Posts Tagged haven’t tried

Browned Sausages With Napa Cabbage Braise

October 18, 2007 at 2:22 pm · Filed under Recipes ·Tagged , ,

Another quick weeknight meal from today’s SFGate newsletter.

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This dish, which can be prepared in less than 25 minutes, is great with roasted or boiled potatoes.

INGREDIENTS:
2 tablespoons olive oil
6 chicken-apple sausages, cut in half lengthwise
1/2 onion, sliced
1 large head napa cabbage, sliced widthwise
1/2 tart green apple, cored and thinly sliced
2 garlic cloves, chopped
1/2 cup dry red wine
1/2 teaspoon mustard
Salt and pepper to taste
1/2 to 3/4 cup chicken stock

INSTRUCTIONS: Heat 1 or 2 teaspoons of the olive oil in a large skillet. Add the sausage halves and brown for a few minutes on both sides. Remove from the pan and cover with foil. Add the remaining oil to the pan and, when hot, add the onion and saute for a few minutes. Add the cabbage to the pan, stir to wilt slightly, then add the apple, garlic, wine, mustard, salt and pepper. Add enough stock so that the cabbage will be able to simmer without getting too juicy (it releases liquid while cooking). Bring to a simmer, cover and cook until the cabbage and apples are tender, about 5 to 8 minutes. If the sausages have cooled down too much, add them to the pan and simmer gently, uncovered, for a few minutes until reheated.

Serves 4

Source: SFGate newsletter 10/18/07

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Lemongrass-Steamed Fish

September 27, 2007 at 5:38 pm · Filed under Recipes ·Tagged ,

I subscribe to SFGate’s Food & Wine newsletter. Here is a recipe from their quick weeknight meals section. They said this takes less than 30 minutes to prepare.

INGREDIENTS:
2 stalks of lemongrass
3 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
3 tablespoons dry white wine
Vegetable oil
2 pounds mild white fish, cut into 4 fillets
Salt and pepper to taste
2 small shallots, peeled and thinly sliced
12 small dried red chiles, tops cut off
Lime wedges for garnish

INSTRUCTIONS:
Preheat oven to 450 degrees. Pull off and discard the tough outer layers of the lemongrass, and cut off the skinny end, about two thirds of the entire stalk. Finely mince the bulbous end and place it in a small bowl with the lime juice, fish sauce and wine. Stir to combine.

Place 4 large sheets of aluminum foil, about 12 x 16 inches each, on the counter. Rub half of each sheet with vegetable oil, leaving a 1-inch border. Place a fish fillet on the oiled side of each piece of foil. Season the fish lightly with salt and pepper, then top each with shallots and 3 chiles.

Drizzle each fillet with about 2 tablespoons of the lime juice mixture — enough to completely coat the fish. For each packet, bring the unoiled half of the foil over the fish, then starting at one corner, fold and crimp the edges to seal tightly. Place the packages on a large baking sheet (or 2 smaller ones) and bake until the fish flakes, about 15 to 20 minutes, depending on the size of the fillets. The fish is done when it’s flaky.

To serve, carefully unwrap, or cut open the foil packages with a pair of scissors, being careful of the steam. Transfer the fish and vegetables to serving bowls and top with the juices.

Garnish each serving with lime wedges.

Serves 4

Per serving: 285 calories, 50 g protein, 5 g carbohydrate, 6 g fat (1 g saturated), 92 mg cholesterol, 1,168 mg sodium, 0 fiber.

Source: SFGate newsletter 3/8/07

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Braised Shortribs

September 27, 2007 at 5:36 pm · Filed under Recipes ·Tagged ,

From Laurent Manrique, executive chef of Aqua in San Francisco.

INGREDIENTS:
The Short Ribs:
1 tablespoon olive oil or duck fat
3 to 4 pounds short ribs
Salt and pepper to taste
1 head of garlic, cut in half crosswise
1 large onion, coarsely chopped
4 cups chicken or veal stock
2 cups dry red wine
1 bunch fresh thyme, or 2 teaspoons dried thyme

INSTRUCTIONS: Preheat the oven to 350 degrees. Heat the oil in a heavy large pot over high heat. Season the short ribs with salt and pepper on all sides. Add to the pot and brown well on all sides. Transfer the short ribs to a plate. Reduce the heat to medium-high. Add the garlic and onion and brown well. Return the meat to the pan. Add the stock, wine and thyme. Bring to a boil. Cover and transfer the pot to the oven. Cook for 2 to 2 1/2 hours, until the meat is falling from the bones. Transfer the ribs to a platter.

Strain the cooking liquid into a heavy saucepan. Simmer for 20 to 30 minutes, until reduced and thickened.

To serve: Divide the ribs among serving plates. Spoon the sauce over the ribs.

Serves 4

Source: SFGate newsletter 3/8/07

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Mango Ice Cream with Caramelized Mango

September 27, 2007 at 11:09 am · Filed under Recipes ·Tagged , , ,

By Roy Finamore from Tasty: Get Great Food on the Table Every DayYou could make this creamy, eggless, Philadelphia-style ice cream without the caramelized mango, but it’s so much better with.

Makes: About 1 quart

Ingredients

For the caramelized mango:
1/3 cup sugar
1 mango, peeled, pitted, and cut into large dice

For the ice cream:
2 ripe mangoes, peeled, pitted, and coarsely chopped
Grated zest and juice of 1 lime
1/2 cup sugar
1 tablespoon molasses
Pinch of coarse salt
2 cups heavy cream

Instructions

For the caramelized mango:
Pour the sugar into a heavy medium skillet. Cook over medium heat, swirling the sugar around in the pan often, until it is dark amber. Add the diced mango. The caramel will sputter and seize up. Don’t worry. Cook, stirring, just until the caramel dissolves. Scrape the mango into a bowl, cover, and chill thoroughly.

For the ice cream:
Process the mangoes in a food processor until you’ve made a smooth purée. Add the lime zest and juice, sugar, molasses, and salt. Process for a minute or so to dissolve the sugar. Scrape the purée out into a pitcher or bowl, whisk in the cream, cover, and refrigerate for at least 8 hours.
Freeze the ice cream base according to the instructions for your ice cream maker. When it’s just about frozen, add the caramelized mango. Chances are the ice cream will melt some; just keep freezing it until it’s firm again. Transfer to a container with a lid, and let the ice cream cure in the freezer for at least 2 hours before serving.

Source: http://www.chow.com/recipes/10191

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