Sunday, December 20, 2009

Garlic soup, Callos, Papaya Salad and Russian Tea Cookies

I haven't posted in a while, what with work and holiday stuff (5 days to Christmas!), so for now, enjoy the following recipes:

Mom's Sopa de Ajo (Garlic soup) recipe:

Heat approx. 2-3 tbsp. of olive oil in a pot; add approx. 1-2 tbsp. butter; then, saute approx. 1/4 cup to 1/2 cup finely minced garlic until golden brown; add bread that's been cut into cubes (like croutons) say equivalent of 2 large pandesals (or 2 dinner rolls or 2 Hamburger buns). Once bread is lightly and evenly browned add approx. 4-5 cups of chicken or beef broth; bring to a boil, then add beaten egg slowly, stirring as you are doing so; season with salt and pepper to taste; add a few drops of maggi or knorr, then squeeze in the juice of half a lemon and simmer over a low fire for approx. 30 minutes to 1 hour. Serves 2 people.

Tito Pocho's Callos recipe:

6 pcs garlic, dried
1 pc onion, dried
1 large piece carrot, diced finely
1 kilo tripe pre-cooked in pressure cooker
2 pcs. pig knuckles, pre-cooked in pressure cooker
1 big can chickpeas
1 can whole tomatoes
1 can pimientos
1/2 can tomato sauce
1 bottle olive oil
2 chorizos bilbao
1/4 lb. bacon

1. Tripe should be well-cleaned-- cook in pressure cooker. Once cooked, make sure tripe is well drained (important!) as trip absorbs a lot of water while cooking; if not (drained well), it will make your callos soupy.

2. Heat about 2 tablespoons of olive oil in a casserole-- sauteed garlic, onions, tomatoes, bacon. Add the tripe and pig's knuckles and chorizo, over very low fire. Add salt to taste.

3. After 30 minutes, add tomato sauce and (rest of?) olive oil-- make sure trip has not stuck to the casserole-- if in #2 tripe begins to stick to casserole, add more olive oil

4. After another 30 minutes, add drained chickpeas. Continue cooking over very low fire; casserole must be covered at all times (important!)

5. Try the tripe; if already soft, then add the pimientos, and continue cooking for 15-30 minutes.

1.The callos should be sliced; one piece chorizo sliced into 4 pieces; bacon sliced into 4 per piece.
2. While cooking, stir once in a while.
3. Eat with French bread, while dunking bread in sauce-- delicious.

Urban Harvest Farmer's Market Papaya Salad:

1 small green papaya, or 1/2 large (papaya should be very firm, the flesh white to light orange in color)
1/2 cup honey roasted or plain roasted peanuts or glazed cashews
1-2 cups bean sprouts
1-2 tomatoes, cut into long this strips
1 red chili, minced
3 spring onions, sliced into long matchstick-like pieces
1/2 cup fresh basil, roughly chopped if leaves are large
a handful of fresh coriander

for the dressing:
1/2 tsp. shrimp paste (if vegetarian, sub 1 extra Tbsp. soy sauce)
2 Tbsp. good-tasting oil, such as olive
2 Tbsp. fish sauce or 2+1/2 Tbsp. soy sauce
3 Tbsp. lime juice
1/2-1 Tbsp. liquid honey

1. Prepare the dressing by mixing together all dressing ingredients in a cup. Make sure shrimp paste and honey dissolve fully (if using glazed nuts, you may only need to add 1/2 Tbsp. honey). Set aside.
2. Peel the green papaya, then slice it in half and remove all the seeds. Using the largest grater you have, grate the papaya. Place in a large bowl.
3. Add the sliced tomato, spring onion, chili, bean sprouts, and most of the basil. Add the dressing, tossing to combine.
4. Add the peanuts or cashews. Toss again. Taste-test the salad. If not sweet enough, add a little more honey. If not salty enough, add a little more fish sauce or soy sauce. If too sweet or salty, add more lime juice. If not spicy enough, add more fresh-cut chili or dried crushed chili.

To serve:
Scoop the salad into individual bowls or into a serving platter. Sprinkle with remaining basil leaves plus fresh coriander. Serve immediately and enjoy!

Stephanie's Russian Tea Cookies

1 cup butter
1/2 cup sifted powdered sugar
1 tsp vanilla extract
2 1/2 cups flour
1/4 tsp salt
3/4 cup chopped pecans
additional powdered sugar for rolling

1. Cream butter in large mixing bowl, gradually add 1/2 cup sugar beating until light and fluffy. Stir in vanilla. Combine flour, salt and pecans; gradually add to butter mixture, blending well. Chill until firm.

2. Shape into 1-inch balls; place 2 inches apart on ungreased cookie sheet. Bake at 400F for 12-15 minutes or until edges of the cookies are lightly browned. Roll in powdered sugar while still warm. Cool on wire racks; roll in powdered sugar an additional time. Yields about 4 dozen cookies.

Buen proveccio! Bon appetit! And happy holidays to one and all :)

No comments: