Whatever you love, you are

하루빨리 아파트에 자리 잡고 부엌 정리하고 장보고 요리 (실험) 에 도전하고프다.

Homemade Salsa Verde

Need:

Up to 8 serrano chiles or up to 3 jalapenos, stems removed (the upper end of these ranges will be very hot!)

1 pound tomatillos (about 1 dozen) or two 13-ounces cans, drained

1/2 small white onion, roughly chopped

1 clove garlic, peeled and roughly chopped

1/2 teaspoon salt

1/4 cup packed cilantro springs and/or

A few leaves of epazote, and/or 1 teaspoon dried Mexican oregano

2 tablespoons vegetable oil (if frying)

1. If using fresh tomatillos, remove the husk and boil in salted water for 10 minutes. You can also add the chiles to the water if you like. Drain.

2. Puree the tomatillos, chiles, onion, garlic, salt, and herbs of your choice in a blender. Leave the purée a little coarse.

3. If you want to fry the sauce, heat the oil in a small saucepan over a medium flame. Add in the sauce, watching out for any splatters. Simmer for 5 to 10 minutes until it reaches the consistency you like.

4. Taste and adjust the seasonings before serving.

Wasabi Guacamole

Need:  

3 ripe Hass avocados

1/3 cup pickled Japanese ginger

1/3 cup sour cream

1 1/4 tablespoons wasabi powder

1/4 cup scallions, white and light green parts only, finely chopped

1/2 teaspoon kosher salt

1 1/4 fresh lime juice

1. Cut the avocados in half lengthwise and remove the pits reserving 1 pit for later use. Scoop the pulp of the avocados into a small nonreactive bowl. Mash the pulp coarsely using a fork or a whisk.

2. In another non reactive bowl, mix the wasabi powder and the sour cream making sure there are no lumps. Combine the remaining ingredients. Stir this mixture gently into the mashed avocado. The guacamole can be refrigerated for up to 2 hours.

3. Place the reserved pit in the guacamole and cover with plastic wrap, pressing the wrap onto the surface of the guacamole.

Spicy Zucchini Pickles

(Sources: seriouseats, seriouseats, etsy)

The Urban Grape’s Infamous Sangria
Serves twelve to fourteen

Ingredients
3-4 apples
1 pineapple (fresh or canned)
1 carton strawberries
4 bottles house red wine
½ bottle OJ (pasteurized, no pulp)
4 oz. canned pineapple juice
1 c. cheap brandy
1 l ginger ale
2 lemons, juiced
2 limes, juiced

1. Cut fruit into bite-size pieces.

2. Combine all liquids and juiced fruits in a pitcher. Mix well.

3. Place fruit in a tall glass. Top with mixture and a splash of ginger ale.

The Urban Grape, 7 Boylston Street, Chestnut Hill (617-232-4831 or theurbangrape.com).

(Photo: dailycandy)

Onion Soup [Soupe à l’Oignon]
Adapted from Mastering the Art of French Cooking

1 1/2 pounds thinly sliced yellow onions
3T unsalted butter
1T olive oil
1t table salt, plus additional to taste
1/4t granulated sugar (helps the onions to brown)
3T all-purpose flour
8C beef or other brown stock
1/2C dry white wine or dry white vermouth
Freshly ground black pepper
3T cognac or brandy (optional)

To finish [Gratinée] (Optional)
1T grated raw onion
1~2C (to taste) grated Swiss and Parmesan cheese
1T butter, melted
French bread, toasted until hard

1. Melt the butter and oil together in the bottom of a saucepan over moderately low heat.
2. Add the onions, toss to coat them in oil and cover the pot.
3. Reduce the heat to real low and let them slowly steep for 15 minutes.
4. After 15 minutes, uncover the pot, raise the heat slightly and stir in the salt and sugar.
5. Cook onions, stirring frequently, for 30 to 40 minutes until they have turned an even, deep golden brown.
6. After the onions are fully caramelized, sprinkle them with flour and cook, stirring, for 3 minutes.
7. Add the wine in full, then stock, a little at a time, stirring between additions.
8. Season to taste with salt and pepper.
9. Bring to a simmer and simmer partially covered for 30 to 40 more minutes.
10. Correct seasonings if needed but go easy on the salt as the cheese will add a bit more saltiness.
11. Stir in the cognac, if using. I think you should.
12. Preheat oven to 325F.
13. Arrange six ovenproof soup bowls.
14. To each bowl, add 1/2 teaspoon grated raw onion and a tablespoon of grated cheese.
15. Stir to combine.
16. Dab your croutons with a tiny bit of butter and float a few on top of your soup bowls, attempting to cover it.
17. Mound grated cheese on top of it; how much you use will be up to you. [Julia Child, in another era, felt that 1/2 cup of grated cheese could be divided among 6 bowls. I can assure you that if you'd like your gooey bubbling cheese lid to be anything like what you get at your local French restaurant, you are looking to use more, such as a generous 1/4 cup.]
18. Bake soups on tray for 20 minutes, then preheat broiler.
19. Finish for a minute or two under the broiler to brown the top lightly.
20. Grab pot holders, and serve immediately.


smittenkitchen 사진들은 보면 정말 맛있을 것 같은데 레시피가 너무 길어 참 discouraging 하다...

하지만 이건 다음 주에 꼭 한번 시도해 볼테다.
꼭...
(흐 흐 흐...)


(Source: smittenkitchen)

다시 국물로 스프 만들기:

Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.

Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.

Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated Parmesan.


그리고 baked 시금치:

Need (Serves 6):

3 pounds fresh spinach
3 1/2 to 4 1/2 tablespoons unsalted butter
Salt and pepper
1 1/2 tablespoons flour
1 cup stock (your choice; Julia recommends beef) or cream (I used stock; it doesn’t *need* cream)
3/4 cup grated Swiss cheese
2 tablespoons fine, dry breadcrumbs

1. Stem and wash your spinach
2. Place spinach in a large pot over high heat. Cook, covered, stirring occasionally, until wilted, about 2 to 4 minutes for baby spinach and 4 to 6 minutes for regular spinach.
3. Transfer to a colander, immediately fill pot with cold water, transfer it back to the pot of cold water and drain again.
4. Squeeze a small amount of the spinach at a time in your hands to extract as much water as possible.
5. Chop the spinach coarsely.
6. Melt 2 tablespoons butter over moderately high heat and stir in the spinach.
7. Cook for 2 to 3 minutes or until all of the moisture from the spinach has boiled off (when the spinach begins to stick to the pan).
8. Lower the heat and sprinkle with flour and stir for 2 minutes to cook the flour.
9. Add 2/3 of your stock or cream, a tiny bit at a time, scraping up any stuck spinach as you do.
10. Once the liquid is added, simmer for another minute or two, stirring frequently to prevent sticking.
11. If needed, add all or part of remaining liquid.
12. Season with salt (I found 1/2 teaspoon table salt about right) and pepper.
13. Preheat oven to 375 degrees.
14. Lightly butter a shallow 1-quart baking dish.
15. Stir 1/2 cup cheese into the spinach and pour it into the baking dish.
16. Mix the remaining cheese with breadcrumbs and sprinkle on spinach.
17. Melt 1 1/2 tablespoons remaining butter and pour it over the top.
18. Bake until heated through and slightly brown on the top, about 30 minutes.
* Serve with steaks, chops, veal, chicken, broiled fish or, if you’re us, eggs, glorious eggs.

버터가 몸에 안 좋은 것으로 많이 듣긴 했지만 요리할 때 마가린이 아닌 버터를 넣는 그 행위 자체에 만족감을 느낀다.

(Sources: nytimes, smittenkitchen)

Lemon basil dip

1 cup mixed olives, pitted
1 cup garbanzos, cooked, or rinsed canned
2 teaspoons preserved lemon, finely minced
2 teaspoons shallot, finely minced
1 garlic clove, finely minced
1 teaspoon fresh savory or thyme, minced
1/2 teaspoon chile flakes
2 tablespoons red wine vinegar
1 teaspoon pomegranate molasses
1/4 cup extra virgin olive oil
Kosher salt and fresh ground black pepper
1 head butter leaf lettuce
Hunks of feta and pita, optional

1. In a mixing bowl combine everything up to the olive oil. Mix everything. Season with black pepper and then add the olive oil.

2. Taste if it needs salt and add some. Divide the garganzo/olive mixture evenly between the plates. Using a spoon drizzle some of the juice over the greens.

Salsa Picante

1. Combine all the ingredients with 1 1/3 cups water in a pan over medium heat.
2. Bring to a boil, then reduce the heat and simmer for 30 minutes or until thick.
3. When cool, place in a covered container and refrigerate overnight.

Dr. Oz's Green Drink

Ham and egg crepe

1. Combine flour, sugar, salt, milk, four eggs and the melted butter in a blender and blend on high for 30 seconds. Let rest for 15 minutes.
2. Heat a 12 inch non-stick skillet over medium heat and lightly coat with butter.
3. Add 1/3 cup batter and swirl to completely cover skillet. Cook until underside of crepe is very lightly starting to brown, about 2 minutes.
4. Lift crepe up and flip it over. Cook another minutes and then slide out of skillet onto wax paper.
5. Preheat oven to 350.
6. Place ham slice in center of crepe and carefully crack egg onto ham.
7. Fold edges of crepe toward center, using the egg white as a kind of glue.
8. Season with salt and pepper and bake until egg white is set, about 10-12 minutes.
9. Sprinkle with chopped parsley and serve at once.

(Source: treehugger, seriouseats, doctoroz, designcrush)

Need:

• 1 clove of garlic
• 1 lemon
• 6 saltine crackers
• 2 tablespoons butter
• 4 sprigs of fresh Italian parsley
• sea salt and freshly ground black pepper
• 2 heaped tablespoons all-purpose flour

• 1 large egg, preferably free-range or organic
• 2 skinless chicken breast fillets, preferably free-range or organic
• olive oil

main courses | serves 2
This crumbing technique is so versatile – you can cook pork or even cod in exactly the same way. As there is butter in the crumb mixture, you can grill, fry, roast or bake the meat dry in the oven and it will go lovely and golden.

To prepare your chicken:
Peel the garlic and zest the lemon • Put your crackers into a food processor with the butter, garlic, parsley sprigs, lemon zest and a pinch of salt and pepper • Whiz until the mixture is very fine, then pour these crumbs on to a plate • Sprinkle the flour on to a second plate • Crack the egg into a small bowl and beat with a fork • Lightly score the underside of the chicken breasts • Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit • Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs • Push the crumbs on to the chicken breasts so they stick – you want the meat to be totally coated

To cook your chicken:
You can either bake or fry the chicken • If baking, preheat your oven to its highest temperature (475˚), place your chicken on a sheet pan and cook for 15 minutes • If frying, put a frying pan on a medium heat, add a few good lugs of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp

To serve your chicken:
Either serve the chicken breasts whole, or cut them into strips and pile them on a plate • Beautiful and simple served with a lemon wedge for squeezing over, and a tiny sprinkling of salt • Great with a lovely fresh salad or simply dressed veggies.

이건 꼭 한번 만들어 볼테다. 씨저 샐러드 드레싱.
하필 연말까지 5킬로 빼겠단 결심을 한 다음 날인 오늘 이때까지 모아둔 레시피를 다 정리하기로 함... 정작 지금은 점심도 굶고 달걀 삶고 있으면서...

Need:

• 8 thin slices of pork belly, the best quality you can afford
• 2 handfuls of sugar lump-sized pieces of stale bread, crusts removed
• 10 fresh anchovies
• juice and zest of 2 lemons
• extra virgin olive oil
• a sprig of fresh flat-leaf parsley, chopped
• 2 cos lettuces
• a few cherry tomatoes, washed
• Parmesan shavings
• sea salt and freshly ground black pepper

내가 좋아하는 건 다 들었다: 베이컨, 앤쵸비, parmesan 치즈...

- Pork belly (Bacon): Lay the pork belly slices on a non-stick baking tray and bake in the oven or under the grill for about 20 to 30 minutes or until cooked, golden brown and crispy.

- Bread cubes: Remove the pork, chop the strips into chunks or leave whole, if you wish. Set aside. Toast the bread cubes in the pork fat under the grill until brown and crispy.

- Anchovies: Dress the anchovies with a little lemon juice and zest, extra virgin olive oil and some chopped flat-leaf parsley.

- Dressing: To make a dressing for the salad, use 3 parts extra virgin olive oil to 1 part lemon juice and season it well with salt and pepper. Line a cup with cling film, pour the dressing in, gather up the edges and tie in a knot. Now you have a homemade sachet of salad dressing!

- Lettuce: Trim the lettuce back until you get to the pale inner leaves. Wash well and spin dry.
Take a leaf of cos lettuce and fill it with croutons, pork, tomatoes, Parmesan and an anchovy. Prick the bag and drip some salad dressing over the top and tuck in!

(Source: jamieoliver.com)