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LENTILS AND MIREPOIX OR VISE VERSA WITH DITALI

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Great hearty soup that fills you up with the good stuff on a below zero day!
You will need three large leeks chopped, three medium sweet white onions chopped, three heads of garlic (optional amount), six large carrots chopped, one small fennel bulb chopped, oregano, basil, one tps of sea salt and one tsp of black pepper, one bag of lentils 16 oz, olive oil, one pound of ditali pasta, parmesan cheese, one cup of chicken broth.
Start by adding a couple of dashes of olive oil to your pan..
Chop your onions and carrots and leeks, wash the leeks under cold water and drain.
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Peel your garlic and add carrots and garlic and onions and leeks and fennel to the pan and let it simmer low
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Add your spices and chicken broth and turn up the heat.
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Add your lentils last and let simmer low for one hour.
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Boil your water for the pasta and lower your flame on the lentils.
Add your pasta and cook until el dente and drain.
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Plate your pasta and lentils and add a dash of olive oil and parmesan cheese.
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CHINATOWN NYC GINGERY CHICKEN SAUSAGE WONTON 不為五斗米折腰

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There is a restaurant tucked away in Chinatown NYC where they make and cook wonton and noodles in the window facing the street. It is fascinating to watch how quickly they fill the wonton and close them up with machine like precision.
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You will need a pound of turkey chop meat, a pound of chicken sausage, 6 mushrooms finely chopped.
one egg, 1/4 cup of soy sauce, 1/4 cup of oyster sauce, two tablespoons of grated ginger, five tbsp of Chinese five spice powder, two tsp of ginger powder, one bunch of scallions, two packages of wonton wrappers, one bunch of Bok choy, two cups of chicken broth.
The first thing you should do is bring a large pot of water on to boil and take the chop meat out of the package and the sausage out of the casings and put it in a bowl add all the spices and the soy sauce and oyster sauce and mix well.
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Cut your scallions fine and cut your mushrooms very fine and add to the mix.
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Stir well and grate your ginger and put in fridge for 1/2 an hour, wash and cut your Bok choy and add to the boiling water.
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Lay out your wonton wrappers on a large clean cutting board and brush your wonton wrappers with an egg wash.
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With a teaspoon fill the middle of the wonton wrapper. I overstuff them.
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Now fold them into a into a triangle and add a bit of the egg wash on the corners.
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Fold over one side and fold over the other and pinch tightly.
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Take your Bok choy out of the water and drain, now add your wonton to the boiling water for ten minutes and no longer.
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Add your hot chicken broth to a bowl and add your wonton and Bok choy and top with scallions.
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You can also have them dry with a dipping sauce, I like oyster sauce for dipping,
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不為五斗米折腰

NYC LUNCHEONETTE DELICIOUS CRISPY GREASY HASH BROWNS

When I was a teenager I used to work in a real NYC Jewish Luncheonette cutting potatoes and onions and doing most of the prep work in the greasy kitchen. I had a real bird’s-eye of the front and everything that went on every day and let me tell you it was a real Fellini film.The front was jammed all the time at the counter with lot’s and lot’s of hungry people, this was a very busy place and you could not shred the potatoes quick enough in this joint. So this the recipe for the hash browns that were made there, who can forget? lol
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You will need 3 large potatoes, I used Yukon gold but you can use what you have, it is great to try a different type of potatoe each time you try this recipe. One large onion, salt, black pepper, 4 tbsp of olive oil, one tsp of butter.
Clean and shred all your potatoes on a paper towel, when you are done you must squeeze the water out of them in your hands over the sink and put them on the side.
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After squeezing all the water out of the potatoes you chop your onions fine.
You can also shred them but that is a different recipe all together..lol
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Add your olive oil and butter to your skillet and turn up the flame to high.
Once the oil is hot add your potatoes, five minutes later add your onions.
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Let them hang out on the top for a couple of minutes before you stir, add your salt and pepper to taste.
Cook until golden brown and potatoes are soft and greasy looking, then you know you have NYC luncheonette home fries. Take a baby aspirin and enjoy.lol
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GARLIC BREAD KEEPS AWAY COLDS AND FLU AND MAKES YOUR BREATH STINK!

They say garlic keeps away colds and the flu so I am making a whole loaf of garlic bread, but make sure you got some breath mints handy.lol
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This is easy cooking all you need is a loaf of Italian bread, a half of a stick of butter one head of garlic, a tablespoon of oregano, a tablespoon of sweet basil, olive oil and salt.
Melt your butter in a pan add your spices and crush the garlic and add it to the pan.
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Add 1/2 cup of olive oil and heat on low flame for 7 minutes and stir, preheat your oven to 400F and cover a baking pan with aluminum foil.
Lay your bread out in the pan and add your butter/spice mixture to the tops of the bread.
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Bake for ten minutes or until brown on edges and garlic crispy, take out of the oven and sprinkle with some sea salt and plate and have a bowl of marinara sauce to dip with and enjoy not having a cold or the flu with each bite!
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BUTTERY GARLICKY SHRIMP WITH ANGEL HAIR PASTA

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This is a very light and buttery and garlicky dish with few ingredients.
You will need five pounds of shrimp,3 teaspoons of oregano, 2 teaspoons of basil, one teaspoon of chopped rosemary, one lemon, 1/4 cup of olive oil, half a cup of chicken stock, half of a stick of butter, half of a cup of chopped fresh parsley, one head of garlic, one pound of angel hairy pasta.
Shell and clean your shrimp and put them on the side.
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Add your olive oil and butter to your pot, put your garlic through a press and add the whole head add the oregano ,basil, rosemary and one lemon rind grated and add to the pot and keep flame low as this can burn quickly so stir stir stir.
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Chop a half of a cup of fresh parsley and add it to the pot.
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Add your chicken stock and simmer for 5 minutes then add the shrimp.
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Mix well and lower flame.
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Now add your pasta to the boiling water and watch as angel hair cooks very quickly and you want it to be el dente
After your pasta is just a little hard add it to your pot of shrimp and mix well and cook for 3 or 4 minutes tops!
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Now plate and add a sprig of parsley and enjoy!
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CREAMY ARTICHOKE HEART AND HOT SAUSAGE CHAMPAGNE RISOTTO

Nothing like some creamy cheesy hot sausage one dish champagne risotto on a very cold evening.
This is a great meal to make especially after you have some left over champagne from a party!
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You will need two cups of risotto, three onions, 4 cloves of garlic, one cup of chicken stock, one cup of water, one can of artichoke hearts, Asiago cheese, Parmesan cheese, Romano cheese, black pepper, sea salt, oregano, chopped rosemary, butter, olive oil, any champagne, one package of hot sausage.
Chop your onions and garlic fine and add 3 tablespoons of olive oil to your pot.
Add two tablespoons of oregano and two tablespoons of chopped rosemary and one teaspoon of black pepper and sea salt, stir well and do not let it burn.
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Once onions turn translucent remove from pot and put on side.
Take your sausage out of their skins and cut up to bite size pieces and fry in separate pot until the sausage is crispy brown and put that one the side.
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Now drain your artichoke hearts and cut up into small bite size pieces and put them on the side.
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Add a tablespoon of olive oil to your pot and heat up and add your risotto and stir for 7 minutes continuously.
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After 7 minutes add your champagne and watch it sizzle and lower your heat.
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After 5 minutes add your onions and artichokes to the risotto.
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Stir and add half of your chicken stock and adding the rest slowly as the stock gets absorbed.
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The  trick to this dish is to make sure the risotto does not become mushy so that is why you add the liquids slowly as needed.
Once the risotto softens a bit add a half of a stick of butter and sausage, and add your water slowly.
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Keep tasting thru every process and when the risotto is at the right bite remove from heat and add your cheese and stir well.
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Now plate and add cheese on top, besides how wonderful this tastes you are going to love the way your house smells after cooking this!
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WHAT DO YOU DO WHEN YOU HAVE A MARSHMALLOW CRAVING?

Use box brownie mix and this is your excuse for eating thousands of mini marshmallows.lol
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I am making it Italian style by replacing the water with espresso and adding tons of marshmallow and walnuts and chocolate chips, also I replace the vegetable oil with olive oil. (just another excuse to use olive oil)
Empty mix into mixing bowl add two eggs 1/4 water which I replace with fresh espresso chilled and 1/2 cup of oil.
I freeze the mini marshmallows for an hour before hand, so they don’t melt in mix when cooking.
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Mix all wet ingredients, the box says 50 strokes, add 1/4 cup of whole walnuts, 1/4 cup of chocolate chips
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Add 1/2 cup of mini marshmallows and save some for the top.
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pre heat oven to 350F grease a baking dish and pour into your greased baking dish add some marshmallows on top.
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Bake in oven 35/40 minutes, cool for an hour before cutting into squares.
I hope this makes it thru the night, somehow I doubt it..lol
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