THAI CHICKEN CURRY

Posted in Poultry by sallybr

One of the features I like the most in Fine Cooking magazine is their section called “Cooking without recipes.” They pick a particular dish, say, risotto or meatloaf or lasagna, and dissect it into its basic techniques, helping you devise your own take on it. A recent issue (number 110) offered an overview of Thai curries, including poultry, seafood and vegetarian, from spicy to mild, with all sorts of aromatics to round out their flavors. If you love curries – and who doesn’t? 😉 – get this issue and start experimenting. Here I share with you my first interpretation of a chicken version, that ranked high on the yummy-ness scale.

RED CURRY CHICKEN
(from the Bewitching Kitchen, inspired by Fine Cooking)

1 can of coconut milk (13.5 oz)

1/8 to 1/4 cup red curry paste

1 cup chicken broth (or water)
1 Tbs lemon zest

2 Tbs. light brown sugar

2 tsp. fish sauce

1 Tbs grated fresh ginger

1 lb. boneless chicken thighs cut into 1/4-thick bite-size strips

3/4 cup canned garbanzo beans, rinsed well

2 cups asparagus, cut in 1-inch pieces
salt to taste
1/2 cup minced cilantro leaves

Shake the can of coconut milk, open it and stir well if not completely smooth. Transfer 1/2 cup of it to a saucepan and simmer for 5 minutes to thicken it up. Don’t worry if it starts to separate. Add the red curry paste, whisk for a minute, then add the broth, brown sugar, fish sauce, and the rest of the coconut milk left in the can. Bring to a simmer over high heat, and add the chicken pieces. Lower the heat and simmer, stirring occasionally for about 10 minutes.

Add the lemon zest, ginger, asparagus, and garbanzo beans. Simmer for 5 minutes, adjust seasoning with salt if necessary (fish sauce is salty, you may not need to add additional salt), sprinkle with the fresh cilantro and serve right away over white rice.

ENJOY!

to print the recipe, click here

Comments: Cooking the chicken in the sauce (instead of sauteing it first) saves a messy step that’s particularly hard to deal with in a tiny kitchen, where I’m working with a two burner hot plate. Plus, the meat turns out very tender and juicy this way. Of course, if you prefer chicken breast instead of thighs then substitute, but something about the velvety texture of chicken thighs makes them more appropriate for this type of recipe. Once the meat is cooked add the vegetables that you like (some of which might profit from a previous parboiling: potatoes, butternut squash, carrots); as long as you pay attention to their cooking times, they’ll be fine.

Keep in mind that different brands of curry paste vary considerably in their spiciness. If you’re new to this ingredient, then start with a small amount, taste, and add more according to your level of tolerance.

ONE YEAR AGO: Zen and the Art of Risotto

3Apr2011

ROASTED CORN AND TOMATO RISOTTO

Posted in Rice and Grains, Vegetarian-friendly by sallybr

This excellent recipe from Fine Cooking, published in 2003, is best at the height of the Summer, with grilled fresh corn. But, one frozen product (that I am absolutely smitten with) makes it possible year-round: the roasted corn kernels from Trader Joe’s. Their subtle smokey flavor stays sharp during cooking, and the charred kernels add color and pizazz to so many dishes. I used them in this risotto, and they made it even better.

RISOTTO WITH CORN, TOMATOES, AND BASIL
(adapted from Molly Stevens)

4 cups chicken broth (or vegetable stock)
1 cup roasted (or cooked) corn kernels
2 Tbs. olive oil
1 shallot, minced
1 cup arborio rice
1/3 cup dry white wine
1 cup halved cherry tomatoes
2 tsp. extra-virgin olive oil
3 Tbs. basil leaves, coarsely chopped
salt and freshly ground black pepper
1/3 cup freshly grated Parmigiano-Reggiano

Heat the broth in a pot to a simmer and keep it covered, hot.

Heat the olive oil in a wide pan over medium heat. Add the shallot and cook, stirring occasionally for about 2 minutes. Add the rice and stir until the grains are well coated with the oil. Pour in the wine, stir, and cook until the wine is absorbed, about 1 minute.

Ladle in about 1-1/2 cups of the hot broth, and cook, stirring occasionally, until absorbed, 3 to 5 minutes. Continue adding broth in 1/2-cup increments, stirring and simmering until the liquid is absorbed each time, at intervals of about 3 to 5 minutes.

While the rice is simmering, combine the tomatoes, extra-virgin olive oil, and 2 Tbs. of the basil in a small bowl. Season with salt and pepper and set aside.

When the rice is starting to get tender (16-18 minutes cooking time) stir in the corn. Continue adding more stock and stirring until the rice is creamy but not mushy – 20 to 25 minutes total. Remove from the heat, fold in the Parmigiano and then the tomato-basil mixture. Top each serving with the remaining basil and serve.

ENJOY!

to print the recipe, click here

Comments: If you don’t have a local Trader Joe’s, then just roast or grill your own corn. The 10 or 15 minutes on a hot grill boosts its flavor so much that it justifies the extra step. Adding the tomatoes at the very end preserves their bright flavor, and ensures a nice presentation too. Molly Stevens didn’t finish her recipe with butter, as is traditional in the dish, but even without butter the risotto was substantial and satisfying. I like to add a bit of lemon zest before plating, and serve it with some additional grated parmeggiano cheese! 😉

ONE YEAR AGO: Light Rye Bread

5Feb2011

WHEN LIFE GIVES YOU (MEYER) LEMONS

Posted in Pasta & Noodles, Vegetarian-friendly by sallybr

Hundreds of years ago the Chinese developed a new fruit by crossing a lemon and either a mandarin or an orange tree, no one knows for sure. PCR and DNA sequencing could definitely solve this puzzle, but as far as I know, this research hasn’t materialized yet. The fruit, introduced in the USA in 1908, is the Meyer lemon, and once you try it, you understand why people go crazy when they show up in farmers’ markets and grocery stores. I’ve been using them often these days, absolutely in love with their flavor, which is often described (quite accurately) as floral. This pasta came together quickly for a delicious weeknight dinner. My inspiration was a recipe published in a recent Fine Cooking issue (number 108, the one with the beautiful croquembuche on the cover).

ZITI WITH ARTICHOKES AND MEYER LEMON SAUCE
(loosely adapted from Fine Cooking #108)

10 ounces ziti
1 Tbs olive oil
1/2 Tbs butter
1 small size leek, white and light green part only, diced
8 ounces frozen artichoke hearts, cut in large chunks
1/4 tsp red pepper flakes
salt and pepper
zest and juice of 1 Meyer lemon (will be used separately)
1 cube of Dorot frozen basil (or 2 Tbs fresh leaves, minced)
1/2 cup ricotta cheese
1/4 cup mascarpone cheese
freshly grated Parmiggiano

Heat the olive oil and the butter in a large skillet in medium heat. Add the minced leeks, cook until softened, season lightly with salt and pepper. Increase the heat to high and add the artichoke pieces (no need to defrost if frozen), and the red pepper flakes. Cook without moving them too often, so that a nice golden brown color develops. Remove from the heat, add the lemon zest and reserve.

In a small bowl, mix the ricotta, mascarpone cheese, the basil, and the lemon juice. Season lightly with salt and pepper.

Cook the pasta in plenty of salted boiling water, reserve 1/4 cup of the cooking liquid, drain the pasta and place back in the pan. Add the ricotta mixture, stir very well to combine. If too thick, add some of the pasta water. Finally, gently incorporate the artichokes, and serve, with Parmiggiano cheese grated on top.

ENJOY!

to print the recipe, click here

Comments: The original recipe called for 4 different types of cheese and several herbs. I wanted a dish a little lighter and simpler, so that the Meyer lemon had a better chance to shine. It worked quite well, I am already a bit sad that their season won’t last forever. Carpe diem, my friends. Carpe diem.

ONE YEAR AGO: Blasted Broccoli, Stove-top version

25Jan2011

SHRIMP AND FENNEL CASSEROLE

Posted in Seafood by sallybr

Cooking shrimp in the oven has its problems. It is easy to end up with the delicate meat all tight and dried up from the excessive heat, so I always use recipes that protect the shrimp with enough sauce and/or topping. This simple casserole is one of my favorites, adapted from a recipe by Molly Stevens published in a Fine Cooking issue years ago. Fennel, tomato and orange offer a nice base to cook the shrimp, and the layer of bread crumbs on top makes them simply irresistible. Trust me!

SHRIMP AND FENNEL CASSEROLE
(adapted from Molly Steven’s recipe)

4 Tbs. extra-virgin olive oil (divided, 2 Tbs + 2 Tbs)
1 medium size fennel bulb, finely diced
1 clove of garlic, minced
1/8 cup Triple Sec (or 1/4 cup dry, white wine)
zest of 1 medium orange
1 14-1/2-oz. can diced tomatoes, with their juices
salt and freshly ground black pepper to taste
1/2 cup Panko breadcrumbs
3 Tbs. chopped parsley
1 + 1/2 pounds large shrimp, peeled and deveined

Position a rack in the center of the oven and heat the oven to 425°F. Heat 2 Tbs. of the olive oil over medium heat. Add the fennel and sauté until slightly softened and lightly browned. Add the garlic and sauté for 1 minute. Add the Triple Sec and orange zest and bring to a boil. Add the tomatoes and their juices, season with salt and pepper, and stir to heat through. Spread the tomato mixture in a baking dish that will hold the shrimp in a single layer.

Prepare the topping by mixing in a small bowl the breadcrumbs, parsley, remaining 2 Tbs olive oil, and salt and pepper to taste. Place the shrimp on the tomato mixture, and sprinkle with the breadcrumb mixture. Bake until the shrimp are cooked through – 12 to 15 minutes.

ENJOY!

to print the recipe, click here

Comments: If you want to make this recipe even easier for a weeknight, prepare the tomato/fennel base in advance and simply re-heat it before placing in the oven. It is important that the sauce is already warm when it goes in the oven, that helps coaching the shrimp into cooking evenly and remaining tender and juicy. While you heat the oven, make the topping, and dinner will be ready in less than 20 minutes. A side dish of pasta, rice, or just a hearty piece of bread with a salad will complement it perfectly.

I was hoping for leftovers to take to work the following day, but something went terribly right with this dinner. 😉

ONE YEAR AGO: Tuscan Bread

receita em portugues na proxima pagina

31Oct2010

MESMERIZING LEMON BARS

Posted in Desserts, Sweets by sallybr

I’ve baked cookies, I’ve baked cupcakes, I’ve baked pies, brownies and even (my nemesis) cakes. But, I’ve never made any kind of “bar,” and that gap in my knowledge of sweets was tempting me to bake some. Plus, they look like a lot of fun to prepare. Profiting from my online subscription to Fine Cooking, I found a recipe for lemon shortbread bars in the December 2006 issue: it was simple enough for a first timer, with great reviews from the readers. Lemon is my favorite flavor in desserts, which locked in my choice. Indeed, they are amazing, even mesmerizing to some… 😉

LEMON SHORTBREAD BARS
(Fine Cooking, Dec 2006, recipe by Nicole Rees)

For the crust:
Non-stick cooking spray or melted butter for the pan
7 oz. (14 Tbs.) unsalted butter, melted and cooled to just warm
1/2 cup granulated sugar
1/2 tsp. table salt
9-1/2 oz. (2 cups plus 2 Tbs.) all-purpose flour

For the lemon topping:
4 large eggs
1-1/4 cups granulated sugar
3 Tbs. unbleached all-purpose flour
1/8 tsp. table salt
3/4 cup fresh lemon juice
1 Tbs. finely grated fresh lemon zest
1 Tbs. confectioners’ sugar

Line a 13 x 9 inch baking pan with foil, creating an overhang for easy removal. Lightly coat the sides of the foil melted butter to prevent the lemon topping from sticking.

In a medium bowl, stir together the butter, sugar, and salt. Stir in the flour to make a stiff dough. Press the dough evenly into the bottom of the prepared pan. Prick the dough all over with a fork. Refrigerate the pan for 30 minutes (or freeze for 5 to 10 minutes), until the dough is firm. While the crust cools, heat the oven to 325 F.

Remove the crust from the fridge (or freezer) and bake until golden and set, about 30 minutes.

Make the lemon topping: in a medium bowl, whisk the eggs, sugar, flour, and salt together until smooth, about 1 minute. Whisk in the lemon juice and zest. Pour the topping over the hot crust. Return the pan to the oven and increase the heat to 350°F. Bake until the topping is set in the center and the edges are golden, 20 to 25 minutes.

Cool on a rack for at least 1 hour. When the bottom of the pan is cool, lift the bars from the pan using the foil sides and transfer to a cutting board. Separate the foil from the bars, sift the confectioners’ sugar over the lemon topping. Cut the bars into 2-inch squares.

ENJOY!

to print the recipe, click here

Comments: Serve these bars at room temperature, but you can refrigerate them for several days without the crust losing its wonderfully crunchy texture. After baking them the evening before, I put them in the fridge, covered with aluminum foil, and transferred them to room temperature 2 hrs before our lab meeting at 5 pm. As soon as I uncovered the pan an enticing lemon scent filled the room , the best possible advertisement for the delicacy ahead….

It was a test of willpower to stop eating them!

ONE YEAR AGO: Pizza Napoletana