Tuesday, March 31, 2009
What is...Gazpacho?!
What is it?! Well, gazpacho is a type of cold Spanish soup that has a tomato-base. It descends from the region of Andalusia and the main ingredients typically include fresh tomato, cucumber, red and green bell peppers, onion, garlic, stale bread, parsley, olive oil, Sherry vinegar, cold water, and salt. Gazpacho can also be paired with different garnishes such as croutons and a chopped hard boiled egg. This soup is very nutritious and without the egg garnish, can be cholesterol free! Most people consume this dish in the summer because of its cool, refreshing texture.
Monday, March 30, 2009
Friday, March 27, 2009
Recipe for You - Brussels Sprout Hash with Caramelized Shallots
Brussels Sprout Hash with Caramelized Shallots
Ingredients:
6 tablespoons (3/4 stick) butter, divided
1/2 pound shallots, thinly sliced
Coarse kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, trimmed
3 tablespoons extra-virgin olive oil
1 cup water
Directions:
Melt 3 tablespoons butter in medium skillet over medium heat. Add shallots; sprinkle with coarse kosher salt and pepper. Sauté until soft and golden, about 10 minutes. Add vinegar and sugar. Stir until brown and glazed, about 3 minutes.
Halve brussels sprouts lengthwise. Cut lengthwise into thin (1/8-inch) slices. Heat oil in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until brown at edges, 6 minutes. Add 1 cup water and 3 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add shallots; season with salt and pepper.
Yield: 8-10 servings
Wednesday, March 25, 2009
Recipe for You - Balsamic Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts
Ingredients:
6 ounces pancetta, large dice
4 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins
Directions:
Preheat oven to 350 degrees F.
In a medium pan over medium heat, cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes.
Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes.
Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Enjoy!
Yield: 4 servings
6 ounces pancetta, large dice
4 tablespoons capers, drained
2 pints Brussels sprouts, trimmed and halved
1 1/2 tablespoons balsamic vinegar
3 tablespoons extra-virgin olive oil
Salt, to taste
Freshly ground black pepper, to taste
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins
Directions:
Preheat oven to 350 degrees F.
In a medium pan over medium heat, cook the pancetta and capers. Remove from pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes.
Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 or 4 minutes.
Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Enjoy!
Yield: 4 servings
Tuesday, March 24, 2009
Brussels Sprouts - Friend, Not Foe
Brussels sprouts are small, leafy vegetables that resemble tiny cabbages. They date back as far as the early 1200s in none other than Brussels, Belgium. Brussels sprouts are a part of the cruciferous family, which also includes cabbage, collard greens, broccoli, kale, and kohlrabi. They are a great source of vitamin A, vitamin C, folic acid, and dietary fiber and have even been linked to protecting against colon cancer!
Brussels sprouts have a hearty flavor and tend to go better with flavorful foods such as beef, sharp cheeses, or with stronger seasoned foods. They also make a tasty addition to soups, stews, and casseroles! To prepare Brussels sprouts for yourself, the first step is to remove the buds from the stalk. Next, cut away any excess pieces of stem and then peel and discard the surface leaves. Generally 6-7 minutes boiled or steamed is a long enough cooking time. Be very careful not to overcook your Brussels sprouts because then they will release a sulfur smelling compound, which is the reason why many people do not like them! A great tip to ensure even cooking throughout is to choose buds that are similar in size.
Brussels sprouts have a hearty flavor and tend to go better with flavorful foods such as beef, sharp cheeses, or with stronger seasoned foods. They also make a tasty addition to soups, stews, and casseroles! To prepare Brussels sprouts for yourself, the first step is to remove the buds from the stalk. Next, cut away any excess pieces of stem and then peel and discard the surface leaves. Generally 6-7 minutes boiled or steamed is a long enough cooking time. Be very careful not to overcook your Brussels sprouts because then they will release a sulfur smelling compound, which is the reason why many people do not like them! A great tip to ensure even cooking throughout is to choose buds that are similar in size.
Saturday, March 21, 2009
Recipe for You - Indonesian Chicken and Wood Ear Soup
Now you can try cooking with Wood Ear Mushrooms!
Indonesian Chicken and Wood Ear Soup
8 ounces chicken breasts, cooked and sliced thinly
8 ounces rice noodles
15 white mushrooms, sliced
8 wood ear mushrooms, dried
1/2 cup bean sprouts
1/2 cup bamboo shoots, sliced
2 small carrots
1 1/2 red peppers
6 cups water
1 1/2 chicken stock cubes
1/3 cup dark soy sauce
1 1/2 teaspoons pepper
4 1/2 teaspoons curry powder
1/3 cup rice wine
4 1/2 teaspoons rice vinegar
3 tablespoons sesame oil
4 1/2 teaspoons sambal oelek
1/4 cup worcestershire sauce
salt, to taste
Rehydrate the mushrooms by soaking them in water for 15-20 minutes, then slice. Thinly slice the carrot and red pepper. Break or cut the noodles into approximately 2 inch pieces.
Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices. As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.
Yield: 6 servings
Indonesian Chicken and Wood Ear Soup
8 ounces chicken breasts, cooked and sliced thinly
8 ounces rice noodles
15 white mushrooms, sliced
8 wood ear mushrooms, dried
1/2 cup bean sprouts
1/2 cup bamboo shoots, sliced
2 small carrots
1 1/2 red peppers
6 cups water
1 1/2 chicken stock cubes
1/3 cup dark soy sauce
1 1/2 teaspoons pepper
4 1/2 teaspoons curry powder
1/3 cup rice wine
4 1/2 teaspoons rice vinegar
3 tablespoons sesame oil
4 1/2 teaspoons sambal oelek
1/4 cup worcestershire sauce
salt, to taste
Rehydrate the mushrooms by soaking them in water for 15-20 minutes, then slice. Thinly slice the carrot and red pepper. Break or cut the noodles into approximately 2 inch pieces.
Bring the water to the boil in a large pan, add stock cube and all other ingredients, apart from the noodles and spices. As soon as it comes back to a boil, add the noodles and spices and simmer for approximately six minutes.
Yield: 6 servings
Produce Lesson - Wood Ear Mushroom
The Wood Ear mushroom is also known as a Judas' Ear and Tree Ear mushroom. It gets the name “wood ear” because it resembles a large ear when it is fresh and can grow as large as half a foot! The caps of the mushroom are purplish-gray in color and the flesh is a dark purplish gray to almost black in color. They have very little flavor, but are mainly used for their firm, gelatinous texture and for their color. They are mainly used in Asian cooking and are even believed to have medicinal benefits! You can purchase dried pieces of this fungus variety at most Chinese markets. When ready to use, soak or simmer them in hot water for about 15-20 minutes until they soften. Tastes great in pastas, soups, or seafood dishes!
Thursday, March 19, 2009
Recipe for You - Tri-colored Parmesan Pesto Potatoes
Tired of ordinary mashed potatoes? Spice up your dinner with this tasty recipe!
Tri-colored Parmesan Pesto Potatoes
Ingredients:
8 tablespoons olive oil
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves
Nonstick vegetable oil spray
1 1/2 pounds red-skinned new potatoes
1 1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter)
1 pound purple potatoes (each about 1 1/2 inches in diameter)
3/4 cup freshly grated Parmesan cheese
Directions:
Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.
Transfer potatoes to serving bowl. Add cheese and toss to coat.
Tri-colored Parmesan Pesto Potatoes
Ingredients:
8 tablespoons olive oil
1 cup (packed) fresh basil leaves
2 large shallots
4 garlic cloves
Nonstick vegetable oil spray
1 1/2 pounds red-skinned new potatoes
1 1/2 pounds Yukon Gold potatoes (each about 1 1/2 inches in diameter)
1 pound purple potatoes (each about 1 1/2 inches in diameter)
3/4 cup freshly grated Parmesan cheese
Directions:
Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 400°F. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.
Transfer potatoes to serving bowl. Add cheese and toss to coat.
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