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Recipes
Killer Potato Latkes
By mahto
You won't be able to stop eating these golden brown latkes especially when they are served with all your favorite t...
- 1-pound Yukon Gold potatoes, peeled and cut into 2-inch chunks
- sea salt to taste
- 2-pounds baking potatoes
- 1 large onion, finely diced
- 2 large eggs, lightly beaten
- 1 cup matzo meal
- 1/2 teaspoon freshly ground white pepper
- vegetable oil, for frying
- applesauce, crème fraîche, smoked salmon, salmon roe, and dill sprigs, to taste for serving
riff on classic eggnog
By mahto
Crack egg into cocktail shaker
- 1 whole egg
- 1/2 ounce Pedro Ximenez Sherry
- 1/2 ounce aged rum, such as Atlantico Reserva
- 3/4 ounce Angostura bitters
- 1/2 ounce demerara syrup (see note above)
- Garnish: cinnamon stick
Black Rice Risotto
By mahto
Bring the broth to a simmer in a saucepan over medium-high heat; cover and keep warm
- 6 cups low-sodium chicken broth
- 1 tablespoon extra-virgin olive oil
- 1 medium onion, finely diced
- 1 1/2 cups black rice
- 1/2 cup dry white wine
- Kosher salt and freshly ground pepper
- 3/4 cup grated parmesan cheese
- 1/4 cup fresh basil leaves, thinly sliced
Chicken Cacciatore 300 Calories
By mahto
Rinse the chicken and pat dry with paper towels
- 4 skinless chicken breast halves on the bone, about 2 pounds
- Salt and freshly ground black pepper
- 2 teaspoons olive oil
- 1 medium onion, thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 pound white mushrooms, thinly sliced
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1 (14 1/2-ounce) can whole tomatoes in juice, chopped and juice reserved
- 1/2 teaspoon dried oregano
- 1/8 teaspoon red pepper flakes or more to taste
Eel Sauce
By mahto
Eel Sauce is also called Nitsume, Unagi or Kabayaki
- 1/2 cup soy sauce
- 1/2 cup white sugar
- 1/2 cup mirin (Japanese sweet wine)
Sticky Honey-Soy Chicken Wings
By mahto
Rinse chicken wings and pat dry
- 2 pounds chicken wings
- 1 cup low sodium soy sauce,
- 1 tablespoon grated fresh ginger
- 2 tablespoons chopped fresh cilantro leaves
- 2 cloves garlic, minced
- 1/2 lemon, juiced
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 1/2 cup honey
- Sesame seeds, for garnish
Smoky Minestrone with Tortellini and Parsley or Basil Pesto
By mahto
1.Heat 1 tablespoon of the olive oil in a large pot over medium heat
- 3 tablespoons olive oil
- 2 slices preservative-free, all-natural bacon, chopped into small pieces
- 1 large onion, peeled and chopped
- 2 large cloves of garlic, minced
- 1 leek, trimmed and sliced thinly
- 3 carrots, peeled and chopped
- 2 ribs of celery, chopped
- 1 zucchini, chopped
- 1 potato, peeled and chopped
- 4 cups vegetable or chicken stock, preferably homemade
- 1 15 oz. can of cooked chickpeas, preferably organic
- 1 28 oz. can of peeled San Marzano tomatoes, with juice
- Salt
- 1 cup kale, chopped fine
- 1 9-ounce package of high quality, all-natural cheese tortellini
- Aged balsamic vinegar, for drizzling- optional
- Grated parmesan cheese for garnish- optional
Wasabi Seared Tuna Salad
By mahto
Directions Mix wasabi powder with just enough soy sauce to make a thick paste
- 8 ounces fresh sushi grade tuna steaks
- 1 tablespoon wasabi powder
- 2 tablespoons vegetable oil, divided
- 1 tablespoon soy sauce, divided
- 1 avocado, sliced
- 1 ⁄2 cup shredded daikon radish
- 2 cups salad greens
- 1 tablespoon rice wine vinegar
- pickled ginger, for garnish
Beef Noodle Soup with Rice Noodles: Pho Bo
By mahto
In a large pot, submerge the oxtail in cold water, add 3 tablespoons salt and soak for 1 hour, then drain
- 4 pounds, 8 ounces/ 2 kg oxtail*
- Cook's Note: Ask your butcher to chop it into 1 1/4-inch/3 cm pieces
- 4 tablespoons salt
- 1 unpeeled garlic bulb
- 4 large unpeeled onions
- 5 1/4 ounces/150 g unpeeled ginger
- 4 pounds, 8 ounces/ 2 kg beef brisket
- 3/4 cup/ 185 ml fish sauce
- 2 3/4 ounces/80 g rock sugar
- 3 pounds, 8 ounces/ 1.6 kg fresh rice noodle (you will need about 7 ounces/ 200 g per person)
- 14 ounces/400 g trimmed sirloin, thinly sliced
- 4 spring onions (scallions), sliced freshly ground black pepper
- Fresh coriander (cilantro) sprigs
- 2 bird's eye chiles, sliced
- 1 lime, cut into wedges
- Spice pouch
- 8 cloves
- 5 star anise
- 2 cassia bark, about 4-inches /10 cm in length
- 1 tablespoon whole black peppercorns
- 1 (16-inch/40 cm) square piece muslin cloth
Goat Chili with Eye of the Goat Beans
By mahto
In a heatproof bowl, soak the árbol, guajillo and ancho chiles in the boiling water until softened, about 20 minut...
- 3 dried árbol chiles, stemmed and seeded
- 1 dried guajillo chile, stemmed and seeded
- 1 ancho chile, stemmed and seeded
- 1 1/2 cups boiling water
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 garlic clove, chopped
- 1 teaspoon hot pimentón de la Vera (smoked Spanish paprika)
- Kosher salt
- 2 pounds trimmed, boneless goat or pork shoulder, rinsed and picked over, then cut into 1-inch cubes
- 2 cups dried Eye of the Goat or red kidney beans, rinsed and picked over, then soaked for 4 hours and drained
- 1 thick slice of bacon (1 ounce), cut crosswise into 1/4-inch strips
- 3 tablespoons extra-virgin olive oil
- 1 large onion, cut into 1/2-inch dice
- 1 cup dark Mexican beer, such as Negra Modelo
- 2 cups chicken stock or low-sodium broth
- Freshly ground pepper
- Sour cream, cilantro sprigs and lime wedges, for serving