Even though I've loved the ideas of flavours in Marcus Samuelsson's Soul of a New Cuisine, the execution often fell flat and I parted with it prior to leaving San Francisco. I couldn't resist giving him a second chance though with his newest cookbook, Marcus Off Duty, on the kindle. Luckily, so far, it doesn't seem to have the same issues as Soul of a New Cuisine. This dish makes for a quick, flavourful weeknight dinner.
One year ago: Grilled Lamb Chops with Feta and Mint
Two years ago: Parsley and Barley Salad
Three years ago: Pan-Grilled Sea Scallops
Four years ago: Basil, Hazelnut, and Chocolate Cupcakes
Five years ago: Mahogany Beef Stew with Red Wine and Hoisin Sauce
Six years ago: Basic Risotto Recipe
Dill-Spiced Salmon (from Marcus Off Duty)
Ingredients
4 tbsp olive oil, divided
juice of 1 lemon
1 tbsp Dijon mustard
2 tbsp chopped fresh dill
2 garlic cloves, thinly sliced
4 1/2 tsp chile powder
1 tbsp coriander seeds, finely ground
1 tsp cumin seeds, finely ground
ground pepper
4 (6 oz) skin-on salmon fillets
kosher salt
1 tbsp unsalted butter
1. In a mini food processor, blend 2 tbsp of olive oil, lemon juice, mustard, dill, garlic, chile powder, cumin, coriander and 1/4 tsp pepper to a paste.
2. Season salmon with salt and pepper.
3. Heat remaining 2 tbsp olive oil in a large skillet over medium-high heat.
4. Add salmon to skillet, skin side down, and brush half of the paste on the fillets. Cook for 4 minutes.
5. Add butter. Continue to cook, spooning oil and butter over salmon for 2 minutes.
6. Flip salmon and brush remaining paste onto other side. Remove salmon after very briefly being seared.
7. Let salmon rest for a few minutes before serving.
Saturday, October 17, 2015
Surfing Goat Chevre with Cherry Tomatoes, Spinach, Dill and Gemelli
This recipe reminds me a lot of the food I was cooking when I started this blog. Even better, it's cheesy comfort food with the bright flavors of lemon and dill and a bit of celebration of summer's delicious cherry tomatoes.
One year ago: Cinnamon and Hazelnut Meringue
Two years ago: Imperial Potatoes
Three years ago: Grilled Chicken with a Cashew-Tomato Sauce
Four years ago: Chana Masala
Five years ago: Caramel Apple Blackout Cake
Six years ago: Asparagus, Goat Cheese, and Lemon Pasta
Surfing Goat Chevre with Cherry Tomatoes, Spinach, Dill and Gemelli (from Melt: The Art of Macaroni and Cheese)
Ingredients
1 cup halved cherry tomatoes
12 ounces gemelli (spiral pasta)
2 cups whole milk
2 tbsp butter
2 tbsp flour
1/4 tsp sea salt
1/4 tsp ground white pepper
2 cups chopped baby spinach
1 tbsp finely chopped dill
2 tsp lemon zest
8 ounces chevre, crumbled
4 ounces Monterey Jack
1. Line a plate with four paper towels and set tomato halves cut side down. Top with another plate and put a weight on it to press down (a cast iron skillet works great). Drain for 15 minutes, changing the towels once and pouring liquid from the plate as necessary.
2. Cook pasta in a large pot of salted boiling water until al dente. Drain and return to pot.
3. Meanwhile, prepare the sauce. Heat milk in a small saucepan over medium heat. Once it starts to bubble, turn off the beat. (You could also just warm in the microwave.)
4. Place butter in a medium saucepan and melt over medium heat. Add flour and stir until roux begins to take on a light brown color, 3 minutes.
5. Slowly add milk to the roux and stir until sauce thickens.
6. Stir in salt, pepper, spinach, dill, and lemon zest, cooking for 2 minutes while stirring. Remove from heat.
7. Add cheese to sauce, stirring until melted.
8. Pour sauce over pasta and toss to coat. Serve pasta, topping with tomatoes and more dill if you like.
One year ago: Cinnamon and Hazelnut Meringue
Two years ago: Imperial Potatoes
Three years ago: Grilled Chicken with a Cashew-Tomato Sauce
Four years ago: Chana Masala
Five years ago: Caramel Apple Blackout Cake
Six years ago: Asparagus, Goat Cheese, and Lemon Pasta
Surfing Goat Chevre with Cherry Tomatoes, Spinach, Dill and Gemelli (from Melt: The Art of Macaroni and Cheese)
Ingredients
1 cup halved cherry tomatoes
12 ounces gemelli (spiral pasta)
2 cups whole milk
2 tbsp butter
2 tbsp flour
1/4 tsp sea salt
1/4 tsp ground white pepper
2 cups chopped baby spinach
1 tbsp finely chopped dill
2 tsp lemon zest
8 ounces chevre, crumbled
4 ounces Monterey Jack
1. Line a plate with four paper towels and set tomato halves cut side down. Top with another plate and put a weight on it to press down (a cast iron skillet works great). Drain for 15 minutes, changing the towels once and pouring liquid from the plate as necessary.
2. Cook pasta in a large pot of salted boiling water until al dente. Drain and return to pot.
3. Meanwhile, prepare the sauce. Heat milk in a small saucepan over medium heat. Once it starts to bubble, turn off the beat. (You could also just warm in the microwave.)
4. Place butter in a medium saucepan and melt over medium heat. Add flour and stir until roux begins to take on a light brown color, 3 minutes.
5. Slowly add milk to the roux and stir until sauce thickens.
6. Stir in salt, pepper, spinach, dill, and lemon zest, cooking for 2 minutes while stirring. Remove from heat.
7. Add cheese to sauce, stirring until melted.
8. Pour sauce over pasta and toss to coat. Serve pasta, topping with tomatoes and more dill if you like.
Monday, October 12, 2015
Buffaloed Chicken Legs with Braised Celery and Roquefort Smashed Potatoes
The other cookbook that got quite a bit of rotation during our wait for kitchen supplies was One Pan, Two Plates, which I picked up while it was on sale for Kindle. Having tried at least a half dozen recipes from it, I can safely say that it's not on my must have list because few have been wows, but most have been solid and very good options for when your time or kitchen equipment is limited. This recipe in particular piqued my interest for being something quite different from what I usually make at home. I was surprised by how much I liked the braised celery and blue cheese smashed potatoes are a great combo.
One year ago: Marinated Romano Peppers with Buffalo Mozzarella
Two years ago: Cubed Pork with Potatoes, Yogurt, and Tamarind
Three years ago: Moroccan Carrots
Four years ago: Saag Paneer
Five years ago: Lemon and Cranberry Scones
Six years ago: Raspberry-topped Lemon Muffins
Buffaloed Chicken Legs with Braised Celery (from One Pan, Two Plates)
Ingredients
4 to 6 meaty chicken drumsticks
salt and pepper
1 tbsp olive oil
1 shallot, chopped
12 oz fingerling potatoes, scrubbed and thinly sliced
3 celery stalks, trimmed, halved lengthwise, and cut crosswise into thirds
2/3 cup chicken broth
1 or 2 tbsp hot sauce
2 tbsp sour cream
2 tbsp crumbled Roquefort cheese
1. Preheat oven to 425F.
2. Sprinkle chicken with salt and pepper.
3. Heat a 12" ovenproof skillet over medium-high heat and add olive oil. Brown chicken on all sides, 6 minutes total. Transfer to a plate.
4. Pour off all but 1 tbsp of the fat in the pan. Add shallot and potatoes and saute 2 minutes.
5. Scrape potatoes to one side of the pan and add celery in a single layer to the empty half.
6. Pour broth over vegetables and sprinkle with salt and pepper.
7. Arrange chicken across potatoes and celery and top with 1 tbsp of hot sauce.
8. Transfer to oven and roast until chicken cooked through and potatoes are tender, 30 minutes.
9. Remove pan from oven and drizzle chicken with remaining 1 tbsp hot sauce.
10. Transfer chicken and celery to two plates.
11. Mash potatoes with a potato masher and add in sour cream and cheese. Scoop onto plates and serve.
One year ago: Marinated Romano Peppers with Buffalo Mozzarella
Two years ago: Cubed Pork with Potatoes, Yogurt, and Tamarind
Three years ago: Moroccan Carrots
Four years ago: Saag Paneer
Five years ago: Lemon and Cranberry Scones
Six years ago: Raspberry-topped Lemon Muffins
Buffaloed Chicken Legs with Braised Celery (from One Pan, Two Plates)
Ingredients
4 to 6 meaty chicken drumsticks
salt and pepper
1 tbsp olive oil
1 shallot, chopped
12 oz fingerling potatoes, scrubbed and thinly sliced
3 celery stalks, trimmed, halved lengthwise, and cut crosswise into thirds
2/3 cup chicken broth
1 or 2 tbsp hot sauce
2 tbsp sour cream
2 tbsp crumbled Roquefort cheese
1. Preheat oven to 425F.
2. Sprinkle chicken with salt and pepper.
3. Heat a 12" ovenproof skillet over medium-high heat and add olive oil. Brown chicken on all sides, 6 minutes total. Transfer to a plate.
4. Pour off all but 1 tbsp of the fat in the pan. Add shallot and potatoes and saute 2 minutes.
5. Scrape potatoes to one side of the pan and add celery in a single layer to the empty half.
6. Pour broth over vegetables and sprinkle with salt and pepper.
7. Arrange chicken across potatoes and celery and top with 1 tbsp of hot sauce.
8. Transfer to oven and roast until chicken cooked through and potatoes are tender, 30 minutes.
9. Remove pan from oven and drizzle chicken with remaining 1 tbsp hot sauce.
10. Transfer chicken and celery to two plates.
11. Mash potatoes with a potato masher and add in sour cream and cheese. Scoop onto plates and serve.
Rack of Lamb with Pecan-Mint Dipping Sauce
This year had the longest break from cooking I experienced since I started this blog. First, cooking suffered from April through June as we prepared for our move. I culled my cookbooks and spent more time traveling for work. Then we had a full cooking hiatus as we traveled around North America. In mid-August, we arrived in our new home city in Melbourne, Australia and I was finally ready to cook again, but I wasn't in my own kitchen which made everything more difficult. When we moved into our house, I had a new challenge ... very little cooking equipment! The point was certainly driven home that bowls can be a critical part of prep and life is easier when you own more than two plates.
It was a happy day though when I remembered that I had a few Kindle versions of cookbooks that I hadn't really had a chance to dig into yet. While some were quickly ruled out because they were too complicated for the equipment situation, one rose to the top as my go-to book during the more than one month that we waited for our kitchen supplies and cookbooks to arrive. Lighten Up Y'all was an impulse buy for me while I was recovering from surgery and reminiscing about the delicious Southern food we had had over the holidays, yet that I seldom eat at home. Southern food is delicious, but has a reputation for being a bit heavy, so this book by Virginia Willis (better known for Bon Appetit, Y'all) seemed like a good compromise. But then the book just sat, unused, on my hard drive. Apparently all I needed was a push though, because it's quickly become a favourite.
This lamb dish is fancy enough for company, but quick enough for a weeknight meal. The yogurt dipping sauce is a great pairing for the meat and I wouldn't have minded eating it on its own. The only disappointment the night that I made this was realizing that the broiler on our oven was not a broiler at all, but a narrow grill. I had so been looking forward to finally having an oven with a working broiler after more than two years without one!
One year ago: Lavender-rubbed Duck Breast
Two years ago: Spicy Lamb with Yogurt, Cream, and Fenugreek
Three years ago: Roasted Red and Golden Beets
Four years ago: Paneer
Five years ago: Linguine with Roasted Tomato and Almond Pesto
Six years ago: Easy Buttermilk Cake
Rack of Lamb with Pecan-Mint Dipping Sauce (from Lighten Up, Y'all)
Ingredients
Lamb
1 rack of lamb (~1.5 lbs)
coarse salt and ground pepper
2 tbsp Dijon mustard
2 garlic cloves, very finely chopped
1/4 tsp red pepper flakes
1 tsp olive oil
Pecan-mint Dipping Sauce
1 cup plain Greek yogurt
2 garlic cloves, chopped
2 tbsp chopped pecans
2 tbsp chopped mint
2 tbsp chopped cilantro
coarse salt and ground pepper
1. Preheat oven to 375F.
2. Remove lamb from the refrigerator 15 minutes before roasting. Season with salt and pepper.
3. In small bowl, combine mustard, garlic, and red pepper flakes.
4. Heat olive oil in heavy ovenproof skillet over high heat. Brown lamb, 3 - 5 minutes per side.
5. Flip the rack so the meat is right side up and brush with mustard paste.
6. Roast until meat registers 135F, 12 to 15 minutes.
7. Meanwhile, combine dipping sauce ingredients in small bowl.
8. Turn oven to broil and cook until golden brown, ~2 minutes.
9. Let lamb rest covered 5 minutes before slicing into single or double chops.
10. Serve with dipping sauce on the side.
It was a happy day though when I remembered that I had a few Kindle versions of cookbooks that I hadn't really had a chance to dig into yet. While some were quickly ruled out because they were too complicated for the equipment situation, one rose to the top as my go-to book during the more than one month that we waited for our kitchen supplies and cookbooks to arrive. Lighten Up Y'all was an impulse buy for me while I was recovering from surgery and reminiscing about the delicious Southern food we had had over the holidays, yet that I seldom eat at home. Southern food is delicious, but has a reputation for being a bit heavy, so this book by Virginia Willis (better known for Bon Appetit, Y'all) seemed like a good compromise. But then the book just sat, unused, on my hard drive. Apparently all I needed was a push though, because it's quickly become a favourite.
This lamb dish is fancy enough for company, but quick enough for a weeknight meal. The yogurt dipping sauce is a great pairing for the meat and I wouldn't have minded eating it on its own. The only disappointment the night that I made this was realizing that the broiler on our oven was not a broiler at all, but a narrow grill. I had so been looking forward to finally having an oven with a working broiler after more than two years without one!
One year ago: Lavender-rubbed Duck Breast
Two years ago: Spicy Lamb with Yogurt, Cream, and Fenugreek
Three years ago: Roasted Red and Golden Beets
Four years ago: Paneer
Five years ago: Linguine with Roasted Tomato and Almond Pesto
Six years ago: Easy Buttermilk Cake
Rack of Lamb with Pecan-Mint Dipping Sauce (from Lighten Up, Y'all)
Ingredients
Lamb
1 rack of lamb (~1.5 lbs)
coarse salt and ground pepper
2 tbsp Dijon mustard
2 garlic cloves, very finely chopped
1/4 tsp red pepper flakes
1 tsp olive oil
Pecan-mint Dipping Sauce
1 cup plain Greek yogurt
2 garlic cloves, chopped
2 tbsp chopped pecans
2 tbsp chopped mint
2 tbsp chopped cilantro
coarse salt and ground pepper
1. Preheat oven to 375F.
2. Remove lamb from the refrigerator 15 minutes before roasting. Season with salt and pepper.
3. In small bowl, combine mustard, garlic, and red pepper flakes.
4. Heat olive oil in heavy ovenproof skillet over high heat. Brown lamb, 3 - 5 minutes per side.
5. Flip the rack so the meat is right side up and brush with mustard paste.
6. Roast until meat registers 135F, 12 to 15 minutes.
7. Meanwhile, combine dipping sauce ingredients in small bowl.
8. Turn oven to broil and cook until golden brown, ~2 minutes.
9. Let lamb rest covered 5 minutes before slicing into single or double chops.
10. Serve with dipping sauce on the side.
Saturday, October 10, 2015
Cardamom Fennel Scallops
You know you're behind on updating, when you log in and see a post that's 6 months old, still in draft form, and that begins "Gosh, it's been a long time." Umm, yeah, it has. I suppose I'll keep that post intact below and add further updates in the next few.
Gosh it's been a long time. I may've nearly forgotten how to cook in between foot surgery and work travels. Ok, maybe not entirely. I did somehow manage to buy new cookbooks while in bed recovering from surgery. As anyone who has spent any amount of time talking to me about cooking knows, I'm a little obsessed with Raghavan Iyer's cookbook 660 Curries. The only problem with that tome is that it's a little intimidating with a LOT of (delicious!) recipes but few pictures. Also, nearly everything calls for its own curry blend. Great for me, but not so great for recommending to others. When he came out with an "easy" cookbook with 10 ingredients or less in 2013, I was intrigued but decided I probably didn't need another Indian cookbook. While recovering from surgery though, it popped up on my Kindle list for $2.50 and of course I caved. If I couldn't cook, at least I could read about cooking?
A few weeks later, I managed to convince August (who was stuck on cooking duties) that he needed to make some Indian food. The result was a complete success. Quick and easy, but full of flavour. The original recipe calls for scallops, but Iyer also recommends cod which we used to great success. Three months later, I'm still thinking about this delicious dinner. Since then, we've managed to make a few recipes from this book (turmeric hash browns, kale and salmon).
One year ago: Pizza Bianca with Roasted Mushrooms and Fontina Well, one year ago when I first started this post. One year ago, now: Spiced Maple Pecan Pie with Star Anise
Two years ago: Saffron Scented Lamb with an Almond Sauce
Three years ago: Buffalo, Mushrooms, and Feta Meatballs
Four years ago: Indian Cooking Building Blocks
Five years ago: Meatballs in Tomato Sauce
Six years ago: Blueberry Boy Bait
Cardamom Fennel Scallops (from Indian Cooking Unfolded)
Ingredients
1 tsp fennel seeds
½ tsp black or yellow mustard seeds
¼ tsp cardamom seeds
1 lb large sea scallops (12 to 15)
4 medium-size cloves garlic, finely chopped
2 dried red cayenne chiles (like chile de árbol), stems discarded, coarsely chopped
1 tsp coarse kosher or sea salt
2 tbsp canola oil
½ cup unsweetened coconut milk
1 tbsp finely chopped fresh cilantro leaves and tender stems
1. Grind fennel, mustard, and cardamom seeds to consistency of finely ground black pepper. Transfer to medium bowl.
2. Add scallops, garlic, chiles, and salt to spice blend and stir to coat. Refrigerate covered until ready to cook.
3. Heat oil in large skillet over medium-high heat. Add scallops and sear 2 to 3 minutes per side.
4. Pour coconut milk into skillet and reduce to medium. Scrape to deglaze.
5. Cover skillet and simmer 2 to 3 minutes until scallops are cooked through. Transfer scallops to a serving platter.
6. Let sauce simmer uncovered until thickened, 2 minutes. Pour over scallops.
7. Sprinkle scallops with cilantro and serve.
Gosh it's been a long time. I may've nearly forgotten how to cook in between foot surgery and work travels. Ok, maybe not entirely. I did somehow manage to buy new cookbooks while in bed recovering from surgery. As anyone who has spent any amount of time talking to me about cooking knows, I'm a little obsessed with Raghavan Iyer's cookbook 660 Curries. The only problem with that tome is that it's a little intimidating with a LOT of (delicious!) recipes but few pictures. Also, nearly everything calls for its own curry blend. Great for me, but not so great for recommending to others. When he came out with an "easy" cookbook with 10 ingredients or less in 2013, I was intrigued but decided I probably didn't need another Indian cookbook. While recovering from surgery though, it popped up on my Kindle list for $2.50 and of course I caved. If I couldn't cook, at least I could read about cooking?
A few weeks later, I managed to convince August (who was stuck on cooking duties) that he needed to make some Indian food. The result was a complete success. Quick and easy, but full of flavour. The original recipe calls for scallops, but Iyer also recommends cod which we used to great success. Three months later, I'm still thinking about this delicious dinner. Since then, we've managed to make a few recipes from this book (turmeric hash browns, kale and salmon).
One year ago: Pizza Bianca with Roasted Mushrooms and Fontina Well, one year ago when I first started this post. One year ago, now: Spiced Maple Pecan Pie with Star Anise
Two years ago: Saffron Scented Lamb with an Almond Sauce
Three years ago: Buffalo, Mushrooms, and Feta Meatballs
Four years ago: Indian Cooking Building Blocks
Five years ago: Meatballs in Tomato Sauce
Six years ago: Blueberry Boy Bait
Cardamom Fennel Scallops (from Indian Cooking Unfolded)
Ingredients
1 tsp fennel seeds
½ tsp black or yellow mustard seeds
¼ tsp cardamom seeds
1 lb large sea scallops (12 to 15)
4 medium-size cloves garlic, finely chopped
2 dried red cayenne chiles (like chile de árbol), stems discarded, coarsely chopped
1 tsp coarse kosher or sea salt
2 tbsp canola oil
½ cup unsweetened coconut milk
1 tbsp finely chopped fresh cilantro leaves and tender stems
1. Grind fennel, mustard, and cardamom seeds to consistency of finely ground black pepper. Transfer to medium bowl.
2. Add scallops, garlic, chiles, and salt to spice blend and stir to coat. Refrigerate covered until ready to cook.
3. Heat oil in large skillet over medium-high heat. Add scallops and sear 2 to 3 minutes per side.
4. Pour coconut milk into skillet and reduce to medium. Scrape to deglaze.
5. Cover skillet and simmer 2 to 3 minutes until scallops are cooked through. Transfer scallops to a serving platter.
6. Let sauce simmer uncovered until thickened, 2 minutes. Pour over scallops.
7. Sprinkle scallops with cilantro and serve.
Saturday, December 20, 2014
Lemon Rosemary Chicken
I had big plans the week to cook some elaborate dinners before the holidays. But then life got in the way with jury duty mixed in with an unexpected loss. Those plans for the elaborate coq au vin on Sunday? Not happening. That night instead turned into bagel and lox (luckily we just returned from Canada with Montreal bagels). I needed to do something for dinner on Monday though and this seemed simple enough.
Over the past two years, we've rarely eaten chicken because as an adult it hasn't been my favourite meat and our meat CSA rarely gave us chicken. But now our CSA is changing their system, so it's harder to add extra meats to our standard box, so I'm starting to find myself picking up chicken again on those weeks when the butcher doesn't have pork cheeks to tempt me. This dish isn't really about the chicken (although we had some excellent chicken oysters and skin last night!), but the sauce is so rich for such a short period of time. The mix of sweet currants and salty olives with rich rosemary flavor is perfect. The original calls for chicken thighs, but I was saving those to give the coq au vin a later shot, so I went with breast with good results.
Lemon Rosemary Chicken (from The Herbal Kitchen)
Ingredients
1 1/2 lbs boneless chicken thighs, cut into 1" chunks
kosher salt and pepper
2 tbsp olive oil
1 medium red onion, cut in half and sliced from root to top
1 1/2 tbsp coarsely chopped rosemary
1/2 cup chicken broth
finely grated zest of 1 lemon
1/3 cup dried currants
1/3 cup chopped pitted green olives
3 tbsp fresh lemon juice
1. Season chicken with salt and pepper. Heat olive oil in large skillet over high heat. Add chicken and sear 3 minutes on each side. Transfer to a warm platter.
2. Adjust heat to medium-low. Add onion and rosemary to the skillet and cook until limp, 3 minutes.
3. Pour in the chicken broth and stir to deglaze.
4. Stir in lemon zest, currants, olives, 1/2 tsp salt, pepper, and browned chicken. Cover and cook over low heat for 15 minutes.
5. Uncover and increase heat to high. Stir in lemon juice and cook until sauce reduces to coat meat with a glaze, 2 - 3 minutes. Serve.
Over the past two years, we've rarely eaten chicken because as an adult it hasn't been my favourite meat and our meat CSA rarely gave us chicken. But now our CSA is changing their system, so it's harder to add extra meats to our standard box, so I'm starting to find myself picking up chicken again on those weeks when the butcher doesn't have pork cheeks to tempt me. This dish isn't really about the chicken (although we had some excellent chicken oysters and skin last night!), but the sauce is so rich for such a short period of time. The mix of sweet currants and salty olives with rich rosemary flavor is perfect. The original calls for chicken thighs, but I was saving those to give the coq au vin a later shot, so I went with breast with good results.
Lemon Rosemary Chicken (from The Herbal Kitchen)
Ingredients
1 1/2 lbs boneless chicken thighs, cut into 1" chunks
kosher salt and pepper
2 tbsp olive oil
1 medium red onion, cut in half and sliced from root to top
1 1/2 tbsp coarsely chopped rosemary
1/2 cup chicken broth
finely grated zest of 1 lemon
1/3 cup dried currants
1/3 cup chopped pitted green olives
3 tbsp fresh lemon juice
1. Season chicken with salt and pepper. Heat olive oil in large skillet over high heat. Add chicken and sear 3 minutes on each side. Transfer to a warm platter.
2. Adjust heat to medium-low. Add onion and rosemary to the skillet and cook until limp, 3 minutes.
3. Pour in the chicken broth and stir to deglaze.
4. Stir in lemon zest, currants, olives, 1/2 tsp salt, pepper, and browned chicken. Cover and cook over low heat for 15 minutes.
5. Uncover and increase heat to high. Stir in lemon juice and cook until sauce reduces to coat meat with a glaze, 2 - 3 minutes. Serve.
Pork with Onions, Vinegar, and Coconut Milk (Vindaloo)
After getting back from Canada, I was in a cooking malaise. Everything was just kind of okay. Nothing outstanding, nothing bad. This dish was a happy surprise and break from that trend. It's not terribly spicy for a vindaloo, but the tangy vinegar and caramelized red onions add a wonderful depth of flavor. The original below is written for tender pork loin chops. I used pork stew meat and let them simmer in a whole can of coconut milk for 2 hours. I've been cooking a lot with cheeks lately and if you can find them to use here in place of stew meat, I think they'd give a wonderful contrast to the tangy vinegar.
One year ago: Curry Pork Pies
Two years ago: Pumpkin Stuffed with Everything Good
Three years ago: Pickled Cabbage
Four years ago: Spicy Red Beef Curry
Five years ago: Egg Drop
Pork with Onions, Vinegar, and Coconut Milk (Vindaloo) (from 600 Curries)
Ingredients
1/4 cup cider vinegar or malt vinegar
1 tbsp coarsely chopped ginger
1 tsp cumin seeds
6 large garlic cloves
2 small red onions: 1 coarsely chopped, 1 finely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 tsp coarse kosher or sea salt
1/4 tsp ground turmeric
2 tbsp canola oil
1 lb boneless pork loin chops, cut into strips 1" wide and 1/4" thick (or use cubed stew meat and see header notes)
2/3 cup unsweetened coconut milk (or 1 can if using a tougher cut)
2 tbsp finely chopped fresh cilantro
1. Pour vinegar into a blender jar and add ginger, cumin seeds, garlic, coarsely chopped red onion, dried chiles, and fresh chiles. Puree until smooth. Fold in salt and turmeric.
2. Heat oil in a large skillet over medium-high heat. Add finely chopped onion and stir-fry until light honey brown, 5 - 10 minutes.
3. Stir in vinegar paste and cook uncovered until vinegar evaporates and paste is slightly dry, 3 - 5 minutes.
4. Add pork strips and cook until meat is seared, 2 minutes.
5. Pour in coconut milk and stir to deglaze.
6. Reduce heat to medium-low, cover, and simmer until sauce thickens and pork is tender, 7 - 10 minutes for pork loin chops or 2 hours for a tougher cut).
7. Sprinkle with cilantro and serve.
One year ago: Curry Pork Pies
Two years ago: Pumpkin Stuffed with Everything Good
Three years ago: Pickled Cabbage
Four years ago: Spicy Red Beef Curry
Five years ago: Egg Drop
Pork with Onions, Vinegar, and Coconut Milk (Vindaloo) (from 600 Curries)
Ingredients
1/4 cup cider vinegar or malt vinegar
1 tbsp coarsely chopped ginger
1 tsp cumin seeds
6 large garlic cloves
2 small red onions: 1 coarsely chopped, 1 finely chopped
2 dried red Thai or cayenne chiles, stems removed
2 fresh green Thai, cayenne, or serrano chiles, stems removed
1 tsp coarse kosher or sea salt
1/4 tsp ground turmeric
2 tbsp canola oil
1 lb boneless pork loin chops, cut into strips 1" wide and 1/4" thick (or use cubed stew meat and see header notes)
2/3 cup unsweetened coconut milk (or 1 can if using a tougher cut)
2 tbsp finely chopped fresh cilantro
1. Pour vinegar into a blender jar and add ginger, cumin seeds, garlic, coarsely chopped red onion, dried chiles, and fresh chiles. Puree until smooth. Fold in salt and turmeric.
2. Heat oil in a large skillet over medium-high heat. Add finely chopped onion and stir-fry until light honey brown, 5 - 10 minutes.
3. Stir in vinegar paste and cook uncovered until vinegar evaporates and paste is slightly dry, 3 - 5 minutes.
4. Add pork strips and cook until meat is seared, 2 minutes.
5. Pour in coconut milk and stir to deglaze.
6. Reduce heat to medium-low, cover, and simmer until sauce thickens and pork is tender, 7 - 10 minutes for pork loin chops or 2 hours for a tougher cut).
7. Sprinkle with cilantro and serve.
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