Quick (relatively) and Easy (not rocket science) Recipes
My philosophy toward cooking is quite simple, generally you can get 85% of the flavor for less than 1/2 the work. Experiment and don't be afraid to fail. From failure you learn and then you get better. Oh it also helps if you have some success to learn from. So please use this as a catalyst to trying something a bit more challenging.
Sopa de Chaya con Medula de Res
This recipe was on tasting table and looks good... Recipe adapted from Mateo Granados, Mateo's Cocina Latina, Healdsburg, CA
http://www.tastingtable.com/entry_detail/chefs_recipes/12492
http://www.tastingtable.com/entry_detail/chefs_recipes/12492
Vegetable Au Gratin - Napa Valley
5 sweet potatoes thinly sliced
1 pound Asiago Cheese or Aged Fontina, grated
1 cup Sour dough bread crumbs
½ cup butter (to sauté onions and butter the pan)
½ cup olive oil or less – To sprinkle over vegetables before baking
2 cups Heavy Cream
1 ½ pounds of vegetables (Zucchini, Eggplant, Woodland Mushrooms, Red Pepper) Sliced thin, length vegetable’s (Julian style).
Drizzle the vegetables with olive oil, salt & pepper and roast/bake until el dente.
Sauté some onion slices in butter until caramel colored. Salt & pepper to taste
Layer potatoes, sauteed onions and roasted vegetables into a buttered 18”x 13” casserole pan, and sprinkle each layer with some of the cheese and heavy cream in buttered pan.
Top the final layer with a mixture of one-third of the cheese and Bread crumbs.
Bake at 350 degrees for 1 hour.
1 pound Asiago Cheese or Aged Fontina, grated
1 cup Sour dough bread crumbs
½ cup butter (to sauté onions and butter the pan)
½ cup olive oil or less – To sprinkle over vegetables before baking
2 cups Heavy Cream
1 ½ pounds of vegetables (Zucchini, Eggplant, Woodland Mushrooms, Red Pepper) Sliced thin, length vegetable’s (Julian style).
Drizzle the vegetables with olive oil, salt & pepper and roast/bake until el dente.
Sauté some onion slices in butter until caramel colored. Salt & pepper to taste
Layer potatoes, sauteed onions and roasted vegetables into a buttered 18”x 13” casserole pan, and sprinkle each layer with some of the cheese and heavy cream in buttered pan.
Top the final layer with a mixture of one-third of the cheese and Bread crumbs.
Bake at 350 degrees for 1 hour.
Mom's Sesame Pasta
5 oz spaghetti or angelhair
1 tblsp sesame oil
1 ea. red, yellow and/or green pepper
(you can add snowpeas or broccoli)
After you cook the noodles drain, then toss with dressing.
Dressing:
1/8 cup vinegar
1/8 cup soy sauce
1 tblsp sesame oil
1 tblsp sugar
chopped garlic
minced ginger (optional)
cayenne pepper (optional)
1 tblsp sesame oil
1 ea. red, yellow and/or green pepper
(you can add snowpeas or broccoli)
After you cook the noodles drain, then toss with dressing.
Dressing:
1/8 cup vinegar
1/8 cup soy sauce
1 tblsp sesame oil
1 tblsp sugar
chopped garlic
minced ginger (optional)
cayenne pepper (optional)
Tofu Scramble (vegetarian) - Sept. 27, 2011
Just whipped this dish up. Needed something that Gabrielle and I would like, filling and not very long to make. Only leftover was some somen noodles (you can substitute pasta or skip this if none is already made). Green beans, tofu, diced portobella mushrooms, Trader Joes Spicy Peanut Vinegarette, hoisin sauce, red wine, garlic powder, sesame seeds and MSG optional. The beauty of this dish is that there is no right or wrong ingredients. Liberally substitute for what you have. the only advantage of green beans and mushrooms, is they provide a nice color and texture contrast to the tofu.
Cook the beans (or any other veggie) in a wok, boil them in water (I used the wok to cut down on the number of pans needed to clean, one). When cooked but still a little crisp, drain and set aside. Wok the portobella mushrooms with a little oil until slightly browned (medium to high heat). Add a little wine, just enough to do a little flavoring and further soften the mushrooms. Once the wine is absorbed or evaporated, add the tofu to the wok. Cook on medium/high to heat and further brown them. Sprinkle some garlic powder, sesame seeds and optional MSG (note; no salt needed for this dish). Keep cooking, chop the green beans on a diagonal (just for looks) into 1 inch pieces. Add the green beans to the wok. I have a bottle of Hoisin sauce, so I just drizzle some sauce into the wok. Add some of the Peanut Vinegarette and continue "stirring" or flipping the wok. Add more sesame seeds if you want. Finally, add the somen noodles or pasta. Keep stirring and taste. Add more hoisin or peanut sauce if needed.
Cook the beans (or any other veggie) in a wok, boil them in water (I used the wok to cut down on the number of pans needed to clean, one). When cooked but still a little crisp, drain and set aside. Wok the portobella mushrooms with a little oil until slightly browned (medium to high heat). Add a little wine, just enough to do a little flavoring and further soften the mushrooms. Once the wine is absorbed or evaporated, add the tofu to the wok. Cook on medium/high to heat and further brown them. Sprinkle some garlic powder, sesame seeds and optional MSG (note; no salt needed for this dish). Keep cooking, chop the green beans on a diagonal (just for looks) into 1 inch pieces. Add the green beans to the wok. I have a bottle of Hoisin sauce, so I just drizzle some sauce into the wok. Add some of the Peanut Vinegarette and continue "stirring" or flipping the wok. Add more sesame seeds if you want. Finally, add the somen noodles or pasta. Keep stirring and taste. Add more hoisin or peanut sauce if needed.
Mighty Mussels - Sept 9, 2011
This is one of my favorites, easy to prepare but delicious. About 12 mussels per person (medium sized, not the green lipped monsters). Clean them by scrubbing the outside and taking off the "beard." In a saucepan, place the mussels and add some cheap white wine (no need to cover them, more like steaming them), bring the wine to a boil to open the mussels up (you can add onion, or herbs to the wine if you want). After they open, discard one side of the shell (the one without the mussel meat). Place the half shells, meat side up onto a cookie sheet or broiler pan. Place a dab of butter and minced or pressed garlic on each. Broil until the butter metls and the edges of the shell brown a little (don't burn the mussels). Squeeze lemon over the top of each one and serve with a nice crusty french bread. Total prep and cooking time, 20-30 minutes.
Firm Fish Saute - Sept 6, 2011
Pick any firm fish (.5 to .75 pounds per person uncooked, a white fish like Cod, Basa, or Halibut will do). Heat pan with olive oil and cook fish on side one. Season top of fish while cooking with a combination of spices, salt and pepper. How about italian seasoning blend, or sun-dried tomato herb blend? Garlic or garlic powder, oregano, rosemary combined works. Whatever fits your flavor profile. After the first side cooks a bit, flip the filets over. Add a little more olive oil and butter. Do you want it to brown, then let it cook at high heat for a bit. Do you want it moist, add a little white wine (type, I don't care, experiment, even Vermouth works) and a bit more butter. For a real kick, add some crumbled blue cheese, not a lot, to the sauce. The cheese will melt and infuse the dish. Serve this with brown or white rice, pasta, mashed potato, whatever is easy for you to make (the fish will be the standout). Add a veggie of some sort (that will be another recipe soon). Serve a white wine, Riesling, Sauvignon Blanc, your choice. Your friends, date, spouse will love you for it. Total prep and cooking time, about 20 minutes, give or take.