Lamb and Apricot Tagine Tagine Stockists HT MC Moroccan 170mins Serves 4 Hot Meat Fruit Spices Tajine Main Course Gluten Wheat Dairy free Eggless Morocco North African Africa Ingredients 2 tbsp Olive Oil ½ teasp Ground Turmeric ½ teasp Ground Black Pepper ½ teasp Ground Ginger ½ teasp Cayenne Pepper 2 tbsp finely chopped Onion 675g/1½lb boned shoulder of Lamb, cut into large cubes 2 Onions, sliced Water 300g/11oz Dried Apricots 450g/1lb Butternut Squash, peeled, seeded, cut into 5cm/2-inch pieces 90ml/3fl.oz. 90ml/3fl.oz. 1 x 2.5cm/1-inch Cinnamon Stick 2 tbsp toasted Almonds Instructions 1. 2. 3. 4. 5. 6. 7. 8. 9.
Steamed buns with roast pork filling (Steamed pork buns, or char siu bao, or chuuka manjuu Being a world wanderer of sorts (I've lived in 4 countries and 20+ different homes since I was born), a lot of my eating and cooking is tinged with nostalgia and longing for things that I miss from places I've lived before. I've posted several such recipes here, such as for New York style bagels, homemade pizza, and chocolate peanut butter cups. This is another such recipe, for Chinese-style steamed buns. I say Chinese-style, because the kind I yearn for is probably not very authentically Chinese like the ones Renee can enjoy in such variety in Singapore. The sweet bean paste filled ones usually have a little red dot on top. On a side note, the best bao or pau I've ever had were from a tiny store on Pacific Avenue in San Francisco, on the edge of Chinatown. Bao or chuuka manjuu do freeze well if you make a large batch. Making char siu from scratch is sort of a bother, but I have given a recipe for a simplified version. Chuuka Manjuu, Japanese-style Chinese steamed buns The dough:
Steamed Bun Dough Recipe - Chinese Dum Sum recipes - a Chinese Recipe for Steamed Bun Dough Ingredients: 1 package dried yeast or 1 cake fresh yeast1 cup lukewarm water4 1/2 cups flour1/4 cup sugar2 tablespoons Crisco or vegetable oil1/2 cup boiling water2 tablespoons sesame seed oil Preparation: Dissolve yeast in lukewarm water. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Knead dough on lightly floured board until smooth. Divide into 2 portions. Flatten each piece with palm of hand. Brush with sesame seed oil. Place each roll on separate square piece of foil on steamer tray. Steam, tightly covered, over briskly boiling water for 10 minutes. (*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).
Many Tasty Things to do with a Butternut Squash The butternut squash is a much under-appreciated, but versatile vegetable, similar to a pumpkin. In fact, in Australia it is known as butternut pumpkin. Here are some ideas for what to do with one. Soups Butternut Squash Soup One onionOne butternut squashButterMilkSaltCayenne pepper Peel and finely slice the onion and squash (remove the fibrous part of the squash of course). You can make it more complicated (and better) by sieving after blending (improves the texture quite a lot, but is very tedious), by roasting half of the squash separately and combining that with the rest of the soup, stirring in tiny cubes of sautéed squash at the end and even a grating of raw squash to garnish it. One researcher suggests adding bacon bones and a bit of bacon stock instead of the milk. Butternut Squash and Bacon Soup One large onionOne butternut squash500g smoked bacon (rashers, lardons or 'bits')One carrotOne litre of vegetable stockFreshly ground black pepperOlive oil Butternut Squash and Red Pepper Soup
The Fake Shack [Photographs: J. Kenji Lopez-Alt] I admit it: my tastes are not strikingly original. I'm obsessed with the Beatles, Beethoven is my god, and I even think Bono is a pretty neat guy. Nevertheless, I've consciously tried to avoid all things at the intersection of over-hyped and New York, until a couple years ago when I finally forced myself to stand on line for a hamburger in the name of research—a hamburger that changed my life. Yes, I'm talking about the Shack Burger from Shake Shack, of which more than enough has been written about already. There's nothing special about the burger—regular squishy bun, a 1/4-pound patty of griddled meat, lettuce, tomato, and sauce—but like all good burger experiences, the sandwich is far more than a sum of its parts. The Bun This one's easy. The Meat According to Adam's sources, the meat is a 50:25:25 blend of sirloin, chuck, and brisket. At first, I thought it was my grind size. The Toppings This part was also a snap. The Sauce The Assembly Related
Grilled Pork Chops Recipe with Soy Sauce, Cumin, Lime, and Oregano May is National Barbecue Month in the U.S., and I'm always happy when it's time to start cooking things on the grill. I decided to break out my grill a few weeks ago with this new recipe for pork chops spiced with cumin, lime, and oregano, but by the time I'd marinated the pork chops for a few hours, the weather in Salt Lake was so cold I ended up cooking them on my stove-top grill pan instead. Now the weather is finally cooperating, so planting things in the garden and grilling are on the agenda for today! I've shared a few recipes for grilled pork chops, including one that a Lake Powell client used to call the best pork chops in the world, but this recipe is destined to become a new favorite as well. I loved how the touch of cumin and oregano in this marinade worked with the flavor of the grilled pork. I used thick boneless pork loin chops from Costco, and for grilling this type of lean pork chop I think using a marinade is essential to keep the meat moist. Instructions:
Recipe for Black Bean, Rice, and Cilantro Salad n fact I can only think of two bad things about cilantro. (1) I can't seem to grow it at all in my garden, which means I don't get to use it as often as other herbs . (2) It doesn't keep well in the refrigerator. Both of those are obstacles to cilantro consumption which can be easily overcome, as I've proven with a lot of cilantro-loving recipes. You can see some of my favorites in a minute, but for the one year anniversary of Weekend Herb Blogging, it seemed like a new recipe was in order. My Favorite Herb Salad or Black Bean, Rice, and Cilantro Salad(8-10 servings, recipe created by Kalyn, for South Beach Diet this would be phase two for a small serving or phase three if it was the main part of the meal) Dressing Ingredients: 1/3 cup peanut oil or vegetable oil (not olive oil) 1/3 cup fresh lime juice 1 T red wine vinegar 1 T ground cumin 1 T Worcestershire sauce 1 T Spike seasoning 1 tsp. chile powder 1/2 tsp. coarse ground black pepper More reasons to vote for cilantro:
A Guide to Making Inexpensive and Delicious Homemade Pizza Homemade pizza night is a weekly occurrence at our house. For us, there is simply nothing that quite matches homemade pizza for appealing to all of us – it’s infinitely flexible, incredibly cheap, fun to make (and it gets everyone involved, even the small children), and quite delicious. Best of all, if you plan ahead a bit, it doesn’t take long to make, either – you can have a made-from-scratch pizza on the table in a half an hour if you’ve done some reasonable prep work the night before. Here’s a step-by-step guide (along with some surprising and unusual hints) for making some great homemade pizza for your family. What You’ll Need For this, I’m going to make a pretty simple American-style pizza with my family’s three favorite toppings – Italian turkey sausage, turkey pepperoni, and black olives, with a mix of mozzarella and cheddar cheese on top. A nifty checklist for you: Making the DoughYou can do this the night before. The first step in the process is making the dough. Good luck!