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Recipes
Phad Thai
By Dunjab
Pad Thai: Dry, cube and marinate tofu in 2 T chopped garlic, 2 T chopped fresh ginger, 2 T sesame oil
- Pad Thai Sauce ingredients:
- tofu
- 2 T chopped garlic,
- 2 T chopped fresh ginger,
- 2 T sesame oil.
- 1/2 package of rice noodles
- touch of chicken stock
- Pad Thai Sauce*.
- 1/4 of a bunch of chopped Thai chives
- squeeze of lime,
- some bean sprouts
- 3 eggs
- 1 cup brown sugar,
- 1/2 cup fish sauce,
- 1/2 cup chicken/veggie stock,
- 2 T corn starch, 2 T tamarind concentrate paste,
- 2 T grapeseed/veggie oil,
- cayenne pepper
- .
Spiced chocolate Torte wrapped in chocolate ribbons
By Dunjab
Adorned with a ribbon and a big bow, this cake is a delicious present
- cake
- 1 1/2 1 1/2cups(3 1/2cups(3 sticks) butter, room temperature
- 2 2cupssugar 2cupssugar
- 8 8eggs, 8eggs, seperated, room temperature
- 10 10ouncesbittersweet 61% or semisweet chocolate (do not exceed 61% cacao), melted, lukewarm
- 1 1/2 1 1/2cupsfinely 1/2cupsfinely chopped pecans
- 2 2teaspoonsvanilla 2teaspoonsvanilla
- 1 1teaspoonground 1teaspoonground cinnamon
- 1 1teaspoonground 1teaspoonground cloves
- 1 1teaspoonfreshly 1teaspoonfreshly grated nutmeg
- 1 1/3 1 1/3cupsunbleached 1/3cupsunbleached all purpose flour, sifted (measured, then sifted)
- Pinch Pinch of salt
- Pinch Pinch of cream of tartar
- buttercream
- 3/4 3/4cupsugar 3/4cupsugar
- 1/2 1/2cuplight 1/2cuplight corn syrup
- 4 4jumbo 4jumbo egg yolks
- 1 1/2 1 1/2cups(3 1/2cups(3 sticks) butter, cut into small pieces, room temperature
- 6 6ouncesbittersweet 61% or semisweet chocolate (do not exceed 61% cacao), melted and cooled (but still pourable)
- 1/4 1/4cupdark 1/4cupdark rum
- glaze
- 12 12ouncesbittersweet 61% or semisweet chocolate (do not exceed 61% cacao), chopped
- 3/4 3/4cup(1 1/2 12 sticks) unsalted butter, cut into 12 pieces
- 2 2tablespoonshoney 2tablespoonshoney
- 3/4 3/4teaspooninstant 3/4teaspooninstant espresso powder or instant coffee powder
- chocolate ribbons
- 7 7ounceshigh-quality 7ounceshigh-quality white chocolate (such as Lindt or Perugina), chopped
- 1/2 1/2cuplight 1/2cuplight corn syrup, divided
- 7 7ouncesbittersweet 61% or semisweet chocolate (do not exceed 61% cacao), broken into pieces
- test-kitchen tips
- 1 1.Chill 30 to buttercream for 30 minutes to firm it up before spreading it on the cake layers. This makes the spreading much easier and ensures that the buttercream will hold up when the cake layers are assembled.
- 2 2. to Dusting the chocolate ribbon dough with powdered sugar before rolling it through the pasta machine helps to prevent it from sticking.
- Read More http://www.bonappetit.com/recipes/2010/12/spiced_chocolate_torte_wrapped_in_chocolate_ribbons#ixzz1elxzCQRf
Upside-down Caramelized Root Tart
By Dunjab
1. In a bowl, mix 1 cup flour and 1/4 teaspoon salt
- About 1 1/8 cups all-purpose flour
- About 1/4 teaspoon salt
- 5 tablespoons cold butter, cut into chunks
- 2 tablespoons solid vegetable shortening
- 1 pound gold or red beets (or use some of both colors; see notes)
- 12 ounces baby or baby-cut carrots (each 3 to 4 in. long and no thicker than 3/4 in.)
- 12 ounces turnips
- 8 ounces cipollini onions (each 1 1/2 in. wide) or red or white boiling onions
- 12 cloves garlic (each 3/4 in. wide)
- 1 tablespoon olive oil
- 3/4 cup vegetable or fat-skimmed chicken broth
- 2 tablespoons white or dark balsamic vinegar
- 2 teaspoons each chopped fresh rosemary and sage leaves, or 1/2 teaspoon each dried rosemary and sage
- 1 tablespoon sugar
- Pepper
- Fresh rosemary or sage sprigs, rinsed, or chopped fresh herbs (optional)
- Sour cream or crème fraîche
Crock Pot Chicken and Sausage Gumbo with Shrimp
By Dunjab
For the roux, in a heavy saucepan stir together the flour and oil until smooth
- 1/3 cup flour
- 1/3 cup cooking oil
- 3 cups chicken stock
- 12 oz. smoked sausage, sliced and browned
- 1 1/2 cups chopped cooked chicken
- 2 cups green and red peppers
- 4 garlic cloves, minced
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 tsp. chili powerd
- a little bit of thyme
- 1 (14 oz) cand diced tomatoes, undrained
- 15 small shrimp - cook in a separate pan for 10 minutes with butter and garlic
- 3 cups hot cooked rice
Shrimp and Avocado Rice Bowl
By Dunjab
Makes: 1. 4 servings 2. Preheat the broiler
- 16 medium cleaned, shelled, tail-on shrimp (about 3/4 pound), thawed if frozen
- 2 teaspoons sesame oil
- 1 1/2 teaspoons honey
- small pinch cayenne pepper
- 2 eggs, lightly beaten
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine vinegar
- 1 cup shelled edamame, steamed
- 2 teaspoons toasted sesame seeds
- 1 1/4 cups short-grain brown rice, cooked according to package directions
- 1 ripe avocado, sliced
Strawberry Marmelade
By Dunjab
Die Erdbeeren waschen und putzen
- 500 g Erdbeeren
- 250 g Gelierzucker 2:1
- 1 Vanilleschote(n)
Pancetta Crisps with Goat Cheese and Figs
By Dunjab
Preheat oven to 400°F. Place pancetta in single layer on large rimmed baking sheet
- 12 thin pancetta slices
- 12 arugula leaves
- 12 teaspoonssoft fresh goat cheese
- Fig jam or preserves
- 6 fresh figs or 6 plump dried Mission figs, halved, or 12 small fresh persimmon wedges
- Chopped fresh thyme
Fleur de Sel Vanilla Bean Caramels
By Dunjab
Line the bottom and sides of the baking pan with aluminum foil and grease the foil
- 1 cup golden syrup (I used Steen's Syrup which I found at Walmart; you can also get Lyle's Golden Syrup from World Market)
- 2 cups sugar
- 3/8 teaspoon fine sea salt
- 2 cups heavy cream
- 1 1/2 teaspoons pure ground vanilla beans, purchased or ground in a coffee or spice grinders, or 1 tablespoon plus 1 teaspoon pure vanilla extract (I used vanilla beans from 1 pod + 1 tsp vanilla extract)
- 3 tablespoons unsalted butter, cut into chunks, softened
Lilly pickled spicy vegetables
By Dunjab
1.. Rub cucumber slices with 1 tbsp salt
- To make into paste:
- 1 cucumber - (removed the seeds) and cut into 4cm strips
- 150 g cabbage leaves, cut into 2.5cm squares
- 2 carrots cut into 4cm strips
- 150 g long beans, cut into 4cm strips
- 6 fresh chillies
- 5 dried chillies –soak in hot water until soft
- 6 shallots
- 2 cloves garlic
- 2 cm fresh turmeric root/1 tbsp ground turmeric
- 1 ” galangal (lengkuas)
- 3 candlenuts/almond or macadamia nuts
- 1 stalk lemon grass, sliced finely
- 1 ” of shrimp paste (belachan) - optional
- 1 cup of white vinegar
- 1 cup water
- 6 tbsp of brown sugar (more if you like it sweeter)
- 1 tsp salt
- 200 g roasted peanuts, skinned and pounded
- 5 tbsp roasted sesame seeds
- For blanching the vegetables:
- 600 ml water
- 400 ml vinegar
- 2 tbsp salt
- 2 tbsp sugar
Maple Pumpkin Pots de Crème
By Dunjab
Preheat oven to 325°F. Whisk together cream, milk, syrup, and pumpkin in a heavy saucepan and bring just to ...
- 1 cup heavy cream
- 3/4 cup whole milk
- 3/4 cup pure maple syrup
- 1/2 cup canned solid-pack pumpkin
- 7 large egg yolks
- 1/2 teaspoon cinnamon
- 1/8 teaspoon freshly grated nutmeg
- 1/8 teaspoon salt
- Special equipment: 10 (2- to 3-oz) custard cups* or ramekins
- Read More http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pots-de-Creme-107388#ixzz1AbNmmNY9