From The Milk Street Cookbook
Serves 2 generously as a side dish
Ingredients:
1 lb small to medium brussels sprouts, washed, dried, trimmed and halved
3 T olive oil, divided
1 T rice syrup
1/2 t salt
4 garlic cloves, minced
4 anchovy fillets
Red pepper flakes
1 T lemon juice
Methodology:
In a large bowl, toss the sprouts with 1 T of the oil, the rice syrup and the salt.
In a large cast-iron skillet over medium heat, combine 1 T oil, the garlic, the anchovies and the red pepper flakes. Help the anchovies disintegrate by mashing them with a rubber spatula. Cook, stirring, until the garlic begins to color, 3-4 minutes. Scrape the mixture into the sprout serving bowl.
Return the skillet to medium heat. Add the final 1 T oil and use tongs to arrange the sprouts cut-side down in a single layer. Cook, without moving, until charred in spots (start checking at 3 minutes). Flip and cook an additional 3-5 minutes.
Pour the sprouts into the serving bowl, top with the lemon juice, and toss well. Top with additional pepper flakes and salt, if desired.
Monday, December 10, 2018
Sunday, December 2, 2018
RED LENTIL CHICKEN CURRY
Adapted from Eat Your Way to Managing Diabetes
Serves 2 with leftovers for lunch
Ingredients:
1 can full-fat coconut milk
2 T curry paste (especially good with the chu chee curry paste)
1 red onion, minced
2 garlic cloves, minced
1 1/2 C red lentils
2 C chicken or vegetable broth
5 makrut lime leaves, central stem removed and minced
1 boneless, skinless chicken breast, sliced
To serve:
Handful of cilantro, both leaves and minced stems
Lime wedges
Fish sauce
Brown rice (see below)
Methodology:
Skim the cream off the top of the can of coconut milk and cook it in a large saucepan over medium heat with the curry paste, stirring occasionally, until it begins to split, and the oil separates from the cream. Add in the onion and cook, stirring, until the onion softens. Add the garlic and lentils and cook, stirring, for an additional minute.
Pour in the remaining coconut milk, as well as 1 C of the chicken broth. Cook over low heat, stirring, until the lentils have softened, adding additional broth if necessary.
Add the lime leaves and chicken slices and submerge them in the lentil mixture, adding more broth if necessary.
Once the chicken is cooked through, serve topped with cilantro and lime juice, offering fish sauce as well to balance seasoning.
Brown rice:
From Martha Stewart
2 C long-grain brown rice*
2 1/2 C water
1/2 t salt
Combine all ingredients in a pot and bring to the boil. Turn heat down as low as possible and steam, covered with tin foil and a tight-fitting lid, for 30 minutes. Let sit for 10 minutes, then fluff with a fork and serve.
*For short-grain rice, use 1 1/2 C water per cup of dry rice, so 3 C water for this recipe.
Serves 2 with leftovers for lunch
Ingredients:
1 can full-fat coconut milk
2 T curry paste (especially good with the chu chee curry paste)
1 red onion, minced
2 garlic cloves, minced
1 1/2 C red lentils
2 C chicken or vegetable broth
5 makrut lime leaves, central stem removed and minced
1 boneless, skinless chicken breast, sliced
To serve:
Handful of cilantro, both leaves and minced stems
Lime wedges
Fish sauce
Brown rice (see below)
Methodology:
Skim the cream off the top of the can of coconut milk and cook it in a large saucepan over medium heat with the curry paste, stirring occasionally, until it begins to split, and the oil separates from the cream. Add in the onion and cook, stirring, until the onion softens. Add the garlic and lentils and cook, stirring, for an additional minute.
Pour in the remaining coconut milk, as well as 1 C of the chicken broth. Cook over low heat, stirring, until the lentils have softened, adding additional broth if necessary.
Add the lime leaves and chicken slices and submerge them in the lentil mixture, adding more broth if necessary.
Once the chicken is cooked through, serve topped with cilantro and lime juice, offering fish sauce as well to balance seasoning.
Brown rice:
From Martha Stewart
2 C long-grain brown rice*
2 1/2 C water
1/2 t salt
Combine all ingredients in a pot and bring to the boil. Turn heat down as low as possible and steam, covered with tin foil and a tight-fitting lid, for 30 minutes. Let sit for 10 minutes, then fluff with a fork and serve.
*For short-grain rice, use 1 1/2 C water per cup of dry rice, so 3 C water for this recipe.
Monday, November 5, 2018
KIMCHI UDON
Modified, from Bon Appetit
Serves 2-3
Ingredients:
2 servings of dry udon noodles or 3/4lb fresh noodles, prepared according to instructions
2 T shallot oil
1 1/2 C finely chopped kimchi
1 T gochujang
1 C kimchi juice
1/2 t chicken better than bouillon
2 T butter
3 scallions, finely sliced on diagonal
Toasted sesame seeds
1 gently fried or poached egg per serving
Methodology:
Heat the shallot oil in a large skillet over medium heat. Add the kimchi and gochujang and cook, stirring, until the kimchi softens and the gochujang caramelizes a bit, about 4 minutes. Add kimchi juice and better than bouillon and cook until reduced, about 3 minutes.
Add the drained noodles and the butter and toss until the sauce thickens and coats the noodles, about 2 minutes.
Serve, topped with scallions, sesame seeds and egg.
Serves 2-3
Ingredients:
2 servings of dry udon noodles or 3/4lb fresh noodles, prepared according to instructions
2 T shallot oil
1 1/2 C finely chopped kimchi
1 T gochujang
1 C kimchi juice
1/2 t chicken better than bouillon
2 T butter
3 scallions, finely sliced on diagonal
Toasted sesame seeds
1 gently fried or poached egg per serving
Methodology:
Heat the shallot oil in a large skillet over medium heat. Add the kimchi and gochujang and cook, stirring, until the kimchi softens and the gochujang caramelizes a bit, about 4 minutes. Add kimchi juice and better than bouillon and cook until reduced, about 3 minutes.
Add the drained noodles and the butter and toss until the sauce thickens and coats the noodles, about 2 minutes.
Serve, topped with scallions, sesame seeds and egg.
Wednesday, October 10, 2018
CABBAGE ROLLS
Modified, from Chef John. This recipe makes about 16 smaller rolls or 12 large rolls, depending on the size of the cabbage leaves.
Ingredients:
Filling:
1 lb ground beef
1 lb ground pork (or veal if available)
3/4 C long grain white rice (try with brown rice next time)
5 cloves garlic, minced
1 bunch flat-leaf parsley, minced
1 T fresh thyme, minced
2 t salt
1 t black pepper
1 t dried garlic
1 t dried onion
1/2 t cayenne pepper
1 t fish sauce
2 t worcestershire sauce
1 egg
1/4 C melted butter (1/2 stick)
Braising liquid
1 28oz can crushed tomatoes
1 large yellow onion, halved and cut into 1/4" slices.
4 C broth (chicken or beef)
1 C water (used to rinse out the tomato can)
1 large green cabbage
Methodology:
Preheat the oven to 350°F.
Mix the filling together until it is uniform (don't worry about over-mixing it).
Bring a large pot half-filled with water to the boil. Core the cabbage and place in the water, turning occasionally. A cabbage leaf should detach from the head approx. every 45 seconds. Detach as many leaves as possible, and set aside to cool.
Fill each cabbage leaf with a roll of filling (about 1/3 C to 1/2 C in volume), and wrap loosely.
Place a few leftover smaller cabbage leaves on the bottom of a large pot. Top with half of the crushed tomatoes and half of the onion slices. Season with salt and pepper. Place as many cabbage rolls as comfortably (but not tightly) fit on top of this base. Repeat until all cabbage rolls have been placed, then top with another few leaves. Pour over the broth and water, adding additional water if necessary to cover all the rolls.
Cover pot and place in the oven to braise for 1 hour. Check liquid level, pressing down on rolls if they are floating, and adding water if necessary. Braise for another hour, checking occasionally. Rolls are finished when they are tender and easily pierced with a fork.
Allow to cool slightly before serving rolls, well sauced, with crusty bread.
Ingredients:
Filling:
1 lb ground beef
1 lb ground pork (or veal if available)
3/4 C long grain white rice (try with brown rice next time)
5 cloves garlic, minced
1 bunch flat-leaf parsley, minced
1 T fresh thyme, minced
2 t salt
1 t black pepper
1 t dried garlic
1 t dried onion
1/2 t cayenne pepper
1 t fish sauce
2 t worcestershire sauce
1 egg
1/4 C melted butter (1/2 stick)
Braising liquid
1 28oz can crushed tomatoes
1 large yellow onion, halved and cut into 1/4" slices.
4 C broth (chicken or beef)
1 C water (used to rinse out the tomato can)
1 large green cabbage
Methodology:
Preheat the oven to 350°F.
Mix the filling together until it is uniform (don't worry about over-mixing it).
Bring a large pot half-filled with water to the boil. Core the cabbage and place in the water, turning occasionally. A cabbage leaf should detach from the head approx. every 45 seconds. Detach as many leaves as possible, and set aside to cool.
Fill each cabbage leaf with a roll of filling (about 1/3 C to 1/2 C in volume), and wrap loosely.
Place a few leftover smaller cabbage leaves on the bottom of a large pot. Top with half of the crushed tomatoes and half of the onion slices. Season with salt and pepper. Place as many cabbage rolls as comfortably (but not tightly) fit on top of this base. Repeat until all cabbage rolls have been placed, then top with another few leaves. Pour over the broth and water, adding additional water if necessary to cover all the rolls.
Cover pot and place in the oven to braise for 1 hour. Check liquid level, pressing down on rolls if they are floating, and adding water if necessary. Braise for another hour, checking occasionally. Rolls are finished when they are tender and easily pierced with a fork.
Allow to cool slightly before serving rolls, well sauced, with crusty bread.
Saturday, September 29, 2018
BUCKWHEAT CHOCOLATE CHIP COOKIES
Basically a half-recipe of Bon Appetit's version from Bien Cuit
Ingredients:
1 C buckwheat flour
6 1/2 t unsweetened cocoa powder
1 1/2 t baking powder
1 stick of butter (1/2 C), room temperature
3/4 C packed light brown sugar
1 t strong coffee or espresso
1/2 C chocolate chips
Coarse sea salt, for sprinkling atop cookies
Methodology:
Preheat oven to 350°F.
Whisk flour, cocoa powder and baking powder in a small bowl to combine and break up lumps.
Using a hand-mixer, beat sugar and butter in a large bowl until lighter and fluffy, 4 minutes. Add coffee and mix briefly.
Add flour mixture and mix with a rubber spatula until mixture is combined, then blend with the mixer until all ingredients are well-combined.
Stir in chocolate chips.
Roll dough into walnut-sized balls and place on a parchment-lined baking sheet, 1 1/2" apart. Sprinkle with salt.
Bake for 10-12 minutes, cool on pan for 2 minutes, then cool on rack.
Ingredients:
1 C buckwheat flour
6 1/2 t unsweetened cocoa powder
1 1/2 t baking powder
1 stick of butter (1/2 C), room temperature
3/4 C packed light brown sugar
1 t strong coffee or espresso
1/2 C chocolate chips
Coarse sea salt, for sprinkling atop cookies
Methodology:
Preheat oven to 350°F.
Whisk flour, cocoa powder and baking powder in a small bowl to combine and break up lumps.
Using a hand-mixer, beat sugar and butter in a large bowl until lighter and fluffy, 4 minutes. Add coffee and mix briefly.
Add flour mixture and mix with a rubber spatula until mixture is combined, then blend with the mixer until all ingredients are well-combined.
Stir in chocolate chips.
Roll dough into walnut-sized balls and place on a parchment-lined baking sheet, 1 1/2" apart. Sprinkle with salt.
Bake for 10-12 minutes, cool on pan for 2 minutes, then cool on rack.
Tuesday, August 28, 2018
BANANA BREAD
Almost entirely from epicurious.
Ingredients:
1/2 c (1 stick) butter, softened, plus more to grease pan
3/4 c brown sugar, packed
2 large eggs, room temperature
1 2/3 c flour, plus more for pan
1 t baking powder
1/2 t baking soda
1/2 t kosher salt
4 bananas, roasted in peel at 250°F for 20 minutes, cooled, peeled and mashed
1/4 c yogurt
1 t vanilla
1/2 c toasted nuts
1/2 c blueberries
Methodology:
Preheat oven to 350°F.
Butter and flour a 5" x 9" loaf pan and set aside.
Mix flour, baking powder, soda and salt in a small bowl and set aside.
Combine bananas with the yogurt and vanilla in a small bowl and set aside.
Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is pale in color, about 3 minutes. Add the eggs, one by one, and mix until uniform, about 2 minutes. Add in the banana mixture, mixing until combined. Add dry ingredients in two batches, mixing until just combined. Fold in nuts and blueberries. Pour into prepared pan and smooth surface with a spatula.
Bake at 350°F for 60-65 minutes, until a toothpick stuck in comes out clean and surface is dark brown and cracked.
Cool in pan for 20 minutes, then release loaf onto a cutting board.
Ingredients:
1/2 c (1 stick) butter, softened, plus more to grease pan
3/4 c brown sugar, packed
2 large eggs, room temperature
1 t baking powder
1/2 t baking soda
1/2 t kosher salt
4 bananas, roasted in peel at 250°F for 20 minutes, cooled, peeled and mashed
1/4 c yogurt
1 t vanilla
1/2 c toasted nuts
1/2 c blueberries
Methodology:
Preheat oven to 350°F.
Butter and flour a 5" x 9" loaf pan and set aside.
Mix flour, baking powder, soda and salt in a small bowl and set aside.
Combine bananas with the yogurt and vanilla in a small bowl and set aside.
Using an electric mixer, cream the butter and sugar together in a large bowl until the mixture is pale in color, about 3 minutes. Add the eggs, one by one, and mix until uniform, about 2 minutes. Add in the banana mixture, mixing until combined. Add dry ingredients in two batches, mixing until just combined. Fold in nuts and blueberries. Pour into prepared pan and smooth surface with a spatula.
Bake at 350°F for 60-65 minutes, until a toothpick stuck in comes out clean and surface is dark brown and cracked.
Cool in pan for 20 minutes, then release loaf onto a cutting board.
Wednesday, August 8, 2018
POTATO CURRY
Aloo hin From Maxi's Mo Mo and Bo Bo's Kitchen cookbook
Ingredients:
4 large yukon gold potatoes
4 medium or 3 large yellow onions, cut into 1/4" slices
1 block firm tofu, cut into 1/2" cubes
2 cups water
1/2 t turmeric
1 t paprika
1 t salt and sugar
2 scallions, sliced thinly
Yogurt and Naan to serve
Methodology:
Boil whole potatoes until a knife slides in with no resistance (start checking after 15 minutes). Peel and chop into 1" cubes. Return potato cubes to pot.
Add the tofu and onion to the pot, together with the turmeric, paprika, salt, sugar and water. Cook at high heat until the water has almost completely evaporated.
Mix in the scallions. Dollop with yogurt and serve with naan.
Ingredients:
4 large yukon gold potatoes
4 medium or 3 large yellow onions, cut into 1/4" slices
1 block firm tofu, cut into 1/2" cubes
2 cups water
1/2 t turmeric
1 t paprika
1 t salt and sugar
2 scallions, sliced thinly
Yogurt and Naan to serve
Methodology:
Boil whole potatoes until a knife slides in with no resistance (start checking after 15 minutes). Peel and chop into 1" cubes. Return potato cubes to pot.
Add the tofu and onion to the pot, together with the turmeric, paprika, salt, sugar and water. Cook at high heat until the water has almost completely evaporated.
Mix in the scallions. Dollop with yogurt and serve with naan.
Saturday, July 21, 2018
LEMON BARS
Adapted from Cook's Illustrated
Ingredients:
Base:
1 c (5 ox) AP flour
1/4 c (1 3/4 oz) granulated sugar
1/2 t salt
8 T unsalted butter, melted
Filling:
1 c (7 oz) granulated sugar
2 T AP flour
2 t cream of tartar
1/4 t salt
3 large eggs plus 3 egg yolks
2 t grated lemon zest
2/3 c lemon juice (4 lemons)
4 T unsalted butter, cut into 8 pieces
2 T confectioners sugar
Methodology:
Combine the flour, granulated sugar and salt, and stir in the butter. Press into a greased 8"x8" baking pan and bake at 350°F for 40 minutes, or until golden brown. Remove from the oven, but leave oven on.
Add all filling ingredients but the butter to a saucepan and heat over medium-low heat, whisking constantly. Once the filling begins to thicken, remove from heat and whisk in the butter, mixing until smooth.
Strain the filling onto the base and return to the oven for an additional 10 minutes. Remove from oven and cool. Dust with confectioners sugar, slice and serve.
***edited to add note: these turned out extremely sour, and the topping was quite liquid-y***
Ingredients:
Base:
1 c (5 ox) AP flour
1/4 c (1 3/4 oz) granulated sugar
1/2 t salt
8 T unsalted butter, melted
Filling:
1 c (7 oz) granulated sugar
2 T AP flour
2 t cream of tartar
1/4 t salt
3 large eggs plus 3 egg yolks
2 t grated lemon zest
2/3 c lemon juice (4 lemons)
4 T unsalted butter, cut into 8 pieces
2 T confectioners sugar
Methodology:
Combine the flour, granulated sugar and salt, and stir in the butter. Press into a greased 8"x8" baking pan and bake at 350°F for 40 minutes, or until golden brown. Remove from the oven, but leave oven on.
Add all filling ingredients but the butter to a saucepan and heat over medium-low heat, whisking constantly. Once the filling begins to thicken, remove from heat and whisk in the butter, mixing until smooth.
Strain the filling onto the base and return to the oven for an additional 10 minutes. Remove from oven and cool. Dust with confectioners sugar, slice and serve.
***edited to add note: these turned out extremely sour, and the topping was quite liquid-y***
Friday, July 20, 2018
HALF-SOUR PICKLES
Ingredients:
4 kirby cucumbers, halved lengthwise
3.5% of water kosher salt*
1/4 t mustard seeds
1/4 t celery seeds
1/8 t dill seeds
1/8 t whole black peppercorns
3 garlic cloves, bashed and quartered*
1 t kefir
5 stems fresh dill
Cold tap water to fill pint jar
Methodology:
Place salt, kefir and spices in jar, and add about 1 c water. Swirl to combine and dissolve salt. Add cukes and dill stems, and fill jar completely with water, leaving 1/2" headroom at top.
Ferment 10 days in the fridge, and enjoy!
*8/8/18, edited to add: these turned out delicious, but too salty. Reduce salt to 3.5% of actual amount of water that fits into the jar, rather than 3.5% of total volume. The garlic flavor was also quite prominent, so reduce that a bit.
*9/18/18, edited to add: made a second batch following the above recommendations. Also omitted the kefir. The saltiness was corrected, but the pickles did not seem to sour, so must make sure to always include leftover brine or kefir.
4 kirby cucumbers, halved lengthwise
3.5% of water kosher salt*
1/4 t mustard seeds
1/4 t celery seeds
1/8 t dill seeds
1/8 t whole black peppercorns
3 garlic cloves, bashed and quartered*
1 t kefir
5 stems fresh dill
Cold tap water to fill pint jar
Methodology:
Place salt, kefir and spices in jar, and add about 1 c water. Swirl to combine and dissolve salt. Add cukes and dill stems, and fill jar completely with water, leaving 1/2" headroom at top.
Ferment 10 days in the fridge, and enjoy!
*8/8/18, edited to add: these turned out delicious, but too salty. Reduce salt to 3.5% of actual amount of water that fits into the jar, rather than 3.5% of total volume. The garlic flavor was also quite prominent, so reduce that a bit.
*9/18/18, edited to add: made a second batch following the above recommendations. Also omitted the kefir. The saltiness was corrected, but the pickles did not seem to sour, so must make sure to always include leftover brine or kefir.
Thursday, June 14, 2018
CHU CHEE CURRY WITH SHRIMP
Chu Chee Ta-leh
Ingredients:
1 can full-fat coconut milk (don't shake the can, refrigerate 20 minutes if possible)
3 T Chu chee curry paste
500g medium shrimp, shelled and deveined
2 bell peppers, diced
2-3 T fish sauce
1 T palm sugar
8 fresh kaffir lime leaves, minced
2 small fresh birds-eye chilis (optional)
30g fresh Thai basil
Methodology:
Skim off the thick coconut cream from the top of the can of coconut milk and bring to a simmer in a large skillet or wok. Reserve the remaining coconut milk. Add the curry paste to the skillet. Reduce the heat and simmer on low for 10 minutes, until the oil separates from the cream, stirring occasionally.
Add the shrimp, bell pepper and remaining coconut milk. Cook until shrimp are pink on one side, then flip, about 2 minutes.
Add fish sauce, sugars and kaffir lime and simmer 1 more minute. Remove from heat and stir in half the basil, reserving the rest for garnish.
Serve with steamed Korean short-grain rice, recipe below.
Korean short-grain rice:
from Maangchi
Ingredients:
1 C short-grain rice
1 C water
Methodology:
Scrub and drain the rice 3 times in cold water to remove excess surface starch. Drain well. Add to small pot with 1 C water. Let rice soak in water for 30 minutes.
Bring pot to boil over medium-high heat with lid on and cook for 10 minutes. Stir, return to heat with lid on for additional 5-8 minutes, fluff and serve.
Ingredients:
1 can full-fat coconut milk (don't shake the can, refrigerate 20 minutes if possible)
3 T Chu chee curry paste
500g medium shrimp, shelled and deveined
2 bell peppers, diced
2-3 T fish sauce
1 T palm sugar
8 fresh kaffir lime leaves, minced
2 small fresh birds-eye chilis (optional)
30g fresh Thai basil
Methodology:
Skim off the thick coconut cream from the top of the can of coconut milk and bring to a simmer in a large skillet or wok. Reserve the remaining coconut milk. Add the curry paste to the skillet. Reduce the heat and simmer on low for 10 minutes, until the oil separates from the cream, stirring occasionally.
Add the shrimp, bell pepper and remaining coconut milk. Cook until shrimp are pink on one side, then flip, about 2 minutes.
Add fish sauce, sugars and kaffir lime and simmer 1 more minute. Remove from heat and stir in half the basil, reserving the rest for garnish.
Serve with steamed Korean short-grain rice, recipe below.
Korean short-grain rice:
from Maangchi
Ingredients:
1 C short-grain rice
1 C water
Methodology:
Scrub and drain the rice 3 times in cold water to remove excess surface starch. Drain well. Add to small pot with 1 C water. Let rice soak in water for 30 minutes.
Bring pot to boil over medium-high heat with lid on and cook for 10 minutes. Stir, return to heat with lid on for additional 5-8 minutes, fluff and serve.
CILANTRO SALAD
Adapted from 101 Cookbooks
Ingredients:
Shallot oil:
1 1/2c neutral oil
10-20 shallots, sliced in 1/8" rounds
Salad:
1 bunch cilantro, very fresh, chopped
3 sprigs of mint (optional), sliced
3 sprigs of Thai basil (optional), sliced
1/8 head red cabbage, finely shaved
Dressing:
1/4 t. soy sauce
1/2 t. fish sauce
1/2 t. lime juice
1/2 t. rice syrup (or sugar)
2 T. shallot oil
To finish:
1/4 c. peanuts, toasted and smashed
Toasted, ground sesame seeds
Methodology:
Fry the shallots in the oil over medium heat, until they are toasted and deeply golden, 15-20 minutes. Watch them carefully toward the end, as they scorch quickly. Drain the shallots on paper towels and strain the oil into a jar. Store the oil in the fridge.
Combine the salad ingredients in a bowl. Whisk the dressing and toss with the salad to combine. Top with peanuts and ground sesame seeds.
Ingredients:
Shallot oil:
1 1/2c neutral oil
10-20 shallots, sliced in 1/8" rounds
Salad:
1 bunch cilantro, very fresh, chopped
3 sprigs of mint (optional), sliced
3 sprigs of Thai basil (optional), sliced
1/8 head red cabbage, finely shaved
Dressing:
1/4 t. soy sauce
1/2 t. fish sauce
1/2 t. lime juice
1/2 t. rice syrup (or sugar)
2 T. shallot oil
To finish:
1/4 c. peanuts, toasted and smashed
Toasted, ground sesame seeds
Methodology:
Fry the shallots in the oil over medium heat, until they are toasted and deeply golden, 15-20 minutes. Watch them carefully toward the end, as they scorch quickly. Drain the shallots on paper towels and strain the oil into a jar. Store the oil in the fridge.
Combine the salad ingredients in a bowl. Whisk the dressing and toss with the salad to combine. Top with peanuts and ground sesame seeds.
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