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Recipes
Herbs de Provence
By mahto
In a small mixing bowl, combine all the ingredients together
- 2 tablespoons dried savory
- 2 tablespoons dried rosemary
- 2 tablespoons dried thyme
- 2 tablespoons dried oregano
- 2 tablespoons dried basil
- 2 tablespoons dried marjoram
- 2 tablespoons dried fennel seed
Thai-style Steamed Clams
By mahto
Heat up a wok with the oil
- 12 oz. clams, rinsed and scrubbed
- 1 tablespoon oil
- 1 stalk lemongrass, white-part only, cut diagonally
- 3 slices galangal
- 6 bird’s eyes chilies, lightly pounded
- 1/2 cup coconut water
- 6 kaffir lime leaves, slightly bruised
- 1/4 teaspoon fish sauce or to taste
- 2 teaspoons lime juice
Creole Chicken and Ham Fried Rice
By mahto
In a large nonstick skillet, heat 1 tablespoon of oil until shimmering
- 3 tablespoons canola oil
- 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
- Salt and freshly ground black pepper
- 1 large red bell pepper, thinly sliced
- 4 large scallions, thickly sliced
- 1/2 pound smoked ham, cut into 1/2-inch dice
- 1 teaspoon sweet paprika
- Pinch of cayenne pepper
- 3 cups cooked white rice
- 1/2 pound medium shrimp, shelled and deveined
- 1/2 cup water
- Hot sauce, for serving
Spicy Sweet Potato Chips
By mahto
Preheat oven to 450 degrees F (230 degrees C)
- 2 tablespoons olive oil
- 2 tablespoons maple syrup
- 1/4 teaspoon cayenne pepper
- 3 large sweet potato, peeled and cut into 1/4-inch slices
- salt and pepper to taste
Quinoa Cakes with Eggplant-Tomato Ragù and Smoked Mozzarella
By mahto
Makes 4 servings Make quinoa cakes: Bring water and 1/2 teaspoon salt to a boil in a heavy medium saucepan
- 1 1/2 cups water
- 1 cup quinoa
- 1 large egg, lightly beaten
- 4 to 5 tablespoons olive oil, divided
- 1 1/2 pounds eggplant, cut into 1/2-inch cubes
- 1 small onion, finely chopped
- 2 teaspoons finely chopped garlic
- 1/2 teaspoon dried oregano
- 3 tablespoons olive oil
- 1 cup grape or cherry tomatoes, halved
- 1/2 cup drained bottled roasted red peppers, rinsed and chopped
- 3/4 cup water
- 1 tablespoon chopped flat-leaf parsley
- 1/4 pound smoked mozzarella, diced (1 cup)
Sweet Spice-Rubbed Swordfish
By mahto
Combine spices in small bowl
- 1 teaspoon ground cumin
- 1 tablespoon sugar
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
- 1/2 teaspoon thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 (6 ounce) swordfish steaks
- 1 tablespoon canola oil
No Salt Fajita Rub
By mahto
Combine all ingredients in clean coffee grinder or blender
- Big-Batch Measurements:
- 1 teaspoon ancho chili powder*
- 1 teaspoon cumin seed
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon garlic powder or dried garlic
- or your favorite chili powder
- 4 teaspoons ancho chili powder*
- 4 teaspoons cumin seed
- 2 teaspoons oregano
- 1 teaspoon red pepper flakes
- 2 teaspoons garlic powder or dried garlic
- (Makes 4 batches.)
Caramelized-Apple Custard Tart with a Rye Crust
By mahto
MAKE THE CUSTARD In a blender, puree all of the ingredients until smooth
- Custard
- 2 1/4 cups heavy cream
- 4 large egg yolks
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/2 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 vanilla bean, chopped
- Pinch of kosher salt
- Pastry
- 1 1/4 cups light rye flour, preferably Bob's Red Mill
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon kosher salt
- 1 stick plus 2 tablespoons cold unsalted butter, cubed
- 6 tablespoons ice water
- Caramelized Apples
- 3 tablespoons unsalted butter
- 1/3 cup sugar
- 1 Granny Smith apple—peeled, cored, quartered and sliced 1/8 inch thick
- 1/2 vanilla bean—split lengthwise and seeds scraped, pod reserved for another use
- 2 tablespoons Champagne vinegar
Basic Hummus
By mahto
This recipe is simple and the results are perfect, but here's the real coup: Most from-scratch hummus recipes invol...
- 1 1/4 cup dried chickpeas
- 1 teaspoon baking soda
- 6 1/2 cups water
- 1 cup plus 2 tablespoons tahini (light roast)
- 4 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, crushed
- 6 1/2 tablespoons ice cold water
- Salt
- Good quality olive oil, to serve (optional)
Pad Thai
By mahto
Place the noodles in a medium bowl and cover with hot water; soak until softened, about 15 minutes
- 4 ounces dried pad Thai noodles
- 2 tablespoons shaved palm sugar or cane sugar
- 2 teaspoons pure tamarind concentrate
- 4 teaspoons fish sauce
- 2 teaspoons rice vinegar
- 1/2 tablespoon minced fresh ginger
- 1/2 tablespoon minced garlic
- 1/2 tablespoon minced shallots
- 1/2 tablespoon minced lemongrass
- 2 tablespoons soy or peanut oil
- 2 large eggs
- 2 ounces cooked shrimp, lobster, calamari, chicken or duck, cut into bite-size pieces
- 2 tablespoons diced smoked tofu
- 2/3 cup finely chopped scallions
- 2 tablespoons crushed roasted peanuts
- 2 tablespoons mung bean sprouts
- 2 lime wedges