from the foodhoe files

A very simple Kale Salad

2012-01-08T11:53:00.000-08:00


Kale Salad

This is my latest obsession, an uber simple salad made of raw kale and onions tossed with a dressing made from soy sauce, lemon juice and olive oil. It's absurdly easy to make and pretty good for you.

Kale is packed with nutrients, and most recipes have you boiling or sauteing until soft, but not this one! Most salads eventually become limp once tossed with the dressing, but the kale just relaxes, losing its tough fibrous texture, becoming soft and crunchy and almost sweet. This recipe is from the Esalen Cookbook, a legendary workshop and retreat center in Big Sur, California. Note: you can get a kindle version for under $10, looks amazing on the ipad...

The original recipe includes toasted sunflower, pumpkin and sesame seeds which give the salad additional texture and crunch, but the salad is awesome without them.

Serves 4-6

35 minutes

1/4 cup tamari soy sauce
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
½ medium red onion
1 pound fresh kale

optional:
¼ cup sunflower seeds
¼ cup pumpkin seeds
¼ cup sesame seeds
½ cup sunflower sprouts ½ cup alfalfa sprouts
1 avocado diced

Whisk the soy sauce and lemon juice in bowl. Slowly dribble in the oil as you whisk vigorously. Slice the onion into half moons and marinate in the dressing as you prepare the rest of the salad.

De stem the kale. Slice kale leaves into ¼ inch ribbons (very important!)

If using seeds, toast in a heavy-bottomed pan (cast iron is the best) over medium heat until seeds are just golden and fragrant. Toast each seed type separately as their size requires varying roasting times. Cool to room temperature.

Toss everything with the onions, and as much dressing as necessary to lightly but completely dress the kale. A few grinds of fresh ground black pepper is good

From the Esalen Cookbook

Tom Yum - Thai Hot and Sour Soup

2011-10-27T09:35:00.000-07:00

I'm making soups again now with the chilly Fall weather. This is one of our favorite recipes that I learned from Kasma who teaches Thai cooking classes in her home. It's flavorful and very satisfying, the heat from the chilies warms you through to your toes.

Ingredients

1/2 lb. prawns, or medium- to large-size shrimps, shells removed and butterflied (save shells for soup stock)
2-3 stalks fresh lemon grass
3 cups water, or mild soup stock, salted with fish sauce (nahm bplah) to the desired saltiness
6 thin slices fresh galanga (kah), or 2 dried pieces
3 fresh or dried kaffir lime leaves (bai ma-gkrood)
8-10 whole Thai chillies (prik kee noo), stem removed and bruised with the back of a cleaver; or substitute with 2-3 sliced jalapeno or serrano peppers
1/2 a small onion, halved again and sliced crosswise 1/4-inch thick
1-2 Tbs. roasted chilli paste (nahm prik pow);

3-4 Tbs. tamarind water: a chunk of wet tamarind, about the size of 1 Tbs., with the soft parts dissolved in 1/4 cup water, pulp removed
1 cup fresh brown mushrooms, sliced in 1/4-inch pieces, or 1 can whole straw mushrooms, drained
1 small tomato, cut in bite-size wedges (optional)
2 green onions, cut in thin rounds
Juice of 1-2 limes, to desired sourness
1/2 cup cilantro leaves or short cilantro sprigs

Cut the bottom tip off the lemon grass stalks and discard the loose outer layer(s). Then cut each stalk into 1-inch sections at a slanted diagonal all the way up to the greener end, near the start of the grass blades, exposing the inner core. Smash each piece with the side of a cleaver or the end of a large knife handle to bruise, releasing the aromatic oils.

Place the cut lemon grass along with the prawn or shrimp shells and the water or stock in a soup pot. Bring to a boil, then reduce heat to low and simmer with a lid on for 15-20 minutes to draw out the flavors. Strain out the shrimp shells and some of the lemon grass.

Add the sliced galanga, kaffir lime leaves, bruised Thai chillies (or substitute) and sliced onion. Simmer a couple of minutes, then add the roasted chilli paste (nahm prik pow), tamarind water and fresh brown or straw mushrooms. This is the roasted chili paste below.

Heat stock to a boil and simmer for a couple of minutes. Stir in the tomato wedges (if using), green onions and prawns or shrimps. After 20-30 seconds, turn off heat, add lime juice to the desired sourness and the cilantro. Do not let the prawns or shrimps overcook. Serve immediately.

Kasma's Notes and Pointers for Hot & Sour Soup:

Dtom yum is a light soup with practically no oil, and it contains the four main flavors – hot, sour, sweet and salty – accentuated with fresh aromatic herbs. (See Creating Harmonies with Primary Flavors.) It is the most popular soup in Thailand and can be found in the tiniest mom-and-pop village rice shop to the fanciest restaurant in Bangkok. No menu is without it, even in Thai restaurants overseas, and if there is no menu, as is the case in Thailand's rural areas, just speaking the magic words"dtom yum" is enough to procure a steaming bowl of the fragrant and stimulating soup.
Dtom yum can be made with just about any type of seafood or meat, or vegetables for vegetarians. You can have a dtom yum gkai (gkai = chicken), dtom yum bplah (fish), dtom yum talay (mixed seafood), dtom yum hed (mushrooms), and so on.There are numerous ways of blending flavors, as you will notice from eatingDtom yum in various restaurants here or in Thailand. Flavors vary from place to place, from chef to chef and from pot to pot. But basically,dtom yum is hot and sour – hot from some kind of chilli pepper and sour primarily from lime juice – and has lemon grass as the leading herb flavor.

Most dtom yum in Thailand is made, of course, with Thai people's favorite chillies, prik kee noo, known now in the western world as "Thai chillies." In this recipe, the chillies are kept whole, so you and your guests can spot them easily and not bite into one unless you choose to. Simmering the chillies in the broth will flavor the soup with its special spicy flavor. If you can find red ones, they make the soup prettier and are even easier to spot, but if you want to insure a zero chance of a fiery accident, you may wish to simmer the chillies in the soup stock a few minutes and then strain them out entirely. Remember, the longer you cook chillies, the more their heat will cook out into the surrounding broth.

Alternatively, for a stronger roasted flavor, you may wish to use dried red chilli peppers. Roast them on a dry pan directly over a burner until the pods are dark red, turning frequently so they do not burn. Cut each roasted pepper into two or three segments and add to the soup. Keep in mind, however, that the nahm prik pow in the recipe already provides some roasted flavor.

© 1995 Kasma Loha-unchit.

A Greek inspired feast: kebab burger platter with a some very fine accompaniments

2011-07-12T09:49:00.000-07:00

I've been remiss. To make up, I have prepared a mediterranean feast that is perfect for warm weather! Mr. K is a big fan of the delectable chickpea dip hummus and tabbouleh, in fact he is always pestering me to whip up a batch. Whip up a batch? Finally I got motivated and found a recipe for kebab burgers stuffed with a savory mixture of feta and spinach, which are delicious tucked into pita bread, slathered with with hummus and some tzatziki sauce along with a good scoop of tabbouleh! Yes, well sometimes us foodhoes just have to jump in take charge of things.

For the burgers:

2 teaspoons olive oil
1/2 small onion, chopped
2 cups lightly packed baby spinach leaves, coarsely chopped
1/4 cup crumbled feta cheese
1 tablespoon chopped fresh dill, or 1 teaspoon dried
1/2 teaspoon freshly ground black pepper
1 1/4 pounds lean ground turkey breast
1/4 teaspoon salt
4 whole-wheat burger buns
1/4 English cucumber, thinly sliced
4 small leaves romaine lettuce, hard ribs removed

Directions

In a small bowl, stir together the yogurt, oil, lemon juice, garlic, dill, and salt and pepper.

Heat 2 teaspoons of oil in a nonstick skillet over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add the spinach and cook until wilted, about 1 minute. Remove the pan from the heat. Add the feta cheese, dill and 1/4 teaspoon black pepper and stir to combine.

Divide the turkey into 4 equal sized rounds. Make 2 equal sized patties out of each round so you have 8 patties total. Put 2 tablespoons of the spinach-feta mixture onto half of the patties. Top with remaining patties working the turkey around the edges to seal burgers closed. Season the burgers on both sides with the salt and remaining 1/4 teaspoon pepper.

Spray a nonstick grill pan with cooking spray and heat over medium-high heat, or prepare the grill. Grill the patties until cooked through, about 5 minutes per side.

To serve, place a burger on the bottom half of each bun, top with about 2 tablespoons of yogurt Tzatziki sauce, then 2 or 3 cucumber slices and a lettuce leaf. Top with the other half of the bun and serve.

Tzatziki sauce

2011-07-12T09:46:00.000-07:00

This is excellent as a dip or included as an essential component of a mediterranean feast.

Ingredients:

16 ounces plain Greek style yogurt (I use lowfat, don't like the texture of nonfat)

1 medium cucumber, peeled, seeded, and finely chopped

Pinch kosher salt

4 cloves garlic, finely minced

1 tablespoon olive oil

2 teaspoons red wine vinegar

5 to 6 mint leaves, finely minced

If you don't have Greek style yogurt, place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator.

Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week.

Yield: 1 1/2 cups

Tabbouleh

2011-07-12T09:45:00.000-07:00

Another essential dish from a mediterranean feast

Ingredients

1 cup bulghur wheat
1.5 cups boiling water
.25 cup freshly squeezed lemon juice (2 lemons)
.25 cup good olive oil
3.5 teaspoons kosher salt
1 cup minced scallions, white and green parts (1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
1 cup chopped flat-leaf parsley (1 bunch)
1 hothouse cucumber, unpeeled, seeded, and medium-diced
2 cups cherry tomatoes, cut in half
1 teaspoon freshly ground black pepper

Directions

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours.

Hummus

2011-07-12T09:41:00.000-07:00

This is very good as part of a mediterranean feast.
Ingredients

4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1-1/2 teaspoons kosher salt
1/2 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
1 tablespoon finely chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
2 tablespoons water or liquid from the chickpeas, more if you need it
8 dashes hot sauce
1 tbsp cumin
1/2 tsp. Smoked paprika

Directions:

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

Vietnamese Inspired Chicken Noodle Soup

2011-02-02T19:20:00.000-08:00

I love Vietnamese chicken noodle soup. It's so fragrant and flavorful, especially good for this time of the year when it's chilly out and you're feeling run down. This is a quick recipe, something you can make at home that doesn't require boiling an entire chicken for the day...

2 quart cartons of Organic Chicken Broth
4 chicken thighs
1 boneless skiness chicken breast (if desired to add to finished bowl, I used meat from the thighs)
1 white onion quartered and peeled
2 3-inch chunks of peeled ginger, cut into 1-inch pieces
2 tbl whole coriander seeds
1 tbl fennel seeds
1 whole clove
3 whole star anise
1 tbl sugar
2 tbl fish sauce or to taste
Cilantro stems

Cheesecloth or you can use a big tea strainer ball for the bouquet garni.

To Serve

1 lb dried rice noodles (I used fresh egg noodles from the chinese market, Mr. K's preferred noodles)
Bean sprouts (it's a nice touch to blanch the bean sprouts in the water you use to cook the noodles in so that they are lightly cooked and warmed)
Cilantro tops
Thinly sliced red onions or shallots, panfried slowly until they caramelize
Lime, cut into 4 wedges
Sliced jalapeno
Sriracha hot sauce
Hoisin sauce

Instructions:

Preheat oven to 450

Place the cut onion, ginger and chicken in a 19 x 13 baking pan. Bake in oven 30 minutes, turning the chicken occasionally, to get an even carmelization. Set aside to cool.Put chicken broth in a large stockpot and set over a low flame. Prepare a Bouquet Garni by placing the coriander, cloves, star anise and cilantro stems in a cheesecloth sachet, tie with twine and place in the broth (I used a metal tea strainer) Add roasted chicken thighs (if using meat from the thighs, remove meat at this point to put into the soup for later, or reserve breast meat if using for later) onion and ginger to the pot and cover partially. Turn heat to high – let it come to boil, then immediately turn heat to low. Simmer for 20-30 minutes and adjust seasoning with more fish sauce and/or sugar.

Prepare noodles as per directions on package. Usually this requires cooking for 8-12 minutes in boiling water. Place cooked noodles in a bowl and ladle with broth, shredded chicken meat. Serve with the following at the table: bean sprouts, fresh herbs (cilantro tops, basil or mint leaves), caramelized red onions or shallots, lime, sliced jalapeno, Sriracha hot sauce and Hoisin sauce. I say that the caramelized onions are mandatory, because it's just not the same without them.

momofuku ginger scallion sauce

2010-12-27T21:04:00.000-08:00

Makes about 3 cups

This amazing sauce is delicious on noodles or as a condiment with any roasted meat. The fragrance is intoxicating and makes everything taste incredible... This is an important component of the infamous momofuku bo ssam feast that I highly recommend.

Ingredients

2-1/2 cups thinly sliced scallions (from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed oil
1-1/2 teaspoons soy sauce
3/4 teaspoons sherry-wine vinegar
3/4 teaspoons coarse salt

Directions

Mix all ingredients together in a medium bowl; let stand 15 to 20 minutes before using. Sauce may be kept covered in the refrigerator for up to 2 days.

momofuku bo ssäm

2010-12-27T21:03:00.000-08:00

This dish takes time (6 hours) to slow cook the pork, but is surprisingly easy. It was so good that we proclaimed it one of the best things we have ever cooked! I posted a more verbose commentary here.

Serves 6 to 10

1 (8- to 10-pound) bone-in pork shoulder or pork butt
1 cup granulated sugar
1 cup plus 1 tablespoon coarse salt
7 tablespoons light-brown sugar
12 oysters, shucked, for serving
1 cup napa cabbage kimchi, cut into strips for serving
1 cup napa cabbage kimchi, pureed, for serving
1 cup Ginger-Scallion Sauce, for serving
1 cup Ssam Sauce, for serving
2 cups steamed short-grain white rice, for serving
3 to 4 heads Bibb lettuce, leaves separated, washed well, and spun dry
Sea salt

Directions

Place pork in a large bowl or roasting pan. In a medium bowl, mix together granulated sugar and 1 cup coarse salt. Rub sugar mixture all over pork and cover bowl with plastic wrap; transfer to refrigerator for at least 6 hours and up to overnight.
Preheat oven to 300 degrees.
Transfer pork to a large roasting pan, discarding any accumulated juices (or drain accumulated juices from roasting pan that pork is in). Transfer roasting pan to oven and cook, basting every hour with rendered fat in roasting pan, until meat is tender and easily shredded with a fork, about 6 hours.
Meanwhile, in a small bowl, mix together remaining tablespoon coarse salt and brown sugar; rub mixture all over pork.
Increase oven temperature to 500 degrees. Return pork to oven until sugar has melted into a crisp crust, 10 to 15 minutes. Serve hot with oysters, kimchis, ginger-scallion sauce, ssam sauce, rice, lettuce, and pickled vegetables.

momofuku vinegar pickles

2010-12-27T20:48:00.000-08:00

another dish to go with the bo ssam feast, this recipe can be used with a variety of vegetable or fruits such as carrot, daikon or, napa cabbage or fruit like melon or apple-pear.

Ingredients:

1 cup water, piping hot from the tap

1/2 cup rice wine vinegar

6 tablespoons sugar

2-1/4 tsp kosher salt

julienne cut daikon and carrot, scrubbed, peeled, trimmed and cut into thin slices.

Combine the water, vinegar, sugar and salt in a mixing bowl and stir until the sugar dissolves

Pack the prepared vegetables into a quart container. Pour the brine over the vegetables, cover, and refrigerate. You can eat the pickles immediately but they will taste better after they've had time to sit -- 3 to 4 days at a minimum, a week for optimum flavor. Most of these pickles will keep for at least a month.

momofuku ssäm sauce

2010-12-27T20:26:00.000-08:00

Makes 1/4 cup-ish. I thought the original recipe from David Chang's Momofuku cookbook had too much liquid, so I cut the vinegar and oil in half and increased the miso and chili pastes! You can tweak to your own taste.

Ingredients:

2 tablespoon ssamjang (soybean and chile-pepper paste)
1 tablespoon kochujang (Korean chile-pepper paste)
2 tablespoon sherry-wine vinegar
2 tablespoon grapeseed oil

Directions

Mix all ingredients together in a medium bowl. Sauce may be kept covered in the refrigerator for up to 2 weeks.

Orecchiette with Turkey Sausage and Broccoli Rabe

2010-12-13T18:10:00.000-08:00

I had a package of orecchiette pasta in the pantry and when I saw broccoli rabe at the market, I pulled some spicy sausage I had tucked in the freezer and went looking online for a recipe. I found this from from Giada De Laurentiis, Everyday Italian Food Network. It's good, easy and very flavorful, a good hearty dish for winter.

Ingredients

• 2 bunches broccoli rabe, stems trimmed
• 1 pound orecchiette pasta
• 3 tablespoons olive oil
• 1 pound turkey Italian-style sausage, casings removed
• 3 garlic cloves, minced
• Pinch dried crushed red pepper flakes
• 1/4 cup grated Parmesan

Directions

Cook the broccoli rabe in a large pot of boiling salted water until crisp tender, about 1 minute. Transfer the broccoli rabe to a large bowl of ice water to cool, saving the cooking water. Bring the reserved cooking water back to a boil.

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook, breaking it up into pieces with a spoon, until browned and juices form, about 12 minutes. Add the garlic and red pepper flakes, and saute until fragrant, about 2 minutes.

Meanwhile, when the reserved cooking water is boiling, add the orecchiette and cook until al dente, tender but still firm to the bite, stirring occasionally, about 8 minutes.

Strain the broccoli rabe and add it to the pan with the sausage mixture and toss to coat with the juices. Add the pasta to the skillet. Stir in the Parmesan and serve immediately.

Ton-Jiru, pork stewed with vegetable and thickened with miso

2010-12-02T21:00:00.000-08:00

From Elizabeth Andoh's amazing cookbook Washoku: Recipes from the Japanese Home Kitchen

Serves 6 to 8

1 Japanese leek or small western leek, about 3 oz
1/2 tsp vegetable oil
6 oz boneless pork from loin or shoulder, cut into small, thin strips
1 small carrot, about 3 oz, peeled and cut into julienne
1-inch chunk daikon, abou t2 oz, peeled and cut into julienne
5 to 6 inches burdock root, about 3 oz, rinsed and lightly scraped and cut on the diagonal into thin slices
Pinch of salt
splash of sake
2 quarts water
about 12 square inches kombu
1/2 tsp soy sauce
1 block firm tofu, about 14 oz, drained and pressed, then cut into 1/4 inch dice
1 small bunch mitsuba about 15 stalks, trimmed, stems cut into short pieces, and leaves choped
3 tablespoons mugi miso
3 tablespoons sweet, light miso, preerably Saikyo miso

Trim away the hairy troot and any tough green top of the leek and then cut in half lengthwise. Rinse under cold water to remove any grit or oil. Place the cut edges down on a cutting board and slice on the diagonal into thin strips. SEt aside.

Heat the oil in a deep pot over high heat. Stir-fry the pork for 1 minutes, or until it begins to color. Then add the leek, carrot, caikon and burdock root and continue to stir-fry over high heat for 1 minute. Add the salt and sake, and stir fry for 1 to 2 minutes, or until the burdock root emits a woodsy aroma.

Add the water and kombu. When the soup begins to boil, skim away any froth and reduce the heat to maintain a steady but not vigorous simmer. Continue to cook, skimming away froth as neede, for 4 to 5 minutes or until the vegetables are very tender and the pork is thoroughly cooked. Remove and discard the kombu. Season with the soy sauce. Add the tofu to the soup and simmer for 1 minute to heat it through.

Divide the mitsuba evenly among individual soup bowls (I used parsley since I couldn't find mitsuba).

Just before serving, place the miso in a separate bowl, ladle in some of the hot stock from the pot, stir to mix it, and then add to the pot.

Ladle the soup into the bowls. The brief exposure to hot soup is sufficient to cook the mitsuba. Serve immediately.

Many version of tonjiru substitute scallions for leeks and include some kind of mushroom. You can also use a pungent dark miso, such as Sendai miso to balance the flavors.

Bacon Wrapped Petite Filets with Herb Butter

2010-05-16T14:16:00.000-07:00

Recipe from Caroline Fey @ Mariposa Kitchen. Serves 8

This is from the Everything's Better with Bacon cooking class I took.
Ingredients:

8 petit filet
8 strips bacon
salt
pepper
toothpicks for securing

Butter:
1/2 cup (1 stick) butter, softened
1 tablespoon shallots, finely chopped
1 tablespoon parsley, finely chopped
1 tablespoon thyme leaves, finely chopped
1/2 tablespoon rosemary, finely chopped
2 teaspoons tarragon, finely chopped
1 teaspoon lemon zest

Preparation:

Butter: Mix all of the ingredients together in a bowl. Let sit for as long as possible before using to allow flavors to develop.

Steaks: In a medium saute pan, cook 6 strips of bacon for just a minute or two, until half cooked and still pliable. Let cool.

Wrap the filets in the bacon strips and secure with toothpicks. Sprinkle with salt and pepper.

Make sure the steaks are room temperature before grilling. Oil grill over medium heat for 8 to 10 minutes for medium-rare. Top with herb butter while still hot.

Maple-Bacon Ice Cream with Bacon Brittle

2010-05-02T13:13:00.000-07:00

Recipe from Caroline Fey @ Mariposa Kitchen. Makes 1 quart

Ingredients:

Ice Cream
2 cups heav cream
1 cup whole milk
1 cup pure maple syrup
1/8 tsp salt
6 large egg holks
1/2 tsp maple extract
1/2 cup bacon bits

Bacon Brittle
1 cup water
1 cup sugar
1/2 cup bacon bits

Preparation:

Ice Cream: In a heavy saucepan bring the cream, milk, maple syrup, extract and salt to just a boil, stirring occasionally. In a bowl, beat the yolks until smooth. Add the hot cream mixture to yolks in a slow stream, constantly whisking, then pour the whole mixture back into the saucepan. cook over moderately low heat, stirring consistently until the custard coats the back of a wooden spoon. Turn off the hat and immediately pour through a strainer into a small metal bowl. Cover the surface with plastic wrap and chill until it's cold.

Freeze in an ice cream maker. When the ice cream is the consistency of soft serve, remove from maker and stir in bacon bits. Freeze until hard.

Bacon Brittle: Line a sheet tray with parchment paper. Heat the water and sugar in a small saucepan over high heat until the sugar dissolves. Do not stir. Once the sugar begins to turn a shade of amber, start to swirl it until it is medium amber brown. Stir in the bacon bits and immediately pour it onto the parchment paper. Let it cool, then break it into pieces.

Bacon, Sweet onion, Goat Cheese and Potato Galettes

2010-05-02T12:44:00.000-07:00

Recipe from Caroline Fey @ Mariposa Kitchen. Serves 8

Ingredients:
1/2 cup bacon, cooked and roughly chopped
1/2 cup goat cheese, crumbled
1 cup parmesan cheese grated
1/2 cup sweet onions, very thinly sliced

2 russet potatoes, scrubbed and very thinly sliced on a mandolin
2 cloves garlic minced
1 tablespoon thyme leaves
1/2 cup (1 stick) butter, melted
2 teaspoons salt
2 teaspoon pepper

Preparation:

Preheat oven to 375 F. Brush a nonstick saute pan with a generous amount of melted butter. Mix the remaining melted butter, garlic, thyme, salt and pepper with the potatoes and toss gently.

Arrange one layer of potato slices in the bottom of the pan, overlapping each slice by about half, like fish scales. Top the potato layer with half of the bacon, onions and cheeses. Repeat with the potatoes, the filling and end with a third layer of potatoes. Press the top layer with your hands to compress the ingredients.

Cook the galette on top of the stove for about 15 to 20 minutes on medium heat until the potatoes are crispy on the bottom and the sides begin to pull away. Using a baking sheet, flip the galette out of the pan. Slide it back in the pan on the uncooked potato side and cook for another 15 minutes, until the potatoes are brown and crispy.

Put the pan in the oven to finish cooking for about 10 minutes or until you can easily slide a knife into the wedge. Let it rest for a few minutes. Invert the galette onto a plate and cut into wedges. Serve hot.

Bacon, Cheddar and Chive Gougeres

2010-05-02T12:06:00.000-07:00

Recipe from Caroline Fey @ Mariposa Kitchen. Makes 24 pieces

1 cup water
3 tablespoons butter, diced
3/4 teaspoons salt
1 cup unbleached flour
4 eggs, chilled plus 1 egg for egg wash
1 cup grated cheddar cheese (about 4 0z)
1/4 cup bacon, finely chopped
2 teaspoons chives, finely chopped
1/4 teaspoon paprika
Pinch of smoked paprika

Preparation:

Preheat the oven to 400F. Position one rack in the top third and one rack in the bottom third of the oven. Line two baking sheets with parchment paper.

Bring the water, butter and salt to a boil in a heavy, medium saucepan, over medium heat until the butter melts. Add the flour and stir rapidly with a wooden spoon until the flour mixture forms a ball, pulling away from the sides of the pan. Keep cooking the mixture for a minute or two longer. There will be a light brown crust on the bottom and sides of the pan.

Remove from heat and scrape the mixture into the bowl of the electric mixer. Beat on medium speed for about two minutes to cool the mixturedown. Add the eggs, one at a time. Make sure that each egg is fully incorporated before adding the next one. You may not need all of the eggs.

Test the batter by pulling your finger through the batter. If a well forms and then slowly closes, it's perfect. Then add the cheese, bacon, chives and paprika and blend to combine.

Fill a piping bag fitted with a size 6 piping tip with the dough. Using a little bit of dough as glue, pipe a teaspoon at each corner of the baking sheet. Press the parchment into the dough to "glue" it down. Pipe quarter size balls, about 3 inches apart, onto the baking sheet.

Or, using a wet spoon, drop tablespoons of dough onto baking sheets, about 3 inches apart.

Crack the extra egg into a bowl with a pinch of salt and, using a pastry brush, brush the tops of the dough with a little egg wash. Bake gougeres until golden brown, about 30 minutes, reversing the pans half way through baking.

Serve hot or warm.

Butter Lettuce Salad with Peppered Bacon, D'Anjou Pears, Candied Walnuts and Gorgonzola Vinaigrette

2010-05-02T12:01:00.000-07:00

Recipe from Caroline Fey @ Mariposa Kitchen. Serves 8

Ingredients:

1 head butter lettuce, torn into bite-size pieces
1 D'Anjou pear, sliced
2 strips of peppered bacon, cooked and chopped into pieces
1/2 cup candied walnuts

Dressing:

1 clove garlic
1 teaspoon thyme leaves
1 small shallot
1/4 cup crumbled gorgonzola
1/4 cup apple cider vinegar
1/2 cup olive oil
1 teaspoon salt
1 teaspoon ground pepper

Prepareation:

Put all of the salad dressing ingredients in a blender and blend well.

Toss the greens with half the dressing, then add the walnuts, bacon and pear slices. Taste. If the salad needs more dressing, add a little bit at a time. Gently toss one more time and serve.

Momofuku Ramen Broth

2010-01-09T08:07:00.000-08:00

from David Chang's Momofuku cookbook.

Makes 5 quarts

Two 3 by 6 inch pieces of Kombu
6 quarts water
2 cups dried shiitakes, rinsed
4 pounds chicken, either a whole bird or legs
5 pounds meaty pork bones
1 pound smoky bacon
1 bunch scallions
1 medium onion, cut in half
2 large carrots, peeled and roughly chopped

1. Rinse the konbu under running water, then combine it with the water in an 8 quart stockpot. Bring the water to a simmer over high heat and turn off the heat. Let steep for ten minutes.

2. Remove the kombu from the pot and add the shiitake mushrooms. Turn the heat back up to high and bring the water to a boil, then turn the heat down so the liquid simmers gently. Simmer for 30 minutes, until the mushrooms are plumped and rehydrated and have lent the broth their color and aroma.

3. Heat the oven to 400F

4. Remove the mushrooms from the pot with a spider or slotted spoon. Add the chicken to the pot. Keep the liquid at a gentle simmer. Skim and discard any froth, foam or fat that rises to the surface of the broth with the chicken is simmering and replenish the water as necessary to keep the chicken covered. After about 1 hour, test the chicken; the meat should pull away from the bones easily. If it doesn’t, simmer until that’s the case and then remove the chicken from the pot with a spider or slotted spoon.
5. While the chicken is simmering, put the pork bones on a baking sheet or in a roasting pan and slide them into the oven to brown for an hour; turn them over after about 30 minutes to ensure even browning.

6. Remove the chicken from the pot and add the roasted bones to the broth, along with the bacon. Adjust the heat as necessary to keep the broth at a steady simmer; skim the scum and replenish the water as needed. After 45 minutes, fish out the bacon and discard it. Then gently simmer the pork bones for 6 or 7 hours—as much time as your schedule allows. Stop adding water to replenish the pot after hour 5 or so.
7. Add the scallions, onion and carrots to the pot and simmer for the final 45 minutes.

8. Remove and discard the spent bones and vegetables. Strain the broth. You can use the broth at this point or if you are making it in advance and want to save on storage space, you can do what we do: return it to the pot, and reduce it by half over high heat, then portion out the concentrated broth into containers. It keeps for a couple of days in the refrigerator and up to a few months in the freezer. When you want to use it, dilute it with an equal measure of water and reheat it on the stove.
9. Finish the broth by seasoning it to taste with salt, soy sauce and mirin. Only your taste buds can guide you as to the right amount of seasoning. Taste it and get it right. I like it so it's not quite too salty but almost. Very seasoned. Underseasoned broth is a crime.

Fiery Parsnips (Kimpira)

2010-01-03T19:00:00.000-08:00

from Elizabeth Andoh's cookbook, Washoku: Recipes from the Japanese Home Kitchen

I made this as part of my new years feast to celebrate 2010

Serves 4

2 or 3 parsnips, about 7 oz total weight
1/2 teaspoon sesame oil
1 teaspoon sake
1/2 teaspoon sugar
2 tablespoons soy sauce
pinch of shichimi togarashi
White Sesame seeds, freshly dry-roasted for garnish (optional)

To free the parsnips of dirt or other gritty material, scrub them with the rough side of a kitchen sponge or scrape them with the back of your knife. The peel, however, is is nutritious and tasty and should not be stripped away. Slice the parsnips into narrow julienne strips about 1-1/4 inches long. You should have about 1-1/2 cups strips. spread them out on a towel to dry.

In a nonstick skillet, heat the sesame oil over high heat. Add the parsnips and stir-fry for 1 minute, stirring constantly. add the sake and stir fry for 1 minute. Add the sugar and cook, stirring occasionally, for 3 to 4 minutes more, or until the parsnips are lightly caramelized. Add the soy sauce and continue to cook and stir for 1 or 2 minutes, or until the liquid is nearly gone, and the parsnips are just tender and well glazed.

Sprinkle with shichimi togarashi and toss to distribute well. Remove the pan from the heat and let the parsnips cool to room temperature.

Mound in small bowls as individual portions, or serve in a single bowl, family style, and garnishw with the sesame seeds. If desired. Store leftovers in a glass jar in the refrigerator for up to 3 days.

New Year's Salad

2010-01-03T18:40:00.000-08:00

This salad of finely shredded daikon and carrot is accented with citrus and dried fruit and is dressed in a sweet and sour sauce. A red and white color scheme (the carrots are red, the radish is white) is often chosen for a celebratory menu in Japan. This particular dish typically graces holiday tables at the New Year and was part of my Washoku Warriors challenge for January 2010.

Serve 6 to 8

3.5 inch piece daikon, about 7 oz, peeled and cut into thin strips
1/2 teaspoon coarse salt
1-inch piece carrot, preferably Kyoto red carrot about 2 oz, peeled and cut into thin strips
1/2 tsp freeze-dried yuzu peel, ground to a powder, or finely grated fresh lemon zest
1/2 small dried persimmon or 1 small dried apricot, finely shredded
1/2 sweet and sour sauce, prepared with kombu piece

Place the daikon shreds in a bowl and sprinkle with 1/4 teaspoon of the salt. Allow the daikon shreds to sit undisturbed for about 2 minutes, or until they begin to sweat. Gently toss, gradually increasing pressure with your fingertips, squeezing and pressing to wilt the daikon. Pour off any accumulated liquid and rinse the wilted daikon shreds briefly under running cold water to remove excess salt. Squeeze again. The daikon will be pliable at this point.

Place the carrot shreds in a bowl with the remaining 1/4 teaspoon salt and let sit undisturbed for about 3 minutes, or until they begin to sweat. Gently toss, gradually increasing pressure with your fingertips, squeezing and pressing to wilt the carrot. Pour off the accumulated liquid and rinse the carrot shreds briefly under running cold water to remove excess salt. Squeeze again. The carrot will be pliable at this point.

Combine the carrots and radish in a bowl Add the yuzu peel and dried fruit and toss well to distribute Pour the sweet and sour sauce over the vegetable and fruit mixture and toss lightly. Let stand for at least 1 hour at room temperature. Or, for longer storage (up to 3 days), transfer the mixture with its sweet and sour pickling liquid to a glass jar. With clean chopsticks or another kitchen tool, press down on the mixture, making sure it is submerged in the liquid. Place the kombu piece on top before capping. Cover the jar with plastic wrap (to keep the vinegar from reacting with the metal of the lid) and a tight-fitting lid, or use a Mason jar.

Just before serving, drain the daikon and carrot mixture and discard the kombu. Gently squeeze out excess moisture.

Washoku Sweet and Sour Sauce (Amazu)

2010-01-03T15:57:00.001-08:00

This mixture of vinegar and sugar balanced with a bit of salt is used to pickle both spicy and bland foods, helping to bring them into focus and harmony with accompanying dishes. It provides zip to mild lotus root, tames the fire of fresh ginger, and transforms sharp daikon into a pleasantly tangy side dish.

Makes 1/2 cup

1/2 cup rice vinegar
3 tablespoons sugar
1/4 teaspoon salt
1 piece kombu, 1 inch square

Combine the vinegar, sugar, salt and kombu in a small saucepan and let the kombu soak for at least 20 minutes or overnight; the soaking ensures that the natural glutamates of the kelp will mellow the sharpness of the vinegar and enhance the sweetness of the foods that will be pickled in the sauce.

Place the pan over low heat and stirring to dissolve the sugar and salt, slowly bring to just below a boil. Cook until the sugar and salt have completely dissolved, then remove from the heat and let the sauce cool in the pan before transferring it, including the kombu if you have used it, to a glass jar.

When the sauce is completely cool, cover the top of the jar with plastic wrap and then a tight-fitting lid. Store in the refrigerator for up to two months.

Sweet and Sour Lotus Root (Subasu)

2010-01-03T15:40:00.000-08:00

Recipe from Washoku by Elizabeth Andoh that I made as part of my Washoku Warriors Challenge New Years feast for 2010

Whenever I see fresh lotus root at the market (especially small, slender, straight segments that enable me to make lots of attractive slices), I double, or even triple this recipe. Having subasu on hand in the refrigerator, I can easily dress up a salad, garnish a plate of broiled chicken or fish, or top a platter of scattered-style sushi.

Makes about 30 to 40 slices

2 cups cold water
2 tablespoons rice vinegar
1 small segment lotus root, about 4 oz, peeled, sliced as thinly as possible, and soaked
1/2 cup sweet and sour sauce, prepared with kombu piece

In a nonreactive saucepan, combine the water and vinegar and bring to a boil. Add the lotus root and blanch for less than a minute, or until barely tender and slightly translucent. Meanwhile, put the Sweet-and-Sour sauce in a glass jar.

Drain the lotus root slices well but do not refresh under cold running water. Transfer them immediately to the jar holding the sweet-and-sour sauce and arrange the kombu piece on top. With clean shopstick or another kitchen tool, press down to make sure that the lotus root is submerged in the pickling liquid. Let cool to room temperature.

When completely cool, cover the top of the jar with plastic wrap (to keep the vinegar from reacting with the metal of the lid) and a tight-fitting lid, or use a Mason jar. Allow the pickled lotus root to mature in the refrigerator for at least one day. It will keep for up to several months. Just before serving, discard the kombu piece, drain the slices, and blot them with paper towels.

Judith's Cioppino

2009-12-25T17:02:00.000-08:00

This recipe is adapted from one by Judith Tirado, Michael Mina's mother-in-law that was published in Food and Wine 2005. We used half the amount of seafood from the original recipe, since we were serving 4 and we wanted to have lots of soup. (We still had plenty of leftovers). It was delicious served with toasty garlic bread to dunk in.

Ingredients

1/4 cup extra-virgin olive oil
8 large garlic cloves—6 finely chopped, 2 whole
2 jalapeños, seeded and minced
2 red bell peppers, finely chopped
1 large onion, finely chopped
1 large bay leaf
2 tablespoons tomato paste
1/2 cup dry red wine
One 28-ounce can peeled tomatoes, finely chopped, juices reserved
Four 8-ounce bottles clam broth
1 1/2 cups water
Salt and freshly ground pepper
1/2 cup packed basil leaves
1/2 teaspoon crushed red pepper
2 steamed Dungeness crabs, about 2 pounds each (see Note)
2 dozen littleneck clams, scrubbed
1 pound firm, white-fleshed fish fillets such as halibut, skinned and cut into 1 1/2-inch chunks
1 pound large shrimp, shelled and deveined
1/2 pound sea scallops, halved vertically if large
Crusty bread, for serving

Directions

In a very large soup pot, heat 1/4 cup of the olive oil until shimmering. Add the chopped garlic, jalapeños, bell peppers, onion and bay leaf and cook, stirring occasionally, over moderately high heat until softened and beginning to brown, about 10 minutes. Add the tomato paste and cook, stirring, for 1 minute. Add the wine and cook until nearly evaporated, about 1 minute longer. Add the chopped tomatoes and their juices and cook over moderately high heat until slightly thickened, about 5 minutes. Add the clam broth and water, season lightly with salt and generously with pepper, and bring to a boil. Simmer over moderate heat until the broth is reduced to about 8 cups, about 20 minutes.
The recipe calls for using a mini food processor for this, but we just hand chopped the basil and garlic and then pounded the rest with a mortar and pestle. Combine the basil leaves with the whole garlic and process until the garlic is finely chopped. Add 2-3 tablespoons olive oil and the crushed red pepper and process the basil puree until smooth. Season with salt and pepper.
Working over the sink, pull off the flap on the undersides of the crabs. Remove the top shells and discard. Pry out the brownish insides and pull off the feathery lungs and discard. Rinse the crab bodies in cold water and quarter them so that each piece has body and leg.
Add the crabs and clams to the pot. Cover and cook over high heat, stirring occasionally, until the clams begin to open, about 5 minutes. Using tongs, transfer the crabs to a large platter. Add the fish, shrimp, mussels and scallops to the pot, pushing them into the broth. Return the crabs to the pot, cover and cook, stirring occasionally, until the clams and mussels are fully open and the fish, shrimp and scallops are cooked through, about 8 minutes longer.
Ladle the cioppino into deep bowls and drizzle each serving with some of the basil puree. Serve with crusty bread and pass the remaining basil puree separately.

Make Ahead

The Dungeness crab cioppino can be prepared through Step 1 and refrigerated for up to 3 days.

Roast Pumpkin with Cheese “Fondue”

2009-12-11T07:11:00.000-08:00

From Gourmet Magazine, November 2008 (the above picture is also from same magazine)

Serves 4 (main course) or 12 (side dish)

Active time:25 min
Start to finish:2 hr

As the pumpkin roasts, its skin becomes gorgeously burnished, while inside, slices of baguette, Gruyère, and Emmental coalesce into a rich, velvety concoction that is utterly fabulous served with a scoop of tender pumpkin flesh.

Cooks’ note: Pumpkin can be filled 2 hours before baking and chilled. I added a minced clove of garlic along with a teaspoon of chopped fresh thyme. I also loosely covered the pumpkin for the first hour with a sheet of aluminum foil. The pumpkin was still very dark, some of the comments on Gourmet mentioned lowering the temp down to 350 and cooking for 90 minutes.

1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 oz total)
1 (7-lb) orange pumpkin
1-1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 oz)
2 1/2 cups coarsely grated Emmental (6 oz)
1 tablespoon olive oil

Preheat oven to 450°F with rack in lower third.

Toast baguette slices in 1 layer on a baking sheet in oven until tops are crisp (bread will still be pale), about 7 minutes. Transfer to a rack to cool.

Remove top of pumpkin by cutting a circle (3 inches in diameter) around stem with a small sharp knife. Scrape out seeds and any loose fibers from inside pumpkin with a spoon (including top of pumpkin; reserve seeds for another use if desired). Season inside of pumpkin with 1/2 tsp salt.

Whisk together cream, broth, nutmeg, 1 tsp salt, and 1/2 tsp pepper in a bowl. Mix together cheeses in another bowl.

Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup cream mixture. Continue layering bread, cheese, and cream mixture until pumpkin is filled to about 1/2 inch from top, using all of cream mixture. (You may have some bread and cheese left over.)

Cover pumpkin with top and put in an oiled small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

Chocolate Chocolate Chip Cookies

2009-11-23T07:18:00.001-08:00

My cousins Sue and Judy visited from SoCal for the recent holidays and helped me make cookies for our Thanksgiving feast. We made the delicious chocolate chocolate chip cookies that I read about on Hungry Dog, that are based on a recipe from Ina Garten's Barefoot Contessa Parties
(thanks Samantha, these were delicious)!

2 stick (8 oz) unsalted butter, softened

1 cup light brown sugar, packed

1 cup granulated sugar

2 tsp vanilla extract

2 large eggs

2/3 cup unsweetened cocoa

2 cups all purpose flour

1 tsp baking soda

1/2 tsp kosher salt

3 cups chocolate chips

Preheat the oven to 350 degrees F.

Beat the butter and both sugars together until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again. Sift together the flour, baking soda, and salt and add to the chocolate with the mixer on low speed until just combined. Stir in the chocolate chips.

Use two spoons, one to scoop up dough, and the other to scrape it onto a baking sheet lined with parchment paper or a silpat mat. I fit 12 cookies onto the sheet, leaving a few inches around each blob of dough. Dampen your hands and flatten the dough slightly.

Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely.

Yields about 48 cookies

Tangy Seared Chicken Wings

2009-10-15T18:31:00.000-07:00

Tori teba saki no su itame

I followed Elizabeth Andoh's recipe from her book Washoku: Recipes from the Japanese Home Kitchen, for the 4th challenge of the Washoku Warriors, which was cooking with vinegar.

Serves 4 to 6

12 chicken wings or 6 chicken thighs
2 Japanese leeks or small Western leeks, or 1 yellow onion (optional)
1 teaspoon canola or other mild vegetable oil if needed
3/4 cup basic sea stock or dashi
1/4 cup sake
1/4 cup rice vinegar
2 teaspoons sugar
3 tablespoons soy sauce.

Rinse chicken pieces under cold running water. Pat the pieces dry with paper towels.

Slice the white portion of the leeks lengthwise and then cut crosswise into 1/2 inch pieces. Rinse briefly under cold water to remove any grit and drain well. Or cut the onion into 8 to 12 wedges.

Choose a skillet or saute pan that will be wide enough to hold the chicken pieces in a single layer; it does not need to be deeper than 1-1/2 inches. If you want to make this dish as lean as possible, use a nonstick skillet. The amount of oil required, if any at all, to brown the chicken pieces will depend on the fat content of the poultry. Try searing the chicken without any oil to start. It is likely that its natural fat will melt and provide sufficient lubrication But if the chicken looks in danger of scorching, drizzle the oil into the pan in a spiral pattern, working from the outer edge toward the center.

Brown the chicken pieces well on one side, then flip them and brown the other side, too. after flipping them, add the leeks or onion and allow them to brown in the chicken fat or oil. When the browned leeks or onions become very aromatic, after about 1-1/2 minutes, remove them and set aside.

Add the stock, sake, vinegar and sugar and jiggle the pan lightly to make sure the sugar dissolves. Place the lid slightly askew, swirling the pan occasionally in circular motions to ensure even cooking. Lower the heat to maintain a steady, gentle simmer and cook for about 18 minutes for wings and about 25 minutes for thighs. Check the amount of liquid every 5 minutes or so. If it is reducing too rapidly, adjust the heat and add a few spoonfuls of water or stock.

When the chicken is fall-off-the-bone tender, add the soy sauce and cook for 1 minute. There should be 1/4 to 1/2 cup liquid remaining in the pan.

Remove the pan from the heat and allow the chicken to cool in the braising liquid. It is during this cooling down period that the flavors meld and enhance on another. If you will be serving this as picnic food, discard the leek or onions and serve the chicken at room temperature. If you want to enjoy this dish warm, reheat briefly just before serving. Arrange the chicken pieces on a platter or on individual plates. Return the leeks or onion to the skillet over high heat and cook until the liquid is reduced by half. Spoon this sauce over the chicken.

The author suggests plenty of paper napkins or moist travel tissues on hand. She even suggests that you may want to set out warm wet towels, what the Japanese call oshibori (literally "the wrung out cloth").

I served it with Tart Mustard Miso Sauce.

Tart Miso-Mustard Sauce

2009-10-15T18:30:00.000-07:00

Karashi Su Miso

This is another recipe from Elizabeth Andoh's Washoku which can be made ahead and stored in the refrigerator for a few weeks. It is particularly good with cooked seafood and can be used as an alternative to tomato-based sauces with shrimp, lobster or crabmeat cocktail. You can also use it in place of mayonnaise when making sandwiches.

Makes 1/3 cup

2 tablespoons rice vinegar
1/4 teaspoon Japanese mustard (I didn't have Japanese mustard and used Colemans dry mustard)
3 tablespoons sweet, light miso, preferably Saikyo miso
a drop of light-colored soy sauce or salt, if needed
a drop of basic sea stock or water, if needed

In a small bowl, stir together the vinegar and mustard until smooth. Whisk in the miso until smooth and well blended.

Taste and adjust with the soy sauce if too sweet or with the stock if too thick. Transfer to a glass jar with a tight-fitting lid and store in the refrigerator for up to 4 weeks.

from Washoku, Elizabeth Andoh

Rice Cooked with Edamame

2009-08-11T20:04:00.001-07:00

recipe adapted from Elizabeth Andoh's Washoku: Recipes from the Japanese Home Kitchen

Makes 4 cups cooked rice

1/2 cup shelled edamame beans
2 cups basic sea stock or dashi
1 tablspoon mirin
2 teaspoons light-colored soy sauce
1 teaspoon soy sauce
1-3/4 cups japanese style white rice, washed
1 teaspoon black sesame salt*

Combine stock, mirin and soy sauce in a smal saucepan and bring the mixture to a simmer. Add the beans and cook for 2 or 3 minutes to ensure they fully absorb the flavors of the saeasoned stock. Drain the beans, reserving the cooking liquid. Set aside the beans, removing any looose skins.

To cook the rice in a rice cooker, place the rice in the bowl of the appliance. Add water if needed, to the cooking liquid to bring it up to 2 cups, and then add it to the rice coker. Make sure the liquid is cool before pressing the start button. The cooker's thermostat will malfunction with a hot or very warm liquid. As soon as the active cooking cycle switches off, scatter the simmered beans on top of the rice and re-cover the pot immediately. Allow the rice to self-steam for at least 10 minutes, or up to several hours if your cooker has a warmer feature.

Just before serving, use a rice paddle to stir the rice and beans with a light cutting and tossing motions to distribute the beans evenly. The bottom surface develops a slightly caramelized crust, or okoge, that is especially tasty.

Serve the rice hot or at room temperature, sprinkle each serving with seasoned salt.

To make black sesame salt:
combine
1/2 teaspoon coarse salt
2 teaspoons black sesame seeds, freshly dry-roasted.

Store in a tightly sealed glass jar for no more than a week.

Wafu Gyoza, Pork and Wakame Dumplings

2009-08-11T19:51:00.000-07:00

Makes 20 to 24 dumplings

filling:

2-inch piece leek, about 1/2 ounce, chopped
1 large leaf of cabbage, including thick stem portion, about 1/4 ounce, shredded
1/4 cup dried wakame bits
6 ounces ground pork
1 tablespoon grated carrot
1 tablespoon sake
1 teaspoon dark miso
2 teaspoons sesame oil (goma abura)

dipping sauce:

2 to 3 tablespoons soy sauce
1 to 2 tablespoons rice vinegar

Place the leek, cabbage and wakame in the bowl of a food processor and pulse-process until the mixture is finely minced. The dried wakame will pick up moisture from contact with the other vegetables and begin to soften.

Transfer the vegetable mixture to a deep bowl, and add the pork, sake, miso, and a drop or two of the sesame oil. Knead the mixture with your hands to ensure even distribution. Gather the meat mixture into a ball, lift and throw it back with force into the bowl, repeating this action 4 or 5 times, a bit like baseball practice. This pitching tenderizes the meat, and ensures the mass will hold together. Divide the meat mixture in quarters; then sub-divide each section 5 or 6 times (one small portion will become the filling for a single dumpling). Nearby, have a small dish of cold water ready, and a flat plate on which to line up the stuffed dumplings.

Lay a dumpling wrapper on a dry surface, and place one small portion of meat in the center of it.

With fingertips moistened in water, trace a half-circle line near the edge of the wrapper. Fold the wrapper over to enclose the filling, and pinch in the center to seal the edges at that spot. Pleat the closer edge of the wrapper, to the right and left of the center, pressing it to the flat edge of the wrapper at back. Set aside the stuffed dumpling, plump meat-filled side down, pleated wrapper edge standing up. Repeat to make 20 or 24 dumplings in all.

In a skillet large enough to cook all the dumplings at once, heat a teaspoon of sesame oil over medium-high heat. Carefully line up the dumplings, side-by-side, in clusters of 5 or 6 each. Arrange them standing so that the pleats are at top and the plump, meat-filled portion is in contact with the skillet. Cook for 3 minutes, or until nicely browned. Check progress by lifting one or two dumplings by their pleated edge.

Pour in 1/4 cup of water, and when the hissing and splattering die down, drizzle in the remaining sesame oil around the inner edge of the skillet. At the same time, lower the heat to keep the liquid just at a simmer, and immediately place a lid on the skillet to trap in the moisture. This type of cooking is called mushi yaki, or "steam-searing," and ensures that the pork will be thoroughly cooked, yet moist, and succulent.

Check progress after 2 minutes. When the wrappers appear translucent and the meat is firm (check by pressing lightly with a spoon, or gently pinching with chopsticks), remove the lid, and raise the heat slightly. Continue to cook until all the water has evaporated and only the oil remains, about 2 minutes. Once you hear a sizzling sound, shake the skillet. The dumplings should slide about, most likely in clusters. If they seem to stick to the skillet, move the skillet away from the stove, and re-lid it for a moment.

Remove the dumplings, a cluster at a time, with a broad, flat, flexible spatula. Flip the dumplings so that the seared surface faces up. 5 or 6 dumplings make a single serving as an appetizer, though often twice that many will be served as a main course in a family-style meal.

Serve hot, with a dipping sauce made by stirring the soy sauce and rice vinegar together.

You can add a couple of minced cloves of garlic and some minced ginger to add some excitement to the dish, as well as chili oil to the dipping sauce if you like things spicy.

crispy shallot dip

2009-07-12T18:41:00.000-07:00

a much better alternative to onion dip made from a packet.

2/3 c. olive oil
2 lbs. shallots, thinly sliced
2 sprigs fresh thyme, or 1/2 tsp. dried thyme
8 oz. cream cheese, softened
1 pint sour cream, room temp.
salt and freshly ground pepper
potato chips for serving

In a large skillet, warm the olive oil over moderately high heat. Add the shallots and stir in the thyme. Reduce heat to low and cook, stirring occasionally until the shallots are brown and crisp, about 30 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain. Discard thyme sprigs if used.

In a medium bowl, mash together the cream cheese and sour cream with a wooden spoon. Stir in the shallots. Season with salt and pepper to taste. (the recipe can be made up to 1 day ahead; cover and refrigerate)

Food & Wine

Matcha Sesame Shortbread Cookies

2009-07-02T12:03:00.000-07:00

I was inspired by Foodgal's Ghoulish Green Cookies, which were chubby squares dusted with powdered sugar, but sounded so very interesting. I did a little online research and thought these cookies actually looked the best, but I wasn't about to make two different cookie doughs! I ended up adapting this recipe from the famous Lovescool blog.

Ingredients

Yield (2” round cookies): Approx 25
3/4 cup (2.25 oz) Confectioners sugar

5 oz Unsalted butter, cut into cubes

1- 3/4 cup (8.5 oz) All-purpose flour

3 Large egg yolks

2 TBS Matcha (powdered green tea)
1/4 cup black sesame seeds

1 cup Granulated sugar (for coating) I used sugar in the raw

Directions

Preheat the oven to 350F. Line a sheet pan with parchment paper.
Whisk the confectioner’s sugar and green tea together in a bowl.
Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
Add the flour and mix until well combined.
Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).

Roll the dough out to ½” thickness.
Cut the dough with a cookie cutter (you can use a juice glass if you want).
Toss each cut cookie in a bowl of granulated sugar to coat.

Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

You can purchase Matcha (powdered green tea) from Asian grocery stores or specialty tea shops. Ito-En or you can order baking grade matcha online. The higher quality matcha you use, the brighter green the cookies will be. Store the cookies in a tin or other container that blocks out sunlight to preserve the color because the green color will fade. I used koichi that was so expensive that I was loathe to drink it and instead decided to enjoy it in these delicious cookies...

Salad of Leeks, Beets and Avocado

2009-04-10T06:36:00.000-07:00

I found this delicious recipe to use all of these fine spring vegetables that have ripened to perfection in my pantry. It's from The Lutece Cookbook, co-authored by Chef Andre Soltner, who helmed the famed kitchen at Lutece for 30 years. He now is Dean of Classic Studies at the French Culinary Institute in New York and I was tickled to see him once as a stern guest judge on an episode of Top Chef.

SALAD OF LEEKS, BEETS AND AVOCADO

Serves 4

4 small red beets
4 medium leeks, the white part only
2 avocadoes, ripe
4 small shallots, peeled and chopped fine
1 teaspoon Dijon mustard
1-1/2 tablespoon vinegar (tarragon vinegar preferred)
generous pinch salt
pepper, freshly ground
2-1/2 tablespoons olive oil
1/2 tablespoon minced chervil (or Italian parsley)

1. Cook the beets, covered in boiling salted water until they are tender-about 45 minutes. Peel the beets, cut them in 1/8 inch slices, and set them aside at room temperature. Do not chill them

2. Split the leeks in half lengthwise, and wash them thoroughly. Tie them in a bundle, and cook them, uncovered, in boiling salted water until tender - about 15 to 20 minutes. Set the leeks aside at room temperature. Do not chill them.

3. Cut the avocados in half -- to the seed -- lengthwise. Twist the 2 halves in opposite directions to separate them. Remove and discard the seed. Peel off the skin, and cut the avocados in 1/8 inch slices. Arrange the slices decoratively on 4 plates with the beets and leeks.

4. In a mortar and pestle, smash the shallots. Add the mustard, vinegar, salt and pepper. Whisk these ingredients together and then, whisking constantly, slowly add the oil. Pour this vinaigrette over the vegetable. Sprinkle the salad with the chervil (or parsley). Serve at room temperature.

I added steamed asparagus and some bits of goat cheese I had in the fridge. Delicious with a crusty baguette and butter... Mr. K, who has long been a beet-hater, actually liked this salad. Despite initial fear and trepidation he said he finally has had a moment when he didn't hate beets.

Scalloped Potatoes with Three Cheeses

2009-02-17T17:19:00.000-08:00

Bon Appétit | November 1999 | by Rick Rodgers

Yield: Makes 12 servings

Total time can take up to 2 hours (includes 2 rounds of baking for 45 minutes)

This is so good and much easier to cut all those potatoes if you have a mandoline...

3/4 cup (packed) grated extra-sharp cheddar cheese (about 4 ounces)
3/4 cup crumbled Danish blue cheese (about 4 ounces)
1/3 cup (packed) freshly grated Parmesan (about 1 1/4 ounces)

4 russet potatoes, peeled, cut into 1/4-inch-thick rounds
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup finely chopped onion
3 tablespoons all purpose flour
4 tablespoons (1/2 stick) butter

2-1/2 cups whole milk

Preheat oven to 400°F. Lightly butter 13x9x2-inch glass baking dish. Mix cheddar cheese, blue cheese and Parmesan in small bowl.

Arrange half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with teaspoon salt and 1/4 teaspoon pepper. Sprinkle onion over, then flour. Dot with 2 tablespoons butter. Sprinkle half of cheese mixture over. Top with remaining potatoes, 3/4 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons butter. Reserve remaining cheese.

Bring milk to simmer in medium saucepan. Pour milk over potatoes (milk will not cover potatoes completely). Cover baking dish tightly with foil. Bake 45 minutes. Uncover dish (liquids in dish may look curdled); sprinkle potatoes with reserved cheese mixture. Bake uncovered until potatoes are tender and cheese is deep golden brown, about 45 minutes longer. (Can be prepared 2 hours ahead. Let stand at room temperature. Cover and rewarm in 375°F oven about 20 minutes.) Remove from oven; let stand 15 minutes before serving.

Hot and spicy rice cake (ddukbokkie)

2009-02-08T08:39:00.000-08:00

I followed my favorite Korean cook, Maangchi's recipe but made a combination of her spicy and not so spicy versions, including some lean beef stew meat and substituting dried shiitake for fresh white mushrooms, since that was what I had.

1 cup tube shaped rice cake for ddukbokkie
1/2 lb stew beef
2 tbs soy sauce
1 tbs sugar
2 cloves minced garlic
3 tbs of sliced onion
3-4 sliced white mushrooms or 3 dried shiitake - your preference
2-3 tablespoons red pepper paste (kochujang) or more, depending on your taste
1 tbs of hot pepper flakes (optional)
2 stalks green onion chopped into 2 inch lengths
4 cups water
dried anchovies

Directions:

Separate the tubes of rice cake into individual pieces, rinse.

In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines inside of a metal strainer and throw in the dried shiitake if you are using those. Boil the water for about 20 minutes over medium heat. After about 10 minutes, I pulled the shiitake out and cut them into smaller pieces and threw them back into the stock to fully reconstitute.

In a separate saucepan, saute stew beef with soy sauce, sugar, garlic, and sliced onion.

Remove the anchovies and add liquid to the saucepan with the beef. Simmer until meat is tender (this can take a while especially if you are using stew meat - it took over an hour, so I added water to the pot as it cooked down. Once your meat is ready, stir in the fresh mushrooms if you're using those, along with 2 green onions chopped to 2 inch lengths. Add the rice cakes, hot pepper paste and 1 tbs of hot pepper flakes (optional), stirring constantly.

Keep stirring until the sauce has thickened and the rice cake is shiny and softened. Transfer it to a plate and serve! It's delicious and I want to try making it with noodles and fishcakes as in this recipe at Peter's Home Cooking Diary next time!

p.s. I had some leftover and put it in a tupperware, which I don't recommend. The rice sticks had absorbed a lot of the liquid and were squishy and loose - very unappetising.

Chocolate Chip Cookies

2009-01-25T17:53:00.000-08:00

I found this recipe on Smitten Kitchen who proclaimed it to be their favorite chocolate chip cookie, adapted from David Lebovitz's, Great Book of Chocolate. Hmmm, I am a tollhouse cookie girl and don't know why I keep trying to find something better! This cookie has a high chocolate to cookie ratio, and the cookie is crisper.

I had just listened to food scientist Shirley Corriheron being intereviewed on the NPR radio program All Things Considered about her new book Bakewise: The Hows and Whys of Successful Baking. To prevent flat cookies, she suggests using an unbleached flour or a bread flour because they're higher in protein. More protein sucks in more water when they join together to make gluten, she says. She also suggests melting the the butter for the same reason, and that making cookie batter the night before is a good thing. The comments all mentioned flat cookies, so I decided to go with the bread flour, melted butter and then refrigerate the dough over night. I also used Scharffenberger semisweet chocolate chunks.

Makes 20 cookies

1/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon flaky sea salt
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup (130 grams) walnuts or pecans, toasted and chopped

Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.

Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda.

Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.

Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets. Since I had refrigerated the dough overnight, the dough was very stiff and firm.

Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.

Store at room temperature in an airtight container for up to 3 days.

My opinion? These were not better than Tollhouse cookies, which have the perfect flavor combination of butter, salt, cookie dough and chocolate. These were stiffer and tasted less buttery and maybe it was the fancy bittersweet chocolate chunks that were less sweet than the Nestle's chips... We ate them all though!

Short Ribs Stracotto

2009-01-07T11:41:00.000-08:00

Recipe by Craig Stoll, Delfina Restaurant, San Francisco, CA who serves the short ribs over fresh fettuccine topped with gremolata that has been air dried to concentrate the flavors. It's even better the next day.

This is a beautiful winter dish that fills the house with delicious savory smells while it cooks. I ended up cooking it the day before and then putting it in the refrigerator overnight so that I could skim the fat off easier (there was quite a bit of fat). For the asian in me, it's better with plain white rice!

Serves 4 to 6
Start to finish time: 13 hours
Active cooking time: 4 to 5 hours

Stracotto
6 (2-bone) beef short ribs (chef stoll uses short ribs from the chuck, which are meatier than ribs from the plate)
3 cups dry red wine
5 allspice berries
2 or 3 whole cloves
kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
4 cups beef stock
3 bay leaves
2 sprigs rosemary
2 sprigs sage

Gremolata minced zest of 1 lemon
1 clove garlic, minced
1 tablespoon minced fresh flat-leaf parsley

To make the stracotto, put the short ribs, wine, allspice, and cloves in a shallow baking dish. cover with plastic wrap and refrigerate for at leats 8 hours or up to 24 hours.

Preheat the oven to 325 f.

Remove the short ribs from the wine, reserving the wine, and pat dry with a paper towel. Librally season the ribs on all sides with salt and pepper. Heat the olive oil in a large, high-sided, ovenproof saute pan with a lid over medium high heat. Add the ribs and cook, turning as needed, for about 3 minutes per side, or until browned on all sides. Transfer the short ribs to a plate.

Add the onion, carrots, and celery to the pan and cook, stirring occasionally, for 3 to 4 minutes, until soft. Strain the wine through a fine-mesh sieve into the pan. Bring to a boil and cook for about 5 minutes, or until reduced by one-third. Add the stock, bring to a boil and add the ribs. Add the bay leaves, rosemary, and safe, cover, and bake for about 3hours, or until the meat is so tender it falls off the bone. Let cool.

To prepare the gremolata, place a piece of parchment paper on a flat surface. spread the lemon zest, garlic, and parsley out on the parchment paper and let dry while the ribs cool.

Tip the pan to skim away the fat on top of the vegetables, (as an alternative, you can refrigerate the short ribs and vegetables overnight or long enough for the fat to solidify and then remove it). Transfer the short ribs to a saucepan large enough to hold the ribs in a single layer.

Press the vegetables through a food mill with a small holed disk held over a bowl, or puree in a ablender and press through a large0mesh sieve into a bowl. Season to taste with salt and pepper and pour over the ribs. cook over low heat until the ribs are hot, about 30 minutes.

Divide the short ribs among warmed serving dishes. Spoon the sauce over the ribs. Combine the gremolata ingredients in a small bowl and sprinkle over the ribs Serve.

Bacon Peanut Brittle

2009-01-02T16:15:00.001-08:00

I found this recipe by Brian Ries online at Creative Loafing's site.

1/2 cup brown sugar
1/2 cup sugar
1/2 cup light corn syrup
1/2 cup water
1 tablespoon reserved bacon fat
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 tsp salt
3/4 cup cocktail peanuts
1 pound bacon (I used a package of thick cut applewood smoked bacon and cooked in the oven using the technique below)

1. Liberally grease a large baking sheet, or cover a baking sheet with greased parchment paper, or use a silicone mat (like a silpat).

2. Fry the bacon. You want it crisp, but not too crisp. Chop or tear the bacon into 1/4 to 1/2 inch bits.

3. In a medium saucepan, combine both sugars, the corn syrup and water over medium heat. Stir until the sugar dissolves and the syrup comes to a boil. Attach a candy thermometer to the pan, increase the heat to medium high, and cook, without stirring, until the mixture reaches 290 degrees. Immediately turn off the heat.
(Try not to mess with the sugar while it is boiling, in order to avoid crystallization. Corn syrup is much maligned, but it’s a classic tool that helps avoid that crystallization. I tried versions with all white sugar and all brown sugar, but found that a mixture of both combined deeper flavor with that glowing translucence that makes brittle so pretty.)

4. Stir in the bacon fat, vanilla, baking soda and salt and quickly stir to distribute. Then, quickly add peanuts and bacon bits and mix to coat. Immediately pour the hot mixture onto a prepared baking sheet. Use a silicone spoon or spatula to spread mixture as thinly as possible.
(There is so much stuff in the brittle, it will start to seize and thicken quickly. That – and the mass of bacon and peanuts – prevents the brittle from becoming nice and thin. If you want that style, cut the amount of peanuts and bacon you add and leave the heat on when you stir in all the ingredients. This should make for a lighter style of brittle.)

5. Cool 10-20 minutes until hard, before breaking into pieces. Store in a covered container.

Oven Fried Bacon

Adjust oven rack to middle position and heat oven to 400 degrees. Arrange bacon slices in a large jelly-roll pan or other shallow baking pan. Roast until fat begins to render, 5 to 6 minutes; rotate pan front-to-back. Continue roasting until is crisp and brown, 5 to 6 minutes longer for thin-sliced bacon, 8 to 10 minutes for thick-cut. Transfer with tongs to paper towel-lined plate, drain, and serve.

Ginger Spice Cookies

2008-12-26T17:26:00.000-08:00

Bon Appétit | March 2000 | Yield: Makes about 30

These cookies are beautiful and easy to make.

Ingredients

2 cups all purpose flour
2-1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses

Sugar (I used raw sugar crystals, which are coarser and almost like bits of candy - a bit sweet but added a nice crunch)

This is the candied ginger I used, it was pretty fresh which is probably a good thing, but made it harder to chop because it was very sticky and gummed up on my knife. It took a lot of pulse action in the food processor but that is definitely the way to go.

Preparation

Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.

Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.

Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

Spicy Tofu Soup (Soondubu)

2008-12-01T17:54:00.000-08:00

Hot bubbling spicy tofu soup is the perfect way to warm yourself when the weather gets chilly. This is a must have recipe from Maangchi's Korean Kitchen, she has the most amazing collection of home cooking recipes that are easy to follow and includes lots of information about the ingredients used.

Serves 2
Ingredients for the stock:
12 dried anchovies
1/3 cup of kelp
half onion, roughly chopped
5 cloves of garlic, lightly smashed
3 dried shiitake mushrooms

Ingredients for the stew:
1 cup of mixed seafood (I used 4 prawns and 4 pieces of cuttlefish fillets)
2 green onions, cut into 2 inch segments
1 jalapeno pepper
2-5 tbs of hot pepper flakes
olive oil
sesame oil,
1 tube of soft tofu
fish sauce to taste
1 egg

Prepare stock:

Pour 5 cups of water into a pot and add 12 dried anchovies after removing the intestine area. Add chopped onion, dried kelp, dried shiitake mushrooms, garlic cloves and boil it over high heat. Approximately 10 minutes later, lower the heat to low medium heat and boil it for another 20 minutes. Maangchi recommends putting all of the dried anchovy pieces into a big mesh tea infuser.

Take the mushrooms from the stock, let them cool and then chop them into small pieces. Chop up any other mushrooms you are using. Strain and set aside the stock

Heat the earthen ware (or ceramic pot) on the stove if you have one. I personally don't have one, so I used a regular 2 qt saucepan over a high heat. Pour in 1 tablespoon of olive oil, stir in the chopped mushroom. Add 2 tbs – 5 tbs (1/4 cup) of hot pepper flakes and keep stirring for 1 minute.

2 tbs—mild
3 tbs—medium
4 tbs—hot
5 tbs (1/4 cup)—suicidal hot ! : )

Pour 2 cups of the stock in. Add seafood, cook until flesh turns opaque. Add fish sauce to taste. Cut the tube of Soon du bu (soft Tofu) in half and squeeze it out into the pot and break the tofu with a spoon several times in the pot. When it boils, add chopped green onions and jalapeno pepper.

Crack egg into pot and drizzle with sesame oil before serving.

Japchae Korean Noodles

2008-11-10T11:25:00.000-08:00

recipe from Cooking Korean Food with Maangchi

Starch noodles (“dangmyun”)
4 oz. of thinly sliced beef
1 bunch of spinach
1 medium size carrot
1 medium size onion
mushrooms (5 dried shiitake and 1 package of white mushrooms)
3 cloves of garlic
7-8 green onions
1/2 cup soybeans or edamame, shelled
soy sauce, sesame oil, sugar, pepper, and sesame seeds

Makes 4 servings.

How to prepare your ingredients before stir frying:

Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly.
Slice a package of white mushrooms (2 cups’ worth).
Cut a carrot into thin matchstick-shaped pieces 5 cm long.
Cut 7 -8 green onions into 7 cm long pieces.
Slice one onion thinly.
Slice beef into thin strips.

Now let’s start!

Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl.
Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished.
In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces.
Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly.
On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!).
Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots.
Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl.
Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl.
Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl.
Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top.
Serve with rice and Kimchi, or as a side dish.

Lamb Chops with Spicy Rub

2008-06-25T20:59:00.000-07:00

You have two hours before your guests arrive. You want to make something spectacular, but you're starting from scratch. Don't panic! It take minutes to make this simple marinade. rub it on the shops and set them aside, ready to be grilled just before serving them. Add a salad, mashed potatoes, or Crusty Russet Potatoes with Coriander, and you'll have an elegant meal. Then go arrange the flowers or sit down with a glass of wine, happy in the knowledge that your dinner guests will be properly impressed.

Serves 4

Ingredients:

1 teaspoon finely grated fresh ginger (about 2-inch piece)
1 teaspoon finely grated garlic (about 2 large cloves)
3/4 teaspoon salt
1/2 teaspoon cayenne
1/2 teaspoon cumin seeds, finely ground teaspoon coriander seeds, finely ground
1/4 teaspoon ground turmeric
8 Iamb rib chops (about 1 pound 4 ounces)
3 tablespoons canola oil

In a bowl large enough to hold the chops, mix together the ginger, garlic, salt, cayenne, cumin, coriander, and turmeric to form a thick, slightly dry paste. Rub the chops well with this mixture and set aside to marinate for at least 2 hours and up to 8 hours in the refrigerator.

Heat a large cast-iron skillet over medium-high heat and add the oil. Sear the lamb chops to the desired doneness, 4 to 5 minutes on each side for rare. You may also grill these chops on an outdoor BBQ grill over high heat. Let rest briefly before serving.

Bon Ton-style Fried Chicken

2008-06-01T18:18:00.000-07:00

Gourmet | July 2000

We had this over at Mank and CDR's house this weekend, they said their friend Anne found the recipe online at epicurious.com. The recipe seemed pretty simple, and the results were delicious. The best fried chicken! It also doubles as an excellent recipe for kara-age.

Bilko's spice mix is a closely guarded secret, but Donna King shared with us its fundamental ingredients as well as the basic technique — a long marination, at least 24 hours. This results in some of the juiciest chicken we've ever eaten. The chicken must also rest five or ten minutes after being dredged in the seasoned flour to, as King told us, "get doughy." The Bon Ton recipe calls for Ac'cent (monosodium glutamate) in both the marinade and the dredging mixture. We tested it with and without, and the chicken mainly tasted saltier with the Ac'cent, which some people preferred.

Active time: 45 min Start to finish: 25 hr

Makes 4 servings.

For marinade
1 qt water
2 tablespoons salt
2 teaspoons cayenne
2 teaspoons garlic powder
1 1/2 teaspoons white pepper
1 tablespoon soy sauce
2 teaspoons Worcestershire sauce

4 chicken breast halves, 4 thighs, and 4 drumsticks (all with skin and bones; 4 to 4 1/2 lb total)

For frying
About 12 cups vegetable oil

For dredging
3 cups all-purpose flour
1 tablespoon salt
1 teaspoon garlic powder
1 teaspoon cayenne
1 teaspoon white pepper

Marinate chicken: Whisk together all marinade ingredients in a large bowl.Add chicken, making sure it is covered with marinade. Chill, covered, stirring twice, about 24 hours.

Dredge and fry chicken: Heat 2 inches oil in a wide 8- to 9 1/2-quart pot over moderately high heat until a deep-fat thermometer registers 365 to 375°F.

We took the chicken out and rested the pieces on racks to allow them to finish cooking and drip off excess grease.

The chicken was succulent and juicy with an ethereally crisped crust. Delicious!

Lamb Osso Buco with Tapenade

2008-05-28T19:11:00.000-07:00

I found this recipe online at foodandwine, which I copied to save having to type the whole thing over again, but I actually followed the recipe from the book Sunday Suppers at Lucquesby Chez Panisse alum Suzanne Goin. I'd say the book version is way more complicated. Wish I had seen this earlier! You can read more about my results here. Actually F&W has 38 of her recipes online, so I suggest checking those out first.

SERVES: 4

If using lamb shanks, have your butcher cut the shanks into thirds. I used lamb osso bucco.

Ingredients

LAMB

3/4 cup extra-virgin olive oil
6 garlic cloves, crushed
6 thyme sprigs
1 rosemary sprig, leaves only
4 meaty lamb shanks (6 pounds total), cut crosswise into thirds
Salt and freshly ground pepper
1 medium onion, coarsely chopped
1 small fennel bulb--trimmed, halved lengthwise, cored and coarsely chopped
1 small carrot, finely chopped
1 1/2 cups dry white wine
3 flat-leaf parsley sprigs
Strips of zest from 1/2 lemon
1 bay leaf
3 cups lamb stock or beef stock, or 11/2 cups canned beef broth mixed with 1- 1/2 cups water

TAPENADE

1 anchovy fillet, mashed
1 garlic clove, halved
1/4 cup extra-virgin olive oil
1/2 cup Niçoise olives (about 4 ounces), pitted and chopped
1 tablespoon fresh lemon juice
1 tablespoon chopped flat-leaf parsley
1 teaspoon capers, rinsed

SHELL BEANS

1 tablespoon extra-virgin olive oil
2 tablespoons minced shallots
1 teaspoon minced garlic
1 teaspoon thyme leaves
2 cups fresh shelled or frozen beans (about 10 ounces), such as black-eyed peas or cranberry beans. (I was only able to find a sprouted medly of fresh garbanzo, adzuki and peas that took at least 10 times as long to cook!)
2 cups water
1/2 teaspoon salt

Directions

PREPARE THE LAMB: In a large bowl, combine 1/2 cup of the olive oil with the garlic, thyme and rosemary. Add the lamb and turn to coat. Let stand at room temperature for 2 to 3 hours, turning occasionally, or refrigerate overnight.
Preheat the oven to 325°. Scrape off the marinade and season the lamb with salt and pepper. Heat the remaining 1/4 cup of oil in a large enameled cast-iron casserole until shimmering. Working in 2 batches, sear the lamb over moderate heat until well browned all over, 8 to 10 minutes. Transfer to a platter.
Add the onion, fennel and carrot to the casserole and cook over low heat, stirring, until lightly browned, about 6 minutes. Add the wine, parsley sprigs, lemon zest and bay leaf and boil until reduced by half, about 6 minutes. Return the lamb to the casserole, add the stock and bring to a boil. Cover and braise in the oven for 2 1/2 to 3 hours, or until the meat is almost falling off the bones; turn the lamb twice during cooking.
Using a slotted spoon, transfer the lamb to a platter. Strain the cooking liquid, pressing the vegetables through the strainer. Skim off the fat and season with salt and pepper. Return the meat and the sauce to the casserole and keep warm. The book differs by saying to remove the meat and place on a baking sheet at 400 degrees for 20 minutes - while I'm sure there was a good reason for this, it practically ruined the dish for me! That's why it looks so dried out...
MAKE THE TAPENADE: Meanwhile, in a mortar, crush the anchovy and garlic to a paste. Alternatively, mash the anchovy and garlic with the side of a large knife. Stir in the olive oil, olives, lemon juice, parsley and capers.
MAKE THE BEANS: Heat the oil in a medium saucepan. Add the shallots, garlic and thyme and cook over moderate heat until softened. Stir in the beans, add the water and salt and cook over low heat until tender, about 20 minutes. I was only able to find fresh sprouted beans at the store, which took a couple of hours to cook, so it's a good idea to start these beans after you put the lamb into the oven, just in case it takes you a long time too!
Drain the beans and spoon them into bowls. Spoon the lamb stew over the beans, top with the tapenade and serve.

MAKE AHEAD The recipe can be prepared through Step 5 and refrigerated overnight.

Fresh Pea Soup

2008-05-20T19:22:00.000-07:00

this recipe is based on Ina Garten's recipe

2 tablespoons butter
1 cups chopped leek, white and light green parts (1 leek)
1 cup chopped yellow onion
2 cups chicken stock, preferably homemade
2 cups freshly shelled peas
1/3 cup chopped fresh mint leaves
2 teaspoons kosher salt
freshly ground black pepper and salt to taste
sour cream for garnish
2 tablespoons freshly chopped chives

Instructions:

Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. Take off the heat, add the mint, salt, and pepper.

Puree the soup using an immersion blender. Whisk in some sour cream and chives and taste for seasoning. Top with a splash of olive oil or sour cream... Oh and a squeeze of fresh lemon juice really brightens it up too.

Roasted Cauliflower

2008-05-12T18:08:00.000-07:00

I was listening to NPR's Kitchen Window and was intrigued by Nicole Spiridakis' obsession with cauliflower. To hear her talking about the roasted cauliflower made me drool...

This recipe is more of a guideline. For example, if you follow a low-sodium diet, it's perfectly acceptable to omit the salt (and, conversely, if you're a salt-lover, to add a little more). The key is to roast the cauliflower until it becomes caramelized — don't be alarmed if some of the florets get slightly blackened, as this just adds to its addictive flavor.

Makes 4 side-dish servings

1 medium to large head cauliflower, washed

1/2 teaspoon salt

3 to 4 tablespoons olive oil

Preheat oven to 400 degrees.

Trim any leaves and cut the cauliflower into quarter-inch slices. Toss with the olive oil and salt, spread in a single layer in a baking dish and roast until it begins to brown a bit and the oil is sizzling.

Turn the pieces once or twice and give the pan a good shake while it's roasting, about 25 minutes.

Brown Butter

2008-05-11T14:26:00.000-07:00

1 stick of butter

Slowly heat the butter in a saucepan on low until it foams, turns golden brown and a layer of scum forms on top, taking care not to let it burn or get too dark. Take this off the heat and skim off the top layer. Let cool for a few minutes to allow solids to settle at the bottom, then strain the mixture through a fine sieve or cheesecloth.

Seared Scallops with Grapefruit Vinaigrette

2008-05-11T14:12:00.001-07:00

Grapefruit Vinaigrette
1 grapefruit, peeled and sectioned, juice reserved (click here to see a video of how to section a grapefruit on cooking.com)
1/2 shallot minced
1/4 cup olive oil
1/4 cup rice wine vinegar
2 tblspoons cilantro or chervil finely chopped
salt and pepper to taste

Scallops
1 lb. sea scallops
3 tblspoons brown butter
salt and pepper to taste

Instructions for Scallops:

Melt the brown butter in a cast iron pan over medium high heat until you can see the heat shimmer over the top of the melted butter. Don't heat it enough to smoke. Place the scallops in with several inches of space between them. Cook for 3-4 minutes, taking care not to let them burn. Turn over and cook for a a few more minutes. Remove from heat and let rest for a few minutes before serving.

I served it over watercress with rice pilaf.

Spicy Seared Shrimp

2008-04-28T20:08:00.000-07:00

Another great dish from Ruta Kahate's cookbook 5 spices, 50 dishes. Serve it either as an appetizer or as a main course with French bread to soak up all the delicious juices. This dish is so colorful on its own, that it doesn't even need a garnish.

Ingredients

12 jumbo or 8 oz large tiger shrimp
1/2 lemon, juiced
2 cloves garlic, minced
3 tablespoons canola oil, divided
1 tablespoon finely chopped cilantro leaves
1/2 teaspoon cayenne
1/2 teaspoon ground turmeric
salt

Instructions:

Clean and shell the shrimp, leaving the tails on. Rinse. In a shallow bowl, combine the lemon juice, garlic, 1 tablspoon of the oil, the cilantro, cayenne, turmaric, and salt. (Some frozen shrimp are salted, so remember to take that into account.) Stir well and taste -- the marinade should be tangy and spicy. Add the shrimp and toss to coat evenly with the marinade.

Note: You can also barbecue the shrimp. Use wooden skewers that have been soaked in water for half an hour. Skewer the shrimp draining and reserving the marinade, and barbecue them over high heat until just cooked. Baste with the marinade occasionally.

Heat a large skillet on high heat and add the remaining 2 tablepsoons oil. Whe the oil is smoking, add the shrimp and marinade to the pan. Leave the heat on high. Toss the shrimp several times. Cover the pan while the shrimp cook so all the marinade doesn't evaporate. When the shrimp are just pink, about 5 minutes, remove and arrange them on a platter, pouring any remaining juices over. Do not overcook.

Serve hot or at room remperature. I love this dish served with Spinach Raita with Toasted Cumin Seed from the same cookbook.

We served it with steamed asparagus, steamed jasmine rice and a little bit of chili garlic sauce. Highly recommended!

Curry Fried Rice with Crab

2008-04-09T07:45:00.001-07:00

Mr. K had a delicious curry fried rice in mind to go with the freshly steamed crab. We enjoyed the fresh crab scattered over the fried rice, along with some steamed broccoli and sliced avocado. The combination of flavors went together very well, especially with a nice scoop of spicy chili garlic sauce...

Our pantry only had a leek and some green garlic and some carrots, so we swapped that out for the onion and garlic... the recipe is flexible, the spices are the key ingredients!

Ingredients

For the Curry:

1 Tbsp. canola oil
1 small yellow onion, minced (about 1 cup)
1 tsp. coriander seeds, finely ground

1/2 tsp. mustard seeds, finely ground
½ tsp. finely grated garlic (about 1 large clove)
½ tsp. finely grated fresh ginger (a 1-inch piece)
½ tsp. ground turmeric
½ tsp. cayenne
½ tsp. cumin seeds, finely ground

One recipe of prepared rice pilaf or a few cups of previously cooked white rice.

salt

fresh cracked black papper

2 tablespoons coarsely chopped flat-leaf parsley, for garnish. We added some lemon zest and minced shallots.

Pulverize the dry spices in the primitive stone mortar Molcajete

The fragrance from the spices sizzling with the aromatic vegetables was incredible.

1. Set a medium (3 quart) saute pan over medium heat with the oil in a pan. Keep a spatter screen or lid handy - cumin and mustard seeds will sputter and pop wildly.

2. When the oil just begins to smoke, add the spice(s). Cover and allow the spice(s) to cook - this literally takes seconds. As soon as the sputting stops, it's ready.

3. Immediately add the vegetables and rice to the pan - this cools the oil and prevents the spices from burning.

4. Stir well to blend the rice and spice mixture together.

5. Fluff the rice with a fork and sprinkle with the chopped parsley mixture.

We just mixed in the freshly cooked crabmeat to preserve its pristinely sweet flavor.

Grilled Lamb Kofta Kebabs

2008-03-16T20:15:00.000-07:00

I saw this on Jamie Oliver's show the other day and thought this would be a perfect way to use some of the lamb that I got in this week's meatbox

Recipe from the Jamie Oliver site

1 pound trimmed shoulder or neck fillet of lamb, chopped into 2.5cm chunks
2 heaped tablespoons fresh thyme leaves
1 level tablespoon ground chilli
1 level tablespoon ground cumin
4 level tablespoons sumac, if you can find any, or finely grated zest of 1 lemon
1 clove garlic
sea salt and freshly ground black pepper
a good handful of shelled pistachio nuts
a few handfuls of mixed salad leaves, such as romaine or cos, endive and rocket, washed, spun dry and shredded
a small bunch of fresh mint, leaves picked
1 red onion, peeled and very finely sliced
1 lemon a bunch of fresh flat-leaf parsley, leaves picked
extra virgin olive oil
4 large flatbreads or tortilla wraps
4 heaped tablespoons natural yoghurt

Here are the lamb steaks that came in this month's meatbox.

This dish is best cooked on a barbecue over hot coals, but if that’s not possible, put your grill on to its highest setting or heat up a griddle pan. Either way, get your cooking source preheated.

Place the lamb in a food processor with most of the thyme, chilli, cumin and sumac (reserving a little of each for sprinkling over later), the garlic clove, a little salt and pepper and all the pistachios. Put the lid on and keep pulsing until the mixture looks like mince.

Divide the meat into four equal pieces and get yourself four skewers. With damp hands, push and shape the meat around and along each skewer. Press little indents in the meat with your fingers as you go – this will give it a better texture when cooked.

In one bowl, mix the salad leaves and mint. In another, combine the sliced onion with a good pinch of salt and pepper and a squeeze of lemon juice (the acidity will take the edge off and lightly pickle the raw onion). Scrunch this all together with your hands, then mix in the parsley leaves.

Grill the kebabs until nicely golden on all sides. Dress your salad leaves and mint with a splash of extra virgin olive oil, a squeeze of lemon juice and some salt and pepper. Meanwhile, warm your flatbreads for 30 seconds on your griddle pan or under the grill, then divide between plates and top each with some dressed salad leaves and onion.

When your kebabs are cooked, slip them off their skewers on to the flatbreads – you can leave them whole or break them up as I’ve done here. Sprinkle with the rest of the sumac, cumin, chilli and fresh thyme, and a little salt and pepper. Now either toss the salads, grilled meat and juices together on top of the flatbreads and drizzle with some of the yoghurt before rolling up and serving; or let your friends toss theirs together at the table, then dress and roll up their own, drizzled with some extra virgin olive oil.

I made my favorite spinach raita instead of plain yogurt and this recipe for naan bread, and a liberal squeeze of lemon over everything. It was delicious and we greatly enjoyed our first meal out in the sunny back patio this year.

Spinach Raita with Toasted Cumin

2008-03-16T19:31:00.000-07:00

adapted from from 5 Spices, 50 Dishes by Ruta Kahate

Mr. K got this great cookbook a while back and we have made some very good dishes from it. I'd recommend it as another great cookbook offering simple recipes bursting with flavor. This makes the best raita ever!

He also though that the dish needed some color and suggested paprika, so I opened up this amazing smoked Spanish Paprika which added a delicious smoky depth to the bright clean flavors of the raita. It was like no paprika I had ever smelled or tasted before.

Ingredients

4 ounces baby spinach or 5 ounces frozen spinach
1/2 tsp cumin seeds
1 cup plain whole or low-fat yogurt
2 tablespoons minced red onion
3/4 to 1 tsp salt
1/4 tsp finely grated fresh ginger (about 1/2 inch piece)

Directions

Rinse the spinach and place in a saucepan with the water still clinging to the leaves. Cover and steam the leaves until tender but still bright green. Place in a strainer to cool and drain. If using frozen spinach, place in a saucepan with 1/4 cup water and cook over low heat for 5 minutes. Drain and I did not really cool the spinach much because I wanted it to heat up the raw onion in the yogurt and blend in better.

Toast the cumin seeds in a small skillet over low heat until they turn dark and fragrant. Cool and grind them.

In a small bowl, stir the yogurt together with the onion, salt, ginger and the ground cumin.

Squeeze the spinach to remove excess water and finely chop it. Add this to the yogurt mixture and stir thoroughly. Chill until ready to serve.

Try it as a dip for crudite or as a condiment on grilled meats or curry.

Naan Bread

2008-03-16T18:45:00.000-07:00

INGREDIENTS

1 (.25 ounce) package active dry yeast
1 cup warm water
1 tablespoon white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

DIRECTIONS

In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.

Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.

During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle.

Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned.

Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

Slow Cooked Achiote Pork (Cochinita Pibil)

2008-03-08T15:28:00.000-08:00

Serves 6, adapted from Rick Bayless' Mexican Everyday

This is Achiote Paste. It is ground annatto seeds mixed with spices, vinegar, salt, garlic, cornmeal that originates from the Yucatan region of Mexico. The red color comes from the annatto seeds which have been used as a dye for fabrics and body paint since pre-Columbian times.

The word Cochinita refers to baby pig, the mayan word pibil means buried. According to Bayless, this dish typically would be a pit-cooked suckling pig, smeared with the uniquely savory achiote seasoning and served with a drizzle of habanero fireworks and the citrus sour of pickled red onion.

Ingredients

Half a 3.5 ounce package achiote seasoning
3/4 cup fresh lime juice (divided use)
Salt
1 3-pound bone-in pork shoulder roast
1 large white onion, sliced about 1/4 inch thick
1 large red onion, thinly sliced
1about 1/2 cup roasted fresh chile salsa
or bottled habanero hot sauce (such as Yucateco and Frontera brands)

Place the achiote seasoning in a small bowl. Pour in 1/2 cup of the lime juice and 2 teaspoons salt. Then use the back of a spoon to work the mixture into a smooth, thickish marinade.

In a large (6 to 8 quart; at least 12 inch diameter) heavy pot, preferably a dutch oven, place the pork and pour the marinade over and around the roast. Scatter the white onion over the meat, dribbling the water around the meat.

Set the lid in place and braise in a 300 degree oven for about 2-1/2 hours to 3 hours until the pork is thoroughly tender. I used a 4 lb bone in pork shoulder and left the fat on while it cooked. My general rule for this type of roast is to cook it until it falls apart when prodded witha fork. It took more like 3-1/2 to 4 hours.

While the meat is cooking, combine the red onion with the remaining 1/4 cup lime juice in a small bowl. Sprinkle with about 1/2 teaspoon salt, toss and set aside to marinate, stirring from time to time.

Use tongs to transfer the meat (it will easily break into delicious-looking pieces) and onions to dinner plates. Spoon off any rendered fat that's floating in the juices. If there is a lot of brothy sauce -- 2 cups or more -- boil it down to about 1 cup to concentrate the flavors. Taste the sauce and season with salt if you think it needs it, then spoon it over the meat. Top with the lime-marinated red onions, and serve with the salsa or hot sauce -- and plenty of hot tortillas, if that appeals.

My best results were doing the initial cooking, letting it cool overnight in the fridge, scraping up the layer of fat when it is still solid. Then I cooked it on low on the stove top covered, occasionally skimming off fat for another hour before serving.

Abalone Filets Sauteed in Brown Butter

2008-03-03T09:49:00.000-08:00

Serves 2

four 1-oz abalone filets

1 stick of unsalted butter

salt and pepper to taste

fresh lemon wedges
chopped fresh parsley

Slowly heat the butter in a saucepan on low until it foams, turns golden brown and a layer of scum forms on top, taking care not to let it burn or get too dark. Take this off the heat and skim off the top layer. Let cool for a few minutes to allow solids to settle at the bottom, then strain the mixture through a fine sieve or cheesecloth.

Rinse the abalone in water, pat dry and salt and pepper both sides.

Heat this mixture in a saute pan until foaming and gently slide the abalone into the pan, cook for 30-40 seconds on each side.

Remove from pan, squeeze generously with lemon and sprinkle with parsley. Eat immediately.

Abalone filets with Parmesan Macadamia Coating

2008-03-03T08:59:00.000-08:00

I made these delicious fried abalone filets with macadamia coating (on the right side). This makes enough for 2 appetizer portions.

four -1 ounce abalone filets (I ordered them online from an abalone farm)

for the egg coating:

2 egg whites
1/2 clove garlic, finely minced or smashed through the garlic press

nut coating

1/2 cup shaved parmesan

1/4 cup raw unsalted macadamia nuts, chopped finely

2 tblspn chopped fresh parsley
salt and pepper to taste

2 cups vegetable oil for frying (or enough to fill the saute pan 1/2 deep)

fresh lemon wedges

Mix the egg whites and garlic in a small bowl. Combine the ingredients for the nut coating in a wide bowl.
Heat the oil in a saute pan on medium heat.
Thoroughly coat the filet in the egg mixture and give it a good shake to remove excess. Place on nut mixture and press down firmly, pick up and turn over, pressing firmly into the mixture. I scooped up some of the mixture and sprinkled over areas that lacked the coating. Shake to remove excess coating.

4. Gently slide into the oil, frying until the coating is golden brown, about 1 minute per side. Remove and place on paper towels to drain. Serve immediately with fresh lemon wedges.

Crusty Russet Potatoes with Coriander

2008-02-27T19:44:00.000-08:00

Recipe is by Ruta Kahate, from her book 5 Spices, 50 Dishes, published on NPR

Soft on the inside and crisp on the outside, these potatoes will go very well with your next pot roast or steak. You can also use them to add a subtle indian touch at breakfast by serving them with buttery scrambled eggs. They are unexpectedly spicy and so delicious!

4 large russet potatoes (about 2-1/4 lbs), boiled and peeled
6 tablespoons canola oil
1/2 tsp cumin seeds
2 medium green serrano chiles, cut lengthwise in quarters
1 tsp ground turmeric
1 tsp salt
3 tablspn coriander seeds, coarsely crushed

Slice the potatoes lengthwise into quarters. Then cut them crosswise into 1-inch pieces.

Make the tadka: Heat the oil in a slarge wok over high heat. When the oil begins to smoke, add the cumin seeds, covering the pan with a lid or spatter screen. AFter the seeds stop sputtering, add the chiles. When the chiles are well toasted, add the turmeric and briefly stir. Add the potatoes and salt, toss well, cover, and leave on medium-high heat until the potatoes are slightly toasted, about 4 minutes.

Uncover and add the coriander seeds, and toss well again. Continue to heat uncovered, tossing occasionally, until the potatoes are crusty and well browned, 6 to 8 minutes. Serve warm.

Serves 4

Tadka, Essential Technique for Ruta Kahate's 5 spices

2008-02-27T19:39:00.000-08:00

This is the basic method for transferring the flavor from spices to food and you'll use it over and over again. First the spices are added to very hot oil The sizzling infusion or tadka is then used to flavor a dish. Here's how it works:

1. Heat the oil in a pan. Keep a spatter screen or lid handy - cumin and mustard seeds will sputter and pop wildly.

2. When the oil just begins to smoke, add the spice(s). Cover and allow the spice(s) to cook - this literally takes seconds. As soon as the sputting stops, the tadka is ready.

3. Immediately add the larger ingredients to the pan - this cools the oil and prevents
the spices from burning.

Since the oil has to be very hot, making a tadka takes a tiny bit of skill and speed. If you do burn the spices, don't panic. Discard them, rinse the skillet and start over. Once you've done it a couple of times, you'll be an expert.

Tip #1: Don't prepare a tadka in advance. Make it only when you're absolutely ready to use it, because it's most potent at the point when the spices are sizzling.

Tip #2: Since the tadka is ready in seconds, you won't have time to refer back to your recipe. So keep the intredients for the next step on hand, ready to add to the pan.

Tip #3: A tadka may also be used to finish off a dish, by pouring it over a prepared raita or dal to impart a delicious smoky flavor. In this case, take it off the heat as soon as the spices stop sputtering and add it immediately to your dish.

Cider Braised Pork Shoulder with Caramelized Onions

2008-02-25T14:59:00.000-08:00

I finally put the cast iron pot to good use with this recipe last weekend by making this delicious recipe that I adapted from Epicurious.com. I picked up a beautiful bone-in pork shoulder and while the cooking time is very long, there was very little effort required to turn it into a tender pile of meat.

Ingredients

1 (3- to 4-lb) bone-in fresh pork shoulder half (preferably arm picnic)

2 garlic cloves, cut into slivers

1 tsp chile powder

1/2 tsp cumin

1/2 tsp salt

1/2 tsp ground black pepper

2 tablespoons olive oil

1 1/2 lb onions (5 or 6 medium), halved lengthwise, then cut lengthwise into 1/4-inch-thick slices

3/4 cup unfiltered apple cider (I used the Bragg's with the mother)

Preparation

Preheat oven to 325°F.

Score fat and any skin on pork in a crosshatch pattern. Make slits all over meat with a small sharp knife and insert a garlic sliver in each slit. Pat pork dry and season with dry spice mixture.
Heat oil in a 4- to 5-quart ovenproof heavy pot over moderately high heat until hot but not smoking, then brown meat on all sides, turning occasionally with the aid of tongs and a carving fork, about 8 minutes. Transfer pork to a plate.

Add onions to pot and sauté over moderately high heat, stirring occasionally, until softened and starting to turn golden, about 5 minutes. Add 3/4 teaspoon salt and sauté, stirring occasionally, until onions are golden and caramelized, 8 to 10 minutes more.

Stir in cider and return pork to pot. Cover pot with a tight-fitting lid and braise pork in middle of oven until very tender, 2 1/2 to 3 hours.

Transfer pork to a serving dish with the aid of tongs and carving fork. Boil cooking juices with onions until mixture is reduced to about 2 cups, 2 to 3 minutes, then season with salt and pepper and serve with pork.

note: I made this 1 day ahead, then cooled it uncovered, and chilled overnight, covered. I was able to scoop up a thick layer of fat very easily. Reheat in liquid, covered, at 325°F 1 hour.

Active time: 30 min Start to finish: 3 hr Servings: Makes 4 to 6 servings.

Pictured with the roast are mashed cauliflower topped with shiitake gravy.

Mashed Cauliflower

2008-02-24T20:06:00.000-08:00

1 head of cauliflower
5 cloves of garlic, peeled
2 tblspn butter
1 tblspn half and half
salt and pepper to taste

Trim cauliflower and cut into 2 inch pieces. Place cauliflower and garlic in a pan with a steamer insert with at least an inch of water. Cover, and heat to boiling, lower temperature and steam for 20 minutes or until the cauliflower is tender enough that you could break it up with a fork. Remove from heat and throw cauliflower and garlic into a mixing bowl. Use a potato masher or fork to mash up the cauliflower and garlic and finish with an immersion blender if you have one. It should mash up fairly easily.

Stir in butter and half and half, then adjust seasonings to taste.

We topped this off with a Shiitake gravy made from 4-5 sliced shiitake mushrooms, 1/2 cup sliced leek, sauteed with 2 tblsp butter until soft, then add 1/2 cup stock and cook for 20 minutes over low heat. You can add whatever fresh herbs you have available, or some dried thyme or parsley.

Delicious served with cider braised pork shoulder

Classic Mexican Fried Beans with Onions and Garlic

2008-02-17T10:55:00.000-08:00

Adapted from Rick Bayless's Mexican Kitchen.

This is an easy recipe that can be adjusted to include more spices or less if you want them plainer. Mr. K likes spicy foods, so he likes to add cinnamon and the smoky flavors from canned chipotle peppers in adobo sauce.

makes about 3-1/2 cups, 6 generous servings

2 tblsp vegetable oil, rich-tasting lard, bacon or chorizo drippings
1 medium white onion, chopped
4 garlic cloves, peeled and finely chopped
4 cups undrained, seasoned cooked beans (you can use practically any variety here, either canned or homemade), preferably slightly warm for easy mashing
2 chipotle peppers in adobo sauce
1 cinnamon stick
Salt, to taste
About 1/2 cup (2 oz) crumbled Mexican queso fresco for garnish

Frying and mashing the beans. In a large (10 to 12 inch), well seasoned or nonstick skillet, heat the oil or pork fat over medium heat. Add the onion and cook, stirring frequently until deep golden, about 10 minutes. Stir in the garlic, cook for a minute or so, then use a slotted spoon to scoop in about 1/4 of the beans, leaving most of the liquid behind. With a bean (or potato) masher or the back of a large spoon, mash the beans into a coarse puree. Add another portion of the beans, mash them in, and continue until all of the beans have been added and coarsely mashed.

Add about a cup of bean liquid (or water if you have no liquid) and stir frequently over the heat until the beans are still a little soupier than you'd like to serve them (they'll thicken as they sit - I like my finished beans the consistency of soft mashed potatoes). The total cooking and mashing will take 10 to 15 minutes. Taste and season with salt, if necessary.

Roasted Tomatillo-Serrano Salsa

2008-02-17T10:45:00.000-08:00

recipe adapted from Rick Bayless's Mexican Kitchen

makes about 2-1/2 cups

1 lb (10 to 12 medium) tomatillos, husked and rinsed
Fresh serrano chiles to taste (roughly 5, about 1 oz total)
2 large garlic cloves, unpeeled
2 chipotle peppers in adobo sauce
1 small (4 oz) white onion, finely chopped
1/4 cup loosely packed, roughly chopped cilantro
Salt, about 1 generous teaspoon
Sugar, abut 1 scan teaspoon (if needed)

1. Roasting the key ingredients. Lay the tomatillos on a baking sheet and place 4 inches below a very hot broiler. When the tomatillos blister, blacken and soften on one side, about 5 minutes, turn them over and roast the other side. Cool completely on the bakin sheet.

Roast the chiles and garlic on an ungreased griddle or heavy skillet overmedium heat, turning occasionally until blackened in spots and soft, 5 to 10 minutes for the chiles, about 15 minutes for the garlic. Cool, then pull the stems from the chiles and peel the garlic.

2. The puree. Scrape the roasted tomatillos (and any juices that have accumulated around them) into a food processor or blender, along with the roasted chiles, garlic and chipotle peppers. Pulse the machine until everything is reduced to a rather coarse-textured puree - the unctuously soft tomatillos will provide the body for all the chunky bits of chiles and garlic.

Scrape the salsa into a servng bowl, then stir in between 1/4 and 1/2 cup water, to give the sauce an deasily spoonable consistency. Scoop the onion into a strainer, rinse under cold water, shake off the excess and stir into the salsa, along with the cilantro. Taste and season with salt and a little sugar.

This salsa should be eaten within several hours after you've added the onion and cilantro, though you can make the puree a day or more ahead.

Rick Bayless' Gulf Coast Style White Rice Pilaf

2008-02-17T10:37:00.000-08:00

Yes it does look a little burnt, but believe me, the nutty flavor of the toasted rice is delicious!

Serves 6-8

1-1/2 tablespoons vegetable or olive oil
1-1/2 cups white rice (medium-grain)
1 small white onion, chopped into 1/4 inch pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1-3/4 cups chicken broth
salt
3 tablespoons coarsely chopped flat-leaf parsley, for garnish

Turn on the oven to 350 degrees and position a rack in the middle. Set a medium (3 quart) ovenproof saucepan over medium heat. Add the oil rice and onion. Stir frequently until the grains of rice turn from translucent to milky-white, about 5 minutes - for the whitest rice, they shouldn't brown. Add the garlic and stir a few seconds, until fragrant, then add the chicken broth and 1 tsp salt (that's what I usually need when using a normally salted broth). Stir a couple of times, then let the mixture come to a full boil.

Cover the pan and set in the middle of the oven. Bake 25 minutes. Remove from the oven and let stand 5 minutes.

Fluff the rice with a fork and sprinkle with the chopped parsley.
This can be made in a rice cooker: Saute the rice, scrape it into the rice cooker, add the remaining ingredients and let the cooker do the rest - no need for the oven.

Honey Vinegar Basted Rack of Pork with Whipped Sweet Potatoes

2007-12-09T15:14:00.000-08:00

Bradley Ogden's recipes that I got while dining at the Cafeteria in Levi's Plaza, SF, CA

2 lbs Pork loin, center cut, small-eye, well marbled, 4-5 bone rack
1/2 tsp cumin seed, toasted and ground
1/3 cup honey
2 tbsp Dijon mustard
1/4 cup olive oil
salt and pepper to taste
2 tbsp unsalted butter
2 cups yellow spanish onion, peeled and sliced
2 cups chicken stock
2 cups apple cider vinegar
1 cup fresh apple juice, pressed
(in a sachet bag: 1 sprig of thyme, 1 tsp peppercorns, 1/4 bay leaf, 4 parsley stems)
1.5 cup cranberry jam (recipe below)

Procedure

Preheat oven to 350-375 degrees
Toast cumin seeds in a dry skillet over medium heat. Remove from heat and grind in a spice grinder.
In a small bowl mix the ground cumin, honey, mustard, olive oil, 2 tbsp of kosher salt and 1.5 tsp of fresh ground black pepper
Arrange a baking sheet with a baking rack. Loosely cover the bones of each pork rack with foil
Brush a thin layer of the above mixture on all sides of the pork. Lay facing up on the rack.
Roast until internal temp is 160 degrees. Let rest in warmer until ready to serve.

Honey Vinegar Sauce
yields 2 quarts

Ingredients
10 each white onions
12 each garlic cloves
1/4 lb butter
1/4 cup olive oil
1/2 gal chicken stock
1 quart apple juice
1 bottle white wine
1/2 gal apple cider vinegar
10 sprigs fresh thyme
2 each bay leaves
1/2 tsp chili flakes
to taste salt and fresh ground black pepper

Procedure

Caramelize the onions and garlic together over low heat
Add the rest of the ingredients except the salt ad black pepper and reduce by 2/3 of until the sauce coats the back of a spoon.
Strain the sauce through a chinois, season to taste with salt and fresh black pepper

Cranberry Jam yields 1.5 cups

Ingredients
1 cup cranberries, clean and pick stems (discard any bruised ones)
1/2 cup sugar
1 tbsp fresh lemon juice

Procedure

Place all the ingredients into a small, heavy bottom stainless steel sauce pan and cook over medium heat just until the cranberries start to pop.
Pass through a fine grind food mill and let cool.

Whipped sweet Potatoes
serves 4

Ingredients 1.5 lb sweet potatoes
3/4 cup organic apple juice of apple cider
1 tbsp fresh ginger, peeled and grated
1 tbsp unsalted butter
1/4 cup heavy cream
1 tsp kosher salt
3/t tsp fresh ground black pepper

Procedure

Preheat oven to 400 degrees
Scrub the potatoes under running cold water. Place on a baking sheet and bake until soft, approximately 45 minutes.
While the potatoes are baking, add the apple juice and ginger to a non-corrosive saucepan. Place over a moderate slow burner to steep for 10 minutes. Strain and set aside until needed.
Remove the potatoes from the oven; cool slightly before handling. Remove and discard peels and rinse the potatoes.
Place the potatoes in a bowl of an electric mixer. Using the whip attachment, whip together the butter and the cream. Continue whipping while adding the apple-ginger juice.
Season with salt and black pepper; keep warm until ready to serve.
Combine the remainder of the ingredients together in a bowl, reserving the chilies.
Add the chilies as needed for taste. Add this mixture onions mixture and season to taste. Cover and refrigerate approximately 1/2 to 1 hour before serving so all the flavors have a chance to develop.

Note: Make sure the potatoes remain rather stiff. You may not need to add all the liquid to the sweet potatoes.

BBQ Shredded Chicken on Tamale Pancake

2007-12-02T18:25:00.000-08:00

This recipe is by Bradley Ogden that I picked up while dining at the Cafeteria at Levi's Plaza

Ingredients

Pancakes:
4 ears of corn, shaved and scraped
1 cup milk
1 cup fresh masa
1 tsp kosher salt
1 tsp fresh ground black pepper
1/2 each, red, green and yellow peppers, finely diced
1/4 cup fresh cilantro, chopped
4 each, scallions minced
4 ears corn, roasted and shucked
1 tbl butter, softened
1/4 tsp baking soda

Topping:
1 each white onion, julienne and lightly sauteed
1 cup bbq sauce (recipe below)
1.5 cups roasted chicken, shredded
2-3 tbl avocado salad (recipe follows)
1 tbl. cilantro cream (recipe follows)
4-5 each cilantro sprigs

Procedure:

Mix the scraped corn and milk masa, salt and pepper in a sauce pot and cook on medium low heat for 10-15 minutes. Remove from the stove and allow to cool slightly.
Fold in the fine diced peppers and scallions
Mix the butter and baking soda together and fold into the pancake mixture. Adjust the seasoning if necessary.
Form into 1.5 to 2 oz patties. Cook on medium heat griddle with butter until golden brown on both sides. Remove and set aside.
Saute the onions, chicken and BBQ sauce together

To serve:

Place the pancake down on the plate first. Top with 2-3 tbls of avocado salad and then 2 oz of the chicken mixture. Lace with the cilantro cream and cilantro sprigs. Add a dollop of Cilantro Cream Fraiche.

AVOCADO SALAD
Serves 4-6

Ingredients:
1/4 cup white onion, minced
1 tablspoon fresh lime juice
1 medium tomato, cored and diced 1/4"
2 medium ripe avocados, chunked
1 each serrano chili, finely minced
2 tablespoons cilantro, chopped
1 tablespoon kosher salt

Procedure:

Mix the onions and lime juice together and set aside while preparing the remainder of the ingredients
Combine the remainder of the ingredients together in a bowl, reserving the chilies.
Add the chilies as needed for taste. Add this mixture to the onions mixture and season to taste. Cover and refrigerate approximately 1/2 to 1 hour before serving so all the flavors have a chance to develop

BRADLEY'S BBQ SAUCE
Makes 2 cups

Ingredients:

3/4 cup chili sauce
1/3 cup molasses
3 tablespoons soy sauce
1 tsp. Dijon mustard
1 clove garlic
3 tablespoons fresh lemon juice
1/4 cup water
1 tsp Tabasco sauce
1 tsp kosher salt
2 tsp Worcestershire sauce
1/4 tsp red chili pepper flakes
1/2 each Anaheim chili, seeded and cut into 1" pieces
1/4 each green pepper, seeded and cut into 1" pieces
1/2 can chipotle in adobo sauce
1/4 cup fresh chives, minced
1/2 fresh horseradish, peeled and grated

Procedure:

Combine all the ingredients, except the chives and horseradish, in a large, heavy-bottomed saucepan and bring to a boil over high heat. Reduce the heat to low and simmer for 15 to 20 minutes.
Remove from the heat an dput the sauce through a fine strainer, using a wooden spoon to push as much of the sauce through as possible.
Stir in horseradish right before service.

Garnish with chopped chives

CILANTRO CREAM FRAICHE
Serves 4-6

Ingredients
1/2 bunch cilantro, rinsed and drained
1/4 cup fresh lemon juice
1/4 cup sour cream
1/4 cup cream fraiche
1/2 tsp kosher salt
1/2 tsp fresh cracked black pepper

Procedure:

Puree the cilantro and lemon juice in a blender until smooth.
Place the puree in a bowl and fold in the sour cream and cream fraiche and blend together well.
Season with the salt and the pepper
Refrigerate for a tleast 1/2 hour to allow time for all the flavors to blend.

Wad's Steamed Clams

2007-12-02T17:38:00.000-08:00

We perfected this cooking technique over the bbq at another visit to the Hog Island Oyster Farm in Point Reyes.

1/4 stick butter
3 tablespoons olive oil
3 cloves garlic, squeezed through a garlic press
1 cup dry white wine
1/4 bunch of parsley
salt and fresh black pepper to taste
2-4 lbs manila clams
fresh lemon juice

Melt butter on medium heat in a 3 quart saute pan. Add olive oil, garlic, stirring quickly for a minute. Slowly pour in the wine, then toss in the clams and parsley, mixing well then cover. Let cook for a couple of minutes. The clams are done when all of the shells are opened, should only take a few minutes.

Squeeze fresh lemon juice over all. Delicious served with a baguette to dunk into the broth.

Hog Island BBQ'd Oysters

2007-12-01T18:40:00.000-08:00

Sweetwater oysters roasted in their own shell! Make extra, these will get eaten!

1 head of garlic, peeled and chopped
1/4 cup extra virgin olive oil
1/4 pound (1 stick) unsalted butter
juice of 1 large lemon
dash of Tabasco Sauce
cracked black pepper to taste
1/2 bunch of Italian parsley, chopped

Sweat the garlic in a little bit of the oil. Before it browns, add the butter and the rest of the ingredients except the parsley. As soon as the butter melts, turn off the heat. Spoon sauce onto raw, shucked oysters. Place oysters on grill, cover and cook for 5 minutes or until edges of oysters curl slightly. Add a pinch of chopped parsley to each oyster, cover grill again for 1 more minute. Serve hot with warm sourdough bread!

I made this but reduced it to 3 garlic cloves, 1/3 stick of butter and probably more like 2 tblsp of olive oil but with the rest of the recipe. I cooked the garlic in the butter beforehand and spooned some of the rather hardened garlic butter mixture onto the oysters. We found them to be perfectly cooked after the butter had melted and the oyster began to bubble in the heavenly elixir in its shell. We were working at a bbq pit at a picnic site and this worked very well without a grill cover...

Luc's Beer'd Clams

2007-12-01T18:31:00.000-08:00

These pictures are from a lovely feast we recently enjoyed at the Hog Island Oyster Farm in Tomales Bay.

Hog Island clams served in a bowl of fragrant broth. Great with sourdough bread, more beer and big napkins. Luc Chamberland, manager of the Hog Island Oyster Bar, recommends making his recipe with Mendocino Brewing Company Red Tail Ale or Blue Heron Pale Ale.

I have modified the recipe to cut down on the amount of butter... You can get the full fatted recipe from their website

1 beer (one 12 oz. bottle)
1/2 stick (4 tblsp) unsalted butter
1 bulb of fresh fennel root, coarsely chopped
1 splash of extra virgin olive oil
1 pinch of sea salt, or to taste
2 pounds of Hog Island Manila Clams

Pour beer into a Dutch oven or large covered pot. Bring beer to a simmer over medium heat. Add butter, olive oil, salt and pepper. Add chopped fennel root. Let ingredients simmer for a few minutes. Rinse the clams in fresh water and add to the pot. Heat until clams open, ladle into large bowls and serve!

I have halved the recipe in approximately half and reduced the butter by a lot. I also added a couple cloves of garlic squeezed through the garlic press and found it to be greatly improved by the addition of fresh squeezed lemon juice and freshly ground black pepper. The fennel also needed to be cooked longer as it was still kind of crunchy, so I would also let the ingredients simmer for a few more minutes before adding the clams...

It was especially delicious with the bbq'd oyster recipe from the same site that we enjoyed on a recent visit.

Carrot Soup

2007-11-26T18:03:00.001-08:00

8 servings

from Alice Waters, The Art of Simple Cooking

Melt in a heavy-bottomed pot:

4 tbl (1/2 stick) butter

Add:
2 onions,s liced
1 thyme sprig

Cook over medium-low heat until tender, about 10 minutes. Add:

2.5 lbs carrots, peeled and sliced (about 6 cups)

Season with salt

Cook for 5 minutes. cooking the carrots with the onions for a while builds flavor. Add:

6 cups broth

Bring to a boil, lower the heat and simmer until the carrots are tender, about 30 minutes. When done, season with salt to taste, and puree if desired

Serve with chopped fresh herbs and creme fraich.

Fresh Herb Butter

2007-11-26T17:58:00.000-08:00

From the Art of Simple Cooking, Alice Waters

Stir together in a small bowl, mixing well

8 tblsp (1 stick) butter, softened
1/2 cup chopped herbs (such as parsley, chervil, and chives)
1 garlic clove, finely chopped
squeeze of lemon juice
salt and fresh-ground black pepper
pinch of cayenne pepper
Taste and adjust the salt and lemon as needed

Variations:

chopped shallots and pounded garlic are delicious additions
For a more lemony flavor, add finely grated lemon zest
For a more pungent butter that is perfect with corn on the cob, flavor with dried chile peppers, soaked drained and pounded to a paste.

Braised Chicken Legs

2007-11-26T17:53:00.000-08:00

Season the day before if possible:

4 chicken legs
with Salt and fresh-ground black pepper

Heat a heavy-bottomed pan over medium heat. Add:

2 tbl olive oil

Place the chicken legs into the pan skin side down and cook until crisp and brown, about 12 minutes. Turn and cook for another 4 minutes. Remove the chicken and add:

2 onions, sliced thick (or diced large)

Cook until translucent, about 5 minutes. Add and cook for 2 minutes:

4 garlic cloves, sliced thin
1 bay leaf
1 small rosemary sprig

Arrange the chicken in the pan, skin side up, and pour in any juices that have collected. Pour in:

1 cup chicken broth

The liquid should reach halfway up the chicken; add more if needed.

Bring to a boil and then turn down to a simmer. cover and cook at a bare simmer or in a 325F oven for 45 minutes. When done, pour the braising liquid into a small bowl and skim the fat. Discard the bay leaf and rosemary. Taste for salt adn adjust as needed. Return to the pan and serve.

Garnish with lemon zest and chopped fresh herbs and a squeeze of fresh lemon juice.

Pork Shoulder Braised with Dried Chilies

2007-11-26T17:42:00.000-08:00

from the Art of Simple Cooking, Alice Waters

Make a dry rub by mixing together:
1 tblsp salt
1/4 tsp fresh ground black pepper
1 tblsp choped fresh marjoram or oregano
1 tsp ground ancho chili

Use the dry rub to season, the day before if possible:

One 4-lb., bone in pork shoulder roast, trimmed of excess fat

Cover and refrigerate until 1 hour before cooking. Put in a heavy baking dish or roasting pan that just fits the roast:

2 onions, peeled and coarsely chopped
1 carrot, peeled, anc coarsely chopped
3 dried ancho chiles, split and seeds removed
1 dried chipotle chile, split and seeds removed
1 large head of garlic, peeled and coarsely chopped.
A few black peppercorns
A few fresh marjoram or oregano sprigs.

Preheat the oven to 375 F. Place the seasoned meat on top of the vegetables and pour in:

2 cups chicken broth (or water)

Check the level of the liquid; it should reach about one quarter of the way up the roast. Add more if needed. Cook in the oven for 1 hour and 15 minutes. Turn the roast over and cook for 30 minuts, then turn again. Check the level of liquid every once in a while, adding more broth or water if it gets too low. Cook for another 30 mintuest and test the meat for doneness, continuing to turn and cook until done. Remove the meat from the pan. Strain the sauce and skim well. ass the vegetables through a food mill and return to the skimmed sauce. Remove the bones, slice the meat, and arrange on a warm platter. Serve with the sauce poured over or pass it around in a pitcher or sauceboat.

Variations:
Use any combination of dried chile varieties
Sprinkle with chopped fresh marjoram or oregano before serving.
Pound 4 garlic cloves and stir into the dry rub with 2 tsp olive oil. Rub this on the roast to season.

Crispy Skin Salmon with Tamarind Sauce

2007-11-08T14:16:00.001-08:00

One of my favorite recipes from Ana Mandara Restaurant 891 Beach St. (at Polk Street) SF; (415) 771-6800

Tamarind Sauce

Yields about 1 3/4 cups

Ingredients:

1/2 package tamarind pulp (about 7 ounces), cut into 1/2-inch pieces
2 cups water
3 tablespoons sugar
1 tablespoon sambal oelek (ground fresh red chile paste)
4 tablespoons fish sauce

Instructions for the sauce:

Instructions: Combine tamarind and water in a saucepan. Bring to boil, reduce heat and simmer for about 8 minutes. Strain through a fine mesh sieve, pressing pulp to extract tamarind liquid into a bowl. You should have about 1 1/2 cups tamarind liquid. Add sugar, sambal oelek and fish sauce. Stir until smooth.

Crispy Skin Salmon
Serves 4

Chinese chives have long, slender flat blades and are normally dark green in color. Also called garlic chives, they have a hint of garlic flavor. When grown under cover without light, Chinese chives are light yellow color or a shade of "gold," which symbolizes gold or wealth in Asia.

Ingredients:

1 pound salmon fillet, about 1 1/2 inches thick
Salt and pepper to taste
2 to 3 tablespoons vegetable oil
1 teaspoon minced garlic
2 cups of 3-inch long strips of yellow chives or leeks
2 tablespoons balsamic vinegar
A few swirls of Tamarind Sauce (see Recipe)
A few sprigs of cilantro

Instructions for Salmon:

Preheat oven to 375°. Cut salmon into 4 equal pieces that are approximately 1 1/2 inches thick. Season with salt and pepper. Heat a cast-iron skillet over medium-high heat. Add 1-2 tablespoons vegetable oil. Add salmon fillets skin-side down and sear until skin is crisp, about 2 minutes. Turn and sear for 1 minute. Continue to sear all four remaining sides for about 30 seconds on each side. Put salmon skin-side down in skillet. Bake for 10 minutes.

Meanwhile, heat a small skillet over medium heat. Add 1 tablespoon oil. Add the garlic and saute until golden brown. Add the chives and saute until they begin to wilt. Add the vinegar and season with salt and pepper. Reduce to a light glaze, about 3-5 minutes. Arrange chives on center of a plate, place salmon on top. Swirl tamarind sauce around perimeter of plate. Garnish with cilantro.

Per serving: 310 calories, 25 g protein, 14 g carbohydrate, 17 g fat (2 g saturated), 70 mg cholesterol, 277 mg sodium, 1 g fiber.

Shiso Tofu

2007-08-21T19:50:00.000-07:00

From Eric Gowers Breakaway Japanese Kitchen

This would go very well on fish or meat too. It was a little bit too bright tasting, so I drizzled some sesame oil and soy sauce over it to balance it out.

Serves 2 or 3

20 fresh shiso leaves
1 heaping tablespoon baby ginger, minced (normal ginger will work too)
zest of 1 orange (or other orange citrus), a tblsp reserved
3 to 4 tablespoons juice of any orange citrus
1 tblsp extra virgin olive oil
1 tblsp brown rice vinegar (or other vinegar)
sea salt
fresh coarsely ground black pepper
1 tub oborodofu, about 1/2 lb. I used fresh tofu from San Jose Tofu

Blend everything except the tofu in the blender. Divide the tofu into two or three of your prettiest bowls, and spoon over the sauce. Taste for salt, and garnish with the reserved zest.

Citrus zest addes a tremendous boost of flavor and complexity to whatever it touches, has virtually no calories, and costs almost nothing. I can't get enough of it. A ten-dollar investment in a microplane zester will reward you for years, but you certainly don't need one. Just slice off the peel of any citrus with a vegetable peeler or sharp knife, scrape away any bitter white pith clinging to it, and mince it up.

Fried Black Beans

2007-08-11T16:40:00.003-07:00

Using the last of the Marin Sun Farm eggs, Mr. K made me a delicious breakfast of fried eggs, leftover refried beans and chorizo from Snake River Farms. The quality of the chorizo is very good and it crisps beautifully and doesn't dry out at all. Anyways, he is a big fan of Rick Bayless's cooking and used this recipe from his Mexican Everyday cookbook. The beans freeze beautifully.

Makes 2.5 cups, serving 4-5

2 to 3 tablespoons rich tasting fresh pork lard, vegetable oil or bacon drippings (use 3 tbl for creamier beans)
2 to 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
3.5 cups home-cooked beans or two 15-oz cans
salt

Heat the oil in a skillet over medium heat. Add the garlic and cook, stirring constantly, until fragrant but not brown, about 1 minute. Add the beans. As the beans come to a simmer, corasely mash them with a bean masher, old-fashioned potato masher or the back of a large cooking spoon. How smoothly you mash them is entirely a matter of personal preference - in most cases, I like them rather chunky. Cook, stirring nearly constantly, until the consistency of very soft mashed potatoes - expect about 10 minutes total cooking time. Taste and season with salt if you think necessary.

Beans for dinner: A super-easy dinner starts with frying a packed cup (8 oz) fresh Mexican chorizo sausage (casing removed), tipping off the excess fat, then adding the garlic and the beans. Cook until thickened, and serve with warm tortillas, a little salsa and a salad.

Chopped Stetson Salad

2007-08-06T09:16:00.000-07:00

From Cowboy Ciao, Scottsdale, AZ

Makes 2 servings.

Ingredients
Israeli or pearl cous cous (cooked) 2 oz
Arugula 2 oz. chopped
Roma tomatoes 2 oz. diced
Smoked salmon 1.5 oz
Asiago cheese .5 oz
Pepitas .5 oz
Black currants .5 oz
Super sweet dried corn 1 oz

Pesto Buttermilk Dressing
Pesto .5 cup
shallot 1, rough chop
aioli 1 cup
buttermilk 1 cup
coarse black peper .5 teaspoon
1/2 lemon, juice only
salt and pepper to taste

Add first three ingredients for dressing to food processor and blend thoroughly. With motor running, pour in buttermilk. Add remaining ingredients to combine. Store in refrigerator.

Here's a slideshow of the waitress mixing it up for us at our table. They serve it with either smoked salmon or roast chicken breast. It was delicious either way!

Hot Vegetable Summer Salad with Miso Vinaigrette

2007-07-11T19:49:00.001-07:00

From Eric Gower's Breakaway Japanese Kitchen. This collection of recipes has a lot of really interesting combinations that I am sure will be challenging to the average palate. When I first got the book, I tried one dish, the Unplain Rice, which he claimed is his standard rice. I hated the recipe and tossed the cookbook into a dark corner in the bookshelf, but I'm glad I dusted it off and gave it another try.

The shiso and miso give these vegetables a "fresh" spin that people seem to love

I have several purple and green shiso plants growing wild in my garden, the seeds from last year's plants sprouted here and there which I ended up repotting into my official herb pot...

Serves 3 or 4

2 ears very fresh corn, shucked
2 tblsp extra virgin olive oil
1 small to medium zucchini, roughly chopped
1 small bag (about 1/4 lb) fresh breen geans, ends trimmed, cut in 1-inch pieces
sea salt

fresh coarsely ground black pepper
1 tblsp walnut oil
2 tblsp brown rice (or other) vinegar
1 tblsp miso
1 tsp apricot jam (I did not use any and substituted with 1/2 tsp sesame oil)
10 shiso leaves, minced
1 tblsp chives, minced

Cut the kernels form the cob into a bowl. Warm the olive oil in a large frying pan, add the corn, zucchini, and green beans. Salt and pepper them, and cook over medium heat for about 5 minutes. Meanwhile, combine the walnut oil, vinegar, miso, and jam in a cup and mix, to make a vinaigrette. Add this to the pan, mixing gently but thoroughly. Add the shiso and mix again. Taste for salt, and serve on warm plates. Top with chives.

I didn't have green beans, so substituted a bunch of chopped chard, which tasted very good instead. It was surprisingly good and had a rich buttery flavor from the miso, Mr. K and I had 2 bowls each before we knew it and the entire thing was gone...

Prawn (Shrimp) Curry

2007-07-01T16:44:00.000-07:00

I made the shrimp curry and cucumber raita (recipe below) and steamed chard sprinkled with lemon juice.

From Madhur Jaffrey's Flavors of India

When I arrive in Goa, the first dish I order is this simple prawn (shrimp) curry! It uses no oil as nothing in it requires frying or sauteeing. In many ways, it is the humbles of currries and may be made with very cheap fish cut into chunks, fish steaks or fillet pieces. I like it made with juicy prawns (shrimp), fresh from the sea. With a spicy red, coconutty sauce flowing over a bed of white, pearly rice - what else can one want? I rarely order this dish in the hotel that I stay in. I find a small beach shack ocvered with palm thatching, generally owned by real fishermen, and order it there. All I need with it is a cold blass of beer.

If you buy unpeeled, headless prawns (shrimp) you will need 1.5 lb (65 g). Peel and devein them, then wash them and pat them dry.

Ingredients
1 tsp cayenne pepper
1 tblsp bright red paprika
1/2 tsp ground turmeric
4 garlic cloves, peeled and crushed to a pulp
1 (1-inch) (2.5 cm) piece of fresh ginger root, peeled and grated to a pulp
2 tblsp. coriander seeds
1 tsp cumin seeds
1 (14 oz) (397g) can coconut milk, well stirred (I used one of those small cans, 6.5 oz - it was very good, not so rich and fatty)
3/4 tsp salt or to taste
3 pieces of kokum or 1 tbl tamarind paste
1 lb (450 g) peeled and deveined, medium-sized uncooked prawns (shrimp)

In a bowl, combine 1-1/4 cups water with the cayenne pepper, paprika, turmeric, garlic and ginger. Mix well. Grind the coriander seeds and cumin seeds in a clean coffee grinder and add to mixture.

Put the spice mixture into a pan and bring to a simmer. Turn the heat to medium-low and simmer for 10 minutes. The sauce should reduce and thicken. Add the coconut milk, salt, kokum or tamarind paste, and bring to a simmer. Add the prawns (shrimp) and simmer, stirring now and then, until they turn opaque and are just cooked through.

I couldn't find tamarind paste at the market, but got this large box instead for $1.50.

Cucumber Raita

1 cucumber
1 cup plain yogurt
1/2 tsp salt or to taste
2 tblsp. finely chopped, fresh mint leaves
1 clove garlic, finely minced

Peel the cucumber, cut in half lengthwise, scrape out the seeds with a spoon and thinly slice the remaining flesh.

Let the cucumber sit in a strainer to drain. Squeeze out as much moisture as you can. Set aside.

Put yogurt in a bowl. Beat lightly with a fork or whisk until it is smooth and creamy. Add the salt and garlic and mix well. Add the fresh mint and cucumber. Stir to mix, making sure all the cucumber slices are well separated.

Lemongrass Beef on Cool Noodles

2007-06-27T08:25:00.000-07:00

This is from the splendidtable.org website. A lot of these recipes I post here because I want to save them. This has replaced my folder of clipped recipes...

Lemongrass Beef on Cool Noodles
(Bun Bo Zao)
Adapted from Pleasures of the Vietnamese Table by Mai Pham (HarperCollins, 2001). Copyright 2001 by Mai Pham.
Serves 4
The last time I was in Saigon, I went back to the lively Cho Vuon Chuoi market near our house. I was so excited to find the same stall that my mother used to take me to for noodles. The lady who once fed me had retired and her daughter had taken over. After squeezing myself onto a low community bench in front of the hot charcoal stove, I found myself indulging in a delectable bowl of noodles with beef that had just come off a sizzling pan. These days, this dish remains a favorite, both for lunch and for a light dinner. For a delicious variation, try it with shrimp or pork.
Rice Noodles with Fresh Herbs (recipe follows), ready for serving in noodle bowls Topping:
• 2/3 pound beef sirloin or another tender cut, thinly sliced into bite-sized strips
• 2 tablespoons minced lemongrass
• 2 tablespoons oyster sauce
• 1 tablespoon fish sauce
• 3 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1/4 red onion, thinly sliced lengthwise
Garnishes:
• 2 tablespoons Scallion Oil (recipe)
• 4 tablespoons chopped Roasted Peanuts
• 1 1/2 recipes Vietnamese Dipping Sauce (recipe)
Combine the beef, lemongrass, oyster sauce, and fish sauce in a bowl and let the meat marinate for 20 minutes.
Heat the oil in a large skillet over high heat. Add the garlic and stir until fragrant, about 20 seconds. Add the red onion and stir for 1 minute, then add the meat. Stir and cook until the meat is cooked and the onion is soft, 3 to 4 minutes.
To serve, divide the beef topping among the 4 prepared noodle bowls. Garnish each bowl with 1/2 tablespoon Scallion Oil, 1 tablespoon peanuts and about 1/4 cup dipping sauce. Toss several times before eating.

Rice Noodles with Fresh Herbs (Bun Voi Rau Thom)
Adapted from Pleasures of the Vietnamese Table by Mai Pham (HarperCollins, 2001). Copyright 2001 by Mai Pham.
Makes 4 main-course servings with toppings
If there's one dish that exemplifies just how flavors and textures are contrasted in Vietnamese cuisine, it would have to be bun. Made with small rice vermicelli layered on a bed of shredded fresh herbs and greens, it can be served with a variety of meat or seafood toppings. In Vietnam, bun is usually a meal in itself but it certainly can be served in smaller, appetizer-sized portions.
To create a complete bun meal, make this recipe and serve it with a topping. Make sure that the noodles are completely dry before assembling the bowls. Otherwise, the noodles with not adequately soak up the sauce.
• 2/3 pound small dried rice vermicelli (bun)
• 2 cups shredded red- or green-leaf lettuce
• 1 1/2 cups bean sprouts
• 1/3 cup cucumber, seeded and cut into matchsticks
• 1/3 cup green or red perilla leaves, fish mint, or mint leaves, cut into thirds
• 1/3 cup Asian basil leaves, cut into thirds
Bring a large pot of water to a rolling boil. Add the rice vermicelli and stir gently to loosen them. Cook until the noodles are white and soft but still slightly resilient, about 4 minutes. Drain and rinse under cold running water. Gently fluff the noodles and set them aside for at least 30 minutes. The noodles should be dry and sticky before serving.
Gently toss together the lettuce, bean sprouts, cucumbers, perilla, and basil leaves. Divide the salad mixture among 4 bowls. Top each with one-quarter of the rice noodles. The bowls are now ready for the topping.
Note: Ideally bun should not be refrigerated, because the noodles become dry and stiff. However, if you need to, store the noodles and greens separately. Just before serving, reheat the noodles (preferably in a microwave oven) just until slightly warm. This will help them become soft and a little sticky again.

Salmon with Spinach in Foil

2007-06-23T10:04:00.000-07:00

I clipped this recipe from S.F. Chronicle a long time ago, it is a great quick and easy dish to make. We had corn with it (from my weekly organic box) that Mr. K grilled and served sprinkled with lemon juice and then chile powder.

Another coworker raved about some smoked salmon from Seabear Wild Salmon, so I order some filets which i got for a very good promotional price.

Ingredients

1 tbl. asian sesame oil

2 cups spinach leaves, lightly packed, rinsed and dried

8-oz. salmon steak

salt and pepper

hot cooked rice
lemon wedges

chili garlic sauce

Preheat oven to 275 and heat a baking sheet at the same time.

Spread 1 tsp. of the sesame oil in the center of a 12 x 16 inch sheet of foil. Stack half of the spinach leaves to the left of center and top with the salmon. Season to taste with salt and pepper to drizzle with 1 tsp. of the remaining sesame oil. Top with the remaining spinach and sesame oil. Fold the foil over the fish (like closing a book) and crimp the edges tightly together, forming a D-shaped package.

Place on the baking sheet and bake for 20 minutes.

Transfer to a plate, remove the foil and mop up excess moisure with a paper towel. Serve with rice, lemon wedges and a nice blob of chili garlic sauce

265 calories; 35 g. potein, 0 g. carbo, 12 g. fat (6 g. sat) 91 mg cholesterol; 194 mg. sodium; 0 g. fiber

from the SF Chronicle 7/26/95

Ravioli with Fresh Peas and Basil

2007-06-18T08:43:00.000-07:00

I keep reading about peas which seem to be in season. I also love how they look in the pod, but my photographic skills were not able to capture that kodak moment with the pod cracked open and the peas all nestled in snugly... So here are peas that were blanched for a couple of minutes and starting to shrivel...

I also have some basil growing very nicely in the garden

2 shallots minced
1 clove garlic minced
2 tablespoons olive oil
1-1/2 cup chicken stock
1 oz dried porcini mushroom
10 leaves of basil shredded
1 cup shelled peas

1 package fresh ravioli
parmesan cheese for grating on top
salt and black pepper
fresh lemon

Heat the olive oil in a 3 quart saute on low and mix in the shallots and garlic. Cook on low, stirring occasionally for 5 minutes until the shallots are soft and translucent.

At the same time, heat the stock in a sauce pan with the porcini mushrooms until they soften. Remove the mushrooms and chop up and return to pan and continue to heat for 10 minutes until mushrooms are completely reconstituted.

Stir stock into the saute pan and keep temperature on low, barely simmering.

Heat a big pot of boiling water and blanch the peas for 2 minutes. Remove from water and rinse in cold water. In the same pot, cook ravioli according to instructions on package, drain. Toss the shredded basil, peas and ravioli into the saute pan and mix well. Adjust seasonings and you are ready to serve.

Top with grated parmesan, black pepper and a squirt of lemon juice if desired.

I also steamed the green beans from the organic veggie box I started receiving this week. They were so tender and sweet! We ate them plain, with a squeeze of fresh lemon juice.

Grilled Spice-rubbed Salmon

2007-06-11T17:54:00.000-07:00

I got a few tins of Potlatch Seasoning on sale and find it to be very tasty as a rub on fish, especially salmon. It has paprika, crushed red pepper, chili pepper, oregano, basil, coriander, safflower oil.

I minced 2 cloves of garlic and mixed it with 1 Tbl. of olive oil and rubbed that into 2 salmon fillets. Then I sprinkled the spice rub all over and then rubbed it in.

We grilled the filets over medium heat for 4 minutes, then lowered it down to low and cooked them for a 3 more minutes. Because the filets were so thin, we let them sit for just a minute. Then, it was time to eat.

I also made a sort of corn salad, because I stopped at Safeway and they had 10 ears of corn for $2!

kernels cut off from 2 ears of corn, scraped
1/2 sweet onion, finely chopped
2 cloves of garlic minced
2 Tbl. olive oil

1 tomato diced
10 leaves basil, minced
red wine vinegar
balsamic vinegar
juice of 1/2 lemon
salt and pepper to taste

put olive oil in 3 qt saute pan and heat over med. low for 1 minute, add garlic and onion and stir for another minute. Throw in the corn and let cook for 3-5 minutes until the corn no longer tastes raw.

Mix the rest of the ingredients in a bowl and then toss the cooked corn in. Let sit for a couple of minutes, adjust seasonings and serve.

This is a light and lovely summer time meal. A flash to prepare!

Wild Mushroom Risotto

2007-06-05T18:18:00.000-07:00

An old favorite from Chez Panisse Cooking, Paul Bertolli with Alice Waters

I was listening to the Good Food podcast's farmer's market report and heard that the boletes or porcini mushrooms were in very fine form this time of year. I happened to stop at the Mushroom store at the Ferry building that afternoon and picked some up. I got the $5 basket which they said were not top notch, but they looked pretty good to me.

4 to 6 cups raw wild mushrooms (chanterelles, horns of plenty, dentinum, boletes)
8 tablespoons unsalted butter
salt and pepper
2 shallots (2 ounces), finely diced
1-1/2 cups arborio rice
2 oz pancetta, diced
1 cup dry white wine
1-1/2 quarts turkey or chicken broth
1 tblsp chopped fresh italian parsley
1 tsp chopped fresh thyme

Brush off any dirt from the mushrooms with a small vegetable brush. Use a knife to cut away any implanted dirt. Slice the mushrooms. Melt 2 tblspn of the butter in a saute pan, add the mushrooms, salt and pepper them, and cook for 8 to 15 minutes (this depends on how much moisture they contain) until nearly all of the liquid they release has evaporated. You should end up with approximately 2 cups mushrooms. Set aside.

Melt 2 more tblspn of the butter in a 6-quart noncorroding pot. Add the shallots and let them soften over medium heat for 2 minutes. Add the rice and the pancetta and cook for 3 minutes, stirring often. Do not allow the rice to brown. Stir in the wine and allow it to nearly evaporate. Then begin making the broth additions. Add only enough broth to maintain the level just above the rice. Maintain a gentle simmer and add broth when the level begins to drop but before the previously added amoung has been entirely absorbed. Stir the rice often, before and after each addition.

After 15 minutes, raise the heat and add the mushrooms. Readjust the heat so that the rice simmers. Cook for about 5 minutes more. During the final cooking, make broth additions judiciously and taste the rice frequently to gauge its progress. When it is nearly done (chewy but not firm in the center) stir in the remaining 4 tblspn butter and make any final corrections of salt and pepper. The risotto should be unified so taht the sauce does not separate form the rice, but should not be so reduced taht the rice becomes thick. The consistency should be nearly pourable. Stir in the fresh herbs and serve in warm bowls.

Mixed Spring Vegetables with Creamy Sherry Vinaigrette

2007-06-04T09:35:00.000-07:00

1 small shallot, minced
1/4 cup sherry vinegar
1/4 cup creme fraiche
1/4 cup extra virgin olive oil
1 tablespoon fresh tarragon, chopped
salt and pepper to taste
2 cups mixed spring vegetables, blanched and shocked (fava beans, carrots, baby potatoes, asparagus)
1 tablespoon snipped chives

Soak the shallot in vinegar for 10 minutes. Whisk in creme fraiche, olive oil and tarragon. Season with salt and pepper. Toss vegetables with vinaigrette and top with chives.

recipe by Carol Cotner Thompson taken from KCRW Good Food

Simple Vinaigrette

2007-06-04T09:34:00.000-07:00

1/4 cup wine vinegar (red, white, champagne, sherry)
1 small shallot, minced
3/4 cup extra virgin olive oil
salt and pepper

Optional:
Dijon mustard
citrus zest
citrus juice
delicate herbs

Soak minced shallots in vinegar for 10 minutes. Whisk in olive oil. Season with salt and pepper.

recipe by Carol Cotner Thompson taken from KCRW Good Food

CLAFOUTIS GRAND MÈRE

2007-05-31T06:18:00.000-07:00

Clipped this from the Aqua Newsletter.

A traditional dish that can include nearly any fruit or vegetable, clafoutis originated in the Limousin region of southern central France. Delicious, satisfying, and easy-to-make, this venerable French classic is a great addition for a brunch buffet.

Ingredients

2 eggs
3/4 cup sugar
pinch of salt
1 cup crème fraiche or sour cream
1 tablespoon flour
6 cups red fruit, such as cherries, raspberries, or strawberries, pitted and halved
1 tablespoon water
1 tablespoon lemon juice
Fruit sorbet, vanilla or pistachio ice cream (optional)

For the clafoutis:

Preheat the oven to 350 ° F. Butter and flour a 10" square or round ceramic or glass baking dish.

Whisk eggs and ¼ cup of sugar together, gradually adding salt, flour, and crème fraiche. Blend until smooth. Pour into dish and add 4 cups of the red fruit on top of mixture. Bake for 20 minutes.

For the compote:

In a medium pan bring 2 cups of red fruit, 1/3 cup of the sugar, water, and lemon juice to a simmer, and cook for 20 minutes over low heat, stirring occasionally.

To assemble dish:

Spoon clafoutis into bowls, pour compote over top. Garnish with sorbet or ice cream, if desired.

Zuni Cafe Cookbook: House-Cured Pork Chop

2007-05-25T15:43:00.000-07:00

I went to the Ferry building and bought some beautiful frenched pork chops from Sonoma. The counterperson said that the bones are like an attached baby back rib on each chop.

For 4 pork chops (10 to 11z each and 1-1/4" thick), or 2 tenderloins (about 1 pound each)

A few crumbled bay leaves, dried chiles, and crushed juniper berries (optional)

5 cups room temp. water

6 Tbl sugar

3 Tbl salt (a little more if using kosher salt)

We have a juniper bush in the front yard that I picked some berries out of.

If using aromatics, place them in a small pot with about 1 cup of the water. Bring to a simmer, stirring and crushing with a wooden spoon, to encourage them to release their flavors. Remove from heat and leave to infuse for about 10 minutes. Combine the remainder of the water, the aromatic mixture, if using, sugar and salt in a deep bowl or 3 quart plastic storage container. Rinse meat and pat dry. Place in the brine and use a plate to keep the meat submerged. Cover and refrigerate 2 to 4 days.

A couple of hours before cooking, remove the pork from the brine. Rub and massage the meat as you rinse it thoroughly under cold running water. Press between dry paper towels. Refrigerate until about 15 minutes before cooking.

Brush pork with olive oil and grill over medium coals, or cook in a heavy skillet with a film or olive oil over medium heat. Move the chops or adjust the heat if the sugar threatens to burn, and turn at least three times as they cook. Cold chops should take about 18 minutes to cook. They will hold well for another 10 minutes in a warm, protected spot.

I added a cup of apple cider vinegar and smashed a couple of garlic cloves to the brine, and then before cooking I rubbed the chops with olive oil and then with a spice rub for ribs from Williams-Sonoma.

Then we grilled them for 6 minutes on medium heat, then 5 minutes, then 3 minutes and let them sit for 5 minutes.

They were cooked just about right.

I served them with Sugar Snap Peas with Sesame from the Barefoot Contessa Cookbook.
The recipe is so easy, I blanched the peas for 2 minutes, drained them and then tossed with 1 tblsp of sesame oil and 1/2 tsp salt, then sprinkled in some black sesame seeds.

We also had Caesar Salad from the same Zuni Cafe Cookbook, which is light and lemony and threw in some Semifreddi's Garlic croutons.

As usual, by the time we got to eating, I forgot to take a picture of the plate... It was very good too. I made mashed potatoes using chicken stock and yogurt butter, which is light and fluffy and yummy too.

Lynne's Classic Vinaigrette Dressing

2007-05-25T10:55:00.000-07:00

Yet another recipe from splendidtable.org. I love the simplicity of this and it is so much better to have fresh home made dressing over bottled. The flavor of the oil in bottled dressing always tastes drab to me. Mr. K has the amazing ability to whip up a batch of zesty vinaigrette in a few minutes, but sometimes it's hard to corral him into doing it... This is a very nice substitute.

Copyright 2002, Lynne Rossetto Kasper

Makes about 2 cups and keeps for a week in the refrigerator.

This is the true Italian or French dressing. It's so basic, it's scary. But trust me, when made with good-tasting vinegar and oil this is a star.

Get a pint jar (2 cups) with a screw top. You're making this by taste, not by exact measurement so the quantities are approximations.

1/2 cup good tasting vinegar (ie a blend of rice vinegar and balsamic, or cider, wine or sherry vinegar)
1/2 cup good tasting extra-virgin olive oil
salt and freshly ground black pepper to taste

Combine in the jar, shake, taste and then add more oil or vinegar to balance. Store in the refrigerator up to 1 week. Use at room temperature, shaking to blend. Remember a little goes a long way, so always start with a couple of tablespoons.

Variations. The key to each of these is tasting as you blend.

Herbs and Garlic: Each time you use the dressing, you could add herbs to the salad, or rub the bowl with garlic before adding the greens.

Dijon Dressing: Put about 1/2 cup of the dressing in bottom of salad bowl, add generous tablespoon Dijon mustard, some fresh tarragon and 1 shallot, minced. Blend, add greens and toss

Honey Mustard Dressing: Add to Dijon Dressing, brown sugar or honey to taste. Also a tablespoon of mayonnaise makes it creamy.

French Bleu Cheese Dressing: Take a little basic vinaigrette, blend in bleu cheese and garlic to taste.

Creamy Bleu Cheese: Add sour cream, mayonnaise and minced onion to bleu cheese dressing.

Ranch Dressing: Mix in salad bowl blend into some basic dressing minced garlic, chopped parsley, chopped scallions, and chopped basil with equal amounts of mayonnaise and buttermilk.

This recipe was featured on MPR's Tuesday Night Kitchen, a weekday online-only food program from The Splendid Table.

Chilled Zaru Soba with Dipping Sauce

2007-05-25T10:46:00.000-07:00

Serves 4

Cook's Notes: When buying dried soba at Asian or health food stores, you may or may not be able to figure out the percentage of buckwheat to wheat flour from the package label.

Sometimes the labels are only in Japanese, sometimes they just don't say. Unless you know a good Japanese grocery store, the best bet for high-quality 80 percent buckwheat soba (hachiwari soba) is to mail order it (see Resources below).The loveliest and the most authentic way to present soba is on a zaru, the Japanese bamboo tray sold at Japanese markets and craft stores. The trays are inexpensive and elegant to have around. If you like, add flavors like grated ginger or orange zest to the dipping sauce.

12 ounces dry soba noodles, preferably 80 percent buckwheat
Salt
1 cup instant dashi (kelp and bonito broth), prepared according to package instructions
1/2 cup plus 2 tablespoons shoyu soy sauce
1 tablespoon rice vinegar
1/4 cup mirin (sweet Japanese wine)
3 tablespoons katsuobushi bonito flakes, if available
1 sheet nori seaweed, toasted lightly over a gas flame and julienned
1/4 cup finely sliced scallions, for garnish
1/4 cup finely grated daikon, for garnish
Wasabi

Bring a large pot of water to a boil over high heat. Add the soba and reduce the heat to medium. When the water comes back to a boil, stir the noodles with chopsticks and add about 3/4 cup cold water. When the water returns to a boil, add more cold water and repeat this process one more time. Cook the noodles until slightly al dente, 6 to 8 minutes. (If using soba with a high percentage of wheat flour, cook it in boiling water without adding cold water for about 6 minutes.) Drain the soba and rinse under cold running water, running your fingers through the noodles to untangle.

Transfer the soba to a tray lined with paper towels and drain until dry. Place in a bowl and refrigerate, covered, until cool. If the noodles clump together, rinse and dry again.

In a small saucepan, combine the dashi, soy sauce, rice vinegar, and mirin and bring to a simmer. Add the bonito flakes and remove from the heat. After 5 minutes, strain the sauce into a serving bowl, cool, and chill.

To serve, divide the soba among Japanese bamboo baskets or rustic ceramic bowls, and sprinkle each portion with toasted nori. Serve the garnishes and individual small bowls of the dipping sauce on the side.

To eat, either grab a tangle of soba with chopsticks and dunk it in the dipping sauce bowl, or spoon some dipping sauce over your portion.

Resources: Katagiri is a great source of high-quality soba and other Japanese ingredients (tel: 212-755-3566 or www.katagiri.com).

Adapted from The Greatest Dishes: Around the World in 80 Recipes. © 2004 by Anya Von Bremzen. Published by HarperCollins, 2004.

from the splendidtable.org

Green Papaya Salad with Shrimp

2007-05-25T10:44:00.000-07:00

Excerpted from Pleasures of the Vietnamese Table: Recipes and Reminiscences from Vietnam's Best Market Kitchens, Street Cafes, and Home Cooks by Mai Pham (Morrow Cookbooks, 2001). © 2001 by Mai Pham. Used with permission.

Serves 4

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.

Dressing

1 teaspoon minced garlic
1 Thai bird or 1/2 Serrano chili, chopped
5 teaspoons sugar
1 1/2 tablespoons fish sauce
2 tablespoons fresh lime juice
2 tablespoons water

1 1/2 tablespoons minced lemongrass
1 teaspoon minced shallots
1/2 teaspoon dried chili flakes, or to taste
1/4 teaspoon salt
1 tablespoon vegetable oil
2/3 pound medium raw shrimp, shelled and deveined
1 medium green papaya, peeled and shredded into thin long strands (about 4 cups), rinsed and spun dry
1/3 thinly shredded carrots, soaked in cold water and drained
1/3 cup Asian basil leaves, cut in thirds
2 tablespoons fried shallots
3 tablespoons coarsely chopped roasted peanuts

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.

Classic Andalusian Gazpacho

2007-05-25T10:42:00.000-07:00

From the splendidtable.org website.

Adapted from The Greatest Dishes: Around the World in 80 Recipes © 2004 by Anya Von Bremzen. Published by HarperCollins.

Serves 6

A fruity Spanish olive oil, preferably from Andalusia, is important, as is a good sherry vinegar, preferably aged. Both can be found at specialty groceries or mail-ordered (see Resources). If you can spare the time, garnish the gazpacho with tiny bread croutons fried in olive oil.

Four 1-inch-thick slices day-old coarse country bread from a round loaf, crusts removed, torn into small pieces
3 pounds ripest, most flavorful tomatoes possible, washed and quartered (do not use Beefsteak tomatoes)
4 tablespoons good-quality sherry vinegar, preferably aged
3 medium garlic cloves
Small pinch of cumin seeds or ground cumin
Coarse sea salt
2 firm medium-sized Kirby (pickling) cucumbers, peeled
1 medium green bell pepper, cored and seeded
1 medium red bell pepper, cored and seeded
One quarter of a medium red onion, peeled
1/2 cup fragrant, fruity extra-virgin Spanish olive oil, preferably from Andalusia
1/2 cup bottled spring water, or more to taste

Garnish
2 to 3 tablespoons each finely diced cucumbers, peeled green apples, slightlyunderripe tomatoes, and green bell peppers
Slivered young basil leaves

1. Place the bread in a large bowl, and squeeze out the seeds and some of the juice from the tomatoes over it. Crumble and massage the bread with your fingers. Add 1 tablespoon of the vinegar and let it soak for 5 to 10 minutes.

2. Using a mortar and pestle, pound the garlic to a paste with the cumin and 1/2 teaspoon of salt.

3. Transfer the bread mixture to a food processor along with the garlic paste, and process until completely smooth. Leave this mixture in the food processor while preparing the next step.

4. Chop the tomatoes, cucumbers, red and green peppers, and onion into medium dice. Place the vegetables in a bowl, stir in three large pinches of salt, and let stand for 15 minutes so that the tomatoes throw off some liquid.

5. Working in three batches, process the vegetable mixture in a food processor until as smooth as possible, adding a third of the olive oil to each batch. (The first batch will be processed with the bread mixture.) Transfer each finished batch to a sieve set over a large bowl.

6. Pass the gazpacho through a sieve, pressing on it with the back of a wooden spoon. Whisk in the remaining 3 tablespoons vinegar and the water. Adjust salt to taste. Chill the gazpacho for at least 3 hours before serving. (If making the gazpacho a day ahead, add the garlic 2 to 3 hours before serving, lest it overwhelm the other flavors.) Serve in glass bowls or wine glasses, with the suggested garnishes.

Resources: Tienda carries excellent Spanish olive oils and vinegars (telephone 888-472-1022 or http://www.tienda.com/).

Goan Vindaloo Fish Curry

2007-05-25T10:39:00.000-07:00

Another recipe taken from the Splendidtable.org website.

Excerpted from Nirmala's Kitchen: Everyday World Cuisine by Nirmala Narine (Lake Isle Press, 2006). Copyright 2006 by Nirmala Narine.

Serves 4

2 tablespoons distilled white vinegar
2 teaspoons salt
1 pound white, firm-fleshed fish, such as kingfish or cod, cut into 2-inch pieces
3 tablespoons ghee or vegetable oil
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons turmeric
1 teaspoon whole black mustard seeds
1 tablespoon peeled, minced fresh ginge
1 tablespoon minced garlic
2 small Thai red chiles, minced
1 medium onion, chopped
3/4 teaspoon cayenne
8 fresh curry leaves, or 2 tablespoons freshly squeezed lime juice
1 cup canned, unsweetened coconut milk
1 small tomato, chopped
2 tablespoons grated unsweetened coconut (optional)
1/4 cup chopped cilantro

In a medium bowl, combine the vinegar and salt. Add the fish and turn to coat. Cover and let marinate at room temperature for 10 minutes.

In a large skillet, heat the ghee or oil over medium-high heat and add the cumin, coriander, turmeric, and mustard seeds. Cook for just about 20 seconds, stirring so that the oil evenly coats the spices. Add the ginger, garlic, chiles, onion, cayenne, and curry leaves or lime juice. Cook until the onions are translucent, about 3 minutes.

Remove fish from the marinade, letting the excess drip off, and transfer to the skillet along with the spices. Gently stir until the fish is coated on all sides. Add the coconut milk, 1/2 cup water, tomato, and grated coconut, if using. Gently stir; cover. Cook over medium heat until the fish is opaque and firm, about 5 minutes. Season with salt to taste. Transfer the fish to a heated-serving platter and sprinkle with chopped cilantro.

Variation: You can substitute 1 pound of boneless, skinless chicken breast for the fish, but increase the cooking time from 5 minutes to 8 to 10 minutes.

EZ-Style Adobo Pork Ribs with Molasses-Chile Barbecue Sauce

2007-05-25T10:17:00.000-07:00

I copied this from the Splendidtable.org website. I am a big fan of the podcast.

Excerpted from How to Cook Meat by Chris Schlesinger and John Willoughby (Morrow Cookbooks; Reprint Edition, 2002). Copyright 2002 by Chris Schlesinger and John Willoughby.

Serves 5

The "3 and down" spareribs used in this recipe are my (Chris's) absolute favorite type of ribs. These beauties are small enough to be manageable, but they have plenty of fat and incredible pork flavor. It just doesn't get any better than this in the rib department.

Here I'm taking a kind of nontraditional approach to these ribs. First I coat them with my dry adaptation of the Latin American adobo sauce, flavored with cumin, chili, oregano, and sour orange. Next I go the "cheater's route," putting the ribs in a low oven for 3 hours to cook them through, then laying them on the grill over a very low charcoal fire to give them a nice crust and some good smoke flavor. To finish it all off, there's a sweet-sour-hot barbecue sauce for drizzling or dunking.

For the Flavoring Paste:
2 tablespoons minced garlic
2 tablespoons ground cumin
2 tablespoons chile powder
2 tablespoons dark brown sugar
3 tablespoons kosher salt
3 tablespoons freshly cracked black pepper
1/4 cup roughly chopped fresh oregano
1/4 cup roughly chopped fresh cilantro
6 tablespoons orange juice
2 tablespoons fresh lime juice (about 1 lime)
4 dashes Tabasco sauce
2 tablespoons olive oil
Two 3-pound racks pork spareribs

For the Flavoring Paste:

For the Sauce:
1/3 cup molasses
1/2 cup catsup
1/4 cup fresh lime juice (about 2 limes)
2 tablespoons ground cumin
1/2 cup roughly chopped fresh cilantro
1 to3 tablespoons minced fresh chile peppers of your choice

Preheat the oven to 200°F.

In a food processor or blender, combine the paste ingredients and blend until smooth. Dry the ribs with paper towels, then rub them thoroughly with the paste. Place the ribs on two baking sheets and slow-roast for 3 hours, or until no red juice comes out when you poke the meat with a fork and the meat is tender and pulls easily from the bone. Remove the ribs from the oven. They can go right onto the grill, stand out for a while, or be refrigerated, covered, for 2 days.
While the ribs are roasting, combine the sauce ingredients in a small bowl and mix well; set aside.

Light a fire in your grill. You want a very low charcoal fire with the rack set as high as possible.
Put the ribs on the grill and let them stay there as long as your patience allows. A light crust on the outside is the goal, and, depending on your fire, it can be achieved in 5 minutes per side or take up to 30 minutes per side, if you're into prolonging your guests' agony. Of course, the longer the ribs cook, the better. Brush them with the sauce during the last minute on the grill.
Cut the ribs apart between the bones and serve with the remaining barbecue sauce on the side.

Notes:

The Cut: In the trade, these are called "3 and down" pork spareribs. The "3 and down" means that each rack weight 3 pounds or less, and the "spareribs" means that they come from the belly of the hog, right below the bacon. If you can get them, these are my #1 choice for ribs.

Other Cuts You Can Use: You can definitely use St. Louis-style spareribs here, and, in a pinch, you could cut your cooking times in half and go with the pork loin back ribs, even though they're really a different animal.

Cook Once, Eat Twice: If you are fortunate enough to have any of these ribs left over, reheat them in a low (250°F) oven and eat them with coleslaw. Or you can even just eat them room temperature—we certainly have.

Miang Kam

2007-05-21T14:43:00.000-07:00

A Recipe of Kasma Loha-unchit Recipe Copyright © 1998 Kasma Loha-unchit.

Miang kam is a very tasty snack often sold as street food. It involves wrapping little tidbits of several items in a leaf, along with a sweet-and-salty sauce. Chewing all the myriad ingredients together gives taste receptacles on the tongue and mouth a thrilling experience – from the rich, roasted flavors of coconut and peanut, to the tanginess of lime with zest and the pungent bursts of diced ginger and chillies. It makes a great party food!

Ingredients for Miang Kam

Large leaves from 1-2 bunches of spinach; or 1 head of leafy lettuce, tear leaves into 3- to 4-inch round or square pieces

Miang Kam Filling Ingredients

1/2 cup unsalted roasted peanuts
1/4 cup small dried shrimp
1/2 cup roasted unsweetened shredded coconut
1/3 cup diced ginger (about the size of a pea)
1/3 cup diced shallots or onion the same size as the ginger
1 lime, cut into small peanut-size wedges, each with both peel and juice sacs
4 heads pickled garlic, stem removed and bulb cut into peanut-size pieces
6 serrano peppers, cut into thin half circles; or use Thai chillies ( prik kee noo), cut into thin rounds
1/3 cup cilantro leaves

Miang Kam Sauce Ingredients:

1/4 cup finely ground dried shrimp
1/2 cup roasted shredded coconut
1/4 cup unsalted roasted peanuts
1/4 cup palm or coconut sugar
2 Tbs. fish sauce ( nahm bplah), or to taste
1/2 cup water

To roast coconut, place unsweetened fresh or dried shredded coconut in a dry cast iron pan over medium heat. Stir frequently until the coconut shreds are evenly a golden brown and very fragrant. Pickled garlic is available in jars from Southeast Asian markets.

Arrange the spinach or lettuce leaves and filling ingredients on a large serving platter, piling each separately and aesthetically for a pleasing presentation.

To make the sauce, grind the dried shrimp, roasted coconut and peanuts separately and as finely as possible in a clean coffee grinder. (For the dried shrimp, measure out 1/4 cup after the shrimp is ground.) Place in a small saucepan together with the palm sugar, fish sauce and water. Bring to a boil, lower heat and simmer, stirring frequently to make sure all the ingredients are well blended and the sauce as smooth as possible. Cook about 10-15 minutes, or until the mixture has thickened to the consistency of light batter. Transfer to a sauce bowl and allow to cool to room temperature before using. The sauce will thicken more as it cools.

To eat, take a spinach or lettuce leaf, fill it with a little bit of everything, top with a dab of sauce, roll or wrap up, stuff the entire leaf packet into your mouth and chew everything all at once. Enjoy the explosion of flavors!

Kasma's Notes and Pointer for Miang Kam

Miang Kam is often sold as a street food in Thailand in an interesting form. The leaf used for making miang Kam in Thailand, wild pepper leaves (bai chapoo), is much tougher than spinach. The vendor places four or five ingredients in the leaf, a dollop of sauce, and then wraps up the bundle and skewers it onto a stick – Miang Kam on a Stick!

Recipe Copyright © 1998 Kasma Loha-unchit.

A version of this article was originally printed in the San Jose Mercury News.

Spinach Dal

2007-05-21T10:31:00.000-07:00

This recipe comes from Anne Martin Rolke, author of Hands-Off Cooking: Low-Supervision, High-Flavor Meals for Busy People.

3 cups water
3 tablespoons unsalted butter
1 cup red or pink lentils, rinsed
4 cups fresh spinach or chard or 3 cups frozen chopped spinach or chard (not creamed)
1 1/2 cups chopped tomatoes or one 14 1/2-ounce can diced tomatoes
1/2 cup diced onion
2 teaspoons minced garlic
1 1/2 teaspoons fresh crushed ginger or from a jar
1 teaspoon ground cumin
1 teaspoon salt

1. In a large pot, combine the water, butter, lentils, spinach, tomatoes, onion, garlic, ginger, cumin, and salt and stir well to mix the ingredients.

2. Set the pot over medium-low heat and simmer, uncovered, for 25 minutes, or until the lentils are tender. Serve immediately, or cover and keep warm for up to 30 minutes.

Serves 4 to 6

Everyday Okra & Shrimp Curry

2007-05-16T14:47:00.000-07:00

Serves 4

Oakland author and cooking teacher Ruta Kahate says if you don't like your curry soupy, which this is, boil it down before adding the shrimp. Increase the amount of okra if you wish. Serve with steamed rice.

INGREDIENTS:
1 teaspoon finely grated garlic (2 large cloves)
1/4 teaspoon ground turmeric
1/4 to 1/2 teaspoon cayenne
1/4 teaspoon cumin seed, finely ground
1/2 teaspoon coriander seed, finely ground
2 1/2 cups plus 1 teaspoon water
1/2 yellow onion, finely chopped
2 tablespoons canola oil
1 14.5-ounce can unsweetened coconut milk (well shaken)
1/2 pound tender okra, cut into 1-inch pieces
1 1/2 to 2 teaspoons salt
1/3 cup fresh tomato puree (about 1 medium tomato, skinned, seeded)
1 serrano chile, cut lengthwise into 4, seeds included
1 pound medium-size raw shrimp, peeled, deveined
1 teaspoon apple cider vinegar

INSTRUCTIONS:

Instructions: Stir together garlic, turmeric, cayenne, cumin, coriander and 1 teaspoon water to make a thick paste. Using a fork, mix together onion and canola oil, crushing onion slightly. Mix spice paste into onion.

Over medium heat, bring coconut milk and 2 1/2 cups water to a boil. Immediately reduce to a simmer. Stir onion mixture into coconut milk, making sure that the spice paste is well distributed. Add okra and salt, stir and simmer, uncovered, until okra is tender, about 30 minutes.

Add pureed tomato and serrano. Simmer for 5 minutes. Add the shrimp and simmer only until shrimp are cooked, another 5 minutes. Stir in vinegar and simmer for a few minutes more. Taste and adjust the salt, if needed.

Per serving: 375 calories, 19 g protein, 11 g carbohydrate, 30 g fat (20 g saturated), 135 mg cholesterol, 979 mg sodium, 4 g fiber.
Karola Saekel is a Chronicle staff writer. E-mail her at kcraib@sfchronicle.com.

Khao Soi Gai

2007-04-23T12:33:00.000-07:00

In anticipation of our upcoming trip to Thailand, I am researching where we will eat. I keep hearing about this famous Northern curry noodle dish and am saving this recipe to try upon our return.

I clipped this from Chubby Hubby who went to the Four Seasons Cooking School in Chiang Mai. Sounds delicious.

Khao Soi Gai
1portion

100g chicken pieces
2 small portions egg noodles
1 teaspoon red curry paste
1 teaspoon yellow curry powder
1 cup coconut milk
1 cup chicken stock
1 tablespoon fish sauce
1 teaspoon white sugar
2 pieces sawtooth coriander, sliced
1/2 tablespoon spring onion, sliced

condiments
3 teaspoons pickled mustard leaves, chopped
1/2 piece lime
1 tablespoon shallots, diced
chili oil

Heat some vegetable oil in a wok. Deep fry 1 portion of the egg noodles. Set this aside.

Blanch/boil the other portion of noodles in boiling water, drain and place in a soup bowl with some of the sawtooth coriander. Heat another wok and when hot, add half of the coconut milk, the red curry paste, the yellow curry powder, and stir until everything is blended together and it starts to boil. Add the rest of the coconut milk, the fish sauce and the sugar. When it starts boiling again, lower the heat and add the chicken and chicken stock. When the chicken is cooked, pour the chicken and the curry sauce/soup over the noodles that are in the soup bowl. Then put the fried noodles on top and garnish with some spring onion.

You can add more fish sauce and sugar to taste. Also, add in some of the mustard leaves and shallots and squeeze some lime juice over the noodles. If you like things hot, you can add some chili oil.

Sea Urchin & Meyer Lemon Gelee with Fennel Cream, Caviar & Kalamata Oil

2007-04-22T18:52:00.000-07:00

From Top Chef, Season 2
Marcelle

Ingredients:
10 Meyer lemons, peeled and sliced into 1/4 inch slices
5 vanilla beans
4 cups water
1 teaspoon salt
2 cups sugar
4 tablespoons powdered unflavored gelatin
12 sea urchins, spiny outer casing removed
1 bulb fennel, chopped
1 1/2 cups heavy cream
1 1/2 teaspoon fennel seed
1 tablespoon olive oil, preferably Kalamata
2 ounces caviar for garnish

Directions:
1. In a medium saucepan, combine lemons, vanilla beans, 3 1/2 cups water, salt and sugar. Bring to a boil and reduce heat to low. Cook over low heat until lemon slices become transparent. Strain mixture, reserving lemons and liquid separately.
2. Sprinkle gelatin over 1/2 cup warm water. Let sit for 5 minutes. Add gelatin mixture to hot lemon liquid. Stir well until gelatin is dissolved, season to taste and cool to room temperature.
3. Divide sea urchins between bowls and spoon cooled liquid over sea urchins. Set bowls aside to for gelatin to jell.
4. In a medium saucepan, combine chopped fennel, cream and fennel seed. Bring to a boil and reduce heat to low. Cook for 30 minutes to 1 hour, until fennel is completely tender and cream has thickened.
5. Transfer fennel mixture to a food processor fitted with a metal blade. Puree until mixture is smooth. Strain liquid and discard solids. Season to taste. Transfer strained mixture to refrigerator until well chilled.
6. To serve: Spoon fennel cream over sea urchin gelatin mixture. Drizzle with olive oil and top with caviar.

Macadamia Nut Gazpacho with Pan Roasted Fish

2007-04-22T18:48:00.000-07:00

Macadamia Nut Gazpacho with Pan Roasted Fish

From the TV Show Top Chef

Ilan: Finale

Ingredients:
10 cloves garlic
1 cup macadamia nuts
5 slices bread, cubed
1/4 cup of water
1 Tbsp. champagne vinegar
4 Tbsp. olive oil
Salt & Pepper to taste
One English seedless cucumber
One "Buddha's Hand" lemon, zested
1/4 lb of fresh bass

Directions:
1. In a sautee pan, bring a light coating of olive oil to roughly 300 degrees. Fry 8 cloves of garlic, taking care not to burn. Remove from heat and set aside.
To make the gazpacho, add macadamia nuts, bread, water, champagne vinegar, 2 cloves of garlic, and 2 Tbsp. of olive oil in a blender. Blend starting at a low speed.
3. Slice cucumber into 1/8" thick plackets, removing the skin, and then dice evenly. Place in a bowl and add extra virgin olive oil, salt, and pepper. Toss.
4. Bring 2 Tbsp. of olive oil to high heat in sautee pan. Lay bass in pan and baste for several minutes with remaining olive oil.

To Plate:
1. Place cucumber salad in the middle.
2. Lay the fish on top, skin-side up.
3. Spoon gazpacho around the fish and cucumber.
4. Place fried garlic slices around and on top of the fish.
5. Sprinkle "buddha's hand" lemon zest around the fish, onto the gazpacho.
6. Finish with toasted macadamia nut with smoked paprika sprinkled on top of the fish.

Nature's Bounty

2007-04-14T15:30:00.000-07:00

I feel fortunate that I inherited some very fine things when we moved into our current home, especially in the garden. This lemon tree seems to have ripe fruit year round, and the picture shows just the part of the tree that hangs over the fence from our next door neighbor's backyard! The lemons are big and juicy and are mostly seedless.

The other fabulous thing is the herb garden, I have a huge bush of rosemary and another of oregano that grow wild in the backyard, and these also are thriving year round.

Along with these basics, I also have chives, mint, thyme, tarragon, savory and parsley that grow intermittently in pots nearby.