Monthly Archives: October 2018

Roasted Red Pepper Dip

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  • 1 (8 oz) package cream cheese, softened (I used light cream cheese)
  • 1 (7 oz) jar roasted red peppers, drained and chopped
  • 2 cloves garlic, minced
  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • fresh black pepper to taste
  • red pepper flakes to taste
  1. Add cream cheese, chopped roasted red peppers (make sure to drain them well and blot with paper towels), garlic, balsamic vinegar, basil, salt, and pepper to the bowl of your food processor or blender.
  2. Blend together until smooth and all chunks are removed. Taste and adjust spices to taste.
  3. Transfer dip to a small bowl. Cover and refrigerate for one hour before serving. Sprinkle with red pepper flakes if desired.

BBQ Pineapple Chicken

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  • 1 Tbsp cooking oil
  • 6 boneless skinless chicken thighs* (about 2.3 lbs.)
  • Pinch Salt and pepper
  • 20 oz. can Pineapple slices in juice
  • 1/2 cup BBQ sauce
  • 1 jalapeño (optional), sliced thinly
  • 2 green onions

  1. Heat a large skillet over medium. Once hot add the cooking oil and swirl to coat the surface. While waiting for the skillet to heat, season both sides of the chicken thighs with a pinch of salt and pepper.

  2. Once the skillet is hot and the oil is shimmering, add the chicken thighs and cook until golden brown on each side and cooked through. Remove the cooked chicken to a clean plate.

  3. While the chicken is cooking, drain and reserve the juice from the canned pineapple slices.

  4. After removing the chicken from the skillet, turn the heat down to low and add about 1/2 cup of the reserved pineapple juice. Stir to dissolve and loosen the browned chicken bits from the bottom of the skillet. Once everything has been loosened from the skillet, add the BBQ sauce and stir until a thick sauce forms. Taste the sauce and add salt if needed. If your sauce gets too thick, simply add another splash of the reserved pineapple juice.

  5. Add the cooked chicken thighs and pineapple slices to the skillet, dredging both sides in the pineapple BBQ sauce.  Spoon any excess sauce over the chicken.

  6. Adjust your oven’s rack so that the skillet will be about 6 inches from the broiler unit and turn the broiler on to high. Transfer the skillet to the oven and broil for about 5 minutes, or just until the BBQ sauce caramelizes on the edges of the chicken and pineapple. If you don’t have an oven safe skillet** you can transfer the chicken, pineapple, and ALL of the sauce to a casserole dish for broiling, or skip the broiling step and enjoy as is.

  7. After broiling, sprinkle the sliced jalapeño and green onion over top, and then serve.

Garlic Herb Mix

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  • 1 tsp dried parsley
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp salt
  • freshly cracked pepper

    Combine all the ingredients and use immediately, or store in an air-tight container away from direct sunlight until ready to use.

Spanish Chickpeas and Rice

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  • 2 Tbsp olive oil
  • 2 cloves garlic
  • 1/2 Tbsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/4 tsp cayenne pepper
  • Freshly cracked black pepper
  • 1 yellow onion
  • 1 cup uncooked long grain white rice
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can quartered artichoke hearts
  • 1 19 oz. can chickpeas
  • 1.5 cups vegetable broth
  • 1/2 tsp salt (or to taste)
  • 1/4 bunch fresh parsley
  • 1 fresh lemon
  1. Mince the garlic and add it to a large deep skillet along with the olive oil. Cook over medium-low heat for 1-2 minutes, or just until soft and fragrant. Add the smoked paprika, cumin, oregano, cayenne pepper, and some freshly cracked black pepper to the skillet. Stir and sauté the spices in the hot oil for one more minute.
  2. Dice the onion and add it to the skillet. Sauté the onion until it is soft and translucent (about 5 min). Add the rice and sauté for 2 minutes more.
  3. Drain the chickpeas and artichoke hearts, then add them to the skillet along with the can of diced tomatoes (with juices), vegetable broth, and a half teaspoon of salt. Roughly chop the parsley and add it to the skillet, reserving a small amount to sprinkle over the finished dish. Stir all the ingredients in the skillet until evenly combined.
  4. Place a lid on the skillet and turn the heat up to medium-high. Allow the skillet to come to a boil. Once it reaches a boil, turn the heat down to low and let simmer for 20 minutes. Make sure it’s simmering the whole time and adjust the heat up slightly if necessary to keep it simmering.
  5. After simmering for 20 minutes, turn the heat off and let it rest for 5 minutes without removing the lid. Finally, remove the lid, fluff with a fork and top with the remaining chopped parsley. Cut the lemon into wedges and squeeze the fresh juice over each bowl.

Freezing Citrus Whole

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  1. Wash and dry your fruit to remove any waxy coating. While the waxy coating will actually help protect them in the freezer, you don’t want to have to worry about the waxes later if you plan on zesting your fruit straight from the freezer.
  2. Place the whole citrus fruit in a heavy duty freezer bag and seal it up tight. Air exposure is the enemy when it comes to freezing food because it sucks out moisture and deadens flavors.
  3. Freeze the citrus. There is no exact cut off date for how long the citrus will last in your freezer. Instead, they will just slowly dry over time. Over a long time. Like months. If and when the peel begins to dry out, the zest may not be as flavorful, but the juice inside will still be quite usable. That being said, I usually try to use up my frozen foods within three months to ensure optimum quality.
  4. To use the frozen fruit, remove it from the freezer bag and zest the fruit while frozen solid. Once zested, thaw the fruit through by either microwaving for 15-20 seconds, or running it under warm water. Once thawed, slice in half and squeeze the juice as usual. The juice should flow from the citrus quite easily.

Hot and Sour Soup

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1 ounce (1/2 cup) dried wood ear mushrooms or 5 fresh button or shiitake mushrooms, wiped clean and thinly sliced
2 tablespoons canola oil or other neutral cooking oil
1/2 pound lean pork shoulder, sliced 1/8 inch thick and cut into 1-by-1/4-inch strips, or 1/2 pound ground pork
1 tablespoon finely chopped garlic
1 tablespoon finely chopped peeled fresh ginger
1/2 cup chopped scallions, plus more for garnish, if desired
4 cups chicken stock or low-sodium broth
1/3 cup (about 2 ounces) bamboo shoots, drained
1/2 pound soft tofu, cut into 1/2-inch dice
1/3 cup unseasoned rice vinegar, plus more for serving
3 tablespoons soy sauce
1 teaspoon sugar (I skipped this)
1 teaspoon black or white pepper
1 teaspoon toasted sesame oil
1 tablespoon Sriracha, plus more for serving
Kosher salt
2 large eggs, beaten

If using dried mushrooms: Cover the mushrooms with boiling water in a small bowl, and let stand until softened, about 30 minutes. Drain and coarsely chop the mushrooms.

In a large saucepan, heat the canola oil. Add the pork, garlic, ginger and 1/2 cup scallions and cook over moderately high heat, stirring occasionally, until the pork is golden brown, about 3 minutes. Stir in the stock and add the bamboo shoots (if using), tofu, 1/3 cup of vinegar, the soy sauce, sugar, pepper, sesame oil, mushrooms and 1 tablespoon Sriracha. Bring the soup to a simmer and season with salt. While stirring constantly, drizzle in the eggs and cook until strands form, about 1 minute. Serve hot, garnished with extra scallions if desired, passing rice vinegar and Sriracha at the table.

Chicken Pho

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Broth
2 unpeeled yellow onions, quartered
Three 1/2-inch-thick slices of unpeeled fresh ginger, smashed
4 quarts cold water
3 pounds chicken bones or chicken wings
One fresh 3 1/2-pound chicken, quartered
1 tablespoon kosher salt
2 teaspoons sugar
Additional spices (optional): Cinnamon, star anise, black cardamoms, coriander seeds, fennel seeds or cloves
1/4 cup Asian fish sauce
1 pound dried rice noodles, a linguine shape (bánh phở) if you can find them

Garnishes
1 large scallion, thinly sliced
1 pound mung bean sprouts
1/2 cup torn basil leaves, Thai basil if you can find it
1/2 cup cilantro leaves
2 limes, cut into wedges
2 jalapeños, thinly sliced
Asian chili-garlic sauce
Hoisin sauce
Crispy shallots, recipe follows

 

Char onions and ginger: Heat the oven to 400°F. Put the onions and ginger on a lightly oiled baking sheet and roast for 30 minutes, or until softened and lightly browned. [Alternate idea suggested in the comments: If you have a gas range, just char them a bit over a flame. It would save a lot of time.]

Cook the chicken: Fill a large stockpot with the water and bring to a boil. Add the roasted onions and ginger, and the chicken bones or wings, quartered chicken, salt, sugar and any of the optional spices and bring to a boil. Lower the heat to moderate and simmer until the chicken is cooked, about 30 minutes.

Remove the chicken and finish the broth: Using tongs, transfer the quartered chicken to a plate and let cool slightly. Remove the meat from the bones and refrigerate. Return the skin and bones to the stockpot and simmer for 2 hours longer. Strain the chicken broth into a large soup pot and cook over high heat until reduced to 12 cups, about 15 minutes. Stir in the fish sauce; adjust to taste.

*Prepare noodles: In a large bowl of warm water, soak the noodles until pliable, about 20 minutes. You can also prepare the noodles according to the package instructions, if they differ. Bring a large saucepan of salted water to a boil. Drain the noodles, then add them to the saucepan and boil over high heat until tender, about 3 minutes. Drain well. Divide the noodles between 6 large bowls and sprinkle with the scallion.

Finish and serve the soup: Add the reserved chicken to the broth and simmer until heated through. Ladle the broth and chicken over the noodles. Serve with the bean sprouts, basil, lime wedges, jalapeños, chili-garlic sauce, hoisin sauce and crispy shallots.

* Note: Phan has you cook the noodles separately in water, so they can be drained and used as needed. I believe he’s concerned about them overcooking in the soup pot. Theoretically, you could of course save time by cooking the noodles in the broth pot while the chicken reheats, however, the noodles are likely to make the broth cloudy, when ideal pho usually has a pristinely clear broth. [Thanks to everyone who mentioned the clouding issue in the comments.]

Do ahead: The broth can be made ahead and refrigerated for two days, a great way to divide up this recipe.

Crispy Fried Shallots

Why make so many? Phan says they’re an essential crispy, salty and sweet condiment in Vietnam, where they’re used in soups, on salads, in meatballs and even sprinkled on dumplings as garnish. Phan recommends that you twice-fry them, once at a low temp and a second at a higher one. I fudged this and just did it at higher one for less time, but they burned easily and I know his way is better, so am sharing this instead. I made about a quarter-recipe of this in a small skillet and wished we had more.

2 cups thinly sliced shallots (about 4 large shallots)
2 cups canola oil

In a small saucepan or large heavy skillet, heat the oil over medium-high until it registers 275°F on a deep-fry or candy thermometer. Add the shallots and cook, stirring frequently as they’ll want to cook unevenly, until light golden brown, about 4 to 8 minutes, depending on their thickness. Transfer to a paper towel-lined plate to drain.

Increase the heat to high and place a fine-mesh sieve over a heatproof bowl. When the oil registers 375°F on the deep-fry or candy thermometer, add return the fried shallots to the oil and cook just until they are crispy and well-browned, about 5 seconds, watching carefully so the shallots don’t burn.

Pour the oil and shallots through the sieve to immediately stop the cooking, then transfer to shallots to a paper towel-lined plate to drain. Sprinkle with salt to season. Reserve the oil for another use. The shallots will keep, stored in an airtight container, for 1 day, but they’re best the day they are made.

Sauces

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KETCHUP

In a large pot over medium heat, saute 1 chopped onion and 1 chopped red bell pepper in 2 tablespoons neutral oil until soft, 8 to 10 minutes. Add 1 tablespoon chopped garlic and 1 tablespoon tomato paste, and stir until the paste darkens a bit, 2 or 3 minutes. Add one 28-ounce can whole tomatoes (roughly chopped, with their juice), 1/3 cup brown sugar, 1/4 cup cider vinegar, 1/2 teaspoon ground mustard, 1/8 teaspoon each ground allspice, ground cloves, cayenne and cinnamon, a bay leaf, salt and pepper. Bring to a boil, then simmer, stirring occasionally, until thickened, about an hour. Let cool for a few minutes, then puree in a blender until completely smooth. (For supersmooth ketchup, pass it through a fine-mesh strainer.) Taste, adjust the seasoning and store in the fridge for up to 3 weeks.

 

CHIMICHURRI

In a food processor, combine 1 1/2 cups fresh parsley leaves, 1/2 cup cilantro leaves, 1 tablespoon fresh oregano leaves, 3 garlic cloves, 1 teaspoon red-chile flakes, 2 tablespoons red-wine ­ vinegar, 3 tablespoons neutral oil, salt and pepper. Process until combined, then stir in 3 tablespoons olive oil by hand. Taste, adjust the seasoning and use immediately.

 

BBQ SAUCE

In a small saucepan, combine 2 cups ketchup (the homemade version would be good), 2 teaspoons cumin, 2 teaspoons paprika, 1 tablespoon chili powder, 1/2 cup dry red wine, 1/4 cup cider vinegar, 1 tablespoon soy sauce, l chopped onion and 1 tablespoon minced garlic. Bring to a boil over medium-high heat, then lower the heat so the mixture bubbles gently but steadily.

Cook, stirring occasionally, until the onion softens and the flavors meld, 10 to 20 minutes. Add salt and pepper to taste. For a smooth sauce, puree in the blender. Store in the fridge for up to a week.

 

SWEET AND HOT PEPPER RELISH

In a food processor, combine 1/4 pound hot red or green chiles (like Fresnos, cherry peppers, serranos or a combination),  1 roughly chopped onion and 1 garlic clove. Pulse until finely chopped. Add 1 1/2 pounds roughly chopped bell peppers (some combination of red, orange and yellow), and pulse until chopped into roughly 1/8 inch pieces. Put 1/2 cup red-wine vinegar, 1 cup water, 1/4 cup sugar and a big pinch of salt in a saucepan. Bring to a boil, then add the pepper mixture and simmer, stirring occasionally, until the peppers are soft and almost all the liquid has evaporated, 20 to 25 minutes. Taste and adjust the seasoning, cool and store in the fridge for up to 2 weeks.

 

CORN AND TOMATO RELISH

Husk 2 ears of corn, and strip the kernels off the cobs. Put 1 teaspoon olive oil in a large skillet over high heat. When it’s hot, add the corn, and cook until lightly browned. Lower the heat to medium, and add 1 large chopped tomato, a pinch of red-chile flakes, salt and pepper. Cook for another 30 seconds, then turn off the heat. Store in the fridge for up to a day or two, and serve at room temperature, with some chopped fresh basil stirred in at the last minute.

 

TERIYAKI SAUCE

Combine 1/2 cup soy sauce and 1/2 cup mirin (or 1/4 cup honey mixed with 1/4 cup water) in a small saucepan over medium-low heat. Cook until the mixture bubbles; turn off the heat, and stir in 1 tablespoon minced ginger, 1 teaspoon minced garlic and 1/4 cup finely chopped scallions. Store in the fridge for up to 2 days.

 

 

Thai Red Curry

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Ingredients:

1 tablespoon vegetable oil
1 tablespoon red curry paste
1 can coconut Milk
1/2 cup chicken stock
1 tablespoon brown sugar
1 tbsp. fish sauce
1 lb. boneless chicken, beef, pork or duck, cut into bite-size pieces
3 cups assorted cut-up vegetables, such as bell peppers, onions, carrots and sugar snap peas 2 tablespoons julienne-cut fresh basil

Directions:

HEAT oil in large skillet on medium heat. Add curry paste; stir fry 1 to 1 1/2 minutes or until fragrant. Add coconut milk and chicken stock; bring to simmer on medium-high heat. Stir in brown sugar and fish sauce until well blended.

STIR in meat and vegetables; simmer 5 to 7 minutes or until meat is cooked through and vegetables are tender-crisp . Remove from heat. Stir in basil.

Red Potatoes 5 Ways

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  • Gratinéed Red Potatoes with Chives

  • 1 lb. small new red potatoes (about 10), scrubbed
  • Kosher salt and freshly ground black pepper
  • 3 Tbs. olive oil
  • 1/2 cup freshly grated Parmigiano Reggiano
  • 1 Tbs. thinly sliced fresh chives
  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Put the potatoes in a saucepan and add enough cold water to cover by 1 inch. Add 1 tsp. salt. Bring the potatoes to a boil over high heat and then lower the heat to maintain a gentle simmer. Cook until the potatoes are tender when pierced with a fork, 15 to 20 min. Drain the potatoes and let them cool slightly.
  • Oil the bottom of an 8-inch square pan (I like Pyrex) with 1 Tbs. of the oil. Put the potatoes in the pan. Pierce each potato with the tines of a fork, twisting the fork slightly to break the skin a bit. Then gently squeeze the sides of each potato to make it pop open slightly (as you would for a baked potato). Season the potatoes generously with salt and pepper. Drizzle the remaining 2 Tbs. oil over the potatoes and sprinkle with the cheese. Roast until the potatoes are golden brown and crisp, 25 to 30 min. Sprinkle with the chives and serve immediately.

Red Potatoes Roasted with Onions, Thyme & Sherry Vinegar

  • 2 small red onions
  • 2 lb. very small red potatoes (about 20), scrubbed and cut in half
  • 3 Tbs. olive oil
  • 3 Tbs. sherry vinegar
  • Kosher salt and freshly ground pepper
  • 3 Tbs. fresh thyme leaves (from about 1 bunch)
  • Position a rack in the center of the oven. Heat the oven to 425°F. Trim the root ends of the onions, leaving enough of the core intact to hold the onion wedges together. Trim the other end of the onions and cut the onions in half vertically. Cut each half into four wedges, about 1 inch wide.
  • In a medium bowl, combine the onions, potatoes, olive oil, and sherry vinegar and season with salt and pepper. Toss to coat well. Spread the vegetables and any liquid in the bowl on a large heavy-duty rimmed baking sheet in a single layer, making sure that the potatoes are all cut side down. Roast until the cut sides of the potatoes are crusty and golden brown, about 35 minutes. Turn the potatoes and onions using a metal spatula. Sprinkle the thyme leaves over the potatoes and return the pan to the oven and roast until the potatoes are very tender and the onions are very brown, about another 5 minutes. Taste and season with more salt if needed.

Smashed Red Potatoes with Basil & Parmesan

  • 2 lb. medium or large red potatoes (about 5  medium), scrubbed and cut into large chunks, 1-1/2 to 2 inches
  • Kosher salt and freshly ground black pepper
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup finely chopped fresh basil leaves
  • 3/4 cup freshly grated Parmigiano Reggiano
  • Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a fork, 15 to 20 minutes. Reserve some of the cooking water and then drain the potatoes. Dump them back in the pot and set over medium heat. Dry the potatoes by shaking the pan and stirring until most of the moisture has steamed off, about 2 minutes. Remove the pan from the heat. Using the side of a large metal spoon, cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the olive oil and garlic. Add up to a couple of tablespoons of the cooking water to loosen the mash if necessary. Stir in the basil and cheese. Season to taste with salt and pepper and serve immediately.

Pan-Fried Red Potatoes with Pancetta & Rosemary

  • 3 oz. pancetta, thinly sliced
  • 2 Tbs. olive oil
  • 1 lb. medium to large red potatoes (2 to 3 medium), scrubbed and cut into 1-inch wedges (measured at the widest point)
  • 2 medium cloves garlic, minced
  • 1 Tbs. fresh lemon juice
  • 2 tsp. minced fresh rosemary
  • Kosher salt and freshly ground black pepper
  • Put the pancetta and oil in a 12-inch heavy-based skillet over medium heat and cook, stirring frequently, until the pancetta is crisp, 6 to 8  minutes. With tongs, transfer the pancetta to a plate. Add the potatoes to the skillet and spread them into a single layer so a cut side faces down. Cook until the potatoes are golden brown on the bottom (the pan should sizzle but not smoke; adjust the heat if necessary), 5 to 8 minutes. Turn the potatoes with tongs so the other cut side faces down. Cook until that side is deep golden brown, another 5 to 8  minutes. Reduce the heat to medium low and cover tightly with a lid. Cook, tossing occasionally, until the potatoes are tender when pierced with a fork, 10 to 15 minutes more. If the potatoes are browning too much, reduce the heat to low.
  • While the potatoes cook, combine the garlic, lemon juice, and rosemary in a small bowl. When the potatoes are tender, add the garlic mixture, stirring to distribute it gently. Cook uncovered until the garlic mixture is heated through and fragrant, about 1 minute. Crumble the pancetta over the potatoes. Season to taste with salt and pepper and serve immediately.

Red Potato Slices with Lemon & Olives

  • 2 lb.medium or large red potatoes (about 5 medium), scrubbed and sliced 1/4 inch thick
  • 3 Tbs. olive oil; more for the pan
  • 1 lemon, very thinly sliced (discard the ends and seeds)
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1-1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/3 cup pitted oil-cured olives (optional)
  • Position a rack in the center of the oven and heat the oven to 425°F.
  • Generously oil a large baking dish (9×13-inch works well, or use an oval gratin dish). In a large bowl, combine the potatoes, the 3 Tbs. oil, lemon slices, garlic, parsley, salt, and pepper; toss well. Spread the potato mixture in the baking dish so the potatoes are evenly layered (it can be rustic looking). Roast, turning the potatoes with a spatula every 20 min., until most of the potatoes are crisp and golden and the lemon skins are shriveled and caramelized, about 1 hour. Scatter the olives, if using, over the potatoes for the last 3 to 5 min. of cooking.