Bob Furst's List: cooking

• Marinade:
    2 Tbsp dark soy sauce
    1 Tbsp cooking wine
    1 tsp sugar
    2 Tbsp ginger juice

• Serving Size: 4

   

   
    Preparation Time: 20 minutes
   
    Ingredients:
    

   

    1/2 cup Tomato sauce
    2 tbsp soy sauce
    1 tbsp Worcestershire sauce
    1 tbsp molasses
    1 tbsp splenda
    1 tsp Ground   ginger
    2 cl     garlic -- , minced
   
    Directions:
   
    Combine all ingredients and heat until smooth and   bubbly.
   
    Per Serving (excluding unknown items):
    

   

    36 Calories; trace Fat   (2.3% calories from fat); 1g Protein; 8g   Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;   739mg Sodium. Exchanges: 0 Grain (Starch); 1/2   Vegetable; 0 Fat; 1/2 Other Carbohydrates.

  • Be sure to use thick tomato sauce. Used stewed tomatoes and it was just OK.

• Even if the author weren't a professor of journalism at Berkeley, and therefore by definition a liberal foodie intellectual, you could guess how this scheme will play out: the McDonald's meal will be found wanting in terms of nutrition and eco-sustainability; the Whole Foods meal will be decent but tainted with a whiff of corporate compromise; the Virginia farm meal will be rapturously flavorful and uplifting; and the hunter-gatherer meal will be a gutsy feast of wild boar and morels, with a side of guilt and some squirmy philosophizing on what it means to take a pig's life.

• n a small bowl combine the cold water, cornstarch, soy sauce and sugar. Mix together and add to skillet mixture. Cook for 5 minutes, or until thickened to taste.

• Meal 1: Stir-Fried Chicken With Asparagus
   Makes: 4 servings
   Time: 30 minutes

   

  Rice from the pantry for steaming or boiling
   2 tablespoons peanut or vegetable oil
   2 boneless, skinless chicken breasts (about 1/2 pound), cut into 1/2- to 3/4-inch chunks or thin slices and blotted dry
   1 onion, halved and sliced
   2 tablespoons minced garlic
   1 tablespoon grated or minced fresh ginger
   1 pound asparagus, sliced into 1-inch pieces
   1 teaspoon sugar (optional)
   2 tablespoons soy sauce
   Salt and freshly ground black pepper

   

  1. Cook the rice while you prepare the chicken and vegetables.

   

  2. Put a large, deep skillet over high heat. Add half the oil, swirl it around, and when it’s hot, add the chicken. Stir once, then let it sit for 1 minute to sear. Cook, stirring occasionally, until the chicken has lost its pink color, 3 to 5 minutes. Remove from the pan and lower the heat to medium-high.

   

  3. Put the remaining oil in the pan (it should heat immediately) and add the onions, garlic and ginger. Cook for about 30 seconds, stirring, then add the asparagus. Raise the heat to high and cook, stirring occasionally, until the asparagus scorches a little in places and just starts to become tender, but not soft, about 2 minutes.

   

  4. Turn the heat down to medium and return the chicken to the pan, and toss once or twice. Add the sugar if you’re using it, along with the soy sauce, and toss again. Sprinkle with salt and pepper and add 1/2 cup water. Raise the heat to high and cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly and you’ve scraped up all the crisp bits of chicken and vegetables. Serve over the rice.

• Meal 3: Chicken and Shrimp Kebabs With Vegetables
   Make: 4 servings
   Time: About 30 minutes

   

  2 tablespoons extra virgin olive oil
   2 lemons: one juiced; one cut in wedges
   1 tablespoon minced garlic
   Salt and freshly ground black pepper
   1 tablespoon fresh marjoram or oregano leaves or 1 teaspoon dried oregano
   2 boneless chicken breasts cut into 1-inch chunks
   1/2 pound shrimp, peeled
   1 pound button mushrooms, trimmed but left whole
   4 tomatoes, cored and quartered
   2 onions, quartered

• 1. If you’re using wooden skewers (you’ll need at least eight), soak them in warm water while you prepare the ingredients. Heat a charcoal or gas grill or the broiler to moderate heat and put the rack about four inches from the heat source.

   

  2. Combine the olive oil, lemon juice, garlic, herb and a sprinkle of salt and pepper in a small bowl; taste and adjust the seasoning. Marinate the chicken for a few minutes, an hour or even overnight. Thread the ingredients on skewers, alternating as you like.

   

  3. Broil or grill, turning once or twice, until the chicken and shrimp are cooked through and the vegetables begin to soften, 5 to 8 minutes total (to check for doneness, cut into a piece with a thin-bladed knife; the center should be opaque or still slightly pink). Serve with the lemon wedges.

• Meal 4: Shrimp With Asparagus and Udon Noodles
   Makes: 4 servings
   Time: 20 minutes

   

  1 pound asparagus, trimmed and peeled
   12 ounces udon noodles
   2 to 3 tablespoons peanut or neutral oil, like corn, canola or grapeseed
   1/2 pound peeled and chopped shrimp
   1 tablespoon minced fresh garlic
   Soy sauce, to taste
   Sesame oil, to taste (optional)

   

  1. Bring a large pot of water to a boil and salt it. Cook the asparagus until the thick parts of the stalk can just be pierced with a knife, just a couple minutes. Remove with tongs and shock them in cold water to stop the cooking process. Cut into 2-inch lengths, and set aside.

   

  2. In the same pot of water, cook the noodles until just tender but not at all mushy; drain, rinse and set aside.

   

  3. Put the oil in a large skillet or wok, and turn the heat to medium-high. A minute later, add the garlic and cook until just fragrant, about 2 minutes. Add the shrimp and cook, stirring, until they turn pink, 3 or 4 minutes. Raise the heat to high, add the asparagus and noodles to the shrimp and toss a few times to blend. Drizzle with soy sauce and sesame oil if using, taste and the adjust seasonings and serve hot or at room temperature.

2 more annotations...

• When properly done, the meat should have an internal temperature of at least 145°F.

• Lightly brush turkey, including backside, with vegetable oil or spray with cooking spray.

• Boneless Roasts

     

  When preparing a boneless turkey roast or boneless breast of turkey roast, insert oven-safe meat thermometer into center of roast. Follow directions for Whole Turkey and Lil’ Butterball method to cook. A 3-pound boneless turkey will take 1 to 1 1/2 hours; the final temperature should be 170 degrees in the center of the boneless breast of turkey roast and 175 degrees in the boneless turkey roast.

• Cannoli
• Cappuccino
• Brownies
• Carrot Cake
• Cream Puff, Chocolate
• Cream Puff, Tiramisu
• Eclair
• Hazelnut Slice
• Napoleon
• Sfogliatelle Barese
• Tiramisu
• Tart, Key Lime
• Sfogliatelle Napoletane
• Monachini

12 more annotations...

• Perfect Lemonade Recipe

    
   
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  Ingredients
   
   
  • 1 cup sugar (can reduce to 3/4 cup)
   
  • 1 cup water (for the simple syrup)
   
  • 1 cup lemon juice
   
  • 3 to 4 cups cold water (to dilute)
   
       
   

  Method

   

  1 Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.

    

  2 While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.

    

  3 Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.

    

  Serve with ice, sliced lemons.

    

  Serves 6.