ARROZ CALDO

1 whole chicken, cut up into pieces, marinated in fish sauce

2 gatang rice or 1 1/2 cups

6 cups chicken broth

1 head garlic chopped

1 medium onion, sliced

2 to 3 tbsp or more julienne fresh ginger

salt

pepper

Atsuete Powder/ Annatto Powder, optional

Chopped green onion

3 Boiled Eggsdsc_0700

 

Saute garlic until golden brown, set aside.

Saute ginger, then add onions until transluscent.

Add chicken.

Once chicken is thoroughly cooked, add rice.

Sprinkle atsuete/annatto (optional) to desired color.

Add Chicken broth or water with chicken powder broth.

Salt and pepper to taste.

Serve with chopped green onions.

Add boiled eggs if desired.

 

 

Faux Italian Wedding Soup

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3 cloves minced garlic

1 medium diced onion

1 tray of Italian Sausage, remove from casings

Bunch of Spinach

1 cup Acini de Pepe Pasta

2 to 3 cartons of Sodium Free Chicken Broth

Salt and Pepper

Parmesan Cheese

Saute garlic and onion.

Add sausages. Use back of your ladle to separate the meat.

Add the pasta.

Add the broth. Let it boil until pasta is done.

Season with salt and pepper.

Drop spinach , cover then turn off heat.

Serve with Parmesan Cheese

Italian Soup 001

Tinola

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1 whole chicken, cut into serving pieces
2 cups of rice washing or plain water
1/2 pc small green papaya, cut into wedges (you can also use Upo or Sayote
1 tbsp garlic, minced
1 medium sized onion, chopped
1 thumb ginger or more cut into strips
2 tbsp fish sauce
Hot pepper leaves

Sauté the garlic, onion, and ginger
Add the chicken and cook until color turns light brown
Add the fish sauce and mix well.
Add the rice washing or water and put to a boil. Simmer for 45 minutes.
Add the green papaya wedges and simmer for 5 minutes
Add the hot pepper leaves
Add salt and pepper to taste

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Fresh Fig, Prosciutto, and Arugula Salad with Parmesan Shavings

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For vinaigrette

  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • freshly ground black pepper to taste
  • 6 tablespoons extra-virgin olive oil
  • 2 large bunches arugula (about 1/2 pound total)
  • 6 firm-ripe green or purple figs (about 1/2 pound)
  • 6 to 8 large thin prosciutto slices (preferably San Daniele; about 6 ounces total)
  • a piece Parmigiano-Reggiano (about 1/3 pound)

preparation

Make vinaigretteIn a small bowl whisk together vinegar, mustard, pepper, and salt to taste. In a slow stream whisk in oil until emulsified.

Discard stems from arugula and transfer leaves to a large bowl. Trim tough stem ends from figs and cut each fig into 8 wedges. Trim some of fat from prosciutto if desired. Halve 6 prosciutto slices lengthwise. Overlap narrow ends of 2 halves by 1 to 2 inches, pressing together gently, to form 6 pieces about 13 inches long (use remaining 2 prosciutto slices if necessary). Transfer long prosciutto pieces as prepared to a tray lined with plastic wrap. With a vegetable peeler shave about 36 thin slices from Parmigiano-Reggiano.

Toss arugula with about 3 tablespoons vinaigrette and mound in center of each of 6 plates. Arrange long prosciutto pieces in a ring around each mound of arugula, overlapping ends to secure . Arrange figs and Parmigiano-Reggiano shavings on and around salad and drizzle salads with remaining vinaigrette.

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Barefoot Contessa’s Lobster and Shells

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Kosher salt
Good olive oil
1 pound small pasta shells, such as Ronzoni
Kernels from 8 ears of corn (about 6 cups)
12 scallions, white and green parts, thinly sliced
2 yellow or orange bell peppers, seeded and small-diced
2 pints cherry tomatoes, halved
2 pounds cooked fresh lobster meat, medium-diced
1 1/2 cups good mayonnaise
1 cup sour cream
1/2 cup freshly squeezed lemon juice (4 lemons)
Freshly ground black pepper
1 1/2 cups minced fresh dill Directions

Bring a large pot of water to a boil and add 2 tablespoons of salt and some olive oil. Add the pasta and cook it for 8 to 10 minutes, until al dente. Add the corn to the pasta and cook it for another 2 minutes, until the corn is tender. Drain the pasta and corn together in a colander and pour them into a large mixing bowl. Add the scallions, diced pepper, tomatoes, and lobster, tossing gently to combine. Allow to cool slightly.

In a small bowl, whisk together the mayonnaise, sour cream, lemon juice, 4 teaspoons salt, and 2 teaspoons pepper until smooth. Pour over the pasta and mix well to bind the ingredients. Stir in the dill. Cover with plastic wrap and chill for up to 6 hours to allow the flavors to develop. Check the seasonings and serve chilled or at room temperature.

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Nicoise Salad

Salad Nicoise with Seared Tuna

Recipe courtesy Tyler Florence

Serves:8 servings

Ingredients

Vinaigrette:

  • 2 garlic cloves, minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons red wine vinegar
  • 1/2 lemon, juiced
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons minced fresh tarragon
  • Sea salt and freshly ground black pepper
  • 1/2 cup extra-virgin olive oil

Salad:

  • 1 pound small red new potatoes, scrubbed and halved
  • 8 large eggs
  • 1/2 pound haricots verts or French green beans, stems trimmed
  • 2 pounds fresh sushi-quality tuna
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1 pint teardrop or cherry tomatoes, halved
  • 1 cup nicoise olives
  • 16 anchovy fillets
  • 16 caper berries with stems
  • 1/2 bunch fresh chives, snipped in 1/2

Directions

To make the vinaigrette: combine all ingredients in a mason jar. Screw the cap on the jar and shake the vinaigrette vigorously to emulsify. Set the dressing aside while preparing the salad so the flavors can marry.

Cooking the potatoes, eggs, and green beans in the same pot cuts down on prep time and clean up. To do this, put the potatoes in a large saucepan, add water to cover and a nice pinch of salt; bring to a boil over medium heat. Simmer the potatoes for 12 minutes to give them a head start, and then add the eggs. Place a steamer basket or colander on top of the simmering water. Put the green beans in the steamer and cover with a lid. Steam the beans for 5 minutes until crisp-tender while continuing to cook the potatoes until fork tender. Drain out the water and put the potatoes, eggs, and green beans in a colander; rinse briefly under cold water. Peel the shells off the eggs and cut them in 1/2 lengthwise.

Place a large skillet over medium-high heat. Rub the tuna on all sides with olive oil, and a bit of the vinaigrette; season with a fair amount of salt and pepper. Lay the tuna in the hot pan and sear for approximately 2 minutes on each side; as the tuna cooks, the red meat will become whiter. Transfer the tuna to a cutting board and slice.

To assemble the salad: combine the potatoes, green beans, tomatoes, olives, anchovies, capers, and chives in a large mixing bowl. Take the vinaigrette and give it another good shake to recombine. Drizzle the salad with enough vinaigrette to fully moisten and toss gently to coat; season with salt and pepper. Take care not to mush up the ingredients – the important thing about salad nicoise is that it is arranged nicely on a platter with all the elements keeping their individual integrity. Put the tossed salad down the center of a serving platter and lay the seared tuna attractively across the top and the eggs around the rim. Drizzle with the remaining vinaigrette and serve.

Mixed Potatoes and Green Beans. Take note on the purple potatoes. First time to eat them!

Plate: Right to left: Garlic, Mustard, Tarragon, Red Wine Vinegar, Parsley Lemon, Prasley and Extra Virgin Olive oil

Boil quartered potatoes with eggs

Steam Green Beans with the potatoes and eggs