Monday, July 24, 2017

Shishito Peppers

I found this recipe here after trying this dish via Foodler Magic and then seeing that Trader Joe's sells shishito peppers. I used this recipe because the author clearly also loves Trader Joe's.

2 tsp olive oil
2 tsp sesame oil
1 (6 oz) bag of shishito peppers, rinsed
Pinch of crushed red pepper flakes
1 clove of garlic, minced
1 1/2 tbsp soy sauce, more for serving
Toasted sesame seeds

Heat the olive oil and sesame oil in a skillet over medium heat. Add the shishito peppers to the skillet and sauté, tossing frequently, until blistered and tender, about 10-12 minutes. Add the crushed red pepper flakes and minced garlic then cook, stirring constantly, for 30 seconds. Add the soy sauce and cook, stirring to coat the peppers evenly, for 1 minute. Sprinkle with sesame seeds and serve with additional soy sauce on t

To toast sesame seeds: put them on a nonstick pan on medium heat for about five minutes, stirring occasionally. They will toast! It's neat!

Tuesday, July 18, 2017

Zoodles (AKA zucchini is spelled with two Cs)

400 degrees
for between 10-20 minutes depending on whatchu got on em
I add shallots, cherry tomatoes, tomato paste.

Monday, July 17, 2017

Monday, July 11, 2016

3 Cheese Quinoa Risotto

Carol contributed this Mark Bittman recipe long ago.

Yield: 4-6 servings.
3/4 cup dried porcini mushrooms
3 tablespoons butter or olive oil, plus more to taste
2 chopped shallots
1 cup chopped shiitake caps
1 1/2 cups quinoa
Salt and freshly ground black pepper
1/2 cup dry white wine or water
2-3 cups chicken or vegetable stock
1/4 cup each freshly grated Parmesan, chopped Fontina and crumbled Gorgonzola 

Cover the dried mushrooms with 1 cup hot water, and set aside until softened, 5 to 10 minutes; drain, and chop, reserving the soaking liquid. Put the butter or oil in a large, deep skillet or saucepan over medium heat. When it is hot, add the shallots and dried and fresh mushrooms, and cook, stirring occasionally, until the shiitakes begin to brown, about 5 minutes.
Add the quinoa, and cook, stirring occasionally, until it’s glossy and coated with butter or oil. Sprinkle with salt and pepper, and then add the wine. Stir, letting the liquid bubble away. Add the porcini soaking liquid, being careful not to pour in any sediment.

Start adding the stock about 1/2 cup at a time, stirring after each addition and adjusting the heat to maintain a gentle bubble. When the stock is nearly evaporated, add more. Continue to cook, stirring frequently and adding stock as necessary; the mixture should be neither soupy nor dry.

Begin tasting the quinoa about 20 minutes after you added it; you want it to be tender but not mushy and to have released some of its starch. Once it reaches that stage, after about 25 minutes, stir in the cheeses, along with a little more butter or oil if you like. Stir until the cheeses melt; taste and adjust the seasoning, and serve.

Sunday, March 6, 2016

The Shtetl Makes Goyim Food

For Laurie and Reina Jaye's Super Bowl party, Sophia, Eli and I made Buffalo chicken dip with pull-apart bread, courtesy of the Pillsbury Dough Boy. I am not sure which football team won that night, but surely we were the ultimate victors. In the future, I might be more careful with the shape of this dish.

Poached Eggs in the Oven!

Inspired by the fact that Trader Joe's started carrying Hollandaise sauce, Zach and I watched this video and learned how to make poached eggs in the oven. Basically, you preheat the oven to 350. In a muffin tin, you put a tablespoon of water and an egg. Then you cook it for 8-10 minutes. Scoop out eggs with a slotted spoon, and then add delicious things like aforementioned Hollandaise sauce, smoked salmon, etc. 

Future Plagiarized Recipes