Muzungu's profile page
Recipes
Curried Squash Soup with Frizzled Leeks
By Muzungu
Make soup: In a large bowl of water wash leeks and drain by lifting leeks from water into a colander
- white and pale green parts of 1 pound leeks ( about 4 medium), chopped
- 1 medium onion chopped
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons curry powder
- 3 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch pieces (about 8 cups)
- 1 medium carrot chopped
- 4 cups chicken broth
- 4 cups water
- For frizzled leeks
- white and pale green parts of 1/2 pound leeks (about 2 medium), cut crosswise into 2-inch pieces
- vegetable oil for deep-frying
Sourdough Bread Stuffing with Pecans & Cranberries
By Muzungu
Tear or cut the bread into 3/4-inch pieces until you have 8 to 10 cups
- 1 16-oz. loaf sourdough bread
- 1 cup chopped celery
- 2 cups chopped onion
- 1/2 cup dried cranberries
- 1/2 cup pecans, lightly toasted and coarsely chopped
- 2 Tbs. melted unsalted butter
- 1/2 cup chopped fresh flat-leaf parsley
- 3 Tbs. chopped fresh sage
- 2 Tbs. chopped fresh thyme
- 3 cups low-salt turkey or chicken broth (homemade or canned)
- 3/4 tsp. kosher salt; more as needed
- freshly ground black pepper
- 1/4 cup melted unsalted butter (optional)
- 2 large eggs, lightly beaten
- vegetable oil or cooking spray, for baking dish
Golden-Crusted Brussels Sprouts
By Muzungu
Wash the brussels sprouts well
- 24 small brussels sprouts
- 1 tablespoon extra-virgin olive oil, plus more for rubbing
- fine-grain sea salt and freshly ground black pepper
- 1/4 cup grated cheese of your choice
Pumpkin Stuffed with Everything Good
By Muzungu
Center a rack in the oven and preheat the oven to 350° F
- 1 2-1/2- to 3-lb. pumpkin
- Salt and freshly ground pepper
- 1/4 lb. stale bread, thinly sliced and cut into 1/2-inch chunks
- 1/4 lb. cheese, such as Gruyère, Emmenthal, cheddar, or a combination, cut into 1/2-inch chunks
- 2-4 garlic cloves (to taste), split, germ removed, and coarsely chopped
- 4 slices bacon, cooked until crisp, drained, and chopped
- 1/4 About 1/4 cup snipped fresh chives or sliced scallions
- 1 Tbs. minced fresh thyme
- 1/3 About 1/3 cup heavy cream
- Pinch of freshly grated nutmeg
Vegan Mac and Cheese
By Muzungu
In a large pot, bring the water and salt to a boil
- 4 quarts water
- 1 tablespoon sea salt
- 8 ounces macaroni
- 4 slices of bread, torn into large pieces
- 2 tablespoons + 1/3 cup non-hydrogenated margarine
- 2 tablespoons shallots, peeled and chopped
- 1 cup red or yellow potatoes, peeled and chopped
- 1/4 cup carrots, peeled and chopped
- 1/3 cup onion, peeled and chopped
- 1 cup water
- 1/4 cup raw cashews
- 2 teaspoons sea salt
- 1/4 teaspoon garlic, minced
- 1/4 teaspoon Dijon mustard
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper
- 1/8 teaspoon cayenne
- 1/4 teaspoon paprika
Beurre Blanc Sauce
By Muzungu
1. In a non-aluminum pot, reduce the vinegar, white wine and shallots until almost dry
- ¼ cup red wine vinegar
- 375 ml Napa Station Sauvignon Blanc or Chardonnay
- ¼ cup finely chopped shallots
- 3 teaspoons heavy cream (not ultra-pasteurized)
- ¾ pound cold sweet butter, cut into small cube
- Salt and freshly ground black pepper to taste
Pissaladière
By Muzungu
To make the dough: Whisk the flour, salt, and sugar together in a large bowl
- For the dough
- 1-1/4 cups bread flour or all-purpose flour
- 1 tsp. table salt
- 1 tsp. granulated sugar
- 1 packet active dry yeast (you can use rapid-rise)
- 1/3 cup warm water
- 2 Tbs. olive oil
- 1 large egg, at room temperature
- For the onion topping
- 2 Tbs. olive oil
- 6 medium onions, halved and thinly sliced
- 1 thyme sprig
- 1 bay leaf
- 12 About 12 good-quality anchovies packed in oil
- Sea salt and freshly ground pepper
- 12 About 12 Niçoise olives, pitted or not
Thai-Style Halibut and Banana Curry with Peanuts
By Muzungu
In a 10-inch straight-sided sauté pan, whisk the coconut milk and curry paste until smooth
- 1 cup well-shaken canned coconut milk (not light)
- 1 Tbs. Thai red curry paste
- 12 oz. skinless halibut fillet, about 1-1/2 inches thick, cut into 2 pieces
- Kosher salt
- 1 medium lime, zest finely grated, then halved
- 3 medium scallions, thinly sliced (white and green parts kept separate)
- 1 very large underripe or barely ripe banana (or 2 small), halved lengthwise, then cut crosswise into 1/2-inch half-moons
- 2 Tbs. chopped salted roasted peanuts
- 1/2 cup lightly packed chopped fresh cilantro
Instant Pot Hoppin' John
By Muzungu
Step 1 Place black-eyed peas, ham hock, halved onion, garlic, and bay leaves with 5 cups of water in an Instant Pot
- 1 pound dried black-eyed peas
- 1 (1-lb.) ham hock (or smoked ham)
- 1 onion, halved
- 3 garlic cloves
- 4 bay leaves
- 1/2 pound bacon, diced
- 1 cup chopped onion
- 3 ribs of celery, diced
- 1 red bell pepper, diced
- 1 jalapeño pepper
- 1/2 teaspoon chopped fresh thyme
- 1 cup long-grain rice
- 1 bunch green onions
- 1/4 cup chopped fresh parsley
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
Fish Fingers with an Avocado Dip
By Muzungu
Mix the breadcrumbs, parsley and lemon zest together and place in a shallow bowl / plate
- 150 g (1 1/2 cups) Fine bread crumbs
- 2 tbsp Chopped parsley
- 1.5 tsp Lemon Zest
- 50 g (1/3 cup) Flour
- 2 Eggs whisked
- 600 g Firm white fish fillet (I used flathead) cut into strips
- 2 Avocados
- 60 ml (1/4 cup) Lemon juice (juice of 1 large lemon)
- 60 ml (1/4 cup) Olive Oil
- 1 tbsp Chopped parsley
- Salt and Pepper to taste