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Author: vscson

Bourride, Marseille-Style Fish Stew with Aioli

Bourride, Marseille-Style Fish Stew with Aioli

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Yield: 3 to 4

Adapted from: Saveur

A pungent garlic and olive oil aïoli both thickens and enriches this stew perfumed with saffron and white wine. Homemade aïoli thickens the broth in this satisfying Marseillaise stew made with halibut, shrimp, and white wine. This recipe first appeared in our March 2014 issue.

For the aïoli

  • 2tsp fresh lemon juice
  • 1clove garlic, minced
  • 1egg yolk, at room temperature
  • Kosher salt, to taste
  • 1cup olive oil

For the soup:

  • 2TBS olive oil
  • ½tsp fennel seeds
  • 1/8tsp cayenne
  • 1cloves garlic, crushed
  • 1leeks, white parts only, roughly chopped
  • 1onions, roughly chopped
  • 1plum tomatoes, quartered
  • 1bay leaf
  • 6oz dry white wine
  • 2cups seafood stock
  • 1cup water
  • ½lb skinless firm white fish, such as halibut or monk fish, pin bones removed
  • ½lb medium shrimp, peeled and deveined, tails removed
  • ¼tsp saffron threads
  • Kosher salt and freshly ground black pepper, to taste
  • 1TBS minced parsley
  • Toasted baguette, for serving


Make the aïoli:
Whisk lemon juice, garlic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.

Make the soup:
Heat oil in a 6-qt. saucepan over medium heat. Add fennel, cayenne, garlic, leeks, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 1 cup of water, boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Strain broth; return to saucepan over medium heat. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm, and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.

Whisk ½ cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes, ladle over fish. Garnish with parsley; serve with toasted baguette.

Pasta-Roni Parmesan (CC)

Pasta-Roni Parmesan (CC)

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Yield: 2 Servings

Adapted from Food.com

Simple replacement for Pasta Roni Parmesan Cheese.

Note: I over salted the first batch and it could use more cream.

  • 4oz angel hair pasta (or another noodle)
  • 4TBS butter
  • ¼cup parmesan cheese, grated
  • ⅓cup cream
  • ⅛tsp garlic powder
  • 2tsp fresh parsley or ½ tsp dried
  • salt and pepper, to taste

Cook noodles al dente and drain.

In the empty noodle pan, melt butter and stir in the parmesan until melted and well-blended.

Add garlic powder, salt, pepper, and parsley, stir to blend.

Stir in the cream, continue stirring until blended and smooth.

Return noodles to pan and stir/toss to coat noodles with parmesan mixture.

Super Greens (Panda Express CC)

Super Greens (Panda Express CC)

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Yield: 4

Adapted from: Woks of Life

Panda Express Super Greens (a mix of kale, cabbage, and broccoli) is a beloved side dish from the popular chain. Here’s how to make it!

Note: Original probably doesn’t have oyster sauce, but it was quite good and less salty than original.
Prep: 30 Cook: 10

  • 5cups green cabbage, roughly chopped
  • 4cups curly kale (stems removed, roughly chopped or torn, then kneaded to tenderize)
  • 3cups broccoli florets
  • 3TBS neutral oil
  • 5large cloves garlic, roughly chopped or sliced
  • ½tsp salt
  • ¼-½cup water
  • 1TBS oyster sauce


Prep:
Wash and prepare your cabbage, kale, and broccoli. Soak the vegetables in a large stainless-steel mixing bowl of cold water, changing out the water 1-3x and letting the vegetables drain in a colander while you prepare the other ingredients.

Heat your wok or large/deep skillet over high heat. When it starts to lightly smoke, add the oil, followed by the broccoli. Cook for 1-2 minutes.

Add the garlic, followed by both the cabbage and kale. Stir to combine, and sprinkle with salt. Stir-fry, using your wok spatula to mix the vegetables so they get contact with the hot sides of the wok.

As the liquid starts to dry out, pile the vegetables in the center of the wok, add a ¼-½ cup of water. If your pan has trouble maintaining high heat, stick to the low end of the range. Cover and let steam for 2 minutes.

Add the oyster sauce, if using. Stir to combine and salt to taste once again if needed. If you like your vegetables more well-done, cook for another minute or so.

Transfer to a plate and serve.

Shrimp with Lobster Sauce

Shrimp with Lobster Sauce

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Yield: 1 to 2

Adapted from: Sue & Gambo

New England style with a brown sauce. Surprise, there is no lobster in this. Once upon a time it was Lobster, but was replaced with shrimp to reduce cost. In New England the sauce is brown because of added soy or dark soy sauce. In the rest of the country it is usually a white sauce.

Shrimp & Marinade:

  • 1lb shrimp
  • 1egg + 1 egg white
  • 1pinch of salt
  • 1pinch white pepper
  • 3tsp corn starch
  • 1tsp sesame seed oil

Stir-Fry:

  • ¼lb ground pork
  • 4TBS vegetable oil, divided
  • 1tsp minced ginger
  • 1tsp minced garlic
  • ¼cup green onions
  • 1TBS black bean sauce

Slurry:

  • 2TBS water
  • 1TBS corn starch

Sauce:

  • 2cups water
  • 1TBS oyster sauce
  • 1tsp sugar
  • 1tsp soy sauce or dark soy sauce


Marinating the shrimp:

In a bowl add the shrimp, egg white, salt, 1 pinch white pepper, 3 tsp corn starch and 1 tsp sesame seed oil. Mix everything together well.

Premix Sauce:

To a small bowl, add oyster sauce, sugar, soy sauce, 1 tsp sesame seed oil, and 1 pinch of white pepper. Set it aside.

Slurry:

In another small bowl, whisk together 1 TBS of cornstarch and 2 TBS water. Set it aside.

Stir fry:

Add 2 TBS of oil and add the pork to the wok and cook on high heat until the pork is fully cooked all the way through. Set pork aside.

Next add 2 TBS of oil and add the shrimp to the wok and cook on high heat until the shrimp is cooked through.

Add minced garlic, minced ginger, black bean sauce, pork, water, and stir-fry for about a minute.

Add the premix sauce to the wok and bring to a boil.

To thicken the sauce, slowly add slurry to your stir-fry until it’s the desired consistency.

Add green onions to wok and stir-fry for 30 seconds.

Optional:

Slowly pour in the beaten egg in a thin stream. When it starts to set, transfer the food to a warm serving dish.

Kung Pao Shrimp

Kung Pao Shrimp

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Yield: 4

Adapted from: Woks of Life

This Kung Pao Shrimp recipe is accentuated by the crunch of peanuts and the spice of chili—make this restaurant-quality dish at home!
For roasting the peanuts:

  • 1tsp neutral oil
  • 1cup raw peanuts (shelled, with or without the skin)

For the shrimp:

  • 1lb peeled and deveined large shrimp
  • 1tsp neutral oil
  • 1tsp Shaoxing wine
  • ¼tsp salt
  • ⅛tsp white pepper powder
  • ½tsp cornstarch

For the sauce:

  • 3TBS water
  • 1TBS rice wine vinegar
  • 1TBS light soy sauce
  • 1tsp sugar
  • 1tsp cornstarch
  • ½tsp Sichuan peppercorn powder
  • ½tsp dark soy sauce

For the rest of the dish:

  • 3TBS neutral oil
  • 3cloves garlic (smashed and sliced)
  • 1TBS ginger (minced)
  • 2-4dried red chilies (de-seeded and chopped; these can be quite spicy, so adjust to your own taste)
  • 6scallions (white parts only, cut into ½-inch/1cm pieces)


Roast the peanuts:

Heat 1 tsp of oil in a wok over medium heat. Add the peanuts. Stir constantly (or they’ll burn) for 4- to 5-minutes. Turn off the heat, and stir for another minute using the residual heat of the wok. Set aside to cool.

They will turn crunchy once completely cooled. You can also skip this step and use already roasted, shelled unsalted peanuts.

Prepare the shrimp:

Butterfly each shrimp, making a small cut along its back without cutting it all the way through. Add the shrimp to a bowl, along with the oil, Shaoxing wine, salt, and white pepper powder. Set aside for 15 minutes.

Mix in the cornstarch right before cooking.

Prepare the sauce:

In a medium bowl, make the sauce by combining the water, rice wine vinegar, light soy sauce, sugar, cornstarch, Sichuan peppercorn powder, and dark soy sauce.

Assemble the dish:

Heat the wok over high heat, until it just starts to smoke. Add 2 TBS of oil, followed by the shrimp (be sure to stir the ½ tsp cornstarch into the shrimp before searing). Quickly sear the shrimp on both sides, and transfer to a bowl once they turn light pink. Set aside.

Reduce the heat to low. Add the remaining TBS of oil, garlic, ginger, chilies, and scallions. Cook for 1- to 2-minutes, until fragrant, maintaining low heat.

Increase the heat to high and add the shrimp back to the wok. Stir-fry for 30 seconds. Stir up your prepared sauce (the cornstarch settles to the bottom and should be re-stirred). Add the sauce to the wok, and stir-fry for another minute. The sauce should thicken very quickly. Add the peanuts and turn off the heat. Mix everything well, and serve!

Szechuan Shrimp

Szechuan Shrimp

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Yield: 2

Adapted from: https://www.chinasichuanfood.com/szechuan-shrimp-stir-fry/#wprm-recipe-container-22272

Common Szechuan stir fry usually involves Sichuan peppercorn, dried chili pepper and aromatics. You may find this one looks a similar to Mala chicken. The shrimp of this version is quite tender rather than dry-cooked.


Marinating:

  • 8oz 16-20 or 21/25 shrimp
  • ½tsp salt
  • ¼tsp ground pepper
  • 1TBS soy sauce
  • 1thumb ginger, shredded
  • 1tsp Shaoxing wine
  • 2tsp cornstarch

Stir frying:

  • 3cloves garlic, chopped
  • 1thumb ginger, chopped
  • 3scallions, cut into sections
  • 3TBS vegetable cooking oil, divided
  • ½cup dried chili pepper, pre-soaked
  • 1TBS Sichuan peppercorn
  • ½TBS Douban Jiang
  • 1TBS soy sauce
  • ½TBS cooking wine
  • 1tsp toasted sesame seeds

Prep chili pepper:

Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.

Marinate shrimp:

Mix shrimp and marinating seasonings in a medium bowl and set aside for 15 minutes. Then mix in 1 TBS of cornstarch before frying.

Stir fry:

Heat your pan or wok and then add cold oil. Place the shrimp in, let them stay for half a minute and then turn over. Fry until the shrimp changes color. Set it aside.

Add oil and fry peppers until aromatic and dry again.

Then add douban jiang and stir-fry over low heat.

Add garlic, ginger, scallion and Sichuan peppercorn, fry for half a minute.

Return shrimp to the wok. Add soy sauce and Shaoxing wine along the edges of the wok.

Then add green onion sections, toasted sesame seeds and sesame oil.

Mix well and then serve hot.

Chicken & Broccoli Casserole

Chicken & Broccoli Casserole

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Yield: 8 to 10

Delish

Chicken and broccoli casserole is a meal that most people at Team Delish grew up eating, and this recipe is guaranteed to make you feel like a kid again. This creamy, cheesy, Ritz cracker-topped casserole is packed with chicken, rice, and freshly blanched broccoli with the quintessential cream of mushroom soup. This is my ideal Sunday dinner, and it’s perfect for when you have a few extra mouths to feed.

Notes: Takes longer than expected to cook rice. Consider doing the initial cook of the rice and sauce on the stove top and then mix with the chicken & broccoli and put in casserole dish.
Prep: 10 Cook: 90

  • 4TBS unsalted butter, divided, plus more for greasing
  • 24oz Sous Vide Chicken Breasts
  • 1TBS AP seasoning salt (such as Lawry’s or Adobo, use on chicken instead of regular salt during sous vide cooking)
  • 2TBS neutral oil
  • 1large yellow onion, finely chopped
  • Kosher salt
  • 4garlic cloves, finely chopped
  • 1½cups long-grain white rice, rinsed
  • 3½cups chicken broth
  • 2(10-oz) cans cream of mushroom soup
  • 2heads of broccoli, cut into florets
  • 1½cups crushed Ritz crackers
  • ¼tsp garlic powder
  • ¼tsp freshly ground black pepper
  • 1½cups shredded cheddar, divided

Prepare chicken:

Shred or cut cooked chicken into bite sized pieces.

Prepare Broccoli:

Meanwhile, fill a medium saucepan with water and bring it to a boil. Place ice cubes in a medium bowl and fill with cold water. Cook broccoli in boiling salted water, stirring occasionally, until bright green and slightly softened, 2 to 3 minutes. Transfer broccoli to ice water to stop cooking. Drain and transfer broccoli to a bowl with chicken, season with ½ tsp salt. Cover and refrigerate if not making casserole the same day.

See below for stovetop rice cooking version.

Casserole:

Arrange a rack in the center of oven, preheat to 375°F. Grease a 13″ x 9″ baking dish with butter.

In a skillet over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of skillet. Stir in 2 cans of cream of mushroom soup. Transfer to prepared baking dish. Cover the dish with foil.

Bake rice mixture, stirring after 20 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes more.

Prepare cracker topping:

In a medium heatproof bowl, microwave 2 TBS butter until melted, about 30 seconds. Add 1½ cup crushed Ritz crackers, ¼ tsp garlic powder, ¼ tsp pepper, and ½ cup cheese and toss with a fork to combine.

Finish:

Add chicken and 1/2 to 1 cup of water to skillet, cover and heat over medium heat until water is boiling. Add broccoli to skillet on top of chicken, cover and heat for 1 minute, turn off heat.  Set covered pan aside until rice is done. Drain water from skillet and add chicken and broccoli and remaining 1 cup of cheese to casserole dish, pour rice and sauce over and mix to distribute. Top with cracker topping.

Return casserole to oven, uncovered, and bake for 10 to 15 minutes more, until broccoli and chicken are hot, and topping is slightly browned. Let cool slightly.

Stovetop Rice Cooking:

In a large pot over medium heat, melt 2 TBS butter. Add onion, season with ½ tsp salt. Cook, stirring occasionally, until onion begins to soften, for about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute more. Add rice and stir to combine. Cook, stirring frequently, until rice is lightly toasted, 2 to 3 minutes. Add 3½ cups of broth and scrape any browned bits from bottom of pot. Stir in 2 cans of cream of mushroom soup. Set heat to simmer or low, cover and cook, stirring after 15 minutes, cook until rice is almost completely cooked through, 20 to 30 minutes total.

Continue above at Prepare cracker topping.


Storage and re-heating:

Let casserole cool to under 90°F, then cover and refrigerate for up to 3 days.

Remove from refrigerator, cover with foil and heat in a 350°F oven for 20 to 30 minutes. Remove foil and heat uncovered for 10 to 20 minutes, until contents are hot and topping is browned.

Pinwheel Sandwiches

Pinwheel Sandwiches

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Yield: 40

Delish

Pinwheel sandwiches are here with their totally retro swirls, ready to be packed into lunchboxes, piled onto game day spreads, or just eaten as an afternoon snack. They’re easy to assemble, look great on a platter, and are ideal for a party. To make them, you’ll layer flour tortillas with ranch-flavored mayonnaise, sliced cheese, deli meats, and lettuce.
Prep: 25

  • ¾cup mayonnaise
  • 2TBS ranch seasoning
  • 8(10″) flour tortillas
  • 8oz sliced American or cheddar cheese
  • 1lb deli-sliced baked ham
  • 1lb deli-sliced turkey breast
  • 16butter lettuce leaves

In a small bowl, mix mayonnaise and ranch seasoning.

On a clean surface, lay tortillas flat. Spread each tortilla with 1 TBS mayonnaise mixture. Place 2 to 3 slices cheese on bottom two-thirds of each tortilla. Top cheese with ham and turkey. Top meat with 2 to 3 lettuce leaves and tightly roll up.

To serve right away, slice into 1″ rounds and arrange on a platter. To make ahead, place seam side down on a baking sheet and refrigerate up to 6 hours. Slice when ready to serve.

Whipped Goat Cheese Spread

Whipped Goat Cheese Spread

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Yield: 8

https://julieblanner.com/goat-cheese-spread/#wprm-recipe-container-42857

Whipped goat cheese, blended with honey, herbs and black pepper makes it the easiest last-minute crowd-pleasing appetizer.
Cook: 5

  • 8oz goat cheese room temperature
  • 1TBS honey
  • 1tsp rosemary chopped
  • ⅛tsp black pepper thick flakes preferred

Whip goat cheese:

By hand:

In a small bowl, using a spoon, add goat cheese and whip by hand until silky smooth.

Mixer:

In a stand mixer fitted with the whisk attachment, beat goat cheese on low, gradually increase speed to 3 until smooth. *I recommend doubling the recipe for workable volume.

Food processor or blender:

Add goat cheese and pulse until smooth.

Transfer goat cheese to a small bowl, shallow dish or jar. Drizzle honey around the exterior of the bowl and spiral in. Sprinkle rosemary and fresh cracked pepper and serve.

Roasted Vegetables

Roasted Vegetables

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General use roast vegetable mix. Adjust or swap vegetables to suite your needs.
Prep: 15 Cook: 20 to 30

  • 4oz fingerling potatoes or baby potatoes
  • 4-6carrots
  • 1head broccoli
  • Ranch spice mix, Optional, see below
  • Olive oil
  • Salt & pepper


Prep:

Adjust rack to top and middle positions and preheat oven to 450°F. Wash and dry produce.

Halve, peel, and cut onions into ½-inch-thick wedges.

Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces.

Cut broccoli into bite-size florets if necessary.

Roast veggies:

Toss potatoes on one side of a baking sheet with a drizzle of olive oil, a good sprinkle of Ranch Seasoning and a pinch of salt and pepper.

Toss onion, and carrots on the other side of the baking sheet with a large drizzle of olive oil, a good sprinkle of Ranch Seasoning (optional) and a pinch of salt and pepper. Toss to coat with oil and spices.

Roast on top rack for ten minutes. Remove and add broccoli to onions and carrots, toss with onions and carrots. Return to the top oven rack and roast until done, 10-20 minutes.

Ranch Spice Mix

2 TBS

  • 1tsp dried parsley
  • ¾tsp dried dill weed
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp dried onion flakes
  • ½tsp ground black pepper
  • ½tsp dried chives