Saturday, November 14, 2009
Making Vegetable Stock
http://allrecipes.com/howto/making-vegetable-stock/detail.aspx
1. In order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour. Because of the long simmering time, it is in the stock's best interest the vegetables be chopped into large chunks rather than small dice. Cut a peeled and halved onion into large chunks.
2. Celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to the stock. Remove and discard these leaves from the celery stalks.
3. Slice the celery into large pieces.
4. Peel and chop the carrots into large pieces. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces.
5. Break up the whole bulb of garlic into individual cloves. Peel the garlic using the method outlined in the Peeling Garlic step-by-step. There is no need to chop the garlic. A full bulb of garlic is used because garlic is the base flavor in vegetable stock.
6. Once all of your ingredients have been prepared, combine them in a stockpot large enough to contain all of the ingredients (including enough water to cover all of the vegetables).
7. Add aromatics to the vegetable medley. We used peppercorns and a bay leaf. Often people also add herbs or scraps leftover from other dishes. Potato scraps can be added as the starch will help thicken the stock a little. Other common additions are stems from herbs like parsley, thyme, or rosemary. If you are planning on using this stock in an Asian recipe, adding fresh, peeled ginger would be appropriate.
8. Pour water into the stockpot. The vegetables should be immersed in water.
9. Turn the stove to a high temperature, and bring the stock to a quick simmer. Once the water has begun to boil, turn the stove down to low. Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrance, lending a wilted taste to the stock
10. Strain your stock while the stock is at its peak (about an hour after it was placed on the stove). Strain your stock through a fine mesh straining device. Cheesecloth placed in a colander would also work well.
11. The stock should be light in color, sweet, and translucent. If you want a darker colored stock, caramelize the onions and carrots (see the Caramelizing Onions step-by-step) before placing them in the stockpot. Alternately, roast the vegetables until caramelized, then add them to the stockpot. Another interesting trick to making a delicious and thick vegetable stock is to use potato water that was strained from mashed potatoes in addition to (or instead of) water.
1. In order for the stock to take on all of the flavors of the vegetables in it, it will need to simmer for a full hour. Because of the long simmering time, it is in the stock's best interest the vegetables be chopped into large chunks rather than small dice. Cut a peeled and halved onion into large chunks.
2. Celery leaves, especially those on the outside of the bunch, are extremely bitter and should not be added to the stock. Remove and discard these leaves from the celery stalks.
3. Slice the celery into large pieces.
4. Peel and chop the carrots into large pieces. If you would like to preserve more of the carrot's natural nutrients, do not peel it as the nutrients are in the carrot's skin. Instead, scrub the carrot under cold running water, then chop the carrot into large pieces.
5. Break up the whole bulb of garlic into individual cloves. Peel the garlic using the method outlined in the Peeling Garlic step-by-step. There is no need to chop the garlic. A full bulb of garlic is used because garlic is the base flavor in vegetable stock.
6. Once all of your ingredients have been prepared, combine them in a stockpot large enough to contain all of the ingredients (including enough water to cover all of the vegetables).
7. Add aromatics to the vegetable medley. We used peppercorns and a bay leaf. Often people also add herbs or scraps leftover from other dishes. Potato scraps can be added as the starch will help thicken the stock a little. Other common additions are stems from herbs like parsley, thyme, or rosemary. If you are planning on using this stock in an Asian recipe, adding fresh, peeled ginger would be appropriate.
8. Pour water into the stockpot. The vegetables should be immersed in water.
9. Turn the stove to a high temperature, and bring the stock to a quick simmer. Once the water has begun to boil, turn the stove down to low. Allow the vegetables to simmer for an hour. Any longer than an hour and the vegetables will begin to turn mushy and begin to lose all their flavorful vibrance, lending a wilted taste to the stock
10. Strain your stock while the stock is at its peak (about an hour after it was placed on the stove). Strain your stock through a fine mesh straining device. Cheesecloth placed in a colander would also work well.
11. The stock should be light in color, sweet, and translucent. If you want a darker colored stock, caramelize the onions and carrots (see the Caramelizing Onions step-by-step) before placing them in the stockpot. Alternately, roast the vegetables until caramelized, then add them to the stockpot. Another interesting trick to making a delicious and thick vegetable stock is to use potato water that was strained from mashed potatoes in addition to (or instead of) water.
Tunisian Couscous Salad
Ingredients:
3 medium red bell peppers
1-1/2 cups instant couscous (10 ounces)
Salt
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp ground cumin
Freshly ground black pepper
Cayenne
1 large English (hothouse) cucumber, peeled and cut into 1/2-inch dice
1/2 cup Moroccan or other small, black, oil-cured olives, pitted and coarsely chopped
2 green onions, white parts and about 3 inches of green parts, minced
1 large clove garlic, minced
1 pound ripe beefsteak tomatoes, peeled, seeded, and cut into 1/2-inch dice
2 Tbsp finely chopped parsley
Instructions:
Preheat the broiler. Put the peppers on a sheet pan lined with foil and broil for about 15 minutes, turning once or twice to ensure they blister and blacken evenly. Remove to a bowl, cover with plastic wrap, and let cool. Peel, seed, and cut into 1/2-inch dice. Set aside.
Put the couscous in a large mixing bowl. Pour 2-1/4 cups boiling water over the couscous. Add 1/2 tsp salt and stir. Cover with plastic wrap, and let stand for 10 to 15 minutes, or until swollen and tender.
In a small bowl, combine the olive oil, lemon juice, and cumin. Season with salt, pepper, and cayenne to taste.
To peel fresh tomatoes, core them and put them in a pot with 2 quarts of boiling water for about 30 seconds. Remove, cool under running water, and peel. Halve, lengthwise, and gently squeeze to remove the seeds.
Fluff the couscous with a fork. Add the cucumber, olives, green onions, garlic, tomatoes, and roasted peppers. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least 1 hour. Just before serving, stir in the parsley.
Yield: Serves 4
3 medium red bell peppers
1-1/2 cups instant couscous (10 ounces)
Salt
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp ground cumin
Freshly ground black pepper
Cayenne
1 large English (hothouse) cucumber, peeled and cut into 1/2-inch dice
1/2 cup Moroccan or other small, black, oil-cured olives, pitted and coarsely chopped
2 green onions, white parts and about 3 inches of green parts, minced
1 large clove garlic, minced
1 pound ripe beefsteak tomatoes, peeled, seeded, and cut into 1/2-inch dice
2 Tbsp finely chopped parsley
Instructions:
Preheat the broiler. Put the peppers on a sheet pan lined with foil and broil for about 15 minutes, turning once or twice to ensure they blister and blacken evenly. Remove to a bowl, cover with plastic wrap, and let cool. Peel, seed, and cut into 1/2-inch dice. Set aside.
Put the couscous in a large mixing bowl. Pour 2-1/4 cups boiling water over the couscous. Add 1/2 tsp salt and stir. Cover with plastic wrap, and let stand for 10 to 15 minutes, or until swollen and tender.
In a small bowl, combine the olive oil, lemon juice, and cumin. Season with salt, pepper, and cayenne to taste.
To peel fresh tomatoes, core them and put them in a pot with 2 quarts of boiling water for about 30 seconds. Remove, cool under running water, and peel. Halve, lengthwise, and gently squeeze to remove the seeds.
Fluff the couscous with a fork. Add the cucumber, olives, green onions, garlic, tomatoes, and roasted peppers. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least 1 hour. Just before serving, stir in the parsley.
Yield: Serves 4
Couscous with Sausage
Ingredients:
1-1/4 cups instant couscous
1-1/2 pounds mergez or other spicy sausage
5 scallions
1 medium to large ripe tomato, 8 to 12 ounces
1 4-ounce jar whole pimientos or roasted red bell peppers
20 oil-cured black olives, preferably pitted
1/3 cup packed fresh mint leaves
2 tsp ground cumin
Salt
Cayenne pepper
Instructions:
Run the hot-water tap and put 3 cups hot tap water in a 2-quart saucepan over high heat. Cover and bring to a boil. Add the couscous, stir, and reduce the heat to medium. Cook, uncovered, for 4 minutes, stirring once or twice. Turn off the heat, cover, and let the couscous steam for 6 minutes. (Or put the couscous and 2 cups hot water in a microwave-safe container and cook on high power for 4 minutes, then let the couscous steam for 6 minutes.)
Meanwhile, put a large, heavy skillet over high heat. Cut the sausage into 4-inch pieces. Add the sausage to the skillet, cover, and cook for 3 minutes. Turn once and cook for 4 minutes.
While the sausage cooks, trim the scallions and remove all but 1 inch of the green part. Halve the scallions crosswise, put them in a food processor, and pulse until coarsely chopped. Core and quarter the tomato. Quarter the pimientos. Pit the olives unless already pitted. Put the tomato, pimientos, olives, and mint leaves in the processor with the scallions and pulse several times until coarsely chopped and combined. 4 Put the steamed couscous in a mixing bowl and add the scallion mixture, cumin, and salt and cayenne to taste. Mix and fluff with a large fork. Transfer the couscous to the center of a serving platter and place the sausage around the edges.
1-1/4 cups instant couscous
1-1/2 pounds mergez or other spicy sausage
5 scallions
1 medium to large ripe tomato, 8 to 12 ounces
1 4-ounce jar whole pimientos or roasted red bell peppers
20 oil-cured black olives, preferably pitted
1/3 cup packed fresh mint leaves
2 tsp ground cumin
Salt
Cayenne pepper
Instructions:
Run the hot-water tap and put 3 cups hot tap water in a 2-quart saucepan over high heat. Cover and bring to a boil. Add the couscous, stir, and reduce the heat to medium. Cook, uncovered, for 4 minutes, stirring once or twice. Turn off the heat, cover, and let the couscous steam for 6 minutes. (Or put the couscous and 2 cups hot water in a microwave-safe container and cook on high power for 4 minutes, then let the couscous steam for 6 minutes.)
Meanwhile, put a large, heavy skillet over high heat. Cut the sausage into 4-inch pieces. Add the sausage to the skillet, cover, and cook for 3 minutes. Turn once and cook for 4 minutes.
While the sausage cooks, trim the scallions and remove all but 1 inch of the green part. Halve the scallions crosswise, put them in a food processor, and pulse until coarsely chopped. Core and quarter the tomato. Quarter the pimientos. Pit the olives unless already pitted. Put the tomato, pimientos, olives, and mint leaves in the processor with the scallions and pulse several times until coarsely chopped and combined. 4 Put the steamed couscous in a mixing bowl and add the scallion mixture, cumin, and salt and cayenne to taste. Mix and fluff with a large fork. Transfer the couscous to the center of a serving platter and place the sausage around the edges.
Green Pepper Couscous
Couscous dates from earliest times and is really another form of pasta, made by moistening hard durum wheat and rolling it in flour to form tiny pellets. An authentic Moroccan couscous takes about an hour to make and requires three steamings in a couscoussière. Happily for us, precooked couscous, the kind found in supermarkets, takes only about 5 minutes to prepare. (Make sure the couscous is marked "precooked." Check the description on the package.)
Ingredients:
1 Tbsp butter or margarine
1/2 medium onion, sliced (about 1 cup)
2 medium green bell peppers, diced (about 2 cups)
4 medium cloves garlic, crushed through a press
1-1/2 cups water
1 cup precooked couscous
Salt and freshly ground black pepper to taste
Instructions:
Melt butter in a nonstick saucepan and add onion. Sauté gently for about 10 minutes, or until onion is golden. Add green peppers and garlic and sauté for another 5 minutes. Add water and bring to a boil. Stir in couscous, cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork and add salt and pepper to taste.
Ingredients:
1 Tbsp butter or margarine
1/2 medium onion, sliced (about 1 cup)
2 medium green bell peppers, diced (about 2 cups)
4 medium cloves garlic, crushed through a press
1-1/2 cups water
1 cup precooked couscous
Salt and freshly ground black pepper to taste
Instructions:
Melt butter in a nonstick saucepan and add onion. Sauté gently for about 10 minutes, or until onion is golden. Add green peppers and garlic and sauté for another 5 minutes. Add water and bring to a boil. Stir in couscous, cover, and remove from the heat. Let stand for 5 minutes. Fluff with a fork and add salt and pepper to taste.
Mushroom and White Bean Stew over Couscous
Ingredients:
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional)
1 cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Instructions:
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
Yield: 4 servings
1-1/2 pounds small whole white mushrooms
1-1/2 cups couscous
1-pound can stewed tomatoes
1-pound can cannellini beans (white kidney beans), rinsed and drained
1/4 cup chopped fresh parsley
Grated Parmesan cheese (optional)
1 cup diced onions
4 cloves garlic, chopped
1-1/2 tsp dried Italian seasoning
2 cups water
2 pinches cayenne pepper
Instructions:
Quickly rinse and dry the mushrooms, and trim off the ends of the stems. Cut any large mushrooms in half.
Coat a large nonstick wok or 12-inch skillet with olive-oil cooking spray and preheat over medium to medium-high heat. Add the mushrooms, onions, garlic, and Italian seasoning, and cook, stirring often, for 8 to 10 minutes, or until the mushrooms are tender.
While the mushrooms are cooking, place the water in a 1-quart saucepan, and bring to a boil over high heat. Stir in the couscous and cover. Remove from the heat, and allow to sit for 5 minutes, or until all of the water has been absorbed.
Using a knife, slightly cut up the tomatoes in the can. Add the tomatoes, beans, and cayenne pepper to the mushroom mixture. Stir to mix, and cook for about 3 minutes, or until heated through.
Stir the parsley into the couscous. Divide the couscous among individual serving plates, and top with the stew. Serve immediately, as is or topped with a sprinkling of Parmesan cheese.
Yield: 4 servings
Poached Salmon with Vegetables Couscous
Moist, succulent salmon is placed atop a bed of light, flavorful couscous, and then crowned with a dollop of sour cream-dill dressing. If you prefer a creamy honey-mustard dressing, simply mix 2 Tbsp of Dijon-style mustard and 1 tsp of honey with the sour cream.
Ingredients:
1/2 cup finely diced red bell pepper
4 salmon fillets (about 6 ounces each)
1/2 cup frozen peas, thawed
1 cup couscous
1/2 cup nonfat sour cream
2 cups reduced-sodium, fat-free vegetable broth
1/2 cup finely diced onion
1/2 tsp dried parsley
1/2 tsp dried dill
Instructions:
Place the broth, onion, bell pepper, and parsley in a 4-quart pot, and bring to a boil over high heat. Add the salmon fillets, cover, and reduce the heat to low. Simmer for 5 to 8 minutes, or until the fish can be easily flaked with a fork.
Transfer the fish to a plate, and cover to keep warm.
Bring the poaching liquid to a second boil over high heat, and stir in the peas and couscous. Cover and remove from the heat. Let sit for 5 minutes.
Place the sour cream and dill in a small bowl, and stir to mix well. Set aside.
Divide the cooked couscous among individual plates. Top each portion with a salmon fillet and a dollop of dill dressing, and serve immediately.
Yield: 4 servings
Ingredients:
1/2 cup finely diced red bell pepper
4 salmon fillets (about 6 ounces each)
1/2 cup frozen peas, thawed
1 cup couscous
1/2 cup nonfat sour cream
2 cups reduced-sodium, fat-free vegetable broth
1/2 cup finely diced onion
1/2 tsp dried parsley
1/2 tsp dried dill
Instructions:
Place the broth, onion, bell pepper, and parsley in a 4-quart pot, and bring to a boil over high heat. Add the salmon fillets, cover, and reduce the heat to low. Simmer for 5 to 8 minutes, or until the fish can be easily flaked with a fork.
Transfer the fish to a plate, and cover to keep warm.
Bring the poaching liquid to a second boil over high heat, and stir in the peas and couscous. Cover and remove from the heat. Let sit for 5 minutes.
Place the sour cream and dill in a small bowl, and stir to mix well. Set aside.
Divide the cooked couscous among individual plates. Top each portion with a salmon fillet and a dollop of dill dressing, and serve immediately.
Yield: 4 servings
Mediterranean Couscous Salad
Ingredients
200g/8oz couscous
400ml/14fl oz hot vegetable stock
10 sun-dried or sunblushed tomatoes, quartered
2 medium avocados, peeled, stoned and cut into large chunks
100g/3½oz black olives
a good handful of nuts, such as pine nuts, cashews or almonds
200g/8oz feta, roughly crumbled
130g/4oz bag green salad leaves
For the dressing
5 tbsp olive oil
2 tbsp lemon juice
Method
1. Tip the couscous into a large bowl, stir in the hot stock, cover and leave to soak for five minutes.
2. Make a dressing with the olive oil, lemon juice and salt and pepper. Stir two tablespoons into the couscous, then gently mix in the tomatoes, avocados, olives, nuts and feta. Taste, adding salt and freshly ground black pepper if required.
4. Toss the salad leaves with the remaining dressing, divide between four plates and spoon the couscous on top
200g/8oz couscous
400ml/14fl oz hot vegetable stock
10 sun-dried or sunblushed tomatoes, quartered
2 medium avocados, peeled, stoned and cut into large chunks
100g/3½oz black olives
a good handful of nuts, such as pine nuts, cashews or almonds
200g/8oz feta, roughly crumbled
130g/4oz bag green salad leaves
For the dressing
5 tbsp olive oil
2 tbsp lemon juice
Method
1. Tip the couscous into a large bowl, stir in the hot stock, cover and leave to soak for five minutes.
2. Make a dressing with the olive oil, lemon juice and salt and pepper. Stir two tablespoons into the couscous, then gently mix in the tomatoes, avocados, olives, nuts and feta. Taste, adding salt and freshly ground black pepper if required.
4. Toss the salad leaves with the remaining dressing, divide between four plates and spoon the couscous on top
Friday, November 13, 2009
Muffaleta
For the olive salad:
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.
For the sandwich:
1 round loaf italian bread
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound hard Genoa salami, thinly sliced
1/4 pound Mozzarella cheese, sliced
1/4 pound Provolone cheese,sliced
1 cup olive salad with oil Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters. Enjoy!
1 gallon large pimento stuffed green olives, slightly crushed and well drained
1 quart jar pickled cauliflower, drained and sliced
2 small jars capers, drained
1 whole stalk celery, sliced diagonally
4 large carrots, peeled and thinly sliced diagonally
1 small jar celery seeds
1 small jar oregano
1 large head fresh garlic, peeled and minced
1 teaspoon freshly ground black pepper
1 jar pepperoncini, drained (small salad peppers) left whole
1 pound large Greek black olives
1 jar cocktail onions, drained Combine all ingredients in a large bowl or pot and mix well. Place in a large jar and cover with 1/2 olive oil and 1/2 Crisco oil. Store tightly covered in refrigerator. Allow to marinate for at least 24 hours before using.
For the sandwich:
1 round loaf italian bread
1/4 pound mortadella, thinly sliced
1/4 pound ham, thinly sliced
1/4 pound hard Genoa salami, thinly sliced
1/4 pound Mozzarella cheese, sliced
1/4 pound Provolone cheese,sliced
1 cup olive salad with oil Split a muffuletta loaf or a loaf of Italian bread horizontally. Spread each half with equal parts of olive salad and oil. Place meats and cheeses evenly on bottom half and cover with top half of bread. Cut in quarters. Enjoy!
Muffalata
MUFFALATA SANDWICH LOAF
1 lg. round loaf sourdough (unsliced) bread1/3 lb. hard salami, sliced thin1/3 lb. ham, sliced thin1/3 lb. Provolone, sliced thin
OLIVE SALAD:
Make this a day ahead:
2/3 c. chopped green olives2/3 c. chopped black olives1/3 c. chopped pimento3 cloves garlic, minced1 anchovy fillet, mashed1 tbsp. capers1/3 c. finely chopped parsley1 tsp. oregano1/4 tsp. pepper1/2 c. olive oil
Mix all ingredients for olive salad, cover and marinate at least 12 hours. Next day you can begin making the sandwich; slice round loaf horizontally - scoop out 1 inch of soft bread middle from the top and the bottom. Brush bottom of loaf with olive oil. Layer cold cuts and cheese, top with olive salad and press top and bottom together, put back in bread sack and tie shut.
Refrigerate overnight and put a heavy weight on top, so the loaf will be condensed. Just like one of those deli sandwiches you buy and it is so good. Don't let all the work discourage you; it is a good sandwich!!
1 lg. round loaf sourdough (unsliced) bread1/3 lb. hard salami, sliced thin1/3 lb. ham, sliced thin1/3 lb. Provolone, sliced thin
OLIVE SALAD:
Make this a day ahead:
2/3 c. chopped green olives2/3 c. chopped black olives1/3 c. chopped pimento3 cloves garlic, minced1 anchovy fillet, mashed1 tbsp. capers1/3 c. finely chopped parsley1 tsp. oregano1/4 tsp. pepper1/2 c. olive oil
Mix all ingredients for olive salad, cover and marinate at least 12 hours. Next day you can begin making the sandwich; slice round loaf horizontally - scoop out 1 inch of soft bread middle from the top and the bottom. Brush bottom of loaf with olive oil. Layer cold cuts and cheese, top with olive salad and press top and bottom together, put back in bread sack and tie shut.
Refrigerate overnight and put a heavy weight on top, so the loaf will be condensed. Just like one of those deli sandwiches you buy and it is so good. Don't let all the work discourage you; it is a good sandwich!!