Wednesday, January 30, 2008
Posted by Meghan at 10:15 AM
Tuesday, January 29, 2008
I had about 2 cups of fresh basil lying around (and this time of year its not cheap to get that much basil, so I had to use it!) and wanted to make a simple stir fry. Luckily I keep a well stocked pantry and I had all of the ingredients lying around my kitchen. This is my version of a common Thai dish, but I've improvised when I can't get my hands on chili peppers, using chili oil.
1 lbs chicken breasts, cut into thin strips
1 tbsp wok oil (or vegetable oil)
2 tbsp chili oil
3 scallions, chopped white and some green parts
2 bell peppers (i used red and orange), thinly sliced
5 cloves of garlic, chopped fine
3 tbsp fish sauce
1 tsp crushed red pepper flakes
1 cup packed, basil leaves
2 cups Jasmine rice, cooked
Heat a wok, over high heat. When the wok smokes, add wok oil and chili oil. Sprinkle in crushed pepper flakes. Add chicken and stir fry 2 minutes. Add scallions, red bell peppers, and garlic and stir-fry for 1 or 2 more minutes. Add fish sauce. Remove the pan from heat and add basil. Toss chicken dish until basil wilts. Serve over rice.
Posted by Meghan at 8:43 AM
Wednesday, January 23, 2008
Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Posted by Meghan at 9:11 AM
Thursday, January 17, 2008
This is a cheat recipe for so many reasons! Instead of using pasta sheets, I use store prepared wonton wrappers to make these ravioli. This recipe is enough to make several dozen ravioli, as I try to use the entire pack of wontons and make them all, freezing half for another meal.
Posted by Meghan at 8:18 PM
Monday, January 14, 2008
I received a subscription to Cook's Illustrated a few months ago and I absolutely love this magazine. It's a subscription issued by the same people that bring you America's Test Kitchen and is an amazing resource and reference to both beginner's and experts, in the kitchen. I read the issues from cover to cover, taking in all of the expert knowledge on recipes, techniques and product reviews.
Posted by Meghan at 5:39 AM
Wednesday, January 9, 2008
Preheat the oven to 350 degrees F.
In saute pan, cook pancetta until crisp.
For the dressing:
Posted by Meghan at 8:44 AM
Thursday, January 3, 2008
This is one of the many delicious dishes my friends brought over for my holiday dinner. I'm so glad Maureen found this recipe because she really hit the nail on the head with this easy and amazingly tasty dish. This can be served as an appetizer (as Maureen did) or as a fun dinner (as I did two weeks afterward, cause it's that good!). Maureen found this recipe in Emeril's catalog of thousands!
In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour or more.
Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.
Posted by Meghan at 1:10 PM