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Recipes
Slow-Cooker Coffee-Braised Brisket With Potatoes and Carrots
By mahto
In the bottom of a 5- to 6-quart slow cooker, combine the onion, potatoes, and carrots
- 1 medium onion, peeled and quartered, stem end left intact
- 1 pound new potatoes (about 12)
- 1 pound medium carrots, cut into 2 1⁄2-inch lengths
- 2 1/2 pounds beef brisket, trimmed
- kosher salt and black pepper
- 1 6-ounce can tomato paste
- 1 cup brewed black coffee
- 3 tablespoons Worcestershire sauce
- 1/4 cup packed light brown sugar
- 2 tablespoons chopped fresh flat-leaf parsley
- country bread (optional)
Gingerbread and White Chocolate Mousse Trifle
By mahto
MAKE THE GINGERBREAD Preheat the oven to 325°
- Gingerbread
- Nonstick baking spray
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons ground ginger
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/2 cup unsulfured molasses
- 1/2 cup sugar
- 1 stick unsalted butter, melted
- 1 large egg
- 1 1/2 teaspoons finely grated ginger
- 1 tablespoon minced crystallized ginger
- 1/2 cup water
- Mousse
- 2 teaspoons unflavored powdered gelatin
- 4 large egg yolks
- 1/4 cup sugar
- 3 cups heavy cream
- 1/2 cup whole milk
- 2 teaspoons finely grated lemon zest
- 1/2 teaspoon kosher salt
- 10 1/2 ounces white chocolate, chopped
- 3/4 cup sugar
- 1/2 cup pomegranate juice
- 1/2 teaspoon fresh lemon juice
- 1/2 cup fresh pomegranate seeds
- Slivered crystallized ginger, for garnish
Chinese Sausage and Broccoli with Oyster Sauce
By mahto
In a 14-inch wok, bring 5 cups of water to a boil over high heat
- 8 oz. Chinese sausages (lap cheong; 5 or 6 medium), rinsed and patted dry
- 1 2-inch piece fresh ginger, peeled, halved, and smashed
- 1-1/2 Tbs. granulated sugar
- 1 tsp. baking soda
- 2-1/2 lb. Chinese broccoli (kai lan), outer leaves and tough stems removed
- 4 cups Chinese Chicken Broth or lower-salt chicken broth
- 1-1/2 Tbs. oyster sauce
- 1 Tbs. soy sauce
Spinach, Mushrooms, and Cream for Dinner
By mahto
Preheat the oven to 350 degrees
- 1 pound spinach
- 1 pound crimini mushrooms
- 1/4 cup white wine
- 3/4 cups heavy cream
- 1/2 cup whole milk
- 1/3 cup parmesan cheese, grated
- On mushrooms: for a weightier dinner, try adding a couple of fleshy portobellos.
Kale & Potato Hash
By mahto
Place kale in a large microwave-safe bowl, cover and microwave until wilted, about 3 minutes
- 8 cups torn kale leaves, (about 1/2 large bunch; see Tip)
- 2 tablespoons horseradish
- 1 medium shallot, minced
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon salt
- 2 cups cooked shredded potatoes, (see Ingredient note)
- 3 tablespoons extra-virgin olive oil
Honey Quinoa
By mahto
COOK quinoa according to package instructions
- Serves 4
- 1 1/2 cups uncooked quinoa
- 1 Tbsp honey
- 1/3 cup fresh cilantro, finely chopped
- 1/3 cup honey roasted peanuts
- Juice of 1 fresh orange
- 2 tsp fresh orange zest
- 2 scallions, thinly sliced
- 1/4 tsp sea salt
- 1/4 tsp freshly ground pepper
Spicy Kimchee Seafood Gumbo
By mahto
1. In a large stock pot over medium high heat, add the canola oil
- 1 tablespoon canola oil
- 2 Lap Chang Chinese sausages (or substitute cooked sweet Italian sausage), sliced in 1/4-inch thick rounds
- 1 leek, whites and light green portion, medium dice, cleaned and dried
- 5 cloves garlic, thinly sliced
- 1 large red onion, sliced in half-moons
- 2 pounds mussels (preferably PEI), cleaned and rinsed
- 1 cup dry white wine or more to cover
- 1/2 cup butternut squash, 1/3-inch dice
- 1/2 cup celeriac, 1/3-inch dice
- 1/2 cup Idaho potato, 1/3-inch dice (or substitute 1 1/2 cups of one of these root vegetables)
- 6 cups fortified chicken stock
- 1 cup kimchee, roughly chopped
- 2 tablespoons sambal
- 1 cup shelled edamames
- 1/2 pound small (51-60) shrimp
- 1/2 pound raw calamari
- Juice of lime
- Kosher salt and freshly ground black pepper
Fresh-Chorizo-and-Potato Tacos
By mahto
In a large saucepan, cover the potatoes with 4 inches of cold water and bring to a boil
- 2 pounds Yukon Gold potatoes
- 1 1/2 pounds ground pork
- 1 tablespoon kosher salt
- 1 tablespoon minced garlic
- 1 tablespoon sweet paprika
- 2 tablespoons chopped chipotles in adobo
- 1/2 teaspoon ground coriander
- 1 teaspoon dried oregano, crumbled
- 2 tablespoons cider vinegar
- 1/4 cup vegetable oil
- 12 corn tortillas, warmed
- Tomato salsa, chopped white onion, cilantro and lime wedges, for serving
Pomegranate Roasted Carrots
By mahto
1. Preheat the oven to 425°F
- 1 pound carrots, peeled, trimmed, and halved or quartered lengthwise (halve the thin carrots, quarter the fat ones)
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon kosher salt
- Pinch Turkish or Syrian red pepper (such as Aleppo pepper) or cayenne
- 1 teaspoon pomegranate molasses or 2 teaspoons balsamic vinegar
- 2 tablespoons chopped fresh cilantro, basil, or parsley
Pulled Chicken with Cherry-Chile Barbecue Sauce
By mahto
by Dina Cheney
- 2 tablespoons vegetable oil
- 1/2 cup coarsely chopped shallots (about 1 large)
- 1 tablespoon peeled chopped fresh ginger (about one 1 1/2-inch piece)
- 1 teaspoon minced fresh jalapeño (seeds and membranes removed)
- Scant 4 cups dark sweet fresh cherries, pitted and de-stemmed (3 cups afterwards)
- Two 14 1/2-ounce cans diced tomatoes, no salt added (you'll only use 1 1/2 cans; save the rest for another use)
- 1/4 cup blackstrap molasses
- 1/4 cup cider vinegar
- 1 tablespoon chipotle chile from a can of chipotle chiles en adobo
- 3 tablespoons Dijon mustard, divided
- 1 1/4 teaspoons chile powder, divided
- 2 teaspoons coarse salt, divided
- 15 grinds black pepper, divided
- 2 teaspoons light brown sugar
- 3 pounds bone-in, skinless chicken thighs, trimmed if necessary (about 8)
- 4 to 6 warmed burger buns, for serving