Monday, November 2nd, 2015 - Macaroni Milanaise

Recipe: http://cooking.nytimes.com/recipes/1016574-macaroni-milanaise

Altered Recipe:

One package of two slices of ham, chopped into small cubes
4 oz. of mushrooms, chopped into small cubes
Can of stewed tomatoes with oregano and basil pureed
one box of curly pasta
grated gruyere cheese

1. Set a large pot of heavily salted water over high heat, and allow it to come to a boil.

2.  Add the pasta to the water, and cook it until it is just shy of tender, according to the instructions on the box.

3. Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan.  Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off under the pan, and set aside.

4. Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine. Taste for seasoning.

Chicken Steamed Over Ginger-Garlic Rice

Recipe:

2 shallots, minced
2 tsp. minced garlic
1 tsp. ginger
3 tbsp. vegetable oil
2 cups long-grain rice
4 cups chicken broth
4 boned, skinned chicken thighs
bunch of green onions
bunch of cilantro
1 tbsp. lime juice
1 green jalepeno
1 tbsp. soy sauce
english cucumber

1. Mince shallots.  Heat vegetable oil in a dutch oven over medium heat.  Add shallots, garlic, and ginger, and cook, stirring, until garlic begins to brown, about 2 minutes.  Add rice and stir until well coated in oil.

2. Stir in broth and place chicken on top of rice.  Cover and cook for 20 or so minutes.

3. Meanwhile, puree green onions, more ginger, more garlic, cilantro, lime juice, jalapeno, and soy sauce.  Add some water if too thick.  Transfer to a small bowl.

Serve with sliced cucumber.