braised ground pork

Ro zao, or braised ground pork, is great because it's cheap, easy to make, freezes well, and makes a fantastic addition to almost any meal. You can eat it over rice, pour it over dry noodles, add it to noodle soup, or use it as a filling for any number of things. Here's a basic recipe to get you started:

• 1 pound ground pork
• 1/2 cup soy sauce (I like Kimlan Super Special)
• 1/2 cup rice wine
  
• 1 cup water
• 1 heaping tablespoon sugar (any kind)
  
• 2-3 whole star anise, depending how fresh yours are
• 1 tablespoon lard (optional, but this is one of those small things that makes a huge difference in flavor and mouthfeel)
• 1/2 teaspoon five spice powder (to taste)
• 1/2 to 1 cup chopped green onions
• 3-5 chopped shitake mushrooms, fresh or reconstituted dry

Heat up a tablespoon of oil in a small pot over medium high flame. Cook the ground pork, breaking up the meat into small pieces. When it's cooked through, add all the other ingredients and stir well to combine. You might need to add more water to cover the pork. However, rememberyou are aiming for a gravy-like consistency, not a soup. Simmer over low heat for at least half an hour up to an hour, until the ro zao thickens and your mouth starts watering in the other room.

Panna Cotta with Strawberries and Balsamic Vinegar

Panna cotta

• 2 tablespoons water
• 1 1/4 teaspoons unflavored gelatin
• 2 cups whipping cream
• 1 1/4 cups plain goat's-milk or whole-milk yogurt
• 1 teaspoon vanilla extract
• 1/2 cup sugar

Strawberries

• 2 1-pint baskets strawberries, hulled, thinly sliced
• 3 tablespoons balsamic vinegar
• 1 tablespoon sugar
• 1/2 teaspoon freshly ground black pepper

Preparation

For panna cotta:
Pour 2 tablespoons water into small bowl. Sprinkle gelatin over water. Let stand until softened, about 15 minutes. Whisk 1 cup cream, yogurt, and vanilla in large bowl to blend. Heat remaining 1 cup cream and 1/2 cup sugar in small saucepan over medium heat, stirring until sugar dissolves and cream comes to simmer. Remove from heat. Add gelatin mixture, stirring to dissolve gelatin. Mix hot cream-gelatin mixture into yogurt mixture in bowl. Divide mixture among six 3/4-cup ramekins, using about 1/2 cup for each. Refrigerate desserts uncovered until cold, then cover and refrigerate overnight.

For strawberries:
Toss strawberries, vinegar, sugar, and pepper in large bowl to combine. Let stand 30 minutes, tossing occasionally. Spoon strawberries over panna cotta and serve.

Pumpkin, Sage, Chestnut and Bacon Risotto

Adapted from Jamie Oliver

Time: 1 hour 50 minutes

1 small sweet cooking pumpkin or butternut squash, peeled, about 2 1/2 pounds
Olive oil
1 tablespoon coriander seeds
Sea salt and ground black pepper
12 slices bacon or pancetta
2 ounces shelled chestnuts (vacuum packed are fine)
15 fresh sage leaves
4 cups chicken stock or canned broth
3 shallots, peeled and finely chopped
5 small stalks celery, finely chopped
1 cup arborio rice
1/2 cup dry white wine or dry white vermouth
4 tablespoons butter
3/8 cup freshly grated Parmesan cheese, plus more for serving
About 1 cup mascarpone, optional.

1. Heat oven to 375 degrees. Halve pumpkin lengthwise, and remove seeds; rinse seeds, drain, and reserve. Cut pumpkin lengthwise into thick slices, and spread in a layer across a large baking sheet. (If using squash, cut into quarters.) Sprinkle pumpkin with olive oil, and set aside. Using a mortar and pestle, pound the coriander seeds until crushed. Sprinkle over pumpkin along with salt and pepper, and bake until soft, about 40 minutes.

2. Remove pumpkin from oven (leave oven on), and spread bacon over it. In a small bowl, combine reserved seeds, chestnuts, sage and salt and pepper to taste. Add tablespoon olive oil, and mix well. Sprinkle over pumpkin and bacon. Place back in oven until bacon is crisp, 10 to 15 minutes.

3. Remove pumpkin from oven. Scrape bacon, chestnuts, sage and pumpkin seeds onto a small plate; reserve. Finely chop about half the pumpkin. Chop other half so that it is slightly chunky; reserve.

4. Place chicken stock in a small pan over medium-low heat. Bring to a simmer, then reduce heat to very low to keep warm. Place a large saucepan over medium heat, and add tablespoon olive oil, shallots, celery and a pinch of salt. Stir, cover, and cook for 3 minutes. Increase heat to medium-high, and add rice. Stir constantly until rice is translucent, 2 to 3 minutes. Stir in wine until it is absorbed, 1 to 2 minutes.

5. Begin adding broth to rice, a ladleful at a time, stirring constantly. Allow each ladleful to be absorbed before adding next; process will take about 20 minutes. When ready, rice will be soft with a slight bite. Season with salt and pepper to taste.

6. Remove rice from heat. Add chopped pumpkin, and stir vigorously until mixed; fold in pumpkin chunks. Mix in butter and Parmesan. Place a lid over the saucepan, and let sit for 2 minutes. To serve, place a portion on each of 6 serving plates. Top each portion with crumbled bacon, and sprinkle with mixture of chestnuts, sage and pumpkin seeds. Add a dash more cheese. Garnish each plate with a dollop of mascarpone if desired, and serve immediately.

Yield: 6 servings.

Pappardelle With Beef Ragù

Adapted from Jamie Oliver

Time: 1 hour 45 minutes with pressure cooker, 3 1/2 to 4 hours without

1 3/8 pounds boneless beef chuck roast, in 2-inch cubes
Salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 sprigs rosemary, plus 1 tablespoon finely chopped leaves for garnish
2 sprigs sage
1 small red onion, peeled and cut in chunks
4 cloves garlic, finely chopped
1 carrot, peeled and thickly sliced
1 celery stalk, thickly sliced
2 cups Chianti
1 28-ounce can peeled whole cherry or plum tomatoes
1 pound pappardelle
3 tablespoons butter
1 tablespoon finely grated orange zest
1/2 cup freshly grated Parmigiano-Reggiano.

1. Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.

2. Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven for 3 to 3 1/2 hours.

3. Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.

4. Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.

5. To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.

Yield: 6 servings.

Braised Ligurian Chicken

Adapted from Jamie Oliver

Time: 40 minutes

2 heaping tablespoons flour
Sea salt and freshly ground black pepper
1 4-pound chicken, cut into 8 pieces
1/4 cup extra virgin olive oil
4 to 5 fresh rosemary sprigs
6 cloves garlic, peeled and thinly sliced
1 1/2 cups white wine
4 anchovy fillets (optional)
1/2 cup calamata olives (with pits)
3 ripe plum tomatoes, halved, seeded and coarsely chopped.

1. In a large bowl, combine flour with salt and pepper to taste. Add chicken pieces and toss until evenly coated.

2. Place a large flameproof casserole dish over medium-high heat, and heat olive oil. Add chicken pieces, and fry until golden underneath, about 5 minutes. Turn chicken, and add rosemary and garlic. Continue to fry until garlic is softened but not colored, about 3 minutes. Add wine. When it comes to a boil, add anchovies, olives and tomatoes.

3. Partly cover pan, and reduce heat to medium low. Simmer until chicken is cooked and tender, and broth is reduced to a rich sauce, 15 to 20 minutes. To serve, discard rosemary sprigs, and season well with salt and pepper to taste. Place a piece or two of chicken on each plate, and top with a spoonful of sauce.

Yield: 4 servings

Pasta Shells with Halibut and Oven-Roasted Ratatouille

http://www.epicurious.com/recipes/food/views/Pasta-Shells-with-Halibut-and-Oven-Roasted-Ratatouille-107921

• Nonstick vegetable oil spray
• 1 1-pound eggplant, unpeeled, trimmed, cut into 1/2-inch pieces
• 1 pound plum tomatoes, cut into 1/2-inch pieces
• 2 small zucchini, trimmed, cut into 1/2-inch pieces
• 1 small red bell pepper, chopped
• 2 garlic cloves, flattened
• 2 tablespoons olive oil
• 1 1/2 teaspoons herbes de Provence*
• 1 12-ounce halibut fillet

• 2 cups medium-size pasta shells

Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray. Spread next 5 ingredients on sheet. Drizzle with oil. Sprinkle with herbes de Provence, salt, and pepper. Roast vegetables until tender, stirring occasionally, about 35 minutes. Push vegetables to sides of sheet. Place fish in center of sheet; sprinkle with salt and pepper. Roast until just opaque in center, about 12 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking water. Return pasta to pot. Add roasted vegetables and enough reserved pasta cooking water to pasta to moisten; toss. Cut fish into 1/2-inch pieces; add to pasta and toss gently. Season with salt and pepper.

Gramma's Chli-Mac

http://allrecipes.com/Recipe/Grammas-Old-Fashioned-Chili-Mac/Detail.aspx

INGREDIENTS (Nutrition)

• 1 cup elbow macaroni
• 1 pound ground beef
• 1 small onion, chopped
• 1 cup chopped celery
• 1/2 large green bell pepper, chopped
• 1 (15 ounce) can kidney beans, drained
• 2 (10.75 ounce) cans condensed tomato soup
• 2 (14.5 ounce) cans diced tomatoes
• 1/8 cup brown sugar
• salt and pepper to taste

DIRECTIONS

1. Bring a pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In a small saucepan, simmer celery and green pepper with water to cover until tender; Drain.
3. Place ground beef in a large heavy skillet over medium heat. Cook until evenly brown. Add onion, and cook until tender and translucent. Drain excess fat. Add celery and green pepper. Stir in kidney beans, condensed tomato soup, diced tomatoes and brown sugar. Season with salt and pepper, and stir in macaroni.

sfgate: Top Recipe 1998: Basque-Style Fisherman's Stew

from top recipes: http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/10/04/FDGN3LF2141.DTL

This rustic stew from Loretta Keller, of Coco500, is the ultimate comfort food. It's perfect for any time of year, easy to put together, and all you need to accompany it is hearty country-style bread.

INGREDIENTS:

2 tablespoons extra-virgin olive oil

2 onions, finely diced

3 russet potatoes, peeled and cut into 2-inch cubes

2 green bell peppers, deveined and chopped

2 garlic cloves

Salt to taste

8 cups fish stock or bottled clam juice

1 cup dry white wine

6 ounces fresh tomatoes, peeled, seeded and diced, or 3/4 cup diced canned tomatoes

2 pounds fresh fatty tuna

(preferably from the belly), cut into large pieces

Freshly ground pepper to taste

Chopped Italian parsley

INSTRUCTIONS: Heat the oil in a large heavy saucepan over medium heat. Add the onions. Cover and cook, stirring occasionally, until translucent but not colored, about 10 minutes.

Add the potatoes, bell peppers and garlic. Cook, stirring for 10 minutes. Season lightly with salt.

Add the fish stock and wine. Simmer until the potatoes are tender and the stew has thickened slightly, about 10 minutes.

Add the tomatoes and simmer for 10 minutes.

Add the tuna, pushing it down into the stew with a spoon. Cover, remove from heat and let stand until tuna is cooked to desired doneness, about 5 minutes for medium-rare. Season with salt and pepper. Ladle into bowls, sprinkle with parsley and serve.

Serves 6

Per serving: 330 calories, 42 g protein, 25 g carbohydrate, 6 g fat (1 g saturated), 68 mg cholesterol, 67 mg sodium, 2 g fiber.

sfgate: Top Recipe 1996: Bostini Cream Pie

This dessert from Donna Scala and Kurtis L. Baguley of Bistro Don Giovanni was the hands-down winning recipe for 1996 -- maybe for the entire 20 years. The Food and Wine staff enthusiastically dug into the individual desserts, and then the fun began. "Awesome!" "Terrific!" "Over the top!" and "Wow" were some of the comments. "This is the best thing I have ever put in my mouth!" A few people giggled. Spoons were licked clean and there were smiles all around. One word of advice, however: The portions are large; you may want to share one with a close friend.

INGREDIENTS:

The Custard

3/4 cup whole milk

2 3/4 tablespoons cornstarch

1 whole egg, beaten

9 egg yolks, beaten

3 3/4 cups heavy whipping cream

1/2 vanilla bean

1/2 cup + 1 tablespoon sugar

The Orange Chiffon

1 1/2 cups cake flour

3/4 cup extra-fine sugar

11/3 teaspoons baking powder

1/3 teaspoon salt

1/3 cup canola oil

1/3 cup beaten egg yolks (3 to 4 yolks)

3/4 cup fresh orange juice

1 1/2 tablespoons grated orange zest

1 teaspoon vanilla

1 cup egg whites (about 8 large)

1 teaspoon cream of tartar

The Chocolate Glaze

8 ounces semisweet chocolate

8 ounces unsalted butter

INSTRUCTIONS: To prepare the custard: Combine the milk and cornstarch in a bowl; blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups. Refrigerate to chill.

To prepare the chiffons: Preheat the oven to 325°. Spray 8 molds with nonstick cooking spray. You may use 7-ounce custard cups, ovenproof wide mugs or even large foil cups. Whatever you use should be the same size as the custard cups.

Sift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not overbeat.

Beat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the sprayed molds nearly to the top with the batter.

Bake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not overbake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.

To prepare the glaze: Chop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat; add the chocolate and stir to melt. Pour through a strainer and keep warm.

To assemble: Cut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of each custard. Cover the tops with warm chocolate glaze. Serve immediately.

Serves 8

Per serving: 1,170 calories, 15 g protein, 75 g carbohydrate, 93 g fat (50 g saturated), 561 mg cholesterol, 275 mg sodium, 2 g fiber.

sfgate: Top Recipe 1995: White Chili

This chili is one of our favorite recipes from Jacqueline Higuera McMahan, whose family lived on one of the last Spanish land grant ranchos in California. This recipe gets its unique flavor from an artful combination of chiles: roasted Anaheims, fresh jalapenos, sweet red bells and dried red New Mexico peppers. Lemony-tart tomatillos add their touch as well to this delightful Cal-Mex dish. Serve with warm corn tortillas and frosty glasses of Mexican beer. McMahan is author of "The California Rancho Cookbook," "Healthy Mexican Cookbook" and "The Mexican Breakfast Cookbook," among others.

INGREDIENTS:

The Beans

1 pound great Northern or navy beans

8 cups water

1/2 cup chopped onion

2 garlic cloves, minced

Freshly ground black pepper

1 teaspoon salt

The Chili

1 (12-ounce) can of beer, not dark

2 cups diced onion

1 1/2 tablespoons minced garlic

1 cup diced red bell pepper

2 jalapeno chiles, seeded and diced

4 Anaheim or New Mexican green chiles, charred, peeled, seeded and cut into 1/2-inch dice

1 tablespoon dried oregano

1 tablespoon crushed cumin seeds

1 1/4 pounds skinned, boned chicken breasts

1 (14 1/2-ounce) can chicken broth

2 tablespoons ground New Mexican red chile

1 pound tomatillos, husks removed by soaking

1 cup minced cilantro

1 tablespoon rice vinegar

1 teaspoon salt + more to taste

2 cups grated sharp white cheddar cheese

Cilantro leaves, for garnish

INSTRUCTIONS: To prepare the beans: Pick beans over for debris, then place in a sieve and rinse well. Transfer to a large pot. Add the water, onion, garlic and some black pepper. Simmer for 2 to 3 hours, until tender. Add the salt during the last 30 minutes of cooking.

To prepare the chili: While the beans are cooking, pour the beer into a 4-quart pot. Add the onion, garlic, bell pepper, jalapenos, green chiles, oregano and cumin. Simmer for 10 minutes.

Cut the chicken into strips, then dice. Add to the chili along with the chicken broth. Sprinkle the red chile over the top and simmer for 15 minutes.

Combine the tomatillos, cilantro, vinegar and salt in a food processor and process to a salsa consistency. Stir into the chili. Add the drained cooked beans and simmer for 20 minutes. Season to taste with salt.

Ladle a generous cup of chili into each serving bowl. Sprinkle 1/3 cup grated cheese on top of each bowl. If desired, run under the broiler until the cheese is golden. Garnish with cilantro leaves.

Serves 6

Per serving: 620 calories, 49 g protein, 68 g carbohydrate, 17 g fat (9 g saturated), 91 mg cholesterol, 1,020 mg sodium, 16 g fiber.