I was a bit suspicious of leaving the skin on cubed thigh meat, but it worked remarkably well in this recipe. The meat was surprisingly tender and flavourful thanks to the sake marinade. If I had a regular rotation, this dish might have to be on it. This was a great way to end my month of exploring Japanese cooking.
Tender-Stewed Curried Chicken (from Washoku)
Ingredients
340g boneless chicken thigh meat with skin, cut into 1" cubes
3 tbsp sake
2 tbsp cornstarch
1 tbsp vegetable oil
1 large onion (225g), chopped
2 tsp Japanese curry powder
pinch of coarse salt
1/2 - 3/4 cup dashi
2 tsp soy sauce
1 tsp mirin, if needed
1. In a bowl, combine sake and cornstarch. Add chicken, toss to coat, and marinate 10 minutes - 4 hours.
2. Heat oil in a nonstick skillet over high heat. Place chicken skin side down in pan and sear for 1.5 minutes.
3. Flip chicken and brown for another minutes.
4. Push chicken to one side, add onion, and lower heat. Saute 3 minutes or until aromatic and wilted.
5. Mix chicken and onion together. Sprinkle with curry powder and salt and stir.
6. Add 1/2 cup dashi and stir. Simmer for 2 minutes adding stock if necessary to keep from scorching.
7. Add soy sauce and simmer until liquid is reduced and quick thick, 5 minutes.
8. Taste and add mirin if needed.
9. Remove from heat and serve over rice or cool and serve in a salad or pita sandwich.
Monday, February 27, 2012
Fiery Parsnips
I really it's a little odd to be in love with a parsnip dish, but they were the perfect mix of salty, sweet, sesame, and just a little bit of heat. I could not stop snacking on these tiny little parsnips while I was cooking the main course. This is definitely something different, but delicious!
Fiery Parsnips (from Washoku)
Ingredients
2 or 3 parsnips (200g)
1/2 tsp sesame oil
1 tsp sake
1/2 tsp sugar
2 tbsp soy sauce
pinch of shichimi togarashi (or other ground pepper such as cayenne or paprika)
white sesame seeds, dry-roasted
1. Scrub parsnips, but keep the peel on. Slice into narrow julienne strips, 1 1/4" long.
2. In a nonstick skillet, heat sesame oil over high heat. Add parsnips and stir fry for 1 minute.
3. Add sake and stir fry for 1 minutes.
4. Add sugar and cook, stirring occasionally, for 3 - 4 minutes or until parsnips are lightly caramelized.
5. Add soy sauce and continue to cook and stir for 1 - 2 minutes or until parsnips are just tender and well glazed.
6. Sprinkle with shichimi togarashi and toss to distribute.
7. Remove pan from heat and let cool to room temperature.
Fiery Parsnips (from Washoku)
Ingredients
2 or 3 parsnips (200g)
1/2 tsp sesame oil
1 tsp sake
1/2 tsp sugar
2 tbsp soy sauce
pinch of shichimi togarashi (or other ground pepper such as cayenne or paprika)
white sesame seeds, dry-roasted
1. Scrub parsnips, but keep the peel on. Slice into narrow julienne strips, 1 1/4" long.
2. In a nonstick skillet, heat sesame oil over high heat. Add parsnips and stir fry for 1 minute.
3. Add sake and stir fry for 1 minutes.
4. Add sugar and cook, stirring occasionally, for 3 - 4 minutes or until parsnips are lightly caramelized.
5. Add soy sauce and continue to cook and stir for 1 - 2 minutes or until parsnips are just tender and well glazed.
6. Sprinkle with shichimi togarashi and toss to distribute.
7. Remove pan from heat and let cool to room temperature.
Saturday, February 25, 2012
Thunder and Lightning
Another quick and easy pasta lunch option. I was surprised when I first bit into one of the peppercorns (I forgot to crack them), but it does add a nice bit of kick (or lightning) to the dish. I'm not sure how I feel about the chickpeas in this dish. On the one hand, I love chickpeas and they make this dish a lot more filling. On the other hand, they seem a bit out of place in terms of texture in the dish. Overall, the flavour of this pasta is very satisfying though. The fact that everything comes together in the time it takes to boil water and cook the pasta is just a bonus.
Thunder and Lightning (from Radically Simple)
Ingredients
340g dried orecchiette
1/4 cup olive oil
2 cups cooked chickpeas (I cook a big batch and keep them in small bags in the freezer for quick meals!) or 1 drained can
2 large garlic cloves, minced
1 cup chicken broth
1 tbsp dried sage leaves
1 1/2 tsp cracked black peppercorns
2 tbsp unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil. Cook according to package directions and drain.
2. Meanwhile, heat oil in large skillet. Add chickpeas and garlic and cook over high heat until chickpeas begin to pop, 4 minutes.
3. Add broth, sage, and peppercorns. Cook until broth has reduced by 1/4, 10 minutes (this went much more quickly for me!).
4. Add butter to pasta. Stir in chickpeas and broth.
5. Add half of cheese. Toss. Divide among 4 bowls and top with remaining cheese.
Thunder and Lightning (from Radically Simple)
Ingredients
340g dried orecchiette
1/4 cup olive oil
2 cups cooked chickpeas (I cook a big batch and keep them in small bags in the freezer for quick meals!) or 1 drained can
2 large garlic cloves, minced
1 cup chicken broth
1 tbsp dried sage leaves
1 1/2 tsp cracked black peppercorns
2 tbsp unsalted butter
2/3 cup freshly grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil. Cook according to package directions and drain.
2. Meanwhile, heat oil in large skillet. Add chickpeas and garlic and cook over high heat until chickpeas begin to pop, 4 minutes.
3. Add broth, sage, and peppercorns. Cook until broth has reduced by 1/4, 10 minutes (this went much more quickly for me!).
4. Add butter to pasta. Stir in chickpeas and broth.
5. Add half of cheese. Toss. Divide among 4 bowls and top with remaining cheese.
Strawberry and Tomato Salad with Fresh Herbs
I was happily surprised to find fresh strawberries in the CSA box this week. The strawberries are an experiment for our greenhouse and supplies are limited, so I wasn't expecting to get some of the precious strawberries in the middle of winter. They're not quite as amazing as fresh Quebec strawberries in the summer, but I think they have more flavour than the gigantic strawberries I grew up thinking were strawberries. Paired with some delicious CSA box cherry tomatoes, this made an excellent salad.
Strawberry and Tomato Salad with Fresh Herbs (from Sexy Cuisiner pour Deux)
Ingredients
20 cherry tomatoes
1 box fresh strawberries
8 basil leaves
10 - 12 mint leaves
zest of 1 lemon
1 tbsp lemon juice
3 tbsp olive oil
pepper
1. Cut tomatoes and strawberries in half (or quarters if they're large).
2. Cut herbs into strips.
3. In a bowl, mix together tomatoes, strawberries, herbs, and other ingredients.
4. Top with pepper to taste.
Strawberry and Tomato Salad with Fresh Herbs (from Sexy Cuisiner pour Deux)
Ingredients
20 cherry tomatoes
1 box fresh strawberries
8 basil leaves
10 - 12 mint leaves
zest of 1 lemon
1 tbsp lemon juice
3 tbsp olive oil
pepper
1. Cut tomatoes and strawberries in half (or quarters if they're large).
2. Cut herbs into strips.
3. In a bowl, mix together tomatoes, strawberries, herbs, and other ingredients.
4. Top with pepper to taste.
Smashed Roasted Jerusalem Artichokes
I've become quite fond of Jerusalem artichokes (or sunchokes) after receiving the first set from the CSA box. These odd looking vegetables look almost like ginger, but are closer to potatoes, with a nutty and almost sweet flavour. This simple preparation highlights the great taste of the chokes.
Smashed Roasted Jerusalem Artichokes (from Gourmet Today)
Ingredients
500g small to medium Jerusalem artichokes, scrubbed
2 tbsp olive oil
salt
pepper
1. Preheat oven to 425F.
2. Toss sunchokes with oil, 3/4 tsp salt, and 1/2 tsp pepper on large baking sheet. Spread in single layer.
3. Roast, turning occasionally until just tender, 30 minutes.
4. Flatten with a large heavy spatula and continue roasting, turning once until well-browned, 15 minutes.
Smashed Roasted Jerusalem Artichokes (from Gourmet Today)
Ingredients
500g small to medium Jerusalem artichokes, scrubbed
2 tbsp olive oil
salt
pepper
1. Preheat oven to 425F.
2. Toss sunchokes with oil, 3/4 tsp salt, and 1/2 tsp pepper on large baking sheet. Spread in single layer.
3. Roast, turning occasionally until just tender, 30 minutes.
4. Flatten with a large heavy spatula and continue roasting, turning once until well-browned, 15 minutes.
Veal Stew with Sage, White Wine, and Cream
This may not be a quick recipe, but it is simple. Despite the simplicity, the flavours of the dish shine for a rich, satisfying meal with very little effort.
Veal Stew with Sage, White Wine, and Cream (from Essentials of Classic Italian Cooking)
Ingredients
1 tbsp vegetable oil
1 1/2 tbsp butter
680g boned veal shoulder or shank, cut into 1 1/2" cubes
flour, spread on plate
2 tbsp chopped onion
18 dried sage leaves
2/3 cup dry white wine
salt and pepper
1/3 cup heavy whipping cream
1. Put oil and butter in pan and turn on heat to high. When foam subsides, turn veal cubes in flour and put in pan.
2. Cook meat until all sides are deeply browned. Transfer to plate using slotted spoon.
3. Turn heat down to medium, add chopped onion and sage leaves. Cook until onion is pale gold.
4. Return meat to pan, add wine, and bring to simmer, scraping pan.
5. Adjust heat to a gentle simmer, add salt and pepper, and cover pan. Cook for 45 minutes, turning and basting meat occasionally.
6. Add heavy cream and turn meat to coat. Cover, reduce heat to low, and cook for another 30 minutes or until veal is very tender.
Veal Stew with Sage, White Wine, and Cream (from Essentials of Classic Italian Cooking)
Ingredients
1 tbsp vegetable oil
1 1/2 tbsp butter
680g boned veal shoulder or shank, cut into 1 1/2" cubes
flour, spread on plate
2 tbsp chopped onion
18 dried sage leaves
2/3 cup dry white wine
salt and pepper
1/3 cup heavy whipping cream
1. Put oil and butter in pan and turn on heat to high. When foam subsides, turn veal cubes in flour and put in pan.
2. Cook meat until all sides are deeply browned. Transfer to plate using slotted spoon.
3. Turn heat down to medium, add chopped onion and sage leaves. Cook until onion is pale gold.
4. Return meat to pan, add wine, and bring to simmer, scraping pan.
5. Adjust heat to a gentle simmer, add salt and pepper, and cover pan. Cook for 45 minutes, turning and basting meat occasionally.
6. Add heavy cream and turn meat to coat. Cover, reduce heat to low, and cook for another 30 minutes or until veal is very tender.
Pot-Roasted Brisket with Rhubarb and Honey
I made this with another cut of beef other than brisket, so this wasn't quite as amazing as it could've been. The spices on the meat combined with the rhubarb-honey sauce are amazing though. It requires a bit of planning and is best made a day before and left to sit, but the effort is worth it. I used almost the last of my freezer rhubarb (luckily spring isn't too far away!), but you could also use tart apples and reduce the honey to 1 tsp.
Pot-Roasted Brisket with Rhubarb and Honey (from All About Braising)
Ingredients
~2kg brisket, trimmed of some but not all excess fat
450g rhubarb, trimmed and cut into 1/2" pieces (~4 cups)
spice rub
2 tsp coriander seeds
1 tsp black peppercorns
1/2 tsp allspice berries
1 1/2 tsp coarse salt
aromatics and braising liquid
2 tbsp olive oil or bacon drippings
1 medium yellow onion, chopped into 1/2" pieces
salt and pepper
2 tbsp minced ginger
1/3 cup golden raisins (I omitted)
3/4 cup dry white wine or vermouth
1 cup beef, veal, or chicken stock
2 strips orange zest (3" x 3/4")
2 3" marjoram or sage sprigs (I used sage)
1 bay leaf
1 tbsp honey
1. The day or morning before you plan to cook, combine coriander, peppercorns, and allspice in a small dry skillet over medium heat. Toast until fragrant, 1 - 2 minutes, shaking the pan. Let cool and grind to a coarse powder. Add salt and grind some more.
2. Wipe down meat with paper towels and spread spice rub all over meat. Place on rimmed baking sheet, cover, and refrigerate 12 - 36 hours.
3. Heat broiler on high. Broil meat until browned and crusty, but not charred (I pan fried since I was using a different cut of meat).
4. Heat oven to 300F.
5. In large Dutch oven, heat oil over medium-high heat. Add onion and saute until softened and beginning to colour, 5 - 7 minutes. Season with salt and pepper.
6. Add ginger and raisins and saute for another minute until fragrant.
7. Add wine, bring to a boil and boil until reduced by 3/4, about 5 minutes.
8. Add stock, 2 cups of rhubarb, orange zest, herb sprigs, bay leaf, and honey. Bring to a boil and boil for a few minutes, stirring once or twice to dissolve honey.
9. Lower brisket into pot. Deglaze pan the brisket was browned in by adding 1/4 cup water, bringing to a boil, and scraping. Add to pot.
10. Cover pot with parchment paper, pressing down. Cover with a lid and slide into oven. Braise, turning meat after 45 minutes.
11. After cooking for 1 1/2 hours total, turn brisket again and add remaining rhubarb.
12. Continue braising until meat is fork tender, about 3 - 3 1/2 hours total.
13. Remove brisket from pot and cover with foil to keep warm.
14. Skim any fat from liquid, remove herb sprigs, orange zest, and bay leaf. Add honey if sauce is too sharp. If sauce is thin, boil over medium-high heat to reduce for about 5 minutes. Season to taste with salt and pepper.
15. If not serving right away, transfer brisket to glass baking dish and pour braising liquid over it. Let cool, cover, and refrigerate. Reheat in a 350F oven for 25 - 30 minutes.
Pot-Roasted Brisket with Rhubarb and Honey (from All About Braising)
Ingredients
~2kg brisket, trimmed of some but not all excess fat
450g rhubarb, trimmed and cut into 1/2" pieces (~4 cups)
spice rub
2 tsp coriander seeds
1 tsp black peppercorns
1/2 tsp allspice berries
1 1/2 tsp coarse salt
aromatics and braising liquid
2 tbsp olive oil or bacon drippings
1 medium yellow onion, chopped into 1/2" pieces
salt and pepper
2 tbsp minced ginger
1/3 cup golden raisins (I omitted)
3/4 cup dry white wine or vermouth
1 cup beef, veal, or chicken stock
2 strips orange zest (3" x 3/4")
2 3" marjoram or sage sprigs (I used sage)
1 bay leaf
1 tbsp honey
1. The day or morning before you plan to cook, combine coriander, peppercorns, and allspice in a small dry skillet over medium heat. Toast until fragrant, 1 - 2 minutes, shaking the pan. Let cool and grind to a coarse powder. Add salt and grind some more.
2. Wipe down meat with paper towels and spread spice rub all over meat. Place on rimmed baking sheet, cover, and refrigerate 12 - 36 hours.
3. Heat broiler on high. Broil meat until browned and crusty, but not charred (I pan fried since I was using a different cut of meat).
4. Heat oven to 300F.
5. In large Dutch oven, heat oil over medium-high heat. Add onion and saute until softened and beginning to colour, 5 - 7 minutes. Season with salt and pepper.
6. Add ginger and raisins and saute for another minute until fragrant.
7. Add wine, bring to a boil and boil until reduced by 3/4, about 5 minutes.
8. Add stock, 2 cups of rhubarb, orange zest, herb sprigs, bay leaf, and honey. Bring to a boil and boil for a few minutes, stirring once or twice to dissolve honey.
9. Lower brisket into pot. Deglaze pan the brisket was browned in by adding 1/4 cup water, bringing to a boil, and scraping. Add to pot.
10. Cover pot with parchment paper, pressing down. Cover with a lid and slide into oven. Braise, turning meat after 45 minutes.
11. After cooking for 1 1/2 hours total, turn brisket again and add remaining rhubarb.
12. Continue braising until meat is fork tender, about 3 - 3 1/2 hours total.
13. Remove brisket from pot and cover with foil to keep warm.
14. Skim any fat from liquid, remove herb sprigs, orange zest, and bay leaf. Add honey if sauce is too sharp. If sauce is thin, boil over medium-high heat to reduce for about 5 minutes. Season to taste with salt and pepper.
15. If not serving right away, transfer brisket to glass baking dish and pour braising liquid over it. Let cool, cover, and refrigerate. Reheat in a 350F oven for 25 - 30 minutes.
Pasha's Kofta
I'm not sure what could be better on a winter day than lamb, mashed potatoes, and a tomato sauce. I have to admit, my imagination thought this dish would be slightly better than what it was, but it was still delicious and satisfying. The tomato sauce just wasn't quite as rich as I thought it would be, but letting the lamb cook in the tomato sauce definitely adds an extra layer of richness (and to be fair, I used water instead of lamb stock with the tomatoes as I was out of lamb stock!).
Pasha's Kofta (from The Sultan's Kitchen)
Ingredients
4 slices day-old white bread, crust removed
900g lean ground lamb or beef
1/2 small onion, grated (1/4 cup)
4 garlic cloves, minced
1/4 cup chopped parsley
2 eggs
1/2 tsp Turkish red pepper or ground red pepper
1 tsp paprika
1 tbsp ground cumin
salt and pepper
potatoes
1/3 cup milk
2 tbsp heavy cream
450g potatoes, peeled and cut into large chunks
2 tbsp butter
2 garlic cloves minced
115g grated kasseri cheese (1/2 cup) (I used mizithra)
tomato sauce
3 tbsp butter
1 tbsp tomato paste
4 medium tomatoes, peeled, seeded, and chopped (2 1/2 cups)
2 cups lamb stock or water
1 tbsp finely chopped parsley
1. Heat oven to 350F.
2. To make kofta: soak bread in cold water and squeeze out excess. Combine lamb, bread, onion, garlic, parsley, eggs, pepper, paprika, and cumin in large bowl. Mix for 2 minutes. Cover and refrigerate for 30 minutes.
3. To make potatoes: heat milk and cream in saucepan until warm. Set aside and keep warm. Put potatoes in a large sauce saucepan and cover with lightly salted water. Bring to boil and cook for 15 minutes or until tender. Drain.
4. Place butter and garlic in saucepan and set over low heat, stirring until butter melts. Add potatoes and milk mixture. Season with salt and pepper. Mash potatoes until smooth and creamy.
5. To make tomato sauce: In a small saucepan, melt butter over medium heat and stir in tomato paste. Add tomatoes and stock, bring to boil, and boil 3 minutes, stirring.
6. To assemble: divide meat mixture into 4 portions, shaping into balls. Flatten and make a well in the center of each one. Arrange in an ovenproof baking dish.
7. Place mashed potatoes in center of each kofta. Sprinkle with cheese.
8. Pour tomato sauce around koftas, not over potatoes.
9. Bake uncovered for 35 minutes or until top is slightly browned.
10. Arrange kofta on plates, spoon sauce around, and sprinkle with parsley.
Pasha's Kofta (from The Sultan's Kitchen)
Ingredients
4 slices day-old white bread, crust removed
900g lean ground lamb or beef
1/2 small onion, grated (1/4 cup)
4 garlic cloves, minced
1/4 cup chopped parsley
2 eggs
1/2 tsp Turkish red pepper or ground red pepper
1 tsp paprika
1 tbsp ground cumin
salt and pepper
potatoes
1/3 cup milk
2 tbsp heavy cream
450g potatoes, peeled and cut into large chunks
2 tbsp butter
2 garlic cloves minced
115g grated kasseri cheese (1/2 cup) (I used mizithra)
tomato sauce
3 tbsp butter
1 tbsp tomato paste
4 medium tomatoes, peeled, seeded, and chopped (2 1/2 cups)
2 cups lamb stock or water
1 tbsp finely chopped parsley
1. Heat oven to 350F.
2. To make kofta: soak bread in cold water and squeeze out excess. Combine lamb, bread, onion, garlic, parsley, eggs, pepper, paprika, and cumin in large bowl. Mix for 2 minutes. Cover and refrigerate for 30 minutes.
3. To make potatoes: heat milk and cream in saucepan until warm. Set aside and keep warm. Put potatoes in a large sauce saucepan and cover with lightly salted water. Bring to boil and cook for 15 minutes or until tender. Drain.
4. Place butter and garlic in saucepan and set over low heat, stirring until butter melts. Add potatoes and milk mixture. Season with salt and pepper. Mash potatoes until smooth and creamy.
5. To make tomato sauce: In a small saucepan, melt butter over medium heat and stir in tomato paste. Add tomatoes and stock, bring to boil, and boil 3 minutes, stirring.
6. To assemble: divide meat mixture into 4 portions, shaping into balls. Flatten and make a well in the center of each one. Arrange in an ovenproof baking dish.
7. Place mashed potatoes in center of each kofta. Sprinkle with cheese.
8. Pour tomato sauce around koftas, not over potatoes.
9. Bake uncovered for 35 minutes or until top is slightly browned.
10. Arrange kofta on plates, spoon sauce around, and sprinkle with parsley.
Swiss Chard with Lemony Tahina and Cashews
This is a great way to serve up chard, collards, or kale. Tahina makes everything better!
Swiss Chard with Lemony Tahina and Cashews (from Radically Simple)
Ingredients
1/2 cup tahina
grated zest and juice of 2 lemons
1 garlic clove, peeled and smashed
900g swiss chard, collards, or kale, cut into 1/2" pieces
3 tbsp olive oil
2 cups finely chopped onion
1/2 cup roasted cashews, broken into pieces
1. In a food processor, combine tahina, lemon zest, 1/4 cup juice, and garlic. Process, adding 1/3 - 1/2 cup cold water until smooth. Add salt and pepper.
2. Heat oil in large nonstick skillet. Add onions and cook over high heat, stirring, 3 minutes.
3. Add greens and cook for 5 minutes.
4. Add a large pinch of salt, cover, and cook until tender, 5 more minutes.
5. Transfer to platter, drizzle with sauce, and sprinkle with cashews.
Swiss Chard with Lemony Tahina and Cashews (from Radically Simple)
Ingredients
1/2 cup tahina
grated zest and juice of 2 lemons
1 garlic clove, peeled and smashed
900g swiss chard, collards, or kale, cut into 1/2" pieces
3 tbsp olive oil
2 cups finely chopped onion
1/2 cup roasted cashews, broken into pieces
1. In a food processor, combine tahina, lemon zest, 1/4 cup juice, and garlic. Process, adding 1/3 - 1/2 cup cold water until smooth. Add salt and pepper.
2. Heat oil in large nonstick skillet. Add onions and cook over high heat, stirring, 3 minutes.
3. Add greens and cook for 5 minutes.
4. Add a large pinch of salt, cover, and cook until tender, 5 more minutes.
5. Transfer to platter, drizzle with sauce, and sprinkle with cashews.
Tuesday, February 21, 2012
Gingery Seared Pork
I haven't been very good at cooking from the cookbook of the month this month thanks to other distractions. This had been on my list to make for a while and I'm so glad I finally got around to it. The individual flavours shine in this dish. It does require a bit of marinating time, but the cooking is so quick that I think that can be forgiven.
Gingery Seared Pork (from Washoku)
Ingredients
340 - 360g boneless lean pork butt or loin, sliced paper-thin (or fondue meat)
2 tsp ginger juice (squeezed from fresh ginger after grating)
2 tbsp sake
1 1/2 tbsp soy sauce
3 bell peppers, quartered, stems, seeds, and ribs discarded
2 tbsp canola oil
1. In a shallow glass container, stir together ginger juice and sake. Dip pork slices in and arrange in container with remaining liquid. Cover and refrigerate for at least 20 minutes and up to 1 day.
2. Add soy sauce 10 - 15 minutes before cooking.
3. Heat a heavy skillet over high heat. Add 1 tbsp oil. Sear meat until it begins to buckle, about 30 seconds. Flip and sear other side. Set aside on another plate.
4. Lower heat and add peppers, skin side down. Sear 45 seconds. Flip and sear another minute. Remove and set aside.
5. Return pork to skillet with juices. Saute over high heat, turning for about 2 minutes or until well glazed and slightly browned.
6. Return peppers to skillet for final 30 seconds. Cover with lid and remove from heat.
7. Serve with plenty of rice.
Gingery Seared Pork (from Washoku)
Ingredients
340 - 360g boneless lean pork butt or loin, sliced paper-thin (or fondue meat)
2 tsp ginger juice (squeezed from fresh ginger after grating)
2 tbsp sake
1 1/2 tbsp soy sauce
3 bell peppers, quartered, stems, seeds, and ribs discarded
2 tbsp canola oil
1. In a shallow glass container, stir together ginger juice and sake. Dip pork slices in and arrange in container with remaining liquid. Cover and refrigerate for at least 20 minutes and up to 1 day.
2. Add soy sauce 10 - 15 minutes before cooking.
3. Heat a heavy skillet over high heat. Add 1 tbsp oil. Sear meat until it begins to buckle, about 30 seconds. Flip and sear other side. Set aside on another plate.
4. Lower heat and add peppers, skin side down. Sear 45 seconds. Flip and sear another minute. Remove and set aside.
5. Return pork to skillet with juices. Saute over high heat, turning for about 2 minutes or until well glazed and slightly browned.
6. Return peppers to skillet for final 30 seconds. Cover with lid and remove from heat.
7. Serve with plenty of rice.
Sunday, February 19, 2012
Shrimp Scampi with Pernod and Fennel Fronds
There's something wonderful about a main dish that comes together in under 10 minutes and is delicious. I was a bit worried that the anise flavour would be too strong, but it was just right. I substituted absinthe for the Pernod. The recipe suggests about 10 different variations, so I have a feeling this is going to become my go-to dish for when the CSA box gives me fennel that is more frond than fennel bulb!
Shrimp Scampi with Pernod and Fennel Fronds (from Cook This Now)
Ingredients
3 tbsp unsalted butter
2 garlic cloves, minced
1/3 cup white wine
2 tbsp Pernod (or absinthe)
3/4 tsp kosher salt
pinch crushed red pepper flakes
900g large shrimp, shelled
2 tbsp finely minced fennel fronds
juice of 1/2 lemon
1. In large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute.
2. Add wine, Pernod, salt, and red pepper flakes. Bring to a simmer and let reduce by half, about 2 minutes.
3. Add shrimp and cook, stirring until they just turn pink, 2 - 4 minutes.
4. Stir in fennel fronds and lemon juice. Serve with crusty bread.
Shrimp Scampi with Pernod and Fennel Fronds (from Cook This Now)
Ingredients
3 tbsp unsalted butter
2 garlic cloves, minced
1/3 cup white wine
2 tbsp Pernod (or absinthe)
3/4 tsp kosher salt
pinch crushed red pepper flakes
900g large shrimp, shelled
2 tbsp finely minced fennel fronds
juice of 1/2 lemon
1. In large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute.
2. Add wine, Pernod, salt, and red pepper flakes. Bring to a simmer and let reduce by half, about 2 minutes.
3. Add shrimp and cook, stirring until they just turn pink, 2 - 4 minutes.
4. Stir in fennel fronds and lemon juice. Serve with crusty bread.
Beets and Turnips in Sweet Caper Butter
I may be cheating by using March's cookbook of the month a couple of weeks early, but what a delicious way to use up some beets and turnips!
Beets and Turnips in Sweet Caper Butter (from The Olive and the Caper)
Ingredients
2 bunches beets (680g), tops removed
4 medium turnips, peeled and cut into 1/4" wedges
4 tbsp unsalted butter
1/2 tsp sugar
2 tbsp capers
2 tbsp chopped fresh dill (I used fennel fronds)
1 lemon, cut into 6 wedges
1. Rinse beets, place in saucepan, and add water. Bring to boil over high heat, reduce to simmer until tender, 35 - 50 minutes. Drain, let cool, peel, and cut into 1/4" wedges.
2. Meanwhile, bring another pot of water to boil, add turnips, and simmer until tender, 5 minutes. Drain.
3. Place butter, sugar, capers, and dill in clean pot over medium-high heat. When butter foams, add beets and turnips, stir to coat, and reheat for 2 minutes.
4. Garnish with lemon wedges and serve.
Beets and Turnips in Sweet Caper Butter (from The Olive and the Caper)
Ingredients
2 bunches beets (680g), tops removed
4 medium turnips, peeled and cut into 1/4" wedges
4 tbsp unsalted butter
1/2 tsp sugar
2 tbsp capers
2 tbsp chopped fresh dill (I used fennel fronds)
1 lemon, cut into 6 wedges
1. Rinse beets, place in saucepan, and add water. Bring to boil over high heat, reduce to simmer until tender, 35 - 50 minutes. Drain, let cool, peel, and cut into 1/4" wedges.
2. Meanwhile, bring another pot of water to boil, add turnips, and simmer until tender, 5 minutes. Drain.
3. Place butter, sugar, capers, and dill in clean pot over medium-high heat. When butter foams, add beets and turnips, stir to coat, and reheat for 2 minutes.
4. Garnish with lemon wedges and serve.
Saturday, February 18, 2012
Warm Sesame Noodles with Ginger and Snow Peas
I made this as a quick lunch, omitting the snow peas because I didn't have them on hand. This was remarkably good. The sauce is light, peanutty with a hint of sesame. As another plus, it uses ingredients that are usually kept on hand. Best of all though, the entire thing only takes as long as it takes for you to cook the pasta.
Warm Sesame Noodles with Ginger and Snow Peas (from Radically Simple)
Ingredients
225g dried linguine
170g snow peas
1/4 cup smooth peanut butter
2 tbsp chopped ginger
1/4 cup chopped scallions, white and green parts
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey
1 large garlic clove, chopped
1/4 tsp Sriracha
3 tbsp julienned fresh cilantro or mint or both
1. Cook pasta according to package directions, adding snow peas for the last 3 minutes of cooking. Drain well.
2. Meanwhile, combine peanut butter, ginger, scallions, soy sauce, oil, rice vinegar, honey, garlic, Sriracha, and 2 tbsp water in a food processor. Process until very smooth.
3. Transfer pasta and snow peas to bowl. Add sauce and toss. Top with herbs and serve.
Warm Sesame Noodles with Ginger and Snow Peas (from Radically Simple)
Ingredients
225g dried linguine
170g snow peas
1/4 cup smooth peanut butter
2 tbsp chopped ginger
1/4 cup chopped scallions, white and green parts
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey
1 large garlic clove, chopped
1/4 tsp Sriracha
3 tbsp julienned fresh cilantro or mint or both
1. Cook pasta according to package directions, adding snow peas for the last 3 minutes of cooking. Drain well.
2. Meanwhile, combine peanut butter, ginger, scallions, soy sauce, oil, rice vinegar, honey, garlic, Sriracha, and 2 tbsp water in a food processor. Process until very smooth.
3. Transfer pasta and snow peas to bowl. Add sauce and toss. Top with herbs and serve.
Herb and Spice Rice Pilaf
I made this with bulgur wheat because I was out of rice (how do you run out of rice?), but it was still delicious. Herbs, spice, and nuts are an excellent combination. Next time, I might increase the cardamom and cumin, but I'm a bit partial to those spices.
Herb and Spice Rice Pilaf (from Mighty Spice)
Ingredients
1/2 cup slivered almonds
1/3 cup cashews
2 cardamom pods, smashed
2 tbsp olive oil
2 tsp cumin seeds
1 large onion, finely chopped
1 3/4 cups basmati rice
2 1/2 cups chicken stock
2 large handfuls parsley, finely chopped
2 large handfuls cilantro, finely chopped
salt and pepper
1. Soak rice for 5 minutes in cold water, drain.
2. Meanwhile, heat large skillet over medium heat, add cashews and toast. Add almonds and toast. Transfer to plate and set aside.
3. Heat oil in large skillet over medium heat. Add cardamom and cumin and stir-fry 10 - 20 seconds. Add onion and continue stir-frying, stirring, 3 - 4 minutes until onions are soft.
4. Add rice to saucepan and place over medium heat. Add onion and spice mixture and stir in hot stock. Bring to a boil, cover, and reduce heat to low and simmer 10 - 15 minutes.
5. Remove pan from heat and remove lid. Place dish towel over rice, replace lid, and set aside to steam 5 - 10 minutes.
6. Fluff rice with fork and toss with toasted nuts, parsley, and cilantro. Season with salt and pepper and drizzle with a little oil.
Herb and Spice Rice Pilaf (from Mighty Spice)
Ingredients
1/2 cup slivered almonds
1/3 cup cashews
2 cardamom pods, smashed
2 tbsp olive oil
2 tsp cumin seeds
1 large onion, finely chopped
1 3/4 cups basmati rice
2 1/2 cups chicken stock
2 large handfuls parsley, finely chopped
2 large handfuls cilantro, finely chopped
salt and pepper
1. Soak rice for 5 minutes in cold water, drain.
2. Meanwhile, heat large skillet over medium heat, add cashews and toast. Add almonds and toast. Transfer to plate and set aside.
3. Heat oil in large skillet over medium heat. Add cardamom and cumin and stir-fry 10 - 20 seconds. Add onion and continue stir-frying, stirring, 3 - 4 minutes until onions are soft.
4. Add rice to saucepan and place over medium heat. Add onion and spice mixture and stir in hot stock. Bring to a boil, cover, and reduce heat to low and simmer 10 - 15 minutes.
5. Remove pan from heat and remove lid. Place dish towel over rice, replace lid, and set aside to steam 5 - 10 minutes.
6. Fluff rice with fork and toss with toasted nuts, parsley, and cilantro. Season with salt and pepper and drizzle with a little oil.
Vietnamese Star Anise and Lemongrass Chicken Claypot
This is a great quick and easy weeknight dinner. I had a bit less meat and cup back slightly on the amount of stock, but left the amount of the seasonings the same. Next time, I might be tempted to double the anise and chili just to give the dish a bit more of a kick. The flavours as is are quite subtle but clean.
Vietnamese Star Anise and Lemongrass Chicken Claypot (from Mighty Spice)
Ingredients
3 lemonstalks, trimmed and bashed a bit
1 tbsp vegetable oil
1 star anise
1 onion, thinly sliced
2 garlic cloves, finely chopped
500g chicken thighs, roughly chopped
1 red chili, finely sliced
1 tbsp fish sauce
pinch of sugar
juice of 1/2 lime
2 1/2 cups hot chicken stock
rice, to serve
1. Heat oil in large saucepan over medium heat. Add star anise and cook briefly until fragrant.
2. Add onion and stir-fry 5 - 6 minutes until soft.
3. Add garlic, stirring occasionally, 1 minute.
4. Add chicken, lemongrass, red chili, fish sauce, sugar, lime juice and chicken stock. Stir and bring to a boil.
5. Cover, reduce heat to low, and simmer 20 minutes.
6. Remove lid, increase heat to medium and cook 5 minutes.
7. Remove lemongrass and star anise and serve with rice.
Vietnamese Star Anise and Lemongrass Chicken Claypot (from Mighty Spice)
Ingredients
3 lemonstalks, trimmed and bashed a bit
1 tbsp vegetable oil
1 star anise
1 onion, thinly sliced
2 garlic cloves, finely chopped
500g chicken thighs, roughly chopped
1 red chili, finely sliced
1 tbsp fish sauce
pinch of sugar
juice of 1/2 lime
2 1/2 cups hot chicken stock
rice, to serve
1. Heat oil in large saucepan over medium heat. Add star anise and cook briefly until fragrant.
2. Add onion and stir-fry 5 - 6 minutes until soft.
3. Add garlic, stirring occasionally, 1 minute.
4. Add chicken, lemongrass, red chili, fish sauce, sugar, lime juice and chicken stock. Stir and bring to a boil.
5. Cover, reduce heat to low, and simmer 20 minutes.
6. Remove lid, increase heat to medium and cook 5 minutes.
7. Remove lemongrass and star anise and serve with rice.
Chunky Beets with Cheese and Arugula
I love the dressing on this salad. It works wonderfully with the beets, arugula, and cheese. Instead of sherry vinegar, I used some wine vinegar with raspberries that I picked up in Prague. The slight hint of raspberries made the sauce even better. The book gives too options for the salad: one with crumbled Roquefort (I used Ciel de Charlevoix) and one with goat cheese and thinly sliced, iced red onions. I think I slightly prefer the blue cheese, but they're both excellent. Next time, I might try her suggestion of tossing with halved grape or cherry tomatoes.
Chunky Beets with Cheese and Arugula (from Around My French Table)
Ingredients
1 tsp Dijon mustard
1 tsp honey
1 tbsp sherry vinegar (or wine with raspberries!)
2 tbsp olive oil
salt and pepper
450g cooked beets, peeled and cut into 1/2" cubes
2 tsp minced fresh oregano, marjoram, thyme, or parsley
crumbled goat cheese or Roquefort
arugula
1. In a small bowl, whisk together mustard, honey, vinegar, oil, and salt and pepper to taste.
2. Toss cubed beets with dressing and chill for about an hour.
3. Place arugula on serving dishes. Top with beets. Top with crumbled cheese.
Chunky Beets with Cheese and Arugula (from Around My French Table)
Ingredients
1 tsp Dijon mustard
1 tsp honey
1 tbsp sherry vinegar (or wine with raspberries!)
2 tbsp olive oil
salt and pepper
450g cooked beets, peeled and cut into 1/2" cubes
2 tsp minced fresh oregano, marjoram, thyme, or parsley
crumbled goat cheese or Roquefort
arugula
1. In a small bowl, whisk together mustard, honey, vinegar, oil, and salt and pepper to taste.
2. Toss cubed beets with dressing and chill for about an hour.
3. Place arugula on serving dishes. Top with beets. Top with crumbled cheese.
Monday, February 13, 2012
Pea Shoot and Cabbage Stir-Fry
This dish was a happy accident. While looking up the planned salad for the night in a book's index, I noticed this one instead. It had Chinese in the original title. I was making Chinese! As I investigated, I noticed that it also used cabbage. Have I mentioned my on-going battle to reduce that amount of cabbage I have? I heavily edited this recipe, removing the mushrooms to greatly reduce the cook time (and because I was serving it as a side instead of a main dish) and omitting the long beans and water chestnuts because I didn't have any on hand. I only needed the dish to be passable, but it was actually good! Success! Pea shoots gone and half a cabbage gone as well! I scaled the recipe down, keeping the proportions the same after the many edits, but the original in terms of amount is included below.
Pea Shoot and Cabbage Stir-Fry (heavily edited, originally Chinese Vegetable Stir-Fry from Gourmet Today)
Ingredients
2 tbsp soy sauce
2 tbsp Chinese rice wine
2 tsp sugar
2 tbsp peanut oil
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
1 bunch scallions, halved lengthwise and cut into 2" pieces
1 (900g) Napa cabbage, halved lengthwise, cored, and cut crosswise into 2" wide pieces
450g pea shoots, coarsely chopped (or watercress)
2 tsp sesame oil
1/2 tsp salt
1/4 tsp pepper
1. In a small bowl, stir together 2 tbsp soy sauce, 2 tbsp rice wine, and 2 tsp sugar.
2. Heat wok over high heat. Pour on oil. Stir in ginger, garlic, and scallions and stir-fry for 2 minutes.
3. Add cabbage and toss until wilted, 4 - 6 minutes.
4. Add pea shoots and stir-fry until wilted, 2 - 4 minutes.
5. Stir in sauce mixture.
6. Remove from heat and stir in sesame oil, salt, and pepper.
Pea Shoot and Cabbage Stir-Fry (heavily edited, originally Chinese Vegetable Stir-Fry from Gourmet Today)
Ingredients
2 tbsp soy sauce
2 tbsp Chinese rice wine
2 tsp sugar
2 tbsp peanut oil
1 tbsp finely chopped fresh ginger
1 tbsp finely chopped garlic
1 bunch scallions, halved lengthwise and cut into 2" pieces
1 (900g) Napa cabbage, halved lengthwise, cored, and cut crosswise into 2" wide pieces
450g pea shoots, coarsely chopped (or watercress)
2 tsp sesame oil
1/2 tsp salt
1/4 tsp pepper
1. In a small bowl, stir together 2 tbsp soy sauce, 2 tbsp rice wine, and 2 tsp sugar.
2. Heat wok over high heat. Pour on oil. Stir in ginger, garlic, and scallions and stir-fry for 2 minutes.
3. Add cabbage and toss until wilted, 4 - 6 minutes.
4. Add pea shoots and stir-fry until wilted, 2 - 4 minutes.
5. Stir in sauce mixture.
6. Remove from heat and stir in sesame oil, salt, and pepper.
General Tso's Chicken (Taiwan Version)
I've made General Tso's chicken before but was intrigued to try Dunlop's version. She notes this lacks the sweetness of the Americanized version, which I agree with, but it's also incredibly tasty. It also fulfills a key requirement right now of being quick and easy.
General Tso's Chicken: Taiwan Version (from Revolutionary Chinese Cookbook)
Ingredients
4 boneless chicken thighs (340g)
6 - 10 dried chiles
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
2 tsp sesame oil
peanut oil for deep-frying
Marinade
2 tsp light soy sauce
1/2 tsp dark soy sauce
1 egg yolk
2 tbsp potato flour
2 tsp peanut oil
Sauce
1 tbsp tomato paste with 1 tbsp water
1/2 tsp potato flour
1/2 tsp dark soy sauce
1 1/2 tsp light soy sauce
1 tbsp clear rice vinegar
3 tbsp chicken stock or water
thinly sliced scallion greens for garnish
1. Cut each chicken thigh into bite-size pieces. Place in bowl.
2. Add soy sauces and egg yolk to chicken and mix well. Stir in flour and oil. Set aside.
3. Combine sauce ingredients in small bowl; set aside.
4. Snip dried chiles into 3/4" pieces, discarding seeds.
5. Heat enough oil for deep-frying. Add chicken and fry until crisp and golden. Remove chicken with slotted spoon and set aside. Pour out excess oil.
6. Return wok to high flame with 2 - 3 tbsp of oil. Add dried chiles and stir-fry until fragrant.
7. Add ginger and garlic and stir-fry until fragrant.
8. Add sauce and stir as it thickens.
9. Return chicken to wok and stir to coat. Remove from heat, stir in sesame oil and serve with scallion greens.
General Tso's Chicken: Taiwan Version (from Revolutionary Chinese Cookbook)
Ingredients
4 boneless chicken thighs (340g)
6 - 10 dried chiles
2 tsp finely chopped fresh ginger
2 tsp finely chopped garlic
2 tsp sesame oil
peanut oil for deep-frying
Marinade
2 tsp light soy sauce
1/2 tsp dark soy sauce
1 egg yolk
2 tbsp potato flour
2 tsp peanut oil
Sauce
1 tbsp tomato paste with 1 tbsp water
1/2 tsp potato flour
1/2 tsp dark soy sauce
1 1/2 tsp light soy sauce
1 tbsp clear rice vinegar
3 tbsp chicken stock or water
thinly sliced scallion greens for garnish
1. Cut each chicken thigh into bite-size pieces. Place in bowl.
2. Add soy sauces and egg yolk to chicken and mix well. Stir in flour and oil. Set aside.
3. Combine sauce ingredients in small bowl; set aside.
4. Snip dried chiles into 3/4" pieces, discarding seeds.
5. Heat enough oil for deep-frying. Add chicken and fry until crisp and golden. Remove chicken with slotted spoon and set aside. Pour out excess oil.
6. Return wok to high flame with 2 - 3 tbsp of oil. Add dried chiles and stir-fry until fragrant.
7. Add ginger and garlic and stir-fry until fragrant.
8. Add sauce and stir as it thickens.
9. Return chicken to wok and stir to coat. Remove from heat, stir in sesame oil and serve with scallion greens.
Sunday, February 12, 2012
Parantha
I needed something other than rice to go with my evening curries. This is very similar to naan, but cooked in a frying pan. The method takes a bit of time, but the results are worth it. The following recipe makes 6 breads.
One year ago: Dulce de Leche
Parantha (from 660 Curries)
Ingredients
3 cups flour, plus extra for dusting
2 tsp baking powder
1 tsp coarse salt
2 tbsp ghee or vegetable oil, plus more for brushing (use melted butter instead of oil)
1/2 cup buttermilk
1 cup warm water
1. Combine flour, baking powder, and salt in large bowl.
2. Drizzle ghee over flour.
3. Pour buttermilk over flour and gently stir in.
4. Pour a few tablespoons of warm water over flour, stirring. Repeat until flour forms a soft ball. Knead to form a smooth, soft ball of dough.
5. Cover dough with plastic warp or dampened cloth and let rest for 30 minutes.
6. Roll dough into an 18" long log. Cut crosswise into 6 pieces, shape into a ball, and press each ball to form a patty. Cover with plastic wrap.
7. Tear off aluminum foil and fold over to keep bread warm later. Set aside. Tear off 7 sheets of wax paper and set aside. Place ghee nearby with a pastry brush.
8. Heat a medium-size skillet over medium heat.
9. Meanwhile, roll out a dough patty to form a round, 5 - 6" in diameter. Brush top with ghee. Roll into a tight cigar-shaped log. Shape into a tight coil. Flatten it back out into a patty and reroll to form a 5 - 6" round. Place on sheet of wax paper and cover with another sheet. Repeat with remaining dough.
10. Transfer round to hot skillet. Cook until surface has bumps and bubbles and there are brown spots underneath, 2 - 3 minutes. Flip and cook other side 2 - 3 minutes.
11. Brush round with ghee and flip to sear it, about 30 seconds. Brush top with ghee and flip to sear again. Place between foil to keep warm.
One year ago: Dulce de Leche
Parantha (from 660 Curries)
Ingredients
3 cups flour, plus extra for dusting
2 tsp baking powder
1 tsp coarse salt
2 tbsp ghee or vegetable oil, plus more for brushing (use melted butter instead of oil)
1/2 cup buttermilk
1 cup warm water
1. Combine flour, baking powder, and salt in large bowl.
2. Drizzle ghee over flour.
3. Pour buttermilk over flour and gently stir in.
4. Pour a few tablespoons of warm water over flour, stirring. Repeat until flour forms a soft ball. Knead to form a smooth, soft ball of dough.
5. Cover dough with plastic warp or dampened cloth and let rest for 30 minutes.
6. Roll dough into an 18" long log. Cut crosswise into 6 pieces, shape into a ball, and press each ball to form a patty. Cover with plastic wrap.
7. Tear off aluminum foil and fold over to keep bread warm later. Set aside. Tear off 7 sheets of wax paper and set aside. Place ghee nearby with a pastry brush.
8. Heat a medium-size skillet over medium heat.
9. Meanwhile, roll out a dough patty to form a round, 5 - 6" in diameter. Brush top with ghee. Roll into a tight cigar-shaped log. Shape into a tight coil. Flatten it back out into a patty and reroll to form a 5 - 6" round. Place on sheet of wax paper and cover with another sheet. Repeat with remaining dough.
10. Transfer round to hot skillet. Cook until surface has bumps and bubbles and there are brown spots underneath, 2 - 3 minutes. Flip and cook other side 2 - 3 minutes.
11. Brush round with ghee and flip to sear it, about 30 seconds. Brush top with ghee and flip to sear again. Place between foil to keep warm.
Potatoes and Mustard Greens with Ginger and Garlic
The CSA box gave us a tiny bit of mustard greens this week. With an overabundance of potatoes, this seemed like a perfect side dish. It is a bit spicy, so you'll need a flavourful main dish to hold up to this side. Because I had more potatoes than mustard greens, I went a little heavy on the potatoes and a little light on the greens. The greens then became more of a garnish than anything else, but they tasted great. I scaled in half as well, but the original is below.
One year ago: Lemon Raspberry Pudding Cake
Potatoes and Mustard Greens with Ginger and Garlic (from 660 Curries)
Ingredients
450g russet or Yukon gold potatoes, peeled and cut into 1" cubes
2 tbsp canola oil
4 slices fresh ginger, finely chopped
4 large garlic cloves, finely chopped
450g mustard greens, finely chopped
2 tbsp tomato paste
2 tsp coarse salt
1 tsp cayenne
1 tsp Punjabi garam masala
1. Heat oil in large skillet over medium heat. Add potatoes, ginger, garlic, and stir-fry until potatoes are light brown around edge, 8 - 10 minutes.
2. Add a few handfuls of mustard greens, cover, and let greens wilt, 3 - 5 minutes. Add remaining greens and repeat.
3. Stir in tomato paste, salt, and cayenne. Pour in 1 cup water. Cook, covered, over medium-low heat, stirring occasionally until potatoes are tender and sauce has thickened slightly, 18 - 20 minutes.
4. Mix in garam masala and serve.
One year ago: Lemon Raspberry Pudding Cake
Potatoes and Mustard Greens with Ginger and Garlic (from 660 Curries)
Ingredients
450g russet or Yukon gold potatoes, peeled and cut into 1" cubes
2 tbsp canola oil
4 slices fresh ginger, finely chopped
4 large garlic cloves, finely chopped
450g mustard greens, finely chopped
2 tbsp tomato paste
2 tsp coarse salt
1 tsp cayenne
1 tsp Punjabi garam masala
1. Heat oil in large skillet over medium heat. Add potatoes, ginger, garlic, and stir-fry until potatoes are light brown around edge, 8 - 10 minutes.
2. Add a few handfuls of mustard greens, cover, and let greens wilt, 3 - 5 minutes. Add remaining greens and repeat.
3. Stir in tomato paste, salt, and cayenne. Pour in 1 cup water. Cook, covered, over medium-low heat, stirring occasionally until potatoes are tender and sauce has thickened slightly, 18 - 20 minutes.
4. Mix in garam masala and serve.
Chicken Rendang with Cinnamon and Star Anise
There are few things better on a cold weekend than hibernating at home while a rich, flavourful dish simmers away on the stove. The smell of this dish is amazing. I found the dish surprisingly mild when it was done (especially given that I'd put in the full amount of the chiles), but the taste was deeply satisfying. Perfect for a cold day. I scaled the recipe in half and used only drumsticks and thighs (original below), but next time I think I'll go with the full amount!
One year ago: Stir-Fried Orange Beef
Chicken Rendang with Cinnamon and Star Anise (from Cradle of Flavor)
Ingredients
Flavoring Paste
3 stalks fresh lemongrass
110g shallots, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 tsp ground turmeric
1 piece galangal, peeled and thinly sliced (about 1 1/2 tbsp, optional)
2 - 10 small dried red chiles such as arbol, stemmed
Rest
1 chicken (1.4 - 1.6 kg)
3 tbsp peanut oil
2 cinnamon sticks
4 whole star anise
6 green cardamom pods, cracked open
2 1/2 cups unsweetened coconut milk
1 piece asam gelugor (optional, I omitted)
1 tsp sugar
4 whole kaffir lime leaves
3/4 tsp kosher salt
1. Cut off the ends of the lemongrass and remove the tough outer layers. Slice.
2. Place lemongrass, shallots, garlic, turmeric, galangal, and chiles in small food processor. Pulse until chunky smooth adding up to 2 tbsp water if necessary.
3. Rinse chicken and pat dry. Cut into 16 pieces and set aside (thighs and drumsticks cut in half, 6 pieces of breast, and wings whole).
4. Heat oil in a 12" skillet over medium-low heat. Add cinnamon, star anise, and cardamom and saute until fragrant, about 2 minutes.
5. Add paste and saute until it begins to separate from the oil, 5 - 7 minutes.
6. Add coconut milk, asam gelugor, sugar, lime leaves, and salt. Bring to a gentle boil. Reduce heat to medium-low and cook, stirring every 5 minutes until liquid has reduced by 1/4, about 20 minutes.
7. Add chicken to coconut milk and stir to combine. Simmer gently, uncovered, stirring every 10 minutes until liquid has reduced by about 95%, 1 - 1.5 hours. Remove any excess oil if desired.
8. Reduce heat to low and allow chicken to brown, stirring every 5 minutes, until chicken is medium golden brown, about 25 minutes.
9. Transfer chicken to a serving dish and let rest at least 10 minutes before serving.
One year ago: Stir-Fried Orange Beef
Chicken Rendang with Cinnamon and Star Anise (from Cradle of Flavor)
Ingredients
Flavoring Paste
3 stalks fresh lemongrass
110g shallots, coarsely chopped
3 cloves garlic, coarsely chopped
1 1/2 tsp ground turmeric
1 piece galangal, peeled and thinly sliced (about 1 1/2 tbsp, optional)
2 - 10 small dried red chiles such as arbol, stemmed
Rest
1 chicken (1.4 - 1.6 kg)
3 tbsp peanut oil
2 cinnamon sticks
4 whole star anise
6 green cardamom pods, cracked open
2 1/2 cups unsweetened coconut milk
1 piece asam gelugor (optional, I omitted)
1 tsp sugar
4 whole kaffir lime leaves
3/4 tsp kosher salt
1. Cut off the ends of the lemongrass and remove the tough outer layers. Slice.
2. Place lemongrass, shallots, garlic, turmeric, galangal, and chiles in small food processor. Pulse until chunky smooth adding up to 2 tbsp water if necessary.
3. Rinse chicken and pat dry. Cut into 16 pieces and set aside (thighs and drumsticks cut in half, 6 pieces of breast, and wings whole).
4. Heat oil in a 12" skillet over medium-low heat. Add cinnamon, star anise, and cardamom and saute until fragrant, about 2 minutes.
5. Add paste and saute until it begins to separate from the oil, 5 - 7 minutes.
6. Add coconut milk, asam gelugor, sugar, lime leaves, and salt. Bring to a gentle boil. Reduce heat to medium-low and cook, stirring every 5 minutes until liquid has reduced by 1/4, about 20 minutes.
7. Add chicken to coconut milk and stir to combine. Simmer gently, uncovered, stirring every 10 minutes until liquid has reduced by about 95%, 1 - 1.5 hours. Remove any excess oil if desired.
8. Reduce heat to low and allow chicken to brown, stirring every 5 minutes, until chicken is medium golden brown, about 25 minutes.
9. Transfer chicken to a serving dish and let rest at least 10 minutes before serving.
Saturday, February 11, 2012
Pork Tenderloin Crusted with Mediterranean Herbs
This is a perfect weeknight dish. Chop up the herbs and coat the pork the night before. The next day, the pork just needs to be browned and tossed in the oven. Don't pass up the sauce as it's amazing (and if you use jarred roasted peppers, it comes together while the pork is roasting).
One year ago: Red Lentil, Tomato, and Coconut Soup
Two years ago: Penne with Potatoes and Arugula
Pork Tenderloin Crusted with Mediterranean Herbs (from The Herbfarm Cookbook)
Ingredients
Red Pepper and Hazelnut Sauce (recipe below)
1 pork tenderloin
1/4 cup finely chopped fresh parsley
2 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage, savory, marjoram, or oregano
1 1/2 tbsp olive oil
1. Trim pork of any fat. Sprinkle with salt and pepper.
2. Combine herbs in shallow dish. Roll tenderloin in herbs. Sprinkle any leftover on top and wrap in plastic wrap. Refrigerate 2 - 24 hours.
3. Preheat oven to 400F.
4. Heat olive oil in ovenproof skillet over high heat. Brown pork on 3 of the 4 sides for 3 minutes each side.
5. Rotate pork to final side and place in oven. Roast until thermometer reads 140F.
6. Transfer to a cutting board and let rest for 5 - 10 minutes. Slice into 1/4 - 1/2" thick slices. Spoon sauce on top and serve.
Red Pepper and Hazelnut Sauce
Ingredients
1 large red bell pepper, roasted, peeled, and seeded, or 3/4 cup drained bottled roasted red pepper
2 tbsp hazelnuts, roasted and skinned
1 clove garlic, peeled
1 tbsp sherry vinegar
1/2 tbsp coarsely chopped rosemary
1/2 tbsp fresh marjoram or oregano
1/2 tsp sugar
1/2 tsp salt
pinch cayenne pepper
1/4 cup olive oil
1. Process all ingredients except oil in food processor or blender until nuts are finely ground.
2. With machine running, pour in oil in a steady stream.
One year ago: Red Lentil, Tomato, and Coconut Soup
Two years ago: Penne with Potatoes and Arugula
Pork Tenderloin Crusted with Mediterranean Herbs (from The Herbfarm Cookbook)
Ingredients
Red Pepper and Hazelnut Sauce (recipe below)
1 pork tenderloin
1/4 cup finely chopped fresh parsley
2 tbsp finely chopped fresh rosemary
1 tbsp finely chopped fresh sage, savory, marjoram, or oregano
1 1/2 tbsp olive oil
1. Trim pork of any fat. Sprinkle with salt and pepper.
2. Combine herbs in shallow dish. Roll tenderloin in herbs. Sprinkle any leftover on top and wrap in plastic wrap. Refrigerate 2 - 24 hours.
3. Preheat oven to 400F.
4. Heat olive oil in ovenproof skillet over high heat. Brown pork on 3 of the 4 sides for 3 minutes each side.
5. Rotate pork to final side and place in oven. Roast until thermometer reads 140F.
6. Transfer to a cutting board and let rest for 5 - 10 minutes. Slice into 1/4 - 1/2" thick slices. Spoon sauce on top and serve.
Red Pepper and Hazelnut Sauce
Ingredients
1 large red bell pepper, roasted, peeled, and seeded, or 3/4 cup drained bottled roasted red pepper
2 tbsp hazelnuts, roasted and skinned
1 clove garlic, peeled
1 tbsp sherry vinegar
1/2 tbsp coarsely chopped rosemary
1/2 tbsp fresh marjoram or oregano
1/2 tsp sugar
1/2 tsp salt
pinch cayenne pepper
1/4 cup olive oil
1. Process all ingredients except oil in food processor or blender until nuts are finely ground.
2. With machine running, pour in oil in a steady stream.
Spicy Red Cabbage with Apple and Cilantro
In the never ending quest to finish off the 4lb head of red cabbage, this recipe filled a need (and even used up some apple!). The boy was on the fence about the inclusion of cilantro, but I was just happy this worked so well and maybe, just maybe, the cabbage levels are reaching a reasonable point.
One year ago: Gorgonzola Cheese Shells
Two years ago: Broccoli and Roasted Tomato Pseudo-Frittata
Spicy Red Cabbage with Apple and Cilantro (from Herbfarm Cookbook)
Ingredients
1/2 medium head red cabbage (about 1 lb)
2 tbsp vegetable
1/2 tsp dried red pepper flakes
1 large or 2 small apples, peeled, cored, and cut into 1/4" dice
1/4 cup lime juice
1 1/2 tbsp sugar
3/4 tsp salt
3 green onions, thinly sliced
1 cup chopped cilantro
1. Cut 1/2 head of cabbage in half again and cut out cores. Slice cabbage very thin, less than 1/8" thick.
2. Heat oil with red pepper flakes in a large skillet over medium heat.
3. Add apple and cook, stirring, for about 1 minute.
4. Add red cabbage and toss to coat.
5. Add lime juice, sugar, and salt and cover pan. Reduce heat to low and cook until cabbage is tender, 5 - 10 minutes.
6. Add green onion and cilantro and toss.
One year ago: Gorgonzola Cheese Shells
Two years ago: Broccoli and Roasted Tomato Pseudo-Frittata
Spicy Red Cabbage with Apple and Cilantro (from Herbfarm Cookbook)
Ingredients
1/2 medium head red cabbage (about 1 lb)
2 tbsp vegetable
1/2 tsp dried red pepper flakes
1 large or 2 small apples, peeled, cored, and cut into 1/4" dice
1/4 cup lime juice
1 1/2 tbsp sugar
3/4 tsp salt
3 green onions, thinly sliced
1 cup chopped cilantro
1. Cut 1/2 head of cabbage in half again and cut out cores. Slice cabbage very thin, less than 1/8" thick.
2. Heat oil with red pepper flakes in a large skillet over medium heat.
3. Add apple and cook, stirring, for about 1 minute.
4. Add red cabbage and toss to coat.
5. Add lime juice, sugar, and salt and cover pan. Reduce heat to low and cook until cabbage is tender, 5 - 10 minutes.
6. Add green onion and cilantro and toss.
Wasabi-Ginger Mayonnaise
The perfect side to Japanese flavoured burgers? French fries of course ... with wasabi spiked mayonnaise! The burgers were fine, but the mayo? It's definitely a keeper.
One year ago: Cocoa Brownies (so good, so easy)
Two years ago: Hockey and Baking (I miss Olympic hockey!)
Wasabi-Ginger Mayonnaise (from All About Roasting)
Ingredients
1 tbsp wasabi powder (I used prepared)
1 lime
1 1/2 tsp grated ginger
1/2 tsp soy sauce
1/3 cup mayonnaise
kosher salt
1. In a small bowl, moisten wasabi powder with 2 tsp water. Stir to make a paste and let sit 10 minutes (or just use prepared).
2. Grate 1/2 tsp of lime zest and squeeze 1 tbsp lime juice.
3. Add zest, juice, ginger, and soy sauce to wasabi.
4. Add mayo, stir to combine, and season with salt to taste.
One year ago: Cocoa Brownies (so good, so easy)
Two years ago: Hockey and Baking (I miss Olympic hockey!)
Wasabi-Ginger Mayonnaise (from All About Roasting)
Ingredients
1 tbsp wasabi powder (I used prepared)
1 lime
1 1/2 tsp grated ginger
1/2 tsp soy sauce
1/3 cup mayonnaise
kosher salt
1. In a small bowl, moisten wasabi powder with 2 tsp water. Stir to make a paste and let sit 10 minutes (or just use prepared).
2. Grate 1/2 tsp of lime zest and squeeze 1 tbsp lime juice.
3. Add zest, juice, ginger, and soy sauce to wasabi.
4. Add mayo, stir to combine, and season with salt to taste.
Boston Cream Pie
I decided to give this recipe a try in honour of the Patriots playing in the Superbowl. The team may not have won, but this dessert definitely did! It requires a bit of advance planning, but the extra time is worth it.
One year ago: Curried Lentil Soup
Two years ago: Margarita Risotto
Boston Cream Pie (from Cook's Illustrated)
Ingredients
Pastry Cream
2 cups half and half
6 egg yolks
1/2 cup sugar
pinch table salt
1/4 cup all-purpose flour
4 tbsp cold butter, cut into pieces
1 1/2 tsp vanilla extract
Cake
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup milk
6 tbsp butter
1 1/2 tsp vanilla extract
3 eggs
1 1/2 cups sugar
Glaze
1/2 cup heavy cream
2 tbsp light corn syrup
4 ounces bittersweet chocolate, chopped fine
1. Heat half and half in medium saucepan over medium heat until just simmering.
2. In a medium bowl, whisk yolks, sugar, and salt until smooth.
3. Add flour to yolk mixture and whisk until incorporated.
4. Remove half and half from heat and whisking constantly slowly add 1/2 cup to yolk mixture to temper.
5. Whisking constantly, return tempered yolk mixture to half and half in saucepan.
6. Return pan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute.
7. Reduce heat to medium-low and continue to simmer, whisking until your arm falls off, 8 minutes.
8. Increase heat to medium and cook, still whisking, until bubbles burst to surface, 1 - 2 minutes.
9. Remove from heat, whisk in butter and vanilla until melted and incorporated.
10. Strain cream through a fine mesh strainer. Press greased parchment paper on surface and refrigerate until set, 2 - 24 hours.
11. Preheat oven to 325F. Grease two 9" round cake pans and line with parchment.
12. Whisk flour, baking powder and salt together in medium bowl.
13. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat and add in vanilla. Keep warm.
14. In stand mixture fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes.
15. Add hot milk mixture to eggs and whisk by hand until incorporated.
16. Add dry ingredients and whisk until incorporated.
17. Pour batter into pans and bake until tops are light brown, 20 - 22 minutes.
18. Transfer cakes to wire rack and cool in pan for 2 hours.
19. Place on cake round on larger plate.
20. Whisk pastry cream briefly and spoon onto center of cake. Spread evenly to cake edge.
21. Place second layer on pastry cream. Refrigerate while preparing glaze.
22. Bring cream and corn syrup to simmer in small saucepan over medium heat.
23. Remove from heat and add chocolate. Whisk until smooth. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
24. Pour glaze onto center of cake. Spread to edge, letting excess drip down sides.
25. Chill at least 3 hours before serving.
One year ago: Curried Lentil Soup
Two years ago: Margarita Risotto
Boston Cream Pie (from Cook's Illustrated)
Ingredients
Pastry Cream
2 cups half and half
6 egg yolks
1/2 cup sugar
pinch table salt
1/4 cup all-purpose flour
4 tbsp cold butter, cut into pieces
1 1/2 tsp vanilla extract
Cake
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup milk
6 tbsp butter
1 1/2 tsp vanilla extract
3 eggs
1 1/2 cups sugar
Glaze
1/2 cup heavy cream
2 tbsp light corn syrup
4 ounces bittersweet chocolate, chopped fine
1. Heat half and half in medium saucepan over medium heat until just simmering.
2. In a medium bowl, whisk yolks, sugar, and salt until smooth.
3. Add flour to yolk mixture and whisk until incorporated.
4. Remove half and half from heat and whisking constantly slowly add 1/2 cup to yolk mixture to temper.
5. Whisking constantly, return tempered yolk mixture to half and half in saucepan.
6. Return pan to medium heat and cook, whisking constantly, until mixture thickens slightly, about 1 minute.
7. Reduce heat to medium-low and continue to simmer, whisking until your arm falls off, 8 minutes.
8. Increase heat to medium and cook, still whisking, until bubbles burst to surface, 1 - 2 minutes.
9. Remove from heat, whisk in butter and vanilla until melted and incorporated.
10. Strain cream through a fine mesh strainer. Press greased parchment paper on surface and refrigerate until set, 2 - 24 hours.
11. Preheat oven to 325F. Grease two 9" round cake pans and line with parchment.
12. Whisk flour, baking powder and salt together in medium bowl.
13. Heat milk and butter in small saucepan over low heat until butter is melted. Remove from heat and add in vanilla. Keep warm.
14. In stand mixture fitted with whisk attachment, whip eggs and sugar at high speed until light and airy, about 5 minutes.
15. Add hot milk mixture to eggs and whisk by hand until incorporated.
16. Add dry ingredients and whisk until incorporated.
17. Pour batter into pans and bake until tops are light brown, 20 - 22 minutes.
18. Transfer cakes to wire rack and cool in pan for 2 hours.
19. Place on cake round on larger plate.
20. Whisk pastry cream briefly and spoon onto center of cake. Spread evenly to cake edge.
21. Place second layer on pastry cream. Refrigerate while preparing glaze.
22. Bring cream and corn syrup to simmer in small saucepan over medium heat.
23. Remove from heat and add chocolate. Whisk until smooth. Let stand, whisking occasionally, until thickened slightly, about 5 minutes.
24. Pour glaze onto center of cake. Spread to edge, letting excess drip down sides.
25. Chill at least 3 hours before serving.
Sunday, February 5, 2012
Tangy Seared Chicken Wings
I've been wanting to try out cooking Japanese food for a while now. I'm happy to report that my first attempt was a success. The sauce was tangy and satisfying and the chicken juicy and tender.
One year ago: City Chicken
Two years ago: Cauliflower, Chickpeas, and Tomato Couscous
Tangy Seared Chicken Wings (from Washoku)
Ingredients
12 chicken wings or 6 chicken thighs
2 Japanese leeks or small Western leeks or 1 yellow onion
1 tsp canola oil if needed (I didn't need)
3/4 cup dashi
1/4 cup sake
1/4 cup rice vinegar
2 tsp sugar
3 tbsp soy sauce
1. Slice white portion of leeks lengthwise and cut crosswise into 1/2" pieces or cut onion into 8 to 12 wedges.
2. In a skillet wide enough to hold chicken in a single layer, sear chicken without any oil (add oil if it looks like it's going to scorch). Brown well on one side and flip to brown the other side.
3. Add leeks or onions to pan.
4. Add stock, sake, vinegar, and sugar. Place lid on slightly askew. Lower heat and simmer 18 minutes for wings and 25 minutes for thighs.
5. When chicken is tender, add soy sauce and cook for 1 minute.
6. Remove pan form heat and let cool for 10 minutes. Transfer chicken to serving platter. Return pan to heat and cook until liquid is reduced by half. Spoon over chicken.
One year ago: City Chicken
Two years ago: Cauliflower, Chickpeas, and Tomato Couscous
Tangy Seared Chicken Wings (from Washoku)
Ingredients
12 chicken wings or 6 chicken thighs
2 Japanese leeks or small Western leeks or 1 yellow onion
1 tsp canola oil if needed (I didn't need)
3/4 cup dashi
1/4 cup sake
1/4 cup rice vinegar
2 tsp sugar
3 tbsp soy sauce
1. Slice white portion of leeks lengthwise and cut crosswise into 1/2" pieces or cut onion into 8 to 12 wedges.
2. In a skillet wide enough to hold chicken in a single layer, sear chicken without any oil (add oil if it looks like it's going to scorch). Brown well on one side and flip to brown the other side.
3. Add leeks or onions to pan.
4. Add stock, sake, vinegar, and sugar. Place lid on slightly askew. Lower heat and simmer 18 minutes for wings and 25 minutes for thighs.
5. When chicken is tender, add soy sauce and cook for 1 minute.
6. Remove pan form heat and let cool for 10 minutes. Transfer chicken to serving platter. Return pan to heat and cook until liquid is reduced by half. Spoon over chicken.
Chicken Thighs with a Peanut Sauce
For a long time, I avoided curry recipes that called for shredded coconut due to a texture aversion to it. I finally decided to give these recipes a chance and to be honest, I didn't even notice the coconut flakes in the recipe, just the amazing flavour of the dish as a whole. If you have a similar aversion borne out of ruined desserts covered by flakes of coconut, I urge you to take a risk and give this a try.
I went ahead and made the garam masala called for in this recipe, but I think you'd be okay using your favourite blend.
One year ago: Brisket Tacos
Two years ago: Peanut Butter and Nutella Brownies
Chicken Thighs with a Peanut Sauce (from 660 Curries)
Ingredients
2 tbsp peanut oil
1/4 cup peanuts
1/4 cup shredded dried unsweetened coconut
1/4 cup firmly packed cilantro
4 - 6 garlic cloves
2 - 3 fresh green chiles, stems removed
1 tbsp white sesame seeds
1 tsp cumin seeds
8 bone-in chicken thighs, skin removed
1 1/2 tsp coarse salt
1/2 cup plain yogurt
2 tbsp heavy cream
1 tsp Maharashtrian garam masala
1. Heat oil in a medium skillet over medium heat. Add peanuts and roast. Scoop out with a slotted spoon, leaving the oil.
2. Add peanuts, coconut, cilantro, garlic, and chiles to food processor. Pulse to mince.
3. Reheat oil in skillet over medium heat. Sprinkle in sesame and cumin seeds. Once fragrant, add peanut blend. Stir-fry until nutty-pungent, 1 - 2 minutes.
4. Push mixture to edge and arrange chicken pieces in a single layer in skillet. Cover with mixture and cook until light brown, 2 - 4 minutes. Turn, topping pieces with peanut mixture, and brown for another 2 - 4 minutes.
5. In small bowl, combine salt with 1/2 cup water. Pour over chicken and heat to a boil. Cover and simmer until cooked through, 20 - 25 minutes. Transfer chicken to serving platter.
6. Stir in yogurt, cream, and garam masala. Raise heat to medium-high and simmer uncovered, stirring occasionally until sauce thickens, 3 - 5 minutes.
7. Pour sauce over chicken and serve.
Maharashtrian Garam Masala (from 660 Curries)
Ingredients
1/4 cup peanuts
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tsp cumin seeds
8 - 10 dried red chiles, stems removed
1/4 tsp nutmeg shavings
2 - 3 blades mace
1/4 cup shredded unsweetened dried coconut
1. Preheat small skillet over medium-high heat. Add all ingredients except coconut and toast until fragrant, 3 - 4 minutes. Transfer to plate to cool.
2. Return skillet to heat and toast coconut for 15 seconds. Add to plate.
3. Once cool to touch, grind until texture resembles finely ground black pepper.
I went ahead and made the garam masala called for in this recipe, but I think you'd be okay using your favourite blend.
One year ago: Brisket Tacos
Two years ago: Peanut Butter and Nutella Brownies
Chicken Thighs with a Peanut Sauce (from 660 Curries)
Ingredients
2 tbsp peanut oil
1/4 cup peanuts
1/4 cup shredded dried unsweetened coconut
1/4 cup firmly packed cilantro
4 - 6 garlic cloves
2 - 3 fresh green chiles, stems removed
1 tbsp white sesame seeds
1 tsp cumin seeds
8 bone-in chicken thighs, skin removed
1 1/2 tsp coarse salt
1/2 cup plain yogurt
2 tbsp heavy cream
1 tsp Maharashtrian garam masala
1. Heat oil in a medium skillet over medium heat. Add peanuts and roast. Scoop out with a slotted spoon, leaving the oil.
2. Add peanuts, coconut, cilantro, garlic, and chiles to food processor. Pulse to mince.
3. Reheat oil in skillet over medium heat. Sprinkle in sesame and cumin seeds. Once fragrant, add peanut blend. Stir-fry until nutty-pungent, 1 - 2 minutes.
4. Push mixture to edge and arrange chicken pieces in a single layer in skillet. Cover with mixture and cook until light brown, 2 - 4 minutes. Turn, topping pieces with peanut mixture, and brown for another 2 - 4 minutes.
5. In small bowl, combine salt with 1/2 cup water. Pour over chicken and heat to a boil. Cover and simmer until cooked through, 20 - 25 minutes. Transfer chicken to serving platter.
6. Stir in yogurt, cream, and garam masala. Raise heat to medium-high and simmer uncovered, stirring occasionally until sauce thickens, 3 - 5 minutes.
7. Pour sauce over chicken and serve.
Maharashtrian Garam Masala (from 660 Curries)
Ingredients
1/4 cup peanuts
2 tbsp white sesame seeds
1 tbsp coriander seeds
1 tsp cumin seeds
8 - 10 dried red chiles, stems removed
1/4 tsp nutmeg shavings
2 - 3 blades mace
1/4 cup shredded unsweetened dried coconut
1. Preheat small skillet over medium-high heat. Add all ingredients except coconut and toast until fragrant, 3 - 4 minutes. Transfer to plate to cool.
2. Return skillet to heat and toast coconut for 15 seconds. Add to plate.
3. Once cool to touch, grind until texture resembles finely ground black pepper.
Perfumed Basmati Rice with Black Cardamom Pods
I love the rice dishes from this cookbook. The method he uses results in so much flavour for so little effort.
One year ago: Ninfa's Red Sauce
Two years ago: Broccoli, Red Pepper, and Cheese Chowder
Perfumed Basmati Rice with Black Cardamom Pods (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee
5 black cardamom pods
2 bay leaves
1 small red onion, cut in half lengthwise and thinly sliced
1/2 tsp saffron threads
1 tsp coarse salt
1. Place rice in a medium bowl. Fill halfway with water, rub the grains, and drain. Repeat 3 or 4 times until water remains relatively clear. Fill with cold water and let sit at room temperature 20 - 30 minutes. Drain.
2. Heat ghee in a medium saucepan over medium-high heat. Add cardamom and bay leaves and cook until aromatic, 15 - 30 seconds. Add onion and stir-fry until light brown, 3 - 5 minutes.
3. Stir in saffron. Add rice and coat. Pour in 1 1/2 cups cold water and add salt. Stir once. Allow to coil until water has evaporated from the surface and craters begin to form, 5 - 8 minutes.
4. Stir once, cover pan, and reduce heat to lowest possible setting. Cook for 8 - 10 minutes. Turn off heat and let pan sit on burner for 10 minutes.
5. Uncover, fluff with fork, and serve.
One year ago: Ninfa's Red Sauce
Two years ago: Broccoli, Red Pepper, and Cheese Chowder
Perfumed Basmati Rice with Black Cardamom Pods (from 660 Curries)
Ingredients
1 cup basmati rice
2 tbsp ghee
5 black cardamom pods
2 bay leaves
1 small red onion, cut in half lengthwise and thinly sliced
1/2 tsp saffron threads
1 tsp coarse salt
1. Place rice in a medium bowl. Fill halfway with water, rub the grains, and drain. Repeat 3 or 4 times until water remains relatively clear. Fill with cold water and let sit at room temperature 20 - 30 minutes. Drain.
2. Heat ghee in a medium saucepan over medium-high heat. Add cardamom and bay leaves and cook until aromatic, 15 - 30 seconds. Add onion and stir-fry until light brown, 3 - 5 minutes.
3. Stir in saffron. Add rice and coat. Pour in 1 1/2 cups cold water and add salt. Stir once. Allow to coil until water has evaporated from the surface and craters begin to form, 5 - 8 minutes.
4. Stir once, cover pan, and reduce heat to lowest possible setting. Cook for 8 - 10 minutes. Turn off heat and let pan sit on burner for 10 minutes.
5. Uncover, fluff with fork, and serve.
Cabbage and Cucumber Slaw with Roasted Peanuts
I haven't had the time to spend as much time cooking as I would like to lately. One of the consequences of this is I feel like the vegetable situation is getting out of control. In particular, the bowling ball sized red cabbage has become my nemesis (especially after it turned a bowl of soup purple!). While cooked cabbage seems to be less my style, this raw cabbage slaw came out great ... and that's a good thing as the cabbage seems to multiply immediately after it's sliced!
One year ago: Shrimp and Avocado in Tamarind Sauce
Two years ago: Chocolate Souffle Cupcakes with Mint Cream (still a winner!)
Cabbage and Cucumber Slaw with Roasted Peanuts (from 660 Curries)
Ingredients
1 small head cabbage, thinly shredded
1 large English cucumber, ends trimmed off, peeled, cut in half lengthwise, seeds scooped out, thinly sliced crosswise.
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, covered with 1/4 cup boiling water, soaked for 15 minutes, and drained
1/4 cup finely chopped fresh cilantro
1 tbsp sugar
1 tsp coarse salt
1/2 cup peanuts
2 tbsp canola oil
1 tsp black or yellow mustard seeds
1/4 tsp ground asafetida (I subbed lime zest)
juice of 1 lime
1. Combine cabbage, cucumber, coconut, cilantro, sugar, and salt in a large bowl.
2. Heat a small skillet over medium-high heat. Toss peanuts. Transfer to mortar and pound until they have consistency of coarse breadcrumbs.
3. Heat oil in skillet over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping, about 30 seconds. Remove pan from heat and sprinkle in asafetida. Add to cabbage mixture.
4. Add lime juice and stir salad well. Serve cold or at room temperature.
One year ago: Shrimp and Avocado in Tamarind Sauce
Two years ago: Chocolate Souffle Cupcakes with Mint Cream (still a winner!)
Cabbage and Cucumber Slaw with Roasted Peanuts (from 660 Curries)
Ingredients
1 small head cabbage, thinly shredded
1 large English cucumber, ends trimmed off, peeled, cut in half lengthwise, seeds scooped out, thinly sliced crosswise.
1/2 cup shredded fresh coconut or 1/4 cup shredded dried unsweetened coconut, covered with 1/4 cup boiling water, soaked for 15 minutes, and drained
1/4 cup finely chopped fresh cilantro
1 tbsp sugar
1 tsp coarse salt
1/2 cup peanuts
2 tbsp canola oil
1 tsp black or yellow mustard seeds
1/4 tsp ground asafetida (I subbed lime zest)
juice of 1 lime
1. Combine cabbage, cucumber, coconut, cilantro, sugar, and salt in a large bowl.
2. Heat a small skillet over medium-high heat. Toss peanuts. Transfer to mortar and pound until they have consistency of coarse breadcrumbs.
3. Heat oil in skillet over medium-high heat. Add mustard seeds, cover, and cook until seeds have stopped popping, about 30 seconds. Remove pan from heat and sprinkle in asafetida. Add to cabbage mixture.
4. Add lime juice and stir salad well. Serve cold or at room temperature.
Saturday, February 4, 2012
Roasted Chicken Legs with Smoked Paprika, Orange, and Ginger
Thanks to work, I feel like I haven't gotten to spend much time cooking this week. This is a great busy week recipe. It's tasty, but low energy to prepare. It takes 5 minutes to put together the marinade, let the flavours meld overnight, and throw this dish in the oven the next day to cook while you rest ... or if you have more energy while you figure out some side dishes.
One year ago: Lemon Souffle Pancakes
Two years ago: Sun-dried Tomatoes, Spinach, Feta, and Pine Nuts ... Two Ways
Roasted Chicken Legs with Smoked Paprika, Orange, and Ginger (from Cook This Now)
Ingredients
1/4 cup orange juice
2 tbsp olive oil
3 garlic cloves, finely chopped
2 tbsp cilantro leaves
1 small jalapeno, chopped
1 tbsp grated ginger
1 1/4 tsp kosher salt
1 tsp orange zest
3/4 tsp smoked hot paprika
1kg bone-in, skin-on chicken thighs and drumsticks (I used 2 legs left whole)
1. In a blender, combine orange juice, oil, garlic, cilantro, jalapeno, ginger, salt, orange zest, and paprika and blend until smooth.
2. Combine chicken and marinade in large bowl. Cover with plastic wrap and transfer to refrigerator to marinate 1 - 24 hours.
3. Preheat oven to 475F. Line a baking sheet with foil and put chicken on top. Roast, turning once until chicken skin is golden and meat cooked through, about 40 minutes.
One year ago: Lemon Souffle Pancakes
Two years ago: Sun-dried Tomatoes, Spinach, Feta, and Pine Nuts ... Two Ways
Roasted Chicken Legs with Smoked Paprika, Orange, and Ginger (from Cook This Now)
Ingredients
1/4 cup orange juice
2 tbsp olive oil
3 garlic cloves, finely chopped
2 tbsp cilantro leaves
1 small jalapeno, chopped
1 tbsp grated ginger
1 1/4 tsp kosher salt
1 tsp orange zest
3/4 tsp smoked hot paprika
1kg bone-in, skin-on chicken thighs and drumsticks (I used 2 legs left whole)
1. In a blender, combine orange juice, oil, garlic, cilantro, jalapeno, ginger, salt, orange zest, and paprika and blend until smooth.
2. Combine chicken and marinade in large bowl. Cover with plastic wrap and transfer to refrigerator to marinate 1 - 24 hours.
3. Preheat oven to 475F. Line a baking sheet with foil and put chicken on top. Roast, turning once until chicken skin is golden and meat cooked through, about 40 minutes.
Spicy Coriander Salad
This salad pleasantly surprised me. It even overshadowed the deep fried rabbit! It's spicy with a lot of flavour. I didn't have pickled chiles ready, so I substituted sambal oelek (sources I consulted also mentioned substituting sriracha sauce). Next time I might use 1 tsp instead of the full two, just so the salad doesn't have more going for it than the main course.
Spicy Coriander Salad (from Revolutionary Chinese Cookbook)
Ingredients
1 bunch fresh coriander (about 85g)
2 tsp clear rice vinegar
1/4 tsp sugar
salt
1 - 2 garlic cloves, finely chopped
2 tsp chopped salted chiles (see notes above)
1 tbsp chili oil
1 tsp sesame oil
1. Trim root ends of coriander and tear stems and leaves into chopstickable lengths, perhaps 2.5". Wash well and remove as much water as possible.
2. Combine vinegar, sugar, and salt to taste in bowl and stir to dissolve. Add coriander with all the other ingredients and mix very well.
Spicy Coriander Salad (from Revolutionary Chinese Cookbook)
Ingredients
1 bunch fresh coriander (about 85g)
2 tsp clear rice vinegar
1/4 tsp sugar
salt
1 - 2 garlic cloves, finely chopped
2 tsp chopped salted chiles (see notes above)
1 tbsp chili oil
1 tsp sesame oil
1. Trim root ends of coriander and tear stems and leaves into chopstickable lengths, perhaps 2.5". Wash well and remove as much water as possible.
2. Combine vinegar, sugar, and salt to taste in bowl and stir to dissolve. Add coriander with all the other ingredients and mix very well.
Rabbit with Sichuan Pepper
My grocery store seems to be permanently stocking rabbit now which makes for a weekly temptation. This past week, they had cut-up half rabbits available, so I decided it was finally time to try a Chinese rabbit dish. This works out great. The book classifies this as an appetizer and suggests serving it room temperature, but it's great as dinner still warm with some rice and a side salad.
One year ago: Sweet Tart Dough
Two years ago: Cranberry Pecan Bread
Rabbit with Sichuan Pepper (from Land of Plenty)
Ingredients
570g rabbit meat, on or off the bone
peanut oil for deep-frying
Marinade
3 scallions, white parts only
piece of fresh ginger, unpeeled
1 tbsp Shaoxing rice wine
1/2 tsp salt
Sauce
generous handful of dried Sichuanese chiles
2 tbsp whole Sichuan pepper
3/4 cup chicken stock
1/2 tsp sugar
1 tsp dark soy sauce
salt
Finish
1 tsp sesame oil
1. Chop rabbit, on or off bone, into 1" chunks. Slightly crush scallion and ginger and roughly chop them. Add marinade ingredients to rabbit and leave in cool place for 30 minutes or more.
2. Snip chiles in half or into 1/2" sections, discarding seeds.
3. Heat enough oil for deep-frying (or shallow frying) until beginning to smoke. Add rabbit chunks and fry over high heat for 5 minutes, until golden brown. Remove and drain.
4. Heat 3 tbsp of oil in wok over medium heat. Add chiles and Sichuan pepper and stir-fry until oil is fragrant.
5. Add cooked rabbit chunks and stir.
6. Add stock and bring to a boil. Turn down heat and add sugar and soy sauce. Season with salt to taste.
7. Simmer for about 15 minutes until liquid has all but evaporated.
8. Remove from heat, stir in sesame oil, and let cool.
One year ago: Sweet Tart Dough
Two years ago: Cranberry Pecan Bread
Rabbit with Sichuan Pepper (from Land of Plenty)
Ingredients
570g rabbit meat, on or off the bone
peanut oil for deep-frying
Marinade
3 scallions, white parts only
piece of fresh ginger, unpeeled
1 tbsp Shaoxing rice wine
1/2 tsp salt
Sauce
generous handful of dried Sichuanese chiles
2 tbsp whole Sichuan pepper
3/4 cup chicken stock
1/2 tsp sugar
1 tsp dark soy sauce
salt
Finish
1 tsp sesame oil
1. Chop rabbit, on or off bone, into 1" chunks. Slightly crush scallion and ginger and roughly chop them. Add marinade ingredients to rabbit and leave in cool place for 30 minutes or more.
2. Snip chiles in half or into 1/2" sections, discarding seeds.
3. Heat enough oil for deep-frying (or shallow frying) until beginning to smoke. Add rabbit chunks and fry over high heat for 5 minutes, until golden brown. Remove and drain.
4. Heat 3 tbsp of oil in wok over medium heat. Add chiles and Sichuan pepper and stir-fry until oil is fragrant.
5. Add cooked rabbit chunks and stir.
6. Add stock and bring to a boil. Turn down heat and add sugar and soy sauce. Season with salt to taste.
7. Simmer for about 15 minutes until liquid has all but evaporated.
8. Remove from heat, stir in sesame oil, and let cool.
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