Anyone have favorite recipes?!
Please post your favourite recipes, specific to a certain country or city!. THEY MUST BE PESCETARIAN (Vegetarian + fish/eggs/animal by-products) Thanks!Www@FoodAQ@Com
Answers:
Sushi- Japan:
TEMPURA SHRIMP NORI ROLLS
ingredients
For dipping sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
For shrimp paste
3/4 pound shrimp (about 30 medium), shelled and deveined
2 tablespoons egg whites (from about 1 large egg)
2 tablespoons heavy cream
1 tablespoon fresh lime juice
1/2 teaspoon grated and peeled fresh gingerroot
2 teaspoons cornstarch
For tempura batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
1/4 cup cornstarch
1 teaspoon salt
freshly ground black pepper to taste
four 8- by 7 1/2-inch sheets toasted nori (dried laver)
1 scallion, quartered lengthwise
1/2 red bell pepper, cut into thin strips
1/2 large carrot, cut lengthwise into thin strips
1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)
vegetable oil for deep-frying
preparation
Make sauce:
In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well!. Sauce may be made 3 days ahead and chilled, covered!. Bring sauce to room temperature before serving!. Stir in coriander!.
Make shrimp paste:
In a food processor pulse shrimp paste ingredients together until they just form a smooth paste!. Shrimp paste may be made 1 day ahead and chilled, covered!.
Make batter:
In a blender blend batter ingredients until smooth!. Transfer to s shallow bowl!.
Assemble nori rolls:
On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you!. Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce!. Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips!.
Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander!. Beginning with edge closest to you, roll up nori tightly and trim ends if necessary!. Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner!. Rolls may be assembled 1 day ahead and chilled, covered!. Bring rolls to room temperature before preceeding!.
In a deep heavy skillet heat 3 inches oil to 375°F!. Dip 1 roll in batter to coat completely!. Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes!. Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375°F!. before adding next roll!.
Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce
-------------
Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
----------
New York Cheesecake
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9 inch springform pan!.
In a medium bowl, mix graham cracker crumbs with melted butter!. Press onto bottom of springform pan!.
In a large bowl, mix cream cheese with sugar until smooth!. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate!. Mix in sour cream, vanilla and flour until smooth!. Pour filling into prepared crust!.
Bake in preheated oven for 1 hour!. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking!. Chill in refrigerator until serving
-------
Greek Baklava
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C)!. Butter the bottoms and sides of a 9x13 inch pan!.
Chop nuts and toss with cinnamon!. Set aside!. Unroll phyllo dough!. Cut whole stack in half to fit pan!. Cover phyllo with a dampened cloth to keep from drying out as you work!. Place two sheets of dough in pan, butter thoroughly!. Repeat until you have 8 sheets layered!. Sprinkle 2 - 3 tablespoons of nut mixture on top!. Top with two sheets of dough, butter, nuts, layering as you go!. The top layer should be about 6 - 8 sheets deep!.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan!. You may cut into 4 long rows the make diagonal cuts!. Bake for about 50 minutes until baklava is golden and crisp!.
Make sauce while baklava is baking!. Boil sugar and water until sugar is melted!. Add vanilla and honey!. Simmer for about 20 minutes!.
Remove baklava from oven and immediately spoon sauce over it!. Let cool!. Serve in cupcake papers!. This freezes well!. Leave it uncovered as it gets soggy if it is wrapped up!.
-------------
traditional scottish shortbread
INGREDIENTS:
1 cup butter
1 cup granulated sugar
3 cups plain flour
PREPARATION:
Thoroughly cream sugar and butter!. Add 2 1/2 cups of the flour and mix thoroughly!. Turn out onto a surface floured with remaining 1/2 cup of flour!. Knead dough until it cracks on surface!. Place dough in a lightly greased baking tin and spread until about ?" thick!.
Prick mixture with fork where break lines are to be!. Bake at 275°c for about 45 to 55 minutes, or until lightly browned
-------Www@FoodAQ@Com
TEMPURA SHRIMP NORI ROLLS
ingredients
For dipping sauce
1/4 cup soy sauce
2 tablespoons honey
2 tablespoons fresh lime juice
1 teaspoon grated peeled fresh gingerroot
2 tablespoons chopped fresh coriander sprigs (wash and dry before chopping)
For shrimp paste
3/4 pound shrimp (about 30 medium), shelled and deveined
2 tablespoons egg whites (from about 1 large egg)
2 tablespoons heavy cream
1 tablespoon fresh lime juice
1/2 teaspoon grated and peeled fresh gingerroot
2 teaspoons cornstarch
For tempura batter
1 large egg yolk
1 cup all-purpose flour
1 cup ice water
1/4 cup cornstarch
1 teaspoon salt
freshly ground black pepper to taste
four 8- by 7 1/2-inch sheets toasted nori (dried laver)
1 scallion, quartered lengthwise
1/2 red bell pepper, cut into thin strips
1/2 large carrot, cut lengthwise into thin strips
1/4 cup chopped fresh coriander sprigs (wash and dry before chopping)
vegetable oil for deep-frying
preparation
Make sauce:
In a bowl stir together soy sauce, honey, lime juice, and gingerroot until combined well!. Sauce may be made 3 days ahead and chilled, covered!. Bring sauce to room temperature before serving!. Stir in coriander!.
Make shrimp paste:
In a food processor pulse shrimp paste ingredients together until they just form a smooth paste!. Shrimp paste may be made 1 day ahead and chilled, covered!.
Make batter:
In a blender blend batter ingredients until smooth!. Transfer to s shallow bowl!.
Assemble nori rolls:
On a work surface arrange 1 nori sheet, shiny side down, with a long side facing you!. Spread 1/2 cup shrimp paste across lower two thirds of nori and brush top third of nori with sauce!. Arrange 1 scallion quarter on shrimp paste across bottom edge and top with 3 carrot strips!.
Top carrot evenly with one fourth bell pepper strips and sprinkle with 1 tablespoon coriander!. Beginning with edge closest to you, roll up nori tightly and trim ends if necessary!. Make 3 more rolls with remaining nori, shrimp paste, sauce, vegetables, and coriander in same manner!. Rolls may be assembled 1 day ahead and chilled, covered!. Bring rolls to room temperature before preceeding!.
In a deep heavy skillet heat 3 inches oil to 375°F!. Dip 1 roll in batter to coat completely!. Transfer roll to hot oil with 2 pairs of metal tongs and fry until golden, about 4 minutes!. Transfer roll to paper towels to drain and fry remaining 3 rills in same manner, making sure oil returns to 375°F!. before adding next roll!.
Cut rolls diagonally into 1/2-inch-thick slices and serve warm or at room temperature with dipping sauce
-------------
Miami Macaroni and Wisconsin Cheese
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
----------
New York Cheesecake
INGREDIENTS
15 graham crackers, crushed
2 tablespoons butter, melted
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
Preheat oven to 350 degrees F (175 degrees C)!. Grease a 9 inch springform pan!.
In a medium bowl, mix graham cracker crumbs with melted butter!. Press onto bottom of springform pan!.
In a large bowl, mix cream cheese with sugar until smooth!. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate!. Mix in sour cream, vanilla and flour until smooth!. Pour filling into prepared crust!.
Bake in preheated oven for 1 hour!. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking!. Chill in refrigerator until serving
-------
Greek Baklava
INGREDIENTS
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey
DIRECTIONS
Preheat oven to 350 degrees F(175 degrees C)!. Butter the bottoms and sides of a 9x13 inch pan!.
Chop nuts and toss with cinnamon!. Set aside!. Unroll phyllo dough!. Cut whole stack in half to fit pan!. Cover phyllo with a dampened cloth to keep from drying out as you work!. Place two sheets of dough in pan, butter thoroughly!. Repeat until you have 8 sheets layered!. Sprinkle 2 - 3 tablespoons of nut mixture on top!. Top with two sheets of dough, butter, nuts, layering as you go!. The top layer should be about 6 - 8 sheets deep!.
Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan!. You may cut into 4 long rows the make diagonal cuts!. Bake for about 50 minutes until baklava is golden and crisp!.
Make sauce while baklava is baking!. Boil sugar and water until sugar is melted!. Add vanilla and honey!. Simmer for about 20 minutes!.
Remove baklava from oven and immediately spoon sauce over it!. Let cool!. Serve in cupcake papers!. This freezes well!. Leave it uncovered as it gets soggy if it is wrapped up!.
-------------
traditional scottish shortbread
INGREDIENTS:
1 cup butter
1 cup granulated sugar
3 cups plain flour
PREPARATION:
Thoroughly cream sugar and butter!. Add 2 1/2 cups of the flour and mix thoroughly!. Turn out onto a surface floured with remaining 1/2 cup of flour!. Knead dough until it cracks on surface!. Place dough in a lightly greased baking tin and spread until about ?" thick!.
Prick mixture with fork where break lines are to be!. Bake at 275°c for about 45 to 55 minutes, or until lightly browned
-------Www@FoodAQ@Com
This is famous at my house in Suwanee, Georgia, USA!.
BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE
2 halibut or orange roughy fillets
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
salt
pepper
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon butter or margarine, melted
Place fillets in a lightly greased baking dish!.
Stir together sour cream, cheese and salt/pepper to taste; spread mixture evenly over fillets!. Sprinkle with breadcrumbs, and drizzle with butter!.
Bake at 350 degrees for 25 to 35 minutes or until fish flakes with a fork!.
Yield: 2 servingsWww@FoodAQ@Com
BAKED FISH WITH PARMESAN-SOUR CREAM SAUCE
2 halibut or orange roughy fillets
1/2 cup sour cream
1/2 cup shredded Parmesan cheese
salt
pepper
2 tablespoons Italian-seasoned breadcrumbs
1 tablespoon butter or margarine, melted
Place fillets in a lightly greased baking dish!.
Stir together sour cream, cheese and salt/pepper to taste; spread mixture evenly over fillets!. Sprinkle with breadcrumbs, and drizzle with butter!.
Bake at 350 degrees for 25 to 35 minutes or until fish flakes with a fork!.
Yield: 2 servingsWww@FoodAQ@Com
What!?!?!?Www@FoodAQ@Com