Mushroom and Crushed Egg Tapas (Tapas de Setas con Huevo)
Inspired by Bar Muruno.
Sauté mushrooms and Garlic.
Salt and Pepper to taste
Toss in Croutons and Sherry Vinegar.
Fry eggs in separate pan, place sunny-side up in center of mushroom mixture. Sprinkle with Parsley and serve.
Chicken Doria is a recipe we won't make again. There is nothing wrong with it. However it there are too many steps! If you have time on your hand and the recipe interests you, give it a go!
Chicken Doria
New York Times
Doria is a warm blanket in a ramekin, an embrace in a casserole dish. This Japanese dish sits firmly in the canon of yōshoku, Western-inspired meals, and while the final product is reminiscent of a gratin, the meal is simmered with a base sauce prepared beforehand. Doria fillings run the gamut of your preferences — myriad proteins work exceedingly well here — while also serving as a keen means of utilizing extra vegetables. In this instance, diced chicken is folded into onions, mushrooms, carrots and spinach. That sauce overlays the rice in its entirety. Doria is a filling, comforting meal, perfect for taking care of yourself and those you hold dear.
INGREDIENTS
Yield: 4 servings
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
Salt and pepper
1 tablespoon olive oil
½ onion, diced
4 fresh shiitake mushrooms, stems discarded, caps diced
1 carrot, diced
2 garlic cloves, grated
3 tablespoons sake
2½ cups dashi
3 tablespoons tonkatsu sauce
1 teaspoon prepared karashi (Japanese hot mustard)
1 tablespoon unsalted butter, plus more for the dish
2 (10-ounce) packages chopped frozen spinach, thawed and squeezed dry
5 cups cooked Japanese short-grain rice, warmed if necessary, see Tip
½ cup grated Parmesan
½ cup grated mozzarella
2 tablespoons panko
Parsley, chopped, for garnish
PREPARATION
Sprinkle the chicken thighs with 1 teaspoon salt, then set aside. Meanwhile, in a wide pan or skillet, heat the oil over medium. Add the onion and cook, stirring, until softened, 1 to 2 minutes. Add the mushrooms and carrot and cook, stirring occasionally, until softened, 4 to 6 minutes. Stir in the garlic and cook until fragrant, about 20 seconds.
Add the chicken and then the sake. Cook, stirring occasionally, until the meat is no longer pink on the outside, about 5 minutes.
Pour in the dashi; it should just cover the ingredients. Stir in the tonkotsu sauce and karashi and bring the liquid to a boil. Bring the heat back down to maintain a lively simmer, then stir in the butter and cook until the sauce’s liquid is slightly thickened , 30 to 35 minutes.
Meanwhile, butter one 2-quart broiler-safe casserole dish or several ramekins. Heat the broiler with the rack 6 inches from the heat source.
Stir the spinach into the pan. Taste the mixture and season with salt and pepper accordingly. Add the cooked rice to the prepared casserole and spread in an even layer. Spoon the chicken mixture evenly on top of the rice, then top with the Parmesan, mozzarella and panko.
Broil the dish on high for at least 3 minutes, until cheese has melted and turned the shade of your preference. (But watch it to make sure it doesn’t burn.) Garnish with chopped parsley and serve immediately.
TIP
1⅔ cups raw short-grain rice will yield about 5 cups cooked. You can follow this recipe, using 1⅔ cups rice and 1⅔ cups water.
We made Steak and Potatoes for the perfect steak we use the recipe that is made in the house using the stove and the oven. It always works!
You can find the recipe for a perfect Steak. on our blog of: February 17, 2018. Click the date to get the recipe. For the Potatoes we used Nancy Silverton's incredible recipe.
Roasted Potatoes Nancy Silverton
Nancy Silverton, the James Beard award-winning chef and restaurateur, may be known for her magic touch with bread, pizza, and pastries, but in her cooking class for YesChef — a subscription-based streaming platform offering cinematic cooking classes taught by world-renowned chefs — she’s gently coaxing the flavor out of buttery-soft potatoes. “What I love doing is cooking them until they’re almost cooked before finishing them in the oven,” Silverton says of the potatoes, which she confits in an aromatic bath of olive oil, butter, garlic cloves, and herbs.
In this recipe. Once the potatoes are tender to a knife’s poke and have steeped in the warm oil until cool, Silverton spoons some reserved oil onto a sheet pan, and transfers over the halved potatoes.
Let the spuds crisp in the oven.
Serves 5
Ingredients:
For the Roasted Potatoes:
3 pounds German Butterball potatoes (Butterball potatoes are fluffy, creamy, and soft; if you can’t find them, substitute with Yukon Gold potatoes)
1¼ cup extra-virgin olive oil
8 tablespoons (1 stick) unsalted butter
2 fresh rosemary sprigs, divided
2 fresh sage sprigs, divided
4 whole garlic cloves, divided
Kosher salt
Instructions:
For The Roasted Potatoes:
Step 1: Adjust the oven rack to the floor of the oven and preheat to 500 degrees.
Step 2: Halve the potatoes lengthwise.
Step 3: Put the potatoes in a large sauté pan in a single layer.
Step 4: Cover with olive oil and add the butter and half the rosemary sprigs, sage leaves, and garlic cloves.
Step 5: Season the potatoes with salt and place the pan over medium-low heat and simmer, covered, for 15 minutes. The potatoes should cook only partially, as they will continue to roast in the oven. To test for doneness, insert a knife into a potato; the flesh should have a little resistance.
Step 6: Turn off the heat and allow the potatoes to steep in the butter-oil mixture for 10 minutes.
Step 7: Ladle about ½ cup of the butter-oil mixture onto a baking sheet, rotating the pan to cover the bottom surface, and season generously with salt. Adding salt directly onto the sheet pan ensures that the underside of the potatoes is seared and salted upon contact.
Step 8: Use tongs to remove the potatoes from the butter-oil mixture and transfer them to a baking sheet, cut side down. Scatter with the remaining sage, rosemary, and garlic cloves.
Step 9: Roast the potatoes until their edges are nicely browned, about 30 to 40 minutes.
Step 10: To serve, arrange the roasted potatoes on a platter, cut side up. Add the roasted garlic and crumble the charred rosemary and sage on top.
Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley is an amazingly tasty dish! We LOVED it! This is a must dish for you to make if you like Scallops and Pasta! Highly recommend! We started with a bottled Mushroom Soup. We added Croutons to it. It was a very earthy soup. Make the Pasta!
Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley
Martha Stewart
This simple, but satisfying, Pasta with Scallops, Garlic, Grape Tomatoes, and Parsley dish is colorful and easy to prepare.
Ingredients
Coarse salt
1 pound linguine or spaghetti
5 tablespoons olive oil
4 garlic cloves, thinly sliced
½ teaspoon crushed red-pepper flakes
1 pound bay or sea scallops, tough muscles removed
1 pint container ripe grape tomatoes
Freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
1 tablespoon unsalted butter
Directions
1. Bring a large stockpot of water to a boil, and add salt generously. Add pasta; cook until al dente according to package instructions. Drain in a colander, reserving 1/4 cup cooking water.
2. Heat the oil in a large saute pan over medium-high heat. Add garlic and red-pepper flakes; toast until lightly golden and fragrant, about 1 minute. Transfer garlic to a small bowl; set aside
3. Add scallops to pan (if using sea scallops, cut in half); saute until opaque, about 2 minutes. Add the tomatoes, and cook, stirring frequently, until the skins begin to split, 2 to 3 minutes; crush a few with the back of the spoon. Season with salt and pepper. Remove from heat.
4. Add pasta, parsley, reserved cooking water, and butter; toss to combine. Divide among bowls, and serve immediately; garnish with reserved garlic and parsley.
