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Posts Tagged ‘Asian Cooking’

From Dish Erin:

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Because turmeric is underused in American cuisine, is such a bold flavor, and has the potential to temporarily stain your hands and dishes (don’t worry, it’s nothing a good scrubbing and soaking can’t fix), many people can be hesitant of cooking with it. But it’s really nothing to be scared of. This is an alternative to traditional stir fry that is perfect for a turmeric newbie. It’s also a super quick weeknight meal.

Oh, and just in case you needed another reason to try it: Turmeric is kind of a magical spice. It’s linked to lower rates of Alzheimer’s disease, and is thought to aid in preventing certain types of cancers. Tests have also shown that turmeric is an anti-inflammatory, which helps to reduce and treat arthritis, psoriasis, and even may lower cholesterol.

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1-2 tablespoons peanut or canola oil

2 boneless skinless chicken breasts or thighs, sliced into 1 inch pieces

1 yellow onion, sliced thin

2 garlic cloves, minced

Shake or two of cayenne pepper

1 heaping tablespoon (or 2) of turmeric

1/2 inch fresh ginger, grated (or you can use 1 teaspoon dried ginger)

2 tablespoons butter

2 tablespoons soy sauce

1/2 cup of chicken stock

1 head of broccolini or broccoli florets

1 cup of mushrooms, sliced thin

Heat oil in a wok or sauté pan. When hot add the chicken and cook for a few minutes until the pink fades.

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Add the onion and garlic, stir or shake the pan to coat everything in the oil and cook for a few minutes until the onions are translucent. Make a well in the center and add the ginger.

Add the cayenne and turmeric, and again stir to coat everything in the spices.  The pan will immediately turn an amazing, bright yellow color.

Stir again to coat then add the soy sauce, butter, and chicken stock. Then add the broccoli and mushrooms and allow everything to simmer for just shy of 5 minutes.

Serve over rice.

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From Dish Nicole:
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It’s always nice to have a recipe that’s an old standby when you have little or no time to come up with something.  It’s also nice when said recipe is simple and delicious and does not need to be improved upon what so ever.  My new “old standby” is David Chang’s ginger scallion sauce.  Just to give a little background, David Chang is a Korean-American chef and is chef/founder of the Momofuku restaurant group, which includes Momofuku Noodle Bar, Momofuku Ssäm Bar, Má Pêche, Milk Bar and Momofuku Ko in NYC just to name a few.  I have only been to the Noodle Bar and my taste buds did a happy dance when I took the first bite into my ginger scallion noodles.  I am slightly ramen obsessed and I would definitely say this was my favorite ramen dish to date.  I decided that I should make my old standby for my old standby (Dish Danielle) when she came over after work one night.  You can make the sauce ahead of time, in fact it’s recommended for flavor infusion, so you have plenty of time to catch up with your pal.  I also had some bok choy on hand so I decided to sauté that up and serve up with the noodles along with a lovely little cucumber salad.

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Cucumber salad:

2 medium cucumbers thinly sliced

1/4 cup rice vinegar

1 teaspoon sugar

1/4 teaspoon salt

2 tablespoons sesame seeds

I started out by making the cucumber salad and setting aside to garnish the noodles with later.  Simply slice and mix all of the ingredients in a bowl and refrigerate until you are ready to use.

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For the sauce:

2 1/2 c. thinly sliced scallions (greens & whites from 1 to 2 large bunches)

1/2 c. finely minced peeled fresh ginger

1/2 c. grape seed or other neutral oil

1 1/2 tsp. light soy sauce

3/4 tsp. sherry wine vinegar

3/4 tsp. Kosher salt, or more to taste

2 packages dried ramen noodles (I use the Ka-me Chinese noodles)

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To make the sauce mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and add more salt or soy sauce if needed.  Make the sauce at least 15-20 minutes before you plan to serve it so the flavors infuse.

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Set aside the sauce and boil water for the noodles and prep your bok choy.  I like to leave the bok choy in thin long slices and I sautéed with minced garlic and a little sesame oil until soft (approx 5-8 minutes).

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Cook the noodles for 3 minutes, drain and serve with the ginger scallion sauce, cucumbers and the bok       choy.  For those of you that like a little kick in your food, add a little sriracha and enjoy.

Actually I’d say best served with a best friend and gossip.

**Another great thing about this sauce is that it keeps well for several days and its delicious served on fish, eggs, rice etc.

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From Dish Erin:

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A few months ago I took a Curries of Asia class at the Brooklyn kitchen, which was fascinating because it completely changed everything I know about curry. In the West curry usually means the yellow powder, which is actually a blend of many spices that includes the curry plant, and it’s often an acquired taste. But in the East, the term “curry” refers to any dish that includes the actual curry plant in it, and is used similarly to how we use the terms “soup” and “stew” in the West. It’s completely subjective to the region, the ingredients available, and the cook that’s preparing it. There are literally billions of types of curries. One of the most interesting ones to me was Japanese curry because it’s still spicy but it has a bit of sweetness from an unexpected and secret ingredient.

You’ll need to make a roux for this dish, which is a fancy word for a mixture of flour and butter that is used as a thickening agent. This roux naturally has an Asian influence with tonkatsu sauce, which is halfway between a Japanese ketchup and oyster sauce. You can find it at most Asian grocery stores, but if you can’t find it, use oyster sauce instead. Garam masala is similar to curry powder, and available at most Asian and Indian grocery stores. If you can’t find it, you can use curry powder instead.

For the roux:

3 tbs butter
1/4 cup flour
2 tbs garam masala or curry powder
1/2 tsp cayenne
1 tbs ketchup
1 tbs tonkatsu or oyster
Make the roux first:

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Melt butter on low heat, stir in flour and curry powder until a thick paste, add cayenne, black pepper, ketchup and tonkatsu, cook until crumbly (will look like a dry paste), remove from heat. Set aside. (This roux can be used immediately, kept in the fridge for 3-4 days, or in the freezer for up to 3 months.)

For the curry:
2 tbs oil vegetable or peanut oil
2 large onions sliced thin
1 package extra firm tofu cubed
3 carrots cubed
enough water to cover veggies
2 large Yukon gold potatoes, cubed
1 Fuji apple micro planed
1 pack white beech mushrooms
1 Japanese eggplant, diced
2 tsp kosher salt
1 tsp garam masala
2 cups chicken stock
1/2 cup frozen peas

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Sauté onions in oil until caramelized. Add carrots and stir to coat, then water and bring to a boil.

add curry mushroom

Lower heat and add potatoes, apple, mushroom, eggplant, salt, tofu and garam masala. Stir to incorporate.

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Whisk 1 cup chicken stock into roux to reconstitute it and pour into the curry pot. Stir until mixed in thoroughly and cover.

Simmer until potatoes are tender, about 30 min. About 5 minutes before removing from heat, add peas, stir and cook for another 5 minutes.

Serve over jasmine rice.

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Note: the longer this cooks, the more fragrant it becomes, so you can absolutely cook it really low for 1-2 hours in a slow cooker.

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From Dish Rachelle:

I’m not going to lie, this has been a very exciting – and anxiety-provoking – time (two sides of the same coin, at least for me). My first book comes out THIS TUESDAY and it’s the culmination of many years of hard work. Writing is a solitary process and over these past few weeks, the onslaught of reviews and write-ups has forced me to confront the thrilling and sometimes terrifying reality that the book has passed through my hands and is now public property. It’s a dream-outcome as well as a big adjustment. And what does this have to do with food? Well, in many ways this feels like a transitional moment in my life, when uncertainty rules, and homey touchstones are keeping me sane. So, cooking some Asian-style comfort food and goofing off in the kitchen with my husband is basically perfection.

For the shrimp (serves 2):
16 40 count uncooked shrimp, peeled and deveined (adjust portion size if shrimp is bigger/smaller)
1 clove garlic, minced
1 tsp. miso paste
1 tbsp. soy sauce
a splash of mirin


Combine marinade ingredients in a bowl with clean, fresh shrimp (I used to my hands). When ingredients are evenly distributed, cover the bowl and refrigerate for at least 15 minutes, until ready to grill.


Meanwhile, start the risotto:

3/4 cup arborio rice
Olive oil
1/2 cup onion, diced
1 clove garlic, chopped
1- 1 1/2 tbsp. fresh ginger, chopped
2 qts. chicken or vegetable stock (you won’t use all of it but good to have it handy)
1/4 dry white wine
Greens of two scallions, chopped
1-2 tsp. fresh lemon zest
1/4 cup peas, fresh or frozen
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Dish Danielle has given us some great instructions for preparing risotto. Basically, it needs to be coddled. Heat some olive oil in a large, flat bottomed saucepan and saute onions, garlic and ginger with a pinch of salt to prevent browning. In a separate saucepan, heat a quart of stock and keep a ladle handy. Add risotto rice to the onion mixture and stir to combine, 1-2 minutes. Start ladling warm stock over the rice, a few ladles at a time, and stir frequently, watching the rice expand. Add the white wine and get a little tipsy off the fumes. When the risotto begins to dry, add more stock – if you finish the first quart, you know where to find more. Continue 30-45 minutes until rice is cooked to al dente. Stir in scallions, lemon zest and peas and keep over heat until everything’s warmed through. Season to taste.


Spray a grill pan with cooking spray (if you don’t have a grill pan, but are lucky enough to have access to a real grill, feel free to use it. You can also cook the shrimp in a frying pan, you just won’t get the nice little grill marks.) Arrange shrimp in a single layer and cook, about a minute and half per side, until they’re pink all the way through.


If you’d like to serve this dish with asparagus – or any other green vegetable – steam it while you’re cooking the shrimp. For extra points, use a particularly fat asparagus stalk as a microphone.

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From Dish Danielle:

Living in a loft building such as the one I’ve inhabited for the last 6+ years, you kind of get used to having people over…a lot. And with this, you begin to aquire an ever-expanding repertoire of crowd-pleasing recipes that are easy to whip up in moments. I had the pleasure of collaborating on a few spontaneous soirees with my neighbor Yoni in the last few weeks, and man, my kick-ass go-to recipe list grew exponentially. This guy knows how to host family style dinner parties like nobody’s business.

After watching Yoni make this delicious side dish a few weeks back, I decided I’d include it in our most recent Whisk & Ladle dinner menu. I needed to score the recipe deets from him, and quickly learned that he cooks most things by sight or taste memory, as he left me with a list of otherwise unknown Japanese ingredients to pick up, with the ratio of said ingredients to be figured out on my own. ‘A drizzle of this, a squeeze of that…’

Off I went to the Sunrise Market in Manhattan, where I was able to score all the Japanese condiments that make this dish sing.

Ingredients: this should be enough for 10 people as a side dish

2 ½ lbs brussels sprouts, rinsed and trimmed
4 sheets of nori (dried Japanese seaweed)
¼c veggie oil
¼c sesame oil
¼c seasoned soy sauce (I used Ninben brand)
2-3 cloves garlic, minced
1 tbsp yuzu paste
1 lime, zested & juiced
agave nectar (honey will also do)
salt
sesame seeds (I used a shaker of white & black found at Sunrise)

You want your oven hot, so preheat to 425 or so.

Slice the brussels sprouts in half and toss into large bowl. With your hands, crumble nori over the sprouts. Drizzle a splash or two of veggie oil and toss contents of bowl to coat sprouts evenly. In a medium bowl mix the oils, soy sauce, minced garlic, yuzu paste, zest & juice of the lime, a small squeeze of agave and a pinch of salt thoroughly with a fork or small whisk. Taste and tweak as you like. This is the most important step! Perhaps a bit more sesame oil or a little more garlic. Your taste buds will let you know.

Pour dressing over the sprouts and mix/massage it in by hand. Finish off with a few liberal shakes of sesame seeds and you’re ready to roast. Now you can let the sprouts do their thing and tend to the rest of your menu, or better yet, your guests!

After 10 minutes give the pan a good shake and let them bake for another 10 minutes. Let them cool only slightly before serving.

Ahem, I think I will be hanging out in the kitchen above mine more often…

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From Dish Rachelle:

I have a problem: I’m kind of obsessed with ramen but I hate waiting in line for my food, which seems to be par for the course at NYC’s most popular ramen spots: Momofuku Noodle Bar, and Ippudo. I’m pretty sure Ipuddo’s bowl is my number-one-favorite, but I’m not entirely convinced, since the only time I braved the requisite hour-and-a-half wait I ended up drinking two lychee martinis before my meal on an empty stomach, which inevitably dulled my palette (and generally made me eat like a monster-face). Momofuku is amazing too, and it’s almost worth battling the crowds for the one-two punch of the steamed pork buns and a hot bowl of noodles (oh, the steamed pork buns!). But here’s the real rub: there are countless second-tier ramen bars around the city but they pale in comparison to these two heavy-hitters. Does anyone have a favorite diamond-in-the-rough spot? Help an addict out – or, just swing by my kitchen.

OK, we all know that the best part of ramen is the noodles, but unfortunately I haven’t learned the fine art of making them from scratch. No matter: the very close runner-up – the second-best part – is the STUFF, like roast pork, eggs, Asian veggies, and sriracha. This is a meal the Boy and I concocted and it’s basically an Asian-inspired soup with ramen-style stuff. What a mouthful.

Feel free to substitute your own favorite stuff, like beef, chicken or fish instead of pork, or baby corn instead of bamboo shoots, or broccoli instead of asparagus…

Here’s what we did (serves two):

Cook one cup of brown rice according to package directions. This is more than enough for two bowls of soup so plan to make some fried rice in the near future. When the rice is cooked, season with salt, sesame seeds and about a tsp. of rice wine vinegar.

Bring 3 cups of chicken stock to a boil and add ½ cup of dry bonito flakes and a stick of kambu.

Take the stock off heat and let the ingredients soak for 15 minutes or more. After they’ve soaked, the broth should look cloudy. Drain out the bonito and kombu and discard. Season the broth with soy sauce.

Preheat oven to 400. Mix up a teriyaki sauce and marinate your meat – we used a ¾ lb pork loin that yielded some fat slices for both of us plus some leftover (which I used in the fried rice, mmm). After marinating, cook pork loin for about 45 minutes, until firm, glazing periodically with the teriyaki sauce. When it’s cooked, let it rest about 10 minutes before slicing.


Steam any green vegetables (we used asparagus, cause we had it in the house) and be ready with other garnishes: bean sprouts, canned bamboo shoots and sliced scallion, in this case.

Just before serving, soft-to-medium boil two eggs and slice them in half.

Pour broth over a small pile of rice and arrange all of your ingredients in the bowl.
Decorate with sriracha, scallions and a strip of dried seaweed.

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From Dish Erin:

I know what you’re expecting. Some sort of pie or Autumnal side dish for Thanksgiving. But I’m forgoing the obvious this month and taking a trip to Korea. Think of it as a healthy way to prep for the holiday overindulgence that’s about to happen.

Korean restaurants are sort of like dry cleaners in NYC–there’s one on every corner. It’s a cuisine with really distinct flavor components, thanks to the liberal use of chili paste and intense flavors (which is always the key to my heart). One of the most ubiquitous Korean dishes is Beef Bulgogi, which literally translates to “fire meat.” Thin slices of meat are marinated in a mixture of spices and sauces that create a salty/sweet/spicy flavor that’s uniquely Korean. I was craving it tonight, but since I had a hamburger for dinner last night, I opted for salmon instead of beef.

For marinade
1 large garlic clove, peeled
1 scallion, chopped roughly
1/4 cup soy sauce
1 tablespoon Chinese rice vinegar
1 tablespoon peeled fresh ginger
2 teaspoons sugar
1 teaspoon sesame oil
1 teaspoon chili-garlic sauce like sri-racha

2 salmon fillets
1 tablespoon olive oil
1 garlic clove
1 shallot, minced
cup fresh shiitake mushrooms, stemmed, caps sliced
2 cups baby bok choy, cut crosswise into 1/2-inch-wide strips

Blend all marinade ingredients in mini processor. Pour into a medium sized bowl, nestle the salmon in, and marinate about 15 minutes.

Preheat oven to 450°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.

Meanwhile, heat oil in large nonstick skillet over high heat. Add shallot and using garlic press, press in last remaining garlic clove. Cook for about 1 minute. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.

Divide vegetables among plates. Top with salmon and brush with remaining glaze.

Enjoy and express your gratitude for being able to recreate Korean delights in your American kitchen. Happy Thanksgiving, ya’ll!

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