food – Page 21 – Girl Who Would be KING on Life, Style and INSPIRATION.

simply satisfying – a Chinese dinner YOU CAN DO

Peppered Chicken & Steamed Halibut with Ginger serves four

Very seldom, if ever do we make Chinese food at home because…1) we think it’s too much work and 2) it’s easier to go to a Chinese restaurant for the assortment. Yes, you will get more selection from going out but you can experiment with a couple of delicious recipes at home that will be on par with any fine Chinese restaurant. Aside from these two main dishes, you can add sides like fried rice and an easy broccoli (gai lan) with oyster sauce to round out the menu for variety. The rice and vegetables for peppered chicken can be made in advance & easily re-heated.

Steamed Halibut with Ginger (fresh & lovely Asian dish)

Ingredients:

1 lb. halibut fillet – 1 tsp. coarse kosher or sea salt

1 Tbsp. minced fresh ginger – 3 Tbsp. thinly sliced green onion

1 Tbsp. dark soy sauce – 1 Tbsp. light soy sauce

1 Tbsp. peanut oil – 2 tsp. toasted sesame oil

¼ cup lightly packed fresh cilantro sprigs

Directions:

Pat halibut dry with paper towels. Rub both sides of fillet with salt. Scatter the ginger over the top of the fish and place onto heatproof ceramic dish.

Place into a bamboo steamer (widely available in Chinatown) set over several inches of gently boiling water, and cover. Gently steam for 10 to 12 minutes.

Pour accumulated water out of the dish and sprinkle the fillet with green onion. Pour both soy sauces over the surface of the fish.

Heat peanut oil and sesame oils in a small skillet over medium-high heat until they begin to smoke. When the oil is hot, carefully pour on top of the halibut fillet. The very hot oil will cause the green onions and water on top of the fish to pop and spatter all over – be careful. Garnish with cilantro sprigs and serve immediately.

Peppered Chicken

Ingredients:

1 tsp. salt

1 tsp. sugar

1 cup soup stock (chicken or vegetable)

1 hot pepper, diced

1 Tbsp. cornstarch

1 cup onion, diced

2 Tbsp. soy sauce

2-3 green peppers, diced

1 cucumber, diced

2 sweet red peppers, diced

1 lb. uncooked chicken meat, cut into ½ or 1 inch pieces

Marinate the chicken meat with 1 Tbsp. cornstarch and 1 Tbsp. soy sauce for ½ hour. Fry in peanut or sesame oil until brown and tender. *Saute all vegetables with remaining ingredients and stir constantly. Combine meat and vegetables. Serve hot. *If vegetables were made in advance, just reheat with the chicken meat.

For the Gai Lan (Chinese broccoli) with oyster sauce – parboil 2 lbs. fresh gai lan (or you can even use broccolini) in boiling water for 3 minutes with a pinch of salt. For sauce: 1 tsp. salt, 1 tsp. sugar, 2 Tbsp. dark soy sauce, 1 Tbsp. sherry wine vinegar, 4 Tbsp. oyster sauce, 1 finely minced slice of ginger.

Heat saucepan with oil, sauté broccoli for about 2 minutes, remove and pour sauce ingredients over top with ½ tsp. cornstarch which will thicken it like gravy. Pour a few drops of sesame oil over the broccoli and serve hot.

Fried rice is easy. Make or use leftover cold rice (it can be plain, jasmine or basmati) and fry in peanut oil with two beaten eggs, cut-up green onion, fresh or frozen cut green beans, mushrooms, peas and a bit of soy sauce, Chinese five spice (optional) & salt to taste. Garnish with green onion. You can also add shrimp, diced chicken meat or crab. *Make sure to pour slowly the beaten eggs with a bit of salt over the rice so that they will coat it but not settle in lumps.

Have you tried making Chinese food? It’s a lot easier than you think.

FUN

simply satisfying – Classic Niçoise Salad

1960’s. While no one lays claim to inventing this French salad “niçoise” just means “in the style of Nice,” the French beachside town. Credit goes to Julia Child for popularizing it in America in the 60’s.

Ingredients:

1 pound red-skinned potatoes, sliced 1/3 inch thick
Kosher salt
2 tablespoons dry white wine
10 ounces haricots verts or thin green beans, trimmed
4 large eggs
1/4 cup white wine vinegar
1/2 shallot, minced (about 2 tablespoons)
2 tablespoons dijon mustard
1 tablespoon chopped fresh thyme
Freshly ground pepper
3/4 cup extra-virgin olive oil
8 cherry tomatoes or small cocktail tomatoes, halved or quartered
1 head Boston lettuce, leaves separated
6 radishes, trimmed and quartered
2 5 1/2 -ounce cans Italian or Spanish tuna packed in olive oil, drained
1/2 cup nicoise olives

Directions

Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.

Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.

Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.

Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.

Toss the tomatoes in a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.

Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the *olives.

The Niçoise Olive is grown in Cote d’Azur – a region of the French Riviera.

*Did You Know…?

Because the true Niçoise isn’t a large crop (with harvests rarely exceeding 50 metric tons), most companies and olive importers grab Niçoise Style Olives from Italy, Spain or Moracco. Most any olive you see in the market that is identified as a “Niçoise” isn’t from Cote d’Azur. Substitutes: Kalamata

So when was the last time you made or ordered a salad like this?

Follow our FOOD board on PINterest at: http://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

Recipe courtesy of Food Network Kitchens

FUN

simply satisfying – Classic Cobb Salad

1934. This popular dinner salad originated as a midnight snack for Robert Cobb, owner of the Hollywood Brown Derby restaurant in Los Angeles. There’s a replica of the famous restaurant at Disney World.

photo – Johnny Miller for Food Network Magazine

Ingredients:
8 slices thick-cut bacon, chopped
4 large eggs
Kosher salt
2 6-ounce skinless, boneless chicken breasts
Zest (in wide strips) and juice of 1 lemon
2 bay leaves
2 sprigs thyme
1 tablespoon black peppercorns
1/4 cup apple cider vinegar
1/2 shallot, minced (about 2 tablespoons)
1 tablespoon dijon mustard
1/4 cup extra-virgin olive oil
Freshly ground pepper
2 avocados
2 vine-ripened tomatoes, chopped
1 large head Bibb lettuce, torn into pieces
2 heads romaine lettuce, cut into pieces
4 ounces blue cheese, crumbled

Directions:
Cook the bacon in a medium skillet over medium heat, stirring, until crisp, 15 to 20 minutes; transfer to paper towels to drain.

Meanwhile, place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water. Chop the hard-cooked eggs and season with salt.

Combine the chicken, lemon zest and juice, bay leaves, thyme, peppercorns and a large pinch of salt in a medium saucepan; add enough cold water to cover the chicken by 1/2 inch. Bring to a bare simmer over medium heat (do not boil) and cook until a thermometer inserted into the thickest part of the chicken registers 160 degrees F, about 7 minutes. Transfer the chicken to a cutting board and let rest 5 minutes.

Meanwhile, make the dressing: Whisk the vinegar, shallot, mustard and 1/2 teaspoon salt in a serving bowl. Whisk in the olive oil in a slow, steady stream until emulsified; season with pepper. Dice the chicken and toss with 1 tablespoon of the dressing in a separate bowl.

Halve, pit and dice the avocados. Season the tomatoes with salt. Add the Bibb and romaine lettuce to the serving bowl on top of the dressing. Arrange the bacon, hard-cooked eggs, chicken, avocados, tomatoes and blue cheese in rows on top of the lettuce. When ready to serve, toss the salad and season with salt and pepper.

Next week – I’ll post a recipe for Classic Niçoise Salad. I’m really into salads more and more these days and it’s nice to incorporate some oldies but goodies into the salad mix.

If there’s a specific recipe you’re looking for please let me know.

FUN

Simply Satisfying – cooking with coffee

Have you ever cooked with coffee?
I’m not talking about coffee cake which doesn’t even have coffee in it – it just tastes better when you have it while ~~dunking it into~~ drinking a cup. With all that coffee has going for it (which in moderation helps to improve cognitive performance, enhance alertness, boost your overall mood and is a rich source of antioxidants) why limit it to only a mug? Cooking with your favorite ground or brewed coffee can bring a whole new dimension to your recipe repertoire. Coffee can enhance the flavor of other ingredients (like in homemade barbeque sauce) while lending a subtle earthy undertone to a dish.

Here’s a healthy & hearty soup for a perfect cold weather lunch or light dinner paired with salad.

Cowboy Black Bean Soup

1 lb. (450g) dried black beans (about 2 cups/500 mL)
1 Tbsp (15mL) Coconut Oil
1 cup (250mL) diced onion
1 red bell pepper, diced
2 large celery stalks, thinly sliced across the stalk
½ cup (125mL) carrot, diced
1 jalapeño pepper, seeded and finely diced
3 garlic cloves, minced
2 tsp (10mL) ground cumin
1 tsp (5mL) smoked paprika
1 bay leaf
4 cups (1L) water
2 cups (500mL) brewed coffee
2 cups (500mL) butternut squash, cut into ½ in (1.25cm) cubes
½ tsp (2mL) salt
2 green onions, trimmed and thinly sliced
6 Tbsp (90mL) reduced-fat sour cream
¼ cup (60mL) fresh cilantro leaves

Pick over beans, making sure to discard any stones or broken beans. Rinse well, place in large bowl or container, and cover with 2 in (5cm) cold water. Let beans soak overnight.

Heat oil in large pot over medium heat for 2 minutes. Add onion, pepper, celery, carrot, jalapeño and garlic. Cook, stirring frequently, until vegetables begin to soften, about 8 minutes. Stir in cumin, smoked paprika, and bay leaf, cooking for another minute. Pour in water and coffee.

Drain beans, rinse well, and stir into soup base. Turn heat up to high and bring soup to a boil. Reduce heat to a simmer and skim off any foam that accumulates on surface. Cover pot and simmer, stirring occasionally, until beans are very tender, about 1 hour.

Meanwhile, steam squash until just cooked, about 5 minutes.

Once beans are cooked, remove pot from heat. Remove bay leaf from soup and stir in salt. Purée about half the soup in blender until smooth. Return purée to pot and stir until incorporated.

When ready to serve, warm soup gently over medium heat, stirring often, until warm. Ladle into bowls and garnish with cooked squash, a sprinkle of green onion, a dollop of sour cream, and a few torn cilantro leaves.

Serves 6. Each serving contains 329 calories.

Do you have a favorite coffee recipe you’d like to share?

FUN

health MATTERS – Winter Whites

Permission to fill your plate with a little less color.

For years we’ve been told to “eat the rainbow,” on the theory that the more colorful our fruits and vegetables, the more nutrient-rich they are. While that advice still holds, research reveals that certain pale foods – like cauliflower and celery root – have a lot to offer too, from helping ward off heart disease to boosting bone health. And because many of these veggies are in peak season during cooler months, now is a great time to lighten up.

Let’s take three for now:

Celery Root – whether you boil it or eat it raw, this root vegetable offers more than twice the iron of a boiled potato, and at least 35 percent more fiber per cup. Also contains more than 70% of your daily recommended intake of vitamin K.

Cauliflower – one cup of this cruciferous veggie packs 68 percent of your daily recommended allowance of Vitamin C. The white florets also contain the nutrient choline, which the brain converts into a chemical that researchers believe may help to slow age-related memory loss.

Parsnips – a cup of cooked parsnips satisfies nearly 30 percent of the daily vitamin C needs and delivers more than 20 percent of the suggested intake of the mineral Manganese. They also contain nearly 6 grams of fiber per cup (more than 22 percent of the daily recommended intake), helping you stay full a little longer.

Other great whites – garlic and horseradish.

So for tonight – mix your greens with white!

Taken from an article by Ashley Gartland – Feeling Good

Food + Drink

simply satisfying – gourmet Mac and Cheese

First off…let’s just talk about good cheese in general. There are so many great varieties. Just when you think you’ve tried them all…there’s a new kid on the block (or cheeseboard). Today I sampled a bunch of Beecher’s Handmade Cheese at Pike Place Market in Seattle. So good that I decided to do a whole blog dedicated to only cheese….but then decided I’d post a recipe of a gourmet version of Macaroni and Cheese instead.

You can watch them making Curd Cheese

Sometimes you just want a good old Mac’ n Cheese. This one has a little bite to it and the croutons provide a crispy topping.

To make croutons – 1 Tbsp. unsalted butter, 4 slices white bread, cut into ½ inch squares, kosher salt, 21 seasoning salute (or something similar). In a large skillet, melt butter over medium heat. Add bread; stir until golden. Drain on a paper towel-lined plate and season with a pinch of salt & seasoning. Set aside.

Recipe

Unsalted butter, for greasing pan

2 cups elbow pasta

8 ounces each – Monterey Jack, Cheddar and Manchego (or you can use Colby) cheese, all shredded.

2 tsp. all-purpose flour

¼ tsp. kosher salt

½ tsp. ground black pepper

½ tsp. cayenne pepper

½ tsp. dry mustard

1/8 tsp. ground nutmeg

¼ sour cream

1 large egg, beaten

¼ cup grated sweet onion

1 ½ cups half & half

Preheat oven to 350F. Butter a 9” x 13” baking dish. Bring a large pot of water to a boil and cook pasta until almost al dente; drain, then return pasta to pot. In a medium bowl, combine all three cheeses. Then mix 2/3 of the cheese with pasta. Set aside. In a large bowl combine flour, salt, black pepper, cayenne, mustard, nutmeg, sour cream, egg, onion and the half & half. Pour over pasta and mix.

Transfer to baking dish and scatter remaining cheese over top. Bake uncovered until just beginning to brown, about 35 minutes. Top with croutons and bake until golden brown, about 10 minutes more. Let sit 15 minutes before serving. Makes approx. 10 servings.

TIP: you can also use store bought croutons and just crumble them in place of the homemade ones.Check out our Food Board for more fabulous recipes on PINterest at: https://www.pinterest.com/intrigueimports/foodsavour-taste-flavor-relish-palate-enjoyment/

FUN

Simply Satisfying – Chocolate Dipped Orange Shortbread

You can get creative with all your cookie-making at Christmas but don’t leave out the shortbread. It may be too late for this Christmas but the results are worth it. If you don’t have time, file it for next year.

I love cookies anytime. My baking favorites are thumbprint (with homemade jam centre), writer’s block (oatmeal, raisins & chai spices), chocolate chip (using 4 different kinds) and old-fashioned peanut butter.

A friend gave me this recipe (originally from Canadian Living) which is perked up with orange rind and partially dipped in chocolate. What can be better than orange & chocolate?

Ingredients:

1 cup (250 ml) unsalted butter, room temperature

½ cup (125 ml) superfine sugar (like castor but I ended up using organic cane)

2 tsp (10 ml) finely grated orange rind

¼ (1 ml) tsp salt

2 cups (500 ml) all-purpose flour

3 Tbsp. (45 ml) cornstarch

3 ½ oz (100 g) bittersweet chocolate, chopped

In a large bowl, beat together butter, sugar, orange rind and salt until fluffy. Stir in flour and cornstarch to make a smooth dough.

Divide dough in half. Form each into 10-inch (25 cm) log. Wrap each and refrigerate for 1 hour.

Slice logs into ¼ inch (6 mm) thick rounds. Place, 1-inch (2.5 cm) apart, on parchment-lined baking sheets. Bake in 325 F oven until firm, about 15 minutes. Let cool on pans for 5 minutes, transfer to racks and let cool completely.

Coating: In heatproof bowl over sauce of hot (not boiling) water, melt chocolate, let cool to room temperature. Tip: I put the chocolate in a small pot placed right in a steamer which lets it gently melt without burning. Try to use the best quality bulk chocolate you can find. I use Callebaut.

Dip half of each cookie into chocolate, gently shaking off any excess. Refrigerate on waxed paper-lined baking sheets until firm, about 30 minutes. Makes about 30-35 cookies.

Food + Drink

simply satisfying – Pappa al Pomodoro

I want to live like an Italian!

If you can’t get to Tuscany…warm up to a simple, hearty blend of tangy tomatoes, rustic bread and fresh herbs. This is a classic Italian dish which means to say – not at all fancy. It is all about simplicity and good ingredients. It’s worth splurging on richer olive oil for recipes like this and a chewy, unsalted white bread instead of whole wheat (which has a distinctive flavor that won’t marry well with the ingredients).

I just had a request for making a rich tomato soup. My friend and I were served a delicious sampling from a food truck after our run the other day & I forgot how good something like this can taste. Not reserved for only cold days. This is something I’ve made while camping (in the Eurovan). This delicious Tuscan recipe is originally from the popular restaurant I Sodi in New York (see below).

Serves 6

3 Tbsp. Olive Oil

3 Large Garlic Cloves, minced

1/3 cup chopped Fresh Basil

2 tsp. chopped Fresh Sage

1 ½ lb. ripe, peeled, seeded Tomatoes, chopped (about 5 medium)

3 slices day-old White Peasant Bread, cut into ½ inch cubes

3 cups Vegetable Stock (water is okay but I prefer the stock)

Olive oil & basil leaves for garnish

Heat olive oil in a saucepan over medium heat. Add garlic, basil and sage, and cook for 2 minutes or until garlic begins to brown. Stir in tomatoes and bring to a boil. Reduce heat and simmer for 10 minutes, stirring frequently. Add bread and stock (or water). Return to boil and reduce heat. Stir, breaking up bread with the back of a wooden spoon. Let soup simmer for 5 minutes. Season with salt and pepper to taste. Ladle into soup bowls, drizzle with additional olive oil and garnish with basil leaves.

TIP: It makes a tasty compliment to light choices – a tossed salad or grilled fish. You can use canned tomatoes providing they’re a superior brand – organic & peeled are best.

A word from I Sodi

Rita Sodi grew up on a little farm North of Florence, Italy, and almost everything her family ate was made from the farm, prosciutto, salami, wine, vegetables…and this food was very important for the family. They were not allowed to miss any meal. Rita’s mother, Elena, always told her to drink wine because it “makes good blood” and do not eat Prosciutto without bread. When she finished art school she began to travel for her work in the clothing business and at that point she really started to appreciate the simplicity of her mother’s food and the way she cooked. For ten years she traveled from Florence, Italy to New York, Los Angeles, Asia and Australia. Year after year, wherever in the world Rita found a kitchen, she began to cooked her Mother’s food. Friends filled her kitchen and sat at her table, her passion was born.

Address: 105 Christopher Street, New York, NY 10014

Neighborhood: West Village

Or: your own home

FUN

Simply Satisfying – Butter Chicken

Indian Food is absolutely satisfying anytime of the year but especially now as it tends to be real comfort food. I just tried the recipe below for the first time & really like the results. I hope you do too.

consulting the cookbook ‘the food of India‘

Butter Chicken (or Murgh Makhni) is a Moghul dish that has many versions. The butter in the title refers to Ghee, a type of clarified butter – see link to previous post : https://intrigueimports.wordpress.com/2013/11/22/b-well-lets-clarify-something-what-is-ghee/

Basmati Rice is an ideal accompaniment and pieces of roti or naan bread can be used to mop up the delicious juices. Condiments like lime pickle & mango chutney are always a welcome addition for added flavour.

What you need:

About 2/4 inch of fresh ginger, roughly chopped

3 garlic cloves, roughly chopped

½ cup of blanched almonds

2/3 cup thick plain yogurt (I used greek)

½ tsp. chili powder

¼ tsp. ground cloves

¼ ground cinnamon

1 tsp. garam masala (Indian spice mix)

4 cardamon pods, lightly crushed

14 oz (400 g) tin of chopped tomatoes

1 tsp. salt (try Himalayan pink)

2 lb. 4 oz (1 kg) skinless, boneless chicken thigh fillets, cut into fairly large pieces (see TIP below)

5 Tbsp. ghee or clarified butter

1 large onion, thinly sliced

6 Tbsp. finely chopped coriander (cilantro) leaves

4 Tbsp. thick cream (whipping cream is good)

Serves 6

BLEND the ginger and the garlic together to a paste in a food processor or pestle and mortar, or crush the garlic and finely grate the ginger and mix them together. Grind the almonds in a food processor or finely chop with a knife. Put the paste and almonds in a bowl with the yogurt, chili powder, cloves, cinnamon, garam masala, cardamom pods, tomato and salt, and blend together with a fork. Add the chicken pieces and stir to coat thoroughly. COVER and marinate for 2 hours, or overnight, in the fridge.

PREHEAT the oven to 350F (180C). Heat the ghee or clarified butter in a deep, heavy-based frying pan. ADD the onion and fry until softened and brown. ADD the chicken mixture and fry for 2 minutes. MIX in the fresh coriander. Put the mixture into a shallow baking dish, pour in the cream and stir with a fork.

BAKE for 1 hour. If the top is browning too quickly during cooking, cover with a piece of foil. Leave to rest for 10 minutes before serving. The oil will rise to the surface. Just before serving, place the dish under a hot grill (broiler) for about 2 minutes to brown the top. You can spoon off any extra oil by tipping the dish slightly right before serving.

*TIP – I like to first rub the chicken pieces in a mix of some Indian spices like Tumeric, Chat or Garam Masala & Curry powder. You don’t have to do this but it tends to bring out more flavour by doing so.

ENJOY!

FUN

simply satisfying – winter fruit crumble

A splash of lemon and a touch of vanilla add zest to this old-fashioned dessert.

Love Bumbleberry pie but don’t want the extra calories from the crust? Try making this healthier option using frozen fruit and oats. I use frozen fruit in smoothies & shakes but this is a tasty alternative & clears up some space in the freezer.

Topping

1 cup (250 ml) quick cooking (not instant) oats.

1/3 cup (75 ml) all-purpose flour

½ cup (135 ml) packed brown sugar

½ tsp. (2 ml) ground cinnamon

1/3 cup (75 ml) butter, Tip: if you have ghee, you can substitute a little in place of some butter.

Fruit Mixture

5 cups (1.25 L) mixed frozen unsweetened fruit (I used wild blueberries, raspberries & bing cherries but peaches & strawberries would work well too).

1/3 cup (75 ml) organic cane sugar (or granulated sugar)

1 Tbsp. (15 ml) fresh lemon juice

½ tsp. (2 ml) pure vanilla extract

In a small bowl, combine oats, flour, brown sugar & cinnamon. Add butter and mix until crumbly; set aside. (to make ahead: cover and refrigerate topping for up to 3 days).

Fruit Mixture: If using peach, cut any extra large wedges in half crosswise. In a large bowl, toss together frozen fruit and cane (or granulated) sugar. Pour the lemon juice and vanilla extract over top and toss.

Spread the fruit mixture evenly in ungreased 8-inch square (20 cm) baking dish. Sprinkle evenly with topping. Cover tightly with foil. Bake at 375F (190 C) for 35 minutes. Uncover and bake for about 30 minutes longer, or until bubbly and fruit is tender.

Serve warm, topped with a scoop of vanilla ice cream, frozen yogurt or whipped cream.