2 carrots coarsley shredded
1/4c rice vinegar
1T sugar
1/2c mayo
2T tobasco
2t tomato paste
1 garlic clove, minced
kosher salt and ground pepper
1 1/2olbs ground beef
1 1/2t curry powder
2T veg oil
2T unsalted butter, softened
One 24inch bagette, quartered crosswise adn split
cilantro sprigs for burger tops
-preheat oven 400
-in small bowl mix carrots with rice vinegar and sugar, stand 10 minutes and drain
-small bowl: mix mayo with tomato, tobasco, garlic, salt and pepper
-form meat into four 6 inch long oval patties about 1 inch thick
-season with curry powder, salt and pepper
-heat oil until shimmering in skillet
-cook patties over moderate heat, turning once until medium (12 minutes)
-spead butter on bagettes and bake abot 5minutes
-spread may mix on bagette, top with burger, carrots adn cilantro.
Saturday, November 7, 2009
Spicy peanut noodles
1lb spaghetti
3/4c smooth peanut butter
1/2c unseasoned rice vinegar
3T plus 1t sugar
6T soy sauce
1/4c water
1T sesame oil
2t crushed red pepper
one 2inch piece fresh ginger, peeled and coarsley chopped
1lg garlic clove
3 celery ribs, thinly sliced
1/2c coarsley chopped cilantro leaves
lime wedges
-cook spaghetti until tender, drain and set aside.
-in blender puree peanut butter, with 6T vinegar, 3T sugar, soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 c of peanut dressing to bowl and toss with noodles
-in another bowl toss celery, cilantro and remaining vinegar and sugar
-transfer noodles to bowls and drizzle them with peanut dressing. top with celery mixture and garnish with lime wedges
-can be made 2 days in advance
3/4c smooth peanut butter
1/2c unseasoned rice vinegar
3T plus 1t sugar
6T soy sauce
1/4c water
1T sesame oil
2t crushed red pepper
one 2inch piece fresh ginger, peeled and coarsley chopped
1lg garlic clove
3 celery ribs, thinly sliced
1/2c coarsley chopped cilantro leaves
lime wedges
-cook spaghetti until tender, drain and set aside.
-in blender puree peanut butter, with 6T vinegar, 3T sugar, soy sauce, water, sesame oil, crushed red pepper, ginger and garlic. Transfer 1/2 c of peanut dressing to bowl and toss with noodles
-in another bowl toss celery, cilantro and remaining vinegar and sugar
-transfer noodles to bowls and drizzle them with peanut dressing. top with celery mixture and garnish with lime wedges
-can be made 2 days in advance
scallion pancackes with Soy dipping sauce
3 scallions - 2 minced, 1 thinly sliced
1T plus 1t toasted sesame oil
1/2t kosher salt
1/2lb pizza dough at room temp
2T soy sauce
1T water
2t unseasoned rice vinegar
1/2c canola oil
-mix in small bowl mince scallions with 1T sesame oil adn salt.
-Cut dough in half. roll out to 10X6 inch rectangles. spread scallion mix over dough, leaving 1/2 inch border. roll up and pinch to seal. coil each roll into a round and tuck the end under the coil. cover and let stand 15 minutes.
-mix sliced scallions with 1t sesame oil, soy, water and vinegar.
-with a large, heavy rolling pin roll out coiled dough into 8 inch round.
-in lg skillet heat canola oil until shiny and fry one pancake at a time over moderate heat, turning once and placing on paper towels to drain. cut into quarters adn serve with sauce.
1T plus 1t toasted sesame oil
1/2t kosher salt
1/2lb pizza dough at room temp
2T soy sauce
1T water
2t unseasoned rice vinegar
1/2c canola oil
-mix in small bowl mince scallions with 1T sesame oil adn salt.
-Cut dough in half. roll out to 10X6 inch rectangles. spread scallion mix over dough, leaving 1/2 inch border. roll up and pinch to seal. coil each roll into a round and tuck the end under the coil. cover and let stand 15 minutes.
-mix sliced scallions with 1t sesame oil, soy, water and vinegar.
-with a large, heavy rolling pin roll out coiled dough into 8 inch round.
-in lg skillet heat canola oil until shiny and fry one pancake at a time over moderate heat, turning once and placing on paper towels to drain. cut into quarters adn serve with sauce.
Ginger Cookies
2 1/4 c flour
1t soca
2t cinn
1/2 t ground cloves
1/2 t nutmeg
1/2 t ground ginger
1/4 t kosher salt
1c brown sugar
1/4c veg oil
1/3c molasses
1 lg egg room temp1/4c crystalized ginger (6oz)
heat oven 350
-sift flour and salt
-beat brown sugar, oil, molasses
-add egg
-add dry
-add crystlaized ginger (food processed)
-roll into 1 3/4" balls and flatten
-press top into lg grain sugar
Bake 13 minutes, cool 2 on sheet before removing
1t soca
2t cinn
1/2 t ground cloves
1/2 t nutmeg
1/2 t ground ginger
1/4 t kosher salt
1c brown sugar
1/4c veg oil
1/3c molasses
1 lg egg room temp1/4c crystalized ginger (6oz)
heat oven 350
-sift flour and salt
-beat brown sugar, oil, molasses
-add egg
-add dry
-add crystlaized ginger (food processed)
-roll into 1 3/4" balls and flatten
-press top into lg grain sugar
Bake 13 minutes, cool 2 on sheet before removing
Bailey's
Ingredients
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
1 cup heavy cream
1 (14 ounce) can sweetened condensed milk
1 2/3 cups Irish whiskey
1 teaspoon instant coffee granules
2 tablespoons chocolate syrup
1 teaspoon vanilla extract
1 teaspoon almond extract
Directions
In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.
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