I've been watching a TON of FoodTV lately - Aarti Party, 30 Minute Meals, 10 Dollar Dinners, Good Eats, Iron Chef, etc. I wanted to save a few recipes here as place markers to make at a later date.
Once I actually make them, I will update with comments and reviews. I know it's not OAWC but it's still cooking and I will adapt them to OAWC as I try them.
- Prep Time:
- 15 min
- Inactive Prep Time:
- --
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
- 1 cup Greek yogurt
- 1 tablespoon turmeric, a palmful
- 1 tablespoon coriander
- 1 tablespoon smoked paprika
- 1/2 tablespoon ground cumin, 1/2 a palmful
- 1 teaspoon ground cardamom, 1/3 palmful
- 1 lime, zested
- 2 pounds skinless, boneless chicken thighs
- Salt and freshly ground black pepper
- 1 green apple, peeled, cored and thinly sliced into matchsticks
- 2 plum tomatoes, seeded and very thinly sliced lengthwise
- 4 scallions, thinly sliced
- 2 tablespoons olive or vegetable oil
- 4 pieces naan bread, plain or flavored, store-bought, warmed
Directions
Preheat oven to 500 degrees F.
Combine the yogurt with the spices and zest of lime in a large bowl.
Cut the chicken into large chunks and season liberally with salt and pepper. Add to the yogurt mixture and toss to coat evenly. Put a small wire rack on a baking sheet or a slotted broiler pan. Arrange the chicken on the rack or slotted pan and roast until charred at the edges and juices run clear, about 15 minutes.
Combine the apple, tomatoes and scallions in a serving bowl. Add the lime juice, oil, and salt and pepper, to taste, and toss to combine.
Transfer the chicken to a serving platter and serve with apple-tomato topping and warm bread.
Printed from FoodNetwork.com on Tue Sep 21 2010
Homemade Soft Pretzels
Recipe courtesy Alton Brown, 2007
- Prep Time:
- 30 min
- Inactive Prep Time:
- 1 hr 0 min
- Cook Time:
- 25 min
- Level:
- Intermediate
- Serves:
- 8 pretzels
Ingredients
- 1 1/2 cups warm (110 to 115 degrees F) water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 22 ounces all-purpose flour, approximately 4 1/2 cups
- 2 ounces unsalted butter, melted
- Vegetable oil, for pan
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Pretzel salt
Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Roasted Edamame Salad
Recipe courtesy Alton Brown, 2008
- Prep Time:
- 20 min
- Inactive Prep Time:
- --
- Cook Time:
- 15 min
- Level:
- Easy
- Serves:
- 4 servings
Ingredients
- 12 ounces fresh or frozen shelled edamame, about 2 cups
- 1/2 cup fresh corn kernels, about 2 ears of corn
- 1/4 cup finely diced scallion
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup chopped fresh tomato
- 1/4 cup chopped fresh basil leaves
- 1 tablespoon red wine vinegar
Directions
Preheat the oven to 400 degrees F.
Place the edamame, corn, scallion, garlic, olive oil, salt and pepper into a 13 by 9 metal pan and stir to combine. Place on the middle rack of the oven and roast for 10 to 15 minutes, just until the edamame begins to brown. Remove from the oven and place in the refrigerator until completely cool, approximately 30 minutes.
Add the tomato, basil and vinegar to the edamame mixture and toss to combine. Taste and adjust seasoning, as desired. Serve chilled or at room temperature.
Succulent Braised Pork
Recipe courtesy Melissa d'Arabian
- Prep Time:
- 25 min
- Inactive Prep Time:
- --
- Cook Time:
- 3 hr 30 min
- Level:
- Intermediate
- Serves:
- 4 servings plus leftovers
Ingredients
- 2 pounds pork shoulder, cut into 6 large chunks
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 1 carrot, chopped
- 1 clove garlic, roughly chopped
- 2 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- 1 cup red wine
- 1 1/2 cups beef stock or broth
- 1 bunch parsley stems, tied with string
- 2 bay leaves
- 1 cup water
Directions
Preheat the oven to 325 degrees F. Pat the pork dry with paper towels and season with salt and pepper.
In a large Dutch oven, heat the olive oil over medium-high heat, and working in batches brown the meat on all sides until a golden crust forms. Transfer the pork to a plate. To the pan add the onion, celery, and carrot and sweat until softened, 5 to 7 minutes. Add the garlic and sweat another 2 minutes. Stir in the tomato paste and cook for 3 minutes to cook off the raw flavor and caramelize it. Sprinkle with the flour and cook another 2 minutes to cook off its raw flavor. Whisk in the wine and reduce it by half. Return the pork to the Dutch oven, then stir in the beef stock, parsley stems, and bay leaves. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid. Cover the pan and place it in the oven to braise until the meat is fork tender, about 3 hours. Taste and season with more salt and pepper, if needed. Transfer to a serving platter and serve.
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