RISOTTO-FENNEL-MUSHROOM-ASPARAGUS by CHEF DAN:
Serves 4
INGREDIENTS:
1 cup sliced fresh mushrooms, such as baby portabella, oyster ,or mortel
1 cup sliced fennel bulb
1/2-teaspoon fennel seeds, crushed
1 tablespoon olive oil
2/3 cup risotto
2-1/2- cups chicken broth
4 asparagus spears, cook in a small amount of boiling water before stirring until crisp-tender before stirring into risotto.
1/3 cup shallots, thinly sliced
1 tablespoon snipped fennel leaves
1/2- teaspoon salt
1/8 teaspoon black pepper
DIRECTIONS:
1. In a sauce pan cook mushrooms, sliced fennel bulb, shallots and fennel seeds in hot oil until tender.
2. Stir in uncooked risotto and cook and stir for 2 minutes more.
3. Carefully stir in chicken stock, salt and pepper.
4. Bring to a boil; reduce heat, cover and simmer for 20 minutes.
5. Remove from heat, stir in asparagus.
6. Let stand for 5 minutes.
7. If it’s not creamy add a little more chicken broth, until required consistency.
8. Stir in snipped fennel leaves.
ENJOY DAN: ROCK ON:
Saturday, April 30, 2011
LIME JUICE BRIGHTENS THE FLAVORS IN THIS CHICKEN, CORN AND SALSA SOUP. HAPPY CINCO de MAYO ENJOY DAN
FIESTA (Cinco de Mayo) CHICKEN TORTILLA SOUP by CHEF DAN:
Serves 30-40
INGREDIENTS:
7 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1/4 cup vegetable oil
20 garlic cloves, minced
6 onions, chopped
2 (28oz) cans diced tomatoes
1/2- cup cumin
1/3 cup chili powder
20 bay leaves
40 cups chicken broth
1 tablespoon salt
1 tablespoon cayenne pepper
4 cups pace thick and clunky salsa
1/2- cup lime juice
4 cups dry white beans, soaked over- night
6 cups whole kernel corn
5 pound tortilla chips
DIRECTIONS: ( Drain beans and cook for 2 hours or until soft)
1. Heat the oil in stock pot over medium-high heat.
2. Add chicken and cook until well browned, stirring often.
3. Add the garlic, onions and cumin, chili powder, cayenne pepper and mix well.
4. Then add the broth, tomatoes, salsa, lime juice, white beans, bay leaves and corn.
5. Bring to a boil,
6. Reduce heat and simmer for 1 hour.
7. Remove bay leaves.
8. Serve with tortilla chips and a little sour cream.
ENJOY DAN:
Serves 30-40
INGREDIENTS:
7 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1/4 cup vegetable oil
20 garlic cloves, minced
6 onions, chopped
2 (28oz) cans diced tomatoes
1/2- cup cumin
1/3 cup chili powder
20 bay leaves
40 cups chicken broth
1 tablespoon salt
1 tablespoon cayenne pepper
4 cups pace thick and clunky salsa
1/2- cup lime juice
4 cups dry white beans, soaked over- night
6 cups whole kernel corn
5 pound tortilla chips
DIRECTIONS: ( Drain beans and cook for 2 hours or until soft)
1. Heat the oil in stock pot over medium-high heat.
2. Add chicken and cook until well browned, stirring often.
3. Add the garlic, onions and cumin, chili powder, cayenne pepper and mix well.
4. Then add the broth, tomatoes, salsa, lime juice, white beans, bay leaves and corn.
5. Bring to a boil,
6. Reduce heat and simmer for 1 hour.
7. Remove bay leaves.
8. Serve with tortilla chips and a little sour cream.
ENJOY DAN:
Wednesday, April 27, 2011
A GREAT THAI DISH ENJOY DAN:
THAI SHRIMP AND HALIBUT CURRY; by CHEF DAN:
Serves 4
INGREDIENTS:
1 pound halibut or firm white fish, cut into 1-1/2in chunks
10 large shrimp, peeled and deveined
1 tablespoon lemon-pepper
1 tablespoon olive oil
1 cup shallots, chopped
1 red bell pepper, diced
2 inches fresh ginger, sliced, and minced
1 tablespoon red curry paste
1 (19oz) coconut milk (Mae Ploy)
1 tablespoon fish sauce
1/3cup fresh cilantro
1/3cup fresh Thai basil
3 limes
DIRECTIONS:
1. Finley grate enough peel from 2 limes, squeeze out 2 tablespoons or so.
2. Cut third lime in wedges.
3. In skillet over medium-high heat, add shallots, red pepper, and fresh ginger.
4. Sauté about 5 minutes or until shallots are tender and peppers softened.
5. Stir in red curry paste, coconut milk, fish sauce, lime peel, and 2 tablespoons lime juice.
6. Simmer for about 5-6 minutes, stirring often.
7. Sprinkle shrimp and fish with lemon-pepper.
8. Add shrimp and fish to curry sauce.
9. Return to very gentle simmer and cook just until shrimp and fish are opaque, about 5-6 minutes.
10. Gently stir in cilantro and basil.
11. Serve with jasmine rice and lime wedges.
ENJOY DAN:
Serves 4
INGREDIENTS:
1 pound halibut or firm white fish, cut into 1-1/2in chunks
10 large shrimp, peeled and deveined
1 tablespoon lemon-pepper
1 tablespoon olive oil
1 cup shallots, chopped
1 red bell pepper, diced
2 inches fresh ginger, sliced, and minced
1 tablespoon red curry paste
1 (19oz) coconut milk (Mae Ploy)
1 tablespoon fish sauce
1/3cup fresh cilantro
1/3cup fresh Thai basil
3 limes
DIRECTIONS:
1. Finley grate enough peel from 2 limes, squeeze out 2 tablespoons or so.
2. Cut third lime in wedges.
3. In skillet over medium-high heat, add shallots, red pepper, and fresh ginger.
4. Sauté about 5 minutes or until shallots are tender and peppers softened.
5. Stir in red curry paste, coconut milk, fish sauce, lime peel, and 2 tablespoons lime juice.
6. Simmer for about 5-6 minutes, stirring often.
7. Sprinkle shrimp and fish with lemon-pepper.
8. Add shrimp and fish to curry sauce.
9. Return to very gentle simmer and cook just until shrimp and fish are opaque, about 5-6 minutes.
10. Gently stir in cilantro and basil.
11. Serve with jasmine rice and lime wedges.
ENJOY DAN:
COCONUT MILK MAKES THIS SAUCE REALLY RICH ENJOY DAN:
CHICKEN DIANE by CHEF DAN:
Serves 4
FOR THE CHICKEN:
2 teaspoons butter
2 teaspoons olive oil
4 skinless, boneless chicken breast halves
1/2- teaspoon each salt and pepper
FOR THE SAUCE MELT:
1 teaspoon butter
3 cups fresh mushrooms, sliced
1 tablespoon shallots, minced
1 tablespoon garlic, minced
1/4- teaspoon paprika
3 tablespoons brandy or dry sherry
1 tablespoon Dijon-style mustard
2 teaspoons Worcestershire sauce
1/4- cup coconut milk
2 teaspoons fresh chives
DIRECTIONS:
1. Flatten chicken to 1/4-in. thickness, season with salt and pepper.
2. In a non-stick skillet, add butter and oil and brown chicken for 3-5 minutes on each side or until meat thermometer reaches 170 degrees.
3. Remove to plate and tent with foil.
4. For the sauce melt the butter in same skillet over medium-heat, stir in mushrooms, shallots, garlic, and paprika cook about 30 seconds.
5. Off heat deglaze skillet with brandy, scraping up any brown bits on the bottom.
6. Return skillet to heat and boil brandy 30 seconds.
7. Whisk in Dijon and Worcestershire sauce.
8. Off heat whisk in coconut milk and chives.
9. Return skillet to heat to slightly thicken sauce, season with salt and pepper.
10. Return chicken to skillet, turn to coat in sauce.
11. Remove chicken to a plate and top with remaining sauce. ENJOY DAN:
Serves 4
FOR THE CHICKEN:
2 teaspoons butter
2 teaspoons olive oil
4 skinless, boneless chicken breast halves
1/2- teaspoon each salt and pepper
FOR THE SAUCE MELT:
1 teaspoon butter
3 cups fresh mushrooms, sliced
1 tablespoon shallots, minced
1 tablespoon garlic, minced
1/4- teaspoon paprika
3 tablespoons brandy or dry sherry
1 tablespoon Dijon-style mustard
2 teaspoons Worcestershire sauce
1/4- cup coconut milk
2 teaspoons fresh chives
DIRECTIONS:
1. Flatten chicken to 1/4-in. thickness, season with salt and pepper.
2. In a non-stick skillet, add butter and oil and brown chicken for 3-5 minutes on each side or until meat thermometer reaches 170 degrees.
3. Remove to plate and tent with foil.
4. For the sauce melt the butter in same skillet over medium-heat, stir in mushrooms, shallots, garlic, and paprika cook about 30 seconds.
5. Off heat deglaze skillet with brandy, scraping up any brown bits on the bottom.
6. Return skillet to heat and boil brandy 30 seconds.
7. Whisk in Dijon and Worcestershire sauce.
8. Off heat whisk in coconut milk and chives.
9. Return skillet to heat to slightly thicken sauce, season with salt and pepper.
10. Return chicken to skillet, turn to coat in sauce.
11. Remove chicken to a plate and top with remaining sauce. ENJOY DAN:
Monday, April 25, 2011
SOTO AYAM INDONESION CHICKEN SOUP WITH NOODLES AND AROMATICS ENJOY DAN:
SOTO AYAM (INDONESIAN CHICKEN SOUP WITH NOODLES:
By CHEF DAN:
Serves 20
INGEDIENTS:
2 whole chickens, giblets, neck, and liver removed
2 stalks fresh lemon grass, crush stalk with the back of a knife then cut into 3-inch pieces
6 kaffir leaves
1 teaspoon sea salt
4 quarts water
1 teaspoon black peppercorns
12 garlic cloves, peeled
3 inches fresh ginger, thinly sliced
10 shallots, halved
3 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon ground turmeric
2 tablespoons grape-seed oil
16 ounces dried bean thread noodles
1/4- cup lime juice
3 cups finely shredded cabbage (garnish)
3 cups bean sprouts (garnish)
1 cup thinly sliced green onions, both parts (garnish)
Quarter limes and chili paste (sambal) (garnish)
A bunch of cilantro (garnish)
DIRECTIONS:
1. Place chickens in a stock pot, with lemon grass, lime leaves, salt and water.
2. Bring to a boil over high-heat.
3. Skim off any foam and reduce heat to simmer.
4. Cover and let simmer for about 1 hour.
5. Remove chicken pieces from broth and set aside. When cool discard skin and bones, and shred meat into bit size pieces. Refrigerate the meat.
6. Refrigerate the stock overnight.
7. The next day skim off fat and discard lemon grass and lime leaves.
8. Meanwhile, combine peppercorns, coriander seeds, and cumin seeds in a food processor, pulse until ground.
9. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
10. Add a little water if needed.
11. Heat grape-seed oil in a skillet over high-heat.
12. When very hot add spice paste and cook, about 5 minutes.
13. Add cooked spice and chicken meat to stock pot.
14. Bring to a simmer and cook about 15 minutes.
15. In a bowl, pour 6 cups hot water over bean thread noodles.
16. Let stand about 20 minutes, snip through noodles to make shorter strands.
17. Turn off heat under soup and stir in lime juice.
18. To serve, divide noodles in soup bowls.
19. Place desired portions of the chicken, cabbage, lime wedges, cilantro, green onions in the bowl to create any combination you may like.
20. Add juice from lime wedges, chili sambal, and salt and pepper to taste.
ENJOY DAN:
By CHEF DAN:
Serves 20
INGEDIENTS:
2 whole chickens, giblets, neck, and liver removed
2 stalks fresh lemon grass, crush stalk with the back of a knife then cut into 3-inch pieces
6 kaffir leaves
1 teaspoon sea salt
4 quarts water
1 teaspoon black peppercorns
12 garlic cloves, peeled
3 inches fresh ginger, thinly sliced
10 shallots, halved
3 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon ground turmeric
2 tablespoons grape-seed oil
16 ounces dried bean thread noodles
1/4- cup lime juice
3 cups finely shredded cabbage (garnish)
3 cups bean sprouts (garnish)
1 cup thinly sliced green onions, both parts (garnish)
Quarter limes and chili paste (sambal) (garnish)
A bunch of cilantro (garnish)
DIRECTIONS:
1. Place chickens in a stock pot, with lemon grass, lime leaves, salt and water.
2. Bring to a boil over high-heat.
3. Skim off any foam and reduce heat to simmer.
4. Cover and let simmer for about 1 hour.
5. Remove chicken pieces from broth and set aside. When cool discard skin and bones, and shred meat into bit size pieces. Refrigerate the meat.
6. Refrigerate the stock overnight.
7. The next day skim off fat and discard lemon grass and lime leaves.
8. Meanwhile, combine peppercorns, coriander seeds, and cumin seeds in a food processor, pulse until ground.
9. Add halved shallots, garlic, turmeric and ginger and pulse to a thick paste.
10. Add a little water if needed.
11. Heat grape-seed oil in a skillet over high-heat.
12. When very hot add spice paste and cook, about 5 minutes.
13. Add cooked spice and chicken meat to stock pot.
14. Bring to a simmer and cook about 15 minutes.
15. In a bowl, pour 6 cups hot water over bean thread noodles.
16. Let stand about 20 minutes, snip through noodles to make shorter strands.
17. Turn off heat under soup and stir in lime juice.
18. To serve, divide noodles in soup bowls.
19. Place desired portions of the chicken, cabbage, lime wedges, cilantro, green onions in the bowl to create any combination you may like.
20. Add juice from lime wedges, chili sambal, and salt and pepper to taste.
ENJOY DAN:
FOR PASSOVER AT THE SOUP KITCHEN CHICKEN SOUP WITH MATZO BALLS ENJOY DAN:
MATZO BALL RECIPES by CHEF DAN:
Makes 20 each
INGREDIENTS:
1/2-cup margarine, melted
6 eggs
3 cups matzo meal
2 teaspoons salt
1-1/2- cups water, or as needed
DIRECTIONS:
1. In a bowl, whisk together the margarine and eggs until well blended.
2. Combine the matzo meal and salt.
3. Lightly stir into egg mixture until the liquid is absorbed, and the meal is damp.
4. Gradually mix in the water so that the mixture holds together, but not too wet.
5. Cover and refrigerate.
6. Bring a large pot of salted water to a rolling boil.
7. Remove matzo from the refrigerator.
8. Using wet hands, shape spoonfuls of dough into balls.
9. Do not place balls close together.
10. Drop balls into the boiling water, and boil for 15 minutes.
11. Remove from water and serve in the soup.
12. Do not let sit out to long or they will get hard.
ENJOY DAN:
Makes 20 each
INGREDIENTS:
1/2-cup margarine, melted
6 eggs
3 cups matzo meal
2 teaspoons salt
1-1/2- cups water, or as needed
DIRECTIONS:
1. In a bowl, whisk together the margarine and eggs until well blended.
2. Combine the matzo meal and salt.
3. Lightly stir into egg mixture until the liquid is absorbed, and the meal is damp.
4. Gradually mix in the water so that the mixture holds together, but not too wet.
5. Cover and refrigerate.
6. Bring a large pot of salted water to a rolling boil.
7. Remove matzo from the refrigerator.
8. Using wet hands, shape spoonfuls of dough into balls.
9. Do not place balls close together.
10. Drop balls into the boiling water, and boil for 15 minutes.
11. Remove from water and serve in the soup.
12. Do not let sit out to long or they will get hard.
ENJOY DAN:
IN APRIL BROCCOLI RABE ARE IN THE STORES SO GOOOOOOD FOR YOU. ENJOY DAN
ROASTED SHRIMP WITH BROCCOLI RABE AND FENNEL
By CHEF DAN:
Serves 4
INGREDIENTS:
1-1/2 pound peeled and deveined large shrimp
1 bunch broccoli rabe
1 cup fennel bulb, thinly sliced
1 tablespoon olive oil
4 garlic cloves, smashed
2 tablespoons lemon juice
Coarse salt and pepper
1/4- teaspoon red pepper flakes
DIRECTIONS:
1. Pre-heat oven to 425 degrees.
2. Toss shrimp, broccoli rabe, fennel slices, garlic, with olive oil on a rimmed baking sheet and season with salt and pepper, and red pepper flakes.
3. Bake 8-10 minutes, or until shrimp are done.
4. To serve divide among four plates and drizzle with lemon juice.
ENJOY DAN:
By CHEF DAN:
Serves 4
INGREDIENTS:
1-1/2 pound peeled and deveined large shrimp
1 bunch broccoli rabe
1 cup fennel bulb, thinly sliced
1 tablespoon olive oil
4 garlic cloves, smashed
2 tablespoons lemon juice
Coarse salt and pepper
1/4- teaspoon red pepper flakes
DIRECTIONS:
1. Pre-heat oven to 425 degrees.
2. Toss shrimp, broccoli rabe, fennel slices, garlic, with olive oil on a rimmed baking sheet and season with salt and pepper, and red pepper flakes.
3. Bake 8-10 minutes, or until shrimp are done.
4. To serve divide among four plates and drizzle with lemon juice.
ENJOY DAN:
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