Nemo's profile page
Recipes
Fried Rice
By Nemo
Break up any clumps of the cold rice with your fingers and set aside
- 2 cups long-grain converted white rice, rinsed
- Salt
- 1/4 cup oyster sauce
- 2 Tbs light Japanese soy sauce
- 3 large eggs, beaten until just blended
- 2 Tbs peanut or vegetable oil
- 1 cup frozen baby peas, thawed
- 2 or 3 scallions, thinly sliced, including some of the green tops, 1/3 to 1/2 cup
- 2 cups diced store bought roast pork, optional
- Sesame oil, as needed
Sautéed Mushrooms with Sesame and Ginger
By Nemo
Prepare Ingredients 1. Trim thin slice from stem end of 1 ½ pounds mushrooms
- 2 Tablespoons peanut oil
- 1 1/2 Pounds white button mushrooms
- 1 Tablespoon sesame seeds
- 1 Tablespoon minced or grated fresh ginger
- 2 Tablespoons mirin (Japanese rice wine)
- 2 Tablespoons soy sauce
- 1 Teaspoon toasted sesame oil
- 2 scallions
Pappai Funghi (Mushroom & Bread Soup)
By Nemo
In a heavy bottomed soup pot, put a good layer of olive oil to cover the bottom of the pan
- 2 quarts chicken stock; can add add'l water
- 1 lb mushrooms (porchini or any assortme; sliced thin
- 2 cloves garlic; smashed
- 1 cup white wine
- 2-3 stems thyme; fresh or
- 1 branch rosemary; fresh
- 1/2 lb rustic bread (see NOTE) thick sliced
- 1 sm onion; diced
Garlic Spinach
By Nemo
In a large saute pan, heat the oil over medium-high heat
- 2 Tbs olive oil
- 3 clove garlic; very thinly sliced
- 2 lb fresh spinach; stems removed, well rinse
- 1/2 tsp Salt
- 1/4 tsp freshly ground black pepper
- 1 tsp fresh lemon juice
- 1 Tbs extra-virgin olive oil
Fudgy Cappuccino Brownies
By Nemo
Preheat oven to 350 degrees
- 3/4 cup unsalted butter
- 4 oz unsweetened chocolate chopped
- 1 3/4 cup sugar
- 1 Tbs instant expresso powder
- 1 1/2 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 3 lg eggs; beaten to blend
- 1 cup semi sweet chocolate chips
Torta di Polena
By Nemo
Cream butter and sugar; add eggs one at a time, whipping until fluffy
- 1 cup unsalted butter; softened
- 1 cup sugar
- 3 eggs
- 6 egg yolks
- 1 tsp almond or vanilla extract
- 3/4 cup sifted flour
- 1/2 cup yellow cornmeal
- 2 tsp baking powder
- 1/2 tsp salt
- 1 Tbs lemon zest (1 lemon makes 1 tbs)
Greek Salad
By Nemo
In Large bowl: toss mixed greens, tomato, cucumber, onion, olives, feta and radishes
- 5 cup mixed greens; torn
- 1 md tomato; coarsely chopped
- 1/2 sm cucumber; sliced
- 1/2 md red onion; halved, thin sliced
- 1 cup kalamata olives
- 1 cup feta cheese; crumbled
- 1/2 cup radishes; thinly sliced
- GREEK VINAIGRETTE
- 1/3 cup olive oil
- 3 Tbs wine vinegar
- 2 Tbs lemon juice
- 1 1/2 tsp fresh oregano; snipped
- 1 tsp sugar
- 1 clove garlic; minced
- 1/4 tsp pepper
Fish soup with basil aioli
By Nemo
To make the basil aioli, put the egg yolks in a clean bowl, add the mustard an whisk together
- 2 eggs
- 1 tsp. Dijon mustard
- 18 fl. oz. olive oil, plus more for frying
- a small bunch of fresh basil
- 3 cloves garlic
- salt and freshly ground black pepper
- 1 lemon
- 1 medium squid, cleaned and trimmed
- a handful of mussels
- a handful of clams
- 1 14 oz. can tomatoes
- 4 shrimp (langoustines)
- a splash of white wine
- 2 small pieces of sea bass or bream
- 2 slices of bread
Sauteed Spinach
By Nemo
Remove the spinach stems. Tear the leaves into large pieces
- 2 lbs spinach
- 2 to 4 Tbs extra-virgin olive oil, divided
- 1 large cloves garlic, peeled and crushed
- Kosher salt and freshly ground black pepper
- 4 lemon wedges (optional)
Pan Haggety
By Nemo
Pan Haggety is wonderfully filling and warming
- 2 md potatoes
- 1 md onion
- 2 tomatoes
- 2 oz cheese