All posts by foodexile

Spiced Uzbekistani Plov (Pilaf) With Herbs, Scallions & Peas

https://food52.com/recipes/25927-spiced-uzbekistani-plov-pilaf-with-herbs-scallions-peas

Serves 4

1 cup basmati rice 1/4 cup canola or light olive oil 1 pound boneless leg of lamb, cut into 2-inch pieces 1 large onion, thinly sliced 2 medium carrots, peeled and julienned 2 teaspoons each of cumin seeds, coriander seeds, fenugreek seeds, toasted and crushed 1/2 teaspoon whole black peppercorns, crushed 2 cups simmering homemade or good-quality store-bought beef stock, to cover 1 whole unpeeled garlic head, washed 1 fat bunch each of chives or scallion green tops, cilantro or parsley, and leaves from 3 to 4 sprigs of mint, finely chopped 1 cup fresh or frozen green peas

Place rice in a large bowl and cover with warm water. Set aside. Heat oil in a Dutch oven or large skillet over high heat until smoking, and then add lamb. Cook, turning occasionally, until the lamb is evenly browned, about 10 minutes.
Stir in the onion; cook, stirring, until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook, stirring, until the carrots have softened, about 10 minutes. Mix in cumin, coriander, fenugreek, and peppercorns. Reduce heat to medium-low. Cover and cook stirring occasionally for about 30 minutes. [Editor’s note: If you find the meat is sticking, you can add 1 teaspoon or so of water before covering the pot.]

Wash rice with hot water and drain well. Pour cleaned rice over the lamb mixture in an even layer. Place the raw garlic head on top of the rice and squeeze it into the center before covering everything with stock.
Slowly pour in the hot stock over a large spoon or wooden spatula. This step will ensure even distribution of the stock over the rice. The rice should be covered with about 3/4- to 1- inch of liquid. Do not stir. Season with salt, and reduce heat to medium-low.
Cover until the liquid starts boiling, at which point, remove the cover to let the stock almost evaporate. Then tightly cover again and cook on very low heat until rice is ready, about 20 to 25 more minutes.

When the rice is ready, open the lid, remove the garlic head, sprinkle in scallion green tops, herbs, and peas, cover and let stand for about 10 minutes. Then fluff and carefully mix everything together and serve.
It is also very traditional to serve the Plov with Shikarop: a salad with finely sliced (almost shredded) tomatoes, shredded sweet onions, oil, salt, pepper, cilantro, and paprika. Enjoy!

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Sweet Potato Polenta with Fried Eggs

https://naturallyella.com/sweet-potato-polenta/

ervings: 2 servings
Calories: 362 kcal
Ingredients
Polenta

1 cup water
1 cup low-sodium (or no-salt) vegetable broth
1/2 cup dry polenta

Bowl Ingredients

1/2 pound sweet potatoes
1 ounce goat cheese
2 tablespoons whole milk
Salt to taste

Toppings

2 fried eggs
Chili Oil
Microgreens

Instructions

Bring the vegetable broth and water to a boil in a medium pot. Add in the polenta, whisking until the mixture begins to thicken. Reduce the heat to a simmer, cover, and let cook for 25 to 30 minutes, stirring occasionally. (full technique can be found here).

Peel and cube the sweet potatoes. Place in a pot of boiling water and cook until sweet potatoes are soft, 15 minutes or so. Drain and mash with the goat cheese and whole milk. Sweet potato mixture should be fairly smooth.

When sweet potatoes and polenta are done, stir together until well combined. Fry eggs to your liking. Divide the polenta into two bowls and top with fried egg, sprouts, and chili oil as desired.

Short Rib Shepherd’s Pie

http://blog.williams-sonoma.com/short-rib-shepherds-pie-recipe/

Ingredients

4 beef short ribs, each 2 1/4 to 2 1/2 lb. (1 to 1.25 kg)
Sea salt and freshly ground pepper
2 Tbs. extra-virgin olive oil
1 large yellow onion, chopped
2 celery stalks, chopped
6 garlic cloves, crushed
1 carrot, chopped
3 1/2 cups (28 fl. oz./875 ml) dry red wine such as Syrah
3 bay leaves
1 Tbs. fresh thyme leaves
4 cups (32 fl. oz./1 l) beef stock, or as needed
1 1/2 lb. (750 g) Yukon Gold potatoes, peeled and quartered
1/4 cup (2 fl. oz./60 ml) milk
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
1 egg yolk, beaten

Directions

1. Season the ribs with salt and pepper and refrigerate, covered, for at least 6 hours or up to overnight. Bring to room temperature and season again with salt and pepper.

2. Preheat an oven to 350°F (180°C).

3. In a large sauté pan over high heat, warm the olive oil until shimmering. Working in batches if necessary, sear the ribs, turning as needed, until well browned all over. Transfer the ribs to a Dutch oven. Pour off all but 2 Tbs. fat from the sauté pan and return to medium heat. Add the onion, celery, garlic and carrot and sauté until beginning to caramelize, about 5 minutes. Add the wine, bay leaves and thyme, increase the heat to medium-high and bring to boil. Boil until the wine is reduced by half, 3 to 5 minutes. Add the stock, bring to a boil and pour the contents of the pan over the ribs. They should be just covered with liquid; add more stock if needed.

4. Cover the pot tightly and transfer to the oven. Braise the ribs, adding stock as needed to maintain the liquid level, until a fork slides easily through meat, about 2 1/2 hours. Skim off any fat from surface and let the ribs cool in the liquid until they are cool enough to handle. Remove the ribs from the pot and pull the meat from bones. Using two forks, shred the meat into bite-sized pieces. Return the meat to the pot and discard and bones and any excess fat.

5. While the ribs are cooling, in a saucepan, cook the potatoes in boiling salted water until tender, about 15 minutes. Drain the potatoes and return to the pan over low heat until mostly dry. Pass the potatoes through a ricer back into the warm pan. In a small saucepan, heat the milk and butter together until the butter is melted and the mixture is steaming. Pour the milk mixture into the potatoes, add the egg yolk and fold to mix well.

6. Raise the oven temperature to 400°F (200°F). Transfer the contents of the Dutch oven to a 9-by-13-inch (23-by-33-cm) baking dish or divide among individual gratin dishes. Cover the top(s) evenly with the potatoes. Bake until the topping is golden, 35 to 40 minutes. Serve immediately. Serves 6 to 8.

lemony white beans with broccoli rabe

http://www.williams-sonoma.com/recipe/lemony-white-beans-with-broccoli-rabe.html

Ingredients:

1 small bunch broccoli rabe, tough stems removed
4 Tbs. (2 fl. oz./60 ml) olive oil
1/2 yellow onion, chopped
2 garlic cloves, minced
1 can (15 oz./470 g) white beans, rinsed and drained
Grated zest and juice of 1 lemon

Directions:

Bring a saucepan of salted water to a boil over high heat. Add the broccoli rabe and cook just until the stems are fork-tender, about 4 minutes. Drain well and let cool. When cool enough to handle, cut into 2-inch (5-cm) pieces and set aside.

In a fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until soft, 3 to 4 minutes. Add the garlic and sauté just until soft, about 30 seconds. Stir in the beans and broccoli rabe and season with salt and pepper. Cook, stirring a few times, until the beans and broccoli rabe are warmed through, 2 to 3 minutes.

Stir in the lemon zest and juice and the remaining 2 Tbs. olive oil. Taste and adjust the seasoning. Serve immediately. Serves 4 to 6.

Chickpea Vegetable Bowl

https://food52.com/recipes/67751-chickpea-vegetable-bowl-with-peanut-dressing

Serves 4

For the dressing:

1/4 cup peanut butter (or any nut or seed butter) 1 tablespoon sriracha or sambal oelek 2 limes, juiced (about 1/4 cup of juice) 1 tablespoon fish sauce (optional) 1 teaspoon soy sauce (optional) Salt, to taste Water, as needed

For the salad:

2 cups dried chickpeas (or two cans, drained and rinsed) 1 1/2 teaspoons salt 1 small red cabbage, shredded 2 large carrots, shredded or grated 1/3 bunch scallions, chopped cilantro, to taste (optional) peanuts, chopped (optional)

Cook the chickpeas (skip this step if using canned chickpeas): Rinse the dried chickpeas and let them sit submerged in cold water for a few minutes. Pick out any chickpeas or random bits that rise to the top and discard. Drain the rinsed chickpeas and place into a pot along with the salt and cover with at least 4 inches of water above the line of chickpeas. Bring to a boil on high heat, then turn the heat to low and maintain a gentle simmer. Check on the beans every half hour or so, making sure to keep them covered with water if it boils away. Cook for 1 1/2 to 3 hours, until the chickpeas are soft and cooked through. To lessen the simmering time, you can soak the chickpeas in water overnight, which can cut down on cooking time by an hour or more. Once chickpeas are cooked, store them in their cooking liquid, but drain them before adding to salad.

In a large bowl whisk together the peanut butter, sriracha or sambal oelek, lime juice, fish sauce (if using), and a sprinkling of salt. If you have it around and think the dressing could use a more salty hit, add a teaspoon or so of soy sauce and taste. At this point, the dressing will still be fairly thick and sticky, so drizzle a bit of water in and whisk. Keep adding water and whisking until you have a pourable dressing. Taste and add more salt, lime juice, or peanut butter to your liking.

In the bowl with the dressing, add the chickpeas, shredded cabbage, and carrots and toss it all together with tongs until everything is coated.

Pile it into bowls and top with scallions, chopped cilantro, and peanuts if desired.

Fish Puttanesca

http://blog.williams-sonoma.com/fish-puttanesca/

4 firm whitefish fillets, such as cod, sea bass or haddock, about 6 oz. (185 g) each

Kosher salt and freshly ground pepper

1 cup (14 1/2 oz./455 g) canned diced tomatoes

1 cup (5 oz./155 g) niçoise olives, pitted

1/3 cup (2 1/2 oz./75 g) capers, drained

1 cup (1 oz./30 g) fresh basil leaves, chopped

8 fresh thyme sprigs

4 small zucchini, cut into 1/4-inch (6-mm) rounds

3 Tbs. olive oil

Preheat an oven to 350°F (180°C).

Cut parchment paper into four 9-inch (23-cm) squares and place on a baking sheet. Arrange each piece of fish in the middle of each square. Season each piece with salt and pepper and distribute the tomatoes with their juices, olives, capers, basil and thyme evenly among the packets. Season again with salt and pepper.

To close the packets, gather together 2 sides of the parchment paper and fold the edges over. Tuck the remaining 2 sides of the parchment paper under the fish. (Do not seal the packet too tightly because enough air needs to circulate to steam the fish. The seal should just be enough so that steam doesn’t escape.) Repeat to make 3 more packets.

Pile the zucchini onto the baking sheet next to the packets. Drizzle with the olive oil, season well with salt and pepper, and toss to coat. Spread the zucchini in a single layer.

Bake until the zucchini is fork-tender and the flesh of the fish is opaque throughout and flakes easily with a fork, about 20 minutes.

Carefully open the packets and transfer the fish and zucchini to plates or place a packet on each plate and have diners open their own packets. Serve immediately. Serves 4.

Sweet Potato Tostadas

https://naturallyella.com/cilantro-sweet-potato-tostadas/

ngredients
Black Beans

2 teaspoons olive oil
1 clove garlic minced
1 cup black beans with liquid
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
Salt to taste

Sweet Potatoes

1 cup mashed sweet potato
1/4 cup fresh cilantro minced
2 teaspoons lime juice
Pinch of salt

Tostadas

4 corn tortillas
Microgreens for topping
Cotija Cheese for topping
Hot sauce for topping

Instructions

Preheat oven to 400˚F.

Place a small pot or skillet over medium-low heat. Add the olive oil followed by the minced garlic. Cook for 1 to 2 minutes, just to until the garlic begins to brown. Place beans and liquid in a pan with the cumin, coriander, garlic powder, and chili powder. Heat over medium-low heat until the majority of the liquid has been absorbed, 5 to 7 minutes. Taste and add salt as needed.

Remove the beans from the heat and using a potato masher, mash the beans into a paste-like consistency.

Combine the sweet potatoes with cilantro and lime juice and set aside. Place the tortillas on a sheet tray and brush with olive oil. Bake until the tortillas are crisp, roughly 10 minutes. (see note).

Remove the tortillas from the oven and spread a layer of bean mixture on top followed by a layer of sweet potatoes. Top with microgreens, cheese, and a drizzle of hot sauce.

Recipe Notes

Tips & Tricks: If I don’t feel like turning on my oven, I will use the gas range to char and crisp the tortilla. The result is a tortilla that’s not as crisp but still delicious. Tostadas are traditionally deep fried, so you could also go that route if desired.

Miso Ramen with crispy pork

http://www.seriouseats.com/recipes/2013/09/miso-ramen-crispy-pork-burnt-garlic-sesame-oil-recipe.html

Ingredients

3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 ounces whole mushrooms or mushroom scraps
2 pounds boneless skinless pork shoulder, in one chunk
1/2 cup red miso paste
1/4 cup shoyu
1 tablespoon mirin
Salt, to taste
To Serve:
6 to 8 portions fresh ramen noodles
1 recipe Burnt Garlic-Sesame-Chili Oil
3 to 4 ajitsuke tamago
Other toppings such as enoki mushrooms, thinly sliced woodear mushrooms, or bamboo shoots as desired

Directions

1.Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.

2.While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.

3.Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chickens’ spines.

4.Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork shoulder. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

5.Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork shoulder is completely tender, about 3 hours. Carefully remove shoulder with a slotted spatula. Transfer shuolder to a sealed container and refrigerate until. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.

6.Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard. Whisk in miso paste, 3 tablespoons of shoyu, and salt to taste. Keep warm.

7. Shred pork shoulder with fingers until finely shredded and toss with remaining shoyu and mirin. Season to taste with salt.

8.To Serve: Bring a large pot of salted water to a boil. Meanwhile, place shredded pork shoulder in a 10-inch non-stick skillet over medium-high heat. Cook, stirring and tossing occasionally, until crisp all over. Set aside.

9.Cook noodles according to package directions. Drain and transfer to warmed ramen bowls. Ladle broth over noodles and drizzle with a tablespoon or two of burnt garlic-sesame-chili oil per bowl. Divide crisp pork evenly between bowls. Cut eggs in half and add half to each bowl. Top with other toppings as desired and serve immediately.

Tonkotsu Ramen Broth

http://www.seriouseats.com/recipes/2012/02/rich-and-creamy-tonkotsu-ramen-broth-from-scratch-recipe.html

Ingredients

3 pounds pig trotters, split lengthwise or cut crosswise into 1-inch disks (as your butcher to do this for you)
2 pounds chicken backs and carcasses, skin and excess fat removed
2 tablespoons vegetable oil
1 large onion, skin on, roughly chopped
12 garlic cloves
One 3-inch knob ginger, roughly chopped
2 whole leeks, washed and roughly chopped
2 dozen scallions, white parts only (reserve greens and light green parts for garnishing finished soup)
6 ounces whole mushrooms or mushroom scraps
1 pound slab pork fat back

Directions

1. Place pork and chicken bones in a large stockpot and cover with cold water. Place on a burner over high heat and bring to a boil. Remove from heat as soon as boil is reached.

2. While pot is heating, heat vegetable oil in a medium cast iron or non-stick skillet over high heat until lightly smoking. Add onions, garlic, and ginger. Cook, tossing occasionally until deeply charred on most sides, about 15 minutes total. Set aside.

3.Once pot has come to a boil, dump water down the drain. Carefully wash all bones under cold running water, removing any bits of dark marrow or coagulated blood. Bones should be uniform grey/white after you’ve scrubbed them. Use a chopstick to help remove small bits of dark marrow from inside the trotters or near the chicken’s spines.

4.Return bones to pot along with charred vegetables, leeks, scallion whites, mushrooms, and pork fatback. Top up with cold water. Bring to a rolling boil over high heat, skimming off any scum that appears (this should stop appearing within the first 20 minutes or so). Use a clean sponge or moist paper towels to wipe and black or gray scum off from around the rim of the pot. Reduce heat to a bare simmer and place a heavy lid on top.

5.Once the lid is on, check the pot after 15 minutes. It should be at a slow rolling boil. If not, increase or decrease heat slightly to adjust boiling speed. Boil broth until pork fatback is completely tender, about 4 hours. Carefully remove pork fat with a slotted spatula. Transfer fatback to a sealed container and refrigerate until step 7. Return lid to pot and continue cooking until broth is opaque with the texture of light cream, about 6 to 8 hours longer, topping up as necessary to keep bones submerged at all times. If you must leave the pot unattended for an extended period of time, top up the pot and reduce the heat to the lowest setting while you are gone. Return to a boil when you come back and continue cooking, topping up with more water as necessary.

6.Once broth is ready, cook over high heat until reduced to around 3 quarts. Strain through a fine mesh strainer into a clean pot. Discard solids. For an even cleaner soup, strain again through a chinois or a fine mesh strainer lined with several layers of cheese cloth. Skim liquid fat from top with a ladle and discard.

7. Finely chop cooked pork fatback and whisk into finished broth. To serve, season broth with condiments of your choice (salt, soy sauce, miso, sesame paste, grated fresh garlic, chili oil or a mixture of all, for instance) and serve with cooked ramen noodles and toppings as desired.

Chicken Teriyaki with Vegetables and Rice

http://www.thekitchn.com/one-pot-recipe-easy-chicken-teriyaki-with-vegetables-and-rice-240523

Serves 4

4 tablespoons peanut or canola oil, divided
1 large sweet or yellow onion, thinly sliced (about 2 cups)
2 cups broccoli florets, cut into small pieces
3 medium carrots, cut into matchsticks (1 1/2 cups)
2 medium zucchini, cut into 2-inch pieces (1 cup)
1 cup snow peas, trimmed and halved lengthwise
1/2 cup soybean or mung bean sprouts (about 2 ounces)
1 1/2 pounds boneless, skinless chicken breasts, cut into strips
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup plus 3 tablespoons low-sodium chicken broth, divided
1/2 cup reduced-sodium soy sauce or tamari
1/4 cup mirin or rice wine
3 tablespoons packed brown sugar
2 tablespoons honey
1 tablespoon grated or minced peeled fresh ginger
3 small cloves garlic, grated or minced (about 1 tablespoon)
2 tablespoons cornstarch
3 cups cooked rice

Heat 2 tablespoons of the oil in a 3 1/2- to 5 1/2-quart Dutch oven over medium-high heat until shimmering. Add the onions, broccoli, and carrots and sauté until the broccoli is a bright green and the carrots are still crisp but slightly tender, about 2 minutes.

Add the zucchini, snow peas, and sprouts and cook, stirring, until heated through, about 1 minute. Transfer to a large plate and set aside.

Sprinkle the chicken with the salt and pepper on both sides.

Heat the remaining 2 tablespoons of oil in the same Dutch oven over medium-high heat until shimmering. Add the chicken in a single layer and cook until browned on both sides, 3 to 4 minutes total.

Add 1/2 cup of the chicken broth, soy sauce, mirin, brown sugar, honey, ginger, and garlic. Stir and scrape up any flavorful browned bits from the bottom of the pan. Reduce the heat to low and cook just until the mixture comes to a gentle boil, 2 to 3 minutes.

Cover, reduce the heat to a simmer, and cook until the chicken is just cooked through and no longer pink, 5 to 6 minutes.

Whisk the cornstarch with the remaining 3 tablespoons chicken broth in a small bowl until fully combined. Stir the chicken and sauce in the Dutch oven, and drizzle in the cornstarch mixture. Increase the heat to medium and bring to a boil, stirring the liquid constantly, 1 to 2 minutes.

Add the rice and reserved vegetables and stir to combine. Cover and cook until the rice has begun to absorb the sauce, the vegetables are cooked to the desired doneness, and the chicken is soft and tender, about 3 to 5 minutes.