For those of you who have read my blog before, you've probably figured out that I tend to gravitate toward Asian food. Let's take yesterday for example. I had to get my teeth cleaned at the dentist's office at noon. It was not the most pleasant of experiences. But I decided that one way to reward myself for enduring the dentist was to take myself to Koreana (http://www.koreanaboston.com/), located in Cambridge, MA.
I have visited just about all the Korean restaurants in the Boston area -- from the stalls at the food court at the former Super 99 in Brighton, to Shilla, also located in Cambridge. I have to say that I think Koreana beats all of them.
Like most restaurants, Koreana has a lunch menu. I chose one of my favorite dishes, which is a spicy stew called yuk gae jang. A large clay bowl arrives of beef, egg, vegetables and thin cellophane noodles served in a chili-based broth. It was absolutely delicious. (If I could have licked the bowl, I would have; but I was trying to behave in a respectable manner.) For me, the highlight of the stew is the long think fungus, the name of which escapes me right now. The server told me that Korean monks are the ones who gather it from the mountains. I meant to ask how the fungus arrived at the restaurant, but I was too busy slurping, and smacking my lips. Plain, boiled rice was served on the side.
The main course was not outdone by the side dishes (known together as banchan). I asked the manager about the kimchi and she told me that there is an older Korean woman who makes it for the restaurant. I'm a kimchi lover and there are real differences between and among kimchi. How it tastes often depends on the personal tastes of its preparer. Some are heavy on the chili and a bit lighter on the vinegar.
At Koreana, the kimchi is very vinegary with just the right amount of salt garlic, and chili. The spiciness is definitely there, but it doesn't overwhelm the taste of the cabbage. The other side dishes included pressed fish, seaweed with red onion, bean sprouts and a spicy mixture of zucchini with carrots. The vegetables were super crisp. I could have made a meal from those side dishes. Each one stimulates the taste buds in different, yet rewarding ways. Crunchy, spicy, soft, and pungent all come together beautifully.
To clean the palate, Koreana serves a cinnamon tea with a touch of lemon. It was refreshing and elegant, as it was served in a small bowl.
If it weren't for the fact that I didn't want to look like an absolute glutton, I would have ordered another bowl with more banchan! Yes, it was that good.
I've had other dishes there that are equally as good. Mandoo Kook, the bento boxes, and the chigae are all winners.
So if you're ever in Cambridge, definitely check out Koreana.
Wednesday, March 30, 2011
Tuesday, March 29, 2011
Back to SE Asia -- Chicken Laksa
I have written before about my love affair with Malaysian cuisine. One of the many dishes of which I became enamored is laksa. Laksa is a spicy noodle soup that originated in the Pernakan culture. It's fusion food -- a combination of native Malay and Chinese influences.
The heart of laksa is the same as the heart of Malaysian sambals: the spice paste. I warn you now that making the spice paste is time consuming, unless you have someone doing the prep work for you. I didn't. It was very tiring and time consuming. The recipe claimed a short preparation time -- 30 minutes. That was a flat-out lie! It took me longer. Maybe I'm a slow cook.
Spice pastes for laksas and sambals usually include some combination of shallots or onions, garlic, fresh ginger, lemongrass, chilies, belachan (dried shrimp paste), coriander, cumin, tumeric and other spices (and the spices should be whole, then put over heat to release their fragrance, then ground). Once you blend this concoction, it gets sauteed in oil in a large pot or a wok. Doing so releases the flavors, which become more complex as they heat together.
The laksa that I made a few days ago uses coconut milk. The recipe can be lightened by using low-fat coconut milk. Because of the rich spices and seasonings, you don't lose much in the flavor department by lightening up the coconut milk. You can also vary the heat in the laksa by adding more or fewer chilies. I strongly recommend against not using any chilies. Bending to the pressure of my son, I made this laksa once without any chilies and it was an unmitigated disaster. This dish requires some amount of heat. I tend to love spicy food, so I'm fairly liberal in my use of chilies.
Enjoy!
Chicken Laksa
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon ground tumeric
1 onion, roughly chopped
1tablespoon roughly chopped ginger
3 cloves garlic, peeled
3 stems lemon grass (white part only) sliced
6 candlenuts or macadamia nuts (see Notes)
4- small fresh red chillies
2-3 teaspoons shrimp paste, roasted (see Notes) 4 cups_ chicken stock
1/4 cup oil
14 oz chicken thigh fillets, cut into 3/4 inch pieces
3 cups coconut milk
4 fresh makrut (kaffir) lime leaves
2 1/2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons grated palm suger or soft brown suar
9 oz dried rice vermicelli
3 1/4 oz bean sprouts
4 fried tofu puffs, julienned
3 tablespoons roughly chopped fresh Vietnamese mint
2/3 cup fresh cilantro leaves
lime wedges, to serve
1. Roast the coriander and cumin seeds in a dry saucepan or frying pan over medium heat for 1-2 minutes, or until fragrant, tossing the pan constantly to prevent them burning. Grind finely in a mortar and pestle or spice grinder.
2. Place all the spices, onion, ginger, garlic, lemongrass, candlenuts, chilies and shrimp paste in a food processor or blender. Add about 1/2 cup of the stock and blend to fine paste.
3. Heat the oil in a wok or large saucepan over low heat and gently cook the paste for 3-5 minutes, stirring constantly to prevent it burning or sticking to the bottom. Add the remaining stock and bring to the boil over high heat. Reduce the heat to medium and simmer for 15 minutes, or until reduced slightly. Add the chicken and simmer for 4-5 minutes, or until cooked through.
4. Add the coconut milk, lime leaves, lime juice, fish sauce and palm sugar and simmer for 6 minutes over medium-low heat. Do not bring to the boil or cover with a lid, as the coconut milk will split.
5. Meanwhile, place the vermicelli in a heatproof bowl, cover with boiling water and soak for 6-7 minutes, or until softened. Drain and divide among large serving bowls with the bean sprouts. Ladle the hot soup over the top and garnish with some tofu strips, mint and coriander leaves. Serve with a wedge of lime.
Note: Raw candlenuts are slightly toxic so must be coked before use. To roast the shrimp paste, wrap the paste in foil and place under a hot grill (broiler) for 1 minutes.
The heart of laksa is the same as the heart of Malaysian sambals: the spice paste. I warn you now that making the spice paste is time consuming, unless you have someone doing the prep work for you. I didn't. It was very tiring and time consuming. The recipe claimed a short preparation time -- 30 minutes. That was a flat-out lie! It took me longer. Maybe I'm a slow cook.
Spice pastes for laksas and sambals usually include some combination of shallots or onions, garlic, fresh ginger, lemongrass, chilies, belachan (dried shrimp paste), coriander, cumin, tumeric and other spices (and the spices should be whole, then put over heat to release their fragrance, then ground). Once you blend this concoction, it gets sauteed in oil in a large pot or a wok. Doing so releases the flavors, which become more complex as they heat together.
The laksa that I made a few days ago uses coconut milk. The recipe can be lightened by using low-fat coconut milk. Because of the rich spices and seasonings, you don't lose much in the flavor department by lightening up the coconut milk. You can also vary the heat in the laksa by adding more or fewer chilies. I strongly recommend against not using any chilies. Bending to the pressure of my son, I made this laksa once without any chilies and it was an unmitigated disaster. This dish requires some amount of heat. I tend to love spicy food, so I'm fairly liberal in my use of chilies.
Enjoy!
Chicken Laksa
1 1/2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 teaspoon ground tumeric
1 onion, roughly chopped
1tablespoon roughly chopped ginger
3 cloves garlic, peeled
3 stems lemon grass (white part only) sliced
6 candlenuts or macadamia nuts (see Notes)
4- small fresh red chillies
2-3 teaspoons shrimp paste, roasted (see Notes) 4 cups_ chicken stock
1/4 cup oil
14 oz chicken thigh fillets, cut into 3/4 inch pieces
3 cups coconut milk
4 fresh makrut (kaffir) lime leaves
2 1/2 tablespoons lime juice
2 tablespoons fish sauce
2 tablespoons grated palm suger or soft brown suar
9 oz dried rice vermicelli
3 1/4 oz bean sprouts
4 fried tofu puffs, julienned
3 tablespoons roughly chopped fresh Vietnamese mint
2/3 cup fresh cilantro leaves
lime wedges, to serve
1. Roast the coriander and cumin seeds in a dry saucepan or frying pan over medium heat for 1-2 minutes, or until fragrant, tossing the pan constantly to prevent them burning. Grind finely in a mortar and pestle or spice grinder.
2. Place all the spices, onion, ginger, garlic, lemongrass, candlenuts, chilies and shrimp paste in a food processor or blender. Add about 1/2 cup of the stock and blend to fine paste.
3. Heat the oil in a wok or large saucepan over low heat and gently cook the paste for 3-5 minutes, stirring constantly to prevent it burning or sticking to the bottom. Add the remaining stock and bring to the boil over high heat. Reduce the heat to medium and simmer for 15 minutes, or until reduced slightly. Add the chicken and simmer for 4-5 minutes, or until cooked through.
4. Add the coconut milk, lime leaves, lime juice, fish sauce and palm sugar and simmer for 6 minutes over medium-low heat. Do not bring to the boil or cover with a lid, as the coconut milk will split.
5. Meanwhile, place the vermicelli in a heatproof bowl, cover with boiling water and soak for 6-7 minutes, or until softened. Drain and divide among large serving bowls with the bean sprouts. Ladle the hot soup over the top and garnish with some tofu strips, mint and coriander leaves. Serve with a wedge of lime.
Note: Raw candlenuts are slightly toxic so must be coked before use. To roast the shrimp paste, wrap the paste in foil and place under a hot grill (broiler) for 1 minutes.
Monday, March 21, 2011
quiche Lorraine
For all my infatuation with Julia Child's classic cookbook, as well as the Grand Diplome series, I have never never made quiche Lorraine. It's scandalous, I know. It's not clear to me why I've never been tried to make it. As I'm sitting here composing, it occurs to me that my experiences in eating quiche Lorraine was less than stellar. It takes just one bad experience eating something to turn you off forever! When I was child, I attended a church that often made lunches for the congregation. Quiche Lorraine was on the menu one Sunday. The memories are vivid and not good. The crust was soggy and the quiche was woefully under-seasoned. What could be less inspiring than that?
A few weeks ago, my 5-year-old son, Brooks (who is also a foodie), asked me to make quiche Lorraine. Needless to say, I was a little taken aback and asked him where he learned about this French classic. Apparently, it was mentioned in a TV program he had watched. I screen his TV viewing very carefully; I guess I did a good job! I explained to him what quiche Lorraine contained and he was insistent that he wanted to try it.
So I set about finding a good recipe for it. Most of the recipes use cheese - either Gruyere or Swiss. However -- at least according to Julia Child -- the classic quiche Lorraine does not use cheese. I could not bring myself to make quiche that did not contain cheese. So I made a modified quiche and used Gruyere cheese.
The other issue to pay attention to is the crust. You should partially bake the crust before pouring in the mixture. I found a short and simple pie crust recipe that does not require chilling prior to rolling it out.
I served the quiche with a garden salad and was very, very pleased with the result. So was my son. In fact, he liked it so much that he asked me to make it again.
Enjoy!
Quiche Lorraine
Crust
To make the pastry: rub 225 grams of plain flour, a pinch of salt and 100 grams of butter into 'breadcrumb' type consistency. Add a very small amount of milk, and knead that in (The milk can be replaced by a beaten egg if preferred). Add a tiny bit more milk if necessary but always a very small amount at a time. If you add too much it will suddenly go sticky and unworkable (if this happens add a little more flour).
Quiche
6 slices bacon cut into 1/2" pieces
1 cup onions, thinly sliced
1 1/2 cups Swiss/Gruyere cheese, diced or grated
9" partially baked pie shell
4 eggs, beaten
2 cups cream
1/2 teaspoon salt
1/4 teaspoon
ground nutmeg
white pepper (go with black if that is all you have)
Cook bacon until almost crisp. Remove it from the pan and drain on paper towels. Sauté onion in 2 tablespoons of bacon drippings until tender.
Preheat oven to 450ºF.
Bake the pie shell for just a few minutes. Cover the bottom of the partially baked pie shell with onions, bacon and cheese. Beat eggs and cream together with the salt, nutmeg and white pepper. Pour all into the pie shell.
Bake for 10 minutes, then lower the heat to 350ºF and bake another 15 minutes.
A few weeks ago, my 5-year-old son, Brooks (who is also a foodie), asked me to make quiche Lorraine. Needless to say, I was a little taken aback and asked him where he learned about this French classic. Apparently, it was mentioned in a TV program he had watched. I screen his TV viewing very carefully; I guess I did a good job! I explained to him what quiche Lorraine contained and he was insistent that he wanted to try it.
So I set about finding a good recipe for it. Most of the recipes use cheese - either Gruyere or Swiss. However -- at least according to Julia Child -- the classic quiche Lorraine does not use cheese. I could not bring myself to make quiche that did not contain cheese. So I made a modified quiche and used Gruyere cheese.
The other issue to pay attention to is the crust. You should partially bake the crust before pouring in the mixture. I found a short and simple pie crust recipe that does not require chilling prior to rolling it out.
I served the quiche with a garden salad and was very, very pleased with the result. So was my son. In fact, he liked it so much that he asked me to make it again.
Enjoy!
Quiche Lorraine
Crust
To make the pastry: rub 225 grams of plain flour, a pinch of salt and 100 grams of butter into 'breadcrumb' type consistency. Add a very small amount of milk, and knead that in (The milk can be replaced by a beaten egg if preferred). Add a tiny bit more milk if necessary but always a very small amount at a time. If you add too much it will suddenly go sticky and unworkable (if this happens add a little more flour).
Quiche
6 slices bacon cut into 1/2" pieces
1 cup onions, thinly sliced
1 1/2 cups Swiss/Gruyere cheese, diced or grated
9" partially baked pie shell
4 eggs, beaten
2 cups cream
1/2 teaspoon salt
1/4 teaspoon
ground nutmeg
white pepper (go with black if that is all you have)
Cook bacon until almost crisp. Remove it from the pan and drain on paper towels. Sauté onion in 2 tablespoons of bacon drippings until tender.
Preheat oven to 450ºF.
Bake the pie shell for just a few minutes. Cover the bottom of the partially baked pie shell with onions, bacon and cheese. Beat eggs and cream together with the salt, nutmeg and white pepper. Pour all into the pie shell.
Bake for 10 minutes, then lower the heat to 350ºF and bake another 15 minutes.
Yes, it's still cold enough for hot soups
I am a huge fan of soups, as you may have noticed from my blog. For me and for others, they are the ultimate comfort food. What's better on a cold evening than a big bowl of hot, flavorful soup full of chunks of veggies and some kind of meat? Accompany the soup with a hot, fresh roll (and if you're really hungry, a salad) and you have a complete meal. Soups have other advantages, too. You can be creative and use making soup as an opportunity to purge your refrigerator. Leftover chicken or turkey, rice, the last bit of carrots and cauliflower -- whatever's in the crisper -- all lend themselves to making hearty, flavorful, satisfying soup.
During the winter, I tend to get stuck on two soups in particular: sausage/lentil and split pea. Yes, heavy soups are appealing to me. I turn the split pea into a stew by adding potatoes and cutting up pieces of ham. I like to see lots of stuff floating around the liquid.
But soups can be filling if they're vegetable-based. I particularly like soups with broccoli and cauliflower. The recipe below can use either one. The original calls for heavy cream, light cream, or half-and-half. For those who want to lighten it, go ahead and use low-fat milk. There is not much you can do about the cheese unless you use reduced-calorie varieties. I admit to being suspicious about them and have never used them in a recipe. Not everything that is low-fat works.
Enjoy!
Broccoli- or Cauliflower-Cheese Soup
1 pound broccoli or cauliflower, coarsely chopped
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 coups chicken stock
2 cups heavy cream, light cream, or half-and-half
salt
freshly ground black pepper
1 cup chopped yellow onion
1 tablespoon minced or pressed garlic
1/2 pound fresh mushrooms, chopped
3 tablespoons minced fresh or canned jalapeno chilies, or to taste
1 cup freshly shredded cheddar cheese
1 cup freshly shredded Emmenthaler or Jarlsberg cheese
slivered baked ham for garnish
Place the broccoli or cauliflower in a steamer rack set over simmering water, cover, and steam until just tender, about 6 minutes. Remove from heat, rinse with cold water to sop the cooking and preserve color and drain. Chop finely and set aside.
In a soup pot or large, heavy saucepan, melt 3 tablespoons of the butter over low heat. Add the flour and cook, stirring constantly, for about 3 minutes. Whisk in the stock or broth and cream or half-and-half. Increase the heat to medium-high and bring to a boil, stirring or whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt and pepper.
Meanwhile, in a saute pan or skillet, heat the remaining 3 tablespoons butter over low heat. Add the onion and saute until soft but not golden, about 8 minutes. Add the garlic, mushrooms, and chile and saute until the mushrooms are soft, about 5 minutes longer. Transfer to the cream mixture. Add the broccoli or cauliflower and the cheeses and cook over low heat, stirring almost constantly, until cheese melts, about 5 minutes; do not allow to approach boil. Season to taste with salt and pepper.
Ladle into preheated bowls, garnish with the ham, and serve hot. Alternatively, pour into a container and refrigerate, uncovered, until cool, then tightly cover and store up to 3 days. Slowly reheat, stirring frequently to keep cheese from curdling, before garnishing and serving.
Serves 6 to 8 as a soup course, or 3 or 4 as a main dish.
During the winter, I tend to get stuck on two soups in particular: sausage/lentil and split pea. Yes, heavy soups are appealing to me. I turn the split pea into a stew by adding potatoes and cutting up pieces of ham. I like to see lots of stuff floating around the liquid.
But soups can be filling if they're vegetable-based. I particularly like soups with broccoli and cauliflower. The recipe below can use either one. The original calls for heavy cream, light cream, or half-and-half. For those who want to lighten it, go ahead and use low-fat milk. There is not much you can do about the cheese unless you use reduced-calorie varieties. I admit to being suspicious about them and have never used them in a recipe. Not everything that is low-fat works.
Enjoy!
Broccoli- or Cauliflower-Cheese Soup
1 pound broccoli or cauliflower, coarsely chopped
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 coups chicken stock
2 cups heavy cream, light cream, or half-and-half
salt
freshly ground black pepper
1 cup chopped yellow onion
1 tablespoon minced or pressed garlic
1/2 pound fresh mushrooms, chopped
3 tablespoons minced fresh or canned jalapeno chilies, or to taste
1 cup freshly shredded cheddar cheese
1 cup freshly shredded Emmenthaler or Jarlsberg cheese
slivered baked ham for garnish
Place the broccoli or cauliflower in a steamer rack set over simmering water, cover, and steam until just tender, about 6 minutes. Remove from heat, rinse with cold water to sop the cooking and preserve color and drain. Chop finely and set aside.
In a soup pot or large, heavy saucepan, melt 3 tablespoons of the butter over low heat. Add the flour and cook, stirring constantly, for about 3 minutes. Whisk in the stock or broth and cream or half-and-half. Increase the heat to medium-high and bring to a boil, stirring or whisking constantly. Reduce the heat to low and simmer, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt and pepper.
Meanwhile, in a saute pan or skillet, heat the remaining 3 tablespoons butter over low heat. Add the onion and saute until soft but not golden, about 8 minutes. Add the garlic, mushrooms, and chile and saute until the mushrooms are soft, about 5 minutes longer. Transfer to the cream mixture. Add the broccoli or cauliflower and the cheeses and cook over low heat, stirring almost constantly, until cheese melts, about 5 minutes; do not allow to approach boil. Season to taste with salt and pepper.
Ladle into preheated bowls, garnish with the ham, and serve hot. Alternatively, pour into a container and refrigerate, uncovered, until cool, then tightly cover and store up to 3 days. Slowly reheat, stirring frequently to keep cheese from curdling, before garnishing and serving.
Serves 6 to 8 as a soup course, or 3 or 4 as a main dish.
Saturday, February 26, 2011
Pound cake
I have so many wonderful memories involving my family and food. One that always comes to mind is being in the kitchen with my mother as she cooked. A very skilled cook, my mom was strong with a range of dishes -- from savory ones to desserts. A favorite in our household was pound cake. Mommy always had homemade pound cake on the sideboard. I remember her inviting her colleagues over after work for a slice of rich, moist pound cake and tea-- both served on proper bone china, of course. Often, the pound cake was accompanied by our homemade vanilla ice cream, or maybe peaches that we canned ourselves during the summer. What a delightful after-work treat!
The name of this classic dessert derives from the quantities of key ingredients used to make it-- flour, butter, and sugar. And let's not forget all the eggs that go into it. My mother taught me that true pound cake does not use milk at all. The eggs and butter do the work. Of course, there are many recipes that use the name "pound cake" and list milk as an ingredient.
I admit to being a purist -- I tend to stay away from those. I've made them plenty of times in the past and they were perfectly fine. But I want the real McCoy. And there is something really special about all those eggs and butter combining to produce a pale yellow, nicely textured piece of cake, with a sweet outer layer that almost forms a crust.
The leavening agent for this cake is the beaten egg whites. Make sure that you use a metal bowl that is clean and dry for beating them. Also, a pinch of cream of tartar helps the egg whites form stiff peaks. I recommend folding half the egg whites in and then gently mixing the rest in. You want to maintain the volume.
Some bakers prefer to use vanilla extract, or -- if you're in the South -- bourbon or brandy as flavoring. I've made pound cakes with vanilla extract, bourbon or brandy and have enjoyed all those variations. If you choose to add liquor, add about 2 tablespoons. If you decide on vanilla extract, use 2 teaspoons. You need that much because of the quantity of the other ingredients. Of course, this cake is so flavorful that you can forego the bourbon (or brandy) and vanilla extract and still come out with a dessert that could be served as the end of any meal.
Enjoy!
Pound Cake
Ingredients:
1 lb butter
1 lb sugar
1 lb flour
10 whole eggs (separated)
2 tablespoons brandy (or 2tsp. of vanilla extract)
Directions:
Prep Time: 15 mins
Total Time: 1 1/2 hrs
1. Cream butter and sugar.
2. Add egg yolks, beat until thick and lemon colored.
3. In separate bowl, beat egg whites until stiff peaks form.
4. Add egg whites, flour, and bourbon/brandy/vanilla extract to egg yolk/sugar mixture.
5. Beat vigorously for 5 minutes.
6. Bake in deep, buttered and floured cak pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
The name of this classic dessert derives from the quantities of key ingredients used to make it-- flour, butter, and sugar. And let's not forget all the eggs that go into it. My mother taught me that true pound cake does not use milk at all. The eggs and butter do the work. Of course, there are many recipes that use the name "pound cake" and list milk as an ingredient.
I admit to being a purist -- I tend to stay away from those. I've made them plenty of times in the past and they were perfectly fine. But I want the real McCoy. And there is something really special about all those eggs and butter combining to produce a pale yellow, nicely textured piece of cake, with a sweet outer layer that almost forms a crust.
The leavening agent for this cake is the beaten egg whites. Make sure that you use a metal bowl that is clean and dry for beating them. Also, a pinch of cream of tartar helps the egg whites form stiff peaks. I recommend folding half the egg whites in and then gently mixing the rest in. You want to maintain the volume.
Some bakers prefer to use vanilla extract, or -- if you're in the South -- bourbon or brandy as flavoring. I've made pound cakes with vanilla extract, bourbon or brandy and have enjoyed all those variations. If you choose to add liquor, add about 2 tablespoons. If you decide on vanilla extract, use 2 teaspoons. You need that much because of the quantity of the other ingredients. Of course, this cake is so flavorful that you can forego the bourbon (or brandy) and vanilla extract and still come out with a dessert that could be served as the end of any meal.
Enjoy!
Pound Cake
Ingredients:
1 lb butter
1 lb sugar
1 lb flour
10 whole eggs (separated)
2 tablespoons brandy (or 2tsp. of vanilla extract)
Directions:
Prep Time: 15 mins
Total Time: 1 1/2 hrs
1. Cream butter and sugar.
2. Add egg yolks, beat until thick and lemon colored.
3. In separate bowl, beat egg whites until stiff peaks form.
4. Add egg whites, flour, and bourbon/brandy/vanilla extract to egg yolk/sugar mixture.
5. Beat vigorously for 5 minutes.
6. Bake in deep, buttered and floured cak pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
Thursday, February 17, 2011
Pork!
I spent a few minutes reviewing past blog entries and I was struck by the fact that I don't have any that feature "the other white meat," (aka pork) as the main ingredient. Now don't get me wrong, I don't have anything against pork. I put it in pasta sauces (sausage), soups (ham and sausage) and risottos (bacon). But I think it would be nice to feature pork in its unadulterated form.
There is one recipe that I have made several times and really, really enjoy. It's a Chinese dish - a clear soup with pork balls with egg noodles. It's flavorful, but not spicy. The pork balls are very soft and loose. They go well with the broth and the noodles.
People sometimes assume that making stock from scratch is a big deal. It actually isn't. Does it take more time than opening a can of Swanson's and pouring it out? Obviously. But the result achieved in making the stock from chicken is really worth the effort. And you can always freeze any remaining stock, so it doesn't go to waste.
I did not my own egg noodles; my local pan-Asian supermarket had them. They worked just fine.
Because I wanted more vegetables, I added additional cabbage to the soup. I had extra and couldn't think of anything else that I wanted to use it for, so I just shredded more and added it to the broth.
Enjoy!
Chinese Clear Soup with Pork Balls and Egg Noodles
Stock
3lb. 5 oz chicken bones (chicken necks, backs wings), washed
3 cloves garlic, sliced
2 slices ginger 1/2 inch thick
4 scallions, white part only
5 1/2 oz Chinese cabbage, shredded
1 tbs peanut oil
2 tsps sesame oil
4 cloves garlic, crushed
1 tbs grated ginger
10 1/2 oz minced (ground) pork
1 egg white
1/4 tsp ground white pepper
2 tbs light soy sauce
1 tbs Chinese rice wine
1 1/2 tbs cornstarch
1/2 cup cilantro leaves, finely chopped
5 scallions, finely sliced
7 oz fresh fine egg noodle
1. To make the stock, put the bones and 14 cup water in a large saucepan and bring to a simmer- do not boil. Cook for 30 minutes, removing any scum that rises to the surface. Add the garlic, ginger and scallion and cook, partially covered, at a low simmer for 3 hours. Strain through a fine sieve. Cool. Cover and refrigerate overnight. Remove the layer of fat from the surface once it has solidified.
2. Bring a large saucepan of water to a boil and cook the cabbage for 2 minutes, or until soft. Drain, cool and squeeze out the excess water.
3. Heat the peanut oil and 1 teaspoon of the sesame oil in a small frying pan and cook the garlic and ginger for 1 minute, or until the garlic just starts to brown. Allow to cool.
4. Combine the pork, cabbage, garlic mixture, egg white, white pepper, soy sauce, rice wine, cornstarch, half the cilantro and half the scallion. Cover and refrigerate for an hour. Shape into 22 balls using 1 tablespoon of mixture per ball.
5. Bring 6 cups of stock to a boil in a wok. Simmer for 1-2 minutes on medium heat. Add the pork balls and cook, covered, for 8-10 minutes, or until they rise to the top and are cooked through.
6. Cook the noodles in a large pan of boiling water for 1 minute. Drain and rinse. Divide among bowls and ladle the soup and balls on top. Garnish with the remaining scallion, cilantro and sesame oil.
There is one recipe that I have made several times and really, really enjoy. It's a Chinese dish - a clear soup with pork balls with egg noodles. It's flavorful, but not spicy. The pork balls are very soft and loose. They go well with the broth and the noodles.
People sometimes assume that making stock from scratch is a big deal. It actually isn't. Does it take more time than opening a can of Swanson's and pouring it out? Obviously. But the result achieved in making the stock from chicken is really worth the effort. And you can always freeze any remaining stock, so it doesn't go to waste.
I did not my own egg noodles; my local pan-Asian supermarket had them. They worked just fine.
Because I wanted more vegetables, I added additional cabbage to the soup. I had extra and couldn't think of anything else that I wanted to use it for, so I just shredded more and added it to the broth.
Enjoy!
Chinese Clear Soup with Pork Balls and Egg Noodles
Stock
3lb. 5 oz chicken bones (chicken necks, backs wings), washed
3 cloves garlic, sliced
2 slices ginger 1/2 inch thick
4 scallions, white part only
5 1/2 oz Chinese cabbage, shredded
1 tbs peanut oil
2 tsps sesame oil
4 cloves garlic, crushed
1 tbs grated ginger
10 1/2 oz minced (ground) pork
1 egg white
1/4 tsp ground white pepper
2 tbs light soy sauce
1 tbs Chinese rice wine
1 1/2 tbs cornstarch
1/2 cup cilantro leaves, finely chopped
5 scallions, finely sliced
7 oz fresh fine egg noodle
1. To make the stock, put the bones and 14 cup water in a large saucepan and bring to a simmer- do not boil. Cook for 30 minutes, removing any scum that rises to the surface. Add the garlic, ginger and scallion and cook, partially covered, at a low simmer for 3 hours. Strain through a fine sieve. Cool. Cover and refrigerate overnight. Remove the layer of fat from the surface once it has solidified.
2. Bring a large saucepan of water to a boil and cook the cabbage for 2 minutes, or until soft. Drain, cool and squeeze out the excess water.
3. Heat the peanut oil and 1 teaspoon of the sesame oil in a small frying pan and cook the garlic and ginger for 1 minute, or until the garlic just starts to brown. Allow to cool.
4. Combine the pork, cabbage, garlic mixture, egg white, white pepper, soy sauce, rice wine, cornstarch, half the cilantro and half the scallion. Cover and refrigerate for an hour. Shape into 22 balls using 1 tablespoon of mixture per ball.
5. Bring 6 cups of stock to a boil in a wok. Simmer for 1-2 minutes on medium heat. Add the pork balls and cook, covered, for 8-10 minutes, or until they rise to the top and are cooked through.
6. Cook the noodles in a large pan of boiling water for 1 minute. Drain and rinse. Divide among bowls and ladle the soup and balls on top. Garnish with the remaining scallion, cilantro and sesame oil.
Tuesday, February 15, 2011
A fragrant Thai dinner
Two days ago I went to my local pan-Asian supermarket. The original purpose was to buy frozen pandan leaves, which I have not been able to find anywhere. (Many thanks to Chef Bosco Pereira for hunting them down for me!) I had already made dinner-- a delicious sausage-lentil stew. But before leaving for the market, I had looked at a recipe for Thai chicken lemongrass. I could not resist; I had to make it! So I purchased fresh ginger, several limes, fresh garlic, lemongrass and a few cans of thick coconut milk.
I was excited about the lemongrass chicken recipe because the chicken is marinated in a highly aromatic mixture for 3 hours before roasting in the oven. After it's done, it's served with a lovely sauce. My imagination conjured up images of chicken seasoned by lemongrass, garlic, ginger, fish sauce, rice vinegar and coconut milk-- crisp on the outside and juicy on the inside -- topped by an aromatic sauce. The chicken did not disappoints. I would certainly make it again.
I'll post the recipe as is, but point out that I did make several modifications. I don't think that the directions were very clear in terms of moving from marinating to roasting the chicken. I would suggest transferring the chicken from the pan with the marinade to a new roasting pan. Don't add all that marinade; otherwise you won't get crispy skin. It should be the chicken pieces with a little topping of marinade as it goes into the oven. Baste with additional marinade every 30 minutes or so to keep the chicken from drying out. I would also increase the oven temperature to the standard one for roasting chicken: 375 degrees Farenheit.
The chicken is accompanied by a very nice sauce. I found that I needed to add about another 2 tsp. of cornstarch for it to thicken properly. And, because I like the flavor so much, I added a stalk of lemongrass.
The only thing needed was rice and some kind of vegetable. I looked in the crisper and found celery, carrots and broccoli - perfect for a stir fry. I wanted to stay with the Thai theme, so I found an easy, tasty recipe for stir-fried vegetables. You could pretty much use any veggies you have on hand. The only change I made was adding more fresh lime juice to counteract the saltiness of the fish sauce. You may want to add a little less fish sauce than the recipe calls for.
Enjoy!
Ingredients:
* 1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken)
* 1 stalk fresh lemongrass, OR subsitute juice of 1 lemon
* 4 cloves garlic
* 1 thumb-size piece galangal OR ginger, grated or thinly sliced
* 1/2 can thick coconut milk
* 2 Tbsp. fish sauce
* 3 tsp. dark soy sauce
* optional: 1 kaffir lime leaf (use scissors to cut leaf into thin pieces, discard stem)
* lime wedges and a handful of fresh coriander as a garnish
* SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
* 1 cup water
* juice of 1/2 a lime
* 2 Tbsp. rice vinegar
* 1 thumb-size piece galangal or ginger, minced or grated
* 2 cloves garlic, minced
* 3 Tbsp. fish sauce
* 1/3 cup honey
* 1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. water
Preparation:
1. Preheat oven to 325 degrees. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well - this is your marinade.
2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (or at least 30 min).
3. Now add about 1/2 cup water to the bottom of the roasting pan (it can mix in with any marinade that has dripped down).
4. Cover and roast the chicken slowly at 325 degrees for a long period in order for it to be tender: 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
5. Check the roast pan every hour to make sure there is enough moisture in the bottom (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.
6. While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
7. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
8. Add the arrowroot or cornstarch powder (dissolved in water). Stir until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
9. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh coriander. Serve with plenty of Thai jasmine-scented rice.
Stir-Fried Vegetables
Ingredients:
* 1 medium-size carrot, sliced
* 1-2 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
* 1 red pepper, cut into bite-size pieces
* 5-6 shiitake mushrooms, sliced, or left in halves or quarters
* 3 spring onions, cut in thirds
* 1 small head broccoli, cut into florets
* 1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
* 3 Tbsp. white wine or sherry (or cooking wine or sherry)
* optional: handful dry-roasted unsalted cashews
* STIR-FRY SAUCE:
* 1/3 cup good-tasting stock (vegetarian or chicken stock)
* 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. soy sauce)
* 1 Tbsp. lime juice
* 5-7 cloves of garlic, minced
* 1 tsp. liquid honey (or substitute brown sugar), plus more to taste
* 2 tsp. corn starch dissolved in 4 Tbsp. water
* 1 red chili, minced, OR 1 tsp. chili sauce, OR 1/2 tsp. cayenne pepper
Preparation:
1. Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.
2. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
3. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
4. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots, galangal (or ginger), and shiitake mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.
6. Add remaining stir-fry sauce (plus cashews, if using) and mix in until everything is hot. Remove from heat.
7. Do one last taste-test. If not salty enough, add up to 1 Tbsp. more fish or soy sauce. If too salty, add another squeeze of lime juice. Add a little more sugar or honey if desired. Serve immediately with plenty of Thai jasmine-scented rice
I was excited about the lemongrass chicken recipe because the chicken is marinated in a highly aromatic mixture for 3 hours before roasting in the oven. After it's done, it's served with a lovely sauce. My imagination conjured up images of chicken seasoned by lemongrass, garlic, ginger, fish sauce, rice vinegar and coconut milk-- crisp on the outside and juicy on the inside -- topped by an aromatic sauce. The chicken did not disappoints. I would certainly make it again.
I'll post the recipe as is, but point out that I did make several modifications. I don't think that the directions were very clear in terms of moving from marinating to roasting the chicken. I would suggest transferring the chicken from the pan with the marinade to a new roasting pan. Don't add all that marinade; otherwise you won't get crispy skin. It should be the chicken pieces with a little topping of marinade as it goes into the oven. Baste with additional marinade every 30 minutes or so to keep the chicken from drying out. I would also increase the oven temperature to the standard one for roasting chicken: 375 degrees Farenheit.
The chicken is accompanied by a very nice sauce. I found that I needed to add about another 2 tsp. of cornstarch for it to thicken properly. And, because I like the flavor so much, I added a stalk of lemongrass.
The only thing needed was rice and some kind of vegetable. I looked in the crisper and found celery, carrots and broccoli - perfect for a stir fry. I wanted to stay with the Thai theme, so I found an easy, tasty recipe for stir-fried vegetables. You could pretty much use any veggies you have on hand. The only change I made was adding more fresh lime juice to counteract the saltiness of the fish sauce. You may want to add a little less fish sauce than the recipe calls for.
Enjoy!
Ingredients:
* 1/2 or 1 whole roasting chicken (the marinade is enough for 1 medium-size chicken)
* 1 stalk fresh lemongrass, OR subsitute juice of 1 lemon
* 4 cloves garlic
* 1 thumb-size piece galangal OR ginger, grated or thinly sliced
* 1/2 can thick coconut milk
* 2 Tbsp. fish sauce
* 3 tsp. dark soy sauce
* optional: 1 kaffir lime leaf (use scissors to cut leaf into thin pieces, discard stem)
* lime wedges and a handful of fresh coriander as a garnish
* SAUCE INGREDIENTS (enough for 1/2 chicken; double the recipe if you're making a whole chicken):
* 1 cup water
* juice of 1/2 a lime
* 2 Tbsp. rice vinegar
* 1 thumb-size piece galangal or ginger, minced or grated
* 2 cloves garlic, minced
* 3 Tbsp. fish sauce
* 1/3 cup honey
* 1 heaping tsp. arrowroot powder or cornstarch powder, dissolved in 3 Tbsp. water
Preparation:
1. Preheat oven to 325 degrees. Rinse and pat dry the chicken. Place lemongrass (or lemon juice), garlic, galangal or ginger, fish sauce, soy sauce, lime leaf, and coconut milk in a food processor (or blender). Process well - this is your marinade.
2. Place chicken in your roasting pan, and pour marinade over top. Using your hands, smother the chicken in the marinade. Leave in the refrigerator for up to 3 hours (or at least 30 min).
3. Now add about 1/2 cup water to the bottom of the roasting pan (it can mix in with any marinade that has dripped down).
4. Cover and roast the chicken slowly at 325 degrees for a long period in order for it to be tender: 1 to 1.5 hours for half a chicken, or 2.5 to 3 hours for a whole chicken.
5. Check the roast pan every hour to make sure there is enough moisture in the bottom (add a little more water if it is becoming dry). While you have the chicken out, use a soup ladle to scoop up the juices from the bottom of the pan and pour over the chicken. Put back in the oven.
6. While chicken is roasting, make the side sauce. In a saucepan, add all sauce ingredients except arrowroot powder (or cornstarch). Bring to a boil, then lower the heat to a simmer.
7. Taste test for sweetness and saltiness, adding more honey if not sweet enough, or more fish sauce (instead of salt) as desired. If you prefer a spicy sauce, add some fresh chili or chili sauce.
8. Add the arrowroot or cornstarch powder (dissolved in water). Stir until sauce thickens. (If it becomes too thick to your liking, add more lime juice and water.)
9. Serve the roasted chicken on a platter, either whole or chopped into pieces. Drizzle some of the sauce overtop, then pour the rest around the outside of chicken, or serve it on the side. Garnish with lime slices or wedges, and fresh coriander. Serve with plenty of Thai jasmine-scented rice.
Stir-Fried Vegetables
Ingredients:
* 1 medium-size carrot, sliced
* 1-2 cups baby bok choy, or other Chinese cabbage (leaves left whole if not too large, otherwise cut in half or thirds)
* 1 red pepper, cut into bite-size pieces
* 5-6 shiitake mushrooms, sliced, or left in halves or quarters
* 3 spring onions, cut in thirds
* 1 small head broccoli, cut into florets
* 1 thumb-size piece of galangal (or ginger), sliced thinly (matchstick-like pieces)
* 3 Tbsp. white wine or sherry (or cooking wine or sherry)
* optional: handful dry-roasted unsalted cashews
* STIR-FRY SAUCE:
* 1/3 cup good-tasting stock (vegetarian or chicken stock)
* 2 Tbsp. fish sauce (or substitute 2.5 Tbsp. soy sauce)
* 1 Tbsp. lime juice
* 5-7 cloves of garlic, minced
* 1 tsp. liquid honey (or substitute brown sugar), plus more to taste
* 2 tsp. corn starch dissolved in 4 Tbsp. water
* 1 red chili, minced, OR 1 tsp. chili sauce, OR 1/2 tsp. cayenne pepper
Preparation:
1. Start by making the stir-fry sauce. Place all ingredients - except garlic and cornstarch - in a sauce pan over medium-high heat.
2. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly - about 30 seconds to 1 minute.
3. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste.
4. Place a little oil in a wok/frying pan over medium to high heat. Add the carrots, galangal (or ginger), and shiitake mushrooms. When the wok/pan becomes dry, add a little of the wine or sherry, 1 Tbsp. at a time, to keep ingredients frying nicely. Stir-fry in this way, adding more wine or sherry as needed, for 2-3 minutes, or until carrots start to soften.
5. Add the rest of the vegetables plus 1/3 of the stir-fry sauce and continue stir-frying another 2 minutes, or until the broccoli has softened but still retains some of its crispness.
6. Add remaining stir-fry sauce (plus cashews, if using) and mix in until everything is hot. Remove from heat.
7. Do one last taste-test. If not salty enough, add up to 1 Tbsp. more fish or soy sauce. If too salty, add another squeeze of lime juice. Add a little more sugar or honey if desired. Serve immediately with plenty of Thai jasmine-scented rice
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