Justin & Meredith Winokur's Kitchen Cooking Notebook
Sitemap ·
Our Recipe Book ·
Steven's Recipe Book ·
Ann's Recipe Book ·
Meal Ideas ·
Copied Recipes
Random ·
Random Links
Home > pages > copied-recipes > 2013
pages/copied-recipes/2013
All sub pages for /pages/copied-recipes/2013
Banana-Oat Bars [4 Ingredient] -- back to top
Banana-Oat Bars [4 Ingredient] (From The Kitchn) -- Original Post
Heat the oven to 350°F and lightly grease a 9x9-inch square baking dish with olive oil or butter. Peel the bananas and mash their flesh in a medium mixing bowl. Mash very thoroughly until no large chunks remain; the bananas should be essentially liquid. (You will have between 1 cup and 1 1/4 cup.) Stir in the vanilla, if using. Add the oats and stir them in. Stir in the salt, dates, and nuts. Pat the thick mixture evenly into the baking pan. If desired, sprinkle the top lightly with nutmeg or cinnamon. Bake for 30 minutes or until the edges just begin to crisp up. Place the baking pan on a rack to cool. When the pan is mostly cool, cut into bars and enjoy with a glass of milk or tea.
Original Wordpress ID and Date: 8222, 2014-08-02_114329
Beef Bulgogi (from AllRecipes) Original Post
Place the beef in a shallow dish. Combine soy sauce, sugar, green onion, garlic, sesame seeds, sesame oil, and ground black pepper in a small bowl. Pour over beef. Cover and refrigerate for at least 1 hour or overnight.
Preheat an outdoor grill for high heat, and lightly oil the grate.
Quickly grill beef on hot grill until slightly charred and cooked through, 1 to 2 minutes per side.
Original Wordpress ID and Date: 8096, 2014-08-02_084429
Butternut Squash Croquettes -- back to top
Butternut Squash Croquettes (from Love and Lemons) -- Original Post
INGREDIENTS:
yogurt sauce:
Roast your butternut squash in a 400 degree oven for about 40 minutes or until it's soft. I roast mine whole (make a few holes in it with a fork), and then cut it in half lengthwise (and save the other half for another day). When it's cool enough to touch, scoop out the soft flesh. If it's not soft enough continue cooking it.
Using a potato masher or a fork, mash the butternut squash with the garbanzo flour, olive oil, garlic, cumin, paprika, cayenne, a touch of maple syrup, and a generous sprinkling of salt. Stir in the scallions, feta, and chopped cilantro. You can taste it at this point and adjust seasonings (although keep in mind that the flavor gets infinitely better once they're cooked).
On a large plate, spread out the panko bread crumbs. Spoon about a tablespoon amount of the mash and shape into balls (as best you can, it's messy). Then gently roll them in the panko. (you might not use all the panko, it's ok).
Bake in a 350 degree oven for about 20 minutes or until golden brown.. If you have a broiler, turn it on during the last few to help the golden-ing along.
While the croquettes bake, stir together the yogurt sauce ingredients. Set in the fridge to chill until ready to serve.
Original Wordpress ID and Date: 8217, 2014-08-02_113928
Candied Tomatoes -- back to top
Candied Tomatoes (from Serious Eats) -- Original Post
Ingredients
Procedures
Line a rimmed baking sheet with parchment. Put the sesame seeds and salt in a small bowl, mix, and set aside.
Clip a candy thermometer to the side of a deep 3- to 4-quart saucepan. Combine the sugar and balsamic vinegar in the pan and boil over medium-high heat, swirling the pan occasionally, until the sugar is dissolved. Stir in the corn syrup.
Continue to cook, brushing down the sides of the pan with a moistened pastry brush to prevent crystallization and adjusting the heat as needed so the syrup doesn't boil over, until the syrup registers 305 degrees (hard-crack stage) on the thermometer. Remove from the heat.
Put a toothpick into the stem end of a tomato, then dip the tomato into the syrup, allowing the syrup to go a little over halfway up the tomato. Twirl gently and carefully over the pan to let the excess drip off, then immediately dip the bottom half of the tomato into the sesame seeds and stand, seed end down, on the lined baking sheet. Repeat with the remaining tomatoes, reheating the sugar syrup over low heat as needed to restore fluidity
Let cool for 10 minutes at room temperature before serving.
Original Wordpress ID and Date: 8213, 2014-08-02_113502
Cauliflower Pizza Crust -- back to top
Cauliflower Pizza Crust (from Tasty Kitchen) -- Original Post
Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450°F. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil.
Wash and throughly dry a small head of cauliflower. Don't get one the size of your head unless you are planning on making 2 pizzas. Cut off the florets you don't need much stem, just stick with the florets. Pulse in your food processor for about 30 seconds, until you get powdery snow like cauliflower. You should end up with 2 to 3 cups cauliflower "snow". Place the cauliflower in a microwave safe bowl and cover. Cook for 4 minutes. Dump cooked cauliflower onto a clean tea towel and allow to cool for a bit before attempting the next step.
Once cauliflower is cool enough to handle, wrap it up in the dish towel and wring the heck out of it. You want to squeeze out as much water as possible. This will ensure you get a chewy pizza like crust instead of a crumbly mess.
Dumped squeezed cauliflower into a bowl. Now add Parmesan cheese, mozzarella cheese, kosher salt, dried basil (crush up the leaves even more between your fingers before adding), dried oregano (crush up the leaves even more between your fingers before adding), garlic powder (not garlic salt), and a dash of red pepper if you want. I also added 1 tablespoon almond meal because my cauliflower yielded closer to 2 cups of cauli snow; this is optional and I would not add the almond meal if you have closer to 3 cups of cauli snow. Now add the egg and mix away. Hands tend to work best.
Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down throughly, you want it nice and tightly formed together. Don't make it too thick or thin either.
Using a cutting board, slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 8-11 minutes, until it starts to turn golden brown. Remove from oven.
Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You know how you like your pizza so go for it! Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted, bubbly, and slightly golden.
Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula, serve up your delicious grain-free cauliflower crust pizza!
Original Wordpress ID and Date: 8148, 2014-08-02_105243
Cauliflower Fritters -- back to top
Cauliflower Fritters (from The Smitten Kitchen) — (Original Post)
I prefer fritters with a lot of vegetable and just the faintest amount of batter, loosely tethering the vegetable chunks to each other. It will seem weird as you put the piles of batter in the pan "these are going to fall apart!" but gently nudge any loose pieces back on the pile and I promise, once they're cooked, they will stay together and their flavor will be crisp and clear, uncluttered by an eggy, soft batter.
To serve
Cook cauliflower in simmering salted water, uncovered, until tender, about 5 to 6 minutes, until firm but tender. Using a slotted spoon, transfer to a bowl of ice water to stop cooking. Drain well. Spread on towels to dry as much as possible.
In the bottom of a large bowl, whisk together egg, garlic and lemon zest. Add cauliflower florets and mash with a potato masher until they're crushed into an average of pea-sized pieces (i.e. some will be bigger, some smaller, but most will be little nubs). Sprinkle in feta and stir to combine egg mixture, cauliflower and feta. In a small dish, whisk flour, salt, pepper and baking powder until evenly combined. Sprinkle over cauliflower batter and stir just until combined.
Heat oven to 200 degrees and place a tray inside. On the stove, heat a large, heavy skillet over moderate heat. Once hot, add a good slick of oil, about 2 to 3 tablespoons. Once the oil is hot (you can test it by flicking a droplet of water into it; it should hiss and sputter), scoop a two tablespoon-size mound of the batter and drop it into the pan, then flatten it slightly with your spoon or spatula. Repeat with additional batter, leaving a couple inches between each. Once brown underneath, about 2 to 3 minutes, flip each fritter and cook on the other side until equally golden, about another 1 to 2 minutes.
Transfer briefly to paper towels to drain, then the tray in the oven to keep them warm until needed. Once all fritters are cooked, mix yogurt with cumin, salt and pepper. Spread fritters on serving platter. Dollop each with cumin yogurt and sprinkle with pomegranate arils.
Cheesy Baked Black-Eyed Pea Dip -- back to top
Cheesy Baked Black-Eyed Pea Dip (from The Kitchn) -- Original Post
Preheat oven to 350°F.
In a large bowl, roughly crush the black-eyed peas using a potato masher. Add the cream cheese, jalapeño, garlic powder, salt, Tabasco, cayenne, and black pepper, and stir to combine. Fold in one cup of the shredded cheese.
Transfer the black-eyed pea mixture to an small oven-proof baking dish (like a pie plate or large ramekin). Top with remaining 1/2 cup cheese and bake until the dip is hot and the cheese melted, about 25 minutes.
Serve with tortilla chips, salsa, and sour cream.
Original Wordpress ID and Date: 8240, 2014-08-02_173502
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing -- back to top
Crab, Corn, and Tomato Salad with Lemon-Basil Dressing (from MyRecipes/ Cooking Light[??]) -- Original Post
1. Combine rind, 3 tablespoons juice, and next 5 ingredients (through black pepper) in a large bowl, stirring well with a whisk. Reserve 1 1/2 tablespoons juice mixture. Add remaining 2 tablespoons juice, corn, and next 4 ingredients (through crab) to remaining juice mixture; toss gently to coat.
2. Arrange 2 tomato slices and 1/2 cup cherry tomatoes on each of 4 plates. Drizzle about 1 teaspoon reserved juice mixture over each serving. Top each serving with 1 cup corn and crab mixture.
Original Wordpress ID and Date: 8190, 2014-08-02_112340
Crash Hot Sweet Potatoes -- back to top
Crash Hot Sweet Potatoes (from The Creek Side Cook) -- Original Post
Ingredients
Instructions
Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
Oil a large baking sheet, or cover with parchment paper.
In a small bowl, mix together all of the dry spices, and set aside
Peel the sweet potatoes, and cut into 1 1/2 inch thick slices.
When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important they have to be dry on the outside or they won't get crispy.
Start the oven preheating to 400
Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice you want them to flatten out and the edges should get kind of ruffly.
Mix the butter and oil together.
Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
Serve immediately.
Original Wordpress ID and Date: 8171, 2014-08-02_110741
Egg Roll Filling -- back to top
Egg Roll Filling - Original Post
Original Wordpress ID and Date: 8247, 2014-08-02_174055
Horchata De Almendra -- back to top
Horchata De Almendra (from Chef Bud) -- Original Recipe
In a large bowl combine rice, almonds, cinnamon stick and 2 1/2 cups of water here it should be hot tap water. Cool, cover and refrigerate overnight.
Pour the mixture into the blender, add the sugar and blend on high for several minutes, until the mixture is as smooth as possible there'll still be a hint of grittiness when you rub a drop between your fingers.
Strain through a fine sieve (if yours isn't very fine, line it with cheesecloth), pressing on the solids until only a dryish pulp remains. Pour into a pitcher, add the remaining 2 cups (cold) water (or the milk), taste and sweeten with a little more sugar if you wish. Serve over ice. In Oaxaca, they swirl a little pureed red cactus fruit (tuna or jiotilla) into each glass, turning the horchata rosy, then top the drink with cubed cantaloupe and broken pecans.
Original Wordpress ID and Date: 8194, 2014-08-02_112517
These are local, copied version of recipes. They are here for my own reference should the source website ever change the link or page.
These are password protected since they are not supposed to be pubic.
U: guest
P: Password is the name of my dog, all lower case.
Japanese Vegetable Pancakes -- back to top
Japanese Vegetable Pancakes (from Smitten Kitchen) -- Original Post
Yield: 4 large pancakes or I am really sorry, but I forgot to count, but I'd say at least 12, probably 14, smaller ones
Pancakes
Tangy Sauce
Make the pancakes: Toss cabbage, carrot, kale, scallions and salt together in a large bowl. Toss mixture with flour so it coats all of the vegetables. Stir in the eggs. Heat a large heavy skillet on medium-high heat. Coat the bottom with oil and heat that too.
To make a large pancake, add 1/4 of the vegetable mixture to the skillet, pressing it out into a 1/2- to 3/4-inch pancake. Gently press the pancake down flat. Cook until the edges beginning to brown, about 3 minutes. 30 seconds to 1 minute later, flip the pancake with a large spatula. (If this is terrifying, you can first slide the pancake onto a plate, and, using potholders, reverse it back into the hot skillet.) Cook on the other side until the edges brown, and then again up to a minute more (you can peek to make sure the color is right underneath).
To make small pancakes, you can use tongs but I seriously find using my fingers and grabbing little piles, letting a little batter drip back into the bowl, and depositing them in piles on the skillet easier, to form 3 to 4 pancakes. Press down gently with a spatula to they flatten slightly, but no need to spread them much. Cook for 3 minutes, or until the edges brown. Flip the pancakes and cook them again until brown underneath.
Regardless of pancake size, you can keep them warm on a tray in the oven at 200 to 250 degrees until needed.
If desired, make okonomiyaki sauce: Combine all sauce ingredients in a small saucepan and let simmer for 3 to 5 minutes, until smooth and thick.
Serve pancakes with sauce and any of the other fixings listed above, from Japanese mayo to scallions and toasted sesame seeds.
Do ahead: Extra pancakes will keep in the fridge for a couple days, or can be spread on a tray in the freezer until frozen, then combined in a freezer bag to be stored until needed. Reheat on a baking sheet in a hot oven until crisp again.
Original Wordpress ID and Date: 8186, 2014-08-02_111943
Lavender Blackberry Scones -- back to top
Lavender Blackberry Scones (from Joy The Baker) -- Original Post
makes 10 to 12 scones
Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a mixing bowl, sift together flour, sugar, lavender, baking powder, baking soda, and salt. Cut in butter (using your fingers or a pastry cutter) until mixture resembles a coarse meal. Work the butter into the dry ingredients until some of the butter flakes are the size of peas and some are the size of oat flakes. In another bowl, combine egg and buttermilk and beat lightly with a fork. Add to flour mixture all at once, stirring enough to make a soft dough. Fold in the blackberries.
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a round cutter or cut into 2×2-inch squares. Reshape and roll dough to create more scones with excess scraps. Place on an ungreased baking sheet. Brush lightly with beaten egg and sprinkle with granulated sugar. Bake for 15-18 minutes or until golden brown on top. Serve warm. Scones are best the day they're made, and though they can be frozen and lightly reheated in the oven if you need a future treat.
Original Wordpress ID and Date: 8203, 2014-08-02_112932
Miso-Marinated Portobello Carpaccio -- back to top
Miso-Marinated Portobello Carpaccio [Vegan] (from SeriousEats) -- Original Post
Ingredients
Procedures
Combine miso paste, brown sugar, soy sauce, vegetable oil, and lemon juice in a medium bowl and whisk to combine. Rub evenly over surfaces of mushrooms and transfer to a gallon-sized zipper lock bag. Gently press air out from bag, seal, and transfer to refrigerator for at least 1 hour and up to overnight.
When ready to proceed, adjust oven rack to center position and preheat oven to 350°F. Remove mushroom caps from bag and wipe off excess marinade with paper towels. Place on a foil-lined rimmed baking sheet gill-side-down and roast until top surface is dry and mushroom is tender throughout, about 30 minutes. Transfer to a cutting board and let rest 5 minutes to cool slightly.
Using a very sharp knife, cut mushrooms on a sharp bias into thin slices. Transfer slices to a serving platter or individual platters, fanning them as you go. Drizzle with 1 tablespoon extra-virgin olive oil. Sprinkle with lemon zest, pistachios, black pepper, and coarse sea salt. Toss arugula with remaining 1 teaspoon olive oil, squeezing one of the reserved lemon wedges over the greens. Top mushrooms with arugula and serve, passing remaining wedges table side.
Original Wordpress ID and Date: 8233, 2014-08-02_172954
New York Style Pizza Sauce -- back to top
New York Style Pizza Sauce (from Serious Eats) -- Original Post
Ingredients
Procedures
Process tomatoes and their juice through food mill, pulse in food processor until pureed, or puree with hand blender. Puree should not be completely smooth, but should have no chunks larger than 1/16 of an inch. Set tomatoes aside.
Combine butter and oil in medium saucepan and heat over medium-low heat until butter is melted. Add garlic, oregano, pepper flakes, and large pinch salt and cook, stirring frequently, until fragrant but not browned, about 3 minutes. Add tomatoes, basil sprigs, onion halves, and sugar. Bring to a simmer, reduce heat to lowest setting (bubbles should barely be breaking the surface), and cook, stirring occasionally, until reduced by 1/2, about 1 hour. Season to taste with salt. Allow to cool and store in covered container in the refrigerator for up to 2 weeks.
Original Wordpress ID and Date: 8243, 2014-08-02_173636
Pickled Red Onions -- back to top
Pickled Red Onions (from Smitten Kitchen) Original Post
In a small bowl, combine red wine vinegar with 1/2 cup of cold tap water. Stir in salt, the sugar and the hot sauce. Add the sliced onions and let sit for at least one hour. [Do ahead: We made these the night before to save time; they were even better pickled overnight.]
Original Wordpress ID and Date: 8099, 2014-08-02_084606
Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta -- back to top
Pomegranate, Kale and Wild Rice Salad with Walnuts and Feta (from Pinch of Yum) -- Original Post
Serves: 4, as a side
For the salad
For the dressing
Prep the salad ingredients (chop, rinse, toast, etc). Chill the ingredients in the fridge while you're making the dressing if you want a cold salad.
Mince the shallot or onion and sauté in 1/2 tablespoons olive oil to reduce the bite. When soft and fragrant, remove from heat and transfer to a food processor. (If you want a stronger flavor for your dressing, skip the sautéing altogether. The shallot in particular works well for this.)
Pulse the onions or shallot with the remaining olive oil, water, honey, apple cider vinegar, salt, and orange juice until smooth and creamy. Taste and adjust. Add additional olive oil or water to keep the mixture moving through the food processor.
Toss the salad ingredients together with the dressing just before serving. I prefer to serve this at room temperature or chilled slightly.
Original Wordpress ID and Date: 8164, 2014-08-02_110150
Roasted Sweet Potatoes -- back to top
The Best Roasted Sweet Potatoes (from Serious Eats) -- Original Post
Par-cooking the potatoes in water between 135 and 170°F activates an enzyme that converts their starch into maltose, making them extra flavorful and sweet.
Meanwhile, adjust oven racks to upper middle and lower middle positions and preheat oven to 400°F. Drain sweet potatoes and transfer to large bowl. Toss with 3 tablespoons olive oil and season to taste with salt and pepper. Spread sweet potatoes on two rimmed baking sheets and roast until bottom side is browned, about 30 minutes. Carefully flip potatoes with thin offset spatula and roast until second side is browned and potatoes are tender, about 20 minutes longer.
Transfer to a large bowl. Toss with remaining 3 tablespoons olive oil, parsley, and honey. Serve immediately.
Original Wordpress ID and Date: 8160, 2014-08-02_105957
Salt and Vinegar Potatoes -- back to top
Grilled Salt and Vinegar potatoes (from Serious Eats) -- Original Post
Type of fire: direct
Grill heat: medium-high
Procedures
Place potatoes and vinegar in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low and simmer until potatoes are just tender, about 5 minutes. Remove from heat and let potatoes cool in vinegar for 30 minutes. Drain potatoes and gently toss with oil, salt, and pepper.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill potatoes until browned on both sides, 3 to 5 minutes per side. Remove from grill, sprinkle with more salt to taste, and serve
Original Wordpress ID and Date: 8199, 2014-08-02_112746
Snickerdoodles (from The International Cookie Cookbook) -- Original Post
DECORATION
Preheat the oven to 375 degrees F. Grease several baking sheets and set aside. Thoroughly stir together the flour, baking powder, baking soda, salt. and 1/4 teaspoon cinnamon.
Place butter and sugar in a large mixing bowl and beat with an electric mixer on medium speed until light and smooth. Add eggs and corn syrup and continue beating until thoroughly blended smooth. Beat in vanilla. Gradually beat in about half the dry ingredients. As dough stiffens, stir in remaining dry ingredients with a wooden spoon.
Pull off generous portions of dough and roll between the palms to form 1 3/4 in balls. Space balls about 3 inches apart on baking sheets. In a small bowl, combine sugar and 1/2 teaspoon cinnamon for garnishing. Lightly grease the bottom of a large, flat-bottomed drinking glass and dip into cinnamon sugar mixture. flatten the balls with glass bottom to form 1/4 inch thick, and 2 1/2 inch diameter discs. Dip bottom of glass into sugar mixture after each cookie to prevent dough from sticking. Sprinkle each cookie with a bit me cinnamon sugar or with colored sugar sprinkles.
Place in upper third of the oven and bake for 8 to 10 minutes, or until light gold brown around edges, turning baking sheets halfway through baking to ensure even browning. The cookies will puff up during baking but will flatten as they cool. Remove baking sheets from oven and let stand for 1 to 2 minutes. Then, using a wide spatula, transfer cookies to wire racks and let cool completely. Allow sheets to cool between batches to dough from overheating and spreading too much before baking.
Store cookies in airtight container up to a week. Freeze for longer storage
Makes 35 to 40 4-inch cookies
Original Wordpress ID and Date: 8182, 2014-08-02_111803
Spicy Red Lentil Spread -- back to top
Spicy Red Lentil Spread (from The First Mess) -- Original Post
I know it says this in the recipe already, but I can't stress it enough: you must add the cornmeal while the lentils are still hot. This is what makes the spread stiffen up a bit and hold its shape. Also, stir the lentils while they're cooking, making sure to scrape the bottom. The first time I made this at the restaurant, I neglected that little morsel of advice, which resulted in about an inch of burnt lentils on the bottom of the pan. Humble pie. Like big time.
Cook the lentils1. Place them in a medium saucepan with 2 cups of water over medium high heat. Bring to a boil and simmer until lentils are soft and liquid is absorbed, about 15 minutes, stirring frequently (you may have to add more water as it's cooking).
Scrape the hot lentils into a medium mixing bowl and mash together with the cornmeal until a smooth, uniform texture is achieved. Add the cumin and cayenne and mix. Set aside.
In a small sauté pan over medium heat, cook the onions until soft and on the verge of turning brown. Add the tomato sauce and sriracha and let simmer for a couple minutes to merge the flavours. Scrape into the lentil mixture and stir to combine.
Allow the spread to cool before folding in the herbs. Season the entire mixture to taste (a fat pinch of salt is good here) and serve.
Original Wordpress ID and Date: 8226, 2014-08-02_114537
2017-07-18 Note: It is better to overcook the lentils for this! ↩
Thai Mango with Coconut Sticky Rice -- back to top
Thai Mango with Coconut Sticky Rice (from The Kitchn) -- Original Post
Ingredients
Equipment
Instructions
1. Gather your ingredients. The sticky rice is the most important thing here; you cannot use regular rice. Here's a photo of the sticky rice I use; it comes in 5-pound bags at the Asian grocery. The grains themselves are small, quite plump, and very white.
2. Soak 1 cup of dry sticky rice in water for about 1 hour. (Some recipes instruct you to soak it overnight, but 1 hour seems sufficient.)
3. Drain the rice and rinse it thoroughly. Then pour about 1 cup of water into a saucepan, and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes.
4. While the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: One thin one to mix into the rice itself, and then a thicker sauce to spoon over top. Start by opening the can of coconut milk and spooning out the thick cream on top.
Place the thicker coconut cream in a small bowl. You should have approximately 1/2 cup, give or take a bit. (All measurements here are approximate, which is completely fine for this recipe.)
5. Pour the thinner, lighter coconut milk left in the can into a small saucepan. (It will be a little over 1 cup.) Stir in 2 tablespoons sugar and 3/4 teaspoon salt. Warm over medium heat, stirring frequently, for 5 minutes. Do not let the sauce boil.
6. By now the rice is probably done. The grains should be tender and shiny. Spoon the rice out into a bowl (it will be clumpy).
7. Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring in coconut milk when it looks like the rice is saturated. You may not use all of the milk.
8. Set the rice aside to finish absorbing the coconut milk; after 15 minutes or so it should have soaked up any milk that is still liquid.
9. While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan, and pour in the coconut cream that you took off the top of the can. Stir in 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together a few teaspoons of water and the cornstarch.
10. Whisk this cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes, or until the mixture thickens considerably. Set aside.
11. To cut up the mango, first cut off the bottom so it can stand upright.
12. Slice away the skin in thin strips, until the mango is completely peeled.
13. Cut off the flesh in slices, starting with the broad cheeks on each side, then the thinner strips that will come off either side.
14. To serve, place about 1/3 cup cooked sticky rice on each plate, and arrange mango slices around it. Drizzle with the coconut topping sauce, and sprinkle with a few toasted sesame seeds. Garnish with a mint sprig, and eat while still warm.
Original Wordpress ID and Date: 8210, 2014-08-02_113349
Ultra Crispy Roast Potatoes -- back to top
Ultra Crispy Roast Potatoes (from Serious Eats) -- Original Post
Adjust oven racks to lower and upper position and preheat oven to 500°F. Place potatoes in a large saucepot and cover with cold water by 1-inch. Add 2 tablespoons salt and vinegar. Bring to a boil over high heat, reduce to a simmer, and cook until exteriors are tender, about 5 minutes. Potatoes should show a slight resistance when poked with a paring knife or a cake tester. Drain potatoes and transfer to a large bowl.
Add fat to bowl with potatoes. Season with pepper and more salt to taste then toss with a large metal spoon until exteriors are slightly bashed up and coated in a thin layer of potato/fat paste. Divide potatoes evenly between two heavy rimmed baking sheets. Spread thyme sprigs over potatoes.
Transfer baking sheets to the oven and roast until the bottoms of the potatoes are crisp and golden brown, about 20 minutes total, swapping top the trays top for bottom and rotating them once half way through roasting. Using a thin metal spatula, flip the potatoes and roast until the second side is golden brown, another 15 to 20 minutes. Discard thyme sprigs, and serve.
Original Wordpress ID and Date: 8144, 2014-08-02_105121
Vegan Oyster Sauce -- back to top
Vegan Oyster Sauce (from Food.com) -- Original Post
Ingredients:
Directions
Dissolve the cornstarch in the cold water.
Dissolve the broth cube in the boiling water.
Mix with the sauce and the sugar in small saucepan and heat to boiling.
Add the dissolved corn starch and stir until it thickens.
Cool and store in covered jar.
Original Wordpress ID and Date: 8207, 2014-08-02_113205