Ingredients
1 (5-pound) watermelon
1 Vidalia or other sweet onion
1/4 cup red wine vinegar
Salt and pepper
1/2 cup extra-virgin olive oil
2 tablespoons chopped fresh mint
4 ounces feta cheese, crumbled
6 whole mint sprigs
Directions
Cut the flesh from the melon and cut into bite size pieces, removing and discarding the seeds, and set aside. Peel and slice the onion into rings.
In a small bowl, combine the vinegar, salt, pepper, and whisk until salt is dissolved. Slowly whisk in the olive oil, a few drops at a time. Add in the chopped mint, taste, and adjust seasonings.
In a large bowl, combine the melon, onion, and feta. Pour the dressing over the melon mixture and toss gently until everything is coated and evenly mixed. Garnish with mint sprigs.
To serve, divide salad among individual plates and garnish with mint leaves.
Thursday, May 26, 2011
Fresh Spinach Strawberry Walnut Salad
Ingridients:
12 oz. torn fresh spinach (about 10 cups)
3 c. halved or sliced fresh strawberries
1/3 c. slice green onion
1/3 c. salad oil
3 tbsp. lemon juice
1 c. broken walnuts
2 tbsp. toasted seasame seed (opt.)
In a bowl place torn spinach, strawberries, and green onions. Cover and chill up to 2 hours. For citrus dressing, measure salad oil, add lemon juice. Seal, shake well, chill. Shake citrus dressing again and pour over the spinach, strawberry mixture. Top with walnuts and optional toasted seasame seed. Toss salad lightly to coat. Serve immediately. Makes 8 to 10 servings.
12 oz. torn fresh spinach (about 10 cups)
3 c. halved or sliced fresh strawberries
1/3 c. slice green onion
1/3 c. salad oil
3 tbsp. lemon juice
1 c. broken walnuts
2 tbsp. toasted seasame seed (opt.)
In a bowl place torn spinach, strawberries, and green onions. Cover and chill up to 2 hours. For citrus dressing, measure salad oil, add lemon juice. Seal, shake well, chill. Shake citrus dressing again and pour over the spinach, strawberry mixture. Top with walnuts and optional toasted seasame seed. Toss salad lightly to coat. Serve immediately. Makes 8 to 10 servings.
Panda Express Chicken
Ingridients:
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 45 mins
1 Place chicken pieces in large bowl.
2 Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3 Stir cornstarch and flour together.
4 Mix flour mixture and egg mixture.
5 Add chicken pieces, stirring to coat.
6 Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7 Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
8 (Do not overcook chicken).
9 Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
10 Clean wok and heat 15 seconds over high heat.
11 Add 1 tablespoon oil.
12 Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13 Add and stir-fry crushed chiles and green onions.
14 Add rice wine and stir 3 seconds.
15 Add Orange Sauce and bring to boil.
16 Add cooked chicken, stirring until well mixed.
17 Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
18 Heat until sauce is thickned.
19 Stir in sesame oil and orange zest if desired.
20 Serve over jasmine rice.
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil (for frying)
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon gingerroot, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
1/4 cup green onion, chopped
1 tablespoon rice wine
1/4 cup water
1/2 teaspoon sesame oil
Orange Sauce for Stir Fry
1 1/2 tablespoons soy sauce
1 1/2 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar
1 orange, zest of
Change Measurements: US | Metric
Directions:
Prep Time: 15 mins
Total Time: 45 mins
1 Place chicken pieces in large bowl.
2 Stir in egg, salt, pepper and 1 tablespoon oil and mix well.
3 Stir cornstarch and flour together.
4 Mix flour mixture and egg mixture.
5 Add chicken pieces, stirring to coat.
6 Heat oil for deep-frying in wok or deep-fryer to 375 degrees.
7 Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp.
8 (Do not overcook chicken).
9 Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
10 Clean wok and heat 15 seconds over high heat.
11 Add 1 tablespoon oil.
12 Add ginger and garlic and stir-fry until fragrant; about 10 seconds.
13 Add and stir-fry crushed chiles and green onions.
14 Add rice wine and stir 3 seconds.
15 Add Orange Sauce and bring to boil.
16 Add cooked chicken, stirring until well mixed.
17 Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken.
18 Heat until sauce is thickned.
19 Stir in sesame oil and orange zest if desired.
20 Serve over jasmine rice.
Dry-Fried Chicken
All credits to: http://www.seriouseats.com/recipes/2011/01/dry-fried-chicken-recipe.html
Ingredientsserves 4 people, active time 30 minutes, total time 15 minutes
Ingridients:
2 celery stalks, outer stems peeled
1 pound boneless chicken, chopped into 1-inch chunks
3 scallions, ends trimmed
¼ cup peanut oil
8 dried hot red chiles (preferably Sichuan chiles)
1 teaspoon whole Sichuan peppercorns
1 ½ tablespoons chili bean paste
1 tablespoon Shaoxing rice wine or medium-dry sherry
1 teaspoon dark soy sauce
Salt
2 teaspoons sesame oil
Procedures
1
Slice celery at steep angle into ½-inch slices. Set aside and toss with pinch of salt. Slice scallions at steep angle into ½-inch slices. Transfer to same bowl as celery.
2
Pour oil into large wok set over high heat. When smoking, add chicken. Stir-fry until chicken has lost much of its water, about 5 minutes.
3
Reduce heat to medium, and add chiles and Sichuan pepper. Cook until fragrant, about 15 seconds. Add chili bean paste, and stir well. Cook until it stains the oil red, about 10 seconds. Add rice wine, dark soy sauce, and ¼ teaspoon of salt. Cook, stirring often, until chicken looks dry and is very fragrant, 10 to 15 minutes.
4
Add celery and scallions, and stir-fry until just tender, one to two minutes. Turn off heat, pour in sesame oil, and season with salt to taste. Stir well, and serve with white rice.
Ingredientsserves 4 people, active time 30 minutes, total time 15 minutes
Ingridients:
2 celery stalks, outer stems peeled
1 pound boneless chicken, chopped into 1-inch chunks
3 scallions, ends trimmed
¼ cup peanut oil
8 dried hot red chiles (preferably Sichuan chiles)
1 teaspoon whole Sichuan peppercorns
1 ½ tablespoons chili bean paste
1 tablespoon Shaoxing rice wine or medium-dry sherry
1 teaspoon dark soy sauce
Salt
2 teaspoons sesame oil
Procedures
1
Slice celery at steep angle into ½-inch slices. Set aside and toss with pinch of salt. Slice scallions at steep angle into ½-inch slices. Transfer to same bowl as celery.
2
Pour oil into large wok set over high heat. When smoking, add chicken. Stir-fry until chicken has lost much of its water, about 5 minutes.
3
Reduce heat to medium, and add chiles and Sichuan pepper. Cook until fragrant, about 15 seconds. Add chili bean paste, and stir well. Cook until it stains the oil red, about 10 seconds. Add rice wine, dark soy sauce, and ¼ teaspoon of salt. Cook, stirring often, until chicken looks dry and is very fragrant, 10 to 15 minutes.
4
Add celery and scallions, and stir-fry until just tender, one to two minutes. Turn off heat, pour in sesame oil, and season with salt to taste. Stir well, and serve with white rice.
Wednesday, May 4, 2011
Maple Crème Brûlée
2 cups (500 mL) heavy whipping cream
½ cup (125 mL) maple syrup
2 large eggs
2 egg yolks
1 tablespoon (15 mL) pure vanilla extract
1 vanilla bean, scraped
¼ cup (50 mL) maple sugar or packed brown sugar
Preheat the oven to 350˚F. Line a baking pan with a double thickness of paper towels and put the ramekins in the pan. Fill a kettle with water and bring water to a boil.
In a heavy saucepan over medium heat, heat cream with syrup and scraped vanilla bean. Bring mixture to a boil. Remove immediately from the heat and let cool slightly.
In a bowl, whisk the eggs, egg yolks and vanilla until combined. Continue whisking and slowly drizzle in a bit of the hot cream mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining cream mixture.
Skim any foam off the top of the mixture. Pour mixture into six 2/3-cup ramekins. Carefully place the baking pan into the oven. Then pour enough hot water from the kettle into the baking pan so that water comes halfway up the sides of the ramekins.
Bake for 35 minutes, or until the centers are firm but jiggle slightly. Remove ramekins from pan and let cool. Cover each ramekin with plastic wrap and refrigerate for at least 3 hours or longer.
To serve: Sprinkle sugar evenly over top of cooked and cooled custards. Using a torch, move the flame continuously over the surface of the ramekins until the sugar melts and becomes golden brown and bubbly. As it cools, it hardens.
½ cup (125 mL) maple syrup
2 large eggs
2 egg yolks
1 tablespoon (15 mL) pure vanilla extract
1 vanilla bean, scraped
¼ cup (50 mL) maple sugar or packed brown sugar
Preheat the oven to 350˚F. Line a baking pan with a double thickness of paper towels and put the ramekins in the pan. Fill a kettle with water and bring water to a boil.
In a heavy saucepan over medium heat, heat cream with syrup and scraped vanilla bean. Bring mixture to a boil. Remove immediately from the heat and let cool slightly.
In a bowl, whisk the eggs, egg yolks and vanilla until combined. Continue whisking and slowly drizzle in a bit of the hot cream mixture to temper, or warm, the eggs so they won't curdle. Keep whisking and slowly pour in the remaining cream mixture.
Skim any foam off the top of the mixture. Pour mixture into six 2/3-cup ramekins. Carefully place the baking pan into the oven. Then pour enough hot water from the kettle into the baking pan so that water comes halfway up the sides of the ramekins.
Bake for 35 minutes, or until the centers are firm but jiggle slightly. Remove ramekins from pan and let cool. Cover each ramekin with plastic wrap and refrigerate for at least 3 hours or longer.
To serve: Sprinkle sugar evenly over top of cooked and cooled custards. Using a torch, move the flame continuously over the surface of the ramekins until the sugar melts and becomes golden brown and bubbly. As it cools, it hardens.
Profiteroles
(Yields: 28 cream puffs.)
1 cup all-purpose flour
1 cup whole milk
1 stick cold butter, cut into pieces
½ tsp. Kosher salt
4 large eggs
1 cup chopped chocolate (I used bittersweet)
½ cup heavy cream
Vanilla ice cream, for serving
Bring the first 3 ingredients to a boil to melt butter; add all of the flour at once, beating vigorously with a spoon until dough pulls away from the pan. Stir and cook over low heat about 30 seconds or until a thin film forms on the bottom of the pan.
Beat in eggs, one at a time, until dough is shiny and not pasty. (If it is too thick, stir in a little milk to loosen it slightly.) Spoon dough onto parchment-lined baking sheets. Bake in a preheated 375˚ oven about 20 to 25 minutes or until puffed and evenly golden (you’ll know they’re done when the cracks that form are golden, too, and no longer pale). Transfer cream puffs to a wire rack to cool completely.
To make sauce, gently heat chocolate, heavy cream and a pinch of salt in a medium saucepan, stirring constantly. Warm until chocolate is melted and a shiny sauce forms. Split cooled cream puffs, sandwich them with ice cream, and serve with sauce.
1 cup all-purpose flour
1 cup whole milk
1 stick cold butter, cut into pieces
½ tsp. Kosher salt
4 large eggs
1 cup chopped chocolate (I used bittersweet)
½ cup heavy cream
Vanilla ice cream, for serving
Bring the first 3 ingredients to a boil to melt butter; add all of the flour at once, beating vigorously with a spoon until dough pulls away from the pan. Stir and cook over low heat about 30 seconds or until a thin film forms on the bottom of the pan.
Beat in eggs, one at a time, until dough is shiny and not pasty. (If it is too thick, stir in a little milk to loosen it slightly.) Spoon dough onto parchment-lined baking sheets. Bake in a preheated 375˚ oven about 20 to 25 minutes or until puffed and evenly golden (you’ll know they’re done when the cracks that form are golden, too, and no longer pale). Transfer cream puffs to a wire rack to cool completely.
To make sauce, gently heat chocolate, heavy cream and a pinch of salt in a medium saucepan, stirring constantly. Warm until chocolate is melted and a shiny sauce forms. Split cooled cream puffs, sandwich them with ice cream, and serve with sauce.
Individual Chocolate Cake with Whipped Cream
from MarthaStewart.com by Ralph Rucci
Serves 2
Ingredients: Cake
1/4 cup unsalted butter, room temperature
cocoa powder, for dusting molds
2 ounces semi-sweet chocolate
1 large egg
1 large egg yolk
1/8 cup sugar
1 tsp all-purpose flour
Confectioners sugar, if desired for dusting finished cake
Ingredients: Whipped Cream
1 cup whipping cream
2 tbls sugar
Directions: Cake
Preheat oven to 450 degrees. Butter the 2 – 4 ounce ramekins and lightly dust the inside of each with cocoa powder, tapping out excess. Heat butter and chocolate in heat proof bowl set over (but not touching) simmering water until chocolate is almost completely melted. Meanwhile, in the bowl of an electric mixer, whisk egg, egg yolk, and sugar until light and thick. Slowly add butter mixture to mixer, add flour and mix until combined. Divide batter between ramekins. Place on a baking sheet and transfer to oven. Cook for 7 – 10 minutes – sides should be set and center soft.
Direction: Whipped Cream
Take whipping cream and whip it using an electric mixer until firm and creating peaks. Add the sugar and beat again.
Serve whipped cream aside the warm cake – dust cake with confectioners sugar if desired.
Serves 2
Ingredients: Cake
1/4 cup unsalted butter, room temperature
cocoa powder, for dusting molds
2 ounces semi-sweet chocolate
1 large egg
1 large egg yolk
1/8 cup sugar
1 tsp all-purpose flour
Confectioners sugar, if desired for dusting finished cake
Ingredients: Whipped Cream
1 cup whipping cream
2 tbls sugar
Directions: Cake
Preheat oven to 450 degrees. Butter the 2 – 4 ounce ramekins and lightly dust the inside of each with cocoa powder, tapping out excess. Heat butter and chocolate in heat proof bowl set over (but not touching) simmering water until chocolate is almost completely melted. Meanwhile, in the bowl of an electric mixer, whisk egg, egg yolk, and sugar until light and thick. Slowly add butter mixture to mixer, add flour and mix until combined. Divide batter between ramekins. Place on a baking sheet and transfer to oven. Cook for 7 – 10 minutes – sides should be set and center soft.
Direction: Whipped Cream
Take whipping cream and whip it using an electric mixer until firm and creating peaks. Add the sugar and beat again.
Serve whipped cream aside the warm cake – dust cake with confectioners sugar if desired.
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