Category: Entrees

Fish Slices in Wine-Rice Sauce (Tsao Liu Yu P’ien)

Servings: 6
Source: Gourmet 2/79

Ingredients
1 pound firm-fleshed white fish fillets, such as sole
3 tsp gingerroot
1 tablespoon rice wine
2 teaspoons cornstarch
1 teaspoon salt
6 wood-ear mushrooms or black fungus
1 tablespoon minced scallion
1 tablespoon minced garlic
1 cup Chinese chicken broth
2 tablespoons fermented wine rice or sake
2 teaspoons sugar
1½ teaspoons cornstarch
½ teaspoon salt
2 cups peanut oil

Directions
Holding a cleaver at a forty-five° angle to the cutting surface, cut 1 pound firm-fleshed white fish fillets, such as sole, crosswise into ¼ -inch slices. In a bowl combine 1 egg white, lightly beaten, 2 slices of gingerroot, each the size of a quarter, flattened with the flat side of a cleaver, 1 tablespoon rice wine, 2 teaspoons cornstarch, and I teaspoon salt, add the fish, tossing it to coat it with the mixture, and let it marinate for 1 hour. In a shallow bowl let 6 wood-ear mushrooms or black fungus soften in warm water to cover for 20 minutes, drain them, and cut them into 1-inch pieces. In a dish combine 1 tablespoon each of minced scallion and minced garlic and 2 teaspoons peeled and minced gingerroot. In a small bowl combine 1 cup Chinese chicken broth (January, 1979) or tinned chicken broth, 2 tablespoons fermented wine rice or sake, 2 teaspoons sugar, 1½ teaspoons cornstarch, and ½ teaspoon salt.

Heat a wok over high heat until it is very hot, add 2 cups peanut oil, and heat it to 350ºF. Drain the fish and remove and discard the gingerroot. Add the fish to the oil and deep-fry it for 2 minutes, or until it becomes opaque. Transfer the fish with a skimmer to paper towels to drain. Strain all but 2 tablespoons of the oil through a fine sieve into ajar and store it, covered, for reuse in frying fish. Reheat the oil remaining in the wok until it is very hot, add the scallion mixture, and stir-fry it for 30 seconds, or until it is fragrant. Add the mushrooms and stir-fry the mixture for 30 seconds. Stir the broth mixture, add it to the wok, and cook the mixture for 2 to 3 minutes, or until the sauce is thickened slightly. Add the fish and toss it until it is coated well with the sauce. Transfer the mixture to a heated platter.

Calamari On Pasta

Servings: 4-6
Prep Time: 10 min
Cook Time: 40 min
Source: The Food Network

Ingredients
1 1/2 lb squid, cleaned
3 to 4 Tbsp olive oil
2 cloves garlic, thinly sliced
1 shallot, thinly sliced
1 (28 oz) can tomato sauce
1/4 cup water
1 cup white wine
1/2 cup chopped parsley leaves
1 lb linguini or spaghetti
Salt and freshly ground black pepper

Directions
Cut squid bodies in half lengthwise and then cut in half widthwise. If the tentacles are large, cut them in half lengthwise. Set aside.

Heat olive oil in a large sauté pan. Add garlic and shallot and cook over medium-high heat for about 5 minutes. Add tomato sauce, 1/4 cup water and white wine. Cook sauce over high heat for 5 minutes, until it reduces and thickens. Season with salt and pepper, to taste.

Add all but 1 tablespoon of the parsley to the tomato sauce, lower heat, and simmer, uncovered, for about 15 minutes.

Meanwhile, bring a large pot of salted water to a boil, then add linguini or spaghetti and cook until tender (time will vary according to freshness of pasta, but it should take at least 7 minutes). Drain well, shaking colander gently to remove excess moisture.

Add calamari to tomato sauce, and cook for 3 to 5 minutes, or until just cooked through. Taste for seasoning, and add more salt and pepper, if desired. Add the drained pasta and toss well. To serve, garnish with remaining parsley.

Serve with fresh bread to sop up sauce and red chile flakes for the table

Crab Cakes The Chesapeake

Servings: —
Source: Gourmet, 10/81

Ingredients
1 cup fresh bread crumbs
½ cup mayonnaise
¼ cup minced fresh parsley leaves
1 lg egg, beaten lightly
2 tsp Worcestershire sauce
1 tsp Old Bay seasoning
¼ tsp cayenne
¼ tsp dry mustard
salt and pepper to taste
1 lb lump crab meat – 2 crabs

Directions
In a large bowl combine all ingredients except crab. Fold in gently crab meat, picked over, form the mixture into 6 balls, and flatten the balls into 3-inch cakes. Dust the cakes with fresh bread crumbs and chill them on a plate, covered loosely, for 1 hour.

In a large skillet heat 3 tablespoons vegetable oil over moderately high heat until it is hot and in it sauté the cakes in batches, adding more oil if necessary, for 2 to 3 minutes on each side, or until they are golden brown, transferring them with a slotted spatula as they are cooked to a heated platter. Serve the crab cakes with lemon wedges. Makes 6 crab cakes.

Avocado sauce

1/2 ripe medium California avocado, pitted and peeled 1 tablespoon low-fat mayonnaise 1 tablespoon fresh lime juice 1/4 teaspoon salt 1/4 teaspoon sugar 1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise 1/4 cup fat-free (skim) milk

Remoulade

3/4 cup mayonnaise 2 teaspoons Dijon mustard 1 1/2 teaspoons whole-grain mustard 1 teaspoon tarragon vinegar 1/4 teaspoon Tabasco sauce 2 teaspoons drained tiny capers, chopped 1 tablespoon chopped fresh flat-leaf parsley 1 scallion (3 inches of green left on), very thinly sliced Salt and freshly ground black pepper, to taste

Gourmet, 10/81

Cornmeal Pizzette with Gorgonzola, Escarole, and Bell Pepper

Servings: 2
Source: Gournet 2/87 p.156

Ingredients
For the dough

1(4)C unbleached all-purpose flour
1 1/4 tsp (2Tbs) fast-acting yeast
1(4) Tbs olive oil
1 1/2 tsp (2 Tbs) honey
1/2 (2) teaspoon salt
1/2 (2) C yellow cornmeal

1/4 lb escarole or spinach, washed, spun dry an chopped coarse (about 3 1/2 C loosely packed)
2 Tbs olive oil
1 tsp minced garlic
corn meal for sprinkling the baking sheet
1/4 C crumbled Gorgonzola or other blue cheese
1 red bell pepper, cut into julieene strips
1/2 C finely diced whole-milk mozzarella
1Tbs minced fresh rosemary leaves or 1 tsp crumbled dried

Directions
Make the dough: In a food processor combine ½ cup of the flour and the yeast, with the motor running add ½ cup hot water (130° F.), and turn the motor off. Add the oil, salt, the cornmeal, and the remaining ½ cup flour, blend the dough until it forms a ball, and turn it out onto a lightly floured surface. Knead the dough 8 to 10 times, form it into a ball, and let it rest while making the escarole mixture.

In a heavy skillet cook the escarole in 1 tablespoon of the oil over moderate heat, stirring, for 1 to 2 minutes, or until it is wilted slightly, add the garlic and salt and pepper to taste, and cook the mixture, stirring, for 1 minute. Press water out of escarole/spinach mixture.

Halve the dough, form each half into a ball, and stretch each ball into a 7-inch round, making the rounds slightly thicker around the edges. Transfer the rounds to an oiled baking sheet (preferably black steel), sprinkled lightly with the cornmeal, and drizzle each round with ½ teaspoon of the remaining oil. Top the rounds evenly with the Gorgonzola, the escarole mixture, the bell pepper, and the mozzarella and sprinkle the rosemary over the topping. Drizzle the pizzette with the remaining 2 teaspoons oil and bake them on the bottom rack of a preheated 500°F. oven for 10 to 12 minutes, or until the crusts are golden and the mozzarella is bubbling.

Coq Au Vin

Servings: 4-6
Source: Bon Appétit
Cooking Class
October 2002
Marinating the chicken in the wine mixture adds flavor. Starting two days ahead and rewarming the dish improves that flavor.

Ingredients
Marinating chicken
1 750-ml bottle French Burgundy or California Pinot Noir
1 large onion, sliced
2 celery stalks, sliced
1 large carrot, peeled, sliced
1 large garlic clove, peeled, flattened
1 teaspoon whole black peppercorns
2 tablespoons olive oil
1 6-pound roasting chicken, backbone removed, cut into 8 pieces (2 drumsticks, 2 thighs, 2 wings with top quarter of adjoining breast, 2 breasts)
Cooking chicken
1 tablespoon olive oil
6 ounces thick-cut bacon slices, cut crosswise into strips
3 tablespoons all purpose flour
2 large shallots, chopped
2 large garlic cloves, chopped
4 large fresh thyme sprigs
4 large fresh parsley sprigs
2 small bay leaves
2 cups low-salt chicken broth
4 tablespoons (1/2 stick) butter
1 pound assorted fresh wild mushrooms (such as crimini and stemmed shiitake)
20 1-inch-diameter pearl onions, or boiling onions, peeled
Chopped fresh parsley

Directions
For marinating chicken:
Combine wine, onion, celery, carrot, garlic, and peppercorns in large pot. Bring to boil over high heat. Reduce heat to medium and simmer 5 minutes. Cool completely; mix in oil. Place chicken pieces in large glass bowl. Pour wine mixture over chicken; stir to coat. Cover and refrigerate at least 1 day and up to 2 days, turning chicken occasionally.
For cooking chicken:
Using tongs, transfer chicken pieces from marinade to paper towels to drain; pat dry. Strain marinade; reserve vegetables and liquid separately.
Heat oil in heavy large pot (wide enough to hold chicken in single layer) over medium-high heat. Add bacon and sauté until crisp and brown. Using slotted spoon, transfer bacon to small bowl. Add chicken, skin side down, to drippings in pot. Sauté until brown, about 8 minutes per side. Transfer chicken to large bowl. Add vegetables reserved from marinade to pot. Sauté until brown, about 10 minutes. Mix in flour; stir 2 minutes. Gradually whisk in reserved marinade liquid. Bring to boil, whisking frequently. Cook until sauce thickens, whisking occasionally, about 2 minutes. Mix in shallots, garlic, herb sprigs, and bay leaves, then broth. Return chicken to pot, arranging skin side up in single layer. Bring to simmer; reduce heat to medium-low. Cover pot and simmer chicken 30 minutes. Using tongs, turn chicken over. Cover and simmer until tender, about 15 minutes longer.
Meanwhile, melt 3 tablespoons butter in heavy large skillet over medium heat. Add mushrooms; sauté until tender, about 8 minutes. Transfer mushrooms to plate. Melt remaining 1 tablespoon butter in same skillet. Add onions and sauté until beginning to brown, about 8 minutes. Transfer onions to plate alongside mushrooms; reserve skillet.
Using tongs, transfer chicken to plate. Strain sauce from pot into reserved skillet, pressing on solids in strainer to extract all sauce; discard solids. Bring sauce to simmer, scraping up browned bits. Return sauce to pot. Add onions to pot and bring to simmer over medium heat. Cover and cook until onions are almost tender, about 8 minutes. Add mushrooms and bacon. Simmer uncovered until onions are very tender and sauce is slightly reduced, about 12 minutes. Tilt pot and spoon off excess fat from top of sauce. Season sauce with salt and pepper. Return chicken to sauce. (Can be made 1 day ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled.) Rewarm over low heat.
Arrange chicken on large rimmed platter. Spoon sauce and vegetables over. Sprinkle with parsley.

College Student Curry

Servings: —
This is a really good dish to make if you have some random ingredients lying around and some spices. You can put whatever you want in it, but I like to keep the number of different things going into the curry to about 4. Otherwise it gets a little craaaaaaaaaazy. Anyways, you don’t really need all of these ingredients, the coconut milk makes it really good, but you don’t have to put it in. If you don’t use it, just cook the curry for a while, and keep adding water until some of the vegetables fall apart and make a nice squishy sauce. The tomato paste is optional too.

Ingredients
Pretty crucial
1 lg onion – chopped
4-6 cloves garlic – minced
1/4 cup ginger – minced (this seems like a lot, but it’s good)
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp chili powder
Optional (chose about 4, not including coconut milk, tomato paste, or vegi bullion cube)
cauliflower – chopped
eggplant – chopped
butternut squash – chopped
sweet potato – chopped
tofu – cubed
potato – chopped
carrot – chopped
bell peppers – chopped
frozen peas – add these at the very end of cooking so that they defrost, but don’t get overcooked.
1 vegi bullion cube
1 can coconut milk
1/2 can tomato paste
to add after cooking
chopped cilantro
mung bean sprouts
scallions
hot sauce – I usually let people put in their own hot s

Directions
Put some oil in the bottom of a pretty big pot. Add the onions, and cook them until they’re about half done (maybe 2-5 minutes). Then, add all the other “”pretty crucial ingredients”” or whatever combination you happen to have around. Make sure you have enough oil so that the spices don’t stick and burn, and cook all this stuff for about 1 minute. Then add about a cup of water and the vegi bullion cube, and start adding “”Optional ingredients””. If you have something that will take longer to cook like a potato, add that first and let it cook for about 5 minutes before you put the other ingredients in. When it looks like everything you decided to add is cooked, add the half can coconut milk and heat it till it’s hot. If you’re adding the tomato past, add it now too. If you’re not adding the coconut milk, add more water, and smoosh some of the vegetables so that you get a thick sauce. If you add too much water, you can just keep cooking it until it evaporates off. It’s pretty hard to overcook this curry. Once you have the consistency you want, add the peas (if you want), and cook until they’re defrosted. Turn the heat off, and add any of the “”ingredients to add after cooking””. I think the cilantro makes it really good.

Serve over rice. Brown rice is good for you.

Cold Sesame Noodles

Servings: 6-8
Source: Feb/Mar 2000 Fine Cooking pg 49
Make the sesame pur6e several hours or a day ahead to let the flavors marry, but whisk in the water just before serving for a smooth, creamy consistency. The noodles can rest, cooked and tossed in oil, for half an hour, but don’t dress them until ready to serve.

Ingredients
FOR THE SESAME DRESSING:
3/4 cup plus 1 Tbsp (4 oz) sesame seeds
7 Tbsp peanut oil
3 med or 2 lg shallots (ab 2 oz total), sliced
1 lg clove garlic, finely chopped
1 Tbsp toasted sesame oil
2 Tbsp soy sauce
¼ cup rice vinegar
¼ cup sugar
¾ to 1 cup water (or less)
2 Tbsp chopped fresh cilantro leaves
FOR THE NOODLES:
12 oz fresh Chinese egg noodles (sometimes called wonton noodles)
3 Tbsp peanut oil 1 cup blanched snow peas, thinly sliced
1 red bell pepper, thinly sliced
1 cup thinly sliced daikon radish
1 cup fresh cilantro leaves
½ cup chopped peanuts
1 cup thinly sliced scallions (cut on the bias on a sharp angle)

Directions
Serves six as a main dish; eight to ten as a side dish.

To make the dressing-Heat the oven to 350°F. Put the sesame seeds on a baking sheet and toast them in the oven until golden brown and fragrant, 15 to 20 min. Be careful not to overcook them. Put the toasted seeds in a blender.

In a skillet, heat I Tbsp of the peanut oil over medium-low heat. Sauté the shallots and garlic until softened, 3 to 5 min. Set side to cool. Add the shallots, garlic, remaining 6 Tbsp peanut oil, sesame oil, soy sauce, rice vinegar, sugar, and chile paste to the sesame seeds in the blender. Blend on high speed just until a thick, rough paste forms, 2 to 3 min. Stop blending when most of the seeds have broken up and been pureed. After the paste forms, it will begin to get oily if you continue to pur6e it, as the seeds begin to give off their oil. Refrigerate the purse (for up to a day).

To cook and dress the noodles-Bring a large pot of unsalted water to a rolling boil. Gently fluff the noodles and add them to the water, stirring. Return the water to a boil and cook the noodles for just 1 0 to 30 seconds. (These tiny fresh noodles don’t need much cooking. If it takes a minute or more for the water to come back to a boil, the noodles will already be done.) Drain the noodles immediately and cool them under cold running water. Drain well. Put the cold noodles in a bowl and toss with the peanut oil.

To assemble-When ready to dress the noodles, remove the pur6e from the refrigerator. Drain off any oil that has gathered on the top. Whisk about ¾ cup water into the purse to thin it and to reach a creamy consistency; the sauce will lighten in color and become emulsified; add more water as needed. Add the chopped cilantro to the sauce.

In a large bowl, toss the noodles with about half the dressing. Add the snow peas, red pepper, and daikon, and toss to combine (using your hands is easiest). Add more dressing if you like. Put the noodles in large serving bowl or on individual plates. Garnish with cilantro leaves, chopped peanuts, and sliced scallions, or pass little bowls of the garnishes at the table.

Cod with Miso Glaze and Wasabi Mashed Potatoes

Servings: 6
Preheat: 450°
At the restaurant, they use black cod, also known as sablefish. We call for more readily available white cod fillets.

Ingredients
1/2 cup light yellow miso
5 Tbsp rice vinegar
1/4 cup sugar
2 Tbsp soy sauce
1/4 tsp cayenne pepper
1/4 cup vegetable oil
6 6 oz cod fillets, each cut into 2 pieces

Directions
Wasabi Mashed Potatoes Preheat oven to 450°F. Blend miso, vinegar, sugar, soy sauce and cayenne pepper in processor. With machine running, gradually pour in oil; blend until mixture is smooth. Place cod fillets in large bowl. Pour half of miso mixture over fish; toss to coat. Transfer to rimmed baking sheet lined with aluminum foil. When oven is pre-heated, turn on broiler, and broil cod 8 inches from heat until beginning to brown, about 3 minutes. Turn off broiler, and finish cooking in 450°F oven until cod is opaque in center, about 5 minutes. Divide cod among 6 plates. Spoon Wasabi Mashed Potatoes alongside. Drizzle remaining half of miso mixture over cod and potatoes, if desired, and serve.

Cioppino

Servings: 6
Prep Time: 45 min
Inactive Prep Time: 45 min
Source: Gourmet | March 2002

Ingredients
4 lg garlic cloves, minced
2 med onions, finely chopped
1 Turkish bay leaf or ½ California bay leaf
1 tsp dried oregano, crumbled
1 tsp dried hot red pepper flakes
1½ tsp salt
½ tsp black pepper
¼ cup olive oil
1 green bell pepper, cut into ¼”” dice
2 Tbsp tomato paste
1½ cup dry red wine
1 (28- to 32 oz) can whole plum tomatoes, drained, reserving juice, and chopped
1 cup bottled clam juice
1 cup chicken broth
1 (1 lb) king crab leg, thawed if frozen
18 sm (2-inch) hard-shelled clams (1½ lb) such as littlenecks, scrubbed
1 lb skinless red snapper or halibut fillets, cut into 1½”” pieces
1 lb lg shrimp (16 to 20), shelled (tails and bottom segment of shells left intact) and deveined
¾ lb sea scallops, tough muscle removed from side of each if necessary
¼ cup finely chopped fresh flat-leaf parsley
3 Tbsp finely chopped fresh basil
Garnish: shredded fresh basil leaves and sm whole leaves
Accompaniment: focaccia or sourdough bread

Directions
Cook garlic, onions, bay leaf, oregano, and red pepper flakes with salt and pepper in oil in an 8-quart heavy pot over moderate heat, stirring, until onions are softened, about 5 minutes. Stir in bell pepper and tomato paste and cook, stirring, 1 minute. Add wine and boil until reduced by about half, 5 to 6 minutes. Add tomatoes with their juice, clam juice, and broth and simmer, covered, 30 minutes. Season with salt and pepper.

While stew is simmering, hack crab leg through shell into 2- to 3-inch pieces with a large heavy knife. Add crab pieces and clams to stew and simmer, covered, until clams just open, 5 to 10 minutes, checking every minute after 5 minutes and transferring opened clams to a bowl with tongs or a slotted spoon. (Discard any unopened clams after 10 minutes.) Lightly season fish fillets, shrimp, and scallops with salt and add to stew, then simmer, covered, until just cooked through, about 5 minutes. Discard bay leaf, then return clams to pot and gently stir in parsley and basil.

Serve cioppino immediately in large soup bowls.

Chicken, Gaylord’s Tandoori

Servings: 4-8

Ingredients
2 2½ pound chickens
2 cups plain yogurt
½ teaspoons cumin
½ freshly ground black pepper
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
½ teaspoon ground coriander
1 teaspoon grated fresh ginger or half the amount dried
1 clove garlic finely minced
1/8 to ¼ teaspoon cayenne pepper
salt to taste
½ teaspoon ground cardamom
½ cup chopped white onion
2 tablespoons milk
½ teaspoon loosely packed stem saffron or 1/8 teaspoon powdered saffron.

Directions
1. Cut off and discard the small wing tips of each chicken. Using the fingers, pull off and discard the skin of the
chickens.

2. Using a sharp knife, make brief gashes across the grain on both sides of the chicken breasts and legs.

3. Combine in the container of a food processor the yogurt, cumin, black pepper, nutmeg, cloves, coriander, ginger, garlic, cayenne pepper, saIt to taste, cardamom, and onion. Process to a fine liquid.

4. Pour the mixture Into a mixing bowl and add the chickens. Turn the chickens to coat all over. Cover and refrigerate for at least 24 hours.

5. Remove the chickens from the yogurt mixture at least one hour before cooking.

6. Preheat oven to 500°. Heat a charcoal grill.

7. Heat the milk in a small saucepan and add the saffron. Remove from the heat and let stand 10 minutes.

8. Spoon the saffron mixture evenly over the chickens.

9. Line a baking sheet with heavy-duty aluminum foil. Place the chickens on it breast side up.

10. Place the chickens in the oven and …garbled….(probably bake for 40 minutes??). Or, cooked entirely on a charcoal grill. To grill them, split the chickens as for broiling. After marinating, place on the grill breast side down. Grill on one side. Turn and continue grilling on the second side until the chickens are thoroughly cooked.

11. Cut the chickens into serving pieces. Put them on the grill and cook briefly on both sides.