Saturday, March 23, 2013

Shiitake and bok choy stir fry


I love bok choy in stir fried stuff. It does not lose integrity when cooked and it lends a nice crunch to any dish.

Ingredients
8 oz shiitake mushrooms
0.5 cup detailed shrimp
2 cups of cooked udon noodles
6 large bok choy leaves
1 tbsp vegetable oil
1 tsp ginger paste
1 tsp chili paste
1 clove garlic, minced
2 tbsp mirin
2 tbsp soy sauce
1 tsp sugar

Preparation
Cut the white steam of the bok choy into 0.25-inch slices across the grain. Tear the green, leafy part into one square inch pieces.


Remove the stems of the shiitake and slice the caps into 0.25-inch slices.

Heat a large skillet on medium high. Add the oil and the garlic with the chili and ginger pastes. Stir around a little bit, allow to sizzle for about 30 seconds. Add the mushrooms and cook until softened. Add the shrimp and cook until no longer translucent. Mix the mirin, soy sauce and sugar.


Add the bok choy and cook until vibrant green, about 2 minutes. Add the noodles and the mirin mixture. Stir and cook until the sauce is absorbed. Serve immediately.

Monday, March 11, 2013

Mushroom sauce

A simple and delicious sauce for any dark meat, probably not bad with white meat either. Mushrooms are low calorie too!

Ingredients
16 oz of white button mushrooms
2 tbsp butter
2 cups low sodium beef stock
2 tbsp flour
salt
black pepper
thyme

Preparation
Brown the sliced mushrooms in the butter. Add the flour and brown slightly. Add 1 cup of cold broth. Stir in quickly.


Add another cup of broth and bring to a simmer. Cook until thickened to desired consistency, about 30 minutes.

 
Season with pepper and thyme. Serve warm. For a vegetarian version, use vegetable stock and red wine for the liquid.

Roasted lamb shanks

This was one of the most amazing pieces of meat I've ever eaten.

Ingredients
2 lamb shanks
4 cloves garlic
1 tbsp olive oil
4 sprigs of rosemary
2 tsp thyme leaves
salt
black pepper

Preparation
Preheat oven to 450F. Line a pie pan with aluminum foil.

Toss the lamb shanks with 1 tbsp olive oil. Generously salt and pepper both sides of the shanks. Roast for 20 minutes in the preheated oven.

Reduce the temperature to 325F. Add the garlic cloves slightly crushed around the meat. Add 4 sprigs of rosemary and 1-2 tsp of fresh thyme leaves to the shanks. Encase tightly in foil.


Roast for 2 hours at 325F. Serve with mashed potatoes and mushroom sauce.