The end of the week came and I had some left over vegetables so I thought I would just saute them and have them with pasta. After a bit of cooking I saw that I had heavy cream that I probably was not going to be using for anything else anytime soon (at least soon enough before it expires) so I threw it in too, not expecting much and it was delicious.
- 2 TBSP oil
- 1/2 onion, chopped
- 3 cloves of garlic, chopped
- 1 carrot, sliced thin
- 1 potato, sliced thin
- 1/4 cup broccoli, chopped
- 1/4 cup jalapeno slices
- 1/2 cup grape tomatoes, quartered
- 1 cup heavy cream
- salt and pepper
- 1/4 cup grated cheese
1) Heat the oil in a large pan to medium-low heat.
2) Add the onion and garlic and cook until the onion is soft, but nothing is starting to brown.
3) Add the carrot and potato and salt, making sure they are spread out and not stuck together and cook for about 5 minutes, stirring often so they do not stick or burn. If necessary, add a lid to the pan to get them to cook faster.
4) Add the broccoli and jalapenos and cook for 1 minute.
5) Add the tomato and cook for 2 minutes.
6) Add the heavy cream and increase the heat to high.
7) Once it boils, bring it to a simmer and add the pepper and cook until it thickens (or until you’re tired of waiting)
8) Serve on the pasta, covered in cheese and with more jalapenos on top.
To go with the Spinach Dip, and use up more Parmesan, I made this.
Recipe taken from here.
- 4 ears of corn.
- 1 1/2 TBSP olive oil
- salt and pepper
- 1 TBSP mayo, room temp
- 1 TBSP sour cream, room temp
- 1/4 cup milk, room temp
- juice of 1 lime
- 3 TBSP Parmesan, grated
1) Heat the oven to 400F.
2) Take the corn off the cob, and mix with olive oil and salt and pepper.
3) Spread on a baking sheet.
4) Roast the corn for 15-20 minutes, turning once or twice, until they are caramelized.
5) Mix the mayo, sour cream, milk, lime juice, Parmesan and cayenne.
6) Pour the corn into the mayo mixture and mix until the corn is covered in the sauce. Add more salt and pepper if you like.
We had lots of Parmesan leftover from having a block with no rind, and then needing a rind and still having a whole block left. I thought this was a good way to use it up.
Recipe taken from here.
- 2 tsp olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 20 oz frozen spinach, thawed via the microwave and with the water squeezed out
- 1/4 cup milk
- 8 oz cream cheese
- 1 cup Parmesan cheese
- 1 cup Mozzarella cheese
- 1 tsp black pepper
- 1 tsp paprika
1) Heat the oven to 425F.
2) Heat the oil in a LARGE pan to medium heat.
3) Add the garlic and onion and cook for 5 minutes or until lightly browned.
4) Add the spinach to the onion mixture and coo for 2-3 minutes.
5) Add the milk and cream cheese.
6) Remove from the heat.
7) Add the Parmesan, Mozzarella, pepper and paprika and mix.
8) Spray a baking dish with cooking spray.
9) Pour the dip into the pan.
10) Heat for 20 minutes or until golden brown around the edges.
11) Serve with baguette slices.
Boston’s weather has been all over the place recently, going from 30 to 60 and back in a day. When we first saw that it was going to be 40, my friend said he wanted something from the Crock Pot. So, here it is (was?).
Recipe from here.
- cooking spray
- 1 medium onion, finely chopped
- 2 medium carrots, finely grated
- 1 cup of white mushrooms
- 1 can of mushroom soup
- 2 cans of cannellini beans, drained and rinsed
- 8 cups of water
- 3 bay leaves
- 5 black peppercorns
1) Spray a large pan and heat to medium.
2) Add onion until golden brown.
3) Add carrots and cook for another 3 minutes or so.
4) Increase the heat to high and add the mushrooms.
5) Cook until they are golden brown.
6) Add the mushroom soup and cook until it is simmering.
7) Throw everything into a crock pot.
8) Cover and cook for 4 hours on high or 6-8 hours on low.
From Hong Phuc Restaurant
- 1/2 TBSP vegetable oil
- 400 grams squid cut thin into rings (if possible)
- 3 spring onions, just the white part, cut very finely
- 1 small piece of ginger
- 3 celery stalks, just the top, including leaves, cut very finely
- 1 tsp pepper
- pinch salt
- 1 lemongrass stalk, just the white part, cut very finely
- 2 tsp brown sugar
- 2 cloves of garlic
- 1/2 tsp chili sauce
- sesame seeds
1) Heat the oil in a pan.
2) Mix the squid, spring onion, ginger, celery and salt.
3) Crush the lemongrass and garlic in a mortar.
4) Add the chili sauce, brown sugar and lemongrass mixture and cook in the oil for 1-2 minutes.
5) Add the squid mixture and cook for 3 minutes or until the squid is not translucent (it is easy to overcook squid so watch it!).
6) Sprinkle with sesame seeds.
its in the back!
Again, at Hong Phuc Restaurant.
- 400 grams snapper or other fish
- 7 banana leaves per fish
- 3 stems of lemongrass, cut very finely
- 1 knob of ginger, sliced
- a bit of spring onion, cut very finely and stir fried in 1/2 tsp of butter
- 1 tsp pepper
- 1 pinch of sugar
- juice of 1 lemon
- 1/2 tsp of salt
- 1/2 tsp sugar
- 1/2 tsp pepper
1) Slice pockets into both sides of the back spine of the fish. Basically gills to tail and then down to the bottom at the tail and halfway down near the gills. Don’t pull it off.
2) Mix the filling together.
3) Stuff inside the fish on each side. Don’t worry if it’s sticking out.
4) Place two banana leaves slightly overlapping on the table.
5) Place the fish on top, with both ends still inside the banana leaves.
6) *at this point, the directions I’ve been given fail me, and I hardly remember how to do it* use the rest of the 5 leaves to wrap it without tearing the leaves.
7) Cook for 10 minutes on each side over a barbecue (or 12 minutes each side in the oven). If you’re worried about the leaves opening, use the cage thingy that I see people use for sausages.
8) Remove leaves, skin and bones.
9) Mix the sauce ingredients together.
10) Pour the sauce over the fish.
Our bones weren’t removed in this photo, which made me scared to eat it!
After Thailand we went to Cambodia. Due to political protests, I could not take a cooking class there. Next was Vietnam. The class was in Hoi An at the Hong Phuc Restaurant.
- 1/4 liter vegetable oil for frying
- 10 pieces of rice paper softened by brushing lemon juice or egg on them
- 3 green beans finely chopped
- 1/4 onion finely chopped
- a bit of dry rice noodles
- 1/2 medium potato
- 1/4 medium carrot
- 1/2 medium choko (sweet potato, toro, brown tuber, yam)
- 3 dried Chinese mushrooms (buy dry and put in hot water for 2 minutes)
- 1 egg
- 1 tsp pepper
- 1/2 TBSP fish sauce
- the juice of 1/2 a lemon
- 1 tsp sugar
- 3 cloves of garlic, crushed
- chili to taste
- 1/2 tsp of water
1) Begin heating the oil (a wooden or bamboo chopstick or spoon should bubble when placed in).
2) Mix all of the mix ingredients together with chopsticks.
3) Place the mixture on the rice paper in a long thin line (like a cigar).
4) Roll it twice.
5) Fold in both ends.
6) Continue to roll until it looks like a piece of mail.
7) Add the rolls to the oil and turn often until light brown.
8) Lift them out one at a time and cut in half with scissors.
9) Add the rolls back into the oil.
10) Cook until the inside is brown and drain in a colander.
11) Mix all the sauce ingredients together and serve.