Recipes for 101 in 1001
note: i got tired of trying to keep up monthly with what i've made (the majority of my cooking is improv and just kinda happens without time to write anything down). so whenever i have something that i can actually remember, i'll post it.
Hot And Sour Soup
* 6 cups chicken stock (we had vegetarians over for dinner, and i made it with organic veggie stock)
* 1/2 C sliced mushrooms
* 3 tablespoons peeled and finely julienned ginger
* 6 cloves garlic, coarsely grated
* 2 teaspoons Chinese chili paste with garlic
* 1/4 cup rice wine vinegar
* 1/4 cup soy sauce
* 1 cup canned slivered bamboo shoots, drained
* 1 cup julienned carrot
* 2 baby bok choy, roughly sliced
* 1 package diced tofu
* 1 tablespoon fresh lime juice
* 2 teaspoons sugar
* 1 tablespoon plus 2 teaspoons cornstarch
* 2 tablespoons cold water
* 1/4 cup green onions, julienned
In a large saucepan, heat the chicken stock. Add the ginger, garlic, chile paste, vinegar, soy sauce, mushrooms, carrots, bok choy, tofu and bamboo shoots. Simmer for 10 minutes. Add the lime juice and sugar and season to taste with salt.
Make a cornstarch slurry by mixing together the cornstarch and water. Add the slurry to the soup and simmer for a few minutes until the soup thickens.
Asian Egg Drop Soup
* 4 cups prepared chicken stock, plus 2 tablespoons
* 1/2 teaspoon grated fresh ginger
* 1 tablespoon soy sauce
* 1 tablespoon cornstarch
* 2 eggs, lightly beaten
* 2 green onions, chopped
* Salt and white pepper, to taste
Bring soup stock, grated ginger and soy sauce to a boil. In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock. Stir until dissolved. Slowly pour in the cornstarch mixture while stirring the stock, until thickened. Reduce heat to a simmer. Pour in the eggs slowly while stirring the soup in the same direction. The egg will spread and feather. Turn off the heat and add the green onions. Season with salt and pepper, and serve immediately
Chicken Enchiladas
* flour tortillas
Filling:
* 3 cups chicken broth
* 3-4 pieces boneless skinless chicken breast
* 1 bay leaf
* 2 teaspoons dried oregano
* 1 teaspoon chili powder
* 1 teaspoon ground cumin
* Salt
Sauce:
* 1 15oz can enchilada sauce
* 1/2-3/4 cup broth (i had leftover veggie broth, so i used that. chicken would be ok too!)
* 1 15oz can black beans, drained and rinsed
* 1/4 cup cilantro chopped
* 2 cups shredded cheese
Preheat the oven to 300 degrees F.
Bring broth and spices to a boil in a saute pan. Set chicken into broth. Return to a boil, cover and reduce heat to simmer. Poach chicken in broth 10 minutes. Remove chicken breasts to a bowl and shred with 2 forks.
Mix enchilada sauce and broth. Bring to a simmer. Add 1/4 cup of enchilada sauce to the chicken.
Combine drained beans and chopped cilantro with a drizzle of olive oil and dash of salt and pepper.
Pile chicken, a couple spoonfuls of bean mixture and a little bit of cheese into warmed flour tortillas and roll. Line casserole or baking dish with enchiladas, seam side down. Pour sauce over the enchiladas and top with cheese. Bake for 20-25 minutes, or until warmed through.
Garden Vegetable Soup
* 4 tablespoons olive oil
* 2 cups chopped leeks, white part only (approximately 3 medium leeks)
* 2 tablespoons finely minced garlic
* Kosher salt
* 2 cups carrots, peeled and chopped into rounds
* 2 cups peeled and diced potatoes
* 2 cups fresh green beans, cut into 3/4-inch pieces
* 2 quarts chicken or vegetable broth
* 1 28oz can diced tomatoes
* 1 15oz can kernel corn
* 1/2 teaspoon freshly ground black pepper
* 1/4 cup packed, chopped fresh parsley leaves
Heat the olive oil in large, heavy-bottomed stockpot over medium-low heat. Once hot, add the leeks, garlic, and a pinch of salt and sweat until they begin to soften, approximately 7 to 8 minutes. Add the carrots, potatoes, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.
Add the stock, increase the heat to high, and bring to a simmer. Once simmering, add the tomatoes, corn kernels, and pepper. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes. Remove from heat and add the parsley. Season, to taste, with kosher salt. Serve immediately.
Dark Tower Risotto
(yes, this is seriously called Dark Tower Risotto. every measurement in the recipe ties into the Dark Tower books. i obviously had way too much time on my hands tonight)
* 19 oz arborio rice
* 57 oz broth (19x3 - drawing of the 3)
* 19 T (9.5 oz) diced onions
* 5 cloves of garlic, grated
* 1 t (76 drops) salt
* 1/2 t (38 drops - 19x2) fresh ground black pepper
* 1/2 t (38 drops - 19x2) cayenne, old bay, cumin for each set of meat
* 19 shrimp
* 19 slices kielbasa, halved
* 1 1/2 T olive oil (361 drops - 19x19)
* 19 T (9.5 oz) frozen peas
* 19 t (3 1/3 oz) grated asiago
* 19 t (3 1/3 oz) cream
Set the broth on the stove and bring to a bare simmer.
Sweat the onions and garlic with the salt and pepper, then add rice and cook for 3 minutes. Add broth about 1 cup at a time, making sure the rice almost completely soaks up each batch before adding the next.
Put sliced kielbasa and shrimp into separate sealable bags and add 1/2 teaspoon of each spice into each bag and shake to coat. Add oil to a large skillet and brown the kielbasa, then add the shrimp to the pan and just cook through.
Add the frozen peas and cream to the rice along with the last batch of broth. Sprinkle on the cheese just before the last of the broth is soaked up, and then gently fold in the kielbasa and shrimp. Serve immediately.
Enchilada Sauce
* 2 cups chicken broth
* 4 Tbs good quality Chili Powder
* 1 tsp. ground cumin
* 2 heaping tsp. garlic powder (with no salt added)
* 3/4 tsp. salt
* 1 pinch ground cinnamon (less than 1/16 tsp.)
* 1/3 tsp. sugar
* 5 Tbs. cold water
* 5 Tbs. white flour
In a 2 quart sauce pan add the chicken broth, chili powder, garlic powder, cumin, salt, cinnamon and sugar (the sugar is a little secret to eliminate any bitter taste from the chili powder).
Use a whisk to mix everything well. Heat to a boil, reduce heat to a low boil and cook for 3 minutes. Whisk frequently to make sure all spices dissolve. This is important for flavor and a nice smooth sauce.
While the sauce is on a slow simmer/boil, add 5 tablespoons of cold water in a small bowl. With another whisk mix 1 tablespoon at a time of flour. Whisk vigorously to avoid lumps. If you have lumps here, you will definitely have lumps in your sauce.
After 3 minutes of cooking sauce, turn the heat up to high. Very slowly, pour the flour mixture into the boiling sauce. Here you must whisk the sauce vigorously while adding the flour to avoid lumps.
After all the flour is added, continue to whisk for one minute. You can turn the heat down to medium during this time. Just make sure the sauce is boiling.
Turn off the heat, this enchilada sauce recipe is done.
If you get lumps in your sauce (like I did the first time I made it), just run the sauce through a strainer or sieve.
Corned Beef And Cabbage
* 2 to 2 1/2 pound Corned-Beef Brisket*, recipe follows
* 1 tablespoon coarsely ground black pepper
* 2 bay leaves
* 2 teaspoons kosher salt
* 1/2 pound diced carrots, approximately 4 small
* 1/2 pound diced onions, approximately 2 small
* 1 pound potatoes, peeled and chopped, approximately 3 medium
* 1/4 pound diced celery, approximately 2 stalks
* 1 small head cabbage, chopped, approximately 2 pounds
Place the corned beef, pepper, allspice, bay leaves and salt into a large 8-quart pot along with 3-quarts of water. Cover and set over high heat. Bring to a boil, decrease the heat to low and cook, at a low simmer for 2 1/2 hours.
After 2 1/2 hours add the carrots, onions, potatoes and celery. Return to a simmer and cook uncovered for 15 minutes. After 15 minutes, add the cabbage and cook for an additional 15 to 20 minutes until the potatoes and cabbage are tender. Remove the bay leaves and serve immediately.