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Recipes
Braised Eggplant with Tofu in Garlic Sauce
By tulawdog
Place eggplant in a large bamboo steamer and set over a wok filled with 2 inches of water
- 2 pounds Chinese or Japanese eggplant (about 4 small), or small Italian eggplant, cut into 2-inch chunks
- 2 teaspoons Chinkiang vinegar (see note above)
- 3/4 cup Shaoxing wine or dry sherry
- 1 tablespoon corn starch
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fermented broad bean chili paste
- 1 tablespoon toasted sesame oil
- 2 tablespoons vegetable oil
- 2 whole cloves garlic, smashed with the back of a knife, plus 4 more whole cloves garlic, thinly sliced
- 2 scallions, whites and greens thinly sliced and reserved separately
- 2 to 3 tablespoons finely minced preserved mustard root (see note above)
- 1 (12.3 ounce) box firm silken tofu, cut into 1-inch chunks
- 2 to 3 tablespoons roughly chopped fresh cilantro leaves
Zucchini Muffins with Nutella Swirl
By tulawdog
Preheat the oven to 350 degrees F
- 1 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. cinnamon
- 1 stick (1/2 cup) butter, softened
- 3/4 cup sugar
- 1 extra large egg
- 1 cup grated zucchini
- Zest of one lemon
- 1/2 cup Nutella
St. Paddy's Day Stout Bread--As in Bread Made with Dark Guinness Stout
By tulawdog
First rise: In a large bowl thoroughly stir together the flour and yeast
- 5 cups (25 ounces) unbleached all-purpose white flour, plus more as needed
- 1 teaspoon rapid rising, bread machine, or “instant,” yeast
- 1 1-pint, 6-ounce bottle well-chilled Guinness Extra Stout
- 1 12-ounce bottle well-chilled pale ale or beer
- 1/4 cup clover honey or other mild honey
- 1 tablespoon canola or similar vegetable oil, plus more for brushing dough top
- 2 teaspoons plain table salt
The Best Moules Marinières (Sailor-Style Mussels)
By tulawdog
Melt 1 tablespoon butter in a large saucepan over medium-low heat
- 2 tablespoons unsalted butter
- 1 small leek, white and light green parts only, thinly sliced
- 1 small shallot, thinly sliced
- 4 medium cloves garlic, thinly sliced
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 1 cup hard dry cider or white wine
- 2 pounds mussels (see note above)
- 2 to 3 tablespoons homemade mayonnaise (see note above), crème fraîche, or heavy cream (optional)
- 1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
- 3 tablespoons minced fresh parsley leaves
- Additional homemade mayonnaise for serving (optional, see note above)
- 1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted
Mushrooms Aglio Olio
By tulawdog
Heat a pot of water to rolling boil
- 180 grams spaghetti
- 7 tablespoons olive oil, plus extra for cooking spaghetti
- 4 clove garlic, 1 smashed, 3 diced finely
- 150 grams fresh mushrooms (button or shiitake)
- 1 chili padi, de-seeded and sliced finely
- Salt and freshly ground black pepper
- Extra virgin olive oil for serving (optional)
- Parmesan cheese for serving (optional)
Crispy Shrimp Taco Recipe
By tulawdog
1. Heat the oil to about 350-375º, or until hot enough a drop of water reacts quickly when flicked in oil
- 1 T (15ml) Olive Oil
- 1/2 medium Sweet Onion, cut into 1/4″ dice
- 2 Garlic Cloves, crushed or finely chopped
- preferred Spicy Chilies to taste, usually about 2 Jalapenos, finely diced
- 1 t (5g) ground Cumin
- 3/4 lb. (340g) Tomatoes (@ 2 medium sized tomatoes), diced into 1/4″ or ran through food processor’s coarse grating disc
- 1 lb. (455g) Shrimp, peeled, de-veined, and cut into 1/2″ pieces
- 3 to 4 T chopped fresh Cilantro
- Sea Salt, to taste
- 12 thin Corn Tortillas
- Oil for frying (enough to have a depth of 2″ in your pan), preferably Grape Seed Oil or Peanut Oil
Lobster Bisque
By tulawdog
Using kitchen shears, cut lengthwise through the top of each lobster shell
- 2 2 2 lobster tails (See Recipe Note)
- 2 2 2 tablespoons butter
- 2 2 2 large shallots, chopped
- 1 2 1 2 1 - 2 stalks celery, chopped
- 1 1 1 carrot, peeled and chopped
- 1 2 1 2 1 - 2 cloves garlic, peeled and crushed
- 1/2 1/2 1/2 cup dry sherry, cognac, or brandy
- 1 1 1 tablespoon tomato paste
- 1 1 1 teaspoon roughly chopped tarragon
- 4 4 4 cups shellfish or lobster stock (I used Bar Harbor brand)
- 1/4 1/4 1/4 cup heavy cream, warmed
- 2 2 2 teaspoons cornstarch, potato starch, or tapioca flour
- to and white pepper, to taste
- to fraîche or truffle oil, to garnish
- to lobster meat, to garnish (optional)
Cranberry-Orange Scones
By tulawdog
1. Preheat oven to 400°F
- 3 cups all purpose flour
- 1/3 cup sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 tablespoon grated orange peel
- 3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
- 3/4 cup fresh cranberries (coated in a light dusting of sugar)
- 1 cup chilled buttermilk (I did juice from 1 orange plus additional buttermilk for a total of 1 cup)
Vegetable Sushi
By tulawdog
Directions COOK THE RICE Rinse brown rice until water runs clear, then cook in rice cooker
- FOR THE BROWN RICE:
- Ingredients
- sushi nori sheets
- 1 cup brown rice
- 1 cup water
- 1 tablespoon brown rice vinegar
- 1/2 teaspoon salt
- FOR THE TOPPINGS AND FILLINGS:
- asparagus spears, roasted
- avocado, peeled and sliced
- beets, roasted
- cucumber, sliced lengthwise into strips about 1/4-insh around
- daikon, pickled (the Korean version of this is called dahn moo-jee)
- kale, sliced into very fine shreds
- roasted red pepper
- roasted sweet potato
- shiitake mushrooms
- tomato, sliced into super thin wedges
- for garnish: sesame seeds, lemon and/or lime zest, grated fresh ginger, sliced scallions, sliced jalapeño
- for serving: soy sauce, pickled ginger, flaky sea salt
Garlic Green Beans
By tulawdog
1. On the stovetop, heat oil in a large skillet over medium heat
- • 1 lb green beans, rinsed and ends cut
- • 1 TBSP minced garlic
- • 1 tsp salt, to taste
- • 1/4 tsp black pepper, ground
- • 1 TBSP vegetable oil