French Potato Salad

This can be used alone as a warm potato salad or used as part of the provencal salad recipe.  Both recipes come from Ina Garten.

Ingredients
1 lb small white boiling potatoes
1 lb small red boiling potatoes
2 Tbs good dry white wine
2 Tbs chicken stock
3 Tbs champagne vinegar
1/2 tsp Dijon mustard
2 tsp kosher salt
10 Tbs olive oil
1/4 minced scallions--white and green parts
2 Tbs minced fresh dill
2 Tbs minced flat leaf parsley
2 Tbs chiffonade of fresh basil

Directions
1.  Drop the white and red potatoes into a large pot of boiling salted water and cook 20-30 minutes, until they are just cooked through.  Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes.
2.  As soon as you can handle them, cut in half or quarters if they are large and place in a medium bowl.  Toss gently with the wine and chicken stock.  Allow the liquids to soak into the warm potato before proceeding.
3.  Combine the vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper and slowly whisk in the olive oil to make an emulsion.  Add the vinaigrette to the potatoes.
4.  Add the scallions, dill, parsley, basil, 1 1/2 tsp salt and 1/2 tsp pepper.
5.  Toss.  Serve warm or at room temperature.

Braised Shanghaninese Hong Shao Pork

This came out of a wonderful french cookbook, A Kitchen in France.  It was included as a Chinese New Year's Celebration.  It looks involved but is actually not difficult and well worth the time effort.  She recommends serving it with rice but if you can find mandarin pancakes use those with a little hoisin sauce.  You could also serve it with lettuce cups. Serves 4-6.

Braised Shanghainese Hong Shao Pork

Ingredients
2 Tbs fine sea salt or kosher
3 1/2 lb pork shank
1/4 c granulated sugar
1 Tbs water
2 Tbs vegetable oil
10 slices of ginger
2 garlic cloves, sliced
1 shallot, chopped
1 tsp fennel seeds--I use 1 tsp fennel powder
5 star anise
2 cinnamon sticks
6 cloves
strip of orange peel--I used most of the peel from one orange
1 Tbs Asian sesame oil
3 Tbs light soy sauce--I used 5 Tbs light soy sauce
2 Tbs dark soy sauce
1 Tbs Worcestershire sauce
1 c dry sherry or dry vermouth
Handful of fresh cilantro sprigs
Rice and/or mandarin pancakes for serving (look in the frozen section of an asian market)
Hoisin sauce

Directions
1.  Bring a medium pot of salted water to boil.  (I used my cast iron pot for all of it). Add the pork, return to boil and blanch for 2 minutes.
2.  Drain the pork and set aside.
3.  In the same pot (wipe it dry) or a large skillet melt the sugar and water over medium heat.  When the sugar starts to turn slightly golden, add the pork and stir to coat.  Remove from the heat or set aside the pork.
4.  In a large pot or same cast iron pot (wipe our residual sugar), heat the oil over medium heat.  Add the ginger, garlic and shallot.  Cook, stirring for 1 minute.  Add the fennel seeds, star anise, cinnamon, cloves, and orange peel. Stir until fragrant about 3 minutes.
5.  Add the sesame oil and stir for 30 seconds.
6.  Add the soy sauces and Worcestershire sauce and stir for 1 minute.
7.  Add the wine and bring to a simmer.  Simmer for 1 minute.
8.  Add the pork to the pot along with any juices.
9.  Pour in enough water to cover the pork and bring to a boil.
10.  Cover and reduce to a simmer.  Cook until meat is so tender it falls off the bone, about 3 hours.
11.  Remove the pork, spices and aromatics from the pot.  Turn to high and reduce until the sauce is thick and glossy.
12.  Place pork on a platter or serving dish.  Pour pan sauce over and garnish with cilantro.

Ground Chicken Larb

This was one of Bon Apetit's simple weekend dinner recipe.  It was fast, easy and delicious.  I doubled the soy sauce, brown sugar, and samba oelek and used half of it on the chicken and to the other half added a dash of rice vinegar and served it as a sauce with the lettuce leaves.

Ingredients

1 lb ground chicken--I used ground chicken thigh meat

2 minced garlic gloves
3 scallions thinly sliced white and greens

2 chiles--thai bird eye or jalepeno or serrano or fresno
2 tsp sambal oelek
4 Tbs soy sauce

2 Tbs brown sugar

1/2 red onion
rice vinegar
2 persian cucumbers
steamed rice or Auntie Jen sticky rice bowl

Bibb, butter, romaine or iceberg lettuce leaves 

lime for serving

mint leaves or cilantro or a mixture

Directions

1.  Thinly slice half a red onion and place in a small bowl with a few tablespoons of rice vinegar. Let it hang out in the fridge until you’re ready to eat stirring occasionally.  Meanwhile, steam some white rice.
2.  Thinly slice cucumbers.  Season with garlic salt.  Add a few slices of chile.  Add rice vinegar and let it sit.

3.  Stir together soy sauce, sambal oelek or other hot sauce (like sriracha), and brown sugar.
3.  Heat vegetable oil in a skillet over medium heat until shimmering. Add two minced garlic cloves, three thinly sliced scallions (whites and greens), and a couple of sliced chiles sauté for a few minutes.

4.  Add the chicken. Season with a little salt and pepper and cook until chicken is cooked through and browned. Add half of the liquid and cook until the liquid is almost completely reduced.
5.  Serve the larb with rice, lettuce leaves, lime wedges, quick-pickled onions, more sambal oelek, cucumbers, remaining sauce, and torn herbs like cilantro, basil, and mint.

Bulogogi

Yet another recipe from Bon Appetit.  Lot's of ways to serve this and good for all different meats--pork, beef, chicken even short rib.  Key is to cut it very thin and cook in batches.  I made it with hanger steak.  I served it with rice and roasted bok choy.  Try it in lettuce cups or as taco. I made a little extra marinade and set it aside to serve over the rice.

Basic Bulgogi

Ingredients
SERVINGS: 4
¼ pear, grated
1 garlic clove, grated
2 tablespoons soy sauce
1 tablespoon gochugaru (coarse Korean hot pepper flakes), or 1 teaspoon crushed red pepper flakes
1 tablespoon grated peeled ginger
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 pound boneless pork loin, trimmed hanger steak, boneless short rib, or skinless, boneless chicken breasts or thighs
2 tablespoons vegetable oil, divided
Kosher salt
Sliced scallions (for serving)

Preparation
ACTIVE: 20 MIN TOTAL: 50 MIN
1.  Combine pear, garlic, soy sauce, gochugaru, ginger, sugar, and sesame oil in a large resealable plastic bag or medium bowl.

2.  Using a sharp knife, slice meat into very thin strips. Add to marinade, seal bag, and squish everything around until the meat is coated. Let sit at room temperature 30 minutes, or chill up to 8 hours. 


3.  Heat 1 Tbsp. vegetable oil in a large skillet over medium-high until oil is shimmering. Remove half of meat from marinade, letting excess drip back into bag; season lightly with salt and cook in a single layer without moving until lightly browned, about 1 minute. Toss meat and continue to cook, tossing occasionally, until cooked through and crisp at edges, about 3 minutes. Transfer to a plate. Repeat with remaining 1 Tbsp. vegetable oil, remaining meat, and more salt. 


4.  Serve topped with scallions.

Grilled Chicken Tacos from Dos Toros

My daughter likes the burritos at Dos Toros in New York City.  This grilled chicken recipe is from there.  The marinade uses tomatoes--a good way to use up those ripe tomatoes without making pasta sauce.

Grilled Chicken Tacos from Dos Toros
Ingredients:
3 medium tomatoes, coarsely chopped
1/3 c fresh lime juice (about 3 lemons)
1 c water
1 tsp salt
2 pounds skinless, boneless chicken thighs (4-5)
1 tsp sweet paprika
12 small tortillas, corn or flour

Shredded monterey jack cheese, salsa, sliced avocado, diced tomatoes, chopped onion and cilantro for serving

Directions:
1. In a blender, puree tomatoes with the lime juice, water and salt.  Transfer the puree to a large resealable plastic bag and add the chicken thighs.  Seal the bag, pressing out the air.  Refrigerate the chicken for 5 hour or overnight.
2. Light a grill or preheat a grill pan.  Remove the chicken thighs from the marinade and pat dry.  Brush with oil and sprinkle with paprika.  Grill over moderately high heat, turning occasionally, until the chicken is lightly charred and cooked through, about 15-20 minutes.  Cut the chicken into strips and serve with warmed tortillas, cheese, salsa, avocado, onion, tomatoes, and cilantro.  Makes 12 tacos.

Strawberry Shortcake

One night after a spring training baseball game we walked across the street to Cheesecake Factory and shared a wonderful strawberry shortcake.  It was one of the better shortcakes I've had and found what is supposed to be the recipe.  It makes a lot of shortcakes and ingredients are measured in weight.  I have at times scaled down the recipe to yield about six shortcakes.  The dough was little runnier than when I make the whole recipe but instead of rolling the dough I dropped it for free form shortcakes.  It tasted the same and was actually a few steps easier.  I like to use a good vanilla gelato instead of whipped cream.  Try a little squeeze of lime on the strawberries--it brings out the flavor.  Or add a little minced mint to the berries.

Strawberry Shortcake
Ingredients:
For the strawberries:
2 pints strawberries, cored and sliced
4 Tbs sugar or to taste

For the shortcake biscuits
all purpose flour
buttermilk
heavy cream
salt
butter (I use half butter and margarine--I'm not a big fan of butter)
sugar
baking powder

For the Whipped Cream
powdered sugar
heavy cream
vanilla extract

Vanilla gelato or ice cream

Directions:
1.  Wash and drain the strawberries.  Remove the stems and slice.
2.  Put berries in a bowl and add the sugar.  Mix gently.  Chill for about 2 hours.
3.  Mix flour, sugar, salt and baking soda in a mixing bowl.  Cut in the butter until the ingredients are crumbly.
4.  Add butter milk and cream and gently mix 20-30 seconds.
5.  Drop dough into 6 rounds.  Bake at 375 for about 15 minutes.  Let cool.
6.  Split biscuits in half.  Place a scoop of ice cream on the bottom.  Spoon strawberries over the ice cream.  Place biscuit top.  Put some whip cream on top if desired.

Blueberry Hand Pies

This is a recipe from William Sonoma and just as they say it will bring back "memories of finding small, individually wrapped pies tucked into your school lunch box."  Don't overfill and I dusted them with sugar as well as drizzled with the frosting.  The filling isn't overly sweet so the extra sugar doesn't mask the fruit filling.

Ingredients:

2 cups blueberries  

1/4 cup plus 1 Tbs. sugar  

1 Tbs. fresh lemon juice (I used lime juice plus the zest) 

2 teaspoons cornstarch  

2 Tbs. water 

Basic Pie Dough for a double-crust pie

1 large egg, beaten with 1 tsp. water  

Directions:

In a saucepan, combine 1 1/2 cups of the blueberries, the 1/4 cup sugar and lemon juice over medium heat and cook, stirring frequently, until the berries begin to give off their juices. Reduce the heat to medium-low and simmer, stirring occasionally, until all of the berries have burst, about 5 minutes. 

Meanwhile, in a small bowl, stir together the cornstarch and water. Add the cornstarch mixture to the blueberry mixture and cook until the juices come to a boil and thicken. Remove from the heat and stir in the remaining 1/2 cup berries. Place the saucepan in a bowl of ice water and let the mixture cool, stirring frequently. 

Preheat an oven to 375°F. Have ready an ungreased rimmed baking sheet. Place the dough on a lightly floured work surface and dust the top with flour. Roll it out into a rectangle about 20 by 13 inches and 1/8 inch thick. Using a 6-inch saucer as a template, use a paring knife to cut out 6 rounds. Place about 3 tablespoons of the blueberry filling on one half of a round, leaving a 1/2-inch border uncovered. Fold the dough over so the edges meet, then crimp them with a fork. Transfer to the baking sheet. Repeat with the remaining dough rounds and filling. Refrigerate the pies for 15 minutes. 

Lightly brush the pies with the egg wash, cut an X in the top of each pie and sprinkle with the remaining 1 Tbs. sugar. Bake the pies until golden brown, about 20 minutes. Let the pies cool on the pan on a wire rack, then serve warm or at room temperature. Makes 6 hand pies. 

Variation: To make a simple glaze, sift 1 cup confectioners’ sugar into a bowl and whisk in 1–2 Tbs.water until the mixture has the consistency of a thin icing. Brush the icing over the cooled pies, then let set for a few minutes before serving.