Recipe(tried): They're Back...This Weeks Winners

They're back...

**** This Weeks Winners ****

# 1 - Mushroom Sauced Pasta

Not having a complete pantry at the moment, I came upon this recipe. I didn't have the dried mushrooms asked for so I used fresh mushrooms and it came out pretty good. I am giving just the recipe for the sauce since most of you out there know how to cook pasta:

* Exported from MasterCook *

Mushroom Sauce

Recipe By : RisaG
Serving Size : 6 Preparation Time :0:00
Categories : Mushrooms Sauces

Amount Measure Ingredient -- Preparation Method
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1 10 oz pkg fresh mushrooms -- cremini preferred
2 cups Veal Stock or other stock -- * see note
2 tbsp butter
4 tbsp flour
2 cloves garlic -- crushed
1 tbsp olive oil
1/2 lb fresh morel mushrooms or white button
1/4 cup dry white wine
salt and pepper -- to taste

Slice the cremini mushrooms, slice the morels or white button mushrooms and crush the garlic. If you don't have the veal stock, make your bouillon or soup base. Put in a saucepan and heat up.

Pour the stock or soup base into a small saucepan. Heat a small frying pan and cook the butter and flour together to form a roux. Whisk the roux into the hot stock and simmer and stir until smooth and slightly thickened. Return the frying pan to the burner and add the garlic and oil.

Add the sliced cremini mushrooms and saute in oil with morels or button mushrooms, cover and sweat. Deglaze the pan with wine and add to sauce. Simmer 5 minutes. Salt and pepper to taste.

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NOTES : Original recipe from The Frugal Gourmet Cooks Italian, p. 138. It uses dried mushrooms (porcini, to be exact).

* I did not have veal stock so I used some Better than Bouillon chicken soup base.
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# 2 - Chinese Food

Living in an area without a lot of chinese restaurants, I was going a bit nuts so I used one of Martin Yan's recipes. This came out great. I substituted a few ingredients since my supermarket doesnt' have them
all. Came out great even with the substitutes. Not exactly the real thing but it came close and we enjoyed it.

* Exported from MasterCook *

Kung Pao Chicken (Martin Yan)

Recipe By : Martin Yan's Culinary Journey Through China
Serving Size : 4 Preparation Time :0:00
Categories : Chiles Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb boneless skinless chicken breast halves
Marinade:
2 tbsp oyster flavored sauce
1 tsp cornstarch
Sauce:
1/4 cup black vinegar or balsamic vinegar
1/4 cup chicken broth
3 tbsp rice wine or dry sherry
2 tbsp hoison sauce
1 tbsp soy sauce
2 tsp sesame oil
2 tsp chilii garlic sauce
2 tsp sugar
Rest of dish:
2 1/2 tbsp vegetable oil
8 small dried red chiles -- I used chile arbol
4 tsp garlic -- minced
2 ribs celery -- sliced
1/2 red bell pepper -- cut in 1" squares
1/2 cup bamboo shoots -- diced
2 tsp cornstarch mixed with 1 tbsp water
1/2 cup walnut halves -- toasted

Cut chicken into 1" pc. Combine marinade ingredients in a bowl. Add chicken and stir to coat. Let stand for 10 minutes. Combine sauce ingredients in bowl; set aside.

Place a wok over high heat until hot. Add 2 tbsp oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry for 2 minutes. Remove the chicken and chiles from the wok.

Add remaining 1/2 tbsp oil, swirling to coat sides. Add garlic and cook, stirring, unil fragrant, about 10 seconds. Add celery, bell pepper, and bamboo shoots; stir-fry for 1.5 minutes. Return chicken and chiles to work, stir-fry for 1 minute. Add sauce and bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add walnuts and toss to coat.

- - - - - - - - - - - - - - - - - - Served it with white rice, pickled ginger and chile paste.
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# 3 - Vegetarian stew

This came out great. I substituted russet potatoes for the red potatoes and it was still wonderful. If you substitute, don't let them cook as long as the red potatotes. They get a bit mushy.

* Exported from MasterCook *

Moroccan-spiced Potato and Chickpea Stew

Recipe By : dinner at the Authentic Cafe by Roger Hayot
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Chiles
Potatoes Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med red potatoes -- unpeeled*
2 1/2 tsp kosher salt
1/4 cup pure olive oil
1/2 sm onion -- chopped (1/2 cup)
1 lg clove garlic -- minced (1 tbsp)
1/4 tsp saffron threads -- crumbled
1/2 tsp freshly ground black pepper
1 tsp ground cumin
1 1/4" pc ginger -- peeled & minced
1 lb plum tomatoes -- seeded/cut 1/3" dice
3/4 cup water
1 1/2 cups chickpeas -- cooked & drained*
1 tsp harissa (to 2 tsp) -- *** see note
1 tbsp fresh mint -- chopped
1 tbsp fresh cilantro -- chopped

Place the potatoes in a small saucepan and cover them with water. Add 1 tsp salt and bring to a boil over high heat. Reduce the heat to medium and simmer until the potatoes offer no resistance when tested with a thin sharp knife, about 30 minutes. Drain the potatoes and let them cool. Without peeling them, cut them into 1/2" dice.**

Heat a large, nonreactive saucepan over medium heat. Add the oil and heat it, about 2 minutes. Add the onion, garlic, saffron, pepper, cumin, and ginger and cook, stirring, for 2 minutes.

Add the tomatoes and simmer for 2 minutes more. Place the water, diced potatoes, chick-peas, harissa, and the remaining 1.5 tsp salt in the pan and bring to a boil. Reduce the heat to low and simmer, stirring occasionaly, for 20 minutes.

Adjust the seasonings, especially the salt and harissa. Serve garnished with the mint and cilantro.

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NOTES : Risa's notes:

* You can use 1-15 oz can of chickpeas and just rinse & drain.

** If you don't have red skin potatoes, cut a russet potatoes into similar size and boil. It only took 20 minutes for me. Then let them cool and cut them in 1/2" dice.

*** I didn't have harissa but I did have some oriental chile paste so I used that instead. If you can't find harissa in your local gourmet store or international food store, use some chinese chile paste or some hot sauce. Not the same flavor but similar heat.

Serve it with couscous if you have it. If not, serve it with some brown rice
or some bulghur wheat.
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# 4 - Fish

This came from a new book called Off The Eaten Path by bob blumer (The Surreal Gourmet). It is a really adorable book - well laid out, fun recipes and most recipes are pretty quick to prepare. Fun presentations. I didn't have the brown bags for this recipe so I substituted tin foil and it came out terrific. I served it with cooked quinoa (I got it at the health food store) and sprinkled the plate with some sesame seeds. Came out great.

* Exported from MasterCook *

brown-bagged sea bass with papaya salsa

Recipe By : off the eaten path by bob blumer
Serving Size : 2 Preparation Time :0:00
Categories : Busy Day Entrees Fish & Seafood

Amount Measure Ingredient -- Preparation Method
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sea bass:
2 tbsp olive oil -- or olive oil spray
2 lunch-size brown paper bags
2 6 oz fillets sea bass
1 tsp freshly ground black pepper
1 tbsp soy sauce
1 tbsp freshly squeezed lime juice
1 1/2 tbsp ginger -- freshly grated
papaya salsa:
1 ripe papaya -- seeded & diced*
2 scallions -- trimmed & diced
1/4 cup cilantro (lightly packed) -- chopped & stemmed
2 tbsp freshly squeezed lime juice
2 tbsp red bell pepper or red cabbage (for color) -- finely chopped
1 jalapeno chile pepper -- seeded & minced

For sea bass:

1 - Preheat oven to 425 F.

2 - Drizzle 1 tbsp olive oil over the outside of each bag and rub it with your hand until all surfaces of the bag have absorbed the oil.

3 - Rinse fillets, then pat dry. Pepper both sides (no salt).

4 - In a small bowl, mix soy sauce, lime juice and ginger.

5 - Set bags on their broad side and place one fillet inside each bag. Then, using a tablespoon, reach into the bag and spoon half of the soy-lime-ginger mixture over each of the fillets. Force excess air from the bags. Roll up the open ends, and tightly crimp to seal shut.

6 - Bake on a cookie sheet for 10 minutes. Remove and serve immediately. Instruct guests to slit open bags, peel back the paper, and spoon Papaya Salsa on top.

For salsa:

1 - Combine all ingredients in a bowl and toss. Set aside and serve at the table with the sea bass.

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NOTES : Book notes:

* if you can't find papaya than use a mango. Make sure to peel the fruit first.
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# 5 - Vegetarian

With adaptations (no potato, peas or raisins) this still came out great. DH isn't big on lentils or beans but he didn't say anything about them in this dish. I omitted the potato, peas and raisins all because I didn't have them in the new pantry but I used a bit more of the yellow pepper and the dish was very pretty with it. If i had had some carrots I probably would've added that too. I served this with a salad but you could serve it with some stir-fried vegetables like green beans.

* Exported from MasterCook *

Indian Spiced Rice

Recipe By : Vegetarian Planet by Didi Emmons
Serving Size : 4 Preparation Time :0:00
Categories : Beans/Legumes/Pulses Potatoes
Rice Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tbsp canola or corn oil
1 cup onion -- chopped
1 tbsp fresh ginger -- minced
1 clove garlic -- minced
1/2 tsp ground coriander seeds
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1/2 tsp ground or whole cumin seeds
1 1/4 cups uncooked jasmine or other long grain rice
3/4 tsp salt
1/2 cup dried lentils -- optional
2 1/2 cups water (to 3)
1 russet potato -- peeled/in 1/2" cubes
1 sm yellor or red bell pepper -- seeded & minced
1/2 cup peas
3 tbsp raisins
1 tbsp butter -- optional

In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently, until they have softened. Add the ginger, garlic, coriander, cardamom, nutmeg, and cumin. Cook for 3 minutes more, stirring frequently.

Add the rice, and saute for 2 minutes, stirring constantly. Add the salt and, if you like, the lentils. Add 3 cups of water if you're using the lentils, 2-1/2 cups if not. Add the potato, and cover the pan. Bring the mixture to a boil, then turn the heat to the lowest setting. After 10 minutes, lift the lid and add the bell pepper, peas and raisins. Stir well, then cover the rice again. Cook 10 minutes more, or until the rice, potatoes, and lentils (if using them) are tender.

Stir in the butter, if you like. Serve immediately.

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Serving Ideas : stir-fry vegetable or salad

NOTES : Risa's notes:

I didn't use the potato or the peas because I had neither. Still good and filling. If you want the dish to cook a bit quicker, make sure your dice is very small.
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# 6 - Just the Bread

The dinner tonight was nothing to write up so I am posting the recipe for the bread I made. The original recipe called for a big mixer and I don't have one so I used my bread machine for mixing the dough and did the rest in the oven. Came out really good. The original was from Flavored Breads by Mark Miller and I got it from Vegetarian Times at some point. Finally decided to make it. Worth the wait. Great bread - sort of like focaccia.

* Exported from MasterCook *

Caramelized Onion Bread (ABM adaptation)

Recipe By : Flavored Breads by Mark Miller
Serving Size : 20 Preparation Time :0:00
Categories : Bread / Abm

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
SPONGE:
1 cup lukewarm water
1/2 tsp active dry yeast
1 cup bread flour
ONIONS:
2 tbsp olive oil
2 tbsp brown sugar (firmly packed)
2 sweet onions (such as Vidalia) -- sliced 1/4" rings
BREAD:
1 cup lukewarm water
sponge
2 1/4 cups bread flour
1/2 cup whole wheat flour
2 1/4 tsp salt
1/2 tsp black pepper
2 tsp active dry yeast

Makes 2 loaves (20 slices)

SPONGE: Place 1 cup water in mixing bowl. Sprinkle yeast over water and stir in. Let sit for 2 minutes. Mix in 1 cup bread flour. Cover bowl with plastic wrap and let sit overnight or 14-16 hours.

ONIONS: Heat oil and sugar in heavy-bottomed saucepan over medium heat for 1 minute. Add onions and saute, stirring occasionally until browned and caramelized, about 12 minutes. Remove from heat; set aside.

BREAD: Place ingredients minus the onions in bread machine according to mfr directions. Onions go in at the beeps. Set for dough setting.

When dough is ready, transfer dough to lightly oiled bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1-1/2 hours (took less for me). Turn over a baking sheet and sprinkle with cornmeal or flour. Place dough on a well-floured work surface, handling it gently to preserve as much volume as possible; cut into 2 equal pieces.*

Gently pull and stretch each piece of dough into a flat round, about 1-1/4" thick. Transfer to prepared baking sheet. Cover with plastic wrap and let rise in a warm place for 45 minutes to 1 hour.

Preheat oven to 450 F. Using a spray bottle, spritz walls with water.** Work quickly so oven does not lose heat. Bake until brown, 16-18 minutes. Transfer flatbreads to wire rack to cool.

Per slice: 113 calories, 3g protein, 2g total fat (0g sat fat), 21g carbo, 0 chol, 263mg sodium, 1g fiber. - - - - - - - - - - - - - - - - - -

NOTES : Risa's notes:

I only let the sponge sit for 3 hours. The loaves rose wonderfully and it gave them a great texture.

* I cut it into the 2 pieces and the loaves came out like focaccia or pizza. I think it would be good cut into 4 or 6 even. Smaller ones would be great for a party - guests could have a small loaf all their own.

** If you have an electric oven, place some ice cubes in a pan and place it on the bottom of the oven. Then put in the bread and let the steam from the ice crisp the bottom of the loaves.

Original recipe was for a mixer.

I got the recipe from Vegetarian Times, October 1998, p. 62.