INGREDIENTS
Kosher salt
4 cups broccoli florets (10 ounces from 2 crowns)
1 pound cut pasta, such as medium shells
1 large garlic clove, smashed
2 packed cups fresh mint leaves (about 2 ounces from one small bunch)
Black pepper
½ cup extra-virgin olive oil, plus more for serving
1 lemon, zested and juiced
Parmigiano-Reggiano, for serving
½ cup walnuts, chopped
PREPARATION
Bring a large saucepan of water to a boil over high heat. Add 1/4 cup salt, then add the broccoli. Cook, stirring occasionally, until bright green and just tender, about 5 minutes. Use a spider or slotted spoon to transfer to a food processor; keep the water boiling.
Drop the pasta into the boiling water and cook according to the package’s directions for al dente. Reserve 1/2 cup pasta cooking water.
Meanwhile, add the garlic to the broccoli and pulse, scraping the bowl occasionally, until smooth. Add the mint, 1 teaspoon salt and 1/2 teaspoon pepper. Pulse until smooth, then add the oil with the machine running.
Drain the pasta well and transfer to a large bowl. Stir in the pesto. Add 2 tablespoons lemon juice and 1/2 teaspoon each salt and pepper and toss until the pasta is evenly coated. If the mixture seems thick, fold in the reserved pasta water, 1 tablespoon at a time. The mixture will thicken as it cools, so you want it to be saucy. Season to taste with salt and pepper.
Divide among serving dishes and top with lemon zest, then grate cheese over. Sprinkle with the walnuts, grind more black pepper on top, then drizzle with olive oil. Serve hot, warm or room temperature.
Tip
The pasta with the pesto will keep in the refrigerator for up to 3 days. Garnish with the lemon zest, cheese, walnuts, pepper and oil right before serving. Note that the pesto will oxidize after a day and darken into a khaki green. If packing for lunch, put the pasta in an airtight container and scatter the garnishes on top. If you want to keep the walnuts extra crunchy, you can keep them separate and sprinkling them on right before eating.
from:https://webcache.googleusercontent.com/search?q=cache:0hAhjI1uS1gJ:https://cooking.nytimes.com/recipes/1019642-broccoli-walnut-pesto-pasta+&cd=1&hl=en&ct=clnk&gl=us
Broccoli-Walnut Pesto Pasta
Chicken Paprikash
Chicken Paprikash
INGREDIENTS
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
¾ cup sour cream
PREPARATION
1. Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
2. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
3. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
INGREDIENTS
3 to 4 pounds chicken thighs and drumsticks, or whole chicken legs
Kosher salt and freshly ground black pepper to taste
1 tablespoon neutral oil, like canola
3 tablespoons unsalted butter
1 large yellow or Spanish onion, peeled and diced
3 cloves garlic, peeled and minced
3 tablespoons Hungarian paprika, sweet or hot, or a combination
3 tablespoons all-purpose flour
1 cup canned crushed tomatoes or 1 large ripe tomato, chopped
1 cup chicken broth, homemade or, if not, low-sodium
1 pound egg noodles
¾ cup sour cream
PREPARATION
1. Heat oven to 400. Season the chicken aggressively with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large, heavy, oven-safe sauté pan or Dutch oven set over high flame, until the butter is foaming. Sear the chicken in batches, skin-side down, until it is golden and crisp, approximately 5 to 7 minutes. Then turn the chicken over, and repeat on the other side, approximately 5 to 7 minutes. Remove chicken to a plate to rest.
2. Pour off all but a tablespoon or 2 of the accumulated fat in the pot. Return the pot to the stove, over medium heat, and add the onion. Cook, stirring frequently with a spoon to scrape off any browned bits of chicken skin, until the onion has softened and gone translucent, approximately 5 minutes. Add the garlic, and stir again, cooking it until it has softened, approximately 3 to 4 minutes. Add the paprika and the flour, and stir well to combine, then cook until the mixture is fragrant and the taste of the flour has been cooked out, approximately 4 to 5 minutes.
3. Add tomatoes and broth, whisk until smooth and then nestle the chicken back in the pan, skin-side up. Slide the pan or pot into the oven, and cook until the chicken has cooked through and the sauce has thickened slightly, approximately 25 to 30 minutes.
4. Meanwhile, set a large pot of heavily salted water to boil over high heat. Cook noodles in the water until they are almost completely tender, approximately 7 to 8 minutes. Drain the noodles, and toss them in a bowl with the remaining butter, then toss again to coat.
Place the chicken on top of the noodles, then add the sour cream to the sauce, stir to combine and ladle it over the whole.
Gumbo
Loh Shi Fun
Loh Shi Fun (Malaysia)
https://dayre.me/coasterkitchen/sbAykaxoyM
https://www.foodandwine.com/recipes/loh-shi-fun
https://dayre.me/coasterkitchen/sbAykaxoyM
https://www.foodandwine.com/recipes/loh-shi-fun
Pan Fried Oysters
New: January 2019
Pan Fried Oysters
Ingredients
1/4 cup vegetable oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 jar of shucked oysters, drained (about 10)
1 egg, lightly beaten
3/4 cup fine bread crumbs (I use the pre-made mix from Wild Salmon)
1. Heat small cast iron with oil in it to medium heat.
2. Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
3. Carefully place oysters into hot oil. Cook five at a time until golden brown, about 1 minute per side. Drain briefly on paper towels. Serve hot.
from: https://www.allrecipes.com/recipe/18237/deep-fried-oysters/print/?recipeType=Recipe&servings=4&isMetric=false
Pan Fried Oysters
Ingredients
1/4 cup vegetable oil for frying
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 jar of shucked oysters, drained (about 10)
1 egg, lightly beaten
3/4 cup fine bread crumbs (I use the pre-made mix from Wild Salmon)
1. Heat small cast iron with oil in it to medium heat.
2. Combine flour, salt and black pepper. Dredge oysters in flour mixture, dip in egg and roll in bread crumbs.
3. Carefully place oysters into hot oil. Cook five at a time until golden brown, about 1 minute per side. Drain briefly on paper towels. Serve hot.
from: https://www.allrecipes.com/recipe/18237/deep-fried-oysters/print/?recipeType=Recipe&servings=4&isMetric=false
닭도리탕 (Dakdoritang)
aka 닭볶음탕 aka Dak Bokkeum Tang aka Spicy Korean Chicken Stew
Prep time: 10 min
Cook time: 35 min
Easy Korean spicy chicken stew recipe.
This will fill up the dutch oven to nearly the top. I added more veggies esp. onion. Would recommend simmering it for much longer than stated. Also par boil the potatoes. Not convinced that parboiling the chicken is necessary.
Course: Main
Cuisine: Korean
Servings: 8
Author: Sue | My Korean Kitchen
Ingredients
CHICKEN AND VEGETABLES
4-5 lbs of chicken, cut into medium sized chunks (next time will ask better meats for bone in chicken breast cut into chunks)
2 cup water
4 potatoes (900g / 2 pound), cut into medium pieces
4 carrot (450g / 1 lb), cut into medium pieces
3 onions (400g / 14 ounces), cut into medium pieces
6 perilla leaves , thinly sliced
1 bunch green onion. Slice the whites and put in with the veggies, but the greens on top at the end as garnish
2 tsp toasted sesame seeds
SAUCE (MIX THESE IN A BOWL)
6 Tbsp gochujang (Korean chili paste)
4 Tbsp gochugaru (Korean chili flakes)
4 Tbsp rice wine
4 Tbsp soy sauce
2 Tbsp sugar , I used raw sugar (I use less)
2 Tbsp minced garlic
2 tsp minced ginger
2 tsp sesame oil
A few sprinkles ground black pepper
Instructions
On medium-high heat, boil some water (10 cups) in a large pot. Once it’s rolling boiling, parboil the chicken for 1 minute. Drain the water.
In a dutch oven, add the chicken, sauce and the water (2 cups). Boil them over medium-high heat for about 10 mins, covered. (Can add potatos early, or parboil the as well)
Add the potatoes, carrots, and onions and boil for a further 7 mins, covered. Reduce the heat to medium and stir gently to change the position of the chicken and the vegetables. Add the perilla leaves. Simmer for a further 8 mins (or until the chicken and the potatoes are fully cooked), covered.
Garnish with the green onion and sesame seeds. Serve hot with a bowl of steamed rice.
from: https://mykoreankitchen.com/spicy-korean-chicken-stew/
https://mykoreankitchen.com/spicy-korean-chicken-stew/
https://www.koreanbapsang.com/dak-doritang-korean-spicy-chicken-stew/
Filipino Chicken Adobo
Chinese Beef Noodle Soup
https://chinesegrandma.com/2012/01/chinese-beef-noodle-soup/
Japanese Fried Rice Omlette
https://www.seriouseats.com/recipes/2016/08/okonomiyaki-omurice-japanese-fried-rice-omelette-pork-recipe.html
Gyudon
https://www.justonecookbook.com/gyudon/
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