Delicous Four Mushroom Pasta

This recipe, calling for 4 different types of mushrooms, is something else. By reading the recipe, I could have never imagined the rich flavor and unique aroma created by cooking up 4 different types of mushroom with a little bit onion, garlic. oregano, parsley and olive oil. This dish is simple, and yet elegant and delightful. If you love mushroom, you absolutely got to try this.

Mushrooms
1) 1/1/4 cups thinly sliced white mushrooms (Stems removed if preferred, but I did not)
2) 1/1/4 cups thinly sliced shiitake mushrooms
3) 1/1/4 cups thinly sliced oyster mushrooms
4) 1/1/4 cups thinly sliced chanterelle or porcini mushrooms
5) 1 medium size onion or red onion, finely chopped
6) 1 tps finely chopped chives
7) a few garlic cloves (depending on how garlicky you prefer) finely chopped
8) salt and freshly ground white pepper

Making the Mushroom Base

In a large saute pan, add some olive oil or butter. Add the Add the chopped garlic and red onion Brown the garlic and the red onion under medium heat. Then, add white mushroom first and saute, stiriring for a minute, then add the shiitakes and stir for another minute; finally add the oysters and chanterelles. Cook the mushrooms until all their liquid has evaporated, about 5 to 6 minutes, or more. Then, add some chives. I did not have chive today, but used some oregano and parsley. It tasted the same good. Stir to mix well, sean to taste with salte and white pepper and remove it from the heat. It looks like the picture below.

Pasta Sauce
What complete this delicious pasta dish is the tomato source. I did not think the sauce would go well with the dish when I was reading the recipe. But, I followed the recipe anyway, and only pleasantly found out that the little sweetness and sidity from the tomato plays perfectly well with the rich earthy flavor from the mushroom.

1) 2/3 cup vegetable stock
2) Some olive oil
3) 1 medium tomato, finely chopped
4) 2 cloves of garlic, finely chopped
5) Salt, white pepper, a little bit sugar

Making the Pasta Sauce

Add the olive oil and garlic. Add the tomato. Add the vegetable stock. Bring the mix to boil. Season with salt, white pepper and a little bit sugar to taste.

I assembled it into lasagna tonight, but believe this source and mushroom base could go same well with spaghetti.

Chicken Stuffed with Cream Cheese

This dish is delicious, easy-to-make. great for entertaining guests. When the dish were taken out from the oven, the entire kitchen was filled with the flavor of parsley, tomato.

Ingredient (serving 4)
1)3 tbs butter, plus extra for greasing
2)9 ounces mushrooms
3)some lemon juice
4)1 garlic clove
5)1 tbs chopped fresh flat-leaf parsley
6)4 skinless, boneless chicken breast portions
7)Some thin sliced prosciutto
8)1/2 cup of whipped cream
9)Some tomato

Chop the mushroom into thin slices and sprinkle with the lemon juice to prevent discoloration. Melt some butter and olive oil in a small pan, add the garlic and cook until it turns brown. Remove the garlic and discard it. Add the parsley and mushrooms and cook over high heat for about 5 minutes, then remove the skillet from the heat.

Slice horizontally through the chicken portions without cutting all the way through. Open out each portion like a book, pound with a meat mallet and season with salt and pepper.

Place a slice of prosciutto on one side of each piece of chicken. divide the cream cheese among the portions and top each one with a tablespoon of the mushrooms.

Fold the portions together again and secure it with toothpicks if necessary.

Slice the tomato and put them on top of each chicken, season with salt and dot with some butter. Preheat the oven to 400F. Grease a roasting pan with butter or olive oil. Put the chicken in the roasting pan, cover with foil and roast for 15 min. Then, brown it with broiler.

delicious chicken recipe Chicken Stuffed with Cream Cheese Christmas Dinner Recipe

Net Knowledge Pr5 Free Directory

Guiyang Local Food in the Bay Area

最近工作忙得昏天黑地，很久都没有去探望一下玖踉了。放假第一天，赶在去亚特兰大之前，去看看她，将就去搓一顿地道的贵阳菜。

麻婆豆腐和辣豆瓣蒜苗素鸡

舅舅最是一个搞笑人物。中午带我去吃日本菜，席间非要我同他喝啤酒。给他讲我昨天同同事喝多了红酒，今天还有点头痛，他也不听。还说，喝啤酒有助于解红酒。舅舅的歪道理也是很多，我也见怪不怪了。
他端着啤酒杯问我:“中国汉朝有个宰相叫东方朔，你知不知道？”
我正好看了两集大陆拍的关于东方朔的八卦连续剧，就理直气壮地回答:“当然知道！”
他又问:“那你觉得他同舅舅相比那个能干？”
我同舅妈对视一下，然后异口同声地回答:“当然是你利害喽。。。”
大家大笑。。。

芝麻虎皮辣椒

贵阳人常说:“吃自己的泪淌，吃别人的汗淌。”舅舅难得请我一回，我也不客气了，点了一份生墨鱼色拉和一份寿司卷，还帮舅妈吃了两个天蒲罗。
舅舅问:“吃够没有？要不要再点点什么别的？”
感觉受宠若惊，我连忙说:“够了，很好吃。”
舅舅又说:“还是再点点什么吧。”
舅妈说:“你不要劝她多吃。她要留著肚子晚上吃我的辣子鸡和回锅肉。”
舅舅意味深长地对舅妈说:“你以为我是真的劝她多吃吗？不是！我是怕她回去给伯父(我的外公)告状说我们对她不好，饭都不让她吃饱。看到时候你怎么办？”
大家大笑。。。

回锅肉和红萝卜辣子鸡

晚上终于吃到舅妈做的贵阳菜了，感动的心里暖烘烘的。
我情不自禁地说:“哎呀，这真是太好吃了。年三十的时候，我一定要再来，还要把CHRIS给带上。”
舅舅一本正经地说:“我们今年不过年三十。”
舅妈连忙说:“你不要逗她！”
舅舅于是对我说:“那好吧，过不过年三十就要看你带的啤酒好不好喝，看你带多少来了。”
大家大笑。。。

素三丁和青炒藕片

Steamed Rice with Pan-Fried Beef and Purple Potato 炒牛肉紫薯山药抓饭

做香辣牛肉馅饼剩下了一些牛肉馅(大概1LB)。做抓饭吧。香喷喷，热呼呼，简单好吃。

拿四个紫薯和一些同等份量山药。切丁。加一杯糙米混合放进电饭煲。加水刚好盖上菜米混合。我用的是大象电饭煲。调到混合档。按下电钮，一个小时左右，香味扑鼻的牛肉抓饭就搞定了。我没有另外加佐料。如果饭不够味道，等抓饭做好了，趁热调一下味道也可以。

spicy beef steamed rice with purple potato Chinese Recipe Spicy Rice Recipe

Net Knowledge Pr5 Free Directory

烤牛肉馅饼 Beef Calzone

最近实验减肥。今天结束第一天。吃点什么好呢？想来想去，还是中餐吧。烤一个牛肉馅饼，配上红薯山药粥。

这个馅饼很好吃。 牛肉的鲜味，加上一点青辣椒的辣味。我还加了一点花椒油。

I have been doing this master cleanse during the last 9 days. Today is the first time I wanted to cook some real food. How about some tasty beef calzone made with extra lean gound beef and whole wheat dough from Trader Joe's?

It's quite easy to make the stuffing. Marinate the beef what whatever your favorite spicies and pan fry it with some green pepper, carrots and red onion. The rest of process is just like making the Italian calzone. Here is the pictures for before-and-after

2008 Thanksgiving - Pomegranate Champaign Martini

This drink is cheerful, festival, soothing, delicious and yet easy to make. Perfect to start a holiday dinner.

In a chilled martini glass, pour the following ingredients in sequence. The chilled martini glass can be the make or the break of this drink.
1. 1 shot of citrus-flavored vodka
2. 2 shots of Champaign
3. Fill the rest of the martini glass with sparkling Pomegranate juice

2008 Thanksgiving - Turkey Sweet Potato Shepherd's Pie

过完感恩节，那么老大一个火鸡怎么办呢？CHRIS爱吃火鸡三明治，但也吃不了那么多鸡肉。在网上看到这个方子，试做了一下，意外的很可口。开到朋友家的派对，一下子就强光了。给我得意得不得了。做法没有什么技术含量，有一点点炒中国菜的常识，就一定能搞定。
What I should do with so much left-over turkey? Chris loves Turkey cranberry sandwich. But, how many sandwiches he can handle before turning into a gigantic turkey himself? I found this recipe again from watching Food Network while using the treadmill in the gym. I tried it yesterday. It was a perfect solution for the leftovers from Thanksgiving, simple and yet delicious.

Here is the basic ingredient
1. 2 pounds ground turkey or chopped leftover turkey
2. 1 onion, cut into 1-inch dice
3. 2 carrots, peeled and grated
4. 4 ribs celery, chopped
5. 2 tsp poultry seasoning
6. 2 tsp ground sage

Preheat oven to 375 degrees F.

To make the turkey mix - In a deep skillet heat 2 tablespoons oil over high heat. Add meat and break up with a wooden spoon, season with salt and pepper, poultry seasoning and sage. Then Add onions, carrots and celery into the turkey. Stir, and cook for 5 minutes.

While vegetables are almost done, add the left-over turkey gravy, about 2-cup.

Stir peas into meat and turn heat off.

At the meantime, make the mashed sweet potato (about 1 - 1 1/2 pound). I added a dash of salt to the sweet potato, and a 1/2 cup of margarine to mix up with the sweet potato.

Put the meat mix into a casserole pan. Top the meat with the potatoes. (Optional)Cover potatoes with cheese. Place the casserole pan in the oven at 375F for about 5-8 minutes.

2008 Thanksgiving - Making the Turkey with the Family Tradition

Chris can care less about cooking. Peanut butter sandwich, cereal, micro-wave ready burrito are all excellent choices for dinner. BUT, there is one thing in the world that Chris cares about dearly – the Thanksgiving Turkey and stuffing. The Soukup family recipe must be followed without any deviation. Don’t even bother to think about adding those foo-foo thingy learnt by watching the Food Network.

So, let’s see how to make the family tradition for stuffing:
1. 3 cups diced celery (This step cannot be done with food processor in order to maintain the texture of cooked celery)
2. 1 1/2 cups finely chopped onion
3. 1 cup of diced green pepper
4. 1 cup butter
5 14 cups of bread cubes, firmly packed 2-4 day old bread (Please note - the grandma used Pepperidge Farm Sandwich bread)
6. 2 tsp minced parsley
7. 2 tsp. salt
8. 2 tsp sage
9. 1 tsp poultry seasoning
10. 1/2 - 2 cups broth or milk
11. 2 egg lightly beaten

Cook celery, onion and green pepper in butter (I secretly replaced it with extra virgin olive oil)over low heat, stirring until onion is tender but not brown. Blend bread cubes and seasonings in a large bowl. Add celery, onion, green pepper, butter, toss lightly to blend. Pour liquid gradually over bread mixture, tossing lightly. Taste and add more seasoning if necessary.

Microwave the stuffing with High for about 8-10 min. Then, immediately stuff the turkey just before placing it in the oven.

Roast it on 400F for 30-45 min, depending on how brown you want the turkey skin to look like. Then, reduce the temperature to 350F. Roast the turkey till the inner temperature gets to 170F. Take it out. Cover it with foil for about 20 min before cutting it. This way the turkey tastes juicier.

Make the mashed potato and sweet potato as two side dishes.

2008 Thanksgiving - Mini Traditional Pumpkin Pies

The filling actually wowed Chris. And, it's very simple to make.

Here is how to make the dough
* 1 1/4 cups all purpose flour
* 2 teaspoons sugar
* 1/8 teaspoon salt
* 1/2 cup cold butter (1 stick), diced
* 1 large egg, lightly beaten
* Flour for rolling the dough

With the machine fitted with the metal blade, pulse the flour, sugar, and salt until combined. Add the butter and pulse until it resembles yellow corn meal mixed with bean-sized bits of butter, about 10 times. Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine. (If the dough is very dry add up to a tablespoon more of cold water.) Remove the bowl from the machine, remove the blade, and bring the dough together by hand.

Form the dough into a disk, wrap with plastic wrap, and refrigerate until thoroughly chilled, at least 1 hour.

Then, make the mini pie crust and put them in the mini muffin pan. Freeze the pie crust for another 30 min.

Make the filling

* One 15-ounce can unsweetened pure pumpkin puree (about 2 cups)
* 3/4 cup packed light brown sugar
* 3 eggs, lightly beaten
* 1 1/4 cups half-and-half
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon salt
* 1/2 teaspoon ground ginger
* 1/2 teaspoon ground allspice
* 1/4 teaspoon freshly ground nutmeg

Then bake at 350F for about 20-25 min. Test it with a tooth pick at about 20 min.

2008 Thanksgiving - Mini Pecan Pumpkin Pies

It's a rather tasty and seasonal desert for Thanksgiving. I am going to a after-Thanksgiving party today, and it's perfect to share it with my friends. No need to cut a big pie into slices. No need to worry about the extra calories, since it's so small. I personally think it tastes better than the traditionally pumpkin pie.

For the dough

• 1/4 cup pecans
• 1/4 cup sugar
• 1/2 teaspoon salt
• 3/4 cups all-purpose flour, plus extra for shaping dough
• 6 tablespoons butter, ice cold
• 2 to 3 tablespoons ice cold water

In a food processor, pulse pecans with the sugar, salt, and flour, until the nuts are ground and the ingredients are combined. Add in butter and pulse until dough resembles coarse meal. Slowly pour in ice water through the feed tube, pulsing, until the dough comes together. Remove from processor bowl onto clean work surface sprinkled with flour.

Form dough into a ball and divide evenly into 24 pieces. Roll each piece into a ball and evenly press into each cup, until the bottom is covered. If the dough is sticky, dip your finger in flour first.

Bake 15 to 18 minutes, until the crusts are very golden. Check periodically to make sure they don't get too brown.

Meanwhile, make the filling: In a medium bowl, whisk the egg and yolk with the corn syrup, sugar, pumpkin filling and vanilla. Stir in the chopped pecans.

For the filling:

• 1 egg, plus 1 egg yolk
• 1/2 cup dark corn syrup
• 1 tablespoon sugar
• 1/2 cup canned pumpkin filling
• 1 teaspoon vanilla
• 1/4 cup pecans, chopped plus 24 halves for garnish
• Special equipment: 2 (12-cup) mini muffin tins
  

Remove dough from oven and spoon 1 tablespoon of the filling into each cup. Top each with 1 pretty pecan half. Return the pans to the oven and continue baking, for 12 to 15 minutes more, until the pumpkin filling is set. Allow to cool before removing from the pans.