablespoons butter
●1⁄2cup crumbled gorgonzola

Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly (it will "go" fast). Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola. Season with salt and pepper to taste.
I followed the sauce portion of the recipe for the Gongozola Sauce and used that for my dish. Preparation:
Follow heating instructions to ensure product reaches temperature of 160°F.
1. Heat 6 Quarts of water to a boil. Add pinch of salt
2. Add pasta; do not separate uncooked pasta if it sticks together. It will naturally separate while cooking. Cook 3 minutes, and drain.

Источник: https://thefeedfeed.com/pinkberrystripes/butternut-squash-ravioli-with-gorgonzola-sauce

Я вместо петрушки использовала листья молодого шпината. Очень вкусно! Подавала с пастой, а так же с салатом с помидорами и бураттой вместо заправки.

Yield
Makes 6 servings

Ingredients

1 pound spaghetti
Kosher salt
1/2 cup unsalted, roasted almonds
4 cups (packed) fresh flat-leaf parsley leaves
3/4 cup chopped fresh chives
3/4 cup extra-virgin olive oil
1/2 cup finely grated Parmesan
Freshly ground black pepper

Preparation

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Источник: https://www.epicurious.com/recipes/food/views/spaghetti-with-parsley-pesto-51170240

Очень вкусное блюдо! Соус этот тоже очень вкусный с чем угодно, хоть просто с хлебом. Я зепекала с ним спаржу, смешала как салат на гарнир с запеченым баклажаном.

Roasted Garlic Herb Sauce

Ingredients

1 head of garlic, separated into cloves, unpeeled
2 cups (packed) parsley leaves with tender stems
1 cup (packed) mint leaves
1 cup extra-virgin olive oil
1 teaspoon finely grated lemon zest (from about 1/2 large lemon)
1 tablespoon plus 1 teaspoon fresh lemon juice (from about 1/2 large lemon)
1 teaspoon crushed red pepper flakes
3/4 teaspoon kosher salt

Preparation

Heat a medium, dry, heavy skillet (preferably cast iron) over medium. Roast garlic, stirring occasionally, until skins have darkened on all sides and cloves inside are soft, 12–15 minutes. Let cool.
Peel away skins and discard; transfer cloves to a blender. Add parsley, mint, oil, lemon zest and juice, red pepper, and salt. Blend until a pesto-like sauce forms.
Do Ahead
Sauce can be made 5 days ahead; store in an airtight container and chill, or freeze up to 1 month.

Источник: https://www.epicurious.com/recipes/food/views/roasted-garlic-herb-sauce

ngredients

3 tablespoons olive oil, divided
1 medium shallot, thinly sliced
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon (or more) kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (15-ounce) can white beans, rinsed, drained
1/4 cup Roasted Garlic Herb Sauce or high-quality pesto, plus more for serving
8 ounces shrimp, peeled, deveined (about 16 medium)
Thick slices of crusty toasted bread (for serving)

Preparation

Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1–2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.

Источник: https://www.epicurious.com/recipes/food/views/shrimp-with-herby-white-beans-and-tomatoes

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My cookbook

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