The (un)official MacRumors Recipe thread

[Weaselboy]

As my wife scours though the Tucci Cook Book

He has a new cooking show Tucci in Italy starting this Sunday on National Geo channel.

 

[Huntn]

He has a new cooking show Tucci in Italy starting this Sunday on National Geo channel.

We’ve been watching, it’s good, entertaining… if this is what you're referencing, it’s called “Italy…something” At least my wife told me it was the new show, maybe not, maybe she mentioned the new show, but what she was watching was the original show?… he travels to various regions of Italy and talks to people about the local quisine. 🤔

 

[Weaselboy]

We’ve been watching, it’s good, entertaining… if this is what you're referencing, it’s called “Italy…something” At least my wife told me it was the new show, maybe not, maybe she mentioned the new show, but what she was watching was the original show?… he travels to various regions of Italy and talks to people about the local quisine. 🤔

It is Tucci in Italy (see screenshot of Youtube TV). The new show starts Sunday, but is already available on YT TV On Demand. Watched the first couple episodes last night and really enjoyed it.

 

[Huntn]

Decades ago, my wife used to buy these black bean soup kits from the grocery store, where the beans are pureed. . We got out of the habit for some reason, and I'm excited about this. Will report back!

Sopa de Frijoles (Creamy Black Bean Soup)

Creamy Black Bean Soup Recipe (Sopa de Frijoles)

This creamy black bean soup is incredibly aromatic and the perfect dish to make when you are in the mood for some Mexican comfort food!

www.mexicoinmykitchen.com

 

[Huntn]

Added "Variable Smoothy" to this particular recipe:

• https://forums.macrumors.com/threads/the-un-official-macrumors-recipe-thread.1389745/post-33893215

 

[Huntn]

Chicken Marinade with Mushrooms Stir-Fry
(The Complete Wok Cookbook by Lucy Linn, page 95, prep time 15 min, cook time 5 min, Serves 4. )
Home cooked Chinese, an economical meal, may just ruin you for Chinese takeout. I have a natural gas stove and my wife bought a cast iron wok, which works well on a gas stove. Without gas, you'd need an electric Wok. Actually you can easily make this dish without a wok, plain ole skillet, but the wok adds functionality and some charm to Chinese Cooking. You'll need several bowls to set aside ingredients in the different stages. No, it's not complicated or technically difficult.

​

My Option: Cook up some white or brown rice, place on plate or bowl first and then top with this Stir Fry to make it go farther...

For Marinading Mixture

• 2 TSP Soy Sauce (You may feel the need to double or triple this amount, depending how much chicken you are preparing. If you do, increase the other parts of the marinade accordingly, duh.)
• 1/2 TSP Salt
• 2 Pinches ground white pepper
• 3 TSP Cornstarch
• 2 Boneless skinless chicken breast halves, cut into bite size pieces. (I use thighs).

For the Stir-Fry

• 2 TBS peanuts oil
• 1 Med zucchini cut into bite size pieces.
• 1” piece ginger root peeled and minced.
• 1/2 LB cremini or button mushrooms cut into quarters or slices (I’ve been using Baby Bells. Feel free to double the mushrooms, if you're a big mushroom fan. I've note, when I'm making this using double the chicken and even so, doubling this recipe only makes about 4 meals for me the wife and myself.)
• 1/2 Cup Brown Sauce (recipe included)
• 1/2 tsp toasted Sesame Seeds.

To Make Brown Sauce (prep time 3 min, makes 1 Cup, page 188)

• 1 Cup Chinese Chicken Stock (I use plain grocery brand)
• 2 TBS Oyster Sauce (found at regular grocer, oriental/asain section)
• 1 TBS Soy Sauce
• 2 TSP Cornstarch
• 1 TSP Brown Sugar
• 1/2 TSP Sesame Oil

Instructions

• Pour Soy Sauce, Salt, Pepper and Cornstarch over the chicken and toss to combine. Marinate at room temp for about 20 minutes.
• In wok, heat the peanut oil, med high heat.
• Add the chicken and stir-fry unti it turns lightly golden brown on all sides. Remove from wok and set aside.
• Add Zucchini to wok and stir-fry until slightly tender, then remove from wok and set aside.
• Add a little more oil to wok if needed. Add the Ginger and stir-fry for about 20 seconds, then add Mushrooms, stir fry-them until slightly brown.
• Return the Chicken and Zucchini to the wok with mushrooms and stir in the Brown Sauce.
• When the sauce thickens, transfer the dish to a serving plate.
• Top with sesame seeds.

 

[MacBH928]

He has a new cooking show Tucci in Italy starting this Sunday on National Geo channel.

I do not know who Tucci is, but the most delicious looking food I have every seen in a documentary is by "Two Greedy Italians" . Maybe some one can try to replicate the recipes here

 

[anika200]

I don't know who these Two Greedy Italians are but some of the most delicious food I have made came from recipes by " struggle meals frankie celenza" haha. Seriously, someone should do those recipes here too, they were good and so many. 😄

 

[Scepticalscribe]

I do not know who Tucci is, but the most delicious looking food I have every seen in a documentary is by "Two Greedy Italians" . Maybe some one can try to replicate the recipes here

I was also exceedingly partial to the food programmes made by the Two Fat Ladies (a wonderfully articulate and witty pair who zoomed around on a motor-cycle plus side-car), and also to The Hairy Bikers (who, likewise, travelled by motorbike to the places they gifted with their presence).

 

[Huntn]

​

Cashew Chicken (The Complete Wok Cookbook)
- Prep time: 15 minutes (takes me more like 25-30 min), Cook time: 9 min, Serves: 4-6.
I double the recipe for 4 servings over rice. And I am very liberal with the marinade ingredients, usually tripling or quadrupling how much marinade it calls for. Probably cause I'm using more chicken than what this recipe call for. More like 1.5- 2lb chicken. And when I tong my chicken out of the marinade into the wok, there's not a whole lot of marinade left for the end of the recipe, but that does not really matter at that point, imo. It's in the wok cooking. You could make this in a skillet if no wok.

Ingredients

• 1 TBS Soy Sauce- see comments above about marinade.
• 2 TSP Rice Wine
• 2 TSP Corn Starch
• 1 TSP Sesame Oil
• 1/2 TSP Sichuan ground peppercorns (or just use regular pepper)
• 3/4 Lb chicken thighs (cut into 1” pieces, the recipe calls for breasts, but I prefer thighs)
• 2 TBS Cooking Oil
• 1/2” piece of finely minced ginger
• 1/2 Red Bell Pepper (cut into 1/2” pieces)
• 1 small Zucchini (cut into 1/2” pieces)
• 2 Cloves Garlic (minced)
• 1/2 Cup unsalted dry roasted Cashews
• 2 scallions (white and green parts seperated and thinly sliced)

Instructions

• In medium bowl, stir together soy sauce, rice wine, cornstarch, sesame oil, and Sischuan Pepper. Add Chicken and stir to coat. Let it marinae for 15 minutes or for enough time to pepare the rest of the ingredients.
• Heat wok over medium-high heat until a drop of water sizzles and evaporates on contact. Pour in the vegtable oil, and swirl to coat the base of the wok. Season the oil by adding the giner and a pinch of salt to taste. Allow ginger to sizzle in oil for about 30 seconds, swirling gently.
• Using tongs, the chicken from the marinade and transfer to wok, reserving the marinade. Stir-fry the chickent for 4-5 minutes, until no longer pink.dd the red bell peper, zucchini, and garlic, and stir fry for 2-3 mintes, or until vegtables are tender.
• Pour in the marinade and mix to coat the other ingredients. Bring the marinade to a boil and continue to stir-fry 1-2 minutes, until the sace tuns hick and glossy. Stir in the cashews and cook for another minute.
• Transfer to serving plate, garnish with the sallions, and serve hot.

Edit: Inadvertently omitted pepper, now included in ingredients.

 

[anika200]

View attachment 2561753​

Cashew Chicken (The Complete Wok Cookbook)
- Prep time: 15 minutes (takes me more like 25-30 min), Cook time: 9 min, Serves: 4-6.
I double the recipe for 4 servings over rice. And I am very liberal with the marinade ingredients, usually tripling or quadrupling how much marinade it calls for. Probably cause I'm using more chicken than what this recipe call for. More like 1.5- 2lb chicken. And when I tong my chicken out of the marinade into the wok, there's not a whole lot of marinade left for the end of the recipe, but that does not really matter at that point, imo. It's in the wok cooking.

Ingredients

• 1 TBS Soy Sauce
• 2TSP Rice Wine
• 2 TSP Corn Starch
• 1TSP Sesame Oil
• 3/4 Lb chicken thighs (cut into 1” pieces)
• 2TBS Cooking Oil
• 1/2” piece of finely minced ginger
• 1/2 Red Bell Pepper (cut into 1/2” pieces)
• 1 small Zucchini (cut into 1/2” pieces)
• 2 Cloves Garlic (minced)\
• 1/2 Cup unsalted dry roasted Cashews
• 2 scallions (white and green parts seperated and thinly sliced)

Instructions

• In medium bowl, stir together soy sauce, rice wine, cornstarch, sesame oil, and Sischuan Pepper. Add Chicken and stir to coat. Let it marinae for 15 minutes or for enough time to pepare the rest of the ingredients.
• Heat wok over medium-high heat until a drop of water sizzles and evaporates on contact. Pour in the vegtable oil, and swirl to coat the base of the wok. Season the oil by adding the giner and a pinch of salt to taste. Allow ginger to sizzle in oil for about 30 seconds, swirling gently.
• Using tongs, the chicken from the marinade and transfer to wok, reserving the marinade. Stir-fry the chickent for 4-5 minutes, until no longer pink.dd the red bell peper, zucchini, and garlic, and stir fry for 2-3 mintes, or until vegtables are tender.
• Pour in the marinade and mix to coat the other ingredients. Bring the marinade to a boil and continue to stir-fry 1-2 minutes, until the sace tuns hick and glossy. Stir in the cashewsand cook for another minute.
• Transfer to serving plate, garnish with the sallions, and serve hot.

added:

It looks like a great recipe, have wok will try.

 

[decafjava]

It looks like a great recipe, have wok will try.

Me too!

 

[Huntn]

View attachment 2561752​

Cashew Chicken (The Complete Wok Cookbook)
- Prep time: 15 minutes (takes me more like 25-30 min), Cook time: 9 min, Serves: 4-6.
I double the recipe for 4 servings over rice. And I am very liberal with the marinade ingredients, usually tripling or quadrupling how much marinade it calls for. Probably cause I'm using more chicken than what this recipe call for. More like 1.5- 2lb chicken. And when I tong my chicken out of the marinade into the wok, there's not a whole lot of marinade left for the end of the recipe, but that does not really matter at that point, imo. It's in the wok cooking.

Ingredients

• 1 TBS Soy Sauce
• 2 TSP Rice Wine
• 2 TSP Corn Starch
• 1 TSP Sesame Oil
• 1/2 TSP Sichuan ground peppercorns (or just use regular pepper)
• 3/4 Lb chicken thighs (cut into 1” pieces, the recipe calls for breasts, but I prefer thighs)
• 2 TBS Cooking Oil
• 1/2” piece of finely minced ginger
• 1/2 Red Bell Pepper (cut into 1/2” pieces)
• 1 small Zucchini (cut into 1/2” pieces)
• 2 Cloves Garlic (minced)
• 1/2 Cup unsalted dry roasted Cashews
• 2 scallions (white and green parts seperated and thinly sliced)

Instructions

• In medium bowl, stir together soy sauce, rice wine, cornstarch, sesame oil, and Sischuan Pepper. Add Chicken and stir to coat. Let it marinae for 15 minutes or for enough time to pepare the rest of the ingredients.
• Heat wok over medium-high heat until a drop of water sizzles and evaporates on contact. Pour in the vegtable oil, and swirl to coat the base of the wok. Season the oil by adding the giner and a pinch of salt to taste. Allow ginger to sizzle in oil for about 30 seconds, swirling gently.
• Using tongs, the chicken from the marinade and transfer to wok, reserving the marinade. Stir-fry the chickent for 4-5 minutes, until no longer pink.dd the red bell peper, zucchini, and garlic, and stir fry for 2-3 mintes, or until vegtables are tender.
• Pour in the marinade and mix to coat the other ingredients. Bring the marinade to a boil and continue to stir-fry 1-2 minutes, until the sace tuns hick and glossy. Stir in the cashews and cook for another minute.
• Transfer to serving plate, garnish with the sallions, and serve hot.

Edit: Inadvertently omitted pepper, now included in ingredients.

Note edit….