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Recipes
Black Cod with Miso
By mahto
In a small saucepan, bring the mirin and sake to a boil
- 3 tablespoons mirin
- 3 tablespoons sake
- 1/2 cup white miso paste
- 1/3 cup sugar
- Six 6- to 7-ounce skinless black cod fillets, about 1 1/2 inches thick
- Vegetable oil, for grilling
- Pickled ginger, for serving
Butternut Squash and Roasted Garlic Galette
By mahto
1.To make the dough: Put the flour, semolina, and salt in the bowl of a food processor
- Pastry:
- 3/4 cups all-purpose flour
- 1/4 cup semolina flour
- 1/2 teaspoon kosher salt
- 6 tablespoons chilled unsalted butter, cut into small pieces
- 2 to 4 tablespoons ice water
- Filling:
- 1 butternut squash
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves, chopped
- 1 clove garlic, chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 10 cloves, garlic whole and unpeeled
- 1/2 cup fresh ricotta
- 1 cup grated fontina
- 2 tablespoons grated parmesan
Bourbon-Spiked Sweet Potato Puree
By mahto
Preheat the oven to 450 degrees F
- 5 pounds medium unpeeled sweet potatoes or yams
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon finely grated lemon zest
- Salt and freshly ground pepper
- 1/4 cup good-quality bourbon
- 1/4 cup dark brown sugar
Balsamic & Parmesan Roasted Cauliflower
By mahto
Preheat oven to 450°F. Toss cauliflower, oil, marjoram, salt and pepper
- 8 cups 1-inch-thick slices cauliflower florets (about 1 large head)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon dried marjoram
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 tablespoons balsamic vinegar
- 1/2 cup finely shredded Parmesan cheese
ninja Granola Bars
By mahto
1.Place wheat berries, wheat germ, almonds, and oats into the ninja Dry Grains container and secure lid
- 1/4 cup (50 g) wheat berries or 1/2 cup (60 g) whole wheat flour
- 1/4 cup (28 g) wheat germ
- 1/2 cup (70 g) raw almonds
- 1 cup (155 g) rolled oats
- 1 medium to large apple, seeded, cubed or 1 1/8 cups (210 g) unsweetened applesauce
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 Tablespoons (45 ml) honey or agave nectar
- 1/2 cup (60 g) dried cranberries or cherries
Mint Brussels Sprouts
By mahto
FILL a large bowl with ice water
- Serves 2
- 1 lb. medium Brussels sprouts
- 2 Tbsp sherry vinegar
- 2 Tbsp Barlean's ground flax seeds
- 1/2 Tbsp ground chia seeds
- 1 tsp chlorella
- 1/4 tsp cumin
- 1/6 tsp fresh ginger
- 2 Tbsp Barlean’s flax oil
- 1 small Vidalia onion, thinly sliced
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 4 cups fresh mixed greens
- 2 cups fresh baby arugula
- 1/2 cup torn fresh mint leaves
- 2 Tbsp pistachios, finely chopped
- 1 tsp fresh lemon zest, for garnish
Lasagna Nonna
By mahto
Special equipment: 2 medium lasagna pans Preheat the oven to 350 degrees F
- 3 butternut squash
- 3 pounds whole milk ricotta
- 3 cups heavy cream
- 1/4 cup minced garlic
- 1/4 cup minced shallots
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 2 teaspoons crushed red pepper flakes
- 1/4 cup fresh sage leaves
- Kosher salt and freshly cracked black pepper
- 4 cups marinara sauce
- 8 sheets fresh lasagna noodles
- 12 cups baby spinach
- 1/2 cup Parmesan
- 2 cups shredded mozzarella
Ricotta-Spinach Tacos
By mahto
Combine the ricotta, cilantro and 1 clove garlic in a medium bowl and season with salt
- 8 ounces ricotta (preferably fresh), at room temperature
- 2 tablespoons chopped fresh cilantro
- 3 cloves garlic, chopped
- Kosher salt
- 1 tablespoon vegetable oil
- 1 white onion, sliced into 1/2-inch-thick rings
- 2 (4-ounce) cans sliced green chile peppers, drained
- 2 bunches fresh spinach (about 1 pound), stemmed
- 1/2 teaspoon ground cumin
- 8 to 12 corn tortillas
- Salsa verde, for serving
Dirty Rice with Shrimp
By mahto
In a large saucepan, heat 1 tablespoon of the oil over moderate heat
- 2 tablespoons cooking oil
- 1/2 pound ground pork
- 1 onion, chopped
- 2 ribs celery, diced
- 1 green bell pepper, diced
- 1 clove garlic, minced
- 1/4 teaspoon cayenne
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1 3/4 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 1 1/2 cups long-grain rice
- 3 cups canned low-sodium chicken broth or homemade stock
- 1 pound medium shrimp, shelled and halved
- 2 scallions including green tops, chopped
Spicy Ahi Poke
By mahto
Fresh poke full of bold flavors! Make plenty—it will go fast!
- 1 pound yellowfin tuna steak, sushi or sashimi grade (fresh or flash frozen)
- 1 tablespoon soy sauce, to taste
- 1/2 tablespoon sesame oil, to taste
- 2 scallions, chopped finely
- 1/4 onion, sliced (optional)
- 2 tablespoons mayonnaise or Japanese mayonnaise
- 2 tablespoons Sriracha sauce, or to taste
- 2 teaspoons tobiko or masago (optional)