I have a fancy-shmancy new job and I couldn't be more excited about it. It is incredibly challenging and very hard and difficult work, but I need the challenge, I want to grow professionally, and it's a really wonderful place to work--smart people doing good work to advance science and engineering. I am an editor working on scientific papers and helping to put together huge, 800-page programs for meetings. So far, I have mostly sat through incredibly complicated and opaque meetings in which a lot of acronyms have been mentioned but not explained. Also, I've filled out a lot of paperwork, and had a grilled-chicken taco salad in a restaurant across the street from my office with my team of co-workers.
My brain is horribly full, and I am exhausted by all of this. I can't stop yawning.
I posted a recipe yesterday, one for waffles, but mysteriously it showed up on March 8th, back when I wrote a draft. Check under the heading "bread" or "breakfast" over there on the right, and you'll see it. Really. I didn't miss a day.
I love that this is like deconstructed sushi. I realize that part of sushi's beauty is the construction, but I am a big believer of form following function when it comes to food, and the function of this salad is to taste good, not look pretty. Also, this is easier than assembling sushi.
Thanks to Food and Wine magazine for this recipe.
Scattered California Roll with Lobster
1/4 cup rice vinegar
1 teaspoon sugar
1 1/2 cups Japanese or sushi rice (10 ounces)
2 cups water
One 1 1/2-pound lobster
1 tablespoon sesame seeds
4 teaspoons vegetable oil
1 tablespoon finely chopped pickled ginger
2 teaspoons powdered wasabi mixed with 2 tablespoons water
2 teaspoons soy sauce
1/8 teaspoon sea salt
4 radishes, cut into 1-inch julienne
2 scallions, cut into 1-inch julienne
1 cucumber, peeled, seeded, cut into 1-inch julienne
1 ripe Hass avocado, cut into 1-inch julienne
One 8-by-7 1/2-inch sheet of nori (Japanese seaweed), finely shredded
In a small bowl, combine 2 tablespoons of the vinegar with the sugar, stirring until dissolved. In a medium saucepan, combine the rice with the water and bring to a boil. Stir, then cover and cook over low heat until the liquid is absorbed, about 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Spread the rice on a large platter and toss with the sweetened vinegar. Refrigerate briefly until cool.
Bring a large pot of water to a boil. Add the lobster and cook for 8 minutes. Remove the meat from the tail and claws. Discard the intestine in the tail. Coarsely chop the meat and let cool.
Toast the sesame seeds in a small dry skillet over moderate heat, stirring constantly, until golden, about 3 minutes. Transfer to a plate to cool.
In a large bowl, combine the remaining 2 tablespoons of rice vinegar with the oil, ginger, wasabi paste and soy sauce. Season with the sea salt. Add the rice, radishes, scallions, cucumber and lobster meat and toss gently to combine; let stand for 15 minutes to blend the flavors. Fold in the avocado, sesame seeds and nori just before serving.
Showing posts with label Asian. Show all posts
Showing posts with label Asian. Show all posts
Monday, June 2, 2008
Wednesday, May 28, 2008
I keep seeing this recipe, and I am dying to try it, because I love the name and because it sounds wonderful. I think just about every country in the world has some version of this recipe. My mother in law makes cabbage stuffed with ground beef or venison, rice, and tomatoes, then braised in a ginger-garlic-tomato sauce. It's classic Polish food.
This is an Asian variation on that theme. I have seen Rachel Ray make it, I have seen recipes on just about every food website I've ever seen for it, and they were talking about it on The Splendid Table on National Public Radio this weekend. I'm sure there are simpler versions of this, and I'm not sure what you would use for substitutions for some of the more unusual ingredients, but I have great faith in my readers.
My mother is still here, by the way, which is why I am so brief.
Lion's Head
1 large head (about 1-1/2 pounds) napa cabbage
4 ounces bean-thread (cellophane) noodles
1 pound lean ground pork
1/4 cup (about 4 ounces) drained and finely minced canned water chestnuts
1 tablespoon minced green onions, white part only
1 tablespoon peeled, minced fresh ginger
3 teaspoons kosher salt
3 tablespoons premium soy sauce
1 tablespoon Shaoxing wine
1/2 teaspoon freshly ground white pepper
Peanut or vegetable oil, for frying
1-1/2 cups chicken broth
1/2 cup water
1. Trim off the root end of the cabbage head and reserve. Quarter the leaves lengthwise and then cut them again crosswise into thirds. Set aside.
2. To prepare the noodles, pour hot water over the bean-thread noodles in a bowl, and let them soak until they are soft, about 15 minutes. Keep the noodles in the water until ready to use, as they tend to dry out quickly.
3. To form the meatballs, combine the pork, water chestnuts, green onions, ginger, 2 teaspoons of the salt, 1 tablespoon of the soy sauce, wine, and white pepper in a bowl. Using your hands, gently mix all of the ingredients together until well combined. Don't overmix or the pork will become gummy. Lightly oil a rimmed baking sheet. Using a 1/2-cup measure, loosely form the pork into 4-ounce balls and place them on the prepared baking sheet. Set aside.
4. Line a plate with paper towels and have it ready near the cooktop. Heat a large nonstick skillet over high heat until a bead of water dances on the surface and then evaporates. Cover the bottom of the skillet with a thin film of the oil and swirl to coat. Arrange the meatballs in a single layer in the bottom of the pan, but do not overcrowd them (depending on the size of your pan, you might need to cook the meatballs in several batches). Decrease the heat to medium and cook the meatballs, turning with tongs to cook evenly, until all sides are well browned, about 6 minutes. Transfer the meatballs to the prepared plate. Repeat this process for as many batches as needed.
5. Put the reserved root ends of the cabbage in the bottom of a large saucepan. Gently place the meatballs on top and pour over the chicken broth and the 1/2 cup of water. Bring the pot to a boil over high heat, decrease the heat to medium-low, and simmer the mixture, uncovered, until it has cooked down a bit, about 5 minutes. Add the cut-up cabbage leaves and the remaining 1 teaspoon of salt. Cover the pot with a tight-fitting lid and continue to simmer until the meatballs are cooked thorough and the cabbage is tender, about 10 minutes more.
6. Drain the noodles, add to the saucepan with the remaining 2 tablespoons of soy sauce, and stir to combine well. Remove the pan from the heat.
7. To serve, arrange the meatballs on top of the cabbage and noodles on a platter. Serve immediately.
This is an Asian variation on that theme. I have seen Rachel Ray make it, I have seen recipes on just about every food website I've ever seen for it, and they were talking about it on The Splendid Table on National Public Radio this weekend. I'm sure there are simpler versions of this, and I'm not sure what you would use for substitutions for some of the more unusual ingredients, but I have great faith in my readers.
My mother is still here, by the way, which is why I am so brief.
Lion's Head
1 large head (about 1-1/2 pounds) napa cabbage
4 ounces bean-thread (cellophane) noodles
1 pound lean ground pork
1/4 cup (about 4 ounces) drained and finely minced canned water chestnuts
1 tablespoon minced green onions, white part only
1 tablespoon peeled, minced fresh ginger
3 teaspoons kosher salt
3 tablespoons premium soy sauce
1 tablespoon Shaoxing wine
1/2 teaspoon freshly ground white pepper
Peanut or vegetable oil, for frying
1-1/2 cups chicken broth
1/2 cup water
1. Trim off the root end of the cabbage head and reserve. Quarter the leaves lengthwise and then cut them again crosswise into thirds. Set aside.
2. To prepare the noodles, pour hot water over the bean-thread noodles in a bowl, and let them soak until they are soft, about 15 minutes. Keep the noodles in the water until ready to use, as they tend to dry out quickly.
3. To form the meatballs, combine the pork, water chestnuts, green onions, ginger, 2 teaspoons of the salt, 1 tablespoon of the soy sauce, wine, and white pepper in a bowl. Using your hands, gently mix all of the ingredients together until well combined. Don't overmix or the pork will become gummy. Lightly oil a rimmed baking sheet. Using a 1/2-cup measure, loosely form the pork into 4-ounce balls and place them on the prepared baking sheet. Set aside.
4. Line a plate with paper towels and have it ready near the cooktop. Heat a large nonstick skillet over high heat until a bead of water dances on the surface and then evaporates. Cover the bottom of the skillet with a thin film of the oil and swirl to coat. Arrange the meatballs in a single layer in the bottom of the pan, but do not overcrowd them (depending on the size of your pan, you might need to cook the meatballs in several batches). Decrease the heat to medium and cook the meatballs, turning with tongs to cook evenly, until all sides are well browned, about 6 minutes. Transfer the meatballs to the prepared plate. Repeat this process for as many batches as needed.
5. Put the reserved root ends of the cabbage in the bottom of a large saucepan. Gently place the meatballs on top and pour over the chicken broth and the 1/2 cup of water. Bring the pot to a boil over high heat, decrease the heat to medium-low, and simmer the mixture, uncovered, until it has cooked down a bit, about 5 minutes. Add the cut-up cabbage leaves and the remaining 1 teaspoon of salt. Cover the pot with a tight-fitting lid and continue to simmer until the meatballs are cooked thorough and the cabbage is tender, about 10 minutes more.
6. Drain the noodles, add to the saucepan with the remaining 2 tablespoons of soy sauce, and stir to combine well. Remove the pan from the heat.
7. To serve, arrange the meatballs on top of the cabbage and noodles on a platter. Serve immediately.
Wednesday, May 14, 2008
May 14: Sweet, Tart and Spicy Shrimp and Cucumber Salad
I am drinking a really delicious California zinfandel tonight, and neglecting to eat. It's been a bit of a stressful day, and I'll tell you about it some other time, but suffice it to say that alcohol and an empty stomach are a surprisingly good combination, if one that's making me maudlin at the moment.
My mystery subscription to Bon Apetit arrived again today. There is something great about getting a cooking magazine in the mail, there really is, especially for someone like me, who reads about food for fun. Bon Apetit is a terrific magazine too, full of great, smart, creative, clever, delicous-looking food that is accessable and yet elegant.
This is from Bon Apetit. I hate most restaurant Chinese food but I love great Asian flavors, like the ones described here. I like that the ingredients are exotic without being precious or obscure. I like these seasonal ingredients.
I like wine. I think I shall have another glass of wine or two.
Sweet, Tart, and Spicy Shrimp and Cucumber Salad
Dressing
1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste
1 teaspoon grated peeled fresh ginger
Salad
2 pounds cucumbers
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cups lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 torn fresh Thai basil or regular basil leaves
2 teaspoons black sesame seeds, toasted
Whisk all dressing ingredients together in a small bowl; let dressing stand while preparing salad.
Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4 inch cubes and place in large strainer over set over bowl.
Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4 inch thick slices and add to strainer. Sprinkle with salt, let drain 30 minutes.
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts, saute until golden. Using slotted spoon, transfer to paper towel.
Combine shrimp, cabbage, bell pepper, green onion, cilantro, and basil in large bowl.
Pat cucumber pieces dry and add to salad. Toss with dressing, sprinkle with peanuts and sesame seeds.
My mystery subscription to Bon Apetit arrived again today. There is something great about getting a cooking magazine in the mail, there really is, especially for someone like me, who reads about food for fun. Bon Apetit is a terrific magazine too, full of great, smart, creative, clever, delicous-looking food that is accessable and yet elegant.
This is from Bon Apetit. I hate most restaurant Chinese food but I love great Asian flavors, like the ones described here. I like that the ingredients are exotic without being precious or obscure. I like these seasonal ingredients.
I like wine. I think I shall have another glass of wine or two.
Sweet, Tart, and Spicy Shrimp and Cucumber Salad
Dressing
1/4 cup lime juice
3 tablespoons brown sugar
2 tablespoons fish sauce
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste
1 teaspoon grated peeled fresh ginger
Salad
2 pounds cucumbers
1 1/2 teaspoons salt
1 tablespoon vegetable oil
3/4 cups lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced Napa cabbage
1 large red bell pepper, cut into matchstick-size strips
3 green onions, cut into matchstick-size strips
1/2 cup fresh cilantro leaves
1/2 torn fresh Thai basil or regular basil leaves
2 teaspoons black sesame seeds, toasted
Whisk all dressing ingredients together in a small bowl; let dressing stand while preparing salad.
Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4 inch cubes and place in large strainer over set over bowl.
Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4 inch thick slices and add to strainer. Sprinkle with salt, let drain 30 minutes.
Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peanuts, saute until golden. Using slotted spoon, transfer to paper towel.
Combine shrimp, cabbage, bell pepper, green onion, cilantro, and basil in large bowl.
Pat cucumber pieces dry and add to salad. Toss with dressing, sprinkle with peanuts and sesame seeds.
Sunday, April 20, 2008
April 20: Chinese Glazed Spareribs
It is perfectly lovely to be back in the ample and disorganized bosom of my family after an equally-lovely weekend with The Cutest Little Pregnant Woman On Earth and her hilariously doting husband. I am endlessly amused by his obsessive need to register for every single baby first aid and safety thing on this earth, like every first-time father I've ever met. I didn't have the heart to tell him that we did the same thing, never used anything in those kits even once, and have now lost pretty much every single object in all of them, except the rubber bulb nose-sucker, which Max uses in the bathtub.
We ate some delicious food at the baby shower as well, including four kinds of cheese that The Cutest Little Pregnant Woman On Earth claims that none of her relatives have heard of, let alone tasted. She claimed that pre-cubed cheddar-jack cheese would have been more than sufficient; I claimed that I had a reputation to uphold and bought a bunch of stuff that I didn't think of as particularly exotic, like smoked gouda and roasted garlic cheddar. That cheddar, by the way, was so stinking delicious, I almost wish that T.C.L.P.W.O.E. had been serious about putting cheese in my suitcase. Not only did I broaden a bunch of Kentuckians' food horizons, I had mine broadened by T.C.L.P.W.O.E.'s mother-in-law, who makes this perfectly insane dessert called pave, pronounced pahv-AY, which is apparently graham crackers dipped in milk, some other stuff, and the key to everything: two cans of sweetened condensed milk, boiled for two hours--what I mean is, you boil the actual cans, with the milk still in them, and they turn into this incredibly rich, delicious caramel that would have been a fairly amazing ice cream topping, or drizzled over a poached pear or a baked apple...oh baby.
And now I am home, with my boys, who I've missed so much this weekend. Boy did it feel great to have Max jump into my arms in the airport, especially after sitting next to a girl who I am not certain wasn't completely strung out on drugs, whose panic attack started before we even pulled away from the gate and never really stopped until I flagged down a flight attendant, brought the puking, sobbing, hyperventilating girl to her attention, and offered to trade seats with, well, pretty much anybody on earth at that point, but her boyfriend specifically, who was a couple rows behind us, wearing a t-shirt that said "bang this" on the front of it, fast asleep, and totally unaware until that point that his poopsie was moments away from totally dissolving into acute hysteria. I'm sure that flying Southwest is fine for normal people, but as I am a certified freak-magnet, I don't think it was the best choice for me.
I am not a huge fan of Chinese food, especially restaurant Chinese food, as you probably have heard me say before. I love some of the better flavors in Asian food, though: Thai basil, lemongrass, ginger, soy, five spice, Szechuan peppercorns, Thai bird chiles.
One of the things that I think could be so good is those spareribs from Chinese restaurants. Talk about great potential--sticky, chewy, flavorful, sweet, spicy, moist, and tender. Really, though, way too often, they're just insipid.
Almost everything is better at home than it is in a restaurant. You've got control over what goes in; which changes the tenor of a dish from being, you know, whatever shows up at your table to something that's really yours.
I am really kind of looking forward to trying this, although, yet again, it's from Cook's Country. If I'm going to keep complaining about Cook's Country, I'm really going to have to stop liking their food so much.
Glazed Chinese Spareribs
2 racks pork ribs (2 1/2 to 3 1/2 pounds each), preferably St. Louis cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
1 (6-inch) piece ginger , peeled and sliced into rounds
6 garlic cloves, smashed
strips of orange peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs fresh cilantro leaves, stems chopped coarse (reserve leaves for glaze)
8 scallions , white parts cut into 1-inch pieces (reserve green parts for garnish)
Glaze
1 (10-ounce) jar hot red pepper jelly
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
Minced scallion greens greens
1. For the ribs: Adjust oven rack to middle position and heat oven to 350 degrees. With tip of paring knife, loosen membrane on underside of each rack of ribs. Grab membrane with paper towel and pull it off slowly in single piece. Combine remaining ingredients in large roasting pan. Add spareribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2 1/2 to 3 hours. Transfer ribs to large plate.
2. For the glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet (do not wash roasting pan) and discard solids and remaining liquid. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium-high heat and cook until syrupy and reduced to 2 cups, 15 to 20 minutes. Off heat, stir in cilantro and cayenne.
3. Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2 to 4 minutes. Flip ribs over, brush with more glaze, then broil, brushing ribs with glaze every 2 to 4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch broiler carefully). Transfer ribs to cutting board, tent with foil, and let rest 10 minutes. Slice between bones, transfer ribs to platter, and brush with reserved glaze. Sprinkle with scallions.
Serve.
Make Ahead: The ribs and glaze can be prepared through step 2 up to 2 days in advance. Wrap the ribs tightly in foil and refrigerate. Transfer glaze to microwave-safe bowl, cover, and refrigerate. Before serving, allow ribs to stand at room temperature for 1 hour. Heat glaze in microwave on high power until warm, about 1 minute. Proceed with step 3 as directed.
We ate some delicious food at the baby shower as well, including four kinds of cheese that The Cutest Little Pregnant Woman On Earth claims that none of her relatives have heard of, let alone tasted. She claimed that pre-cubed cheddar-jack cheese would have been more than sufficient; I claimed that I had a reputation to uphold and bought a bunch of stuff that I didn't think of as particularly exotic, like smoked gouda and roasted garlic cheddar. That cheddar, by the way, was so stinking delicious, I almost wish that T.C.L.P.W.O.E. had been serious about putting cheese in my suitcase. Not only did I broaden a bunch of Kentuckians' food horizons, I had mine broadened by T.C.L.P.W.O.E.'s mother-in-law, who makes this perfectly insane dessert called pave, pronounced pahv-AY, which is apparently graham crackers dipped in milk, some other stuff, and the key to everything: two cans of sweetened condensed milk, boiled for two hours--what I mean is, you boil the actual cans, with the milk still in them, and they turn into this incredibly rich, delicious caramel that would have been a fairly amazing ice cream topping, or drizzled over a poached pear or a baked apple...oh baby.
And now I am home, with my boys, who I've missed so much this weekend. Boy did it feel great to have Max jump into my arms in the airport, especially after sitting next to a girl who I am not certain wasn't completely strung out on drugs, whose panic attack started before we even pulled away from the gate and never really stopped until I flagged down a flight attendant, brought the puking, sobbing, hyperventilating girl to her attention, and offered to trade seats with, well, pretty much anybody on earth at that point, but her boyfriend specifically, who was a couple rows behind us, wearing a t-shirt that said "bang this" on the front of it, fast asleep, and totally unaware until that point that his poopsie was moments away from totally dissolving into acute hysteria. I'm sure that flying Southwest is fine for normal people, but as I am a certified freak-magnet, I don't think it was the best choice for me.
I am not a huge fan of Chinese food, especially restaurant Chinese food, as you probably have heard me say before. I love some of the better flavors in Asian food, though: Thai basil, lemongrass, ginger, soy, five spice, Szechuan peppercorns, Thai bird chiles.
One of the things that I think could be so good is those spareribs from Chinese restaurants. Talk about great potential--sticky, chewy, flavorful, sweet, spicy, moist, and tender. Really, though, way too often, they're just insipid.
Almost everything is better at home than it is in a restaurant. You've got control over what goes in; which changes the tenor of a dish from being, you know, whatever shows up at your table to something that's really yours.
I am really kind of looking forward to trying this, although, yet again, it's from Cook's Country. If I'm going to keep complaining about Cook's Country, I'm really going to have to stop liking their food so much.
Glazed Chinese Spareribs
2 racks pork ribs (2 1/2 to 3 1/2 pounds each), preferably St. Louis cut or baby back ribs
1 cup hoisin sauce
1 cup sugar
1/2 cup soy sauce
1/2 cup dry sherry
1 (6-inch) piece ginger , peeled and sliced into rounds
6 garlic cloves, smashed
strips of orange peel from 1 orange
1 1/2 teaspoons cayenne pepper
30 sprigs fresh cilantro leaves, stems chopped coarse (reserve leaves for glaze)
8 scallions , white parts cut into 1-inch pieces (reserve green parts for garnish)
Glaze
1 (10-ounce) jar hot red pepper jelly
1/2 cup cider vinegar
1/4 cup minced fresh cilantro leaves
1/4 teaspoon cayenne pepper
Minced scallion greens greens
1. For the ribs: Adjust oven rack to middle position and heat oven to 350 degrees. With tip of paring knife, loosen membrane on underside of each rack of ribs. Grab membrane with paper towel and pull it off slowly in single piece. Combine remaining ingredients in large roasting pan. Add spareribs to pan, turning to coat both sides, and arrange meaty side down. Cover pan tightly with foil and cook until just tender, 2 1/2 to 3 hours. Transfer ribs to large plate.
2. For the glaze: Strain 3 cups cooking liquid from roasting pan into large nonstick skillet (do not wash roasting pan) and discard solids and remaining liquid. Using wide spoon, skim fat from liquid. Stir in jelly and vinegar. Bring to simmer over medium-high heat and cook until syrupy and reduced to 2 cups, 15 to 20 minutes. Off heat, stir in cilantro and cayenne.
3. Heat broiler (do not raise oven rack). Pour enough water into roasting pan to cover bottom and fit pan with flat roasting rack. Reserve 1/2 cup glaze for serving. Arrange ribs on rack meaty side down and brush with glaze. Place roasting pan back on middle rack in oven and broil until beginning to brown, 2 to 4 minutes. Flip ribs over, brush with more glaze, then broil, brushing ribs with glaze every 2 to 4 minutes, until ribs are deep mahogany color, 9 to 12 minutes (watch broiler carefully). Transfer ribs to cutting board, tent with foil, and let rest 10 minutes. Slice between bones, transfer ribs to platter, and brush with reserved glaze. Sprinkle with scallions.
Serve.
Make Ahead: The ribs and glaze can be prepared through step 2 up to 2 days in advance. Wrap the ribs tightly in foil and refrigerate. Transfer glaze to microwave-safe bowl, cover, and refrigerate. Before serving, allow ribs to stand at room temperature for 1 hour. Heat glaze in microwave on high power until warm, about 1 minute. Proceed with step 3 as directed.
Saturday, April 12, 2008
April 12: Chicken Tikka Masala
I've never had an opportunity to try a lot of Indian food, but I really like what I've had, so I'm looking forward to this. I found it on AOL Food, and just as you would imagine from its origin, there are no particularly exotic or difficult to find ingredients.
There's something to be said for that. Most people that I know don't have time to seek out six exotic ingredients from three different sources, plus prep and cook, all for a Tuesday night dinner. As I've said, my goal is for a weeknight dinner is for dinner to be made, consumed, and cleaned up from in an hour and a half. I don't always make it, but it's made me a better, more efficient cook and a whole lot more thoughtful about what ends up in my kitchen repertoire.
This has a whole lot of ingredients, but almost all of them are things I keep on hand, with the exception of garam masala, an Indian spice blend that you can find in most well-stocked supermarkets, and most certainly in Whole Foods, Trader Joe's, and places like that.
It also calls for a serrano pepper. Serranos are small, usually green, bullet-shaped hot peppers. Their seeds are smaller and hotter than jalapenos, a quicker, hotter burn than a jalapeno, and with more unapologetic heat than a grassy-tasting jalapeno. I like them a lot in a hot salsa, because, you know, I like to cry when I eat, and also, because they are more consistent in their hotness than a jalapeno. Some jalapenos really just have all the firepower of a green bell pepper, which I find disappointing.
Serve this over hot steamed white rice.
Chicken Tikka Masala
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne
1 Teaspoon Table Salt
2 LBS Boneless skinless chicken breasts
1 CUP Plain whole-milk yogurt
2 Tablespoon Vegetable oil
2 Medium garlic cloves, minced or pressed
1 Tablespoon grated fresh ginger
3 Tablespoon Vegetable Oil
1 Medium onion diced fine (about 1 1/4 cups)
2 Medium garlic cloves minced or pressed
2 Teaspoon grated fresh ginger
1 Serrano chile, ribs and seeds removed, flesh minced
1 Tablespoon Tomato paste
1 Tablespoon Garam masala
1 28-ounce can crushed tomatoes
2 Teaspoon Sugar
1/2 Teaspoon Salt
2/3 Cup Heavy cream
1/4 Cup chopped fresh cilantro leaves
1. For the Chicken -- Combine cumin coriander cayenne and salt in small bowl. Sprinkle both sides of the chicken with spice mixture - pressing gently so mixture adheres. Place chicken on plate cover with plastic wrap and refrigerate for 30-60 minutes. In large bowl mix together yogurt, oil, garlic, and ginger set aside.
2. For the Sauce -- Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook stirring frequently until light golden, 8-10 minutes. Add garlic, ginger, chile, tomato paste and garam masala; cook stirring frequently about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers -- adjust oven rack to the upper-middle position. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on foil-lined rimmed baking sheet or broiler pan. Broil chicken until thickest parts are fully cooked on digital thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes then cut into 1-inch chunks and stir into warm sauce. Stir in cilantro adjusting seasoning with salt and serve.
There's something to be said for that. Most people that I know don't have time to seek out six exotic ingredients from three different sources, plus prep and cook, all for a Tuesday night dinner. As I've said, my goal is for a weeknight dinner is for dinner to be made, consumed, and cleaned up from in an hour and a half. I don't always make it, but it's made me a better, more efficient cook and a whole lot more thoughtful about what ends up in my kitchen repertoire.
This has a whole lot of ingredients, but almost all of them are things I keep on hand, with the exception of garam masala, an Indian spice blend that you can find in most well-stocked supermarkets, and most certainly in Whole Foods, Trader Joe's, and places like that.
It also calls for a serrano pepper. Serranos are small, usually green, bullet-shaped hot peppers. Their seeds are smaller and hotter than jalapenos, a quicker, hotter burn than a jalapeno, and with more unapologetic heat than a grassy-tasting jalapeno. I like them a lot in a hot salsa, because, you know, I like to cry when I eat, and also, because they are more consistent in their hotness than a jalapeno. Some jalapenos really just have all the firepower of a green bell pepper, which I find disappointing.
Serve this over hot steamed white rice.
Chicken Tikka Masala
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne
1 Teaspoon Table Salt
2 LBS Boneless skinless chicken breasts
1 CUP Plain whole-milk yogurt
2 Tablespoon Vegetable oil
2 Medium garlic cloves, minced or pressed
1 Tablespoon grated fresh ginger
3 Tablespoon Vegetable Oil
1 Medium onion diced fine (about 1 1/4 cups)
2 Medium garlic cloves minced or pressed
2 Teaspoon grated fresh ginger
1 Serrano chile, ribs and seeds removed, flesh minced
1 Tablespoon Tomato paste
1 Tablespoon Garam masala
1 28-ounce can crushed tomatoes
2 Teaspoon Sugar
1/2 Teaspoon Salt
2/3 Cup Heavy cream
1/4 Cup chopped fresh cilantro leaves
1. For the Chicken -- Combine cumin coriander cayenne and salt in small bowl. Sprinkle both sides of the chicken with spice mixture - pressing gently so mixture adheres. Place chicken on plate cover with plastic wrap and refrigerate for 30-60 minutes. In large bowl mix together yogurt, oil, garlic, and ginger set aside.
2. For the Sauce -- Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook stirring frequently until light golden, 8-10 minutes. Add garlic, ginger, chile, tomato paste and garam masala; cook stirring frequently about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. While sauce simmers -- adjust oven rack to the upper-middle position. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on foil-lined rimmed baking sheet or broiler pan. Broil chicken until thickest parts are fully cooked on digital thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. Let chicken rest 5 minutes then cut into 1-inch chunks and stir into warm sauce. Stir in cilantro adjusting seasoning with salt and serve.
Thursday, April 10, 2008
April 10: Shrimp and Coconut Rolls
When Dan and I were planning our wedding, Dan's adorably sweet and lovely mother generously took charge of our rehearsal dinner. I adore her, but possibly one of the most frightening moments of my life up until the point where, you know, someone started shooting at us the other night, was when my mother-in-law to be was discussing possible venues for the dinner, and she said "It's too bad Molly doesn't like Chinese food; we could have the rehearsal at a Chinese buffet." And then my head spun around on my neck. And I died. The end.
I'm not sure if she was just poking at me a little or what, but it's true: there are few things in life that appeal less to me than Chinese buffet. Acres of largely unidentifiable food is a problem. So is the vast array of artificial colors and flavors. So is the fact that it sits. around. forever. I just can't do it, even for my adorable mother-in-law.
But I love Asian flavors, real Asian flavors, good clean flavors like five-spice powder and cilantro and lemongrass and bird chiles and soy sauce and lime juice and nam pla. Bon Appetit appeared in my mailbox tonight, mysteriously, a subscription I didn't know I had, and right there on page 109 is one of the most inviting pieces of food porn I've ever seen: shrimp and coconut rolls, delicate little packages of goodness wrapped in glassy rice paper spring roll wrappers.
According to Bon Appetit, the more exotic ingredients can be found in Asian markets. You could probably mail-order some of them as well.
If only my mother-in-law's favorite Hunan Home Buffet served these, I'd be, like, so on board.
Shrimp and Coconut Rolls
10 ounces peeled cooked shrimp, cut into 1/4 to 1/2 inch pieces
2 1/2 cups thinly sliced iceburg lettuce
1 1/4 cups finely grated peeled fresh coconut
1/2 unpeeled English hothouse cucumber, seeded cut into 1/4 inch cubes (1 cup)
1 tablespoon plus 1/2 cup fresh lime juice
6 teaspoons fish sauce (such as nam pla or nuoc nam), divided
4 1/2 teaspoons sugar, divided
3 teaspoons minced seeded red or green serrano chiles, divided
2 tablespoons finely chopped green onion
2 teaspoons chopped fresh mint leaves
15 8- to 9-inch diameter rice paper rounds (spring roll wrappers)
Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in a large bowl.
Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch-long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling.
Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.
I'm not sure if she was just poking at me a little or what, but it's true: there are few things in life that appeal less to me than Chinese buffet. Acres of largely unidentifiable food is a problem. So is the vast array of artificial colors and flavors. So is the fact that it sits. around. forever. I just can't do it, even for my adorable mother-in-law.
But I love Asian flavors, real Asian flavors, good clean flavors like five-spice powder and cilantro and lemongrass and bird chiles and soy sauce and lime juice and nam pla. Bon Appetit appeared in my mailbox tonight, mysteriously, a subscription I didn't know I had, and right there on page 109 is one of the most inviting pieces of food porn I've ever seen: shrimp and coconut rolls, delicate little packages of goodness wrapped in glassy rice paper spring roll wrappers.
According to Bon Appetit, the more exotic ingredients can be found in Asian markets. You could probably mail-order some of them as well.
If only my mother-in-law's favorite Hunan Home Buffet served these, I'd be, like, so on board.
Shrimp and Coconut Rolls
10 ounces peeled cooked shrimp, cut into 1/4 to 1/2 inch pieces
2 1/2 cups thinly sliced iceburg lettuce
1 1/4 cups finely grated peeled fresh coconut
1/2 unpeeled English hothouse cucumber, seeded cut into 1/4 inch cubes (1 cup)
1 tablespoon plus 1/2 cup fresh lime juice
6 teaspoons fish sauce (such as nam pla or nuoc nam), divided
4 1/2 teaspoons sugar, divided
3 teaspoons minced seeded red or green serrano chiles, divided
2 tablespoons finely chopped green onion
2 teaspoons chopped fresh mint leaves
15 8- to 9-inch diameter rice paper rounds (spring roll wrappers)
Combine shrimp, lettuce, coconut, cucumber, 1 tablespoon lime juice, 4 teaspoons fish sauce, 1/2 teaspoon sugar, 2 teaspoons chiles, green onion, and mint in a large bowl.
Moisten kitchen towel. Squeeze out excess moisture and lay towel flat on work surface. Fill large bowl with warm water. Submerge 1 wrapper in water until beginning to soften, about 20 seconds. Place on damp towel. Place 1/4 cup shrimp mixture in 3-inch-long strip down center of wrapper. Fold in sides of wrapper over filling, then roll up tightly, enclosing filling. Repeat with remaining wrappers and filling.
Mix 1/2 cup lime juice, 2 teaspoons fish sauce, 4 teaspoons sugar, and 1 teaspoon chiles in small bowl. Serve rolls with dipping sauce.
Wednesday, February 13, 2008
February 13: Asian Turkey Burgers
What can I say? I am just a huge sucker for a burger. One of the great things about living in the D.C. metro: Five Guys Burgers & Fries. They consistently are on the Washingtonian Magazine list of Cheap Eats, and even better than being budget-conscious, they truly make a consistently perfect, juicy burger with your choice of literally dozens of toppings. It is a place where we regularly take visitors to the city; my mother plans entire visits around scheduled stops at Five Guys.
So, we've tried to back up off the red meat and turkey burgers are rarely as satisfying as the real thing. It's a matter of keeping expectations low and the moisture content high. Otherwise, you're expecting a reduced fat, reduced calorie treat, and instead you have a dried-out hockey puck. You can fight it, like this recipe does, with delicate handling of the burger. Don't pack it together like a snowball. You're not going to hit someone with it. Add moisture to make up for the missing fat--it'll steam the burger a little, protecting it from the harsh, dry heat of the fire or grill pan. And bring on the big flavors here. Fat = flavor, after all. If you're going to take away fat, add flavor in some other form. Most importantly, I think, remember that you're not eating a big, beefy burger. This is a turkey burger. You wouldn't expect a carrot to taste like a hot dog, would you?
I found this on Eating Well. After our good luck with the shiitake-mushroom teriyaki burger topper the other night, I'm totally up for this. Asian and burger go great together. An Asian-style slaw, with sesame oil and scallions and cilantro, would go great with this.
Serves 4.
Asian Turkey Burgers
Ingredients
2 slices whole-wheat sandwich bread
12 ounces lean ground turkey breast
1 8-ounce can sliced water chestnuts, diced medium
2 tablespoons hoisin sauce
2 scallions, sliced thinly
1 tablespoon minced fresh ginger
2 cloves garlic
1/4 teaspoon salt
1 1/2 teaspoons toasted sesame oil
4 hamburger buns
Preheat grill or grill pan to medium-high.
Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. (The mixture will be moist.) With dampened hands, form the mixture into four 1/2-inch-thick patties.
Oil the grill rack, or spray grill pan with nonstick spray. Brush the patties with sesame oil. Grill until browned and no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.)
Meanwhile, toast buns, if desired, to serve with the burgers. Let the burgers rest for five minutes, loosely tented with foil, and serve.
So, we've tried to back up off the red meat and turkey burgers are rarely as satisfying as the real thing. It's a matter of keeping expectations low and the moisture content high. Otherwise, you're expecting a reduced fat, reduced calorie treat, and instead you have a dried-out hockey puck. You can fight it, like this recipe does, with delicate handling of the burger. Don't pack it together like a snowball. You're not going to hit someone with it. Add moisture to make up for the missing fat--it'll steam the burger a little, protecting it from the harsh, dry heat of the fire or grill pan. And bring on the big flavors here. Fat = flavor, after all. If you're going to take away fat, add flavor in some other form. Most importantly, I think, remember that you're not eating a big, beefy burger. This is a turkey burger. You wouldn't expect a carrot to taste like a hot dog, would you?
I found this on Eating Well. After our good luck with the shiitake-mushroom teriyaki burger topper the other night, I'm totally up for this. Asian and burger go great together. An Asian-style slaw, with sesame oil and scallions and cilantro, would go great with this.
Serves 4.
Asian Turkey Burgers
Ingredients
2 slices whole-wheat sandwich bread
12 ounces lean ground turkey breast
1 8-ounce can sliced water chestnuts, diced medium
2 tablespoons hoisin sauce
2 scallions, sliced thinly
1 tablespoon minced fresh ginger
2 cloves garlic
1/4 teaspoon salt
1 1/2 teaspoons toasted sesame oil
4 hamburger buns
Preheat grill or grill pan to medium-high.
Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. Add ground turkey, water chestnuts, hoisin, scallions, ginger, garlic and salt; mix well. (The mixture will be moist.) With dampened hands, form the mixture into four 1/2-inch-thick patties.
Oil the grill rack, or spray grill pan with nonstick spray. Brush the patties with sesame oil. Grill until browned and no longer pink in the center, about 5 minutes per side. (An instant-read thermometer inserted in the center should register 165°F.)
Meanwhile, toast buns, if desired, to serve with the burgers. Let the burgers rest for five minutes, loosely tented with foil, and serve.
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