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Recipes
Thai Green Curry with Pork and Eggplant
By Muzungu
Shake the can of coconut milk or stir it well (this creates a consistent thickness, since the fat often solidifies ...
- 1 (13.5- to 14-oz.) can coconut milk
- 1/4 cup green curry paste
- 1 cup lower-salt chicken broth, or homemade chicken or vegetable broth
- 2 Tbs. light brown sugar or light brown palm sugar; more as needed
- 1 tsp. fish sauce; more as needed
- 1 lb. pork tenderloin, cut into 1/4-inch-thick bite-size slices
- 1 cup bite-size Japanese or Chinese eggplant pieces
- 1 cup sliced onions (1/2-inch-thick slices)
- 6 whole fresh or thawed frozen wild lime leaves (or substitute 1 tsp. finely grated lime zest)
- 1 cup sliced cabbage (1-inch-wide bite-size strips)
- 1/4 cup loosely packed chopped fresh cilantro (leaves and tender stems)
- Fresh red chiles, cut into 1/8-inch strips or sliced into rings, for garnish
Italian Green Beans with Tomatoes and Balsamic
By Muzungu
Bring a pot of well-salted water to a boil
- 3/4 lb. haricots verts, trimmed
- 2 Tbs. olive oil
- 2 medium cloves garlic, smashed
- 2 large plum tomatoes, roughly chopped and puréed in a food processor
- 1 Tbs. balsamic vinegar
- Freshly ground black pepper
- Shavings of Parmigiano-Reggiano,for garnish (optional)
Baked Provolone with Tomatoes, Marjoram, and Balsamic
By Muzungu
Position a rack in the center of the oven and heat the oven to 450°F
- 4 1/4-inch-thick rounds provolone cheese
- 1 medium tomato (about 8 oz.), cored and cut into small dice
- 1 small clove garlic, minced
- 1 Tbs. extra-virgin olive oil
- 1 tsp. chopped fresh marjoram or oregano
- Kosher salt and freshly ground black pepper
- 1 tsp. balsamic vinegar
Blackberry (Blueberry) Grunt
By Muzungu
In a deep 10-inch skillet that has a tight-fitting lid, combine the berries, sugar, water, and zest
- For the berries:
- 6 cups blackberries
- 3/4 cup sugar
- 1/3 cup water
- 1 Tbs. grated lemon zest
- For the dumpling dough:
- 4-1/2 oz. (1 cup) all-purpose flour
- 2 Tbs. sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 2 Tbs. unsalted butter, melted
- 1/2 cup buttermilk; more as needed
- 1 Tbs. sugar mixed with 1/2 tsp. ground cinnamon
- Vanilla ice cream for garnish (optional)
Lemony fried rice
By Muzungu
Put 1/2 c brown rice in a pan with 1 c water and bring to a boil, then let it simmer
- 1/2 cup short brown rice
- 1 or 2 eggs
- a green vege (broccoli or kale)
- olive oil
- garlic, crushed
- salt and pepper
- 1 fresh lemon
Tarte aux Sardines
By Muzungu
Cook the onions and tomatoes in the olive oil on medium heat for 10 minutes
- 1 unbaked pie shell
- 2 large onions, chopped
- 3 large tomatoes, chopped
- 2 tablespoons olive oil
- 2 teaspoons dried thyme
- salt and pepper
- Two 5 ounce cans sardines, packed in olive oil
Pan-Seared Fish with Buttery Herbs
By Muzungu
Combine garlic, parsley, basil, capers, and lemon zest in small bowl with olive oil
- 1 clove garlic, finely minced
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 2 teaspoons capers, rinsed, dried and chopped
- 2 teaspoons zest from 1 lemon
- 2 tablespoons olive oil
- 2 tablepsoons juice from 1 lemon
- Kosher salt and freshly ground black pepper
- 1 tablespoon canola oil
- 2 skin-on white fish fillets (like snapper or hake, about 3/4 pound)
- 2 tablespoons butter
Sauteed Broccoli Rabe
By Muzungu
Cut off and discard 1 inch from stem ends of broccoli rabe
- 2 lb broccoli rabe
- 3 large garlic cloves, thinly sliced lengthwise
- 1/3 cup extra-virgin olive oil
- 1 teaspoon salt (preferably sea salt), or to taste
- Accompaniment: lemon wedges
Gemelli with Cauliflower, Scallions & Green Olives
By Muzungu
>>Bring a large pot of salted water to a boil
- 1/2 head cauliflower, cut into large florets
- 3 to 4 Tbs. extra-virgin olive oil
- 1 clove garlic, minced
- 3 scallions, white parts finely chopped; greens cut into 1 1/42-inch pieces
- Generous pinch dried red pepper flakes
- 6 to 8 anchovy fillets, chopped
- 8 oz. dried gemelli, fusilli, or cavatappi
- 1/2 cup fresh, slightly coarse breadcrumbs, toasted in a 400°F oven for 3 to 4 minutes until golden
- 1/2 cup cracked green olives, pitted and coarsely chopped
Roasted Red Grapes with Mascarpone and Rum
By Muzungu
Position a rack in the center of the oven and heat the oven to 475°F
- 1 lb. seedless red grapes, left on the stems and cut into small clusters
- 4 tsp. honey
- 1 tsp. extra-virgin olive oil
- 1/2 tsp. flaky sea salt
- 1/2 cup mascarpone
- 1-1/2 Tbs. regular or spiced dark rum
- 1 tsp. finely grated orange zest