INGREDIENTS:
1 pound okra, trimmed, washed, sliced
3 tablespoons olive oil
3 tablespoons butter
1 medium onion, coarsely chopped
1 green bell pepper; seeded and coarsely chopped
4 large tomatoes; peeled, seeded and chopped
1/2 cup dry white wine
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
salt, black pepper
1 to 1 1/2 pounds shrimp; peeled and deveined
hot cooked rice
METHODS:
1. Heat the oil and butter in a large skillet until the butter is melted. Add the onion and bell pepper; toss to coat evenly.
2. Stir in the okra and cook over medium heat until the onion is translucent.
3. Add the tomatoes, wine, lemon juice, parsley, salt, and pepper.
4. Simmer, stirring occasionally, until the tomatoes soften.
5. Add the shrimp and continue cooking for 3 to 4 minutes, or until the shrimp turns pink and opaque.
Serve with hot cooked rice. Serves 4.
Wednesday, July 04, 2007
Friday, June 22, 2007
Sunday, April 01, 2007
Sunday, March 18, 2007
[Dinner tonight] Tajine without tajine
部分配料：
成品：
Tajine既指摩洛哥的一种菜式，又指烹调此菜所使用的器皿。传统Tajine器皿以陶土制成，其特别处在于它的尖锥形盖子，有利于蒸汽凝结返回锅里，所以只需用很少量的水。这样一方面适于沙漠缺水的环境，另方面利用食物本身的汁水来焖炖，味道应更醇厚，我想它的功能就在此了。作为容器的tajine我自然没有，有较高圆顶盖的沙锅应是不错的替代，可惜我的太小，只好用普通大锅。
结论：绝对好吃 — 尽管我没有吃过tajine，无法知道什么是正宗。材料比例均按菜谱，多加了一把currant，梨用的是Bosc Pear，质地较硬，不易失型；加水一杯(240ml)，减半亦可。
网上找的Tajine照片：本色的用来cooking，彩釉的只可用来serving
成品：
Tajine既指摩洛哥的一种菜式，又指烹调此菜所使用的器皿。传统Tajine器皿以陶土制成，其特别处在于它的尖锥形盖子，有利于蒸汽凝结返回锅里，所以只需用很少量的水。这样一方面适于沙漠缺水的环境，另方面利用食物本身的汁水来焖炖，味道应更醇厚，我想它的功能就在此了。作为容器的tajine我自然没有，有较高圆顶盖的沙锅应是不错的替代，可惜我的太小，只好用普通大锅。
结论：绝对好吃 — 尽管我没有吃过tajine，无法知道什么是正宗。材料比例均按菜谱，多加了一把currant，梨用的是Bosc Pear，质地较硬，不易失型；加水一杯(240ml)，减半亦可。
网上找的Tajine照片：本色的用来cooking，彩釉的只可用来serving
Friday, March 16, 2007
Tajine: Lamb with Pear
INGREDIENTS:
2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 (Bosc) Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin
METHODS:
1. In a large saucepan gently fry the onion in the olive oil until soft.
2. Add lamb, ginger, and coriander to the pan and cook until it changes color.
3. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.
4. Cover and simmer gently until the meat is tender, about 1.5-2 hours.
5. Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
6. Place in a tagine and serve hot. Normally eaten using bread but rice (mixed with chopped fresh basil and sliced steamed carrot) is a great substitute.
-From wxc
2 large onions, peeled & sliced
2 Lbs. of Lean lamb, leg or shoulder cut into 2" pieces
4 (Bosc) Pears, peeled cored & cut into quarters
Water, to cover the meat
1/2 cup slivered almonds
Salt to taste
1 Tbsp. Olive oil
1 tsp Black pepper
1 tsp Cinnamon
1 tsp Ground ginger
1 tsp Ground coriander
1 tsp Cumin
METHODS:
1. In a large saucepan gently fry the onion in the olive oil until soft.
2. Add lamb, ginger, and coriander to the pan and cook until it changes color.
3. Add cumin, black pepper, cinnamon, and water to just cover the meat and salt to taste.
4. Cover and simmer gently until the meat is tender, about 1.5-2 hours.
5. Add the pears to the meat together with almonds. Cook for a further 5 minutes or until the pears are soft.
6. Place in a tagine and serve hot. Normally eaten using bread but rice (mixed with chopped fresh basil and sliced steamed carrot) is a great substitute.
-From wxc
Tuesday, March 13, 2007
Spicy Seafood Soup (Tai)
INGREDIENTS (serves 6 as soup course or 4 as main dish)
1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks, coarsely chopped
Grated zest from 1 lime
6 to 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles, stemmed, seeded, and chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus leaves and blossoms for garnish
METHODS
1. Peel and devein the shrimp; reserve the shells.
2. Heat the oil in a soup pot or large, heavy saucepan over high heat.
3. Add the shrimp shells and saute until the shells turn bright pink.
4. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
6. Strain the broth through a fine sieve into a clean soup pot.
(At this point, the soup can be poured into a container and refrigerated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.)
7. Bring the strained soup to a boil over high heat.
8. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes.
9. Remove the mussels or clams and break off and discard the top shell.
10. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes.
11. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute.
12. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve immediately.
--From "James McNair's Soups"
1 lb Medium shrimp
1 tb Vegetable oil
2 qt Fish stock
3 Fresh lemon grass stalks, coarsely chopped
Grated zest from 1 lime
6 to 8 kaffir lime leaves
10 sl Unpeeled fresh, galangal
2 Fresh Serrano chiles, stemmed, seeded, and chopped
24 md Mussels or clams in shells
2 tb Freshly squeezed lime juice
2 tb Fish sauce
3 tb Chopped fresh cilantro
1 tb Slivered fresh red hot chile
1/4 c Chopped green onion
Salt
Thin lime slices for garnish
Fresh lime or other citrus leaves and blossoms for garnish
METHODS
1. Peel and devein the shrimp; reserve the shells.
2. Heat the oil in a soup pot or large, heavy saucepan over high heat.
3. Add the shrimp shells and saute until the shells turn bright pink.
4. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
6. Strain the broth through a fine sieve into a clean soup pot.
(At this point, the soup can be poured into a container and refrigerated, uncovered, until cool, then tightly covered and stored for up to 3 days. Slowly reheat before proceeding.)
7. Bring the strained soup to a boil over high heat.
8. Add the mussels or clams, cover, and cook until the shells open, about 2 minutes.
9. Remove the mussels or clams and break off and discard the top shell.
10. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes.
11. Reduce the heat to low, stir in the lime juice, fish sauce, cilantro, slivered chile, green onion, and salt to taste; simmer about 1 minute.
12. Ladle into preheated soup bowls, garnish with lime slices, leaves, and blossoms, and serve immediately.
--From "James McNair's Soups"
Sour Prawn & Mussel Soup (Tai)
INGREDIENTS (serves 8)
1.5L (6 cups) cold water
2 lemon-grass stems, pale section only, thinly sliced diagonally
8cm-piece fresh galangal, peeled, thinly sliced
5 purple eschalots, peeled, thinly sliced (sustitute with 1 red onion)
6 fresh kaffir lime leaves, centre vein removed, torn
500g medium green prawns, peeled leaving tails intact, deveined
500g black mussels, scrubbed, debearded
80ml (1/3 cup) fish sauce
125ml (1/2 cup) fresh lime juice
2 fresh red birdseye chillies, thinly sliced
1 bunch fresh coriander, leaves picked, coarsely chopped
METHODS
1. Place water in a large saucepan and bring to the boil over high heat.
2. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
3. Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
4. Add the lime juice, chili and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.
--From Australian Good Taste
1.5L (6 cups) cold water
2 lemon-grass stems, pale section only, thinly sliced diagonally
8cm-piece fresh galangal, peeled, thinly sliced
5 purple eschalots, peeled, thinly sliced (sustitute with 1 red onion)
6 fresh kaffir lime leaves, centre vein removed, torn
500g medium green prawns, peeled leaving tails intact, deveined
500g black mussels, scrubbed, debearded
80ml (1/3 cup) fish sauce
125ml (1/2 cup) fresh lime juice
2 fresh red birdseye chillies, thinly sliced
1 bunch fresh coriander, leaves picked, coarsely chopped
METHODS
1. Place water in a large saucepan and bring to the boil over high heat.
2. Add lemon grass, galangal, eschalot and lime leaves and cook, uncovered, for 5 minutes.
3. Add prawns, mussels and fish sauce and cook, covered, for a further 2 minutes or until mussels open. Remove from heat. Discard unopened mussels.
4. Add the lime juice, chili and coriander and stir to combine. Ladle soup among serving bowls and serve immediately.
--From Australian Good Taste
Sunday, January 28, 2007
Saturday, January 27, 2007
Friday, January 26, 2007
Paella Recipe
INGREDIENTS:
1 small onion
1 green pepper
2 medium-sized tomatoes
2 carrots
1 red pepper, boiled until soft and then cut into long thin strips
100g frozen peas
200g prawns (can use cooked prawns with less flavor in rice)
200g small clams
200g squid
12 mussel, cleaned
350g rice (Spanish short grain rice)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (use yellow food colouring instead and add it once you have added the liquid if you do not have saffron)
a sprig of parsley, finely chopped
3/4 cup [190 mL] white wine
olive oil
about 800ml liquid: use the wine after cooking mussel plus fish stock, or chicken stock, or water if you do not have stock
PREPARATION:
Finely chopped all vegetables
MUSSELS: Bring white wine to a boil. Add cleaned mussel. Cover and cook until mussel shells open-up. Remove mussel shells from broth; reserve.
FRESH SQUID: Rub off the outer dark skin. Cut the squid into rings.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and useas fish stock.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.
RECIPE:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add liquid (the water from boiling the prawn shells or fish stock), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and the strips of red pepper on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked, it is ready to eat. Or bake in preheated oven for 35 minutes 325°F after adding all ingredients.
--From 文学城
1 small onion
1 green pepper
2 medium-sized tomatoes
2 carrots
1 red pepper, boiled until soft and then cut into long thin strips
100g frozen peas
200g prawns (can use cooked prawns with less flavor in rice)
200g small clams
200g squid
12 mussel, cleaned
350g rice (Spanish short grain rice)
2 cloves of garlic, coarsely chopped
a pinch of saffron strands (use yellow food colouring instead and add it once you have added the liquid if you do not have saffron)
a sprig of parsley, finely chopped
3/4 cup [190 mL] white wine
olive oil
about 800ml liquid: use the wine after cooking mussel plus fish stock, or chicken stock, or water if you do not have stock
PREPARATION:
Finely chopped all vegetables
MUSSELS: Bring white wine to a boil. Add cleaned mussel. Cover and cook until mussel shells open-up. Remove mussel shells from broth; reserve.
FRESH SQUID: Rub off the outer dark skin. Cut the squid into rings.
PRAWNS: Whether you peel them or not is up to you. If you decide to peel them, save the shells and boil in water for about ten minutes. Save the liquid and useas fish stock.
GARLIC: In a pestle and mortar, grind the garlic, saffron (if using), parsley and a pinch of salt.
RECIPE:
Heat some olive oil in a large frying pan. Add the onion, green pepper and carrot and fry gently for about five minutes. Add the chopped tomato and squid (with the tentacles) and fry on a low heat for another ten minutes.
Add the rice and stir well to make sure that it is thoroughly coated. Add liquid (the water from boiling the prawn shells or fish stock), clams and the garlic/saffron/parsley mixture and bring to the boil. Season with salt. Put a lid on it, turn the heat right down and cook very slowly for about ten minutes. Add the prawns and peas and give it a stir. Arrange the mussels and the strips of red pepper on top, put the lid back on and leave for another ten minutes - checking that it has enough water. If you think it is getting too dry, add more water, but shake the handle of the pan rather than stir so as not to upset the pattern. Once the rice is cooked, it is ready to eat. Or bake in preheated oven for 35 minutes 325°F after adding all ingredients.
--From 文学城
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