Justin & Meredith Winokur's Kitchen Cooking Notebook
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Avocado Crab Roll with Soy Sauce "Caviar" -- back to top
Avocado Crab Roll with Soy Sauce "Caviar" (from La Fuji Mama). Original Post
Makes 4 servings (as an appetizer)
For the Soy Sauce "Caviar":
For the Avocado Crab Roll:
Make the "Caviar":
Pour the vegetable oil in a tall container and place in the refrigerator for 4 to 5 hours (or overnight) so it is below 40 degrees.
Whisk the agar agar into the soy sauce in a small saucepan and heat to a simmer over medium-low heat. Remove from the heat and let the soy sauce mixture cool at room temperature for 10 minutes, then pour into a squeeze bottle.
Remove the oil from the refrigerator and drizzle the soy mixture into the oil. When the soy hits the oil it will bead into "caviar" and the agar agar will solidify. Let the soy caviar sit in the oil for 10 minutes, and then gently strain it out.
Gently rinse the soy caviar in ice cold water, then set aside in the refrigerator.
Make the Avocado Crab Roll:
Toss the crab meat with the lemon oil and chives.
Slice the avocado in half, pit, and thinly slice horizontally. Place half of the avocado slices on a small piece of parchment paper (approximately 4 x 4 inches), fanning the pieces into a long strip. Pull the sides of the parchment paper up, causing the avocado slices to bend, creating a channel down the middle. Place half of the crab mixture in the channel. use the parchment paper to gently pull the avocado around the crab into a tighter cylinder. Repeat with the other half of avocado and crab.
Place the two avocado rolls on a plate, avocado side up, and drizzle with a bit of lemon oil. Season with the sea salt and garnish with a spoon of soy sauce caviar on each roll. Place sprigs of cilantro on the plate. Serve.
Original Wordpress ID and Date: 8072, 2014-08-01_211445
Baba Ganoush (from David Lebovitz) -- Original Post
Eight servings
I like my Baba Ganoush super-smoky, and leave the eggplants on the stovetop for a good ten minutes, but for most people, that's probably too much. Five or so minutes, until the skin gets a bit charred, is probably right for most "normal" folks. If you have smoked salt, you can use that to give it another hit of smoked flavor, too.
Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn't taste predominantly of cumin, which can quickly overwhelm.
Tahini Note: Meredith has experimented and found that it is acceptable (though not as good) to use as little as 1/4 cup but using less is really detrimental.
Preheat the oven to 375°F (190C).
Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don't have a gas stove, you can char them under the broiler. If not, skip to the next step.)
Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they're completely soft; you should be able to easily poke a paring knife into them and meet no resistance.
Remove from oven and let cool.
Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.
Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs and with crackers, sliced baguette, or toasted pita chips for dipping.
Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.
Original Wordpress ID and Date: 8156, 2014-08-02_105823
BLT Corn Lettuce Wraps -- back to top
(from Joy The Baker) Original Post
Shuck corn on the cob of all their husks and strings. Over a gas burner, or on the flame grill, char raw corn. Rotate corn until cob is charred on all sides. Allow corn to cool before slicing corn kernels from the cob. This invariably creates corn shrapnel all over the kitchen counter.
Add corn kernels to a medium bowl. Top with sliced cherry tomatoes, green onion, diced avocado, and diced bacon. Squeeze in lime juice. Top with a bit of olive oil, salt, pepper, and slices. Stir to combine. Taste and re-season accordingly.
Rinse and clean individual lettuce leaves. Serve alongside a bowl of corn salad to serve. To enjoy, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and eat em up!
Original Wordpress ID and Date: 8102, 2014-08-02_084853
Braised Leeks (from Martha Stewart) -- Original Post
Remove outer leaves; cut dark-green ends from leeks. Trim roots, keeping leaves attached. Halve lengthwise; rinse to remove grit.
Bring broth to a boil in a large skillet. Add leeks; cover, and cook over medium-low heat, turning once, until easily pierced with the tip of a paring knife, 15 to 25 minutes. Using tongs, transfer leeks to a platter.
Boil broth until reduced to 1/2 cup, 10 minutes. Remove from heat. Add butter; swirl to melt. Add parsley; season with salt and pepper. Spoon over leeks.
Original Wordpress ID and Date: 8140, 2014-08-02_104925
Brown Rice (from The Kitchn) -- Original Post
Ingredients
Equipment
Instructions
Measure out 1 cup of brown rice. We generally use short-grain or medium-grain brown rice. Long-grain may need a little extra water.
Rinse the rice thoroughly in a sieve or strainer until the water runs clear.
OPTIONAL: Heat a little oil in the pot over medium heat and fry the rice for a moment before adding the water. This helps build flavor, but is definitely optional.
Add 2 1/4 cups water and stir just once.
Bring to a simmer.
Cover tightly.
Turn the heat to low and cook for 45 minutes.
Remove the lid and stir once to make sure there is no more liquid water at the bottom of the pan. Serve immediately, or let cool for half an hour and then refrigerate for future lunches.
Original Wordpress ID and Date: 8152, 2014-08-02_105500
Burmese Chickpea (Shan) Tofu Salad [Tohu Thoke] (and accompanying recipes) -- back to top
Tohu Thoke
There’s something wonderfully satisfying about this Shan tofu dish, ideal for a hot day. Perhaps it’s the dressing that coats the strips of tofu with flavor: shallot oil and a little soy sauce, vinegar, salt, and fresh herbs, including fine strands of wild lime leaf (also called kaffir lime leaf). Perhaps it’s the smooth, firm texture of the tofu. This is comfort food for me.
Make the tofu a day ahead, let it chill and set overnight, and then you’re free to mix this up any time. Serve as a salad or an appetizer.
Slice the tofu fairly thin and then cut the slices crosswise into 1- to 2-inch-long pieces. Divide among four or five wide bowls.
If using lime leaves, strip out the tough central vein of each, then stack them, roll up into a tight “cigar,” and slice crosswise very thin. Distribute this chiffonade among the bowls of tofu. If using coriander leaves instead, simply sprinkle over the tofu. Sprinkle on the sesame seeds.
Mix together the dressing ingredients in a small bowl, whisking to blend well. Pour about 1 tablespoon of dressing over each serving, then toss gently to coat the tofu with dressing. Serve at room temperature.
Here you get two pantry staples in one: crispy fried shallots and delicious shallot oil. Drizzle shallot oil on salads or freshly cooked greens, or onto soups to finish them. You can fry up shallots each time you need them, but I prefer to make a large batch so they’re around when I need a handful to flavor a salad.
The trick with fried shallots is to cook them slowly, so they give off their moisture and get an even golden brown without any scorched or blackened patches. Once they’re removed from the oil and left to cool, they crisp up.
Place a wide heavy skillet or a large stable wok over medium-high heat and add the oil. Toss in a slice of shallot. As the oil heats, it will rise to the surface, sizzling lightly. When it’s reached the surface, add the rest of the shallots, carefully, so you don’t splash yourself with the oil, and lower the heat to medium. (The shallots may seem crowded, but they’ll shrink as they cook.) Stir gently and frequently with a long-handled wooden spoon or a spider. The shallots will bubble as they give off their moisture. If they start to brown early, in the first 5 minutes, lower the heat a little more. After about 10 minutes, they should start to color. Continue to cook, stirring occasionally to prevent them from sticking to the pan or to each other, until they have turned a golden brown, another 3 minutes or so.
Line a plate with paper towels. Use tongs or a spider to lift a clump of fried shallots out of the oil, pausing for a moment to shake off excess oil into the pan, then place on the paper towel. Turn off the heat, transfer the remaining shallots to the plate, and blot gently with another paper towel. Separate any clumps and toss them a little, then let them air-dry 5 to 10 minutes, so they crisp up and cool. (If your kitchen is very hot and humid, they may not crisp up; don’t worry, the flavor will still be there.)
Transfer the shallots to a clean, dry, widemouthed glass jar. Once they have cooled completely, seal tightly. Transfer the oil to another clean dry jar, using all but the very last of it, which will have some stray pieces of shallot debris. (You can set that oil aside for stir-frying.) Once the oil has cooled completely, cover tightly and store in a cool dark place.
The smooth, pale yellow “tofu” that the Shan make with chickpea flour is one of the great unsung treasures of Southeast Asia, beautiful to look at and a pleasure to eat in many forms. It’s also another reminder of how much of the Shan repertoire is ideal for vegetarians.
Unlike “regular” (soybean) tofu, Shan tofu is easy to make at home, and it has a much better flavor. Chickpea flour is widely available in health food stores and in Ethiopian and South Asian groceries (it’s sometimes labeled “besan,” its Hindi name). The flour is stirred into water and cooked gently, then the mixture is set aside to firm up for a few hours and, voilà, it’s done!
Apart from the ease of making it, Shan tofu is a cook’s friend because of its versatility. You can chop it up and serve it in a salad; slice it into long strands and use it as a noodle base for a soup or sauce of any kind; cut it into thin pieces and deep-fry it for a delicious snack (see Deep-Fried Shan Tofu); or serve it as a satisfying soup (see Silky Shan Soup) before it cools and firms.
Place the chickpea flour and salt in a medium bowl and add 2 cups of the water. Whisk to blend well; you want to get rid of all lumps. (If you are having difficulty getting it perfectly smooth, press it through a sieve into another bowl.) Set aside for a moment.
Lightly oil two 8-inch ceramic or glass pie plates or shallow bowls at least 1½ inches deep (or pans of similar volumes—7- or 8-inch square cake pans, for example).
Bring the remaining 4 cups water to a boil in a wide, shallow, heavy pot, then lower the heat to medium-high. Whisk the chickpea mixture one more time, then use a wooden spoon to stir continuously as you slowly add it to the boiling water. The liquid will foam a little at first. Lower the heat to medium and continue stirring to ensure that the mixture does not stick to the bottom of the pot. After about 5 minutes, the mixture will be smooth, with a silky sheen to it, and will have thickened. Immediately pour it into the prepared plates or pans.
Let stand for a few minutes to cool slightly, then place in the refrigerator to firm up and set. After 1 hour, it will be firm enough to serve as tofu, but if you are planning to slice it for deep-frying, or to make a salad, it’s better to let it chill for at least 4 hours, or even as long as overnight if you wish.
When ready to proceed, turn the tofu out onto a board. It should be smooth, dense, and firm, not sticky, so that it can be thinly sliced without breaking; if it is still soft, place it back in the refrigerator to firm up. Use a sharp chef’s knife to slice it.
Tofu Strips: Some Shan cooks use a kind of cheese slicer to make long shavings of the tofu, rather like noodles. If your tofu is very firm, use a sharp cheese slicer to make thin strips for tofu salad or for “noodles” to go under soup or in sauces.
Turmeric-Yellow Shan Tofu: In central Burma, Bamar cooks tend to add turmeric, which makes for a more yellow tofu (they do the same with Silky Shan Soup). Just add ¼ teaspoon turmeric to the chickpea flour and salt.
Original Wordpress ID and Date: 9189, 2014-11-11_104535
Caramelized Butternut Squash -- back to top
Caramelized Butternut Squash (from Ina Garten) -- Original Post
Preheat the oven to 400 degrees F.
Cut off and discard the ends of each butternut squash. Peel the squash, cut them in half lengthwise, and remove the seeds. Cut the squash into 1 1/4 to 1 1/2-inch cubes and place them on a baking sheet. Add the melted butter, brown sugar, salt, and pepper. With clean hands, toss all the ingredients together and spread in a single layer on the baking sheet. Roast for 45 to 55 minutes, until the squash is tender and the glaze begins to caramelize. While roasting, turn the squash a few times with a spatula, to be sure it browns evenly. Taste for seasonings and serve hot.
Original Wordpress ID and Date: 9318, 2014-11-28_143302
Carrot Salad with Harissa, Feta and Mint -- back to top
Carrot Salad with Harissa, Feta and Mint (From The Smitten Kitchen) --Original Post
(JW note: see the original post for Meredith's Harissa recipe and important changes (1/4 the oil))
Adapted a bit from a reader, who adapted it from her mother, who adapted, most likely, she said, from Cuisine Magazine
In a small sauté pan, cook the garlic, caraway, cumin, paprika, harissa and sugar in the oil until fragrant, about one to two minutes. Remove from heat and add the lemon juice and a pinch of salt. Pour over the carrots and mix. Add the herbs and mix. Leave to infuse for an hour and add the feta before eating. With a fork.
Harissa: Is a North African chile paste that has become so popular, we were tickled to find it all over tables in Paris two years ago, right next to the Dijon mustard. There is almost nothing it doesn't make more delicious: eggs, potatoes, stews, couscous, sandwiches and more, and there are almost as many recipes as there are people who consume it. Most boil down to hot chiles ground with garlic, cumin, coriander, caraway and olive oil, often with a smidge of sun dried tomatoes. You can make your own (I've been eying this recipe for some time) or you can buy some (I brought home this brand, which we love). The advantage of making your own, as always, is that you can adjust the recipe to suit your tastes and desired level of heat.
Original Wordpress ID and Date: 9103, 2014-10-28_095003
Cauliflower and Sausage Casserole -- back to top
Cauliflower & Sausage Casserole (from The Kitchn) -- Original Post
Serves 4 to 6 as a main course
Heat the oven to 350°F and lightly grease a 9x13-inch baking dish with olive oil.
Cut the cauliflower head in quarters. Slice away the leaves and stem, and with an angled cut cut away the core from each quarter of the cauliflower head. Chop cauliflower roughly into bite-sized florets, each about 1-inch across.
Bring 3 quarts of water to a boil over high heat. Stir in the salt. Add the cauliflower florets and boil for 2 minutes. Drain into a colander set in the sink. Run cold water over the florets to stop the cooking process and shake the colander to drain any excess water. Return the cauliflower to the cooking pot and set aside.
Place a 10-inch sauté pan over medium-high heat. Add the olive oil and then, when the pan is quite hot, add the sausage. Use a spoon to break up the meat. Cook for 8 to 12 minutes, or until the sausage is cooked through and beginning to get crispy. If using chicken sausage there should not be a great deal of fat in the pan, but if using Italian sausage, drain all but 1 to 2 tablespoons of fat.
Turn the heat to medium-low and add the onion, garlic, and thyme to the pan with the sausage. Sauté for 5 to 6 minutes, stirring frequently. Scrape up any brown bits as you sauté. Crush the tomatoes, and add them to the sausage. Stir thoroughly, then add the reserved tomato sauce and cook for about 5 more minutes. Turn off the heat and taste the sauce. Add salt and pepper to taste.
Toss the sauce with the cauliflower in the cooking pot. Spread the cauliflower and sausage mix in the prepared baking dish and distribute evenly. Mix the bread crumbs and Parmesan and sprinkle them evenly over the cauliflower. Drizzle lightly with olive oil.
Place in the middle of the oven and bake for 25 minutes or until bread crumbs have browned and the sauce is bubbling. Let stand for 5 minutes before serving.
Original Wordpress ID and Date: 8960, 2014-10-02_150932
Chicken Pho -- Rasa Malaysia -- back to top
Chicken Pho (From Rasa Malaysia) -- Original Post
Broth
Other
Broth:
Place the onions and ginger directly on a medium-hot grill. Using tongs, rotate onion and ginger occasionally, cooking until slightly soft. Set aside.
Put cinnamon sticks, coriander seeds, peppercorns, star anise, and cardamom in a dry skillet and toast for five minutes to release the oil.
To achieve a clear broth, put both chicken and bones in a 10 quart soup pot. Fill water to cover the chicken. Bring to a boil over high heat; let it boil vigorously for 3 minutes to release the impurities. Pour the chicken and water into a clean sink, and then rinse the chicken and bones with cold water to wash off all residue.
Clean out the same pot and return the chicken and bones into the pot with grilled onions, ginger, all toasted spices, and vegetables.
Pour in the water. Bring to a boil over high heat and then lower the heat to simmer. Use a ladle to skim off any scum that rises to the top. Simmer for 45 minutes.
Remove the four chicken breasts and set aside. Continue simmering broth for one and a half hours.
Strain the broth through a fine mesh sieve. Add fish sauce and sugar, adjusting to suit your taste.
Noodles:
Place fresh noodles in a colander or strainer and dip in boiling water for 30 seconds. Drain well.
Untangle noodles and divide into eight portions.
In each of eight bowls, place bean sprouts, noodles, chicken breast, basil, all of the cilantro, chilies, onions, green onions, shallots, and pepper.
Pour hot broth on top.
Add lime juice, hot sauce, and hoisin sauce to taste.
Original Wordpress ID and Date: 8848, 2014-09-11_083704
Chicken Pho -- Smitten Kitchen -- back to top
Chicken Pho (From Charles Phan via Smitten Kitchen) -- Original Post
This is adapted from a cookbook I'm greatly enjoying by Charles Phan of the famedSlanted Door. I feel like it could take years to soak it all in; it's transporting in all the ways that a good cookbook should be. But what makes it great is recipes like these, which are standing ovation material: every cooking time nails it; the seasoning is perfect, right as written on the page; and true to its book title ["Home Cooking"] it's absolutely doable for a home cook. More than doable; prepare to put this on regularly weekend rotation all winter.
The broth here is fairly simple (wonderful for beginners) but you should feel free to add any of the extra spices that sound good to you. Star anise is considered especially fundamental to ph?. It's typically served with a plate full of fixings including lime wedges, Thai basil, cilantro, slivers of jalapeno, mung bean sprouts and crispy shallots. You will probably see some chili-garlic sauce, Sriracha and hoisin nearby. If this sounds overwhelming to procure, do not sweat it; just get what you can or what sounds good. The beauty of ph? is that it's all about the broth, and one as good as this will taste dreamy even without a single bean sprout on top. Besides, Phan himself advises that "The trick is to add a little bit of each item as you eat your way through the bowl, not to dump them in all at once. You want the herbs to maintain their fragrance, the bean sprouts to stay crunchy it's all about aroma and texture, and if you add too much too soon, you'll end up with black herbs and soft sprouts, which defeats the whole purpose."
Serves 6
Broth
Garnishes
Char onions and ginger: Heat the oven to 400°F. Put the onions and ginger on a lightly oiled baking sheet and roast for 30 minutes, or until softened and lightly browned. [Alternate idea suggested in the comments: If you have a gas range, just char them a bit over a flame. It would save a lot of time.]
Cook the chicken: Fill a large stockpot with the water and bring to a boil. Add the roasted onions and ginger, and the chicken bones or wings, quartered chicken, salt, sugar and any of the optional spices and bring to a boil. Lower the heat to moderate and simmer until the chicken is cooked, about 30 minutes.
Remove the chicken and finish the broth: Using tongs, transfer the quartered chicken to a plate and let cool slightly. Remove the meat from the bones and refrigerate. Return the skin and bones to the stockpot and simmer for 2 hours longer. Strain the chicken broth into a large soup pot and cook over high heat until reduced to 12 cups, about 15 minutes. Stir in the fish sauce; adjust to taste.
*Prepare noodles: In a large bowl of warm water, soak the noodles until pliable, about 20 minutes. You can also prepare the noodles according to the package instructions, if they differ. Bring a large saucepan of salted water to a boil. Drain the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Divide the noodles between 6 large bowls and sprinkle with the scallion.
Finish and serve the soup: Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce, hoisin sauce and crispy shallots.
Do ahead: The broth can be made ahead and refrigerated for two days, a great way to divide up this recipe.
Original Wordpress ID and Date: 8846, 2014-09-11_083154
Chinese Pepper Steak [Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce] -- back to top
Chinese Pepper Steak [Stir-Fried Beef with Onions, Peppers, and Black Pepper Sauce] (from Serious Eats) -- Original Post
Ingredients
Procedures
Combine beef, 1 tablespoon soy sauce, and 1 tablespoon xiaoshing wine in a bowl and toss to coat. Let marinate for at least 20 minutes at room temperature and up to 3 hours.
Meanwhile, combine remaining soy sauce with corn starch and stir with a fork to form a slurry. Add remaining xiaoshing wine, chicken stock, sesame oil, sugar, and pepper. Set aside. Combine peppers and onions in a bowl and set aside. Combine garlic, ginger, and scallions in a bowl and set aside.
To Grill With a Wok Insert: Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add peppers and onions and cook, stirring vegetables in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and vegetables are just barely tender, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.
To Cook On A Burner: When ready to cook, heat 1 tablespoon oil in a wok over high heat until smoking. Add half of beef and cook without moving until well seared, about 1 minute. Continue cooking while stirring and tossing until lightly cooked but still pink in spots, about 1 minute. Transfer to a large bowl. Repeat with 1 more tablespoon of oil and remaining beef, adding beef to same bowl. Wipe out wok. Repeat with 1 more tablespoon oil and half of peppers and onions. Transfer to bowl with beef. Repeat with remaining oil and remaining peppers/onions. Return wok to high heat until smoking. Return peppers/onions/beef to wok and add garlic/ginger/scallion mixture. Cook, tossing and stirring until fragrant, about 30 seconds. Add sauce and cook, tossing and stirring constantly until lightly thickened, about 45 seconds longer. Carefully transfer to a serving platter and serve
Original Wordpress ID and Date: 9171, 2014-11-08_174530
Cilantro Egg-Drop Soup -- back to top
Cilantro Egg-Drop Soup / The West Lake Hybrid (from Lady and Pups) --Original Post
(JW Note: The dip part is now in My Recipe Book
Meat:
Chili, cilantro and garlic paste:
Bread croutons:
Other:
Use a sharp and heavy knife to mince the beef chuck into tiny pieces, but not to "ground" it. Mix the minced beef EVENLY with 1/4 tsp of salt, black pepper and 1/8 tsp of baking soda, and let marinate for at least 20 minutes.
Add green chiles, cilantro, garlic, olive oil, salt, ground coriander and ground cumin in the food-processor and ground into a paste-consistency. Set aside.
To make the crouton, preheat the broiler at high. Melt the unsalted butter in a skillet and add anchovy fillet, and ground black pepper. Break up the anchovy with a wooden spoon and sauté until fragrant. Mix in the grated garlic, and toss the mixture with diced rustic bread, and toast under the broiler until crispy and browned. Watch closely as this will happen quickly. Set aside.
In a soup pot, add 2 tbsp of olive oil over medium-high heat. Cook the marinated beef until slightly browned, then add 1 cup of the herb-paste. Cook the paste for 2 to 3 minutes until fragrant, and the moisture slightly reduced. Add the chicken stock and let it simmer for another 3 ~ 4 minutes. Meanwhile, beat the egg whites until frothy. And evenly whisk the whole milk and cornstarch together. With the soup simmering, slowly drizzle in the milk-mixture while stirring constantly with a wooden spoon. Cook for a couple of minutes to let the soup thicken. Then again, with the soup simmering while stirring constantly, drizzle in the beaten egg whites. Keep stirring for about 30 seconds, then TURN OFF the heat completely. The egg whites should look like little, pretty tiny strands throughout the soup. Re-season with salt and pepper if needed.
Serve the soup immediately with the croutons and a little drizzle of extra virgin olive oil.
Original Wordpress ID and Date: 8126, 2014-08-02_103637
Coconut Macaroons -- back to top
How to Make the Easiest Coconut Macaroons (from The Kitchn) -- Original Post
Makes about 24 cookies
3 cups sweetened, shredded coconut
4 large egg whites
1/2 cup sugar
1 teaspoon vanilla or almond extract (see Additional Notes)
1/4 teaspoon salt
Baking sheet
Silpat or parchment paper
Mixing bowl
Whisk
Mixing spoon
Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
If you are keeping kosher for Passover, double check your ingredients before using, especially the vanilla (which is often made with grain alcohol). You can substitute another kosher-for-passover extract in place of the vanilla or skip it entirely. For a full resource of kosher ingredients, see this link: ? OU Kosher Industrial Product Database
For crispier, lighter macaroons, increase the amount of coconut to 5 cups.
For meringue-like macaroons, whisk the egg whites in a standing mixer until they hold soft peaks, then gradually add the sugar until it holds stiff peaks. Whisk in the vanilla and salt, then fold in the shredded coconut by hand.
For larger or smaller macaroons, keep the recipe as is, but adjust the baking time to match (longer for big macaroons; shorter for small macaroons).
Coconut Macaroon Variations: dip or drizzle the baked macaroons with melted chocolate, wrap the coconut mixture around a whole almond (or a whole almond and a piece of chocolate!), fold up to 1 cup chopped dried fruit into the coconut mixture.
Storage: Macaroons can be kept in an airtight container for up to 1 week
Original Wordpress ID and Date: 8118, 2014-08-02_103056
Head-On Coconut Shrimp (from Burnt Lumpia) -- Original Post
Serves 2 as an appetizer
Combine the coconut milk, coconut vinegar, kalamansi juice, fish sauce, and brown sugar in a small bowl and whisk to combine. Set the coconut milk mixture aside.
Heat a large wok over high heat. When the wok begins to smoke, add the coconut flakes and immediately shake the pan and stir the coconut flakes to ensure the flakes brown evenly. The flakes will brown very quickly (about 30 seconds), so be very careful not to burn them. Immediately transfer the browned flakes to another small bowl and set aside.
Using a paper towel, wipe out the wok to ensure no flakes are left behind to burn. Return the wok over high heat. When the wok begins to smoke, add the coconut oil and swirl the wok to coat. Add the garlic, ginger, and red pepper flakes and stir-fry until the garlic just begins to brown, about 30 seconds. Add the shrimp to the pan and gently toss to coat in the oil and aromatics. Swirl in the coconut milk mixture, and continue to cook until the shrimp are pink and just cooked through, and the liquid reduces to a glaze. Transfer the shrimp to a serving platter and sprinkle with the reserved toasted coconut flakes. Serve immediately,
Original Wordpress ID and Date: 8136, 2014-08-02_104622
The Crispy Egg (from The Smitten Kitchen) -- Original Post
Inspired by this video from Frank Prisinzano of Frank, Lil Frankie's, Supper andSauce restaurants in NYC
As for skillets, any kind will do. I used both a stainless steel and cast-iron here. The smaller the skillet, the less your egg will move around if it turns out that your stove, like mine, isn't perfectly level.
Over a high flame, heat a skillet for a full minute. Add a glug of oil and let it heat until it just begins to smoke, another 30 seconds. Add your egg, reduce the heat to medium-high, and step back; it's going to hiss and sputter and basically be the most wildly dramatic thing to happen at breakfast in a long time. Within a minute, it should get brown at the edges but don't touch or move it. Let it cook until the white looks fully opaque, another 30 seconds to 1 minute. Remove from the heat. Shimmy a thin metal spatula under the egg, gently loosening any stuck parts. Transfer to whatever you're serving it on (toast, latke waffles, fried rice, home fries, a plate), shower it with seasonings, herbs and spices of your choice and waste no time digging in. Repeat as needed.
Great tip from the comments: Many have mentioned that you can spoon some of the oil in the skillet over the cooking egg to help it cook more quickly on top, plus, it makes it even more bubbly. I'd definitely recommend this, especially as an extra layer of security that the white will be fully cooked. [Updated to note that I did this a couple mornings later, and whee! The whites were even more bubbly on top.]
Egg white variation: Let's say you have a human, small or large, in your household that doesn't like egg yolks. It turns out, crispy egg whites are pretty cool too, cooked with the same method described above. I think I'd especially love one on a sandwich.
Crispy sandwich egg: Flip your egg over for an additional 30 seconds or so, until the yolk is almost but not fully set. Be the envy of every other breakfast sandwich.
Multiple crispy eggs: I've done up to two at once and it works just fine. You'll get a higher amount of crispy edge, however, if you fry them one at a time.
Original Wordpress ID and Date: 8977, 2014-10-06_163843
Cumin Spiced, Baked Lotus Chips [Spoon Fork Bacon] -- back to top
Cumin Spiced, Baked Lotus Chips (from Spoon Fork Bacon) Original Post
Serves 4
Ingredients:
Directions:
1. Preheat oven to 350°F.
2. Soak lotus root in cold water for 30 minutes. Drain and dry with paper towels. Place sliced lotus root and oils into a mixing bowl and toss together until well combined.
3. Add remaining ingredients and continue to toss together until fully combined.
4. Place chips onto a baking sheet lined with parchment, in a single layer (you'll need two baking sheets).
5. Bake chips for 15 to 20 minutes or until golden brown and crisp. (It's okay if this chips are slightly soft bc they're crisp up even more as they cool)
6. Transfer chips onto a cooling rack and allow to cool completely. Serve.
Original Wordpress ID and Date: 8106, 2014-08-02_085125
Curtido (Mexican Cabbage Slaw) -- back to top
Curtido [Mexican Cabbage Slaw] (From Serious Eats) -- Original Post
In a large bowl, toss together cabbage, onion, carrot, and jalapeño, if using. In a small saucepan, combine vinegar, salt, and sugar a cook over medium heat, stirring, until salt and sugar are just dissolved. Pour brine over vegetables and toss to combine. Cover and refrigerate for one hour before serving.
Original Wordpress ID and Date: 9033, 2014-10-18_104655
Daikon and Carrot Pickle -- back to top
Daikon and Carrot Pickle (from Viet World Kitchen) Original Post
Makes about 3 cups
2. To make the brine, in a bowl, combine the 1/2 cup sugar, the vinegar, and the water and stir to dissolve the sugar. Pour over the vegetables. The brine should cover the vegetables. Let the vegetables marinate in the brine for at least 1 hour before eating. They will keep in the refrigerator for up to 4 weeks. Beyond that point, they get tired.
Original Wordpress ID and Date: 8093, 2014-08-02_084212
Divinity (from Paula Deen via The Food Network) -- Original Post
Ingredients
Directions:
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 250 degrees F on a candy thermometer, bringing it to a hard ball stage.
While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 250 degrees F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy. After you spoon the cooked sugar and nuts onto the waxed paper, you're done. Cool the candies on racks completely. You can store them in an airtight container for up to 2 weeks.
Original Wordpress ID and Date: 9391, 2014-12-31_140153
"Fall-toush" Salad -- back to top
"Fall-toush" Salad (from Smitten Kitchen) -- Original Post
(JW note: See the original post for notes on minor changes)
Aside from the delicious swirl of lemon, parsley, mint, garlic, scallions against sweet roasted squash and nutty roasted brussels sprouts, one of the key flavors/ingredients in a classic fattoush salad is ground sumac (read more here too), a stunning dark red spice that tastes like paprika has been crossed with citric acid — it’s, in fact, sour and one of my favorite spices. However, because most big grocery stores don’t carry it, it puts me in a position I generally try to avoid, which is sharing a recipe with an obscure ingredient. Here’s the deal, though: If you don’t have it, you’ll be fine without it. Replace it with an equal amount of paprika (not a smoky one) and another squeeze of lemon if you so desire. You probably won’t find anything to be missing because the salad has plenty of flavor without it.
[... cut out where to try to buy it ...]
Here, I used delicata squash, because I’m making up for lost time with it. It’s the perfect winter squash; most clock in at just a pound (perfect 1 to 2 person serving size), are much easier to chop than my previously beloved butternuts, are less stringy than acorn squash, and here’s the best part: you don’t have to peel them.
Serves 2 in a meal-sized portion or 4 as an appetizer or side — i.e. it’s not a huge bowl, but it’s hearty
3 tablespoons olive oil, possibly plus another spoonful
1 1/4 pound delicata squash (one medium)
1/2 pound brussels sprouts
Salt and freshly ground black pepper or Aleppo pepper flakes to taste
1 large pita bread
Kosher salt
2 scallions, thinly sliced
About 1 tablespoon mint leaves, finely chopped
About 1 tablespoon flat-leaf parsley or cilantro leaves, finely chopped
Additional ground sumac or paprika, to finish
2 teaspoons ground sumac or paprika (see Note above)
2 teaspoons warm water
1 to 2 tablespoons lemon juice
1 small garlic clove, minced
1 teaspoon white wine vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper or Aleppo pepper flakes to taste
Prepare vegetables: Heat oven to 400F. Coat two baking sheets with a tablespoon or so of olive oil each.
Cut ends off delicata squash and scrape out seeds with a spoon. [Did you know you can toast these like pumpkin seeds for a crispy garnish? You can!] Slice squash into 1/2-inch rings, then cut each ring into 1 to 2-inch chunks (I cut each ring into 1/6ths). Spread on first baking sheet in one layer; sprinkle with salt and pepper. Roast for 20 to 25 minutes, until bronzed underneath, then flip and roast for another 10 to 13 minutes, until browned at the edges and tender in the center. Set aside to cool slightly.
Meanwhile, trim ends and any discolored leaves from brussels sprouts and halve them lengthwise. Spread cut-side-down on second baking sheet; sprinkle with salt and pepper. Roast for 15 minutes, then flip sprouts and roast them for another 5 to 10 minutes, until toasty and crisp. Set aside to cool slightly.
Prepare pita chips: Split pita into two layers and cut or tear into large bite-sized chunks. Toss in a bowl with a little less than 1 remaining tablespoon olive oil and a couple pinches of salt. Spread on a baking sheet (I reused my brussels sheet, because they were done first) and toast in oven with vegetables for 5 to 8 minutes, until golden and crisp.
Make dressing: Soak sumac in water for 5 minutes, then whisk in remaining dressing ingredients. Adjust seasonings to taste; you may find you need more lemon juice or vinegar.
Assemble salad: In a medium-large bowl, combine warm roasted vegetables and scallions. Toss with 1/2 to 2/3 dressing, or to taste. Stir in chopped herbs, then pita chips; add more dressing and adjust salt and pepper levels if needed. Sprinkle with sumac to finish, and serve.
To do ahead: I’d keep the roasted vegetables separate from the pita chips so they don’t get soggy. I’d expect the roasted vegetables to hold up pretty well with the dressing (although it’s going to mostly absorb) but if you’re worried, you can keep that separate until serving, too.
Original Wordpress ID and Date: 9045, 2014-10-22_102919
Fat Free Thousand Island Dressing -- back to top
Fat Free Thousand Island Dressing (from Ari's Menu) -- Original Post
Whisk all ingredients together in a medium bowl. Store refrigerated in an airtight container for 7-10 days. Serve completely chilled.
Original Wordpress ID and Date: 8714, 2014-08-21_092626
Fesenjan [Persian Pomegranate Chicken] -- back to top
Fesenjan [Persian Pomegranate Chicken] (from Minimalist Baker) -- Original Post
A classic Persian dish made simple with a few time-saving techniques. Vegan optional and naturally gluten free. Plus, healthy and filling and perfect for gatherings or everyday weeknight meals.
Serves: 3-4
INGREDIENTS
INSTRUCTIONS
If you don't have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers.
Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.
Next, if you're serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Don't open lid until it's done. Fluff and set aside, covered.
Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.
In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.
Once all the chicken is in the pot, add chicken stock and bring to a boil.
Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.
Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.
NOTES
Pomegranate molasses method from Javaneh's Kitchen.
Fesenjan adapted from Simply Recipes.
Rice cooking method from The Kitchn.
Keep this recipe vegetarian-friendly by subbing veggie stock for chicken stock and chickpeas or additional whole, roasted walnuts for the chicken. Keep it vegan by subbing agave nectar or maple syrup for honey.
For a lighter version of this meal, sub cauliflower rice for regular rice.
JW Notes:
Original Wordpress ID and Date: 9231, 2014-11-14_114911
Flourless Pumpkin Spice Pancakes -- back to top
Flourless Pumpkin Spice Pancakes (from ShutterBean) -- Original Post
makes 3-4 pancakes
In a small bowl mix pumpkin puree with cinnamon, pumpkin spice, coconut oil, eggs and maple syrup and beat with a fork until well incorporated.
Heat a large sauté pan or griddle over medium heat, lightly coat with coconut oil or butter and pour about 1/3 of the mixture onto the griddle for each pancake. This recipe will make 2 large pancakes and 4 small ones.
Cook for 3 minutes on each side or until pancakes are set and golden.
Original Wordpress ID and Date: 9093, 2014-10-27_191652
Frijoles a la Charra [Homesick Texan] -- back to top
Frijoles a la Charra (from Homesick Texan by Lisa Fain) -- Original Post
See Also: Jalapeño Pinto Beans [Homesick Texan] for the beans
I used to get upset when I’d go to a Mexican restaurant, order a combination plate, and find a small bowl of soupy charra beans on the plate instead of the usual refried beans.
Then one day, something changed: the frijoles a la charra that came with my tacos al carbon were probably one of the finest bowls of beans I’d ever had. They were bright with tomatoes, fiery with jalapeños, and smoky from the good bacon.
This is a very close approximation of those beans. I fry up the bacon and then add tomatoes, jalapeños, and chipotles to the skillet. I then add cilantro and make a puree that gets stirred into the bean pot. While you can forgo this step, I enjoy the velvety texture it gives to the bean broth.
You can serve these with any Tex-Mex dish, such as Tacos al Carbon, Small-Apartment Style, West Texas Stacked Enchiladas, or just make a meal out of them with some Green Chile Rice and fresh Corn Tortillas.
Green Papaya Salad with Shrimp -- back to top
NOTE: We did not like this recipe as much as the one from Pok Pok
Green Papaya Salad with Shrimp (from Splendid Table) -- Original Post
This salad epitomizes the Vietnamese love of contrasting flavors and textures. The tartness of the dressing brings out the smoky, salty flavors of the shrimp and the peanuts add crunch and nuttiness. If you can't find green papaya, substitute with white cabbage.
Ingredients
Instructions
1. For the dressing, combine the garlic, chilies, 4 teaspoons sugar, fish sauce, lime juice and water in a small bowl and set aside.
2. Place the remaining sugar, lemongrass, shallots, chili flakes, salt and oil in a mixing bowl and stir well. Add the shrimp; toss gently and allow to marinate for 20 minutes. Grill or pan-sear the shrimp in an oiled skillet over high heat until just done, about 2 to 3 minutes. Set aside to cool.
3. Put the cooked shrimp, shredded papaya, carrots, basil and fried shallots in a mixing bowl. Add the dressing and toss gently to evenly coat all ingredients. Sprinkle the peanuts into the bowl, then toss and transfer to a serving dish.
Original Wordpress ID and Date: 8133, 2014-08-02_104355
Grilled Cilantro Lime Chicken -- back to top
Grilled Cilantro Lime Chicken (from Simply Recipes) -- Original Post
You could also try it with minced ginger, some garlic, or even mint.
We pound the chicken breasts to an even thickness and then chill them before grilling. Chilled, even-thickness chicken breasts will be less likely to overcook in the time it takes to get grill marks.
Mix the olive oil, lime zest, lime juice, cilantro, sugar, salt and pepper together in a large bowl. Add the chicken and massage the marinade into the chicken. Cover and chill for at least 30 minutes, and up to 4 hours or overnight.
Preheat the grill for medium high heat. Remove the chicken breasts from the refrigerator. Remove them from the marinade and pat them dry with paper towels. Coat the chicken breasts with some olive oil. Soak a paper towel in a little more oil and use tongs to wipe the grill grates. When the grill is hot, place the chicken breasts on the grill. Grill for a few minutes on each side, until cooked through.
Original Wordpress ID and Date: 8619, 2014-08-05_204247
High Protein & Oil-Free Basil Pesto -- back to top
High Protein & Oil-Free Basil Pesto (from Oh She Glows) -- Original Post(see for a few changes)
This is far from a traditional tasting pesto, but it's so delicious I couldn't stop eating it! The navy beans replace the typical cup of oil in this pesto recipe, making it not only oil-free, but high in protein as well. Nutritional yeast adds a cheesy taste while packing protein and B12. Enjoy this pesto spread on sandwiches, pasta, or even use for a dip for vegetables or chips. Spoon feeding encouraged.
Yield:1.5 cups (see below for nutritional info)
Ingredients:
Original Wordpress ID and Date: 8637, 2014-08-07_193542
Hiroshima Okonomiyaki -- back to top
Hiroshima Okonomiyaki (from Just One Cookbook) -- Original Post
(JW Note: See Original Post for alternative listing)
(Video is about 41mb)
Serves: Makes 2
Prep time does not include chilling time for the batter.
Usually cake flour is used for hiroshimayaki, but I used all-purpose flour since it's more readily available
Original Wordpress ID and Date: 9090, 2014-10-27_190953
How To Stir-Fry -- back to top
How to Stir Fry (from The Kitchn) -- Original Post
Stir frying is really one of the best techniques we home cooks can have up our sleeves. Because they cook so quickly, you can have a stir fry on the table in about the time it takes tochop up the vegetables! Plus, stir fries are a great way to clear out the fridge and use up produce. Here's how we do it:
Start the rice or cook the noodles- Because the stir fry itself comes together so quickly, you don't want to be waiting on your side dish. Alternatively, make therice or noodles ahead and add them as another stir fry ingredient!
Chop your vegetables- While your rice or noodles are cooking, get all the vegetables chopped. Cut them all about the same size and shape so they cook evenly. Make sure the vegetables are fairly dry; if they're too wet, they'll steam in the pan. Also prepare anyaromatics, like ginger or garlic.
Heat the pan- Woks are great, but you don't necessarily need to rush out and buy one. Flat-bottomed skillets work just as well, especially with our western-style burners. Get the pan nice and hot over high heat before adding the oil. Canola or peanut oil are best.
Meat first, then vegetables- If you want meat or seafood in your stir fry, cook it first then scoop it out onto a separate plate before cooking the vegetables. You'll add the meat back in at the end.
Don't crowd the pan- If you have too much in your pan, the vegetables will steam instead of staying crisp. If necessary, cook in batches and then combine everything back together at the end. Cook dense vegetables like broccoli and carrots together and softer vegetables like onions and greens together.
Don't stir too much- You want to give your meat and veggies a chance to sear and develop flavor. Let them sit for 30-60 seconds between each stir, and they're done when they're no longer raw but still crisp. Until you're familiar with how each vegetable cooks, the best way to tell when they're done is by tasting them.
Add aromatics- You don't want the aromatics to burn, so add them at the very end and cook them just until they're fragrant. If you want a more deeply flavored dish, you can also cook the aromatics at the very beginning to infuse the oil, but move them to a separate plate while you cook the rest of the stir fry.
Add the sauce- The sauce can be as simple as a few shakes of soy sauce or as complex as ahomemade barbecue sauce thinned with broth - or you can go with no sauce at all! The idea is just to coat the stir fry ingredients with flavor. You can make a thicker sauce by mixing a tablespoon or two of cornstarch into the sauce before pouring it onto the veggies. Let the sauce cook until it's thickened and glossy.
Original Wordpress ID and Date: 8677, 2014-08-11_093451
Ike's Vietnamese Fish-Sauce Wings -- back to top
Ike's Vietnamese Fish-Sauce Wings (from PokPok by Andy Ricker, page 250-251) -- Original Post
Very finely chop the garlic, sprinkle on the salt, then chop the two together for 15 seconds or so. Scrape the mixture into small bowl, add the ¼ cup of warm water, and let it sit for a few minutes.
Set a fine-mesh strainer over another bowl, pour the garlic mixture into the strainer (or squeeze the mixture in cheesecloth over the bowl), and use the back of a spoon to stir and smoosh the garlic to extract as much liquid as you can. Reserve the garlic. Add the fish sauce and sugar to the bowl and stir until the sugar has fully dissolved. You should have 1 cup of liquid.
Put the chicken wings in a large mixing bowl, add ½ cup of the fish sauce mixture, reserving the rest, and toss well with your hands. Cover and refrigerate for at least 4 hours, or as long as overnight, tossing every hour or so.
Meanwhile, pour enough oil into a small pan to reach a depth of ¾ inch or so and set it over high heat until it shimmers. Set a fine-mesh strainer over a heatproof bowl. Test whether the oil is hot enough: as soon as a piece of garlic added to the oil bubbles right away, add the rest. Decrease the heat to medium-low (you don’t want to rush the process with high heat), and stir once or twice. Cook the garlic just until it’s evenly light golden brown, about 5 minutes. Strain the garlic, reserving the flavorful oil for another purpose. Gently shake the strainer, then transfer the garlic in more or less one layer to paper towels to drain and cool. You should have 2 tablespoons of fried garlic. It keeps in an airtight container at room temperature for a day or two.
Transfer the wings to a colander in the sink, shaking them occasionally, to let them drain well before you fry them, at least 15 minutes.
Pour enough of the oil into a wok, Dutch oven, or wide pot (even better, use a countertop deep fryer) to reach a depth that will completely submerge the wings, about 2 inches. Set the pot over medium-high heat, bring the oil to 350°F (use a deep-fry thermometer), carefully stirring the oil to maintain a consistent temperature, and adjust the heat to maintain the temperature.
In a large mixing bowl, stir together the rice flour and tempura batter.
Fry the wings in two batches. Toss half the wings in the flour mixture to coat them well and knock them against the edge of the bowl so any excess flour falls off before adding them to the hot oil. Add the first batch to the oil and cook, prodding the wings to move them around a bit after 4 minutes or so and then every few minutes, until they’re evenly deep golden brown and completely cooked through, 6 to 8 minutes. Transfer them to paper towels to drain, let the oil come back to 350°F, and do the same with the next batch.
Add the ¼ cup of water to the remaining fish sauce mixture, stir well, and set it aside.
Work in two batches to finish the wings (if you have a very large wok, one batch will do). Combine ¼ cup of the fish sauce mixture and half of the chile paste (if you’re using it) in a nonstick wok, set it over high heat, and bring it to a boil. Cook until the mixture has reduced by about half, about 45 seconds. Add half of the chicken wings, and cook, using tongs, a wok spatula, or a deft flick of your wrist to toss the wings in the liquid every 15 seconds or so, until the liquid has become a sticky, caramel-colored glaze that coats the wings, about 1 minute. Add 1 tablespoon of the reserved fried garlic, toss well, and keep cooking, tossing constantly, until the glaze has turned a shade or two darker, about 30 seconds more.
Transfer the wings to a serving plate. The sticky coating seals in the heat, so this batch of wings should keep warm while you finish the next one. You can also keep the first batch in an oven set to warm.
Rinse and wipe out the wok, and repeat with another ¼ cup of the liquid, the remaining chile paste, the remaining wings, and the remaining tablespoon of fried garlic.
Serve the wings with the pickled vegetables, cucumber spears, and herb sprigs.
These are local, copied version of recipes. They are here for my own reference should the source website ever change the link or page.
These are password protected since they are not supposed to be pubic.
U: guest
P: Password is the name of my dog, all lower case.
Jalapeño Pinto Beans [Homesick Texan] -- back to top
Jalapeño Pinto Beans (from Homesick Texan by Lisa Fain) -- Original Post
See Also: Frijoles a la Charra [Homesick Texan]
Beans were a big part of my diet growing up. At least once a week, we’d have pinto beans for supper. As my mom has said: “Pinto beans are close to a perfect food.” Mom would slow-cook the beans all day with garlic, onions, spices, and her secret ingredient—jalapeño juice—which gave her beans a fantastic flavor.
I enjoy making a pot on Sunday afternoons, which makes for a satisfying Sunday supper. Leftovers are also welcome for easy lunches or quick mid-week dinners, especially since this dish is even better the next day.
NOTE: You can add a slab of salt pork to the pot, if you like.
To make these into borracho beans, stir in a bottle of beer 10 minutes before serving.
Kecap Manis [Indonesian Sweet Soy Sauce] -- back to top
Kecap Manis [Indonesian Sweet Soy Sauce] (from Fuss Free Cooking) -- Original Post
(2:3 soy
Instead of brown sugar, The Perfect Pantry has suggested palm sugar which I thought to be brilliant also.
In small pot, add brown sugar and soy sauce.Boil the sauce over low to medium flame until thickens resembling maple syrup. If the mixture starts to boil vigorously and looks like it is going to overboil, leave the pot away from the flame until the boiling has calm down and continue to boil over low heat. You have to keep a watchful eye while the mixture is cooking to avoid over boiling. As the mixture cools down, it will further thicken.
Original Wordpress ID and Date: 9203, 2014-11-11_124223
Lobster Tail Fra Diavolo with Zucchini Noodles -- back to top
Lobster Tail Fra Diavolo with Zucchini Noodles (from Inspiralized) -- Original Post
Ingredients
Instructions
Heat one tablespoon of oil in a large pot over medium heat. Once oil heats, add in the lobster. Cook until meat is cooked and opaque, about 5-7 minutes. Once cooked, transfer to a plate and set aside.
Add in the rest of the olive oil, the shallots, garlic and red pepper flakes to the pot. Cook until onions turn translucent, about 2-3 minutes. Add in the tomatoes, season with salt and pepper and bring to a boil. Reduce heat and simmer until reduced and thickened, about 15-20 minutes.
Return lobster to the skillet along with the zucchini noodles and cook for another 5 minutes to heat the lobster and cook the noodles to al dente.
Once done, serve the noodles into bowls with even amounts of lobster meat and sprinkle evenly with parsley.
Original Wordpress ID and Date: 8605, 2014-08-04_135536
Miang Kham (Thai One Bite Salad) -- back to top
Miang Kham (Thai One Bite Salad) (From Simple Thai Food via Serious Eats) -- Original Post
Suggested tweaks: There's not really a good substitute for galangal, so if you can't find it, you can just leave it out of the sauce. You can find dried shrimp and shrimp paste in Asian grocery stores; look for larger, meatier shrimp. If you can't find them, you can use a bit more fish sauce in the sauce. You can exclude the dried shrimp from the wraps if necessary. I couldn't find cha-phlu leaves, so I used Chinese broccoli leaves. They worked well.
To make the sauce, soak the dried shrimp in hot water for 15 minutes. Meanwhile, trim off and discard the leafy parts of the lemongrass stalk, remove the tough outer leaves of the bulb portion until the smooth, pale green core is exposed, and trim off the root end. Working from the root end, cut the bulb crosswise into paper-thin slices, stopping once you reach the point at which the purple rings disappear. Set the slices aside and discard the remainder.
Put the dried coconut flakes in a wok or 14-inch skillet and toast them on medium heat, stirring constantly, until medium brown, about 2 to 3 minutes. Reserve 2 tablespoons of the toasted coconut flakes for the sauce and set the remainder aside for the salad. Wipe out any toasted coconut sediment from the wok. Add the lemongrass slices, shallot, galangal, and ginger to the clean wok, then toast over medium-high heat, stirring constantly, until fragrant and the shallot slices are dry to the touch, about 5 minutes. Place the toasted mixture, drained dried shrimp, and shrimp paste in a mortar or a mini chopper and grind to a smooth paste.
Put the prepared paste, sugars, fish sauce, and water in a 1-quart saucepan and bring to a boil over medium-high heat, stirring constantly. When the sauce has thickened and reduced to about 1 cup, after 2 to 3 minutes, take the saucepan off the heat. Let the sauce cool completely. Once the dressing is cooled, stir in the chopped peanuts and the reserved 2 tablespoons toasted coconut flakes and transfer to a small serving bowl.
To prepare the salad, quarter the lime lengthwise and trim away the core. Cut the quarters into 1?4-inch dice, leaving the rind intact. Alternatively, for those who are sensitive to the bitterness of the lime rind, cut the lime into wedges (as shown in the photograph) and invite diners to squeeze about 1/2 teaspoon lime juice onto each composed salad bite.
Arrange the lime, ginger, shallots, peanuts, chilies, dried shrimp, _cha-phlu_leaves, and the dressing on a large serving platter.
To eat, put a leaf on your palm, add a bit of each component to the center of the leaf, top with a small spoonful of dressing, gather up the corners of the leaf to form a bag, and eat the whole thing in one bite.
Note: If the diced ginger tastes too spicy hot, rinse it in cold water three or four times until the water runs clear and blot it dry.
Original Wordpress ID and Date: 8824, 2014-09-10_155844
Mie Goreng [Indonesian Fried Noodle] -- back to top
Mie Goreng [Indonesian Fried Noodle] (from Wok With Ray) -- Original Post
In a bowl, place your fresh egg noodle. By using chopsticks, add 1 tablespoon kecap manis and mix.
In a spice grinder or mortar, add the garlic, shallots, candle nuts, white peppercorn, chilies (if you want some heat) and sea salt. Grind to a fine paste.
Heat up your wok at high heat and add cooking oil. Add spice paste, quickly stir-fry for 1-2 minutes or until you can smell the aroma.
Toss in shrimps, cabbage, yuey choy . Mix well with the paste quickly for one minute
Add in shrimp stock, noodles, another tablespoon of kecap manis , chopped celery, Chinese chives and spring onion. Keep on stirring for one more minute, and remove from heat
Serve warm with pickled cucumber and sprinkle some fried shallots for garnish
Original Wordpress ID and Date: 9205, 2014-11-11_124653
One Hour Chili (from The Homesick Texan) -- Original Post
(originally page 143)
When I make my Seven-Chile Texas Chili, it’s an all-day affair. But sometimes you don’t have the time or the patience to wait for a hearty bowl of red. And for those times I offer my One-Hour Texas Chili, which is still a flavorful, meaty dish.
The main difference between this chili and my Seven-Chile Texas Chili is that for this I use ground beef, preferably the rougher chili-chuck grind. Ground beef takes less time to cook, and in my experience, the longer it sits on a stove, the more mealy it gets—it’s perfect for a quick chili. There are still plenty of chiles and spices, however, to give this chili a complex flavor.
I make this on weeknights when I’m looking for a quick meal. I also find that this chili is a fine accompaniment to hot dogs and for that Texan treat known as Frito pie.
In a large skillet, preferably a cast-iron skillet, heat the dried ancho and chipotle chiles on medium-high heat about a minute on each side. Turn off the heat, fill the skillet with water, and let the chiles soak until rehydrated, about 30 minutes.
In a large pot or Dutch oven, heat 1 tablespoon of vegetable oil over medium heat. Add the onion quarters, stirring occasionally until they start to brown, about 10 minutes. Throw in the garlic and cook for 30 more seconds. Place cooked onions and garlic into a blender.
Drain the chiles from the soaking water and add them to the blender along with the pequin chiles (you don’t need to presoak these little chiles). Add the cumin, oregano, clove, cinnamon, and 1 cup of water. Blend until smooth.
Form the ground beef into little balls about the size of a marble. In the same large pot, on medium, cook the meat, stirring occasionally until lightly browned on each side, about 10 minutes. Add the chile puree and 4 cups of water, heat on high until boiling, then turn the heat down to low and simmer uncovered for 45 minutes, stirring occasionally.
After 45 minutes, adjust seasonings and add salt and black pepper to taste. Also, if the chili isn’t thick enough, slowly stir in the masa harina. Add the lime juice and then cook for 15 more minutes.
NOTE: If you can’t find dried chipotle chiles, substitute canned chipotle chiles and forgo the soaking step.
Original Wordpress ID and Date: 9000, 2014-10-15_205029
Pad Kee Mao (Drunken Noodles) -- back to top
Pad Kee Mao (Chicken Drunken Noodles) (from CHOW) -- Original Post
Ingredients
Instructions
Place noodles in a large bowl and cover with boiling water. Soak for about 15 minutes, until loose and pliable but not soft; drain and set aside. Meanwhile, combine oyster sauce, fish sauce, and lime juice in a medium nonreactive bowl, mix well, and set aside.
Heat oil in a large (12-inch) frying pan over medium-high heat. Once heated, add shallots and garlic and cook for 2 minutes or until softened but not brown. Add ground chicken and break into small pieces. Cook until chicken is white and almost cooked through, about 3 minutes. Add bell peppers and stir-fry just until they begin to soften, about 5 minutes.
Push chicken mixture to one side of the pan and add eggs to the center. Scramble with a spatula until eggs are set and don't run, about 1 minute. Push eggs to the side and add reserved sauce mixture. Once the sauce is boiling, add the drained noodles and toss to coat. Remove from heat, add jalapeños and basil, and toss to combine; serve immediately.
Original Wordpress ID and Date: 8775, 2014-09-06_085326
Peanut Sesame Zucchini Noodles [Smitten Kitchen] -- back to top
Peanut Sesame Noodles (from Smitten Kitchen) -- Original Page
Servings: Makes 6 side-dish or 4 vegetarian main-course servings.
Puree dressing ingredients in a blender until smooth, about 2 minutes, then transfer to a large bowl.
Cook pasta in a 6- to 8-quart pot of boiling salted water until tender. Drain in a colander, then rinse well under cold water.
Add pasta, scallions, bell peppers, cucumber and tofu to dressing, tossing to combine. Garnish with toasted sesame seeds and serve immediately.
Original Wordpress ID and Date: 8090, 2014-08-02_084022
Pico de Gallo (from The Kitchn) -- Original Post
Makes 2 to 3 cups
Ingredients
Instructions
Chop the onion and mince the garlic: Finely chop the onion and place it in a small bowl. Using a micro plane, grate the garlic into the bowl (or use a garlic press or very finely chop it with a knife.)
Marinate the onion and garlic in lime juice: Cut the lime in half and juice half of it. You should have about 2 tablespoons. Add the salt and the lime juice to the garlic and onions, stir, and set aside for a few minutes while chopping the other ingredients.
Chop the jalapeño: Slice the pepper in half and nick off a small piece of the membrane or seed, and taste for heat. If the pepper isn't too hot, finely mince it. If it is very hot, remove the seeds and membrane from one or both halves, and then mince. You should have about 1 1/2 to 2 tablespoons of pepper. Add to to the onions.
Chop the tomatoes and cilantro: Chop the tomatoes into medium chunks and add to the bowl. Roughly chop the cilantro and add to the bowl. Stir gently to combine.
Adjust seasonings: Taste the pico de gallo. If needed, add more salt, more cilantro, or more lime juice from the remaining half of the lime.
Rest and serve: If possible, cover and let rest for a few hours in the fridge or on the counter to blend the flavors. Best if used the day it is made.
Original Wordpress ID and Date: 9036, 2014-10-18_105556
Roasted Pepper and Tomato Soup -- back to top
Roasted Pepper and Tomato Soup (from The Kitchn) -- Original Post
Makes 2 quarts, about 8 to 10 servings
](http://www.thekitchn.com/quick-tip-how-to-roast-peppers-60699)
In a large stockpot over medium heat, heat the 1 tablespoon olive oil. Add the onion, garlic, and salt. Cook until soft, about 5 minutes, stirring occasionally to avoid burning. Add the roasted peppers and tomatoes, cover and cook gently for 10 minutes. Add the stock, optional chili powder and paprika, and cook for an additional 5 minutes.
Using an immersion blender (or transfer to a blender, working in batches), puree until almost smooth. Season with salt and pepper to taste and top with a drizzle of olive oil. Serve with fresh lime to squeeze on top.
Recipe Notes
Original Wordpress ID and Date: 9141, 2014-11-06_134636
Savory Parsnip Noodle Chive Waffles -- back to top
Savory Parsnip Noodle Chive Waffles (from Inspiralized) -- Orginal Post
Ingredients
Meanwhile, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the parsnip noodles and season with garlic powder, salt and pepper. Cover and cook for 5 minutes or until noodles are wilted and cooked through.
Once cooked, add to a bowl with the egg and chives and toss to combine. Spray the waffle iron with cooking spray and then pack in the parsnip mixture. Cook to the waffle iron's settings and then remove carefully.
Optional: while waffles are cooking, mix together Greek Yogurt and lemon juice and season with pepper.
When waffles are done, top with optional Greek yogurt or serve as is, ideally with salty bacon or maple syrup.
Original Wordpress ID and Date: 9374, 2014-12-22_104857
Smokey Tortilla Soup -- back to top
Smokey Tortilla Soup (From Homesick Texan, page 127) -- Original post
Tortilla soup is probably one of the most ubiquitous soups in Texas, and yet you’ll find that no two recipes are alike. I like to make mine smoky, which I achieve by adding chipotle chiles and smoked paprika. I also prefer my tortilla soup without additional chicken, as I find the combination of broth, chips, cheese, and avocados more than filling. Yet there are those who might question this, so feel free to serve it with shredded chicken if you like.
In a dry skillet heated on high, toast the pasilla chiles on each side for about 10 seconds or just until they start to puff. Fill the skillet with enough water to cover chiles. Leave the heat on until the water begins to boil and then turn off the heat and let the chiles soak until soft, about 30 minutes.
Heat ½ cup of the vegetable oil in a large skillet on medium heat until a candy thermometer reads 350 degrees. Slice the tortillas into strips ¼ inch thick. Add tortilla strips to the hot oil and cook until crisp, about a minute. Drain tortillas on paper towels.
If using fresh tomatoes, cut in half and place on a greased sheet under the broiler, along with the onion quarters and garlic cloves. Cook the tomatoes, onions, and garlic on each side for 5 minutes or until black spots begin to appear. (If using canned tomatoes, broil only the onions and garlic.)
Place the tomatoes, onions, and garlic into a blender. When the pasilla chiles are hydrated, drain and rinse and also add to the blender along with the chipotle chiles, cumin, oregano, cloves, cilantro, ½ cup of the fried tortilla strips, and ½ cup of water. Blend on high until smooth.
In a large pot, heat 1 teaspoon of vegetable oil on medium heat and add the tomato puree. Cook, stirring occasionally, for 5 minutes until it thickens and gets darker. Note that it will probably pop and squirt.
Add the chicken broth and Worcestershire sauce. Bring to a boil and then turn the heat down to low and simmer for 30 minutes.
Stir in the smoked paprika, lime juice, salt to taste, and the chicken meat if you’re using it, and simmer for another 10 minutes.
Before serving the soup, place the remaining tortilla strips and grated Monterey Jack cheese into 4 or 6 bowls. Top with the soup and serve immediately. Serve with the avocado, Cotija cheese, and cilantro for garnish.
NOTE: If you can’t find pasilla chiles, you can add one more canned chipotle chile; you can substitute dried ancho chiles, as these tend to be more available; or you can use 1 tablespoon of chili powder.
Original Wordpress ID and Date: 9283, 2014-11-23_104224
Som Tam Thai (Green Papaya Salad) -- back to top
Som Tam Thai (Green Papaya Salad)
From Pok Pok, page 38. Original Post
This version of papaya salad, probably the most familiar to Westerners, sports the sweet, sour, salty, and hot flavors that have come to embody Thai food in the States. It is the reason we see papaya salad on virtually every Thai menu. This stuff is seriously good—right in a Westerner’s wheelhouse—when the balance of flavors is right and the shredded papaya isn’t bashed to death.
Flavor Profile: Nearly equal parts sweet, sour, spicy, salty
1 generous tablespoon medium-size dried shrimp, rinsed and patted dry
1 ounce palm sugar
¼ teaspoon water
1 small lime (preferably a Key lime), halved through the stem
3 grams peeled garlic cloves (about 1 medium clove), halved lengthwise
3 grams fresh stemmed Thai chiles (about 2), preferably red
1 ounce long beans, ends trimmed, cut into 2-inch lengths (about ½ cup)
1 tablespoon lime juice (preferably from Key limes or spiked with a small squeeze of Meyer lemon juice)
1 tablespoon Thai fish sauce
1 tablespoon Naam Makham (Tamarind water)
4 ounces peeled, shredded green papaya (about 1½ cups, lightly packed)
3 ounces cherry tomatoes (about 6), halved, or quartered if very large
2 generous tablespoons coarsely chopped unsalted roasted peanuts
Wedge of white or green cabbage
Heat a small dry pan or wok over medium heat, add the dried shrimp, and cook, stirring frequently, until they’re dry all the way through and slightly crispy, about 5 minutes. Set them aside to cool. They’ll keep covered at room temperature for up to 1 week.
Put the palm sugar in a small microwavable bowl, sprinkle on the ¼ teaspoon of water, cover the bowl with plastic wrap, and microwave on low just until the sugar has softened (not liquefied), 10 to 30 seconds. Pound the mixture in a mortar (or mash it in the bowl) until you have a smooth paste. Covered, it will keep soft for up to 2 days.
Cut one of the lime halves lengthwise into thirds, then cut the thirds in half crosswise. Set aside 3 of the pieces (reserve the remaining lime for another purpose).
Combine the garlic, chiles, and 1 tablespoon of the softened palm sugar in a large clay mortar and pound just until you have a chunky sludge with medium pieces of chile and small but visible pieces of garlic, about 10 seconds.
Add the 3 lime wedges and pound very lightly, just to release the juice. Add the shrimp, pound lightly (don’t smash or pulverize them), just to release their flavor, then add the long beans and pound lightly to bruise them (they should not break into pieces or totally flatten).
Add the lime juice, fish sauce, tamarind water, and papaya. Then use the pestle to barely bruise the papaya (lightly pounding at a slight angle, not directly up-and-down) for about 10 seconds, while simultaneously using a large spoon to scoop up from the bottom of the mortar, essentially tossing the papaya, palm sugar mixture, and the other ingredients as you pound. Do not smash the papaya. It should remain crisp.
Add the tomatoes and pound lightly, just to release their juice. Add the peanuts and mix briefly with the spoon. Transfer the papaya salad to a plate, liquid and all, and serve with the wedge of cabbage on the side.
Original Wordpress ID and Date: 8085, 2014-08-02_083516
Southwestern Slaw -- back to top
Southwestern Slaw (from TheCulinary Institute of America) -- Original Post
Makes 8 servings
Combine all ingredients. Allow to sit for 30 minutes to 8 hours
Original Wordpress ID and Date: 8114, 2014-08-02_102639
Spicy Moroccan Chickpeas with Beet Noodles -- back to top
Spicy Moroccan Chickpeas with Beet Noodles (from Inspiralized) -- Original Post
Ingredients
Instructions
Preheat the oven to 400 degrees.
Lay out the beet noodles evenly in a baking tray and drizzle with 1 tablespoon of the olive oil. Season with salt and pepper and bake for 10-15 minutes or until wilted.
Heat a large skillet over medium-high heat. Add in the rest of the olive oil and once it heats, add in garlic. Cook the garlic for 30 seconds or until fragrant.
Add the onions, lemon juice, apricots, garam masala, red pepper flakes and season with salt and pepper. Cook for 5 minutes or until onion begins to slightly brown.
Add in the chickpeas and tomatoes and bring to a boil. Reduce the heat and simmer for 5-7 minutes, stirring occasionally, to reduce.
Once reduced, stir in the mint.
Divide the beet noodles onto 4 plates and top each with hearty scoops of the chickpea mixture.
Original Wordpress ID and Date: 9174, 2014-11-08_175743
Sushi Rice (from Alton Brown) -- Original Post
Makes 4 cups
Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear.
Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.
Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi.
Original Wordpress ID and Date: 8129, 2014-08-02_103952
Sweet Corn Gazpacho [Spoon Fork Bacon] -- back to top
Sweet Corn Gazpacho (from Spoon Fork Bacon) Original Post
Makes 6 to 7 cups
Ingredients:
Directions:
Holding an ear of corn on an angle in a large mixing bowl, slice fresh kernels off the cob and reserve 1/3 cup kernels for garnish. Using the back of your knife, remove the excess 'milk' (liquid) from the cob, into the bowl with the kernels. Discard cobs or reserve for later use.
Place the corn and remaining ingredients into a blender and thoroughly blend until smooth, 3 to 4 minutes. Refrigerate mixture (in the blender well) for at least an hour.
When ready to serve, blend mixture for 30 seconds and adjust seasonings.
Ladle gazpacho into bowls and top with a sprinkle the reserved corn kernels.
Finish each serving with a drizzle of oil and a small about of radish sprouts and cilantro leaves. Serve.
Original Wordpress ID and Date: 8110, 2014-08-02_085319
Szechwan Eggplant Stir-Fry -- back to top
Szechwan Eggplant Stir-Fry (from Food Network /Tyler Florence) -- Original Post
Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
Original Wordpress ID and Date: 8790, 2014-09-08_132902
Teriyaki and Mexican Jerky [Ground] -- back to top
Ground teriyaki Jerky (from just JERKY: The Complete Guide to Making it,by Mary Bell)(position 1135)
Ground Mexican jerky (from just JERKY: The Complete Guide to Making it,by Mary Bell)(position 1193)
Original Wordpress ID and Date: 9397, 2014-12-31_143259
Thai Spicy Grilled Beef Salad [Yam Nuea Yang] -- back to top
Thai Spicy Grilled Beef Salad [Yam Nuea Yang] (from Simple Thai Food [book, Amazon Link, page 126]) -- Original Post
This is one of the most popular meat salads at overseas Thai restaurants. It is not difficult to see why. Who can resist a salad of charred tender steak, fresh tomatoes, crunchy, refreshing cucumber, a gentle bite of shallots, and a tart dressing with a hint of smokiness from red chile powder?
It is easy, too. Marinate the beef before you leave for work. When you get home, cook some rice and throw the steak on a grill pan. The rest of the ingredients take only minutes to prepare. Once all that is done, dinner is only seconds away—or however long it normally takes you to toss a salad. This is one of my favorite weeknight meals. SERVES 2 OR 3
In a bowl large enough to accommodate the steaks, stir together the soy sauce, pepper, and oil. Prick the steaks all over with a fork, add them to the soy mixture, and turn them to coat well. Cover and refrigerate for at least 3 to 4 hours or up to 10 hours.
Prepare a hot fire in a charcoal or gas grill. If using charcoal, allow the charcoal to develop a gray ash before you start grilling. Oil the grate with vegetable oil. Alternatively, heat a well-oiled stove-top grill pan over high heat until hot or preheat the broiler and oil a broiler pan. Cook the steaks, turning them once halfway through the cooking, until they are medium-rare to medium. The timing will vary depending on which cooking method you are using. If possible, test if they are ready with an instant-read thermometer, which should register 140°F to 150°F, the ideal level of doneness for this dish. Transfer the steaks to a cutting board, tent with aluminum foil, and let rest for 10 to 15 minutes.
Meanwhile, ready the shallots, cucumber, and tomato. In a salad bowl, stir together the lime juice, fish sauce, sugar, and chile powder.
Cut the steaks against the grain and on the diagonal (30- to 40-degree angle) into thin slices, capturing any juices. Add the steak slices and their juices to the salad bowl along with the shallots, cucumber, and tomato and toss to mix evenly. Taste the salad and correct the seasoning as needed. It should be predominantly sour, then salty, with some sweet in the background. Once everything tastes right, sprinkle the cilantro on top and serve immediately.
Original Wordpress ID and Date: 9157, 2014-11-07_153823
Vegan Pasta Alfredo -- back to top
Vegan Pasta Alfredo (from Minimal Eats) -- Original Post
Ingredients
Instructions
Cook the minced garlic with olive oil until golden brown, about 3-4 minutes.
Add the almond milk and bring it to boil. Add the salt, pepper, chopped cauliflower and cook until it's soft, about 7 minutes.
Transfer to a blender and add the nutritional yeast and lemon juice. Blend until smooth.
Cook the pasta al dente according to package directions.
Drain the pasta and pour it into the pan with the sauce, or if you prefer, mix it in the dish.
Original Wordpress ID and Date: 8748, 2014-08-28_103118
Vegetable Stir-Fry with Spicy Cilantro Herb Sauce -- back to top
Vegetable Stir-Fry with Spicy Cilantro Herb Sauce (from Honest Cooking) -- Original Post (with lots of changes)
Crisp, yet tender fresh market vegetables packed with flavor and drizzled with a spicy cilantro herb sauce for a delicious herbaceous tang. The key here is finding the most fresh, organic ingredients, which will ensure maximum flavor in the dish.
Ingredients
For Cilantro Herb Sauce:
Instructions
Make cilantro herb sauce:
In a food processor, combine and chop cilantro, mint, tarragon, scallions, ginger, and garlic.
Add olive oil, vinegar, and .25 cup water and pulse into a thick wet paste/purée.
Add sesame seeds.
Season with salt and pepper, to taste. Set aside.
Stir Fry:
In a large skillet or wok over high heat, heat 2 tbsp of vegetable oil until it just starts to smoke.
Add the vegetables.
Add salt and pepper to taste.
Stir-fry the vegetables for 4-5 minutes until they are barely tender but still crunchy and immediately turn the heat off.
Add .5 cup scallions and herbs, toss and remove from heat.
Drizzle with the cilantro herb sauce.
Enjoy atop a mound of couscous, brown rice, or quinoa.
Original Wordpress ID and Date: 8673, 2014-08-11_093053
Yam Tuna (Thai Tuna Salad) -- back to top
Recipe from page 54 of Pok Pok. Original Post
Combine the fish sauce, lime juice, simple syrup, ginger, garlic, and chiles in a medium pot, set it over medium heat, and heat the mixture just until it’s warm to the touch, 15 seconds or so. Turn off the heat.
Add the remaining ingredients to the pot with the dressing and toss gently but well. Transfer the salad, liquid and all, to a plate in a heap, and serve.
Original Wordpress ID and Date: 8078, 2014-08-02_082635
Zucchini Bread [Smitten Kitchen] -- back to top
Zucchini Bread (from Smitten Kitchen) -- Original Post
Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they're pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.
Original Wordpress ID and Date: 8122, 2014-08-02_103338