Once you’ve made this once, you’ll probably want to take it to a showier place. Cook thinly sliced shallot, ginger or garlic in a little peanut oil before adding the water for the “broth,” or add sliced celery, bean sprouts, snow peas or sliced carrots to it. Switch to rice noodles, soba, ordinary dried pasta or mung bean threads if you like. Crank up the heat a bit under the broth and warm or cook sliced (or leftover) chicken, pork, beef, Chinese sausage, shrimp, tofu or egg in it. Garnishes are obvious: scallions, cilantro, toasted sesame seeds or chopped peanuts come to mind.
March 25, 2009
By MARK BITTMAN
Time: 20 minutes
Salt
1/3 cup soy sauce, more to taste
1/3 cup ketchup or 3 tablespoons tomato paste and a pinch of sugar
1 tablespoon rice wine vinegar, more to taste
A few drops dark sesame oil (optional)
A squirt of sriracha or other sauce, or a dried red chili to taste (optional)
1 pound egg noodles, preferably fresh.
1. Bring a large pot of water to a boil and salt it. In a smaller pot, bring 6 cups of water to a boil; once boiling, reduce heat so water bubbles gently.
2. To the smaller pot add soy sauce, ketchup, vinegar, sesame oil if using and sriracha or chili, along with a pinch of salt. Stir and let simmer.
3. Add egg noodles to large pot; fresh noodles will be ready in just a couple of minutes; dried will take longer. When tender but not mushy, drain. Taste broth and add more soy, salt, vinegar or heat as you like. Divide noodles into bowls and pour hot broth over all.
Yield: 4 servings.
Tuesday, March 24, 2009
Wednesday, March 18, 2009
Beef (or Turkey) Tacos
Makes 8 tacos, serving 4. Published May 1, 2002 - Cook's Illustrated.
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
Ingredients
Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner) [or ground Turkey, which I prefer]
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce, such as Tabasco, or salsa
Instructions
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Tomato sauce is sold in cans in the same aisle that carries canned whole tomatoes. Do not use jarred pasta sauce in its place. We prefer to let diners top their own tacos with whatever fillings they prefer. There’s no need to prepare all of the toppings listed below, but cheese, lettuce, and tomatoes are, in our opinion, essential.
Ingredients
Filling
2 tablespoons vegetable oil or corn oil
1 small onion , chopped small (about 2/3 cup)
3 medium cloves garlic , minced or pressed through garlic press (about 1 tablespoon)
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
table salt
1 pound 90% lean ground beef (or leaner) [or ground Turkey, which I prefer]
1/2 cup tomato sauce
1/2 cup low-sodium chicken broth
1 teaspoon brown sugar
2 teaspoons vinegar (preferably cider vinegar)
Ground black pepper
Shells and Toppings
8 taco shells (warmed according to package instructions), or Home-Fried Taco Shells
1 cup shredded cheddar cheese (4 ounces), or Monterey Jack cheese
2 cups shredded iceberg lettuce
2 small tomatoes , chopped small
1/2 cup sour cream
1 avocado , diced medium
1 small onion , chopped small
2 tablespoons minced fresh cilantro leaves
hot pepper sauce, such as Tabasco, or salsa
Instructions
1. Heat oil in medium skillet over medium heat until hot and shimmering but not smoking, about 2 minutes; add onion and cook, stirring occasionally, until softened, about 4 minutes. Add garlic, spices, and 1/2 teaspoon salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking meat up with wooden spoon and scraping pan bottom to prevent scorching, until beef is no longer pink, about 5 minutes. Add tomato sauce, chicken broth, brown sugar, and vinegar; bring to simmer. Reduce heat to medium-low and simmer, uncovered, stirring frequently and breaking meat up so that no chunks remain, until liquid has reduced and thickened (mixture should not be completely dry), about 10 minutes. Adjust seasonings with salt and pepper.
2. Using wide, shallow spoon, divide filling evenly among taco shells; place two tacos on individual plates. Serve immediately, passing toppings separately.
Tuesday, March 17, 2009
Lori's Skillet Smashed Potato Recipe
The great thing about these potatoes is that you can boil them off (pre-cook) the night before. they come together in just a few minutes just as you are ready to serve the rest of your breakfast or brunch.
one small bag of small potatoes (yukon golds, fingerlings, or something similar)
salt & pepper
1 - 2 tablespoons olive oil
Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.
Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.
101 Cookbooks http://www.101cookbooks.com/
one small bag of small potatoes (yukon golds, fingerlings, or something similar)
salt & pepper
1 - 2 tablespoons olive oil
Start by placing the potatoes in a large saucepan. Add a teaspoon of salt and cover with water. Don't peel the potatoes, because the skin helps keep the potatoes together. Bring the water to a boil over medium-high heat. Reduce the heat and cook at a low boil until they are tender enough to slide a knife in easily. It is important not to over-boil them, for golf ball size potatoes about 10 minutes or a little less. Drain the potatoes and refrigerate until you are ready to brown them in a large skillet.
Heat the olive in a large skillet over medium-high heat. Keep in mind it needs to be big enough to hold the potatoes, which double in size when they are smashed. Smash each potato with a masher or the bottom of a heavy glass. Season with salt and pepper and cook until crisp, and them turn and cook the other side. Sprinkle with chives, fresh herbs, whatever and serve.
101 Cookbooks http://www.101cookbooks.com/
Tuesday, March 3, 2009
Skillet Chili Mac
from Cook's Country
2/2005
For a lighter dish, substitute ground turkey for the ground beef. You can substitute Monterey Jack cheese for some or all of the Colby. If you want to spice things up, add 1/2 teaspoon red pepper flakes along with the chili powder, or serve with Tabasco.
Serves 4 to 6
3 tablespoons vegetable oil
1 pound 85 percent lean ground beef
1 onion , chopped medium
1 red bell pepper , stemmed, seeded, and chopped medium
Table salt
4 cloves garlic , minced
1 tablespoon chili powder
1 tablespoon ground cumin
8 ounces macaroni (2 cups)
1 can (14 1/2 ounces) diced tomatoes
1 (15-ounce) can tomato puree
1 cup water
1 tablespoon brown sugar
Ground black pepper
8 ounces Colby cheese , shredded (2 cups)
1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef through a fine-mesh strainer, discarding the fat.
2. Add the remaining 2 tablespoons oil to the skillet and return to medium-high heat until shimmering. Add the onion, bell pepper, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the garlic, chili powder, and cumin and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes with their juice, tomato puree, water, brown sugar, and drained beef. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
4. Season with salt and pepper to taste. Sprinkle the Colby evenly over the top, cover, and let sit off the heat until the cheese melts, about 3 minutes.
2/2005
For a lighter dish, substitute ground turkey for the ground beef. You can substitute Monterey Jack cheese for some or all of the Colby. If you want to spice things up, add 1/2 teaspoon red pepper flakes along with the chili powder, or serve with Tabasco.
Serves 4 to 6
3 tablespoons vegetable oil
1 pound 85 percent lean ground beef
1 onion , chopped medium
1 red bell pepper , stemmed, seeded, and chopped medium
Table salt
4 cloves garlic , minced
1 tablespoon chili powder
1 tablespoon ground cumin
8 ounces macaroni (2 cups)
1 can (14 1/2 ounces) diced tomatoes
1 (15-ounce) can tomato puree
1 cup water
1 tablespoon brown sugar
Ground black pepper
8 ounces Colby cheese , shredded (2 cups)
1. Heat 1 tablespoon of the oil in a 12-inch skillet over medium-high heat until shimmering. Add the beef and cook, breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes. Drain the beef through a fine-mesh strainer, discarding the fat.
2. Add the remaining 2 tablespoons oil to the skillet and return to medium-high heat until shimmering. Add the onion, bell pepper, and 1/2 teaspoon salt. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the garlic, chili powder, and cumin and cook until fragrant, about 15 seconds. Stir in the macaroni, tomatoes with their juice, tomato puree, water, brown sugar, and drained beef. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
4. Season with salt and pepper to taste. Sprinkle the Colby evenly over the top, cover, and let sit off the heat until the cheese melts, about 3 minutes.
Monday, March 2, 2009
Sweet and Sour Glazed Brussels Sprouts
from Cooks Country
12/2006
Serves 8
4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts , trimmed and halved through core if large
12 small shallots , halved lengthwise
1 tablespoon cider vinegar
Table salt and ground black pepper
Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serve.
12/2006
Serves 8
4 tablespoons unsalted butter
1 1/2 tablespoons light brown sugar
2 pounds Brussels sprouts , trimmed and halved through core if large
12 small shallots , halved lengthwise
1 tablespoon cider vinegar
Table salt and ground black pepper
Adjust oven rack to middle position and heat oven to 400 degrees. Melt butter and sugar together in microwave. Toss Brussels sprouts, shallots, butter mixture, vinegar, 3/4 teaspoon salt, and 1/2 teaspoon pepper in large bowl. Scatter on rimmed baking sheet and roast until golden brown, about 30 minutes, shaking pan every 10 minutes to redistribute vegetables. Serve.
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