Veal Kebaks with Ginger Dressing

Ingredients

1 lb hindshank veal, trimmed of excess fat and cut into 1 inch cubes
1 green pepper, cored, seeded and cut into 1 inch squares
1 red pepper, cored, seeded and cut into 1 inch squares
2 medium zucchini, cut into 1/2 inch slices
1 cup tiny mushrooms
4 bay leaves
1 lemon or orange, quartered, to garnish

Marinade

3 tablespoons sunflower oil
1 tablespoon red wine vinegar
2 teaspoons grated orange rind
1 tablespoon orange juice
1 inch piece fresh root ginger, peeled and chopped
1/2 teaspoon ground ginger
salt and freshly ground black pepper

Method

1. Mix together the marinade ingredients.
2. On 4 skewers, thread the veal, peppers, zucchini, mushrooms and bay leaves, alternating the colours and ending with a bay leaf.
3. Place the skewers in a shallow dish, pour over the marinade and turn the skewers in the mixture. Cover and set aside for about 2 hours.
4. Heat the broiler to moderate.
5. Drain the skewers and broil for 10-12 minutes, turning frequently and basting them with the marinade.
6. Garnish with the lemon or orange wedges. Serve immediately with brown rice.

Makes 4 servings.

Source: Cooking Naturally

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Grilled Salmon Sandwich with Sweet Hot Mustard

Ingredients

2 tablespoons dry mustard
3 tablespoons brown sugar
1/2 teaspoon soy sauce
3 teaspoons olive oil
4 salmon fillets, about 6 ounces each
salt and freshly ground pepper
1/2 bunch arugula, leaves slightly wet
4 slices sourdough bread, crust trimmed

Method

1. Combine mustard and sugar in a small bowl. Stir in 1-1/2 tablespoons water. Add soy sauce and 1 teaspoon oil. Set aside.
2. Heat a grill or grill pan until very hot.
3. Brush salmon with remaining oil; season with salt and pepper. Grill for 5 minutes, or until browned. Turn and cook for another 5 minutes, or to desired doneness.
4. Heat a small skillet over medium heat and add arugula. Season with salt and pepper, and cover. Cook until wilted, tossing leaves occasionally, about 2 minutes.
5. Toast bread and place on plates. Top each with wilted arugula and a salmon fillet. Drizzle the mustard sauce over top. Serve immediately.

Makes 4 servings.

Source: Martha Stewart Living

Pistachio Saffron Pops

Ingredients

1 cup whole milk
1 cup heavy cream
1/2 cup sugar
1 teaspoon minced orange zest
1/4 teaspoon saffron threads
1/2 cup unsalted pistachios (about 4 ounces), toasted and chopped
2 egg yolks
1/2 teaspoon vanilla extract
pinch of sea salt
6 to 8 thin orange slices (optional)

Method

1. In a medium saucepan, combine the milk, cream, sugar, orange zest, saffron, and pistachios. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from the heat, cover, and let stand for 1 hour to infuse the milk with flavor.
2. In a small bowl, beat the egg yolks lightly to blend. Whisk 1/2 cup of the warm milk mixture into the yolks. Pour the egg yolk mixture into the saucepan. Place over low heat and cook, stirring constantly, until the custard thickens just enough to lightly coat the back of a spoon. Do not let it boil. Remove from the heat and stir in the vanilla and salt.
3. Refrigerate the custard or place in an ice bath and let cool. Cover with plastic wrap, pressing the wrap to the surface to keep a skin from forming. Refrigerate until very cold, at least 4 hours or up to 1 day.
4. Pour the mixture into ice pop molds. Slide in the orange slices (if using) and insert sticks. Freeze until firm, at least 6 hours or up to 1 week.
5. To unmold the pops, run hot water over the outsides of the molds for a few seconds, then gently pull the sticks.

Makes 6 to 8 pops.

Source: Perfect Pops

Mushroom Risotto

Ingredients

1 ounce dried porcini, about 1 cup
3-3/4 cups hot water
5-1/4 cups reduced-sodium chicken broth (42 ounces)
1 tablespoon soy sauce
1 tablespoon olive oil
6 tablespoons (3/4 stick) unsalted butter
1 medium onion, finely chopped
2 garlic cloves, finely chopped
3/4 pound cremini mushrooms, trimmed and thinly sliced
1 pound Arborio rice (2-1/3 cups)
1/3 cup dry white wine
1/2 cup grated Parmigiano-Reggiano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
Parmigiano-Reggiano shavings to garnish

Method

1. Soak porcini in 1-1/2 cups hot water in a bowl until softened, about 20 minutes.
2. Lift porcini out, squeezing liquid back into bowl. Rinse to remove any grit and coarsely chop. Pour soaking liquid through a sieve lined with a coffee filter or a dampened paper towel into a 3- to 4-quart saucepan.
3. Add broth, soy sauce, and remaining 2-1/4 cups water to pan and bring to a simmer.
4. Heat oil with 1 tablespoon butter in a 4- to 5-quart heavy pot over medium-high heat until foam subsides, then saute onion until softened, about 5 minutes.
5. Add garlic and fresh mushrooms and saute until mushrooms are browned and any liquid they give off is evaporated, about 8 minutes.
6. Stir in porcini and saute for 1 minute, then add rice and cook, stirring, 1 minute.
7. Add wine and cook, stirring, until absorbed, about 1 minute.
8. Stir 1 cup simmering broth into rice and cook, stirring constantly and keeping at a strong simmer, until absorbed. Continue cooking and adding broth, about 1 cup at a time, stirring frequently and letting each addition be absorbed before adding next, until rice is tender and creamy looking but still al dente, 18 to 20 minutes.
9. Remove from heat. Stir in cheese, salt, pepper, and remaining 5 tablespoons butter until butter is melted. Thin risotto, if necessary, with some of remaining broth (you will have some broth left over).
10. Stir parsley into risotto. Garnish with cheese and serve immediately.

Makes 6 servings.

Source: Gourmet Italian

Steamed Chicken and Assorted Mushroom with Cous Cous

Ingredients

1 whole chicken
2 litre water
1 chicken leg
50 g fresh assorted mushroom
50 g cous cous
2-1/4 cups chicken broth

Marinade

3/4 tsp soy sauce
1 tsp Chinese rose wine
1/4 tsp sugar
2 tsp cornstarch
1 tbsp water
1 tsp oil

Method

1. Rinse thoroughly the whole chicken, cut into 4 parts, and blanch.
2. Bring 2 litre of water to the boil and add the chicken. When the water reboils again, turn to a low heat and cook for 3 hours. Remove the chicken. There will be about 600 ml of chicken broth left. Remove the oil and set aside the broth.
3. Rinse thoroughly the chicken leg and mushrooms, drain to dry, chop into pieces, and mix well with the marinade to marinate for an hour.
4. Put the cous cous into a pot, pour in the boiling chicken broth, and cover with a lid for 45 minutes until the cous cous becomes soft.
5. Boil water and steam the mushrooms and chicken for 15 minutes. When they are done, serve with the cous cous.

Makes 2 servings.

Source: Chicken Delicacy