prep time: tbd
cook time: 1 hour
servings: tbd
ingredients:
1 pound asparagus - ends trimmed
1/4 pound shiitake mushrooms - stems removed, sliced 1/4-inch think
2 ounces thinly sliced prosciutto - cut into 1/4-inch strips
2 tablespoon olive oil + 2 teaspoons + additional for drizzling
1/2 teaspoon salt
pepper
grated nutmeg
3 tarragon sprigs
steps:
1. preheat oven to 200 degrees. line a baking sheet with parchment paper. lay asparagus in a pil in center. scatter mushrooms and prosciutto on top. drizzle with 2 tablespoons oil and season with 1/4 teaspoon salt, pepper, and nutmeg. toss vegetables to coat evenly. lay tarragon over top.
2. fold parchment to completely enclose vegetables and staple top and sides shut. transfer pan to oven and bake for 1 hour. asparagus should be just cooked through. if too crisp, return to oven until done to taste.
- new york times, april 2010
Showing posts with label shiitake mushrooms. Show all posts
Showing posts with label shiitake mushrooms. Show all posts
4.07.2014
turkey meatball & cabbage soup
prep time: tbd
cook time: tbd
servings: 4 - 6
soup ingredients:
1/2 pound shiitake mushrooms
2 tablespoons olive oil - divided
4 cloves garlic - peeled and smashed
1 pound cabbage - chopped
1/4 cup chinese cooking wine
5 cups homemade chicken broth
3 whole green onions - roots trimmed and cut in half
chopped fresh cilantro - garnish
meatball ingredients:
1 pound ground turkey
2 tablespoon finely chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil
soup steps:
1. preheat the oven to 425 degrees. put the shiitake mushrooms on a sheet pan and drizzle one tablespoon olive oil over the top. using your hands, toss the mushrooms to coat well and place them in the oven to bake. cook, moving them occasionally, until they are dehydrated and crispy, about 20 minutes. remove the mushrooms from the oven and set aside.
2. in a large stockpot, set the remaining 1 tablespoon olive olive over medium-high heat. when the oil is rippling, add the garlic and cabbage, turning to prevent burning. cook until all the cabbage is wilted and the garlic is beginning to stick to the bottom of the stockpot.
3. add the wine, scraping up any brown bits, and stir until the wine is nearly evaporated. pour in the chicken broth and bring soup to a boil. reduce heat to low and cover.
meatball steps:
1. put the ground turkey, green onions cilantro, ginger, sesame oil, salt and pepper in a large bowl and use your hands to combine well. shape the mixture into small meatballs and set aside.
2. heat the olive oil in a large saute pan over medium-high heat. when oil is hot, drop in the meatballs and brown, about 2 minutes per side. carefully place meatballs in the soup broth.
3. add green onions on top and cover, cooking until the meatballs are cooked through and the cabbage is very tender, about 3 minutes.
4. spoon into bowls and garnish with a roasted mushrooms and cilantro.
- coco + kelley, march 2014
cook time: tbd
servings: 4 - 6
soup ingredients:
1/2 pound shiitake mushrooms
2 tablespoons olive oil - divided
4 cloves garlic - peeled and smashed
1 pound cabbage - chopped
1/4 cup chinese cooking wine
5 cups homemade chicken broth
3 whole green onions - roots trimmed and cut in half
chopped fresh cilantro - garnish
meatball ingredients:
1 pound ground turkey
2 tablespoon finely chopped green onions
2 tablespoons chopped fresh cilantro
1 tablespoon grated fresh ginger
2 teaspoon sesame oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoon olive oil
soup steps:
1. preheat the oven to 425 degrees. put the shiitake mushrooms on a sheet pan and drizzle one tablespoon olive oil over the top. using your hands, toss the mushrooms to coat well and place them in the oven to bake. cook, moving them occasionally, until they are dehydrated and crispy, about 20 minutes. remove the mushrooms from the oven and set aside.
2. in a large stockpot, set the remaining 1 tablespoon olive olive over medium-high heat. when the oil is rippling, add the garlic and cabbage, turning to prevent burning. cook until all the cabbage is wilted and the garlic is beginning to stick to the bottom of the stockpot.
3. add the wine, scraping up any brown bits, and stir until the wine is nearly evaporated. pour in the chicken broth and bring soup to a boil. reduce heat to low and cover.
meatball steps:
1. put the ground turkey, green onions cilantro, ginger, sesame oil, salt and pepper in a large bowl and use your hands to combine well. shape the mixture into small meatballs and set aside.
2. heat the olive oil in a large saute pan over medium-high heat. when oil is hot, drop in the meatballs and brown, about 2 minutes per side. carefully place meatballs in the soup broth.
3. add green onions on top and cover, cooking until the meatballs are cooked through and the cabbage is very tender, about 3 minutes.
4. spoon into bowls and garnish with a roasted mushrooms and cilantro.
- coco + kelley, march 2014
12.02.2013
noodle bowl with broccoli and smoked trout
prep time: tbd
cook time: tbd
servings: 4
stock ingredients:
6 dried shiitake mushrooms
1 bunch scallions - sliced
1 4 - 6-inch stick of kombu
1 medium carrot - sliced thin
a handful of mushroom stems
7 cups water
soy sauce to taste
1 - 2 tablespoons rice wine
salt
sugar
soup ingredients:
6 ounces japanese soba or udon noodles - cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns - cut into small florets
1/2 pound smoked trout fillets - cut into 4 2-ounce pieces
1 bunch scallions - thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds
broth steps:
1. combine the mushrooms, scallions, kombu, carrot, water, soy sauce, and rice wine in a saucepan and bring to a simmer. cover and simmer 20 minutes. strain. season to taste with salt and a sugar.
soup steps:
1. bring the stock to a simmer. if the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer in the broth then distribute the noodles among four deep soup bowls. add the broccoli to the stock and simmer 3 minutes. add the trout fillets and the white and light green parts of the scallions. cover and turn off heat. allow to sit for 3 minutes.
2. set a piece of trout on top of the noodles in each bowl. ladle the soup, taking care to distribute the broccoli and scallions evenly among the bowls. sprinkle black sesame seeds and the dark green part of the scallions over each serving.
- new york times, october 2013
cook time: tbd
servings: 4
stock ingredients:
6 dried shiitake mushrooms
1 bunch scallions - sliced
1 4 - 6-inch stick of kombu
1 medium carrot - sliced thin
a handful of mushroom stems
7 cups water
soy sauce to taste
1 - 2 tablespoons rice wine
salt
sugar
soup ingredients:
6 ounces japanese soba or udon noodles - cooked and tossed with 2 teaspoons sesame oil
3 broccoli crowns - cut into small florets
1/2 pound smoked trout fillets - cut into 4 2-ounce pieces
1 bunch scallions - thinly sliced, light and dark green parts kept separate
2 teaspoons black sesame seeds
broth steps:
1. combine the mushrooms, scallions, kombu, carrot, water, soy sauce, and rice wine in a saucepan and bring to a simmer. cover and simmer 20 minutes. strain. season to taste with salt and a sugar.
soup steps:
1. bring the stock to a simmer. if the noodles have been refrigerated, warm them by placing them in a strainer and dipping the strainer in the broth then distribute the noodles among four deep soup bowls. add the broccoli to the stock and simmer 3 minutes. add the trout fillets and the white and light green parts of the scallions. cover and turn off heat. allow to sit for 3 minutes.
2. set a piece of trout on top of the noodles in each bowl. ladle the soup, taking care to distribute the broccoli and scallions evenly among the bowls. sprinkle black sesame seeds and the dark green part of the scallions over each serving.
- new york times, october 2013
10.25.2013
fresh and wild mushroom stew
prep time: tbd
cook time: 1 hour
servings: 4 - 6
ingredients:
1 1/2 pounds shiitake, cremini or portobello mushrooms
1/2 pound chanterelle, trumpet or oyster
olive oil
1 large onion - diced
salt
pepper
1 teaspoon chopped thyme
1 teaspon chopped rosemary
pinch red pepper flakes
1 tablespoon tomato paste
3 small ripe tomatoes - peeled, seeded and chopped
1 tablespoon flour
porcini broth or chicken broth - heated
1 tablespopon butter
3 garlic cloves - minced
3 tablespoon chopped parsley
steps:
1. clean mushrooms, keeping clolors separated, and trim tough stems. slice mushrooms about 1/8-inch thick.
2. in a wide skillet, warm 2 tablespoons olive oil over medium high heat. add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. remove from pan and set aside.
3. add 1 more tablespoon oil and turn heat to high. add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. lower heat to medium. add thyme, sage, red pepper and tomato paste. add tomoatoes, stir welll, and cook for 1 minutes. season again with salt and pepper. sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. stir in reserved oniones.
4. add 1 cup mushroom broth and stir until thickened, about 1 minute. gradually add 1 more cup broth and cook for 2 minutes. sauce should have gravy-like consistency, thin with more broth if necessary. adjust seasoning.
5. just before serving, put buter and 1 tablespoon olive oil in wide skillet over medium high heat. when butter begins to brown, add chanterelles, season with salt and pepper and saute for about 2 minutes, until cooke through and beginning to brown. add garlic and parsley, stir to coat and cook 1 minute more. add chanterelles to brown mushroom mixture and transfer to a warm serving bowl.
- new york times, october 2013
cook time: 1 hour
servings: 4 - 6
ingredients:
1 1/2 pounds shiitake, cremini or portobello mushrooms
1/2 pound chanterelle, trumpet or oyster
olive oil
1 large onion - diced
salt
pepper
1 teaspoon chopped thyme
1 teaspon chopped rosemary
pinch red pepper flakes
1 tablespoon tomato paste
3 small ripe tomatoes - peeled, seeded and chopped
1 tablespoon flour
porcini broth or chicken broth - heated
1 tablespopon butter
3 garlic cloves - minced
3 tablespoon chopped parsley
steps:
1. clean mushrooms, keeping clolors separated, and trim tough stems. slice mushrooms about 1/8-inch thick.
2. in a wide skillet, warm 2 tablespoons olive oil over medium high heat. add onion, season with salt and pepper and cook, stirring, until onion has softened and browned, about 10 minutes. remove from pan and set aside.
3. add 1 more tablespoon oil and turn heat to high. add brown mushrooms, season lightly and stir-fry until nicely colored, about 3 minutes. lower heat to medium. add thyme, sage, red pepper and tomato paste. add tomoatoes, stir welll, and cook for 1 minutes. season again with salt and pepper. sprinkle with 1 tablespoon flour, stir to incorporate and cook for 1 minute more. stir in reserved oniones.
4. add 1 cup mushroom broth and stir until thickened, about 1 minute. gradually add 1 more cup broth and cook for 2 minutes. sauce should have gravy-like consistency, thin with more broth if necessary. adjust seasoning.
5. just before serving, put buter and 1 tablespoon olive oil in wide skillet over medium high heat. when butter begins to brown, add chanterelles, season with salt and pepper and saute for about 2 minutes, until cooke through and beginning to brown. add garlic and parsley, stir to coat and cook 1 minute more. add chanterelles to brown mushroom mixture and transfer to a warm serving bowl.
- new york times, october 2013
6.07.2013
chicken tantanmen ramen
prep time: tbd
cook time: tbd
servings: 4
egg ingredients:
1/2 cup soy sauce
1/2 cup water
2 tablespoons sugar
4 soft-boiled eggs - peeled
bamboo ingredients:
3/4 cup canned and drained bamboo
1 tablespoon sesame oil
1 cup soy sauce
2 tablespoons sugar
pinch of chilli flakes
stock ingredients:
5 1/2 cups chicken stock
ginger
kombu seaweed
dried shitakes
leeks
sesame tare ingredients:
3/4 cup roasted white sesame seeds
1 cup soy sauce
1 cup chili oil
3 tablespoons peeled and roughly chopped ginger
3 teaspoons thinly sliced spring onion
1 1/8 cup sesame paste
chicken ingredients:
3/4 cup minced chicken
3 teaspoons tobanjan
1 cup soy sauce
1 tablespoon chili oil
1 tablespoon vegetable oil
1 tablespoon peeled and finely chopped garlic
1 tablespoon peeled and finely chopped ginger
2 tablespoons finely chopped spring onion
soup ingredients:
1 cup fresh ramen noodles
1 1/2 cups bean sprouts - blanched
4 large leaves bok choy - blanched and chilled
4 tablespoons chives - cut small
chili oil
egg steps:
1. mix together the soy sauce, water and sugar. marinate the eggs at least 3 - 4 hours or overnight.
bamboo steps:
1. stir-fry the bamboo in the sesame oil until dry. add the soy sauce, sugar and chilli flakes and coo until dry.
stock ingredients:
1. combine the chicken stock, ginger, kombu seaweed, dried shitakes and leeks. simmer for 30 minutes until flavors combine. strain stock and set liquid aside. discard ginger, kombu seaweek, shitakes and leeks.
sesame tare steps:
1. place all ingredients in a food processor and blend until smooth. set aside.
chicken steps:
1. in a pan, combine the chili oil and vegetable oil. over medium high heat, stir-fry the minced chicken until brown. add the tobanjan, soy sauce, garlic, ginger and onion. cook until dry. set aside.
soup steps:
1. divide the tare between four bowls and cover with stock. whisk until the tare has made the stock creamy.
2. cook the noodles according to the package. drain and divide between the four bowls. top with been sprouts, bamboo, egg, grown chicken bok choy and chives. finish with chili as desired.
- goop, june 2013
cook time: tbd
servings: 4
egg ingredients:
1/2 cup soy sauce
1/2 cup water
2 tablespoons sugar
4 soft-boiled eggs - peeled
bamboo ingredients:
3/4 cup canned and drained bamboo
1 tablespoon sesame oil
1 cup soy sauce
2 tablespoons sugar
pinch of chilli flakes
stock ingredients:
5 1/2 cups chicken stock
ginger
kombu seaweed
dried shitakes
leeks
sesame tare ingredients:
3/4 cup roasted white sesame seeds
1 cup soy sauce
1 cup chili oil
3 tablespoons peeled and roughly chopped ginger
3 teaspoons thinly sliced spring onion
1 1/8 cup sesame paste
chicken ingredients:
3/4 cup minced chicken
3 teaspoons tobanjan
1 cup soy sauce
1 tablespoon chili oil
1 tablespoon vegetable oil
1 tablespoon peeled and finely chopped garlic
1 tablespoon peeled and finely chopped ginger
2 tablespoons finely chopped spring onion
soup ingredients:
1 cup fresh ramen noodles
1 1/2 cups bean sprouts - blanched
4 large leaves bok choy - blanched and chilled
4 tablespoons chives - cut small
chili oil
egg steps:
1. mix together the soy sauce, water and sugar. marinate the eggs at least 3 - 4 hours or overnight.
bamboo steps:
1. stir-fry the bamboo in the sesame oil until dry. add the soy sauce, sugar and chilli flakes and coo until dry.
stock ingredients:
1. combine the chicken stock, ginger, kombu seaweed, dried shitakes and leeks. simmer for 30 minutes until flavors combine. strain stock and set liquid aside. discard ginger, kombu seaweek, shitakes and leeks.
sesame tare steps:
1. place all ingredients in a food processor and blend until smooth. set aside.
chicken steps:
1. in a pan, combine the chili oil and vegetable oil. over medium high heat, stir-fry the minced chicken until brown. add the tobanjan, soy sauce, garlic, ginger and onion. cook until dry. set aside.
soup steps:
1. divide the tare between four bowls and cover with stock. whisk until the tare has made the stock creamy.
2. cook the noodles according to the package. drain and divide between the four bowls. top with been sprouts, bamboo, egg, grown chicken bok choy and chives. finish with chili as desired.
- goop, june 2013
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