Saturday, May 30, 2009
Thursday, May 28, 2009
The benefits of these brownies (other than hidden iron and fiber) are:
- They are flourless (hello gluten intolerant folks)
- Have no refined sugar (hello diabetics, hypoglycemics, etc.)
- And it's just pure fun freaking people out when you tell them what's in them.
The "brownie" that results tastes more like fudge than a brownie really. Since it's crumbly at first, it helps to refrigerate it before cutting pieces, ideally overnight.
Wednesday, May 27, 2009
We all showed up post-holiday weekend feeling a little off. It was the first time since starting classes we had a weekend away! Everyone was happy and ready to dive in to Thai Class when we discovered the laptop (normally attached to our lecture projector) missing. Maybe someone locked it away over the break? But then we started noticing other little things missing-- a juicer gone, a Kitchenaid stand mixer, and two Vitamixes. If you haven't seen a Vitamix, they look like an industrial-sized blender from the 70s. But these powerful machines are the Rolls Royce of food appliances, and carry an appropriately royal price tag as well. Could we have been robbed? The office desktop computer and mammoth-sized copy machine were also gone (these were no lazy burglars), and then a window bar was discovered broken. That pretty much confirmed it.
As we started cooking our Pad Thai, Red Curry Vegetables, Thai Iced Tea, green papaya salad, and other goodies, the cops were called. One lone officer showed up. He checked the place out, confirmed our suspicions (the window ledge had been wiped clean of footprints even), and left too early for dinner (poor him).
What I really want to know is what robbers are aware of the value of Vitamixes? After all, they left the food processors which had been right next to them behind! All really odd if you ask me. Somewhere in Oakland right now thugs may be pawning a juicer, Kitchenaid or those Vitamixes. Either that, or they're having a huge cake baking and margarita mixing party.
ps-- In other weird news I made "black bean brownies" this weekend. They were actually fudgy and incredible, as weird as that sounds (you'd never know what was in them). Posting with the full recipe and baking tips soon.
Friday, May 22, 2009
Thursday, May 21, 2009
Tonight was Western Mediterranean Class. We made Moroccan cous cous, harissa spiced carrots and homemade pita, among other phenomenal recipes. It was my favorite class so far. If I could only cook one cuisine, this would be it. For dessert, there was mint tea and a sweet version of stuffed dates with yogurt, mint and orange zest. When I entertain a signature appetizer of mine is a savory version of a similar recipe -- I call them "Date Bon Bons." Here are the recipes for both!
Date Recipe #1: Savory Date Bon Bons
This appetizer is an easy single bite that artfully combines the intense sweetness of the date and saltiness of the prosciutto. The goat cheese adds a creaminess and the basil heightens all the flavors. Using basil struck me as weird before I tried it, but believe me it's a key ingredient. And if you want to make them vegetarian, use the basil without the prosciutto as the wrap. These are extremely simple and can be prepped ahead, then broiled at the last minute.
1/3 cup soft herbed goat cheese
16 Medjool dates, pitted
16 large basil leaves
4 wide, thin slices prosciutto di Parma, each cut into 4 long strips
16 toothpicks, soaked in water 10 minutes
1 Heat broiler to low.
2 Spoon 1 teaspoon cheese into each date; wrap with a basil leaf, then a prosciutto strip. Secure with a toothpick.
3 Broil until cheese bubbles, about 3 minutes. Serve warm.
Nutritional analysis per serving: 187 calories per 2 dates, 3 g fat (1.9 g saturated), 36 g carbs, 3.3 g fiber, 6 g protein
Source: Self Magazine, December 2007
Date Recipe #2: Sweet Lebneh Stuffed Dates
24 medjool dates, split on the top and pit removed
1 cup yogurt cheese (Lebneh), make the night before (or skip this step and buy at TJs)
1 orange, zested
1 tsp vanilla extract
½ cup fresh mint, finely chopped
½ cup almonds, toasted and chopped
1 To make the yogurt cheese (make the night before), line a fine mesh strainer with a thin linen towel or several layers of cheesecloth. Set over a bowl. Pour the yogurt into the prepared strainer and then gather the edges of the towel together so that the yogurt is covered. Allow to sit in the refrigerator overnight to drain, or for a few days for an even thicker cheese. Or as a short cut, Trader Joes also sells Lebneh.
2 Place the pitted dates on a flat surface. In a bowl, mix together the yogurt cheese, orange zest, vanilla, and mint. Fill each date with some of the mixture. It is easiest to pipe the yogurt mixture into the dates with a pastry bag. Sprinkle the dates with the almonds and serve.
Author: Jennifer Miller, Natural Chef Instructor/Culinary Administrator
Wednesday, May 20, 2009
And my apologies, I am behind on class photos. You can see some baking class photos in my previous post, and I've just added pictures from chicken class. I have the full baking class and first ethnic cuisine album to upload... more soon!
Apple Marzipan Gallete with Caramel and Vanilla Bean Ice Cream
The original recipe calls for sugar, but you can reduce or substitute it. I've always made it as a normal pie size, however it would work just fine to create single-size servings just like the blueberry galettes.
1/2 (15-ounce) package refrigerated pie dough, or make your own if you've got time
Butter (for greasing baking sheet)
1/2 cup marzipan, softened
4 cups sliced peeled Granny Smith apple (about 2 pounds)
3/4 cup sugar, divided
1 tablespoon all-purpose flour
1 teaspoon almond extract, divided
2 teaspoons lemon juice
Dash of salt
1 Preheat oven to 425°.
2 Line a jelly roll pan with greased parchment paper. If you want to be extra cautious, sprinkle sugar on as well.
3 Roll dough to a 14-inch circle on a lightly floured surface. Place dough on prepared pan. Roll marzipan to a 9-inch circle on a lightly floured surface. Place marzipan on top of dough. If it's too difficult to roll, I've also just "sliced" it into coins and laid these on top of the dough, which works fine.
4 Combine apple, 1/2 cup sugar, flour, 3/4 teaspoon almond extract, juice, and salt in a large bowl; toss well. Spoon apple mixture over marzipan. Fold 2-inch dough border over the apple mixture, pressing gently to seal (dough will only partially cover apple mixture). I "crimp" the sides with my fingers for presentation.
5 Bake at 425° for 30 minutes or until lightly browned (apple filling may leak slightly during cooking). Depending on your oven, you may want to slightly reduce the temp to 375 the last 10 minutes.
Solidified caramel drizzle - Place 1/4 cup sugar in a small heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve the sugar evenly (about 4 minutes). Cook 1 minute or until golden. Remove from heat; carefully stir in 1/4 teaspoon almond extract. Drizzle over galette.
Caramel sauce - Start as above, but after cooking until golden, remove from the heat, whisk in the almond extract, and also add 1 ounce of butter and 6 tablespoons of heavy cream. Drizzle over the galette.
And of course ice cream!
Blueberry Mini Galettes with Lemon Curd
Galettes can be filled with seasonal fruit and served for dessert, or they can also be made savory and stuffed with vegetables. This recipe uses spelt flour instead refined white flour for the pastry crust. The combination of blueberry and lemon is perfect for early Spring, when both are in season. It would still be very good by itself if you don't want to go to the trouble of making the curd, or topped with ice cream instead.
4 cups spelt flour
1 tsp salt
2 Tbs unrefined cane sugar, sucanat (1:1 substitution for regular sugar)
2 ½ sticks butter, cold, cut into pieces
⅔ to 1 cup ice water, as needed
4 ½ cups fresh blueberries
3 Tbs arrowroot
1 ½ Tbs lemon zest
1 ½ Tbs fresh lemon juice
¾ tsp cinnamon
¼ tsp salt
¼ cup honey
1 tsp vanilla extract
5 large egg yolks
1 large egg
½ cup fresh lemon juice
1 Tbs lemon zest
⅓ cup honey
4 Tbs butter, cut into pieces
1 Preheat the oven to 400.
2 DOUGH: Mix together the flour, salt, and sugar together in a bowl. Cut in the butter by hand, leaving some pea-sized chunks. Sprinkle the ice water over the top by the tablespoon and toss it with the flour mixture until you can bring the dough together into a ball. Press it into a disk and refrigerate for 15 minutes.
3 FILLING: While the dough is in the refrigerator, prepare the filling. Mix together the blueberries, arrowroot, lemon zest and juice, cinnamon, salt, honey, and vanilla. Taste and adjust sweetness and lemon flavor as desired.
4 ASSEMBLY: remove the dough from the refrigerator and break into 12 pieces. Roll each piece into a circle about ⅛ inch thick. Transfer onto large parchment lined sheet pans. Add some fruit mixture to the center of the circle and spread, leaving a border 2 to 4 inches wide. Fold the edges of the dough over the fruit, overlapping as you go. Depending on how much of an edge you have left, the galette will be partially or completely covered.
5 Bake for 35 to 40 minutes, until the crust is golden brown.
6 LEMON CURD: In a stainless steel bowl, whisk together the egg yolks and egg, lemon juice, and honey.
7 Place the bowl on top of a pot of simmering water and whisk constantly until pale and thickened, 7 to 10 minutes.
8 Remove from the heat and stir in the butter and lemon zest. Let cool to room temperature.
9 TO SERVE: Put a dollop of the lemon curd on top of each galette.
Servings: 12 - 14 mini pies, or 1 large one
Source: Bauman College
Sunday, May 17, 2009
Three Twins Organic Ice Cream sells certified organic (and delicious) ice cream in Bay Area stores, as well as wholesale to restaurants and markets. I met founder Neal Gottlieb this weekend. It's a busy time as he opens his third ice cream shop (the only organic shop one in San Francisco). When I mentioned my blog poll on how Shannon should use her cauliflower, Neal offered to have my next poll help select a new ice cream flavor. But first we need flavor ideas! Please send in your ideas. The main criteria is that it has to be something which can be organic, and be different than flavors already being sold.
If you have an ice cream flavor to suggest, please add it in the comments section below. We'll select from those submitted for the new poll. If voters agree, you may get to sample your flavor at the new store, which will be at 254 Fillmore St. (at Haight).
Wednesday, May 13, 2009
And I'm happy to report that chicken class went without incident. Evidently I have no poultry issues like I do with seafood... I even made an improv chicken liver pate from the less desirable parts most of the class didn't want to touch. Photos coming soon.
Recipe #1 (Easy): Braised Moroccan Chicken with Lemon Charmoula Sauce and Olives
This recipe takes approximately 30 minutes. Preserved lemons can be purchased at Middle Eastern markets, or can also be made at home (though they take a month to "preserve").
1 yellow onion, diced
¾ cup chopped parsley, and a little more for garnish
½ tsp turmeric
½ tsp ground ginger
½ tsp mild paprika
½ tsp ground cumin
⅛ tsp cayenne
½ tsp salt, more to taste
1 tsp agave nectar
3 Tbs olive oil
8 chicken pieces, bone-in, with skin
1 cup stock (chicken or vegetable), or water
1 tsp lemon zest
½ preserved lemon, skin only, finely chopped
½ lemon juiced
½ cup kalamata olives, pits in
1 Mix the onion, parsley, spices, salt and agave nectar in a medium bowl.
2 Heat 2 T of the olive oil in a large skillet over medium heat. Add the chicken in a single layer and cook 2-3 minutes on each side until slightly browned.
3 Add the stock and onion mixture. Bring the stock to a boil; reduce heat to low, cover and cook gently for 20 minutes, until the chicken is tender and no pink flesh remains.
4 Remove the chicken pieces to a platter. Turn the heat up to medium-high, add the preserved lemon and let the sauce simmer for 2-3 minutes until reduced slightly. Remove the pan from the heat and stir in the lemon zest, lemon juice, and olives.
5 Spoon the sauce over the chicken. Drizzle with the remaining olive oil and garnish with the remaining parsley.
Author: Alison Anton, Natural Chef Instructor
Recipe #2 (Challenging): Chicken in parchment with Moroccan Aromatics and Lentils
Though this takes hours, it is nice for a dinner-party because you prepare the stew the night before, cook before serving, and then present dramatic looking parchment parcels (yes, revisiting the "en papillote" method).
½ cup French Puy lentils
½ medium onion
1 cinnamon stick
4 sprigs thyme
3 lbs chicken pieces on the bone
1 cup plain flour
1 tsp sweet paprika
1 tsp salt
1/4 cup olive oil
1 large onion, finely chopped
1 lb potatoes, peeled and cut into 3/4 inch dice
1/2 lb carrots, scraped and cut into 3/4-inch dice
2 tbsp chermoula (see separate recipe below)
1 can crushed tomatoes (14 ounces)
½ preserved lemon, skin only, finely chopped
1 qt chicken stock (I used less)
3/4 lb squash or pumpkin, peeled and cut into 3/4 inch dice
salt and pepper
2 tbsp honey
1/4 cup parsley leaves, finely chopped
1/4 cup cilantro leaves, finaly chopped (optional)
1 Place the lentils in three times their volume of cold water with the onoin half, cinnamon stick and thyme. Bring to a boil then lower heat and simmer uncovered 20 minutes, or until just tender. Straing.
2 Mix flour and paprika. Dust the chicken in the mixture. Heat the olive oil in a large, heavy-based pan, add chicken pieces and saute until golden all over. Add onion, potatoes and carrots, mix well. Add the chermoula, coating all ingredients, then the tomatoes and preserved lemon, and the stock. Bring to a boil, then lower heat, cover and simmer for 8 minutes.
3 Add the lentils and squash and cook uncovered for a further 5 minutes, by which time the vegetables should all be just tender and the chicken just cooked. Remove the pan from the heat. Allow to cool and then refrigerate overnight.
4 To serve, preheat oven to 350F. Using baking parchment, cut four large circles. Adjust stew seasonings with salt, pepper, honey and additional charmoula if needed. Place each circle, one by one, into a deep bowl and heap in the chicken stew, ensuring even amounts of chicken, veggies and sauce. Sprinkle with lots of chopped herbs. Be careful not to overfill otherwise you will not be able to close. Gather the edges of the paper together above the mixture and tie with the kitchen string so you have a little bag. Place the parcels on a baking sheet and cover with foil (this stops the tops from getting crispy and the strong from burning).
5 Cook for half an hour and serve individual parcels for each person to open up and release the braise within. Serve with a grain such as couscous, quinoa or brown rice.
Note: You could simpify by cooking longer on the stove and not using the parchment bundles.
In addition to the stew above, chermoula is often used with fish dishes. Its chili-heat content can be varied to taste. This keeps for a month in the refrigerator; top with a little oil each time you use it.
3 tbsp cumin seeds, toasted and crushed
1tbsp coriander seeds, toasted and crushed
2tbsp sweet paprika
1 tbsp ground ginger
2 cloves garlic, roughly chopped
2 - 4 whole serrano chilis, deseeded, scraped, and roughly chopped
Juice of 2 lemons
1/2 tsp pepper
1/2 tsp salt
Put all ingredients into a blender or food processor and process until garlic and chilis have been ground to a paste.
Source: "Artichoke to Za'atar (Modern Middle Eastern Food)"
Sunday, May 10, 2009
2 tablespoons unsweetened cocoa powder
1/4 cup sugar
2 ounces (4 tbsp) bittersweet (not unsweetened) or semisweet chocolate (chopped bulk chocolate or use chocolate chips)
1/4 cup (1/2 stick) unsalted butter
2 large egg yolks
1 large egg
2 teaspoons all purpose flour
Spices (optional -- cinnamon, ginger, cayanne, mace all work)
Real vanilla bean ice cream (optional)
Butter and dust with sugar two 3/4-cup ramekins or custard cups.
Preheat oven to 350°F. Bake cakes uncovered until edges are set but center is still shiny, about 18 minutes.
Cut around cakes to loosen; turn out onto plates. Sift powdered sugar over; garnish with mint and serve with ice cream if you'd like.
Years ago, under the delusion that I'd like to see my next meal from it's living breathing days through to my plate, I went to a live seafood market. After I chose a fish, they hacked its head off (I probably should have done that myself, but I at least watched) and handed it to me in a bag (the fish, not its head). I got my fish in a bag home. Its nerve endings were still so fresh that, as I rinsed it under cold water, it "flinched" and jumped onto the kitchen floor. Though I forced myself to eat that fish (it'd already given up its life), I couldn't eat fish after for months. The market also had poultry so I didn't have an appetite for chicken either. I was a vegetarian, except I'd eat beef. Makes complete sense, right? ;-)
Eventually I went back to eating seafood. A good thing, because when you eat the right seafood (more on this later), it's very healthy. According to my Bauman class materials, seafood's high-quality protein is easily digestible. Cold water fish are composed primarily of omega-3 fatty acids, which have anti-inflammatory effects and are important to heart health. Seafood can also be a good source of calcium (in fish with bones like canned salmon or sardines), zinc, iron, copper, potassium, iodine, phosphorus and selenium. Plus, most fish is naturally low in cholesterol.
Unfortunately, there are also negatives to seafood consumption today, due to sustainability concerns (fish farming pollutes coastal waters and harms eco-systems) and contaminants (mmmm, nothing like a good serving of mercury). The larger the fish (for example, shark and tuna), the more likely it contains contaminants. A helpful resource, as we try to muddle through what is best to consume, is this pocket guide from the Environmental Defense Fund. They even have a mobile app you can check while you're in front of the seafood counter.
My favorite part of seafood class was cooking "en papillote," which means "in paper." It's easy but looks impressive -- the best type of recipe! We placed individual servings of fish in the center of parchment paper (cut into a large circle or heart shape), seasoned them (salt, pepper, a bit of liquid or oil and whatever else you like), tightly crimped the packets shut and baked for about 12 minutes at 400 degrees. The parchment seals in steam so everything is nice and moist. I found this recipe using the en papillote method for dilled salmon. It calls for higher heat but a shorter cooking time than we used. I'm also going to use the method when I test a chicken and lentil stew recipe this week from the cookbook "Artichoke to Za'atar" (Modern Middle Eastern cooking). If it's any good I'll share!
Friday, May 8, 2009
Herb-Butter and Olive Oil Sauce
A classic butter sauce that's a great way to make a simple sauce with any variety of herbs, just follow the approx. amounts below. Use good quality organic butter for healthy fats.
¼ cup parsley
½ bunch chives
1 Tbs tarragon
1 clove garlic
2 Tbs capers, rinsed
1 tsp lemon zest
1 shallot, minced
5 Tbs butter, at room temperature
3 Tbs olive oil
fresh lemon juice
1 Blanch the herbs for 1 minute in a cup or so of boiling water, then drain in a fine strainer and blot dry. Finely chop the herbs.
2 Pound the garlic and ¼ teaspoon salt in a mortar to a paste. In a bowl, beat together the herbs, garlic paste, capers, lemon zest, shallot, and butter with a wooden spoon, then gradually mix in the olive oil. Taste and season with a pinch of salt and lemon juice to taste.
Yield: 0.5 cup
Author: From "Vegetarian Cooking for Everyone" by Deborah Madison
Nut and Seed Cream Sauce
This contemporary cream sauce is made with nuts and seeds instead of dairy. Add more nutritional yeast to make an alternative to cheese sauce. I couldn't stop going back for this, as odd as it may seem at first glance.
½ cup cashews
½ cup macadamia nuts
¼ cup lemon juice
2 Tbs nutritional yeast
2 Tbs sesame seeds
1 Tbs onion powder
1 ½ tsp salt
1 tsp garlic powder
⅛ tsp celery seed
1 ½ cups water
¼ cup sunflower oil
white pepper, to taste
1 Add all the ingredients, except for the oil, to a blender and puree until smooth. With the motor still on, drizzle in the oil.
2 Transfer to a saucepan and simmer for about 10 minutes, until thickened. Season with white pepper to taste. Adjust seasoning if necessary.
Author: Adapted from Bianca Hastings, Natural Chef Graduate
Thursday, May 7, 2009
And here's the recipe Shannon's been using for her favorite cruciferous fix... She mentioned you don't have to use all the spices if you don't have them, so this is a general guide. You can also substitute different kinds of nuts or red onion for the scallions. Enjoy!
1 medium head cauliflower, cut in small florets with sliced stems (if desired)
2-3 Tbl coconut oil, melted
1 tsp cinnamon
1 tsp cumin
1 tsp curry powder
1/2 tsp cayenne pepper
1/2 tsp turmeric
1/2 tsp ground coriander
1 tsp each sea salt and freshly ground black pepper
Juice of 1/2 lemon
Extra-virgin olive oil, for drizzling
1/4 cup pine nuts, toasted
1/4 cup thinly sliced scallions, white and green parts
1/4 cup chopped fresh cilantro leaves
Preheat oven to 450F.
Line a rimmed baking sheet with parchment paper and set aside.
In a large bowl, toss cauliflower with coconut oil. Add spices, salt and pepper and toss to evenly distribute spices.
Spread cauliflower on baking sheet in a single layer. Roast for 30-45 minutes, until florets are tender and charred to your liking.
Put cauliflower in a shallow dish or on a platter and drizzle with lemon juice and olive oil to taste.
Garnish with pine nuts, cilantro, an extra sprinkling of sea salt and pepper, and serve.
A real exchange between Shannon (of "Commuting with Cauliflower" fame) and I:
Shannon: i hope you brought your camera, because i just scored the biggest cauliflower to date ($3 - STILL a great deal!)
me: you are the best. and yes, definitely have the camera!
Shannon: i finished my other one last night, so the timing is perfect
me: can't wait to get the shannon sporting worlds biggest cauliflower pic
Shannon: me neither
Picture, along with Shannon's cauliflower recipe, will be posted shortly... I'm sure you all can't wait ;-)
Wednesday, May 6, 2009
It calls for arame seaweed... they're little dark threads of relatively mild seaweed that almost look like mushrooms to me. You should be able to find arame at most natural foods markets or Whole Foods. If not, the flavor comes from the sesame and ginger, and this would still be nutritious with just kale (though there are a ton of additional minerals in seaweed). The recipes I'm posting are meant to serve our class of 12, so you likely want to cut this in half.
Before I dive in, a warning... We had a little seaweed tasting. I've really only had seaweed on sushi before, so I'm at the "open-minded novice" level. Most were fine. Dulse, however, I'm convinced is coated in fish guts and left to dry over mud flats, then sprinkled with fermented cow dung for good measure. I tried not to gag in front of everyone. It's the only thing I haven't finished in class so far. Not recommended.
¾ cup dried arame
3 Tbs toasted sesame oil
2 Tbs minced ginger
2 bunches dinosaur kale, chiffonade
2 Tbs minced garlic
3 Tbs tamari
2 Tbs sesame seeds, toasted
1 Rinse the seaweed in water and let soak, covered in water, for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger.
2 In a large pan, heat 2 teaspoons of dark sesame oil on medium heat. Add garlic and gently sauté for 1 minute, until fragrant. Add the seaweed mixture and gently cook for 1 minute. Remove from pan back to the bowl and set aside.
3 Heat 1 Tbsp sesame oil in the skillet. Add the chopped kale. Add 2 Tbsp of tamari. Gently mix in the pan to coat the kale with the oil and tamari. Cover; lower heat to low; let cook for 5-10 minutes or until kale is wilted - soft enough to eat easily, but not so soft as to be mushy. Remove cover and let cook a minute more to evaporate any excess moisture. Remove from heat. Mix in the kale with the seaweed ginger mixture. Add more sesame oil and tamari to taste. Garnish with toasted sesame seeds.
Monday, May 4, 2009
Friday, May 1, 2009
Amazingly flavorful recipe for one of the most nutritious veggies out there, this was a huge favorite of mine from school so far. You can use any mix of nuts you'd like rather than sticking with pecans only.
2 Tbs orange zest
¼ tsp sea salt
1 ½ Tbs maple syrup
2 tsp grapeseed oil
¼ tsp red pepper flakes
¼ tsp grated ginger
2 cups pecans
2 heads broccoli
½ tsp sea salt
2 Tbs rice vinegar
2 Tbs tamari
1 Tbs mirin
½ tsp sesame oil, toasted
1 tsp maple syrup
1 Tbs sesame oil, untoasted
1 pinch red pepper flakes
3 medium garlic cloves, minced
1 Tbs minced ginger
2 medium scallions, minced
1 TO MAKE PECANS: Preheat oven to 350 degrees. Combine the zest, salt, maple syrup, oil, red pepper flakes and ginger in a small bowl and whisk until well blended.
2 Put the nuts in a bowl and pour in the coating mixture. Mix well until the pecans are well coated. Arrange in a single layer on a sheet pan. Bake about 12 minutes until fragrant. Remove and cool to room temperature, they will crisp as they cool. Almonds or walnuts may be substituted for pecans.
3 Remove the florets from the broccoli. Peel the stems until smooth and slice into bite sized pieces. Bring a pot of water to a boil. Add the salt. Blanch the broccoli for 1 minute. Transfer broccoli into a bath of ice water to stop cooking. Strain and reserve. Pat dry with paper towels.
4 Mix vinegar, tamari, mirin, toasted sesame oil and maple syrup together and reserve.
5 Heat a wok over high heat. Add sesame oil, red pepper flakes, ginger, garlic, and scallions. Stir fry until fragrant, about 30 seconds.
6 Add the sauce mixture and simmer until thickened, another 30 seconds or so. Add broccoli and heat through, about 15 seconds. Toss with some zesty pecans and serve right away.
Author: From "One Bite at a Time" by Rebecca Katz