Culinária daqui e d'ali

janeiro 10, 2007 Caramelized Spicy Tofu Ingredients: 17 1/2 ounces (500 grams) tofu 2 to 3 tablespoons avocado oil, for frying (untoasted sesame or peanut oil would also be good) 1/2 cup water 8 3/4 ounces (250 grams) sugar 1 small finger ginger, peeled and finely julienned or sliced 1 small finger galangal, peeled and finely julienned or sliced 1 to 2 red chiles, finely sliced 1 lemongrass stem, cut off the base, peel and discard the outer two layers, and finely slice the lower 2 inches 1 teaspoon dried shrimps, pounded in a mortar and pestle 4 lime leaves 1/3 cup lemon juice 1 tablespoon fish sauce

Slice the tofu into 4 pieces and place them in a single layer on absorbent paper, lay some more paper on top and gently press down, leave for 20 minutes. This drains off excess water and makes frying easier.
Heat up a fry pan and drizzle in the oil, add the tofu and fry until golden, gently flip over, and cook on the other side. Take out of the pan and place on a plate. Place a wok over heat and add the water and sugar. Stir until the sugar has dissolved and cook over a moderate heat, without stirring, until the sugar begins to caramelize and goes a golden amber color. Now add the ginger, galangal, chiles, lemongrass, shrimps, and lime leaves and stir it into the caramel. It will firm up a little, but keep it cooking over the heat for 20 seconds, then add the lemon juice and fish sauce and bring to a boil. Spoon the sauce over the tofu and eat while warm.

Note:This dish utilizes the subtlety and texture of tofu to serve as a vehicle for the spicy flavors of the sweet dressing. The combination of the 2 works really well.

Publicado por Pedro Nuno às 08:16 AM | Comentários (0)

janeiro 01, 2007 Buttermilk Fried Chicken Ingredients: 1/4 cup salt 1/4 cup Emeril's Original Essence, plus 2 tablespoons, recipe follows 2 tablespoons granulated sugar 1 quart buttermilk 1 whole chicken, cut into 8 pieces 2 cups flour Peanut oil, for frying

Combine the salt, 1/4 cup of the Essence and sugar in a large plastic container or non-reactive stockpot. Add the buttermilk and stir to completely dissolve the salt and sugar. Immerse the chicken, cover, and refrigerate for at least 4 hours and up to 24 hours.
Combine the flour and remaining 2 tablespoons Essence in a medium brown paper bag; shake to combine.
Heat 4 inches of oil to 375 degrees F in a large cast iron skillet or Dutch oven.
Remove the chicken from the buttermilk and shake to remove excess. Add the chicken in batches to the flour and shake to completely coat. Remove and shake to remove excess flour. Place on a wire rack set over a baking sheet to rest until ready to fry.
Fry the chicken in batches, skin-side down, until golden brown and cooked through, about 8 minutes. Turn and fry until golden brown on the second side, about 8 minutes longer. Remove and drain on paper towels.
(Note: An even oil temperature is key to the success of this recipe; a clip-on candy/deep-fry thermometer should be kept in the pot at all times. And the temperature should register at least 325 degrees F during the cooking process.)
Serve hot or at room temperature.

Publicado por Pedro Nuno às 01:36 PM | Comentários (1)

dezembro 29, 2006 CARAMEL CHERRY STICKY BUNS Ingredients: 12 bite-size caramel candies 3 tablespoons milk 1/2 (about 14) well-drained maraschino cherries, halved 1/4 cup pecans, chopped 1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

Directions:

Melt caramels and cream or milk in small heavy saucepan over low heat, stirring constantly until smooth.
Pour caramel mixture into a well-greased 9-inch glass pie plate.
Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans.
Separate biscuits and place snugly in pan.
Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown.
Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
Serve warm.

Publicado por Pedro Nuno às 08:12 PM | Comentários (0) | TrackBack

outubro 18, 2006 CHEESE-STUFFED POTATOES INGREDIENTS: Baking potato 4 (8 ounces each) Lowfat cottage cheese 7/8 cup Whole milk 2 tablespoons Onion, minced 2 tablespoons Paprika 1/4 teaspoon

Scrub potatoes and remove any blemIshesd.

TO BAKE:

Conventional oven Method:
Preheat oven to 400° F.
Place potatoes in oven and bake until tender, about 30 to 40 minutes.

Microwave Method:

Pierce potatoes by using fork prongs.
Cover potatoes with waxed paper. Heat on high until tender, about 5 to 10 minutes.

TO STUFF POTATOES:

Slice each potato in half, lengthwise. Using a spoon, scoop out pulp, leaving about 1/4 inch thick shells, saving pulp.
Blend cheese, milk, and onion. Add potato pulp; mix until light and fluffy.
Fill potato halves with mixture. Sprinkle paprika over potatoes.
Note: Return to oven or microwave to reheat, for a few minutes, if desired.

Publicado por Pedro Nuno às 04:02 PM | Comentários (0)

BASMATI RICE Definition: [bahs-MAH-tee] Literally translated as "queen of fragrance," basmati has been grown in the foothills of the Himalayas for thousands of years. Its perfumy, nutlike flavor and aroma can be attributed to the fact that the grain is aged to decrease its moisture content. Basmati is a long-grained rice with a fine texture. It can be found in Indian and Middle Eastern markets and some supermarkets.

Publicado por Pedro Nuno às 11:30 AM | Comentários (0)

CARAMEL CHERRY STICKY BUNS Ingredients: 12 bite-size caramel candies 3 tablespoons milk 1/2 (about 14) well-drained maraschino cherries, halved 1/4 cup pecans, chopped 1 (12-ounce) package refrigerated buttermilk biscuits (10 biscuits per package)

Directions:

Melt caramels and cream or milk in small heavy saucepan over low heat, stirring constantly until smooth.
Pour caramel mixture into a well-greased 9-inch glass pie plate.
Place cherries, rounded sides down, over caramel mixture; sprinkle with pecans.
Separate biscuits and place snugly in pan.
Bake in a preheated 350-degree oven 22 to 25 minutes, or until golden brown.
Invert immediately onto serving plate, scraping any remaining caramel over biscuits.
Serve warm.

Publicado por Pedro Nuno às 11:17 AM | Comentários (0)

outubro 17, 2006 CHINESE VEGETABLES A LA FLORIDA INGREDIENTS: 2 cups carrots, cut in 2-inch pieces 2 cups celery, cut in 2-inch pieces 1 cup broccoli stems, cut in 2-inch pieces 1 cut fresh green beans, cut in 2-inch pieces 1 large onion, sliced 1/2 teaspoon salt 1 3/4 cup grapefruit juice, divided 1 cup broccoli flowerets 4 teaspoons cornstarch

Cooking Directions:

In large saucepan, combine carrots, celery, broccoli stems, green beans, onion, salt and 1 cup grapefruit juice; bring to a boil.
Cover; simmer 8 minutes.
Add broccoli flowerets. Cover. Cook 5 minutes or until vegetables are crisp-tender.
Blend cornstarch with remaining 3/4 cup grapefruit juice; pour over vegetables; bring to a boil, stirring constantly until thickened.
Serve at once.

Serving Suggestions:

Fresh vegetables with a tangy citrus flavor. Perfect light side dish for a summer meal.

Publicado por Pedro Nuno às 07:26 PM | Comentários (0)

ALMOND VEGETABLE STIR-FRY INGREDIENTS: 1 1/2 tablespoons vegetable oil, divided 1/2 cup whole almonds 8 cups assorted vegetables, thinly sliced, in chunks, or 2” strips --- Choose from carrots, broccoli, peppers, zucchini, yellow squash, onions, green beans, mushrooms. 1/2 teaspoon garlic powder 1 teaspoon powdered ginger 2 tablespoons cornstarch 3 tablespoons reduced-sodium soy sauce 1/3 cup water

Heat half of the oil in a non-stick skillet.
Add almonds, cooking and tossing for about 8 minutes until lightly browned. Remove from heat and set aside.
Pour remaining oil in skillet and add vegetables. Stir-fry, about five minutes, tossing often until vegetables are crisp-tender.
Mix garlic powder, ginger, and cornstarch with water and soy sauce until smooth.
Add mixture to skillet, cooking and tossing for about 2 minutes until thickened.
Sprinkle with almonds. Serve over rice.

Publicado por Pedro Nuno às 09:19 AM | Comentários (0)

outubro 13, 2006 NECTARINE SOUP, CHILLED Ingredients: 2 lbs (8 small) nectarines cut up 1 cup apple juice 1 cup cranberry cocktail juice 1/2 tsp salt 1/2 tsp red pepper flakes 1 Tbsp balsamic vinegar 1/4 cup fresh cilantro leaves

Combine nectarines with juices, salt, pepper flakes and vinegar in electric blender.
Whirl until smooth and blended.
Add cilantro leaves and whirl in a stop-and-go fashion a few seconds, just to chop.

Publicado por Pedro Nuno às 07:14 PM | Comentários (0)

APPLE FENNEL SOUP Ingredients: 2 cup low sodium chicken broth 2 cup water ½ cup white wine 2 Golden Delicious apples, peeled, cored and chopped 1 cup carrots, thinly sliced 1 small onion, thinly sliced 1 cup fennel, chopped 1 Bay leaf ¼ tsp dried thyme leaves 6 Peppercorns 4 tsp non-fat plain yogurt

In large pot, combine broth, water, wine, apples, carrots, onion, fennel, bay leaf, thyme and peppercorns; bring to boil.
Reduce heat and simmer, covered, 20 minutes.
Strain soup, reserving liquid.
Remove bay leaf from apple-vegetable mixture in strainer.
In blender or food processor, puree mixture; add reserved liquid and blend well.
Reheat soup, if necessary, ladle into soup bowls and serve with a dollop of yogurt if desired.

Publicado por Pedro Nuno às 05:00 PM | Comentários (0)

CHERRY SOUP Ingredients: 1/2 cup frozen unsweetened tart cherries 1/2 cup frozen dark sweet cherries 1 cup custard-style cherry yogurt 1 cup sour cream 1 cup heavy cream 1/2 cup dried tart cherries 1 tablespoon grenadine 1 tablespoon granulated sugar, or to taste 1/4 teaspoon ground nutmeg

Thaw tart and sweet cherries, reserving their juice.
In an electric blender or food processor container, puree tart and sweet cherries with juice until smooth.
Set aside.
Combine yogurt, sour cream, heavy cream and dried cherries in a large mixing bowl; mix well.
Add pureed cherries, grenadine, sugar and nutmeg; mix well.
Let chill 1 to 2 hours to blend flavors.
Serve chilled.

Publicado por Pedro Nuno às 04:12 PM | Comentários (0)

APPLE CITRUS FRUIT COMPOTE Ingredients: 2 cups peeled and sliced tart apples (about 2 med.) 1-1/2 cups (about 9 ounces) pitted prunes 1-1/2 cups orange juice 2 Tbsp. honey 1 Tbsp. lemon juice 2 navel oranges, peeled and cut into segments 2 pink grapefruit peeled and cut into segments Mint sprigs for garnish

In 2 to 3 quart saucepan combine apples, prunes, and orange juice; bring to boil, reduce heat and simmer until apples are tender but not soft, about 10 minutes.

Remove from heat; stir in honey, juice and cinnamon.
Cool, cover and chill. Stir in oranges and grapefruit.
To serve, spoon fruits with their liquid into serving dishes; garnish with mint sprigs.

Publicado por Pedro Nuno às 06:55 AM | Comentários (0)

APRICOT-ORANGE BREAD INGREDIENTS: 1 package (6 oz) dried apricots, cut into small pieces 2 C water 2 Tbsp margarine 1 C sugar 1 egg, slightly beaten 1 Tbsp orange peel, freshly grated 3 1/2 C all-purpose flour, sifted 1/2 C fat free dry milk powder 2 tsp baking powder 1 tsp baking soda 1 tsp salt 1/2 C orange juice 1/2 C pecans, chopped

Preheat oven to 350 °F. Lightly oil two, 9- by 5-inch loaf pans.
Cook apricots in water in covered medium-size saucepan for 10–15 minutes or until tender but not mushy. Drain and reserve 3/4 cup liquid. Set apricots aside to cool.
Cream together margarine and sugar. By hand, beat in egg and orange peel.
Sift together flour, dry milk, baking powder, soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
Stir apricot pieces and pecans into batter.
Turn batter into prepared pans.
Bake for 40–45 minutes or until bread springs back when lightly touched in center.
Cool for 5 minutes in pans. Remove from pans and completely cool on wire rack before slicing.

Publicado por Pedro Nuno às 03:24 AM | Comentários (0)

outubro 12, 2006 BREAKFAST FRUIT CUP Ingredients: 2 oranges, peeled and sliced into bite-sized pieces 1 banana, peeled and sliced 1 Tbsp. golden raisins 1/2 cup plain lowfat yogurt 1/8 tsp. cinnamon

In a small bowl, combine fruit.
Divide fruit equally into 4 bowls.
Put a rounded tablespoon of yogurt over fruit in each bowl and sprinkle with a dash of cinnamon.

Publicado por Pedro Nuno às 12:53 PM | Comentários (0)

VEGETARIAN GUMBO INGRDIENTS: 1 3/4 Cups Flour, All-purpose Canola Oil 2/3 Cup Garlic -- minced 10 Cups Water 12 Cups Diced Tomato (canned) 2 Cups Celery -- diced 4 Cups Bell Peppers (red, Yellow, Green) diced 4 Teaspoons Oregano 4 Teaspoons Basil 2 Teaspoons Thyme 2 Teaspoons Black Pepper 2 1/2 Teaspoons Salt 2/3 Cup Worcestershire Sauce* 1 1/3 Pounds Okra -- 3/4-inch thick 2 1/2 Tablespoons Gumbo File * 1 Cup Water * 1/3 Cup Fresh Basil -- chopped

Make a roux with the flour and canola and garlic, use enough canola oil so you have a paste similar to that of tomato paste.
Cook the roux just past golden brown.

Whisk in the water followed by the cans of tomatoes.

Add all the remaining ingredients except the fresh basil, Okra and Gumbo filé.
Bring to a simmer

After 15 minutes add the Okra and continue to simmer for another 30 minutes

Then add the Gumbo filé/water mixture.
Simmer for a another 15 minutes.

Add fresh basil and check seasoning.
Allow to cool before refrigerating.

NOTES: Worcestershire sauce does contain a very small quantity of anchovies - substitute some red wine if you are a strict vegetarian.

* Mix Gumbo Filé and water just before you need to add it to the soup.

Publicado por Pedro Nuno às 07:01 AM | Comentários (0)

outubro 11, 2006 North Indian Chicken Curry Ingredients: 1 whole chicken, skin removed, cut into 12 pieces 3 tablespoons salt, divided 4 teaspoons ground black pepper, divided 1/4 cup ghee or clarified butter 4 cups sliced onions 3-4 tablespoons sugar 3 tablespoons minced garlic 3 tablespoons minced ginger 2 tablespoons minced green jalapeno chili 1 bay leaf 2 tablespoons Garam Masala, recipe follows 4 cups diced tomatoes 1 tablespoon tomato paste 4 cups boiling potatoes, 2-inch cubes 6 cups chicken stock, divided Garam Masala: 1 tablespoon black peppercorns 1/2 tablespoon whole cloves 1 tablespoon plus 1/2 teaspoon cardamom seeds 3 tablespoons cumin seeds 3 tablespoons coriander seeds 4 (3-inch) cinnamon sticks 1/4 cup dried red chiles 1/2 tablespoon freshly grated nutmeg 1/2 cup turmeric

RECIPE:

Season chicken with 1 tablespoon of salt and 1 teaspoon black pepper. Set aside. In a large saucepan, heat the ghee. Stir-fry the onions until glossy. Season with the remaining 2 tablespoons salt, 2 teaspoons black pepper and sugar. Continue to stir-fry until soft but do not allow to brown.
Add the garlic, ginger, jalapeno, bay leaf, and garam masala. Stir-fry for 1 to 2 minutes until spices bloom and become aromatic.
Add the reserved seasoned chicken pieces, tomatoes, tomato paste, potatoes, and 4 cups of chicken stock. Slowly bring to a boil, stirring occasionally. When mixture comes to a boil, lower to a simmer and cook until chicken pieces are done, about 30 minutes. Add more chicken stock as necessary. Taste and adjust seasoning with salt, pepper, and sugar.

Garam Masala:

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg and turmeric.
Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Publicado por Pedro Nuno às 05:12 PM | Comentários (0)