Recipes

RECIPE INGREDIENTS
For Porridge:
1/2 cup long-grain white rice (or equal amounts of long-grain and glutinous rice)
1/2 teaspoon salt
1 tablespoon peanut oil
4 cups water
4 cups chicken stock
For Topping:
1/4 pound good-quality tuna, striped bass or sea bass
1 1/2 teaspoons peeled and finely slivered fresh ginger
2 teaspoons light soy sauce
Big pinch of ground white pepper
1 teaspoon Asian sesame oil
1 tablespoon chopped green (spring) onion
2 tablespoons coarsely chopped fresh cilantro

Chinese Rice Porridge Recipe at Cooking.com
DIRECTIONS
FOR PORRIDGE: Rinse the rice with cold water until the rinse water runs clear. Drain. Put the rice in a large saucepan and stir in the salt and oil. Add the water and chicken stock. Bring to a boil over high heat and stir the rice to loosen the grains from the bottom of the pan. Set the cover ajar and boil gently for 5 minutes. Cover, reduce the heat to low and simmer, stirring occasionally, until the rice is soft and is the consistency of porridge, about 1 1/2 hours. Keep warm.

FOR TOPPING: Wrap the fish in plastic wrap and place in the freezer to freeze partially, about 1 hour. Cut the fish into thin slivers and arrange on a serving plate. In a bowl, mix together the ginger, soy sauce, pepper and sesame oil; pour over the fish. Sprinkle the green onion and cilantro over the top.

TO SERVE: Ladle the hot porridge into warmed soup bowls. To eat, pick up a few slices of fish, onions and cilantro and set them on top of each serving of porridge. Serve hot.

RECIPE INGREDIENTS
2 cups dried cannellini beans
(see Bean Know How)
2 teaspoons salt
1/4 cup plus 5 tablespoons olive oil
2 leeks (white parts only), chopped
1 large onion, finely chopped
2 celery stalks with leaves, chopped
2 large carrots, peeled, chopped
2 bunches kale, stemmed, leaves coarsely chopped
5 cups shredded savoy cabbage
1/2 cup chopped fresh parsley
2 large garlic cloves, minced
One 14 1/2-ounce can diced tomatoes with juices
2 small russet potatoes, peeled, chopped

8 large pieces ciabatta or other country-style bread
1 large garlic clove, halved
Freshly grated parmigiano-reggiano cheese

Ribollita Recipe at Cooking.com
DIRECTIONS
FOR THE BEANS:
Soak beans in a large bowl with enough cold water to cover by 3 inches, at least 4 hours or overnight. Drain.

Place 2 quarts water, beans and salt in large pot. Bring to boil over medium-high heat. Reduce heat to medium, cover partially and simmer until beans are tender, stirring occasionally, about 45 minutes.

FOR THE SOUP:
Heat 1/4 cup oil in a heavy large wide soup pot or Dutch oven over medium-low heat. Add leeks, onion, celery and carrots. Saute until onion is soft but not brown, about 12 minutes. Add kale, cabbage, parsley and minced garlic. Cover and cook over low heat until cabbage and kale are wilted, stirring occasionally, about 30 minutes. Add beans with their broth, tomatoes with juices and potatoes. Bring to boil over high heat. Reduce heat and simmer gently until potatoes are tender, about 25 minutes. Cool soup. Cover and refrigerate overnight.

Bring soup to boil over medium-high heat, stirring occasionally. Season soup to taste with salt and pepper.

Preheat broiler. Broil bread until golden brown, about 2 minutes per side. Rub cut side of garlic clove over bread. Brush with 3 tablespoons oil.

Ladle soup into 8 bowls. Drizzle remaining oil equally over each. Place toasts atop soup. Serve soup, passing cheese separately.

RECIPE INGREDIENTS
2 tablespoons olive oil
1 yellow onion, finely chopped
1 celery stalk, thinly sliced
2 carrots, peeled and thinly sliced
1 clove garlic, minced
1 1/4 cups green split peas, rinsed
6 slices thick-cut bacon
7 cups (56 fl oz/1.75 l) water
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon finely chopped fresh parsley

Split Pea Soup with Bacon Recipe at Cooking.com
DIRECTIONS
In a large, heavy pot over medium heat, warm the olive oil. Add the onion and sauté until softened, 3-5 minutes. Add the celery and carrots and sauté until the carrots are tender, 2-3 minutes longer. Add the garlic and sauté for 1 minute longer.

Add the split peas, bacon, water and bay leaf, raise the heat to high and bring to a simmer. Reduce the heat to medium-low, cover partially and cook, stirring occasionally and scraping the bottom of the pot to prevent scorching, until the peas are soft, about 1 hour.

Remove the bacon and the bay leaf. Discard the bay leaf. Cut the bacon into small squares; set aside.

Using a blender or a food processor fitted with the metal blade or a hand blender, purée the soup until smooth and creamy. If a food processor or blender was used, return the purée to the pot.

Reheat the soup over medium heat, stirring occasionally, until very hot. Season to taste with the salt and pepper and stir in the reserved bacon. Ladle into warmed soup bowls; sprinkle the parsley over the tops. Serve immediately.

RECIPE INGREDIENTS
For the Marinade:
1/2 cup extra virgin olive oil
2 tablespoons fresh minced garlic
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh rosemary
Pinch of red pepper flakes
Salt and pepper to taste
For the Fish:
2 pieces 7-8 ounce sea bass fillets
For the Pepper Sauce:
2 red bell peppers
2 yellow bell peppers
1 tablespoon extra virgin olive oil
Salt and pepper

Grand Prize - Charcoal Smoked Sea Bass Recipe at Cooking.com
DIRECTIONS
I prefer a charcoal fire and if that's what you're using, start it now. Also, start a few wood chips soaking. Fruit woods like apple and cherry work better than hickory or mesquite and less is better than more.

FOR THE MARINADE:
Combine ingredients. This paste-type marinade can be made ahead of time and in larger batches. It's useful for grilled poultry, pork, and lamb, as well as most seafood.

NOTE: It's much better to do the chopping and mincing by hand rather than with a food processor or hand blender. As useful as those machines are, for this type of preparation, they puree the herbs and garlic too much and blend air into the oil, making the ingredients burn at a lower temperature.

FOR THE PEPPER SAUCE:
Roast the peppers over the fire, turning as the skins blacken. Try not to break the skin or you'll lose the juices inside the peppers. When the skins are blackened and will peel easily, close the peppers in a plastic bag.

If necessary, skin and bone the fish. Coat with the marinade and let sit for 15 to 20 minutes.

While the fish is marinating, remove the peppers from the plastic bag. Here is where a hand blender or small food processor works great. Hold the peppers over a bowl and slit the bottom, draining the pepper juice. Split and seed the peppers and blend the two colors separately in the blender cup or food processor bowl, adding the olive oil and pepper juice equally to both color peppers. Add salt and pepper to taste.

Clean the grill thoroughly and oil it with a cloth dipped in cooking oil held with a pair of tongs. Lift the grill and sprinkle a few of the wood chips on the coals. If you're using a gas grill, put the chips on a double-folded piece of foil and lay them on the lava rocks. Remember that you are flavoring the fish, not curing it, so don't use too many chips.

Drain the excess oil from the fillets and lay them skin-side down on the grill. Close the cover immediately to avoid flames, which will cause soot to collect on the fish. Cooking time will vary depending on the heat of the fire and the thickness and type of fish, but four or five minutes should be plenty on the first side. Turn the fillets, move them off of the direct heat and close the lid again to finish cooking.

After only a few more minutes the fish should be done. Remove the fillets to serving plates and garnish with pools of the two pepper sauces.

RECIPE INGREDIENTS
Canola oil cooking spray
1 cup whole-wheat dry breadcrumbs (see Shopping Tip) or 1/2 cup plain dry breadcrumbs
1 cup whole-grain cereal flakes
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 cup all-purpose flour
2 large egg whites, beaten
1 pound tilapia fillets, cut into 1/2-by-3-inch strips

Shopping Tip: We like the Ian’s brand of whole-wheat dry breadcrumbs, labeled "Panko breadcrumbs," for their coarse and crunchy texture. Find them in the natural-foods section of large supermarkets or substitute plain dry breadcrumbs (they’re finer so you need less).

EatingWell Fish Sticks Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 450 degrees F.

Set a wire rack on a baking sheet; coat with cooking spray.

Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.

Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.

Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.