This beautiful red and green dish comes together quickly and packs plenty of flavor. It's brightened by the use of coconut at the end. Don't let the long ingredient list deter you, I pulled out the ingredients in a single spice blend. For the most part, the ingredients in this recipe are probably fairly accessible, except for the nigella and fenugreek seeds. If you don't have nigella, just up the cumin seeds. If you don't have fenugreek, just up the mustard seeds.
As an aside, if you've been reading this blog for long, you've probably noticed that I'm obsessed with 660 Curries, but I'll be the first to note that the book can be a bit overwhelming. It appears the author is coming out with a new book in July that looks far more accessible (Indian Cooking Unfolded). It promises "no complex spice blends, no hard-to-find ingredients, no list longer than ten ingredients, and no excessive prep time needed." I obviously can't vouch for the book, but browsing on Amazon and knowing how good Iyer's recipes are, it's worth looking into. It appears that this book also has many more pictures than 660 Curries.
Coconut Shrimp with Mustard Greens (from 660 Curries)
Ingredients
2 tbsp mustard oil or canola oil
1/2 tsp fennel seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp nigella seeds
1/4 tsp black or yellow mustard seeds
4 dried red chiles, stems removed
8 ounces fresh mustard greens, rinsed and finely chopped
2 tbsp garlic paste
1 large tomato, cored and finely chopped
1 1/2 tsp coarse salt
1 tsp sugar
1/2 tsp ground turmeric
1/2 tsp garam masala of your choice
1 lb large shrimp, peeled and deveined
1/2 cup shredded fresh coconut or 1/4 cup shredded dried, reconstituted
1. Heat oil in large skillet over medium-high heat. Sprinkle in seeds and cook until aromatic, 10 - 15 seconds.
2. Add chiles and cook until blackened, 5 - 10 seconds.
3. Add mustard greens and garlic paste. Stir-fry until moisture evaporates and mixture starts to brown, 8 - 10 minutes.
4. Add tomato, salt, sugar, turmeric, and garam masala. Cook until tomato softens, 2 - 3 minutes.
5. Stir in shrimp and 1/4 cup water. Bring to a boil, lower heat to medium, and simmer until shrimp are cooked, 5 minutes.
6. Stir in coconut and serve.
Sunday, June 30, 2013
Fettuccine with Smoked Salmon, Creme Fraiche, and Lemon
It really doesn't get much easier or quicker than this dish. I'd recommend using a fresh pasta to make this one, but I'm sure it would be good even without. If you like smoked salmon or creme fraiche, definitely give this one a shot as it tastes every bit as good as you would expect.
Fettuccine with Smoked Salmon, Creme Fraiche, and Lemon (from Radically Simple)
Ingredients
8 ounces fresh fettuccine
4 ounces smoked salmon, thinly sliced and cut into 1/2" wide strips
8 ounces creme fraiche
6 tbsp finely grated Parmigiano-Reggiano
1/4 cup finely chopped fresh chives
grated zest of 1 large lemon
1. Bring large pot of salted water to a boil. Add pasta and cook 3 - 4 minutes, until tender. Drain.
2. Return pasta to pot. Add smoked salmon, creme fraiche, cheese, and salt. Warm for 1 minute over low heat.
3. Transfer to 4 bowls, top with chives and lemon zest, and serve.
Fettuccine with Smoked Salmon, Creme Fraiche, and Lemon (from Radically Simple)
Ingredients
8 ounces fresh fettuccine
4 ounces smoked salmon, thinly sliced and cut into 1/2" wide strips
8 ounces creme fraiche
6 tbsp finely grated Parmigiano-Reggiano
1/4 cup finely chopped fresh chives
grated zest of 1 large lemon
1. Bring large pot of salted water to a boil. Add pasta and cook 3 - 4 minutes, until tender. Drain.
2. Return pasta to pot. Add smoked salmon, creme fraiche, cheese, and salt. Warm for 1 minute over low heat.
3. Transfer to 4 bowls, top with chives and lemon zest, and serve.
Sauteed Cod with Chorizo, Orange and Wild Arugula, Sherry Vinaigrette
While I love our seafood box, sometimes it becomes a bit overwhelming. Each drop is supposed to give us one meal, but we usually find it's enough fish for two meals, so half of the bounty gets placed in the freezer. Black cod was threatening to overtake the freezer, so I decided to take back control of it. Luckily, someone had also brought home a dried spicy sausage that week, so I decided to appropriate it. The fantastic thing about this recipe is it gives you a complete meal in less than 15 minutes.
Sauteed Cod with Chorizo, Orange and Wild Arugula, Sherry Vinaigrette (from Radically Simple)
Ingredients
2 oranges
8 tbsp olive oil, divided (I used a bit less)
3 ounces dried chorizo, sliced 1/4" thick
2 tbsp sherry vinegar, divided
3 ounces mixed wild arugula and mesculin
4 thick code fillets, 6 ounces each
1. Cut rind and pith from oranges. Cut between membranes to release segments. Save 2 tbsp of juice.
2. Heat 1 tbsp oil in large skillet. Add chorizo and cook over high heat for 2 minutes until crispy.
3. Whisk together 6 tbsp oil (I used less), 1 tbsp of vinegar, and salt and pepper.
4. Toss greens with dressing and divide among 4 plates.
5. Top greens with orange segments, chorizo, and pan drippings.
6. Add remaining 1 tbsp oil to skillet. Season fish with salt and pepper. Cook over high heat until firm, 3 minutes per side.
7. Add remaining 1 tbsp vinegar and orange juice and cook for 30 seconds.
8. Place fish on greens, drizzle with pan juices, and serve.
Sauteed Cod with Chorizo, Orange and Wild Arugula, Sherry Vinaigrette (from Radically Simple)
Ingredients
2 oranges
8 tbsp olive oil, divided (I used a bit less)
3 ounces dried chorizo, sliced 1/4" thick
2 tbsp sherry vinegar, divided
3 ounces mixed wild arugula and mesculin
4 thick code fillets, 6 ounces each
1. Cut rind and pith from oranges. Cut between membranes to release segments. Save 2 tbsp of juice.
2. Heat 1 tbsp oil in large skillet. Add chorizo and cook over high heat for 2 minutes until crispy.
3. Whisk together 6 tbsp oil (I used less), 1 tbsp of vinegar, and salt and pepper.
4. Toss greens with dressing and divide among 4 plates.
5. Top greens with orange segments, chorizo, and pan drippings.
6. Add remaining 1 tbsp oil to skillet. Season fish with salt and pepper. Cook over high heat until firm, 3 minutes per side.
7. Add remaining 1 tbsp vinegar and orange juice and cook for 30 seconds.
8. Place fish on greens, drizzle with pan juices, and serve.
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger
This is a quick, easy, low-effort dinner that's surprisingly good. The sauce is quite thin, so make sure you have some crusty bread on hand to sop it up.
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger (from In the Kitchen with a Good Appetite)
Ingredients
1 large green tomato (~1/2 lb), sliced 1/2" thick
1 lb boneless, skinless chicken thighs, cut into 1" strips
2 tbsp olive oil
2 tbsp dry sherry
2 tbsp chopped fresh basil, divided
2 cloves garlic, minced
1" piece ginger, grated
1/2 tsp kosher salt
1/2 tsp ground pepper
1. Preheat oven to 400F.
2. In a 9x13" pan, toss all ingredients except 1 tbsp basil. Roast until cooked through, ~20 minutes.
3. Garnish with remaining basil and serve.
Roasted Chicken Thighs with Green Tomatoes, Basil, and Ginger (from In the Kitchen with a Good Appetite)
Ingredients
1 large green tomato (~1/2 lb), sliced 1/2" thick
1 lb boneless, skinless chicken thighs, cut into 1" strips
2 tbsp olive oil
2 tbsp dry sherry
2 tbsp chopped fresh basil, divided
2 cloves garlic, minced
1" piece ginger, grated
1/2 tsp kosher salt
1/2 tsp ground pepper
1. Preheat oven to 400F.
2. In a 9x13" pan, toss all ingredients except 1 tbsp basil. Roast until cooked through, ~20 minutes.
3. Garnish with remaining basil and serve.
Butterflied Sesame-Grilled Beef Short Ribs
Korean barbecue has such an addictive taste to me and this recipe did not disappoint. The marinade was spot on for Korean barbecue, but I'm not sure that I loved the use of beef ribs. Next time, I might go with a less fatty cut of meat.
Butterflied Sesame-Grilled Beef Short Ribs (from Planet Barbecue!)
Ingredients
1 small or 1/2 large Asian pear, peeled and seeded
3 cloves garlic, coarsely chopped
1 tbsp finely chopped ginger
1 tbsp toasted sesame seeds
2 tbsp sugar
2 tsp coarse salt
1/2 tsp ground pepper
1 tsp sesame oil
2 lbs beef short ribs, cut into 2" lengths
1. Puree pear, garlic, ginger, sesame seeds, sugar, salt, and pepper in food processor. Work in sesame oil.
2. Score meat in crosshatch pattern. Butterfly ribs. Arrange in single layer in baking dish. Pour pear mixture over ribs, turning to coat. Marinate in refrigerator covered for 1 - 4 hours.
3. Preheat grill to high.
4. Brush oil on grill grate. Drain ribs, discarding marinade. Grill meat on skewers with scallions and garlic if you want or loose on the grate until beef is browned, 2 - 4 minutes per side.
5. Transfer beef to platter and cut into bite-sized pieces. Serve.
Butterflied Sesame-Grilled Beef Short Ribs (from Planet Barbecue!)
Ingredients
1 small or 1/2 large Asian pear, peeled and seeded
3 cloves garlic, coarsely chopped
1 tbsp finely chopped ginger
1 tbsp toasted sesame seeds
2 tbsp sugar
2 tsp coarse salt
1/2 tsp ground pepper
1 tsp sesame oil
2 lbs beef short ribs, cut into 2" lengths
1. Puree pear, garlic, ginger, sesame seeds, sugar, salt, and pepper in food processor. Work in sesame oil.
2. Score meat in crosshatch pattern. Butterfly ribs. Arrange in single layer in baking dish. Pour pear mixture over ribs, turning to coat. Marinate in refrigerator covered for 1 - 4 hours.
3. Preheat grill to high.
4. Brush oil on grill grate. Drain ribs, discarding marinade. Grill meat on skewers with scallions and garlic if you want or loose on the grate until beef is browned, 2 - 4 minutes per side.
5. Transfer beef to platter and cut into bite-sized pieces. Serve.
Really Big Bosnian Burgers
Although these are called burgers, they're traditionally not served on a bun, but eaten with a knife and fork with bread on the side. Pita bread, tomato slices, and lemon wedges are all suggested for serving. I had low expectations for this dish given its simplicity, but the smoky grill taste combined with just a bit of heat was fantastic.
One year ago: Roasted Cashew Chicken with Fenugreek Sauce
Really Big Bosnian Burgers (from Planet Barbecue!)
Ingredients
12 ounces ground beef
12 ounces ground veal
1/2 medium onion, minced
2 garlic cloves, minced
1 - 2 serrano peppers, minced or 1 tbsp red pepper flakes
1/4 cup finely chopped parsley
1 1/2 tsp coarse salt
1/2 tsp ground pepper
1. Combine ingredients in large mixing bowl and knead until blended. Cover with plastic wrap and refrigerate 30 minutes to 1 hour.
2. Divide meat into 4 portions. Mold into large flat disk, 6" - 8" across.
3. Preheat grill to high.
4. Brush and oil grill grate. Transfer patties to grill. Grill 2 - 3 minutes per side until cooked to desired level of doneness.
5. Transfer to platter and serve.
One year ago: Roasted Cashew Chicken with Fenugreek Sauce
Really Big Bosnian Burgers (from Planet Barbecue!)
Ingredients
12 ounces ground beef
12 ounces ground veal
1/2 medium onion, minced
2 garlic cloves, minced
1 - 2 serrano peppers, minced or 1 tbsp red pepper flakes
1/4 cup finely chopped parsley
1 1/2 tsp coarse salt
1/2 tsp ground pepper
1. Combine ingredients in large mixing bowl and knead until blended. Cover with plastic wrap and refrigerate 30 minutes to 1 hour.
2. Divide meat into 4 portions. Mold into large flat disk, 6" - 8" across.
3. Preheat grill to high.
4. Brush and oil grill grate. Transfer patties to grill. Grill 2 - 3 minutes per side until cooked to desired level of doneness.
5. Transfer to platter and serve.
Twice-Cooked Pork
I was a little skeptical of this dish while it was cooking. Pork belly can either be wonderfully good like bacon or way too fatty. The flavors on this one came together beautifully at the end for a richly flavored dish. I did notice that I preferred the cuts of meat that I had sliced more thinly because they crisped up much more nicely. If that's a concern for you, I recommend erring on the side of making them too thin.
With a little planning ahead, this dish is incredibly quick and perfect for a weeknight. The author suggests that you buy a larger piece of pork belly, boil it, slice it once cooled, and freeze the slices so you can make this dinner in 15 minutes. (The slices don't need to be thawed before they cook.) If you're not ready for that level of commitment, you could just boil the pork belly the night before and leave it in the fridge overnight.
One year ago: Pork Tenderloin with Spiced Rhubarb Chutney
Twice-Cooked Pork (from Every Grain of Rice)
Ingredients
7 oz/200g boneless pork belly, with skin
6 baby leeks, trimmed and cut into 1 - 2" diagonal slices (I just used scallions here)
2 tbsp cooking oil or lard
1 tbsp Sichuan chili bean paste
1 tsp sweet fermented sauce
2 tsp fermented black beans, rinsed and drained
1/2 tsp dark soy sauce
1/2 tsp sugar
a few slices of fresh red chili or bell pepper for color (I upped this to a whole bell pepper)
1. Place pork in saucepan, cover with water and bring to a boil. Simmer until cooked through, ~20 minutes. Remove from water. Let cook, then refrigerate for several hours or overnight to cool completely (it needs to cool completely so the layers won't separate when you slice it!).
2. When completely cool, thinly slice the pork.
3. Add oil or lard to wok over high flame. Add pork, reduce heat to medium and stir-fry until slightly curved.
4. Push slices to side of wok and add chili bean paste in the empty spot. Stir-fry until oil is red and fragrant.
5. Add sweet fermented sauce and black beans. Stir-fry briefly.
6. Mix everything together, adding soy sauce and sugar.
7. Add leeks and red pepper and continue to stir-fry until just cooked. Serve.
With a little planning ahead, this dish is incredibly quick and perfect for a weeknight. The author suggests that you buy a larger piece of pork belly, boil it, slice it once cooled, and freeze the slices so you can make this dinner in 15 minutes. (The slices don't need to be thawed before they cook.) If you're not ready for that level of commitment, you could just boil the pork belly the night before and leave it in the fridge overnight.
One year ago: Pork Tenderloin with Spiced Rhubarb Chutney
Twice-Cooked Pork (from Every Grain of Rice)
Ingredients
7 oz/200g boneless pork belly, with skin
6 baby leeks, trimmed and cut into 1 - 2" diagonal slices (I just used scallions here)
2 tbsp cooking oil or lard
1 tbsp Sichuan chili bean paste
1 tsp sweet fermented sauce
2 tsp fermented black beans, rinsed and drained
1/2 tsp dark soy sauce
1/2 tsp sugar
a few slices of fresh red chili or bell pepper for color (I upped this to a whole bell pepper)
1. Place pork in saucepan, cover with water and bring to a boil. Simmer until cooked through, ~20 minutes. Remove from water. Let cook, then refrigerate for several hours or overnight to cool completely (it needs to cool completely so the layers won't separate when you slice it!).
2. When completely cool, thinly slice the pork.
3. Add oil or lard to wok over high flame. Add pork, reduce heat to medium and stir-fry until slightly curved.
4. Push slices to side of wok and add chili bean paste in the empty spot. Stir-fry until oil is red and fragrant.
5. Add sweet fermented sauce and black beans. Stir-fry briefly.
6. Mix everything together, adding soy sauce and sugar.
7. Add leeks and red pepper and continue to stir-fry until just cooked. Serve.
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