Green jack fruit curry
1 Green Jack fruit(2 cans of green jack fruit)
Unroasted curry powder
Red chillie powder
Chopped green chillie
Chopped garlic
Sliced onions
1 stick cinnamon
1 tspn mustard seeds
Curry leaves and rampe
1 cup coconut milk
Salt to taste
Peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,splutter some,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillie powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.
Italiana zuppa soup!
Ingredients:
1 lb. spicy Italian sausage, crumbled
1/2 lb. smoked bacon, chopped (optional i did not use)
4 cups water
3 2/3 cups chicken broth (in addition to the 4 cups water)
4 medium russet potatoes, scrubbed clean and cubed with the skins left on
2 garlic cloves, peeled and crushed
1/2 tsp. red pepper flakes
3/4 tsp. basil
1 medium onion, peeled and chopped
2 cups chopped collard greens
1 cup half and half (I might try heavy whipping cream next time)
salt and pepper, to taste
Directions:
1. Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
2. Drain sausage and set aside (I put my sausage on a paper towel . . . it helped suck some of that nasty grease out!)
3. Brown bacon in a pan over medium-high heat. (I like mine a bit crispy.)
4. Drain bacon and set to the side (again, used some paper towel)
5. Place broth, water, garlic, red pepper flakes, basil, salt and pepper, potatoes, and onion in a pot.
6. Bring to a boil and then simmer over medium heat until the potatoes are tender.
7. Add collard greens, sausage, and bacon to the soup and simmer for another 10 minutes.
8. Add cream to the pot and heat thoroughly.
9. Serve and ENJOY!
Potato and leek soup! it is tastier during a chilled winter time!
Ingredients
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional
Directions
Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Crispy Shallots:1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Yield: about 1/2 cup
Pompappaya salad
Ingredients:
1 tsp sugar
2 tbsp lemon juice
1/8 tsp black pepper, ground
1/4 tsp salt
1/4 cup olive oil
2 tbsp green onions, thinly sliced
1-1/2 tsp white wine vinegar
1 clove garlic, chopped finely
1 large pomegranate
1 tsp ginger, grated, or 1/4 tsp dry ginger
2 heads curly endive, separated into leaves
2-3/4 cups baby greens, or other torn lettuce leaves
1 medium papaya, peeled, seeded and cut into .5 in. cubes
Cooking Directions:
Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 Tbsp dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.
1 Green Jack fruit(2 cans of green jack fruit)
Unroasted curry powder
Red chillie powder
Chopped green chillie
Chopped garlic
Sliced onions
1 stick cinnamon
1 tspn mustard seeds
Curry leaves and rampe
1 cup coconut milk
Salt to taste
Peel the skin of the jack fruit and cut it in to suitable pieces.Heat a pot(use a pressure cooker if possible) and add a little cooking oil and temper the onions.Then add curry leaves,splutter some,mustard seeds,1 stick cinnamon,chopped garlic and green chillies.Now add the green jack fruit and chillie powder,salt and unroasted curry powder and mix well.Add sufficient water cook well.When it's done add thick coconut milk and bring it to a boil.
Italiana zuppa soup!
Ingredients:
1 lb. spicy Italian sausage, crumbled
1/2 lb. smoked bacon, chopped (optional i did not use)
4 cups water
3 2/3 cups chicken broth (in addition to the 4 cups water)
4 medium russet potatoes, scrubbed clean and cubed with the skins left on
2 garlic cloves, peeled and crushed
1/2 tsp. red pepper flakes
3/4 tsp. basil
1 medium onion, peeled and chopped
2 cups chopped collard greens
1 cup half and half (I might try heavy whipping cream next time)
salt and pepper, to taste
Directions:
1. Brown sausage in a pan over medium to medium-high heat, breaking up into small pieces as it cooks.
2. Drain sausage and set aside (I put my sausage on a paper towel . . . it helped suck some of that nasty grease out!)
3. Brown bacon in a pan over medium-high heat. (I like mine a bit crispy.)
4. Drain bacon and set to the side (again, used some paper towel)
5. Place broth, water, garlic, red pepper flakes, basil, salt and pepper, potatoes, and onion in a pot.
6. Bring to a boil and then simmer over medium heat until the potatoes are tender.
7. Add collard greens, sausage, and bacon to the soup and simmer for another 10 minutes.
8. Add cream to the pot and heat thoroughly.
9. Serve and ENJOY!
Potato and leek soup! it is tastier during a chilled winter time!
Ingredients
2 pounds Yukon gold potatoes, peeled and cut into 3/4-inch chunks
4 cups chopped leeks, white and light green parts, cleaned of all sand (4 leeks)
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
3 cups baby arugula, lightly packed
1/2 cup dry white wine, plus extra for serving
6 to 7 cups chicken stock, preferably homemade
3/4 cup heavy cream
8 ounces creme fraiche
1/4 cup freshly grated Parmesan, plus extra for garnish
Crispy Shallots, recipe follows, optional
Directions
Preheat the oven to 400 degrees F.
Combine the potatoes and leeks on a sheet pan in a single layer. Add the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss to coat the vegetables evenly. Roast for 40 to 45 minutes, turning them with a spatula a few times during cooking, until very tender. Add the arugula and toss to combine. Roast for 4 to 5 more minutes, until the arugula is wilted. Remove the pan from the oven and place over 2 burners. Stir in the wine and 1 cup of the chicken stock and cook over low heat, scraping up any crispy roasted bits sticking to the pan.
In batches, transfer the roasted vegetables to a food processor fitted with the steel blade, adding the pan liquid and about 5 cups of the chicken stock to make a puree. Pour the puree into a large pot or Dutch oven. Continue to puree the vegetables in batches until they're all done and combined in the large pot. Add enough of the remaining 1 to 2 cups of stock to make a thick soup. Add the cream, creme fraiche, 2 teaspoons salt, and 1 teaspoon pepper and check the seasonings.
When ready to serve, reheat the soup gently and whisk in 2 tablespoons white wine and 1/4 cup of Parmesan. Serve hot with an extra grating of Parmesan and crispy shallots, if using.
Crispy Shallots:1 1/2 cups olive oil or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
Heat the oil and butter in a saucepan over medium-low heat until it reaches 220 degrees F on a candy thermometer.
Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Yield: about 1/2 cup
Pompappaya salad
Ingredients:
1 tsp sugar
2 tbsp lemon juice
1/8 tsp black pepper, ground
1/4 tsp salt
1/4 cup olive oil
2 tbsp green onions, thinly sliced
1-1/2 tsp white wine vinegar
1 clove garlic, chopped finely
1 large pomegranate
1 tsp ginger, grated, or 1/4 tsp dry ginger
2 heads curly endive, separated into leaves
2-3/4 cups baby greens, or other torn lettuce leaves
1 medium papaya, peeled, seeded and cut into .5 in. cubes
Cooking Directions:
Separate seeds from skin and pulp of pomegranate (you should have about 3/4 cup seeds); reserve. To make dressing, mix lemon juice and next 6 ingredients; whisk in oil. Reserve. On a large serving platter, arrange endive leaves like spokes with tips pointing out. Toss papaya with 1 Tbsp dressing; reserve. Toss lettuce with remaining dressing; mound over endive leaves. Top with reserved papaya; sprinkle with pomegranate seeds, then with green onion.
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