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Rhetoric of Recipes

/ mwm2397 / Leave a comment

While not every recipe is written the same way, nor are there any formal rules that govern recipe-writing, there are several text components that are frequently seen with most recipes. The first element is the introduction. The introduction is typically written to familiarize the writer with what they are about to prepare. This may include content such as the flavors of the dish, the best times to eat the dish, the origins of the dish, the authors experiences cooking the dish, etc. One example of a recipe with a good introduction is the Gong Bao chicken recipe by Fuchsia Dunlop. This introduction gives the reader a background regarding the origins and name of the dish. It also includes a written description of what the dish looks and tastes like.  The next part of the recipe is the ingredients list.  The ingredients are typically listed in the order in which they are used and are accompanies by their measuring units and numerical quantities (whole numbers and fractions). Sometimes the serving size is also included under or above the list. Next comes the list cooking instructions themselves. They are listed in the order that the author intends for the reader to prepare them in. The steps give specific detail about what to do with each individual ingredient and how to use each one in creating the final product. I thought that this recipe for beef tips and gravy from Uncle Jerry’s Kitchen does an excellent job of going into great deal on all of the steps and offering tips/things to look out for while you are cooking the dish. Finally, the end of the recipe may include some variations or ways of altering the dish. In my opinion a high-quality recipe would include all of these things, listing the steps in great detail while providing some person insight from the author in the introduction. I think a high-quality recipe should also include pictures of the dish. A picture catches the reader’s attention and can incentivize him or her to prepare it. Brown’s “Eat Well for $4/day: Good and Cheap” includes vivid pictures for each recipe, and just the pictures alone made me want to prepare several of the dishes myself.  A low-quality recipe may leave out small details in the that contribute to the overall value of the dish. For example, if you were frying something, a low-quality dish leave our small tips how much oil to use in the frying pan; these details may not be essential, but including them would lead to a smoother preparing and possibly a better tasting product. In addition, a low-quality recipe wouldn’t provide any special background or insight about the dish.

When searching for a recipe, one might find that recipes are often sorted and categorized by certain topics or themes. These can include foods to prepare during certain seasons, foods that are prepared for certain events, foods that are all based upon a central ingredient, etc. For example, in a cookbook it is common for all of the desserts to be grouped together. I also visited a webpage on AllRecipes.com that had recipes that were all made using bananas.

In terms of purpose, an author may have any number of motives for writing a recipe. An author may choose his/her audience based on culture, taste preferences, access to resources, financial statues, age, etc. An author may simply write a recipe for the simple reason of wanting to share something delicious with other people. Just like books that you would read for fun, recipes and cooking is considered an art by many. Just as a painter likes to share a portrait with the world, a cook wants to share his/her recipe.  Another reason might be to help a certain demographic. For example, for those people with limited amounts of money, an author may write a recipe that is made from cheap ingredients so that less-wealthy people have meals that they can make. Or, say there is only a limited amount of ingredient resources in a certain part of the world. An author may write a recipe for people who have no idea what to make with limited ingredients. Recipes may also serve as a means for an author to share his/her own with culture with the rest of the world, giving others a way to experience their customs in a such a way that is available to all.

Rhetoric of Recipes

/ Gerlou / Leave a comment

Recipes are written to teach readers how to make the dish so they can recreate it themselves. Authors write recipes with different kinds of audiences in mind. For example, in the book Good and Cheap: Eat Well on $4/Day, author Leanne Brown writes, “I designed these recipes to fit the budgets of people living on SNAP” (Good and Cheap: Eat Well on $4/Day). Although the main audience of her book was for people who were part of the food stamp program, her book is also suitable for college students, people on a budget, or people who don’t want to spend too much on groceries, demonstrating how recipes can pertain to more than just one audience. The purpose of writing recipes can vary based on who the audience is; some authors might write recipes to inform readers on how to make the food, while others might write recipes just to get the information out there. Authors will also think about including certain words in the recipe title to catch the attention of audience members; for example, if an author wanted to write for college students, he or she might include the word “easy” or “quick” in the title, since many college students do not have as much time to cook. Most recipes follow a certain format which makes it easy to identify that a certain piece of text is a recipe. First, many recipes will start off with an introduction of the food so readers will know more about what they are making, followed by a list of ingredients. High quality recipes will include exact measurements of the ingredients, as well as serving size. After the ingredients, many recipes will list the steps needed to make the rest of the dish. These instructions are written so readers can easily follow along; in higher quality recipes, this could mean the steps are numbered and easy to read, or are split into short paragraphs. Some recipes will list out the ingredients on top before listing out the instructions, while other recipes will format it so the ingredients are in one column and the instructions are in another column of the page, side by side. In the Kung Pao Chicken recipe by Kho, we can see this kind of format with pictures on one page and the recipe on the next page (Phoenix Claws and Jade Leaves by Kian Lam Kho). More modern recipes that can be found online will also usually include the prep time, cook time, and how long it will take for the food to be ready. Recipes found on websites like All Recipes will allow people to rate the recipe, comment, and give feedback to the author, which also gives other people the chance to look at the recipe and decide if they want to continue reading (All Recipes: Joy’s Banana Bread). Some recipes will also include photos of the food, which can draw in readers who may not have a lot of cooking experience and are looking for something that looks delicious. Recipes are a way for the authors to share their culture with the rest of the world. People can make food from different cultures by reading recipes, and now with the internet, it is easier than ever to look up old recipes which have continually been passed down, or recipes that originate from other countries. In a web search for a Taiwanese beef noodle soup recipe, I was able to find a website which listed out the recipe with video tutorials and pictures detailing different parts of the cooking process (Taiwanese Beef Noodle Soup). Food is an important part of a country’s culture and recipes help bring people together by providing a way for everyone to learn more about that particular food.

Rhetoric of Recipe

/ Jordan Olschwanger / Leave a comment

There are many ways a recipe can be written but there are many things that basically all recipes contain. Most recipes, especially the ones we have looked at in class start off with some sort of introduction that tells the story of the author’s connection to the dish. The introduction often includes the history of the dish and how the author was first introduced to the dish. While this may vary from recipe to recipe, almost all authors include their first experience with the dish. Some authors were introduced to their dish by a family member, some by restaurant, and some may have just come across it online and adapted their own version. For example, Brown tells the story of how her friend recommended the french onion soup recipe to her and she goes into a detailed description of what she experiences when she makes the dish. Brown describes “the smell in your kitchen is absolute heaven” which gives the reader a sense of what they will experience as they make the soup (Brown, French Onion soup).

Many recipes also include images so that the viewer can see what the finished product should look like. This is especially true in a recipe meant for beginners, as the pictures often guide the chef and provide step by step images of what their dish should look like throughout the entire process. This butter chicken recipe not only provides an introduction that talks about the authors experience with the dish themselves, but also has step by step pictures and makes it a lot easier for the reader to make the dish themselves (http://evergreenrecipes.com/butter-chicken-recipe/). Many recipes also list items that pair well with the dish. Whether this is a side dish or a cocktail may differ between recipes but a lot of recipes for beginners have some sort of food or drink that pairs well with the dish.

Most recipes are written in an instructional format. Besides the introduction, which normally tell a story about the dish, the rest of the recipe is simply telling the reader how to make it. The instructions normally include specific measurements for how much of a certain ingredient you are supposed to have in the dish. For example, the butter chicken recipe above says “Heat the wok with 1/4 cup butter and add ground paste. Cook the spices on slow heat till butter shows separately. Then add 1/4 cup more butter and food color”. This clearly lays out instructions to the reader and makes it easy for them to recreate the original dish without much confusion.

 

Dani’s Rhetoric of Recipes

/ Dani / 3 Comments

The genre of recipes mainly has four parts: the introduction, a brief description of the food, a set of instruction, and then at the end there’s sometimes a substitutions portion. This format rings true for most recipes as it is the standard for the genre. In the introduction serves as guide for the reader in the history of the recipe. Sometimes its credits the culture the food is originally from and sometimes it shows what inspired the author in creating their version of the dish. The brief description of the food is just that; it describes what the recipe will be make in simple terms that a reader can glance at. The set of instructions will list the ingredients, how they are to be prepared, and how to combine and cook them to make the dish. The last part is a new edition to the genre of recipes in that it adds substitutions that can be made. This has become more relevant as allergies and diet choices have changed; currently you can see options to make it vegan, vegetarian, or gluten free at the end of some recipes.

The layout follows this trend throughout the genre. As time has changed, so has the format with handwritten notecards of recipes from grandparents kitchens, to published cooked books, magazines with recipes in them or even recipes with exclusively food and recipe content, food blogs, pinterest, and even food videos like the Tasty brand. Each form is a little different with the notecards being the most basic and the Tasty videos being the most digital. With modern cookbooks and online recipes photos have become a larger part of the genre of recipes. The photos let the reader look and decide if the recipe looks good enough to eat or just good enough to sit on the bookshelf.

Authors write recipes for a few reasons depending on what their aim is. Some people write recipes just to share the food they make with friends and family. Other authors write to fulfill their own self passion around food; this category can include both professionals and amuature in the blogs and internet categories. The last category is for business; typically they do not start writing recipes for money but for their own passions and over time make it into a business. Their motivation is still to fulfill their passion but now they are getting money for it so the mindset will change a bit.

Some of the topics or themes in the writing can center on a certain cultures food, alternative diets (vegan, vegetarian, gluten free), healthy food, or a certain type of process of cooking. In general authors write recipes to satisfy their own curiosity and passion for food. Each piece of writing and recipe has a different audience. Some the things authors keep in mind in regards to the audience is what they can get their hands on in regards to ingredients, time, and skill.

An author who writes a cookbook for beginners will have more basic or skill building recipes. Teaching how to cook throughout the book. An author who writes a cookbook for those on a budget will be price and time conscious in regards to the ingredients and how long it takes to make the recipe. An example of this would be the Good and Cheap text by Leanne Brown.  Within the internet space people can have entire food blogs of their recipes centered around different themes, in such theme is healthy eating. An example of this would be http://www.thekitchenofdanielle.com/ a blog that is centerd on healthy lifestyle choises and healhty eating. She provides recipes and tips to achieve both. My personal favorite of her blog is the gingerbread waffles .

Different authors connect with their audience in different ways. An author that’s writing for a college student or young promensil might try videos or pinterest post to capture the millennial mind. As a group we are more susceptible to videos explaining how to make a recipe than the typical recipe book format. Even within the internet different pinterest boards and search terms can focus in on different target audiences. Crock-pot, or slow-cooker is often used for people who work during the day and want dinner ready when they come home. The term, ‘Meal prep’ is used among the health conscious as a way to make healthy meals a week at a time. In both magazines and recipes books the use of photos is another way to catch the target audience. The photos style can be changed even among the same recipe to get a different audience with background lighting, plate choice, and even the background itself informing the audience what it is looking at and if they want ot make it.

To me a good recipe should give credit where it is due, taste good, and be easy to follow. The credit portion shows what inspired the recipe or even where the author originally got it from. Tasting good in my personal opinion is one of the most important parts; you can make many things but its is harder to make them taste good. The last part is the most important in my opinion; the recipe should be easy to follow. This does not at all mean easy to do; it can have complex cooking techniques but it should explain what these techniques are and how to do them. It should say a specific way of mixing the ingredients. An example I like to use is folding, mixing, stirring, and beating together the ingredients for brownies. All of the previous verbs can be used for ‘mix’ or ‘stir together’ but they all mean very different things. The instructions should be clear in how to prepare the recipe and if needed explain what they mean so you can follow the recipe easily.

 

Recipe Research

/ Dani / Leave a comment

I chose these three recipes because they are something I always love to eat. Some are easier than others to make but I wanted to challenge myself in cooking these dishes. They are all dishes that have pretty basic ingredients but have different ways of putting them together in the cooking process. I think it will be interesting to see how I do in cooking them.

PBJ Acai Bowl

Ingredients  

  • 2 Sambazon Original Superfruit Pack
  • 1/2 Banana
  • 1/8 c Apple Juice
  • 1 handful of Blackberries
  • 1 spoonful of Nut Butter
  • Toppings: granola, blackberries, honey

Directions

  1. Blend all ingredients until smooth.
  2. Scoop into a bowl and top with granola, more blackberries and a drizzle of honey.

http://www.sambazon.com/recipe/pbj-protein-bowl/

Tortilla Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 2 jalapenos, finely diced
  • 6 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire roasted diced tomatoes
  • 1 (14.5-ounce) can black beans, rinsed and drained
  • 3 chicken breasts, boneless and skinless
  • 2 limes, juiced, plus wedges for garnish
  • Salt and freshly ground black pepper
  • 1 cup roughly chopped fresh cilantro leaves
  • 1 (8-inch) flour tortilla, grilled, cut into thin strips
  • 1 avocado, pitted, sliced
  • 1 cup shredded Monterrey cheese

Directions

  1. In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes.
  2. Once the onions have softened add the garlic and jalapenos and cook for another minute.
  3. Pour the chicken broth, tomatoes and beans into the pot and bring to a boil.
  4. Once at a boil lower heat to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes.
  5. Once chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
  6. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken.
  7. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado slices and cheese.

http://www.foodnetwork.com/recipes/chicken-tortilla-soup-recipe.html

Polenta

Ingredients

  • 3 1/2 cups canned low salt chicken broth
  • 2 1/2 cups whole milk
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups yellow cornmeal
  • 3/4 cup grated Parmesan cheese

Directions

  1. Bring first 4 ingredients to boil in heavy large saucepan over high heat.
  2. Gradually whisk in cornmeal. Reduce heat to medium.
  3. Cook until mixture is very thick and creamy, whisking frequently, about 12 minutes.
  4. Whisk in cheese and serve. 6 servings.

http://209.197.93.31/recipe/italian/creamypolentawithparmesan.html

 

Three Recipes

/ Laney Underwood / 1 Comment

I chose these three recipes because I believe they are fairly easy to make and enjoy all of them. I tried to include recipes that differ from one another so that at least one might appeal to the reader. If i had to pick between the three of these recipes I would say that the salmon is my favorite because it can be easily paired with whatever side vegetable you’re in the mood for that day. 

Chicken and Asparagus Penne*

Ingredients:

1 pound penne pasta
2 tablespoons olive oil and ¼ cup olive oil
4 cloves garlic, diced
1 pound chicken breasts, cubed
Salt, to taste
Pepper, to taste
½ cup chicken broth
1 pound asparagus
1 cup grated parmesan cheese
2 cups cherry or grape tomatoes

Preparation: 

1. In a pot, cook pasta according to package instructions, drain, then set aside.

2. In the same pot, heat 2 tablespoons olive oil and sauté 2 garlic cloves. Add chicken breasts, season with salt and pepper, and fully cook. Remove cooked chicken from pot and set aside.

3. In the same pot, pour the chicken broth, then add asparagus, salt, pepper, and the remaining garlic and stir. Cover and reduce heat to a simmer for 5 minutes.

4. Add cooked chicken, penne, ¼ cup olive oil, parmesan, and tomatoes, and stir until fully incorporated and the cheese has melted.

5. Serve while hot.

https://www.buzzfeed.com/robertbroadfoot/chicken-penne?bffbtasty&ref=bffbtasty&utm_term=.alZlaaRXAX#.mlalbbQz9z

 

Grilled Salmon*

Ingredients:

2 salmon fillets
¼ cup olive oil
Salt, to taste
Pepper, to taste
3 lemons (1 juiced, 2 sliced)
2 cloves garlic, minced
3 sprigs rosemary (1 for marinade, 2 for grilling)
1 sprig thyme

Garnish:
Parsley

Preparation:

1. In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
2. Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
3. Preheat only half of the grill to medium-high heat for indirect grilling.
4. Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
5. Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
6. Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet.
7. Close the cover and grill for 20 minutes.
8. Enjoy!

https://www.buzzfeed.com/clairenolan/keep-it-fresh-on-the-grill-this-weekend-with-this-citrus-sal?bffbtasty&utm_term=.ymY866XB1B#.py1Oppq8X8

 

Chicken Fajita Bowl*

Ingredients:

1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 green bell pepper, sliced
1 yellow onion, sliced
2 pounds chicken breasts, sliced in half
2 tablespoons taco seasoning
Salt, to taste
Pepper, to taste
4 cloves garlic, minced
1 lime, juiced
1 can diced tomatoes, drained
Cooked brown rice

Garnish
Sour cream
Guacamole
Cilantro

Preparation: 

1. In a slow cooker, place half of the bell peppers and onion.
2. Lay on the chicken, and coat both sides with taco seasoning, salt, and pepper.
3. Sprinkle on garlic, half of the lime juice, and diced tomatoes. Cover with remaining peppers, onion, and lime juice.
4. Cover and cook on high for 3 hours.
5. Remove chicken from the slow cooker, shred, and return to slow cooker.
6. Cover until heated through.
7. Serve over brown rice with sour cream, guacamole, and cilantro.

https://www.buzzfeed.com/hannahwilliams/easy-chicken-fajita-bowls?utm_term=.we9JZZz0v0#.ah35220e6e

Savannah’s 3 Recipes

/ Savannah / 1 Comment

I chose these three recipes because they are just some of my favorite things to eat. Bruschetta is a dish that I lived off of last year when I was going to beauty school in California and working late nights, and my favorite variation came from a small Italian restaurant that would add balsamic vinegar into they’re spread. After spending way too much money eating out all the time,  I decided to find a recipe that involved balsamic, as it is one of my favorite flavors and added this note of savory-sweetness to an already delicious, simple dish.

Although potatoes au gratin may have a complicated name, it is a relatively easy dish that could feed me for over a week. I absolutely love potatoes in nearly every form, so every Thanksgiving and Christmas meal I demand that I get some sort of potato dish. For about the last five years one of those holidays has seen this recipe on the table. Though not for those on a diet, this creamy, cheesy delicious potato dish is one of my top favorite comfort foods that just makes you feel warm inside. (Feel free to also add bacon.)

Finally, vodka cream sauce is another recipe that just brings back memories. I remember the first time I ate this dish I thought I was getting away with something because it had vodka in it, alas 10 year old me did not get drunk off of this sauce, though it did make me feel warm and happy inside. This sauce is a perfect middle ground between a light marinara and a heavy alfredo. For the classic dish, pair with penne pasta.

Bruschetta with Balsamic Glaze

http://www.aheadofthyme.com/2016/09/easy-tomato-bruschetta-with-balsamic-glaze/

Yields: 8-10 Slices

Ingredients:

  • 1 cup tomatoes, pitted and diced (about 4 roma tomatoes)
  • ¼ cup sweet onion, diced (about ¼ red onion)
  • 2-3 cloves garlic, minced
  • 5 fresh basil leaves, chopped
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup balsamic vinegar
  • ½ loaf of French baguette, sliced into ½ inch slices
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder

Instructions:

Tomato Mixture:

  1. In a medium bowl, combine the tomatoes, onion, garlic, basil, olive oil and salt and pepper. Toss to combine and store in the refrigerator for one hour (you don’t have to wait this long, but it is recommended to bring out all the flavours).

Balsamic Glaze:

  1. In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half.
  2. Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat.

Make the Bruschetta:

  1. Preheat your oven to 350 degrees.
  2. In a small bowl, combine the olive oil and garlic powder.
  3. Brush the top side of each baguette slice with the olive oil mixture.
  4. Place slices onto a lined baking tray and bake for about 10 minutes, until light golden brown.
  5. Top each slice with a spoonful of the tomato mixture.
  6. Drizzle the balsamic glaze onto each bruschetta (messy it ok!) and serve.

 

Scalloped Potatoes Au Gratin

http://www.foodnetwork.com/recipes/ellie-krieger/scalloped-potatoes-au-gratin-recipe.html

Yields 8 Servings

Ingredients:

Olive oil spray

3 pounds yellow potatoes, like Yukon gold, unpeeled, sliced into 1/4-inch slices

3 cups cold milk (1 percent low-fat)

1/4 cup all-purpose flour

2 cloves garlic, minced

1 large or 2 small sprigs thyme

1 3/4 cups grated Gruyere cheese (6 ounces)

1 1/2 teaspoons salt

Instructions:

  1. Preheat the oven to 350 degrees F. Spray a 2 quart, shallow baking dish with olive oil spray.
  2. Put the potatoes into a large pot and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until the potatoes are just tender, about 8 minutes. Drain and set aside to cool somewhat.
  3. Put the milk and flour into a large saucepan and whisk until the flour is dissolved. Add the garlic and thyme and heat over a medium-high heat, stirring constantly, until the mixture comes to a boil and is thickened, about 8 minutes. Remove from the heat, discard the thyme sprig, and stir in the salt. Add 1 cup of the cheese and stir until melted.
  4. Arrange half of the potatoes in the baking dish. Pour over half of the cheese sauce. Add the remaining potatoes and top with rest of the sauce. Sprinkle with the remaining cheese and bake for 25 minutes, until bubbling. Put under the broiler and broil on high until the top is browned, about 2 minutes. Serve hot.

 

Vodka Cream Sauce

http://www.seriouseats.com/recipes/2011/12/sauced-vodka-cream-sauce-recipe.html

Yields: About 3 cups

Ingredients:

  • 2 tablespoon butter
  • 1/4 cup finely minced shallots
  • 3 medium garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon crushed red pepper
  • 1 28-oz can whole tomatoes, crushed by hand
  • 1/3 cup vodka
  • 1/2 cup heavy cream
  • Kosher salt to taste

Instructions:

  1. Melt butter in a medium saucepan over medium heat. Add in shallots and cook until lightly browned, about 5 minutes. Stir in garlic and tomato paste and cook until fragrant, about 1 minute.
  2. Remove pan from heat and stir in tomatoes and vodka. Return to heat and simmer until alcohol cooks off, about 7 to 10 minutes, stirring occasionally.
  3. For a smooth sauce, transfer sauce to a jar of a blender and puree until smooth. Pour back into saucepan.
  4. Add in heavy cream and cook over medium heat until warmed through, about 2 to 3 minutes. Season with salt to taste. Use immediately or store in refrigerator for up to a week or in a freezer for up to 6 months.

My 3 Recipes

/ Michael Nguyen / Leave a comment

Because of the time I spent in Japan and also with the Japanese Association here at UT, I decided to look at Japanese recipes that were also doable as a university student. Karaage is just easy to prepare and easy to eat as it’s just thigh meat that has been battered. Onigiri is just rice with some seasoning, maybe a meat filler, and seaweed which I can obtain relatively easily.

Karaage (Japanese fried chicken):

http://norecipes.com/recipe/karaage-recipe

http://www.japanesecooking101.com/karaage-recipe/

Onigiri (Rice balls):

http://www.justhungry.com/2007/01/onigiri_omusubi_revisited_an_e.html

Recipe Research

/ Tori / 2 Comments

I chose these three recipes because they are meals that I often get when I go to my favorite restaurants. Another reason that I chose these recipes is because they are out of my cooking comfort zone and I want to be more adventurous and go beyond broccoli and baked chicken. The goal is to be able to spend less money on my favorite meals and be able to get seconds (and thirds).

 

  1. Sweet Potato Hash

 

INGREDIENTS

2 tbsp unsalted butter

2 to 3 large yellow onions (about 2 lb), halved, thinly sliced, then halved again

Kosher salt

freshly ground black pepper

3 large sweet potatoes (about 3 lb), skin intact, chopped into 1/4″-1/2″ cubes

1/4 cup olive oil

1 1/2 tsp smoked paprika

2 tbsp (packed) finely minced fresh rosemary or oregano leaves

4 to 6 large eggs

shaved Parmesan, for serving (optional)

 

PREPARATION

– Preheat oven to 450°. Line a large baking sheet with foil or parchment paper.

– Melt butter in a cast-iron or other heavy skillet over medium-high heat. When it foams, add onions and sprinkle lightly with salt and pepper. (Don’t worry if they are crammed into the pan; they will rapidly cook down.) Lower heat slightly and cook, stirring occasionally (reduce heat further if they seem to be burning), until dark brown, about 20-30 minutes.

– Meanwhile, toss sweet potatoes, oil, 1 1/2 tsp salt, smoked paprika, a generous helping of black pepper, and minced rosemary or oregano in a large bowl. Stir in onions.

– Spread sweet potato mixture on prepared baking sheet and roast for 25-40 minutes, stirring every 10-15 minutes, until sweet potatoes are soft and browned.

– Reduce oven temperature to 425°. Spread a relatively thin layer of the cooked sweet potato hash in individual ramekins, a cast-iron skillet, or a 9″ x 13″ baking dish.

– Make small wells in the hash and crack in the eggs. Sprinkle lightly with salt and pepper. Bake for 10-20 minutes, or until hash is hot and eggs are baked to your preference. Test the eggs by prodding them with a fork to check the firmness of the white and the runniness of the yolk.

– Serve immediately, with Parmesan, if desired.

Cooks’ notes:

For variations, try folding in smoked turkey, roasted chicken, or cooked breakfast sausage before roasting. Hash can be cooled and stored, covered, in the refrigerator for up to 5 days.

 

 

 

  1. PAD SEE EW (THAI STIR FRIED NOODLES)

 

PREP TIME

10 mins

COOK TIME

5 mins

TOTAL TIME

15 mins

 

Pad See Ew (which means Stir Fried Soy Sauce noodles) is one of the most popular Thai street foods. It’s amazing how fast it comes together – once the ingredients are ready to throw into the wok, it takes less than 5 minutes to cook. Traditionally, this is made with Sen Yai which are wide, thin rice noodles. But these are only sold in Asian stores where I live (and I don’t have one nearby) so I’ve made it with wide rice stick noodles which are readily available in supermarkets and it is a pretty close substitute. I’ve eaten enough Pad See Ew at Thai restaurants to assure you that there is no compromise on flavour!

Author: Nagi | RecipeTin Eats

Recipe type: Noodles, Stir Fry

Cuisine: Thai

Serves: 3

 

INGREDIENTS

Noodles

  • 6oz / 180g dried wide rice stick noodles, or 15 oz / 450g fresh wide flat rice noodles (Sen Yai) (Note 1)

Sauce

  • 2 tablespoons dark soy sauce (or sub with kecap manis) (see notes for substitutes)
  • 2 tablespoons oyster sauce
  • 2 teaspoons soy sauce (normal all purpose soy sauce)
  • 2 teaspoons white vinegar (plain distilled white vinegar)
  • 2 teaspoons sugar (white or brown)
  • 2 tbsp water

Stir Fry

  • 2 tbsp peanut or vegetable oil
  • 2 cloves garlic cloves
  • 1 cup / 150g / 5oz chicken thighs (boneless, skinless), cut into bite size pieces
  • 1 large egg
  • 4 cups (packed) Chinese broccoli, leaves separated from stems (cut stems vertically into thin sticks)

 

INSTRUCTIONS

  • Prepare the noodles according to packet instructions. Some just require soaking in boiling water for 5 minutes, others require cooking in a pot of boiling water for a few minutes. For fresh noodles, soak in boiled water in a bowl for a few minutes – do not boil in a pot. Drain when ready.
  • Meanwhile, combine sauce ingredients.
  • Mince the garlic straight into the wok with the oil. Place wok high heat. As the oil is heating, the garlic will gradually heat too and infuse the oil with flavour.
  • When the oil is hot and the garlic is starting to turn golden, add the chicken and Chinese broccoli stems and stir fry for 1 minute.
  • Move the chicken and Chinese broccoli to one side and crack in the egg, and scramble it. Don’t worry if some of it sticks to the wok, it will char as you continue cooking – you want that chargrilled flavour!
  • Add the noodles, Chinese broccoli leaves and the sauce. Fold gently to combine, for the sauce to coat the noodles evenly and to caramelise, and the leaves to just wilt. They only need to be just wilted because they will continue to cook while you are plating up.
  • Serve immediately.

 

 

  1. CHICKEN TIKKA MASALA

Makes 6 Servings ACTIVE TIME 1 hour TOTAL TIME5 1/2 hours

INGREDIENTS

  • 6 garlic cloves, finely grated
  • 4 teaspoons finely grated peeled ginger
  • 4 teaspoons ground turmeric
  • 2 teaspoons garam masala
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 1/2 cups whole-milk yogurt (not Greek)
  • 1 tablespoon kosher salt
  • 2 pounds skinless, boneless chicken breasts, halved lengthwise
  • 3 tablespoons ghee (clarified butter) or vegetable oil
  • 1 small onion, thinly sliced
  • 1/4 cup tomato paste
  • 6 cardamom pods, crushed
  • 2 dried chiles de árbol or 1/2 teaspoon crushed red pepper flakes
  • 1 28-ounce can whole peeled tomatoes
  • 2 cups heavy cream
  • 3/4 cup chopped fresh cilantro plus sprigs for garnish
  • Steamed basmati rice (for serving)

 

PREPARATION

  • Combine garlic, ginger, turmeric, garam masala, coriander, and cumin in a small bowl. Whisk yogurt, salt, and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill 4-6 hours. Cover and chill remaining spice mixture.
  • Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom, and chiles and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
  • Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
  • Add cream and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
  • Meanwhile, preheat broiler. Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange chicken on rack in a single layer. Broil until chicken starts to blacken in spots (it will not be cooked through), about 10 minutes.
  • Cut chicken into bite-size pieces, add to sauce, and simmer, stirring occasionally, until chicken is cooked through, 8-10 minutes. Serve with rice and cilantro sprigs.
  • DO AHEAD: Chicken can be made 2 days ahead. Cover; chill. Reheat before serving.

Michael’s 3 Drink Recipes

/ mwm2397 / 6 Comments

I decided to choose alcoholic drink recipes because my roommates and I have recently taken up drink-mixing as a hobby. While society may (ignorantly) dictate that is emasculating for men to consume beverages of the fruity variety, I myself have no shame in partaking in the occasional marg or hard cider. I dedicate these 3 recipes to all the men in the world who deny themselves the consumption of fruity drinks because of fear of ridicule. Be brave, gentlemen.

Mango Margarita:

http://www.foodnetwork.com/recipes/michael-chiarello/mango-margarita-recipe.html

Pomegranate Mimosas:

http://www.epicurious.com/recipes/food/views/pomegranate-mimosas-350910

Peach – Raspberry Tequila Sunrise

http://www.myrecipes.com/recipe/peach-raspberry-tequila-sunrise?utm_medium=yummly&utm_source=yummly&utm_campaign=yummly