Amera Yusof

Asparagus Soufflé Recipe Prep time:   10 minutes Cook time:   1 hour, 15 minutes INGREDIENTS 1 lb asparagus spears, bottom ends trimmed and discarded, thick spears peeled, spears cut into 1-inch pieces Salt 1/4 cup chopped shallots 1 clove garlic, chopped 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried 4 Tbsp unsalted butter 1/2 cup finely ground dry bread crumbs 3 Tbsp cake flour (can substitute all purpose flour) 1 1/4 cup whole milk 1/4 teaspoon ground nutmeg Pinch dry ground mustard Pinch ground cumin Pinch ground ginger Freshly ground black pepper 1/2 cup grated  Gruyere cheese  (can substitute Parmesan, but frankly I prefer the Gruyere) 3 egg yolks, lightly beaten 5 egg whites 6 8-ounce ramekins METHOD 1  Blanch asparagus for 2 minutes in boiling salted water (1 teaspoon of salt for every quart of water). Drain. Rinse in cold water to stop cooking. Set aside to let cool. 2  Melt 1 Tbsp butter in saucepan on medium heat. Add...

Apple Walnut Gorgonzola Rustic Tart Recipe INGREDIENTS 1 Pâte Brisée (tart dough) for a 10-inch tart (see  all butter crust recipe ) or 1 packaged, flat pie crust 1/2 cup walnuts, chopped 1/4 cup crumbled gorgonzola cheese (or blue cheese) 1 tablespoon fresh thyme, chopped, or 1/2 teaspoon dried 2 Tbsp maple syrup 2 large granny smith apples (or other good cooking apples such as jonagold or fuji), peeled, cored, chopped 1 teaspoon of lemon juice (optional) METHOD 1  Toss the walnuts, gorgonzola, thyme, chopped apples, and maple syrup together in a medium size bowl. As you are working with the apples (chopping them, mixing them in with the other ingredients), if you want, you can squeeze a little lemon juice on them to help keep them from discoloring. Cover the mixture with plastic wrap while you prepare the crust.   2  Preheat oven to 350°F. Roll out pastry dough to 13-inches, at an 1/8 of an inch thickness. Place pastry dough on a rimmed baking sheet. (Rimme...

Beef Kebabs Recipe Prep time:   45 minutes Cook time:   15 minutes Using bamboo or wooden skewers instead of metal will help keep the steak from getting overcooked on the inside. Metal transfers heat, so is useful to use for chicken, or a meat that you want to cook all the way through, but not so useful for steak that you want done rare or medium rare. INGREDIENTS Marinade Ingredients: 1/3 cup olive oil 1/3 cup soy sauce 3 Tbsp red wine vinegar 1/4 cup honey 2 cloves garlic, minced 1 Tbsp minced fresh ginger Freshly ground black pepper to taste Kebab Ingredients: 1 1/2 lbs top sirloin steak, cut into 1 1/2-inch cubes 1 large bell pepper 1-2 medium red onions 1/2 to a pound button mushrooms About 20 bamboo or wooden skewers METHOD 1  Mix the marinade ingredients together in a bowl and add the meat. Cover and chill in the fridge for at least 30 minutes, preferably several hours or even overnight. (Heck, I've kept the meat marinating for a couple days, still ...

Artichoke Soup Recipe INGREDIENTS The hearts from 5 large artichokes (see  How to trim an artichoke ) 7 Tbsp butter 1 medium size leek, white-and-light green part, sliced and rinsed 6 garlic cloves, chopped 1/2 cup chopped shallots (or yellow onion, if shallots aren't available) 8 oz of Yukon Gold potatoes, peeled and diced 12 cups of vegetable or  chicken stock  (if cooking gluten-free, use gluten-free stock) 1/2 bay leaf 2 sprigs thyme 4 sprigs of parsley 1/4 teaspoon cracked black peppercorns 1/2 cup of cream Salt to taste METHOD 1  Prepare the artichoke hearts. Cut the artichokes lengthwise into quarters. With a small knife, remove the thistley choke part and discard. Cut away the leaves from the artichoke heart and reserve for steaming and eating later if desired (why waste perfectly good artichoke leaves?). Cut or peel away the tough outside skin of the stems and discard. When I made this dish I left an inch to two inches of stem with each of the ...

Ingredients 4 (1 ounce) squares German sweet chocolate 1/2 cup water 2 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 1 cup butter, softened 2 cups white sugar 4 egg yolks 1 teaspoon vanilla extract 1 cup buttermilk 4 egg whites   12 fluid ounces evaporated milk 1 1/2 cups white sugar 3/4 cup butter 4 egg yolks 1 1/2 teaspoons vanilla extract 1 (8 ounce) package flaked coconut 1 1/2 cups chopped pecans Directions Preheat oven to 350 degrees F (175 degrees C). Line bottom of 9x13 pan with parchment paper. Microwave chocolate and water on high for 1 1/2 to 2 minutes. Stir halfway through. Stir until all is melted and smooth. In a medium bowl, mix together flour, soda and salt. Set aside. In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Add 4 egg yolks one at a time, beating well after each addition. Stir in chocolate and 1 teaspoon vanilla. Add flour mixture alternately with buttermilk. Beat after each addition until...

Ingredients  Wantan noodles, 1 serving  Gravy   Garlic, 3 pcs, chopped finely  Light soya sauce, 1 table spoon  Dark Soya Sauce, ½ teaspoon  Salt to taste  Chicken meat, 100 gms, minced  Vegetable oil, 1 table spoon  Sesame oil, 1 teaspoon  Oyster sauce, 1 teaspoon  Spring onions for garnishing, 1 stalk, cut into small piece  Blanch wantan noodle in boiling water and then put in cold water for a short while. Then blanch it again with boiling water and put aside. Put vegetable oil in wok and sautéed garlic until golden brown. Add a little water, light soya sauce, dark soya sauce, salt, chicken meat, sesame oil and oyster sauce. Add a little corn flour mixed with water to thicken the gravy a little. Pour the gravy over the noodles and mixed well. Garnish with spring onions and serve. 

To make this Spaghetti  you’ll first work the tomato.  Cut each tomato in half and scoop out the seeds with your fingers.  You can use plum tomatoes or regular tomatoes, whichever is freshest. You want a smooth, intensely flavored sauce…and watery seeds don’t belong. The Garlic Basil Oil has just a few ingredients  – fresh basil, sliced garlic and chili flakes. How to done it : Infuse the ingredients in hot olive oil and let sit on stove for 20 minutes or more: 10 minutes on low-low-low heat and then 10 minutes off the heat. The longer you let it steep, the more flavorful the oil will be. You won’t use all of the oil – strain, discard the solids and refrigerate for a few days and use in other recipes. Do not store the  garlic in oil at room temperature . Just before serving, drizzle or toss the pasta with the Garlic Basil Oil. adapted from Scott Conant and Scarpetta Serves 4 Chef Conant likes to use 20 ripe plum tomatoes (no canned). My adaptation incl...