Archives for May 2008

Kimchi

May 31, 2008 By Delia

Kimchi is a traditional Korean dish of pickled cabbage. The cold, sour flavor is a great accompanment to grilled meats. Recent research has linked regular consumption to lower incidents of heart disease and cancer.

Ingredients

3 tablespoons plus 1 teaspoon pickling salt 6 cups water
2 lbs. Chinese (Napa) cabbage, cut into 2-inch squares
6 scallions, cut into 2-inch lengths, then slivered
1 1/2 tablespoons minced fresh ginger
2 tablespoons Korean ground dried hot pepper (or other mildly hot ground red pepper)
1 teaspoon sugar

Lentil Stew

May 28, 2008 By Delia

A hearty, healthy and comforting stew. Great when you’re down with the flu, and need something to warm your stomach.

Ingredients
7 medium potatoes, chopped
1 (28 ounce) can diced tomatoes
1 large onion, chopped
2 cloves garlic, minced
1 pound Polish sausage, sliced
1 (16 ounce) package lentils
salt and pepper to taste

What’s Next
Place the potatoes, tomatoes, onion, garlic, and sausage in a large pot with enough water to cover. Bring to a boil, and cook 15 minutes. Stir lentils into the pot. Add more water if necessary to just cover all ingredients. Season with salt and pepper. Bring to a boil. Reduce heat to medium-low, and continue cooking 20 minutes, stirring occasionally, until lentils are tender.

No bake cherry cheesecake

May 25, 2008 By Delia

Ingredients

1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

What’s next

Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
Pour cherry pie filling on top of pie. Serve.

Light, cheesy lasagna

May 21, 2008 By Delia

Ingredients

1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
3 cups water
1 (12 ounce) can tomato paste
2 teaspoons salt
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 (8 ounce) package lasagna noodles
8 ounces sliced Swiss cheese
12 ounces small curd cottage cheese
1/2 cup shredded mozzarella cheese

What’s next

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. In a greased 13-in. x 9-in. x 2-in. baking dish, layer a third of the meat sauce, noodles and Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese. Repeat layers. Top with cottage cheese and the remaining Swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese. Cover and bake at 350 degrees F for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Ragu bolognese

May 18, 2008 By Delia

Ingredients
1/2 cup extra virgin olive oil
1/2 cup butter
1 cup minced onion
1/2 cup minced celery
1/4 cup minced carrot
1 pound ground veal
1 pound ground pork
1/2 pound ground beef
1/4 cup finely chopped pancetta bacon
1/2 cup milk
2 cups tomato sauce
2 cups beef broth

What’s next

Heat olive oil and butter in a large saucepan over medium heat. Saute onion, celery and carrots until soft. Add veal, pork, beef and pancetta, and cook until evenly brown, 15 to 20 minutes. Pour in milk, and cook until liquid has evaporated, about 15 minutes. Stir in tomato sauce and beef broth. Cover, and simmer 2 1/2 hours.

Carribean culinary trip

May 15, 2008 By Delia

Take a Carribean cruise…sort of. This collection of Carribean recipes includes a delightful curry dish. It’s best to serve curry a day after it’s cooked, when the flavors have started to meld.

Burmese specialty dish

May 12, 2008 By Delia

Burmese cuisine may not be top-of-mind in the culinary world, but some of its national specialties are true treasures. Try this authentic mohinga dish. It’s a healthy combination of fish broth and toppings that you can arrange in a platter. Guests can select what they like for a personalized (and very impressive) dish.

Tequila Mojito

May 9, 2008 By Delia

Why spend ridiculous amounts of money on overpriced drinks at a trendy bar when you can throw your own party at home? Serve this special tequila mix, which has a fresh minty taste that’s perfect for summer.

Ingredients

1/2 ounce Jose Cuervo Especial(R) Tequila
8 leaves fresh mint
1 1/2 tablespoons sugar
1 tablespoon lime juice
1/3 ounce chilled club soda
Fresh mint leaves (optional)

What’s next

Fill a glass halfway with ice. Crush mint leaves using back of a spoon; add crushed mint to the glass with sugar and lime juice. Pour Jose Cuervo Especial Tequila into the glass; top with chilled club soda.Stir well and garnish with mint leaves.

Final fantasy meal

May 6, 2008 By Delia

Late last year Top Chef judge Eric Ripert concocted a “last meal” for a reader who was in danger of losing his sense of taste. What would you eat if you knew you may not be able to taste anything again?

Hotdog relish

May 3, 2008 By Delia

Prepare this delicious relish for a picnic lunch or your barbecue. It adds a whole new dimension to hotdogs — a little spicy, a little spicy, with a bit of a crunch. Yum! Just mix in a bowl and chill. Can be stored for up to five days.

Ingredients

1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimento pepper
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 cup brown or yellow mustard
1 cup ketchup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce

Burmese chicken curry

May 1, 2008 By Delia

Ingredients
1/4 cup vegetable oil
8 shallots, thinly sliced
1 pound skinless, boneless chicken meat, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
1/2 cup coconut milk
1/4 cup pureed tomato
2 tablespoons fish sauce
1 tablespoon palm sugar
2 medium tomatoes, cut into wedges
1 bunch cilantro, chopped

What’s next

Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside. Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.