food

Viajando na Sua Cozinha

Você não precisa viajar meio mundo para experimentar uma culinária diferente: as comidas italiana e filipina estão disponíveis aqui e agora.

food

Viajando na Sua Cozinha

Você não precisa viajar meio mundo para experimentar uma culinária diferente: as comidas italiana e filipina estão disponíveis aqui e agora.

Supplies

  • 1-pound chicken thighs (about 4)
  • ¼ cup soy sauce
  • ½ cup rice vinegar
  • 4 garlic cloves, peeled
  • 1 teaspoon chili flakes
  • 1 teaspoon ground black pepper
  • 1 bay leaf
  • 1 tablespoon canola oil
  • 1 cup jasmine rice, cook according to package
  • ¼ cup cilantro leaves chopped

Passo a passo

  1. In a large resealable bag, add all ingredients.
  2. Refrigerate for minimum 2 hours, overnight is better.
  3. In a large cast iron on medium heat, add oil.
  4. Next, sear chicken skin side down, until browned. Flip chicken over, and add contents of resealable bag to skillet.
  5. Bring to a boil. Then, reduce heat to a simmer. Cover and cook for 25 to 30 minutes, until the chicken is cooked thoroughly.
  6. When chicken is cooked, remove from skillet. Turn heat to medium-high and reduce sauce until thick.
  7. Return chicken to skillet, coat with sauce.
  8. Top with cilantro, and serve with rice. Enjoy!

Supplies

  • 8-ounces vermicelli rice noodles, uncooked
  • 2 tablespoons canola oil
  • 1 onion, minced
  • 4 cloves garlic, minced
  • ½ green cabbage, shredded
  • 4 green onions, thinly diced
  • 2 carrots, diced
  • 1 red bell pepper, diced
  • 1 cup water
  • 1 chicken bouillon cube
  • 3 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons toasted sesame oil
  • 1 cup snow peas

Passo a passo

  1. In a pan with hot water, soak the rice noodles for about 5 minutes, or until soft. Drain, and set aside.
  2. In a large cast iron, add oil and then onion, sauté for 3 to 4 minutes. Add garlic, cabbage, green onions, carrots, and, bell pepper and sauté until cabbage has wilted, about 3 minutes.
  3. Next, add water, bouillon cube, soy sauce, fish sauce, and sesame oil. Bring to a low simmer.
  4. Add the noodles and snow peas, stirring until all combined. Simmer over low heat until the noodles soak up all the liquid and the vegetables are tender.
  5. Remove from heat, and serve immediately. Enjoy!

Supplies

Lumpia

  • 20 large lumpia wrappers (or 40 small wrappers)
  • 1 onion, grated
  • ¾ pound ground pork (85% lean)
  • 1 cup cabbage, thinly shredded
  • 4 green onions, minced
  • 2 carrots, minced
  • 1 egg, beaten
  • 3 tablespoons soy sauce
  • 1 teaspoon sriracha
  • 1 ½ teaspoons kosher salt
  • 1 teaspoon ground pepper
  • 1 teaspoon garlic powder
  • 6 cups canola oil

Sweet Chili Sauce

  • ½ cup sugar
  • ½ cup rice vinegar
  • ¼ cup water
  • 3 tablespoons fish sauce
  • 3 cloves garlic, minced
  • 1 tablespoon chili flakes

Passo a passo

Lumpia

  1. In a cast iron, add oil.
  2. When hot, add pork and onion. Cook the pork until browned, but keep slightly pink.
  3. Next, drain the fat.
  4. When cool enough to handle, use a fork to chop up pork into smaller pieces.
  5. In a large bowl, combine pork, vegetables, egg, soy sauce, and sriracha. Stir well. Let sit for 15 minutes, then drain any excess liquid from mixture.
  6. Next, cut wrappers in half on the diagonal. Place 1 wrapper on a work surface with the longest part of the wrapper closest to you.
  7. Add 1 tablespoon of filling on the bottom, spread evenly like a log, leaving a 1-inch space at both ends. Fold the bottom part of wrapper over filling. Begin rolling tightly, about halfway up. Then fold each side piece onto the middle. Then continue to roll, leaving about an inch of wrapper open on the top.
  8. Wet top of wrapper with water, and flap over to seal.
  9. Continue the same steps with each remaining wrapper and filling (at this point, you can freeze lumpia wrappers and store for 3 months, if desired).
  10. In a cast iron, heat oil. When hot, add lumpia one at a time. Do not overcrowd the pan.
  11. Cook until golden brown, turning often, 2 to 3 minutes.
  12. Next, drain on paper towels.

Sweet Chili Sauce

  1. In a saucepan on medium to high heat, add all ingredients.
  2. Bring to a boil, and let sugar dissolve.
  3. Reduce heat and let reduce by half. Let cool.
  4. In an airtight container, store in the refrigerator for 1 week.

Supplies

  • 2 tablespoons vegetable oil
  • 9 ounces ground sausage
  • 1 large onion, chopped
  • 2 large carrots, peeled and chopped
  • 3 celery stalks, chopped
  • Kosher salt
  • Black pepper
  • 1 (15-ounce) can white beans
  • Rosemary sprig
  • 4 cups chicken stock
  • Parmesan rind
  • 4 cups baby spinach, roughly chopped
  • 1 teaspoon chili flakes

Passo a passo

  1. In a large stock pot on medium heat, add oil and brown sausage. Remove and set aside.
  2. Add onions, carrots, celery, salt, pepper, beans, rosemary sprig, chicken stock and Parmesan rind.
  3. Increase heat to medium-high, bring to a simmer; cover and cook for 15 to 20 minutes, until vegetables are tender.
  4. Remove rind and rosemary sprig.
  5. Using an immersion blender, blend half of the soup, leaving it chunky.
  6. Add cooked sausage, spinach and chili flakes. Stir until spinach is wilted.
  7. Serve.

Supplies

Chicken Milanese

  • 2 (4-ounce) skinless chicken breasts, thinly sliced
  • 1/2 cup Italian breadcrumbs
  • 1 tablespoon grated Parmesan
  • Zest of 1 lemon
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 2 mustard packets (1 tablespoon)
  • 2 mayo packets (1 tablespoon)
  • 1/4 cup vegetable oil

Topping

  • 3 cups arugula
  • Juice of 1/2 lemon
  • 1 cup cherry tomatoes, sliced in half
  • 2 tablespoons shaved Parmesan

Passo a passo

Chicken Milanese

  1. On a large plate, mix together breadcrumbs, Parmesan, zest, 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
  2. Butterfly chicken and gently pound to 1/4 thick and even.
  3. Place in a bowl and add mustard and mayo and toss until fully coated. Dredge in breadcrumb mixture, gently pressing down to adhere breadcrumbs.
  4. In a skillet on medium-high heat, add oil. When hot, add chicken and fry for 1 to 3 minutes on each side.
  5. Remove to a towel-lined plate.

Topping

  1. In a small bowl, add arugula, tomatoes, lemon juice and 1/2 teaspoon salt. Toss.
  2. Plate chicken, top with arugula mixture and shaved Parmesan.

Supplies

Gnocchi

  • 2 to 3 medium russet potatoes, washed
  • 4 slices prosciutto
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup ricotta cheese
  • 2 1/4 cups flour, plus more for dusting

Sauce

  • 3 butter packets (2 tablespoons unsalted)
  • 1 small shallot, diced
  • 1 cup heavy cream
  • 1/4 cup grated Parmesan
  • 1 cup frozen peas
  • Salt and pepper, to taste

Passo a passo

Gnocchi

  1. Preheat oven to 350 degrees.
  2. Place potatoes on a sheet tray and cook until easily pierced with a fork, about 60 minutes. Remove potatoes from oven, let cool until easy to handle. Peel potatoes and let cool.
  3. Line a sheet tray with parchment paper. Place prosciutto on parchment. Bake until crispy, about 8 to 10 minutes. Set aside.
  4. Grate potatoes until fine. Make a well in the center of the potatoes, add egg, Parmesan and ricotta cheese. Whisk egg and cheese together until blended.
  5. Using your hands, gently mix with the potatoes.
  6. Add flour 1/2 cup at a time while folding together. Do not over work, this makes the dough heavy.
  7. Dust work surface with flour.
  8. Form dough into a 1-inch-thick round. Cut into 1-inch strips. Roll each piece into a log. Cut into 1-inch pieces. Using the back of a fork, slightly press gnocchi and roll down to make ridges. At this point you could freeze the gnocchi if you want to.
  9. Bring a large pot of water to a boil. Add a generous amount of salt.
  10. Cooking in batches, drop gnocchi into water and cook for 1 minute; gnocchi should rise to the surface when done.

Sauce

  1. In a large skillet on medium-high heat, add butter.
  2. Saute shallots until tender, about 3 minutes. Turn down heat, add heavy cream; simmer for 1 to 2 minutes until slightly thickened.
  3. Stir in peas and Parmesan, simmer for 1 minute. If sauce is too thick, add 1/4 cup of pasta water at a time.
  4. Add gnocchi and toss. Salt and pepper to taste.
  5. Divide between 4 plates.
  6. Top with crumbled crispy prosciutto.