the art of food
the art of food
Alexandra, 19. Ukraine.
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MONGOLIAN BEEF 2 teaspoons vegetable oil1/2 teaspoon ginger, minced1 tablespoon garlic, chopped1/2 cup soy sauce1/2 cup water3/4 cup dark brown sugarvegetable oil, for frying (about 1 cup)1 lb flank steak1/4 cup cornstarch1 medium yellow onion, thinly sliced2 large green onions Make the sauce by heating 2 teaspoons of vegetable oil in a medium saucepan over med/low heat. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to about medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat. Slice the flank steak against the grain into 1/4” thick bite-size slices. Tilt the blade of your knife at about a forty five degree angle to the top of the steak so that you get wider cuts. Dip the steak pieces into the cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit for about 10 minutes so that the cornstarch sticks. Heat up one cup of oil in a wok or large skillet until it’s nice and hot, but not smoking. Add the beef to the oil and saute for two minutes, or until the beef just begins to darken on the edges. You don’t need a thorough cooking here since the beef is going to go back on the heat later. Stir the meat around a little so that it cooks evenly. After a couple minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour the oil out of the wok or skillet. Put the pan back over the heat, dump the meat back into it. Add the onion and saute for one minute. Add the sauce, cook for one minute while stirring, then add all the green onions. Cook for one more minute, then remove the beef and onions with tongs or a slotted spoon to a serving plate, leaving the excess sauce behind in the pan.
Июнь 13th 2012 at 03:28PM | 4 заметки
GOAT CHEESE CROSTINI WITH BLOOD ORANGE AND BLACK PEPPER MARMALADE 8 ounces soft fresh goat cheese, room temperature4 blood oranges, divided1/4 cup honey1/4 teaspoon coarsely ground black pepperFresh lemon juice (optional)18 1/2-inch-thick slices French or raisin baguette, toasted Place goat cheese in small bowl. Finely grate 1 teaspoon peel from 1 blood orange; stir peel into cheese. Using vegetable peeler, remove peel (orange part only) in strips from remaining 3 oranges. Cut peel into 1/8- to 1/4-inch pieces and place in medium saucepan. Using small sharp knife, cut white pith from all 4 oranges. Working over another small bowl to catch juices, cut between orange membranes to release segments. Squeeze any remaining juice from membranes into bowl. Discard membranes. Coarsely chop orange segments and add to saucepan along with any juices. Add juices from bowl to saucepan. Stir in honey and 1/4 teaspoon coarsely ground black pepper. Bring to boil over medium-high heat and cook uncovered until thick and reduced to 1/2 cup, stirring frequently, about 10 minutes. Cool. Season with more ground black pepper to taste and with fresh lemon juice, if desired. DO AHEAD: Cheese and marmalade can be made 1 day ahead; cover separately and chill. Bring to room temperature before assembling crostini. Top toasted baguette slices with goat cheese, then marmalade. Place crostini on platter and serve.
Июнь 13th 2012 at 03:27PM | 2 заметки
BAKED SHRIMP WITH FETA 1 tablespoon fresh lemon juice1 1/2 pounds large shrimp, peeled and deveined1 teaspoon olive oil1/2 cup onion, chopped1 garlic clove, minced2 tablespoons bottled clam juice1 tablespoon white wine1/2 teaspoon dried oregano1/4 teaspoon freshly ground black pepper1 (14.5-ounce) can diced tomatoes, drained1/2 cup (2 ounces) crumbled feta cheese2 tablespoons chopped fresh flat-leaf parsley Preheat oven to 450°. Combine lemon juice and shrimp in a large bowl; toss well. Heat a large nonstick skillet over medium-high heat. dd oil to pan, swirling to coat. Add onion to pan; sauté 1 minute. Add garlic; sauté 1 minute. Add clam juice, wine, oregano, pepper, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in shrimp mixture. Place mixture in an 11 x 7–inch baking dish coated with cooking spray. Sprinkle cheese evenly over mixture. Bake for 12 minutes or until shrimp are done and cheese melts. Sprinkle with parsley; serve immediately.
Июнь 13th 2012 at 03:26PM | 2 заметки
BLACK & GOLD DARK CHOCOLATE CARAMEL CUPCAKES 1 cup coconut milk1/3 cup canola oil1 teaspoon vanilla extract3/4 cup sugar1 cup all-purpose flour1/3 cup special dark cocoa powder3/4 teaspoon baking soda1/2 teaspoon baking powder1/4 teaspoon salt Frosting:1/2 cup (1 stick) butter or margarine, room temperature1/3 cup special dark cocoa powder2 cups confectioners’ sugar2 tablespoons milk or soymilk2 tablespoons caramel topping Preheat oven to 350 degrees F. Line muffin pan with paper liners. Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no lumps remain (or very few remain). Pour into liners, filling each with 1/4 cup of batter. Optionally add a dollop of caramel sauce to each cup. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely. For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add cocoa powder and beat until incorporated. Add 1 tablespoon soymilk and mix to combine. Add confectioners’ sugar 1/2 cup at a time and mix until light and fluffy, 3-5 minutes total. Add caramel topping and mix well. If frosting is too thick, add more soymilk and beat until fluffy. If frosting is too soft, add more sugar and again, beat until fluffy. You want the frosting to keep it’s shape when piped on to the cupcake, but still fluffy enough that it stays light and soft when eaten. Top with a drizzle of caramel sauce if desired.
Июнь 13th 2012 at 03:25PM | 7 заметок
PAN-SEARED FLAT IRON STEAK WITH SPICY CILANTRO SAUCE 1 cup roughly chopped cilantro2 cloves garlic, roughly chopped1/2 cup plus 2 teaspoons extra virgin olive oil3 tablespoons lemon juice1/2 teaspoon ground cumin1/2 teaspoon ground chili powderSalt and pepper to taste2 (10– to 12-ounce) flat iron steaks Combine the cilantro, garlic, 1/2 cup of the oil, lemon juice, cumin, chili powder and salt in a blender or food processor and purée until smooth. Taste and adjust seasoning. Set sauce aside. Sprinkle steaks on both sides with salt and pepper. Heat remaining 2 teaspoons oil in a large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare or 4 to 5 minutes for medium. Transfer steaks to a cutting board, tent with foil and let rest for 5 minutes before thinly slicing. Serve with sauce on the side.
Июнь 13th 2012 at 03:24PM | 2 заметки
GORGONZOLA-STUFFED CHICKEN BREASTS WITH STRAWBERRY GASTRIQUE Sauce:1 cup chopped strawberries1/2 cup sugar1/2 cup sherry vinegar1/3 cup fat-free, less-sodium chicken broth1/4 teaspoon ground coriander Chicken:1/4 cup (1 ounce) crumbled Gorgonzola cheese2 teaspoons fresh thyme leaves2 ounces prosciutto, chopped4 (6-ounce) skinless, boneless chicken breast halvesCooking spray1/8 teaspoon salt1/8 teaspoon freshly ground black pepper To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids. To prepare chicken, combine cheese, thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce.
Июнь 13th 2012 at 03:22PM | 1 заметка
VANILLA ALMOND CUPCAKES WITH BLACKBERRY BUTTERCREAM Cupcakes:1 cup all-purpose flour1/4 cup almond meal1 teaspoon baking powder1/4 teaspoon baking soda1/2 teaspoon salt3/4 cup granulated sugar1/3 cup oil1 cup coconut milk1/2 vanilla bean (seeds only)1/2 teaspoon almond extract Blackberry Buttercream:1/2 cup (1 stick) butter or margarine, room temperature3 cups confectioners’ sugar3 tablespoons fresh blackberry puree, strained1/2 vanilla bean (seeds only)1/4 teaspoon almond extract Preheat oven to 350 degrees F. In a large bowl, sift together flour, almond meal, baking powder, baking soda, and salt. Add sugar and mix. Whisk together oil, coconut milk, vanilla bean, and almond extract. Make a well in the center of the dry ingredients and pour in the wet ingredients. Mix until relatively smooth. Fill cupcake liners with a scant 1/4 cup of batter (should be just under 2/3 of the way full). Bake for 20-22 minutes or until golden, and toothpick inserted in the center comes out clean. Transfer to cooling rack and allow to cool completely. For frosting, cream butter in electric mixer for 1-2 minutes until fluffy. Slowly add 1 cup sugar and beat until smooth. Add blackberry puree and mix until combined. Add remaining confectioners’ sugar, 1/2 cup at a time, and beat until well incorporated. Add vanilla bean and extract and mix at medium-high speed until light and fluffy (2-3 minutes). Pipe or spread onto cooled cupcakes. Top with a marzipan flower, if desired.
Июнь 13th 2012 at 03:21PM | 15 заметок
ROASTED ROOT VEGETABLES SALAD WITH GOAT CHEESE 3 medium beets2 small turnips4 small radishes4 medium carrots2 1/2 tablespoons olive oil, dividedsalt and pepper, to tastelettuce1/2 tablespoon balsamic vinegargoat cheese Preheat oven to 400ºF. Peel and cut beets into 1-inch pieces. Chop remaining root veggies into similarly sized pieces and place in a large bowl. Drizzle with 1 tablespoon olive oil and salt and pepper to taste; toss to coat. Dump veggies onto a large piece of aluminum foil and fold up edges to form a packet. Place packet on cookie sheet and bake for 25 to 30 minutes or until veggies are tender. Toss lettuce with remaining 1 1/2 tablespoons olive oil and balsamic vinegar, plus more salt and pepper to taste. Divide among serving bowls. Top with roasted veggies and crumbled goat cheese.
Июнь 13th 2012 at 03:15PM | 8 заметок
ROASTED BROCCOLI AND ASPARAGUS SALAD 1/2 bunch asparagus, trimmed1 small head broccoli, cut into bite-sized floretsolive oilsalt and pepper, to taste1 small head green leaf lettuce, washed and tornbalsamic vinegarfreshly grated parmesan cheese Preheat oven to 400ºF. Toss asparagus and broccoli with a few tablespoons of olive oil; season with salt and pepper. Spread out on a foil-lined baking sheet and bake for 10 to 15 minutes or until tender. Toss lettuce with a splash of olive oil and balsamic vinegar. Arrange on plates. Top with roasted veggies and sprinkle with parmesan cheese.
Июнь 13th 2012 at 03:13PM | 1 заметка
LIME PECAN BARS For the crust: 1/2 cup pecans 4 tablespoons (2 ounces) unsalted butter, melted 3/4 cup all-purpose flour 1/3 cup light brown sugar For the filling: 3 eggs 1 cup granulated sugar 1/2 cup freshly squeezed lime juice 2 teaspoons lime zest 1/3 cup all-purpose flour For topping 16-25 pecan halves, toasted Preheat oven to 325F. Butter an 8-inch square pan. In a food processor (or by hand), finely chop the pecans. Add the melted butter, flour and brown sugar and process until well combined. Press the mixture evenly into the bottom of the prepared pan. Bake for 25 to 30 minutes until the crust is golden brown. Meanwhile, whisk together the eggs and sugar in a medium bowl. Whisk in the lime juice and zest and the flour and whisk until smooth. Pour the filling over the still hot crust. Return to the oven and bake for 20-25 minutes or until the filling is set. Cool in the pan for 1 hour before cutting into squares. Top each square with a pecan half and press down lightly.
Июнь 13th 2012 at 03:12PM | 4 заметки
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