Cuisine...
GARLIC BUTTER MUSHROOMS AND ONIONS WITH WHITE WINE
Ingredients:
16 ounces (454 g) small button mushrooms
2 Tablespoons (30 ml) olive oil
4 cloves (4 cloves) garlic , chopped or crushed
1 (1 ) medium onion , minced
1/2 cup (120 ml) chicken stock or white wine
Zest from 1 medium lemon
1 tablespoon (15 ml) lemon juice
1/2 teaspoon (2.5 ml) chili flakes , or taste
4 tablespoons (60 ml) butter , divided
2 tablespoons (30 ml) chopped parsley
kosher salt or sea salt , to taste
fresh cracked black pepper , to taste
Brush it off with the mushrooms. If desiccated, cut the bottoms of the mushroom stems. Keep the mushrooms whole, or cut them in half if they are big.
Over medium-high prepare, heat a large skillet. Add the olive oil, then add the fungi. Mushrooms are cooked and stirred until brown & caramelized, around 3-5 minutes.
Add 2 tablespoons of butter and let the butter melt a little, then add the onions and garlic. Cook for about 3-5 minutes, until lightly caramelized and softened.
Add stock or wine, lemon zest, chili flakes and lemon juice. Cook for 2 minutes or until the liquid decreases a little.
Add the remaining 2 tablespoons of butter and chopped parsley and cook for 1 minute.
With salt and pepper, season.
ZUCCHINI FRITTERS
Ingredients:
1 Large Zucchini
1 Small Sweet Potato peeled
1 Medium Carrot peeled
¼ Cup Finely chopped green onion
3 Garlic Cloves minced
2-3 Tbsp Chopped Parsley
½ Tsp Salt, or to taste
¼ Tsp Ground Pepper or to taste
2 Large Eggs
½ Cup Rice Flour
¼ Cup Ground Parmesan Cheese
¼ Cup Olive or Avocado oil
Using your food processor and setting up the tiny shredding blade is the best way to cook vegetables. You may alternatively use a medium-small grater. In order to cook uniformly, the vegetables need to be rubbed into tiny pieces.
Then squeeze as much water as you can and put it in a wide bowl. Start by grating the zucchini.
Continue to shred the carrot and sweet potato and return them to the dish. Add the remaining ingredients to the mixture: green onion, garlic, parsley, salt, eggs, pepper, rice flour and cheese. Mix thoroughly using your hands or a broad spoon, until well mixed.
Heat oil over medium heat in a large nonstick pan. In the pan, add about one spoonful of mixture and gently press it down to make a round fritter shape.
Cook about 4 fritters at a time, each side for about 3-4 minutes. Until done, move to a paper towel-lined tray.
FLUFFY DUMPLINGS
Ingredients:
2 1/2 cups all purpose flour
1/2 tsp active yeast
2 tsp sugar
3/4 cup and 2 tbsp warm water
1/2 lb ground pork
1/2 lb ground chicken
2 tsp chopped garlic
3 tsp chopped ginger
2 green onions, chopped
1 tbsp shaoxing wine or rice wine
2 tbsp oyster sauce
1 tsp sesame oil
1/4 tsp black pepper
3tbsp cooking oil
6 to 7 dumplings
1 cup water
Black sesame seeds
In a regular mixer, combine the flour, yeast and sugar together. Pour hot water and mix at medium speed, and knead for 3 to 4 minutes or until a piece of dough is shaped. By side, you can do this move in a mixing cup. Cover the dough with plastic wrap and allow it to rise for 1 hour and 30 minutes in a warm spot.
Meanwhile, let's get the filling done! Combine all the filling ingredients in a mixing bowl and stir well until they are filled with a sticky texture.
The dough could double to triple in size after 1 hour and 30 minutes. Take the dough to a work surface and roll it out in a circle smoothly. Shape a rope into the dough. "Roll into a rope with a diameter of about 1". Flour with dust as needed. Divide the dough into pieces of 2 oz (1 oz for smaller dumplings) and roll a small ball into each piece of dough. Flatten the center of your palm. Flatten the dough into a 3-inch circle using a rolling pin, but make sure that the outer edge is thinner than the middle. Function 1 piece at a time, while a clean kitchen towel leaves the rest hidden.
Put in the middle 1 heaping tablespoon of filling and bring the edges to the top with your index finger and thumb to seal while the filling is forced inside by your left thumb.
Place the sealed fluffy dumpling with 3 tablespoons of cooking oil on an 8-inch cast iron pan. Repeat for any remaining ingredients. 6 to 7 dumplings will fit into an 8" pan and 20 standard size dumplings or 40 small dumplings will be made from this recipe. Without cover, let the dumplings rest for 15 to 20 minutes. It will avoid the dumplings from sticking to each other in this way.
For 3/4 of the dumplings, pour 1 cup of cold water or enough water to cover them. Cover and bring to a boil over medium heat. Uncover quickly to air it out and tilt the cover about 1 if it boils over. Finish cooking over medium-high heat for about 10 minutes, until the dumplings are fully cooked and crispy on the bottom. Garnish and enjoy the black sesame seeds!
SPICY CHILI GARLIC NOODLES
Ingredients:
8 oz. rice noodles
1 tbsp. vegetable oil
4 small shallots, thinly sliced
Kosher salt
1 1/2 tbsp. sesame oil
1/2 c. thinly sliced green onions, plus more for serving
4 cloves garlic, minced
1/3 c. low-sodium soy sauce
2 tbsp. chili garlic sauce
1 tbsp. packed brown sugar
1/2 tbsp. lime juice
Pinch red pepper flakes (optional)
In compliance with package instructions, cook noodles. Uh, drain.
Heat oil in a large skillet over medium-high heat. Add the shallots and salt to season. Cook for about 5 minutes until it is golden and crispy. Move the shallots to a plate lined with a paper towel.
To the skillet, add sesame oil. Stir in the green onions and garlic when the sesame oil is fragrant, and cook for one minute. Add soy sauce, chili garlic sauce, brown sugar, lime juice, and red pepper flakes to taste (if using). Simmer until the sauce is slightly reduced, for 3 to 5 minutes.
To mix, add the cooked noodles and toss. Add crispy shallots and more green onions to the garnish. Immediately serve.
BUTTERNUT SQUASH AND SPINACH TORTELLINI
Ingredients:
1 cup butternut squash puree
1 cup half and half
1/4 teaspoon nutmeg
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon lemon pepper seasoning
2 cups tortellini uncooked
8 oz spinach , uncooked, fresh
2 tablespoons fresh parsley chopped
On medium heat, add 1 cup of butternut squash puree, 1 half-and-a-half cup, 1/4 teaspoon of nutmeg, a pinch of paprika, and 1/4 teaspoon of salt to the wide skillet. Stir all the ingredients to mix during the heating process. Apply around 1/4 teaspoon seasoning of lemon pepper - don't add all of it to your taste at once, add a little and add more. On top of the mixture, add the spinach, cover with a lid and remove from the sun. Let the spinach, covered in a pan, wilt away from the sun.
Bring a medium pan of water to a boil while the spinach wilts, add 2 cups of uncooked tortellini, and cook according to the package instructions (usually 7 - 10 minutes in boiling water). Drain the water until the tortellini is baked.
With the butternut squash sauce and spinach, add the cooked and drained tortellini to the skillet and stir to mix. If the sauce is too dense, add more than half of it and half of it to thin it. Even, if desired, taste and add more salt, nutmeg and lemon pepper.
Serve served with fresh chopped parsley.
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