Foccacia

05 October 2019 - bread

Ingredienser

Foccaciadeig

• 1 kg hvetemel
• 1 pakke tørrgjær (blå pk)
• 2 ss honning
• 1-2 ss sukker
• 1-2 ts salt
• Ca 9 dl lunket vann

Oljeblanding

• 1-2 dl olivenolje
• 1 ts rosmarin
• 1 ts timian
• 1 ts oregano
• 1 ts basilikum

Topping

• Soltørkede tomater
• Fetaost
• Oliven
• Fingersalt

Fremgangsmåte

1. Sikt melet og gjær sammen 2 ganger - dette er med på å gjøre brødet enda mer luftig
2. Bland mel, gjær, sukker honning og salt og tilsett vannet. Rør alt sammen til en klissete deig
3. Finhakk de soltørkede tomatene (og evt oliven og fetaost om du vila had i) og rør det inn
4. Hev deigen under plast og bakehåndkle i 1 time (jeg hever over vannbad)
5. Lag oljeblandingen; Ha oljen i en bolle, tilsett kryddere og rør det sammen.
6. Legg bakepapir i en langpanne og “hell” den ferdighevede deigen i og fordel utover
7. La gjerne deigen hvile seg i 15 min etter du har fordelt utover
8. Stikk fingertuppene i olje og stikk hull i foccacian med fingrene
9. Hell oljen over og stikk fetaost og oliven nedi deigen dersom du vil ha dette
10. Dryss fingersalt over brødet
11. Stek brødet på 220 grader i ca 15 min til det har fått en brun og gyllen skorpe
12. La brødet hvile i 15 min og server, smaker best ferskt

Skirt Steak with Romesco Sauce

16 September 2019 - bbq

Boeuf Bourguignon

13 September 2019 - gryte fransk

Recipe

• 1,5 Tbsp olive oil

• 150g lean bacon

• 750g beef, stew meat

• 1 large white onion

• 2 cloves of garlic

• 1-2 carrots, in chunks

• 2 bay leaves

• 2 sprigs of thyme

• 2 sprigs of parsley

• 1 bottle burgundy red wine (or any Pinot Noir)

• salt & pepper to taste

• 7-8 button mushrooms, halved

• 3-4 very small onions, halved

• 2 Tbsp olive oil

• 1 Tbsp butter

• 1 sprig of thyme

• salt, pepper

• 500g baby potatoes, steamed

for finishing:

• 1 sprig of thyme
• 1 clove of garlic
• 1 Tbsp butter
• finely chopped parsley

Broccoli Bolognese with Orecchiette

11 September 2019 - pasta

Broccoli and sausage pair up for an indulgent veg-heavy pasta dinner. We generally use sweet Italian sausage, but like any legit weeknight meal, the recipe is flexible, so play around with your favorite style.

Ingredients

• 1 large head of broccoli (1¼–1½ pounds), cut into florets, stalk peeled and chopped into ½" pieces
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 4 garlic cloves, smashed
• 12 ounces fresh Italian sausage (about 3 links), casings removed
• Crushed red pepper flakes
• 12 ounces orecchiette
• 3 tablespoons unsalted butter, cut into pieces
• 1.5 ounces Parmesan, finely grated (about ½ cup), plus more for serving

Preparation

Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.

Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Transfer garlic to a small bowl. Cook sausage and a generous pinch of red pepper flakes, breaking up meat into smaller pieces with a wooden spoon and stirring occasionally, until browned and cooked through, 6–8 minutes.

Bring reserved pot of water to a boil and cook pasta until barely al dente, about 9 minutes (set a timer for 3 minutes less than the package instructions; it will cook more in the skillet).

Meanwhile, ladle about ½ cup pasta cooking liquid from pot into skillet with sausage and add garlic and blanched broccoli. Keep mixture at a low simmer, stirring often and mashing with a potato masher to break up sausage even more, until pasta is finished cooking.

Using a spider or slotted spoon, transfer pasta to skillet, then ladle in ½ cup pasta water. Cook, stirring, until pasta absorbs most of the liquid and is just al dente, about 4 minutes. Add butter and stir until melted, then transfer pasta to a large bowl. Gradually add 1½ oz. Parmesan, tossing constantly until you have a glossy, emulsified sauce.

Serve pasta topped with more Parmesan and red pepper flakes and a drizzle of oil.

Mild Chicken Curry

03 January 2019 - indian chicken curry

Ingredients

• Chicken – 300g, or 2 breast pieces, diced.
• Onion – 1, finely chopped
• Ginger–garlic paste – 1 tsp
• Garam masala(1) – 2 tbsp, with some salt thrown in
• Potatoes – 2, peeled and cubed
• Tomatoes – 3, puréed(2)
• Water – 1 cup, add extra as needed
• Coconut milk – 1 1/2 cups
• Coriander, onion – Chopped, for garnish
• Lemon – 1/2, squeezed

Method

1. Coat base of pan with oil and let it heat up(3).
2. Add onions and fry until translucent.
3. Throw in the ginger–garlic paste and toss with onions(4).
4. Now, add the potatoes and continue to fry(5).
5. Slide the chicken in and toss until the chicken isn’t pink(5).
6. At this point, you can add in the garam masala and mix further so that everything is coated in the masala.
7. If the pot is looking a bit dry and smoky, you can add a bit more oil.
8. Add the tomato puree with a bit of water, allowing it to simmer.
9. Pour the rest of the water in small amounts, making sure to stir well as you do so.
10. Let it come to a boil, then turn the heat down to simmer and put a lid on it for about 20 minutes, or until the potatoes are done cooking.
11. Once that’s done, add in the coconut milk. Turn the heat up and allow it to boil.
12. Turn the heat down once more, add the garnish, and squeeze the lemon.
13. Serve hot with rice(6)!

Notes & Helpful Advice

1. Garam masala is super easy to make at home if you don’t have any. The basic garam masala has a combination of ground peppercorns, cardamom, and cinnamon, chilli powder, turmeric powder, and salt.
2. When you’re making your own purée of tomatoes, remember to add some salt to it. You can also add some turmeric and chilli powder. Yes, these are everywhere. Note that you add only 1/2 teaspoon of turmeric and 1/4 teaspoon of chilli powder or the flavour (and colour, especially from the turmeric) overpowers everything else.
3. For those of you who are new to cooking, please remember the following order: pan to flame, heat up; oil to pan, heat up; and only then do ingredients go in the pan.
4. At this point, things are going to start sticking to the pan. That’s okay, but you should reduce the flame to medium (or sim it altogether) if you’re an idiot who forgot to purée his tomatoes. Otherwise, it will burn.
5. I’ve not marinated my chicken in anything for this recipe as the gravy has enough flavour; however, the chicken is coated in pepper, salt, and a mixture of dried herbs from a jar. Oh, and turmeric and chilli powder.
6. As this is a bit of a watery gravy, it doesn’t pair well with chapathis or naans. It’s best served with rice; basmati, if you have it. It also goes great with idlis the next day.

Pasta e Fagioli

14 December 2018 - pasta italian

The key to a soup with fully developed savory flavor starts with the soffritto—a mix of aromatic vegetables that are slowly cooked in the first stage of cooking. Take your time sweating down the vegetables until they are completely softened before letting them take on any color. You’ll be surprised by how much volume they lose and how much liquid they release and by how much unquantifiable richness they lend to the final dish, which is nothing more than a combination of humble ingredients. This recipe is from Where Cooking Begins, coming out in March 2019.

Ingredients

• 8 oz. dried medium white beans (such as cannellini), soaked overnight if - possible
• Kosher salt
• 4 carrots, scrubbed, coarsely chopped
• 1 leek, white and pale green parts only, halved lengthwise, coarsely chopped
• 6 garlic cloves
• 1/3 cup extra-virgin olive oil, plus more for drizzling
• Freshly ground black pepper
• 1 smoked ham hock
• 1 15-oz. can whole peeled tomatoes
• 1 bunch Tuscan kale, ribs and stems removed, leaves torn
• 1–2 Parmesan rinds (optional)
• 2 bay leaves
• 8 oz. small pasta (such as ditalini)
• Finely grated Parmesan, crushed red pepper flakes, and crusty bread (for serving)

Recipe Preparation

If you haven’t soaked the beans, do a power soak: Place beans in a large pot, cover with water by 1", and bring to a boil over high heat. As soon as the water comes to a boil, remove pot from heat, stir in a palmful of salt, cover pot, and let beans sit 1 hour.

Pulse carrots, leek, and garlic in a food processor until finely chopped. Heat ⅓ cup oil in a large pot or Dutch oven over medium. Add chopped vegetables, season generously with salt and pepper, and cook, stirring often, until vegetables start to sweat out some of their liquid, about 4 minutes. The goal at this stage is to slow cook the soffritto until the vegetables are very soft but have not taken on any color. Reduce heat to medium-low, cover pot, and cook, stirring every 5 minutes or so and reducing heat if mixture starts to brown, until vegetables are softened and juicy, about 15 minutes. Add ham hock and cook, uncovered, stirring and scraping bottom of pot every 5 minutes, until soffritto is starting to brown in places and has lost at least half of its volume, about 10 minutes more.

Add beans and their soaking liquid, tomatoes, and kale; season with salt and pepper. Bring to a boil, then add Parmesan rinds (if using) and bay leaves. Reduce heat to medium-low and bring to a gentle simmer. Cook soup with lid askew, adding water (or stock, if you have it) as needed to keep beans submerged by 1", until beans are very tender, 1–3 hours, depending on size and age of beans. Fish out and discard Parmesan rinds. Remove ham hock and use a fork to pull meat off the bone. Return meat to soup; discard bone and any large pieces of fat.

Cook pasta in a large pot of boiling well-salted water, stirring occasionally, until very al dente, about 3 minutes less than package directions. Drain pasta and add to soup, then taste and season with more salt and pepper if needed. (Do not try to skip a step by cooking the pasta in the soup. The noodles will absorb all the available liquid and the liquid will be thick and gummy.)

Divide soup among bowls. Top with Parmesan, drizzle with oil, and sprinkle with red pepper flakes. Serve with bread for dunking.

Pickled Red Onions

09 December 2018 - pickles

Easy Chorizo and Butternut Squash Soup

01 October 2018 - soup

This easy chorizo and butternut squash soup is the perfect Autumn soup recipe – simple to prepare and best eaten in a cozy room on a cold day. The rendered chorizo fat creates a super flavorful base for this spicy, hearty soup. We used chicken chorizo but an authentic pork chorizo would taste delicious as well. Be sure to buy the fresh Mexican chorizo and not the Spanish variety.

Ingredients

• 1½ pound butternut squash
• 1 pound fresh Mexican chorizo (Loose; if using links be sure to remove the casing first)
• 1 Vidalia onion
• 3 scallions divided
• 4 cloves garlic
• 4 cups chicken stock
• 1 14.5 ounce can black beans
• Salt and pepper to taste
• 1 tablespoon paprika
• 1 tablespoon cumin
• Cayenne powder to taste
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 2 tablespoons maple syrup (or use brown sugar)
• 1/2 cup heavy cream (optional)

Instructions

1. Prepare Ingredients: Peel the butternut squash, scoop out the seeds, and then dice the squash into 1” cubes. Peel and dice the Vidalia onion. Trim the scallions and then mince, keeping the dark green parts separate from the white and light green parts. Peel and mince the garlic. Drain and rinse the black beans.
2. Fry the Chorizo: In a 4 quart soup pot, add the chorizo and turn the heat to medium. Cook, stirring often, until well-browned and the fat has rendered and the meat is cooked through, about 8-10 minutes. Using a slotted spoon, scoop the chorizo out and transfer to a bowl, leaving the rendered fat in the pot.
3. Fry the Aromatics: Add the diced onion to the pot over medium heat and cook, stirring regularly, for about 8-10 minutes or until the onion is golden brown and softened. Add the garlic and light green and white parts of the scallions and stir for about 1-2 more minutes.
4. Deglaze the Pot: Add about ½ cup of the chicken stock to the pot and scrape up any browned bits stuck to the bottom of the pot. Pour in the diced butternut squash and then add the remaining chicken stock along with the drained beans. Bring to a boil and then season with salt, pepper, paprika, cumin, a touch of cayenne, cloves, cinnamon, and maple syrup. Reduce heat and simmer, uncovered, for 30 minutes or until the butternut squash has begun to soften.
5. Finish the Soup: Taste the soup and season to your taste. If desired, use an immersion blender to blend about half the soup. Add the cooked chorizo and heavy cream. Cook for an additional 10 minutes, uncovered.
6. To Serve: Ladle the soup into bowls and garnish with the sliced scallion greens. Enjoy!

Coconut-Curry Braised Chicken Thighs

01 October 2018 - asian

This simple, big-flavor chicken thigh dish is a great intro to the fundamentals of braising—once you've got the method down, you can braise just about anything. Braises are perfect for richer, slightly tougher cuts of meat—bone-in, skin-on chicken thighs in this case—and are all about building layers of flavor over time. You're essentially browning successive batches of ingredients (meat, followed by aromatics like onions, ginger, and garlic, followed by spices), and then trapping all of that tasty goodness in liquid to create a complex and deeply-delicious cooking medium. And since braises tend to be rich, we always like to serve them with something zippy to brighten things up—you can get by without the coconut condiment in this recipe, but a few wedges of lime and some cilantro are non-negotiable.

Ingredients

• 6 skin-on, bone-in chicken thighs (about 1½ lb. total)
• 2 Tbsp. plus ½ tsp. kosher salt, divided
• 2 medium red onions
• 3 garlic cloves
• 1 2" piece fresh ginger
• 2 Tbsp. curry powder, such as garam masala
• 1 13.5-oz. can unsweetened coconut milk
• 3 small sweet potatoes, scrubbed
• 1/2 cup large unsweetened coconut flakes
• 2 limes
• A small handful of cilantro
• Basmati or jasmine rice (for serving)

Instructions

1. Preheat oven to 300°. Pat 6 bone-in, skin-on chicken thighs dry with paper towels. Moisture is the enemy of well-browned meat, so it's super important to get them as dry as possible before searing them. Season generously on all sides with 1 Tbsp. salt.
2. Okay, this is going to seem a little bit out there, but trust us: It works. Place a cold, dry large Dutch oven on the stove—no heat yet! Nestle all of your chicken thighs in there, skin side down, so that there is as much skin-to-pan contact as possible (it's fine if they're crowded together). Then turn the heat under the pan to medium. As the pan becomes hotter and hotter, the skin will start to release some of its fat and then get extra crispy and brown, a process that will probably take around 15-20 minutes. (Try not to fuss with the thighs too much while this is happening, just let them be. This is a good time to do some of the prep work outlined in the next few steps.) When the skin is deeply browned—we're only cooking the skin side right now—use tongs to transfer the thighs skin side up to a plate. Turn off the heat under the Dutch oven, but reserve it—we're going to build our braise in it, and we want all of that fat and any browned, stuck-on bits, which will lend richness and flavor to the finished dish.
3. While chicken is browning, do some prep: First, peel 2 onions and cut them in half through the root end. Slice 3 of the onion halves into 3 wedges each, and set the remaining half aside for later.
4. Smash 3 garlic cloves with the flat side of a knife and remove the peel.
5. Using a spoon, peel 2" piece ginger. (Peeling knobby ginger with a vegetable peeler is a pain, but a spoon can get into all of those little nooks and crannies much more easily. Use a Microplane to finely grate the ginger into a small bowl.
6. Cook onion wedges in the reserved pot—the same one you seared the chicken in—over medium heat, stirring often, until golden brown in spots and translucent, 4–6 minutes.
7. Now you're going to start building the base for your braise. First, add your garlic and ginger and cook just until fragrant, about 30 seconds. Add 2 Tbsp. curry powder, stirring to coat until fragrant, a minute or two more. Deglaze the pan by adding a splash of water, vigorously stirring to loosen and dissolve brown bits on bottom of the pot. Add half of coconut milk (shake it well before you open the can, as it can separate!), followed by 1 cup water. Bring the liquid up to a simmer.
8. Chicken time! Arrange the thighs, skin side up, in the Dutch oven so that the meat is partially submerged in the braising liquid. Cover and transfer to the oven to bake for 30 minutes.
9. While the chicken does its thing, you're going to make a zippy coconut condiment for spooning over the finished dish. (Who doesn't love a good topping?) Start by spreading ½ cup coconut flakes on a rimmed baking sheet and placing it in the oven along with the chicken. Bake coconut until golden brown, about 5 minutes—it'll go fast, so set a timer and keep an eye on it.
10. Now, finely chop the reserved half onion from earlier and transfer to a small bowl.
11. Finely grate zest of 1 lime into bowl of chopped onions. There's a ton of flavor in citrus peel, so it's always good to try to find a way to use it if you can. Cut the now-zested lime into wedges and squeeze the juice over onion mixture. Cut remaining lime into 4 wedges and save those for serving later.
12. Cut off the bottom inch of stem from a small handful of cilantro, then finely chop up the stems until you get to the leaves; reserve leaves for serving. Add stems and toasted coconut to bowl with onion mixture (don’t toss the mixture just yet, otherwise the coconut will get soggy).
13. Peel 3 sweet potatoes and cut into 2" pieces.
14. After 30 minutes, uncover Dutch oven and add potatoes and remaining coconut milk. Use tongs to move things around so that the the vegetables are submerged underneath the chicken thighs, which you want to have arranged skin side up. Return the pot to the oven—uncovered this time—and cook until the sweet potatoes are soft enough that they can be pierced with a knife and the chicken is tender, another 15–30 minutes. (This is a good time to start your rice. If you don't have a rice cooker, this is our go-to stovetop rice cooking method.). After this amount of time, the chicken should be tender, juicy, and nicely cooked, but you can let it go for another 30-45 minutes if you're after a more shreddable, falling-apart tender result.
15. Meanwhile, toss coconut condiment with ½ tsp.salt.
16. And there you have it! Serve chicken thighs, curry sauce, and veggies over rice. Top with coconut condiment and reserved cilantro leaves, and serve with lime wedges alongside for squeezing.

Do Ahead: Braised chicken can be made 1 day ahead. Cover and chill. Reheat over low heat before serving.

Roasted Carrot Soup

26 September 2018 - soup

Ingredients

• Roughly 1 pound (465g) carrots, washed, dried and cut into 1/2 inch coins
• 1 tablespoon (13.05g) coconut oil
• 1/2 tablespoon garam masala
• 5 cloves garlic, skins smashed but left on
• 1/2 inch (7g) knob fresh ginger, peeled and minced or 1/2 teaspoon ground ginger
• 1/2 large white onion (100g to 150g), cut into quarters and separated (to prevent burning)
• 3 cups great quality vegetable broth, boiling hot*
• 1 13.5 oz (400g) can coconut milk
• juice of one medium sized lime
• 3/4 teaspoon sea salt

Optional

• 1 teaspoon turmeric
• More ginger if desired
• Pinch of cayenne or a scotch bonnet/habanero pepper added in for heat

Instructions

1. Preheat oven to 425 degrees F/218 degrees C.
2. On a large sheet pan prepared with a silicone mat, parchment or foil, add the carrots and the onions. Drizzle the olive oil over the vegetables and the garam masala. Season with a grinding of fresh sea salt and ground black pepper. Rub the seasonings and oil into the vegetables and spread out. Add the garlic in with the vegetables at this point.
3. Roast for 30 to 35 minutes, turning halfway, until veggies are roasted and carrots are fork tender.
4. Remove from oven and remove the skins from the garlic.
5. In a large blender, add all the remaining ingredients with the vegetables. Ensure that the broth is very hot. If you're not using large blender (holds at least 6 cups) then do this in increments.
6. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously.
7. Taste and add salt and pepper to taste if necessary.
8. Top with garnish (I used fennel fronds since I had in the fridge, but parsley, chives or dill work just as fine) and a pinch of cayenne for a bit of heat.
9. Serve into bowls and enjoy!

Homemade Salad Dressings Make a Star Out of Salad

20 August 2018 - dressing salad

I worked with an amazing food writer to put together a resource for different salad dressings. These are just base guidelines and not super defined recipes but hopefully it gives you a good place to start for inspiration! Making your own dressing is super rewarding and easy to nail down once you get the ratios/emulsification part right and really helps to elevate your salad. My personal favorite is vinaigrette with just oil, lemon juice, and mustard whisked together with a bit of salt and pepper.

I actually made the thousand island dressing as it was listed below but with Greek yogurt instead of mayo and it was AWESOME!

You can read the full article here, if you're interested.

Vinaigrettes

The simplest salad dressing—and an easy recipe to riff on with your own favorite flavors—is the classic vinaigrette, using oil, vinegar, and mustard. The standard ratio is three parts oil to one part vinegar, and the most basic version uses olive oil, white wine vinegar, and a dollop of mustard, plus salt and pepper. But there’s no reason to hold off there: switching the vinegar for a balsamic or Champagne upgrades it instantly, while using a citrus juice like lemon, lime, or grapefruit brings a fun zing. You can get creative with other oils, like avocado, pumpkin seed, or hazelnut. And the mustard can be switched out for a little honey if that matches the other flavors better.

Standard Vinaigrette

All you really need is oil, vinegar, and a bit of emulsifier—usually mustard—to pull this standard together.

Recipe:

• 3:1 oil and vinegar ratio
• 1 teaspoon mustard (dijon or whole grain)
• Salt and pepper to taste

Italian Dressing

This tabletop favorite is actually just a basic olive oil and red or white wine vinegar vinaigrette mixed with a few herbs—fresh parsley and dried basil, oregano, and red pepper—with lemon juice and garlic.

Recipe:

• 3:1 oil and vinegar ratio
• 2 tablespoons chopped fresh parsley
• Dried basil, oregano, and crushed red pepper to taste
• 1 tablespoon lemon juice
• 2 fresh garlic cloves, minced
• Salt and pepper to taste

Balsamic Vinaigrette

Balsamic vinegar makes a tart and sweet base for salads, so it’s a common vinaigrette ingredient, usually with a splash of honey to bring it together.

Recipe:

• 3:1 oil and balsamic vinegar ratio
• Salt and pepper to taste

Caesar Salad Dressing

Like a vinaigrette, Caesar salad dressing is an emulsion: the egg yolk works as the emulsifying agent and the lemon juice as the acid. The extra ingredients—pepper, anchovies, and Parmesan—just help to emulsify it. This is useful knowledge for anyone trying to make a riff on the dish: don’t like using raw eggs? Just use some mayonnaise or even yogurt in place of the egg yolk. Feeling like tweaking it? Try it with lime, or go with yuzu juice. Just like the standard vinaigrette, once you master the ratio, playing with flavors becomes easier.

Caesar Dressing

Perhaps one of the most iconic single dressings in American cuisine, this dressing gets its body from a raw egg yolk mixed with oil, and its flavor from a trio of big guns: anchovies, parmesan, and garlic.

Recipe:

• 2 large egg yolks
• 2 minced garlic cloves
• 1 teaspoon anchovy paste
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup olive oil
• 1/2 cup freshly grated Parm cheese
• Salt and pepper to taste

(Whisk everything except olive oil and parm cheese...slowly incorporate oil until emulsified, whisk in cheese, season with salt/pepper)

Mayo-based Caesar Dressing

For the squeamish, the immunity-compromised, or the lazy, the ready-made emulsion of mayonnaise makes it easy to simply stir in the flavor components of Caesar dressing and then it with a little extra lemon juice.

Recipe:

• 1 cup mayo (or greek yogurt)
• 2 minced garlic cloves
• 1 teaspoon anchovy paste
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 cup freshly grated Parm cheese
• Salt and pepper to taste

Creamy Dressings

Creamy dressings—like green goddess or ranch dressing—tend to do well with heartier salads and chunkier vegetables, as they may weigh down fragile greens. While cream itself is an emulsion, the truth is most of the creamy salad dressings you’re familiar with come from a mayonnaise base, which makes them even easier to make than a vinaigrette. And, in most cases, you can swap out the mayo for yogurt or Greek yogurt for a lighter or tangier version. For most of these, you can just toss all the ingredients into a blender and whiz together your favorite dressing.

All versions below can use greek yogurt instead of mayo, sour cream, or buttermilk

Blue Cheese

The funky flavor of blue cheese gets tangy with mayonnaise and sour cream or buttermilk in this big-flavor American classic that’s simple to stir together.

Recipe:

• 1 cup mayonnaise (or mixture of mayo/sour cream/buttermilk)
• 1/2 cup crumbled blue cheese
• 1/2 cup half and half
• 1 tablespoon lemon juice
• Salt and pepper to taste

You can whisk all blue cheese with ingredients, or whisk half and then add half at the end for a chunkier option.

Green Goddess

Practically synonymous with fresh flavors, this California specialty packs in a truckload of herbs, brought together with a little mayonnaise and sour cream (and sometimes avocado, in a modern version)

Recipe:

• 1 teaspoon anchovy paste (optional)
• 1 garlic clove, minced.
• 3/4 cup mayonnaise (or greek yogurt)
• 3/4 cup sour cream (or greek yogurt)
• 1/2 cup chopped parsley
• 1/4 cup chopped tarragon
• 2 scallions, minced
• 3 Tbsp chopped chives
• 2 Tbsp lemon juice

You can also add spinach to get more greens!

Ranch

America’s favorite buttermilk-herb dressing went from a niche restaurant product to mainstream quickly, and has now taken on an iconic spot on grocery shelves. Use herbs such as fresh (or dried) dill, parsley, and fresh green onions or fresh/dried chives.

Recipe:

• 1 cup Mayonnaise (or Greek yogurt)
• ½ cup Sour Cream
• ½ cup Buttermilk
• 2 tablespoons fresh minced dill (or 2 tsps dry)
• 2 tablespoons fresh minced parsley (or 2 tsps dry)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Sugar, to taste
• Salt and pepper to taste

Mayonnaise-based Dressings

Mayonnaise on its own makes for an easy base (and, again, easily substituted for yogurt) and has become the base of at least two favorites: Russian and Thousand Island. Both begin with a mayo base and take much of their flavor from ketchup without any additional creaminess coming in later, Russian veers toward horseradish for sharpness and thousand island uses sweet pickle relish.

Russian Dressing

From a base of mayonnaise and ketchup, the horseradish and hot sauce lift this into a creamy, sharp dressing.

Recipe:

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon onion finely minced
• Salt and pepper to taste
• Hot sauce to taste
• Horseradish to taste

Thousand Island

Like an overturned condiment cart, thousand island mixes mayonnaise, ketchup, and relish, with vinegar and garlic, for a unique and tangy dressing.

Recipe:

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1 tablespoon onion finely minced
• 1 tablespoon white wine vinegar
• 2 teaspoons relish
• 1 teaspoon sugar
• Salt and pepper to taste

Alternative Dressings

Who says your salad dressing needs to use any of these classic methods? Nobody! While the texture of emulsification tends to do well, there are other ways to get the same texture or others that work well for salads: tahini as a base, using chia seeds in a citrus-based liquid, and even just blending up large amounts herbs like mint and parsley with a light oil until they just come together.

Tahini Dressing

The sesame seed paste known as tahini comes already thick and creamy, so turning it into a salad dressing simple requires thinning it out with a bit of lemon juice and olive oil and then adding flavors—from basic chopped garlic to spicy pickled peppers.

Recipe

• 1/2 cup tahini
• 1/2 cup water
• 1/4 cup lemon juice
• Salt, pepper, and cayenne powder to taste

Herb Dressing

There’s no rules on this one, just clean up whatever herbs are floating in your fridge or garden, and drizzle with a touch of oil before blending. Play around by adding garlic, capers, pickled shallots, or anything else you have on hand.

Recipe

• 1/2 cup extra virgin olive oil
• 1/2 cup minced mixed fresh herbs (parsley, basil, dill, thyme)
• 3 tablespoons white wine vinegar (or lemon juice)
• 2 tablespoons honey and/or dijon mustard

Chia Dressing

Chia seeds will thicken any liquid, so letting them work their magic on whatever your favorite flavors are turns them into a salad dressing. Mix ingredients, like blueberry and lemon juice, or orange juice and chopped chipotle peppers in adobo, and then let sit for an hour with the seeds before stirring and serving.

Recipe:

• 3:1 oil and vinegar ratio
• 2 teaspoons chia seeds
• 1 teaspoon mustard (dijon or whole grain)
• 1 teaspoon honey
• Salt and pepper to taste

Spicy Pork & Vegetable Tofu

11 August 2018 - asian thai tofu

Ingredients for 4 Portions:

• 1 1/4 pounds ground pork
• 1 pound firm tofu, cubed (my package was 14 ounces)
• handful of sliced green onions
• minced hot chili peppers, as much as you like
• 3 small zucchini, cubed, toss with 1 tablespoon kosher salt (rinse after 15 minutes)
• freshly chopped cilantro to finish
• sliced green onions for the top

For the sauce:

• 3 tablespoons Korean chili paste aka Gochujang, or other chili paste product to taste (click here to read a little more about Gochujang)
• 1/3 cup rice vinegar
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce 1 tablespoon ketchup
• 1 tablespoon sesame oil
• 4 cloves minced garlic
• 1 tablespoon finely grated ginger

Potet dressing

09 May 2018 - dressing potato

• 2dl creme fresh
• 2ss majones
• 1ts sennep
• 1ts eddik
• 1fedd hvitløk
• vårløk
• salt og pepper

Kremede blåskjell

30 April 2018 - seafood mussels

• 1 kg friske blåskjell
• 3 båt finhakket hvitløk
• 2 stk finhakket sjalottløk
• 1 stk gulrot i strimler
• 1⁄2 stk rød chili , finhakket
• 4 ss olivenolje
• 1 dl hvitvin
• 2 dl kremfløte
• 3 ss crème fraîche orginal, 35 %
• 2 ss frisk kruspersille

Slik gjør du

1. Skyll og vask blåskjellene godt i rennende kaldt vann. Kast skjell som ikke lukker seg hvis du «kakker» på dem, eller skjell som er skadet.
2. Fres hvitløk, sjalottløk, gulrot og chili i olivenolje i en gryte. Tilsett blåskjell og hvitvin, legg på lokk og damp til skjellene åpner seg.
3. Ta ut blåskjellene, men la kraften ligge igjen i gryta. Tilsett kremfløte og crème fraîche og kok ned til sausen er passe tykk.
4. Ha blåskjellene tilbake i gryta og vend dem inn i kremsausen.

Hummus

25 April 2018 - tahini hummus

• 1 (15-ounce) can chickpeas or 1 1/2 cups (250 grams) cooked chickpeas
• 1/4 cup (60 ml) fresh lemon juice (1 large lemon)
• 1/4 cup (60 ml) well-stirred tahini, see our homemade tahini recipe
• 1 small garlic clove, minced
• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving
• 1/2 teaspoon ground cumin
• Salt to taste
• 2 to 3 tablespoons (30 to 45 ml) water
• Dash ground paprika, for serving

youtube inspiredtaste.net

Tahini

25 April 2018 - tahini hummus

• 1 cup (5 ounces or 140 grams) sesame seeds, we prefer hulled
• 2 to 4 tablespoons neutral flavored oil such as grape seed, canola or a light olive oil
• Pinch of salt, optional

Cesar Salad

24 April 2018 - dressing salad

The Dressing

• 6 anchovy fillets packed in oil, drained
• 1 small garlic clove
• Kosher salt
• 2 large egg yolks
• 2 tablespoons fresh lemon juice, plus more
• 3/4 teaspoon Dijon mustard
• 2 tablespoons olive oil
• 1/2 cup vegetable oil
• 3 tablespoons finely grated Parmesan
• Freshly ground black pepper

The Croutons

• 3 cups torn 1" pieces country bread, with crusts
• 3 tablespoons olive oil

The Lettuce

• 3 romaine hearts, leaves separated

The Cheese

• Parmesan, for serving

Dressing

24 April 2018 - dressing salad

Prinsipp

• 3 deler olje
• 1 del eddik
• salt
• pepper

Fransk dressing

• 3 deler olje
• 1 del vin eddik
• 1 ts senep
• salt
• pepper

Lasagna with baby spinach and béchamel sauce

22 April 2018 - italian lasagna pasta

Bolognese sauce:

• 750g lean beef mince.
• 500g pork mince.
• 2tbsp olive oil.
• 1 large red onion.
• 2 medium garlic cloves.
• 2 carrots.
• 1 tin of crushed tomatoes.
• 2 tbsp tomato paste.
• 1 tsp chilli flakes.
• Salt & pepper.
• 1 tbsp fennel seeds.
• 1 tsp dried oregano.
• 1/2 cup water.
• 1 bunch fresh parsley.
• 1 bunch fresh basil.
• Lasagna sheets.
• 250g of baby spinach.

Béchamel sauce:

• 100g butter.
• 100g flour.
• 1ltr of whole milk.
• 2 egg yolks.
• Salt & pepper.
• 1/2 nutmeg grated.
• Parmesan cheese.
• Mozzarella.

Ricotta filling:

• 500g Ricotta cheese.
• 1 egg.
• Salt & pepper.
• 1 bunch fresh parsley.
• 1 bunch fresh basil.

Bucatini Carbonara

17 April 2018 - pasta italian

INGREDIENTS

• 1/4 pound guanciale (salt-cured pork jowl) or pancetta, cut into ?-inch cubes
• 1 large egg
• 7 large egg yolks
• 1 pound rigatoni
• Kosher salt
• 1/2 cup finely grated Pecorino or Parmesan, plus more for garnish
• 2 teaspoons freshly ground black pepper (or 3/4 teaspoon freshly ground green peppercorns plus 3/4 teaspoon freshly ground pink peppercorns plus 1/2 teaspoon freshly ground white peppercorns), plus more

RECIPE PREPARATION

Cook guanciale in a large skillet over medium-low heat, stirring frequently, until fat renders but guanciale is not browned, about 5 minutes. Pour into a fine-mesh sieve set over a small bowl; reserve drippings. Transfer guanciale to a large bowl and let cool slightly. Add egg yolks and egg to bowl; whisk to blend.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ? cup pasta cooking liquid.

Immediately add rigatoni, 2 Tbsp. pasta cooking liquid, and 1 tsp. guanciale drippings to egg mixture; toss to coat. Working in 3 batches, gradually add ? cup Pecorino, stirring and tossing to melt between batches. Add 2 tsp. black pepper; toss until sauce thickens, adding more pasta water by tablespoonfuls if needed. Season with salt and pepper.

Divide among bowls. Garnish with Pecorino.

Cacio e Pepe

08 April 2018 - pasta italian

Grytebrød med ovnsbakt hvitløk

17 February 2018 - bread

Det er på tide med med en ny oppskrift på eltefritt grytebrød og denne gangen har jeg laget brød med ovnsbakt hvitløk. Ovnsbakt hvitløk er fantastisk godt på egenhånd, så det krevde ikke så veldig mye fantasi før det fant veien til et brød.

Når man ovnsbaker hvitløk får man fullt utbytte av den etterhvert velkjente Maillard-effekten og i tillegg til den åpenbare smaken av hvitløk, så får man også en veldig fin dybde i smaken som man ikke ville ha fått hvis man ikke ga den en tur i ovnen først.

Å ovnsbake hvitløk er noe av det enkleste man kan gjøre på et kjøkken, og samtidig også noe av det beste. Du setter rett og slett ovnen på 150 grader (med varmluft), setter hele hvitløk på et brett midt i ovnen og så steker du dem til de er gyldenbrune. Det tar 45-60 minutter. La hvitløk kjøle seg litt ned og så klemme du den bare ut av skallet. I oppskriften nedenfor har jeg kommet med anbefalte mengdeforhold, men den kan du selvsagt variere som du vil.

Fremgangsmåte

1. Ha alle ingrediensene i en bolle og elt dem sammen med en sleiv, ca. ½ til 1 minutt. Dekk bollen med plast (eller en tallerken) og la den heve i 12-18 timer.
2. Ha deigen på en melet kjøkkenbenk og strekk og brett litt på deigen slik du kan se på denne videoen. Det er vel litt omstridt hvorvidt dette har stor effekt på den ferdige resultatet, men det er uansett en fin måte å forme brødet på og en god mulighet til å ha i ekstra smak som f. eks. parmesan, krydder, stekt løk osv. Jo mindre man bretter deigen på forhånd, jo mer flyter den ut under heving og det blir litt mer uhåndterlig å få oppi gryta.
3. La etterheve i ca. 2 timer når den første timen har gått, skrur du på ovnen til 250 grader og har støpejernsgryta med lokket på inn i ovnen. Det er viktig at gryta er god og varm når du har oppi deigen, så slipper du at den sitter fast når du skal ha den ut av gryta etter steking. Man kan lage dette brødet uten gryte, men da får du ikke samme resultat på skorpen.
4. Ha oppi deigen slik som vist på matpaabordet sin video og stek på 250 grader med lokk i 30 minutter. Ta så av lokket og skru ned til 200 grader og stek videre i ca. 15 minutter, til du har fått en sprø og gyldenbrun skorpe på brødet.
5. Ha brødet ut av gryta ved endt steketid og kjøl av på rist.

Pizza (Basics with Babish)

08 February 2018 - pizza italian

Grocery List:

• Pizza Dough Ingredients (makes 4 pizzas):
• 500g Bread flour
• 16g kosher salt
• 1g active dry yeast
• 350 ml water

Pizza Sauce Ingredients:

• Extra virgin olive oil
• Garlic cloves
• Red pepper flakes
• 28oz can of whole San Marzano tomatoes
• Onion powder
• Dried oregano

Other ingredients:

• Low-moisture mozzarella cheese (shredded)
• Fresh basil
• Spicy soppressata (optional)
• Fresh burrata cheese (optional)
• Calzone fillings (optional)

Special equipment:

• Blender
• Pizza peel

Pizza Filone – pizzarull med ricotta, spinat og røkt skinke

25 January 2018 - pizza italian

Deig

• 30g fersk gjør eller 50 g surdeig
• 1ts sukker
• 5dl vann
• 1kg økologisk hvetemel, gjerne tipo 00
• 20g havsalt
• litt durumhvete på benken

1. Rør ut gjær/surdeig i temperert vann (30 C) i et stort sylteglass eller i en passende kjøkkenbolle. Sikt melet i en eltebolle og ha kvernet havsalt over melet. Tilsett vesken og la deigen elte på lav hastighet i cirka 20 minutter.
2. Ta deigen ut av bollen når den er smidig. Dekk til deigen med plastfolie eller kjøkkenhåndkle og la den heve på kjøkkenbenken til den er dobbelt så stor. Rull ut deigen i fire–fem baller, avhengig av ønsket pizzastørrelse.
3. Legg pizzaballene på kjøl i en form og dekk til med plast om de ikke skal bruke dem med en gang – deigen blir smidigere av å stå på kjøl, og kan den gjerne stå én dag eller to. Strø durumhvete på benken og press ut deigen på benken til en fin pizza.

Hvit pizzasaus

• 4ss usaltet smør
• 4ss hvetemel
• 5dl melk
• 0.50ts revet muskatnøtt
• 0.50ts salt
• 50g revet parmesan
• 50g revet pecorino

1. Smelt smøret i en passende tykkbunnet kjele. Visp inn melet med en visp eller tresleiv. Fortsett å røre over svak varme i to–tre minutter. Tilsett litt melk og rør kraftig rundt, tilsett så resten av melken i puljer og rør kraftig til du har tilsatt all melken i kjelen.
2. Sett ned varmen så det så vidt koker og rør kontinuerlig rundt så ikke det setter seg fast i bunnen av kjelen. Riv over muskatnøtt og smak til med salt. Sausen bør koke i minimum 20 minutter. Juster med melk eller litt vann om den blir for tykk. Trekk av kjelen og rør inn revet ost.

Topping

• 200gv asket spinat
• 1ss olivenolje
• 1 fedd hvitløk
• 250g bøffelmozzarella
• 200g ricotta
• 14stk skiver god spekeskinke, røkt skinke eller speck fra Trento Alto Adige
• rucola i bunt

1. Forvarm ovnen til 270 grader. Press ut deigen på benken med litt durumhvete til ønsket størrelse på pizzabunnen, smør utover den hvite pizzasausen, riv mozzarellaen for hånd og fordel utover pizzabunnen.
2. Sauter spinaten sammen med ett fedd hvitløk (skrellet) og olivenolje, til den blir bløt. Fordel spinaten over mozzarellaen. Rull så bunnen sammen til rulade, tett åpningene igjen så godt det lar seg gjøre ved å klype deigen sammen i ender og åpninger.
3. Stekes i ovn på forvarmet pizzastein eller på brett opp ned, penslet med olje. Stek den til den er gyllenbrun, ta den så ut og server på fat. Klipp den med saks eller kutt den i skiver med en brødkniv.
4. Anrett rucola vendt i olje med salt, pepper og sitron og legg fine skiver med skinke på toppen. Dette er en fin pizza å dele.

Pizza Raviolone – pizzaravioli med trøffel og robiola tre latte

25 January 2018 - pizza italian

Deig

• 30g fersk gjør eller 50 g surdeig
• 1ts sukker
• 5dl vann
• 1hg økologisk hvetemel, gjerne tipo 00
• 20g havsalt
• litt durumhvete på benken

1. Rør ut gjær/surdeig i temperert vann (30 C) i et stort sylteglass eller i en passende kjøkkenbolle. Sikt melet i en eltebolle og ha kvernet havsalt over melet. Tilsett vesken og la deigen elte på lav hastighet i cirka 20 minutter.
2. Ta deigen ut av bollen når den er smidig. Dekk til deigen med plastfolie eller kjøkkenhåndkle og la den heve på kjøkkenbenken til den er dobbelt så stor. Rull ut deigen i fire–fem baller, avhengig av ønsket pizzastørrelse.
3. Legg pizzaballene på kjøl i en form og dekk til med plast om de ikke skal bruke dem med en gang – deigen blir smidigere av å stå på kjøl, og kan den gjerne stå én dag eller to. Strø durumhvete på benken og press ut deigen på benken til en fin pizza.

Hvit pizzasaus

• 4ss usaltet smør
• 4ss hvetemel
• 5dl melk
• 0.50ts revet muskatnøtt
• 0.50ts salt
• 50g revet parmesan
• 50g revet pecorino

1. Smelt smøret i en passende tykkbunnet kjele. Visp inn melet med en visp eller tresleiv. Fortsett å røre over svak varme i to–tre minutter. Tilsett litt melk og rør kraftig rundt, tilsett så resten av melken i puljer og rør kraftig til all melken er i kjelen.
2. Sett ned varmen så det så vidt koker og rør kontinuerlig rundt så ikke det setter seg fast i bunnen av kjelen. Riv over muskatnøtt og smak til med salt. Sausen bør koke i minimum 20 minutter. Juster med melk eller litt vann om den blir for tykk. Trekk av kjelen og rør inn revet ost.

Topping

• 150g bøffelmozzarella
• 150g robiola 3 latte
• 100g hvit trøffel
• 1stk egg

1. Forvarm ovnen til 270 grader i én time før steking om pizzastein skal brukes. Ha litt durumhvete på benken før pizzabunnen kjevles/flates ut. Lag to pizzabunner på cirka 30 centimeter i diameter, så tynne som mulig uten at deigen blir ødelagt.
2. Smør den hvite sausen godt utover en pizzabunn. Ha på mozzarella og robiola revet i biter og fordelt så tett og jevnt man klarer utover sausen. Pass godt på at det ikke kommer saus på ytterkanten av pizzaen.
3. Høvl løvtynne trøffelskiver over osten så tett og jevnt fordelt som mulig. Pensle kantene med pisket egg. Legg den andre tynnbunnede pizzaen over osten. Klyp kantene sammen med fingrene eller med en gaffel etter ravioli-prinsippet. Stek den på ett stekebrett opp ned eller på en pizzastein.

Pizza Sfincione

25 January 2018 - pizza italian

Deig

• 500g økologisk hvetemel eller økologisk tipo 00
• 1ss salt
• 1ss sukker
• 1pk. tørrgjør, 10 g ølgjør eller 160 g surdeig
• 2.50 dlvann
• 3s solivenolje
• 3s solivenolje til pensling

1. Bland, hvetemel, salt, sukker og tørrgjær godt i en kjøkkenmaskin. Tilsett temperert vann (37 C) og olivenolje.
2. Ønsker man å elte deigen for hånd på kjøkkenbenken, så start med det tørre og rør gradvis inn vann og olje fra midten av en melhaug.
3. Ønsker man å bruke surdeig, så blander man alt det tørre – bortsett fra tørrgjær – med vann og elter det en stund, og erstatter samme mengde deig med surdeig, altså cirka 160 g. Elt deigen godt i maskin eller for hånd, gjerne 20 minutter i rolig tempo.

Pizzasaus

• 2s smild olivenolje
• 1 liten kepaløk
• 1 hvitløksfedd
• 4stk salte ansjoser
• 400g hermetiske tomater, hele eller knust
• 0.50ts oregano
• 0.50ts tørket peperoncino
• havsalt

1. Varm olivenoljen i en passende stekepanne. Hakk løken, ha den i pannen og la den surre til den er blank og mør. Skrell og finhakk hvitløken. Tilsett og la det surre en liten stund til. Hakk ansjosen og eventuelt hele tomater i biter og tilsett i stekepannen. La dette koke helt i stykker.
2. Når det er en jevn masse tilsettes tørket peperoncini og tørket eller fersk oregano og lar dette trekke litt. Start forsiktig med den tørkede peperoncinien – den er veldig sterk. Man kan heller ha i litt til mot slutten om man ønsker den mer spicy. Smak til.

Topping

• 150g nduja (ev. fersk, spicy salami, eller bare peperoncino)
• 4stk salte ansjoser
• 100g caciacavallo ost (ev. 50 prosent caciacavallo/50 prosent mozzarella)
• 100g brødkrum
• 4ss ekstra jomfru olivenolje
• tørket eller fersk oregano
• salt

1. Kjevl ut pizzadeigen i rektangulær form. Ha den i en langpanne og tilpass deigen godt med fingrene, slik at den når ut i alle kanter. Trekk over plastfolie og la heve til det dobbelte på et lunt sted.
2. Fjern plastfolien og smør deigen inn med olje, gjerne med pensel først. Hell over resterende olje. La deigen så heve ti minutter til uten folie på det samme lune stedet. Press ned små biter med nduja (ev. salami) i deigen. Ha fire–fem centimeter avstand mellom hver bit.
3. Smak til med salt og avkjøl sausen helt. Sausen kan lages på forhånd i mengder på flaske og har mange bruksområder, men kan også lages dagen før. Smør sausen tynt på toppen av deigen som har hevet med olivenolje. Legg på osten og stek pizzaen på 200–210 grader.
4. La pizzaen hvile og ha på en ny runde med tomatsaus. Legg brødkrum oppå sausen for at den skal sette seg. Varm opp på nytt, på middels sterk varme.

Ragu

19 May 2017 - pasta italian

• 2 stk stor løk
• 1 stk stor gullerot
• 2 stenger stangselleri
• 2 stk chilli
• 2 stk hvitløksfedd
• 6-800g kjøttdeig (gjerne kveg og svin)
• 2 bokser hakkettomat
• 2 ss oregano
• 2 ts salt
• 2 ts pepper
• 1 ts cayenne pepper
• neve fersk basilikum
• neve fersk revet parmigiano reggiano

Surdeigs pizza (Brothers Green Eats)

21 April 2017 - pizza italian

Deig

• 400g Tippo 00 mel
• 50g surdeig starter (evt 1 tbs tørrgjær)
• 6-10g salt
• 280g vann (70% av mel)
• Miks og hvile 30min på benken
• "slap and fold" 5min
• heve 12-20t
• ut på benken under kjøkkenhåndkle hvile 20min
• del deigen i baller
• heves på brett under kjøkkenhåndkle i 2-4t

Saus

• Hele tomater på boks
• 1 hvitløk (revet)
• sukker
• salt
• knus tomatene med hendene
• sil av not tomatjuice

Topping

• tomatsaus
• fersk mozarella
• fersk basilikum
• tørket oregano
• olivenolje
• tørkede chilliflak

Tilberedning

• Form ut deigen til en sirkel
• Legg i en tørr rykendes varm støpejerns stekepanne
• Topping (tomatsaus, mozarella, chilli flak, basilikum)
• La den steke på pannen til den før en fin stekeskorpe på bunnen
• Stek under grillen i steikovn i 2-3 min
• Topp med oregano og olivenolje

Thai basilikum kylling (Easy Gai Pad Krapow)

20 April 2017 - thai asian

• Ingredients for two large or four smaller portions:
• 2 tablespoons vegetable oil
• 1 pound freshly chopped chicken thighs
• 1/4 cup sliced shallots
• 4 cloves garlic, minced
• 2 tablespoons minced Thai chilies, Serrano, or other hot pepper
• 1/3 cup chicken broth
• 1 tablespoon soy sauce, or as needed
• 1 tablespoon oyster sauce
• 2 teaspoons fish sauce
• 1 teaspoon white sugar
• 1 teaspoon brown sugar
• 1 bunch basil leaves, sliced very thin with a sharp knife (about a cup once sliced)

Thai basilikum kylling Reddit (Easy Gai Pad Krapow)

19 April 2017 - thai asian

• 800 g chicken breast
• 1 tbsp Vegetable oil
• 5 minced garlic
• 5 thai chili red pepper sliced
• 50 g fresh basil leaves (ideally thai holy basil)
• 1 tbsp light soy sauce
• 1 splash of dark soy sauce
• 1 tbsp oyster sauce
• a few drops of liquid stevia/sugar

Chickpea curry

11 April 2017 - curry

Ingredients

• 1 tbsp turmeric
• 1 tbsp cumin
• 2 tbsp ground coriander
• 2 white onions (chopped)
• 300g (2 cups) cherry tomatoes
• 4 cloves garlic (chopped)
• 3 tbsp ginger (grated)
• 2 red chillies (deseeded)
• 1 tbsp salt
• 320 ml (1.5 cups) coconut cream
• 4 tbsp tomato puree
• 150g (1 cup) red lentils (parboiled)
• 1 head broccoli (broken into florets)
• 2 cups water (more if it’s too dry)
• 800g (3.5 cups) chickpeas
• handful coriander (cilantro)
• 200g (1 bag) spinach
• Basmati rice
• Coriander (cilantro)
• Popadoms
• Mango chutney

Method

1. Put the white onions, cherry tomatoes, garlic, ginger, red chilli in a food processor & blend to a puree
2. Fry the spices in a pan
3. Stir in the puree & add salt to taste
4. Stir in the coconut cream & tomato puree
5. Add the parboiled red lentils
6. Add the broccoli
7. Add some water
8. Stir in the chickpeas
9. Stir the coriander (cilantro) & spinach
10. Stir in the spinach
11. Add some more water if needs be
12. Serve with basmati rice & garnish with broken popadoms & coriander (cilantro)

Krigskake (brownies)

18 March 2017 - brownies cake

• 8 egg
• 12 dl sukker
• 6 ts vaniljesukker
• 4 kryddermål salt
• 16 toppede ss kakao
• 6 dl hvetemel
• 400 g smeltet smør
• litt bakepulver

1. Bland indigensene i samme rekkefølge som de er nevnt i oppskriften.
2. Fyll i ekstra godt smurt og strødd langpanne og stekes i ca 35 min ved 175C.

Copyright Mamma

Dutch baby

18 March 2017 - breakfast

• 4 egg
• 0.5dl smelta sm?r
• 1dl helmelk
• 0.5dl mel
• salt
• pepper
• parmesan

225C 20-25min

Gresk marinert kylling

18 March 2017 - chicken

• 6 to 8 cloves garlic, totally crushed or very finely minced
• 2 tablespoons dried oregano and/or marjoram
• 1 teaspoon red pepper flakes, or to taste
• 1 generous teaspoon freshly ground black pepper
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon white distilled vinegar
• 1/4 olive oil
• about 1 tablespoon kosher salt to season chicken

Mexicansk linsesuppe

18 March 2017 - mexican soup

Bilde tilhører Maj-Britt Aagaard

Ingredienser til 4 gode porsjoner

• 1 rødløk, hakket
• 4 hvitløksfedd, grovhakket
• 1 stor gulrot (eller 2 mindre), i små terninger
• 1,5 dl små, røde, tørkede linser
• 2 ts spisskummen
• 2 ts oregano
• 1/2 ts røkt paprikapulver
• 1 ts vanlig paprikpulver
• 1–2 ts chipotle adobados, eller 1 ss finhakket chipotle, eller 1 hel rød chili m. frø
• 1 ts sukker
• 1 boks (400 g) hakket tomat
• 2 bokser vann (boksen til de hakkede tomatene)
• 1 buljongterning, av kylling eller grønnsaker
• 1 lime, saften
• 1 liten boks mais (ca. 150 g)

Til topping

• rømme
• bfrisk koriander
• vårløk

Tilberedning

Fres løk, hvitløk og gulrotterninger på middels varme, i en gryte med olivenolje. Skyll linsene godt, og ha dem i gryta sammen med krydderet og chilien.

La det hele steke under omrøring et par minutter, før du tilsetter sukker, hakket tomat, vann, buljongterning og lime. Smak til med salt.

La det hele koke under lokk til gulrot og linser er helt møre. Det tar ca 20 minutter.

Purer suppa med stavmikser. Juster smaken med salt, og eventuelt mer sukker eller limesaft. Ha maisen i suppa og la det hele koke opp så det blir gjennomvarmt.

Server suppa med en rømmeklatt, et dryss frisk koriander og finhakket vårløk. Og du, det er sikkert kjempegodt med noen knuste tortillachips på toppen også.

Naanbrød

18 March 2017 - indian bread

Oppskriften lager 6 stk

• 300g mel
• 0.5ts bakepulver
• 0.5ts salt
• 3ts olivenolje
• 150ml helmelk

1. Ha i melken litt om gangen
2. 2a 2-4min Medium varme under grill
3. 2b 3-5min Høy varme i stekepannen

BPs pizza deig

18 March 2017 - pizza italian

• 800g hvetemel
• 1pk tørrgjær
• 1 ts salt
• 1 ts hvitløkspulver
• 3 dl lunket vann
• 3 ss olivenolje

Copyright BP

New York-Style Pizza (Binging With Babish)

30 April 2016 - pizza italian

• 16 ounces bread flour, plus more for dusting
• 1 tablespoon plus ½ teaspoon sugar, divided
• 3 teaspoons kosher salt, divided
• ½ teaspoon instant yeast
• 1¼ cups ice water, plus more as necessary
• 1 tablespoon vegetable oil, plus more for oiling
• One 28-ounce can whole peeled tomatoes
• 2 medium garlic cloves, minced
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes
• ½ teaspoon dried basil
• ¼ cup semolina flour
• 8 ounces whole-milk mozzarella, shredded

Makes 1 pizza

1. In a food processor, pulse together the flour, 1 tablespoon sugar, 2 teaspoons salt and yeast until well combined. Combine the water and 1 tablespoon of vegetable oil and, with the machine running, slowly drizzle through the feed tube, until a sticky ball of dough forms. Transfer to an oiled surface and knead until smooth about 2 minutes. Transfer to an oiled bowl, cover with plastic wrap and refrigerate overnight.

2. Remove the dough from the refrigerator and divide into two pieces. Wrap each piece of dough in plastic wrap and let rest at room temperature for 1 hour. While the dough rests, prepare the sauce. In a food processor, combine the tomatoes, garlic, oregano, red pepper flakes, basil and the remaining 1 teaspoon salt. Process until smooth, then transfer to a saucepan. Bring to a gentle simmer over medium-low heat, then cover and cook for 30 minutes.

3. Place a pizza stone in the oven and preheat to 550°F (or its highest setting) for 1 hour.

4. Dust a pizza peel with half of the semolina flour. Generously flour a work surface and place one of the doughs on top. Pressing gently using your fingertips, push the dough out to form a disc, leaving the edge slightly thicker. Once the dough is about 8 inches wide, pick it up and drape it over your knuckles, letting gravity stretch out the dough. Pass the dough hand-over-hand, until it’s stretched into about a 14-inch round. Place the dough on a pizza peel and reshape into a circle, if needed, leaving the edge slightly thicker. Ladle about ½ cup of sauce onto the dough and spread around until evenly coated. Scatter half of the mozzarella over the top, making sure not to get any sauce or cheese on the edge of the dough crust. Slide the pizza onto the preheated pizza stone and bake until the crust is well browned and the cheese is bubbly and browned in spots, about 12 minutes. Use the pizza peel to remove the pie and transfer to a large cutting board or pizza pan. Slice into 6 pieces and serve.