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Recipe Review: Soba Noodle Soup with Shiitake and Spinach

Here’s another childhood favorite soba dish that is incredibly simple to make. Martha Shulman’s Soba Noodle Soup with Shiitake and Spinach utilizes every cooking step towards a savory and complex broth to serve. The winning ingredients for me are the buckwheat soba noodles and plenty of scallions with maybe a few dashes of Ichimi Togarashi for a little more heat. This dish is undeniably healthy with the shiitake mushrooms, buckwheat soba, and spinach – even better is that it’s something I’ve always loved as a fast lunch or even late night comfort food.
Recipe: by Martha Rose Shulman
Yield: 4 Servings
Time: Total 1 hour 15 minutes
Ingredients:
1 ounce kombu seaweed
4 dried shiitake mushrooms
3/4 pound dried soba noodles
12 ounces spinach, stemmed and washed thoroughly, or 1 6-ounce bag baby spinach, rinsed
2 green onions, chopped
1 tablespoon sake
2 tablespoons mirin
2 to 4 tablespoons low-sodium soy sauce (to taste)
1. Place the kombu and [...]

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AUTHOR: Gilda

POSTED ON:

Feb 16

2010

COMMENTS: 0

CATEGORY: Recipes

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Gordon Ramsay’s Valentine’s Day Menu

If you’re looking for some ideas of recipes to make on Valentine’s Day, how about some suggestions from Chef Gordon Ramsay?
Here is Gordon’s Ramsay’s Valentine’s Day Menu:
Appetizer: King Crab Capellini with chili, lime and green onion
Main Course: Pan Seared Salmon Filet with chorizo, white beans, lobster
Dessert: Hot Chocolate Fondant
Appetizer: King Crab Capellini with chili, lime and green onion (Serves 2)
INGREDIENTS
4 oz capellini
1 garlic cloves, peeled
1 red chili, finely sliced
2 green onion
Splash of dry white wine
1 lime
120 g Alaskan king crab meat
Handful of flat leaf parsley, roughly chopped
Salt
Black pepper
Extra virgin olive oil

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AUTHOR: Sandie

POSTED ON:

Feb 13

2010

COMMENTS: 0

CATEGORY: Recipes

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Recipe Review: Farro Beets Green and Feta Salad

I’ve eaten countless cookies between Thanksgiving, Christmas, and New Years Eve. I wouldn’t ever say I’m giving up desserts, but I do feel the need to tilt my diet towards the healthier side for a bit. Just a bit. Something like a salad but more comforting. That made me think of my favorite farro salads with diced tomatoes, cucumbers, green onions, and feta. Farro is a hard wheat grain sometimes known as spelt and has a texture closer to a thick pasta al dente. It is as hearty and healthier than pasta and makes a very satisfying main dish ingredient.
Here’s Martha’s recipe for Farro Beets Green and Feta Salad. The addition of beets gives a little bit of sweetness to the mix of nutty and salty combination. I like adding diced cucumbers and sliced green onions to the mix with some squeezed lemon [...]

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AUTHOR: Gilda

POSTED ON:

Jan 4

2010

COMMENTS: 0

CATEGORY: Recipes

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Recipe Review: Simplest Roasted Turkey

Here’s one of my favorite recipe tips from Gourmet on roasted turkey. Of all the various turkey articles and t.v. episodes I’ve read and watched, this is the most helpful and intuitive set of basic recipe tips for a juicy and flavorful whole roasted turkey or stuffed or even just the turkey breast. It has actually been useful for following along whenever I needed to remind myself what to do next or check on. As usual, always check temperature earlier for lighter weight turkeys and add a cup of water to dark-colored metal roasting pans before putting it in the oven. I suggest using an oven thermometer, placing it on the same rack as your turkey in the oven to make sure the temperature is accurate. Adjust the oven rack so that your turkey, not the roasting pan, can be positioned in the center of [...]

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AUTHOR: Gilda

POSTED ON:

Dec 22

2009

COMMENTS: 0

CATEGORY: Featured, What's For Dinner

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Recipe Review: Black Truffle Roast Turkey with White Wine Shallot Gravy

I honestly don’t think there’s any roast turkey better than my sister’s. When I think her roast turkey can’t get any better, she floors me, and there I am amazed and drooling with turkey in both hands. I’m not sure what the magic ingredient or trick is. It doesn’t seem to matter what kitchen she’s in. I think she has the magic touch with roast turkeys and I want to try every recipe with her. Here’s one that I love for a truly special occasion, Black Truffle Roast Turkey with White Wine Shallot Gravy.
For the gravy, whisking is very important when adding the flour to prevent lumps from forming and also to blend in as much flavor from the scraped caramelized bits of turkey meat. It’s a better idea to make the gravy ahead of time, so that you’re not rushing to get the [...]

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AUTHOR: Gilda

POSTED ON:

Dec 21

2009

COMMENTS: 0

CATEGORY: Featured, What's For Dinner

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Recipe: Herbed Pecans

Here is a final recipe courtesy of Chef Beau MacMillan, provided to us in celebration of the Food Networks new series WORST COOKS IN AMERICA, which premieres on January 3rd at 10pm.
Herbed Pecans
Yield: 2 cups
Ingredients:
6 Tbsp butter
4 tsp rosemary, dried
1/8 tsp basil, dried
2 tsp salt
1/2 tsp cayenne pepper
4 cups pecan halves
In a large saucepan, melt the butter over medium heat. Add rosemary, basil, salt and cayenne pepper; stir.
Remove from heat, then add the pecan halves. Toss to coat all the pecans well. Do not break the nuts.
Arrange nuts in a single layer on a sheet pan. Scrape any remaining herb mixture over nuts. Bake in a pre-heated 325 degree oven for 10 to 12 minutes or until well browned.
Gently stir 2-3 times during baking. Serve warm or at room temperature.
You can find more recipes here.

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AUTHOR: Sandie

POSTED ON:

Dec 18

2009

COMMENTS: 0

CATEGORY: Featured, Recipes

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Recipe: Warm Cabbage & Goat Cheese Salad

Here is another recipe this time courtesy of Chef Beau MacMillan, provided to us in celebration of the Food Networks new series WORST COOKS IN AMERICA, which premieres on January 3rd at 10pm.
Warm Cabbage & Goat Cheese Salad
Yield: 4 servings
Ingredients:
1 1/2 cups milk
2 oz butter
4 oz goat cheese
1 small head red cabbage
4-6 slices bacon, coarsely chopped
2 Tbsp olive oil
1/4 cup balsamic vinegar
1/2 cup herbed pecans (see recipe)
1/2 Lemon (juiced)
Kosher Salt & Freshly Ground Black Pepper to taste
2 cups wild arugula
In a sauce pot, bring milk to a boil. Allow to reduce by 1/3; lower heat and add butter. Add goat cheese in pieces, stirring until creamy consistency is achieved. Keep warm.
Cut the cabbage in quarters, remove core, then slice in 1/4 inch strips. Each slice should be about 2″ long.
In a large sauté pan, cook the bacon over medium heat until crispy and golden brown. Drain on a paper towel. [...]

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AUTHOR: Sandie

POSTED ON:

Dec 18

2009

COMMENTS: 0

CATEGORY: Recipes

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Recipe: Braised Short Ribs

Here is another recipe courtesy of Chef Anne Burrnell as well, in order to celebrate the Food Networks new series WORST COOKS IN AMERICA, which premieres on January 3rd at 10pm.
Any ribs fans out there? Try out this recipe and let us know how it turns out.
Braised Short Ribs
Yield: 8 servings
Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Ease of preparation: Easy
Ingredients:
6 bone-in short ribs (about 5 3/4 pounds)
Kosher salt
Extra-virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 ribs celery, cut into 1/2-inch pieces
2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
2 cloves garlic, smashed
1 1/2 cups tomato paste
2 to 3 cups hearty red wine
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the [...]

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AUTHOR: Sandie

POSTED ON:

Dec 18

2009

COMMENTS: 0

CATEGORY: Recipes

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Recipe: Celery Root and Potato Puree

Food Network is gearing up for its new series, WORST COOKS IN AMERICA, which premieres on January 3rd at 10pm. And in celebration of good cooking, they have provided us with a few recipes from the chefs responsible for tutoring these horrible cooks, Anne Burrell and Beau MacMillan.
First up, we have a recipe courtesy Anne Burrell for Celery Root and Potato Puree, so try it out and let us know how it turns out.
Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Inactive Prep Time: 0 minutes
Ease of preparation: Easy
Ingredients:
3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready for use
Kosher salt
1 large celery root, tough outer parts removed, cut into 1-inch cubes
1 to 1 1/2 cups heavy cream
1 stick cold butter, cut into pats
Special Equipment: Food mill
Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Make sure to add enough [...]

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AUTHOR: Sandie

POSTED ON:

Dec 17

2009

COMMENTS: 0

CATEGORY: Featured, Recipes

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Recipe Review: Pappardelle Veggie Bolognese

I’ve been planning a holiday party menu for a group of friends with some vegetarians. It’s almost impossible to please every taste bud, but it’s fun trying. Here’s a dish that hit the right spot for me. This Papparadelle Veggie Bolognese is a lusciously rich and hot dish but also vegetarian. Top it off with some fresh shreds of basil and a heavy hand of parmigiano-reggiano for some extra love. The best part is that it’s all ready to serve within an hour!
Recipe: by Melissa Roberts
Yield: 4 Servings
Time: Total 55 minutes, 20 minutes active
Ingredients:
1 oz (28 g) dried porcini mushrooms (1 cup)
1 cup boiling-hot water
2 medium carrots, quartered lengthwise, then cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
3 medium shallots, quartered lengthwise
1 medium red bell pepper, cut into 1-inch pieces
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 [...]

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AUTHOR: Gilda

POSTED ON:

Dec 14

2009

COMMENTS: 0

CATEGORY: Featured, What's For Dinner

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