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Cacio e Pepe

Posted by Tom on Mar-17-2018

 

Cacio e Pepe

Ingredients:

  • Kosher salt
  • 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 3 Tbsp. unsalted butter, cubed, divided
  • 1 tsp. freshly cracked black pepper
  • 3/4 cup finely grated Grana Padano or Parmesan
  • 1/3 cup finely grated Pecorino

Recipe Preparation:

  1. Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 3/4 cup pasta cooking water.
  2. Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.
  3. Add 1/2 cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add Grana Padano, stirring and tossing with tongs until melted. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve.

GREEK-STYLE POCKETLESS PITA BREAD

Posted by Tom on Jul-30-2014

Risotto

GREEK-STYLE POCKETLESS PITA BREAD
Makes enough pitas to last a family for a week

    • Unbleached all-purpose wheat flour [1,111g](90%)
    • Whole wheat flour [123g](10%)
    • Natural sea salt [25g](2%)
    • Instant yeast [3g](0.25%)
    • Extra virgin olive oil [19g](1.5%)
    • Natural mineral water [717g](58%)

 

  1. Mix all ingredients until dough is formed
  2. Rest dough for 1 hour at room temp.
  3. Chill dough in tightly sealed container for minimum 1 day or up to 1 week (the longer it’s chilled, the better the flavour and dough handling)
  4. De-chill dough for 1 hour or so at room temp.
  5. Divide and pre-shape dough into balls
  6. Rest balled dough for 30 minutes or so at room temp.
  7. Flatten balled dough with rolling pin; dust with flour as necessary (the thickness of the dough will expand 2 or 3 fold after it’s baked)
  8. Optional: Prick entire flatten dough with a fork
  9. Bake flatten dough in preheated oven (+350C) with baking stones for less than a minute; turn off top heating element if possible; when dough starts to puff, flip it using tongs; additional flipping may be necessary
  10. Remove pita when each side has blotches of browning
  11. Cool and eat

Note: If you don’t have a oven that can heat above 350C, then I recommend using a stove top or grill.

This recipe comes from BakingBadly at Reddit
 

Skillet lasagna

Posted by Tom on Jan-27-2011

For the jarred tomato sauce I like marinara, but you can use whatever type you like. Any brand of curly-edged lasagna noodles will work here, but do not use no-boil lasagna noodles. If the pasta is especially dry and shattery, you may need to add extra water to the skillet while the pasta cooks. If you can’t find meatloaf mix, us ½ pound 85 percent lean ground beef and ½ pound ground pork. Like it spicy? Increase the amount of red pepper flakes up to 1 teaspoon. To make things go even quicker, you can replace the mozzarella and Parmesan with ¾ cup of shredded Italian cheese blend.

• 1-pound meatloaf mix
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes
• Salt and ground black pepper
• 6 ounces curly-edged lasagna noodles (8 noodles), broken into 2-inch pieces
• 1 (26-ounce) jar tomato sauce, such as marinara (about 3 cups)
• 2 cups water
• ½ cup mozzarella cheese, shredded
• ¼ cup grated Parmesan cheese
• ¾ cup whole-milk ricotta cheese
• ¼ cup minced fresh basil

Mince the garlic and measure out the pasta while the meat cooks.

1. Cook and drain meat: Cook meat in 12-inch nonstick skillet over high heat, breaking it into pieces with wooden spoon, until fat renders, 3 to 5 minutes. Drain meat and return it to skillet.

2. Sauté aromatics: Stir in garlic, pepper flakes, and ½ teaspoon salt and cook over medium-high heat until fragrant, about 30 seconds.

3. Simmer lasagna noodles: Sprinkle broken noodles into skillet, then pour in tomato sauce and water over top. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until noodles are tender, about 20 minutes.

4. Add Cheese: Off heat, stir in half of mozzarella and half of Parmesan. Season with salt and pepper. Dot heaping teaspoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan. Cover and let stand off heat until cheeses melt, 3 to 5 minutes. Sprinkle with basil before serving.

Thai Chicken and Coconut Soup

Posted by Tom on Jan-25-2011

Keep the bok choy greens and stalks separate after they’ve been prepped, because they are added to the soup at different times. If you prefer your soup less spicy, use the lesser amount of curry past. Be sure to use light coconut milk here or the soup will be too rich.

  • 4 cups low-sodium chicken broth
  • 3 tablespoons fish sauce
  • 1-tablespoon light brown sugar
  • 1-pound boneless, skinless chicken breasts
  • salt and ground black pepper
  • 1 tablespoon vegetable oil
  • 2 tablespoons grated fresh ginger
  • 3-4 tablespoons red curry paste
  • 1 small head bok choy, greens sliced thin and stalks chopped medium
  • 2 (14 ounce) cans light coconut milk
  • 8 ounces sliced white mushrooms
  • 3 tablespoons fresh lime juice
  • ½ cup fresh cilantro leaves

Prepare the ginger and Bok Choy while the chicken browns. Slice the mushrooms and prepare the garnishes while the soup simmers.

1.     Heat broth mixture: Bring broth, fish sauce, and brown sugar to boil, covered, in large saucepan and set aside.

2.     Season and brown chicken: Meanwhile, pat chicken dry with paper towels, then season with salt and pepper. Heat oil in large Dutch oven over medium-high heat until just smoking. Add chicken and cook until lightly browned on both sides, about 5 minutes. Transfer chicken to plate.

3.     Add seasoning and cook: Add ginger, curry paste, and ½ teaspoon salt to fat left in Dutch oven and cook over medium heat until fragrant, about 1 minute.

4. Add broth mixture and bok choy stalks: Turn heat to low and stir in hot broth mixture, scraping up any browned bits. Add bok choy stalks and browned chicken. Cook, covered, until chicken is cooked through and not longer pink in center, about 10 minutes. Remove chicken and set aside.

5. Add coconut milk and mushrooms: Stir in coconut milk and mushrooms. Increase heat to medium-high and cook until mushrooms soften slightly, about 5 minutes.

6. Shred chicken: Add bok choy greens, season, and finish: While soup is simmering, shred chicken into bite-sized pieces. Stir in bok choy greens and cook until wilted, about 1 minute. Off heat, stir in shredded chicken and lime, juice. Season with salt and pepper to taste. Sprinkle bowls with cilantro leaves before serving.

Fettuccine Alfredo

Posted by Tom on Sep-6-2010

Fettuccine Alfredo

 

Serves 4 to 6 as a first course.

Fresh pasta is the best choice for this dish; supermarkets sell 9-ounce containers of fresh pasta in the refrigerator section. When boiling the pasta, undercook it slightly (even shy of al dente) because the pasta cooks an additional minute or two in the sauce. Note that Fettuccine Alfredo must be served immediately; it does not hold or reheat well.

  • 1 1/2 cups heavy cream
  • 2 tablespoons unsalted butter
  • Table salt
  • 1/2 teaspoon ground black pepper
  • 9 ounces fresh fettuccine
  • 1 1/2 ounces Parmesan cheese , grated (about 3/4 cup)
  • 1/8 teaspoon fresh grated nutmeg

Instructions

  1. 1. Bring 4 1/2 quarts water to rolling boil, covered, in large stockpot or Dutch oven. Using ladle or heatproof measuring cup, fill each individual serving bowl with about 1/2 cup boiling water; set bowls aside to warm.
  2. 2. While water comes to boil, bring 1 cup heavy cream and butter to simmer in 3- to 4-quart saucepan over medium heat; reduce heat to low and simmer gently until mixture reduces to 2/3 cup, 12 to 15 minutes. Off heat, stir in remaining 1/2 cup cream, 1/2 teaspoon salt, and pepper.
  3. 3. Add 1 tablespoon salt and pasta to boiling water; cook pasta until just shy of al dente. Reserve 1/4 cup pasta cooking water, then drain pasta. Meanwhile, return cream mixture to simmer over medium-high heat; reduce heat to low and add pasta, Parmesan, and nutmeg to cream mixture. Cook over low heat, tossing pasta with tongs to combine, until sauce coats pasta and pasta is just al dente and cheese is melted, 1 to 2 minutes. Stir in reserved pasta cooking water; sauce may look rather thin but will gradually thicken as pasta is served and eaten. Working quickly, empty serving bowls of water; divide pasta among bowls, tossing pasta to coat well with sauce. Serve immediately.