Daikon Radish with Chicken ala ~DKBB~

Daikon Radish with Chicken ala ~DKBB~

(original recipe from zoukncook)

1 medium daikon radish
4 boneless chicken thighs
½ tsp. chili flakes
1 Tbsp. vegetable oil
1-2 minced garlic clove (the hotter the garlic, the better)
1 tsp. sesame oil
Chopped green onions (optional)

Sauce:
1 cup chicken stock
1½ Tbsp. soy sauce
1 Tbsp. sake
1½ tsp. sugar
¼ tsp. rice vinegar
¼ to ½ tsp. white pepper

• Peel daikon and cut into ½-inch half-moons.
• Cut chicken into ½- to 1-inch pieces.
• Heat oil in large sauce pan OR wok; add daikon and chicken and sauté over high heat; stir in minced garlic, chili flakes, and white pepper.
• Add in all ingredients for the cooking sauce; cook all over medium heat, constantly skimming off fat (if needed).
• When sauce has nearly evaporated, sprinkle with sesame oil; remove from heat and serve over rice.
• Garnish with green onion, if desired.

Lasagna Soup ala ~DKBB~

Lasagna Soup ala ~DKBB~

(original recipe from tasteofhome.com)

Olive oil
1 yellow onion, chopped

2 cloves of garlic, minced
½ lb. ground beef
½ lb. Italian sausage
Pinch of oregano (and/or any other spices you prefer, such as Italian seasoning, basil, etc.)

Salt and cracked pepper  
2 Tbsp. tomato paste
2 cups marinara sauce
3 cups chicken broth
½ cup heavy cream
½ box of lasagna noodles
½ cup parmesan cheese or Parmigiana Reggiano

Rind(s) from Parmigiana Reggiano

¼ cup fresh basil, chopped
Ricotta cheese

Heat the oil in a deep pot over medium heat, add chopped onions and sauté for 5-7 minutes; add garlic, ground beef, sausage, salt, and pepper, along with any seasoning(s) you want; cook for another 5-7 minutes, until the meat is browned.
To the same pot, add the tomato paste, marinara sauce, chicken broth, heavy cream, and cheese rind; stir and bring to a boil.
Break the lasagna noodles into medium-sized pieces and add to the boiling pot; stir occasionally and let cook for around 10 minutes or until the noodles become al dente.
Once the pasta is al dente, add the cheese and stir; remove the cheese rind; serve in bowls, topped with dollops of ricotta and fresh basil.

Black Garlic Pappardelle Pasta ala ~DKBB~

(original recipe from www.cookingontheweekends.com)

photo from cookingontheweekends.com

1 lb. dry Pappardelle pasta
¼ c. olive oil (for the pasta and the pan)
¾ c. black garlic cloves (about 3 heads)
1-2 cloves (regular) garlic, minced (optional)
1 c. shallots, thinly sliced
1 c. dry white wine
5 Tbsp. unsalted butter
Kosher salt and fresh cracked pepper to taste

• Cook the past in a large pot of boiling, salted water until it’s al dente, 8 to 10 minutes (the pasta should be tender, but with a bite); drain the cooked pasta, then toss with a couple tablespoons of the ¼ c. olive oil and set aside.
• If you need to, peel the garlic and roughly chop it, keeping it in relatively large chunks.
• Coat the bottom of a large sauté pan with the remaining olive oil and place the pan over medium heat; add the shallots (and regular garlic, if you are so inclined) and cook until they are soft and beginning to brown (about 4 minutes); add the black garlic and toss with the shallots.
• Add the wine and turn the heat to high, letting it reduce to about 1/3; add the butter and swirl the pan around until it’s melted in the wine; season generously to taste with Kosher salt and fresh cracked pepper.
• Add the cooked pasta to the pan with the sauce and very gently toss everything together.

Easy Peach & Blueberry Galette ala ~DKBB~

 Easy Peach & Blueberry Galette ala ~DKBB~
(original recipe from www.tasteofhome.com)

original photo from Taste of Home

You can make a pie crust for this if you prefer. I just use the rolled-up crusts you can get at the grocery store for ease and to save time, but you do you.

1 lb. peaches, peeled and cut either into thin slices or diced
2 cups fresh or frozen blueberries
⅓ cup sugar
2 Tbsp. flour
¼ tsp. cinnamon
⅛ tsp. salt
1 egg, beaten
2 Tbsp. demerara sugar

• Preheat oven to 350°F.
• Combine peaches, blueberries, sugar, flour, cinnamon, and salt.
• Roll out crust, place on parchment-lined pizza pan, and arrange the fruit mixture on the inner 2/3 of the crust.
• Fold the edges of the crust just over the filling, leaving the galette open in the center.
• Brush the crust edges with the beaten egg and sprinkle that with the demerara sugar.

Mexican Eggs Benedict ala ~DKBB~

 Mexican Eggs Benedict ala ~DKBB~

 (original recipe from www.thekittchen.com)  

Tortillas

Green Chile Cream Sauce
Refried beans
2 slices bacon (fried and crumbled) or fresh bacon bits
1 avocado, sliced
¼ c. shredded pepper jack cheese
Poached eggs (as many as you need)

• Have all ingredients prepared ahead of time (fry and crumble bacon, slice avocado, poach eggs, warm tortillas and refried beans), then assemble:
• Spread refried beans on tortilla, add layer of slice avocado, crumbled bacon, and top with poached egg. Smother all with Green Chile Cream Sauce and enjoy!

Green Chile Cream Sauce ala ~DKBB~

Green Chile Cream Sauce ala ~DKBB~

(original recipe from www.thekittchen.com)  

3 to 4 poblano or pasilla or hot hatch chili peppers (or a combination thereof)
1 Tbsp. butter
2 cloves garlic, minced
½ small onion, chopped
¼ c. chicken broth
1 c. heavy cream
½ tsp. cumin
½ tsp. salt
¼ tsp. white pepper
½ to ¾ c. sour cream

• Start by roasting the peppers: Put them directly over the flame of a gas burner, rotating until all the skin is charred, then place them in a covered bowl for 15 minutes, letting the peppers sweat off the charred skin a bit; after 15 minutes, peel off the skin and loosely chop the peppers, discarding the seeds (unless you want hotter sauce).
• Melt the butter in a saucepan over medium heat and add the onion and garlic, cooking until they are translucent; add the chicken broth and cream and bring to a boil; then add the chopped peppers and let boil and reduce for 6 minutes.
• Poor the pepper mixture into a blender and liquify; season with the cumin, salt, and white pepper and ½ cup sour cream; blend all to combine; add more sour cream and/or salt to taste and blend.

Serving suggestions:

• Use as enchilada sauce (esp. with chicken enchiladas).
• Use on chimichangas.
• Use with tacos or fajitas.
• Use with Mexican Eggs Benedict (recipe on this blog).

Hot and Sour Soup ala ~CHB~

 Hot and Sour Soup ala ~CHB~

(original recipe by Ronnie Woo)

 
2 Tbsp. EVVO
1 medium yellow onion, finely chopped
½ tsp. kosher salt
½ tsp. ground white pepper
1 c. stemmed and sliced shiitake mushrooms (two 4oz cans, drained, would work)
4 c. chicken broth
2 Tbsp. unseasoned rice vinegar
1 Tbsp. reduced-sodium soy sauce
½ to 1 Tbsp. hot sauce (add this to taste)
1 Tbsp. tahini
2 tsp. grated (fresh) ginger
2 eggs
1 cup packed baby spinach, chopped
Toasted sesame oil (for serving)
Crispy wonton strips (optional, for serving)

• Heat oil in large pot over medium heat; add onion, salt, and white pepper; cook, stirring occasionally, until onion is translucent and lightly browned (4 to 5 minutes); add mushrooms and cook another 2 to 3 minutes.
• Stir in broth, vinegar, soy sauce, tahini, and ginger; bring to a boil over high heat, then reduce to medium low heat.
• Whisk eggs together in a small bowl; holding a fork to the edge of the bowl, gently pour the eggs through the tines into the soup, stirring constantly in a circular whirlpool motion (soup will be creamy with small fleck of egg scattered throughout); simmer until just heated through, about 1 to 2 minutes.
• Stir in spinach until wilted, then remove from heat.
• Divide soup into serving bowls; drizzle a little toasted sesame oil over each serving, and serve with crispy wonton strips if desired.

Cavatelli with Cream of Beans & Clams ala ~DKBB~

Cavatelli with Cream of Beans & Clams ala ~DKBB~

(original recipe from www.cookingwithnonna.com)

The original recipe calls for fresh clams, but I don't live where that is much of an option, so I substituted canned clam pieces and it worked well.

1 lb. cavatelli pasta
1 15.5 oz. can Cannellini beans (do not drain)
2 cans clam pieces (drain, but save liquid)
1 shallot, finely diced
15 to 20 cherry tomatoes
½ cup white (cooking) wine
4 cloves garlic, minced
1 Tbsp. fresh rosemary (dried can be substituted, adjust amount)
Pepperoncino (hot pepper flakes) to taste
Salt (to taste)
Extra virgin olive oil (can use flavor infused if desired)

• Drain clams, saving liquid, and set aside.
• Cook pasta according to package instructions to an al dente consistency.
• In a large pan, add some olive oil and sauté the shallot, garlic, and pepperoncino; once the shallots are soft and garlic is turning gold, add the rosemary and sauté for another minute; add the cherry tomatoes and sauté for 4-6 minutes; add white wine and simmer until alcohol is completely evaporated.
• Put the beans (including liquid) in blender and make a cream out of them; add a bit of clam liquid if the bean blend is too thick to easily pour out of blender.
• Add blended beans, all remaining clam liquid, and salt to taste to pan; simmer all at a medium heat for 10 minutes.
• Add the clam meat to the pan, cooking all for another 5ish minutes, then add in the drained cooked pasta, stirring well to mix all together, and let cook for another 3ish minutes.
• Serve with a drizzle of the extra virgin olive oil of your choice.