CHU CHEE CURRY PASTE

From Das Grosse Wok Kochbuch

Ingredients:

10 large dried chilis (optional)
1 t coriander seeds
1 T shrimp paste
1 T white peppercorns
10 kaffir lime leaves, minced
2 t grated kaffir lime zest (optional)
10 asian shallots, chopped (can be replaced with 1/2 amount of regular shallots)
1 T cilantro stems and roots
1 lemongrass stem, white part only, minced
3 T chopped fresh galangal
1 T fresh Krachai (fingerroot), chopped (optional)
6 garlic cloves, chopped


Methodology:

Rehydrate the dried chilis in hot water for 20 minutes.  Drain, remove seeds and chop.

Wrap the shrimp paste in foil and roast at 350°F with the coriander and white pepper for 5 minutes.

Add all the remaining ingredients and process into a smooth paste, either by hand with a mortar and pestle, or in a food processor.

CHILI WITH BAKED POTATOES

Cobbled together from these two recipes: 
Beef Chili
Three Bean Chili

Ingredients:

3 T. olive oil
2 onions, diced
2 carrots, diced
2 garlic cloves, minced

2 lbs. ground beef, or ground turkey

Spices:
2 T. chili powder (urfa is good)
1 T. dried oregano
1 T. smoked paprika
1 T. ground coriander seeds

1 28-oz can of chunky tomato sauce, fire roasted
3 1/2 c. water
1 T. better than bouillon, beef var.
1/2 c. pinto beans
1/2 c. black beans
1/2 c. kidney beans
2 bell peppers, diced

1 T soy sauce

2 T. apple cider vinegar

Salt & pepper
Cheddar cheese
Sour cream
Chives


Methodology:

Heat the olive oil in the bottom of a large, heated soup-pot.  Add the onions and stir over medium heat until the onions are translucent, 5-10 minutes.  Add the carrots and garlic, and cook 2 minutes, stirring.

Add the ground beef to the pot and cook until no longer pink, stirring and breaking up the meat with a large spoon.  Add the spices and cook for another minute.

Add the tomatoes, water, bouillon, beans, peppers, and soy sauce, and bring to a boil.  Lower the heat to a simmer and cook, stirring occasionally, until beans are softened, about 3 hours.  Check water level occasionally, adding more water to taste.

Once beans are soft, add vinegar.  Correct seasoning and serve with cornbread, or over split baked potatoes.  Top with grated cheddar cheese, sour cream and chives.



BAKED POTATOES

Ingredients:

Russet potatoes
olive oil
Salt & pepper


Methodology:

Scrub and dry the potatoes.  Prick all over with a fork.  Rub with olive oil and season with salt and pepper.  Place on a foil-covered baking sheet in a 425°F oven for 1 hour, then check for doneness by piercing with a knife.

Split and cover with chili.

STEAK with KRÄUTERBUTTER or RED WINE PAN SAUCE

Using the reverse sear method from Serious Eats.

Steak:

Methodology:

Season the steak really well, at least an hour before cooking.

Preheat oven to 200°F - 275°F.

Pat steak scrupulously dry.  Roast on a rack over a baking sheet until the internal temperature hits 105°F, about 30 minutes.

Heat a heavy pan over high heat, add a few drops of vegetable oil, heat until almost smoking.

Add steaks to pan, along with 1 T butter.  Brown on 1st side, about 45 seconds.

Flip, brown on second side.

Hold steaks upright to brown on edges.

Remove to plate to rest, tented with foil.



Kräuterbutter:

Ingredients:

1 stick of unsalted butter, softened
1 T chopped parsley
1 T chopped thyme
1 t chopped chives
1 t lemon zest
3 cloves of garlic confit, mashed to a paste


Methodology:

Combine all ingredients, roll into a log using a piece of plastic wrap, and chill for at least half an hour before using.




Red Wine Pan Sauce:

Ingredients:

1/4 c shallot, minced
1 c red wine
1/2 c beef broth
3 T cold butter
salt and pepper

 Methodology:

Sauté shallot in oil remaining in pan (should be 1 t).

Add wine, simmer until reduced by half, about 1 minute.

Add broth, simmer 2 minutes. 

Remove from heat, whisk in butter until fully emulsified, season to taste.  Serve.

SWÄBISCHES FRÜCHTEBROT

This is a traditional southwest German holiday fruitcake.  It is very dense, and is best served cut into thin slices and generously spread with butter.  As a kid, this was our snack when we went skiing!

One very popular regional variation is made with pieces of dried pears, or "Hutzeln", and is known as "Hutzelbrot".  In Bavaria, a similar bread called "Schnitzbrot" is traditional.

Makes one loaf


Ingredients:

125g whole hazelnuts
125g whole almonds, blanched
125g dried figs, sliced
125g candied lemon or orange peel, diced
250g dark raisins
Candied ginger, diced, optional

125g cane sugar
125g all purpose flour
3 eggs
1 1/2 t baking powder (7g, or 1/2 packet German baking powder, as one packet holds 14g baking powder)

1/4-1/2 t ground cinnamon

Methodology:

Mix all ingredients well and pour into a well-greased and floured loaf pan.  Bake at 392°F (200°C) for 40 minutes, or until a toothpick comes out clean.

POTATO LEEK SOUP

Ingredients:

1/2 C olive oil
6 russet potatoes, unpeeled and cut into 1/8" slices
1 bunch leeks, 4-5, thoroughly cleaned and sliced, including fibrous dark green parts 
5-6 C chicken stock
Salt and pepper
Sumac and dried garlic flakes to garnish


Methodology:

Heat the oil in a soup pot over medium-high heat, and add the potatoes, sauteeing until they begin to smell like potato chips, stirring frequently.  Add the leeks and continue cooking and stirring until the leeks are tender.

Add chicken stock and bring to a boil.  Reduce heat to low and simmer until the potatoes are tender.

Check for seasoning.

Serve garnished with sumac and garlic flakes, accompanied by toasted bread and butter.


***edited 9/18/18 to change potato width, add dark greens of leeks and add garlic flakes***

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.