Potato Leek Soup

5-6 cups vegetable broth or chicken broth
~3 lb red potatoes, peeled and cut into small (1/2”) chunks
¼ tsp dried thyme
2 bay leaves
salt and ground pepper
4 Tbsp olive oil or margarine or butter
3 large leeks
2 garlic cloves, minced

1. Trim and discard the roots and the dark green leaves of the leeks. Slice the trimmed leeks in half (lengthwise), then cut it into ¼ inch pieces. Rinse the cut leeks thoroughly to remove all dirt and sand.

2. Heat the oil (or butter) in a large pot over medium high heat. Stir in the leeks, garlic, and ¼ tsp salt. Cover and cook over medium heat (with occasional stirring) until the leeks are very soft and wilted (at least 10 minutes, but longer is OK)

3. Meanwhile, bring the 5 cups of broth, potatoes, thyme, bay leaves, and ½ tsp salt to boil, covered, in a large saucepan. Reduce heat to simmer and continue to cook until the potatoes are tender when poked with a fork.

4. Remove the bay leaves, then transfer ~1/2 of the cooked potatoes along with ~1/2 of the broth to the pot with the leeks. Mash the potatoes against the side of the pot with a large fork to thicken the soup to desired consistency (or use an immersion blender to get a very smooth soup). Add the rest of the broth and potatoes to the pot and bring the soup to a simmer. Add more broth if a thinner soup is desired. Season with salt and pepper to taste and serve

Oyster Mushroom Tacos with Sweet Mango Salsa

Tacos

1 medium onion, chopped
1 Red, Green, and/or Yellow Bell Peppers, medium dice
2 garlic cloves, minced
2 tablespoon canola oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 teaspoon garlic powder
1 (15 ounce) can black beans, rinsed and drained
5 ounces Oyster Mushrooms, shredded
8 (6 inch) flour or corn tortillas, warmed
salt
pepper


Salsa

1 mango, small dice
1/4 cup cilantro, roughly chopped
1/2 red onion, small dice
1 tablespoon brown sugar or agave

Directions:

To make the Mushroom Filling: In medium skillet, heat oil over medium-high heat. Sauté onions, bell peppers, and mushrooms until soft and lightly browned. Season with salt and pepper. Add garlic, chili powder, cumin, and oregano and let cook a few more minutes until fragrant. If spices stick to the skillet, add water as needed. Add black beans and let cook until heated through. Adjust seasoning to taste.

To make the Sweet Mango Salsa: Toss all the ingredients together in a small bowl.

To assemble the tacos: Fill tortillas with the Mushroom Filling and top with a spoonful of Sweet Mango Salsa.

Lettuce Wraps (Lettuce-wrapped Chicken)

Ingredients:
1 lb. boneless and skinless chicken breast (ground)
3 dried shitake mushrooms (soaked in warm water until soft, remove stems and chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil

Marinate:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon kecap manis (sweet soy sauce) or dark soy sauce (for coloring)
1/4 teaspoon salt or to taste
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 fresh and cold iceberg lettuce head

Hoisin-Ponzu Dipping Sauce:
3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)

Sweet Chili Sauce:
4 tablespoons Mae Ploy sweet chili sauce
Some cilantro leaves (chopped)
1/2 tablespoon lime juice

Method:
Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. Set aside for 15 minutes.

Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.

Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before eating. Alternatively, you can add the sauce on top of the chicken before eating.


Recipe from http://rasamalaysia.com/

Lobster Club with Avocado, Watercress, and Lemon Mayo

Makes 4 sandwiches


½ cup mayonnaise
1 teaspoon finely grated zest and 1 tablespoon juice from 1 lemon
Salt and pepper
12 slices (about 12 ounces) bacon
12 slices hearty sandwich bread
1 ripe Hass avocado, sliced
12 ounces cooked lobster meat, sliced (if tails) or roughly chopped
1 1/3 cups lightly packed watercress
2 medium tomatoes, sliced


In a small bowl, mix the mayonnaise, lemon zest and juice, a pinch of salt, and pepper to taste, and set aside.


Working in batches, if necessary, in a heavy skillet over medium heat, cook the bacon, then drain on paper towels. Meanwhile, toast the bread.


Place about a quarter of the avocado slices on each of 4 pieces of toast, then mash and spread gently to cover the slice. Add 3 ounces of lobster and about 1/3 cup watercress. Spread 4 more slices of toast with about 1 tablespoon mayonnaise each and stack, mayo side up, on top of the watercress. Fan 2 or 3 slices of tomato on each and top with 3 slices of bacon and pepper to taste. Spread the last 4 pieces of toast with 1 tablespoon mayonnaise each and place on top.


Press lightly on the sandwiches to compact, cut in half, and serve at once.




By Adam Ried
Boston Globe Magazine
June 19, 2011

Frozen lobster
If you’re not up to cooking a lobster, you have options. Some seafood stores sell cooked, shelled lobster meat. Another possibility that I discovered while developing the recipe is cooked, shelled lobster meat available frozen at some supermarkets. I was happy with the brand I tried, Seamazz ($15.99 for 12 ounces at Market Basket, 400 Somerville Avenue, Somerville, 617-666-2420). Both the ingredients – just lobster, water, and salt – and the flavor were clean.

COUSCOUS SALAD

10 oz (285 g) couscous

2 ¼ cups (530 ml) chicken broth (or vegetable broth or water)

¼ cup (60 ml) balsamic vinegar

¼ cup (60 ml) olive oil

15 oz (425g) can diced tomatoes, drained and rinsed (or chopped fresh tomatoes if they are in season)

15 oz (425g) can black beans, drained and rinsed

diced peeled carrots

minced scallions

chopped dill

corn (either boiled, then taken off the cob – or taken off the cob then caramelized in a skillet – or use frozen/cooked kernels)

broccoli, cut into small florets and blanched

salt and pepper to taste

Bring broth to boil in a medium pan.  Add couscous and stir well.  Cover and remove from heat; let stand 5 minutes.  Transfer to a large bowl and fluff with a fork to break up any clumps.  Let cool.

Add the vinegar and olive oil and mix well.  Add the tomatoes, black beans, carrots and any or all of the other ingredients.  Mix well and season to taste with salt and pepper.

Guacamole

Ingredients


1/2 white onion, finely chopped
1 jalapeno (seeded for less heat, if desired), finely chopped
1/4 cup fresh cilantro, chopped
kosher salt and black pepper
2 ripe avocados, diced
2 tablespoons fresh lime or lemon juice

Directions

1.  In a large bowl, combine the onion, jalapeño, cilantro, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Using the back of a fork, mash the vegetables until they begin to release their juices.

2.  Add the avocados and lime juice and stir to combine.

This recipe makes 2 cups.

Fried tofu Cubes and Scallion Dipping Sauce

Serves 4


1 (14-ounce) block firm or extra firm tofu, cut into  cubes
1/2 cup cornstarch
1/2 cup vegetable oil

1. Place tofu on paper towel-lined plate and let drain 15 minutes.
2. Spread cornstarch in shallow plate. Pat tofu dry with additional paper towels and dredge in cornstarch, shaking off excess. Heat oil in large nonstick skillet over medium-high heat until shimmering. Cook tofu, turning occasionally, until golden brown and crisp, 6 to 8 minutes. Using slotted spoon, transfer tofu to plate lined with fresh paper towels.


Scallion Dipping Sauce
Makes 3/4 cup

The sauce can be refrigerated overnight.

Ingredients

1/4 cup soy sauce
2 tablespoons rice vinegar
2 tablespoons mirin
2 tablespoons water
1 teaspoon chili oil (optional)
1/2 teaspoon toasted sesame oil
1 medium scallion, white and green parts, minced



Combine all ingredients in bowl and serve.

New York Style Pizza Sauce

Serious Eats: Recipes

Posted by J. Kenji López-Alt, October 7, 2010

This creates a slightly sweet, intense tomato sauce typical of New York-style slices. It's also good served with pasta. 

Ingredients

(makes enough for 2-4 12-inch pies, depending on how much sauce you like)

active time 15 minutes, total time 2 hours

• 1 (28-ounce) can whole peeled tomatoes
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 medium cloves garlic, grated on microplane grater (about 2 teaspoons)
• 1 teaspoon dried oregano
• pinch red pepper flakes
• Kosher salt
• 2 six-inch sprigs fresh basil with leaves attached
• 1 medium yellow onion, peeled and split in half
• 1 teaspoon sugar

Procedures

1. Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
2. Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.

Salmon Braised with Soy and Ginger

serves 4

4  6-oz center-cut salmon fillets, skin removed
1/4 cup sake or dry vermouth
3 tablespoons soy sauce
1 tablespoon rice wine vinegar or sherry wine vinegar
1 tablespoon grated peeled fresh ginger

 1 teaspoon sugar
1/2 teaspoon cornstarch, mixed with 1 teaspoon water
3 tablespoons vegetable oil
2 garlic cloves, minced
1 shallot, minced

Rinse the salmon fillets under cold water and pat dry.  Mix the sake or vermouth, soy sauce, vinegar, ginger, and sugar in a small bowl.  Stir in the cornstarch mixture.

Heat the oil in a large nonstick skillet  over high heat  Add the salmon fillets and sear on both sides until lightly browned, about 1 minute per side.  Remove the fish with a spatula and carefully place on a plate.  Add the garlic and shallot and stir-fry for 30 seconds.  Return the seared salmon pieces to the skillet.

Pour in the soy sauce mixture and bring to a boil over high heat.  Reduce the heat to low, cover, and simmer, turning the salmon every few minutes, until the sauce has been reduced to a glaze, 8 to 9 minutes.  Place on four serving plates and serve.

Slow-Cooker Barbecued Beef Tips

from Cooks Country

Flap meat is sold in different configurations: as whole steaks, strips, and pieces. For this recipe, buy a whole steak and cut it into 2-inch pieces yourself. You'll need a metal steamer basket and five 10-inch skewers.


Serves 6

3	tablespoons soy sauce
3	tablespoons tomato paste
3	tablespoons dark brown sugar
	Salt and pepper
3 1/2	pounds beef flap meat , cut into 2-inch pieces
3	tablespoons vegetable oil
1	onion, chopped fine
2	garlic cloves , minced
1	cup tomato sauce
1	cup ketchup
2	teaspoons cider vinegar
1	teaspoon hot sauce

1. Combine soy, tomato paste, brown sugar, and ½ teaspoon pepper in 13 by 9-inch baking dish. Pat steak dry with paper towels and thread onto skewers.


2. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown 3 skewers on all sides, about 5 minutes. Transfer to baking dish with soy mixture and turn to coat. Repeat with additional 2 teaspoons oil and remaining skewers.


3. Add onion, remaining oil, and ½ teaspoon salt to now-empty skillet and cook over medium heat until onions are browned, 6 to 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add tomato sauce and ½ cup ketchup and cook, scraping up any browned bits, until very thick, 3 to 5 minutes. Transfer mixture to slow cooker.


4. Set inverted metal steamer basket in slow cooker. Following photo 3, place skewers on steamer basket, scraping soy mixture over meat. Cover and cook on low until meat is tender, 5 to 6 hours (or cook on high 4 to 5 hours).


5. Transfer skewers to serving dish, slide steak off skewers, and tent with foil. Pour juices into bowl, let settle, then skim fat. Transfer 2½ cups defatted juices and remaining ketchup to medium saucepan and bring to boil. Simmer over medium heat until reduced to 1½ cups, about 10 minutes. Stir in vinegar and hot sauce. Season with salt and pepper. Pour 1 cup sauce over steak tips. Serve, passing remaining sauce at table. (Steak tips can be refrigerated in airtight container for 2 days.)





STEP BY STEP: Getting Barbecue Flavor from the Slow Cooker. Really.

1. SEAR Brown the skewered steak tips in a skillet to intensify the flavor of both the meat and the sauce.	2. COAT Once the meat is browned, coat it with a potent wet rub.
3. ELEVATE Lay the skewers on an inverted steamer basket to keep them out of the liquid.

Quick Cinnamon Buns

For filling

3/4 cup packed dark brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon salt
1 tablespoon unsalted butter, melted



For dough

2 1/2 cups unbleached all-purpose flour, plus more for dusting the work surface
2 tablespoons sugar
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
6 tablespoons unsalted butter, melted



For icing

3 tablespoons cream cheese, softened
3 tablespoons buttermilk
1 1/2 cups confectioners’ sugar



Make the buns

Adjust an oven rack to the middle position and heat the oven to 425°F. Generously coat both a 9-inch nonstick round cake pan and a wire cooling rack with nonstick cooking spray.

Melted butter is used in both the filling and the dough. Melt the total amount (7 tablespoons) all at once in a heatproof measuring cup, then use it as needed.

For the filling, combine the brown sugar, granulated sugar, cinnamon, cloves, salt, and the 1 tablespoon melted butter together in a medium bowl until the mixture resembles wet sand.

For the dough, whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Whisk the buttermilk and 2 tablespoons of the melted butter together. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed (the dough will look shaggy), about 30 seconds.

Turn the dough out onto a lightly floured work surface and knead until smooth, about 1 minute.

Pat the dough with your hands into a 12 by 9-inch rectangle. Brush the dough with 2 tablespoons melted butter. Sprinkle the dough evenly with the brown sugar filling, leaving a 1/2-inch border. Press the filling firmly into the dough.

Using a bench scraper or metal spatula, loosen the dough from the work surface. Starting at a long side, roll the dough, pressing lightly, to form a tight log. Pinch the seam to seal. Roll the log seam-side down and cut it evenly into 8 pieces. Turn the pieces over on their flat sides, and with your hand, slightly flatten each piece of dough to seal the open edges and keep the filling in place.

Place 1 roll in the center of the prepared pan and then place the remaining 7 rolls around the perimeter of the pan. Brush the rolls with the remaining 2 tablespoons butter. Bake until the edges are golden brown, 20 to 25 minutes.

Use an offset metal spatula to loosen the buns from the pan. Wearing oven mitts, place a large plate over the pan and invert the buns onto the plate. Place the greased cooling rack over the plate and invert the buns onto the rack. Cool about 5 minutes before glazing.

Make icing and finish buns


While the buns are cooling, line a rimmed baking sheet with parchment paper (for easy cleanup); set the rack with the buns on the baking sheet. Whisk the cream cheese and buttermilk in a large bowl until thick and smooth (the mixture will look like cottage cheese at first). Sift the confectioners’ sugar over the mixture and whisk until a smooth glaze forms about 30 seconds. Spoon the glaze evenly over the buns; serve immediately.
Recipe from: America’s Test Kitchen Family Baking Book

Low-Fat New England Clam Chowder

Our tasters preferred the fluffy texture of russet potatoes in this chowder. While both instant potato flakes and potato buds will work here, avoid potato granules, which have a slightly metallic taste.



Serves 6

2 slices bacon, chopped fine
1 onion, chopped fine
2 garlic cloves, minced
1/4 teaspoon dried thyme
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
1/4 cup white wine
2 bay leaves
4 (6.5-ounce) cans chopped clams, drained and juices reserved
3/4 cup instant potato flakes (see note)
1 tablespoon cornstarch
1 (8-ounce) bottle clam juice
3/4 cup fat-free half-and-half
1 tablespoon chopped fresh parsley leaves
Salt and pepper




1. Cook bacon in Dutch oven over medium-low heat until browned, about 10 minutes. Add onion and cook until softened, about 10 minutes. Add garlic and thyme and cook until fragrant, about 30 seconds. Add potatoes, wine, bay leaves, and reserved canned clam juice; increase heat to medium and simmer until potatoes are tender, 10 to 12 minutes.


2. Whisk potato flakes, cornstarch, and bottled clam juice in bowl. Microwave until mixture is thickened and smooth, about 1 minute. Stir potato flake mixture into pot and simmer until thickened, about 3 minutes. Add half-and-half, parsley, and chopped clams to pot and cook until heated through, about 2 minutes (do not let chowder boil or it will curdle). Discard bay leaves and season with salt and pepper. Serve.



STEP BY STEP: Chowder Power

FAT-FREE HALF-AND-HALF: For rich flavor and velvety consistency without all the fat, we substituted fat-free half-and-half (which is made from fat-free milk, corn syrup, and thickeners) for the heavy cream.

POTATO FLAKES: Potato flakes thicken this chowder and lend a hearty potato flavor. Microwaving them with a little clam juice ensures that the flakes are fully dissolved in the chowder.
CORNSTARCH: Just 1 tablespoon of cornstarch lent the soup an especially silky and smooth consistency.

Thai Green Curry Mussels

Recipe courtesy Bobby Flay - Food network TV

Serves:
4 appetizer servings or 2 main courses


2 tablespoons peanut oil
1 stalk lemongrass, crushed
3 tablespoons Thai green curry paste
1/2 cup white wine
1 can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
2 tablespoons fresh lime juice
2 pounds mussels, debearded and scrubbed
4 tablespoons chopped fresh cilantro leaves  and stems
4 tablespoons chopped Thai basil or Italian basil leaves

Heat the oil in a heavy dutch oven until shimmering.

Add the lemongrass, curry paste, wine, coconut milk, fish sauce, and lime juice and bring to a simmer, whisking.

Add the mussels, cover the pot, and let steam until opened.  During the last minute of cooking, add the cilantro and basil.  Serve with freshly cooked rice into individual bowls, discarding the lemongrass.