By Jennifer Segal, inspired by Dan Barber, chef and co-owner of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills, New York
http://www.onceuponachef.com/2016/04/cauliflower-steaks-with-cauliflower-puree.html#tabrecipe
Servings: 2
Total Time: 45 Minutes
Ingredients:
1 head cauliflower
1 cup chicken broth
Salt
3 tablespoons unsalted butter, cut into chunks
Freshly ground black pepper
1 teaspoon chopped fresh thyme
2 tablespoons vegetable oil, divided
Instructions:
1)Preheat the oven to 350°F.
2) Using a sharp heavy knife and starting at top center of cauliflower head, cut two 1-inch-thick slices of cauliflower, cutting through stem end and leaving the leaves intact. Set the cauliflower steaks aside. Cut the remaining florets into 1/2-inch pieces.
3) In a medium pot, bring the chicken broth and 1/2 teaspoon salt to a boil. Add the cauliflower and bring back to a boil. Cover, reduce the heat to low and steam for about 15 minutes, or until the cauliflower is very tender. Using a slotted spoon, transfer the cauliflower to a food processor. Add 1/2 cup of the chicken broth from the pot, along with the butter, and process until smooth. Taste and adjust seasoning with salt and freshly ground pepper.
4) Add the thyme and process until just combined. Discard the remaining broth and transfer the cauliflower purée back to the pot.
5) Heat 1-1/2 tablespoons of the vegetable oil in a large ovenproof skillet over medium-high heat. Add the cauliflower steaks to the skillet, nice side down (whichever side is prettier), and then drizzle the cauliflower steaks with the remaining 1/2 tablespoon of oil. Sprinkle each steak with 1/4 teaspoon salt and a few grinds of fresh black pepper. Cook until the first side is golden brown, 4-5 minutes.
6) Flip the cauliflower steaks over and transfer the pan to the oven. Bake until tender, about 10 minutes.
7) Rewarm the cauliflower purée over medium heat. Divide the purée between 2 plates, and then top each with a cauliflower steak, nice side up.
Nutrition Information
Powered by Edamam
Per serving (2 servings)
Calories:353
Fat:33g
Saturated fat:12g
Carbohydrates:11g
Sugar:4g
Fiber:3g
Protein:6g
Sodium:1376mg
Cholesterol:49mg
Thursday, April 28, 2016
Thursday, April 21, 2016
Sephardic Charoset
This is from www.epicurious.com. It's a new recipe I tried because my sister-in-law is allergic to apples. It's sweet from all the fruit and the date syrup, but is rich in taste from the many spices. It's a good complement to the 'wonderfully' bland taste of matzah. There are many ingredients, but once you have all the ingredients lined up, there's not much to it. At least you don't have to peel and chop apples!
The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets. It is a tastier version of molasses, in my opinion. Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.
Ingredients:
20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
Directions:
1) In food processor, purée dates until smooth.
2) Add bananas, raisins, wine and date syrup and process to combine.
3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.
4) Store, covered, at room temperature until ready to serve.
The date syrup can be difficult to find, but there is a version at Whole Foods and is usually available at Middle East markets. It is a tastier version of molasses, in my opinion. Might have to try the suggestions on the label to swirl on vanilla ice cream or yogurt, or to use instead of honey on cereal.
Ingredients:
20 pitted dates, preferably Medjool (easy to pit by slitting lengthwise and popping out the pit)
3 bananas
1/2 cup golden raisins
1/4 cup sweet red wine (Manischewitz Extra Heavy Malaga) (I used 2 Tbsp TJs Blackberry Crush)
3 Tbsp date syrup (silvan) or honey)
1/2 cup walnut halves, toasted (250 degrees for 4 minutes - watch carefully!)
1/2 cup unsalted shelled pistachios (not dyed red), toasted
1/2 cup whole almonds, toasted
1 1/2 tsp ground cinnamon
1 tsp ground allspice
1/2 tsp ground ginger
1 tsp ground nutmeg
1 tsp ground cloves
Directions:
1) In food processor, purée dates until smooth.
2) Add bananas, raisins, wine and date syrup and process to combine.
3) Add walnuts, pistachios, almonds, cinnamon, allspice, ginger, nutmeg, and cloves and process until smooth.
4) Store, covered, at room temperature until ready to serve.
Ugandan Charoset with Peanuts
Tziporah Sizomu's Ugandan Charoset from www.myjewishlearning.com
I was looking for a charoset recipe without tree nuts since my great niece and nephew are allergic.
In Uganda, apples were very expensive and peanuts (or 'ground nuts') were grown locally.
This version is very moist from the bananas, without even adding the wine. And I only used 1-2 Tbsp or so of honey
Ingredients:
4 cups roasted peanuts
3 apples, chopped fine
2 bananas chopped into small pieces
1/2 cup honey - I used only 1-2 Tbsp. Add slowly.
1/2 cup sweet wine (or not)
Directions:
1) Grind peanuts in a food processor and place in a medium bowl.
2) Mix in chopped apples and bananas
3) Add wine (optional) and stir.
4) Add honey and mix. If it's not thick enough, add more peanuts.
See also Coconut Charoseth (apples, coconut, walnuts and almonds) and Sephardic Charoset (dates, bananas, raisins, date syrup, walnuts, pistachios, almonds and spices).
I was looking for a charoset recipe without tree nuts since my great niece and nephew are allergic.
In Uganda, apples were very expensive and peanuts (or 'ground nuts') were grown locally.
This version is very moist from the bananas, without even adding the wine. And I only used 1-2 Tbsp or so of honey
Ingredients:
4 cups roasted peanuts
3 apples, chopped fine
2 bananas chopped into small pieces
1/2 cup honey - I used only 1-2 Tbsp. Add slowly.
1/2 cup sweet wine (or not)
Directions:
1) Grind peanuts in a food processor and place in a medium bowl.
2) Mix in chopped apples and bananas
3) Add wine (optional) and stir.
4) Add honey and mix. If it's not thick enough, add more peanuts.
See also Coconut Charoseth (apples, coconut, walnuts and almonds) and Sephardic Charoset (dates, bananas, raisins, date syrup, walnuts, pistachios, almonds and spices).
Wednesday, April 13, 2016
Chicken with Lemongrass
From The Complete Asian Cookbook Thailand Vietnam Cambodia Laos & Burma
by Charmaine Solomon
We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this book and it was simple and delicious. Fresh lemongrass can be found at some general supermarkets, and certainly at the Asian markets. It is grown in Florida and California, as well as Australia, Brazil, Mexico and West Africa. If lemongrass is old and dried out, you are probably better off using grated lemon rind.
According to one of my go-to books, Jill Norman's Herbs & Spices, the cook's reference, the taste is, "tart, clean, and citrus like with peppery notes." Only the lower part of the stalk, which is white with just a tinge of pale green should be used. You should first pound or "bruise" the stalk with a mortar and pestle (or a flat part of a knife if needed) to release the oils that contain the flavor. You can then either cook your dish with the stalk in chunks and remove it before serving, or slice VERY thinly and leave it in. The stalks are used in curries and stews as well as for tea or for flavoring vinaigrettes.
Tonight, I chose a little of both, using some lemongrass as stalks and letting the rest incorporate into the dish as thin slices. This part of the meal was simple but excellent. I usually don't cook chicken stovetop, but this worked out well. We were a bit tired of fish sauce, so I omitted that.
INGREDIENTS:
2 lb chicken - bone in pieces or boneless breasts
3-4 lemongrass stems, white part only, thinly sliced
3 scallions, thinly sliced
1 tsp salt (or a little less)
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp canola oil
1 fresh red chili deseeded and chopped (optional)
1/2 cup roasted peanuts, finely chopped
2 tsp sugar
2 Tbsp fish sauce (optional)
DIRECTIONS:
1) Cut chicken into serving pieces.
2) Gently bruise the lemongrass with a mortar and pestle (or other hard object).
3) Place the lemongrass in a bowl with the scallion, salt, pepper and chicken and toss well to combine. Set aside in the refrigerator for at least 30 minutes.
4) Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chili and stir-fry for a further 10 minutes or until the chicken is cooked through.
5) Add the peanuts, season with the sugar and extra pepper and stir well.
6) Add the fish sauce (optional) and toss to distribute evenly then serve with rice, noodles, (or quinoa, the western version).
photos (3) - lemongrass with sliced scallions, chopped peanuts, chicken with lemongrass, 4/13/16.
by Charmaine Solomon
We started using more Asian spices and recipes after returning from Vietnam and Cambodia in March, 2016. I was having difficulty finding recipes online the way I usually do, so we searched on Amazon and there were remarkably few books there either. Tonight was my first attempt at using one of the recipes from this book and it was simple and delicious. Fresh lemongrass can be found at some general supermarkets, and certainly at the Asian markets. It is grown in Florida and California, as well as Australia, Brazil, Mexico and West Africa. If lemongrass is old and dried out, you are probably better off using grated lemon rind.
According to one of my go-to books, Jill Norman's Herbs & Spices, the cook's reference, the taste is, "tart, clean, and citrus like with peppery notes." Only the lower part of the stalk, which is white with just a tinge of pale green should be used. You should first pound or "bruise" the stalk with a mortar and pestle (or a flat part of a knife if needed) to release the oils that contain the flavor. You can then either cook your dish with the stalk in chunks and remove it before serving, or slice VERY thinly and leave it in. The stalks are used in curries and stews as well as for tea or for flavoring vinaigrettes.
Tonight, I chose a little of both, using some lemongrass as stalks and letting the rest incorporate into the dish as thin slices. This part of the meal was simple but excellent. I usually don't cook chicken stovetop, but this worked out well. We were a bit tired of fish sauce, so I omitted that.
INGREDIENTS:
2 lb chicken - bone in pieces or boneless breasts
3-4 lemongrass stems, white part only, thinly sliced
3 scallions, thinly sliced
1 tsp salt (or a little less)
1/2 tsp freshly ground black pepper, plus more to taste
2 Tbsp canola oil
1 fresh red chili deseeded and chopped (optional)
1/2 cup roasted peanuts, finely chopped
2 tsp sugar
2 Tbsp fish sauce (optional)
DIRECTIONS:
1) Cut chicken into serving pieces.
2) Gently bruise the lemongrass with a mortar and pestle (or other hard object).
3) Place the lemongrass in a bowl with the scallion, salt, pepper and chicken and toss well to combine. Set aside in the refrigerator for at least 30 minutes.
4) Heat the oil in a wok or large heavy-based frying pan over medium heat. Add the chicken mixture and stir-fry for 3 minutes. Add the chili and stir-fry for a further 10 minutes or until the chicken is cooked through.
5) Add the peanuts, season with the sugar and extra pepper and stir well.
6) Add the fish sauce (optional) and toss to distribute evenly then serve with rice, noodles, (or quinoa, the western version).
photos (3) - lemongrass with sliced scallions, chopped peanuts, chicken with lemongrass, 4/13/16.
Braised Chicken with asparagus, peas and melted leeks
http://www.epicurious.com/recipes/food/views/braised-chicken-with-asparagus-peas-and-melted-leeks?mbid=nl_04132016_Daily_CTN%20(1)&CNDID=4649318&spMailingID=8774391&spUserID=MTA4NzM3MjU3NzQ2S0&spJobID=901265682&spReportId=OTAxMjY1NjgyS0
YIELDServes 4ACTIVE TIME20 minutesTOTAL TIME55 minutes
INGREDIENTS
2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds
1/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more
2 teaspoons whole fennel seeds
8 bone-in chicken thighs (about 4 pounds)
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2 teaspoons fresh lemon juice
3 tablespoons chopped dill
PREPARATION
If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16–18 minutes. Transfer leeks to a plate; reserve skillet.
Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12–14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15–18 minutes.
Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.
YIELDServes 4ACTIVE TIME20 minutesTOTAL TIME55 minutes
INGREDIENTS
2 medium leeks, white and light-green parts only, cut crosswise into 1/3-inch rounds
1/4 cup olive oil, divided
2 teaspoons kosher salt, divided
1/4 teaspoon freshly ground black pepper, plus more
2 teaspoons whole fennel seeds
8 bone-in chicken thighs (about 4 pounds)
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
3/4 pound medium asparagus, trimmed, cut crosswise in half and on the bias
2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
1 tablespoon plus 1/2 teaspoon finely grated lemon zest, divided
2 teaspoons fresh lemon juice
3 tablespoons chopped dill
PREPARATION
If you see or feel dirt in the leeks, rinse well, separating layers, then pat dry; otherwise, leave rounds intact.
Heat 2 Tbsp. oil in a large skillet over medium-high until hot but not smoking. Add leeks in a single layer; season with 1/4 tsp. salt and a pinch of pepper. Reduce heat to low and cook, turning once, until leeks are lightly golden, 16–18 minutes. Transfer leeks to a plate; reserve skillet.
Lightly crush fennel seeds with the bottom of a heavy skillet or pot. Pat chicken thighs dry with paper towels and season with fennel, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Heat remaining 2 Tbsp. oil in a 5–7-qt. Dutch oven or large wide saucepan over medium-high. Cook thighs, skin side down, until well-browned, 12–14 minutes. Transfer skin side up to a plate. Pour off and discard fat.
Add wine to pot, bring to a simmer, and cook, scraping up bits from bottom of pot, 1 minute. Add broth and return chicken skin side up to pot. Lower heat to medium-low, cover pot, and cook until chicken is cooked through, 15–18 minutes.
Meanwhile, combine asparagus, peas, and 2 Tbsp. water in reserved skillet, cover, and cook over medium heat until asparagus is crisp-tender, about 5 minutes. Remove from heat. Add 1/2 tsp. lemon zest, remaining 1/4 tsp. salt, and a pinch of pepper; stir gently to just combine.
Divide chicken, asparagus mixture, and reserved leeks among large shallow bowls. Bring broth to a simmer, add lemon juice, then ladle into bowls. Top with dill and remaining 1 Tbsp. lemon zest.
Sunday, March 27, 2016
Asian mango salad
Adapted from cooking class with Ms. Vy in HoiAn, Vietnam March 2016
See Asian chicken BBQ recipe for more details
This mango salad was meant to be prepared with prawns. I can't remember if we had tofu or chicken or nothing in it's place. At home, I tried it again with 1 cup of napa cabbage instead of prawns. For the HoiAn chili sauce, I found one at Great Wall that was Yeo's chili with garlic sauce, moderate heat, from Malaysia, which worked perfectly.
I was unable to get the shallots nice and crispy like they did at the cooking class. I probably had to bread and deep fry them. Instead, I stir-fried them until they were dark, then blotted the oil off. Not quite the same, but a drop healthier.
This salad was excellent - I brought it to our recent inaugural LadyDocs book club session about The Lotus and the Storm by Lan Cao, which featured Vietnamese food. It took me a while to get all the various parts of this salad together, but my group LOVED it! Plus, I got to use my new slicing tool that was given to us at the end of our cooking class. Fingers, beware!! The salad was even better the next day, as most slaws are, although there was just a paltry bit left. I served it alongside a mild dish of Mahi Mahi with a green sauce, as well as stir-fried vegetables.
Serves 4 - 6 as appetizer.
Ingredients:
1 green mango, sliced
1 cup onion, sliced finely
1.5 cups mixed Vietnamese mint and mint
1 cup Napa cabbage, sliced
1.5 Tbsp salad dressing (ingredients below)
2 tsp sesame seeds, roasted
1/2 tsp HoiAn chili sauce
1/4 tsp sea salt
pinch of coarse black pepper
1 Tbsp shallot oil - optional
2 Tbsp fried shallots - excellent, crispy - if you can figure out how to make them
4 rice crackers
Salad dressing:
1 Tbsp lime juice
1 Tbsp white sugar
1 tsp fish sauce - I used vegetarian fish sauce
1 tsp garlic and red chili pounded - or substitute a very light sprinkle of garlic powder for the latter.
Directions:
1) For salad dressing, put lime juice and sugar in a bowl, stir to dissolve. Add the fish sauce and garlic and chili, then mix.
2) Put oil in sauce pan. Slice shallots thinly. Then sauce until toasted, but do NOT burn.
2) For the salad, put mango, cabbage, onion, 1 cup of mint, 1 tsp of sesame seeds and dressing.
3) Add to mango. Mix and toss. Season to taste.
4) Serve on 4 small plates and garnish with remaining mint, sesame seeds and fried shallots. Serve with rice crackers, if you choose, or as a side with fish or chicken.
See Asian chicken BBQ recipe for more details
This mango salad was meant to be prepared with prawns. I can't remember if we had tofu or chicken or nothing in it's place. At home, I tried it again with 1 cup of napa cabbage instead of prawns. For the HoiAn chili sauce, I found one at Great Wall that was Yeo's chili with garlic sauce, moderate heat, from Malaysia, which worked perfectly.
I was unable to get the shallots nice and crispy like they did at the cooking class. I probably had to bread and deep fry them. Instead, I stir-fried them until they were dark, then blotted the oil off. Not quite the same, but a drop healthier.
This salad was excellent - I brought it to our recent inaugural LadyDocs book club session about The Lotus and the Storm by Lan Cao, which featured Vietnamese food. It took me a while to get all the various parts of this salad together, but my group LOVED it! Plus, I got to use my new slicing tool that was given to us at the end of our cooking class. Fingers, beware!! The salad was even better the next day, as most slaws are, although there was just a paltry bit left. I served it alongside a mild dish of Mahi Mahi with a green sauce, as well as stir-fried vegetables.
Serves 4 - 6 as appetizer.
Ingredients:
1 green mango, sliced
1 cup onion, sliced finely
1.5 cups mixed Vietnamese mint and mint
1 cup Napa cabbage, sliced
1.5 Tbsp salad dressing (ingredients below)
2 tsp sesame seeds, roasted
1/2 tsp HoiAn chili sauce
1/4 tsp sea salt
pinch of coarse black pepper
1 Tbsp shallot oil - optional
2 Tbsp fried shallots - excellent, crispy - if you can figure out how to make them
4 rice crackers
Salad dressing:
1 Tbsp lime juice
1 Tbsp white sugar
1 tsp fish sauce - I used vegetarian fish sauce
1 tsp garlic and red chili pounded - or substitute a very light sprinkle of garlic powder for the latter.
Directions:
1) For salad dressing, put lime juice and sugar in a bowl, stir to dissolve. Add the fish sauce and garlic and chili, then mix.
2) Put oil in sauce pan. Slice shallots thinly. Then sauce until toasted, but do NOT burn.
2) For the salad, put mango, cabbage, onion, 1 cup of mint, 1 tsp of sesame seeds and dressing.
3) Add to mango. Mix and toss. Season to taste.
4) Serve on 4 small plates and garnish with remaining mint, sesame seeds and fried shallots. Serve with rice crackers, if you choose, or as a side with fish or chicken.
Asian BBQ chicken and lime leaves
From cooking class at Ms. Vy's in HoiAn, Vietnam March 2016
When we were in Vietnam, we spent a few days in HoiAn, a town known for its silk and for its tailors who can create a dress or suit to your liking overnight. There's also a very successful chef and entrepreneur, Ms. Vy, who owns 5 restaurants. In any tour book, you can find information about her market tours and hands-on cooking classes.
Before the cooking class, we visited the market where many of the residents and restaurant employees shop. It was a huge open air market - table after table that in total is probably about the size of one of our supermarkets. The chicken and fish are so fresh that they're often still moving. There were pig's ears and other body parts that we don't usually see here. And the adjacent streets were lined with vendors selling beautiful fresh produce - the staple of the Asian diets. Although most dishes do contain shrimp, pork, beef or chicken, the plate is usually predominantly filled with veggies.
After our market tour, we also toured inside Ms. Vy's market/ cooking school. I was daring enough to try silkworms and grilled frog (which tasted just like chicken, as expected!). We saw how rice paper is made for spring rolls, and learned how to roll our own rolls for Bahn Mi.
Eventually, we moved on to our actual cooking class. Our chef-instructor told us, fish sauce is her best friend. It is used in almost every Vietnamese recipe. Five spice powder, used in the recipe below, is another very commonly used ingredient, which I favor over fish sauce. Of the other commonly used ingredients, one that is missing from this chicken recipe is ginger.
Five spice powder is a blend of spices that can vary, but it usually contains at least cinnamon and anise or star anise. The one I have from McCormick, for instance, has anise, cinnamon, star anise, cloves, and ginger. Other versions might substitute fennel, Sichuan pepper, nutmeg or turmeric. Star anise, by the way, is one of the flavorings in pho, or Vietnamese noodle soup. It also happens to be the basis for Tamiflu, the medication we give to shorten the course of the flu. It could be better than grandma's chicken soup for nursing you back to health!
It's often said that you should date your spices and dried herbs when you open them, and should replace them every 6 months. With as many as I have, and occasionally use, that just isn't practical. But in the past week, I realized how much of a difference this could make. I brought home fresh five spice powder from Vietnam and bought fresh star anise from one of the Asian markets locally. Whereas the ones I had in small jars at home barely had any scent, the new ones were VERY fragrant and tasty. So, it may be worthwhile dating your containers and replacing at least some of them for special occasions, new recipes, or cooking for company.
The recipe below for Asian BBQ chicken does involve some preparation. I wish I could always cook at Ms. Vy's. As with most cooking classes, all of the ingredients were prepared in advance and our workplace was cleared as soon as we were done - no fuss, no muss! But, if you're cooking on your own, as most of us do, it helps to be organized, especially to prepare recipes with many ingredients.
To be most efficient, gather all of the ingredients, knives, other tools, measuring spoons and cups in one place. Keep a bowl or bag at your work area for all the odds and ends to be tossed or composted afterward, and, my favorite, have a paper towel under the area where you measure or mix. It makes cleanup a cinch! Maybe even more important, have some good rock and roll (or music of your choice) going.
In this recipe, if you're using fresh turmeric, you may want to wear plastic gloves to stop your hands from turning yellow. Even for the prepared powder, be aware that like curry or tomatoes, it can stain light surfaces or clothing.
Asian BBQ Chicken and Lime Leaves
Serves 4
Ingredients:
1 pound boneless chicken thighs, skin off
1/3 cup fresh turmeric or 1 Tbsp ground turmeric
1/3 cup lemongrass, pounded
1 tsp sea salt
1 Tbsp sugar
1/2 tsp course black pepper
1/2 tsp five spice powder
4 lime leaves, sliced finely
2 Tbsp garlic, pounded
2 Tbsp shallots, pounded
1 tsp dried chili flakes
1 tsp sesame oil
1 Tbsp fish sauce
8 wooden skewers soaked in water 1 hour
Directions:
1) Cut thighs into 16 pieces. Place in a bowl. Add salt, sugar black pepper and five spice. Mix well.
2) Pound turmeric, add to chicken with garlic, shallot, lemongrass, chili, lime leaves, sesame oil and fish sauce. Mix well. Marinate for 30 minutes. Thread 2 pieces onto each skewer. Grill 4-5 minutes on each side on a low heat.
http://msvy-tastevietnam.com/cooking-classes/
When we were in Vietnam, we spent a few days in HoiAn, a town known for its silk and for its tailors who can create a dress or suit to your liking overnight. There's also a very successful chef and entrepreneur, Ms. Vy, who owns 5 restaurants. In any tour book, you can find information about her market tours and hands-on cooking classes.
Before the cooking class, we visited the market where many of the residents and restaurant employees shop. It was a huge open air market - table after table that in total is probably about the size of one of our supermarkets. The chicken and fish are so fresh that they're often still moving. There were pig's ears and other body parts that we don't usually see here. And the adjacent streets were lined with vendors selling beautiful fresh produce - the staple of the Asian diets. Although most dishes do contain shrimp, pork, beef or chicken, the plate is usually predominantly filled with veggies.
After our market tour, we also toured inside Ms. Vy's market/ cooking school. I was daring enough to try silkworms and grilled frog (which tasted just like chicken, as expected!). We saw how rice paper is made for spring rolls, and learned how to roll our own rolls for Bahn Mi.
Eventually, we moved on to our actual cooking class. Our chef-instructor told us, fish sauce is her best friend. It is used in almost every Vietnamese recipe. Five spice powder, used in the recipe below, is another very commonly used ingredient, which I favor over fish sauce. Of the other commonly used ingredients, one that is missing from this chicken recipe is ginger.
Five spice powder is a blend of spices that can vary, but it usually contains at least cinnamon and anise or star anise. The one I have from McCormick, for instance, has anise, cinnamon, star anise, cloves, and ginger. Other versions might substitute fennel, Sichuan pepper, nutmeg or turmeric. Star anise, by the way, is one of the flavorings in pho, or Vietnamese noodle soup. It also happens to be the basis for Tamiflu, the medication we give to shorten the course of the flu. It could be better than grandma's chicken soup for nursing you back to health!
It's often said that you should date your spices and dried herbs when you open them, and should replace them every 6 months. With as many as I have, and occasionally use, that just isn't practical. But in the past week, I realized how much of a difference this could make. I brought home fresh five spice powder from Vietnam and bought fresh star anise from one of the Asian markets locally. Whereas the ones I had in small jars at home barely had any scent, the new ones were VERY fragrant and tasty. So, it may be worthwhile dating your containers and replacing at least some of them for special occasions, new recipes, or cooking for company.
The recipe below for Asian BBQ chicken does involve some preparation. I wish I could always cook at Ms. Vy's. As with most cooking classes, all of the ingredients were prepared in advance and our workplace was cleared as soon as we were done - no fuss, no muss! But, if you're cooking on your own, as most of us do, it helps to be organized, especially to prepare recipes with many ingredients.
To be most efficient, gather all of the ingredients, knives, other tools, measuring spoons and cups in one place. Keep a bowl or bag at your work area for all the odds and ends to be tossed or composted afterward, and, my favorite, have a paper towel under the area where you measure or mix. It makes cleanup a cinch! Maybe even more important, have some good rock and roll (or music of your choice) going.
In this recipe, if you're using fresh turmeric, you may want to wear plastic gloves to stop your hands from turning yellow. Even for the prepared powder, be aware that like curry or tomatoes, it can stain light surfaces or clothing.
Asian BBQ Chicken and Lime Leaves
Serves 4
Ingredients:
1 pound boneless chicken thighs, skin off
1/3 cup fresh turmeric or 1 Tbsp ground turmeric
1/3 cup lemongrass, pounded
1 tsp sea salt
1 Tbsp sugar
1/2 tsp course black pepper
1/2 tsp five spice powder
4 lime leaves, sliced finely
2 Tbsp garlic, pounded
2 Tbsp shallots, pounded
1 tsp dried chili flakes
1 tsp sesame oil
1 Tbsp fish sauce
8 wooden skewers soaked in water 1 hour
Directions:
1) Cut thighs into 16 pieces. Place in a bowl. Add salt, sugar black pepper and five spice. Mix well.
2) Pound turmeric, add to chicken with garlic, shallot, lemongrass, chili, lime leaves, sesame oil and fish sauce. Mix well. Marinate for 30 minutes. Thread 2 pieces onto each skewer. Grill 4-5 minutes on each side on a low heat.
http://msvy-tastevietnam.com/cooking-classes/
Saturday, March 26, 2016
Asian Beef Stew
http://www.foodandwine.com/recipes/asian-beef-stew
Looking for a stew to try to duplicate what Jerry ordered at Cargo Club and Morning Glory in Hue, both restaurants of the industrious Ms. Vy. We took a cooking class / market tour with her while we were there in March, 2016. The most adventurous taste tests were of silkworms and frog. We deferred on the pigs ears and other delicacies.
ACTIVE: 45 MIN TOTAL TIME: 3 HR 30 MIN SERVINGS: 4
This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. "We both just love sour flavors," says Jasmine Hemsley. "It's our Filipino mum's influence."
INGREDIENTS
2 tablespoons coconut oil ( no health benefit to this - used canola oil)
5 pounds English-cut short ribs (1.3 pounds beef, 5 baby bellas)
Sea salt
Pepper
1 red onion, finely chopped (1/2 onion)
3 garlic cloves, finely chopped (1-2 cloves)
3 tablespoons finely chopped peeled fresh ginger (1.5 Tbsp)
1 teaspoon Chinese five-spice powder (1 tsp fresh 5 spice plus 1 tsp cinnamon plus 1 stick)
3 whole star anise pods (2 whole star anise)
3 large carrots, peeled and cut into 2-inch pieces (4 carrots)
2 celery ribs, cut into 1-inch pieces (1 celery rib)
3 tablespoons Asian fish sauce (1 tsp)
One 14.5-ounce can crushed tomatoes in juice (14.5 oz diced tomatoes with juice)
2 cups beef stock or broth (1.5 - 2 cups vegetable broth)
4 cups stemmed curly spinach (4 ounces)
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish
(from restaurant, added soy sauce 1 tsp, sugar 1 tsp
Get Ingredients
HOW TO MAKE THIS RECIPE
In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
MAKE AHEAD
The stew can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Peppery, fruit-dense California Syrah matches all the spices in this stew.
Looking for a stew to try to duplicate what Jerry ordered at Cargo Club and Morning Glory in Hue, both restaurants of the industrious Ms. Vy. We took a cooking class / market tour with her while we were there in March, 2016. The most adventurous taste tests were of silkworms and frog. We deferred on the pigs ears and other delicacies.
ACTIVE: 45 MIN TOTAL TIME: 3 HR 30 MIN SERVINGS: 4
This brothy stew is succulent and soothing, but sisters Jasmine and Melissa Hemsley invigorate it with fish sauce, Asian spices and lemon juice. "We both just love sour flavors," says Jasmine Hemsley. "It's our Filipino mum's influence."
INGREDIENTS
2 tablespoons coconut oil ( no health benefit to this - used canola oil)
5 pounds English-cut short ribs (1.3 pounds beef, 5 baby bellas)
Sea salt
Pepper
1 red onion, finely chopped (1/2 onion)
3 garlic cloves, finely chopped (1-2 cloves)
3 tablespoons finely chopped peeled fresh ginger (1.5 Tbsp)
1 teaspoon Chinese five-spice powder (1 tsp fresh 5 spice plus 1 tsp cinnamon plus 1 stick)
3 whole star anise pods (2 whole star anise)
3 large carrots, peeled and cut into 2-inch pieces (4 carrots)
2 celery ribs, cut into 1-inch pieces (1 celery rib)
3 tablespoons Asian fish sauce (1 tsp)
One 14.5-ounce can crushed tomatoes in juice (14.5 oz diced tomatoes with juice)
2 cups beef stock or broth (1.5 - 2 cups vegetable broth)
4 cups stemmed curly spinach (4 ounces)
1 tablespoon fresh lemon juice
Chopped cilantro, for garnish
(from restaurant, added soy sauce 1 tsp, sugar 1 tsp
Get Ingredients
HOW TO MAKE THIS RECIPE
In a large enameled cast-iron casserole, heat the coconut oil. Season the ribs with salt and pepper. Working in 2 batches, brown the ribs over moderately high heat, turning, 4 to 5 minutes per batch. Transfer the ribs to a large plate. Add the onion, garlic and ginger to the casserole and cook over moderate heat, stirring, until golden, about 3 minutes. Stir in the five-spice powder, then add the star anise, carrots, celery and fish sauce and cook, stirring, for 1 minute. Add the tomatoes, stock and short ribs to the casserole and bring to a simmer. Cover and cook over moderately low heat, turning the ribs every hour, until they are very tender, about 2 1/2 hours.
Discard the star anise. Stir the spinach and lemon juice into the casserole and season with salt and pepper. Divide the stew among serving bowls and garnish with cilantro.
MAKE AHEAD
The stew can be refrigerated for up to 3 days.
SUGGESTED PAIRING
Peppery, fruit-dense California Syrah matches all the spices in this stew.
Tuesday, March 1, 2016
Portobello Salad with Spicy Mustard Dressing
Portobello Salad with Spicy Mustard Dressing
From Veganomicon - The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
Courtesy of Amy Rosen
Use this recipe for Portobello burgers or as the 'meat' in your salad. “It’s got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado and mushrooms. The mustard makes the dressing nice and creamy with just a little kick. The roasted portobello recipe is for two mushrooms, but ..., you can make four for a more elegant presentation …"
Ingredients:
Dressing:
1/4 cup prepared spicy, smooth mustard
3 Tbsp grapeseed oil
1/4 cup red wine vinegar
2 Tbsp pure maple syrup
Salad:
8 cups mixed greens - romaine, radicchio, arugula (my favorite)
1 avocado, peeled, halved, pitted and sliced thinly
1 small red onion, sliced into very thin half-moons
15 oz can chickpeas, drained and rinsed
1 recipe of roasted portobellos
Roasted Portobellos
2 large or 4 small Portobello caps
1/2 cup cooking wine
1 Tbsp olive oil
2 Tbsp lite soy sauce
2 Tbsp Balsamic vinegar
2 cloves garlic, minced
Directions:
1) Preheat the oven to 400 degrees.
2) Whisk all dressing ingredients in a small bowl. Set aside
3) Combine all ingredients fro the marinade in a glass pie plate or small casserole.
4) Place the mushrooms upside down in the marinade and spoon the liquid into each cap to form a small pool. Marinate for 20 minutes.
5) Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over and cook, uncovered, for another 10 minutes.
6) IF you're using your Portobello as a burger, just put that puppy between a bun with some lettuce, tomato, Veganaise, and avocado and call it a day. If using for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.
7) IF you're using the Portobello in a salad, mix salad as noted above, toss with just enough dressing to coat lightly, and toss in the Portobellos. Makes for a filling and delicious dinner.
Enjoy!
From Veganomicon - The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero
Courtesy of Amy Rosen
Use this recipe for Portobello burgers or as the 'meat' in your salad. “It’s got everything a vegan needs to feel healthy and happy: chickpeas, greens, avocado and mushrooms. The mustard makes the dressing nice and creamy with just a little kick. The roasted portobello recipe is for two mushrooms, but ..., you can make four for a more elegant presentation …"
Ingredients:
Dressing:
1/4 cup prepared spicy, smooth mustard
3 Tbsp grapeseed oil
1/4 cup red wine vinegar
2 Tbsp pure maple syrup
Salad:
8 cups mixed greens - romaine, radicchio, arugula (my favorite)
1 avocado, peeled, halved, pitted and sliced thinly
1 small red onion, sliced into very thin half-moons
15 oz can chickpeas, drained and rinsed
1 recipe of roasted portobellos
Roasted Portobellos
2 large or 4 small Portobello caps
1/2 cup cooking wine
1 Tbsp olive oil
2 Tbsp lite soy sauce
2 Tbsp Balsamic vinegar
2 cloves garlic, minced
Directions:
1) Preheat the oven to 400 degrees.
2) Whisk all dressing ingredients in a small bowl. Set aside
3) Combine all ingredients fro the marinade in a glass pie plate or small casserole.
4) Place the mushrooms upside down in the marinade and spoon the liquid into each cap to form a small pool. Marinate for 20 minutes.
5) Cover with aluminum foil and bake for 30 minutes. Remove the foil, use tongs to flip the caps over and cook, uncovered, for another 10 minutes.
6) IF you're using your Portobello as a burger, just put that puppy between a bun with some lettuce, tomato, Veganaise, and avocado and call it a day. If using for a salad, let it cool a bit and then slice the mushrooms very thinly on the diagonal to make nice meaty slices.
7) IF you're using the Portobello in a salad, mix salad as noted above, toss with just enough dressing to coat lightly, and toss in the Portobellos. Makes for a filling and delicious dinner.
Enjoy!
Tuesday, February 16, 2016
Roasted Halibut and Green Beans With Cilantro Sauce
From epicurious http://www.epicurious.com/recipes/food/reviews/roasted-halibut-and-green-beans-with-asian-cilantro-sauce-234134?page=2
This makes a beautiful presentation, combining main dish and side dish in one. I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven. I didn't have string beans, so the photos show the dish with Brussels sprouts, which I love to roast. These needed a few extra minutes to cook, so string beans would be easier. Shiitake mushrooms have become my favorite variety. They are soft and readily take up dressings. The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route. Just a sprinkle of salt and pepper at the end, and it was perfect. No leftovers here!! Serve over quinoa or couscous.
YIELD Makes 2 servings
Ingredients:
2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons) (optional)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided
2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)
Directions:
1) Preheat oven to 450°F.
2) Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
3) Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
4) Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.
This makes a beautiful presentation, combining main dish and side dish in one. I added halved cherry tomatoes for color afterwards, but then read several comments online that suggested adding them before putting the dish in the oven. I didn't have string beans, so the photos show the dish with Brussels sprouts, which I love to roast. These needed a few extra minutes to cook, so string beans would be easier. Shiitake mushrooms have become my favorite variety. They are soft and readily take up dressings. The lemon gives the dish a great fresh taste. And if you want to spice it up, add some jalapeño, but I opted for the milder route. Just a sprinkle of salt and pepper at the end, and it was perfect. No leftovers here!! Serve over quinoa or couscous.
YIELD Makes 2 servings
Ingredients:
2 cups loosely packed cilantro leaves (from 1 large bunch)
2 tablespoons fresh lemon juice
1 green onion, chopped (about 1/4 cup)
1 tablespoon minced peeled fresh ginger
1/2 jalapeño chile with seeds, chopped (about 2 teaspoons) (optional)
5 tablespoons safflower oil, divided
2 teaspoons Asian sesame oil, divided
3 teaspoons low sodium soy sauce, divided
2 8-ounce halibut fillets, each about 1-inch thick
2 cups green beans, halved
2 cups stemmed shiitake or oyster mushrooms
1 cup halved cherry tomatoes (optional)
Directions:
1) Preheat oven to 450°F.
2) Place first 5 ingredients, 3 tablespoons safflower oil, 1 teaspoon sesame oil, and 1 teaspoon soy sauce in processor; puree. Season sauce to taste with salt.
3) Place fish, beans, and mushrooms in single layer on rimmed baking sheet. Whisk remaining 2 tablespoons safflower oil, 1 teaspoon sesame oil, and 2 teaspoons soy sauce in bowl to blend. Pour over fish, beans, and mushrooms; toss beans and mushrooms to coat. Sprinkle with salt and pepper.
4) Roast until fish is opaque in center and beans are crisp-tender, about 8 minutes. Divide fish, vegetables, and sauce between plates.
Market tip:
Try Chinese long beans (dow gok), haricots verts, or regular green beans in this recipe.
Monday, February 15, 2016
Chicken Molé
Adapted from www.foodnetwork.com http://www.foodnetwork.com/recipes/paula-deen/quick-chicken-mole-recipe.html
I served this in 2008 for a dinner club that we had at the time. The host chose the theme - so I opted to have all courses contain chocolate. We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course. Scotch chocolate cake topped off the evening. Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.
Another time, we took a cooking class in which the theme was chocolate. It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.
On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner. We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu. We've been there before. If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!
That was yesterday. Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago. It took a little time, but well worth it!
Ingredients:
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving
Directions:
1) Preheat oven to 350 degrees
2) Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor.
3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate. Simmer for 10 minutes, keeping the heat low and stirring frequently. Strain, saving the liquid. Purée the solids until smooth.
4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides. Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes. Garnish with pumpkin seeds and serve with grain of your choice.
Save the rest of the chocolate sauce for another dish! Enjoy!
I served this in 2008 for a dinner club that we had at the time. The host chose the theme - so I opted to have all courses contain chocolate. We had salad with cacao nibs, meatballs containing cocoa, and this chicken mole as the main course. Scotch chocolate cake topped off the evening. Since pure cocoa doesn't have sugar - it's actually bitter on its own - people weren't totally sugared out by the time the meal was over.
Another time, we took a cooking class in which the theme was chocolate. It featured a cocoa-rubbed steak, an eggplant dish with cocoa and finished up with Mexican hot chocolate - a sprinkle of cayenne pepper giving it a kick.
On Valentine's day we had so much chocolate during the day at Coco Sala - caramel salted hot chocolate, accompanied by a chocolate brioche - with some more chocolate on the side - that we opted for a plain salad for dinner. We went there specifically for dessert, but the brioche was actually listed as an entrée on the brunch menu. We've been there before. If you're looking for a special chocolate experience in Washington, DC, consider a treat at this restaurant!
That was yesterday. Since today was a snow day, I had more time to cook and made that old chicken mole from our dinner club adventure years ago. It took a little time, but well worth it!
Ingredients:
2 Tbsp olive oil
1 onion, chopped
3 cloves garlic, chopped
1-2 Tbsp chili powder (for milder taste, I used 1 Tbsp cocoa chili powder and 1 tsp regular chili)
1 1/4 tsp ground cumin
3/4 tsp ground cinnamon
14 oz diced tomatoes, drained (I used fire-roasted diced tomatoes)
1 red bell pepper, chopped
up to 2 chipotle peppers, roughly chopped - optional
10 oz low sodium vegetable broth
2 Tbsp smooth natural peanut butter
2 oz bittersweet chocolate, chopped (it melts so don't worry about chopping)
1 - 5 pound chicken, cut into 8 pieces (white meat actually takes up the taste most)
Toasted pumpkin seeds for garnish
Quinoa or rice for serving
Directions:
1) Preheat oven to 350 degrees
2) Heat oil in a sauté pan over medium heat. Add onion and sauté until translucent. Add garlic and spices and continue to sauté to toast and develop flavor.
3) Add diced tomatoes, red pepper, chipotle peppers (if using), broth, peanut butter, and chocolate. Simmer for 10 minutes, keeping the heat low and stirring frequently. Strain, saving the liquid. Purée the solids until smooth.
4) If you have time, sear the chicken in a heavy bottomed hot sauté pan over medium-heat until browned on both sides. Add to casserole dish, cover with all of the puree and 1/4 cup or so of the liquid and bake in the oven for 50-60 minutes. Garnish with pumpkin seeds and serve with grain of your choice.
Save the rest of the chocolate sauce for another dish! Enjoy!
Saturday, February 13, 2016
Italian Vegetable Soup - Ribollita
Adapted from The Washington Post 1/27/16 Ellie Krieger https://www.washingtonpost.com/pb/recipes/ribollita/15114/
I'm guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines' Day, but here's a healthy one to keep you warm and content.
From Ellie Krieger at the Washington Post: "Ribollita, which means "re-boiled" in Italian, is a homey Tuscan stew of vegetables, beans and bread born from the need to use up leftovers by cooking them together to make a new and different meal. That makes it amenable to all kinds of variations depending on what ingredients you have at home. Feel free to swap the type of bean, or substitute chopped broccoli, green beans or red pepper, for example. If you've got home-cooked beans to use instead of canned, the stew will be all the better for it...
Make Ahead: The ribollita can be made in advance, up to the point where the bread is added, and refrigerated for up to 4 days or frozen for up to 3 months. Add the bread after the stew has been reheated."
Another option for including whole grains is by cooking up some bulgur separately, and adding it to the soup. I'm not a great fan of whole wheat pasta, but I do like trying other whole grains. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked and has been a highly nutritious staple in the Mediterranean. It has a nutty taste and is best known as the grain used in tabbouleh.
SERVINGS:
Tested size: 6 servings; makes about 12 cups
Ingredients:
Two 15-ounce cans no-salt-added cannellini or navy beans, drained and rinsed (may substitute 3 cups home-cooked cannellini beans)
4 cups no-salt-added vegetable broth
1/4 cup olive oil
1 medium onion, cut into medium dice (1 cup)
2 medium carrots, scrubbed well, cut into medium dice
1 rib celery, cut into medium dice (1/2 cup)
3 cloves garlic, minced
1 medium zucchini, cut into medium dice (1 cup)
One 28-ounce can whole peeled tomatoes, plus their juices, preferably no-salt-added (I used diced fire roasted tomatoes)
1 sprig rosemary
1 teaspoon kosher salt (more if the broth is low sodium)
1/4 - 1/2 teaspoon freshly ground black pepper
Pinch to 1/4 teaspoon crushed red pepper flakes
Leaves from 1 bunch (12 ounces) kale, any variety (I used a blend of baby kale and spinach)
1 cup cubed day-old or lightly toasted whole-grain Italian bread, crusts removed (and/or bulgur)
1/3 cup freshly grated Parmigiano-Reggiano cheese, for serving
Directions:
1) Combine the drained beans from 1 can with 1/2 cup of the broth in a food processor; puree until smooth.
2) Heat the oil in a large pot over medium heat. Once it shimmers, add the onion, carrot and celery; cook for about 8 minutes, stirring occasionally, until the vegetables are softened but not browned.
3) Stir in the garlic and zucchini; cook for 1 minute.
4) Add the tomatoes one at a time, crushing them in the pot to break them up as you add them, then pour in their can juices (or just use diced tomatoes).
5) Add the bean-broth puree, the remaining can of drained beans, the remaining 3 1/2 cups of broth, the rosemary sprig, salt, black pepper and crushed red pepper flakes (to taste), stirring to combine. Increase the heat to medium-high; once the mixture starts to boil, reduce the heat to low; cook for 30 minutes, stirring occasionally.
6) Cut the kale leaves into ribbons or bite-size pieces. Discard the rosemary in the pot, then stir in the kale and increase the heat to medium-high; once the mixture returns to a boil, reduce the heat to low and cook for 15 minutes, stirring as needed.
(At this point, the stew can be cooled, covered and refrigerated or frozen.)
7) Add the bread cubes; cook for about 15 minutes or until they have mostly dissolved/broken down.
Serve hot, garnished with the cheese.
From nutritionist and cookbook author Ellie Krieger.
I'm guessing your inbox is filled with recipes for comfort foods as a cold spell envelops the East Coast this weekend, just in time for Valentines' Day, but here's a healthy one to keep you warm and content.
From Ellie Krieger at the Washington Post: "Ribollita, which means "re-boiled" in Italian, is a homey Tuscan stew of vegetables, beans and bread born from the need to use up leftovers by cooking them together to make a new and different meal. That makes it amenable to all kinds of variations depending on what ingredients you have at home. Feel free to swap the type of bean, or substitute chopped broccoli, green beans or red pepper, for example. If you've got home-cooked beans to use instead of canned, the stew will be all the better for it...
Make Ahead: The ribollita can be made in advance, up to the point where the bread is added, and refrigerated for up to 4 days or frozen for up to 3 months. Add the bread after the stew has been reheated."
Another option for including whole grains is by cooking up some bulgur separately, and adding it to the soup. I'm not a great fan of whole wheat pasta, but I do like trying other whole grains. Bulgur is made from whole wheat kernels that have been parboiled, dried and cracked and has been a highly nutritious staple in the Mediterranean. It has a nutty taste and is best known as the grain used in tabbouleh.
SERVINGS:
Tested size: 6 servings; makes about 12 cups
Ingredients:
Two 15-ounce cans no-salt-added cannellini or navy beans, drained and rinsed (may substitute 3 cups home-cooked cannellini beans)
4 cups no-salt-added vegetable broth
1/4 cup olive oil
1 medium onion, cut into medium dice (1 cup)
2 medium carrots, scrubbed well, cut into medium dice
1 rib celery, cut into medium dice (1/2 cup)
3 cloves garlic, minced
1 medium zucchini, cut into medium dice (1 cup)
One 28-ounce can whole peeled tomatoes, plus their juices, preferably no-salt-added (I used diced fire roasted tomatoes)
1 sprig rosemary
1 teaspoon kosher salt (more if the broth is low sodium)
1/4 - 1/2 teaspoon freshly ground black pepper
Pinch to 1/4 teaspoon crushed red pepper flakes
Leaves from 1 bunch (12 ounces) kale, any variety (I used a blend of baby kale and spinach)
1 cup cubed day-old or lightly toasted whole-grain Italian bread, crusts removed (and/or bulgur)
1/3 cup freshly grated Parmigiano-Reggiano cheese, for serving
Directions:
1) Combine the drained beans from 1 can with 1/2 cup of the broth in a food processor; puree until smooth.
2) Heat the oil in a large pot over medium heat. Once it shimmers, add the onion, carrot and celery; cook for about 8 minutes, stirring occasionally, until the vegetables are softened but not browned.
3) Stir in the garlic and zucchini; cook for 1 minute.
4) Add the tomatoes one at a time, crushing them in the pot to break them up as you add them, then pour in their can juices (or just use diced tomatoes).
5) Add the bean-broth puree, the remaining can of drained beans, the remaining 3 1/2 cups of broth, the rosemary sprig, salt, black pepper and crushed red pepper flakes (to taste), stirring to combine. Increase the heat to medium-high; once the mixture starts to boil, reduce the heat to low; cook for 30 minutes, stirring occasionally.
6) Cut the kale leaves into ribbons or bite-size pieces. Discard the rosemary in the pot, then stir in the kale and increase the heat to medium-high; once the mixture returns to a boil, reduce the heat to low and cook for 15 minutes, stirring as needed.
(At this point, the stew can be cooled, covered and refrigerated or frozen.)
7) Add the bread cubes; cook for about 15 minutes or until they have mostly dissolved/broken down.
Serve hot, garnished with the cheese.
From nutritionist and cookbook author Ellie Krieger.
Wednesday, February 10, 2016
Asian Chicken Salad
This is my adaptation of a recipe that was in our Sisterhood cookbook and said to come from a California Pizza Kitchen cookbook. The original dressing seemed too dense and almost bitter from the hoisin sauce, so I adjusted the other ingredients to my taste. Truth be told, I didn't prepare chicken with it, so I can't attest to that part of it. Perhaps firm tofu can be substituted with the same marinade. Here goes:
Serves about 16
Dressing:
1 cup hoisin sauce
1/2 cup red wine vinegar
3 Tbsp minced ginger
3 Tbsp Dijon mustard
2 tsp Asian chili sauce
3/4 cup olive oil
3 Tbsp Asian toasted sesame oil
Put all dressing ingredients except oils together in a mixing bowl. Blend using a whisk or hand-held mixer on low speed. Mixing continuously, add oils, stirring until thoroughly blended. Refrigerate until ready to use.
Chicken:
1/4 cup teriyaki sauce
1 1/3 tsp olive oil
1 tsp minced fresh ginger
1 tsp minced garlic
4 skinless, boneless chicken breasts
Mix teriyaki, olive oil, garlic and ginger in bowl. Add chicken breasts and marinate at room temperature for 10 minutes. Grill or broil chicken oil cooked through. Chill and then cut crosswise into strips.
Salad:
1 head iceberg lettuce, cut in strips
1 head Romaine, cut in strips. I used some darker greens as well.
1/2 head Napa cabbage
1 large cucumber, halved lengthwise and seeds removed, then sliced
1 c shredded carrots
1/3 cup sesame seeds, toasted in pan over low heat (or purchase toasted)
1/3 cup minced cilantro
12 large basil leaves, cut into thin strips
1 cup thinly sliced scallions, more for garnish
toasted almonds, or chow mein noodles, or something else crunchy for additional garnish
In a large bowl, combine lettuces, carrots, sesame, cilantro, basil and scallions. Add dressing slowly and toss as you go. There will be more than enough dressing. It is thick, and makes the salad wilt if used too generously. Top with grilled chicken, crunchy garnish and and leftover scallions.
Serves about 16
Dressing:
1 cup hoisin sauce
1/2 cup red wine vinegar
3 Tbsp minced ginger
3 Tbsp Dijon mustard
2 tsp Asian chili sauce
3/4 cup olive oil
3 Tbsp Asian toasted sesame oil
Put all dressing ingredients except oils together in a mixing bowl. Blend using a whisk or hand-held mixer on low speed. Mixing continuously, add oils, stirring until thoroughly blended. Refrigerate until ready to use.
Chicken:
1/4 cup teriyaki sauce
1 1/3 tsp olive oil
1 tsp minced fresh ginger
1 tsp minced garlic
4 skinless, boneless chicken breasts
Mix teriyaki, olive oil, garlic and ginger in bowl. Add chicken breasts and marinate at room temperature for 10 minutes. Grill or broil chicken oil cooked through. Chill and then cut crosswise into strips.
Salad:
1 head iceberg lettuce, cut in strips
1 head Romaine, cut in strips. I used some darker greens as well.
1/2 head Napa cabbage
1 large cucumber, halved lengthwise and seeds removed, then sliced
1 c shredded carrots
1/3 cup sesame seeds, toasted in pan over low heat (or purchase toasted)
1/3 cup minced cilantro
12 large basil leaves, cut into thin strips
1 cup thinly sliced scallions, more for garnish
toasted almonds, or chow mein noodles, or something else crunchy for additional garnish
In a large bowl, combine lettuces, carrots, sesame, cilantro, basil and scallions. Add dressing slowly and toss as you go. There will be more than enough dressing. It is thick, and makes the salad wilt if used too generously. Top with grilled chicken, crunchy garnish and and leftover scallions.
Kale Chips
I've tried several recipes for kale chips that just didn't work. This time, I happened to have some kale in the fridge that wasn't going to make it too much longer. I was baking chicken and turkey cutlets, so I thought I might a well put the kale in the oven, side by side.
I tossed the kale with olive oil, sprinkled the dish with salt, pepper and ras el hanout, a Whole Foods spice blend of coriander, cinnamon, cloves and nutmeg. It's meant to be used with rice but it can easily be used to flavor chicken or veggies. Any spice can be tried on the kale. Toasted sesame seeds are great sprinkled on top after removing the kale from the oven.
I baked the chicken and kale in separate baking dishes for 20 minutes at 365 degrees (for those of us who can't decide between 350 and 375). The thinner cutlets were perfect at 20 minutes, the thicker chicken breasts needed an extra 5 minutes. No fuss no muss and dinner is ready!
I tossed the kale with olive oil, sprinkled the dish with salt, pepper and ras el hanout, a Whole Foods spice blend of coriander, cinnamon, cloves and nutmeg. It's meant to be used with rice but it can easily be used to flavor chicken or veggies. Any spice can be tried on the kale. Toasted sesame seeds are great sprinkled on top after removing the kale from the oven.
I baked the chicken and kale in separate baking dishes for 20 minutes at 365 degrees (for those of us who can't decide between 350 and 375). The thinner cutlets were perfect at 20 minutes, the thicker chicken breasts needed an extra 5 minutes. No fuss no muss and dinner is ready!
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