Tag: Lunch

Pasta al Limone

~ Shawn

Image coming soon.

Zesty, Creamy, and Surprisingly Light

Prep Time: 5 min Cooke Time: 15 min Total Time: 20 min

Ingredients

  • 4 pieces of bacon
  • 1 lemon
  • 12 oz of spaghetti or other long pasta
  • salt
  • 3/4 cup heavy cream
  • 6 Tbsp unsalted butter, sliced into small cubes
  • 3 oz finely grated Parmesan cheese
  • freshly ground black pepper

Directions

  1. In a large Dutch oven, cook bacon until crisp over medium heat. Remove bacon from the pan and dice into small squares. Set aside.
  2. Drain all but 1 tsp of bacon fat from the Dutch oven.
  3. Using a vegetable peeler, remove two (2 inch) long strips of lemon zest. Thinly slice each strip lengthwise into thin strands; set aside for serving.
  4. Finely grate remaining zest into the Dutch oven.
  5. Cook the 12 oz of pasta in another large pot of boiling salted water. Stir occasionally, and cook until very al dente (pasta will finish cooking in the sauce).
  6. Meanwhile, add the 3/4 cup of cream to the Dutch oven and cook over medium heat, whisking often, until liquid is just beginning to simmer, about 2 minutes. Reduce heat to medium low. Whisk in butter slowly, once cube at a time, until melted and sauce is creamy and emulsified. Remove from heat.
  7. Just before pasta is al dente, scoop out 1.5 cups of pasta cooking liquid. Add 3/4 cup of the pasta liquid to the cream sauce and return Dutch oven to medium heat. Whisk to combine.
  8. Transfer the cooked spaghetti to the Dutch oven using tongs. Cook, tossing often and adding Parmesan cheese little by little, until cheese is melted and sauce is creamy, about 3 minutes.
  9. Turn off heat, stir in the juice of the one lemon. Season with salt to taste. Serve with reserved lemon zest strips and bacon squares.

Source

https://www.bonappetit.com/recipe/pasta-al-limone

Asian Style Slaw

~ Shawn

Image coming soon.

Napa Cabbage and Fresh Herbs with a Peanut Dressing

Prep Time: 30 min. Cook Time: 0 min. Total Time: 30 min

Ingredients

  • 1/2 cup rice wine vinegar
  • 1 tbsp soy sauce
  • 1 lime, juiced
  • 2 tbsp sesame oil
  • 1/2 cup creamy peanut butter
  • 1/2 head Napa cabbage, sliced thin
  • 3 inch piece of ginger, grated
  • 1 red bell pepper, sliced thin
  • 1 yellow bell pepper, sliced thin
  • 2 Thai chilies, minced
  • 1 large carrots, graded fine
  • 3 green onions, sliced on the diagonal
  • 2 tbsp cilantro, minced fine
  • 2 tbsp mint, minced fine

Directions

  1. In a small bowl mix the 1/2 cup rice wine vinegar, 1 tbsp soy sauce, the juice from the 1 lime, the 2 tbsp sesame oil, and the 1/2 cup of peanut butter. Whisk vigorously until an emulsion forms.
  2. After dicing the other ingredients into bite sized pieces as noted above, add to a large mixing bowl.
  3. Add the dressing to the mixing bowl and stir to combine.

Source

https://altonbrown.com/recipes/asian-slaw/

French Onion Soup

~ Shawn

Image coming soon.

Caramelized Onions and Gruyere Cheese

Prep Time: 10 min. Cook Time: 1 hr 30 min. Total Time: 1 hr 40 min

Ingredients

  • 12 tbsp butter
  • 10 medium onions, thinly sliced
  • 1 tsp salt
  • 4 tbsp red wine
  • 4 tbsp balsamic vinegar
  • 8 cups chicken stock
  • 1/4 lbs (120 g) slab bacon, cut into 1/2 inch cubes
  • 1 bouquet garni of 8 sprigs thyme, 4 sprigs parsley, and 1 bay leaf
  • fresh ground pepper
  • 1 tsp monosodium glutamate
  • 1 baguette, sliced thick
  • extra-virgin olive oil
  • 3/4 lbs (350 g) Gruyere cheese, shredded

Directions

  1. In a large and heavy pot heat the 12 tbsp of butter over medium heat until it is melted and begins to brown. (You want some browning here!)
  2. Then, add the sliced onions and 1 tsp of salt and and cook over medium heat, stirring occasionally, until they are soft and very well browned. This will take about 30 minutes.
  3. Increase the heat to medium high and stir in the 4 tbsp red wine and 4 tbsp balsamic vinegar. De-glaze the pan by stirring vigorously. Add the 8 cups of chicken stock.
  4. Add the cubed bacon and bouquet garni and bring to a boil.
  5. Once boiling, reduce the heat to a simmer and season with salt and pepper to taste. Add the 1 tsp of monosodium glutamate and cook for about 1 hour, stirring occasionally. Skim any foam off the top with a ladle as it cooks.
  6. When the soup is almost finished, preheat the oven to 425 F (220 C). On a sheet pan place several thick slices of baguette. Drizzle in olive oil and top with a mound of shredded Gruyere cheese. Bake for 5-10 min until the cheese is melted and browned.
  7. When finished, remove the bouquet garni and serve in individual bowls with croutons and cheese.

Source

https://www.chowhound.com/recipes/onion-soup-les-halles-10006

Original from Anthony Bourdain’s LES HALLES COOKBOOK

Hot and Sour Soup

~ Shawn

Image coming soon.

The Classic Soup with Savory, Sour, and Spice

Prep Time: 2 hours Cook Time: 20 min Total Time: 2 hours and 20 min

Ingredients

  • 1/2 lb (250 g) pork shoulder, julienned
  • 1 tbs water
  • 1 tsp salt
  • 2 tsp vegetable oil
  • 1 tsp cornstarch
  • 2 Thai Chilies
  • 1/2 cup dried wood ear mushrooms, rehydrated and roughly chopped
  • 1/2 cup dried shiitake mushrooms, rehydrated and sliced
  • 1/2 cup spiced dry tofu, sliced
  • 1/2 cup fresh firm tofu, sliced
  • 1/2 cup bamboo shoots
  • 1 large egg
  • 1 scallion, finely diced
  • 8 cups chicken stock
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/2 tsp of monosodium glutamate
  • 1.5 tsp ground white pepper
  • 2 tsp dark soy sauce
  • 2 tsp light soy sauce
  • 1 tsp sesame oil
  • 1/3 cup white vinegar
  • 1/3 cup cornstarch
  • 1/4 cup water

Directions

  1. In separate bowls, soak the 1/2 cup of wood ears and 1/2 cup of shiitake mushrooms in 1 cup of warm water each for 1-2 hours, until hydrated.
  2. In a medium bowl, combine the 1/2 lb julienned pork with the 1 tablespoon of water until the meat has absorbed the water. Add the 1 teaspoon of salt, the 2 teaspoons of vegetable oil, and the 1 teaspoon of cornstarch. Mix until combined and set aside.
  3. Cut the 2 Thai chilies in half and discard the seeds. Chop finely and set aside.
  4. Once the mushrooms are ready, drain and thinly slice. Set aside.
  5. Dry both the spiced and fresh tofu quickly on a few paper towels for about 5 minutes. Then, slice into sticks that are 2 inches long and 1/4 inches wide. Set aside.
  6. Beat the 1 large egg in a small bowl.
  7. Wash and finely chop the scallion. Set aside.
  8. Bring the eight cups of chicken stock to a boil in a large heavy pot.
  9. Stir the pork into the chicken stock, making sure to break up any lumps that form.
  10. Add the 1/2 teaspoon of salt, 1/2 teaspoon of sugar, the 1/2 tsp of monosodium glutamate, the chopped Thai chili, the 1.5 teaspoons of white pepper, the 2 teaspoons of dark soy sauce, the 2 teaspoons of light soy sauce, and the 1 teaspoon of sesame oil. Stir to combine.
  11. Next, add the wood ears and shiitake mushrooms and bring the soup to a simmer once again.
  12. Next, add the two kinds of tofu and the 1/3 cup of vinegar and stir to combine. It should start to look and smell like Hot and Sour soup right about now!
  13. Combine the 1/3 cup of cornstarch with 1/4 cup of water to make a slurry in small container.
  14. Bring the mixture to a simmer and use your soup ladle to stir the soup in a steady circular motion to make a whirlpool while steadily drizzling in the cornstarch slurry. Careful not to use it all; you can always add more later if the soup is too loose. Keep stirring until the soup returns to a simmer.
  15. Check the consistency of the soup; it should coat the back of a spoon. Add more slurry if you like it thicker.
  16. Taste the soup and adjust seasoning as necessary.
  17. Keep the soup simmering and begin stirring in a circular motion with your ladle once again. Once you have a slow whirlpool, slowly drizzle the beaten egg into the soup.
  18. Sprinkle chopped scallions on top of the soup and serve.

Source

https://thewoksoflife.com/hot-sour-soup/

Saag Paneer with Feta

~ Shawn

Image coming soon.

Tangy Feta Cheese with Creamy Spinach and Indian Spices

Prep Time: 10 min Cook Time: 30 min Total Time: 40 min

Ingredients

  • 1/4 cup plus 2 Tbsp. butter
  • 1/4 cup extra-virgin olive oil
  • 2 Tbsp. coriander powder
  • 1/4 tsp ground cardamom
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 1 1.5 inch piece of ginger, chopped
  • 1 lb. (0.5 kg) of spinach
  • 1 Thai Chile or Serrano
  • 1.5 tsp. fresh lime juice
  • sea salt
  • 1/2 cup water
  • 6 oz. feta, cut into 1 inch pieces
  • 1 tsp. cumin seeds
  • 1/4 tsp. chili powder
  • White rice for serving

Directions

  1. Heat the 1/4 cup butter and 1/4 cup olive oil in a large skillet over medium heat. Add the 2 Tbsp. coriander power and 1/4 tsp. ground cardamom and cook, stirring constantly, until starting to brown, about 2 minutes.
  2. Add the chopped onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes.
  3. Mix in the 2 cloves of garlic and the 1.5 inches of ginger and cook, stirring, for 1 minute.
  4. Add the spinach by the handful, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted, about 3 minutes.
  5. Remove the pan from the heat and add the 1 chili and the lime juice. (Go light on the lime juice, you can always add more later.) Season with salt and let cool for 5 minutes.
  6. Transfer the spinach mixture to a blender and blend until a coarse paste forms after about 1 minute.
  7. Return spinach mixture to the pan and set over low heat. Stir in the 1/2 cup water, then gently fold in the feta, being careful not to break it up. Cook until feta is slightly softened and has absorbed some of the sauce, about 5-7 minutes.
  8. Meanwhile, heat the remaining 2 Tbsp. of butter in a small saucepan over medium-high heat for about 1 minute. Add the 1 tsp. of cumin seeds. After about 1 minute they will start to pop, sputter, and brown; at this point remove the pan from the heat.
  9. Immediately add the 1/4 tsp of chili powder and mix, then pour the ghee mixture over the spinach mixture. Stir to combine and serve.

Source

https://www.bonappetit.com/recipe/saag-paneer-but-with-feta

Black Pepper Tofu and Green Beans

~ Shawn

Image coming soon.

Crispy Tofu with a Soy Sauce Glaze and Green Beans

Prep. Time: 15 min Cook Time: 35 min Total Time: 50 min

Ingredients

  • 1 14 oz package firm tofu, drained
  • 1 Tbsp. black peppercorns
  • 2 garlic cloves
  • 1.5 inches of ginger
  • 1 Tbsp. cornstarch
  • 1/2 tsp. sea salt
  • 3 Tbsp. extra-virgin olive oil
  • 2 lbs. (1 kg) green beans
  • 1/3 cup soy sauce
  • 1 Tbsp. sugar
  • 2 tsp. rice vinegar
  • Cooked white rice for serving.

Directions

  1. Drain tofu and cut into thin squares of about 1 inch by 1 inch. Sandwich tofu between paper towels and allow to drain for at least 15 minutes.
  2. Using a pepper grinder, freshly crack 1 tablespoon of the peppercorns and set aside.
  3. Finely grate the two cloves of garlic and the 1.5 inches of ginger and set aside.
  4. After tofu has drained, add to a medium bowl. Add the 1 tablespoon of cornstarch and 1/2 tsp. of salt to the tofu and mix carefully to coat.
  5. Heat about 3 tablespoons of olive oil in the bottom of a large nonstick skillet to just cover the bottom of the pan over medium-high heat. Arrange the tofu in the skillet in a single layer, turning occasionally, until golden brown and crisp; this takes about 10 minutes for each batch. Use tongs to transfer the tofu to a plate covered in paper towels and salt lightly.
  6. Reduce the heat to medium and add the cracked black pepper to the skillet in the oil that remains in the pan. Cook while stirring often until the pepper is fragrant, about 1 minute. The add the green beans and cook, stirring often, until bright green, about 2 minutes.
  7. Add the garlic and ginger and cook, still stirring constantly, for another minute until fragrant.
  8. Return the tofu to the pan and gently toss to combine. Increase the heat to medium-high, add the 1/3 cup of soy sauce, and the 1 tablespoon of sugar. Continue to cook, stirring constantly, until the sauce thickens and becomes a dark and sticky, about 3 minutes.
  9. Remove from the heat and add the 2 tsp of rice wine vinegar. Taste and add more salt and/or vinegar if needed. Serve with rice.

Source

https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus