shae's recipe box

Spaghetti in Garlic and Oil

2 tbsp extra virgin olive oil
3 garlic cloves, sliced
1/2 tsp red pepper flakes
3 tbsp chopped fresh parsley
2 tsp lemon zest
1/2 cup starchy spaghetti water
3 tbsp parmesan cheese

1. toast garlic and red pepper flakes in oil on medium heat (3 minutes)
2. add parsley and zest
3. add water, simmer 5 minutes
4. add parmesan
5. toss spaghetti in oil and serve

serves 4

Chicken & Andouille Gumbo

12 oz andouille sausage (or kielbasa, plus 1 tbsp paprika)
6 tbsp vegetable oil
12 chicken thighs on the bone
1/2 cup flour
4 tsp salt
2 tsp black pepper
1/4 cup flour
2 medium sweet onions, sliced
2 red bell peppers, sliced
2 ribs celery, chopped
10 oz fresh or frozen okra, chopped
6 garlic cloves, chopped
1 tsp crushed red pepper flakes
3 bay leaves
2 tsp thyme
1 (15 oz) can peeled tomatoes, chopped
8 cups chicken broth
2 tbsp cider vinegar
3 scallions

1. cut sausage into large bites
2. render (cook) sausage in vegetable oil in large pot
3. mix 1 cup flour with salt, and pepper
4. dredge chicken thighs in flour
5. remove sausage from oil when oil has darkened with paprika (7 mins)
6. brown chicken thighs in oil in large pot
7. remove thighs once browned
8. add 1/4 cup flour to create a roux and brown for 3 minutes
9. add red pepper, celery, and onions to roux and cook 5 minutes
10. add okra and garlic
11. add bay leaves, red pepper flakes, and thyme to pot and cook 5 minutes
12. stir in chicken stock
13. stir in tomatoes
14. add chicken and sausage to pot, simmer 25 minutes
15. serve over white rice

serves 12

French Onion Soup

2 tbsp butter
1 medium sweet onion, thinly sliced
1/2 tsp white sugar
1 tbsp all-purpose flour
2 1/2 cups beef broth
1/4 cup sherry (or red wine)
1 small garlic clove, crushed
2 half-inch slices pumpernickel bread
8 ounces sliced provalone

1. melt butter in a medium-sized pot
2. stir in sugar, onions and cook until onions are soft and golden
3. stir in flour until well-blended, add garlic
4. add broth and sherry
5. cover and simmer 10 mins
6. toast bread
7. ladle soup into oven safe bowls
8. place toasted bread, then cheese on top of soup
9. bake at 425 degrees for 10 minutes, or until cheese is melted and browning

serves 2

Chicken Piccata

2 thin-sliced chicken breasts
1 egg
1 lemon (3 tbsp juice)
1/8 cup plain bread crumbs
1/4 cup flour
1/4 tsp garlic powder
1/4 tsp paprika
4 tbsp butter
1/2 cup chicken broth
1/4 cup white wine
1 tbsp fresh parsley (1/2 tbsp dried)

1. cut lemon in half, reserve one half
2. slice two pieces of lemon from large end of remaining lemon half
3. beat egg in shallow dish, squeeze remaining lemon from sliced half into dish (about 1 tbsp juice)
4. on separate plate, mix breadcrumbs, flour, garlic powder, and paprika
5. dip chicken in egg mixture, then drag through flour
6. in large skillet, melt butter and brown chicken
7. add broth and wine to skillet
8. squeeze reserved lemon into skillet (about 2 tbsp juice)
9. simmer about 10 minutes, until mixture reduces and chicken is tender
10. garnish with parsley and serve over pasta

serves 2

Brown Butter Ravioli

1 package ravioli, any filling
3 tbsp butter, cut into small pieces
2 tbsp balsamic vinegar
¼ cup Parmigiano-Reggiano cheese
¼ cup flat-leaf parsley, chopped
salt and pepper to taste

1. cook ravioli in boiling water until they expand and float to surface
2. in cold skillet, cook butter on medium heat until browned
3. add cooked ravioli and stir
4. add balsamic vinegar to pan, cook 1 or 2 minutes to reduce vinegar
5. when vinegar is syrupy, add cheese, parsley, salt and pepper
6. top with additional cheese, if desired

serves 2

Capellini with Feta and Sun Dried Tomatos

6 oz capellini pasta
1 tbsp olive oil
1 clove garlic, crushed
1 oz sun dried tomatos, softened and chopped
2 oz tomato basil feta cheese, crumbled
¼ cup grated Parmesan cheese
salt and pepper to taste

1. cook pasta in boiling water until done; drain
2. return pasta to the pot
3. mix in olive oil, garlic, tomatoes, feta, and Parmesan
4. season with salt and pepper
5. serve immediately

serves 2

Kitchen Geek's Spaghetti Carbonara

½ tbsp olive oil
1 small garlic clove
1 oz pancetta, chopped
¼ lb spaghetti
1 egg white
¼ cup grated parmesan cheese
salt and pepper to taste

1. boil a large pot of water
2. lightly fry the garlic in oil in a saucepan, then add the pancetta; set aside
3. in a bowl, beat eggs and add in the cheese, salt, and pepper; mix well
4. add some salt to the boiling water, then add spaghetti and cook until al dente
5. drain spaghetti, reserving a few tablespoons of water
6. mix pancetta, water, and spaghetti with oil in the pan
7. remove from heat and stir in the eggs and cheese
8. serve immediately; egg will not be fully cooked through

serves 2

I totally stole this recipe from The Kitchen Geek, so go check his site for yummy recipes and I won't feel so bad.

Gyoza

gyoza
½ lb ground beef
½ lb ground pork
1 garlic clove, minced
3 green onions, minced
4 cups bok choy, minced
2 tbsp soy sauce
1 tsp sesame oil
2 packages gyoza shells

1. in a large bowl, use your hands to mix all ingredients except shells
2. separate shells
3. brush gyoza shell with water, add 1 tbsp filling, fold and pinch closed in a fan shape
4. repeat until all filling is used up
5. in a deep dish, pan fry gyoza in 1 inch of vegetable oil for about 10 minutes

sauce
3 tbsp soy sauce
1 tsp rice vinegar
1 tsp lemon juice
3 drops sesame oil (optional)

1. mix ingredients
2. serve in dipping bowls

Lumpia

lumpia
1 lb hamburger
¼ tsp grated ginger (?)
1 tsp salt
½ tsp pepper
1 tbsp soy sauce
1 tsp sesame oil
3 green onions, chopped
3 carrots, grated
3 cups bok choy, chopped
1 package lumpia wrappers
1 egg
1 cup water

1. brown hamburger and drain excess fat
2. stir in ginger, salt, pepper, soy sauce, sesame oil
3. add green onion, carrots, and cabbage
4. cook until carrots and cabbage are soft
5. remove from heat
6. separate lumpia wrappers
7. mix egg and water to make a wash
8. lay out wrapper and brush with egg wash
9. place 2-3 tbsp of filling down the center of wrapper, being careful not to overfill
10. tuck the "ends" in and roll into a tube shape, sealing with wash if necessary
11. repeat until filling is used up
12. pan fry lumpia in about 1 inch of oil
13. drain on paper towels before serving

sauce
¼ cup sugar
2 tsp soy sauce
1 cup chicken broth
1 tsp salt
1 tbsp corn starch
2 tbsp water
1 clove garlic, minced
1 green onion, thinly chopped

1. boil sugar, soy sauce, chicken broth, salt
2. mix together corn starch and water
3. add corn starch mixture to pot, simmer for half an hour
4. just before serving, add garlic and onion

Recipe In Progress: Toasted Fettucini

Note: I haven't yet gotten the flavor I'd like, whether that means the proportions are wrong or I'm missing some ingredients.  I have to go back to the restaurant and try to figure it out.  But here's what I've got so far.

2 scallions, chopped
1 large garlic clove, minced
2 small roma tomatos, chopped
2 tbsp olive oil (not extra virgin)
2 servings cooked fettucini
¼ cup smoked mozzarella, cubed

1. sauté scallions and garlic in olive oil, being careful not to burn the garlic
2. add tomatos, cook about a minute
3. add pasta and toss to coat
4. remove from heat, and serve topped with mozzarella