STARTERS
SALADS
SOUPS and SAUCES
SIDE DISHES
PASTA and RICE
MAIN COURSES
DESSERTS
BRUNCH
Saturday, December 25, 2010
Friday, December 24, 2010
Betelnut's Lettuce Cups
 |
| Photo by Craig Lee |
from the San Francisco Chronicle, February 7, 2010
via Katy Lonergan
makes 4 generous servings
1 head iceberg lettuce
1/4 cup dried black mushrooms
1/2 pound boneless skinless chicken thighs, finely minced
1 tablespoon light soy sauce
1 egg white
1 teaspoon cornstarch
1 tablespoon vegetable oil
1 teaspoon finely minced fresh ginger
1/2 cup finely minced water chestnuts
2 tablespoons (or more) finely minced Chinese sausage (lop chong)
1 tablespoon oyster sauce
2 scallions, finely chopped
pinch of ground white pepper
Asian sesame oil, to taste
2 tablespoons pine nuts, toasted
plum sauce for serving
Remove the core from the lettuce and gently separate the leaves; use a knife or scissors to cut them into cup shapes. Refrigerate until well chilled.
Place the mushrooms in a small bowl and add enough hot water to cover. Soak until soft, about 1 hour. Drain, reserving the mushroom-soaking liquid. Cut off and discard the mushroom stems. Finely chop the caps.
Combine the chicken, soy sauce, egg white and cornstarch in large bowl. Heat the vegetable oil in a medium-sized wok or skillet over high heat. Add the chicken mixture and ginger and cook until the chicken loses its translucency, about 3 minutes. Add the mushrooms, water chestnuts and sausage. Reduce heat to low and stir in the oyster sauce, scallions and white pepper. If the mixture seems too dry, add mushroom liquid to moisten. Remove from heat and drizzle with sesame oil. Spoon the mixture onto a platter and sprinkle with pine nuts. Serve with chilled lettuce cups and small bowls of plum sauce.
If you are unable to find Chinese sausage, substitute 2 tablespoons mild pork sausage mixed with 1/2 teaspoon Chinese Five Spice seasoning and cook.
Thursday, December 23, 2010
Moroccan Eggplant Mélange
from Kathy & Jeff Lindenbaum's Moroccan friends, Naima and Kabir
makes a side dish for 10 or so, or a puree for dipping
4 large eggplants
olive oil
1 large whole head garlic
2 two-ounce tins of flat anchovies
1 tablespoon capers
1/2 teaspoon paprika (hot if desired)
salt and pepper to taste
1 teaspoon ground cumin
2 teaspoons cider vinegar
2 fresh lemons, juiced
1/2 cup chopped parsley or cilantro (or a combo)
Preheat oven to 400 degrees.
Peel most of the skin off the eggplant, leaving about one-quarter unskinned, and cut all into 3/4-inch cubes. Toss the cubes with olive oil in a plastic bag or bowl, just to coat. Spread out on cookie sheets and roast in the oven until tender, at least 20 minutes. Check and turn cookie sheets at 10 minutes.
Smash the garlic cloves andsaute in olive oil until soft. Add the anchovies and capers and 'moosh' all together in the pan. Continue cookinguntil the ingredients form a pasty mixture. You may have to add more olive oil.
At the end, mixin the paprika, salt, pepper, and cumin. Add 1 teaspoon vinegar and stir. Taste and see if you want to add the other teaspoon of vinegar.
Put the eggplant cubes in a large bowl, toss with the garlic, anchovy and caper mixture, and drizzle with juice from a lemon or two. Sprinkle with the parsley or cilantro and toss one more time, and serve as a vegetable.
You could also choose to put the eggplant and garlic/anchovy/caper mixture in a food processor to make a puree for dipping or tossing with pasta or meat. Taste to see if it needs the lemon juice.
makes a side dish for 10 or so, or a puree for dipping
4 large eggplants
olive oil
1 large whole head garlic
2 two-ounce tins of flat anchovies
1 tablespoon capers
1/2 teaspoon paprika (hot if desired)
salt and pepper to taste
1 teaspoon ground cumin
2 teaspoons cider vinegar
2 fresh lemons, juiced
1/2 cup chopped parsley or cilantro (or a combo)
Preheat oven to 400 degrees.
Peel most of the skin off the eggplant, leaving about one-quarter unskinned, and cut all into 3/4-inch cubes. Toss the cubes with olive oil in a plastic bag or bowl, just to coat. Spread out on cookie sheets and roast in the oven until tender, at least 20 minutes. Check and turn cookie sheets at 10 minutes.
Smash the garlic cloves andsaute in olive oil until soft. Add the anchovies and capers and 'moosh' all together in the pan. Continue cookinguntil the ingredients form a pasty mixture. You may have to add more olive oil.
At the end, mixin the paprika, salt, pepper, and cumin. Add 1 teaspoon vinegar and stir. Taste and see if you want to add the other teaspoon of vinegar.
Put the eggplant cubes in a large bowl, toss with the garlic, anchovy and caper mixture, and drizzle with juice from a lemon or two. Sprinkle with the parsley or cilantro and toss one more time, and serve as a vegetable.
You could also choose to put the eggplant and garlic/anchovy/caper mixture in a food processor to make a puree for dipping or tossing with pasta or meat. Taste to see if it needs the lemon juice.
Wednesday, December 22, 2010
Scallop and Plum Ceviche
from The New York Times, July 9, 2010
via Kathy Lindenbaum
serves 4 (or 6 for a smaller first course)
1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
2 medium-ripe, firm-textured plums, pitted and cut into
1/4- to 1/2-inch dice
1 to 2 teaspoons chopped fresh tarragon, or more to taste
1/4 cup freshly squeezed lime juice
1/2 teaspoon grated lime zest
salt
pinch Cayenne pepper (or double that for a little more kick)
In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and Cayenne.
Cover the mixture tightly with plastic wrap touching the mixture itself, to enhance the melding of flavors. Refrigerate a short time, or up to 3 hours, then bring to almost-room temperature, but still cool.
Taste and adjust seasoning.
Do not make the ceviche too far ahead, as the flavors change to intense and bitter, instead of the delicate sweet flavors of the ingredients.
via Kathy Lindenbaum
serves 4 (or 6 for a smaller first course)
1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice
2 medium-ripe, firm-textured plums, pitted and cut into
1/4- to 1/2-inch dice
1 to 2 teaspoons chopped fresh tarragon, or more to taste
1/4 cup freshly squeezed lime juice
1/2 teaspoon grated lime zest
salt
pinch Cayenne pepper (or double that for a little more kick)
In a bowl, toss together scallops, plums, tarragon, lime juice and zest. Season with salt and Cayenne.
Cover the mixture tightly with plastic wrap touching the mixture itself, to enhance the melding of flavors. Refrigerate a short time, or up to 3 hours, then bring to almost-room temperature, but still cool.
Taste and adjust seasoning.
Do not make the ceviche too far ahead, as the flavors change to intense and bitter, instead of the delicate sweet flavors of the ingredients.
Tuesday, December 21, 2010
Apple Barley Salad
 |
| Photo from Books n' Cooks |
adapted from Cooks Magazine-Cuisine at Home
via Jeanne Milligan
makes 2 servings
1/2 cup barley
1 sweet-tartred apple (such as Fuji or Braebum), cored and diced but not peeled
1 tablespoon unsalted butter
1 tablespoon fresh lemon juice
2 teaspoons cider vinegar
1 tablespoon chopped fresh parsley
2 teaspoons sugar (to taste)
salt to taste
Cook barley according to package directions; set aside.
Saute apple in butter in a nonstick skillet over medium-high heat until it starts to soften, about 1minute. Stir in lemon juice, vinegar, parsley, sugar, salt and barley. Serve warm or at room temperature.
A nice complement to pork, especially the Peppercorn Pork Tenderloin with Dijon-Cider Sauce, also pictured above. The apple in the salad echoes the cider in the tenderloin sauce.
Chopped Salad with Grapes and Mint
adapted from Food & Wine, July 2009
by Karen Lonergan
serves 6
1 heart of romaine, coarsely chopped
1 pint grape tomatoes, halved
1 medium seedless cucumber, peeled and cut into 1/2-inch dice
1 small red onion, cut into 1/4-inch dice
1 cup corn kernels (from 2 ears)
1 cup diced cooked chicken (1 1/2 chicken breasts)
1/2 cup halved seedless green grapes
3 ounces feta cheese, crumbled (1/2 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
salt and freshly ground pepper
In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.
This terrifically zippy salad recipe can be adapted by adding roasted nuts (pecans, sliced almonds, etc.) or omitting tomatoes if they are not in season.
by Karen Lonergan
serves 6
1 heart of romaine, coarsely chopped
1 pint grape tomatoes, halved
1 medium seedless cucumber, peeled and cut into 1/2-inch dice
1 small red onion, cut into 1/4-inch dice
1 cup corn kernels (from 2 ears)
1 cup diced cooked chicken (1 1/2 chicken breasts)
1/2 cup halved seedless green grapes
3 ounces feta cheese, crumbled (1/2 cup)
3 tablespoons extra-virgin olive oil
2 tablespoons finely chopped mint
2 tablespoons finely chopped basil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
salt and freshly ground pepper
In a large bowl, toss all of the ingredients together. Season with salt and freshly ground pepper and serve immediately.
This terrifically zippy salad recipe can be adapted by adding roasted nuts (pecans, sliced almonds, etc.) or omitting tomatoes if they are not in season.
Fattoush Salad
from Insalata's Mediterrean Table Cookbook
via Sisi Damner
serves 6 as a side dish or 3 as a light meal
2 pita breads
1/3 cup blended oil (1 part olive oil and 3 parts canola oil)
1 teaspoon minced garlic
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1 teaspoon Kosher salt
3/4 teaspoon cumin seed, toasted and ground
1/8 teaspoon freshly ground pepper
3 hearts of romaine, torn roughly by hand (about 6 cups)
3/4 cup crumbled sheep's mild feta cheese
3/4 cup vine-ripened cherry tomatoes, halved
3/4 cup peeled, seeded and diced English cucumber
1/3 cup pitted Kalamata olives, halved
1/4 cup thinly sliced red onion
1/3 cup chopped cilantro
1/3 cup finely chopped mint
Preheat the oven to 350 degrees.
Trim the edges off the pita breads, keeping a circle shape and split horizontally into two halves. Cut each half into 6 triangles, and arrange on abaking sheet. Toast in the oven until golden and crispy: about 12 minutes, but check at 10 minutes and remove if done. Cool and break the chips into 2 or 3 pieces each.
In a small skillet over low heat, gently warm the blended oil and garlic until fragrant. Let it cool. In a medium bowl, whisk together the cooled oil and garlic mixture, lemon juice, olive oil, salt, cumin and pepper.
In a large bowl, combine the romaine hearts, pita chips, feta, cherry tomatoes, cucumber, olives, red onion, cilantro, mint and about 3/4 cup of the vinaigrette: toss well. Add more vinaigrette if needed to coat the leaves. Divide among the plates and serve immediately.
This is an extremely popular salad at Insalata's Restaurant in San Anselmo. People come from all over the Bay Area just to indulge in it! If you wish to make this more of a meal, add chicken pieces to your salad.
via Sisi Damner
serves 6 as a side dish or 3 as a light meal
2 pita breads
1/3 cup blended oil (1 part olive oil and 3 parts canola oil)
1 teaspoon minced garlic
1/4 cup freshly squeezed lemon juice
1/2 cup extra virgin olive oil
1 teaspoon Kosher salt
3/4 teaspoon cumin seed, toasted and ground
1/8 teaspoon freshly ground pepper
3 hearts of romaine, torn roughly by hand (about 6 cups)
3/4 cup crumbled sheep's mild feta cheese
3/4 cup vine-ripened cherry tomatoes, halved
3/4 cup peeled, seeded and diced English cucumber
1/3 cup pitted Kalamata olives, halved
1/4 cup thinly sliced red onion
1/3 cup chopped cilantro
1/3 cup finely chopped mint
Preheat the oven to 350 degrees.
Trim the edges off the pita breads, keeping a circle shape and split horizontally into two halves. Cut each half into 6 triangles, and arrange on abaking sheet. Toast in the oven until golden and crispy: about 12 minutes, but check at 10 minutes and remove if done. Cool and break the chips into 2 or 3 pieces each.
In a small skillet over low heat, gently warm the blended oil and garlic until fragrant. Let it cool. In a medium bowl, whisk together the cooled oil and garlic mixture, lemon juice, olive oil, salt, cumin and pepper.
In a large bowl, combine the romaine hearts, pita chips, feta, cherry tomatoes, cucumber, olives, red onion, cilantro, mint and about 3/4 cup of the vinaigrette: toss well. Add more vinaigrette if needed to coat the leaves. Divide among the plates and serve immediately.
This is an extremely popular salad at Insalata's Restaurant in San Anselmo. People come from all over the Bay Area just to indulge in it! If you wish to make this more of a meal, add chicken pieces to your salad.
Subscribe to:
Posts (Atom)