Archive for the 'dining' Category

25
Jan
18

Soba beef noodle slurp

Over the top here , a quick dish, the spicyness and the noodle gives way to slurping this dish. Perhaps I gave a bit too much shrimp paste, but it didn’t bother me. If you didn’t  have the fish sauce soy and hoisin sauce ingredients it could have been south of the border flair. The fish flavor and the spicyness gave way to the texture of the beef. I could have bumped up the cabbage, it disappeared into the dish, and maybe left out the beef. But no doubt a very concentrated fish and spicy flavor with the beef in the background. The more I look at Asian recipes, the less I follow them! Loosey followed from https://therealcookingmaggie.com/2017/12/05/on-take-out-noodles-at-home/  who credited Bon appetite for the recipe.

We are prepped up for this dish, cabbage, green onion,sauce, beef, ginger root, garlic and a spot of haberno paste.

About 7 ounces of the soba noodles boiled , it only took  a few minutes, drain and put in cold water.

Sauté the cabbage , in this case some Napa cabbage, several minutes till it picks up some color.

Reserve the cabbage and mix in with drained cold noodles.

Turn in the beef to the fry pan now, undisturbed, till it picks up brown color …..

Add in the onion ginger , garlic and hot pepper. Cook several minutes, till onion wilts…

 Add in the noodle, cabbage mixture to pan.. Stir…

Add the sauce…..

Heat through, to meld ingredients …

Plate and garnish with some additional scallions, getting close to the bowl with fork or chopsticks and slurping up the noodle to me adds to the flavor. The color of the soba noodle , with it’s buckwheat component, gives this dish an eyefull for a savoury appeal. Though I might tone  down the fishy-ness, I enjoy the result of this dish.

23
Jan
18

thick crust pizza with cheese, greens and herbs

Just a quick pizza with some greens and herbs from the hydroponic garden added at the last few minutes of baking

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23
Jan
18

Noodle with shrimp

A simple dish maybe complicated by the fact that I made my own noodle. But a quick and easy meal none the less.

Boil the required amount of noodle, here I used an semolina and egg recipe.

The frozen shrimps were defrosted in water, a bit of chopped lettuce, mushroom and broccoli prepped. the sauce was a throw together compilation of minced garlic, ginger hoi sin , soy , and fish sauce, water, oil, shrimp sauce, sugar and rice vinegar in amounts to balance out the flavor and viscosity to your preference. A spot of habernao paste for heat.

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Start by panning the noodle with a bit of oil over high heat, add the veggies, stir fry several minutes. now add the sauce to coat and cook and stir, adding a bit  shrimp water to keep things liquid without burning. Add  the shrimp and continue cooking, adding small amounts of water if necessary, keep things moving. Flame off let sit a couple of minutes and plate.

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I leave the shells and tails on the shrimp for texture of the crunch.

16
Jan
18

Bangladeshi Style Creamy Chicken Korma with Crisp Shallots

from Food 52 Chicken Korma, Bangladeshi Style

Chicken again ? Here’s a recipe that I was bound to try for a cardamom use, first up, modify the size of the recipe to reflect what I have on hand and the size of the servings, since I didn’t have a whole chicken around, 2 chicken thighs would be used, skin on. I’ve done recipes before that require the yogurt marinade but this recipe looks deceptively simple on the spices, I mean like where’s the curry, coriander, cumin ?

I halved all the ingredients to go with the 2 chicken thighs which weighed in at about 1 lbs.

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Some processed ginger root and garlic were added to the yogurt and then mixed up, bagged with the chicken thighs, about 1 and 1/2 teaspoon of each to 1/2 cup plain full milk yogurt. (is it only me that has a hard time finding PLAIN full fat yogurt at the market?).

Gather the rest of the ingredients while the chicken marinades.

  • 1 and 1/2 tablespoon ghee (unsalted butter, clarified)
  • 2 tablespoons olive oil (if you use chicken with the skin, you may want to cut back on the oil, my result was on the oily side, but I prefer the skin on and the result.
  • 1 large onion , minced
  • 4 cardamom pods
  • 1 cinnamon stick
  • 1 bay leaf
  • 1 teaspoon salt
  • 1 and 1/2 teaspoon lemon juice
  • 1 tablespoon ground almond
  • 1 and 1/2 teaspoon sugar
  • 1 tablespoon raisins, golden if you have them
  •  chiles, here it’s open for interpretation, I had some dried serannos, sliced thin and the amount to the level of heat that they are.
  • slivered almonds
  • 1 shallot thin sliced and fried

Ok the usual start, fry the diced onions in the ghee and olive oil for about 5 minutes, till golden.

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Do you like an aromatic kitchen and home or are you the type to run the exhaust vent full blast when frying onions and cooking spicy dishes?

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(frying onions is an appetizing odor to me) Ahem! back to the stove, add the cinnamon stick and bay leaf with the cardamom pods. Stir in and activate the aroma for a few minutes.

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Add the chicken with the marinade yogurt and the salt, now raise up the temperature at least medium, and cook , not to brown, the juices will separate, keep stirring, no browning !

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Mine gives off a fair amount of oils from the chicken, so I call it a more westernized style!

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Keep the mixture moving, about 10 minutes, you see a reduction, add in some liquid, several tablespoons or as needed to partially submerge the chicken. I used hot stock. Now cover and stir occasionally 20-30 minutes, to an active simmer, this may be less time in this case as the recipe volume is less than the full specifications.

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Meanwhile during the simmering, thinly slice the shallot, if you haven’t already, and in a fair amount of oil, fry them crisp, set on paper towelling or brown paper and reserve for garnish.

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Check on the chicken occasionally and when the liquid reduces and the oil rises add the lemon juice, ground almonds, sugar, raisins, and chilis. Taste for balance, and cover and cook for 5 minutes.  Take off heat. Prepare warm plates.

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It’s apparent that my result is a bit more gravy-ish than the pictures on the recipe website.

The crisp shallots and almonds make this an attractive dish.

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An unlikely companion, roasted sweet potatoes fries, yes the thighs are on the dish, just covered with gravy, this recipe begs for some steamed basmati rice.

Though the recipe does not comment on fishing out the cinnamon, bay leaf and cardamom, chilis etc. I like to serve it as is. It won’t be a homogenous mix, you may bite into a cardamom pod or get a burst of spicy heat from  the pepper, that’s OK by me! Or it could be served simply as family style, bringing the hot pot to the table.

The simple additions of the spices and aromatics, both in the marinade and recipe combine for a many layered finish than seems possible. I would definitely repeat this dish with the required whole chicken and a side of rice.

Also the habit of using fruit and nuts (raisins and almonds) in a recipe such as this is appealing as the sweetness of the raisins do show through versus a sugar only sweetness for the balance, and the ground almonds give a slight nutty background and thickness to the dish.

 

 

 

 

 

11
Jan
18

DAL, two recipes

Dal, lentils and beans all in the same catagory, recipes abound and as probably you have researched, the more research yeilds that the recipe usually was what the cook has on hand especially as to the spicing of the dish. Here’s one from the Bob’s Red Mill bag of Dal followed by the Milk Street recipe for Turkish Red Lentil Soup.

New Delhi Dal

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I utilized curry powder in place of the tumeric. Some ground cloves sufficed for the 12 whole cloved required. (have to order some cloves)

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Boiling the beans, alot of water! these beans will soak up quite a bit of liquid. This is 1/2 the recipe.

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most dal recipes require an addition to be added to the beans once cooked

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mash them and then add the oil spice mixture

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Basicallly I ate these alone to get a taste for the beans, they would make a good spread for chips or an addition to rice.

***********************************************************************************

A Turkish Red Lentil Soup with Aleppo Pepper

 Turkish Red Lentil Soup

from 177 milk street.com

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Are we ready ? I used the Bob’s Red Mill orange/yellow dal.

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the sweating of the onions

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Add the garlic for about 30 seconds, to the onions, then add the rest of the ingriedents, minus the water (broth), lentils and rice. cook up for about a minute.

 

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……..in go the beans, rice and water

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a lively simmer, cook covered about 30 minutes, the rice will break down somewhat adding to the texture, I cooked leaving the beans at the aldenti stage.

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I skipped the addition of the Aleppo pepper since I didn’t want to search it out at this time , I added a bit of finely chopped dried pepper that are sitting on the windows sill drying out from green to a shrivled red, some moderate heat in the background.

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Even though there is a lot of paprikia, which I though would be overpowering, the balance is delicious and the beans have a pasta like texture. The tomato paste smooths it out. My best use of the dal so far. No mint or lemon wedges served. 

31
Dec
17

Braised Sausages with Broccoli and Peppers

Her’s a recipe from a TV series , Nick Stellino, on PBS it varies slightly from the broadcast version very tasty results.

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  • sausages, sweet or spicy 1 and 1/2 pounds
  • 3 tablespoons extra version olive oil
  • 4 garlic cloves +- your taste, thick slice
  • 1 red onion, medium dice
  • 2 red pepper dice
  • 1/4 teaspoon red pepper flakes +- you taste
  • 1/2 white wine (or melomel which is what I had on hand)
  • 3/4 pound broccoli florets, 1 inch pieces
  • 1 and 1/2 cups chicken stock
  • 3 tablespoons softened butter
  • 3 tablespoons pecorino or romano cheese

Ingredients in place, there is about a 30 minutes simmer finishing the recipe so it won’t be quite as fast as an oriental dish. I’m a bit shy on the sausage 1 and 1/4 pound is what the package from the market was.

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Not covered on the broadcast version, how to make salsicciotti, small sausages which are more presentable per serving. Pinch the sausage mid way and twist so the casing causes you to have smaller sausages, then cut where the twist is so you get mini sausages.

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Going for the typical braising technic, start with the hot olive oil ,medium heat, then add the sausage, roll them to brown on all sides, just 2 to 3 minutes, remove from pan to set aside.

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In the sausage infused hot oil start the garlic to brown at the edges just a minute or two.

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Add the onion and the red pepper cook 2 to 3 minutes. Then add the red pepper flakes.

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Return the sausages to the pan, and stir 2 or 3 minutes.

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Add the wine and you guessed it ! stir for 2 to 3 minutes.

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Add the broccoli, (since I had some cauliflower I threw that in as well)

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…….and stir 2 to 3 minutes (you knew that!)

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Getting towards the end, add the chicken stock, stir to distribute sauce and components boil and reduce heat and simmer, 30 to 35 minutes. I mistakenly covered the pan, the idea is to simmer uncovered to reduce the sauce. I uncovered later and simmered to a finish and drained some of the sauce before serving.  One final step is to go off heat, add the butter and cheese and stir to incorporate.

Now what would be an accompaniment to this dish?

OK ! get out the pasta maker and some dough made beforehand, roll and process for spaghetti type noodle.

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Have you serving plates in a slightly warm oven, boil enough of the pasta for a serving, with large slotted spoon, drain, arrange on plate and top with 2 sausage with the veggie mixture, anoint with the sauce and serve your guest or place the pan on the table with the pasta family style.

 

 

14
Nov
17

Couscous salad with walnuts and mozzarella

Salad, anyway you make it, a fresh mixture of greens and vegetables, this one filling with the addition of couscous, sort of like a pasta salad. I made 1/2 the recipe, the full recipe serves 10, I devoured the half recipe for a full course meal. (the orginal recipe calls for feta cheese but mozzarella is what was available.

Boil some water for the couscous and your done with cooking this meal!

A  Bob’s Red Mill Recipe

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tear up some leafy lettuce

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add all the salad ingriedents in a large bowl

Whip up the dressing

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add the cooked couscous and lightly toss the salad with the dressing or drizzle per serving, add the cheese

Now I’ve made this twice, with addition of rye bread croutons. (and I sneaked in a bit of smoked dried hot red pepper into the dressing)




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