Tag: Food


Hiyashi Chuka (Cold Summer Ramen) Recipe – Tadashi Ono | Food & Wine


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Ingredients

ajitama egg

  • 1 cup water
  • 1/4 cup soy sauce
  • 1/4 cup mirin
  • 1/2 ounce ginger, sliced
  • 1 ounce garlic, crushed
  • 1 scallion, roughly chopped
  • 6 eggs

sauce

  • 2 cups chicken stock
  • 1 1/2 cups rice vinegar
  • 1 cup soy sauce
  • 2 tablespoons sugar
  • 1/2 cup sesame oil
  • 2 tablespoons Japanese karashi mustard

chicken chashu

  • 1 teaspoon yuzu kosho
  • 2 tablespoons vegetable oil
  • 1 teaspoon salt
  • 1/2 teaspoon white pepper
  • 2 pieces of boneless chicken thighs with the skin on (about 6-8 ounces each)

hiyashi chuka

  • 4 packages fresh ramen noodles, about 5 ounces each
  • 4 portions of chicken chashu
  • 2 ajitama eggs, sliced in half lengthwise
  • 1 small tomato, about 8 ounces, sliced
  • 1 small cucumber, about 8 ounces, julliened (Persian or Japanese cucumbers
    are best)
  • 1/2 cup scallions, julliened, soaked in water, then squeezed dry
  • 1/2 cup mung bean sprouts
  • 1/4 cup radish sprouts (optional)
  • 1 teaspoon black sesame seeds

How to make this recipe


  1. Make the eggs
    Add the water, soy sauce, mirin, ginger, garlic and scallions to a saucepan. Place over medium heat and bring to a boil. Remove from heat and allow the liquid to cool to room temperature. Place in refrigerator for at least two hours.

  2. Boil the eggs in a large pot of boiling water for exactly 6 minutes and 30 seconds. While the eggs are cooking prepare an ice bath. When ready, immediately transfer the eggs to the ice bath and allow them to cool for at least 5 minutes. Remove the eggs and peel.

  3. Add the eggs to the marinade and allow to steep for at least 6 hours or overnight.

  4. Make the sauce
    Add the chicken stock, rice vinegar, soy sauce and sugar to a medium stock pot and bring it to a boil over medium heat. Remove from heat and allow the liquid to cool to room temperature. Add the sesame oil and karashi mustard and mix well. Cool the sauce in the refrigerator for at least 2 hours. Mix again before serving.

  5. Make the chicken
    Add the yuzu kosho, vegetable oil, salt and white pepper to a mixing bowl and thoroughly combine. Add the chicken thighs and coat with the mixture. Preheat a sauté pan over medium heat. When the pan is ready, add the chicken skin side down. Cook for about 5 minutes. Turn the chicken and cook for about 5 minutes more, until chicken is cooked through. Set the chicken aside and allow it to cool to room temperature. Slice the chicken after it cools and divide into 4 parts.

  6. Make the ramen
    Prepare an ice bath. Place a large pot of water over high heat and bring to a boil. Add the ramen noodles and cook for 2 minutes. Strain the noodle and place in an ice bath for 1 minute. Gently swirl the noodles as they cool. Strain and divide into 4 bowls.

  7. Pour 1 cup of the sauce on top of the noodles in each of the 4 bowls. Artfully arrange the chicken, egg halves, tomato, cucumber, scallions, mung bean sprouts and radish sprouts over the noodles in each bowl. Garnish with the black sesame seeds and serve.

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2016-07-08


Tadashi Ono


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Camembert in Pistachio Crust Recipe – Jacques Pépin, Claudine Pépin | Food & Wine


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Ingredients

  • 1/2 cup pistachio nuts
  • 1 Camembert cheese round (about 9 ounces), preferably from France and made
    with raw milk

     

  • 1 tablespoon honey
  • 1/2 cup dried cranberries
  • Crackers, for serving

How to make this recipe


  1. Pulse the nuts in a food processor until pulverized but not ground into a powder—small pieces of nuts should still be visible.

  2. Unwrap the cheese. If you object to the crust, you can scrape it lightly; I leave it on. Brush the top and sides of the cheese with the honey.

  3. Sprinkle a layer of nuts on top of the Camembert. Holding the cheese round in one hand, pat more nuts around the sides with the other hand, pressing lightly so the nuts stick.

  4. Put the remaining nuts in the center of a serving platter and place the cheese on top. Sprinkle the cranberries around the cheese.

  5. Serve at room temperature, with crackers.

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What to Drink at London’s Poco



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2016-06-15


Jacques Pépin, Claudine Pépin






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Arancini, the crispy-on-the-outside and cheesy-on-the-inside fried rice ball, is the ultimate cocktail hour snack. Star chef Michael Symon makes his risotto the day ahead for easy prep and then breads the mozzarella-filled balls just moments before frying to get that perfect, crunchy crust.



  • Active:
  • Total Time:
  • Servings:
    8
  • Time(Other):
    plus cooling time

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Chef Laurent Tourondel Shares a Sneak Preview of L’Amico



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Bourbon Orange Sweet Tea Recipe – Michael Symon | Food & Wine


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SOMM: Into the Bottle – Robert Mondavi

Ingredients

  • Ice
  • 2 ounces sweet tea, such as Lipton’s Peach Iced Tea
  • 1 ounce bourbon
  • 2 dashes Angostura bitters
  • 1 ounce Orangina or soda water
  • Orange wedge, for serving

How to make this recipe


  1. Fill a cocktail shaker with ice and then add the tea, bourbon and bitters. Cover and shake well. Fill a Collins glass with ice and pour over the cocktail. Top with the Orangina, garnish with the orange wedge and serve.

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SOMM: Into the Bottle – Robert Mondavi



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2016-06-21


Michael Symon


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Truffle Popcorn Recipe – Graham Elliot | Food & Wine


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Ingredients

  • 1/2 cup popcorn kernels
  • 1 1/2 tablespoons corn oil, for stovetop popping (optional)
  • 1 1/2 tablespoons unsalted butter, melted 
  • 1 tablespoon truffle oil
  • 1 ounce Parmesan cheese, finely grated with a Microplaner (about 1/4 cup)
  • 2 tablespoons chopped fresh chives
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

How to make this recipe


  1. Pop the kernels in a standard hot-air popper or in a covered deep saucepan with corn oil.

  2. Transfer the warm popcorn to a large bowl, and add the butter and truffle oil. Toss well to coat the popcorn.

  3. Add the Parmesan, chives, salt and pepper. Toss well.

  4. Transfer the popcorn to a brown paper bag or a serving bowl. Serve immediately.

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2016-06-15


Graham Elliot


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Mixed Berry Ice Pops Recipe – Gail Simmons | Food & Wine


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How to Make Peppermint Brownies

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 2 cups strawberries
  • 1/4 cup mint leaves
  • 2 cups blueberries
  • 2 tablespoons cream

How to make this recipe


  1. In a small saucepan, combine sugar and water and heat to dissolve. Allow to cool.

  2. Place strawberries, mint leaves and half the simple syrup in a blender. Blend until smooth, transfer to a bowl or small pitcher and set aside.

  3. Rinse blender, and add blueberries and remaining simple syrup. Blend until smooth, and strain into a separate bowl. Swirl in cream.

  4. Fill ice pop molds a third of the way with the strawberry mixture. Freeze until firm but not solid, about 1 hour. Remove from freezer and pour the blueberry mixture on top of the strawberry mixture, another third of the way. Add ice pop sticks, pushing them nearly through the ice pops, and freeze for another hour. Top with more strawberry mixture to fill, and freeze until firm, at least 4 hours.

  5. Dip molds in hot water to unmold. Serve immediately.

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How to Make Peppermint Brownies



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recipes/mixed-berry-ice-pops


2016-06-15


Gail Simmons


summer|desserts|snack




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Heirloom Baby Tomato Sauce Recipe – Scott Conant | Food & Wine


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Why Chef Magnus Nilsson Created The Nordic Cookbook

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons garlic, thinly sliced
  • 2 quarts mixed cherry tomatoes, halved
  • Kosher salt and freshly ground pepper
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons fresh basil leaves, cut into chiffonade
  • Crushed red pepper flakes, to taste

How to make this recipe


  1. In a large sauté pan, heat the oil over low heat. Add garlic and sauté for 30 seconds. The garlic should not take on any color. Add the cherry tomatoes to the skillet, and continue to sauté. Season with salt to taste. The tomatoes will release their juices; continue cooking until fairly dry.

  2. Add oregano and basil and mix to incorporate. The sauce should be chunky, fresh looking, and not too thin. Season with salt, pepper, and red pepper flakes to taste. Serve immediately.

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2016-06-15


Scott Conant


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Rhubarb and Rosemary Overnight Oats Recipe | Food & Wine


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Mario Batali’s Favorite Dried Pastas

Ingredients

  • 1 1/2 cups freshly squeezed orange juice
  • 1 1/2 cups old-fashioned rolled oats (gluten-free, if preferred)
  • 1/2 pound rhubarb
  • 1/2 pound fresh strawberries, plus more for garnish
  • 1 vanilla bean
  • 4 tablespoons honey
  • 1 tablespoon chopped fresh rosemary or to taste
  • 1 to 2 apples—peeled, cored and shredded
  • 1/2 cup yogurt (any preferred kind)
  • Chopped pistachios and fresh berries (optional)

How to make this recipe


  1. Combine orange juice with rolled oats in a large bowl. Mix to combine, cover and place in the refrigerator overnight.

  2. Slice the rhubarb stalks and strawberries. Cut the vanilla bean open, scrape the seeds out and put into a small saucepan together with the vanilla pod, honey, rosemary and rhubarb and strawberry slices. Bring to a gentle simmer and cook for 7 to 10 minutes, until rhubarb is soft. (You can make it in the evening and leave to further infuse overnight.)

  3. Add the shredded apples and yogurt to the soaked oat mixture and stir to combine. Distribute between bowls. Top with the strawberry-rhubarb stew, sprinkle with pistachios and fresh berries and drizzle with more honey if desired.

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Mario Batali’s Favorite Dried Pastas



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Garlic Fried Chicken Recipe – Justin Chapple | Food & Wine


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Ingredients

  • 2 tablespoons canola oil, plus more for frying
  • 2 garlic cloves, finely grated
  • 1 1/2 tablespoons granulated garlic
  • 1 1/2 tablespoons dried parsley
  • One 3 1/2- to 4-pound chicken, cut into 10 pieces and patted dry (2
    drumsticks, 2 thighs, 2 wings and 4 breast quarters)
  • Kosher salt
  • Pepper
  • 1 cup cornstarch
  • 3 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups panko, finely crushed
  • Lemon wedges, for serving

How to make this recipe


  1. Preheat the oven to 250°. In a small bowl, whisk the 2 tablespoons of canola oil with the garlic cloves and 1/2 tablespoon each of the granulated garlic and dried parsley. Rub the mixture all over the chicken and under the skin. Season the chicken with salt and pepper and set on a large rimmed baking sheet. Bake for about 
1 hour, until an instant-read thermometer inserted in the thickest piece registers 150°. Let cool slightly.

  2. Spread the cornstarch in a pie plate. In another pie plate, beat the eggs with a pinch of salt. In a large resealable plastic bag, mix the flour with the panko, 1 1/2 teaspoons of salt, 1/2 teaspoon of pepper and the remaining 1 tablespoon each of granulated garlic and dried parsley.

  3. Line a baking sheet with wax paper. Working in batches, dredge the baked chicken in the cornstarch and shake off the excess, then dip in the egg and coat thoroughly with the panko flour. Transfer the chicken 
to the prepared baking sheet.

  4. In a large saucepan, heat 
2 inches of canola oil to 375°. Add half of the chicken and fry over moderately high heat, turning once, until deep golden brown and an instant-read thermometer inserted in the thickest part of each piece 
registers 165°, about 6 minutes for the breasts and 8 minutes for the drumsticks, thighs and wings. Transfer the fried chicken to paper towels to drain. Let the oil return to 375° and fry the remaining chicken. Transfer all of the fried chicken to a platter and serve with lemon wedges.

Suggested Pairing

Fresh, juicy Gamay.

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2016-06-10


Justin Chapple


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  • Servings:
    Makes 3 dozen

At Emmer & Rye in Austin, chef Kevin Fink explores the world of grains in myriad dishes. Here he uses cornmeal to create savory cakes that are essentially like corn blini, packed with pancetta, cheddar cheese and sauerkraut.

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How to Make Italian Food Like Mario Batali



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  • Servings:
    4

Michael Gulotta, the chef at MoPho in New Orleans, uses a traditional Southern ingredient—pepper jelly—in a decidedly Asian preparation for braised clams. The result is a deeply fragrant dish that’s a fantastic blend of briny, sweet and spicy. He likes draping the hot clams with lardo (seasoned fatback), but bits of crispy bacon are delicious as well. This is best served with crusty bread to soak up the delicious coconut broth.



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How to Grill Lobster Like Bobby Flay



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  • Servings:
    4

Ken Oringer of Cambridge’s Little Donkey uses stone-ground New England cornmeal to make his creamy porridge. He makes the dish with almond milk, which adds a boost of flavor. Don’t skip any of the garnishes here: The hazelnuts, maple syrup, butter and salt all play their part to make the porridge completely delicious.



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How to Make Foolproof Fluffy Yeasted Donuts at Home



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  • Total Time:
  • Servings:
    Makes 4 cocktails
  • Time(Other):
    plus freezing and chilling

Food & Wine’s Kay Chun riffs on a classic margarita here, combining white tequila and fresh lime juice with chunks of frozen honeydew melon and a quick, brightly flavored sweet basil puree. While you can make the sweet basil puree ahead of time, it’s always best to squeeze the lime juice right before blending the drink, so it retains its fresh flavor.



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Salt Crusted Fish Recipe | Food & Wine


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How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

  • 4 egg whites
  • 2 cups kosher salt
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped thyme
  • 1 lemon, thinly sliced 
  • 1 fennel bulb, thinly sliced
  • Four 6-oz yellowtail snapper filets, skin on

How to make this recipe


  1. Preheat oven to 400º.
    Whisk the egg whites until peaks form. Fold in the salt, rosemary and thyme and set aside.

  2. Spread the lemon slices and fennel out on a baking sheet. Place the fish over the lemon and fennel, skin side up. Pour the egg white mixture over the fish and spread to cover completely.

  3. Bake until a knife goes into the fish easily and it is cooked through, 20-25 minutes. Remove from the oven. Crack the salt crust and peel away in large pieces. Separate the meat from its skin and transfer to serving plates. Top with a drizzle of olive oil.

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How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace



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How to Make the Ultimate Umami-Bomb Vegetarian Demi-Glace

Ingredients

for the chongqing wing spice mix

  • One 1-inch square of dashi kombu
  • 1/2 ounce stemmed, dried shiitake mushrooms
  • 2 tablespoons whole Sichuan peppercorns
  • 2 tablespoons cumin seeds
  • 2 teaspoons fennel seeds
  • 2 star anise
  • 2 black cardamom pods
  • 1 1/2 teaspoons whole cloves
  • 2 tablespoons plus 2 teaspoons sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons cayenne pepper 

for the wings

  • 3 pounds chicken wings (mid-joints or whole wings)
  • 1/4 cup kosher salt, plus more as needed
  • 10 1/2 cups vegetable or peanut oil, divided 
  • 8 oz honeycomb tripe
  • 1/2 cup cornstarch
  • 4 cups dried Tianjin chiles or other medium-hot red chiles
  • 3/4 cup Chongqing Wing Spice Mix

How to make this recipe


  1. Make the spice mix
    Use a pair of kitchen shears to cut the kombu into 4 or 5 smaller pieces. Transfer to a spice grinder and grind to a fine powder. Set aside kombu powder in a bowl.


  2. Grind the mushrooms in the spice grinder and combine with kombu. Set aside 2 tablespoons plus 2 teaspoons and store the rest in an airtight container at room temperature. Remaining mushroom powder can be used in other recipes including Kung Pao Pastrami and Thrice-Cooked Bacon.


  3. Toast the Sichuan peppercorns, cumin seeds, fennel seeds, star anise, cardamom and cloves in a dry skillet over medium heat, stirring continuously until fragrant. In a small bowl, combine the toasted spices with the sugar, salt, reserved mushroom powder and cayenne.


  4. In a spice or coffee grinder, grind the spice mix to a powder.

    Note: The spice mix will keep in an airtight container for about a week.

  5. Make the wings
    Preheat oven to 350º.

    In a large bowl, toss the wings with 1/4 cup salt and 1/2 cup oil. Spread the wings out on a wire rack set over a baking sheet. Bake until the skin just appears cooked but not browned, about 15 minutes. Let the par-baked wings cool to room temperature, then lay them in a single layer on a baking sheet and freeze, uncovered, overnight.


  6. The next day, clean the tripe thoroughly under cold running water, scrubbing to remove any grit. Place in a pot, cover with cold salted water by 2 inches, and bring to a boil over high heat. Boil for 10 minutes, partially covered. Reduce the heat to a simmer and cook until very tender, about 2 to 3 hours. Drain, rinse under cold water and cool completely.



  7. Meanwhile, retrieve the wings from the freezer and allow them to thaw at room temperature for 1 to 2 hours.

    Slice the cooked tripe into1/2-inch by 2-inch strips. Set aside.


  8. Fill a deep pot or wok with about 4 inches of the remaining oil, insert a deep fry thermometer and heat to 350º. Meanwhile, pat the tripe strips dry and place cornstarch in a wide shallow bowl. Dredge tripe in cornstarch, shaking off any excess. Work in batches, fry the wings and tripe until golden and crispy, about 5 minutes for both.

    Meanwhile, in a hot dry wok or skillet over high heat, toast the Tianjin chiles for about a minute, stirring continuously so the chiles cook evenly. Transfer to a plate.

  9. Drain the fried wings and tripe, shaking off as much oil as possible, then transfer to a large bowl and dust them generously with the spice mix, tossing to coat. Add the toasted chiles and toss well. Note: The chiles will perfume the dish but are not meant to be eaten.

    Transfer everything, including the chiles, to a platter and serve immediately.

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