STEAMED EGGPLANT WITH THAI BASIL

Recipe modified from here

Ingredients:

1 1/2 lb eggplants, cut into 1/2" slices, and then into 1/2" strips

4 t shallot oil, divided*
1 confit shallot*
1/2 lb shiitake mushrooms, caps and stems cut into 1/2" slices
1/2 red or green bell pepper, cut into 1/4" dice

4 t minced garlic
2 t minced ginger root
1 shallot, cut lengthwise into 1/4" strips

Sauce:
4 t palm sugar, finely grated, scraped to dissolve in a mortar and pestle with
2 T water
2 t cornstarch
2 T dark soy sauce
4 t oyster sauce
1 T tamarind concentrate or rice vinegar
1 t Shaoxing wine or Sherry
1 T fish sauce

1 C Thai basil, roughly chopped, with a few leaves left whole for garnish
1 t toasted sesame seeds

Methodology:

Place the eggplant strips upright in a steamer basket and steam for 20 minutes, or until soft.

Heat 2 t of shallot oil in a large skillet or wok over high heat, add the confit shallot and shiitake mushrooms and saute until the mushrooms have lost most of their moisture.  Turn the heat to medium, add the green pepper and fresh shallot and cook until the shallot has softened. 

Push the vegetables to the cooler part of the skilled, add the final 2 t shallot oil and garlic and ginger and cook, stirring, 20-30 seconds.  The garlic should not brown.  Mix throughout the skillet.

Add the eggplant and stir to combine.

Push all vegetables out of the center and pour in the sauce.  Cook, stirring, until the sauce darkens and takes on a glossy appearance, 15-20 seconds.  Toss everything in the skillet, so that the vegetables become coated in the sauce.  Remove from heat.

Stir in the chopped Thai basil and serve with rice, garnished with whole basil leaves and sesame seeds.

*Roast as many peeled, quartered shallots as you feel like, submerged in olive oil at 350°F for 40 minutes, or until soft and translucent, with caramelized patches.  Store the shallots packed in the oil in the fridge.  Store extra oil separately, also in the fridge.  This stores very well, so make plenty.


BASMATI RICE
Non-traditional accompaniment for Thai food, I know.  From here

Ingredients:

2 c basmati rice
3 c boiling water
1/4 t salt
1/8 t distilled vinegar, to keep grains separate

Methodology:

Rinse the rice twice, rubbing grains between your fingers to remove excess starch.
Add rice to heated pot, and pour in boiling water, vinegar and salt.
Cover with foil and lid and place over high heat until water comes to a boil.
Turn heat as low as possible and cook rice for 15 minutes.
Remove from heat and steam rice with lid on for 5 minutes.
Fluff and serve.

VINOLIA SOAP - TITANIC SOAP RECREATION

SIMPLE SOAP RECIPE

FIRST SOAP

CHIMICHURRI SAUCE

Basic recipe from here.

Ingredients:

1 bunch cilantro, leaves and stems (about 1 1/2c, chopped)
2/3 c. fresh parsley leaves only (unless your stems are very delicate)
1/4 c. fresh oregano leaves
2 garlic cloves, sliced
2/3 c. olive oil
1/4 c. red wine vinegar
1/2 t. salt
1/2 t. pepper
1/2 t. granulated sugar
1/4 t. Korean gochugaru chile pepper flakes, or regular red pepper flakes


Methodology:

Heat the oil in a pan over medium heat.  Add the garlic slices and cook until they are lightly translucent, then turn off the heat and allow to cool.

Wash and spin dry the herbs.

Add all ingredients to a blender or food processor and process until the sauce emulsifies, and only small bits of leaves remain.

Use as a marinade, serve over a steak, shrimp or chicken salad, or as a dip for vegetables.

SALMON WITH CRISPY SKIN | STIR-FRIED BABY BOK CHOY

Recipes from here and here

Bok Choy:

Ingredients

1 lb. baby bok choy

1 1/2 T. soy sauce

1 T. chinese rice wine or mirin

1/2 t. sugar

1 T. shallot oil

2 confit'ed garlic cloves

1 1-inch piece of ginger, peeled, minced and mashed into the garlic cloves.

2 t. sesame oil

2 t. toasted sesame seeds

Methodology:

Trim the bottoms off the bok choy bunches.  Separate into leaves and wash well.  Drain.

In a small bowl, combine the soy sauce, rice wine and sugar and set aside.

Heat a large skillet or wok on medium-high until a droplet of water sizzles and evaporates on contact.  Add the cooking oil and the garlic and ginger, and mash and cook for 30 seconds.

Add the bok choy to the skillet and cook, tossing constantly, for 2 minutes.  Add the sauce and cook for another 30 seconds.  Turn off the heat and sprinkle with sesame oil and sesame seeds.  Remove the bok choy to a serving platter or bowl, and cover to keep warm.  Cook the sauce down until it coats the back of a spoon, and pour it over the bok choy.  Serve.

Salmon:

Ingredients:

Skin-on salmon filet, 1-2 lb., and ~1" thick.

2 t. cooking oil

Methodology:

Open a window and turn on your fan, as this recipe will fill your kitchen with fishy odors.

Pat the salmon fillet dry and season it well on both sides.

Preheat a light coating of cooking oil in a large skillet over high heat until it shimmers.  

Lower the heat to medium-high and lay the fish into the pan away from you, skin-side down.  Press down firmly on the fish with a spatula to prevent the skin from curling.  Cover fish with a paper towel to catch grease spatters.

Cook for 6 minutes on the skin side, or until the center of the fish reads 120ºF.  Flip away from you and cook another 30 seconds to 1 minute.

Remove from heat and rest for a few minutes, before serving skin-side up.

LEMON COCONUT POPPY SEED MUFFINS

Modified from this recipe

Ingredients:

2/3 c. + 2 T. granulated sugar 

zest and juice of 1 large or 2 small lemons

2 c. all-purpose or pastry flour + more to prepare pan

2 t. baking powder

1/4 t. baking soda

1/4 t. salt

3/4 c. buttermilk

2 large eggs

2 t. coconut rum (or vanilla)

8 T. coconut oil + more to prepare pan

2 T. poppy seeds

2 T. large coconut chips

Glaze (optional):

1 c. confectioners sugar

1 T. coconut rum

1-2 T. lemon juice

Methodology:

Preheat oven to 400ºF.

Prepare a 12-mold muffin pan by oiling with coconut oil and then flouring, shaking remaining flour out of pan.  Set aside.

In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lemon scented.  Whisk in the flour, baking powder, baking soda and salt.

In a medium bowl, whisk together the lemon juice, buttermilk, eggs, rum, coconut oil and poppy seeds.

Add the wet ingredients to the dry ingredients and fold together, stirring until just combined.  Divide batter between muffin cups.  Sprinkle each muffin with granulated sugar and a few shards of coconut chips.

Bake for 15 minutes or until the tops are golden, the coconut chips are toasted, and a skewer inserted into the center of a muffin comes out clean.

Let cool in the pan for a few minutes, then trace around each muffin with a knife and remove from the pan to cool on a wire rack.

Cool completely before glazing (optional step).

COLD SOBA NOODLES WITH GREEN VEGETABLES

Inspired by this Bon Appetit recipe.

Serves 4.

Ingredients:

7 oz. soba noodles
1/2 c. frozen peas
8 stalks of asparagus, sliced diagonally into 1" pieces
4 cups (small bunch) of frisee or mache
1/2 c. shaved daikon radish
1 cucumber, sliced into matchsticks
1/4 c. kimchi, sliced into matchsticks
4  6.5-7 minute eggs
1 avocado

optional:
3 c. kale
1 c. shredded green cabbage

Dressing:
1/4 c. kimchi juice
3 T. soy sauce
2 T. unseasoned rice vinegar
1 t. sugar
3/4 t. grated ginger
1/2 t. sesame oil
1/2 t. chili oil, optional
1/2 c. vegetable broth


Methodology:

Boil eggs: 
Bring water to boil, add eggs slowly and cook for 6.5-7 minutes, draining and chilling in a cold bath before peeling.

Make dressing:
Mix all ingredients together in a small pot.  Heat to boiling and poach the cabbage and kale for 3 minutes.  Remove the vegetables and thoroughly drain the sauce, putting it in a separate bowl.

Cook vegetables and noodles:
Bring a pot of salted water to boil.  Add asparagus pieces (except tips) and cook for 3 minutes.  Add asparagus tips and cook for another minute.  Add peas and cook for another minute.  Remove vegetables from pot with a spider and briefly transfer to a cold bath, then drain.
Bring water back to boil, then cook noodles following directions on the package, keeping them al dente.  Drain and rinse with cold water until noodles are cold. 

Plate:
Place noodles onto the center of each plate.  Place cucumber, daikon, avocado, frisee, kimchi and asparagus/peas around the noodles.  Place kale/cabbage braise on top of the noodles, and drizzle sauce onto all of the vegetables.  Place egg onto center of plate and sprinkle with shredded nori or furikake seasoning.

LATE WINTER / EARLY SPRING ORECCHIETTE

Ingredients:

6.5 oz. orecchiette pasta
7 cups of kale
8 asparagus spears

Sauce:
3 garlic confit cloves
3 pieces of shallot confit, chopped
4 oz. creme fraiche
4 oz. greek yogurt
2 t. Penzey's Fox Point seasoning
1/2 c. grated Parmigiano Reggiano cheese
Salt and pepper to taste


Methodology:
Bring a large pot of salted water to boil, and add pasta. 1 minute before the cooking time has elapsed, add the kale and asparagus to the pasta pot.  Cook for an additional 3 minutes, then drain, reserving 1 cup of pasta water.

Meanwhile, heat the garlic confit in a large skillet and mash it with a fork.  Add the rest of the sauce ingredients and heat carefully, without allowing it to boil.  When pasta is drained, add it to the skillet and cook, mixing constantly, for 1 minute.  Top with grated cheese, taste for seasoning, and serve.

MIREILLE'S MOUSSE AU CHOCOLAT REDUX

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
4 eggs, separated, at room temperature
2 egg whites

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 4 egg yolks and pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. 
Beat the egg whites to soft peaks, add 100 g sugar and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.



Edited to add 3/29/17: the below is not the chocolate mousse I remember.  It is oddly chewy, and not at all light and airy.

Ingredients:

225g dark chocolate, in small pieces
2 T milk or cream
60 g butter
100 g sugar, divided
3 eggs, separated, at room temperature
pinch of salt
1 t vanilla

Methodology:

Melt the chocolate with the milk and butter in a double boiler.
Beat the 3 egg yolks with 50 g of sugar until pale and smooth.
Pour the chocolate mixture into the yolk mixture slowly, whisking until thoroughly mixed. Whisk in the vanilla and chill.
Beat the egg whites to soft peaks, add 50 g sugar and the salt, and beat to stiff peaks. 
Mix 1/3 of the whites into the chocolate to lighten.  Then fold the remaining whites into the chocolate mixture until just blended.
Chill overnight.

OLIVE AND ROSEMARY SOURDOUGH BREAD

Recipe from my school chum Daniel Martin, of Wild Oven fame

Ingredients:

2 3/4 c. cold water
1 1/2 c. starter (bubbly and active, resulting from 1/4 c. starter + 1/2 c. water + 1 c. flour + 3-5 hours at room temperature)
5 3/4 c. flour (Daniel suggests that using 75%, or 3 3/8 c., whole wheat flour, is acceptable)
1 T Himalayan virgin-elf-harvested sea salt
1 1/2 c. pitted Kalamata olives
2 T. chopped fresh rosemary
(2 t. chili flakes, optional)


Methodology:

Combine water and starter.
Add enough flour so that the dough comes together, but doesn't clear the sides of the bowl.
Cover and rest 20 minutes.

---after 20 minutes---

Add salt, knead.  The dough will feel very runny, basically un-kneadable.  Add just enough flour so that you can knead it, but still have a fairly wet, sticky dough.
Add remaining ingredients, and mix them through the dough.
Cover with oiled plastic wrap and a dampened dishcloth.  Ferment until not quite doubled (6-12 hours).

---after 6-12 hours---

Divide dough in half, cover and rest 10 minutes.
Form loaves.  Proof in baskets, on cornmeal dusted dishcloths in bowls, or on a cornmeal dusted baking sheet.
Chill 12-18 hours.

---after 12-18 hours---

De-chill / proof 2-3 hours at 68-74°F.  Uncover, slash 3 times 1/2" deep.

---after 2-3 hours---

Bake in hot-ass oven (450°F)
- Spray oven with water, close door.
- Slide loaves in, bake 3 minutes.
- Spray again.  Repeat twice more.
- Bake 10 minutes more (20 minutes total at 450°F)
- Reduce heat to 400°F.
- Bake until internal temperature reads 205°F on thermometer, or the bottom of the bread sounds hollow when thumped.

To have bread on the table at 5 pm on Sunday, start dough between 10 am and 4 pm on Saturday.