Vegetarian Fish Sauce Dipping Sauce Recipe (Nuoc
Cham Chay)

post from Viet World Kitchen on 31 October 2010 09:35:49 PM. © Viet World Kitchen

After making the Japanese vegan soy sauce concentrate from Elizabeth Andoh?s new Kansha cookbook, I tried using it to concoct a vegetarian version of the basic Vietnamese fish sauce dipping sauce. Right off the bat, I realized that I could just dilute the vegan soy concentrate to make a vegetarian fish sauce. It was dull tasting, like the bottled veggie nuoc mam that I discussed a while back. I had to doctor up the soy concentrate to best utilize its umami-ness without letting its soy sauce flavor become too pronounced. Given that, I aimed for a fish sauce-less alternative to nuoc cham, the ubiquitous dipping sauce served with rice paper rolls (goi cuon), bun rice noodle bowls, etc. What I came up with looked like a dark version of the basic nuoc cham dipping sauce but wasn?t as punchy. That is just fine because Vietnamese vegetarian food has a light...

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BRAISED BEEF SHORT RIBS (Serves 4 and then some!)

post from COOKING IN THE MOUNTAINS on 31 October 2010 06:24:05 PM. © COOKING IN THE MOUNTAINS

Let's talk MEAT.......Many of us are choosing to purchase our PROTEIN based on knowledge that was not available to us as recently as the past decade.I am referring to the benefits of supporting your "local and sustainable" farmers who raise their livestock and poultry with the intension of protecting our natural resources for future generations while providing for the current one.

What this means is that animals of any kind can be "Grass/Grain" fed which is beneficial to the land, the animal and ultimately to those of us who partake in eating that animal.
Farmers who choose to practice Sustainable Farming methods do not dose their animals with either "Growth Hormones" or "Antibiotics".

Being labelled as "Certified Organic" entails a series of ultra strict guidelines to which the above is but a portion of. You can choose to purchase meats that are "drug free" with animals that have grazed on open land without it being "Certified Organic".

There are multiple choices available to us today when purchasing Poultry, Lamb, Beef, Pork, or Bison so familiarize yourself, ask questions, talk to the butcher or staff .
Know what you are serving at your table for dinner this evening is benefiting both your being and our environment!

BRAISED BEEF SHORT RIBS: (serves 4 )
12 Beef Short Ribs - cut between the bones into smaller pieces1 Large Onion - diced
4 Cloves Garlic - minced
3/4 Bottle of Red Wine - do not cook with it if you would not enjoy to drink it!
1- 5 ounce can Tomato Paste
1- 19 ounce can of Diced Tomatoes - drained
1 large Bay Leaf
1 Tsp. each of Rosemary & Thyme
1/2 Tsp. Sea Salt & Fresh Ground Black Pepper to taste
1/2 Cup Beef Broth

Using paper towel, blot off excess moisture from Short Ribs. Dip them in flour, and brown on both sides in a large cast iron skillet or dutch oven on medium/high heat with enough Grape Seed Oil to generously coat the bottom. Remove the Short Ribs to paper towel to absorb any oil.

Add the diced Onion to the same oil, lower the heat to medium/low and stirring in the remaining "good bits" from browning, saute until soft/golden.
Add the Short Ribs back with the Onions, as well as all of the above ingredients. Stir gently to blend.
Bring to a boil, cover tightly and then pop into a 325 degree (160 celsius) for 3 to 4 hours or until the meat is so tender it hangs off those wee bones. Check on the Ribs intermittently as you may wish to adjust the seasoning and/or liquid.

The Sauce should have reduced and thickened resulting in a deeply rich, gorgeously layered nuance of all of the ingredients....mmmm.

Serve up with Creamy Polenta (recipe in my archives) or Garlic Smashed Potatoes.

Add a Green Veggie to the plate - grilled slices of Zucchini, Asparagus Spears, Broad Green Beans......

This tummy warming, comforting, exquisitely tasty dish goes well with a glass of Cabernet or Shiraz.
Either of these Red Wines have enough clout to enhance the intensely rich flavors of this dish.
Bon appétit!

FYI***** any "slow cooked" dish always just as yummy the next day or the day after that......

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Clean Out and Ship Out

post from The Duo Dishes on 31 October 2010 05:37:37 PM. © The Duo Dishes

One of the things we aim to do is clean out our respective kitchens of ingredients that may find themselves coming close to their use-by date, if you will. There are times that you buy produce with the best of intentions, but time escapes you, and you[...]

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White Greek Frappé

post from Ya Salam Cooking on 31 October 2010 04:04:00 PM. © Ya Salam Cooking

I was just sitting here enjoying one of my favorite cool coffee drinks and thought I would share with it with you all as well. You can make a black version of this drink by using 20 ml of water instead of milk. However, I prefer the white version much better. In Greece they shake the coffee to froth it and this is also something they did while I was in Malaysia. You can use anything for your shaker but I prefer a good old reliable jar that does not spew my coffee all over me. For my instant coffee choice it would be Nestle Classic but Maxwell House is really nice as well. "Stinygiasou"!

2 teaspoons instant coffee
2 teaspoons sugar
30 ml milk
3 tablespoons boiling water

1. In a jar add coffee, sugar and boiling water. Allow coffee and sugar to dissolve. Add milk and tightly seal on jar lid. Shake until coffee is extremely frothy. Pour into a glass filled with ice.

Yields: 1

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Itty-Bitty Cupcake Bites For Halloween-- And A
Ghost Story

post from Holy Cow! Vegan Recipes on 31 October 2010 03:22:09 PM. © Holy Cow! Vegan Recipes

I am not a big believer in the supernatural but there was this one time, on a cold, dark February[...]

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The witchs Halloween souffle (-12 weeks)

post from Tilt Project on 31 October 2010 08:04:22 AM. © Tilt Project

Recipe 28:This Halloween i really didn’t have the time to organize a fancy dress party and not even a real Halloween menu, but i have still invited some friends at home. So i simply decided to stick to the orange … Continue reading →

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Kuhol: edible snails

post from Home cooking rocks! on 31 October 2010 07:22:54 AM. © Home cooking rocks!

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Preserving Flavour in a Jar: Fig Lemon Thyme
Confiture

Well, shoot. It was only after I posted my adventures in canning - namely making plum jam and Italian tomato sauce - that I read the deets on September's Daring Cooks' Challenge. Yep. We were asked to learn about food preservation and can or freeze something. I felt sufficiently proficient to tackle something other than the apple butter or bruschetta in a jar that was suggested...and after reading this recipe on Mrs. Wheelbarrow's Kitchen, this was a must do. And even though September is feeling very far away, I wanted to post the results.

The September 2010 Daring Cooks? challenge was hosted by John of Eat4Fun. John chose to challenge The Daring Cooks to learn about food preservation, and challenged everyone to make a recipe and preserve it by either canning or freezing it. John?s source for food preservation information was from The National Center for Home Food Preservation.

Fig Lemon Thyme Confiture
adapted from Mrs. Wheelbarrow's Kitchen

4 lbs. fresh figs
2 lemons
½ c honey
Scant 3 c sugar
1 small bunch thyme, tied together

1. Pour boiling water over the figs, allow to stand for 10 minutes and then drain. Quarter the figs, then place them in a large non-reactive pan. I love my sturdy and pretty #26 Le Creuset pot.

2. Wash the lemons well and slice very thin with a mandoline or a sharp knife. Remove the seeds. Add the lemons, honey, sugar and thyme to the figs.

3. Bring the mixture to a simmer, stirring to dissolve the sugar. Take off of the heat, cool slightly, cover and refrigerate at least 8 hours or overnight to develop the flavors.

4. When you're ready to can, remove the thyme and bring the jam to a full rolling boil, and boil vigorously for five minutes, stirring constantly to avoid burning the jam.

5. Pour hot jam into hot sterilized jars and process for 10 minutes in a boiling water bath.

This gorgeous jam is the perfect accompaniment for a lovely cheese course, an unusual condiment for a grilled cheese sandwich, roast chicken or just spread over a piece of thick and crusty baguette, made all the more decadent with a slather of butter.

Read more from duckandcake! There's lots more recipes to browsse through, choose, try and savour.

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Colored sugar cystals

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Hugging the Coast Daily Food and Cooking Blog
Week in Review: October 25th to October 31st

Happy Halloween!Here’s a look back at the food, cooking, and recipe posts that appeared earlier in the week here on HuggingtheCoast.Com…please join us tomorrow for the start of next week’s exciting food features!Looking Back: 10/25/2010-10/31/2010Tuesday: 11 Savory Squash Recipe Ideas To Celebrate the Hardy VegetableThursday: 45 Exciting Pumpkin Recipe Ideas For Last Minute DeliciousnessSunday: You [...]

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