Kentang Goreng a la Jerman
| Resep ini saya dapatkan dari teman jerman saya, Anna Greve. Yang paling mengesankan buat saya adalah, cara menggoreng kentang dengan minyak seminimalis mungkin. |
- 200 gram kentang, kupas, cuci, potong dadu
- 1 siung bawang putih, keprek, iris halus
- 1/2 bawang bombay, iris kotak
- 1 butir telur ayam
- 1 sdm minyak goreng
- garam secukupnya
- merica/lada bubuk secukupnya
- panaskan wajan, masukkan minyak goreng
- goreng kentang sedikit demi sedikit sampai matang dan warna kecoklatan
- bikin ruang kosong di tengah wajan, tumis bawang putih dan bawang bombay sampai harum
- aduk-aduk supaya tercampur dengan kentang
- tambahkan garam dan merica bubuk, aduk2
- pecahkan telur ayam diatas kentang, aduk2
- masak sampai matang
- angkat, sajikan bersama ayam goreng dan lalapan
|author : Djeng Ira|
|Situs resep masakan Djeng Ira saya temukan secara tidak sengaja ketika saya mencari-cari bahan untuk menambah koleksi resep masakan milik saya. Terima kasih ya Djeng...|
Spaghetti with Meatballs
1 small onion
2 cloves garlic
1 lb. lean ground beef (or veal)
1/3 cup breadcrumbs
1 tbsp. fresh parsley
1 tsp. dried oregano
1 tsp. salt (or to taste)
1/2 tsp. fresh black pepper
Preheat oven to 400F. Finely chop onion and garlic and place in a mixing bowl. Add all other ingredients and mix by hand until well blended.
Roll into 1-inch balls (or larger, if you wish). Place meatballs onto a tray and bake in oven for 10 minutes, or until meatballs are browned. Makes about 20 meatballs.
2 tbsp. olive oil
2 small onions, finely chopped
4 cloves garlic, finely chopped
4 28 oz. cans plum tomatoes
2 tsp. salt
1 tsp. fresh black pepper
Bunch fresh basil, chopped
Heat olive oil in large heavy-bottomed pot over medium heat. Add onions and garlic and saute until lightly browned. Add crushed plum tomatoes, breaking tomatoes with back of wooden spoon. Add seasoning and bring to a boil.
Lower heat and simmer sauce for 20 minutes, adjusting salt and pepper, if required. Add browned meatballs to sauce and simmer additional 15 minutes. Serve with spaghetti or linguini.
Serves 8 to 10.
Spaghetti and Meatsauce
| 1/2 lb. bacon|
2 1/2 lbs. ground chuck
2 C. chopped onion
1 C. green pepper
6 lbs. 9 oz plum tomatoes (put in blender)
18 oz. tomato paste
1 1/2 C. red wine
1 1/2 C. water
4 t. oregano
4 t. basil
1 t. thyme
1/2 C. parsley
1 bay leaf
2 T. salt
1/4 C. brown sugar
In a 5-6 qt. pan, fry bacon until crisp. Set bacon aside and crumble. Brown ground beef in bacon fat. Add onions and green pepper and cook another 5 minutes. Add the rest of ingredients to the pot and bring to a boil. Add bacon bits. Cook 2 hours.
New Yorker Style Spaghetti
| 3/4 lb. thin spaghetti |
1 bunch broccoli, about 1 lb
3 tablespoons butter or margarine
2 medium cloves garlic, minced
1/3 lb blue cheese
1/2 cup grated Parmesan cheese
Bring pan of water to boil. Wash broccoli and cut flowerettes off stalk leaving about 1" of stem on each one. Place flowerrettes in boiling water, cover and cook about 5 minutes. Drain and set aside.
Cook spaghetti according to package directions until just tender not mushy. Drain and set aside.
Melt butter in skillet. Briefly sauté garlic over low heat. Add cheese. Stir until melted.
Place hot spaghetti in serving bowl with cooked broccoli. Toss with cheese sauce. Sprinkle with Parmesan cheese and cracked pepper. Toss again.
Italian Spaghetti Carbonara
| 1 C. pancetta, cut into julienne strips|
4 egg yolks
1/2 C. heavy cream
Freshly ground black pepper
8 oz. spaghetti pasta
1 C. parmesan cheese, grated
In a large saute pan, cook pancetta over a medium flame to render the fat and crisp the pancetta. Set aside pan with pancetta.
Beat the egg yolks with the cream and black pepper.
In a large pot of boiling salted water, cook the pasta and drain in a colander. Do not rinse the pasta, which will cause it to lose its flavor and starch.
Immediately add the pasta to the pancetta in the saute pan and pour in the cream mixture.
Stir over medium heat for one minute. Add the grated parmesan and toss to coat the pasta. Check for seasoning. Top with more parmesan if you desire.
| 1 tsp butter|
2 Tbsp softened butter
1 cup parsley, chopped
chopped chives to taste
1 Tbsp mint, if desired
2 tsp roasted garlic (from a jar)
2 cups chicken broth mixed with 3 cups water
onion powder to taste
1-1/2 cups Arborio rice
1/4 cup evaporated milk (or whole or half & half)
3 Tbsp Parmesan cheese
In a food processor, put the 2 Tbsp butter, parsley, chives, mint and garlic and process to almost a paste.
In a saucepan, simmer the broth & water.
In another pan, melt the 1 tsp butter, add onion powder and rice and saute till rice glistens, about 2 minutes. Add hot broth, 1/2 cup at a time, stirring till liquid is absorbed.
Do this till rice is al dente, about 20 minutes - you may not need all of the broth.
Add evaporated milk and heat and stir. Add herb paste and Parmesan; stir.
| 1 large Imperial, Vidalia or other sweet onion, peeled and chopped (about 2-1/2 cups) |
2 cloves garlic, crushed through a press
1 tablespoon butter
1 tablespoon olive oil
1 cup arborio rice, dry
1 cup frozen chopped spinach
1/2 teaspoon salt
1/2 cup dry white table wine, such as chardonnay
2 (14.5-ounce) cans vegetable broth, heated
6 spears of fresh asparagus, cut into 1/2-inch pieces
1/4 cup finely chopped fresh tarragon leaves or fresh basil leaves
1/4 cup grated Parmesan cheese
In a large saucepan, melt the butter and olive oil together over medium heat. Add the onions and garlic and cook for 5 to 7 minutes, or until onions are transparent and soft. Stir in the arborio rice, spinach and salt; cook for 1 minute. Stir in the wine and bring to a boil.
Cook, stirring frequently, until the wine is absorbed into the rice. Stir in the vegetable broth, one-half cup at a time, allowing the broth to be absorbed before adding more broth. Adjust the heat so that the broth simmers but doesn't boil away.
When adding the last half-cup of broth, stir in the asparagus spears and cook until the broth has been absorbed and the asparagus is tender.
Stir in the tarragon or basil leaves and Parmesan cheese. Turn off heat and allow to stand 5 minutes or until ready to serve. Rice should be creamy and moist, not dry, when serving. If the rice stands too long, stir in a little milk to moisten.
Creamy Corn And Garlic Risotto
| 3-3/4 Cup chicken broth|
4 cloves garlic, finely chopped
1 Cup uncooked Arborio rice
3 Cup frozen whole kernel corn
1/2 Cup grated Parmesan cheese
1/3 Cup shredded mozzarella
1/4 Cup fresh minced parsley
Heat 1/3 C. broth in a 10" skillet to boiling. Cook garlic in broth 1 minute stirring occasionally Stir in rice and corn.Cook 1 minute stirring occasionally.
Stir in remaining broth; heat to boiling. Reduce heat to medium.
Continue cooking, uncovered, for 15-20 minutes, stirring occasionally, until rice is tender and creamy.
Remove from heat and stir in cheeses and parsley
| 5 C. chicken broth|
2 T. olive oil
1 small onion finely chopped
1/2 lb. Arborio rice
1/8 t. saffron threads crushed
1/2 C. grated parmesan cheese
1 C. blanched asparagus pieces
Bring chicken broth to a boil in a saucepan. Turn down to a simmer. Heat oil in a 4 qt. saucepan. Add onion and cook until transparent. Add rice and stir until the rice turns opaque and is coated with the oil. Add 1 cup of the simmering broth and stir until almost all of the broth is absorbed. Add broth 1 cup at a time until rice is tender. Add the asparagus. Take off the heat and stir in the cheese. Season with salt and pepper. The process will take about 20 minutes.
Roasted Vegetable Pizza
| 1 T. fresh thyme leaves or 1 t. dried|
2 T. balsamic vinegar
1 t. olive oil
1/4 t. salt
4 small red potatoes, each cut into 8 wedges (if the potatoes are large, make smaller chunks)
4 garlic cloves, thinly sliced
1 small yellow squash, cut into 2 inch pieces
1 small zucchini, cut in 2 inch pieces
1 small red bell pepper, cut into 2 inch pieces
1 small sweet onion, cut into 12 wedges
1 1/4 C. shredded provolone
1 recipe pizza dough
Preheat oven to 425°F.
Roll pizza dough onto large baking sheet coated with cooking spray; fold under edges of dough to form an 11-inch circle. Bake at 425°F. for 7 minutes; set aside.
Preheat oven to 500°F.
Combine thyme leaves and next 8 ingredients (thyme through onion) in a bowl; toss well. Place vegetable mixture in a 13 x 9 inch baking dish. Bake at 500°F. for 15 minutes, stirring halfway through cooking time.
Reduce oven temperature to 425°F. Sprinkle half of cheese over pizza crust. Arrange roasted vegetables over cheese, and top with remaining half of cheese. Bake at 425°F. for 12 minutes or until crust is lightly browned.
Makes 6 servings.
Italian Deep Dish Pizza
2 C. warm water (110° - 115°)
5 t. yeast
1 T. sugar
1/3 C. oil
2 t. salt
3 T. semolina flour
1 C. all purpose flour
5 to 6 C. bread flour
Add 1/4 C. of the water to the yeast and sugar. Let set 5 minutes; the yeast should start to bubble.
Add flours, salt, oil and yeast mixture to a large bowl and mix well. Place dough onto a floured board and knead until the dough is smooth and satiny. (about 10 minutes) Let rise until doubled in a covered, greased bowl.
2 T. garlic
2 T. olive oil
1 28 oz. can plum tomatoes
3 T. tomato paste
1/2 C. onion minced
1 1/2 t. basil
1 t. oregano
1/2 t. salt
1 t. sugar
2 t. red wine (optional)
Saute garlic in oil to soften. Add the rest of the ingredients to the pan and and simmer until sauce thickens. (about 20 minutes)
1 lb. Italian Sausage
1/2 lb. mushrooms
12 oz. pepperoni
1/2 C. sliced green peppers
1/2 C. sliced thin onion
1 1/2 lbs. mozzarella cheese
1/3 C. parmesan cheese freshly grated
3 t. cornmeal
Lightly oil a 12 inch deep dish pizza pan with oil. Sprinkle lightly with cornmeal.
Deflate dough and roll out 2/3 of it into a 16 inch large circle. Place in dish letting it overhang the edges. Spoon in 1/2 of sauce. Add the Italian sausage, mushrooms, green peppers and onions. Top with half of the cheese.
Roll out remaining dough and place on top of the filling. Crimp edges together, including the overlapped crust.
Bake 25 minutes at 400°F. Add remaining sauce and cheeses to the top of the pizza. Cook another 10 minutes until golden and sizzling. Let set 10 minutes before cutting.
Chinese Chicken Pizza
| 2 boneless chicken breast halves|
2 tablespoons olive oil, divided
1/4 cup cornmeal or flour
4-inch ball of pizza dough, room temperature
1/4 cup hoisin sauce (in grocery's Asian section)
4 green onions, sliced
Up to 2/3 cup cilantro leaves (not stems)
1 cup fresh mung bean sprouts
1/2 cup red bell pepper, sliced paper-thin
1 cup shredded mozzarella cheese
Brush skinless chicken with olive oil and season with salt, pepper. Grill 10-15 minutes, direct heat, turning once. Cool and cut into strips.
Sprinkle work surface with cornmeal or flour. Roll out dough from center to a 12-inch circle or rectangle, 1/4-inch thick. Brush both sides with olive oil and place in center of heated grill's cooking grid.
Grill over medium direct heat 2 to 4 minutes, until bottom of crust is well marked and browned. Remove from grill and spread hoisin sauce evenly over cooked side of crust.
Sprinkle with chicken, green onions, cilantro, sprouts and red pepper. Top with cheese. If using a gas grill, switch to indirect heat.
Return pizza to center of cooking grate and grill with lid closed until bottom is browned, 5 to 10 minutes. Remove from grill, shower with pepper and slice to serve hot.
Makes one 12-inch pizza.
| 1 1/2 cups Alfredo sauce, store-bought or your favorite recipe|
1/4 cup pesto
4 ounces chicken breast, boneless, skinless, grilled and 1/4-inch julienne cut
1/2 cup broccoli florets
1/4 cup red bell pepper, roasted, 1/4-inch julienne cut
1/4 cup flat-leaf spinach
8 ounces penne pasta, cooked
1 tablespoon Parmesan cheese, shaved
Focaccia bread, to garnish
In a medium saucepan, heat the Alfredo sauce over medium heat. Whisk in the pesto and heat 2 minutes. Stir in the chicken, broccoli, roasted pepper and spinach. Heat 3 minutes more. Add the pasta and toss to incorporate.
Continue to heat until the sauce clings to the pasta. Garnish with shaved Parmesan and serve with focaccia.
Makes 1 generous serving or 2 to 3 regular portions.
Pasta with Creamy Chicken Sauce
| 10-12 oz. curly pasta, cooked|
2 Tbsp. butter
1/2 chicken, cooked, deboned & diced
2 Tbsp. flour
1 can chicken broth
1 Tbsp. Dijon mustard
1/2 Tbsp. regular mustard
grated peel of 1 lemon
1/2 c sour cream
In a saucepan melt butter. Add flour and stir to combine. Add broth, a little at a time, stirring. Bring to a boil. Cook for about 3 minutes over medium heat.
Add chicken to creamy mixture in saucepan. Add mustards and lemon peel. Finally, add sour cram.
Drain pasta well. Place on a hot serving dish. Heat sauce over medium low heat. Distribute evenly over hot pasta.
Serve pasta in individual serving dishes with sauce on the side. Sprinkle with chopped chives.
| 1 lb. fettuccine|
1/4 C. olive oil
2 cloves garlic
1/2 tsp. oregano
1/2 tsp. basil
1 C. broccoli florets
1 C. cauliflower florets
1 C. artichoke hearts
1 C. asparagus spears, cut into 1 in. pieces
1 C. green bell peppers, chopped
1 C. cherry tomatoes, halved
1/2 C. Parmesan cheese, freshly grated
Cook fettuccine in boiling salted water until al dente.
As pasta cooks, heat olive oil in large skillet and sauté garlic 2-3 minutes. Add herbs and vegetables and sauté quickly over high heat until vegetables are crisp tender.
Toss drained pasta with vegetables. Sprinkle with Parmesan cheese.