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hoisinpork

WE’RE BACK! (And Hoisin Pork)

Hello. Hello. Hellooooooooo. I’m not surprised there’s a little echo out there. It’s been a while since Whitney and I have posted anything but between senior year, graduation, finding jobs, getting hacked (probably one of our followers who gained too much weight from peanut butter cup brownies), and taking care of the fattest kitty in existence, we just haven’t had enough time to nosh and tell. Well…we’ve been noshing quite a bit. But the telling has been limited. Apologies for the site looking as it does. We’re still working out some kinks, but soon things will be looking good as new. I’m starting our new blogging days with an old favorite, hoisin pork. I first had this at Whitney’s house (Hi Diane!). Unfortunately I don’t have Diane’s recipe, so I had to make up my own. We’ll see how it goes. Currently the pork is marinating in the fridge. We’ll see how long it stays there because I’m getting ansy to start things up. Here’s the rundown: 2 lbs. Pork Loin without the bone 4 tbs. …

Passover Matzoh Ball Soup

Happy Passover with a delicious Matzoh Ball Soup recipe: a mixture of Grandma’s recipe, Mark Bittman’s and a bit of my own!   Chicken Stock 2 half chickens (approx 4-5 pounds) 4 celery ribs 4 carrots 2 onions, cut in half and peeled 6 thyme sprigs handful of parsley water Combine all ingredients in 12 quart stock pot and fill with water to cover ingredients. Bring to a boil then let simmer uncovered for three hours. Every 30 minutes, skim fat off the top and discard or save for matzoh balls. After three hours, strain broth into a separate pot. Shred chicken and put into the pot as well. Discard all vegetables and herbs. Add some salt and pepper for taste. Matzoh Balls 4 eggs 1 cup matzoh meal 2 tbs vegetable oil 2 tbs condensed cream of chicken soup (or chicken fat/schmaltz) 2-3 tbs of seltzer water small handful of parsley (optional) salt and pepper Whisk eggs and then combine all the rest of the ingredients into the bowl. Check the consistency of the …

Shells with Broccoli Rabe and Sausage

Well this has been quite a hiatus. I apologize for the blogabsence. Senior year has been crazy. I’d rant about it but then we’d never get to what you all came to Nosh and Tell to see, THE FOOD. Don’t think though that Nosh and Tell hasn’t been in the kitchen this semester. We have been cooking up a storm- just look at the pile of dishes in our sink. Now that it’s getting chilly, we have been making all sorts of pasta and soups and everything that is comforting and good. Tonight I made something I have never made before, but it common in most Italian restaurants you go to- and happens to be extremely cheap to make. I made shells with broccoli rabe and sweet italian sausage. Recipe: 3/4 pound dry shell pasta 2 tbs olive oil 2 sweet italian sausage links, casings removed 1 small onion, diced 2 cloves garlic, minced 1 can diced tomatoes 1 bunch broccoli rabe 1/4 cup dry red wine parmesan cheese to garnish/cover in cheesy goodness In …

Summer Corn Salad with Basil Pesto Dressing

School started last week. Needless to say I am incredibly busy- even a little too busy to cook. A friend even called me out for purchasing some frozen meals from Trader Joe’s. YIKES.  So today, I finally have a little free time so I thought I’d go through the fridge and pantry and see what we have lying around to cook. What did I find? Corn on the cob, heirlooms, spinach and basil:  a sad reminder that summer is pretty much over. Instead of crawling back into bed and despairing over the loss of my favorite season, I decided to get cooking. Summer Corn Salad 5 corn cobs (shucked) handful spinach handful heirloom cherry tomatoes 1/4 cup peas dash garlic oil dash basil oil squeeze fresh lemon juice Basil Pesto Dressing large handful pesto 1 large clove garlic 2 tablespoons walnut oil 2 tablespoons parmesan cheese olive oil to smooth the mixture together First prepare the basil pesto dressing. Put all ingredients in the food processor and blend. Add the olive oil last- add just …

Arancini From Last Night’s Risotto

If your appetite is anything like mine, you’ll be hard pressed to find the day when there is leftover risotto. Every single time that I’ve made it, no matter what the volume, it has been devoured immediately. Now Giada always seems to have leftover risotto. I’m pretty sure we can all guess why. Anyway, I was watching her show the other day and saw that she made arancini from none other than her leftover risotto. I was intrigued. Risotto- with extra cheese, breadcrumbs, and FRIED. What a spectacular idea! From my last blog post, I had some leftover risotto myself for the first time ever. I attribute this mainly to the fact that Whitney and Liz were out of town. Boy did they miss out… Arancini – note measurements are not exact 2 cups leftover risotto 1/4 cup grated parmesan cheese 1-2 eggs 1 cup + a little extra breadcrumbs – I used panko oil for frying Heat the oil in a large pot. While it is warming up, prepare the arancini.  Place the eggs, …

Summer Risotto with Zucchini Ribbons, Corn and Fresh Basil

Oh who doesn’t love risotto? It’s creamy, delicious, filling and well it’s perfect. The main reason why I love risotto so much is because you really can do anything with it. There are so many different additions you can make- different vegetables, different wines- the options are really endless. Yesterday I wanted to make a seasonal risotto, one that is the true epitome of summer. So what comes to mind when it’s summer? Corn, Zucchini and lots of fresh basil. I’ve been noticing this summer that there’s this new fad of making “zucchini ribbons.” I’ve seen them in salads, pastas, with fish, etc. Not that I want to be a huge follower…but UM these zucchini ribbons are such a great idea! They’re delicate but still pack that tender bite that zucchinis are known for. To make them, simply use your vegetable peeler and run it along the zucchini to make fine little “ribbons.”   Ariel’s Summer Risotto 2 cups Arborio Rice 1 sweet onion, diced 2 cloves garlic, minced 2 tbs butter 2 tbs basil …

Pasta with Fresh Corn Pesto and Basil

Yesterday I ventured to the Union Square Farmers Market to pick up a few ingredients for a recipe that I found in Bon Appetit magazine. Once again the myriad of tents filled to the brim with fresh fruits and vegetables had everything I was looking for…and more. Instead of buying an overpriced bunch of basil from whole foods that costs about 10 times more than it should, I picked up a basil plant for only four dollars. I also got several ears of sweet corn. Vegetables, flowers and more. Soon I was armed with several bags of goodies and went home to get cookin. The recipe that I was about to try was Tagliatelle with fresh corn pesto and basil. I halfed Bon Appetit’s recipe and made a few changes as well. Below is the recipe I ended up using. Fettucine with Fresh Corn Pesto and Basil 3 cups corn kernels (about 4 large ears) 1 large garlic clove, minced salt and pepper to taste 1/3 cup freshly grated parmesan 1/4 cup pinenuts 8 ounces …

Welcome Home Mac and Cheese!

Hello! We are FINALLY BACK! As soon as I returned to the US, I had a vaguely familiar craving. No more salads and falafel and traditional Israeli cuisine. I wanted something…cheesey. I wanted something…creamy. I wanted good ol’ stick to your stomach, food coma inducing, tried and true, mac and cheese. I looked no further than our Gourmet cookbook and I found an excellent recipe. Gourmet Cookbook’s Mac and Cheese Topping: 2 tbs melted butter, melted 2 cups panko breadcrumbs 1 cup grated extra-sharp cheddar Cheese Sauce and Macaroni: 3 tbs unsalted butter 3 tbs flour 1/2 tsp red pepper flakes 2 3/4 cups whole milk (I used skim because I didn’t have whole- it’s still decadent) 3/4 cup heavy cream 4 cups grated extra sharp cheddar 2 tsp dijon mustard 1 1/2 tsp salt 1/4 tsp pepper 3/4 pound elbow macaroni Put a rack in the middle of the oven and preheat oven to 400 F. Butter a 3 quart shallow baking dish. (I used a bunch of little ramekins) Make the topping: Stir …

Spring Break in Greece!

Hello everyone! Today I’d like to talk about my wonderful spring break trip to Greece! There, we travelled to Athens, Mykonos, Santorini and Ios, and of course, my favorite part of the entire trip was the food. Here is a glimpse into my culinary tour of Greece! Since I was finally in Europe, I felt that it was appropriate to order pasta. Even though it wasn’t fresh spaghetti right from Italy, all the pasta dishes that I had were absolutely delicious. The most common ones I found were vegetarian and seafood versions- all good for the non-meat eaters and meat eaters alike. This pasta I had was especially delicious. I ordered it at a restaurant called El Greco. The service was delightful and the food was fresh and unique. If you’re in Mykonos, you must take a stop at this place. I do suggest splitting plates. The dish in that picture is supposed to serve one. I challenge you to finish that all on your own. A really great perk of coming to Greece during …