Difference between revisions of "Recipes"
Devicerandom (Talk | contribs) (→Shoshana's pseudo Moroccan chicken tajine recipe) |
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| + | ===Ginger ale=== | ||
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| + | Adapted from a recipe by Jean-Georges Vongerichten (famous chef in the US) | ||
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| + | Ingredients: | ||
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| + | * 1 pound fresh ginger, unpeeled and cut into small dice | ||
| + | * optional) 2 stalks lemongrass, trimmed and roughly chopped | ||
| + | * 2 small fresh (I used dried) chiles | ||
| + | * 1 1/2 cups sugar | ||
| + | * Soda water | ||
| + | * Lemon or Lime wedges | ||
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| + | Place everything (except the soda water and lemon/lime wedges) in a pot with four cups of water, bring to the boil, reduce to a simmer for about 15-20 minutes. Let it cool completely. Strain out the solids, and refrigerate. To serve, use about 1/4 a cup, fill the rest of the glass with soda water, squeeze of lemon or lime, could also add ice. | ||
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| + | (''thanks to Shoshana Goldsten'') | ||
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==P== | ==P== | ||
Revision as of 07:11, 2 July 2012
Contents
G
Ginger ale
Adapted from a recipe by Jean-Georges Vongerichten (famous chef in the US)
Ingredients:
- 1 pound fresh ginger, unpeeled and cut into small dice
- optional) 2 stalks lemongrass, trimmed and roughly chopped
- 2 small fresh (I used dried) chiles
- 1 1/2 cups sugar
- Soda water
- Lemon or Lime wedges
Place everything (except the soda water and lemon/lime wedges) in a pot with four cups of water, bring to the boil, reduce to a simmer for about 15-20 minutes. Let it cool completely. Strain out the solids, and refrigerate. To serve, use about 1/4 a cup, fill the rest of the glass with soda water, squeeze of lemon or lime, could also add ice.
(thanks to Shoshana Goldsten)
P
Pollo alla Watchmen
Per ciascuno (abbondante):
- 1 scaloppina di pollo
- 1/2 barattolo di olive
- 1 indivia belga un po' grande o 2 piccoline
- 2 fette di taleggio
- olio
Scaldare un po' d'olio in padella, aggiungere le olive tagliate a pezzetti non troppo fini e l'indivia belga tagliata in senso orizzontale (ad anelli, non per il lungo). Passare il tutto in padella qualche minuto fino a quando l'indivia non ammorbidisce un po'. Aggiungere il pollo e il formaggio, e cuocere a fuoco medio-basso mescolando frequentemente; verso la fine aggiungere un pizzico di sale.
S
Shoshana's baked eggs with greens
- 3 endives, sliced
- 1 white onion, minced
- 1 clove garlic, minced
- 4 cubes, frozen spinach
- 3-4 eggs
- butter, olive oil
- white wine
- 1/2 lemon
- peperoncino flakes
- herbs (whatever you have on hand, but I used thyme, sage, parsley)
Heat a tab of butter and some olive oil in a saute pan. Add onion, garlic, a pinch of salt, the herbs, and cook until the onions become translucent, or slightly caramelized. Add the endive, spinach, a few more pinches of salt, peperoncino flakes, and continue to cook until the endive is wilted, cooked through. Add a little (a finger or so) of wine, juice of half a lemon, and continue cooking. Taste-test for flavor, add salt etc. depending. Transfer to ovenproof dish. Create small wells in the cooked veggies and gently crack the eggs into the wells. Bake around 175 for 10-15 minutes. Egg yolks should be slightly runny or soft boiled. Could serve with grated cheese, yogurt or tahini as a toppings if desired.
Shoshana's pseudo Moroccan chicken tajine recipe
- 3 cloves garlic, peeled and finely chopped
- red chili flakes (as desired)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1/4 teaspoon sweet paprika
- 1/2 tablespoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 large onion, grated or finely chopped
- 2 tablespoons olive oil
- 1 to 2 preserved or fresh lemons
- 4-5 chicken thighs, with bone and skin
- Stems from the parsley and cilantro
- 1/4 teaspoon powdered saffron or 1/4 teaspoon powdered turmeric
- 1 cup pitted green olives
- 1/2 bunch Italian parsley, about 1/4 cup chopped
- 1/2 bunch cilantro, about 1/4 cup chopped
In a large bowl, mix the garlic, cumin, ginger, paprika, salt and pepper, chili, 1/2 grated onion, and the oil.
Add lemon pulp. Put aside the lemon peel for later use.
Add the chicken. Mix everything together and place to marinate for several hours, overnight is even better, in the refrigerator. (Twenty-four hours really gives the chicken the best flavor.)
In a large Dutch oven or casserole, place the chicken and marinade; add the stems of the parsley and cilantro, the rest of the grated onion, lemon shells, the powdered saffron and 2 cups water. Bring to a boil over high heat, turn down to a simmer and cook, partially covered, for 30 minutes. Remove the cover, stir the chicken and continue to simmer for another 15 minutes or. Remove the chicken to a serving dish and cover with foil to keep warm. Keep sauce on stove and begin to reduce. Add the olives, parsley and cilantro. Reduce until the sauce is just a little thick. Uncover the chicken and remove the skin from the chicken. Pour sauce over chicken and serve with couscous.
The leftover broth is good for soup
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