HAPPY 2012 FROM THE EPICUREAN DILETTANTE!!!
Saturday, December 31, 2011
HAPPY NEW YEAR'S!!!
The Epicurean Dilettante has been quiet for a couple of weeks; but, fear not! He has been planning menus...pulling together hints and tips that could only come from messing up...a lot!...but most importantly gearing up for the best year of all time!
HAPPY 2012 FROM THE EPICUREAN DILETTANTE!!!
HAPPY 2012 FROM THE EPICUREAN DILETTANTE!!!
Thursday, December 15, 2011
SICHUAN BEEF NOODLE SOUP
Okay...this recipe is a little more involved than some of my others; and, there are a couple of ingredients that I picked up at the local Asian Market. I will post the links for the products that may be hard to find for some, so that you can find a good substitute. You will also notice that I include, as a major ingredient, some things that are generally used as a garnish. If I think it will add something to the dish, I will switch it up a bit. I think that is more interesting than cut and paste recipes.
This recipe was made for two, and made enough for two meals. Yes...it is good enough to eat two days in a row. I bought 2 pounds of thinly sliced beef, and boiled them for a few minutes. I then drained it and rinsed under cold water. Cut this into cubes about an inch to an inch and a half each. Wipe the large pot you used, and heat some oil. Chop a few garlic cloves and cut 2 inches of peeled ginger. Throw these in the pot. Saute for 3 minutes. Now throw in a large chopped onion, and saute until translucent.
Add 2 tablespoons of chile bean paste to the above. This is what I used: http://www.taiwantrade.com.tw/resources/member/54227/productcatalog/9f1e4f09-5d97-41f2-8920-808ab161a217_V.S.O.P.%20Spicy%20Paste.pdf. Stir in for about 30 seconds. Since I was cooking for 2, I added a little more than 6 cups of water. You can made a larger batch; but, remember to increase the ingredients accordingly. The good news is, measurements need not be exact, so the additions will be according to your tastes. I would err on the side of larger amounts. Into the mix, add half a cup of soy sauce, kosher salt (be careful, as the say sauce is also salty), 6 whole star anise, a little sugar, and half a tablespoon of peppercorn. Bring to a boil, and reduce to a simmer for an hour. After the hour, add 2 quartered large plum tomatoes and 3 baby bok choy, sliced, a bunch of chopped cilantro and chopped green onions. Simmer for another half an hour.
During the final 20 minutes, boil some water, and add eggless wheat noodles. These, to be exact: http://www.livestrong.com/thedailyplate/nutrition-calories/food/wei-chuan/shan-dong-dried-noodles/. The amount is up to you. I boiled mine for 10 minutes.
In a large bowl per person, place the noodles, and serve soup over them. Yummy!
SZECHUAN BEEF NOODLE SOUP:
1 pound of beef per person...thin beef, or or cut boneless shank (ingredients based on 2 pounds)
1/4 cup canola, vegetable or olive oil
2 1/2 inch piece of fresh ginger, peeled and cut into small rounds
3 large garlic cloves, chopped
2 cups chopped onions
2 1/2 tablespoons chili bean paste
2 cups of chopped green onions
1/2 minimum soy sauce
2 tablespoons salt
6 whole star anise
1 to 2 tablespoons of sugar
1/2 tablespoon peppercorns
2 large plum tomatoes, quartered
freshly ground white or black pepper
1 pound eggless Chinese wheat noodles (Shandong)
3 baby bok choy, chopped
fresh cilantro
This recipe was made for two, and made enough for two meals. Yes...it is good enough to eat two days in a row. I bought 2 pounds of thinly sliced beef, and boiled them for a few minutes. I then drained it and rinsed under cold water. Cut this into cubes about an inch to an inch and a half each. Wipe the large pot you used, and heat some oil. Chop a few garlic cloves and cut 2 inches of peeled ginger. Throw these in the pot. Saute for 3 minutes. Now throw in a large chopped onion, and saute until translucent.
Add 2 tablespoons of chile bean paste to the above. This is what I used: http://www.taiwantrade.com.tw/resources/member/54227/productcatalog/9f1e4f09-5d97-41f2-8920-808ab161a217_V.S.O.P.%20Spicy%20Paste.pdf. Stir in for about 30 seconds. Since I was cooking for 2, I added a little more than 6 cups of water. You can made a larger batch; but, remember to increase the ingredients accordingly. The good news is, measurements need not be exact, so the additions will be according to your tastes. I would err on the side of larger amounts. Into the mix, add half a cup of soy sauce, kosher salt (be careful, as the say sauce is also salty), 6 whole star anise, a little sugar, and half a tablespoon of peppercorn. Bring to a boil, and reduce to a simmer for an hour. After the hour, add 2 quartered large plum tomatoes and 3 baby bok choy, sliced, a bunch of chopped cilantro and chopped green onions. Simmer for another half an hour.
During the final 20 minutes, boil some water, and add eggless wheat noodles. These, to be exact: http://www.livestrong.com/thedailyplate/nutrition-calories/food/wei-chuan/shan-dong-dried-noodles/. The amount is up to you. I boiled mine for 10 minutes.
In a large bowl per person, place the noodles, and serve soup over them. Yummy!
SZECHUAN BEEF NOODLE SOUP:
1 pound of beef per person...thin beef, or or cut boneless shank (ingredients based on 2 pounds)
1/4 cup canola, vegetable or olive oil
2 1/2 inch piece of fresh ginger, peeled and cut into small rounds
3 large garlic cloves, chopped
2 cups chopped onions
2 1/2 tablespoons chili bean paste
2 cups of chopped green onions
1/2 minimum soy sauce
2 tablespoons salt
6 whole star anise
1 to 2 tablespoons of sugar
1/2 tablespoon peppercorns
2 large plum tomatoes, quartered
freshly ground white or black pepper
1 pound eggless Chinese wheat noodles (Shandong)
3 baby bok choy, chopped
fresh cilantro
Tuesday, December 13, 2011
Azerbaijan: Meatballs and Pilaf
Today's stop is the Eurasian country of Azerbaijan. This country, which has no official religion, is the most liberal among Muslim nations. I decided to make meatballs and pilaf to represent this country.
To make the meatballs, I mixed half a pound of lean ground beef with half a pound of ground lamb. Just knead it together for several minutes. I bought a bunch of fresh dill and a bunch of cilantro. Half the of both was finely chopped and mixed in with the meat. I also put one egg in the mixture. I did not use any measuring spoons for the spices. I just made sure they were blended evenly. These were cinnamon, allspice, cumin and turmeric. I then chopped half a sweet onion and mixed it all together, kneading for a few more minutes. These were broiled on an oil cooking sheet.
The pilaf was made by boiling together a cup and a half of chicken broth, a cup of basmati rice, 2 tablespoons of olive oil, 2 tablespoons of butter, half a sweet onion, chopped, the rest of the dill and cilantro, chopped, and the same spices as used in the meat. I also threw in some sea salt. let this boil a few minutes, and simmer until the rice is done.
That's it! Nothing fancy...just a nice bed of rice with a couple of tasty meatballs on top.
To make the meatballs, I mixed half a pound of lean ground beef with half a pound of ground lamb. Just knead it together for several minutes. I bought a bunch of fresh dill and a bunch of cilantro. Half the of both was finely chopped and mixed in with the meat. I also put one egg in the mixture. I did not use any measuring spoons for the spices. I just made sure they were blended evenly. These were cinnamon, allspice, cumin and turmeric. I then chopped half a sweet onion and mixed it all together, kneading for a few more minutes. These were broiled on an oil cooking sheet.
The pilaf was made by boiling together a cup and a half of chicken broth, a cup of basmati rice, 2 tablespoons of olive oil, 2 tablespoons of butter, half a sweet onion, chopped, the rest of the dill and cilantro, chopped, and the same spices as used in the meat. I also threw in some sea salt. let this boil a few minutes, and simmer until the rice is done.
That's it! Nothing fancy...just a nice bed of rice with a couple of tasty meatballs on top.
Monday, December 12, 2011
AUSTRIAN GOULASH
Today's stop in my quest for World Kitchen Domination is Austria. Austria is a Central European country that is located in the Alps. Mountainous, cold, and home of many a classical musician. Austria boasts to being a neutral country, politically. It does not, however, boast about Arnold Schwarzenegger.
There is a lot to choose from in Austrian cuisine, especially if you like strudels. I decided to go with a hearty goulash. I do not have to look the word up in the dictionary to know that "goulash" is a German word that translates, roughly, "so good, you will want to smack your mama"...it loses something in translation. The good thing about goulash is that you can use lesser than expensive meat.
To make the goulash, I got out my trusty dutch oven. It just seemed appropriate. In goes some olive oil. Get 2 pounds of stew beef cubes. Put these in the dutch oven, or large skillet, and brown. Now cut up a couple of large sweet onions. These are added to the pot, along with some Hungarian paprika...about 2 tablespoons. Make sure you use Hungarian paprika, as it is hotter than regular paprika. I used an 8 ounce can of tomato paste. You may decide to use less; but, make sure you use at least 2 tablespoons. I put in 2 cups of water. You can use more or less without harm. Stir this all well, and add salt and pepper to taste. I always use kosher salt, but not too much. Now for the fun stuff. Crush a couple of garlic cloves and add. You can also use jarred minced garlic. Add a teaspoon of caraway seeds and marjoram. By the way...feel free to use chicken broth too. Zest the skin of 1/4 of a lemon. I simply cut the rind into small cubes. Of course, throw in a couple of bay leaves.
Boil, and turn the heat down to medium low. You can cook this for anywhere between one and two hours. After a certain point, the beef will not get any more tender, so an hour and a half is really enough.
I have only one thing to say about Austrian Goulash being on my table..."It'll be baaack".
AUSTRIAN GOULASH:
3 oz. vegetable oil
2 lbs. lean beef cubes
2 large onions, chopped
2 tablespoons tomato paste
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
salt and pepper to taste
1 pint chicken stock or water
There is a lot to choose from in Austrian cuisine, especially if you like strudels. I decided to go with a hearty goulash. I do not have to look the word up in the dictionary to know that "goulash" is a German word that translates, roughly, "so good, you will want to smack your mama"...it loses something in translation. The good thing about goulash is that you can use lesser than expensive meat.
To make the goulash, I got out my trusty dutch oven. It just seemed appropriate. In goes some olive oil. Get 2 pounds of stew beef cubes. Put these in the dutch oven, or large skillet, and brown. Now cut up a couple of large sweet onions. These are added to the pot, along with some Hungarian paprika...about 2 tablespoons. Make sure you use Hungarian paprika, as it is hotter than regular paprika. I used an 8 ounce can of tomato paste. You may decide to use less; but, make sure you use at least 2 tablespoons. I put in 2 cups of water. You can use more or less without harm. Stir this all well, and add salt and pepper to taste. I always use kosher salt, but not too much. Now for the fun stuff. Crush a couple of garlic cloves and add. You can also use jarred minced garlic. Add a teaspoon of caraway seeds and marjoram. By the way...feel free to use chicken broth too. Zest the skin of 1/4 of a lemon. I simply cut the rind into small cubes. Of course, throw in a couple of bay leaves.
Boil, and turn the heat down to medium low. You can cook this for anywhere between one and two hours. After a certain point, the beef will not get any more tender, so an hour and a half is really enough.
I have only one thing to say about Austrian Goulash being on my table..."It'll be baaack".
AUSTRIAN GOULASH:
3 oz. vegetable oil
2 lbs. lean beef cubes
2 large onions, chopped
2 tablespoons tomato paste
2 tablespoons Hungarian Paprika
grated skin of ¼ lemon
1 teaspoon ground caraway seeds
1 teaspoon fresh chopped garlic
1 teaspoon marjoram
2 bay leafs
salt and pepper to taste
1 pint chicken stock or water
Wednesday, November 30, 2011
AUSSIE BURGERS
We arrive at Australia...and boy! Are my arms tired! Sorry...
I decided that I wanted something a little less time intensive tonight, so I went with Aussie burgers. In Australia, grilling is a big deal. Also, sheep are plentiful. All the lamb I purchase was imported from Australia.
Pineapple is also plentiful in Australia, which is lucky for us, because nothing makes a hamburger fun like a slice of pineapple.
Here's our grocery list: ketchup, mayonnaise, Asian chili paste ( I keep Sambal Oelek on hand. Lucky me...I live near a large Asian Market.), a pound and a half of ground beef (I use extra lean), kaiser rolls, pineapple rings (I used canned), vegetable oil, eggs and pickled beets.
You can grill these outside. Since my grill is rusted out, and I haven't purchased a new one yet, I used the broiler in my oven. Since we are going to grill the burgers for a short period of time, it is best to get the sauce ready before hand. For this, combine a quarter cup of ketchup, a quarter cup of mayonnaise and a teaspoon of Asian Chile paste.
Mix a teaspoon of salt and half a teaspoon of pepper with the beef. You have to use your hands to kneed this for a few minutes to keep all the salt or pepper from concentrating in one patty. A pound and a half can be formed into 4 good sized patties.
The kaiser rolls are split and toasted.The pineapple rings are patted dry, and brushed with olive oil.
If you are grilling, oil the rack. If you are broiling, cover a cookie sheet with foil, and spray with Pam. Once it gets hot, broil the patties and pineapple rings about 4 minutes , turning once. This will depend on how you like your meat done. I am in the habit of eating raw beef, so 2 minutes on each side is plenty. Many need their meat cooked more. Also, you want the pineapple rings to glaze.
Fry one egg for each burger.
Assemble the burgers by spreading the sauce on each roll, then putting down the burger, a pineapple ring, beets, and egg. If you want, you can also add lettuce and tomato. I did not.
This burger is going to be large, messy, and fun to eat. Oh yeah...it's also delicious!!
Bon Appetit, Mates!
I decided that I wanted something a little less time intensive tonight, so I went with Aussie burgers. In Australia, grilling is a big deal. Also, sheep are plentiful. All the lamb I purchase was imported from Australia.
Pineapple is also plentiful in Australia, which is lucky for us, because nothing makes a hamburger fun like a slice of pineapple.
Here's our grocery list: ketchup, mayonnaise, Asian chili paste ( I keep Sambal Oelek on hand. Lucky me...I live near a large Asian Market.), a pound and a half of ground beef (I use extra lean), kaiser rolls, pineapple rings (I used canned), vegetable oil, eggs and pickled beets.
You can grill these outside. Since my grill is rusted out, and I haven't purchased a new one yet, I used the broiler in my oven. Since we are going to grill the burgers for a short period of time, it is best to get the sauce ready before hand. For this, combine a quarter cup of ketchup, a quarter cup of mayonnaise and a teaspoon of Asian Chile paste.
Mix a teaspoon of salt and half a teaspoon of pepper with the beef. You have to use your hands to kneed this for a few minutes to keep all the salt or pepper from concentrating in one patty. A pound and a half can be formed into 4 good sized patties.
The kaiser rolls are split and toasted.The pineapple rings are patted dry, and brushed with olive oil.
If you are grilling, oil the rack. If you are broiling, cover a cookie sheet with foil, and spray with Pam. Once it gets hot, broil the patties and pineapple rings about 4 minutes , turning once. This will depend on how you like your meat done. I am in the habit of eating raw beef, so 2 minutes on each side is plenty. Many need their meat cooked more. Also, you want the pineapple rings to glaze.
Fry one egg for each burger.
Assemble the burgers by spreading the sauce on each roll, then putting down the burger, a pineapple ring, beets, and egg. If you want, you can also add lettuce and tomato. I did not.
This burger is going to be large, messy, and fun to eat. Oh yeah...it's also delicious!!
Bon Appetit, Mates!
Monday, November 28, 2011
DUCK: A BLACK FRIDAY TRADITION
I am not a fan of white meat, and I find turkey basically tasteless. So, Thanksgiving was always something of an overblown holiday, for me. Yes, time with family and friends is fun. And, after meeting my wife, it was a pleasant day of drinking, smoking and playing poker; but, gastronomically, it left me kind of flat.
So, a few years ago, I began an annual Black Friday tradition of preparing a duck. Each year, the recipe is different. This year was the absolute best, to date. If my wife is to believed, she has not had better duck "even at a restaurant". Dining in New Jersey and New York, high praise, indeed.
So, how did I prepare this year's bird, you ask? Well, firstly, I bought a duck. A single duckling is anywhere between 3 and 5 pounds. I accidentally bought a kosher duck. I am not sure if this has anything to do with it, but it was not defeathered all that well. I pulled as many of the quills out as possible. Fortunately, after cooking, it was not a problem. This bird was cooked, at 300 degrees, for four hours. Every hour, it was flipped over. After this slow treatment, I raised the heat to 400, and cooked each side for four minutes. This method cooked out a lot of the fat, and gave the skin a crispy finish. The skin was rubbed with a mixture of 1 teaspoon cayenne pepper, 1 teaspoon ground coriander, half a teaspoon of turmeric, 2 teaspoons of garam masala, half a teaspoon of sea salt, and black pepper mixed 3 tablespoons of melted ghee. Obviously, this is an Indian recipe.
The duck came out wonderfully! One word of warning, however. The odor of duck fat can be very nauseating. Luckily, it was warm outside, so we opened the doors and windows.
So, a few years ago, I began an annual Black Friday tradition of preparing a duck. Each year, the recipe is different. This year was the absolute best, to date. If my wife is to believed, she has not had better duck "even at a restaurant". Dining in New Jersey and New York, high praise, indeed.
So, how did I prepare this year's bird, you ask? Well, firstly, I bought a duck. A single duckling is anywhere between 3 and 5 pounds. I accidentally bought a kosher duck. I am not sure if this has anything to do with it, but it was not defeathered all that well. I pulled as many of the quills out as possible. Fortunately, after cooking, it was not a problem. This bird was cooked, at 300 degrees, for four hours. Every hour, it was flipped over. After this slow treatment, I raised the heat to 400, and cooked each side for four minutes. This method cooked out a lot of the fat, and gave the skin a crispy finish. The skin was rubbed with a mixture of 1 teaspoon cayenne pepper, 1 teaspoon ground coriander, half a teaspoon of turmeric, 2 teaspoons of garam masala, half a teaspoon of sea salt, and black pepper mixed 3 tablespoons of melted ghee. Obviously, this is an Indian recipe.
The duck came out wonderfully! One word of warning, however. The odor of duck fat can be very nauseating. Luckily, it was warm outside, so we opened the doors and windows.
ARUBA CHICKEN
I just discovered the best way to make chicken...ever! When you try it, you will know that is no hyperbole.
This stop in my World Kitchen Domination is Aruba. You may remember that I already stopped in Aruba, but was very dissatisfied with the results. The shame finally overcame me, and I went back. Man! Am I glad I did!
First, I used a pound and a half of chicken leg cutlets. I also diced half a pound of pork butt. I sliced a sweet onion, and sauteed it with some olive oil in my dutch oven. Then, I added the chicken and pork butt. I added the chicken one piece at a time, so that I browned each side first. I had to add a little extra oil with each piece. I then added a cup of water, an 8 ounce can of tomato paste, and half a cup of shredded coconut.
Of course...what's life without a little spice? In goes half a teaspoon of salt, some crushed red pepper, 4 whole cloves, half a teaspoon of thyme, and a bay leaf. This was brought to a boil. Lower to a simmer for 15 minutes. I stirred it every five minutes, mainly as an excuse to taste the sauce. I also thinly sliced a yam. This was added after 15 minutes. I put a lid on it, and relaxed for 40 minutes, losing...I mean playing a little online chess. Then, I sliced a couple of bananas, and added them. Then, 4 sliced green onions. After 5 minutes, the chicken was ready to enjoy.
The spiced, tomato paste, and sweetness from the fruit threw this chicken into hyper drive...and my taste buds followed!! This one is a keeper.
This stop in my World Kitchen Domination is Aruba. You may remember that I already stopped in Aruba, but was very dissatisfied with the results. The shame finally overcame me, and I went back. Man! Am I glad I did!
First, I used a pound and a half of chicken leg cutlets. I also diced half a pound of pork butt. I sliced a sweet onion, and sauteed it with some olive oil in my dutch oven. Then, I added the chicken and pork butt. I added the chicken one piece at a time, so that I browned each side first. I had to add a little extra oil with each piece. I then added a cup of water, an 8 ounce can of tomato paste, and half a cup of shredded coconut.
Of course...what's life without a little spice? In goes half a teaspoon of salt, some crushed red pepper, 4 whole cloves, half a teaspoon of thyme, and a bay leaf. This was brought to a boil. Lower to a simmer for 15 minutes. I stirred it every five minutes, mainly as an excuse to taste the sauce. I also thinly sliced a yam. This was added after 15 minutes. I put a lid on it, and relaxed for 40 minutes, losing...I mean playing a little online chess. Then, I sliced a couple of bananas, and added them. Then, 4 sliced green onions. After 5 minutes, the chicken was ready to enjoy.
The spiced, tomato paste, and sweetness from the fruit threw this chicken into hyper drive...and my taste buds followed!! This one is a keeper.
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