Fresh, Natural Ratatouille by Paul Bocuse

Posted on August 9, 2016 by admin
Fresh, Natural Ratatouille by Paul Bocuse
Serves 6
French cookware company Staub consulted with acclaimed French chef Paul Bocuse on this recipe: a simple, flavorful take on the classic! 
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Ingredients
  1. 1/4 cup Extra Virgin Olive Oil
  2. 1 large onion / 8 oz. Coarsely Chopped
  3. 2 Red Pepper / 10 oz., Cut into 1 cm / 1/2” cubes
  4. 1/2 Eggplant / 10 oz., Cut into 2 cm /1” cubes
  5. 1 Zucchini / 10.5 oz., Cut into 1 cm / 1/2” cubes
  6. 1 Tomato / 8 oz., Cut into 1 cm / 1/2” cubes
  7. 4 cloves of garlic. Chopped
  8. Bouquet garni (collection of herbs: chopped fresh parsley, thyme and bay leaf)
  9. Sea Salt
  10. Freshly Ground Pepper
Instructions
  1. Toss Eggplant with sea salt and leave for 2 – 4 hrs (or overnight).
  2. Prior to cooking, rinse eggplant to remove excess salt; pat dry with paper towels or a clean kitchen towel.
  3. 5 minutes prior to cooking, preheat your Staub Cocotte over medium heat. Add the Olive oil to the Cocotte.
  4. Add the Onion Garlic, Red Pepper, and Eggplant to the Cocotte and stir to combine and coat with Olive Oil.
  5. Season with Salt and Pepper and cook over medium heat for 20 minutes. Add Zucchini and cook for 10 minutes. Add Tomato and cook for 10 minutes. Remove from heat and taste. Adjust Seasoning Add Chopped Parsley and serve.
Notes
  1. © 2016 Zwilling J.A. Henckels
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Bibimbap (Korean Rice Bowl)

Posted on August 2, 2016 by admin
Bibimbap (Korean Rice Bowl)
Serves 4
The word Bibimbap means "mixing the rice", so after you have pleased your eyes with the colorful sight of the bowl, mix it well to enjoy it best. The more mixing the better, they say.
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To Cook in the Rice Cooker
  1. 2 cups (rice measuring cup) short or medium grain white rice
  2. Water to fill to water level 2 for white rice
To Prepare Separately
  1. 1 cup daikon radish, julienned
  2. 1/2 bunch spinach
  3. 2 cups bean sprouts
  4. 1 cup carrots, julienned
  5. 1 tsp. sugar
  6. 1 Tbsp. vinegar
  7. 1 tsp. soy sauce
  8. 2 tsp. dark sesame oil
  9. 1 tsp. salt
  10. 2 tsp. vegetable oil
  11. 8 oz. ground beef
Sauce
  1. 1 clove garlic, minced
  2. 2 tsp. sugar
  3. 2 tsp. soy sauce
  4. 2 tsp. dark sesame oil
Toppings
  1. 4 eggs
  2. A handful crushed Korean dry seaweed
  3. 2 tsp. sesame seeds
  4. Gochuchang (seasoned red pepper paste) to taste
Instructions
  1. Measure the rice accurately and place in the inner cooking pan. Rinse rice under water until water clears.
  2. Add water by filling up to the water scale marked “2” for “White Rice”. Cook the rice using the “Regular” setting.
  3. While rice is cooking, prepare the toppings. Mix 1/4 tsp. salt, sugar and vinegar into daikon radish and set aside.
  4. Blanch the spinach. Drain and cool with cold water and squeeze out water. Cut into 3 inch long segments, then dress with 1/4 tsp. salt, soy sauce and 1 tsp. sesame oil.
  5. Blanch the bean sprouts. Drain and dress with 1/4 tsp. salt and 1 tsp. sesame oil.
  6. In a frying pan, heat vegetable oil over medium heat and sauté carrots for one minute and add 1/4 tsp. salt. Set aside.
  7. In a small bowl, combine all ingredients for sauce. Heat frying pan, sauté ground beef for 3 minutes, add the sauce and continue to cook until all the liquid is absorbed.
  8. Fry four eggs sunny side up.
  9. When rice completes cooking, place rice in individual serving bowls. Squeeze excess liquid from daikon radish. Arrange all prepared vegetables and beef radially on the rice.
  10. Place one sunny side up egg in the center on top of each bowl. Top with crushed seaweed and sesame seeds. Serve with gochuchang on the side.
Notes
  1. Recipe courtesy of Zojirushi, © 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Pork Lettuce Wraps with Pineapple Salsa

Posted on August 2, 2016 by admin
Pork Lettuce Wraps with Pineapple Salsa
Serves 6
Try something new for dinner. These are easy to make and fun to eat!
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For the wraps
  1. 4-pound pork shoulder with fat, cut into 1 1/2" cubes
  2. 2 tablespoons dark soy sauce
  3. 2 tablespoons light soy sauce
  4. 1 1/2 teaspoons five spice powder
  5. 1 yellow onion
  6. 2 bay leaves
  7. 4 cloves garlic, peeled
  8. 1 cinnamon stick
  9. 2 pods star anise
  10. Zest of one orange
  11. 2 tablespoons sweetened condensed milk
  12. 1 tablespoon brown sugar
  13. 1/4 cup coconut oil
  14. 2 1/2 cups water
  15. 2 heads bibb or green leaf lettuce
For the Salsa
  1. Salsa
  2. 1 pineapple, peeled, cored and diced
  3. 1 cup daikon radish, coarsely grated
  4. 1/2 red onion, diced small
  5. 1/2 Thai red chili, seeded and minced
  6. 1 cup cilantro leaves, chopped
  7. Juice of one lime
  8. Juice of one orange
Instructions
  1. Toss pork with soy sauces and five spice powder. Cover and chill 30 minutes while prepping remaining ingredients.
  2. Slice one small slit on the ouside of each onion half. Insert a bay leave into each slit, then stud each onion with two garlic cloves.
  3. Add onion and remaining ingredients to a 5 1/2 qt. Dutch oven, along with the pork. Bring to a boil and skim the surface of any foam. Reduce the heat to a rapid simmer and cook, uncovered, for 2 hours, or until all the liquid is evaporated and the pork is cooking in melted fat. Remove from heat and let cool to room temperature. If making this recipe ahead of time, the pork can be refrigerated overnight at this stage.
  4. For the salsa, combine all ingredients together. Season to taste with salt and pepper as needed. Cover and chill. Meanwhile, separate large leaves from the lettuce, then rinse and dry thoroughly.
  5. Preheat oven to 400 F.
  6. Lift the pork out of the Dutch oven with a wire skimmer or slotted spoon and place in a bowl. Discard the onion, spices and any other solids from the pot. Reserve 2 or 3 tablespoons of fat. Wipe out the pot.
  7. Loosely shred the pork into large chunks. Return it, along with the reserved fat, to the Dutch oven. Cook 20 minutes or until well-browned. Remove from the oven and let cool slightly.
  8. Assemble the wraps by topping lettuce leaves with the pork and salsa.
Notes
  1. Recipe courtesy of Le Creuset America, © 2016
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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