MISCELLANEOUS: Hope you'll like this version of tomato salsa.

TOMATO SALSA:

 

 

 

 

4 ripe tomatoes, finely diced                                      

¼ cup finely chopped red onion

½ cup chopped coriander leaves                                 

1 tbsp. lime juice

salt and pepper

 

 

 

 

Combine tomatoes, onion, coriander, lime juice, salt and pepper to taste in a glass bowl. Cover with plastic wrap and refrigerate.

 

Remove salsa at least 15 minutes before serving so that ingredients have time to return to room temperature and their full flavour. 

MISCELLANEOUS: Here are some tips for smoking food that I would like to share.

TO SMOKE FOOD IN A KETTLE BBQ:

 

 

 

 

1. Special woodchips are commercially available which give off a wonderfully scented smoke and infuse the food with a distinctive flavour.

 

2. Never use wood that is not specially treated for smoking food, as woodchips that are chemically treated may make food poisonous.

 

3. To smoke food, soak 6 woodchips in water for 1 hour and prepare a kettle barbeque for indirect cooking. When the briquettes are ready, add 3 woodchips to each side and close the lid until the chips begin to smoke. Then cook the food according to the recipe.

 

4. Lift the lid as little as possible so that you don’t lose too much of the smoke.

 

5. Smoking does not work in a gas or electric barbeque as the wood chips need to burn to infuse their aromatic flavour.    

MISCELLANEOUS: Sweetbread is rarely served in restaurants, except in France, nowadays. But for those who regard it as delicacy, please give this recipe a try.

SWEETBREADS WITH SAUCE:

 

 

 

1 lb. calves or veal sweetbreads**                              

4 tbsp. each all purpose flour & butter                                                                       

¼ tsp. nutmeg

juice 1 lemon

2 cups béchamel sauce; see posted recipe      

¼ cup grated cheese

salt and pepper

 

 

**A whole sweetbread is the thymus gland of a young animal, usually a lamb or calf. Sometimes, a pancreas is also referred to as sweetbread. It should be cooked well, not underdone or overcooked

 

 

 

Soak sweetbreads in cold water to cover for 1 hour. Drain; rinse it under cold running water and soak again in water with lemon juice added for another 30 minutes. Rinse again; then remove outer membranes and skin. Slice sweetbreads lengthways.  Add ¼ tsp. salt to flour and toss sweetbreads in it to coat evenly.

 

Preheat oven to 425 degrees F.  In a non-stick skillet over medium-high heat, melt butter. Add sweetbreads and fry gently for 5-6 minutes until golden and tender. Add salt and pepper to taste. Drain on paper towels. Transfer to a shallow oven-proof casserole.

 

Bring béchamel sauce to a gentle simmer in a saucepan over medium heat. Add nutmeg and grated cheese; mix in well and adjust seasoning. Pour sauce over sweetbreads.

 

Transfer casserole to oven and bake for 15 minutes until bubbling and golden.

 

 

 

VARIATION:  Toss cooked sweetbreads with a sauce made with ½ cup lemon juice, 2 tbsp. capers and salt, sugar and white pepper to taste.

MISCELLANEOUS: Hope that this collection of herb or seasoned butter will come in handy for you.

SEASONED BUTTERS:

 

 

 

 

 

herb butter:

 

lemon parsley butter---made by creaming ½ cup soft butter with 2 tbsp. lemon juice and 2 tbsp. chopped parsley.

 

herb butter---add 2 tbsp. of any dried herb, crushed, into lemon-parsley butter. Herbs such as rosemary, tarragon, thyme, marjoram and basil may be used.   

 

 

dill butter:  Combine 2 tbsp. dill weeds and 1 tbsp. lemon juice with ½ cup soft butter. Serve with boiled potatoes.

 

 

mint butter:  Add 2 tbsp. dried and crumbled mint leaves to lemon parsley butter. Serve with green beans or peas.

 

 

chervil butter:  Add 2 tbsp. dry chervil to lemon-parsley butter. Serve with fried scallops.

 

 

oregano butter:  Add I tbsp. oregano to ½ cup soft butter.  Serve with pork chops.

 

 

blue cheese butter:  Cream together ½ cup soft butter, 1 cup crumbled blue cheese, 1 tbsp. prepared mustard, 1/8 tsp. garlic powder and a pinch of tarragon.  Serve with beef fondue:

 

 

parmesan butter:   Cream ½ cup soft butter, 1½ cups grated Parmesan cheese together with a pinch of garlic salt. Serve on thin slices of French bread.

 

 

chive or garlic butter:  Cream ½ cup soft butter, ½ tsp. salt together with either 2 minced garlic cloves, or 2 tbsp. minced chives.

 

 

 

If not used right away, wrap herb butter with wax paper and refrigerate until needed. 

MISCELLANEOUS: If you are into making sushi at home, you might like to give this version of sushi rice a try

SUSHI RICE:

 

 

 

 

21/2 cups short-grain white rice                                  

3 cups cold water

4 tbsp. rice vinegar                                                     

3 tbsp. sugar

2 tbsp. mirin, or Japanese rice wine                            

3 tsp. kosher salt

 

 

 

 

Put rice in a large container and rinse it through several changes of water. Cover with cold water and let soak for 45 minutes.

 

Drain and transfer rice to a deep pot filled with 2 ½ cups cold water. Cover pot and bring to a boil over high heat. Reduce heat to medium-low and cook rice for about 15 minutes, or until all the water is absorbed.

 

Remove pot from heat and let rice stand, covered, for another 10 minutes. Turn rice out onto a large baking sheet or a large bowl to cool slightly.

 

Stir vinegar, sugar, salt and mirin together until sugar and salt are dissolved. Pour this mixture over rice and mix it in thoroughly, either by hand or by using a pair of chopsticks or a rice paddle.

 

Let rice cool to room temperature before using.

MISCELLANEOUS: Chicken biryani used to be a dish I enjoyed at Indian restaurants in the UK. I tried reproducing it at home and came up with this version of it.

CHICKEN BIRYANI—FRIED RICE, INDIAN STYLE:

 

 

 

1 ½ cups basmati rice 

3 large chicken pieces  + 3 cups chicken stock          

veggie mix:

    1 clove garlic, peeled                                              

    2 pieces of ginger root, peeled

    1 thin carrot, thinly sliced                           

    1 medium onion, finely chopped

1 tsp. tomato paste

                                

3 oz. ghee or clarified butter +  1 tbsp. cooking oil

                                            

salt to taste

spice mix:

    3 whole cloves                                            

    4 whole peppercorns

    1 tbsp. ground cumin                                  

    ½ tsp. each ground coriander, turmeric and chilli powder   

    4 cardamom pods, crushed             

    ½ tsp salt

 

 

 

Chop garlic and ginger very finely and add into chicken stock. Wash rice in a few changes of water and drain well. Remove skin and bones from chicken pieces and cut meat into strips about 3-inches long.

 

Heat ghee in a large saucepan over medium-high heat and cook chicken until no longer pink. Add salt to taste. Remove with a slotted spoon and reserve.

 

Add oil to ghee in pan and add in spice mix ingredients. Stir well, and cook over high heat for a few seconds until fragrant. Reduce heat to medium-high and add in onion. Cook until golden brown in colour; then add in rice, chicken and tomato paste. Cook for 2 minutes, stirring continuously. Add in stock; cover pot and bring to the boil. Reduce heat to medium low and cook rice for 15 minutes, or until rice is cooked and all the liquid absorbed. Discard the cloves, peppercorns and cardamom pods. Transfer rice to a serving dish.

MISCELLANOUS: This is my favourite version of quiche that goes down well as lunch or as light dinner. With soup and a green salad, the meal is complete.

QUICHE LORRAINE:

 

 

 

1 quantity of short-crust pastry, either home-made (see posted recipe) or store-bought

filling:

    3 eggs                                                         

    1 cup grated gruyere cheese

    1 cup 10% cream                            

    ½ tsp. salt & pepper to taste

    1 oz butter                                      

    8 rasher bacon, diced

    1 red onion, finely sliced                                                    

 

 

 

Roll out pastry to ¼-inch thickness to fit a 9-inch quiche pan, trimming off excess. Refrigerate for at least 30 minutes before using.

 

Preheat oven to 350 degrees F.

 

Beat eggs and cheese together and season with salt and pepper to taste.  In a large skillet, melt butter over medium heat and sauté bacon and onions together for 5 minutes. Remove with a slotted spoon and arrange bacon mixture over the prepared pie crust. Pour in egg and cream mixture.

 

Bake quiche for 20 to 25 minutes or until filling is set and firm to touch.

MISCELLANEOUS: A nice crisp & well-risen popover--like the Yorkshire pudding that goes well with roast beef--is a nice accompaniment to roasted meat.

POPOVERS:

 

 

 

2 cups milk                                                                 

2 cups all purpose flour

3 eggs                                                                         

¼ cup butter, melted and cooled

1 ¼ tsp. salt                                                                 

extra butter for greasing                                                                      

 

 

 

 

Preheat oven to 450 degrees F. Place a baking sheet on the middle shelf of oven.

 

Butter eight 6-oz. custard cups or ramekins. Chill them for 15 minutes to harden the butter.

 

In a blender, blend in batches the milk, flour, eggs, butter and salt. Blend until batter is jonly ust combined. Do not over blend.

 

Stir batter and divide it among the ramekins. Set the cups on the preheated baking sheet. Bake 10 minutes; then reduce temperature to 35o defrees F. Bake for 20 to 25 minutes more, or until they are well-puffed and crisp.

MISCELLANEOUS: If you like polenta, you might like to try out this easy way to enjoy it on its own or as a side-dish to go with the entree.

POLENTA WITH TOMATO SAUCE:

 

 

 

2 cups yellow cornmeal or polenta flour                    

3-4 tbsp. olive oil +  2-3 tbsp. extra virgin olive oil

2 onions, finely chopped                                            

1 each carrot & celery; chopped                                             

1 clove garlic, finely chopped

2 oz. pancetta, chopped                                              

1 x 16 oz. can pureed tomatoes

1 bay leaf                                                                   

1 ½ cups each mozzarella cheese, cubed & Parmesan cheese                                    

salt and pepper

 

 

 

In a large saucepan, bring 8 cups slightly salted water to the boil. Sprinkle in polenta flour, whisking vigorously. As soon as the polenta begins to thicken, start stirring with a wooden spoon. Cook until polenta comes away from the sides of the pan. Remove from heat and set aside.

 

In the same saucepan, heat olive oil over medium-high heat until hot to cook onions, garlic, carrot, celery and the pancetta until vegetables are softened. Add pureed tomatoes, bay leaf, salt and pepper to taste. Cover pot and simmer mixture for about 45 minutes.

 

Preheat oven to 375 degrees F. and oil an oven-proof dish. Arrange a layer of polenta on the bottom. Cover this with a thin layer of tomato sauce and sprinkle with mozzarella and parmesan cheese. Drizzle with a little extra virgin olive oil on the top. Repeat the layers until all the ingredients have been used up.

 

Bake polenta for about 30 minutes. Serve immediately.

MISCELLANEOUS: This recipe for an elaborate rice pilau was given to me by a friend in the UK. Hope you'll like it as much as I do.

INDIAN RICE PILAU:

 

 

 

4 cups basmati rice    

 

6 cups water or chicken stock                                                     

1 large onion, finely chopped

1 clove garlic, crushed                                    

spice mix:

    6 whole allspice                                          

    8 cardamom pods                                       

    2-inch cinnamon stick                                

    8 cloves

    1 tsp. ground turmeric                                             

2 oz. sliced almonds                                                   

4 oz. sultana

2 oz. ghee or clarified butter                                       

salt

 

 

 

Wash rice in several change of water and drain well.

 

Lightly crush allspice and cardamom pods. Heat ghee in a saucepan over medium-low heat and add spice mix. Cook, stirring, until spice crackles. Remove and cool; then wrap up in a cheesecloth and tied securely. Add onions and garlic into pan and cook until transparent but not browned. Add rice and stir together for 2-4 minutes. Add salt to taste.

 

Add in water and the spice bag. Cover and bring to a boil over high heat; then reduce heat to medium-low heat and cook for about 20 minutes, or until water is absorbed and rice is tender. Remove spice bag and keep rice hot.

 

Meanwhile, fry almonds in ghee over medium-low heat until hot; then add in sultana. Cook together for 3-5 minutes; then stir mixture into rice. Serve immediately.