Menu Resto Chef Krendo : Recipes

Healthy Dinner Recipe: Fake-Fried Chicken

noreply@blogger.com (Irawan Wibisono) — Sat, 04 Feb 2012 01:59:00 +0000

You can call this oven-fried chicken or crunchy baked chicken or breaded chicken or any number of things. I like calling this dish Fake Fried Chicken because I feel like I'm getting away with something sneaky.

Panko is the secret to crunchiness without deep-frying. I've tried everything from straight bread crumbs to melba toasts whizzed in the food processor, and panko comes the closest to giving us the kind of crust that you can actually hear when you bite into it. There's no topping it.

You can also go two ways with this dish. Serve the entire thigh on a bed of wilted greens and you have a perfect mid-week meal. Cut those thighs into bite-sized pieces and you have the perfect party appetizer. I like to set little bowls of honey, honey-mustard, and ketchup nearby for easy dipping.

I like thighs here for their juiciness and rich flavor, but you could certainly go for drumsticks, wings, or even breasts. All of these will cook a little quicker than thighs. Start checking them after 10 minutes and then in 5 minute increments after that until they register 165°F on an instant-read thermometer.

Fake Fried Chicken
Serves 4-6

2 pounds boneless skinless chicken thighs (about 8 whole thighs)
2 eggs
1 tablespoon oregano
3 tablespoons dijon mustard
2 teaspoons salt
1/2 teaspoon pepper
splash of milk or buttermilk
splash of hot sauce (optional)
1 cup panko crumbs
Honey or ketchup for serving

Heat the oven to 425°F. Set a wire rack over a baking sheet.

Remove the thighs from their packaging. If desired, cut into "nugget" bite-sized pieces. Pat dry with a paper towel.

In a small bowl, whisk together the eggs, oregano, dijon, salt, and pepper. Add a splash of milk to loosen it a little. Pour the panko crumbs in another small bowl.

Dip each chicken thigh in the egg mixture and gently shake off the extra. Roll the thigh in the panko and set it on the wire rack over the baking sheet. Repeat with remaining chicken thighs.

Bake for 35-40 minutes for whole thighs or 15-20 minutes for bites. When the thighs are finished, the tops should just be starting to turn golden, juices from the thigh should run clear, and the internal temperature should register at least 165°F.

Serve immediately with bowls of honey and ketchup for dipping.

Sweet and Spicy Mushroom Stir Fry

noreply@blogger.com (Irawan Wibisono) — Thu, 02 Feb 2012 20:30:00 +0000

Prep time: 15 minutes
Cook time: 15 minutes

Any clear honey will do, the darker the better.

Ingredients :

Glaze
1/4 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
1 tablespoon honey
1 teaspoon soy sauce (use gluten-free soy sauce if cooking gluten-free)

Sauce
1/2 cup chicken or vegetable stock (use vegetable stock for vegetarian option)
3 tablespoons soy sauce (use gluten-free soy sauce if cooking gluten-free)
1/4 cup honey
1 tablespoon rice vinegar
1 tablespoon shaoxing cooking wine or cooking sherry
1 tablespoon corn starch

Stir-Fry
4 garlic cloves, sliced thinly
1 tablespoon grated ginger
2-5 dried red chilies, roughly chopped OR 1/4-1/2 teaspoon dried chili flakes
3 tablespoons sesame, grapeseed, or other high smoke-point oil
2 lbs. of mixed mushrooms (oyster, crimini, button, shitake, enoki, whathaveyou...), roughly chopped or quartered (you want bite-sized pieces)
1 1/2 cups of snow peas or snap peas, de-stringed
8 green onions, chopped
Toasted sesame seeds (optional)

Method

1. Make the glaze by whisking together the stock, honey, and soy sauce in a bowl and set aside. Make the sauce by whisking together the stock, soy sauce, honey, rice vinegar, cooking wine or sherry, and the corn starch in a bowl and set that aside as well.

2. Place 1 tablespoon of oil in a large skillet or a wok over high heat. When the oil is glistening and a bead of water evaporates in under a second add the mushrooms and toss. Allow the mushrooms to cook for a few minutes until they start to squeak and give up their water (you'll see their water in the pan). When they do add the glaze. Allow the glaze to boil off, stirring occasionally, about 5-6 minutes. When barely any more liquid remains take the mushrooms off the heat and set them aside in a bowl. There may be bits of sugar caramelized to the side of the pan, don't fret about it.

3. Reduce the heat to medium and add the remaining 2 tablespoons of oil. Add the garlic, ginger, and chilies and cook until fragrant, about 30 seconds. Add the snow peas and green onions and toss for about 30 more seconds.

4. Increase heat to high. Add the sauce and allow the mixture to come to a boil. The sauce will thicken considerably. Add the mushrooms back to the mixture and cook for about 20 more seconds. Take off the heat. Serve over rice and garnish with sesame seeds if using.

Yield: Serves 4.

Cranberry Almond Rice Pilaf

noreply@blogger.com (Irawan Wibisono) — Wed, 04 Jan 2012 23:38:00 +0000

Prep time: 15 minutes

Cook time: 22 minutes

Serves 4

Dried currants, cherries, golden raisins or sliced dried apricots can sub in for the cranberries. To make a meal of this, serve it topped with grilled herbed chicken breasts.

INGREDIENTS

1 cup basmati rice

1/4 cup orzo pasta

2 3/4 cups chicken broth

1/3 cup dried cranberries

3 tablespoons butter

1/2 teaspoon cinnamon

1/4 teaspoon ground cumin

Ground black pepper

1 medium yellow onion, diced

1/3 cup sliced almonds

1/2 cup grated carrots

Salt, to taste

2 scallions, finely chopped

INSTRUCTIONS

In a medium saucepan over high heat, combine the rice, orzo and broth. Bring to a boil, then cover, reduce heat to simmer and cook for 10 minutes. Once the rice has cooked, quickly stir in the cranberries, then cover and set aside for another 5 minutes, stirring occasionally.While the rice and cranberries sit off the heat, prepare the rest of the pilaf. In a large skillet over medium heat, melt the butter. Add the cinnamon, cumin and 1/4 teaspoon black pepper, then cook for 30 seconds. Add the onion and sauté until it begins to soften, about 4 minutes. Add the almonds and carrots, then cook for another 2 minutes.Add the rice and cranberries to the skillet and toss well. Season with salt and pepper, then mix in the scallions. Serve immediately.Per serving: 383 calories; 123 calories from fat (32 percent of total calories); 14 g fat (6 g saturated; 0 g trans fats); 23 mg cholesterol; 58 g carbohydrate; 8 g protein; 4 g fiber; 715 mg sodium.

Twice Baked Potatoes Recipe

noreply@blogger.com (Irawan Wibisono) — Mon, 02 Jan 2012 04:02:00 +0000

Twice baked potatoes make a perfect side dish to go with just about any meal or they can be served as an appetizer for parties. Just like the name says, these potatoes are baked twice. The potatoes are first baked in the oven, then sliced in half and scooped out. The scooped out potato is then mixed with a milk, sour cream and cheese mixture, and spooned back into the potato and then baked again. These go great topped with cheddar cheese, bacon, and green onion. Enjoy.

Ingredients:
4 large baking potatoes
8 slices bacon
1 cup sour cream
1/2 cup milk
4 tablespoons butter
½ teaspoon salt
½ teaspoon pepper
1 cup shredded cheddar cheese (divided)
8 green onions (divided)

Cooking Instructions:

Step 1: Pre-heat the oven to 350 degrees. Place potatoes onto a baking sheet. Place into the oven and bake for 1 hour. While potatoes are baking, place bacon slices into a large deep skillet. Cook over medium high heat (turning once) until the bacon is crispy. Drain on paper towels. When the bacon has cooled crumble it into small pieces. Set aside.

Step 2: When potatoes are done remove them from the oven and allow them to cool for 10 minutes. After 10 minutes slice the potatoes in half lengthwise and scoop out the flesh (leaving about ¼” of the flesh still inside) into a large bowl. Save the skins. Add sour cream, milk, butter, salt, pepper, ½ cup of cheese, ½ of the green onions to the scooped out potato. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potatoes skins. Top each with remaining cheese, green onions, and bacon.

Step 3: Place back into the oven and bake for 15 minutes at 350 degrees.
(Makes 8 Servings)

Oven Baked Chicken Wings

noreply@blogger.com (Irawan Wibisono) — Thu, 29 Dec 2011 07:28:00 +0000

Serves 4+

INGREDIENTS
3 pounds chicken wings
2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp garlic powder
1 tsp kosher salt
2 tbs honey
2 tbs olive oil

METHOD
I'm using 3-pounds of chicken wings today and I want to preheat the oven to 400 degrees and then use a small mixing bowl to combine 2 tsp smoked paprika with 1 tsp kosher salt, 1/2 tsp garlic powder and 1 tsp ground cumin and mix that up.

At this point you'll want to use another large mixing bowl to combine 2 tbs honey with 2 tbs olive oil and mix that up, then toss the chicken wings in that to coat, and then sprinkle the spice mixture over the top of that and toss to coat.

At this point, line a heavy bottomed baking tray with aluminum foil to help with clean up later on and then spread the wings out on that and pop the tray onto the center rack of the preheated oven.

Let the wings go like that for about 25 minutes on the first side, then flip them over and let them go for another 25 minutes or so until they've got a good deep color and are cooked all the way through.

The Beachcomber's Spinach Truffle Mac

noreply@blogger.com (Irawan Wibisono) — Thu, 29 Dec 2011 07:21:00 +0000

Makes 4 to 8 servings

1/2 cup (1 stick) plus 2 tablespoons butter, divided
8 ounces sliced white button mushrooms, about 4 cups
4 ounces baby spinach, about 4 cups
2 cups heavy cream
12 ounces shredded smoked Gouda, about 3 cups
8 ounces grated pecorino or Parmesan cheese, a generous 2 cups, plus 1/4 cup grated Parmigiano, divided
1/4 cup white truffle oil
1 (1-pound box) cavatappi or macaroni pasta, cooked and drained
Salt and white pepper
4 ounces (2 cups) mixed mushrooms, such as chanterelle, enoki or oyster
1/2 cup panko (Japanese-style) breadcrumbs
Parsley sprigs, for garnish

1. Heat a medium, heavy-bottom pot over medium-high heat until hot. Add 1/2 cup (1 stick) of butter, swirling to melt.

2. Add the button mushrooms and sauté until lightly colored, 2 to 3 minutes. Add the spinach and continue to sauté for a minute to wilt.

3. Stir in the heavy cream, smoked Gouda, 8 ounces pecorino or Parmesan cheese and truffle oil, and reduce the heat slightly. Continue to cook, stirring frequently, until the sauce starts to thicken, about 5 minutes.

4. Toss in the cooked pasta and heat through, stirring until the sauce is thickened and creamy. Taste and season if desired. Remove from heat and set aside in a warm place.

5. Heat a saute pan over medium-high heat until hot. Melt the remaining 2 tablespoons butter and sauté the mixed mushrooms until lightly browned, 2 to 3 minutes. Remove from heat.

6. In a small bowl, toss together the panko crumbs with the remaining 1/4 cup Parmesan cheese.

7. To plate, divide the pasta among 4 to 8 ovenproof bowls. Top the pasta with the bread crumb mixture and place the bowls under the broiler. Broil the pasta just until the topping starts to brown, about a minute, depending on the distance of the broiler.

8. Remove the bowls from the broiler and top each serving with the sauteed mixed mushrooms and a sprig of parsley. Serve immediately.

Note: Cavatappi pasta is a type of tube pasta, similar to macaroni; it is available some grocery stores.

Five-star low-fat eggplant Parmesan

noreply@blogger.com (Irawan Wibisono) — Wed, 28 Dec 2011 04:25:00 +0000

Five-star low-fat eggplant Parmesan

Servings: 4 to 6

1 large eggplant
Salt
1 cup white flour
1 teaspoon garlic powder
1 teaspoon onion powder
2 cups unseasoned bread crumbs
3/4 cup of water, divided
2 whole eggs
1/2 cup (or more) canola oil
1 24-ounce jar of pasta sauce
1 cup shredded carrots
1 cup shredded mozzarella cheese

1. Cut the top and bottom off the eggplant and slice crosswise into 1/4 -inch slices. Sprinkle both sides with 1 teaspoon of salt and let stand for about an hour. Rinse under running water and pat dry with paper towels.
2. Preheat oven to 350 degrees.
3. Place flour, garlic powder and onion powder in one medium-size mixing bowl and the bread crumbs in another. In a third bowl, add 1/4 cup water to the two eggs and beat lightly with a fork.
4. Dredge the eggplant slices first in the flour, then in the beaten eggs, then in the bread crumbs. Pour canola oil in a medium- to large-size skillet or frying pan about 1/4 -inch deep and heat to medium-high. Add eggplant slices, cooking a few minutes on both sides until brown. If cooking the eggplant in batches you may need to add more oil to the pan. When done, set eggplant slices aside on a plate.
5. In a medium-size bowl, add the shredded carrots and 1/2 cup water to the tomato sauce and stir to combine. Add a fourth of the sauce to a 9-by-11-inch oven-proof pan and arrange the eggplant slices over it. Cover with the remaining pasta sauce and top with the shredded cheese.
6. Bake uncovered for 30 to 40 minutes, or until the sauce is bubbling and the cheese is golden brown. May be served with whole-grain pasta.

Yotam Ottolenghi's recipes for haricot bean and smoked haddock salad, plus roasted cauliflower and hazelnut salad

noreply@blogger.com (Irawan Wibisono) — Mon, 26 Dec 2011 15:18:00 +0000

Yotam Ottolenghi's haricot bean and smoked haddock salad: Simple, very tasty ? and just the thing to perk up jaded tastebuds. Photograph: Colin Campbell for the Guardian

In the time between Christmas and New Year, the best thing you can do for yourself and those around you is to arm yourself with a few key recipes that are relatively easy to prepare and are snacky in nature, something you can eat from a bowl without much fuss. That way, you can savour the holiday without that feeling of stuffing yourself with a variation on the Christmas theme for days on end.
Haricot bean and smoked haddock salad

This works almost just as well with most tinned white beans. Serves four.

125g dried haricot beans, soaked overnight in plenty of fresh water
1 large lemon
3 tbsp olive oil
½ green chilli, thinly sliced
2 spring onions, cut on an angle into 1cm slices
Salt and black pepper
2 red peppers
300g smoked haddock
15g chopped parsley
¼ tsp smoked paprika

Heat the oven to 200C/400F/gas mark 6. Drain the beans, put them in a pan and cover with plenty of cold water. Bring to a boil, skim, reduce the heat and simmer for 50 to 60 minutes, until soft but not mushy.

While the beans are cooking, use a small, sharp knife to remove the skin and pith from the lemon, much as you would when segmenting it. Remove the pips and roughly chop the flesh. Put the flesh and any juices that come out in a large bowl; you need to end up with 80g of flesh and juice. Add to the bowl two tablespoons of oil, chilli, the spring onion, three-quarters of a teaspoon of salt and some black pepper. As soon as the beans are cooked, drain them, add to the bowl and stir gently.

Meanwhile, roast the peppers in the hot oven and cook for 30-35 minutes, turning once or twice, until charred all over. Remove from the oven and place in a bowl. Cover with clingfilm and leave to cool. Once cool, remove the skin from the peppers and cut the flesh into 1cm-long strips, discarding the seeds. Add to the bean bowl.

Put the haddock in a saucepan and add enough cold water to cover. Bring to a gentle simmer, then remove from the heat. Heat the remaining tablespoon of oil in a frying pan and place on a medium-high heat. Remove the haddock from the water, pat it dry and roughly break it into the pan. Fry for four minutes, stirring gently, so the fish breaks up further into largish flakes. Add the haddock and parsley to the beans, stir gently, sprinkle over the paprika and serve.

Roasted cauliflower and hazelnut salad (V)

Even those who are not too keen on celery would probably like it here, in the context of a sweet, crunchy and sharp salad. Serves two.

1 head of cauliflower, broken into small florets (660g)
3 tbsp olive oil
Salt and black pepper
30g hazelnuts
1 large stick of celery, cut on an angle into ½cm slices (70g)
10g small flat-leaf parsley leaves
50g pomegranate seeds
¼ tsp ground cinnamon
¼ tsp ground allspice
2 tsp sherry vinegar
1 tsp maple syrup

Heat the oven to 200C/400F/gas mark 6. Mix the cauliflower with two tablespoons of oil, half a teaspoon of salt and some black pepper. Spread out on a baking tray and roast on the top shelf of the oven for about 20 minutes, until the cauliflower is crisp and parts of it turn golden-brown. Transfer to a large bowl and set aside to cool down.

Reduce the oven temperature to 150C/300F/gas mark 2. Spread out the hazelnuts on a lined baking tray and roast for 17 minutes. Leave the nuts to cool a little, then roughly chop and add to the cauliflower, along with the remaining oil and the other ingredients. Stir, taste and season accordingly. Serve within a couple of hours.

Beef Tenderloin With Red Pepper And Blue Cheese Sauce

noreply@blogger.com (Irawan Wibisono) — Fri, 16 Dec 2011 08:07:00 +0000

Today’s recipe is for a holiday meal that pairs beef tenderloin filets with a delicious roasted red pepper and blue cheese sauce.

Ingredients:
Beef tenderloin filets
1 tbs unsalted better
½ small, thinly-sliced onion
½ cup chicken stock
½ cup heavy cream
½ cup deseeded roasted red pepper
½ cup crumbled blue cheese
2 tbs butter

Procedure:
Season the beef tenderloin filets with salt and pepper and let them sit out at room temperature while you make the sauce.

Melt 1 tbs unsalted butter in a small heavy-bottomed pot on medium high heat and then add 1/2 small, thinly-sliced onion and cook that to soften.

It's okay if the onion browns up a little bit as it is softening. Once you're happy with the onion, add 1/2 cup chicken stock, 1/2 cup heavy cream, a firmly-packed 1/2 cup deseeded roasted red pepper, and bring that up to a simmer.

Let that gently simmer along for 4-5 minutes and then add 1/2 cup crumbled blue cheese and a little black pepper to taste.

Once the blue cheese has melted in, carefully transfer it to a blender and slowly, carefully blend that until it is a nice sauce consistency.

Pour it back into the pot and keep it covered and warm on the stovetop.

Next, melt 2 tbs butter in a large heavy-bottomed pan on medium-high heat and, when the pan is hot, sear the beef tenderloin on both flat sides until it is nicely browned and cooked to your liking.

You could plan ahead and make mashed potatoes or some broccoli florets to serve with this.

Easy S’mores Bars

noreply@blogger.com (Irawan Wibisono) — Tue, 13 Dec 2011 09:08:00 +0000

While searching Pintrest the other night for yummy desserts, I came across a delicious sounding recipe. After reading, it just seemed so easy to make! I set about making it this afternoon, thinking it would be the perfect dessert on a cold winter night!

S’mores Bars

2 cups crushed graham crackers

2 tablespoons sugar

7 tablespoons melted butter {I used 12 tablespoons}

16 oz of dark chocolate, melted

1 cup of whole milk

2 cups of cocoa pebbles

4 cups of mini marshmallows

Create

Place graham crackers, sugar and melted butter in a bowl and mix to blend. {Note: I used 12tablespoons of butter instead of the called 7 tablespoons. With the 7 tablespoons, the graham crackers were not sticking together as much.} Firmly press mixture into the bottom of an11×13 pan and bake for 10-12 minutes at 350 degrees F. Set aside to cool.

Melt chocolate with milk in a pan over medium low heat and whisk to combine. Transfer mixture to a new bowl and set aside for 10 minutes to cool (transferring the mixture to a new bowl will help to cool it faster).

Add cocoa pebbles and 2 cups of marshmallows to cooled chocolate mixture and mix to combine. Pour mixture over crust. Pour remaining 2 cups mini marshmallows on top and place under the broiler for 2-3 minutes to toast tops of marshmallow layer. {Note: 3 minutes was too long for me, I think 1.5-2 minutes would be perfect!}

Transfer completed dessert to fridge and chill for at least 2-3 hours or overnight.

Turkey Enchiladas

noreply@blogger.com (Irawan Wibisono) — Mon, 28 Nov 2011 16:38:00 +0000

It's time to use our Thanksgiving leftovers to the fullest! This recipe, which I found at www.allrecipes.com, is a great way to use your turkey in a creative manner. Enjoy!

Ingredients:

2 cups shredded Cheddar and Monterey cheese blend
1 onion, chopped
1 (2 ounce) can sliced black olives
24 (6 inch) corn tortillas
1 (19 ounce) can red enchilada sauce
4 cups cooked turkey, chopped

What you do:

Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking dish.
In a small bowl, combine the cheese, onion, and black olives.
In a small skillet, heat enough oil to lightly coat one tortilla, and cook until soft. Remove and dip in enchilada sauce to coat.
Add turkey and cheese mixture to center of tortilla, roll and place in the prepared dish. Repeat until bottom layer of pan is covered with enchiladas. Spread enough sauce over bottom layer to cover.
Repeat process with a second layer; spread remaining sauce on top and sprinkle with remaining cheese mixture. Bake 20 minutes in the preheated oven, or until cheese is melted.

Roasted Shrimp with Spaghetti Squash

noreply@blogger.com (Irawan Wibisono) — Mon, 28 Nov 2011 16:34:00 +0000

Ingredients

1 medium spaghetti squash (about 3 pounds), halved lengthwise
Coarse salt and ground pepper
1 pound large shrimp, peeled and deveined
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 tablespoon fresh lemon juice, plus lemon wedges for serving
2 tablespoons fresh parsley, roughly chopped

Directions

Preheat oven to 375 degrees. Season squash with salt and pepper. Place cut side down in a 9-by-13-inch baking dish. Add 3/4 cup water and roast until tender when pierced with a knife, about 45 minutes. Let cool.

Meanwhile, on a rimmed baking sheet, toss shrimp with 1 teaspoon oil; season with salt and pepper. Roast until cooked through, 8 to 10 minutes.

Scoop out seeds from squash and discard. With a fork, scrape flesh into a large bowl. Add shrimp and any cooking juices, lemon juice, and 1 tablespoon oil; toss to combine. Season with salt and pepper, top with parsley, and serve with lemon wedges.

Gulf Coast Shrimp and Rice

noreply@blogger.com (Irawan Wibisono) — Sat, 26 Nov 2011 19:16:00 +0000

Ingredients

1 lb. shrimp, peeled and deveined
1 1/2 cups rice (uncooked)
2 celery sticks, chopped
1 yellow onion, chopped
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
4-6 green onions, chopped (use all of white through half of green portion)
3 cloves of garlic, minced
1 stick of butter
Salt
Pepper
Tabasco sauce

Directions

Cook rice as directed.
In a large skillet, melt butter over medium heat.
Add celery, onion, and bell pepper. Cook until tender.
Add the garlic and shrimp. Cook until shrimp is pink, about 5 minutes. Add salt and pepper to taste.
Add cooked rice to desired consistency. Stir to combine.
Add green onions. Stir to combine.
Season to taste with salt and pepper.
Serve immediately.

Optional: A couple splashes of Tabasco sauce gives this dish a great kick and can be added at the table.

Turkey Southwestern Soup

noreply@blogger.com (Irawan Wibisono) — Fri, 25 Nov 2011 18:07:00 +0000

Make a deliciously hearty and easy soup with turkey and corn leftovers mixed with tomatoes, beans, and warm southwestern spices.

Ingredients

1 pound leftover turkey, cut into 1-inch pieces
1 cup chopped onion
1 cup leftover vegetables from thanksgiving dinner
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 cups reduced-sodium chicken broth
1 (14-ounce) can diced tomatoes
1 (14-ounce) can kidney beans, rinsed and drained
1/4 cup of left over corn
1 cup diced fresh avocado, for garnish
2 tablespoons chopped fresh cilantro leaves, for garnish
Lime wedges, for garnish

In a sauce pot, combine turkey, onion, vegetables, jalapeno, garlic, chili powder, cumin, salt and ground black pepper. Stir and add the chicken broth, tomatoes, corn and beans. Cover and cook on low for 1 hour.

When ready to serve, ladle soup into bowls and top with avocado and cilantro. Garnish soup with lime wedges. Makes 4 servings.

Pumpkin Pasta Sauce Recipe

noreply@blogger.com (Irawan Wibisono) — Fri, 25 Nov 2011 17:04:00 +0000

What you’ll need:

1 cup of your pumpkin stock
1 pound pasta, cooked to al dente
1 cup of fresh pumpkin, diced
3 large onions, diced
½ cup of parmesan cheese
1/3 cup of heavy cream
3 tablespoons butter
3 tablespoons flour
Salt, pepper and nutmeg to taste

How to make it:

Melt the butter in a large skillet, and whisk in the flour to make a roux (a classic French thickening agent made with equal parts fat and flour). Simmer over low heat for 5 minutes or until the roux becomes a blond color, stirring occasionally. Add the onions and sauté over medium heat until onions become tender but not brown.

Stir in the pumpkin and simmer over medium-low heat for about 15 minutes, stirring often. If the mixture gets too thick, add a few tablespoons of stock to thin it out. After 15 minutes, stir in the rest of the pumpkin stock and simmer until the sauce begins to thicken and is well combined.

Add heavy cream, cheese and seasonings, and keep stirring for 2 minutes. Pour over cooked pasta and top with additional parmesan if desired.

Tequila-Soaked Watermelon Wedges

noreply@blogger.com (Irawan Wibisono) — Thu, 21 Apr 2011 08:23:00 +0000

This grown-up fruit dessert borrows flavors from margaritas. Tequila and Triple Sec infuse the watermelon slices, which also get a spray of lime juice and a sprinkling of coarse salt. The longer the watermelon soaks, the more flavorful it becomes -- one.

Ingredients :

1 small seedless watermelon, red or yellow, quartered and cut into 1-inch-thick wedges
1 cup sugar
3/4 cup water
1/2 cup tequila
1/4 cup Triple Sec
2 limes, halved or cut into wedges
Flaked sea salt or coarse salt

Directions :

Arrange watermelon in a single layer in two 9-by-13-inch baking dishes. Bring sugar, water, tequila, and Triple Sec to a boil in a small saucepan. Cook, stirring, until sugar dissolves, about 1 minute. Let cool slightly. Pour syrup over watermelon wedges, and refrigerate for at least 45 minutes.
Remove watermelon from syrup, and arrange on a platter. Squeeze limes over melon, and season with salt.

Spicy Hot Sauce Pizza

noreply@blogger.com (Irawan Wibisono) — Wed, 30 Jun 2010 17:46:00 +0000

Ingredients :

- 1 small red onion, peeled and finely chopped
- 1 medium red bell pepper, seeded and thinly sliced
- 1 tablespoon olive oil
- 1 (16-ounce) bottle mild salsa
- 1/4 cup water
- 1/2 teaspoon milder hot sauce (see note)
- 1/2 teaspoon spicier hot sauce (see note)
- 2 (16-ounce) Boboli pizza crusts
- 4 tablespoons black-olive paste
- 2 medium tomatoes, thinly sliced
- 3 cups packaged Mexican-blend grated cheese
- 1 ripe but firm avocado

Directions :

1. In a large, nonstick skillet, saute the red onion and bell pepper in the olive oil over medium heat for 5 minutes. Add the salsa and water; simmer 5 minutes. Remove from the heat and cool slightly.
2. Divide the salsa in half. Add 1/2 teaspoon of a milder hot sauce to one batch, and 1/2 teaspoon of a spicier sauce to the other.
3. Preheat oven to 425 degrees. Place the crusts on baking sheets and spread each with one of the sauces. Dot each with 2 tablespoons black-olive paste, spreading gently. Top with tomato slices and cheese.
4. Place pizzas in oven and bake 5 minutes. Rotate baking sheets for even cooking and continue baking 5 minutes.
5. Remove the pizzas from the oven and cool 5 minutes.
6. Peel, seed and coarsely dice the avocado. Sprinkle over the pizzas and cut into wedges.

16 slices.

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Sweet-Heat Chicken

noreply@blogger.com (Irawan Wibisono) — Wed, 30 Jun 2010 17:40:00 +0000

Ingredients :

Fruit stock:
- 3/4 pound green grapes, removed from stems
- 2 medium oranges, skins and seeds discarded, pulp coarsely chopped
- 2 1/2 cups water
- 1 teaspoon salt

Chicken:
- 1 tablespoon olive oil
- 1/4 teaspoon liquid smoke
- 1 teaspoon hot sauce (see note)
- 2 boneless and skinless chicken-breast halves
- Salt and pepper to taste

Sauce and pasta:
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 1 large clove garlic, peeled and minced
- 2 medium-size, ripe plum tomatoes, coarsely chopped
- 1 teaspoon dried basil, crushed
- 1 1/2 cups fruit stock, divided
- 1/2 cup whipping cream
- 1 to 2 teaspoons hot sauce (see note)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups penne pasta
- 1/4 cup finely chopped fresh basil
- 1/4 cup finely chopped fresh parsley
- 1/4 cup grated Parmesan or Romano cheese
- 3 tablespoons toasted pine nuts, coarsely chopped

Directions :

1. To prepare the fruit stock: Puree the grapes and orange pulp together in a food processor. Then combine with the water and salt in a small stockpot. Bring to a boil, stirring. Reduce the heat slightly and simmer vigorously 15 minutes. Remove from the heat and let sit 10 minutes, then strain through a cheesecloth-lined sieve. Refrigerate until ready to use.

2. To prepare the chicken: Combine the olive oil, liquid smoke and hot sauce. Line a small baking pan with aluminum foil and brush lightly with some of the olive oil mixture. Put the chicken into the pan and brush with the remaining oil. Sprinkle lightly with salt and pepper. Place on second-highest oven rack under a hot broiler and broil 5 minutes. Turn chicken and broil an additional 5 minutes, or until chicken tests done. Cool, then cut into thin strips. Set aside.

3. To prepare the sauce and pasta: In a large, nonstick skillet, heat the olive oil over medium heat. Add the onion and saute 5 minutes. Add the garlic and continue cooking 1 minute. Then add chopped tomatoes and dried basil; cook 5 minutes. Pour in 1 cup of the fruit stock and simmer 5 minutes. Add the cream and 1 teaspoon of the hot sauce; simmer a few minutes until lightly thickened. Add salt and pepper. Taste the sauce; add a little more hot sauce if needed. Stir in the chicken and keep warm.

4. Bring a large pan of water to the boil for the pasta. Cook according to package directions. Drain. Put back into the hot pan.

5. Add the sauce, the remaining 1/2 cup fruit stock, basil and parsley. Place pan over medium-low heat, stir a few minutes until the pasta absorbs some of the sauce. Add cheese and pine nuts. Adjust seasoning with additional hot sauce if necessary.

4 servings.

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Brown Vegetable Stock

noreply@blogger.com (Irawan Wibisono) — Wed, 30 Jun 2010 17:36:00 +0000

Ingredients :

- 2 yellow onions, cut into quarters
- 1 red onion, cut into quarters
- 5 carrots, cut into large chunks
- 3 ribs celery, cut into large chunks
- 1 clove garlic, cut in half
- 1 bay leaf
- 2 quarts water
- 1/2 teaspoon salt

Directions :

1. Preheat oven to 450 degrees. Put the cut vegetables in a heavy baking pan. Roast in the oven, uncovered, stirring occasionally for about 1 hour.

2. Remove pan from the oven. Pour about half of the water into the pan and scrape up the caramelized juice. Then transfer mixture, along with the remaining water, to a stockpot. Bring to a boil, reduce the heat and simmer, covered, 1 hour.

3. Strain the stock and cool to room temperature. Refrigerate up to 4 days, or freeze for longer storage.

Makes 4 cups.

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Mushrooms a la Stroganoff

noreply@blogger.com (Irawan Wibisono) — Wed, 30 Jun 2010 17:33:00 +0000

Ingredients :

- 1 cup Brown Vegetable Stock (recipe follows)
- 1 1/4 pounds mushrooms (a combination of cremini and shiitake)
- 2 cups sliced onions
- 1 medium clove garlic, peeled and minced
- Optional: 2 tablespoons dry sherry
- 1 tablespoon sweet paprika (see note)
- 1/8 to 1/4 teaspoon cayenne pepper
- 1 teaspoon grated lemon zest
- 1/2 to 3/4 teaspoon salt
- Freshly ground black pepper to taste
- 1/2 cup nonfat plain yogurt
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 1 (6-ounce) package egg yolk-less noodles, cooked according to package directions

Directions :

1. Prepare the vegetable stock; measure 1 cup and refrigerate or freeze the remaining.

2. Trim away stem ends of mushrooms and wipe with a damp paper towel. Slice thinly and set aside.

3. Put the onions and garlic into a large saute pan with 1/2 cup of the vegetable broth. Simmer, covered, until onions are tender, about 10 to 15 minutes. Stir occasionally. Add the mushrooms and simmer for 5 minutes, stirring occasionally. Add the sherry and cook 2 minutes.

4. Stir in the paprika, cayenne, lemon zest and remaining 1/2 cup stock. Simmer, uncovered, for about 10 minutes, or until reduced by one-third. Season to taste with salt and pepper. Remove from the heat and let sit 5 minutes. Stir in the yogurt, dill and parsley. Heat on low heat.

5. Cook the noodles. Reserve about 1/3 cup of the cooking water; drain the noodles. Stir into the mushroom sauce, adding some of the reserved water if necessary so the noodles are well-coated. Serve immediately.

A tablespoon may seem like too much paprika, but the entire amount should be used. Not only is it a flavor and color agent, but it also serves as a thickener. 4 servings.

Moroccan Chicken Stew

noreply@blogger.com (Irawan Wibisono) — Wed, 30 Jun 2010 17:25:00 +0000

Ingredients :

- 2 tablespoons canola or olive oil
- 1 cut-up fryer chicken (about 3 1/2 pounds), skin removed
- 2 ribs celery, sliced
- 2 carrots, peeled and sliced
- 1 onion, peeled and chopped
- 2 cloves garlic, peeled and minced, or 1 teaspoon garlic paste
- 2 tablespoons flour
- 1 tablespoon Middle Eastern spice blend (see note)
- 2 cups chicken broth
- 1 bay leaf
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- Freshly ground black pepper to taste
- Hot cooked couscous
- 2 tablespoons chopped fresh parsley

Directions :

1. In a large Dutch oven or deep skillet over medium-high heat, warm the oil. Brown the chicken, a few pieces at a time, and remove to a plate. Pour off all but 2 tablespoons of the fat.
2. Add the celery, carrots and onion; saute until onion is softened, about 3 to 4 minutes. Stir in the garlic, flour and spice blend; saute 30 seconds. Return the chicken to the pan.
3. Add the chicken broth, bay leaf, lemon zest, salt and pepper. Bring to a boil, reduce the heat to medium-low, and simmer, covered, until the chicken is tender and cooked through, 35 to 45 minutes.
4. For easier serving, cut the chicken from the bone and put back into the sauce. Spoon over the hot couscous and garnish with parsley.

You can make your own spice blend by stirring together 3/4 teaspoon each ground cumin and coriander, 1/2 teaspoon each cinnamon and ground ginger and 1/4 teaspoon cayenne pepper. 4 servings .

Vegetable Torta Rustica

noreply@blogger.com (Irawan Wibisono) — Wed, 30 Jun 2010 17:18:00 +0000

Ingredients :

- Nonstick cooking spray
- 2 large eggplants, sliced crosswise 1/4 inch thick
- 4 tablespoons olive oil, divided
- 1/2 teaspoon salt, divided
- Freshly ground black pepper to taste
- 1 large red bell pepper, cut into quarters, seeded and thinly sliced
- 2 large plum tomatoes, cored, halved and thinly sliced
- 1 small onion, halved, peeled and thinly sliced
- 2 medium cloves garlic, peeled and coarsely chopped
- 1/3 cup Kalamata olives, pitted and coarsely chopped
- 1 pound low-fat ricotta cheese
- 1 whole egg
- 3 egg whites
- 1/3 cup grated Parmesan cheese
- 1/3 cup coarsely chopped fresh basil
- 1/4 cup finely chopped parsley
- 1/4 teaspoon cayenne pepper
- 2 cups (16 ounces) good-quality marinara sauce
- 1/3 cup dry Italian bread crumbs
- 1 1/2 cups shredded mixed Italian cheeses

Directions :

1. Spray 2 baking sheets with nonstick cooking spray. Lay the eggplant slices on the sheets and brush with 2 tablespoons olive oil. Lightly sprinkle with 1/4 teaspoon salt and some pepper. Bake in a preheated 400-degree oven 20 minutes, until tender and golden. Let cool slightly and transfer to a plate.
2. Combine the bell pepper, tomatoes, onion, garlic, 2 tablespoons olive oil, 1/4 teaspoon salt and a little pepper. Bake 15 minutes. Remove from the oven and cool. Stir in the olives.
3. Combine the ricotta, whole egg, egg whites, Parmesan, basil, parsley and cayenne. Stir well until completely blended.
4. Spray a 9-by-13-inch baking dish with cooking spray. Line the bottom with half of the eggplant slices. Spread the ricotta mixture on top. Drizzle with a third of the marinara sauce and sprinkle with half of the bread crumbs and half of the shredded cheese. Spread the bell pepper mixture on top; sprinkle with the remaining bread crumbs. Top with a final layer of the eggplant slices, the remaining tomato sauce and shredded cheese.
5. Bake in a preheated 375-degree oven 40 minutes. Let set 15 minutes before cutting.

The torta can be baked a day in advance. Cool, cover and refrigerate. Remove from refrigerator about an hour before serving. Rewarm, covered with aluminum foil, in a 350-degree oven 45 minutes. The torta can also be reheated, loosely covered with wax paper, in a microwave. 8 to 10 servings.

Cream of Asparagus Soup

noreply@blogger.com (Irawan Wibisono) — Tue, 22 Jun 2010 08:55:00 +0000

Ingredients :
3/4 cup water
3/4 tsp salt
1 lb asparagus, cut in 0,5cm pieces on diagonal
1 cup light cream
1/8 tsp pepper
1/4 tsp dill weed (optional)
2 tbsp butter

Directions :
Heat water and salt to boiling. Add asparagus pieces, cover and cook about 5 minutes or until asparagus is tender. Put asparagus and cooking water in blender, cover and blend until smooth. Blend in cream, pepper and dill weed. Return to saucepan and heat just to boiling point (do not boil). Stir in butter.

Bean Macaroni Soup

noreply@blogger.com (Irawan Wibisono) — Sun, 20 Jun 2010 05:42:00 +0000

Ingredients :
1 cup dried kidney beans
4 cups cold water
1 tbsp olive or other cooking oil
1 large onion, chopped
1 clove garlic chopped finely
1 1/2 cups very finely shredded cabbage
2 large carrots, chopped
28-oz can tomatoes
1 cube beef bouillon
1 1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried leaf basil
1 cup shell macaroni
2 tbsp chopped parsley
grated Parmesan cheese

Directions :
Soak beans in cold water overnight. Drain, measuring soaking water and adding enough to make 5 cups (1.25 L). Put beans in large saucepan and add the 5 cups (a.25 L) water. Bring to a boil, turn down heat, cover and simmer 1 hour or until beans are beginning to get tender.
Heat oil in small skilletand cook onion and garlic gently 5 minutes, stirring. Add to beans along with cabbage, carrots, tomatoes, bouillon cube, salt, pepper and basil. Cover and simmer 30 minutes.
Cook macaroni in plenty of boiling salted water 3 minutes. Drain. Add to soup along with parsley. Cook gently 10 minutes. Taste and adjust seasoning. Serve topped with a generous sprinkling of Parmesan cheese.

Homemade Lady Fingers

noreply@blogger.com (Irawan Wibisono) — Thu, 21 Jan 2010 13:18:00 +0000

Ingredients :
2 tablespoons butter
3/4 cup plus 2 tablespoons sifted flour
4 egg yolks
1/2 cup sugar
4 egg whites, beaten until stiff
Pinch of salt
1 teaspoon vanilla
Powdered sugar for dusting

Directions :
Preheat the oven to 350 degrees F. Grease and flour 2 baking sheets with 2 tablespoons butter and 2 tablespoons of flour. Mark parallel lines in the flour across the width of the tray about 4 inches apart. Put the eggs and sugar in a large mixing bowl, and with an electric mixer fitted with a wire whisk beat on medium-high speed until the mixture is pale yellow, thick, and has tripled in volume, about 8 minutes, using the mixer. Add the egg whites, remaining 3/4 cup flour, salt and vanilla, fold to mix thoroughly so the mixture is smooth. Fill a large pastry bag with a 3/4-inch plain tube with the mixture. Pipe fingers about 4 1/2-inches in length on to the baking sheet, using the lines as a guide. Dust the ladyfingers with powdered sugar. Bake until for 15 to 18 minutes, or until just firm on the outside and soft in the center.