Archive for the 'Recipe' Category

Page 2 of 38

Red Curry Peanut Noodles

Published by Gastronomer on May 4, 2012 in Asian Fusion, Pasta + Rice, Recipe and Vegetarian. 12 Comments

The Astronomer and I have been staying up later than usual these past few nights securing restaurant reservations in London and France for our European jaunt this summer. Skype-ing in French and stalking Open Table when we should be sleeping has been simultaneously exhilarating and exhausting.

While our dining itinerary isn’t completely settled (there are a few elusive restaurants that I’m still hoping to rope in), we are guaranteed a nose to tail feast in London, exquisite escargots and souffles in Paris, and wines of all stripes at every lunch and dinner. This trip is going to be epic.

In preparation for what will surely be two-and-a-half weeks of non-stop indulging, I’m making a greater effort to eat healthily at home in the month and a half leading up to the trip. This recipe for Red Curry Peanut Noodles from the February 2008 issue of Food & Wine is the latest addition to my solid lineup of meatless meals that pack a satisfying punch.

Peanut noodles are terrific straight up, but add in a few tablespoons of fiery red curry paste and everything gets turned up to eleven. Perking up the noodles is a saucy blend of peanut butter, cilantro, lemongrass, chilies, garlic, galangal, and kaffir lime. The original recipe calls for just bean sprouts and carrots, but I’ve added tofu, red peppers, and edamame too to kick up the nutrition quotient.

Even though I’m buckling down on my eating habits these next few weeks, I still insist that everything that passes through these lips be delicious. Red Curry Peanut Noodles—it’s just what my taste buds and waistline ordered.

1 pound whole-wheat spaghetti
1 package extra firm tofu (approximately 19 ounces)
Vegetable oil
3/4 cup peanut butter (smooth or chunky)
1 lime, juiced
2 tablespoon red curry paste
2/3 cup chicken or vegetable broth
1/4 cup plus 2 tablespoons packed cilantro leaves
Kosher salt
1 red bell pepper, julienned
12 ounces shelled edamame, prepared according to package directions
2 scallions, white and green parts quartered and thinly sliced lengthwise
1 carrot, coarsely grated
1 cup mung bean sprouts (2 1/2 ounces)
1/3 cup salted, roasted peanuts, coarsely chopped
Lime wedges, for serving

In a large pot of boiling salted water, cook the spaghetti until it is al dente. Drain the spaghetti and rinse under cold water until cool. Drain very well and set aside.

Cut the tofu into 1/2-inch cubes and lay on paper towels to absorb excess moisture. On medium-high heat, saute the tofu in 1 tablespoon of vegetable oil for 2-3 minutes on each side to lightly sear the outside and heat the inside. Set aside.

Meanwhile, in a food processor, combine the peanut butter with the lime juice, red curry paste, stock, and 1/4 cup of the cilantro leaves and puree. Season the sauce with salt.

Continue reading ‘Red Curry Peanut Noodles’

Braised Rabbit with Pappardelle

Published by Gastronomer on April 24, 2012 in Main Course, Pasta + Rice and Recipe. 13 Comments

The Astronomer and I got married exactly two years ago today, under sunny L.A. skies with our family and friends around us. It was one of the happiest days of my life, one that never fails to put a huge and goofy smile on my face every time I think about it.

With our second anniversary upon us, I wanted to gift The Astronomer something in line with tradition, but with an edible spin. For our first anniversary, I made two varieties of Vietnamese spring rolls, goi cuon and bo bia, to represent paper. Since it is customary to bestow cotton upon one’s beloved in recognition of the second anniversary, I briefly contemplated whipping up some cotton candy, but ultimately decided to prepare a feast of cottontail.

For my first foray into rabbit cookery, I chose this straightforward recipe for Braised Rabbit with Egg Noodles from the May 2003 issue of Gourmet. Braising, a technique that calls for meat to be seared at a high temperature and then finished in a covered pot with liquid, practically guarantees moist meat and robust flavors. It sounded like the kind of forgiving recipe that would be ideal for this first timer.

After bathing in an aromatic brew of onions, garlic, orange zest, cinnamon, and red wine, the meat was fork-tender while the sauce was deeply savory with mellow citrus notes. The flavors whisked our taste buds away to the Mediterranean. Dinner was served outside on our picnic table, with snappy asparagus on the side and glasses of red wine to sip. The Astronomer requested seconds.

1 (2 1/2- to 3 1/2-pound) rabbit, cut into 6-8 pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil
2 medium onions, halved lengthwise and then cut lengthwise into 1/4-inch slices
2 garlic cloves, finely chopped
2 (4- by 1-inch) strips fresh orange zest
1 (3- to 4-inch) cinnamon stick
2 Turkish bay leaves or 1 California
1/2 cup dry red wine
2 cups canned diced tomatoes
1/2 cup water or chicken broth
8 ounces dried pappardelle, tagliatelle, or fettuccine
1 tablespoon chopped fresh flat-leaf parsley (optional)

Preheat oven to 350°F.

Pat rabbit pieces dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 2 tablespoons oil in a deep 12-inch ovenproof skillet (preferably with a lid) or a 5-quart wide heavy pot over moderately high heat until hot but not smoking, then brown rabbit in 2 batches, turning over once, about 6 minutes per batch. Transfer as browned to a plate.

Reduce heat to moderate and cook onions, garlic, zest, cinnamon stick, and bay leaves in remaining 2 tablespoons oil, stirring frequently, until onions are beginning to brown, 4 to 5 minutes. Add wine and deglaze skillet by boiling, stirring and scraping up any brown bits, until wine is reduced by about half, about 2 minutes. Stir in tomatoes, water, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

Continue reading ‘Braised Rabbit with Pappardelle’

Furikake Kettle Corn

Published by Gastronomer on April 15, 2012 in Appetizer, Hawaiian and Recipe. 11 Comments

It’s high time we commence alfresco dining now that spring has sprung and summer is around the corner. These warmer months were made for breaking bread with friends and family under sunny skies and shady trees. While the burgers are grilling or the ribs are smoking, I highly recommend serving a big ‘ol bowl of Furikake Kettle Corn. It’s an addictive nibble that never fails to delight.

This recipe comes from Chef Roy Choi of Los Angeles’ A-Frame restaurant. I couldn’t keep my hands away from the bowl the first time I tried this Hawaiian-style popcorn. Every fistful of buttery kernels brought a hit of sweetness from Corn Pops, sourness from dried pineapples, savoriness from bacon, spiciness from cayenne pepper and chili flakes, and a whole lot of umami-ness from furikake. This unlikely combination of big, bold flavors had me hooked at first bite.

Making Furikake Kettle Corn requires very little preparation, especially if you’re using bagged kettle corn like this recipe suggests. The bacon needs to be fried and chopped, chives minced, and butter clarified. After that’s good and done, everything comes together in a snap. Serve the popcorn in a bowl, or better yet, channel the aloha spirit and spill it onto the table just like they do at A-Frame.

4 cups kettle corn
2/3 cup of Corn Pops
2 ounces clarified butter
2 tablespoon furikake
1 teaspoon red chili flakes
Pinch of cayenne pepper
2 tablespoon dried pineapple
2 tablespoon chopped bacon, cooked
2 teaspoon chives or Shiso, minced

Chop and fry bacon, mince chives, and clarify butter. Note: My dried pineapple came dusted in cayenne pepper, hence its darker appearance, so I skipped the “pinch of cayenne pepper.”

My “Qwik and EZ” method for clarifying butter entails microwaving the butter in a small bowl for 20 second at a time until it’s completely melted. Let the butter cool for a minute or two at room temperature and then skim off the white foam with a spoon. The resulting clarified butter isn’t perfect, but it’ll do just fine for this recipe.

Finely chop the bacon and dried pineapple together using a food processor.

Continue reading ‘Furikake Kettle Corn’

Soba Noodles with Kale, Tofu, and Furikake

Published by Gastronomer on March 31, 2012 in Japanese, Pasta + Rice, Recipe and Vegetarian. 11 Comments

You probably wouldn’t recognize me if you saw me eating at home. While I desire a bounteous and decadent spread when dining in restaurants, I want nothing more than straightforward and nutritious fare when I’m not. The internet and my bookshelves are crammed with virtuous recipes and health-conscious eating guides, but not just any fibrous or low-fat dish will do. I demand that it be delicious, too!

My current favorite good-for-me and good-for-my-taste-buds dish is these Soba Noodles with Kale, Tofu, and Furikake from Diane of Appetite for China. What I really like about this recipe is that even though the ratio of vegetables to noodles is skewed towards the former, it doesn’t taste like bowl of rabbit food. I’ve never been much of a salad-eating gal.

The key is the well-balanced dressing made of soy sauce, sesame oil, scallions, rice vinegar, and honey that paints every surface and ties all the elements together. And then there’s the furikake, a delightful Japanese condiment made of seaweed, sesame seeds, salt, and sugar that excites the tongue with a dose of umami.

This dish tastes great, is easy to make, and satisfies in every way. I want nothing more when I’m eating at home.

3 tablespoons soy sauce
3 tablespoons sesame oil
1 tablespoon rice vinegar
1 tablespoon honey
3 scallion stalks, thinly sliced
10 ounces kale, rinsed and torn into bite-size pieces
3-4 medium carrots, grated
1 package extra firm tofu (approximately 19 ounces)
12 ounces dried soba noodles, prepared according to instructions on package
Furikake

In a small bowl, mix together the soy sauce, 2 tablespoons sesame oil, vinegar, honey, and scallions. Let the sauce marry while you prepare the other ingredients.

For the kale, bring a medium pot of water to boil. Add the kale leaves and cook for 4 minutes. Drain and rinse under cold water, then squeeze out the excess water. Set aside.

Continue reading ‘Soba Noodles with Kale, Tofu, and Furikake’

Inari Sushi

Published by Gastronomer on March 24, 2012 in Appetizer, Japanese, Recipe and Vegetarian. 11 Comments

Back when Philadelphia was home, I often frequented an all-you-can-eat sushi restaurant called Ajia located a few steps from the Schuylkill River. For just $21.95, my friends and I gorged until we burst on shrimp tempura rolls, all manner of nigiri, and unique-to-Philly creations like the sweet potato roll and “Rock N Roll” roll.

Though I tried my darnedest to get my money’s worth during these AYCE outings, I could never resist ordering a half dozen inari along with the usual sushi spread. These sweet fried tofu pouches filled with marinated rice were easily the least cost effective menu item, and worse yet, they sat in my stomach like a brick. I wasn’t being a savvy consumer, but I didn’t care because the inari were delicious.

While shopping for furikake and Sumo citrus at my neighborhood Mitsuwa the other weekend, the idea of making inari from scratch popped into my head. After finding a trusty recipe from JustJenn and collecting the ingredients missing from my pantry, I came home and made some for lunch.

This semi-homemade recipe came together quickly and most satisfactorily. Considering that the rice was prepared in a rice cooker and the tofu pouches were sold prefabbed, the only real work was measuring the dressing, toasting some sesame seeds, and assembling the whole package. Project inari proved to be so easy and satisfying that I’ll never again order it at a restaurant. And certainly not at an all-you-can-eat one!

1 1/2 cups uncooked sushi rice
1/4 cup rice vinegar
3/4 teaspoons salt
3 tablespoons sugar
1 package aburage (tofu pouches)
1 1/2 tablespoons white sesame seeds

Prepare rice according to the directions written on the package. I used my rice cooker, which was gifted to me by my mother when I graduated from college.

While the rice is bubbling and boiling away, whisk together the vinegar, salt, and sugar in a medium sized bowl and set aside. Dress the rice with this mixture as soon as it is cooked. Adjust the amount according to your preferences—use less for well-balanced rice, more for tangier rice.

Continue reading ‘Inari Sushi’