Wednesday, March 23, 2011

Pasta Primavera with Asparagus

So before I get to the recipe, I would love to hear some feedback from you guys. How would you feel about videos of me cooking? Its an idea I've been toying with for a while, and would love to know what you think.
16 thin stalks fresh asparagus
8 ounces dried long fusilli or ziti pasta
1 tablespoon olive oil
2 teaspoons bottled minced garlic
1/4 teaspoon freshly ground white pepper
1/4 cup dry white wine
1/4 teaspoon salt
3 small red, orange, and/or yellow tomatoes, seeded and cut up
1 tablespoon butter or margarine
1/4 cup shredded fresh basil

Snap off and discard woody bases of fresh asparagus. Rinse. Cut or snap off the tips; set aside. Bias-slice asparagus stalks into 1- to 1-1/2-inch pieces; set aside.
Cook pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add garlic and pepper; cook and stir for 30 seconds.
Add asparagus stalk pieces, wine, and salt to skillet. Bring to boiling; reduce heat. Cook, uncovered, for 3 minutes or until asparagus is crisp-tender, stirring occasionally. Add tomatoes and asparagus tips; cook, uncovered, for 1 minute more or until the tomatoes are heated through. Remove from heat; stir in butter.
Drain pasta; add pasta and basil to vegetables in skillet. Toss gently to combine. Makes 4 servings.

Tuesday, March 15, 2011

Ginataang Munggo

Before I give you the recipe,  I'd like to distract you to this wonderful article.

So this is one of my favorite foods. Its a breakfast, a lunch, and a snack all in one. Its a recipe that my mom's made since she was just a young girl in the Philippines.

2 cups sweet rice (glutinous rice)
12 oz corn
5 cups (approx.) water
1/4 cup toasted munggo (mung beans)
14 oz coconut milk (Preferably made in Thailand)
1/2 to 3/4 cups white sugar
1/3 cup small Tapioca pearls
1 tsp. vanilla extract (optional)

Toast the munggo until golden. While you are doing this, start boiling the tapioca. 
After the beans are toasted, add them to the water. Stir frequently so the tapioca does not stick to the bottom.
After the tapioca has cooked for about 20 minutes, add the rice. Let the rice fully cook before adding the rest of the ingredients. Continue to stir frequently.
Let cook for about 10 more minutes and then serve.

Saturday, March 12, 2011

Gruyere and Cheddar Broccoli Soup

So soup is definitely great. Its even better when its a meal in itself.

1 medium head broccoli
3 cups chicken broth (You can also use beef stock)
1/2 (6 oz) large sweet yellow onion
1.5 Tbsp unsalted butter
2 cloves garlic
2 Tbsp flour
1/2 cup heavy cream
6 oz fine quality extra-sharp cheddar cheese
4 oz fine quality gruyere
1/4 tsp salt
freshly ground black pepper
1/2 Tbsp Paprika 

Add butter to a saucepan, and saute diced onion and garlic over medium heat until softened and slightly caramelized. Add flour and stir to combine. Slowly add a little olive oil and stir with a wooden spoon to combine until the flour looks velvety and begins to puff up while heating. Cook for four minutes.

Remove from heat. Stir in slightly warmed cream and the chicken broth while whisking continuously. Add broccoli .Return to heat and bring to a slow boil. Boil until broccoli is tender then remove from heat.  Slowly add the shredded cheese in small amounts, stirring to combine. Add salt and pepper to taste. 


Monday, March 7, 2011

Asylum Pantry Original Stir-fry

Before you panic, take a deep breath. Repeat after me. "It is okay to have a recipe with little to no measurements." Now actually believe it.

Yes, this stir-fry has almost NO measurements. Its mostly to taste and its very approximated. This is how we do things in this house. The only time the measuring cups come out is for baking and desserts. So relax and get ready to cook.

Now as for the ingredients, these are just suggestions based on the stir-fry I made for dinner last night. Also, this should be able to serve about 3 people generously.

1 small onion
3-4 cloves garlic
2 large carrots
 6 asparagus stalks
2-3 handfuls green beans
1/4 head green cabbage
1/2 small head cauliflower
1/4 sweet red and/or green pepper 
1 small can sliced Water Chestnuts
1lb pork
Sesame Oil
Soy Sauce
Oyster Sauce

So get out your chopping board and start cutting. try to cut everything in a uniform manner. I usually go with diagonal cuts for everything except the cauliflower which I cut into bite size pieces.
With the goal in mind to cook everything evenly, I usually pop the carrots and the cauliflower in the microwave for a minute and a half and set them aside until I'm ready to use them.
 Coat the bottom of your pan with sesame oil. I use a shallow copper bottom dutch oven, but using a wok or just a regular frying pan works just as well. If you're cooking meat put that in the pan after your oil has time to heat up. Let the meat brown lightly and then add your garlic and onion. Brown those as well. Add salt and pepper to taste. Err on the side of caution with the salt since you're still adding soy sauce and oyster sauce.
 When cooking the veggies, start with the more dense and work towards the ones that will cook the fastest. Based on what I've listed above, this is the order that you should cook them:
Asparagus, Cauliflower, Carrots
Green Beans (I usually start adding in my soy sauce and oyster sauce here)
Cabbage (Add your water chestnuts here too)

Each should be slightly tender before you add the next vegetable in. After everything has cooked for a minute or so, add as much of the soy sauce you want until the stir-fry tastes right to you.
Serve over Rice, Quinoa, or Stir-fry noodles.

Thursday, March 3, 2011

Highly Doubtful Teacake with Very Suspicious Creme

Okay, so I'm kind of cheating today. Only kind of. This is a slightly Emilie Autumn inspired blog, so using one of her recipes is not cheating. Its sharing. However I didn't bother to write it out. Its a magazine scan from Orkus that she did years ago near the beginning of the Opheliac era. So I present to you (rather lazily) Highly Doubtful Teacake with Very Suspicious Creme.