Bí quyết để luộc tôm ngọt và dai

1 - Luộc tôm ngọt và dai

Tôm là thực phẩm ngon, dễ ăn, dễ chế biến. Mòn đơn giản nhất là tôm luộc, nhưng luộc tôm cũng có chút bí quyết để làm cho món ăn ngon, ngọt hơn.

Nước dừa tươi là nguyên liệu thích hợp nhất để luộc tôm. nên dùng lượng nước dừa vừa đủ ngập xâm xấp số tôm cần luộc, vì như vậy vị ngọt của tôm không bị thoat ra ngoài mà còn hấp thu được vị ngọt của nước dừa tươi.

Chuẩn bị nước dừa tươi dằn chút muối rồi nấu lên, đợi nước dừa thật sôi mới cho tôm vào luộc, canh tôm vừa đỏ thì vớt ra ngay. Tôm luộc đúng độ sẽ ngọt đậm, mềm mà vẫn dai. Nếu luộc quá lửa, tôm sẽ bị xảm thịt, cứng, mất bớt vị ngọt đặc trưng của món ăn.


2 - Luộc thịt ngon và giòn : Khi luộc các mẹ cho vào nồi nước sôi một chút dấm chua (cho thịt vào từ lúc nước nguội thì nước luộc sẽ trong đấy ạ )

3 - Luộc lòng lợn trắng giòn: Nước sôi kỹ mới cho vào luộc. Khi luộc chín vớt ra cho ngay vào tô nước lọc có pha một chút phèn chua

4 - Rán cá ko bị bắn lung tung: Cho một chút muối hoặc bột mì vào chảo khi rán

5 - Xào rau muống sao cho xanh

Trước khi xào luộc sơ, bỏ chút muối vào nước luộc rau. Vớt rau ra, trụng qua nước lạnh. Để một chút cho ráo nước rồi bỏ vào xào trên chảo dầu nóng, lức to, đảo đều ta

Canh chua giò heo

Nguyên liệu:

* 1 cái móng heo
* 3 lá chanh
* 2 củ sả đập dập,
* 3 trái ớt sừng trâu xắt vát,
* 5 trái tắc (trái quất).
* Rau ngò (rau mùi),
* 2 tô nước lạnh,
* bột nêm, nước mắm.

Cách làm:
Giò heo thui (nướng vàng), cạo sạch lông, rửa sạch, chặt miếng cỡ bao diêm, ướp với nước mắm.
Bắc nồi nước lạnh lên bếp, cho sả, một nửa số ớt sừng trâu vào, đun sôi, cho giò heo vào hầm nhừ, vớt bỏ bọt và váng mỡ, nêm vừa miệng.
Bày giò heo ra tô, số ớt còn lại, lá chanh, rưới nước cốt tắc, nước dùng lên, rắc rau ngò.

Nộm miến tôm Việt Nam

a. Nguyên liệu:

- Miến khoảng 200g

- Tôm khoảng 200g

- Giá đỗ 100g

- Hành Tây 2 củ

- Ngoài ra cần các loại rau: kinh giới, rau thơm, rau mùi, và các gia vị như nước mắm, giấm, chanh…

Chế biến món nộm miến tôm

b. Cách chế biến

- Đầu tiên ta thái hành tây thành từng lát mỏng theo chiều dọc củ hành. Sau đó ngâm chỗ hành đó vào trong dung dịch nước có chứa giấm chua để làm giảm độ cay và hăng của hành.

- Bước tiếp theo ta thái rối rau mùi và kinh giới

- Ớt ta dọc làm đôi, bỏ hạt và thái chỉ

- Trần giá và miến bằng nước đun vừa sôi. Nước đun vừa sôi nhẹ thì cho giá và trần qua thật nhanh. Sau đó vớt giá ra, cho một ít dầu ăn vào trong nước và trần miến. (Cho dầu ăn vào để sợi miến luôn tơi và dai) - Tiếp theo là công đoạn luộc tôm

- Trong thời gian chờ đợi tôm chin ta kết hợp pha nước để trộn nộm. Tỷ lệ: 1 muôi đường ; 1 muôi chanh + giâm ; ¾ muôi nước mắm + một ít ớt băm.

- Sau khi luộc tôm xong thì bóc vỏ

- Công đoạn tiếp theo là trộn nộm. Đầu tiên ta cho miến + hành tây + giá + ớt và trộn đều lên. Sau đó cho nước nộm vào trộn đều cho ngấm gia vị rồi trắt sạch nước đi. Tiếp đến ta cho tôm, hành khô chiên, và rau thái rối vào.

Chế biến món nộm miến tôm

- Cuối cùng ta bầy ra đĩa. Chú ý ra rắc hành khô và tôm lên trên, đồng thời dùng lá kinh giới và cài lên đó mấy hông hoa được tỉa từ ớt cho đẹp mắt. Như vậy là chúng ta đã có một món nộm miến tôm thật hoàn hảo. Chúc các bà nội trợ thành công khi chế biến món ăn này.

Cá hấp gừng hành

Nguyên liệu:

1 con cá tươi (chọn cá rô phi, cá diêu hồng...)

2 nhánh gừng

Rượu trắng

Hành, tỏi phi

Hành lá chẻ

Gia vị, hạt nêm, hạt tiêu, dầu ăn, xì dầu, đường



Thực hiện:

Cá làm sạch, để ráo nước, khử tanh bằng rượu gừng.

Ướp cá với tỏi, hạt tiêu, gia vị cho thấm khoảng 30 phút.

Cho cá vào đĩa sâu lòng, cho gừng thái sợi, chút dầu ăn, cho vào xửng hấp gần chín. Cho hành chẻ, hấp chín. Bắc ra rắc hành phi lên trên.

Đun sôi hỗn hợp xì dầu, đường và chút nước thành sốt, rưới lên cá.

Món này nên dùng nóng.

Nem cua bể

Nguyên liệu:
- Thịt cua: 200g
- Thịt nạc vai xay nhỏ: 300g
- Giá đậu: 200g
- Miến: 50g
- Nấm hương: 10 cái
- Mộc nhĩ: 5 cái
- Cà rốt thái sợi: 100g
- Hành hoa: 100g
- Trứng gà: 1 quả
- Bánh đa nem Hải Phòng (hoặc bánh đa loại to bản): 10 cái
- Bột gà: 2 thìa cà phê
- Hạt tiêu: 1 thìa cà phê
- Gừng: 1 củ
- Rượu trắng: 100ml
- Bún: 1,5kg
- Rau thơm, mùi, xà lách, kinh giới: đủ dùng

Thực hiện:
- Mộc nhĩ và nấm hương ngâm nước ấm cho nở, cắt chân, rửa sạch.
- Thịt cua rửa sạch. Gừng giã nhỏ, hòa với rượu rồi lọc lấy nước để trộn đều với thịt cua, sau đó bóp kiệt nước.
- Miến ngâm nước ấm cho mềm rồi rửa sạch.
- Cà rốt rửa sạch rồi thái nhỏ cùng mộc nhĩ, nấm hương, miến.
- Giá đậu và hành thái riêng, dài cỡ 0,3 - 0,4 mm.
- Trộn các nguyên liệu trên với thịt nạc vai đã xay, 1 quả trứng gà, bột gà, hạt tiêu.
- Trải bánh đa nem lên khay, đặt một miếng thịt cua nhỏ lên bánh đa nem rồi cho hỗn hợp nguyên liệu vừa trộn lên trên, gói thành hình chữ nhật có kích thước nhỏ hơn bao thuốc lá.
- Rán nem ngập dầu và nhỏ lửa cho tới khi vàng đều. Món nem ăn kèm với bún và rau sống.
- Pha nước chấm như nước chấm của nem cá.

Nem cá

Nguyên liệu:

Cá quả phi lê: 200g

Tuyết nhĩ (mộc nhĩ tuyết): 100g

Nấm hương: 6 cái

Thìa là: 1 mớ nhỏ

Bánh đa nem: 1 thếp

Bột gà: 1 thìa cà phê

Hạt tiêu: 1,5 thìa cà phê

Tỏi: 1 củ

Ướt tươi: 1 quả

Nước mắm + chanh (giấm)+đường: đủ dùng

Thực hiện:

Cá quả phi lê bỏ da, rửa sạch rồi thái chỉ

Mộc nhĩ tuyết, nấm hương ngâm nước ấm cho nhanh nở, sau đó cắt chân, rửa sạch và thái chỉ.

Thìa là rửa sạch, thái nhỏ.

Trộn đều tất cả nguyên liệu trên với bột gà và hạt tiêu

Cắt bánh đa thành hình chữ nhật, đặt nguyên liệu vào giữa theo chiều chéo, rồi gói thành hình tam giác.

Rán ngập dầu, vừa lửa cho tới khi vàng đều

Pha nước chấm: Hòa 1 bát (loại bát đựng nước mắm) nước lọc với 3 thìa cà phê đường, hòa tiếp 4 thìa cà phê nước cốt chanh (giấm), rồi cho thêm 3 thì súp nước mắm. Giã tỏi và ớt rồi hòa vào hỗn hợp nước mắm, thêm hạt tiêu để dậy mùi thơm của nước chấm nem.

New York I Love You

It was a beautiful piece of poem, with shortnesses yet varieties. It was a pretty song with separate tones sung harmoniously together. 104 minutes evokes the senses of a strange garden, where every flower you pass effuses a separate fragrance touching flirtatiously your nose, your fingers. A girl of 16 believes in dreams and makes dreams come true. Man and woman at 29 on a nice weathered day fall crazily in love on a stranger's cab ride. You track your charm in the middle of the night over a lost writer's effusive words. A painter comes to New York to find his love, with cheap bread forming his brush and soya sauce being the ink. Couples hand in hand find eternal romance throughout 68 years together. You find love everywhere in New York, as the movie says, love to your partner, to a stranger, to an imaginary idol, to a baby, to an old man, to a Parisian lady, to each and every person around you want to hug.

The movie was full of surprises. Pretty as it was, it left you unsettled. You crave for the warmth to stay by the surprises. You long for random details of the happy-forever-after fairy tale ending. And you stop to wonder, where you are in the midst of this winter. There was the return of a friend with trust. And there was a pretty adventure of warmth, spontaneity and romance. Yet stirring in between was a bridge of pride and freedom or loneliness. Now it arouses, the emptiness of just a phone call away.

Corn and Peppers

Info

* Total Time: Under 30 Minutes
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 2 Times

Colorful and popular with children, this is a good side dish for everyday meals.
Yield: makes 4 servings
Prep Time: 15 mins
Cooking Time: 8 mins
Ingredients

* 4 ears of corn
* 2 tbsp butter
* 2 scallions, green and white parts, sliced
* ½ small green bell pepper, seeded and diced
* ½ small red bell pepper, seeded and diced
* salt and freshly ground black pepper

Directions

1. Remove the husks and silks from the corn. Using a sharp knife, cut the corn kernels from the cobs. Break up any kernels that are stuck together.

2. Melt the butter in a large saucepan over medium heat. Add the corn, scallions, green and red peppers, and ¼ cup water. Bring the mixture to a boil and cook about 5 minutes, or until the corn is tender. Season with salt and pepper and serve.

Notes

If you are in a hurry, this recipe also works well with 3 cups frozen corn or canned corn.

Chạo tôm

CHẠO TÔM

Nguyên liệu:

2 lbs (khoảng 1kg) tôm tươi, bóc vỏ, làm sạch

1 tsp muối

5 tbs nước mắm

2 tbs dầu olive

1 tsp tiêu

3 hoặc 4 tép tỏi tươi

2 củ hành khô (hành tím)

3 tsp đường

1 lon mía, chẻ nhỏ (nếu có mía tươi thì càng tốt)

Cách làm:

1. Trộn tôm với muối rồi sàng tôm một lúc cho đến khi thấy chất nhớt sủi bọt.

2. Rửa sạch lại tôm bằng nước lạnh rồi dùng khăn giấy vặt tôm vừa ráo.

3. Trộn đều tôm với tất cả các gia vị nói trên.

4. Bỏ tôm vào ngăn đá khoảng 2 tiếng.

5. Lấy tôm ra để cho tan đá. Xay tôm bằng từng mẻ nhỏ đến khi vừa nhuyễn.

6. Thoa một ít dầu ăn lên tay cho trơn, rồi dùng tay nặn tôm bọc quanh nhánh mía.

CA Winter 2009 297

CA Winter 2009 303 CA Winter 2009 301

7. Cho chạo tôm vào xửng hấp khoảng 5-10’, tùy theo độ dày của tôm quanh mía.

CA Winter 2009 307

8. Khi sẵn sàng ăn, chiên hoặc nướng tôm cho phần ngoài vàng đều.

CA Winter 2009 312CA Winter 2009 316

Chúc cả nhà ăn ngon!! ^^

Porcini Mushroom Soup

Info

* Course: Hot Appetizer, Main Course
* Total Time: Under 2 Hours
* Skill Level: Easy
* Cost: Moderate
* Favorited: 12 Times


Can be made ahead of time.

This hearty Italian country soup is full of deep, earthy goodness.

Yield: 6 servings
Prep Time: 20 mins, plus soaking
Cooking Time: 1 hr, plus standing
Ingredients

* 1oz (30g) dried porcini mushrooms
* 11/3 cups boiling water
* 3 tbsp extra virgin olive oil, plus more for drizzling
* 2 onions, finely chopped
* 2 celery stalks with leaves, finely chopped
* 4oz (115g) cremini mushrooms, sliced
* 2 garlic cloves, thinly sliced
* 2 tsp chopped rosemary
* 1 tsp chopped thyme
* 3 cups vegetable stock
* one 14.5oz (411g) can chopped tomatoes, drained
* salt and freshly ground black pepper
* 4 cups diced day-old crusty bread

Directions

Prepare ahead

The soup can be made through step 3, then cooled, covered, and refrigerated for up to 2 days. Reheat, then add the bread.

1. Combine the dried porcini and boiling water in a small bowl. Let stand for 30 minutes. Drain through a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms.

2. Heat the oil in a large saucepan over medium-low heat. Add the onions and cook about 5 minutes, until softened. Add the celery and cook 5 minutes more, until the celery is tender. Stir in the mushrooms, garlic, rosemary, and thyme and cook until the mushrooms soften, about 5 minutes more.

3. Add the stock, tomatoes, and the soaked mushrooms and their liquid. Bring to a boil over high heat. Return the heat to medium-low and simmer for 45 minutes.

4. Stir in the bread. Season with salt and pepper. Remove from the heat, cover, and let stand for 10 minutes. Stir well so the bread can break up and thicken the soup. Spoon into deep bowls, drizzle each serving with olive oil, and serve hot.

Variation

Fresh Porcini Soup

Replace the dried porcini with 4oz (115g) fresh porcini. Do not soak them; instead, slice and add them to the soup along with the cremini mushrooms. You will need an extra cup of vegetable stock.

Notes

Nutritional Benefits: low fat, low GI

Freezing Information:freeze, without the bread, for up to 3 months Good with bowls of spiced olives, and crusty bread.

Caesar Salad

Info

* Course: Main Course
* Total Time: Under 30 Minutes
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 3 Times

Anchovies help to give this classic salad its traditional flavor, but they can be omitted from the dressing if preferred
Yield: 6 servings
Prep Time: 10 mins
Cooking Time: 2 mins
Ingredients

* 2 garlic cloves, minced into a purèe
* 2 anchovy fillets in olive oil, drained and finely chopped
* ½ cup extra virgin olive oil
* 2 tbsp fresh lemon juice
* 1 tsp Worcestershire sauce
* freshly ground black pepper
* 2 small heads of romaine lettuce
* 1 cup croutons
* 2 large eggs
* ½ cup Parmesan cheese, shaved or grated

Directions

1. To make the dressing, mash the garlic and anchovies together to make a thick paste. Scrape into a screw-top jar, add the olive oil, lemon juice, Worcestershire sauce, and pepper to taste. Shake until well blended and thick. Set aside.

2. To assemble the salad, tear the lettuce into bite-sized pieces and toss with the croûtons in a salad bowl. Bring a small saucepan of water to a boil over high heat. Reduce the heat to medium, add the eggs, and boil gently 2 minutes, no longer. Drain and rinse well with cold water.

3. Crack open the eggs, scoop over the lettuce and toss. Shake the dressing well, pour over the salad, and toss again. Sprinkle with the Parmesan and serve at once.

Variation

Chicken Caesar Salad

For a more substantial dish, add chunks or shreds of chicken. To make your own croûtons, toss cubed French bread with olive oil, spread on a baking sheet, and bake in a preheated 350°F (180°C) oven about 12 minutes, or until golden.

Notes

Good with all barbecued meats. It is also good served as a first course or lunch with chunks of French bread.

Carrot and Orange Salad

Info

* Course: Cold Appetizer, Side Dish
* Total Time: Under 30 Minutes
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 5 Times


Can be made ahead of time.

This light, multicolored salad is good as an accompaniment to hot or cold meats, or served alongside a sandwich

Yield: 4 servings
Prep Time: 20 mins
Ingredients

* 2 large carrots
* 2 large navel oranges
* 1 fennel bulb
* 1 bunch watercress

* 3 tbsp fresh orange juice
* 1 tbsp fresh lemon juice
* 1 tsp honey
* 3 tbsp olive oil
* 3 tbsp vegetable oil
* salt and freshly ground black pepper
* 2 tsp sesame seeds, lightly toasted

Directions

For the dressing

Prepare ahead

The salad can be refrigerated in a covered bowl for up to 6 hours. Toss the fennel in a lemon juice to prevent discoloration Dress and toss just before serving.

1. Trim and peel the carrots. Use a vegetable peeler to make long, thin strips of the entire carrot.

2. Cut away the peel and pith from the oranges. Working over a bowl, cut between the membranes to release the orange segments. Trim the fennel and thinly slice. Remove any tough stalks from the watercress. Combine the carrot, orange, fennel, and watercress in a serving bowl.

3. To make the dressing, whisk together the juices and honey. Gradually whisk in the oils. Season with salt and pepper. Pour the dressing over the salad mixture, sprinkle with the sesame seeds, and serve.

Dulce de Leche

Info

* Course: Dessert
* Total Time: Under 4 Hours
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 4 Times


Can be made ahead of time.

Apple Yogurt Compote

Info

* Course: Dessert
* Total Time: Under 2 Hours
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 1 Time


Can be made ahead of time.

Served hot, warm, or cold, this is the simplest of desserts.

Yield: makes 4 servings
Prep Time: 15 mins
Cooking Time: 35–40 mins
Ingredients

* 2½ lb (1.2kg) Cortland or Jonathan apples
* 1 tbsp fresh lemon juice
* 1/3 cup apple juice
* 1/3 cup sugar
* 1/3 cup heavy cream

Directions

Prepare ahead

The compote can be refrigerated for up to 3 days.

1. Reserve half an apple for garnish. Peel, core, and thinly slice the remaining apples. Place the slices in a saucepan and sprinkle with the lemon juice as they are cut.

2. Add the apple juice and sugar. Cook over medium heat, stirring until the liquid comes to a boil. Reduce the heat to medium-low and cover. Simmer, stirring occasionally with a wooden spoon, about 35 minutes, or until the apples are reduced to a sauce.

3. Let cool slightly. Rub through a sieve to make a smooth purèe.

4. Divide the purèe among four glasses. Top with the cream. Thinly slice the remaining apple and garnish the compotes with the apple slices. Serve warm or chilled.

Notes

Nutritional Benefits:low fatGood with ice cream, cream, or evaporated milk instead of the whipped cream.

Leftovers can be served alongside pork chops, or eaten as a snack.

Mushroom Risotto

Info

* Course: Hot Appetizer, Main Course
* Total Time: Under 1 Hour
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 33 Times

For the best results, choose a dark, richly flavored mushroom, such as cremini or portobello, to make this risotto.
Yield: makes 6 servings
Prep Time: 10 mins
Cooking Time: 40 mins
Ingredients

* 4 tbsp vegetable oil
* 1 onion, chopped
* 2 cups arborio or carnaroli rice
* 6 cups vegetable stock or water, kept simmering
* 4 tbsp butter, diced
* 1lb (450g) cremini mushrooms, sliced
* ½ cup freshly grated Parmesan

Directions

1. Heat the oil in a large, heavy saucepan over medium heat. Add the onion and fry for 5 minutes or until golden, stirring occasionally. Add the rice and stir for 2 minutes.

2. Gradually add the stock, about ½ cup at a time, stirring constantly, waiting until it is absorbed before adding more. Continue in this manner for 25 minutes or until the rice is barely tender and has a creamy consistency, adding water if the stock has run out.

3. Meanwhile, melt the butter in a pan over a medium heat. Add the mushrooms and cook, stirring frequently, for 10 minutes or until the mushrooms have browned and the liquid evaporates.

4. Stir the mushrooms into the rice and turn off remove from the heat. Stir in the cheese and serve immediately.

Variation

Porcini Mushroom Risotto

Cover ¾ oz (20g) dried porcini mushrooms with boiling water and let stand for 20 minutes, Strain through cheesecloth, stirring the soaking liquid into the vegetable stock. Use in addition to or in place of the cremini mushrooms. (Do not sautè the soaked dried mushrooms.)

Notes

Leftovers can be shaped into patties, coated with fine bread crumbs and pan-fried.

Gertie’s Crab Cakes

Info

* Course: Main Course
* Total Time: Under 2 Hours
* Skill Level: Easy
* Cost: Moderate
* Favorited: 9 Times


Gertie Cleary hailed from Baltimore’s Greenmount Avenue and her cooking was legendary throughout St. Ann’s parish and northeast Baltimore. Her crab cakes are my absolute favorite. I must, however, admit my bias. Gertie was my grandmother, and I grew up on these wonderful spiced morsels of crab. This recipe is in the most traditional style of Bay crab cakes. It uses as lightly spiced mixture of mayonnaise and egg, and is lightly bound together with cracker crumbs.

Yield: Serves 4
Ingredients

* 1 egg
* 2 tablespoons mayonnaise
* 1 teaspoon dry mustard
* ½ teaspoon freshly ground black pepper
* 1 teaspoon Chesapeake Seasoning
* 2 teaspoons Worcestershire sauce
* Dash of Tabasco Sauce
* 1 pound backfin crabmeat, picked over
* 1/3 cup saltine cracker crumbs
* Vegetable oil, for frying (optional)
* Clarified butter (see Note) and/or olive oil, for sautéing(optional)
* Tartar Sauce and lemon wedges, for accompaniment

Directions

Mix the egg, mayonnaise, mustard, pepper, Chesapeake seasoning, Worcestershire, and Tabasco together in a blender or mixing bowl until frothy. Place the crabmeat in a bowl and sprinkle on the cracker crumbs. Pour the egg mixture over the top. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. Form the cakes by hand or with an ice cream scoop into 8 mounds about 3 inches in diameter and ¾ inch thick. Do not pack the mixture too firmly. The cakes should be as loose as possible, yet still hold their shape. Place the cakes on a tray or platter lined with wax paper, cover, and refrigerate for at least 1 hour before cooking.

Pour oil into large skillet to a depth of about 1½ inches. Heat the oil and fry the crab cakes, a few at a time, until golden brown, about 4 minutes on each side. Remove with a slotted utensil to paper towels to drain. Or broil the cakes: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4 to 5 minutes on each side. Or sauté the cakes: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minutes total cooking time.

Serve at once, with Tartar Sauce and lemon wedges on the side.

Notes

To clarify butter, place solid unsalted butter into a heavy-bottomed pot and slowly melt over a low heat. When the butter is completely melted, remove from the heat. There will be three distinct parts of the butter remaining: a foam on the top; a clear, golden-colored liquid in the center; and a milky liquid on the bottom. The trick is to separate the golden liquid from the foam and milky solids.

First, skim off the foamy topping and discard. Next, with a small ladle, carefully remove the golden liquid to a clean, dry container, being careful not to take up any of the milky solids from the bottom. The clear, golden butter is clarified butter and is excellent for most sautéing needs.

Semolina

Info

* Course: Dessert
* Total Time: Under 15 Minutes
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 6 Times

This milk pudding is warm and comforting.
Yield: 4 servings
Prep Time: 5 mins
Cooking Time: 15 mins
Ingredients

* 2 cups whole milk
* ½ cup heavy cream
* 2/3 cup semolina (pasta flour)
* 1/3 cup plus 1 tbsp sugar
* 3 tbsp rose water
* 4 tsp raspberry jam, to serve
* 1 tbsp boiling water

Directions

1. Bring the milk and cream to a boil over medium heat in a medium saucepan. Whisk in the semolina in a steady stream, then the sugar. Bring to a boil then reduce the heat. Simmer, whisking often, for 3–4 minutes, until very thick.

2. Remove from the heat. Whisk in the rosewater. If desired, thin the pudding with more milk.

3. Divide among 4 dessert cups. Mix the jam with the boiling water and drizzle over each pudding. Serve warm.

Variation

Baked Semolina

At the end of step 2, transfer the mixture to a buttered baking dish. Bake in a 350°F (175°C) oven for 30 minutes, or until lightly browned.

Grape and Elderflower Gelatins

Info

* Course: Dessert
* Total Time: Under 4 Hours
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 0 Times


Can be made ahead of time.

Look out for delicate and fragrant elderflower liqueur or syrup.
Yield: makes 4 servings
Prep Time: 15 mins, plus setting
Cooking Time: 5 mins
Ingredients

* 3 tsp unflavored gelatin powder
* ½ cup elderflower liqueur
* whipped cream, for serving
* seedless green grapes, for serving

Directions

Prepare ahead

The gelatins can be refrigerated for up to 2 days.

1. Sprinkle the gelatin over ½ cup water in a small bowl. Let stand about 5 minutes, or until the mixture is spongy. Place the bowl in a small frying pan of simmering water. Stir the gelatin mixture constantly until melted. Remove from the frying pan.

2. Stir 2 cups tepid water, the liqueur, and the dissolved gelatin together in a large measuring cup until combined. Divide among four 8oz (240ml) dessert glasses. Refrigerate at least 3 hours, until set. Top each with a dollop of whipped cream and some grapes, and serve chilled.

Pear and Grape Salad

Info

* Course: Cold Appetizer, Dessert, Side Dish
* Total Time: Under 4 Hours
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 3 Times


Can be made ahead of time.

You don't often think of adding cucumber to sweet dishes, but it works perfectly in this exotic fruit salad.

Yield: makes 4 servings
Prep Time: 10 mins
Cooking Time: 5–6 mins
Ingredients

* 1 cucumber
* 2 lemongrass stalks
* 1/3 cup granulated or raw sugar
* 2 ripe red-skinned pears
* 1 cup green seedless grapes
* 1 cup red seedless grapes
* ¼ cup packed small mint leaves

Directions

Prepare ahead

The salad can be refrigerated up to 2 days in advance.

1. Trim the ends from the cucumber. Cut in half lengthwise. Using a teaspoon, scoop out and discard the seeds, and thinly slice. Cut the bottom 4in (10cm) from each lemongrass stalk, and discard the tops. Discard the tough outer leaves from the lemongrass. Halve the lemongrass lengthwise and smash with a rolling pin.

2. Bring the lemongrass, sugar, and a scant 1 cup of water to a boil in a saucepan over medium heat, stirring to dissolve the sugar. Boil for 1 minute. Remove from the heat and stir in the cucumber. Let cool.

3. Discard the lemongrass. Quarter and core the pears, and slice into thin wedges. Transfer to a serving bowl and add the green and red grapes, cucumber, and syrup. Refrigerate for at least 2 hours to chill. Sprinkle with the mint leaves and serve chilled.

Bok Choy with Oyster Sauce

Info

* Course: Vegetable
* Total Time: Under 15 Minutes
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 8 Times

Baby bok choy look more attractive but regular bok choy can be used if cut crosswise into thick slices first
Yield: 4 servings
Prep Time: 10 mins
Cooking Time: 5 mins
Ingredients

* 1lb 2oz (500g) baby bok choy, halved lengthwise
* ½ cup chicken stock
* 3 tbsp oyster sauce
* 1 tbsp soy sauce
* 1 tbsp rice wine or dry sherry
* pinch of sugar
* 2 tsp cornstarch
* 1 tbsp vegetable oil
* one 1in (2.5cm) piece of fresh ginger, peeled and shredded
* 2 garlic cloves, chopped

Directions

Prepare ahead

Step 1 can be completed several hours in advance

1. Bring a large saucepan of water to a boil, add the bok choy, and blanch for 1 minute. Drain and rinse under cold water to preserve the bright green color of the leaves. Gently squeeze each bok choy to remove excess water.

2. Mix together the stock, oyster sauce, soy sauce, rice wine, and sugar in a small bowl. Sprinkle in the cornstarch and stir until dissolved. Heat the oil in a wok over medium-high heat. Add the ginger and garlic and stir-fry for 15 seconds. Add the bok choy and stir-fry for 1 minute.

3. Add the stock mixture and stir until the sauce has thickened and coats the bok choy. Transfer to a serving bowl and serve hot.

Notes

Special Equipment:wok

Good with a variety of Chinese dishes. This also makes a good side dish alongside grilled meat or fish.

Ratatouille

Info

* Course: Vegetable
* Total Time: Under 1 Hour
* Skill Level: Easy
* Cost: Inexpensive
* Favorited: 11 Times


Can be made ahead of time.

This popular Mediterranean dish is delicious hot or cold
Yield: 4 servings
Prep Time: 15 mins
Cooking Time: 40 mins
Ingredients

* ¼ cup olive oil
* 1 onion, chopped
* 1 zucchini, sliced
* 1 small eggplant, about 8oz (225g), cut into 1in (2.5cm) cubes
* 1 red bell pepper, seeded, cored, and cut into 1in (2.5cm) pieces
* 1 garlic clove, chopped
* 2/3 cup vegetable stock
* one 14.5oz (411g) can chopped tomatoes
* 2 tsp chopped oregano, plus sprigs for garnish
* salt and freshly ground black pepper

Directions

1. Heat the oil in a large casserole over medium heat. Add the onion and cook for about 5 minutes, until soft and transparent. Stir in the zucchini, eggplant, red pepper, and garlic, and cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.

2. Add the stock, tomatoes with their juices, and the chopped oregano and bring to a boil. Reduce the heat to low and partially cover the pan. Simmer about 25 minutes, stirring occasionally, until the vegetables are tender.

3. Add salt and black pepper to taste. Transfer to a serving bowl and serve immediately, garnished with oregano sprigs.

Notes

Good with a bowl of grated cheese for sprinkling, over hot ratatouille, or a bottle of fruity olive oil for drizzling over cold ratatouille.

Strawberry Panna Cotta

Pannacotta:
- 1 C (250ml) whipping cream
- 1 C (250ml) milk
- 1/4 C (50g) sugar
- 1 tsp (2g) agar-agar (or 2 1/2 sheets of gelatin, about 5 grams; see instructions)
- 2 tsp vanilla extract or vanilla paste

Strawberry coulis:
- 9oz (250g) fresh strawberries
- 1/4 C (50g) sugar

Optional, for decoration:
- 12 small fresh strawberries
- four butter cookies (Petit Beurre for instance)

(Serves 4.)

Panna cotta. Combine all the pannacotta ingredients (if using gelatin, see instructions below) in a medium saucepan and bring to a simmer, stirring from time to time (do not let it boil). Let cool for five minutes. Rinse four half-cup ramequins or bowls quickly under cold water, do not dry (this will help unmold them if you choose to), and distribute the panna cotta mixture evenly among them. Keep in the refrigerator until firm, about three hours or overnight.

Important note: if you are using gelatin instead of agar-agar, do not combine the gelatin with the rest of the ingredients. Instead, soak the sheets in a bowl of cold water while you bring the other ingredients to a simmer, then squeeze with your hands to drain (they will be soft), and whisk into the (hot but not boiling) panna cotta mixture to dissolve before pouring into the ramekins.

Strawberry coulis. Rinse the strawberries quickly under cool water and drain. Cut the stems off, and cut strawberries in quarters. Combine in a small saucepan with the sugar and two tablespoons of water. Bring to a simmer and remove from heat immediately. Pour into the bowl of a blender or food processor and mix with short pulses. Cover, let cool to room temperature and refrigerate until ready to serve.

Serve the panna cotta in their ramequins topped with a layer of coulis, or unmold them carefully onto plates and drizzle with the coulis. In both cases, you can decorate each plate with three whole strawberries and a butter cookie.