Friday, November 27, 2009

White Cabbage with Garlic and Ginger

White Cabbage With Garlic and Ginger (Baek Kimchi)

Baek Kimchi
Kim Yong-ja

White Cabbage with Garlic and Ginger

This is a rare non-spicy kimchi. It should be served cold to enjoy its refreshing flavor.

INGREDIENTS (serves 4)

1 CHINESE CABBAGE (2¾ lbs/1.25 kg)


2 GARLIC CLOVES, crushed fine

1"/2.5 cm GINGER, cut into fine strips

3 SCALLIONS, cut diagonally

1 heaping tablespoon PINE NUTS

small amount SILGOCHU (chili thread)

1 cup WATER

⅓ teaspoon SALT to add at the end on top

1. Trim the cabbage and wash outer leaves. Slice the middle of the bottom about 4"/10 cm deep. Put your thumbs in the slit and pull it apart to divide it into two. Then divide each half into two parts.

2. Sprinkle 1 tablespoon salt over the stem area. Soak all cabbage leaves in salted water (1 tablespoon kosher salt for 1 cup water ratio) for about 4-5 hours. Salt has many different strengths, use your own judgment as to the amount of salt to use in wilting the cabbage. When the leaves are wilted, press gently to squeeze out the excess water.

3. While the cabbage is wilting, prepare garlic, ginger and scallion and mix together.

4. Cut off the two large pieces of the cabbage stems and set aside. Sprinkle the scallion mixture, pine nuts and silgochu (chili thread) in between the cabbage leaves.

5. Put them in the jar. Press down to reduce any air pocket. Add a cup of water to the bowl where you mixed the garlic and scallion. Season with 1 tablespoon salt. Pour down the side of the jar to soak ¾ of the kimchi.

6. Cover the top with the large pieces of cabbage that you had set aside. Sprinkle salt on top. Close the jar and leave at room temperature for 1½ days to ripen. Then store in the refrigerator.

7. When serving, set aside the top layer, pull out a cabbage piece and cut into bite sizes. Always put the top layer back before you close the lid.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.

Thursday, November 26, 2009

Chicken sou[ with garlic from Camino Oakland CA

Chicken Soup with garlic

Recipes adapted from Camino in Oakland, Calif.
One 5-to-5 1/2-pound chicken

Sea salt

4 ribs celery

1 medium carrot, peeled

1 medium leek, white and light-green parts only

3 sprigs savory or thyme

3 bay leaves

1 large head garlic

1-2 dried, medium-spicy chilies, like chilhuacle, ancho or New Mexican

1 1/2 tablespoons olive oil

Half of a small savoy cabbage, cored and cut into 3/4-inch cubes

Freshly ground black pepper

1 lime, cut into wedges.
1. Remove the wing tips, feet and legs from the chicken. Slice along both sides of the backbone, removing it along with the attached head and neck. Leave the first joint of the wings attached to each breast half. Season the breast halves and legs liberally with salt and leave at room temperature.

2. Chop 1 rib of the celery, the carrot and half of the leek into 1⁄2-inch pieces. Put them in a large stockpot with the herbs and 5 smashed unpeeled garlic cloves. Arrange the wing tips, backbone and feet on top as level as you can. Add water to barely cover, 6 to 8 cups. Bring to a boil, then simmer for 30 minutes, skimming off impurities. Add the legs and breasts and weigh them down with a small plate to keep them submerged. Return to a boil, then lower the heat until barely bubbling and simmer for 30 minutes more. Let sit off the heat for 10 minutes.

3. Meanwhile, cut the remaining celery and leek into ¼-inch cubes. Peel and thinly slice the remaining garlic. Grind the chilies, with seeds, to make 2 tablespoons.

4. Remove the legs and breast halves from the pot and let them cool. Strain the stock.

5. Wipe the stockpot dry, set over low heat and add the oil. When hot, add the sliced garlic and gently sauté for 30 seconds. Add the ground chilies and cook for 1 minute. Return the stock to the pot, bring to a boil and lower to a simmer. Add the cabbage, celery and leeks and simmer for 30 minutes. Season to taste.

6. Remove and discard the chicken skin, pick the meat from the bones and cut it across the grain into large chunks. Add to the soup and let sit for 15 minutes off the heat. Just before serving, bring to a simmer and serve with a lime wedge.

Serves 6 to 8.

Wednesday, November 18, 2009

Roasted garlic and potato soup

Roasted garlic and potato soup
5 whole garlic heads
2 bacon slices, diced
1 cup finely diced onion
1 cup diced carrot
2 garlic cloves, minced
6 cups, or 2 lbs of baking potatoes, diced
4 cups chicken broth
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
1 cup milk
1⁄4 cup chopped fresh parsley
Make a slice off the tops of each garlic head. Drizzle with a little olive oil and a dash of salt and pepper. Wrap all in aluminum foil and seal. Bake at 350 degrees for about 1 hour, let cool for 10 minutes. When cooled squeeze out as much of this garlicky goodness as you can. Cook bacon in a large saucepan over medium high heat until crisp. Add the onion, carrot, minced garlic and saute 5 minutes. Add potato, broth, salt, and pepper, bring to a boil. Cover, reduce heat and simmer 20 minutes or until potato is tender. Add garlic mash and milk, simmer 5 minutes more. Garnish with fresh parsley.

Recipes by Joy Paoletti and Judy Vig

Garlic chicken

Garlic chicken
4 skinless, boneless chicken breasts, pounded thin
1⁄2 cup flour, more if needed
1⁄2 teaspoon salt
1⁄4 teaspoon pepper
2 tablespoons olive oil

10 to 12 garlic cloves, minced
2⁄3 cup chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon butter
1⁄4 cup snipped fresh chives
Combine the 1⁄2 cup flour with the salt and pepper and dredge the pounded chicken breasts shaking off the excess. Heat olive oil in skillet and saute chicken on each side, about 4 minutes per side until golden brown. Transfer chicken to plate.

Whisk garlic, broth, zest, lemon juice, salt and pepper. Pour into skillet and bring to a boil. Turn down heat and return the chicken to the pan. Reduce to a simmer, cover and cook 5 minutes more or until chicken is cooked through. Now add the butter and chives to sauce.

Pancetta-Wrapped Scallops with Garlic Emulsion

Pancetta-Wrapped Scallops
with Garlic Emulsion

8 each wooden toothpicks
8 each sea scallops
8 each pancetta strips (deli thin)
salt and pepper

For the garlic emulsion
1 tablespoon roasted shallot
1 tablespoon roasted garlic
1 tablespoon minced ginger
1 tablespoon chopped cilantro
1 teaspoon champagne wine vinegar
2 tablespoons olive oil
salt and white pepper
For the scallops: Remove the side muscle from each scallop. Wrap each scallop with a strip of pancetta. Secure the pancetta with a toothpick. Season the wrapped scallops with salt and pepper. Sear both sides of each scallop on a hot grill. Cook until slightly firm.

For the emulsion: Roast the shallot and garlic by rubbing lightly with olive oil and roasting at 350 degrees in a toaster oven until the bulbs have softened. Place the soft bulbs and the remaining ingredients in a blender and puree to a smooth consistency. Present the scallops with choice of accompaniments and spoon a small amount of emulsion lightly on each scallop. Serves four.

Daniel Chong-Jimenez

Honey Garlic Shrimp

Honey Garlic Shrimp

1 pound peeled and deveined shrimp
1 tablespoon honey
1 tablespoon minced garlic
1 teaspoon chopped Serrano pepper
1 teaspoon lemon juice
salt and pepper
1 tablespoon olive oil
Heat a skillet to high heat. Add the oil and garlic. Quickly cook the garlic until translucent and add the shrimp. Cook the shrimp to a firm texture and add the remaining ingredients. Toss and serve hot. Serves four.

Spicy-Hot & Cheesy Garlic Butter Bread

Spicy-Hot & Cheesy Garlic Butter Bread

1 stick softened salted butter
1/4 cup grated parmesan cheese
1/4 cup shredded mozzarella cheese
2 tablespoons minced garlic
1 tablespoon extra virgin olive oil
1 teaspoon hot pepper flakes
1 teaspoon chopped fresh thyme
1 pound baguette
Place the butter in a bowl. Add the olive oil and whisk into a soft consistency. Fold in the cheeses, garlic, pepper flakes and thyme. Split the bread lengthwise down the middle. Spread the butter product lengthwise over the bread. Bake with the split middle up in a preheated 350-degrees oven for 10 minutes or until golden brown. Serve hot. Serves four.

Saturday, November 14, 2009

Get Twisted With Breadstick Braids on Thanksgiving

Get Twisted With Breadstick Braids on Thanksgiving
Instead of traditional rolls, do the twist this Thanksgiving: Recipe for seeded garlic braids
By ALISON LADMAN For The Associated Press

For an attractive presentation for these long, seeded breadsticks, stand them upright in a vase or other tall container at the center of the table.



Start to finish: 2 1/2 hours (1 hour active)

Makes 12 breadsticks
1/2 cup very warm tap water

1 tablespoon active dry yeast

1 teaspoon sugar

1 tablespoon butter

2 cloves garlic, minced

1 teaspoon salt

3 cups all-purpose flour

1 cup cool water
Method of Preparation
Mixed seeds (such as sesame, poppy and flax)

In a large bowl, combine the warm water, yeast and sugar. Let the mixture sit until bubbly.

Meanwhile in a small saucepan over low, melt the butter. Add the garlic and saute until soft, being careful not to burn or toast, about 5 minutes. Set aside.

Add the salt, 2 cups of the flour and the cool water to the bowl with the yeast. Mix well. Add the garlic butter and the remaining cup of flour, then mix until a soft but firm dough forms. Add flour or water in small quantities to adjust the consistency.

On a lightly floured surface, knead by hand for 5 minutes. Cover the dough with an overturned bowl, then let rest for 20 minutes. Knead for 20 strokes, then cover again and let rest for 1 hour.

Fold the dough over itself, punching it down. Cover again and let rise one last time until doubled in bulk.

When ready to bake, heat the oven to 350 F. If you prefer crispier breadsticks, heat the oven to 400 F.

Roll the dough out into a 12-by-18-inch rectangle. Cut the dough into 24 strips. To make each breadstick, braid together 2 strips. Arrange the braided breadsticks on the prepared baking sheet. Let sit for 20 minutes.

Sprinkle the breadsticks with the seeds, then bake for 10 to 15 minutes, depending on temperature and desired crispiness.

Sunday, November 8, 2009


For Easy Entertaining, Drizzle Pesto Over Peaches
ON THE TABLE: Recipe for arugula pesto with peaches and prosciutto

This variation on the classic prosciutto and melon platter is an easy way to add bright, fresh flavors to a dinner or holiday gathering. The pesto can be prepared an hour or so ahead, but if you refrigerate it, let it warm to room temperature (and mix it well) before serving. And if you're pressed for time, steal this serving idea but use purchased pesto.



Start to finish: 15 minutes

Servings: 4 to 6

4 tablespoons olive oil, divided

2 cloves garlic, not peeled

1/4 cup pine nuts

3 cups packed arugula

1/4 cup grated pecorino cheese

2 teaspoons lemon juice

Salt, to taste

3 peaches, cored and cut into wedges

12 slices prosciutto
Method of Preparation

In a small skillet over medium-low, heat 1 tablespoon of the oil. Add the garlic and cook until soft, about 3 to 4 minutes. Set aside.

In another skillet over medium-low, toast the pine nuts, stirring constantly, until lightly browned and fragrant, about 3 to 4 minutes.

Peel and mince the garlic. In a food processor, combine the garlic, pine nuts, arugula, cheese and lemon juice. Pulse until a coarse paste forms. Then, with the processor running, slowly drizzle in the remaining olive oil until well combined. Season with salt.

Arrange the peaches and prosciutto on a plate, wrapping prosciutto around some of the peach wedges, if desired. Drizzle with pesto.

(Recipe from Stacey Printz' "Pestos, Tapenades & Spreads," Chronicle Books, 2009)

Red Curry and more Roys Restaurant

Red Curry & More From Roy's Restaurant
Gremolata 1 bunch parsley, minced 1 cup crispy garlic 1 cup panko (bread crumbs) 1 cup mac nuts, minced zest of 5 limes salt and pepper to taste Fire Rock Polenta 2 tablespoons vegetable oil ½ large onion minced 8 cloves garlic thinly sliced ¼ cup fresh thyme 1 tablespoon fresh sage ¼ cup dry white wine 1 cups chicken stock 1 cup Kona fire rock Pale Ale 1 cup heavy cream 1 cup polenta
Method: saute onion, garlic in vegetable oil, add thyme and sage. De-glaze pan with wine, reduce by half add chicken stock ,Pale Ale, heavy cream and polenta cook for 10 min on low. Season with salt and pepper and herbs Lamb Rack 2 tablespoons vegetable oil Medium saute pan Salt and Pepper to taste
Method: Season with salt and pepper sear until golden brown on each side and place in a 350 oven until desired temperature. (5 min medium rare, 10 min medium, 13 min medium well) Pull from oven and let rest for 5 minuets, crust with gremolata, cut at each bone and serve Red Curry yields 3 quarts ¼ cup sesame oil 1 carrot (small dice) 1 large onion (small dice) 3 celery stalks (small dice) 3 lemongrass stalks (chopped) 3 Kifeir lime leaves 28 oz. Coconut milk 1 qt. Heavy cream 2 tablespoons fish sauce 1 cup green curry 1 bunch cilantro 1 bunch green onion 2 tablespoons minced garlic 2 cup dry white wine 2 tablespoons palm sugar Method: In a large sauce pan heat oil to medium heat, saute carrot, garlic,onion, celery, and lemongrass. Cook until onions are translucent. Add curry and cook for 3 minuets add fish sauce and white wine reduce by half. Add coconut milk, heavy cream, cilantro, green onions and palm sugar. Simmer for 20 minuets. Strain and serve.

Quick white bean stew with Swiss chard and tomatoes

Oct. 28: Joe Bastinanich, a chef, restaurateur, winemaker and marathoner, shows you how to cook up a meal that will help you gain energy and lose weight.

Quick white bean stew with Swiss chard and tomatoes
Joe Bastianich
4 servings/ Total time: 35 minutes

Low in fat but high in protein, beans are one of Bastianich’s favorite ingredients. He uses white beans here, but he also loves making this recipe with chickpeas and flat gigante beans: “The bigger and creamier the beans, the better.”


• 2 pounds Swiss chard, large stems discarded and leaves cut crosswise into 2-inch strips
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1 cup canned tomatoes, chopped
• One 16-ounce can cannellini beans, drained and rinsed
• Salt

1. Bring a saucepan of water to a boil. Add the chard and simmer over moderate heat until tender, 8 minutes. Drain the greens and gently press out excess water.

2. In the saucepan, heat the oil. Add the garlic and crushed red pepper and cook over moderate heat until the garlic is golden, 1 minute. Add the tomatoes and bring to a boil. Add the beans and simmer over moderately high heat for 3 minutes. Add the chard and simmer over moderate heat until the flavors meld, 5 minutes. Season the stew with salt and serve.

Wine to serve with this dish: Earthy, cherry-rich Rapazzini Sangiovese

One serving: 274 cal, 16 gm fat, 2.1 gm sat fat, 13 gm carb, 11 gm fiber

Halibut With Demi-Glace

Halibut With Demi-Glace
The Washington Post, October 28, 2009
The Gastronomer
This is very luxurious food. Halibut flesh has a lovely, meaty quality, and when the fish is served with a meat-based sauce, that quality is accentuated.

It calls for a rich, gelatinous sauce such as the Easy Demi-Glace. Commercially available demi-glace is often quite salty; the related recipe is made with no salt, so season accordingly. Here, the homemade demi-glace is flavored with some spices and a splash of red wine.

Serve with boiled fennel, asparagus, boiled turnips or simply good bread.

2 servings


4 to 6 medium cloves garlic, halved lengthwise
1/3 cup Easy Demi-Glace (see related recipe)
1 whole star anise and/or a 1/4-inch piece of a vanilla bean
Splash white wine (optional)
Flour, for coating the fish
Freshly ground black pepper
Unsalted butter
2 skinless halibut fillets, about 1/3 to 1/2 pound each

Bring a small saucepan of lightly salted water to a boil over high heat. Add the garlic and cook for 10 minutes, then strain.

Bring the Easy Demi-Glace to a boil in a medium saucepan over medium-high heat.

Add the star anise and/or vanilla bean and the boiled garlic (to taste), plus a splash of wine, if using. Cook for about 12 minutes, stirring occasionally, until the liquid has reduced to a sauce with a thick consistency. Keep warm on the lowest setting.

Lightly season the flour with salt and pepper, then use the seasoned flour to lightly coat the fish, shaking off any excess.

Melt a little butter in a medium nonstick skillet over medium-high heat, being careful not to burn the butter. Add the fish and sear on both sides; this should take 6 to 8 minutes total, depending on the thickness of the fillets.

Just before serving, whisk a little butter into the demi-glace sauce. Add salt to taste and adjust the seasoning as needed; mash the garlic, if desired. Discard the star anise and/or vanilla bean.

Divide the fish between individual plates and pour the sauce over or around the fish. Serve immediately.

Recipe Source:

From Gastronomer Andreas Viestad.

Fast Pork Tenderloin Stroganoff From Gordon Ramsay

Fast Pork Tenderloin Stroganoff From Gordon Ramsay
Gordon Ramsay is "Cooking for Friends": Recipe for pork tenderloin stroganoff

Gordon Ramsay suggests serving buttered pasta or steamed rice to accompany this simple stroganoff made with pork tenderloin from his new book, "Cooking for Friends."



Start to finish: 25 minutes

Servings: 4

1 pound pork tenderloin

Salt and ground black pepper, to taste

1 teaspoon sweet smoked paprika, plus an extra pinch

4 tablespoons olive oil, divided

1 yellow onion, finely sliced

2 cloves garlic, finely sliced

7 ounces cremini mushrooms, sliced (about 3 cups)

Splash of brandy

1/2 cup sour cream or heavy cream

Squeeze of lemon juice

Handful of flesh flat-leaf parsley, leaves chopped
Method of Preparation

Trim off any fat or sinew from the pork tenderloin, then thinly slice it. Season with salt, pepper and 1 teaspoon of paprika.

In a large skillet over medium, heat half of the olive oil until hot. Add the onion and saute until soft and translucent, 6 to 8 minutes.

Add the garlic and mushrooms and increase the heat slightly. Fry until the mushrooms are tender, 3 to 4 minutes. Tip the contents of the pan onto a plate and set aside.

Add the remaining oil to the pan and fry the pork over high until golden brown, 1 1/2 to 2 minutes. Return the onions, garlic and mushrooms to the pan. Add a splash of brandy and let it boil, or flambe, until almost all reduced.

Stir in the cream and bring to a gentle simmer. Adjust the seasonings, then add a squeeze of lemon juice. Throw in the chopped parsley and remove the pan from the heat. Serve immediately, sprinkled with a pinch of paprika.

(Recipe from Gordon Ramsay's "Cooking for Friends," William Morrow, 2009)

Brazilian Chicken and Shrimp Soup

Brazilian Chicken and Shrimp Soup

A medley of aromatic spices, chicken and shrimp gives this hearty,
Brazilian-inspired soup a burst of flavor; great as a one-pot meal.

Serves 8
5 chicken thighs, skinned
3 tablespoons fresh lime juice
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 cup finely chopped onion (about 1 small)
1 cup diced green bell pepper (about 1 medium)
1 can (14.5 ounces) diced tomatoes
1/3 cup finely chopped toasted peanuts
1 medium jalapeno pepper, seeded and finely chopped
2 bay leaves
1-1/4 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 cups chicken broth
1-1/2 cups coconut milk
8 ounces raw shrimp (medium size), peeled and de-veined
10 ounces frozen peas
2 tablespoons finely chopped fresh cilantro
4 cups cooked jasmine or basmati rice for serving
Method of Preparation
1. Prepare rice using the long-grain directions on the cooking chart for Cuisinart`s Rice Plus Multi-Cooker. Rice can also be prepared the day before.
2. Place the chicken in a medium mixing bowl and season lightly with salt and pepper. Sprinkle 2 tablespoons of the lime juice and rub chicken with minced garlic. Mix thoroughly and refrigerate for 15 minutes.
3. In the cooking pot of the Cuisinart Rice Plus Multi-Cooker, add the olive oil. Set to Quick Cook and press start. Once the olive oil is hot, after about 3 minutes, add the onions and peppers and sauté for about 4 minutes until soft and fragrant.
4. Stir in the canned tomatoes including juice, peanuts, jalapeno, bay leaves, salt, pepper, broth, and coconut milk. (Note: be sure to stir the coconut milk prior to pouring from can.) Add the chicken and marinade and stir until well combined. Turn the unit off. Close the lid and select the Soup function and set the timer for 5 hours.
5. 15 minutes before the timer is done, rinse the shrimp well and pat dry. Place in a mixing bowl with the remaining lime juice and a pinch each of the salt and pepper. Refrigerate for 5 to 8 minutes; no longer or the acid of the juice will begin to cook the shrimp.
6. Once there are 5 minutes remaining on the timer, open the lid and add the frozen peas and the shrimp with the juices, and close again to finish cooking.
7. Once the timer tone sounds, open the lid. Discard the bay leaves. Take out the whole chicken pieces and place on a cutting board. Remove the meat from the bone, cut into bite size pieces, and return to the pot. Stir in the cilantro to combine. Taste and adjust seasonings as needed.
8. To serve, place some warm cooked rice (approximately 1/3 to 1/2 cup depending on portion size) in the bottom of each soup bowl and ladle the soup on top. If desired, sprinkle with additional chopped cilantro and/or chopped peanuts.

Lamb Meatballs and Collard Dolmades

Lamb Meatballs and Collard Dolmades

1/4 cup medium-grind bulgur

1 pound ground lamb

1 small onion, chopped

2 cloves garlic, minced

1 tablespoon ground cumin

1/4 cup chopped fresh mint

Salt and ground black pepper

2 tablespoons olive oil, more as needed

16 to 20 untorn collard leaves

Lemon wedges, for garnish.
Method of Preparation
1. Soak bulgur in hot water to cover until tender, 15 to 30 minutes. Drain bulgur, then squeeze out as much water as possible. Combine bulgur with lamb, onion, garlic, cumin, mint, salt and pepper. Shape into 1-inch meatballs, handling mixture as little as possible.

2. Put olive oil in a large skillet (preferably cast iron) over medium-high heat; when hot, add meatballs and cook for 6 to 8 minutes, turning every couple of minutes. Serve immediately or cool and proceed with recipe.

3. Bring a large pot of water to boil and salt it. Trim stem ends of collard leaves and discard. Put half the leaves in the boiling water and cook for 1 to 2 minutes, or until they are just pliable. Use a slotted spoon to remove leaves from water and transfer to a colander; run leaves under cool water; drain and gently squeeze to remove most of the excess water, leaving them just damp enough so they will stick together when rolled. Repeat with other leaves.

4. Cut leaves in half by running a sharp knife along each side of stem, removing stem in process; trim top and bottom, making a large, rectangular-shaped leaf. Lay one leaf down with widest part facing you. Put a meatball in middle of leaf, bring two sides of leaves together and roll like a burrito to seal it. Put each stuffed leaf, seam side down, on a serving plate. Repeat, cooking and stuffing remaining leaves. Serve with lemon wedges.

Yield: 4 main-course or 8 appetizer serving

Lemon and Thyme roasted potatoes with garlic

Lucas Hollweg

Serves 4-6

Olive oil HINT The GArlic Shoppe Garlic Olive oil is wonderful $12.98
1.5kg medium floury potatoes, peeled and cut lengthways into quarters (like fat fingers)
Zest and juice of 1 large lemon
8-10 whole cloves of garlic, unpeeled
5-6 sprigs of thyme

Heat the oven to 180C/350F/Gas Mark 4. Place a roasting tin with a good layer of olive oil in the oven and allow it to get very hot. Drop the potato wedges into a large pot of boiling water, return to the boil and simmer for 8 minutes. Drain and allow to steam dry.

In a bowl, toss the potatoes together with the lemon juice and zest and some seasoning, allowing the edges to get a bit fluffy. Carefully drop the potatoes into the hot oil, toss to coat, then scatter over the garlic cloves and thyme sprigs. Put in the oven and roast for about 1½ hours, turning halfway through, until crisp and golden.

Garlic Spinach

Garlic Spinach

This family favorite is loaded with sweet caramelized garlic.
2 tablespoons extra-virgin olive oil plus 2 teaspoons if needed
1 (6-ounce) jar peeled garlic cloves or 2 heads garlic, cloves peeled
Kosher salt, to taste
2 teaspoons extra-virgin olive oil
3 to 4 pounds cleaned fresh spinach leaves, heavy stems removed
Salt and fresh-ground black pepper, to taste
Method of Preparation

Preheat oven to 375 degrees. Combine 2 tablespoons olive oil, garlic cloves and kosher salt. Spread garlic mixture in a baking pan and roast, stirring occasionally, 15 to 20 minutes until well browned. Set aside.

Heat a large skillet over medium heat and drain oil from roasted garlic cloves into skillet. Add an additional 2 teaspoons oil to pan if it seems very dry. Add spinach and saute 3 to 5 minutes over high heat until spinach leaves wilt. Add reserved roasted garlic cloves and mix well with spinach. Season with salt and pepper. Makes 6 to 8 servings.

Per serving: 68 calories, 65 percent calories from fat, 4 grams protein, 5 grams carbohydrates, 3 grams total fiber, 5 grams total fat, no cholesterol, 97 milligrams sodium.

Tabbouleh -Gordon Ramsey


A gorgeous bulgur-wheat salad with fresh herbs, tomatoes and spring onions. This is best mixed when you are about to serve it, as the lemon juice will discolour the herbs with time.

Serves 4-6
75g bulgur wheat
250g ripe plum tomatoes
juice of 1 small lemon, or to taste
3 tbs extra-virgin olive oil
sea salt and black pepper
3 spring onions, trimmed
a bunch of flat-leaf parsley, about 75g
a bunch of mint, about 75g
seeds from ½ small pomegranate, to garnish (optional)
Method of Preparation
Put the bulgur wheat into a bowl, pour on a generous amount of boiling water, then cover the bowl with clingfilm and leave to swell for 10 minutes. Tip the bulgur wheat into a fine sieve and drain very thoroughly, then return to the bowl. Finely dice the tomatoes and add to the bulgur wheat, along with the lemon juice, extra-virgin olive oil and some salt and pepper. Mix well, using a fork, and then leave the bulgur to soak up the juices and soften a little more. Taste and adjust the seasoning.

Meanwhile, finely chop the spring onions and roughly shred the parsley and mint leaves with a sharp knife. When you are ready to serve, fold the herbs through the bulgur wheat and garnish with a scattering of pomegranate seeds if you wish.

Baba ganoush

Serves 4-6
2 large aubergines, about 600-650g
a little oil
juice of ½ lemon, or to taste
1½ tbs tahini (sesame seed paste)
2 tbs natural yoghurt
2 fat garlic cloves, peeled and crushed
1 thyme sprig, leaves picked
sea salt and black pepper

To serve:

extra-virgin olive oil, to drizzle
a few pinches of sumac, or a little chopped flat-leaf parsley, to sprinkle
Method of Preparation
Preheat the oven to 220°C/Gas 7. Prick each aubergine several times with the tip of a sharp knife, then place both on a lightly oiled baking sheet. Roast in the hot oven for 45-60 minutes, turning them over halfway, until the skins are wrinkly and the aubergines feel soft when lightly pressed – they should almost collapse upon themselves.

Leave the aubergines until they are cool enough to handle, then peel away the blackened skins and put the flesh into a colander. Press with the back of a ladle to squeeze out as much liquid as possible, then tip the aubergine flesh onto a board and chop roughly (or blitz in a blender for a smooth texture, if preferred).

Put the chopped aubergine into a bowl and add the lemon juice, tahini, yoghurt, garlic, thyme leaves and seasoning. Mix well, then taste and adjust the seasoning. (Cover and chill if not serving immediately.)

Spoon the baba ganoush into a serving bowl and drizzle a little extra-virgin olive oil over the surface. Sprinkle with a little sumac or chopped parsley to garnish, and serve with warm flatbreads.



If you are cooking the rice from scratch, you'll need about 200g uncooked weight.

Serves 4
230g packet vine leaves in brine
2 tbs olive oil, plus extra to drizzle
1 large onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
400g cooked white rice, preferably long-grain
100g pine nuts, toasted
100g sultanas
¼ tsp ground allspice
½ tsp ground cinnamon
a pinch of caster sugar
2 ripe tomatoes, skinned, deseeded and chopped
a small handful of flat-leaf parsley, chopped
a small handful of mint, chopped
sea salt and black pepper
about 300ml vegetable stock
juice of ½ lemon, plus extra to drizzle
extra-virgin olive oil, to drizzle
Method of Preparation
To remove excess salt from the vine leaves, put them into a large bowl and pour on boiling water to cover. Leave to soak for a few minutes, then drain off the liquid. Rinse under cold water and drain again. Heat the oil in a pan and fry the onion and garlic for a few minutes, stirring, until softened. Tip into a bowl and add the cooked rice, pine nuts, sultanas, allspice, cinnamon, sugar, tomatoes, herbs and seasoning.

Now stuff the vine leaves with the rice filling. Lay a vine leaf, shiny side down, on a clean surface. Place a heaped teaspoonful of the filling in the middle of the leaf, nearer to the stem edge. Fold over the stem end to cover the filling, then tuck in both sides of the vine leaf and roll up like a cigar. Repeat with the remaining vine leaves and filling. Drape a clean, wet tea towel in a wide pan to lie flat on the base, with the sides overhanging the edge of the pan. Pack the vine leaves on top in tight, neat layers. Add the stock, lemon juice and a drizzle of oil. Cover the dolmades with a piece of baking parchment, then place a small heatproof plate that just fits inside the pan on top. (This is to prevent the dolmades from unwrapping during cooking.) Cover the pan with a lid and simmer gently for an hour. Remove the plate and then carefully take the dolmades out of the pan by lifting the tea towel. Transfer to a tray and leave to cool. Chill for a few hours, or overnight if preparing ahead. Take the dolmades out of the fridge 10 minutes before serving. Drizzle with lemon juice and a little extra-virgin olive oil to serve.

Courgette, feta and herb fritters

Courgette, feta and herb fritters

Fry the fritters in advance and reheat them in a low oven when ready to serve.

Serves 5-6
3 medium or 2 large courgettes, about 500g
sea salt and black pepper
2 tbs light olive oil, plus extra to fry the fritters
1 large onion, peeled and thinly sliced
3 large eggs
200g feta, diced
a small handful of mint sprigs, leaves chopped
a small handful of dill sprigs, leaves chopped
2 tbs pine nuts
3-4 tbs plain flour

To serve:

lemon wedges
flat-leaf parsley sprigs (optional)
Method of Preparation
Trim the courgettes and coarsely grate them into a sieve set on top of a bowl. Sprinkle over a pinch of salt, mix well and leave to stand for about 10 minutes. (The salt will help to draw out excess moisture.) Squeeze the grated courgettes with your hands to remove some of the juices, then tip into a large bowl. Meanwhile, heat 2 tbs olive oil in a wide frying pan and sauté the onion, with a pinch each of salt and pepper, for 5-6 minutes, until softened. Leave to cool slightly, then add to the courgettes and mix well. Add the eggs, feta, chopped herbs, pine nuts and 3 tbs flour to the courgette mixture. Add a generous grinding of pepper and mix well until evenly combined. (As the feta is salty, you probably won't need to add salt.) If the batter seems too wet, add another 1 tbs flour and mix well. Heat a thin layer of olive oil in a wide frying pan. You will need to fry the fritters in batches: drop several spoonfuls of the batter into the pan, spacing them apart, and fry for 2-3 minutes on each side until golden brown. Transfer to a warm plate lined with kitchen paper and keep warm while you cook the rest – there should be enough for 20-24 small fritters. Serve the courgette fritters warm, with lemon wedges and a parsley garnish, if you like.

Buffalo chicken wings with sour cream and chive dip

Buffalo chicken wings with sour cream and chive dip

Serves 4-5
3-4 tbs plain flour
1 tsp paprika
pinch of cayenne pepper, or to taste
sea salt
10 chicken wings
50g unsalted butter
4 tbs hot sauce (such as Frank's Red-Hot Original Cayenne Pepper Sauce)
¼ tsp black pepper
1 garlic clove, peeled and finely crushed
vegetable or groundnut oil

For the sour cream and chive dip:
150ml soured cream
3-4 tbs mayonnaise
a handful of chives, finely chopped
sea salt and black pepper
1 tsp lemon juice, or to taste

To serve:

lemon wedges
Method of Preparation
In a small bowl, mix the flour, paprika, cayenne pepper and a large pinch of salt. Put the chicken wings into a large bowl. Sprinkle the spiced flour mixture over them and toss until evenly coated, then cover and refrigerate for an hour.

Meanwhile put the butter, hot sauce, pepper, garlic and a pinch of salt into a saucepan over a low heat. Stir together and heat until the butter is melted and the mixture is blended. Set aside to cool.

Meanwhile, for the dip: mix all the ingredients in a small bowl, adding salt, pepper and lemon juice to taste. Cover and chill until you cook the wings.

Heat a 6-7cm depth of oil in a deep-fryer or a heavy-based deep pan to 180ºC. Deep-fry the coated chicken wings in batches for 10-15 minutes, or until they begin to brown and crispen, turning them over halfway. Drain on a tray lined with kitchen paper and keep warm while you fry the rest.

Put the crispy wings in a large bowl, pour over the sauce mixture, and stir until coated. Immediately arrange the buffalo wings on a warm platter or in individual bowls. Serve with lemon wedges and the sour cream and chive dip.

Spinach and feta rolls

Spinach and feta filo rolls

Serves 4–6

1 tbs olive oil
150g spinach leaves, washed and drained
200g feta
1 large egg, beaten
a small bunch of mixed herbs, such as mint, flat-leaf parsley and dill, leaves chopped
sea salt and black pepper
a pinch of sumac (optional)
6 sheets of filo pastry
100g unsalted butter, melted

Method of Preparation
Heat a frying pan and add the oil. When hot, add the spinach and stir until wilted. Tip into a colander and press with the back of a ladle to squeeze out excess moisture, then pat dry with kitchen paper. Chop the spinach finely and place in a bowl. Leave to cool. Preheat the oven to 200°C/Gas 6. Crumble the feta over the spinach and mix in the egg, chopped herbs, seasoning and a pinch of sumac, if using.

Work with 2 filo pastry sheets at a time, keeping the rest covered with a tea towel to prevent them from drying out. Brush a sheet of filo pastry with melted butter, then press the second sheet on top. Brush again with melted butter, then cut through both layers into 4 even rectangles. Spread a tablespoonful of the feta and spinach filling along one short end of a filo rectangle, leaving a 2cm margin on both sides. Roll the pastry over the filling just to enclose it, then tuck in the ends on both sides and continue to roll up the "cigar" to the end. Place on a large, lightly buttered baking sheet and brush with more melted butter. Repeat with the rest of the filo to use up all the filling – you should have enough for 12 rolls. Bake the filo rolls in the oven for 20-30 minutes until golden and crisp. Best served warm from the oven.

Meatballs in tomato sauce

Meatballs in tomato sauce

Serves 4-5
500g good-quality minced beef
1 onion, peeled and very finely chopped
1 garlic clove, peeled and finely chopped
50g white breadcrumbs
25g manchego (or cheddar), grated
2 tbs chopped flat-leaf parsley, plus extra to finish
sea salt and black pepper
1 large egg, lightly beaten
2 tbs olive oil

For the tomato sauce:
2 tbs olive oil
1 onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
120ml dry white wine
2 x 400g tins chopped tomatoes
100ml water
1-2 tbs caster sugar
sea salt and black pepper
Method of Preparation
To make the meatballs, mix the minced beef, onion, garlic, breadcrumbs, cheese and parsley together in a large bowl until combined. Season well and add the beaten egg to bind, mixing with your hands. Break off a small piece of the mixture, shape into a ball and fry in an oiled pan until cooked, then taste for seasoning. Adjust the seasoning of the uncooked mixture as necessary. With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly. Place on a large plate, cover with clingfilm and chill for at least 30 minutes to allow them to firm up.

Meanwhile, make the sauce. Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden. Increase the heat slightly and pour in the wine. Let it bubble until reduced by half, then stir in the chopped tomatoes, water and sugar. Season with salt and pepper. Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.

To cook the meatballs, heat the olive oil in a large, wide pan. Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over. Pour the tomato sauce over them and simmer for a further 10-15 minutes, until the meatballs are cooked through.

Divide the meatballs and tomato sauce among warm bowls and sprinkle with chopped parsley to serve.

Garlic Prawns Gordon Ramsey

Garlic prawns

Serves 4
600g large raw prawns
4 tbs olive oil
5–6 garlic cloves, peeled and thinly sliced
2 dried red chillies, finely chopped
sea salt and black pepper

To serve:

a few flat-leaf parsley leaves, chopped
lemon wedges

Method of Preparation
Either leave the prawns in their shells or, if you prefer, remove the heads, peel and devein, leaving the tails intact. Heat the olive oil in a large frying pan. Add the garlic, dried chillies and a pinch each of salt and pepper. Fry over a medium-low heat for about a minute, until the garlic begins to colour very slightly. Immediately tip the prawns into the pan, increase the heat and fry for about 1½ minutes on each side until bright red and opaque. Arrange the prawns on a warm platter or individual plates, drizzle over the garlic-infused oil from the pan, and sprinkle with a little chopped parsley. Serve immediately, with lemon wedges. Accompany with plenty of crusty bread.

Garlic Basil Shrimp

Garlic basil shrimp
Ellie Krieger, "So Easy"
Makes 4 servings

This recipe wins hands down in the easy, fast, and delicious category. It takes just 6 minutes to cook, you hardly have to chop a thing, and you get a plateful of garlicky shrimp and warm plump tomatoes in a lovely light sauce.


• 2 tablespoons olive oil
• 1 1/4 pounds large shrimp (20 to 25 per pound), peeled and deveined
• 3 garlic cloves, minced
• 1/8 teaspoon crushed red pepper flakes, or more to taste
• 3/4 cup dry white wine
• 1 1/2 cups grape tomatoes, halved
• 1/4 cup finely chopped fresh basil
• Salt and freshly ground black pepper, to taste
• 3 cups cooked orzo pasta, preferably whole wheat
Recipe continues below ↓


Heat the oil in a large heavy skillet over medium-high heat until ht but not smoking, then add the shrimp and cook, turning over once, until just cooked through, about 2 minutes. Transfer with a slotted spoon to a large bowl.

Add the garlic and red pepper flakes to the oil remaining in the skillet and cook until fragrant, about 30 seconds. Add the wine and cook over high heat, stirring occasionally, for 3 minutes. Stir in the tomatoes and basil and season the sauce with salt and pepper.

Return the shrimp to the pan and cook just until heated through. Serve with the orzo.

Serves 4. Serving size: 1 cup shrimp mixture and 3/4 cup orzo

Per serving:
Calories 380
Total fat 10 g
Sat fat 1.5 g
Mono fat 5.5 g
Poly fat 2 g
Protein 35 g
Carb 35 g
Fiber 4 g
Cholesterol 215 mg
Sodium 490 mg

Sunday, November 1, 2009



Serves four to six.

Note: Though this takes awhile to cook, the initial effort will be only a few minutes. From "Get Cooking," by Mollie Katzen.

• 1 tsp. salt

• 1/4 tsp. freshly ground black pepper

• 1/4 tsp. garlic powder

• 4 large red or yellow onions, sliced (not too thin)

• 1 (3-lb.) beef brisket

• 2 tbsp. water


Adjust the oven rack to the center position and preheat oven to 325 degrees.

In a small bowl, combine the salt, pepper and garlic powder. Mix well and set aside.

Scatter half the sliced onions in a Dutch oven. Pat the brisket dry with paper towels, then sprinkle the salt mixture evenly over both sides of the meat. Place the brisket, fat side up, on top of the onions and cover with the remainder of the onions. Add the water.

Cover the pan tightly with foil, then cover it with the lid. (You want to capture all the steam as the meat cooks.) Place the pan in the center of the oven and let the brisket roast, undisturbed, for 3 hours.

Remove the pan from the oven, uncover it (being careful not to get burned by the steam), and pierce the meat with a fork. If the fork goes in easily and the meat is tender, it's done. If it still seems a bit tough, cover the pan again with the foil and the lid, put it back in the oven and check it again every 15 to 20 minutes. Depending on the cut of meat, the total cooking can take as long as 4 hours or more, so be patient.

When you take the finished brisket out of the oven, uncover it and let it sit in the pan for at least 10 minutes before slicing it.

To serve, transfer the brisket to a cutting board and slice it thinly across the grain. Spoon some of the very well-cooked onions and pan juices on top of each serving. Serve with lightly buttered noodles or mashed potatoes.

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