Showing posts with label MUSHROOM. Show all posts
Showing posts with label MUSHROOM. Show all posts
Wednesday, 20 March 2024
Wednesday, 30 May 2018
Japanese Dumplings Gyoza
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Saturday, 15 July 2017
Mushroom Risotto - Italian
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Saturday, 28 November 2015
Fried Quesadillas with Two Fillings
For mushroom filling
1/4 cup minced white onion
2 tablespoons unsalted butter
1/2 lb mushrooms, trimmed
2 teaspoons chopped freshepazote leaves, or 1/2teaspoon crumbled dried
1/4 teaspoon salt, or to taste
For tortilla masa
2 cups masa harina ("masa mix") such as Maseca or Quaker
1/2 teaspoon salt
1 1/3 cups warm water
For cheese and squash blossom filling
5 oz queso fresco (Mexican fresh cheese), ricotta salata, or feta, crumbled (1 cup)
1/4 cup Mexican crema or crème fraîche (omit if using ricotta salata)
5 squash blossoms, petals torn into 20 pieces and remainder discarded
For frying
About 3 cups vegetable oil
Accompaniment: guacamole
Special equipment: a tortilla press or a rolling pin; a deep-fat thermometer
PREPARATION
Make mushroom filling:
Cook onion in butter in a medium nonstick skillet over moderately low heat, stirring, until softened.
Pulse mushrooms in a food processor until coarsely chopped and add to onion along with epazote and salt.
Cook over moderate heat, stirring, until mushrooms are softened and any liquid is evaporated, about 7 minutes. Remove from heat and cool filling completely.
Make masa and form quesadillas:
Stir together masa harina, salt, and warm water in a large bowl with a wooden spoon until it forms a dough. Knead dough in bowl with heel of your hand 1 to 2 minutes.
Pinch off small pieces of dough and roll into about 40 (scant 1-inch) balls. Transfer balls as formed to a plastic-wrap–lined tray and cover with more plastic wrap.
Cut 2 (5-inch) squares from a small plastic bag and use 1 to line lower half of tortilla press. Put a ball of dough in tortilla press and top with second square of plastic. Close tortilla press, pushing gently on lever to flatten dough to a 2 1/2- to 3-inch round. If press doesn’t flatten evenly, rotate tortilla 180 degrees and gently flatten again. (Alternatively, use rolling pin to flatten dough between squares of plastic.)
Remove top square of plastic and put 1 teaspoon mushroom filling, or about 1 teaspoon crumbled queso fresco with 1/2 teaspoon crema and a piece of squash blossom, in center of round.
Fold round, still in plastic, over filling to form a half-moon and pinch edges together to seal. Gently peel off plastic, then transfer quesadilla to another plastic-wrap–lined tray and cover with a second sheet of plastic wrap. Repeat with remaining dough, making about 20 quesadillas of each filling.
Fry quesadillas:
Heat 1 inch of oil in a deep 10-inch heavy skillet over moderately high heat until deep-fat thermometer registers 375°F, then deep-fry quesadillas in batches of 6 to 8, turning once or twice, until golden, about 4 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 375°F before adding next batch.
Serve quesadillas immediately.
Wednesday, 11 November 2015
Het Paa Naam Tok (Isaan-style Forest Mushroom Salad)
Special Equipment
A charcoal grill (highly recommended), grates oiled
Mushrooms
10 ounces meaty mixed mushrooms (such as oyster, king oyster, cremini, and/or wild mushrooms), tough stems trimmed and any large mushrooms halved through the stem
A generous drizzle of vegetable oil
Kosher salt and freshly ground black pepper
Dressing
1 1/2 tablespoons lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
1 1/2 tablespoons Thai thin soy sauce
1 tablespoon mushroom stock or water
1 teaspoon granulated sugar
1 teaspoon Phrik Phon Khua (Toasted-chile powder)
14 grams thinly sliced lemongrass (tender parts only), from about 2 large stalks (about 2 tablespoons)
Salad
1 ounce peeled small shallots, preferably Asian, or very small red onions, halved lengthwise and thinly sliced with the grain (about 1/4 cup, lightly packed)
1/4 cup coarsely chopped mint leaves (the smaller the better), lightly packed
1/4 cup coarsely chopped cilantro (thin stems and leaves), lightly packed
1 heaping teaspoon Khao Khua (Toasted-sticky rice powder) , plus a few pinches for finishing
PREPARATION
COOK THE MUSHROOMS
Prepare a grill, preferably charcoal, to cook with medium heat. Or preheat a grill pan or heavy skillet over medium heat.
Toss the mushrooms in a bowl along with just enough oil to lightly coat them. Season generously with salt and pepper and toss again. Grill the mushrooms, turning them over occasionally, until they're cooked through and deep golden brown in spots, 5 to 10 minutes, depending on the size of the mushrooms, transferring them as they're cooked to a cutting board. Cut any large mushrooms into bite-size slices, about 1/2 inch thick. Leave any small mushrooms whole. You should have about 1 cup of chopped, cooked mushrooms. Let them cool slightly as you make the dressing.#
MAKE THE DRESSING
Combine the lime juice, soy sauce, mushroom stock, sugar, chile powder, and lemongrass in a wok or medium pan, set it over medium heat, and heat the mixture just until it's warm to the touch, 15 seconds or so. Turn off the heat.
ASSEMBLE THE SALAD
Add the mushrooms to the pan along with the shallots, mint, cilantro, and rice powder, toss well, and transfer to a plate in a low heap so that most of the herbs end up near the top. Sprinkle on another pinch or two of rice powder, and serve.
Wednesday, 7 October 2015
Gyoza (Japanese Dumplings)
1 packet 50 gyoza wrappers
Filling:
1/8 cabbage
1 teaspoon salt
400 g lean pork or chicken
1/2 bunch garlic chives, finely chopped
4 dried shiitake mushrooms, soaked in hot water and finely chopped
1 tablespoon grated ginger
2 teaspoons soy sauce
2 teaspoons sesame oil, plus 2 teaspoons extra, for cooking
Pinch of salt
Dipping sauce:
2 tablespoons soy sauce
2 tablespoons rice vinegar
La-yu (Japanese chilli oil), optional
PREPARATION
Dice cabbage finely and sprinkle with 1 teaspoon salt. Give it a bit of a massage. Leave for 10–15 minutes and then squeeze with your hands to remove any moisture.
With your hands thoroughly mix together cabbage, ground meat, chives, mushrooms, ginger, soy sauce, sesame oil and pinch of salt.
Dry your hands completely (or wrappers will stick). Place a gyoza wrapper on one hand and put 1 teaspoon filling in centre of wrapper.
Brush edge of half the wrapper with cold water. Make a semi-circle by folding the wrapper in half. Pinch open sides of wrapper together with your fingers and seal the top.
Place a large frying pan over medium-high heat, add 2 teaspoons sesame oil and arrange 20–25 gyoza in pan. Add 200ml water to cover bottom of pan, cover with lid and cook on medium-high heat for 6–7 minutes or until translucent, cooked and no liquid is left in pan. Take off lid and cook for another 30–60 seconds for the bottoms to go crunchy. Cook remaining gyoza or freeze them.
Mix together soy sauce, vinegar and chilli oil, if using. Serve gyoza hot with dipping sauce.
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