Episode – The Wine Guy - Serve w/ Risotto — http://www.recipething.com/recipes/show/21465-spinach-and-lemon-risotto-and-shrimp
- vanilla extract
- honey
- water
- melted butter
- sugar
- ground cinnamon
- chopped walnuts
- extra-virgin olive oil
- Greek yogurt
Episode The Wine Guy - Serve w/ salad made of tomatoes (2), lebanese cucumbers (2), red onion, sliced thin, kalamata olives, and popcorn cheese “croutons” . Deep fry the cheese for 2 or 3 minutes; use Kefalotiri cheese, or some hard cheese like cheddar or parmesan.
Serve w/ Baklava — http://www.recipething.com/recipes/show/21466-classic-greek-baklava
- large leeks
- onions
- celery
- carrots
- garlic
- Sea salt and freshly ground black pepper
- meaty veal bones
- Veal Stock
- _____________________________
- finely chopped fresh parsley
- Sea salt and freshly ground black pepper
- butter
- ouzo
- canola oil
- Shrimp
- Zest and juice of 1 lemon
- Risotto
- olive oil
- Arborio rice
- butter
- grated Kefalotyri cheese
- spinach
- fresh thyme
- fresh rosemary
- large sprigs fresh flat-leaf parsley
- water
-This is a classic takeaway dish and a classic Chinese snack – Chow mein in Mandarin Chinese is pronounced ‘Chao meean and it means ’stir-noodle’, i.e. stir-fried noodle.
I love this simple dish with plenty of fresh crunchy vegetables and the usual Chinese condiments of light soy sauce and toasted sesame oil – but the trick to getting a good-quality chow mein is in the quality of the noodle used. I use shi wheat flour noodles – ‘shi’ means ‘thin’ and whether yellow shi or white – they are easy to cook, 3 minutes in boiling water. Then all the ingredients go into a wok – couldn’t be easier or healthier!
- dried yellow Shi wheat flour noodles* or medium egg noodles
- dark soy sauce
- five-spice powder
- cornstarch
- bean sprouts
- light soy sauce
- *Can be found at specialty Asian markets.
Tips: 3 cups leftover cooked Thanksgiving side vegetables can be used in place of the fresh vegetables. Recipe provided by Chef Michael Chiarello – June 2010.
- olive oil
- bay leaf
- diced cooked dark turkey meat
This light vegetarian rice can accompany any strongly flavored dishes. The inspiration behind it comes from the famous ‘egg flower’ drop soup. I thought I would adapt the ingredients to fried rice instead of soup. In fact, in Beijing the combination of egg and tomato is quite popular, such as in the dish ‘Xihongsi chao jidan’ – ‘Xihong’ means ‘Western red’, ‘Chao’ means ‘stir-fry’, and ‘Jidan’ is ‘egg’, which means ‘Western red (i.e. tomato) stir-fry with egg’. I hope you enjoy!
- cooked jasmine rice
- light soy sauce
- toasted sesame oil
- freshly cracked white pepper
- For Cake
- vanilla extract
- large eggs
- nonfat Greek yogurt
- unsweetened cocoa powder
- sugar
- baking powder
- baking soda
- distilled white vinegar
- For Frosting
- low-fat cream cheese
- confectioners' sugar
- honey
- BEEF BROTH
- WORCESTERSHIRE SAUCE
- ground CUMIN
- GARLIC OIL or olive oil
- LEMON JUICE or rice wine vinegar
Tips & Techniques
Make it easier to cut a pumpkin, acorn squash, or other winter squash: Pierce in several places with a fork; microwave on High for 45 to 60 seconds. Use a large sharp knife to cut in half. Remove the seeds and stringy fibers with a spoon.
To toast chopped nuts, small nuts, and seeds, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.