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Source: Food and Wine Quick from Scratch

Sukiyaki
A delicious mixture of beef, noodles, Chinese cabbage, spinach, and tofu, sukiyaki is easy to make.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 11 minutes
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1/2 pound angel hair pasta
3 tablespoons cooking oil
1/4 cup sugar
1 1/2 pounds club steak, trimmed of fat, sliced very thin
10 scallions, including green tops, cut diagonally into 1-inch lengths
3/4 cup canned low sodium chicken broth
2/3 cup soy sauce
1/3 cup dry white wine, or sake
1/2 pound soft tofu, drained and cut into 1/4-inch cubes
1/2 pound napa cabbage, cut into 1-inch pieces
1/4 pound mushrooms, quartered
1/2 pound fresh spinach, large stems removed, leaves washed




In a large pot of boiling, salted water, cook the pasta until just done, about 3 minutes. Drain. Rinse with cold water and drain thoroughly.

Heat a large nonstick frying pan over moderately high heat. Add the oil and sprinkle the sugar into the pan. Let sit until the sugar begins to turn golden brown, about 1 minute. Stir until the sugar turns a medium brown. Add the steak, in about five batches, turning quickly with tongs, until browned and just done, 1 or 2 minutes in all. Remove. The sugar should glaze the beef with brown caramel. If the pan gets too hot, reduce the heat to moderate so the sugar won't burn. Add the scallions; cook, stirring, until browned, about 2 minutes.

In the pasta-cooking pot, combine the pasta, the beef and any accumulated juices, the scallions, broth, soy sauce, sake, tofu, cabbage, and mushrooms and bring to a simmer. Simmer, stirring, until the vegetables are almost tender, about 2 minutes. Add the spinach and continue cooking until wilted, about 30 seconds longer.


Wine Recommendation: A good lager will probably be the best choice, but if you want to be adventurous, try a pinot noir from California. More overtly fruity than its Burgundian counterparts, it will marry effectively with the soup.


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Crisp Lime Brook Trout
Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
View the full recipe

 








 
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