la table de david 2005

La Table de David
Cuisine du Monde a la Mode de Chez Nous

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Nos Spécialités

Jambalaya (La Nouvelle-Orléans, États-Unis)

Ma Po Do Fu (La Chine)

Split Pea Potato Soup (L'Italie)

Basil Chicken (La Thaïlande)

Noodles - stir-fried with beef and black beans (La Chine)

Satay With Peanut Sauce (L'Indonésie)

Beef Fillets Cooked In Wine (L’Italie) and Pasta with Roquefort Béchamel 

Ginger Chicken (La Chine)

Beef Stew Noodles (La Chine)

Bistro-Style Rib Eye Steak (La France)

Chicken Saltimbocca A La Marsala (L’Italie)

Merlot-Braised Chicken Involtini (L’Italie)

Sole Rolatini (L’Italie 1Q05)

Beef Enchiladas and Mexican Rice (Le Mexique 3Q05)

Chicken Sauté Meunière (La France)

Butterflied Roast Chicken with Potatoes (États-Unis)

Spice-Rubbed Flank Steak (États-Unis)

Beef Chow Fun (La Chine)

Napolitano Beef Ragu (Stracotto - Italian Pot Roast)

Mushroom Pesto Guanciale (L’Italie)

Hot and Sour Tofu Soup (La Chine)

Buccatini All’Amatriciana (L’Italie)

Les Entrées

Tomato-Ginger Soup (La Chine)

Carrot Ginger Soup (La France)

Leafy Salad with Mustardy Vinaigrette (La France)

Potato Leek Watercress Soup (La France)

Kerala-style Fried Tomatoes (L’Indie)

Potato Gnocchi with Butter and Prosciutto (L’Italie)

Drooling Gnocchi (L’Italie)

Pasta with Cilantro Pesto (Fusion)

Polenta with Fontina and Mushrooms (L’Italie)

Bruschetta de tomate  (l’Italie)

Niu Rou Xian Bing from Peaceful restaurant, Vancouver

Niu Rou Xian Bing from Peaceful restaurant, Vancouver, CA

Notes from watching an episode of Dianer, Drive-Ins and Dives.

Beef shanks in boling water with 

star anise

dried red chili peppers

real cinnamon

bay leaf 

clove

licorice root

fennel seed

black cardamon pods (looked big like nutmegs)

green onions

ginger

rock sugar

salt

light soy sauce

dark soy sauce

xiao shing

white pepper

Simmer covered for 4 hours

Dough 

(same as for the noodles apparently, which had 3 parts all-purpose flour and 1 part cake flour plus cold water and a little lye water).  

Roll out dough into a large rectangle, add shortening, salt, green onion slices across the surface, roll up dough in to a long sausage.  Divide into 3 oz pieces.  Roll each piece out into a plate size circle, Fry in oil til golden on each side.  

Spread the pancake with hoisin sauce (with rock sugar?), sweet bean sauce and scallion slivers.

Add thin slices of the beef, roll up and slice into 4 pieces on the diagonal.

Pan Fried Dumplings (Pot Stickers to me)

ground pork butt

granulated sugar 

light soy sauce

dark soy sauce

rice wine

white pepper

ginger

green onions

cold water

mix all together

add a large amount (1/4 the amount of pork?) minced pak choi

sesame oil

Dipping sauce, soy sauce, garlic, sesame oil and rice wine vinegar

Made bruschetta from the first big tomato of the season and from some cherry tomatoes.  Plants started out good but have grown slowly and the Pink Brandymaster looks like it's dying of a wilt.

Red Lentil Curry Soup

Inspired to try this out after having a soup with the same name at Salvador Molly's in Portland with Larry and Karen.   Didn't find a recipe so improvised my own.  Mine was definitely not the same but still good.  Mine was more strongly flavored with tomato (not sure Molly's had tomato) and even hotter than theirs.

1 yellow onion, minced
2-in piece ginger, grated or minced very fine
3 large cloves garlic, finely minced
1 large Serrano chili plus some small hot ones all finely minced
1 bay leaf
1 C split red lentils
1 T Draeger's hot (madras) curry powder
2 tsp Draeger's garam masala
2 tsp coriander powder
1 tsp whole cumin seed
1 tsp whole brown mustard seed
14 oz can petite dice tomatoes
4 C chicken broth
4 C water
salt and pepper
2T canola oil
splash of vinegar (I used balsamic but probably would have used lime juice if I had had a lime handy).
Served with minced cilantro and plain steamed rice.

1. Heat the oil in large sauce pan and add the minced onion and some salt and fry until soften and browning.  Add the ginger, garlic and peppers and fry another couple of minutes.  Add the whole spices in a hot spot and toast then add the powdered spices and toast.
2. Add the tomatoes, stir.  Taste and add salt and pepper, Now add the lentils, stock and water and bay leaf.  Bring to a boil and then simmer until the lentils are very soft and falling apart.  30-40 minutes.  
3. Blend soup with the immersion blender, taste and adjust the salt and acidity as needed.

Chicken Tikka Masala

Derived from the Bobby Flay Throwdown.  It's actually the challengee's recipe: Marianna Vadukul whose restaurant is Saffron in Chatham NY but was tracked down by The Enchanted Cook blog.

TIKKA MASALA RECIPE FOR 6 PEOPLE

• 4 breast organic chicken in cubes
• 2 large red onion thinly sliced
• 2 tablespoons crushed garlic
• 2 tablespoons crushed ginger
• 1 can 28 oz. crushed tomatoes
• 1 cup of yogurt
• 1 cup heavy cream (optional)
• 2 tablespoons cumin
• 2 tablespoons garam masala
• 2 tablespoons turmeric
• 1 tablespoons chili podwder
• Salt

Heat 2 tablespoons of oil in a large heavy skillet over medium heat. Add in the onions and start caramelizing them until brown. Add the crushed ginger stir for 5 minutes,saute the garlic for 1 minute. Add cumin, garam masala, turmeric, chili powder, and mix well, until fragrant, about 2 minutes. Stir in tomatoes and yogurt. Simmer on low heat until sauce thickens, about 20 minutes. Add cubes of chicken, and simmer for 10 minutes. Season it with salt and transfer to a serving platter, garnished with cilantro. Serve with Bamati Rice or Naan.

My notes from the first (4/7/2012) and second (4/29/2012) times making it.  

I used 3 breasts and made the cubes 1/2 inch the second time because they were too big the first time.  I used Muirglen diced tomatoes and Fage greek yogurt.  The first time it was a little under acid and I added a little lime   juice and Phil pronounced it sublime.  Second time in came out too acid and didn't cook it long enough before adding the chicken so the tomato was too solid.  

Changes for next time.  Brown the onions longer.  Brown the spices a little more before adding tomatoes.  Use crushed tomatoes or cuise the diced ones to make them smaller and be sure on the full 20 minutes cooking time before adding the chicken.  Don't cover the pan to try to keep it from drying out -- Phil likes it drier.  

I served with a variation on Bobby Flay's rice (without the peas).  Second time tried it without the cinnamon as well but decided it was better with.  

July 1 update.  Made again using crushed tomatoes and 2C whole fat Greek yogurt.  Came out reasonably well.  I might have liked a little less acid and a little more richness.

Made red lentil dal (1 onion, ginger, garlic, cumin seeds, fennel seeds, turmeric powder, 1 can tomatoes, 4 C water not enough salt.)  Garnished with some fresh fenugreek leaves from the garden.

Tomatoes 2012 Day 1

Left side (top to bottom):

1. Beefmaster Hybrid 80 days, VFNASt, 16-32 oz
2. Carmello 75 days, VFNT, 5-7 oz (supposed to be very productive)
3. Park's Beefy Boy 70 days (from transplant), VFFTSt 12-18 oz
4. Super Beefsteak 80 days, VFN, 16 oz (open pollinated?)

Right side (top to bottom):

1. Pink Brandymaster F1 Hybrid, 80 days, VF, 10 oz (potato leafed)
2. Marianna's Peace 85 days, , 10-16-32 oz pink (potato leafed)
3. Yellow Brandywine 90 days, , 16 oz  (potato leafed)
4. Sunsugar 62 days, FT, 1/2 oz
5. Grape 65 days, Late Blight resistant, 1/2 oz

I usually plant the tomatoes on tax day weekend.  This year there was a lot of rain in the weekdays before the weekend and I delayed planting until Sunday because the Sat night low temperature predictions ranged from 45F-48F. 

Redug the bed last year.  This year just added 1/2 Box of E.B Stone's Tomato and Vegetable Food and 1 Bag (2 cu feet) havest supreme soil admendment before planting.

April 30 (two weeks) photo:

Lentil Dal

Dal


Dal Makhani - Low Fat Recipe

I ended up using hulled red lentils (1 c) instead of the the urad and kidney beans, cooked them in 1.5 C water + 1C non-fat milk until tender and nearly dry.  Added the separately fried onions, spices and tomatoes and more water and simmered 10-15 minutes.  Needed more salt than I used.
Ingredients
1/2 cup urad (whole black lentil)
1 tbsp rajma (kidney beans)
1 cup low fat milk
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste (I used 1T)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 tsp coriander (dhania) powder
3/4 cup fresh tomato pulp (I used diced tomato)
1 tsp oil
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method
Clean, wash and soak the whole urad and rajma overnight. Drain and keep aside.
Combine the dals, and salt with 2 cups of water and pressure cook till the dals are overcooked. Whisk well till the dal is almost mashed.
Add the milk and 1 cup of water and simmer for 10 minutes while stirring occasionally.
Heat the oil in a non-stick pan and add the cumin seeds. When the seeds crackle, add the onions and ginger-garlic paste and sauté till the onions turn golden brown.
Add the chilli powder, turmeric powder, coriander powder and tomato
Pulp with ¼ cup of water and sauté for 5 to 7 minutes.
Add this to the dal mixture and simmer for 10 to 12 minutes till the
Dal is thick and creamy.
Serve hot, garnished with the coriander.

RECIPE SOURCE : Cooking with 1 Teaspoon of Oil

Thai-Inspired Chicken Orzo soup

Cooked without a recipe Jan 9, 2012

• 10 C chicken stock
• 1 lb boneless, skinless chicken breast in 1/4 in dice
• 3-4 T thai green curry paste
• 3 kaffir lime leaves
• 3/4 C large orzo
• minced garlic
• minced ginger
• sliced mushrooms, crimini and shitake
• 1 yellow onion diced
• small shredded napa cabbage
• 1-2 T Fish sauce
• 1-2 T Shao Xing rice wine
• 1/2 diced red bell pepper
• Snow peas cut in thirds
• 1 large egg
• minced cilantro for garnish
• minced mint for garnish
• 2 tsp oil
• (used some cucumber in this rendition but Phil didn't like it).

Heat oil in dutch oven.  Saute mushrooms until browned.  Add onion and saute.  Add garlic, ginger and stir fry briefly.  Add chicken and fry to get some browning if possible.  Add the curry paste.  Cook briefly.  Add the curry leaves.  Add the stock and bring to boil.  Add the fish sauce and rice wine, Add the orzo and reduce to simmer. 

When the orzo is nearly cooked through add the peas and peppers and simmer for a minute or two.  Add the egg while stirring as for egg flower soup.  Add the napa cabbage and serve passing the cilantro and mint to be spinkled on each bowl.