Sunday, June 16, 2013

Baked Red Pepper Stuffed with Mushroom Risotto and Rolled Veal Medallions

Close up of baked pepper
Veal medallions were stuffed with julienned zucchini, dredged in flour and fried with sliced onion and a sage leaf.

Homemade Ramen with Packaged Dry Noodles

This ramen was made with a beautiful thick pork feet stock that simmered for five hours. Some of the key flavors in final broth was caramelized onion, garlic and ginger.

I made a huge pot of broth of which I froze half and kept the other half for immediate use. As typical with ramen, it is a matter of variations on a theme. In this case, I'm using packaged dry ramen noodles, discarding the soup base. I simmered some small slabs of spareribs in the stock until tender, took it out and glazed it with some sesame oil hoisin sauce then quickly broiled in oven. Other ingredients are usually just whatever on hand but by making a homemade stock, you can transform lowly packaged ramen into a whole other kind of meal.

Served with various toppings: Egg, pig feet, cha siu, roasted corn, organic celery stalk and tops, crimini mushroom, scallion and cilantro.

Thursday, June 6, 2013

How This is a Ten Minute Quick Brunch: Chicken Rice Vermicelli Noodle Soup with Greens

Better than oatmeal.

The trick:

Chicken broth is leftover from liquid I poached chicken for last night's dinner. I added five spice, ginger, onion powder, star anise, bay, chile de arbol, fresh garlic, fish sauce, mirin, cider vinegar, checked seasoning and I had a basic soup broth.

Leftover shredded chicken from last night.

Lettuce, scallions, cilantro already chopped and in plastic container in fridge.

Shredded pickled carrot is always a regular item in fridge for banh mi sandwiches and other dishes.

Fried shallot chips made by microwaving with a bit of oil for 30 seconds.

Hoisin sauce, sriracha and lemon juice for topping.

Way better than oatmeal.

Making Corn Tortillas Without A Press

Making a dough ball about the size of a ping pong ball; good for authentic tacos.
Pressing dough between sheets of plastic flat with side of a bench scraper.
Work from center and flatten tortilla toward edges, rotating the dough.
Makes about a four inch tortilla.
Cook about 30 - 40 seconds on a side.

Monday, June 3, 2013

Watermelon Radish, Tomato and Cilantro Salad

Watermelon radish, tomato and cilantro salad with queso Cotija in white balsamic and chile dressing.

Mexican Rice and Cheese Stuffed Chiles

Out of the oven, rested and topped with more pepper jack, pimento and cilantro.
Cheese is still bubbling just out of oven.
Just out of oven.
Stuffed with rice, cheese and topped with jalapeno slices and red onion.
Mexican rice with fresh tomato, red onion, garlic and safflower cooked risotto style.
Mexican rice risotto style cooking.

Sunday, June 2, 2013

Radish Green Lime Jalapeno Pesto

Ready for crostini or pasta.

Greens, garlic and pistachios in food processor.
Radish greens just picked from the garden.
Freshly grated Parmesan Reggiano. This is very aged cheese and was a workout to grate even with Microplane.

- Radish greens
- Garlic, crushed
- Parmesan or Pecorino, grated
- Good extra virgin olive oil
- Lime zest 
- Lime juice
- Jalapeno, roughly chopped
- Salt

Chicken and Cheese Stuffed Anaheim Chiles

Fresh salsa and cilantro added and ready to serve.
Just out of the oven
Topped with sharp cheddar and pepper jack cheeses.
Blanching the Anaheim chiles.
Braising chicken in stock seasoned with Mexican oregano, garlic, chile powders, cumin, coriander.