Category: Uncategorized

Adapted from Mario Batali’s Coniglio ai Peperoni

Ingredients:
1 pound rabbit, cut into smaller pieces
1 cup white wine vinegar, mixed with 1 cup of water
2 large onions, thinly sliced
1 red and 1 green bell pepper, cored, seeded, cut into eights
1 cup dry white wine
salt, pepper, olive oil

1. Marinate the rabbit pieces in vinegar-water mixture for about an hour, turning occasionally. Drain and dry with paper towels.
2. In a large Dutch oven, heat some olive oil over medium-high heat. Brown rabbit pieces on all sides, about 8 minutes per side. Transfer to a plate and set aside.
3. Reduce the heat to medium-low, add the onions and cook, stirring until limp and light golden. Add wine and bring to a simmer. Add back rabbit pieces and cover. Cook for about 30 minutes.
4. While the rabbit is cooking, heat some more olive oil in a sauté pan over medium-high heat. Cook peppers for about 15 minutes. Cover and stew gently until they wilt and start to brown, about another 15 minutes. Stir in the peppers and their juices into the pan with the rabbit pieces. Add salt and pepper to taste and continue to cook the rabbit for 30 more minutes or until tender. Add more wine or water to keep it from drying and sticking.

Adapted from chinesefood.about.com

Ingredients:
winter melon, green skin, seeds and pulp removed, cut into smaller pieces
chicken broth
3 slices of ginger
1 scallion greens, chopped
handful of spinach
rice noodles
fish sauce
lemon juice
salt and pepper

1. Place winter melon in a pot of chicken broth, bring to a boil and simmer until winter melon is tender, about 15 minutes.
2. Add ginger and noodles. Simmer for another 15 minutes. Season with fish sauce, lemon juice, salt and pepper to taste. Add spinach and turn off heat.

Adapted from bbc.co.uk

Ingredients:
1 pound beef, cut into 3/4-inch cubes
1 onion, chopped
3 cloves of garlic, minced
1 small fresh ginger, grated
1 stalk of lemon grass
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 can of coconut milk
2 tbsps of soy sauce
2 dried red chiles, torn into pieces
salt

1. Process the shallots, garlic, ginger and turmeric to a smooth paste. Dry fry the coriander and cumin until they give off a good aroma then grind them finely and add to the paste. Spoon it all over the cubed meat in a bowl and mix it well. Marinate for 30 minutes.
2. Pour the coconut milk into a deep skillet and add the spiced meat and soy sauce and stir until the liquid boils, then reduce the heat and simmer gently, uncovered, for about 2 hours, until the meat is tender and the liquid is very much reduced.

Adapted from Wolfgang Puck

Ingredients:
2 skinless, boneless chicken breasts
1 1/2 tsps curry powder
1/2 tsp ground cumin
1/2 tsp coriander
2 tbsps peanut oil
fresh lemon juice
a pinch of cilantro leaves, finely chopped
olive oil, salt and pepper

1. To prepare the marinade, in a small bowl combine the spices. Spoon the oil over the chicken, turning to coat them evenly, and then evenly sprinkle the dry ingredients over them on both sides.
2. In a deep skillet, heat olive oil. Fry the chicken in medium heat until golden brown on both sides and cooked through. Sprinkle with lemon juice and cilantro before serving.

Adapted from the Food Network Kitchens

Ingredients:
3 tbsps ginger and garlic paste, created using a mortar and pestle
3 tbsps unsalted butter
1 cinnamon stick, broken in half
1 medium yellow onion, diced
2 tsps curry powder
1 tomato, roughly chopped
1 cup whole milk yogurt
1 medium-sized turnip, peeled and quartered
1 medium-sized carrot, cut into 2-inch chunks
1 butternut squash, peeled, seeded and cut into 2-inch wedges
1 small zucchini, cut into 2-inch-long rounds
1 can chickpeas, rinsed and drained
a handful of snap peas
1 small box of raisins
2 dried red chiles, torn into pieces
a handful of cilantro leaves, finely chopped
salt and pepper

1. Heat the butter in a Dutch oven over medium-high heat. Sauté onion. Add the cinnamon, chiles, garlic-ginger paste and curry powder. Cook while stirring, until lightly browned and fragrant, about 1 minute. Add the tomato and yogurt and cook while stirring, until they separate from the oil, about 7 minutes. Continue to cook and stir for about 1 minute more.
2. Add the water, salt and hard vegetables and bring to a boil. Lower the heat and simmer, covered, stirring occasionally, until crisp-tender, about 10 to 12 minutes. Add the chickpeas, zucchini and raisins, bring to a boil, and cook, uncovered, until the vegetables are tender and the liquid thickens, about 5 minutes more. Season the curry with salt and pepper, to taste, and cilantro.