Omelet Sosis dan Sayuran

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Sajiah nikmat dan sehat sebagai alternatif menu sarapan. 

Bahan:
100 ml putih telur, kocok lepas
½ sdt garam
1 sdt lada halus
4 sosis
100 g brokoli, potong-potong dan blansir
1 wortel, iris sesuai selera dan blansir
200 g baby potato, kukus
1 sdm butter
1 sdm peterseli, cincang

Cara membuat:

1. Masukkan garam dan lada ke dalam putih telur kocok. Aduk hingga rata. Panaskan pan persegi. Tuang adonan telur sedikit demi sedikit hingga membentuk dadar lalu gulung dan tahan. Tuang kembali adonan telur. Letakkan sosis di bagian tengah. Gulung kembali dadar telur. Lakukan hal ini hingga semua adonan dan sosis habis.
2. Sayuran pelengkap: Tumis brokoli, wortel dan kentang dengan butter. Taburi peterseli. Aduk hingga rata.
3. Sajikan omelet dengan sayuran.

sumber : menshealth.com

Pasta Bayam, Tuna & jamur

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Tidak salah memang ketika Popeye memilih bayam sebagai makanan favoritnya. Satu peneliitian menunjukkan, bayam mampu membuat kerja otot Anda lebih efisien ketika latihan. Apalagi bayam juga sangat kaya akan zat besi – dua kali lipat lebih banyak dibandingkan kebanyakan sayuran hijau lain. Lalu, kandungan asam lemak omega-3 yang berlimpah pada tuna berperan menjagakesehatan jantung dan mata Anda. Sementara itu, jamur shiitake memberikan Anda perlindungan ekstra dari serangan tumor berkat senyawa anti-tumornya yang bernama lentinan.

Anda butuh:
350 gr pasta fusili, masak hingga matang sempurna (al dente)
1 sdm minyak zaitun
400 gr tuna 
5  siung bawang putih, cincang
100 gr bawang bombay, cincang
2 sdm thyme segar
4  cangkir campuran jamur segar (jamur oyster, shitake, cermini, portobello). Potong kecil-kecil
1 sdm tepung terigu
500 ml susu
150 gr bayam jepang, 
petik daunnya dan cuci
50 gr basil segar. Cincang 
1  sdt garam
Secukupnya merica dan keju parmesan (parut kasar)
sumber : menshealth.co.id
Cara mengolah 

1. Tumis bawang putih, bawang bombay, dan thyme dengan minyak zaitun selama 1 menit.
2. Masukkan tepung, lalu aduk sekitar satu menit. Perlahan tambahkan susu dan masak hingga mendidih. Aduk secara konstan selama 3 menit, atau hingga sausnya mengental.
3. Tambahkan jamur, lalu masak sekitar 8 menit. Aduk hingga jamur berwarna kecokelatan dan airnya keluar.
4. Tambahkan bayam, basil, garam, dan merica. Kemudian masak hingga bayamnya mulai melayu.
5. Campurkan saus dengan pasta Fusili yang telah dimasak. Taburkan keju parmesan sesuai selera.

Sate Bumbu Avokat

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Sate bumbu kacang atau kecap itu sudah biasa. Bagaimana dengan sate bumbu avokat? Kal kalah lezat dan pastinya lebih sehat! 

Bahan: 
500g  has dalam  memarkan, iris dadu 2cm
2 buah avokat matang, kupas cincang halus
3 sdm daun basil cincang
5 buah bawang putih, cincang halus
1 buah jeruk lemon, parut kulit dan peras airnya
1 sdt lada hitam, memarkan
1 sdt garam
50 ml minyak zaitun
Tusuk sate

Cara membuat:

1. Lumuri daging dengan avokat cincang, basil cincang, bawang putih cincang, kulit dan air jeruk lemon, lada hitam, garam dan minyak zaitun, diamkan beberapa saat.
2. Panaskan bakaran sate, tusuk masing-masing 4 potong daging, lakukan hingga habis.
3. Bakar sate hingga kedua sisinya matang, panaskan sisa bumbu perendam hingga mengental siramkan diatas sate ayam.

sumber : menshealth.co.id

Ayam Isi Avokat, Tomat dan Saus Salsa

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Avokat dibalik daging ayam akan menjadi kejutan lezat!

Bahan: 
500 g fillet ayam, memarkan hingga melebar
1 sdt lada halus
1 sdt garam
1 sdm oregano segar, cincang kasar
1 sdm rosemary/thyme segar, cincang 
2 buah avokat, kupas iris memanjang
4  buah sosis
50 ml minyak zaitun

Saus salsa:
200 g buah daging buah avokat, cincang kasar
5 buah cabe jalapeño, cincang kasar
3 buah tomat hijau, cincang kasar
2 batang daun ketumbar, cincang kasar
50 g nanas manis, cincang kasar
100 ml saus Thailand
1 sdm gula pasir
1 sdt garam
2 sdm air jeruk lemon

Cara membuat:

1. Lumuri fillet ayam dengan lada, garam, oregano, rosemary ratakan dikedua sisi hingga rata. Isi dengan irisan avokat dan sosis utuh lalu lipat dan rapatkan dengan menggunakan tusuk gigi. Letakkan ayam dalam wadah tahan panas dan perciki dengan minyak zaitun. Panggang hingga kedua sisi matang.
2. Saus Salsa: Campur semua bahan aduk hingga tercampur rata, sajikan bersama ayam isi.

sumber : menshealth.co.id

Ayam Panggang Yunani

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Resep sederhana bergaya Yunani ini mudah diolah, membantu Anda dalam proses pembakaran lemak tubuh serta menurunkan berat badan, dan masih mengedepankan unsur sajian yang mengundang selera. Unsur pembakar lemak dalam hidangan ini berasal dari zaitun, tomat, dan keju. Sementara salad sebagai hidangan pendamping menjaga Anda dari keinginan untuk mengonsumsi karbohidrat secara berlebihan. 

Anda butuh: 
1 genggam cincangan sun-dried tomatoes
1 genggam keju feta yang low-fat dalam bentuk remasan
1 genggam cincangan zaitun hitam
1 siung bawang putih, cincang halus
1 sdm balsamic vinegar
2 dada ayam tanpa tulang
Minyak zaitun
Garam dan merica untuk menambah rasa
Sayuran untuk salad

Cara mengolah:

1. Panaskan oven pada suhu 220°C.
2. Kombinasikan tomat, keju feta, zaitun, bawang putih dan balsamic vinegar.
3. Olesi dada ayam dengan minyak zaitun, garam, dan merica.
4. Buat irisan pada bagian tengah dada ayam untuk membuat kantong.  Kemudian masukkan kombinasi tomat, keju feta, zaitun, bawang putih, dan balsamic vinegar ke dalamnya.
5. Tempatkan ayam pada pinggan, kemudian panggang di oven selama 25 menit. Tambahkan kombinasi tomat, keju feta, zaitun, bawang putih, dan balsamic vinegar yang tersisa di atasnya.
6. Sajikan dengan salad sayuran yang Anda suka, dengan menggunakan sedikit minyak zaitun (olive oil) sebagai dressing atau bisa juga Anda hidangkan bersama potongan-potongan buncis dan wortel.

sumber : menshealth.co.id

Pasta In Consomme

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Dikenalkan pada dunia melalui ekspedisi para penjelajah Eropa. Kini hadir di piring makan Anda untuk membantu Anda menurunkan risiko kematian akibat penyakit jantung dan kanker.

Bahan: 
100 gr pasta penne siap pakai 
100 gr dada ayam fillet, potong dadu 1 cm 
1 buah bawang bombay, cincang
100 gr kacang polong beku
75 gr wortel, potong dadu 1 cm
500 ml kaldu ayam
½ sdm daun rosemary segar
¼ sdt thyme segar
1 lembar bayleaf
1 sdt garam
½ sdt merica halus

Cara mengolah: 

1. Masak pasta hingga al dente.
2. Masukkan kaldu ayam, daun rosemary, thyme, bayleaf, garam dan merica ke dalam panci berukuran sedang. Masak hingga mendidih lalu saring.
3. Masukkan pasta, ayam, bawang Bombay dan wortel ke dalam air kaldu. Masak kembali. Nikmati selagi hangat. Sajikan untuk dua porsi.

Keterangan: Pasta penne berbentuk seperti pipa serong dan biasanya berukuran tebal. Cocok dipasangkan dengan daging dan sayuran dengan potongan yang tebal. 

Steak Dengan Tomat dan Saus Lemon

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Buah berwarna merah ini tak hanya sebagai pelengkap makanan, namun juga bisa menjadi senjata ampuh untuk  melawan beberapa penyakit dengan kandungan nutrisinya yang juara. Santap lewat hidangan lezat ini.

Anda butuh:
4 buah tomat, panggang
4 potong daging veal @150g
1 sdt lada hitam, memarkan
1 sdt garam
50 ml minyak zaitun
2 sdm oregano segar, cincang

Pelengkap:
Mix salad

Saus Lemon: (aduk menjadi satu)
100 ml minyak zaitun
2 jeruk lemon, parut kulitnya, peras airnya
1 sdm mustard
1 sdt garam
3 sdm gula pasir
1 sdt lada hitam, memarkan

Cara Membuat:

1. Rendam veal dengan lada hitam, garam, minyak zaitun dan oregano segar. Tusuk veal dengan menggunakan garpu, sisihkan.
2. Panaskan wajan steak, lalu  masak veal hingga kedua sisinya matang. Angkat, dan sajikan bersama lemon sauce. Jangan lupa sajikan dengan tomat panggang dan  mix salad.

Antipasto Pizza

Antipasto Pizza

• 1 lb pizza dough
• cornmeal, for sprinkling
• 1 Tbs olive oil, plus more for brushing
• pinch of red pepper flakes
• 2 cloves garlic, minced
• 1/2 green bell pepper, seeded and thinly sliced
• 1 red bell pepper, roasted and cut into thin strips
• 2 oz salami, sliced into strips
• 1/4 cup roughly chopped kalamata olives
• 1 cup shredded provolone cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh basil, torn or thinly sliced

Place a pizza stone in the oven and preheat to 500 degrees for at least 30 minutes.  

Meanwhile, in a small skillet, sauté the garlic and red pepper flakes in 1 tablespoon of olive oil over medium-low heat.  Stirring often, cook until the garlic is beginning to turn golden-brown, about 5-6 minutes, then remove from heat.  Set aside.

Sprinkle a large sheet of parchment paper with cornmeal, then pull and stretch the dough into a 12-14 inch circle.  Brush the outer perimeter with olive oil, then brush the center with the garlic-infused oil.  

Sprinkle the dough with 2/3 cup of the provolone cheese and 2/3 cup of the mozzarella cheese, then scatter the salami, green and red bell peppers, and olives over the cheeses.  Top with remaining cheese, then carefully transfer the pizza to the preheated oven.

Bake 10-12 minutes, or until the crust is golden-brown and the cheese is melted and bubbly.

Remove from the oven and allow to cool 10 minutes.  Sprinkle with the fresh basil, slice, and serve.

Shrimp and Sausage Cioppino

Shrimp and Sausage Cioppino

adapted from Weeknights with Giada

• 1 lb spicy Italian sausage, casings removed (substitute part of all for mild sausage if you prefer less spice)
• 1 large fennel bulb, cored, trimmed and chopped into 1/2-inch pieces
• olive oil
• 4 garlic cloves, minced
• 2 large shallots, chopped
• kosher salt and freshly ground black pepper
• 1/4 cup tomato paste
• 1 Tbs chopped fresh thyme
• 2 cups dry white wine, such as Pinot Grigio 
• 3 cups low-sodium chicken broth
• 1 dried bay leaf
• 1 lb peeled and deveined large shrimp, chopped into bite-sized pieces
• 1 (15-oz) can cannelloni beans, rinsed and drained
• 1 cup fresh basil leaves, chopped
• 2 Tbs chopped fresh parsley

Preheat a Dutch oven or large saucepan to medium-high heat.  Crumble the sausage into the pan, breaking it up into bite-sized pieces with a wooden spoon.  Cook, stirring often, until it's browned and cooked through, about 5 minutes.  Use a slotted spoon to remove the sausage to a bowl and set aside, leaving as much of the rendered fat as you can in the pot.

Add enough olive oil to the pan to have 2 tablespoons of fat.  Reduce the heat to medium and add the fennel, shallots, and garlic, and cook, stirring often, until the vegetables are softened and translucent, about 4-5 minutes.  

Stir in the tomato paste, thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper, and cook until fragrant, about 1 minute.  Stir in the wine, and use the wooden spoon to scrape up the browned bits from the bottom of the pot.  Add the chicken broth and bay leaf and bring to a boil.  Reduce the heat, cover,  and simmer 10 minutes.

Uncover the pan and add the shrimp, beans, basil, and parsley.  Simmer, uncovered, until the shrimp is pink and cooked through, 3-4 minutes.

Remove the bay leaf and discard.  Taste and season with additional salt and pepper if necessary.  Ladle the soup into bowls and serve with crusty bread.

Warm Chocolate-Raspberry Pudding Cake

Warm Chocolate-Raspberry Pudding Cake
barely adapted from The Gourmet Cookbook
serves 6 to 8

Frosting

• 1/2 cup seedless raspberry jam
• 1/2 cup heavy cream
• 3 oz bittersweet chocolate, chopped

Cake

• 1/2 cup boiling water
• 1/2 cup plus 2 tsp unsweetened cocoa powder
• 1 tsp instant coffee powder
• 1/4 cup buttermilk
• 1 tsp vanilla extract
• 1/3 cup seedless raspberry jam
• 1 cup all-purpose flour
• 3/4 tsp baking soda
• 1/4 tsp salt
• 8 Tbs butter, softened to room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 2 large eggs, at room temperature

Preheat the oven to 350 degrees.  Generously butter a 9-inch round cake pan and set aside.

Make the frosting:  In a medium saucepan, melt the raspberry jam, cream, and chocolate over medium heat, stirring often.  Once it has melted, pour into the prepared cake pan and spread evenly with a spatula.  Set aside.

Make the cake:  In a large heat-proof measuring cup, whisk together the boiling water, cocoa powder, and coffee until smooth.  Whisk in the buttermilk, vanilla extract, and raspberry jam, then set the measuring cup aside.

In a medium bowl, sift together the flour, baking soda, and salt.

In the bowl of a stand mixer fitted with a paddle attachment, mix the butter with the sugars at medium-high speed until light and fluffy, about 3 to 5 minutes.  Add the eggs one at a time, beating well after each addition, and scraping down the sides of the bowl if needed.

Add the flour and cocoa mixtures alternately, starting and ending with the flour, and mixing at low speed just until incorporated.  

Spoon the batter over the frosting in the prepared cake pan, spreading it to completely cover the frosting.

Bake 30 to 40 minutes, or until a wooden skewer comes out clean when inserted into the center of the cake.

Remove the cake from the oven and cool on a wire rack 10 to 20 minutes.  

When ready to serve, run a thin knife around the edge of the pan and twist it gently back and forth to loosen the cake.  Place a cake plate on top of the pan, then invert the cake and plate.  Gently lift the pan.

Serve warm, garnished with whipped cream and/or raspberries if desired (and I think they would be great with the cake, but we are snowed in, plus the raspberries at the grocery store are kind of sketchy this time of year).

Salted Brown Butter Rice Krispies Treats

Salted Brown Butter Rice Krispies Treats
The Smitten Kitchen Cookbook

• 8 Tbs unsalted butter, plus more for greasing the pan
• heaping 1/4 tsp fleur de sel, or other flaky sea salt
• 10 oz miniature marshmallows
• 6 cups rice krispies cereal

Butter a 9-inch square baking dish and set aside.

In a large pot, melt the butter over medium-low heat, whisking and swirling it often.  After it melts, it will foam, then turn golden, then finally start to brown and smell nutty.  

As soon as this happens, remove the pan from heat and stir in the marshmallows and sea salt.  the residual heat in the pan should be enough to melt the marshmallows, but if they aren't melting, return the pan to the stovetop over low heat, stirring constantly, just until they melt.

Remove the pan from heat and quickly stir in the cereal.  Immediately transfer the mixture to the prepared pan, then use a buttered spatula to spread the mixture evenly to the corners and edges. and smooth the top.

Allow to cool, then cut into squares.  If you are are terribly impatient, you can just eat it with a spoon.  I won't tell anyone.

Eggplant Parmesan Burgers

Eggplant Parmesan Burgers
adapted from Eats Well with Others
makes 4 burgers

• 1 1/2 - 2 lbs eggplant (1 large or 2 smaller eggplants)
• 3 Tbs olive oil, divided
• kosher salt and freshly ground black pepper
• 1 cup panko bread crumbs
• 1/4  cup Parmesan cheese
• 2 Tbs minced fresh parsley
• 2 Tbs minced fresh basil, plus more for serving
• 2 cloves of garlic, minced
• pinch of red pepper flakes
• 1 egg, lightly beaten
• about 1/4 cup marinara sauce
• mozzarella cheese, sliced
• 4 hamburger buns, sliced in half
• 1 Tbs butter, softened
• garlic powder

Preheat the broiler and line a rimmed baking sheet with foil.  Spray lightly with cooking spray.

Peel the eggplant, then slice into 1/2-inch rounds.  Arrange in a single layer on the prepared baking sheet, then brush with 1 tablespoon of the oil, being sure to flip the eggplant rounds and oil both sides.  Season generously with salt and pepper.

Place in the oven and watching closely, broil the eggplant, turning once, until golden-brown, about 7 to 10 minutes.  Watch it very closely though, as broilers do vary quite a bit, and your eggplant can go from golden-brown to charred very quickly.

Remove from the oven.

Allow the eggplant to cool slightly, roughly chop, then transfer to a food processor.  Add the panko, Parmesan cheese, parsley, basil, garlic, red pepper flakes, and the egg.  Pulse several times, until the mixture is evenly mixed.

Form the mixture into four patties.  Transfer to the refrigerator and allow to chill for at least 30 minutes, or up to several hours.

When ready to cook, preheat the oven to 350 degrees and heat an (oven safe) nonstick skillet with 3 tablespoons of oil over medium  heat.  Carefully transfer the eggplant patties to the pan, and cook 2 minutes, per side, flipping them very gently.  Top each burger with about 1 tablespoon of marinara sauce and a slice of mozzarella, then transfer the skillet to the oven.

Bake until the cheese is melted and the marinara is heated through, 3-4 minutes.  Sprinkle with freshly chopped basil.

Meanwhile, spread the butter on the cut-side of the buns, and sprinkle with garlic powder.  Arrange them in a single layer, cut side-up, on a baking sheet.  When the burgers are finished cooking, transfer the buns to the oven and toast until the butter is melted and the bread is lightly toasted.

Serve the eggplant burgers on toasted burger buns.

Garlicky Pasta with Tuscan Chicken

Garlicky Pasta with Tuscan Chicken
barely adapted from Pasta Revolution

• 3 (6 to 8 oz) boneless, skinless, chicken breasts
• kosher salt and freshly ground black pepper
• 1/2 tsp garlic powder
• 1 tsp lemon zest
• 1/2 cup plus 1 Tbs flour
• 3 Tbs olive oil
• 12 cloves garlic, thinly sliced
• 3 shallots, thinly sliced
• pinch of red pepper flakes
• 3/4 cup dry white wine
• 3 cups low-sodium chicken broth
• 12 oz dried pasta
• 6 oz (6 cups) baby arugula
• 1 1/2 oz  (3/4 cup) Parmesan cheese, grated, plus more for serving
• 1 Tbs lemon juice

Pat the chicken dry with paper towels and season both sides generously with salt and pepper.  In a shallow dish, combine 1/2 cup of the flour with the garlic powder and lemon zest.  Working one piece of chicken at a time, dip in the flour mixture, coating all sides, and shaking off the excess.

Heat 2 tablespoons of the oil over medium-high heat in a 12-inch skillet.  Carefully arrange the chicken in a single layer, then allow to cook 6 to 8 minutes.  Use tongs to flip the chicken, reduce the heat to medium-low, and cook an additional 6 to 8 minutes, or until it registers 160 degrees.  Transfer the chicken to a plate and cover with aluminum foil to keep warm.

Meanwhile, bring a large pot of water to a boil and season with 1 tablespoon of salt.  Add the pasta and cook, stirring often, until al dente, using the time recommendation from the box.  Reserve 1/2 cup of the cooking water, then drain the pasta.  Return the pasta to the pot, add the arugula, stir, then cover to keep warm and wilt the greens.

As the pasta is cooking, add the remaining tablespoon of oil to the skillet, along with the garlic and shallots.  Cook over medium-low heat, stirring often, until softened and beginning to brown, about 3 minutes.  Stir in the pepper flakes and remaining tablespoon of flour, and cook 30 seconds.

Whisk in the wine, then broth.  Increase the heat to medium-high, bring to a simmer, and cook until the sauce is thickened and measures 2 1/2 cups, about 15 minutes.  Reserve 1/2 cup of the sauce, then pour the rest into the pot with the pasta and arugula.  Stir in the Parmesan cheese, and lemon juice, then toss until the mixture is well-combined.  Add the reserved cooking water as needed to adjust the consistency, then season with salt and pepper.

Slice the chicken thinly on the bias.  Divide the pasta among 4 serving bowls, then top with the sliced chicken.  Drizzle each serving with 2 tablespoons of the reserved sauce, then sprinkle with extra parmesan cheese.  Serve immediately.

Mushroom Risotto

Mushroom Risotto

1/2 ounce dried porcini mushrooms
1/2 ounce dried matsutake mushrooms
1 cup boiling water
1 Tbsp butter
1 Tbsp olive oil
3 shallots, minced
4 ounces shiitake mushrooms, sliced
6 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 teaspoon thyme, minced
1 1/2 cups arborio rice
1 cup white wine
6 cups chicken or vegetable stock (warm)
1 tablespoon butter
1/2 cup Parmesan cheese (grated)
salt & pepper to taste
2 Tbsp parsley, chopped

Cover the dried porcini mushrooms in the boiling water and let sit 30 minutes. Strain through a coffee strainer to remove and grit, reserving the soaking liquid. Pour reserved liquid into chicken stock warming on stove. Roughly chop the dried mushrooms and set aside.

Melt the butter and olive oil in a pan over medium heat. Add the shallots and saute until tender, about 3 minutes. Add the fresh mushrooms and saute until they turn tender and have released their liquids and are starting to brown, about 10 minutes. Add the garlic and thyme and saute until fragrant, about a minute longer. Add chopped dried mushrooms and toss to combine. Remove the mushroom mixture to a bowl and set aside.

Add the rice to the hot pan and toast until it starts to turn translucent, about 1-3 minutes. Add the white wine to deglaze the bottom of the pan, stirring with a wooden spoon until the wine has been soaked up by the rice.

Add the warm stock to the sauce pan 1 cup at a time while stirring constantly, until most of the liquid is absorbed. Repeat process until you’ve used all the stock and the rice is nice and tender to the bite.

Add the butter and Parmesan and stir until it’s combined. Season to taste with salt and pepper. Garnish with fresh chopped parsley just before serving.

Source: adapted from Back to Basics by Ina Garten

Greek Salad

Greek Salad

2 cups romaine lettuce, washed and roughly chopped
2 cups mixed baby greens, rinsed
1 green bell pepper
1/2 red onion, thinly sliced
1 cup cherry tomatoes, halved
1 cucumber, peeled and sliced
1/2 cup Creamy Feta Vinaigrette (or your favorite Greek salad dressing)
1/2 cup pitted kalamata olives
1/2 cup feta cheese, crumbled
8 whole pepperocini peppers

Roast the pepper over an open flame on a gas grill, or roast it in the broiler until the skin is nice and blistered on the outside – about 4 minutes per side. Once charred, place in a small bowl and cover with plastic wrap for 10 minutes. This “steams” the pepper, and make the skin easier to peel off. Once cooled enough to touch, peel as much as the skin off as you can. Roughly chop the pepper into bite-sized pieces.

Combine the lettuces, roasted pepper, onion, tomatoes, cucumber, and salad dressing in a large bowl. Toss to combine.

Sprinkle kalamata olives and crumbled feta cheese on top of the salad before serving. Garnish with pepperocini peppers.

Homemade Ricotta Cheese

Homemade Ricotta Cheese

2 1/2 Tbsp. lemon juice
2 Tbsp. distilled white vinegar, plus more as needed
2 quarts (half gallon) pasteurized whole milk
1 tsp. kosher salt

Combine the milk and salt in a medium saucepan over medium-high heat. Continue to heat, stirring occasionally, until the milk registers 185 F on an instant-read thermometer.

While the milk is heating, prepare a colander and line with a double layer of cheesecloth for straining the ricotta.

Once the milk has reached 185 F, remove from the heat. Stir in the lemon juice and vinegar. The mixture will begin to curdle quickly. Stir just enough to evenly distribute the acids. Let rest 10 minutes.

When the mixture is adequately curdled, it will have separated into white curds and translucent yellow whey. Gently stir to ensure that this has occurred. If there is still milky whey in the in the pot after 10 minutes, add in more vinegar 1 tablespoon at a time and let sit 2-3 minutes more until the curds separate.

Very carefully pour the mixture into the prepared colander. Let drain about 15 minutes. Transfer the strained curds to a bowl, cover, and refrigerate. Store up to 5 days. Makes about 2 cups ricotta.

Source: adapted from The America’s Test Kitchen DIY Cookbook via Annie’s Eats

Singapore Mei Fun

Singapore Mei Fun

12 oz rice noodles
2 Tbsp vegetable oil
4 eggs, beaten
2 tsp grated ginger
2 cloves garlic, minced
1 1/2 cup shredded carrot
1 red bell pepper, thinly sliced
1 1/2 cup green cabbage, shredded
1 1/2 cup red cabbage, shredded
1 cup leftover pork, chicken or beef – sliced (optional)
1 1/2 cup bean sprouts
4 scallions, sliced

For the sauce:
1 Tbsp hot curry powder (or your favorite curry powder)
1 tsp ground tumeric
1 tsp paprika
1/2 tsp crushed red chili flakes
1/4 cup soy sauce
3 tsp sesame oil
1 Tbsp lemon juice
1 Tbsp rice wine vinegar
1 Tbsp Sriracha
1 tsp grated ginger
2 cloves garlic, minced

Soak the noodles according to the package instructions (Usually soak in hot water for 15 minutes). Drain well and set aside in the colander.

Combine all the sauce ingredients in a medium bowl, stir to combine.

Heat 1 Tbsp oil in wok over medium-high heat. Add the eggs and cook, stirring constantly, until the eggs are cooked and scrambled. Remove to a small bowl and set aside.

Add remaining oil to the wok and increase heat to high. Add ginger garlic paste, and stir until fragrant – about 30 seconds. Add the carrot, bell pepper, and cabbages to the wok. Toss using a pair of tons until starting to soften – about 2 minutes.

Add in the rice noodles, sliced meat, bean sprouts, scallions, scrambled eggs, and finally the sauce. Toss well to combine everything and cook for an additional minute.

Serve hot with additional Sriracha and soy sauce, if desired. 

Source: adapted from Messy Kitchen Stories

Crab Rangoons

Crab Rangoons

8 ounces cream cheese, at room temperature
1 Tbsp  + 1 tsp powdered sugar
1/2 tsp kosher salt
3 scallions, thinly sliced
8 ounces imitation crab meat, chopped
24 wonton wrappers
small bowl of water
canola or vegetable oil, for frying

Place about 6 cups of oil in a dutch oven and bring to 350 degrees. Place a cooling rack inside a baking sheet, and top with paper towels – set aside.

In a medium bowl combine the cream cheese, powdered sugar and salt. Add the crab meat and scallions and mix until combined.

To assemble the rangoons – lay a wonton wrapper on a flat surface, with a corner facing towards you. Using the bowl of water, use your finger to wet the edges of the wonton wrapper. Place about 2 tsp filling in the center of the wrapper, and then fold the bottom corner to the top corner to form a triangle. Press on the edges with your fingers to firmly secure.

Fry rangoons in hot oil for about for about 3 minutes, until golden brown. Remove from oil and drain on prepared baking sheet. Repeat with remaining rangoons.

Source: our family friend Karole

Eli’s Asian Salmon

Eli’s Asian Salmon

2 1/4 pounds center-cut salmon fillet (1 1/2 inches thick)
1 cup soy sauce
3 Tbsp light brown sugar
1/4 cup rice wine vinegar
1/4 cup freshly squeezed lemon juice (2 lemons)
1 tablespoon toasted sesame oil
1 1/2 teaspoons chili paste
1/2 cup sliced scallions (2 scallions)
2 tablespoons minced garlic (8 large cloves)
2 tablespoons minced fresh ginger
1 1/2 cups panko

Line an 8 by 12-inch baking pan with aluminum foil. Place the salmon in the pan.

In a mixing cup, combine the soy sauce, brown sugar, rice vinegar, lemon juice, sesame oil, chili paste, scallions, garlic, and ginger. Pour 1/3 of soy sauce mixture over the salmon fillet. Sprinkle the panko evenly over the fillet. Pour the rest of the soy sauce mixture evenly over the panko. Be sure to soak the panko completely and if any runs off, spoon back onto the salmon. Set aside for 15 minutes, leaving all the sauce in the pan.

Meanwhile, preheat the oven to 500 degrees F. Roast the salmon for 18 to 20 minutes, or for about 12 minutes per inch at the thickest part of the salmon. The internal temperature will be 120 degrees F on a meat thermometer when it’s done. Remove from the oven, wrap tightly with aluminum foil, and allow to rest for 15 minutes. Serve hot or at room temperature.

Adapted from Barefoot Contessa At Home by Ina Garten