Tag: Entree

Pappardelle with Mascarpone-Porcini Sauce

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I’ve been cooking with dried porcini mushrooms a lot lately. I used them liberally in two Thanksgiving dishes: baked pasta shells with cheese, porcini, pancetta and radicchio; and porcini-potato gratin.

But we’ll get to those later. One of my favorite uses of this super-flavorful mushroom is in a pasta sauce, made even richer with the addition of creamy mascarpone cheese. Stirring in a classic tomato sauce at the end helps balance things out with a bit of acidity, making for a wholly satsifying dish.

Pappardelle with mascarpone-porcini sauce

Ingredients:

2 cloves garlic, chopped
3 tablespoons olive oil
1/4 teaspoon red chili flakes
1/2 teaspoon dried oregano
2 cans whole plum tomoates (preferably San Marzano)
1 teaspoon balsamic vinegar
1 handful basil, coarsely chopped
3 ounces dried porcini mushrooms
3 tablespoons mascarpone cheese
1 package pappardelle pasta
Salt and pepper to taste

1. In medium pot, gently saute the garlic with one tablespoon olive oil, and then add the chilli, oregano and tomatoes. Mix gently, taking care to not break up the tomatoes (this makes the sauce slightly bitter).

2. Bring to a boil and simmer gently for an hour. Add the vinegar, then stir and break up the tomatoes in the sauce with the back of a stirring spoon. Add basil, season well to taste, and add one tablespoon olive oil. Cover and set aside.

3. Place the dried porcini mushrooms in a small bowl and add 1 cup boiling water for 15 minutes. Meanwhile, heat the remaining olive oil and garlic in a medium pan and saute over low heat for 5 minutes. 

4. Pick out the soaked porcini, reserving the porcini broth, and add porcini to the pan. Saute for 5 minutes. Pour in half a cup of the reserved porcini broth and discard the remainder. Simmer the mushroom mixture until the liquid is absorbed and then add the tomato sauce. Add the mascarpone and season to taste.

5. Meanwhile, cook the papardelle in salted wated until al dente and drain. Add pasta to sauce and toss. Serve warm.

Crispy Chicken and Kimchi Potstickers

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anyone who knows me knows of my affinity for korean cuisine. and of my affinity for kimchi. and more specifically, my affinity for all things banchan. i can think of nothing better than an array of small plates to complement a plate of bulgogi or japchae. naturally, i relish the taste of kimchi in my dumplings.

Kimchi and chicken potstickers

recipe:

1 t toasted sesame seeds
1/3 c + 1 T soy sauce
1/4 rice vinegar
1 garlic clove, minced
4 green onions, thinly sliced
1/2 lb ground chicken or turkey
1/2 lb kimchi, drained and finely chopped
1 egg, beaten
2 t cornstarch
1/2 T sugar
1/2 t salt
1/4 pepper
gyoza wrappers
2 T vegetable oil
1 c water

1. in a small bowl, stir 1/3 cup of the soy sauce with the vinegar, water, garlic, 1 green onion, and sesame seeds.
2. in a large bowl. combine and mix the ground turkey with the kimchi, remaining green onions, egg, cornstarch, sugar, remaining soy sauce, salt and pepper.
3. place gyoza wrappers on a work surface and lightly moisten the edges of the wrappers with water. place a spoon of the filling on one side of each wrapper and fold in half to form half moons. press the edges of the wrapper firmly to seal. repeat with the remaining wrappers and filling.
4. in a large, nonstick skillet, heat 1 tablespoon of the oil. add half of the potstickers to the skillet. pour in 1/2 cup of the water, cover and cook over moderately high heat until the water has evaporated, the filling is cooked through and the bottoms are browned, about 10 minutes. transfer to a serving platter and repeat with the remaining oil, potstickers, and water. serve with the dipping sauce on the side.

Spring Pea Falafel

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khodahafez, taabestaan

a couple of weeks ago i scrambled to make the best of the end of summer produce. although i’ll have loads of mushrooms and squash and beets to look forward to, i’ll miss being able to easily make fresh renditions of these:

this was deeelicious!
spring pea falafel with marinated radishes and minted yogurt

the peanut sauce was too thick
grilled beef sates with peanut sauce and jasmine rice

fresh mozzarella and salami! oh joy!
antipasti salad

too flavorless
corn and jalapeno muffins

not too sweet
watermelon-ginger lemonade

here’s the recipe for the falafel:

1/2 cup dried yellow split peas
1 1/2 cups frozen peas, thawed
1/2 cup chopped onion
1 T flour
2 T chopped parsley
2 garlic cloves, chopped
1 t ground coriander
1 t ground cumin
1/2 t baking powder
1/4 t cayenne pepper
1 T fresh lemon juice
1 t salt
3 T olive oil

1. working in two batches, grind the split peas to a powder in a spice grinder. in a food processor, pulse the thawed peas a few times. add the ground split peas, onion, flour, parsley, garlic, coriander, cumin, baking powder, cayenne, lemon juice and salt and process until thoroughly combined. form the mixture into 12 falafel patties. refrigerate until firm.

2. in a large nonstick skillet, heat the olive oil. add the falafel patties in two batches and cook over moderately high heat until browned, crisp and heated through, about 3 minutes per side.

3. serve the falafel with flatbreads, yogurt, sliced red onions, fresh herbs, and marinated radishes.

Nasi Goreng

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i cooked this nasi goreng a few weeks ago, one of my favorite dishes that i’ve ever made. popular in indonesia and malaysia, this fried rice is easy to make, and best of all, delicious. don’t be put off by the long ingredient list – the results are well worth it.

Nasi goreng and simmered snow peas with mushrooms

recipe:

2 1/2 cups jasmine rice
2 cups chicken broth
vegetable oil, for deep-frying
1/2 package krupuk (indonesian shrimp crackers)
1/2 cup thinly sliced shallots
2 garlic cloves, finely chopped
1 lb skinless chicken breast, cut into 3/4-inch pieces
1 lb shrimp, peeled
2 fresh thai red chiles, seeded and minced
1 t salt
4 T ketjap manis (indonesian sweet soy sauce)
1 T fish sauce (nuoc nam)
3 green onions, thinly sliced
sliced cucumber and wedges of hard-boiled egg for garnish

1. rinse rice and drain well. bring rice, 1 1/2 cups chicken broth, and enough water to cover rice by 3/4 inch to a boil in a heavy saucepan. cover pan, then reduce heat to very low and cook until liquid is absorbed and rice is tender, about 15 minutes. remove pan from heat and let rice stand, covered, 5 minutes. transfer to a large bowl and cool to room temperature. chill rice, covered, for a few hours.

2. heat vegetable oil for deep-frying in a large pot until very hot. drop a few krupuk into oil and fry until they float to the surface and curl up, about 15 seconds, turn krupuk over and fry until lightly golden, about 10 seconds, then transfer to paper towels to drain. fry remaining krupuk in same manner.

3. heat 3 tablespoons oil in wok over high heat until hot. add shallots and stir-fry 1 minute. add garlic and stir-fry 30 seconds. add chicken and stir-fry until cooked through, about 2 minutes. add shrimp, chiles, and salt and stir-fry until shrimp are just cooked through, 2 to 3 minutes. add remaining 1/4 cup broth with ketjap manis and rice and stir-fry until rice is heated through, about 2 minutes. remove wok from heat and stir in fish sauce and green onions until combined well.

4. serve nasi goreng on a platter with krupuk, cucumber slices, and hard-boiled eggs.

Spicy Chinese Eggplant

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while its been pouring buckets outside, i’ve been inside cooking. (well i’ve been outside too, but that’s another story.) the theme this time was chinese.

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shandong stir-fry soup noodles

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spicy eggplant

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sizzling singapore chili shrimp

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chinatown roast duck

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daikon with bean thread noodles

here’s the recipe for the eggplant:

1/3 cup chicken broth
1 T hoisin sauce
2 t soy sauce
2 t lemon juice
1 t plum sauce
4 chinese eggplants (1 lb)
vegetable oil
2 t minced garlic
1 t minced ginger
1/2 jalapeno chili, sliced into thin rings
basil leaves
sliced green onions

1. prepare the sauce: stir the chicken broth, hoisin sauce, soy sauce, lemon juice, and plum sauce in a bowl until blended.

2. cut the stems from the eggplants, then cut them lengthwise into quarters, then cut crosswise into 3-inch pieces.

3. pour enough oil into a large saucepan to come to a depth of 2 inches. heat over medium-high heat and deep-fry the eggplant until tender. remove and drain on paper towels.

4. heat a wok over high heat until hot. add 1 tablespoon of oil and the garlic, ginger, and chili and stir-fry until fragrant, about 20 seconds. add the sauce and bring to a simmer.

5. add the eggplant and stir to coat. scoop onto a serving platter and garnish with basil leaves and green onions.