Serves 6
1/2 teaspoon salt
1/2 pound large or jumbo shrimp, peeled and deveined
1/4 pound boneless skinless chicken breast or boneless pork chop, or ¾ to 1 cup matchstick-cut gio (Vietnamese silky sausage)
1 medium pomelo
1 carrot, peeled and cut into fine shreds
¼ cup mint leaves, chopped
2 tablespoons chopped cilantro, leafy tops only
1/4 cup chopped unsalted, roasted peanuts
1/3 cup Crispy Caramelized Shallot
Dressing
2 tablespoons fish sauce
1 1/2tablespoon fresh lime juice
1 tablespoon water
1 1/2 tablespoons sugar
1 generous teaspoon Vietnamese chile garlic sauce, homemade or storebought
1. Put the salt in a small saucepan and fill 2/3 with water. Bring to a boil and then add the shrimp. As soon as they've curled up, remove them with a slotted spoon and set aside to cool.
2. Return the water to a boil and add the chicken or pork chop. When bubbles form at the rim, turn off the heat, cover and let sit for 20 minutes to cook the flesh. Remove and set aside to cool. (If you're using the Vietnamese sausage, skip this step because it's already cooked.)
3. Cut the shrimp in the diagonal into large pieces that will blend well with the pomelo and other ingredients. Hand shred the chicken or cut the pork into julienne. Set aside.
4. Cut off one end of the pomelo to reveal its fleshy pith. Then use your fingers and knife to remove the pith so that all that's remaining is the white covered flesh. Pry the pomelo open and split into two parts. Then use a knife, scissors and your fingers to peel away the skin from each segment and remove the flesh. Separate the flesh into bite size pieces and deposit in a bowl.
5. For the dressing, combine fish sauce, lime juice, water, sugar and chile garlic sauce in a small bowl and stir to dissolve the sugar.
6. Right before serving, add the shrimp, chicken or pork, carrot, mint, cilantro, peanuts and shallot to the pomelo. Toss with your fingers or tongs to combine well. Add the dressing and toss. Taste and adjust the flavors, as needed. Transfer to a plate, leaving any liquid behind and serve.
Friday, April 29, 2011
VIETNAMESE CARAMEL SHRIMP (TOM RIM)
VIETNAMESE CARAMEL SHRIMP (TOM RIM)
Recipe by: Houston Wok
INGREDIENTS:
1 lb fresh water prawn or shrimp (shell-on and head-on)
1 shallot (finely chopped)
1 bunches of scallion
1 tablespoon fish sauce
1/2 teaspoon black pepper
Add all of the above ingredients in a mixing bowl and allow to marinate.
CARAMEL SAUCE
INGREDIENTS:
2 soup spoons of cooking oil, we use canola
2 tablespoons of sugar
METHOD:
In a wok or small pan, add 2 soup spoons of cooking oil and allow the oil to get hot. Add the sugar and with a spatula stir the sugar in oil so that the caramel sauce is not congested into a clump. Once the sugar and oil take on a caramel color, set aside.
In a wok or skillet, heat 2 tablespoons of cooking oil and add the prawn and saute them for 2 minutes. Add the caramel sauce and with your spatula saute everything together until the prawn turns pink all around and the juices have seem to have been sucked up by the shrimp. Serve immediately.
Catherine Thai of Cat Restaurant in Little Saigon also provided me with her award-winning caramel shrimp recipe. Here you go.
CARAMELIZED SPOTTED PRAWNS IN CLAY POT
INGREDIENTS:
6 to 8 large spotted prawns, peeled, deveined, head in tact. Use the shells to make some shrimp stock (optional)
1 tablespoon oil (I use canola)
1 clove of garlic, chopped
1 medium shallot, chopped
1 to 2 tablespoon fish sauce (depending on the brand of fish sauce and your taste)
1 teaspoon caramel sauce
½ teaspoon kosher salt
1 tablespoon sugar
Black pepper, to taste
2 scallions, chopped
CARAMEL SAUCE:
2 tablespoons sugar
2 tablespoons water
METHOD:
To make the caramel sauce, put sugar in a small pan, spread to an even layer. Cook at medium heat (without stirring) until the sugar starts melting. Now, you can start stirring the sugar and keep cooking until this turns into a dark amber color. Turn off heat. Note that the sugar will continue to turn a darker color. Wait for about 30 seconds to one minute before adding the 2 tablespoons of water. Be careful as this will splatter. Turn the heat back on and cook at low heat until the caramel dissolves.
Put the shells in a small pan and add a few tablespoons of water. Boil for a few minutes at high heat then discard the shells. Continue boiling to reduce the stock to about one tablespoon.
Heat oil in a wok at high heat. Add shallot and garlic; sauté until fragrant. Add the shrimp and brown quickly. Add the stock, fish sauce, caramel sauce, salt, and sugar. Cook until the shrimp is done and the sauce thickens, about 4 to 5 minutes. Add the scallions, stir, and turn off heat. Sprinkle on some black pepper and serve with steamed rice.
Recipe by: Houston Wok
INGREDIENTS:
1 lb fresh water prawn or shrimp (shell-on and head-on)
1 shallot (finely chopped)
1 bunches of scallion
1 tablespoon fish sauce
1/2 teaspoon black pepper
Add all of the above ingredients in a mixing bowl and allow to marinate.
CARAMEL SAUCE
INGREDIENTS:
2 soup spoons of cooking oil, we use canola
2 tablespoons of sugar
METHOD:
In a wok or small pan, add 2 soup spoons of cooking oil and allow the oil to get hot. Add the sugar and with a spatula stir the sugar in oil so that the caramel sauce is not congested into a clump. Once the sugar and oil take on a caramel color, set aside.
In a wok or skillet, heat 2 tablespoons of cooking oil and add the prawn and saute them for 2 minutes. Add the caramel sauce and with your spatula saute everything together until the prawn turns pink all around and the juices have seem to have been sucked up by the shrimp. Serve immediately.
Catherine Thai of Cat Restaurant in Little Saigon also provided me with her award-winning caramel shrimp recipe. Here you go.
CARAMELIZED SPOTTED PRAWNS IN CLAY POT
INGREDIENTS:
6 to 8 large spotted prawns, peeled, deveined, head in tact. Use the shells to make some shrimp stock (optional)
1 tablespoon oil (I use canola)
1 clove of garlic, chopped
1 medium shallot, chopped
1 to 2 tablespoon fish sauce (depending on the brand of fish sauce and your taste)
1 teaspoon caramel sauce
½ teaspoon kosher salt
1 tablespoon sugar
Black pepper, to taste
2 scallions, chopped
CARAMEL SAUCE:
2 tablespoons sugar
2 tablespoons water
METHOD:
To make the caramel sauce, put sugar in a small pan, spread to an even layer. Cook at medium heat (without stirring) until the sugar starts melting. Now, you can start stirring the sugar and keep cooking until this turns into a dark amber color. Turn off heat. Note that the sugar will continue to turn a darker color. Wait for about 30 seconds to one minute before adding the 2 tablespoons of water. Be careful as this will splatter. Turn the heat back on and cook at low heat until the caramel dissolves.
Put the shells in a small pan and add a few tablespoons of water. Boil for a few minutes at high heat then discard the shells. Continue boiling to reduce the stock to about one tablespoon.
Heat oil in a wok at high heat. Add shallot and garlic; sauté until fragrant. Add the shrimp and brown quickly. Add the stock, fish sauce, caramel sauce, salt, and sugar. Cook until the shrimp is done and the sauce thickens, about 4 to 5 minutes. Add the scallions, stir, and turn off heat. Sprinkle on some black pepper and serve with steamed rice.
VIETNAMESE GRILLED PORK SPRING ROLLS (GOI CUON THIT HEO NUONG) RECIPE
VIETNAMESE GRILLED PORK SPRING ROLLS (GOI CUON THIT HEO NUONG) RECIPE
INGREDIENTS:
(Serves 4)
FOR THE GRILLED PORK:
1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil
HOISIN PEANUT DIPPING SAUCE RECIPE
1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness
FOR SPRING ROLL RICE PAPER ASSEMBLY:
About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts
METHOD:
1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.
INGREDIENTS:
(Serves 4)
FOR THE GRILLED PORK:
1 lb pork chops, loin, butt or shoulder. Sliced thin.
2 garlic cloves, minced
2 shallots, minced
1 Tbs fish sauce
1 tsp sugar
2 tsp freshly ground black pepper, or to taste
1/4 cup peanut or vegetable oil
HOISIN PEANUT DIPPING SAUCE RECIPE
1 cup (8 oz) hoisin sauce (if sauce is thick, add about 1/4 cup warm water to reach desired consistency)
1/4 cup smooth peanut butter
1 Tbs rice vinegar
2 garlic, crushed
1 minced thai chili, or more for desired spiciness
FOR SPRING ROLL RICE PAPER ASSEMBLY:
About 10 rice paper wrappers
Lettuce
Cucumber, cut into long slices
Fresh herbs: mint, cilantro, basil, vietnamese coriander, balm or perilla
Bean sprouts
METHOD:
1. In plastic bag, combine all ingredients for the grilled pork. Let marinade for about 20 minutes. Grill both sides of pork for about 2-3 minutes, or until desired texture.
2. In blender, combine all ingredients for the hoisin peanut dipping sauce. Blend until everything combines smoothly together. If it is too thick, continue adding warm water until desired consistency.
3. In bowl of warm water, dip each rice paper wrapper for about 3-5 seconds (depending on rice paper thickness). Do not over soak your rice paper wrapper! Place on work service and allow rice paper to soak up water and become gelatinous and pliable (about 30 seconds to 1 minute, again, depending on the thickness rice paper).
4. On top 1/3 side closest to you, lay lettuce on the bottom for added strength to the wrapper. Then place meat, herbs and other vegetables. Roll up spring roll about 1/3 way through, then fold in the sides. View step-by-step photographs of spring rolling here.
5. Serve with hoisin peanut dip.
VIETNAMESE LEMONGRASS CHICKEN
RECIPE: VIETNAMESE LEMONGRASS CHICKEN
Adapted from Food & Wine Magazine, October 2007
“Simple, Tasty Vietnamese Cooking”
INGREDIENTS:
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing
METHOD:
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.
Adapted from Food & Wine Magazine, October 2007
“Simple, Tasty Vietnamese Cooking”
INGREDIENTS:
2 tablespoons fish sauce
3 garlic cloves, crushed
1 tablespoon curry powder
1/2 teaspoon salt
2 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 pounds boneless, skinless chicken breast/thigh, cut into 1 1/2-inch pieces
3 tablespoons water
3 tablespoons cooking oil
2 fresh lemongrass stalks, tender inner white bulbs only, minced
1 large shallot, thinly sliced
3 chilies, seeded and minced
1 scallion for garnishing
METHOD:
In a bowl, combine the fish sauce, garlic, curry powder, salt, and 1 1/2 teaspoons of the sugar. Add the chicken meat to coat.
In a small skillet, mix the remaining 2 tablespoons of sugar with 1 tablespoon of the water and cook over high heat, stirring until the sugar is dissolved. Cook without stirring until a deep amber caramel forms. Remove from the heat and stir in the remaining 2 tablespoons of water. Transfer to a bowl.
Heat a wok over high heat. Add the oil and heat until shimmering. Add the lemongrass, shallot, and chilies and stir-fry until fragrant. Add the chicken and caramel and stir-fry until the chicken is cooked through and the sauce is slightly thickened. Transfer to a bowl and top with the scallion. Serve with steamed white rice.
Bo Luc Lac (Vietnamese Shaking Beef)
BO LUC LAC (VIETNAMESE SHAKING BEEF)
INGREDIENTS:
Beef Marinade
1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes
2 tbs minced garlic
1.5 tbs sugar
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil
1 ts thick soy sauce
Vinaigrette
1/2 cup rice vinegar
1.5 tbs sugar
1/2 tbs salt
Dipping Sauce
Juice of 1 lime
1/2 ts kosher salt
1/2 ts fresh cracked pepper
1 red onion, thinly sliced
2 bunches of watercress, long stems trimmed
2 tomatoes, thinly sliced
Cooking oil for frying
METHOD:
Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.
Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary.
Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.
INGREDIENTS:
Beef Marinade
1.5 lbs beef sirloin (or any cut you like) cut into 1″ cubes
2 tbs minced garlic
1.5 tbs sugar
2 tbs oyster sauce
1 tbs fish sauce
1 tbs sesame oil
1 ts thick soy sauce
Vinaigrette
1/2 cup rice vinegar
1.5 tbs sugar
1/2 tbs salt
Dipping Sauce
Juice of 1 lime
1/2 ts kosher salt
1/2 ts fresh cracked pepper
1 red onion, thinly sliced
2 bunches of watercress, long stems trimmed
2 tomatoes, thinly sliced
Cooking oil for frying
METHOD:
Prepare marinade by combining garlic, oyster sauce, sugar, fish sauce, thick soy sauce and sesame oil with the beef for at least half an hour, preferably 1-2 hrs.
Prepare vinaigrette by mixing rice vinegar with salt and sugar. It should be a balance of sour, salty and sweet.
Thinly slice the red onion and use about 3-4 tbs of the vinaigrette to pickle and set aside covered in fridge for about 10 minutes. Prepare bed of watercress and tomatoes in a serving platter and set aside.
Heat a large wok or pan over high heat. Add about 2 tbs cooking oil and when it begins to smoke, add an even layer of beef and allow to sear for about 2 minutes, before “shaking” to sear the opposite sides for about another 1-2 minute more to brown all the sides. Do this in batches to cook all the beef if necessary.
Transfer beef to bed of watercress and tomatoes. Drizzle another 3-4 tbs of vinaigrette over the beef and greens and top with pickled red onions. Lastly, squeeze lime juice over salt and pepper in a small ramekin.
VIETNAMESE BBQ SHRIMP VERMICELLI RECIPE (BUN TOM HEO NUONG)
Serves 3
INGREDIENTS:
8 oz rice sticks
12 medium-sized shrimp, shelled (but leave tail intact) and deveined
3 lettuce leaves, thinly cut
1/2 small cucumber, cut into thin strips
1 cup fresh bean sprouts
1/2 small carrot, peeled and cut into thin strips
Some cilantro leaves, coarsely chopped
Some mint leaves, coarsely chopped
Some perilla leaves, coarsely chopped (optional)
Some Thai basil leaves, coarsely chopped (optional)
3 tablespoons roasted peanuts, coarsely ground
BBQ SHRIMP MARINADE:
1 teaspoon fish sauce
3 heavy dashes black pepper powder
A pinch of turmeric powder
METHOD:
Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside.
Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Prepare and cut all the vegetables and herbs.
Fire up your BBQ pit and grill the shrimp until they are properly cooked. Divide the rice sticks, vegetables and herbs into 3 portions and transfer them into 3 bowls. (The rice sticks should sit on top of the vegetables and herbs). Transfer 4 shrimps into each serving, sprinkle some ground peanuts, and pour some nuoc cham (fish sauce) into the noodles. Serve immediately.
NUOC CHAM (FISH SAUCE OR VIETNAMESE DIPPING SAUCE) RECIPE
INGREDIENTS:
1/4 cup fish sauce
1/2 cup warm water
1/4 cup sugar + 1 tablespoon sugar (if you like it sweeter)
3 tablespoon lime juice
METHOD:
Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.
COOK’S NOTES:
To jazz up the taste, add some garlic chili sauce and mix well with the fish sauce (nuoc cham) before serving.
For the nuoc cham recipe, different brand of fish sauce tastes differently, so adjust the sugar, warm water level to your liking. If it’s too salty or strong for your taste, add more water and sugar.
For fish sauce, I recommend 3 Crabs brand Fish Sauce.
INGREDIENTS:
8 oz rice sticks
12 medium-sized shrimp, shelled (but leave tail intact) and deveined
3 lettuce leaves, thinly cut
1/2 small cucumber, cut into thin strips
1 cup fresh bean sprouts
1/2 small carrot, peeled and cut into thin strips
Some cilantro leaves, coarsely chopped
Some mint leaves, coarsely chopped
Some perilla leaves, coarsely chopped (optional)
Some Thai basil leaves, coarsely chopped (optional)
3 tablespoons roasted peanuts, coarsely ground
BBQ SHRIMP MARINADE:
1 teaspoon fish sauce
3 heavy dashes black pepper powder
A pinch of turmeric powder
METHOD:
Cook the rice sticks according to the package instructions. Rinse with cold water thoroughly after cooking, drain in a colander and set aside.
Marinate the shrimp with all the ingredients in the BBQ Shrimp Marinade for 30 minutes. Prepare and cut all the vegetables and herbs.
Fire up your BBQ pit and grill the shrimp until they are properly cooked. Divide the rice sticks, vegetables and herbs into 3 portions and transfer them into 3 bowls. (The rice sticks should sit on top of the vegetables and herbs). Transfer 4 shrimps into each serving, sprinkle some ground peanuts, and pour some nuoc cham (fish sauce) into the noodles. Serve immediately.
NUOC CHAM (FISH SAUCE OR VIETNAMESE DIPPING SAUCE) RECIPE
INGREDIENTS:
1/4 cup fish sauce
1/2 cup warm water
1/4 cup sugar + 1 tablespoon sugar (if you like it sweeter)
3 tablespoon lime juice
METHOD:
Add fish sauce, water, sugar and lime juice in a small bowl and mix well. Make sure the sugar is completely dissolved.
COOK’S NOTES:
To jazz up the taste, add some garlic chili sauce and mix well with the fish sauce (nuoc cham) before serving.
For the nuoc cham recipe, different brand of fish sauce tastes differently, so adjust the sugar, warm water level to your liking. If it’s too salty or strong for your taste, add more water and sugar.
For fish sauce, I recommend 3 Crabs brand Fish Sauce.
Grilled Shrimp With Green Papaya and Mango Salad
GRILLED SHRIMP WITH GREEN PAPAYA AND MANGO SALAD
VIETNAMESE DRESSING:
1/2 teaspoon garlic-chili paste
1 tablespoon light brown sugar
1/4 cup fresh lime juice
1/4 cup Thai fish sauce
1 tablespoon chopped mint
1 tablespoon chopped cilantro stems
SALAD:
1 green papaya, julienned
1 green mango, julienned
1/2 jicama, julienned
1 carrot, julienned
1/2 cup chopped peanuts
Fresh mint, roughly chopped
Fresh cilantro, roughly chopped
1 thai bird chile, sliced (optional)
SHRIMP:
16 jumbo shrimp
salt and pepper
Wooden skewers
METHOD:
Toss together the julienned papaya, mango, carrots, jicama and herbs in a large bowl.
In a small bowl, whisk all the ingredients of the dressing together and set aside.
Place the shrimp on wooden skewers. Four per person. Season with salt and pepper and grill, about 2 minutes on each side.
While the shrimp are grilling pour the dressing over the salad and toss together. Dress on a platter and generously sprinkle with the chopped peanuts. Place the grilled shrimp skewers on top and serve. Lime wedges on the side.
VIETNAMESE DRESSING:
1/2 teaspoon garlic-chili paste
1 tablespoon light brown sugar
1/4 cup fresh lime juice
1/4 cup Thai fish sauce
1 tablespoon chopped mint
1 tablespoon chopped cilantro stems
SALAD:
1 green papaya, julienned
1 green mango, julienned
1/2 jicama, julienned
1 carrot, julienned
1/2 cup chopped peanuts
Fresh mint, roughly chopped
Fresh cilantro, roughly chopped
1 thai bird chile, sliced (optional)
SHRIMP:
16 jumbo shrimp
salt and pepper
Wooden skewers
METHOD:
Toss together the julienned papaya, mango, carrots, jicama and herbs in a large bowl.
In a small bowl, whisk all the ingredients of the dressing together and set aside.
Place the shrimp on wooden skewers. Four per person. Season with salt and pepper and grill, about 2 minutes on each side.
While the shrimp are grilling pour the dressing over the salad and toss together. Dress on a platter and generously sprinkle with the chopped peanuts. Place the grilled shrimp skewers on top and serve. Lime wedges on the side.
Thursday, April 28, 2011
Crunchy Curry Chickpea
Crunchy Curry Chickpeas
Ingredients
1 15-ounce can chickpeas (garbanzo beans)
1 1/2 Tablespoons grapeseed oil
1 1/2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Cooking Directions
Preheat oven to 375 degrees.
Drain the chickpeas in a strainer and rinse thoroughly under running water.
Blot dry with paper towels. Set aside.
In a medium bowl, whisk together the remaining ingredients.
Add chickpeas and mix until evenly coated.
Line rimmed baking sheet with parchment paper and spread chickpeas on the pan.
Roast for about 50-55 minutes until browned. Give the chickpeas a stir midway through.
Cool before eating.
Ingredients
1 15-ounce can chickpeas (garbanzo beans)
1 1/2 Tablespoons grapeseed oil
1 1/2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
Cooking Directions
Preheat oven to 375 degrees.
Drain the chickpeas in a strainer and rinse thoroughly under running water.
Blot dry with paper towels. Set aside.
In a medium bowl, whisk together the remaining ingredients.
Add chickpeas and mix until evenly coated.
Line rimmed baking sheet with parchment paper and spread chickpeas on the pan.
Roast for about 50-55 minutes until browned. Give the chickpeas a stir midway through.
Cool before eating.
Bulgogi
I do use maple syrup (not the Aunt Jemima variety) as the sweet component for my bulgogi marinade. I’m not sure if it makes a huge difference, but at least it incorporates more readily than granulated sugar. It’s also not as sweet as white sugar, but offers a little more sweetness than brown sugar. The following batch is enough for about a 1 1/2 pounds of meat. You can adjust the ingredients according to your taste. If you like it sweeter, add more syrup, if you want it a little saltier, add a little more soy sauce or salt.
BULGOGI
1/4 cup soy sauce
1/4 cup maple syrup
1/8 cup sesame oil
1 to 2 green onion stalks, sliced thin
4-5 cloves of fresh garlic, minced (or about 2 teaspoons garlic powder)
1″ piece of fresh ginger, minced
About 1/8 teaspoon black pepper (optional)
1 tablespoon toasted sesame seeds
1 to 1 1/2 pounds organic 100% grass fed prime ribeye, sliced thin
Mix the first seven ingredients. Add to sliced beef and marinade for at least an hour. If you don’t have access to a grill, you can use a broiler pan with similar results. Broil on high (about 6-inches from heat) for about 5 minutes. Keep an eye it because it cooks quickly. Toss the meat around and broil for another few minutes. Serve immediately!
BULGOGI
1/4 cup soy sauce
1/4 cup maple syrup
1/8 cup sesame oil
1 to 2 green onion stalks, sliced thin
4-5 cloves of fresh garlic, minced (or about 2 teaspoons garlic powder)
1″ piece of fresh ginger, minced
About 1/8 teaspoon black pepper (optional)
1 tablespoon toasted sesame seeds
1 to 1 1/2 pounds organic 100% grass fed prime ribeye, sliced thin
Mix the first seven ingredients. Add to sliced beef and marinade for at least an hour. If you don’t have access to a grill, you can use a broiler pan with similar results. Broil on high (about 6-inches from heat) for about 5 minutes. Keep an eye it because it cooks quickly. Toss the meat around and broil for another few minutes. Serve immediately!
Sesame prawns with sour mango & cucumber salad* (serves 4 as a starter)
Sesame prawns with sour mango & cucumber salad*
(serves 4 as a starter)
about 500 g of prawns (unpeeled, never frozen)
2 tbsp light soy sauce
2 egg whites (lighty beaten)
4 tbsp flour
3 tbsp white sesame seeds
2 tbsp black sesame seeds
3 tbsp white breadcrumbs (or Panko)
oil for frying
For the Nuoc Cham**
5 cloves garlic
5 large chillies
50 ml fish sauce
100 ml water
50 ml rice vinegar
50 g superfine caster sugar
50 ml freshly squeezed lime juice (original uses lemon juice)
For the salad
1 sour green mango***
1 cucumber
1 big bunch of rocket leaves (rucola)
1 large red chile
1 handful coriander/cilantro leaves (optional)
1 handful mint leaves (optional)
First, prepare the prawns. This is the fiddliest bit of the recipe by a long way, so do allow enough time.
Take off the head, then peel the shell all the way to the tail, leaving the tail end on (I remove everything except the "fins" or "uropods" - check here for the anatomy of a prawn - but it's less fiddly if you leave the last abdominal segment on as well). With a sharp knife, cut along the back of the prawn to reveal and pull out the intestinal sack. Now cut a slit through the middle of the body to leave a small hole, but the top and bottom remaining intact - just enough to stick your finger through. Going with the natural curve of the prawn, pull the top through the slit to give the prawn a "knotted" appearance. Store in a container in the fridge until ready to cook them.
Now, prepare the Nuoc Cham. Peel and finely chop the garlic, finely slice or dice the chile (removing seeds and membranes first if you prefer it less spicy). In a pan on the stove, combine all the ingredients and heat gently until the sugar has dissolved. Set aside.
For the salad, peel the mango, wash the cucumber. Julienne (= cut into very thin strips, you could use a mandolin to do this for you, if you own one) the flesh of the mango and the cucumber (skin on). Combine in a bowl, adding the rocket leaves. When ready to serve, dress with 4 or 5 tablespoons of the Nuoc Cham and reserve the remainder for dipping.
To make the batter, whisk together the flour, egg whites and soy sauce in a bowl until smooth. In a separate bowl, combine the breadcrumbs and sesame seeds.
To fry the prawns, I like to minimise the amount of oil used, so I don't use my deed-fryer (I should probably get rid of it, as I never use it...). I take a milk pan (stainless steel pot with a handle) of about 15cm in diameter, pour in enough oil for the prawns to be able to float once in the pan and heat it up.
While the oil is heating, pull the prawns gently through the batter, holding them by their tails. Then dip in the breadcrumb & sesame until evenly coated and set aside.
When the oil is piping hot, fry the prawns in batches - place some prawns in the pot, gently moving them so they don't stick together. They should need no more than a minute to be crispy on the outside, but only just cooked and still very juicy on the inside. Make sure your oil is really super hot and don't overcrowd the pot, to ensure the prawns get enough heat to really cook in this short amount of time. Place the prawns on kitchen roll to absorb excess fat.
Serve the prawns on the salad, with some Nuoc Cham on the side for dipping.
* Original recipe can be found in Mark Read's "Lemongrass and Lime", a must-buy if you enjoy modern Vietnamese cooking.
(serves 4 as a starter)
about 500 g of prawns (unpeeled, never frozen)
2 tbsp light soy sauce
2 egg whites (lighty beaten)
4 tbsp flour
3 tbsp white sesame seeds
2 tbsp black sesame seeds
3 tbsp white breadcrumbs (or Panko)
oil for frying
For the Nuoc Cham**
5 cloves garlic
5 large chillies
50 ml fish sauce
100 ml water
50 ml rice vinegar
50 g superfine caster sugar
50 ml freshly squeezed lime juice (original uses lemon juice)
For the salad
1 sour green mango***
1 cucumber
1 big bunch of rocket leaves (rucola)
1 large red chile
1 handful coriander/cilantro leaves (optional)
1 handful mint leaves (optional)
First, prepare the prawns. This is the fiddliest bit of the recipe by a long way, so do allow enough time.
Take off the head, then peel the shell all the way to the tail, leaving the tail end on (I remove everything except the "fins" or "uropods" - check here for the anatomy of a prawn - but it's less fiddly if you leave the last abdominal segment on as well). With a sharp knife, cut along the back of the prawn to reveal and pull out the intestinal sack. Now cut a slit through the middle of the body to leave a small hole, but the top and bottom remaining intact - just enough to stick your finger through. Going with the natural curve of the prawn, pull the top through the slit to give the prawn a "knotted" appearance. Store in a container in the fridge until ready to cook them.
Now, prepare the Nuoc Cham. Peel and finely chop the garlic, finely slice or dice the chile (removing seeds and membranes first if you prefer it less spicy). In a pan on the stove, combine all the ingredients and heat gently until the sugar has dissolved. Set aside.
For the salad, peel the mango, wash the cucumber. Julienne (= cut into very thin strips, you could use a mandolin to do this for you, if you own one) the flesh of the mango and the cucumber (skin on). Combine in a bowl, adding the rocket leaves. When ready to serve, dress with 4 or 5 tablespoons of the Nuoc Cham and reserve the remainder for dipping.
To make the batter, whisk together the flour, egg whites and soy sauce in a bowl until smooth. In a separate bowl, combine the breadcrumbs and sesame seeds.
To fry the prawns, I like to minimise the amount of oil used, so I don't use my deed-fryer (I should probably get rid of it, as I never use it...). I take a milk pan (stainless steel pot with a handle) of about 15cm in diameter, pour in enough oil for the prawns to be able to float once in the pan and heat it up.
While the oil is heating, pull the prawns gently through the batter, holding them by their tails. Then dip in the breadcrumb & sesame until evenly coated and set aside.
When the oil is piping hot, fry the prawns in batches - place some prawns in the pot, gently moving them so they don't stick together. They should need no more than a minute to be crispy on the outside, but only just cooked and still very juicy on the inside. Make sure your oil is really super hot and don't overcrowd the pot, to ensure the prawns get enough heat to really cook in this short amount of time. Place the prawns on kitchen roll to absorb excess fat.
Serve the prawns on the salad, with some Nuoc Cham on the side for dipping.
* Original recipe can be found in Mark Read's "Lemongrass and Lime", a must-buy if you enjoy modern Vietnamese cooking.
Warm Sourdough Bread Salad with Chicken and Pine nuts
Warm Sourdough Bread Salad with Chicken and Pine Nuts
Mar 09, 2010 by Sara Foster Print post | 2 Comments
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Sara Foster with Carolynn Carreño | Sara Foster’s Casual Cooking | Clarkson Potter, 2007 | Serves 2 to 4
Bread salad is a traditional Italian way to make use of a day-old chunk of bread. When I added shredded cooked chicken and tossed it with a heap of greens, it became a well-balanced meal. Golden raisins and pine nuts are a really nice combination, especially if you like a touch of something sweet in your savory dishes.—Sara Foster
Warm Sourdough Bread Salad with Chicken and Pine Nuts Recipe
Ingredients | metric conversion
For the vinaigrette
1 lemon, halved
2 garlic cloves, skin on
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper
For the salad
4 cups 1-inch chunks of crusty, rustic-style sourdough bread
3 tablespoons olive oil
Sea salt
4 cups shredded cooked chicken
2 tablespoons golden raisins
2 tablespoons pine nuts, lightly toasted
2 garlic cloves, smashed and roughly chopped
Sea salt and freshly ground black pepper
4 cups loosely packed arugula, watercress leaves, or mixed baby greens, washed and drained
2 scallions, thinly sliced (white and green parts)
Directions
Start the vinaigrette
Want it? Click it
1. Preheat the oven to 450°F (232°C). Place the lemon, cut side down, and the whole garlic cloves in an ovenproof dish and drizzle with 1 tablespoon of the olive oil. Roast the lemon and garlic until they’re soft and golden brown, about 30 minutes. Remove from the oven (but keep the oven on) and set aside until they’re cool enough to handle.
Make the salad
1. Increase the oven temperature to 475°F (245°C).
2. Toss the bread chunks with the olive oil on a baking sheet and season with salt. Scatter the chunks in a single layer and toast until the bread is golden brown and the edges are crispy, 12 to 15 minutes. Transfer to a large bowl.
3. Juice the lemon into a small bowl. Peel the garlic cloves, add to the bowl with the lemon juice, and smash them with a fork. Add the vinegar and gradually whisk in the remaining 3 tablespoons of olive oil. Stir in the parsley and season to taste with salt and pepper.
4. Add the chicken, raisins, pine nuts, and garlic to the bread and combine. Drizzle with half of the vinaigrette, season to taste with salt and pepper, and toss gently to combine.
5. Spread the salad on a rimmed baking sheet and place it in the oven for about 5 minutes, just to warm it slightly.
6. Remove the salad from the oven and return it to the bowl you tossed it in. Add the arugula and scallions, and drizzle with the remaining vinaigrette. Toss gently to combine, season with additional salt and pepper if desired, and serve warm.
Hungry for more? Chow down on these:
Mar 09, 2010 by Sara Foster Print post | 2 Comments
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Sara Foster with Carolynn Carreño | Sara Foster’s Casual Cooking | Clarkson Potter, 2007 | Serves 2 to 4
Bread salad is a traditional Italian way to make use of a day-old chunk of bread. When I added shredded cooked chicken and tossed it with a heap of greens, it became a well-balanced meal. Golden raisins and pine nuts are a really nice combination, especially if you like a touch of something sweet in your savory dishes.—Sara Foster
Warm Sourdough Bread Salad with Chicken and Pine Nuts Recipe
Ingredients | metric conversion
For the vinaigrette
1 lemon, halved
2 garlic cloves, skin on
4 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon chopped fresh flat-leaf parsley
Sea salt and freshly ground black pepper
For the salad
4 cups 1-inch chunks of crusty, rustic-style sourdough bread
3 tablespoons olive oil
Sea salt
4 cups shredded cooked chicken
2 tablespoons golden raisins
2 tablespoons pine nuts, lightly toasted
2 garlic cloves, smashed and roughly chopped
Sea salt and freshly ground black pepper
4 cups loosely packed arugula, watercress leaves, or mixed baby greens, washed and drained
2 scallions, thinly sliced (white and green parts)
Directions
Start the vinaigrette
Want it? Click it
1. Preheat the oven to 450°F (232°C). Place the lemon, cut side down, and the whole garlic cloves in an ovenproof dish and drizzle with 1 tablespoon of the olive oil. Roast the lemon and garlic until they’re soft and golden brown, about 30 minutes. Remove from the oven (but keep the oven on) and set aside until they’re cool enough to handle.
Make the salad
1. Increase the oven temperature to 475°F (245°C).
2. Toss the bread chunks with the olive oil on a baking sheet and season with salt. Scatter the chunks in a single layer and toast until the bread is golden brown and the edges are crispy, 12 to 15 minutes. Transfer to a large bowl.
3. Juice the lemon into a small bowl. Peel the garlic cloves, add to the bowl with the lemon juice, and smash them with a fork. Add the vinegar and gradually whisk in the remaining 3 tablespoons of olive oil. Stir in the parsley and season to taste with salt and pepper.
4. Add the chicken, raisins, pine nuts, and garlic to the bread and combine. Drizzle with half of the vinaigrette, season to taste with salt and pepper, and toss gently to combine.
5. Spread the salad on a rimmed baking sheet and place it in the oven for about 5 minutes, just to warm it slightly.
6. Remove the salad from the oven and return it to the bowl you tossed it in. Add the arugula and scallions, and drizzle with the remaining vinaigrette. Toss gently to combine, season with additional salt and pepper if desired, and serve warm.
Hungry for more? Chow down on these:
Pasta with Roasted Chicken, Raisins, Pine Nuts, and Parsley Recipe
INGREDIENTS
1/2 cup raisins
Extra-virgin olive oil
8 bone-in, skin-on chicken thighs or drumsticks (about 3 pounds)
Salt
Freshly ground black pepper
2 tablespoons finely chopped rosemary leaves
1 tablespoon smoked paprika
1 pound dried linguine or spaghetti
3/4 cup pine nuts, toasted
Juice of 1/2 lemon
1/4 cup coarsely chopped Italian parsley
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Place raisins in a small heatproof bowl and cover with hot water. Set aside to plump while you prepare and roast the chicken.
Drizzle olive oil (about 2 tablespoons) into a roasting pan. Place chicken in the pan, season generously with salt and pepper, and sprinkle with rosemary and paprika. Rub chicken all over to coat in the seasonings, then arrange skin side up in a single layer. Roast until the skin is crisp and the juices run clear when the chicken is pierced with a knife, about 30 to 35 minutes. Remove chicken to a cutting board to cool; set the pan aside.
Meanwhile, bring a large pot of heavily salted water to a boil. Add pasta, stir, and cook until al dente, about 7 to 8 minutes; drain.
When the chicken is cool enough to handle, remove the meat from the bones. Cut the meat and skin into bite-size pieces and return to the roasting pan; discard the bones. Drain the raisins. Add them to the pan along with the toasted pine nuts. Place the pan over low heat, add the drained pasta, and toss until coated with the pan drippings and warmed through, about 2 minutes.
Remove from heat and season with lemon juice and plenty of freshly ground black pepper. Taste and adjust seasoning as desired. Sprinkle with parsley and serve immediately.
1/2 cup raisins
Extra-virgin olive oil
8 bone-in, skin-on chicken thighs or drumsticks (about 3 pounds)
Salt
Freshly ground black pepper
2 tablespoons finely chopped rosemary leaves
1 tablespoon smoked paprika
1 pound dried linguine or spaghetti
3/4 cup pine nuts, toasted
Juice of 1/2 lemon
1/4 cup coarsely chopped Italian parsley
INSTRUCTIONS
Heat the oven to 400°F and arrange a rack in the middle.
Place raisins in a small heatproof bowl and cover with hot water. Set aside to plump while you prepare and roast the chicken.
Drizzle olive oil (about 2 tablespoons) into a roasting pan. Place chicken in the pan, season generously with salt and pepper, and sprinkle with rosemary and paprika. Rub chicken all over to coat in the seasonings, then arrange skin side up in a single layer. Roast until the skin is crisp and the juices run clear when the chicken is pierced with a knife, about 30 to 35 minutes. Remove chicken to a cutting board to cool; set the pan aside.
Meanwhile, bring a large pot of heavily salted water to a boil. Add pasta, stir, and cook until al dente, about 7 to 8 minutes; drain.
When the chicken is cool enough to handle, remove the meat from the bones. Cut the meat and skin into bite-size pieces and return to the roasting pan; discard the bones. Drain the raisins. Add them to the pan along with the toasted pine nuts. Place the pan over low heat, add the drained pasta, and toss until coated with the pan drippings and warmed through, about 2 minutes.
Remove from heat and season with lemon juice and plenty of freshly ground black pepper. Taste and adjust seasoning as desired. Sprinkle with parsley and serve immediately.
Brussels sprouts with bacon
Serves 4
- 500 g Brussels sprouts
- 8 Strips Bacon
- Salt & Pepper
- 2 tablespoons Butter
- Cut the cores from the sprouts and discard.
- Peel off the leaves, reserving them, and discard or thinly slice the tight, innermost heads.
- Heat a sauté pan and fry the bacon until crisp; remove to paper towel to drain.
- Pour all but a tablespoon of fat from the pan.
- Add the butter, to melt.
- Toss the leaves in, and sauté until tender, 15 to 20 minutes.
- Season, crumble over the bacon, and serve.
Pesto Potato Salad with Green Beans
Pesto Potato Salad with Green Beans
Adapted so wildly from this recipe that they’re no longer on speaking terms
Now, I’m going to have to insist that you make your own pesto. Okay, I can’t insist, but I do highly recommend it. Even the best store-bought stuff lacks the flavor wallop of making your own — they may look green, but turn out to be mostly oil — and with basil inching its way towards Greenmarkets, it’s more delicious than ever to make your own. Brightening the flavor with vinegar and a good helping of salt and pepper keep this from bland-dom (a critique of many pesto potato salads), and the green beans provide the perfect antidote to those carb-phobic types.
Serves 10
4 pounds small Yukon gold or red-skinned potatoes, quartered
1 pound green beans, cut into one-inch segments
1 to 2 small garlic cloves, peeled
2 bunches of basil (about one ounce each)
1/4 to 1/2 cup olive oil
6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
1/4 cup chopped green onions (scallions)
1/2 cup pine nuts, toasted
Parmesan cheese to taste
Salt and freshly ground black pepper
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]
Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.
Adapted so wildly from this recipe that they’re no longer on speaking terms
Now, I’m going to have to insist that you make your own pesto. Okay, I can’t insist, but I do highly recommend it. Even the best store-bought stuff lacks the flavor wallop of making your own — they may look green, but turn out to be mostly oil — and with basil inching its way towards Greenmarkets, it’s more delicious than ever to make your own. Brightening the flavor with vinegar and a good helping of salt and pepper keep this from bland-dom (a critique of many pesto potato salads), and the green beans provide the perfect antidote to those carb-phobic types.
Serves 10
4 pounds small Yukon gold or red-skinned potatoes, quartered
1 pound green beans, cut into one-inch segments
1 to 2 small garlic cloves, peeled
2 bunches of basil (about one ounce each)
1/4 to 1/2 cup olive oil
6 tablespoons (or more to taste) mild vinegar, such as champagne, white wine or a white balsamic
1/4 cup chopped green onions (scallions)
1/2 cup pine nuts, toasted
Parmesan cheese to taste
Salt and freshly ground black pepper
Cook potatoes in large pot of boiling salted water until just tender, about 10 minutes. Add beans; cook four minutes longer. Drain well and let cool, then transfer potatoes and beans to a large bowl.
Meanwhile, discard the stems from the basil and wash and dry the leaves. Puree them in a food processor with garlic, drizzling in enough olive oil that it gets saucy. Season the pesto with salt and pepper. [Alternately, you can swap this step with one cup of prepared pesto, but seriously, I think you'll be missing out.]
Toss the beans and potatoes with pesto. Stir in vinegar, green onions, pine nuts and season with salt, pepper and/or additional vinegar to taste. Finally, shave some wide flecks of parmesan over the salad with a vegetable peeler.
Serve immediately, or make this up to two hours in advance. It can be stored at room temperature.
Tuesday, April 26, 2011
Creamed Spinach
View
Photo: Creamed SpinachTOTAL TIME:15 minPrep:5 minInactive Prep:--Cook:10 min
YIELD:4 servings
LEVEL:Easy
INGREDIENTS
1 teaspoon vegetable oil
1 shallot, diced
1/2 red bell pepper, diced
1 tablespoon Dijon mustard
1/4 cup whipping cream
Bunch spinach, stemmed, washed thoroughly and dried
2 tablespoons freshly chopped tarragon leaves
Juice of 1/2 lemon
Kosher salt
DIRECTIONS
Heat the vegetable oil in a saute pan over high heat. Add the shallot, and red bell pepper, and saute for 1 minute; reduce the heat to medium. Stir the mustard into the cream, and pour the cream into the pan. Allow the liquid to reduce slightly and achieve a thick consistency.
Add in the spinach, and toss until the greens are slightly wilted. Add the tarragon, and lemon juice to the spinach, and toss to combine. Adjust the seasonings with salt, to taste, if desired.
Photo: Creamed SpinachTOTAL TIME:15 minPrep:5 minInactive Prep:--Cook:10 min
YIELD:4 servings
LEVEL:Easy
INGREDIENTS
1 teaspoon vegetable oil
1 shallot, diced
1/2 red bell pepper, diced
1 tablespoon Dijon mustard
1/4 cup whipping cream
Bunch spinach, stemmed, washed thoroughly and dried
2 tablespoons freshly chopped tarragon leaves
Juice of 1/2 lemon
Kosher salt
DIRECTIONS
Heat the vegetable oil in a saute pan over high heat. Add the shallot, and red bell pepper, and saute for 1 minute; reduce the heat to medium. Stir the mustard into the cream, and pour the cream into the pan. Allow the liquid to reduce slightly and achieve a thick consistency.
Add in the spinach, and toss until the greens are slightly wilted. Add the tarragon, and lemon juice to the spinach, and toss to combine. Adjust the seasonings with salt, to taste, if desired.
Green Bean and Asparagus Salad with Crispy Prosciutto and Warm Lemon Dressing
TOTAL TIME:45 min
Prep:30 minInactive Prep:--Cook:15 min
YIELD:4 servings
LEVEL:Easy
INGREDIENTS
Crispy Prosciutto
8 pieces prosciutto, thinly sliced and cut into 1-inch pieces
Warm Lemon Dressing
3 tablespoons extra-virgin olive oil
1/2 shallot, diced
1/4 cup sliced skinless almonds
1/4 cup sultana (golden) raisins
1/4 cup raisins
1/4 cup pitted kalamata olives
Juice of 1 lemon
1 teaspoons honey
Salt and freshly ground black pepper
Green Bean and Asparagus Salad
8 ounces green beans, trimmed and blanched in salted water
1 bunch asparagus, bottoms trimmed and blanched in salted water
DIRECTIONS
For the crispy prosciutto:
Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
For the warm lemon dressing:
Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
For the green bean and asparagus salad:
Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.
Prep:30 minInactive Prep:--Cook:15 min
YIELD:4 servings
LEVEL:Easy
INGREDIENTS
Crispy Prosciutto
8 pieces prosciutto, thinly sliced and cut into 1-inch pieces
Warm Lemon Dressing
3 tablespoons extra-virgin olive oil
1/2 shallot, diced
1/4 cup sliced skinless almonds
1/4 cup sultana (golden) raisins
1/4 cup raisins
1/4 cup pitted kalamata olives
Juice of 1 lemon
1 teaspoons honey
Salt and freshly ground black pepper
Green Bean and Asparagus Salad
8 ounces green beans, trimmed and blanched in salted water
1 bunch asparagus, bottoms trimmed and blanched in salted water
DIRECTIONS
For the crispy prosciutto:
Heat a nonstick saute pan over medium-high heat. Put the prosciutto pieces in the pan and cook until crisp. Remove the prosciutto from the heat and reserve for the green bean and asparagus salad.
For the warm lemon dressing:
Put 1 tablespoon olive oil in a pan over medium- high heat. Add the shallots and season with salt. Saute the shallots until tender. Add the almonds, raisins, and olives, and mix to incorporate. Add the lemon juice and honey, stir to combine. Add the remaining olive oil, season with salt and pepper and remove from the heat.
For the green bean and asparagus salad:
Cut the green beans and asparagus into 1-inch pieces and put in a bowl. Pour the warm lemon dressing over the green beans and asparagus. Toss to combine and garnish with the crispy prosciutto.
Thursday, April 21, 2011
Cheese MilleFeuille
Ing
8 pcs (8cm x 16cm) puff pastry
Cream Cheese Custard Filling
A)
250gm philadelphia cream cheese (room temp)
1 tblsp lemon juice
40gm icing sugar
1 tblsp rum paste or 2 tblsp liquer (rum, kirsch, grand marnier)
B)
300ml water/milk
100 gm instant custard powder
100 gm thickened or whipping cream e.g Anchor
C)
300gm strawberry/blueberry filling
D)
300gm non-dairy topping cream or anchor whipping cream
E)
Icing / snow sugar for dusting on top of pastry
Method
1 preheat oven to 200 C. Line a baking tray with silicon/ parchment paper.
Cut puff pastry into equal size squares. Place cut pastry in lined baking tray.
Beat one size A egg n glaze pastry.
Bake for 10 mins.
Reduce heat to 180C and further bake for 15-20 mins until pastry is puffed and golden brown.
Cool pastry on wire rack.
2 prerpare cream cheese custard
Beat cream cheese, lemon juice and sugar in food processor until smooth. Add in liquer and mix well. Scrape cheese from side of bowl frequently during beating.
3 sprinkle custard powder on water or milk and whisk until combined. Increase speed and whisk until mixture is thick and creamy. Add custard to the cheese mixture and beat until smooth. Blend in the cream on low speed until combined. Remove to a bowl and chill before use.
4 whisk 300gm non - dairy topping cream or anchor whipping cream till firm and refrigerate.
5 to assemble:
Slice pastry into halves. Spread cheese filling on pastry, with fruit filling, n topping cream
Sprinkle with icing sugar/snow sugar. Freeze for 2 hours or until cream is firm. Stand at room temperature for 10 mins. Serve cold. Store frozen.
8 pcs (8cm x 16cm) puff pastry
Cream Cheese Custard Filling
A)
250gm philadelphia cream cheese (room temp)
1 tblsp lemon juice
40gm icing sugar
1 tblsp rum paste or 2 tblsp liquer (rum, kirsch, grand marnier)
B)
300ml water/milk
100 gm instant custard powder
100 gm thickened or whipping cream e.g Anchor
C)
300gm strawberry/blueberry filling
D)
300gm non-dairy topping cream or anchor whipping cream
E)
Icing / snow sugar for dusting on top of pastry
Method
1 preheat oven to 200 C. Line a baking tray with silicon/ parchment paper.
Cut puff pastry into equal size squares. Place cut pastry in lined baking tray.
Beat one size A egg n glaze pastry.
Bake for 10 mins.
Reduce heat to 180C and further bake for 15-20 mins until pastry is puffed and golden brown.
Cool pastry on wire rack.
2 prerpare cream cheese custard
Beat cream cheese, lemon juice and sugar in food processor until smooth. Add in liquer and mix well. Scrape cheese from side of bowl frequently during beating.
3 sprinkle custard powder on water or milk and whisk until combined. Increase speed and whisk until mixture is thick and creamy. Add custard to the cheese mixture and beat until smooth. Blend in the cream on low speed until combined. Remove to a bowl and chill before use.
4 whisk 300gm non - dairy topping cream or anchor whipping cream till firm and refrigerate.
5 to assemble:
Slice pastry into halves. Spread cheese filling on pastry, with fruit filling, n topping cream
Sprinkle with icing sugar/snow sugar. Freeze for 2 hours or until cream is firm. Stand at room temperature for 10 mins. Serve cold. Store frozen.
Chocolate Layer Cheesecake
Ingredient
A)
250gm butter
4 tblsp cocoa powder
B)
2 'A' eggs
150gm castor sugar
C)
130gm self-raising flour
1 tsp baking powder
Cream Cheese Layer
250gm cream cheese
1/4 tsp fine salt
100gm castor sugar
1 size A egg (lightly beaten)
Method
1. Melt ingredient A over slow flame. Switch off flame and add in cocoa powder. Mix evenly.
Prepare cream cheese layer ;
2. Place cream cheese, fine salt and sugar in magimix bowl (fitted with Sabatier Blade) lock lid and process till creamy and add in egg through feedtube. Set aside for later use.
3. Place ingredient B in Magimix bowl ( fitted with Sabatier Blade) , and process till light and fluffy, add in ingredient A and pulse in ingredient C.
4. Divide chocolate mixture into 2. Pour in 1 layer onto a greased lined 10 in tray. Top with cream cheese mixture and followed by 2nd portion of chocolate mixture.
5. Bake in preheated oven 180deg C for 45-50 mins. Cool in tray for 10 mins before upturning it and cool on rack.
A)
250gm butter
4 tblsp cocoa powder
B)
2 'A' eggs
150gm castor sugar
C)
130gm self-raising flour
1 tsp baking powder
Cream Cheese Layer
250gm cream cheese
1/4 tsp fine salt
100gm castor sugar
1 size A egg (lightly beaten)
Method
1. Melt ingredient A over slow flame. Switch off flame and add in cocoa powder. Mix evenly.
Prepare cream cheese layer ;
2. Place cream cheese, fine salt and sugar in magimix bowl (fitted with Sabatier Blade) lock lid and process till creamy and add in egg through feedtube. Set aside for later use.
3. Place ingredient B in Magimix bowl ( fitted with Sabatier Blade) , and process till light and fluffy, add in ingredient A and pulse in ingredient C.
4. Divide chocolate mixture into 2. Pour in 1 layer onto a greased lined 10 in tray. Top with cream cheese mixture and followed by 2nd portion of chocolate mixture.
5. Bake in preheated oven 180deg C for 45-50 mins. Cool in tray for 10 mins before upturning it and cool on rack.
Wednesday, April 13, 2011
Cauliflower Celery Soup
Ingredients
A
1 tblsp butter
1 onion (chopped)
1 stalk celery (chopped)
1 potatoe (chopped)
1 carrot (chopped)
1 leek (chopped)
1/2 tsp ground nutmeg
B
500gm cauliflower (cut into florets)
1 litre chicken or vegetable stock
250ml cream
1 tsp chicken granules
salt and ground pepper to taste
1.
Melt butter in a large pan, saute onions for 1 - 2 mins. Add in rest of ingredients A. Cook stirring for a further 2 - 3 mins.
2. Add in cauliflower together with chicken or vegetable stock and bring to boil. Reduce the heat and simmer for 1 hour until vegetables are tender. (using pressure cooker 2nd ring, 10 mins)
Transfer to food processor and process in batches until smooth.
Return to pan and add cream and season to taste. Reheat gently do not allow soup to boil.
(Vegetable stock)
1 tblsp oil
1 onion
2 leeks
2 carrots
2 stalks celery
2 bay leaves
2 cloves unpeeled garlic
8 black peppercorns
spring of thyme and parsley
A
1 tblsp butter
1 onion (chopped)
1 stalk celery (chopped)
1 potatoe (chopped)
1 carrot (chopped)
1 leek (chopped)
1/2 tsp ground nutmeg
B
500gm cauliflower (cut into florets)
1 litre chicken or vegetable stock
250ml cream
1 tsp chicken granules
salt and ground pepper to taste
1.
Melt butter in a large pan, saute onions for 1 - 2 mins. Add in rest of ingredients A. Cook stirring for a further 2 - 3 mins.
2. Add in cauliflower together with chicken or vegetable stock and bring to boil. Reduce the heat and simmer for 1 hour until vegetables are tender. (using pressure cooker 2nd ring, 10 mins)
Transfer to food processor and process in batches until smooth.
Return to pan and add cream and season to taste. Reheat gently do not allow soup to boil.
(Vegetable stock)
1 tblsp oil
1 onion
2 leeks
2 carrots
2 stalks celery
2 bay leaves
2 cloves unpeeled garlic
8 black peppercorns
spring of thyme and parsley
Country Oven Fried Chicken
Ingredients
5 pcs chicken whole leg (season with salt and pepper) slit the thickest part
2 eggs (beaten)
1/4 cup melted butter
60 gm parmesan cheese
Cornflake Mixture
3 cups cornflakes (crushed)
3 tblsp plain flour
2 - 3 tsp salt (to taste, coz chicken is marinated with salt already)
2 tsp ground white pepper
2 tsp ground garlic
Method
To prepare cornflake mixture:-
Crush cornflakes in Magimix bowl (fitted with sabatier blade) until fine, then pulse in the rest of the ingredients until well combined.
Place mixture in a big plastic bag.
2.
Wash chicken pieces and pat dry with kitchen towel. Dip chicken pieces in beaten eggs, then put the chicken pieces into the plastic bag with the cornflakes mixture and coat them evenly.
3.
Place well coated chicken pieces with the skin side up into a greased rectangular tray.
Sprinkle with melted butter and with the remaining cornflakes mixture.
For added flavor, sprinkle parmesan cheese on top of chicken.
4.
Bake uncovered in a preheated oven at 200 deg C for 45 to 50 mins (or until the chicken is well cooked)
Serve with potatoes and salad
5 pcs chicken whole leg (season with salt and pepper) slit the thickest part
2 eggs (beaten)
1/4 cup melted butter
60 gm parmesan cheese
Cornflake Mixture
3 cups cornflakes (crushed)
3 tblsp plain flour
2 - 3 tsp salt (to taste, coz chicken is marinated with salt already)
2 tsp ground white pepper
2 tsp ground garlic
Method
To prepare cornflake mixture:-
Crush cornflakes in Magimix bowl (fitted with sabatier blade) until fine, then pulse in the rest of the ingredients until well combined.
Place mixture in a big plastic bag.
2.
Wash chicken pieces and pat dry with kitchen towel. Dip chicken pieces in beaten eggs, then put the chicken pieces into the plastic bag with the cornflakes mixture and coat them evenly.
3.
Place well coated chicken pieces with the skin side up into a greased rectangular tray.
Sprinkle with melted butter and with the remaining cornflakes mixture.
For added flavor, sprinkle parmesan cheese on top of chicken.
4.
Bake uncovered in a preheated oven at 200 deg C for 45 to 50 mins (or until the chicken is well cooked)
Serve with potatoes and salad
Tuesday, April 12, 2011
Keh Chings Thai Spaghetti
TOM YUM SPAGHETTI (Recipe for 1 packet of spaghetti)
Courtesy of Keh Ching
Sauce ingredients
4 Tbsp Maggi Chili Sauce
4 Tbsp Fish Sauce
4 Tbsp Tom Yum paste (TAE-PEE brand)
4 tsp sugar + 1 cup water
Mix the above together in a bowl and set aside.
INGREDIENTS
1 chicken breast (sliced thinly into 3cm x 1cm pieces)
Lightly season pieces with soya sauce, pepper, oil & corn starch
Saute to cook and set aside in a plate.
4 cloves garlic (finely chopped)
8 tsp fresh ginger (finely grated)
4 sticks lemon grass (finely chopped)
8 large leaves of limau purut (julienne)
4 stalks of celery (finely chopped)
3 types of mushroom (shitake, oyster & straw) – cut into strips
4 tomatoes (cubed)
6 lime (use juice only)
Thai Basil leaves (no cooking required; to sprinkle over pasta when ready to eat)
Cooking method
1. Heat oil in frying pan
2. Throw in garlic and ginger and stir fry until fragrant
3. Add in lemon grass and stir fry till fragrant
4. Add celery and stir fry
5. Add 3 mushrooms and stir fry
6. Add tomatoes and stir fry
7. Add sauce to mixture and let it simmer
8. Add chicken pieces into mixture. Turn off fire
9. Add limau purut and mix it in
10. Squeeze lime juice, salt & sugar to taste
Courtesy of Keh Ching
Sauce ingredients
4 Tbsp Maggi Chili Sauce
4 Tbsp Fish Sauce
4 Tbsp Tom Yum paste (TAE-PEE brand)
4 tsp sugar + 1 cup water
Mix the above together in a bowl and set aside.
INGREDIENTS
1 chicken breast (sliced thinly into 3cm x 1cm pieces)
Lightly season pieces with soya sauce, pepper, oil & corn starch
Saute to cook and set aside in a plate.
4 cloves garlic (finely chopped)
8 tsp fresh ginger (finely grated)
4 sticks lemon grass (finely chopped)
8 large leaves of limau purut (julienne)
4 stalks of celery (finely chopped)
3 types of mushroom (shitake, oyster & straw) – cut into strips
4 tomatoes (cubed)
6 lime (use juice only)
Thai Basil leaves (no cooking required; to sprinkle over pasta when ready to eat)
Cooking method
1. Heat oil in frying pan
2. Throw in garlic and ginger and stir fry until fragrant
3. Add in lemon grass and stir fry till fragrant
4. Add celery and stir fry
5. Add 3 mushrooms and stir fry
6. Add tomatoes and stir fry
7. Add sauce to mixture and let it simmer
8. Add chicken pieces into mixture. Turn off fire
9. Add limau purut and mix it in
10. Squeeze lime juice, salt & sugar to taste
Sunday, April 10, 2011
Warm Spinach Salad with Honey-Garlic Vinaigrette Recipe
INGREDIENTS
10 ounces baby spinach (about 12 cups)
6 ounces button mushrooms, thinly sliced (about 2 cups)
1/4 cup sliced almonds, toasted
1/4 cup canola oil
3 medium garlic cloves, thinly sliced
1 medium shallot, thinly sliced
1 tablespoon cider vinegar
2 teaspoons honey
INSTRUCTIONS
Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
Pour vinaigrette over salad and toss to coat. Serve immediately.
10 ounces baby spinach (about 12 cups)
6 ounces button mushrooms, thinly sliced (about 2 cups)
1/4 cup sliced almonds, toasted
1/4 cup canola oil
3 medium garlic cloves, thinly sliced
1 medium shallot, thinly sliced
1 tablespoon cider vinegar
2 teaspoons honey
INSTRUCTIONS
Combine spinach, mushrooms, and almonds in a large serving bowl; set aside.
Heat oil in a small frying pan over medium heat. When it shimmers, add garlic and shallot and season well with salt and freshly ground black pepper. Cook until garlic is browned, about 2 minutes, then add vinegar and stir to incorporate. Remove from heat and stir in honey until dissolved.
Pour vinaigrette over salad and toss to coat. Serve immediately.
Friday, April 8, 2011
Spaghetti & meatballs with simple tomato sauce
There’s nothing more satisfying than a bowl full of spaghetti and meatballs and my gold standard tomato sauce. Every cook has an all-purpose tomato sauce up his or her sleeve, a perfect last-minute pasta sauce that’s just as good served without meatballs.
Serving: Serves 4 - 6
ingredients
for the simple tomato sauce:
A splash olive oil
1 large onion, minced
1 whole head garlic cloves, peeled
1 28 ounce can whole tomatoes
1 teaspoon dried oregano
1 bay leaf
a sprinkle or two sea salt and freshly ground pepper
for the meatballs:
1/2 cup breadcrumbs
1/2 cup milk
1 pound ground beef
1 onion, peeled and grated
2 cloves garlic, finely minced
1/2 cup grated Parmesan cheese
1 egg
a bunch chopped parsley
1/2 teaspoon ground nutmeg
1 tablespoon dried oregano
a sprinkle or two sea salt and freshly ground pepper
a few splashes olive oil
spaghetti
instructions
Make the tomato sauce first so it will be ready when you need it. Begin by splashing some olive oil into a small saucepan over medium-high heat. Add the onion and garlic and sauté until they just begin to turn golden brown, about 5 minutes. Add the tomatoes, oregano, bay leaf and salt and pepper and bring to the simmer. Continue simmering for 15 minutes or so.
Purée the sauce with an immersion blender, or, for a more rustic texture, mash the tomatoes with the back of a spoon.
Meanwhile, make the meatballs. Toss the breadcrumbs into a small bowl and pour the milk over them. Stir to combine and set the mixture aside until the crumbs have absorbed all the milk. Because the key to a perfect meatball is to keep it moist, the breadcrumbs will help absorb and hold onto the moisture.
Place the ground beef into a large mixing bowl and add the onion, garlic, Parmesan and egg. Add the breadcrumb mixture and parsley. Season with nutmeg, oregano and salt and pepper. Mix well with your hands and form 12 meatballs.
Preheat a large, heavy skillet over medium-high heat. When it’s hot, add a splash of olive oil, enough to cover the bottom with a thin film. Carefully add the meatballs. Patiently sear them, turning them until they are browned well on all sides. Drain off any excess fat. Add the simple tomato sauce, cover the pan, turn down the heat and simmer until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook a batch of spaghetti in lots of boiling salted water. Drain without rinsing, and serve with meatballs overtop.
Serving: Serves 4 - 6
ingredients
for the simple tomato sauce:
A splash olive oil
1 large onion, minced
1 whole head garlic cloves, peeled
1 28 ounce can whole tomatoes
1 teaspoon dried oregano
1 bay leaf
a sprinkle or two sea salt and freshly ground pepper
for the meatballs:
1/2 cup breadcrumbs
1/2 cup milk
1 pound ground beef
1 onion, peeled and grated
2 cloves garlic, finely minced
1/2 cup grated Parmesan cheese
1 egg
a bunch chopped parsley
1/2 teaspoon ground nutmeg
1 tablespoon dried oregano
a sprinkle or two sea salt and freshly ground pepper
a few splashes olive oil
spaghetti
instructions
Make the tomato sauce first so it will be ready when you need it. Begin by splashing some olive oil into a small saucepan over medium-high heat. Add the onion and garlic and sauté until they just begin to turn golden brown, about 5 minutes. Add the tomatoes, oregano, bay leaf and salt and pepper and bring to the simmer. Continue simmering for 15 minutes or so.
Purée the sauce with an immersion blender, or, for a more rustic texture, mash the tomatoes with the back of a spoon.
Meanwhile, make the meatballs. Toss the breadcrumbs into a small bowl and pour the milk over them. Stir to combine and set the mixture aside until the crumbs have absorbed all the milk. Because the key to a perfect meatball is to keep it moist, the breadcrumbs will help absorb and hold onto the moisture.
Place the ground beef into a large mixing bowl and add the onion, garlic, Parmesan and egg. Add the breadcrumb mixture and parsley. Season with nutmeg, oregano and salt and pepper. Mix well with your hands and form 12 meatballs.
Preheat a large, heavy skillet over medium-high heat. When it’s hot, add a splash of olive oil, enough to cover the bottom with a thin film. Carefully add the meatballs. Patiently sear them, turning them until they are browned well on all sides. Drain off any excess fat. Add the simple tomato sauce, cover the pan, turn down the heat and simmer until the meatballs are cooked through, about 15 minutes.
Meanwhile, cook a batch of spaghetti in lots of boiling salted water. Drain without rinsing, and serve with meatballs overtop.
Thursday, April 7, 2011
Spam and Cheese Sandwich
SERVES 8
1 12-oz. can SPAM
½ cup mayonnaise
2 tbsp. coconut milk
2 tbsp. toasted sesame seeds
1 tbsp. canola oil
8 potato rolls, split
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 tbsp. sweet chili sauce
4 tsp. sriracha hot sauce
8 tbsp. roughly chopped prepared cabbage kimchi
8 tsp. finely chopped fresh cilantro
Slice SPAM into 8 slices, then halve each slice crosswise. Set aside. In a small bowl, whisk together mayonnaise, coconut milk, and sesame seeds; set aside. Heat oil in a 12″ skillet over medium-high heat. Add SPAM to skillet and cook, turning once, until browned, 8–10 minutes. Using tongs, transfer to paper towels to drain; set aside. Working in batches, place rolls in skillet and toast until browned, 1–2 minutes.
Heat oven to 350°. To assemble sandwiches, spread coconut mayonnaise on both halves of buns, then divide cheeses among bottom halves. Top each with 2 slices SPAM, 1 tbsp. chili sauce, ½ tsp. hot sauce, 1 tbsp. kimchi, and 1 tsp. cilantro. Cover with top buns and place in oven. Bake until cheese begins to melt, 3–4 minutes. Serve hot.
See Four Different Ham and Cheese Sandwiches in the Gallery »
1 12-oz. can SPAM
½ cup mayonnaise
2 tbsp. coconut milk
2 tbsp. toasted sesame seeds
1 tbsp. canola oil
8 potato rolls, split
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
8 tbsp. sweet chili sauce
4 tsp. sriracha hot sauce
8 tbsp. roughly chopped prepared cabbage kimchi
8 tsp. finely chopped fresh cilantro
Slice SPAM into 8 slices, then halve each slice crosswise. Set aside. In a small bowl, whisk together mayonnaise, coconut milk, and sesame seeds; set aside. Heat oil in a 12″ skillet over medium-high heat. Add SPAM to skillet and cook, turning once, until browned, 8–10 minutes. Using tongs, transfer to paper towels to drain; set aside. Working in batches, place rolls in skillet and toast until browned, 1–2 minutes.
Heat oven to 350°. To assemble sandwiches, spread coconut mayonnaise on both halves of buns, then divide cheeses among bottom halves. Top each with 2 slices SPAM, 1 tbsp. chili sauce, ½ tsp. hot sauce, 1 tbsp. kimchi, and 1 tsp. cilantro. Cover with top buns and place in oven. Bake until cheese begins to melt, 3–4 minutes. Serve hot.
See Four Different Ham and Cheese Sandwiches in the Gallery »
Croque Madame
SERVES 6
3 tbsp. unsalted butter
3 tbsp. flour
2 cups milk
12 oz. Gruyère, grated
½ cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste Freshly grated nutmeg, to taste
12 ¾"-thick slices pain de mie or Pullman bread, toasted
6 tbsp. Dijon mustard
12 thin slices baked ham
2 tbsp. canola oil
6 eggs
Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6–8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.
Heat broiler to high. Place 6 slices bread on a parchment paper-lined baking sheet, and spread 1 tbsp. mustard over each. Top with 2 slices ham and remaining Gruyère. Broil until cheese begins to melt, 1–2 minutes. Top with remaining bread slices, then pour a generous amount of béchamel on top of each sandwich. Broil until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
Meanwhile, heat oil in a 12″ nonstick skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, and serve hot.
3 tbsp. unsalted butter
3 tbsp. flour
2 cups milk
12 oz. Gruyère, grated
½ cup finely grated Parmesan cheese
Kosher salt and freshly ground black pepper, to taste Freshly grated nutmeg, to taste
12 ¾"-thick slices pain de mie or Pullman bread, toasted
6 tbsp. Dijon mustard
12 thin slices baked ham
2 tbsp. canola oil
6 eggs
Heat butter in a 2-qt. saucepan over medium-high heat. Add flour and cook, whisking, until smooth, about 1 minute. Whisk in milk, and bring to a boil; reduce heat to medium-low and let simmer until slightly reduced and thickened, 6–8 minutes. Add ½ cup grated Gruyère and the Parmesan, and whisk until smooth. Season with salt, pepper, and nutmeg.
Heat broiler to high. Place 6 slices bread on a parchment paper-lined baking sheet, and spread 1 tbsp. mustard over each. Top with 2 slices ham and remaining Gruyère. Broil until cheese begins to melt, 1–2 minutes. Top with remaining bread slices, then pour a generous amount of béchamel on top of each sandwich. Broil until cheese sauce is bubbling and evenly browned, about 3–4 minutes.
Meanwhile, heat oil in a 12″ nonstick skillet over medium heat. Add eggs, season with salt and pepper, and cook until whites are cooked but yolks are still runny, about 3 minutes. Place an egg on top of each sandwich, and serve hot.
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