Chinese Fish and Lettuce Soup

freeall 发表于 2008-01-31 22:14:15

This recipe comes from a cookbook "Three Ancient Cuisines" by Jeff Smith, know as "The Frugal Gourmet." Beautiful in its simplicity!
25 min 15 min prep
Change to:  servings US Metric   
1/2  lb very fresh white fish, boneless fillet, sliced thin (cod or snapper work well) 
Marinade
1  tablespoon light soy sauce 
1  tablespoon peanut oil 
1  pinch white pepper 
Soup
3  cups iceberg lettuce, sliced in long threads 
2  slices fresh ginger, each the size of a 25-cent piece, julienned 
1  tablespoon peanut oil 
1/4  teaspoon salt 
4  cups chicken stock (or veggie stock) 
1  tablespoon chinese rice wine or dry sherry 
Garnish
 sesame oil 
 white pepper, to taste 
  • Thinly slice the boneless fish and soak in the marinade.
  • Shred the lettuce and set aside.
  • Cook the ginger, oil and salt just until the ginger begins to brown a little bit. Add to the soup stock and bring to a heavy simmer.
  • Just prior to serving, drain the marinade from the fish and add the fish to the soup pot, all at once, along with the lettuce and the rice wine or sherry.
  • Bring back to a full simmer, then remove from stove.
  • Do not overcook the soup.
  • Add a few drops of sesame oil and pepper for garnish, and serve immediately.
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    Beef Stew recipe

    freeall 发表于 2008-01-23 18:31:23

    Ingredients :
     
     

    3 lbs. (about 1.5 kilos) chuck steak - cut into cubes

    6 onions

    12 small carrots or 6 large carrots

    6 potatoes - cut in 4

    2 onions - sliced

    2 Tablespoons vegetable oil

    2 garlic cloves, minced

    l/4 cup parsley - chopped

    l cup chopped celery

    l/2 tsp. thyme

    2-l/2 cups canned tomatoes

    l/2 cup flour

    l cup peas

    Salt and pepper to taste
    How to Prepare :
     

    Brown the beef with a little bit of oil in a saucepan

    Add the garlic, sliced onions, celery, parsley, thyme, tomatoes, salt and pepper and 2.5 cups of water

    Bring it to a boil, and then reduce the heat to a simmer

    Put the lid on the sacuepan and simmer for 2 hours.

    Add the rest of the veges and simmer for another  hour.

    Blend the flour with 3/4 cups cold water and stir into the stew.

    Simmer for 5 more minutes.
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    Bengali Style Pan Fried Tilapia with Kachumbar

    freeall 发表于 2008-01-20 18:21:45

    • Servings: 2
    • Level of difficulty: Easy
    • Preparation Time: 25 minutes
    • Cooking Time: 15 minutes

    Ingredients

    For the Bengali Style Pan Fried Tilapia

    • 240g fillets of Tilapia, (2 fillets, cleaned by gently rubbing salt on each side and rinsing with water)
    • 1/2 tsp Salt
    • 1/2 tsp ground turmeric
    • 1/2 tsp ground coriander
    • 1/2 tsp ground cumin
    • 1 tsp curry powder
    • 1 1/2 tbsp water
    • 1/2 onion, thinly sliced
    • 50ml oil, for shallow frying

    For the kachumbar

    • 1 onion, thinly sliced
    • 2 plum tomatoes, thinly sliced
    • 1 fresh green chilli, finely chopped (optional)
    • small bunches fresh Coriander

     

    Method

    1. For the tilapia: place the fish fillets in a shallow dish. Mix the salt, turmeric, coriander, cumin and curry powder with the water in a small bowl and then pour over the tilapia fish fillets, ensuring that both sides of each fish fillet are coated with the spice mixture. Set aside.

    2. Heat the oil in a frying pan, on a medium heat and add the thinly sliced onion. Cook, stirring until soft and translucent.

    3. Add tilapia fillets to the pan, cooking on a medium heat for about 3 minutes on each side, until both sides are slightly golden, while also ensuring that the onions are lightly golden in colour alongside the fish.

    4. For the kachumbar: place the onion and tomatoes in a bowl. Add the chilli, coriander and a pinch of salt and mix well.

    5. To serve: place the hot fish on serving plates and accompany with the kambuchar.

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    Enchilada Sauce Recipe

    freeall 发表于 2008-01-18 14:26:40




    Ingredients
    • 2 T. butter
    • 2 T. flour
    • 2 T. olive oil
    • 2 C. water
    • 1/2 t. cumin
    • 1/2 t. unsweetened cocoa powder
    • 1/2 t. brown sugar
    • 1 8 oz. can tomato sauce
    • 1/2 t. garlic powder
    • 2 T. chili powder (part of this was chipotle chili powder)
    • 1/8 t. cinnamon

    Directions
    1. In a small bowl mix together chili powder, cumin, flour, and cocoa powder. Heat butter and oil in a medium saucepan over medium heat.
    2. Add flour mix and cook and stir for about a minute. Then whisk in 2 cups of water and tomato sauce, ensuring there are no lumps.
    3. Add garlic powder, salt, brown sugar and cinnamon and cook, stirring continually, until thickened. Taste and correct seasonings as desired.
    4. To make the "whole enchilada" just dip the tortillas in the sauce, fill with cheese and put into baking dish. Do this until the baking dish is filled. Once filled, put on some extra sauce, and sprinkle a little cheese and olives ontop. You can also drop in any meat in there too.
    5. Morefree food recipes online,enjoy it.
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    Freezing meat recipe

    freeall 发表于 2008-01-13 18:57:50

    It will not be harmed nor lose flavour by refreezing. Wrap the left over meat loaf in foil nice and tightly, then place into a plastic bag and seal or a suitable plastic container with snug lid. This is a good way to save yourself cooking a meal somewhere down the track as you have got the meat loaf. One suggestion you may like... when you have thawed the meat loaf and want to reheat it, cover the whole lot with mashed potato and sprinkle on a little cheese and a dash of paprika (the sweet one) and then re-heat in your oven. It is lovely that way with a bit of gravy.
    You can safely freeze it, because you cooked it. You couldn't safely refreeze it if it was still raw.
    You might notice some loss of flavor, though. It won't affect the safety of the food, but might affect the quality.

    Enjoy your lovely home cooking.
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    Calamari Imbottiti

    freeall 发表于 2008-01-10 15:27:49

    Calamari Imbottiti recipe
    8 small squid
    1 small onion,chopped
    2 tablespoons raisins
    1.1/2 cups bread crumbs
    1 teaspoon minced parsley
    2 tablespoons grated Parmesan cheese
    salt and pepper
    1 egg ,well beaten
    1 #2 can tomatoes
    4 tablespoon olive oil
    1 clove garlic

    Have fish dealer clean squid thoroughly, removing eyes, outside skin and
    intestines. Cut off heads and tentacles. Wash well, and drain. Combine
    remaining ingredients, and fill the cavity in each squid with stuffing. Sew
    squid closed, or fasten with toothpicks. Place in baking dish or pan, and
    cover with the following sauce: 1 #2 can tomatoes, 4 tablespoon olive oil,
    1 clove garlic. Brown garlic in oil, mash tomatoes with fork, and add.
    Simmer for 10 minutes. Then pour over squid and bake in hot oven 400 degree
    for 35 minutes, or until tender. Serve whole with sauce.

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