Scouting, Volume 97, Number 3, May-June 2009 Page: 11
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wine; bring to a boil, stirring frequent-
ly. Return chicken thighs and any juices
on the plates to skillet; bring to boil.
Reduce heat to medium-low. Cover
and simmer until chicken is cooked
through, about 30 minutes. Season to
taste with salt and pepper. Sprinkle with
parsley, if desired, and serve.
Serves 4.
BEEF BULGOGI
This is Korea's version of barbecued
beef, and it always gets raves. It's usu-
ally eaten wrapped in lettuce leaves,
but you can also serve it over rice. It
was adapted from Everyday Food: Great
Food Fast (Clarkson Potter, 2007).
IV2 pounds rib-eye steak, trimmed
of excess fat
V4 cup soy sauce
1 tablespoon hot chile sesame oil (or
make your own by adding a dash of red
pepper flakes to 1 tablespoon sesame oil)
2 tablespoons dark brown sugar
6 garlic cloves, minced
1 tablespoon finely grated, peeled
fresh ginger
1 large red onion, halved and cut
lengthwise into 1-inch wedges
1 green bell pepper, seeds and ribs
removed, sliced into ^-inch strips
4 teaspoons vegetable oil
1 small head Boston lettuce, sepa-
rated into leaves, or substitute baby ro-
maine leaves (or serve with hot steamed
rice)
To make the beef easier to slice, place
it in the freezer (for about 20 minutes)
while you prepare the sauce. In a small
bowl, whisk together the soy sauce, ses-
ame oil, brown sugar, garlic, and ginger.
Place the onions and peppers in a small
bowl; toss with half the soy marinade.
Remove beef from freezer and slice
diagonally (across the grain) into Vs-
inch-thick strips. Toss the steak in the
remaining marinade; let stand 15 min-
utes.
Heat 2 teaspoons of the vegetable oil
in a large nonstick skillet over medium-
high heat. Add the onions and peppers;
cook until softened, about 5 minutes.
Transfer to a plate.
Heat the remaining 2 teaspoons oil
over high heat. Cook half the meat,
turning often, until browned, about 2
minutes. Transfer to a plate. Cook the re-
maining meat.
Return the first batch and any accu-
mulated juices to the pan; add the onion
mixture. Cook, tossing, until heated
through, about 1 minute. To serve, roll
up the beef in lettuce leaves or serve over
hot steamed rice.
Serves 4.
TORTA DI PASTA
I met Giada De Laurentiis in 2005
when she was on a book tour for her
first cookbook, Everyday Italian (Clark-
son Potter, 2005), and asked her to rec-
ommend a quick dinner to feed a picky
teen. This was her suggestion. Although
the name means "pie made of pasta," it's
really a great way to use up leftover spa-
ghetti or to whip up a vegetarian one-
dish meal with only a few ingredients.
Plus, it tastes good warm or at room
temperature.
8 ounces dried spaghetti or leftover
cooked pasta
V2 cup drained, oil-packed minced
sun-dried tomatoes
4 large eggs
3A cup freshly grated Parmesan
cheese
3A freshly grated fontina cheese
IV2 teaspoons salt
V2 teaspoon freshly ground black
pepper
1 tablespoon unsalted butter
1 tablespoon olive oil
If using dried pasta, bring a large pot
of salted water to a boil. Add the spa-
ghetti and cook, stirring occasionally,
until tender but still firm to the bite,
about 8 minutes. Drain. In a large bowl,
toss the spaghetti with the sun-dried
tomatoes, and then set aside to cool.
In a medium bowl, whisk the eggs, Par-
mesan and fontina cheese, salt, and pep-
per to blend. Add the egg mixture to the
cooled spaghetti mixture, and toss to
coat.
Preheat the broiler. In a 91/2-inch di-
ameter, ovenproof nonstick skillet, melt
the butter and oil over medium heat.
Transfer the spaghetti mixture to the
skillet, pressing to form an even layer.
Cook until the bottom is golden brown,
about 3 minutes.
Transfer the skillet to the oven and broil
until the top is golden brown, about 5
minutes. Let the torta cool in the skillet to
warm or room temperature, then invert
onto a platter. Cut into wedges and serve.
Serves 4. ©
Candy Sagon is a former food writer for
The Washington Post.
SCOUTING MAY-JUNE 2009
11
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Boy Scouts of America. Scouting, Volume 97, Number 3, May-June 2009, periodical, May 2009; Irving, Texas. (https://texashistory.unt.edu/ark:/67531/metapth299166/m1/13/: accessed April 23, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu; crediting Boy Scouts of America National Scouting Museum.