Broccoli with Ginger and Sesame

January 13th, 2012 § 0 comments § permalink

Serves 6

Ingredients

1½ tablespoons sesame seeds, toasted
¾ cup vegetable stock
1½ tablespoons soy sauce
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
1½ pound broccoli florets
3 cloves of garlic, minced
1½ tablespoons minced fresh ginger
Canola, or grapeseed oil for sautéing

Directions

Mix the vegetable stock, soy sauce, and dark sesame oil together in a small bowl and set aside.
Coat the bottom of a large sauté pan with oil, heat over medium flame and add the broccoli florets. Stir to coat the florets with the oil and sauté for about a minute. Add the ginger and garlic and sauté for half a minute more, until fragrant.
Add the vegetable stock mixture to the pan. Bring to a simmer, reduce the heat and cover for 2-3 minutes; until broccoli is still firm, but can be pierced with a fork. Remove from heat. Remove broccoli with a slotted spoon and set aside. Return pan to high heat and boil down the liquid until about 3 tablespoons remain. Turn off heat, return broccoli to the pan, add the toasted sesame seeds and toss all with the liquid. Serve immediately.

Pestinos Y Mermalada De Naranja (Fritters with Orange Marmelade)

November 3rd, 2010 § 0 comments § permalink

Recipe adapted from the Cuisines of Spain by Teresa Barrenchea

Makes 25 fritters and 2 cups of marmalade

INGREDIENTS

2 tablespoons salted butter
6 tablespoons sweet white dessert wine
13 cup fresh orange juice (2 to 3 oranges)
1 teaspoon grated orange zest
1 teaspoon freshly ground cinnamon
1 teaspoon freshly ground nutmeg
Pinch of salt
2 cups all purpose flour, plus extra
¾ cup olive oil, plus extra for frying
Zest of 1 orange cut into long thin strips
1 teaspoon black sesame seeds
½ teaspoon anise seeds
Marmalade, recipe follows

PREPARATION

In a medium saucepan, melt the butter, take off heat add the wine, orange juice, zest, cinnamon, nutmeg and salt, stir well with a wooden spoon.
Heat a large pan with olive oil about an inch deep until just about smoking hot, 350°F-375°F.
Place the flour in a large mixing bowl and add the liquid mixture mix up quickly and vigorously until dough forms. On a lightly floured work surface knead dough briefly until soft and flexible. Shape into a ball and let rest for one hour.
On a lightly floured work surface roll the dough out very thin about ½-¼ inch rolling the dough to about the size of 20-inch square. Cut the dough into 4-inch squares, you will have 25 4-inch squares. Working from the corner of each square, roll up the square on the diagonal, creating a cylinder with a ½-inch hollow center, rub the corners together with a damp finger to get them to stick. Sprinkle with black sesame seeds and anise seeds before frying.
Working in batches, fry fritters turning as needed about 2-3 minutes until golden brown.

ORANGE MARMALADE

INGREDIENTS

2 oranges
1 tablespoon lemon zest
2 cups water
2 cups sugar
1 vanilla bean, split open
1 cinnamon stick
1 star anise
½ cup of honey
¼ cup heavy cream

PREPARATION

Slice the oranges (use a mandolin if needed) discard any seeds, cut the slices into little pieces and place a medium thick bottomed sauce pan, add the lemon zest, water and sugar and stir well, bring to a boil, add the vanilla bean, cinnamon stick and star anise, bring to a boil then reduce heat, reduce to low cook for about 1 hour on low or until all the fruit is broken apart. Discard the cinnamon stick, star anise and vanilla bean. Set aside to cool.
In a medium saucepan add 1 cup of the marmalade and ½ cup of honey, heat until just before boiling, take off heat add heavy cream and served drizzled over fritters.

Pestinos Y Mermalada De Naranja (Fritters with Orange Marmelade)

Spring Cilantro Carrot Sesame Noodles

November 10th, 2009 § 0 comments § permalink

Serves 4

INGREDIENTS

Dressing
2 cloves garlic
1 tablespoon chopped ginger
Juice and zest of 1 lime
Juice and zest of 3 tangerines or 2 oranges
½ cup cilantro leaves, plus an additional 2 tablespoons for the salad
¼ cup mint leaves
1 pinch red chili flakes
1 small Thai chili deseeded
½ cup rice wine vinegar
½ cup tamari sauce
¼ cup peanut butter
¼ cup sesame oil

Salad
½ pound ( 8 ounces soba noodles) cooked as per instructions on package
½ cup snap peas
¼ cup red bell pepper, chopped fine
½ cup shitake mushrooms, cut in half
¾ cup carrots, diced finely
½ cup green onions sliced thin
1 cup baby bok choy sliced length wise into long strips
Cilantro leaves (reserved from above)

PREPARATION

Dressing:
In a blender, place all dressing ingredients and blend well until smooth but still some texture, your preference.

Salad:
In a large bowl mix all vegetables and cilantro together well, add the soba noodles and toss until well mixed. Then slowly pour dressing over the noodles and vegetables, a little at a time, tossing gently in between until all dressing is poured and the noodles are well dressed.

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