November 25, 2013
Not sure where this is originally from, but Jessica sent it to me. I suspect it was in the context of quick and easy weeknight meals as a staple to make and have on hand, but no idea. I couldn’t find a link to anything similar online, so I’ve just paraphrased here from “Brenda:”
Use this dressing over noodles: regular spaghetti, egg noodles, soba, and more. Be careful not to use too thin a noodle – the thin spaghetti soaks up the dressing and gets soggy really quickly. You can also add any type of veggies, shrimp, or meats (especially leftover chicken) for a full meal. Enjoy!
- 1/4 cup safflower or veggie oil
- 2.5 Tablespoons sesame oil
- 1 teaspoon crushed red pepper flakes (or 4 small dried chilies, chopped)
- 1.5 Tablespoons minced garlic (or more, to taste)
- 1 Tablesppon minced ginger
- 7 Tablespoons soy sauce
- 2 Tablespoons rice wine or sake
- 1.5 Tablespoons sugar
- 3 Tablespoons Worcestershire sauce
Combine oils in a non-reactive pan and heat over medium heat until hot.
Carefully add red pepper/chilies, garlic, ginger. Remove pan from heat and let cool until you are able to handle safely. You can also cook slightly to brown the garlic before removing from the heat.
Add remaining ingredients and stir until sugar is fully dissolved.
Sauce keeps refrigerated up to one week.
November 25, 2013
½ cup minced Onion
3 Tbsp of Tomato Paste
4 Tbsp. Butter
1 Clove minced Garlic
1/4 Cup Dry wine
Salt & Pepper to taste
1/2 Cup Chicken Broth
3 Tbsp. Cream
½ Cup Grated Parmesan
Sauté onions in butter over medium heat. Add garlic. Stir in wine, tomato paste and chicken broth. Simmer 5 minutes.
Remove from heat and stir in cream, salt and pepper to taste. Arrange ½” thick slices of San Gennaro Polenta (2-3 slices per serving) in lightly oiled baking dish, spoon over polenta and sprinkle with Parmesan. Bake at 350° for 15 minutes, or microwave 60-90 seconds on high.
Thanks to San Gennaro Foods
March 28, 2012
Read about our cooking group’s March event: Traditional and not-so-traditional Irish fare, in honor of St. Patrick’s day! Click through to our Kiss the Cooks blog!
Read about our cooking group’s February event: All you ever wanted to know about root vegetables, and more!! Click through to our Kiss the Cooks blog!
1/2 C. Dice onion
4 C. Dice carrots
1T. Olive oil
4 C. Chicken stock ( or vegetable)
1/2 C. Cream
2 T. Honey
1 T. Ground cumin
2 oz. Goat cheese
1 sachet bag (cheese cloth) of cilantro, cumin seed, bay leaf, and peppercorns
Heat oil and butter and sauté onions until translucent, about 8 minutes.
Add the carrots and dried cumin. Stir to combine. Add 3 cups stock and sachet bag. Cook 30-40 minutes.
While soup is cooking, warm 1/4 cup cream and all goat cheese in a separate pot.
When soup is done, puree with stick blender. Add other 1/4 cup cream, honey, salt and pepper to taste. Adjust consistency with additional stock.
Use goat cheese cream as garnish when serving. Serves 4.
Read about our cooking group’s January event: Brunch, followed by a lesson in coffee roasting, hosted by Damian and Rick! Click through to our Kiss the Cooks blog!