Thursday, June 16, 2005

Vegetarian Rolls

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My mother in law who is a very devout Buddhist is a vegetarian. She is the first one who introduce it to me that vegetarian food can be quite tasty and far from being bland. One of the many new wondrous food that she showed me is this rolls. So easy to make. The reason why is because I happen to buy a plastic container where I can grow my own alfalfa sprouts or any other sprouts. So she taught me how to make these delicious and healthy rolls.

INGREDIENTS:

6 leaves of lettuce
4 Tbs Mayonnaise ( for this dish, I prefer using Japanese mayo, not the American mayo, because it's milder )
3 Nori Sheets
3 Cups Alfalfa sprouts
1/2 Cup Ground roasted peanut mixed with 2 Tbs sugar

And if you can find it in your asian grocery store, buy the vegetarian version of shreded dried pork ( Abon ), it usually made with Shitake mushroom. In your grocery store, go to the Abon section and find the one that says for vegetarian.

PROCEDURES:

Step 1
Wash lettuce and pat dry. Rinse the sprouts, drain, and divide into 6 equal portions.

Step 2
Cut each nori sheet into halves.

Step 3
On each nori sheet, place a lettuce leaf, a portion of alfalfa sprouts, sweeten ground roasted peanut, mayo, and maybe vegetarian Abon (dried shredded shitake mushrooms ). Roll it up as a cylinder. Serve right away so the nori will stay crips while you bite it.

You will be surprise at how refreshing this rolls taste is and it is so good for your health too! You need to experiment on your own about how much of each filling you like to put in your rolls. It's a matter of your own preference.

NOTE : There is a method to make the nori even more crisp. You roast it in oven or heated wok for a while to crisp.

Wednesday, June 15, 2005

Vegetarian Crispy Eel

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INGREDIENTS:

40 gr Large dried Chinese black mushrooms ( Shitake )

4 Tbs cornstarch
4 Cup oil for frying

(A) 1 Cup water
4 Tbs sugar
1 tsp ginger root juice
1/2 tsp rice vinegar
pinch Chinese five-spice powder

(B) 2 Tbs water
2 tsp cornstarch
dash sesame oil

PROCEDURES:

Step 1
Soak the large dried mushrooms until soft and remove the stems. Cut 1.5cm wide strips from the mushrooms by cutting around the outside. Squeeze out the excess moisture, dredge in cornstarch, and set aside.
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Step 2
Heat the oil to about 300F (149C). Deep-fry the mushrooms strips until crips, and remove from the oil.

Step 3
Pour off all but 2 Tbs of the oil, add (A) , and bring to a boil. Thicken with (B). Add the deep-fried mushrooms strips, stir to coat with the sauce, and serve.

Vegetarian Sweet and Sour Ribs

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INGREDIENTS :

1 Chinese fried donut/cruller ( you-tiao)
60gr taro ( net wt )
50gr carrot slices
50gr green pepper pieces
50 gr canned sliced pineapple, cut into pieces

(A) 1 Cup flour
1/3 Cup water
1 Tbs oil
1/4 tsp salt
1 egg

(B) 1 Cup water
2 Tbs ketchup
2 tsp each: sugar, rice vinegar
1/4 tsp salt

(C) 1 Tbs water
1/2 tsp cornstarch

6 Cup for frying

PROCEDURES :

Step 1
Mix (A) into a smooth batter.

Step 2
Separate the 2 halves of the Chinese fried cruller ( you tiao ) lengthwise, then cut each half into 5 cm pieces. Cut the taro into 5x0.5 cm strips. Stuff inside the pieces of fried cruller.
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Step 3
Heat the oil about 20F (121C). Dip teh stuffed crullers into the batter and deep-fry until golden. Remove from thet oil and drain. These are the vegetarian "ribs".

Step 4
Pour off all but a small amount of oil from the wok, then stir-fry the carrot slices, green pepper pieces, and pineapple pieces briefly. Add (B) and bring to a boil. Thicken with (C) , mix in the vegetarian ribs until well coated, and serve.

Wednesday, June 08, 2005

Vietnamese Deep-Fried Spring Rolls ( Cha Gio )

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One of the thing that makes these delightful Vietnamese spring rolls different to the Chinese variety is the wrapper of delicate rice paper. The filling is a lightly seasoned combination of pork, prawns, and transparent bean thread noodles, plus some crabmeat if you like. The coup de grace is the way they are eaten, tucked in a cool lettuce leaf with fragrant herbs and crunchy bean sprouts, then dipped in salty, soup, sweet, and hot Vietnamese Fish Sauce Dip.

INGREDIENTS:

30 wedge-shaped rice papers, or 20-25 small round rice papers ( 5-6 in or 14-16cm in diameter )
2-3 cups ( 500-750) oil for deep frying

ACCOMPANIMENT:
lettuce leaves
1 Cup mint sprigs
1 Cup fresh cilantro
1 cup bean sprouts
1 cup (250 ml) Vietnamese Fish sauce Dip

FILLING:
2 shallots, minced
1 clove garlic, minced
4 oz ( 125g ) lean pork, diced
1/2 lb ( 250 g ) small or medium raw prawns, peeled
1 green onion, minced
4 tsp fish sauce
1/2 tsp freshly ground black pepper
handful transparent noodles ( mung bean noodles ), soaked in hot water to soften,
drained, cut in 2cm lengths

VIETNAMESE FISH SAUCE DIP ( NUOC MAM ):
1 clove garlic, minced
1 large red chili, minced
2 Tbs sugar
2 Tbs lime juice
1/4 Cup rice vinegar
1/4 Cup fish sauce
1/4 Cup water

*** If you have a mortar and pestle, pound the garlic and chili together with a little of the sugar until coarsely ground. Stir in the rest of the sugar and remaining ingredients until the chili is faily fine. Pour into a bowl and allow the pink froth to dissapear before serving. This makes about 3/4 cup of dip; double the amounts if you like and refrigerate any left-over in a covered container for up a week.

PROCEDURES:

Step 1
Prepare the filling by processing the shallots, garlic, and pork in a food processor until the pork is finely ground. Add the prawns, crabmeat ( if using ), spring onion, fish sauce , and pepper and process until smooth. Transfer to a bowl and stir in the noodles.

Step 2
Put a larga bowl of warm water and a clean kitchen towel on a table. Dip a rice paper in the water for 5 seconds, remove it and spread on the towel; if you are using wedge shaped rice papers, put the pointed end facing away from you. Smooth the rice paper with your fingers until soft and pliable. Repeat until you have 6 to 8 softened rice papers on the towel.

Step 3
Put about 2 tsp of the Filling accross the wider part of a wedge rice paper, or across each round rice paper, placing it about 3 cm from the bottom edge. Wet your fingers slightly and shape each portion of filling into a cigarette shape about 5 cm long. Rinse and dry your hands and then fold up the end closest to you. Tuck in both sides, squeezing gently to make sure there isn't any air trapped, then roll up firmly. Put on a plate, making sure rolls do not touch each other. Repeat until all the rolls are prepared.

Step 4
To prepare accompaniment, wash,drain, and dry lettuce, both lots of mint and cilantro. Divide between 2 large serving plates. Wash and drain bean sprouts and add to herbs. Put fish sauce dip into small sauce bowls.

Step 5
Heat a wok. Then add oil for deep frying. When the oil is moderately hot ( but not smoking ) add several of the spring rolls, one at a time, taking care not to over crowd the wok. Fry over medium heat until golden brown and cooked, about 5 minutes, stirring occasionally to prevent them sticking together and to ensure they are golden brown all over. Drain and serve hot with the dip and salad platter and prepared accompaniments.

TO EAT:
Each person puts a spring rolls on a lettuce leaf, adding some of the herbs and bean sprouts. The leaf is tucked up and dipped in the sauce before eating.

NOTE:
If you want to prepare the spring rolls in advance, cook them until light golden, about 3 minutes. Drain them on paper towel and keep at room temperature. Just before serving, re-heat the oil until very hot, then fry the spring rolls for about 1 minute until golden brown and crisp.

Monday, June 06, 2005

PIZZA - Based on Pizza Hut recipe

** ON THE FIRST DAY **

INGREDIENTS FOR PIZZA DOUGH:

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1 Cup water
2 1/2 Cups all-purpose flour
1/2 tsp salt
2 Tbs olive oil
2 tsp sugar
2 tsp active dry yeast

PROCEDURES FOR THE PIZZA DOUGH:

Dissolve the yeast in water and sugar for 5 minutes then add oil in it. Mix the flour with the salt first, then add the liquid into the dry ingredient. Knead the dough for 10 minutes. Oil a bowl then place the dough in it. Cover it with cling plastic. Let it rise over night in the refrigerator. By letting the dough raise slowly in the fridge, first it will develop more yeasty flavour, second it will made crispier bread, then by allowing it to raise in such a long time, it will be easier for you to roll it into 14 inches ( large size pizza ) round.

INGREDIENTS FOR THE SAUCE:

1 15-ounce can tomato sauce
1/4 tsp dried oregano
1/4 tsp dried basil leaves
1/4 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp onion powder
1/8 tsp black pepper
1 bay leaf
1/2 tsp lemon juice

PROCEDURES:

Combine all of the ingredients in a small saucepan over medium heat until it bubbles. Reduce the heat and simmer for about 40 minutes. When the sauce is cool, store it in the refrigerator.

NOTE:
I usually double the sauce, then keep it in the refrigerator. So while we eat the first pizza, I made another pizza right away, I put all of the topping on it then I cover it really well with cling plastic then put it in the freezer. So when I do want to eat pizza again or when I have no time to cook, I just the frozen pizza into a preheated oven and add more or less 5 more minutes to the cooking time. You don't have to buy frozen pizza from grocery store. You can make it yourself at home. If you save some used pizza box, you can save your frozen pizza there.

** ON THE SECOND DAY **

INGREDIENTS FOR PIZZA:

1 1/2 cups shredded mozzarella cheese
Toppings ( your choice of ... )
pepperoni slices, chopped onions, sliced mushrooms, sliced peppers, pineapple
chunks, Italian sausages, sliced tomatoes, sliced ham, anchovies.

NOTE: You can mix some different cheese as well. like this:

1/3 cup shredded cheddar cheese
1/3 cup shredded monterey jack cheese
1/3 cup shredded mozzarella cheese
2 Tbs shredded provolone
1 Tbs grated parmesan cheese
1 Tbs grated Romano cheese

PROCEDURES:

Step 1
Take the dough out of the refrigerator 2 hrs before you plan to cook the pizza so that the dough can warm up to room temperature. Or if you are in a hurry, put the dough in the warm oven just don't forget to take it out before you preheat the oven !

Step 2
Pre heat the oven to 475 F. On a floured surface roll out the dough balls until they form thin 14-inch circle.
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Use fork to poke the dough several times on the surface. This will keep the crust from bubbling. Place one of the crusts on a pizza pan that has been greased or sprinkled with cornmeal. Or if your pizza pan is nonstick like mine does, you don't have to put anything on it.
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Step 3
Brush the pizza dough with tomato sauce first but make sure you don't cover the whole circles. Leave a little bit of the edge alone.
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Then start putting the toppings,
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since my son loves a simple pepperoni and cheese pizza, I only use pepperoni and mozzarella cheese. The cheese has to be the last one on.
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Step 4
After your oven beep when it reach 475F, let it stay on for another 20 minutes. This will ensure that your oven is really really hot ( important in making crusty pizza ). Then bake the pizza for 12 - 15 minutes. Eat them while it's hot !
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FISH IN SOY SAUCE

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INGREDIENTS:

1 1/3 lbs fish

(A) 1 Tbs cooking wine, 1/2 tsp salt

(B) 1/2 Cup green onion sections, 8 cm long.
2 Tbs shredded ginger root
1 chili pepper, cut lengthwise into 4 strips

(C) 4 Tbs water
3 Tbs soy sauce
2 Tbs cooking wine
1 Tbs sugar
1 tsp vinegar

PROCEDURES:

Step 1
Score fish in thick areas; marinate in (A) for 10 minutes; remove and pat dry.

Step 2
Heat 3 Tbs oil; pan-fry fish over medium-high heat until golden on both sides; remove.

Step 3
Stir-fry (B) until fragrant; return the pan-fried fish and (C); bring to boil. Turn the fish over and cook 2 minutes.

FISH WITH BEAN SAUCE

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INGREDIENTS:
1 1/3 lbs (600g) fish

(A) 1 Tbs chili bean paste
1 Tbs each ( minced ) : green onions, ginger root, garlic cloves

(B) 1 1/2 Tbs each: cooking wine, soy sauce
1/2 Tbs each: vinegar, sugar
1/2 tsp salt
1 Cup water

(C) 1 Tbs cornstarch, 2 Tbs water

(D) 3 Tbs chopped green onions
1 Tbs sesame oil

PROCEDURES:

Step 1
Clean the fish, but in half; pat dry.

Step 2
Heat 4 Tbs oil; pan-fry fish until golden, about 2 minutes; spatula to the side of wok; stir-fry (A) until fragrant; spatula the fish back to the center; add (B); cover and cook 6 minutes over medium heat (turn over during cooking), until fish is cooked through and juice has reduced to half; transfer fish only to a serving plate. Thicken the juice remaining in wok with mixture (C); add (D); pour over the fish and serve.

TAIWAN STYLE VINEGAR FISH

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This recipe will surely spice up your mouth! You can always substitute the whole fish with fillets.

INGREDIENTS:

1 1/3 lbs ( 600g ) fish

(A) 1 Tbs cooking wine
1/2 tsp salt

(B) 3 Tbs soy sauce
2 Tbs black or white vinegar ( black is better )
1/2 Tbs each: sesame oil, sugar
1/2 Tbs each ( minced ) : ginger root, garlic cloves
2 Tbs minced green onions
1 red chili pepper, sliced.

PROCEDURES:

Step 1
Score fish in thick areas; marinate in (A) for 20 minutes; pat dry before pan-frying.

Step 2
Heat 4 Tbs oil; pan-fry fish over medium high heat until done and golden and the skin is crispy on both sides. 7 minutes; transfer to a serving plate. While fish is still hot, pour on mixture (B); serve.

FISH WITH VINEGAR SAUCE

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INGREDIENTS:

15 small fish, 2 3/4 lbs (1200gr)
6 Tbs cornstarch
oil for deep-frying

(A) 3 Tbs cooking wine
1 1/4 tsp salt

(B) 1 1/2 cup water
3/4 Cup each: sugar, vinegar, cooking wine
1/3 cup each: soy sauce, lemon juice
1 Tbs each: salt, szechuan pepper-corns ( or 1/2 tsp pepper )
3 red chili peppers
3 each : green onions, ginger root slices

PROCEDURES:

Step 1
Score fish in thick areas; marinate in (A) for 10 minutes; pat dry; coat with
cornstarch ; set aside.
Bring (B) to boil; set aside.

Step 2
Heat oil for deep-frying. Deep-fry fish until golden. about 6 minutes; remove. Soak the fried fish while hot in (B); let cool; refrigerate and keep soaking for at least 24 hrs ( turn over during soaking ). Serve anytime ( can be refrigerated for 4 - 5 days ).

NOTE:

Deep-fry the fish a few at a time to prevent sticking together.

Easy Potato Bread

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This recipe is for 1 1/2 lb loaf. The secret on making a moist bread is in the potato. Since I am always looking for an easy recipe, I use instant potato flakes, if not then I need to use mashed potato instead.

INGREDIENTS:

1/4 cup instant potato flakes
3/4 cup milk
3/8 cup water
3 cups bread flour
1 1/2 tsp salt
4 tbs butter
3 tbs sugar
2 tsp active dry yeast

PROCEDURES:

Step 1
Put butter and milk in a heat proof glass then put it in a microwave until the butter melt. Add water to it and sugar. Make sure that this liquid is not too hot, just mildly warm. Then add the yeast. Let it sit until it dissolve by itself for 5 minutes. If the liquid is too hot, you are going to kill the yeast !

Step 2
Mix all the dry ingredients in the mixer bowl. Then while the dough hook still running ( use low speed or else your kitchen will look like a winter wonderland )slowly pour the liquid in and let the dough being worked by the hook for 15 - 20 minutes.

Step 3
Take the dough out from the mixer bowl and shape it into a bowl. Meanwhile, you can clean the bowl first then use butter or oil spray like I do so the dough won't stick to the bowl.
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Then place the dough inside the bowl, cover with damp towel and let it sit for 1 hour or until it double in size.
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Step 4
Once the dough already rise until double in volume, punch it and shape it into a log. Place it in an already buttered ( or sprayed ) bread pan.
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Let it rise for the second time until it just slightly higher than the top edge of the pan.
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Turn the oven to 350 F, then bake it for 30 minutes.
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Step 5
Once it's done, take it out from the pan and let it cool down on a cooling rack for half an hour before you slice it.

NOTE:
You can make it more attractive by brushing the top with milk before you put it into the oven then sprinkle some sesame seeds on top.

ALTERNATIVE RECIPE:

DRY SHREDDED BEEF/PORK BREAD

Follow this recipe until step 4, then once the dough already rise once and you punch it, divide the dough into 6 , shape them into balls. Then flat them out and filled the center with 1 TBS of dry shredded beef/pork ( A bon ). Close the bottom by pinching it closed. Then brush the top with milk and sprinkle a little bit more of dry shredded beef/pork on top. Bake for 15 - 20 minutes.

Saturday, June 04, 2005

Steam Dumpling ( Ha Kao )

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INGREDIENTS FOR FILLING:

2/3 lb raw shelled shrimp

A: 1 Tbs cooking wine
1/2 Tbs cornstarch
1 tsp sugar
1 tsp sesame oil
3/4 tsp salt
1/4 tsp white pepper

3 oz. pork fat, diced finely
4 oz. precooked bamboo shoots

INGREDIENTS FOR SKIN:

1 1/2 Cup non-glutinous flour
1 Cup boiling water
1 Tbs lard of shortening

PROCEDURES:

Step 1
Filling: Rinse and devein the shrimp, drain and dice them coarsely. In a bowl, mix the shrimp with (A) then add the pork fat and bamboo shoots.

Step 2
Sking: Mix ingredients together and knead it into a smooth dough; divide the dough into 30 pieces. Grease a cleaver with oil then use the flat side of the cleaver to press each piece of dough into a thin circle. ( Fig.1,2 )A rolling pin may be used to shape the dough circle.

Step 3
Place 1 portion of the filling in the center of a dough circle. Hold the filled circle with one hand and fold it slightly. Starting at the end, use the index finger and thumb of the other hand to pinch the ends of the same side together ( Fig.3 ). Gather the outside edge to form pleats ( Fig. 4).Pinch the edges together ( Fig. 5 ). Follow the same procedure for the other pieces of dough. Steam the filled dumpling over high heat for 5 minutes; remove and serve.
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NOTE:
The dough should be evenly stretched to prevent it from breaking during steaming. The dough may also break if it is too thin or steamed too long.

Friday, June 03, 2005

Nasi Bakmoy

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A special recipe for a special girl in Australia....

INGREDIENTS FOR BAKMOY:

1 chicken
1 L of water
250gr of peeled shrimps
2 tofu, cut into tiny squares about 1cmx1cm, fried them half way only
3 cloves of garlic, minced
2 Tbs soy sauce
2 Tbs sweet soy sauce
1/2 tsp white pepper
2 chinese celery
salt
oil
6 boiled eggs, cut into half

INGREDIENTS FOR CHICKEN SOUP:

1 L chicken stock
1/2 tsp white pepper
1 tsp salt
1 green onion, thinly cut

INGREDIENTS FOR "SAMBAL KECAP" :

10 chilies peppers
2 cloves of garlic, minced
100cc sweet soy sauce
oil


PROCEDURES:

Step 1
Boil the chicken until done, keep the stock for the soup later. Cut the meat the same size as the tofu.

Step 2
Stir fry garlic until yellow, put in the chicken meats, peeled shrimps and fried tofu. Add in the seasoning for Bakmoy and mix them well. Add 125 ml of the stock. Cook until the stock is reduced. Add the sliced chinese celery. Turn off the heat.
You can sprinkle some fried shallots on top when serving this dish.

Step 3
Mix together the rest of the chicken stock with the seasoning for the soup. Sprinkle some green onion right before you turn off the heat.

Step 4
Stir fry the chilies with minced garlic for a short time only. Take them out from the oil then mash them up well until they become smooth.

Thursday, June 02, 2005

Rib Roast


3 Posted by Hello

When cooking in a 500 degrees make sure that your oven is clean; otherwise it creates a lot of smoke.

INGREDIENTS:

1 3-rib standing rib roast ( 7-8 lb)
1 Tbs salt
1 1/2 tsp freshly ground black pepper
Mustard Horseradish Sauce or Stilton Sauce ( Recipe follows )

PROCEDURES:

Step 1
2 hrs before roasting, remove the meat from the fridge and allow it to come to room temperature. ( this is very important when ever you deal with large size meat )

Step 2
Preheat the oven to 500 degrees Fahrenheit. Place the oven rack on the second lowest position.

Step 3
Place the roast in a pan large enough to hold it comfortably, bones side down, and spread the top thickly with Salt and pepper. Roast the meat for 45 minutes. Without removing the meat from the oven, reduce the oven temperature to 325 degrees and roast for another 30 minutes. Finally increase the temperature to 450 degrees and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees. Be sure the thermometer is exactly in the center of the roast. The total cooking time will be between 1 1/2 and 1 3/4 hrs.

Step 4
While you wait for the roast, you can make the sauce.

Step 5
Remove the roast from the oven and transfer it to a cutting board. Cover it tightly with aluminium foil and allow the meat to rest for 20 minutes. Carve and serve with the sauce.

NOTE:
Don't allow the meat to sit covered with aluminium foil for more than 30 minutes or it will overcook!

MUSTARD HORSERADISH SAUCE

INGREDIENTS:

1 1/2 cups good mayonaise
3 Tbs Dijon mustard
1 1/2 Tbs whole-grain mustard
1 Tbs prepared horseradish
1/3 cup sour cream
1/4 tsp salt

Whisk together the mayonaise, mustards, horseradish, sour cream, and salt in a small bowl. Serve at room temperature.

STILTON SAUCE

INGREDIENTS:

4 ounces Stilton cheese, crumbled
8 ounces cream cheese, at room temperature
1/2 cup good mayonaise
1/2 cup sour cream
1 Tbs chooped scallions, white and green parts
1 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp worchestershire sauce ( saus Inggris / lea perrins)

Place the Stilton in the bowl of a food processor fitted with a steel blade and blend until finely minced. Add the cream cheese, mayo, sour cream, scallions, salt, pepper, and Worchestershire sauce. Process untill smooth. Serve at room temperature.

Filet of Beef


2 Posted by Hello

I tried this recipe and I like it. The problem is, it use the most expensive cut of meat. So I substitute it with other type of cut. Luckily in here, no matter what, the meat quality is good. I am sorry I can't help with Indonesian's beef quality.... I guess you really need to use the best cut or else you ended up with meat as tough as a tire.....

INGREDIENTS:

For Beef:
1 whole filet of beef (4-5 lb), trimmed and tied
2 Tbs butter at room temperature
1 Tbs salt
1 Tbs coarsely ground black pepper

For Gorgonzola sauce:
4 Cups heavy cream
3-4 ounces crumbly Gorgonzola ( not creamy or "dolce")
3 Tbs grated parmesan cheese ( Kraft made the worse parmesan, use fresh and grated your self if possible)
3/4 tsp salt
3/4 tsp freshly ground black pepper
3 Tbs minced fresh parsley


PROCEDURES:

Step 1
Preheat the oven to 500F degrees.

Step 2
Place the beef on a baking sheet and pat the outside dry with a paper towel. Spread the butter on with your hands. Sprinkle evenly with the salt and pper. Roast in the oven for exactly 22 minutes for rare and 25 minutes for medium-rare.

Step 3
While waiting for the beef to cook, bring the heavy cream to a full boil in a medium saucepan over medium-high heat, then continue to boil it rapidly for 45-50 minutes, until it's thickened, like a white sauce, stirring occasionally. Remove the pan from the heat and add the Gorgonzola, Parmesan, salt, pepper, and parsley. Whisk rapidly until the cheese melt, and then serve. If you must reheat, warm the sauce over low heat until melted, then whisk vigorously until the sauce comes together.

Step 4
Remove the beef from oven, cover it tightly with aluminium foil, and allow it to rest at room temperature for 20 minutes. Remove the strings and slice the filet thickly.

NOTE : This sauce is flavoured with Gorgonzola, but you can use mustard and horseradish instead. Or substitute the cheese with other type of blue cheese such as Maytag Blue or Roquefort. A simple companiment for this dish is roast cheery tomatoes. On 400 degrees oven, roast on a baking sheet : 4 pints of cherry tomatoes mixed with olive oil, salt, black pepper for 15 -20 minutes until the tomatoes are softer. Transfer the tomatoes to a serving platter and sprinkle with basil leaves ( cut into long strips / chiffonade cuts) and sea salt. Serve hot or room temperature.

Wednesday, June 01, 2005

Fillet of Beef Bourguignon


1 Posted by Hello

This is an updated old classic recipe. Originally stewing the beef can take a very long time, but on this recipe it based on quickly sauteed filets of beef. It cooks in quarter of the time and it's fresher than the original. It even taste better on the second day, so you can make it ahead and reheat it before dinner.

INGREDIENTS:

3 lb fillet of beef, trimmed
Kosher salt ( taste better but you can use what ever salt in your kitchen )
freshly ground black pepper
4 Tbs good olive oil
1/4 lb bacon, diced
2 garlic cloves, minced
1 1/2 cups good dry red wine such as Burgundy or Chianti
---- Rule of tumb: if when you drink, it taste bad .Iit will taste bad when you cook it. So choose something that is not sweet but taste good.

2 Cups beef stock
1 Tbs tomato paste
1 sprig fresh thyme
1/2 lb pearl onions, peeled
---to peel the pearl onions easily, first blanch them for a minute in boiling water then peel. Or use any onion you have, no problem.

8 - 10 carrots, cut diagonally, into 3 inch thick slices
3 Tbs unsalted butter at room temperature
2 Tbs all-purpose flour
1/2 lb mushrooms, sliced half centimeter thick

PROCEDURES:

Step 1
With a sharp knife, cut the filet crosswise into 2.5 cm thick slices. Salt and pepper the filets on both sides. In a lage, heavy-bottomed pan on medium-high heat, saute the slices of beef in batches with 2-3 Tbs of oil until browned on the outside and very rare inside, about 2-3 minutes on each side. Remove the filets from the pan and set aside on a platter.

Step 2
In the same pan, saute the bacon on meium-low heat for 5 minutes, until browned and crisp. Remove the bacon and set it aside. Drain all the fat, except 2 Tbs from the pan. Add the garlic and cook for 30 seconds.

Step 3
Deglaze the pan with the red wine and cook on high heat for 1 minute, scrapping the bottom of the pan. Add the beef stock, tomato paste, thyme, 1 tsp salt, and 1/2 tsp pepper. Bring to a boil and cook uncovered on medium-high heat for 10 minutes. Strain the sauce and return it to the pan. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.

Step 4
With a fork mash 2 Tbs butter and the flour into a paste and whisk it gently into the sauce. Simmer for 2 minutes to thicken. Meanwhile, saute the mushrooms separately in 1 Tbs butter and 1 Tbs oil for 10 minutes, until browned and tender.
Add the filet of beef slices, the mushrooms, and the bacon to the pan with the vegetables and sauce. Cover and reheta gently for 5 - 10 minutes. Do NOT overcook. Season to taste and serve immediately.

English Muffins


Posted by Hello

This is a bread recipe that just perfect for Indonesian where not every house has an oven. This is a pan-fried bread where you just use any of your non-stick pan at home. Since every cooktop/stove has different heat setting, you may need to find the right temperature in your own home yourself.

Your friends and family will marvel over your cooking skills when you present a plate of these for their enjoyment. ( there's no need to tell them how truly simple they are to bake). You'll appreciate the humble, fresh taste of these English Muffins if you've ever tried some of the package varieties.

INGREDIENTS :

1/2 cup water
1 egg
2 cups of bread flour ( even all-purpose flour works too )
1 tsp salt
2 Tbs oil
2 tsp sugar
2 tsp malt vinegar
or any other vinegar, but watch out for Indonesian's vinegar that tend to have
higher acidity than other type of vinegar. Try to use less if you are using
Indonesian's vinegar.
1 1/2 tsp dry yeast

extra flour or cornmeal

PROCEDURES :

Step 1
Dissolve sugar in the water then add the yeast in it. Wait until the yeast dissolve about 5 minutes. Later you add the oil and egg in it. Mixed them well for few seconds with a whisk.

Step 2
While waiting for the yeast to dissolved, you can mixed the dry ingredients, in a big bowl add flour and salt. Then when the yeast is dissolved, add the wet ingredients into the dry ingredients. Mix it with a big spoon until they are incorporated. Then start kneading them for 10 minutes.


Picture: Knead the dough until smooth and form it like a ball. Posted by Hello

Step 3
In a clean bowl that you already oiled so the dough won't stick to it. Place the dough in and cover it with a damp towel. Let rise on the table until almost doubled. 30-60 minutes.

Step 4
With a rolling pin, roll dough out to a centimeter thickness. Using a muffin cutter or a cleaned 8-ounces pineapple can with both top and bottom removed, cut out muffins. Reroll the scraps one time and cut out 2 or 3 more muffins. Place muffins on a baking sheet sprinkled with cornmeal or flour. Turn the muffins to coat both sides with the cornmeal/flour. Cover with a dry towel; let rise on the table until almost doubled, 30-60 minutes.

Step 5
Heat an ungreased griddle/pan to medium heat then reduced heat to low. Very gently, place muffins on griddle and cook for 15 minutes. Increase heat to medium again, gently turn the muffins, trying not to deflate them; cook for 5 minutes, then reduce heat to low and cook for 10 more minutes.


Picture: Don't over crowded the pan or you will have difficulty to turn it over later. Posted by Hello

Step 6
Remove muffins from the pan and cool on wire racks. Split in half with knife, toast, and serve with butter or honey and jam if you like sweet. Any leftovers can be frozen in a plastic bag.

NOTE :

This recipe will yields 8 - 9 muffins