Cookbook Recipes

Posts Tagged ‘medium’

1 4pound chicken
8 garlic cloves, peeled
1 teaspoon salt
1 tablespoon chopped fresh oregano
1 teaspoon black peppercorns
4 small hot chili peppers
1 teaspoon minced fresh gingerroot
1/4 teaspoon saffron threads
1/2 teaspoon ground cumin seeds
1/2 cup olive oil
2 teaspoons paprika
3 chopped green onions
2 medium tomatoes, chopped
1/3 cup chicken stock
1/2 cup burgundy
1 tablespoon chopped fresh cilantro
Garnish: lemon wedges

Wash the chicken parts, pat dry and remove the skin. Place in a
deep square pan and set aside. In the belly of a mortar, combine
garlic, salt, oregano, and black peppercorns. Press down with the
pestle until garlic is crushed and peppercorns are cracked, then
add the chili peppers, minced ginger, and saffron threads. Slowly
pound the mixture until achieving a paste and incorporate the oil
slowly. At the same time, stir with a spoon to break down the paste.
Spread the mixture evenly over the chicken parts, lifting the
chicken pieces to ensure distribution of the marinade to the bottom
of the chicken parts. Sprinkle all parts with paprika. Cover and
refrigerate overnight. If no mortar and pestle is available, execute
the steps in a blender set on low speed until all the ingredients
are coarsely chopped, then remove the canister, add the oil and
shake or stir to break down the paste and blend the ingredients.
In a preheated deep skillet, over lowtomedium heat, arrange
marinated chicken pieces side by side and brown the chicken on all
sides. Spread the chopped onions, chopped tomatoes, and drizzle the
burgundy over the chicken parts. Cover and finish cooking on low
heat for approximately 35 minutes. Remove from heat and sprinkle
chopped cilantro on the chicken prior to serving.

2 pounds flank steak
12 flour tortillas
1/2 cup tequila
1/4 cup lime juice
1/4 cup lemon juice
1/4 cup orange juice
4 cloves garlic crushed
1 medium onion chopped
1 teaspoon black pepper
1 cup salsa
1 cup guacamole
1 teaspoon tobasco

Mix juices, garlic, onion, tequila, tobasco and pepper in a
bowl. Add meat and marinate both sides. Cover and refrigerate,
turning meat over occasionally. Let sit for 4 hours or more.
Preheat grill. Place a few drops of water on each tortilla,
stack and wrap in aluminum foil. Place on grill. Remove meat
from marinade, reserving marinade. Place on grill. Turn steak
and tortillas once during cooking. Brush steak with remaining
marinade.
Cook to your liking (12 to 15 minutes for mediumrare). Cut
into thin slices. Place a few slices of steak on each tortilla
with salsa and guacamole and serve.

2 large plums, diced
1 large apple, peeled, cored, and diced
2 medium peaches, diced
1 cup diced cantaloupe
1/4 cup raisins
2 tablespoons lemon juice
1/2 cup honey, melted
3 tablespoons butter, melted
1 teaspoon cinnamon
1/2 cup couscous
2 tablespoons crushed pistachios

Combine, plums, apple, peaches, cantaloupe, raisins, lemon juice,
and honey in a saucepan; then cover and cook over low heat for
10 minutes. Add butter, cinnamon and couscous. Cook over low heat,
stirring often, until couscous is done.
Transfer to a serving bowl and allow to cool for 1 hour. Sprinkle
with pistachios just before serving.

The sauce:
1 tablespoon granulated sugar
1/4 cup mirin (sweetened cooking sake)
1/2 cup sake
1/2 cup soy sauce

Mix ingredients over high heat and bring to a boil. Reduce heat to
mediumlow and simmer until reduced to one cup. (About 10 to 15 min.)
Set aside.

12 ounces of boned, skinless chicken
8 ounces of chicken livers
cold water
4 medium dried chinese black mushrooms, soaked in hot water
until soft
2 medium green bell peppers
1 medium leek
16 to 20 skewers
1 lemon, cut into wedges

Soak the bambo skewers in cold water while you cut up the ingredients.
Cut the chicken into squares and the liver into squares and place the
livers into the cold water and cover. Let stand 5 min. then drain and
pat dry.
Remove the mushroom stems from the water and cut each cap into halves.
Then cut each green pepper into 1inch squares. Cut the leeks into
1 inch lengths.
Thread the pieces of food on the skewers in alternating order, then
place on a hot grill and baste with the sauce. Cook for about 3 to 4
min. Do not overcook or the chicken will be dry.
Serve with the lemon wedges.

Leg of Lamb
1 Leg of Lamb
Salt, Pepper
1 cup Cream
23 tablespoons Flour

Put the Leg of Lamb on a grid in a roasting pan and pour one quart
of water into the pan. Place into oven, then heat oven to 300F.
Roast for one hour for each 2 lbs. of weight. Pour the stock from
the pan over the Leg of Lamb occasionally with a spoon. For the last
half hour of cooking switch on the grill, and grill the Leg of Lamb
on both sides.
Sieve the stock into a casserole and skim off the fat. Thicken the
sauce with flour, season, and color with gravy browning. Stir in the
cream and remove from the heat.
Serve with Caramel Potatoes.

Caramel Potatoes

1 lb. Potatoes, medium size, cooked and peeled
1 1/2 oz. Margarine
5 tablespoons Sugar

Place the sugar on a frying pan and heat until it starts melting,
stir in the margarine. When golden, remove from heat, add potatoes,
rolling them carefully around so they are completely covered with
caramel.

3 medium potatoes, boiled the previous day, peeled
1 tablespoon butter
2 egg yolks
pinch of salt
23 heaping tablespoons flour
1 1/4 lbs. damson plums (sometimes called pruneplums)
1 sugar cube for each plum

Toppings:
melted butter
1/4 cup bread crumbs
3 tablespoons sugar
1 teaspoon ground cinnamon

Wash the plums, wipe dry, remove stomes, and insert a sugar cube into
the center of each plum. Smash the boiled potatoes and mix with the
cool melted butter, egg yolks, and salt, then add as much flour as it
takes to produce a slightly adhesive dough. Note that less flour you
use the better they will turn out. Keep your hand cool, take enough
dough to cover the plums with 1/41/2 inch thickness; carefully press
the edges together. Drop into boiling water and simmer until they
start to float.
Serve with melted butter, and sprinkle sugar, cinnamon, or a
combination of both on it. Or serve with breadcrumbs, browned in butter.

2 medium onions [about 8 ounces total], ends cut flat, peeled, cut
in half lengthwise
1 3/4 sticks unsalted butter [7 ounces], cut into 14 pieces
2 small carrots [about 4 ounces total], peeled, cut to fit the feed
tube vertically
3 plum tomatoes [about 9 ounces total], quartered and seeded
3 1/2 pounds fresh spinach, washed, stems removed
1 cup veal stock, preferably homemade
1/2 cup Sauternes
Salt and freshly ground black pepper
6 slices calf’s liver [about 5 ounces each], trimmed

Slice the onions thin, and saute in 2 tablespoons butter over low
heat until the onions begin to exude their liquid, about 5 minutes.
Cover and cook, stirring occasionally, until the onions are golden and
very soft, about 25 minutes more.
For flowerlike carrot slices, make 5 evenlyspaced lengthwise cuts
on each carrot piece with a fruit and vegetable stripper; slice them
into very thin rounds. Reserve.
Coursely chop the tomatoes. Reserve.
Bring a large pot of water to the boil, add the spinach and cook for
2 minutes. Drain and rinse under cold running water until cool enough
to handle. Squeeze the spinach to remove all the liquid. Pulse the
spinach, in a food processor until finely chopped, about 6 times.
Add the onions and process until smooth, about 1 minute. Reserve.
To make the sauce, bring the stock, Sauternes and chopped tomatoes to
the boil in a medium skillet. Cook until reduced by onethird, about
9 minutes. Strain into a small saucepan, pressing on the tomatoes to
exude all their liquid: there should be about l/2 cup. Set the skillet
aside. Whisk 8 tablespoons of the butter, one piece at a time, into the
reduced liquid, over low heat. Season to taste and keep warm.
Add 2 tablespoons butter to the skillet used to reduce the sauce. Add
the spinach mixture and season to taste. Keep warm, stirring occasionally.
Season the liver with salt and pepper. Cook 3 slices in 2 tablespoons
butter over medium high heat until golden brown on the outside but still
pink on the inside, about 2 minutes on each side. Remove to a plate and
cover loosely with foil to keep warm. Cook the remaining liver, adding
more butter as necessary.
Meanwhile, blanch the carrot slices in boiling water until just tender,
about 2 minutes. Drain.Fill a pastry bag fitted with a l/2inch star tip with the spinach
mixture. Pipe some spinach around the inner rim of 6 individual serving
plates. Cut each piece of liver diagonally into 3/4 inch wide slices and
arrange spokefashion on each plate. Spoon an equal amount of the sauce on each serving and garnish with the carrot slices.

Yield 10 Servings

2 Pancakes, 2 1/2 Inches/6 Centimeters Each
For these and other pancakes, a stick-free griddle allows them to be cooked with a minimal amount of oil.

arame (sea vegetable)
dry 1 cup 21 grams

water
3 cups 720 milliliters
soy sauce
2 tablespoons 30 milliliters
toasted sesame oil
1 teaspoon 5 milliliters
ginger root minced
1 teaspoon 2.3 grams
rice vinegar
2 teaspoons 10 milliliters
all-purpose flour
3/4 cup 105 grams
whole wheat pastry flour
3/4 cup 105 grams
salt
3/4 teaspoon 1.5 grams
baking powder
1 1/2 teaspoons 8 grams
carrots grated
1/2 cup 56 grams
scallions thin diagonal slices
1/2 cup 28 grams

corn kernels
1 cup 140 grams

Soak the arame in 1 cup of water for 5 minutes and drain.
Put the softened arame remaining water soy sauce sesame oil ginger and
rice vinegar into a pan.
Bring to a boil then simmer for 6 to 8 minutes or until the arame is tender. Drain liquid from the arame into a measuring cup and add enough water to make 1 3/4cups.
Set the arame and liquid aside.

In a bowl combine the flours salt and baking powder.
Add the carrots scallions and corn to the flour mixture combine well and push to one side of the bowl.
Add the arame and liquid to the other side of the bowl and gently fold together.
Lightly oil and preheat a griddle over medium heat.

Spoon the pancake batter onto the griddle and spread to make thin pancakes about 2 1/2 inches/6 centimeters.
Turn when bubbles form across the top of each pancake and the edges are starting to brown.
Cook for about a minute longer on the second side.
Keep the pancakes warm until batter is used up.

Serve with:
Simple Dipping Sauce or maple syrup mixed with a little horseradish or wasabi.

Note:
The water used to soak arame can be used to water plants.