The Cantonese name for this sauce is "geet-jup", but by
which name would we know it in the west?
This Week's Wine Selection
==========================
Yalumba Y Series Sangiovese Rose 2006 Price: $11
With a fine ruby color, Yalumba Y Series Sangiovese Rose has
exotic aromas of raspberries, strawberries and cream with notes
of lilac and violets, all with a minerally edge. A succulent mouth
feel is enhanced by flavors of strawberry, rhubarb and cinnamon.
It opens to a fine dense body of wine with a soft texture that is
long and beautifully balanced.
Serve With:
Anchovy Onion Tarts
===================
1/4 cup olive oil
2 1/2 pounds yellow onions, thinly sliced
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
1 1/2 teaspoons minced fresh thyme
1 sheet puff pastry (half of one 17 1/4-ounce package), thawed
10 anchovy fillets packed in oil
1/4 cup pitted and halved Nicoise olives
Extra-virgin olive oil
Preheat the oven to 400F and lightly grease 1 large baking sheet.
In a large heavy skillet or saute pan, heat the oil over medium-high
heat. Add the onions and lower the heat. Cook slowly, stirring
occasionally, until cooked down to a thick puree and very lightly
caramelized, 35 to 40 minutes.
Add the garlic, salt, pepper, and thyme, and cook, stirring, for
1 minute. On a lightly floured surface roll out the pastry to a
16" by 12" rectangle. Transfer to the greased baking sheet. Wet the
outer 1/4-inch edge with water and fold in to form a border. Very
lightly prick the bottom of the pastry with a fork. Spread the onion
filling evenly over the middle, being careful to leave the border
uncovered. Arrange the anchovy fillets in a criss-cross pattern over
the onions and decoratively arrange the olives around the squares.
Bake until the bottom and edges are golden brown, about 20 minutes.
Remove from the oven and serve warm, drizzled with extra-virgin
olive oil.
==========================
Yalumba Y Series Sangiovese Rose 2006 Price: $11
With a fine ruby color, Yalumba Y Series Sangiovese Rose has
exotic aromas of raspberries, strawberries and cream with notes
of lilac and violets, all with a minerally edge. A succulent mouth
feel is enhanced by flavors of strawberry, rhubarb and cinnamon.
It opens to a fine dense body of wine with a soft texture that is
long and beautifully balanced.
Serve With:
Anchovy Onion Tarts
===================
1/4 cup olive oil
2 1/2 pounds yellow onions, thinly sliced
2 tablespoons minced garlic
1/2 teaspoon salt
1/4 teaspoon freshly grated black pepper
1 1/2 teaspoons minced fresh thyme
1 sheet puff pastry (half of one 17 1/4-ounce package), thawed
10 anchovy fillets packed in oil
1/4 cup pitted and halved Nicoise olives
Extra-virgin olive oil
Preheat the oven to 400F and lightly grease 1 large baking sheet.
In a large heavy skillet or saute pan, heat the oil over medium-high
heat. Add the onions and lower the heat. Cook slowly, stirring
occasionally, until cooked down to a thick puree and very lightly
caramelized, 35 to 40 minutes.
Add the garlic, salt, pepper, and thyme, and cook, stirring, for
1 minute. On a lightly floured surface roll out the pastry to a
16" by 12" rectangle. Transfer to the greased baking sheet. Wet the
outer 1/4-inch edge with water and fold in to form a border. Very
lightly prick the bottom of the pastry with a fork. Spread the onion
filling evenly over the middle, being careful to leave the border
uncovered. Arrange the anchovy fillets in a criss-cross pattern over
the onions and decoratively arrange the olives around the squares.
Bake until the bottom and edges are golden brown, about 20 minutes.
Remove from the oven and serve warm, drizzled with extra-virgin
olive oil.
Salisbury Steak with Mushroom Gravy
===================================
1 pound lean ground beef
1 (10 oz.) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions, chopped
1 teaspoon steak seasoning
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1/2 lb. sliced fresh mushrooms
2 cups beef broth
1 (1.2 oz.) packet brown gravy mix
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs,
egg, onions, and steak seasoning. Mix thoroughly and shape into 4
oval patties. Heat oil and 1 tablespoon butter in large skillet over
medium-high heat. Brown patties on both sides and transfer to a
plate.
Add remaining butter and cognac (remove pan from heat when adding
cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and
whisk in gravy mix until smooth. Stir in remaining mushroom soup.
Return patties to skillet and spoon gravy over top. Cover pan and
simmer for 20 to 25 minutes. Serve with mashed potatoes or rice.
Fusilli alla Caprese
====================
1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)
Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta into a large bowl
and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the
garlic and saute until fragrant, about 2 minutes. Add the tomatoes,
salt, and pepper. As the tomatoes cook and soften, smash them with
a fork. Continue to cook until the tomatoes make a chunky style
sauce, about 4 minutes. Transfer the tomato sauce to the bowl with
the pasta. Toss to combine. Add the basil leaves and mozzarella.
Stir to combine. Add the reserved pasta water, 1/4 cup at a time,
until the pasta is moist. Serve.
This Week's Culinary Quiz Answer: Worcestershire sauce
Worcestershire Sauce was first offered to the public in 1838,
having been made in the Lee & Perrin's Midland Road plant in
Worcester UK. It is now used widely throughout the world in a
multitude of dishes including Chili Con Carne, Bolognese, Caesar
Salad, Welsh Rarebit, and is a key ingredient in Peruvian Ceviche.
The origins of Worcestershire sauce seem to cause so much argument,
that I'm not even going to offer a suggestion!
===================================
1 pound lean ground beef
1 (10 oz.) can condensed cream of mushroom soup, divided
1/2 cup Italian bread crumbs
1 egg, lightly beaten
1/2 cup onions, chopped
1 teaspoon steak seasoning
1 tablespoon canola oil
2 tablespoons butter, divided
1/4 cup cognac
1/2 lb. sliced fresh mushrooms
2 cups beef broth
1 (1.2 oz.) packet brown gravy mix
In a large bowl, combine beef, 1/4 can mushroom soup, bread crumbs,
egg, onions, and steak seasoning. Mix thoroughly and shape into 4
oval patties. Heat oil and 1 tablespoon butter in large skillet over
medium-high heat. Brown patties on both sides and transfer to a
plate.
Add remaining butter and cognac (remove pan from heat when adding
cognac.) Saute mushrooms for 7 to 8 minutes. Add beef stock and
whisk in gravy mix until smooth. Stir in remaining mushroom soup.
Return patties to skillet and spoon gravy over top. Cover pan and
simmer for 20 to 25 minutes. Serve with mashed potatoes or rice.
Fusilli alla Caprese
====================
1 pound fusilli pasta
3 tablespoons olive oil
2 cloves garlic, minced
3 cups cherry tomatoes, quartered (about 1 1/2 pints)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup packed fresh basil leaves, torn
8 ounces fresh mozzarella, diced (about 1 1/4 cups)
Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta into a large bowl
and reserve 1/2 cup of the cooking liquid.
In a medium skillet heat the olive oil over medium heat. Add the
garlic and saute until fragrant, about 2 minutes. Add the tomatoes,
salt, and pepper. As the tomatoes cook and soften, smash them with
a fork. Continue to cook until the tomatoes make a chunky style
sauce, about 4 minutes. Transfer the tomato sauce to the bowl with
the pasta. Toss to combine. Add the basil leaves and mozzarella.
Stir to combine. Add the reserved pasta water, 1/4 cup at a time,
until the pasta is moist. Serve.
This Week's Culinary Quiz Answer: Worcestershire sauce
Worcestershire Sauce was first offered to the public in 1838,
having been made in the Lee & Perrin's Midland Road plant in
Worcester UK. It is now used widely throughout the world in a
multitude of dishes including Chili Con Carne, Bolognese, Caesar
Salad, Welsh Rarebit, and is a key ingredient in Peruvian Ceviche.
The origins of Worcestershire sauce seem to cause so much argument,
that I'm not even going to offer a suggestion!
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