Lion's Head Meatballs
Mini-Chicken Pot Pies
Chinese Portabella Mushrooms
French Onion Soup
1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil
1 teaspoon crushed red pepper flakes
2 to 3 flat fillets of anchovies, drained
6 cloves garlic, crushed
1 bay leaf, fresh or dried
2 celery ribs, chopped
1 medium onion, chopped
1 cup good quality dry white wine
1 (14-ounce) container chicken stock
1 (32-ounce) can chunky style crushed tomatoes
4 sprigs fresh thyme, leaves removed (about 1 tablespoon)
1 handful flat-leaf parsley, chopped
1 1/2 pounds cod, cut into 2-inch chunks
Salt and pepper
8 large shrimp, ask for deveined easy-peel or peel and devein
8 sea scallops
16 to 20 raw mussels, scrubbed
A loaf of fresh, crusty bread, for mopping
In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat.
Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low.
Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again.
Remove the lid and discard any mussels that do not open. Carefully ladle stew into shallow bowls and pass bread at the table.
2 T. oil
3 T. butter
6 C. thinly sliced onions
1/2 t. sugar
2 1/2 qts. beef broth
1/2 C. dry white wine
sprig fresh thyme (optional)
salt and pepper to taste
8 slices slightly stale French bread
2 C. grated Gruyere cheese
Heat the oil in a heavy 5-6 qt. pan. Add the butter. When the butter has melted, add the onions and cook slowly, covered for 10 minutes. Add the sugar and salt. Cook onions slowly until onions caramelize and turn to a rich brown color. Do not let them burn! This will take 45-60 minutes.
Add the wine and cook 5 minutes, still over low heat. Add the stock and check for seasoning. Simmer uncovered for 30 minutes.
Toast the French bread slices until golden brown. Ladle the soup into a ovenproof bowl, add the toasted bread and cover with the cheese. Bake at 350 degrees F. for 20 minutes or 5 minutes under a hot broiler.
2 C. chicken broth
2 T. soy sauce
1/2 t. sesame oil
1/4 t. pepper
4 large portabella mushrooms
Combine broth ingredients in a pan and bring to boil. Add the portabella mushrooms and simmer for 4-5 minutes.
Serve with rice or other vegetables.
1/3 cup chicken broth
8 ounces frozen mixed vegetables (corn, peas, carrots)
2 (10-ounce) cans chicken breast, drained
1/2 can cream of celery soup
1 tablespoon garlic herb seasoning blend
1/4 cup butter, melted
5 sheets phyllo dough
Special Equipment: 12 oven-safe demitasse (espresso) cups, pastry brush (optional)
Preheat oven to 375 degrees F.
In a medium saucepan, heat the chicken broth. Add frozen vegetables and chicken breasts and simmer for 15 minutes on medium heat. Add soup and herb seasoning blend and cook for another 5 minutes. Set aside.
Arrange 12 espresso cups on a sheet pan lined with parchment paper. Leave about 2 inches of space between cups. Fill each cup with 1 heaping tablespoon chicken vegetable mixture.
Gently brush melted butter over each sheet of phyllo dough and cut each into 3-inch squares. Top each cup with 5 phyllo squares and fold ends towards sides of cup. Repeat process. Bake chicken pot pies for 25 minutes or until phyllo turns golden brown and sheets puff up. Serve warm.
Return cups to a sheet pan and loosely cover with parchment paper or foil. Re-heat at 300 degrees F for 10 minutes.
1 T. Chinese rice wine or dry sherry
1 T. light soy sauce
1 T. dark soy sauce
1 t. sugar
2 t. cornstarch
1/4 t. sesame oil
4 T. cooking oil
1 lb. ground pork
1 large egg
1 T. minced garlic
1 C. chopped water chestnut
1 C. chicken stock
Mix ground pork with chopped water chestnut, minced garlic, light soy sauce, Chinese rice wine, sugar, corn starch, and egg. Add pepper is desired. Form the mixed ground pork into 8 meatballs approximately the size of golf balls.
Heat the oil in a wok or frying pan until the oil gets hot. Add the meatballs and cook until browned. Turn the meatballs halfway through cooking (about 8 to 10 minutes total). Remove meatballs and drain them on paper towels.
To make the sauce, bring the chicken stock to a boil and add light soy sauce and sesame oil. If the chicken stock is salted, add some sugar to taste.
Put the meatballs into a large bowl and pour the sauce over them. Serve with white rice.
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