YOU FAN RECIPE RECIPES

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DUTCH OVEN NO MAI FAN RECIPE | BON APPÉTIT



Dutch Oven No Mai Fan Recipe | Bon Appétit image

Sticky rice studded with sweet and savory lap cheong, umami-packed shiitakes, and other savory bits makes this one-pot recipe pure comfort in a bowl.

Provided by Peter Som

Yield 8 Servings

Number Of Ingredients 14

1½ cups glutinous rice
1½ cups jasmine rice
3 large shallots, thinly sliced
4 garlic cloves, finely chopped
3 Tbsp. grapeseed oil or vegetable oil
4 lap cheong (Chinese sausage, such as Kam Yen Jan), chopped
1 lb. shiitake mushrooms, stems removed, finely chopped
¼ cup dark soy sauce or 3 Tbsp. regular soy sauce plus ½ tsp. sugar
2 Tbsp. oyster sauce
3 cups low-sodium chicken broth
Kosher salt
1 cup thawed frozen peas
½ cup (packed) cilantro leaves with tender stems, plus more
½ cup sliced scallions, plus more

Steps:

  • Rinse glutinous rice and jasmine rice in several changes of cold water in a medium bowl until water runs clear. Drain well and set aside.
  • Combine shallots, garlic, and oil in a small Dutch oven or large saucepan. Cook over medium-high heat, stirring occasionally, until shallots are tender and beginning to turn golden brown around edges, about 3 minutes. Reduce heat to medium and add lap cheong and mushrooms. Cook, stirring occasionally, until mushrooms are browned in spots, about 3 minutes. Stir in dark soy sauce, oyster sauce, and reserved rice.
  • Pour in broth and season with salt; stir to combine. Bring to a simmer, then reduce heat to low. Cover and cook until rice is tender, 20–25 minutes.
  • Remove pot from heat and stir in peas, ½ cup cilantro, and ½ cup scallions. Transfer rice to a platter and top with more cilantro and scallions.

CRISPY BAKED POTATO FANS - BIGOVEN.COM



Crispy Baked Potato Fans - BigOven.com image

"Why this recipe works: This stunning potato dish delivers a fluffy interior, a crisp exterior, and a cheesy bread crumb topping?if you can get the potatoes cooked right. For our Crispy Baked Potato Fans recipe, we found that using the right kind of potato is key. The russet, or Idaho, potato was the best choice because of its starchy flesh and fluffy texture. Taking the time to rinse the potatoes of surface starch after they were sliced prevented them from sticking together, while trimming off the end of each potato gave the remaining slices room to fan out. To prevent overcooking our spuds in the punishing oven heat, we precooked them in the microwave before baking. A topping of fresh bread crumbs, melted butter, two kinds of cheese, garlic powder, and paprika is the crowning touch on our Crispy Baked Potato Fans. As a final step in our Crispy Baked Potato Fans recipe, we broiled the potatoes to make the topping extra-crunchy. "

Total Time 30 minutes

Prep Time 30 minutes

Yield 4

Number Of Ingredients 10

1 slice hearty white sandwich bread torn into pieces
4 tablespoons unsalted butter melted
1/2 cup Monterey Jack cheese shredded
1/4 cup Parmesan cheese grated
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper
4 russet potatoes scrubbed
2 tablespoons extra virgin olive oil
Salt and pepper

Steps:

  • "1. For the bread crumb topping: Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Let cool 5 minutes, then combine crumbs, butter, cheeses, paprika, garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper in large bowl. (Bread crumb topping can be refrigerated in zipper-lock bag for 2 days.) 2. For the potato fans: Heat oven to 450 degrees. Following photos 1 to 3 at left, cut 1/4 inch from bottom and ends of potatoes, then slice potatoes crosswise at 1/4-inch intervals, leaving 1/4 inch of potato intact. Gently rinse potatoes under running water, let drain, and transfer, sliced-side down, to plate. Microwave until slightly soft to the touch, 6 to 12 minutes, flipping potatoes halfway through cooking. 3. Arrange potatoes, sliced-side up, on foil-lined baking sheet. Brush potatoes all over with oil and season with salt and pepper. Bake until skin is crisp and potatoes are beginning to brown, 25 to 30 minutes. Remove potatoes from oven and heat broiler. 4. Carefully top potatoes with stuffing mixture, pressing gently to adhere. Broil until bread crumbs are deep golden brown, about 3 minutes. Serve. Prepping Baked Potato Fans These potatoes may look difficult to make, but we found a few simple, no-fuss tricks to ensure perfect potato fans every time. 1. Trim 1/4-inch slices from the bottom and ends of each potato to allow them to sit flat and to give the slices extra room to fan out during baking. 2. Chopsticks provide a foolproof guide for slicing the potato petals without cutting all the way through the potato. 3. Gently flex fans open while rinsing under cold running water; this rids the potatoes of excess starch that can impede fanning. "

Nutrition Facts : Calories 369 calories, FatContent 20.3834612505143 g, CarbohydrateContent 39.2072525000641 g, CholesterolContent 46.2775000013538 mg, FiberContent 2.99999990510941 g, ProteinContent 9.41298375071176 g, SaturatedFatContent 11.1959577503267 g, ServingSize 1 1 Serving (249g), SodiumContent 162.857536490228 mg, SugarContent 36.2072525949547 g, TransFatContent 1.2291640000266 g

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