I've always wanted an easy Pad Thai recipe, so when I made this one in class and it was not only simple but delicious I was ecstatic. The only ingredient I've found difficult to track down is the palm sugar. Palm sugar is healthier but if you can't find it experiment with a mix of brown sugar and white sugar or sucanat. I made a very quick cucumber salad as a side with chopped english cucumber in seasoned rice vinegar and a touch of agave syrup.
Ingredients
1 package Pad Thai rice noodles
½ cup tamarind juice (if you buy paste, mix it with warm water to reconstitute)
¼ cup palm sugar
½ cup fish sauce
1 tsp chili powder
2 Tbs coconut oil
2 shallots, minced
4 cloves garlic, minced
2 eggs, beaten
2 cups bean sprouts
3 scallions, thinly sliced
¼ cup peanuts, chopped
1 small bunch cilantro, chopped
2 limes, sliced
Procedure
1 Soak the dry noodles in lukewarm water for 15-20 minutes, until flexible but not soft. Drain and set aside. In the meantime, prepare the rest of the ingredients.
2 In a small saucepan on medium heat, add the tamarind juice, palm sugar, fish sauce, and chili powder. Bring to a simmer until the palm sugar dissolves. Turn off heat and set aside.
3 Have all of your ingredients organized next to the stove. Heat a wok on medium-high heat until hot. Add the coconut oil and immediately add the shallot and garlic stir until they start to brown but make sure they don't burn. Add the noodles to
the wok. Stir quickly to keep things from sticking. Add tamarind mixture and stir until the liquid evaporates. If it still seems a little dry, add some water. Make room for the egg by pushing all noodles to the side of the wok. Pour the egg into
the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. Add the bean sprouts and scallions. Stir a few more times. The noodles should be soft and tangled at this point.
4 Pour onto the serving plate and sprinkle with peanuts and cilantro. Garnish with sliced lime.
(source: Bauman College Staff)
Showing posts with label ethnic cuisine. Show all posts
Showing posts with label ethnic cuisine. Show all posts
Monday, June 22, 2009
Thursday, May 21, 2009
Dueling Dates
It's always nice to have options, especially when it comes to dates. I can't help you with your love life if that's what you were hoping for (and I'm not going to reveal any juicy scoop on mine, sorry). But I can share two very good dueling stuffed date (as in the medjool kind) recipes.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.
Ingredients
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
Procedure
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
Ingredients
24 medjool dates, split on the top and pit removed1 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
Procedure
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.
Servings: 12
Author: Jennifer Miller, Natural Chef Instructor/Culinary Administrator
Wednesday, May 13, 2009
Is it better to take the easy road?
My friend Vivian asked me recently whether I thought food that takes longer to cook is usually better. The Slow Food movement certainly thinks so. And everyone likes to believe that hard work pays off. Last night I tested two Moroccan chicken recipes -- an easy one made in class, the other challenging made at home. Both turned out delicious and if you weren't the one putting in the effort, you'd never know the first took half an hour, and the second hours (spread over a multi-day process). Though the recipes have similar spices, the finished dishes taste different. I recommend both, so take your pick depending on how ambitious (or not) you're feeling!
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").
Ingredients
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
Procedure
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).
Ingredients
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)
parchment paper
kitchen string
Procedure
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.
Chermoula
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)"
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").
Ingredients
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
Procedure
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).
Ingredients
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)
parchment paper
kitchen string
Procedure
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.
Chermoula
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)"
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