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Martha classic cake

31 Mar

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Seventeen brownie valentine: Feb 1983

25 Feb

seventeen feb 1983 brownie

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Spring peas and tarragon

25 Feb

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Retro Chinese feast

14 Feb

From a supermarket flyer circa 1980!

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Lion’s Head Meatballs in Spicy Coconut Sauce

13 Feb

Lion’s Head Meatballs in Spicy Coconut Sauce
Cooking Light Magazine

1/2 c light coconut milk

1/2 c soy milk (or your choice)

2 Tbsp minced peeled fresh ginger

2 tsp minced chile pepper (recipe calls for hot red chile)

1 Tbsp chopped green onions

2 Tbsp thai fish sauce

 

MEATBALLS

1 lb ground pork or ground round

1/3 c chopped green onion

1/4 c chopped water chestnuts

2 Tbsp cornstarch

1 Tbsp all-purpose flour

1 Tbsp minced peeled fresh ginger

1 Tbsp low-sodium soy sauce

1 Tbsp dark sesame oil

1 tsp minced chile pepper (recipe calls for hot red chile)

1/4 tsp salt

1 Tbsp vegetable oil

1/4 c chopped fresh basil

1 Tbsp grated lemon rind

 

To prepare sauce, combine first 6 ingredients in a saucepan; bring to a boil over medium-high heat. Reduce to lowest heat to keep warm.

To prepare meatballs, combine ground pork and next 9 ingredients (pork through salt) in a large bow and shape mixture into 8 meatballs.

Heat 1 tbsp. vegetable oil in a large nonstick skillet over medium-high heat; cook 7 minutes, browning on all sides. Drain well.

Add meatballs to sauce, cover and simmer 8 minutes. Garnish with basil and rind.

 

Angeluna’s ginger and pork dumplings

13 Feb

ANGELUNA’S STEAMED GINGER AND PORK DUMPLINGS
Chef Clark McDaniel, Angeluna’s, Fort Worth, TX

Black Vinegar–Soy Dipping Sauce
1⁄2 cup black vinegar (available at Asian markets)
1⁄2 cup soy sauce or tamari
1⁄4 cup sugar
1 tablespoon sesame oil

Place first 3 ingredients in a saucepan over high heat and bring to a boil, stirring occasionally. Remove from heat and add oil. Serve hot or at room temperature. Will keep indefinitely in refrigerator.

Coconut Milk Mixture
2 ounces (1⁄4 cup) coconut milk
2 egg whites
2 bulbs lemongrass (white part only)
1 tablespoon roughly chopped ginger

Combine all ingredients in a blender and set aside.

Pork Filling
10 ounces pork tenderloin (membrane removed) cut into chunks
1 ounce dried shiitake mushroom caps
4 small garlic cloves, peeled
1 medium shallot, peeled
1⁄4 medium red onion, peeled
1 medium fresh jalapeño, stemmed and seeded
1 teaspoon sriracha Vietnamese-style chile paste (available at Asian markets)
1 teaspoon nuc mam fish sauce (available at Asian markets)
2 tablespoons fresh basil
1 tablespoon fresh mint
2 tablespoons fresh cilantro
1 package dumpling (gyoza) wrappers (available at Asian markets)
1 egg yolk (optional)
black and white sesame seeds for garnish

Place first 11 ingredients in a food processor. Add the coconut milk mixture, pouring it through a strainer, and pulse until well blended. To check seasoning, sauté a small amount of filling in a nonstick pan and adjust as needed.

To make dumplings, place approximately 1 tablespoon of filling in center of a gyoza wrapper. Brush edge with plain water or with egg wash (made by combining egg yolk with 1 to 2 tablespoons water). Fold wrapper in half and crimp edges together firmly to seal. Steam 7 to 8 minutes or until mixture is cooked through.

To serve, arrange dumplings attractively on plates and provide each guest with an individual dish of dipping sauce. Garnish with sesame seeds. Makes about 32 dumplings; serves approximately 5 to 6.

 

Chez Panisse Garlic Butter

11 Jun

For sizzling summer steaks. Recipe is adapted from Alice Waters’ Chez Panisse Cooking (Random House, 1988).

CHEZ PANISSE GARLIC BUTTER
MAKES 1 CUP
12 cloves garlic, peeled
10 tbsp. unsalted butter, softened
1⁄2 tsp. white wine vinegar
1/4 tsp. cayenne
Salt and pepper

Bring the peeled garlic cloves to a boil in a 1-qt. saucepan of salted water. Reduce heat to medium; cook until garlic is tender, 15–20 minutes. Drain and transfer garlic to a bowl; mash cloves into a paste. Stir in softened unsalted butter, white wine vinegar, cayenne, and salt.
Use butter right away or wrap in a log shape in plastic wrap and chill up to 1 week.

 

BEURRE ROUGE
Anthony Bourdain
½ cup red wine
1 shallot, finely chopped
8 oz (220 g) butter, softened
1 bunch of Italian parsley, finely chopped
salt and pepper

In a small pot, combine wine and shallot and bring to a boil. Cook until the wine has almost completely evaporated, taking care not to let the shallots burn. Transfer to a mixing bowl and let cool. In a food processor, combine butter and wine/shallot mix, parsley and salt and pepper. Mix well.

Scrape the butter out and place on a sheet of plastic wrap. Form a log and refrigerate until the butter is firm enough to slice. Freeze the leftovers. Put a slice of the red wine butter on each steak before serving.