Posts Tagged ‘Food’

Spaghetti con pollo citron peperoncino

Monday, January 24th, 2005

3719511 ea7589b536 t Spaghetti con pollo citron peperoncino
spaghetti con pollo-citron-peperoncino,
originally uploaded by inf. Some of my latest experiments. Good for coding: some citron chicken spaghetti with chili fast-food (well, it’s fast to prepare, anyway). I don’t know if the italian name I made up is correct or not. Maybe someone could shred some light?

Here is the recipe.

Spaghetti con pollo citron peperoncino

Cooking time: 10 minutes
Yield: 2-3 servings

Ingredients:
300-400g spaghetti (I used tricolore)

3 tablespoons olive oil
2 cloves of garlic
250g chopped chicken

2 tablespoons capers
2 teaspoons chili flakes
1 chopped tomato
2½ teaspoons grated lemon rind
3 tablespoons lemon juice

1 decilitre cream (optional)

1 decilitre shredded fresh basil, oregano and mint
1 decilitle shredded rucola leaves
2 decilitres grated parmesan
Lots of black pepper

Use half of the recipe when preparing for yourself (it’s late night coding, after all).

  • Boil spaghetti with 1 teaspoon of olive oil and 1 teaspoon of salt until it’s al dente (half-cooked). While it’s boiling, prepare the chicken mix.
  • Heat olive oil on a pan until hot. Add minced garlic and chicken. Cook for a few minutes until the chicken is half-cooked.
  • Add capers, chopped tomato, fresh chili strips or dried chili flakes, lemon grind and lemon juice. Cook stirring for a few minutes until the chicken looks ready.
  • Add cream. This is optional, use it only if you want to make creamy pasta. Cook for a minute.
  • Drain the pasta and mix it with chicken mix, shredded herbs, rucola, black pepper and parmesan.
  • Serve with oven hot crispy bread and red wine. Start coding.
  • Really simple tomato soup

    Saturday, January 15th, 2005

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    1556855 352092a2c4 t Really simple tomato soup
    Image originally by McBeth.

    Well I always thought that making tomato soup from real tomatoes is somehow time consuming and not worth the effort. Well, I tried with oven today and I can say, it leaves you plenty of time to browse your RSS feeds. 45 minutes in oven and max 10 minutes on cooker and that’s it. Not much chopping and hanging around in the kitchen.

    My girlfriend left to Scotland with the digital camera, so no picture of the soup until I get it back (I’m sure I’m repeating this very soon).

    Inf’s tomato soup
    Yield: 4-6 servings
    Cooking time: 45 min + 10 min

    Ingredients:
    ½ – 1 litre vegetable broth

    10 medium to large sized tomatoes
    1 complete unpeeled garlic
    2 unpeeled onions

    3 tablespoons fresh minced basil
    2 tablespoons fresh minced mint
    2 tablespoons fresh minced oregano (optional)
    1-2 teaspoons black pepper
    sea salt

  • Heat oven around 150-160 degrees. Separate the unpeeled cloves of garlic from the complete garlic. Throw garlic cloves, tomatoes and onions in the oven for 45 minutes. Avoid playing World of Warcraft in the mean time. Play Tetris instead or you have burnt tomatoes.
  • Take vegetables from the oven and leave them chill while heating the vegetable broth in a pot (avoid boiling). Use less vegetable broth (½) to make your soup thicker.
  • Watch your fingers, they still might be hot. Remove the root part of the garlic cloves and squeeze out the contents in a bowl. Peel the onions, cut into pieces and throw in the bowl. Optionally, fry the onions on a pan for a couple of minutes. Add tomatoes in the bowl and you are set.
  • Shred the contents of the bowl with an electric blender into rough pieces. Don’t get haywire with the blender unless you prefer purée.
  • Empty the shredded contents of the bowl into the vegetable broth pot. Mix well. Let your cooking simmer for a couple of minutes and add shredded basil, mint, oregano (optional), pepper and salt. Check taste.
  • Let boil for 3-5 minutes and stir occassionally.
  • Serve with French bread as a starter of your main dish (suggestion: creamy spaghetti with tomatoes, spinach and chevre) or as it is with good company and some red wine.
  • Inf’s beef with oyster sauce

    Friday, January 7th, 2005

    3070408 fef0889a39 t Inf’s beef with oyster sauce
    Inf’s beef with oyster sauce,
    originally uploaded by Teemu Arina. Very nice, pretty traditional chinese except the rice. If you are tired of feeling sleepy and full after eating Chinese food, try my rice vaporization technique. I got tired of traditional rice without any additions in the cooking process so I often try to experiment with different sauces, spices and vegetables while cooking rice. I haven’t since returned to plain rice. Indian Pilau rice is so far my favorite. Here is my cooking for today, enjoy.

    Inf’s Beef with Oyster Sauce

    Yield: 2-3 servings
    Cooking time: 20 minutes

    Ingredients:
    3 decilitres Basmati rice
    1 tablespoon butter
    1 teaspoon salt
    1 teaspoon yellow thai curry

    350-400 grams roast beef
    1 cup peanut or vegetable oil
    2 tablespoon dark soy sauce
    2 teaspoon sugar
    3 teaspoons cornstarch

    1 teaspoon cornstarch
    ½ scallion, green leaves trimmed
    4 leaves Chinese cabbage
    2 tablespoon shredded fresh ginger
    1 red or green pepper
    1 red hot Thai chili pepper
    1 medium sized carrot

    3 tablespoons oyster sauce
    1 tablespoon rice wine (sake), dry sherry or some other wine
    2 tablespoons water

    Peanuts and scallion rings for garnish (optional)

    Preparations:

  • Take a kettle and a sieve bowl (you know, a bowl with a screen icon smile Inf’s beef with oyster sauce What’s the correct name?). Place the sieve bowl above the kettle so that it fits inside it. Add water until it’s about 2 centrimetres above the bottom of the sieve bowl. Flush rice under cold water and add in the sieve bowl. Place your construction on high heat and add the cover so that the vaporizing water is able to escape from a narrow opening. The rice takes about 20 minutes of vaporization to be ready. Every 3-5 minutes remove the cover and turn the rice over so that it cooks evenly and cover the rice again. Remember to do this while cooking the beef and vegetables. If your timing is correct the rice is ready just when you remove the main dish from the heat. This is my favorite method for cooking rice. The result is rice which is not too thick so you don’t feel sleepy after eating it.
  • Cut the roast beef using a sharp knife into the thinnest possible long slices you can make. This is easier to do if the beef is partially frozen. Avoid already sliced beef, make your own.
  • Using a bowl, mix beef, 1 tablespoon of oil, dark soy sauce, sugar and 3 teaspoons of the cornstarch.
  • Shred carrot and scallion into round thin pieces. Cut red pepper into small square pieces. Mince ginger and Thai chili into small pieces. If you want more spicy food, add more chili. Remove the white root part of the Chinese cabbage leaves. Add everything into a separate bowl for later use.
  • Mix 1 teaspoon of cornstarch and 1 tablespoon of water in a cup and leave it aside.
  • Cooking madness:

  • In a wokpan heat the remaining oil but avoid getting it too hot, otherwise it’s hard to keep the beef separated from each other.
  • Add the beef mixture and stir-fry cook for about 30 seconds. Keep the food moving constantly. This is accomplished by quickly and repeatedly sliding a spatula down between the food and the pan and turning the food over in a constant motion. Make sure all parts of the beef get contact with the hottest part of the pan.
  • When the meat is half cooked (avoid overcooking, we heat that stuff again later), remove and drain the meat well in a sieve bowl. Catch the drippings! Do not let the valuable beef drippings away, we need that stuff for the vegetables. When removing, leave about 2 tablespoons of oil in the pan.
  • Turn the heat high and add the contents of your vegetable bowl in the wokpan. Cook for 10 seconds and add the oyster sauce and beef drippings. Mix.
  • Thinly pour the cup of cornstarch+water all over your vegetables. Add the beef, rice wine and the remaining tablespoon of water.
  • Stir-fry to thicken and remove from heat. Empty the wokpan into a serving plate but leave about 1 tablespoon of the juices in the pan. Garnish your dish with fresh scallion and peanuts.
  • Add butter and turn the heat low. Add salt and yellow Thai curry. Fry the spices for 15 seconds. Make sure the rice is ready and throw the rice in the wokpan. Stir for 1 minute, make sure all the spices and juices mix well with the rice. Remove from heat.
  • Serve hot with beer (preferably Chinese) or sparkling water. Enjoy.
  • Inf’s Storm Chicken Soup

    Wednesday, January 5th, 2005

    2982833 c3bb4dc278 t Inf’s Storm Chicken Soup
    Inf’s Storm Chicken Soup,
    originally uploaded by Teemu Arina. What is better on a frosty winter night other than some spicy chicken soup thai style? This is one kick ass chicken soup I made to wake myself up, I tell you. So if you feel a bit drowsy after the holidays, get your wokpan and prepare yourself for a delicious ride.

    Inf’s Storm Chicken Soup

    Yield: 4-6 servings
    Cooking time: 30 minutes

    Ingredients:
    1 litre rich chicken broth
    1 decilitre coconut milk

    250 grams chicken

    1 carrot
    1 habanero or 3 thai chili
    2 cloves of garlic
    2 tablespoons minced fresh ginger
    1 decilitre bamboo shoots
    5 leaves of chinese cabbage

    2 tablespoons dark soy sauce
    1 tablespoon yellow thai curry
    1 teaspoon chili powder or red thai curry
    1 teaspoon cayanne pepper
    1 teaspoon crushed green or black pepper

    ½ teaspoon monosodium glutamate (optional)
    ½ cup minced parsley

    Note:
    If you can’t afford to make your own rich chicken broth a canned one is also acceptable but remember, the soup base is the most important one.

    Warning:
    Handle your habanero chili with care. That evil stuff really has some potent. Use gloves or limit your bathroom trips (really, I know).

  • Mince carrot, habanero chili, garlic and ginger.
  • Chop your chicken into small pieces, not bigger than your finger tips.
  • Heat the oil in a wokpan and add garlic, habanero chili, ginger and chicken.
  • Cook, stirring, over high heat about 2 minutes. Add the bamboo shoots and carrot. Cook briefly, stirring while preparing the next step.
  • Heat the chicken broth, dark soy sauce and coconut milk separately. When it is simmering add to wokpan.
  • Add yellow thai curry, cayanne pepper, red thai curry (or chili powder) and crushed pepper.
  • Let your cooking simmer for 15 minutes. In the middle, add leaves of chinese cabbage.
  • Add monosodium glutamate or some other stuff to thicken your soup if you want. Bring down the heat and add minced parsley for garnish.
  • Serve with fresh bread and citron flavoured sparkling water on ice, preferably just after escaping the snow storm. Finish with sake.
  • Start being productive.