UNDER THE SPELL OF LEMONGRASS

Posted in Poultry by sallybr

I tasted lemongrass for the first time in 1986, in a tiny Vietnamese restaurant in Redwood City, a few miles away from my home while I lived in California. I’m afraid the restaurant, Than’s, no longer exists. My former husband and I used to have lunch at Than’s on Saturdays. In those days we knew next to nothing about Vietnamese food, but on our first visit I ordered “Chicken in Lemongrass Sauce,” and thought I had died and gone to heaven. Whenever we returned over the following three years we’d share two dishes, and lemongrass chicken was always one of them. I just couldn’t get over it. Some people say that you can substitute lemon zest, or Meyer lemon’s zest, …they lie. Lemongrass has NO comparable substitute: it’s just that special and just that good.

So, when I had the luck of finding fresh lemongrass in our farmer’s market, I made sure to bring some home, and put it to good use….

THAI CHICKEN BREASTS WITH HERB-LEMONGRASS CRUST
(adapted from Fine Cooking #86, July 2007)

1 cup fresh cilantro leaves, chopped
1/2 cup coconut milk
1/4 cup chopped fresh lemongrass
12 fresh basil leaves
1 serrano pepper, finely chopped
1 garlic clove, finely chopped
salt to taste
2 tsp brown sugar
1/2 tsp black pepper
4 boneless, skinless chicken breasts, trimmed
1 lime, cut into wedges

Combine 3/4 of the cilantro with the coconut milk, lemongrass, basil, serrano, garlic, salt, brown sugar, pepper and coriander in a blender and puree until smooth. Place the chicken breasts in a dish in a single layer, and pour this marinade over them, turning to coat them completely. Refrigerate for 2 to 24 hours (mine stayed 7 hours in the fridge).

Heat a grill to medium high, grill the chicken until it has good grill marks on the first side, 4 to 5 minutes. Flip the chicken and continue to cook until completely cooked through (check by making a slice into one of the thicker breasts), 5 to 6 more minutes. Transfer to a serving dish and let rest for 5 minutes. Sprinkle with the remaining 1/4 cup cilantro and serve with the lime wedges.

ENJOY!

to print the recipe, click here

Comments: The secret for this recipe is blending the marinade to turn it into a thick paste. The lemongrass flavor is more pronounced this way, a blast of freshness in perfect balance with the coconut milk and herbs.

Food memories can be so strong! While slicing the lemongrass, I went straight back to Redwood City, and could almost visualize the table cloths in that simple, but amazing restaurant. It was run by a husband and wife, their two young kids very shy peeking at the customers from behind the counter. I often wonder where they are now, probably all grown up and graduated from college. 😉

ONE YEAR AGO: Greens, Grapefruit and Shrimp Salad

8Aug2010

HIDDEN TREASURE

Posted in Seafood by sallybr

When Jacques Pepin speaks, I listen. His book “Fast Food My Way” is a permanent fixture in my kitchen, just because I often cook from it on weeknights. His simple dish, “Little Shrimp Casserole” only takes 30 minutes to prepare, and you’ll will be delighted by the moist tenderness of the shrimp, which are baked hidden beneath a layer of bread crumbs.

LITTLE SHRIMP CASSEROLE
(adapted from Pepin’s Fast Food My Way)

4 Tbs unsalted butter, melted
2 tsp chopped garlic
1/4 cup minced chives
1/2 cup coarsely chopped mushrooms
salt and black pepper
2 Tbs canola oil, divided
1 pound large shrimp (about 24), shelled and deveined (brined if previously frozen)
1 cup panko bread crumbs
1/4 cup vermouth

Mix the melted butter with the garlic, chives, mushrooms, salt and pepper in a large bowl. Add the shrimp and one tablespoon of canola oil; mix well. Transfer the mixture to a shallow baking dish (or make 4 individual servings).

In another bowl, toss the panko crumbs with the remaining tablespoon of oil, but make sure that they remain fluffy and don’t stick together. Sprinkle the crumbs all over the casserole, pour the vermouth on top and bake in a 425F oven for 10-15 minutes, or until the top is well browned and the shrimp are fully cooked.

ENJOY!

to print the recipe, click here

Comments: When using frozen shrimp, I like to quickly brine them to plump them up. You can see my method in this previous post. If you have access to fresh shrimp, then skip it. Whatever you do, make sure to thoroughly dry the shrimp on paper or a kitchen towel before assembling the dish. Jacques uses white wine in his recipe, but I substituted vermouth because I like the way it complements seafood.

You can assemble the casserole a few hours beforehand, keeping it refrigerated until baking time.

ONE YEAR AGO: Avocado Three Ways

8Jul2010

A STICKY SITUATION

Posted in Poultry by sallybr

That is, sticky as in yummy! Here’s yet another recipe from Fine Cooking that regularly returns to the Bewitching Kitchen. Thighs are not the favorite piece of chicken for most Americans, but they rank high in my book because they’re always flavorful and tender. Plus, any recipe by Joanne Weir gets my attention, and this one is a winner: simple to prepare and packed with sticky, gooey goodness. Steam some white rice to go with it, and you’re all set!

SWEET AND SPICY STICKY CHICKEN
(from Joanne Weir, published in Fine Cooking, Nov 2001)

1/2 cup dark brown sugar
1/4 cup fish sauce
1/3 cup water
3 Tbs. rice-wine vinegar
2 Tbs. soy sauce
1 Tbs. minced fresh ginger
1 clove garlic, minced
1/2 tsp. freshly ground black pepper
1/2 tsp. crushed red pepper flakes
1 Tbs. peanut or vegetable oil
3 scallions thinly sliced
8 chicken thighs, fat and skin removed (bone in or boneless)
Cilantro sprigs for garnish

In a bowl, whisk the brown sugar, fish sauce, water, vinegar, soy sauce, ginger, garlic, black pepper, and red pepper flakes.

Heat the oil in a large frying pan over medium heat. Add the scallions and cook until soft, about 3 min. Add the thighs and the brown sugar mixture. Turn the heat to high and bring to a boil. As soon as it does, reduce the heat to low and simmer, covered, turning the thighs occasionally, for 30 to 35 minutes.

Remove the thighs from the pan and cover with foil to keep warm. Increase the heat to high and reduce the sauce until it slightly thickens and resembles a bubbling caramel sauce. Pour the sauce over the chicken on a serving platter, add cilantro sprigs to decorate, and serve with white rice.

ENJOY!

to print the recipe, click here

Comments: Our grocery store always has organic, boneless chicken thighs for sale at great prices because not many people buy them, so I usually pick up a package once a week. When I’m in a huge hurry for dinner (say, on Tuesday evenings…) I opt for grilling (expect my favorite recipe soon!). But if dinner is proceeding at a more relaxed pace, then this recipe is just what the doctor ordered.

If you’re new to fish sauce, that powerfully smelling liquid sold in large bottles, don’t be afraid to bring some home – just don’t break the bottle in your car (it didn’t happen to me, but I read a sad tale about it years ago, and still live in fear of it). Just like Worcestershire sauce in Caesar dressing, fish sauce gives complexity to many marinades and sauces. Some say it makes the best hamburger in the world, but unfortunately my beloved husband doesn’t agree … 😉

ONE YEAR AGO: THE GARDEN

26Jun2010

A TWIST ON PESTO

Posted in Pasta & Noodles, Seafood by sallybr

Even though I know that the word “pesto” refers to pounding ingredients into a paste (preferably using a mortar and pestle), I tend to associate it with basil – the classic pesto Genovese. So, this recipe using cilantro as the main herb perked my interest. I found it in the latest issue of Bon Appetit, and it seemed perfect for this time of the year, in which the temperature approaches 100 F every day, with no rain in the horizon. Not that there’s anything wrong with it… 😉

LINGUINE WITH CILANTRO-LIME PESTO & SHRIMP
(adapted from Bon Appetit)

1 pound large shrimp, peeled and deveined
1 pound linguine
1 + 1/2 bunches fresh cilantro leaves
1/4 cup green onion, cut in large pieces
1/2 serrano pepper, seeded, quartered
1 garlic clove, minced
3 Tbs lime juice
salt and pepper
1/2 cup olive oil
3 Tbs tequila
cotija cheese to taste, grated (or crumbled feta)

To make the cilantro pesto:
Place the cilantro leaves in the bowl of a food processor and process it for a few seconds. Add the green onion, jalapeno pepper, lemon juice, garlic, salt and pepper, and process for 30 seconds. With the machine on, pour the olive oil until a thick paste forms – you may need a little more or a little less olive oil. (I usually opt for a lot less than recipes call for).

Cook the pasta until al dente. While the pasta cooks, heat 1 Tbs olive oil in a large skillet, add the shrimp and cook until it just starts to get opaque. Remove from heat, add the tequila, bring back to the stove and cook for about 30 seconds, until the tequila achieves a syrupy consistency. Add the pesto to it, cook a few seconds to warm it up. Add the cooked pasta and mix everything together until shrimp, sauce and pasta are well blended. Grate some cotija cheese on top and serve.

ENJOY!

to print the recipe, click here

Comments: Cilantro haters will have to forgive me, but this pesto rocks! At first I thought this recipe could end as a major gastronomic disaster, due to cilantro overload, but its taste mellowed down in the final sauce. I had never tried cotija cheese, and did not particularly cared for its texture, but grated over the pasta it worked very well. Many people dislike adding cheese to seafood dishes, but I don’t have a problem with it: it definitely embellished this pasta.

One year ago: WHEN LIFE GIVES YOU CHARD…

21Jun2010

TURKEY MEATBALLS: HEALTHY, QUICK, AND TASTY

Posted in Poultry by sallybr

Every Tuesday at 7:30 pm I meet with my wonderful Chinese tutor. So, dinner and the dishes must finish in time to drive to her home. Ideally, I plan the meal the preceding weekend, but sometimes the ideal and the real diverge. This past week I was eating a rushed lunch in the office when panic hit: what am I going to cook tonight? Without cookbooks handy, the internet came to the rescue. I had some ground turkey in the fridge, so I “googled” it and found a recipe in The Perfect Pantry. If you don’t know this blog, make sure to stop by, it’s a life-saver for designing meals with ingredients that are often in your cupboard.

TURKEY MEATBALLS
(adapted from The Perfect Pantry)

1+ 1/4 lb ground turkey
1/2 cup bread crumbs (I used Panko)
1/2 cup plain Greek yogurt (full fat)
1 large egg
1 Tbsp lemon zest
1/2 tsp kosher salt
1/2 tsp fresh black pepper
2 Tbsp flat-leaf parsley, chopped

Heat oven to 425°F. Line a rimmed baking sheet with parchment paper (do not omit this step!), and reserve.

Combine all ingredients in a large bowl, working the mixture well with your hands until thoroughly combined. Wet your hands with cold water and form the mixture into balls, either as bite size (for appetizers), or larger (for a main dish). Place them on the prepared sheet and bake for 15 to 25 minutes, depending on their size. When done, they’ll be a nice golden brown on the surface. You can carefully move them around after they’ve been baking for 10 minutes or so. Cut through one of them to judge if they are fully cooked, and serve.

ENJOY!

to print the recipe, click here

Comments: In her post, Lydia mentions that she prefers roast chicken to roast turkey. However, she’d rather use ground turkey than ground chicken. I’d never considered it in those terms, but… I’m on the same team!

The addition of yoghurt is a great twist on this simple recipe, giving it moisture and a tangy flavor. A quick saute’ of shredded zucchini with a salad and a slice of bread was all we needed for a delicious Tuesday dinner, even if it was a little rushed.

Note added after initial publication: It is a good idea to spray the parchment paper with some olive oil, as the meatballs can stick to the paper and be hard to move around (see comment by E Brandler below).

Note to self: spinach might be excellent mixed in with the ground meat.

One year ago…. Focaccia