Category Archives: ethnic

Spaghetti Bolognese

Standard

a modified version of an Anne Burrell recipe.
makes enough sauce to freeze 1/2 for another time
Takes a while but most of the time is just simmering and adding water occasionally

1 large onion diced
3 carrots diced
3 ribs celery diced
1 Tbsp minced garlic
2 12oz cans tomato paste
2 Lbs ground beef
1 lb ground pork
bunch of fresh thyme,tied in a bundle
3 bay leaves
750ml bottle red wine I use chianti
1/2 cup parmesan
Olive oil
kosher salt
1 lb spaghetti

in a food processor puree the carrots,onion celery and garlic
Heat some oil in a large skillet
saute the pureed vegetables with some salt until the water evaporates and they are nicely browned 20 minutes or so
add the meat and a little more salt and cook 15 minutes or so until nicely browned
stir in the tomato paste and cook 5 minutes
stir in the wine,turn the heat to high and cook until the wine is reduced by 1/2 5 more minutes or so
add the thyme and bay leaf
add water to cover the meat by an inch or so
bring to a boil and simmer 3 1/2 to 4 hours. as it simmers you will need to add water to keep the meat covered by an inch or so,I add 2 cups every hour or so
taste for salt as it cooks you may need to add some but remember as the sauce reduced the saltiness will increase
when the sauce has about 1/2 hour left boil some water with salt
cook the spaghetti for 1 minute less than the package calls for
drain,reserving 1/2 cup of water

Remove the thyme bundle
pour 1/2 the sauce in a bowl to freeze for later
stir the spaghetti into the remaining sauce and add the water
cook over medium heat 1-2 minutes or so
pour into serving bowls,sprinkle with cheese and drizzle some olive oil over each serving

serves 3-4 plus you have 1/2 the sauce to freeze for another time

Mapo Tofu

Standard

This is a great dinner. It uses a few unusual ingredients but any good oriental market should have them. its got some heat but isnt blazing hot

Sauce
2 Tbsp fermented black beans
14 1/2 oz can chicken broth
5 Tbsp chili bean paste (or sambal oleck if easier to find)
2 Tbsp rice wine
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp sugar
1 tsp ground sichuan peppercorns

2 Tbsp oil
1 lb ground pork
1 Tbsp minced garlic
2 tsp minced ginger
2 lbs firm tofu,drained and cut into 1″ cubes
2 Tbsp cornstarch dissolved in 4 Tbsp water
1 scallion green part only thinly sliced

Rinse the fermented beans and crush with the back of a spoon
add the rest of the sauce ingredients and set aside

Heat a wok over high heat until a drop of water sizzles on contact
add the oil
stir fry the pork until lightly browned,about 2 minutes
add the ginger and garlic and stir fry 30 seconds
pour the sauce into the wok and bring to a boil
reduce heat to simmer
gently place the tofu cubes into the wok and gently stir to coat with sauce
simmer 3 minutes
add the cornstarch mixture and gently stir to thicken
sprinkle the scallions over all and serve hot.

slow cooker cassoulet

Standard

a slow cooker cassoulet using pork instead of duck

4 lbs pork butt cut into 8-10 chunks
1/2 lb bacon diced
3 onions roughly chopped
2 cups white wine
28 oz  can tomatoes drained and crushed by hand
6 oz can tomato paste
1 cup panko
1 lb spanish chorizo cut into chunks
1 head garlic loose skin removed sliced in half thru the root
2 cups chicken broth
4 cans cannelini or great northern beans
1 tsp kosher salt
pepper

in a large saute pan cook the bacon til crisp
remove and set aside
sprinkle the pork with salt and pepper
working in batches brown the pork and add it to the cooker
saute the onions and saute until softened about 8 minutes
add the wine and bring to a boil,cook about 8 minutes till reduced by 1/2
add the tomatos,paste and broth and bring to a boil
pour into the cooker and toss in the garlic,beans  and chorizo

cook on high 6 hours
skim off the fat
stir in the panko and reserved bacon
let sit at room temperature for 30 minutes before serving with either toasted bread or polenta

serves 8

Mexican style corn

Standard

a mexican inspired corn side dish,very quick and easy

1 lb frozen corn
2 poblano peppers,seeds removed and diced
1 red onion diced
1 tsp minced garlic (2 cloves)
juice of 2 limes

in a large skillet heat some oil
add the peppers and onion and saute,over medium high heat stiring occasionally 6 minutes
add the corn and garlic and continue to sautee 5 minutes until heated thru
stir in the lime juice and serve

spicy braised chicken drumsticks

Standard

based on a recipe in bon appetit. its got some spice but isnt real hot

10-12 chicken drumsticks
1 onion diced
8 grated garlic cloves
2 inch piece ginger,grated
1/4 cup soy sauce
1/4 cup gochujang (korean chili paste)
2 Tbsp sugar
1 tsp ground black pepper
1 Tbsp chinese rice wine
1 Tbsp sesame oil
4 cups chicken broth
4 Tbsp butter

mix onion,garlic,ginger,soy sauce,chili paste sugar,sesame oil,black pepper and rice wine in a bowl and set aside

in a large deep skillet melt the butter. add the chicken and lightly brown all over about 5-6 minutes total
add the sauce and cook 3 minutes
add the broth and bring to a boil
reduce heat to a simmer,partial cover and cook 50 minutes or so until chicken is done

serve over rice pouring some of the sauce over the chicken

Mexican rice

Standard

1 cup rice
1 14 1/2 oz can chicken broth
1 14 1/2 oz can diced tomatoes
2 anaheim chiles
kernels from 2 ears corn
2 Tbsp oil

roast the peppers,remove the skins
remove the seeds and ribs and chop
heat the oil in a large skillet.
add the rice and saute until translucent
add the chopped peppers and tomatoes
continue sauteeing until most of the liquid is gone
add the corn and saute 1 more minute
add the chicken broth,bring toa boil,cover tightly and simmer 20 minutes
fluff with a fork

Farfel(toasted egg barley)

Standard

this is a traditional jewish side dish. easy to make and very tasty

1 package toasted egg barley (2 cups) (i use Manischewitz) *
1 lb mushroom sliced
2 medium onions diced
2 tbsp butter or 1 tbsp butter and 1 tbsp schmaltz
2 1/2 cubs chicken broth

in a stovestop safe casserole dish melt the butter/schmaltz
saute the onions/mushrooms until the onions are brown
stir in the chicken broth
bring to a boil
add the egg barley
cover and simmer 15 minutes until the water is absorbed

* if toasted egg barley is unavailable israeli couscous can be used lightly toast in a saute pan before adding to the broth