Yellow curry sauc
- 1 to 2 cans coconut milk (see Directions)
- ½ tsp fenugreek
- 1 tsp ground coriander
- 1 tsp black mustard seeds
- 1 to 2 medium yellow chilies, OR green or red chilies, de-seeded (or leave seeds in for a spicier curry)
- 1 Tbs ground cumin
- ¾ tsp dried turmeric
- 3 cloves garlic
- 1 thumb-size piece galangal OR ginger, peeled and sliced
- 1 stalk lemongrass, sliced thinly
- ½ medium onion
- 3 Tbs vegetarian fish sauce (or regular fish sauce) or
- 4 Tbs soy sauce
- ½ cup fresh coriander, including the stems
- 2 Tbs brown sugar
- Juice of ½ lime
- 2 or 3 medium kaffir lime leaves, fresh or frozen, cut into strips
(choose from the following, or add your own combination):
- 1 can fava beans, broad beans, OR chick peas
- 2 cups chopped bok choy or Chinese cabbage
- 4 to 6 medium shiitake mushrooms, sliced
- 1 medium yellow bell pepper, sliced
- 1 large carrot, sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- ½ to 1 cup fresh basil to finish the dish, roughly chopped if the leaves are large
Yellow Vegetable Curry Directions
Place ½ can of the coconut milk (reserve the rest for later) plus all other sauce ingredients in a food processor. Process well.
Place 1 to 2 tablespoons oil in a wok or large frying pan over medium to high heat. Add the curry paste and gently stir-fry for 1 minute, or until fragrant.
Add the other ½ can of coconut milk and stir.
Add the vegetables that require the longest cooking time, such as the carrots, mushrooms and cauliflower. Stir well and bring to a simmering boil. Turn down heat to medium, cover, and cook for 5 to 10 minutes.
Depending on how much sauce you prefer, plus how many vegetables you are cooking, add ½ to 1 can more coconut milk.
Add the rest of the vegetables. Stir well and cover, allowing to cook for another 5 minutes (Note: add the bok choy/Chinese cabbage last, as these only take a minute or two, and you want them still slightly crunchy).
Sprinkle the curry with fresh basil.
- 2 links linguiça, sliced cross-wise
- 1 large yellow onion
- ¼ cup olive oil
- 6 cloves garlic, thinly sliced
- 8 cups chicken stock
- 1 whole bay leaf
- 1 to 2 lbs fresh kale
- 3 medium wax potatoes, peeled, cubed
- 1 small hot pepper, seeded and finely chopped
- ⅓ tsp paprika
- 2 cups cooked pinquito beans
- Season with salt and pepper to taste
Sauté linguiça and onion in ¼ cup of olive oil for 2 minutes on medium heat.
Add garlic and cook another minute.
Add stock and bay leaf and simmer for 10 minutes.
Prepare the kale by rinsing thoroughly and tearing the leafy portions from the stems. Tear into bite-size pieces. Discard stems.*
Add potatoes, kale, hot pepper and paprika and simmer additional 30 minutes.
Add beans and heat through.
Season with salt and pepper.
* you can actually use the stems, if you like. Simply chop them and add them to the pot along with the stock.
Modern and authentic ingredients given.
- 1 to 2 Tbs soy sauce (more authentic: oyster sauce)
- 1 Tbs mirin or dry sherry (authentic: rice wine)
- 1 tsp sesame oil
- 1 tsp fresh-ground pepper (authentic: white pepper)
- 2 Tbs vegetable oil (authentic: peanut oil)
- 3 large eggs, beaten
- 2 ¼-inch cross slices gingerroot (optional; no need to peel)
- ½ cup ham, cut into 1-inch, thin slices
- (authentic: Chinese sausage)
- ¼ cup sliced mushrooms (authentic: shiitake mushrooms)
- ⅓ cup frozen peas (authentic: sugar peas, chopped)
- 2 cups leftover cooked white rice (preferably at least
- 2 days old and slightly dryish)
- 2 stalks green onion, chopped (authentic: chinois cut)
- ¼ cup fresh bean sprouts
Have all ingredients chopped and ready to go.
Combine the soy sauce, sherry, sesame oil and pepper in a small cup.
Heat 1 tablespoon oil in large skillet or wok on medium heat. Add beaten eggs and immediately scramble. Remove from pan when just short of softly scrambled.
Add additional oil to pan, raise heat to medium high to high and add ham and mushrooms. Toss to brown lightly.
Add frozen peas, mix and cook for 30 seconds.
Add rice. The best way to do this is to get your hands wet and “crumble” rice into the pan as individual particles. Immediately add soy-sherry mix and toss and heat through.
When rice is warm, turn off heat, return eggs to the pan and add the green onion and bean sprouts. Taste and add salt, if that is your preference.
- ¾ cup plus 1 Tbs chickpea flour (optional: + corn flour, + rice flour)
- 1 large egg, beaten
Note: Feel free to double or triple this recipe as needed. Just use one egg for every cup of flour (or ¾ cup plus 1 tablespoon, as above).
Put the chickpea flour into a bowl. Add egg and stir until combined.
If the dough is too dry, add a small amount of water.
If it is too wet, incorporate very small amounts of additional chickpea flour.
The dough should be moist but firm and not sticky.
Once the dough is of the right consistency, knead the dough for a bit.
Roll the dough out very thinly on a nonstick surface, to an even thickness but, unless you’re using a pasta maker, it probably isn’t going to be perfect.
Use a pizza cutter of very sharp knife to slice the dough into ¼-inch-wide noodles. Then cut into squares.
In gently boiling vegetable stock, add pasta and cook for 2 minutes. Remove immediately.
Makes 2 pounds.
- 2 lbs salmon filet (preferably wild), pin bones removed
- 2 Tbs vodka
- ½ cup kosher salt
- ¼ cup sugar
- 2 whole medium fresh bay leaves, chopped
- 2 bunches fresh dill, minced (stems and all)
- 3 medium shallots, peeled and thinly sliced
- 1 Tbs freshly-cracked black pepper
- 1 Tbs fresh tarragon, minced
- 1 Tbs green peppercorns
Place the salmon skin-side down on plastic wrap in a large baking pan or dish.
Sprinkle vodka over the salmon.
Mix the salt and sugar together and cover the fish with the mixture.
Mix the bay leaves, dill, shallots, black pepper, tarragon, and green peppercorns together in a medium bowl. Layer it over the salt mixture.
Wrap the fish thoroughly and tightly in plastic wrap. Place something heavy on top of the fish like a heavy plate or baking dish (I used 3 ears of corn). Refrigerate the salmon for 48 hours.
Check the fish every 12 hours or so and drain off any excess liquid.
When the salmon is ready, unwrap it and remove the cure (the herbs and salt mix).
Rinse the fish in cold water and pat it dry.
Slice thin against the grain.
Making Fresh Pasta.
Fresh pasta isn't the same as dried pasta. I'd say its not even In the same realm at all. If you've ever had fresh pasta, then you know the flavor, texture, and visual is completely different. After making your own at home, you'll never want to buy another bag of dried pasta ever again.
what you need:
- 4 Cups of all purpose flour
- 6 Farm fresh eggs
- a fork
Place the flour on a non porous clean surface. Stainless steel tables work best, but a cutting board will work just fine. Pile all the flour together, and make an opening through the middle. This should resemble a "well". Inside of the well, add all six eggs. With a dinner fork slowly mix eggs in a counter clockwise motion, slowly pulling all the wall of flour and mixing it in. Be careful not to break through the well as the egg will come flowing out. As you continuously add the flour into the well it should thicken up enough so you can start using your hands to knead the dough. Fold the dough over itself and continue kneading and adding the flour slowly. work the dough for about 7-10 minutes, until it had been formed into a ball. It should be smooth, but not too dry, still containing some moisture. Allow dough to sit at room temp. for 30 minutes before refrigerating. Pull dough out and cut into quarters. Take One quarter and either roll it by hand with a rolling pin, or run through your pasta roller. Adding a little flour as you go, roll until very thin, almost translucent. Cut into an inch and a half strips, about ten inches long. You should use six strips per order. This yields about twenty portions.
Ingredients for Rabbit Pappardelle: .
Rabbit braising liquid left from slow cooking the rabbits.
- two whole rabbits, kidneys, hearts, and liver removed
Salt and pepper rabbits then sear until golden brown. Place in a pan or pot with all ingredients above. Add water to cover half the rabbits. Place in oven and slowly cook covered at 350 degrees for an hour. Pull rabbit out of liquid and allow to cool. Pick all meat off of rabbit and dispose of the bones. Save braising liquid as you will use this as your sauce to make the dish.
Other ingredients you will need:
- chanterelle mushrooms sliced
- white wine
- picked rabbit meat
- heavy cream
- fresh chopped herbs: thyme, rosemary, chives, parsley
- grated parmesan cheese
- 1/2 cup allspice
- 6 black peppercorns
- 10 whole cloves
- 1 cinnamon stick
- 1/2 a nutmeg
- 1 cup overproof (151) rum
- 1 1/2 cup sugar
- 1 1/2 cup water
Blend the spices and rum together on low for 5 minutes. While that is blending prepare the simple syrup (sugar and water). When the spices are done blending, strain out any remaining chunks and add to simple syrup. Bang! You have your own homemade Allspice Dram...cheers!
serves 2 hungry men or 6 as a side
This recipe is provided by Stephanie Austin, a wellness coach and food advocate. Her website is WellnessByMotherNature.com