Thursday, August 10, 2017

Coconut Rice Bowls & Sunny Side-Up Eggs

3/4 c. jasmine rice
1-3/4 c. light coconut milk
1 T. ponzu sauce
2 t. Golden Mountain sauce
2 scallions, chopped, white and green parts separated
1 lime, quartered
4 T. olive oil, divided
1/2 lb. (1/2 head) red cabbage, cored and thinly sliced
6 oz. king trumpet mushrooms, quartered lengthwise
1 ear of corn, kernels cut from the cob
1 bird's eye chile pepper, finely chopped
2 cage-free farm eggs
1/3 c. roasted peanuts
1 bunch cilantro, chopped
Salt and pepper to taste

In a small saucepan, combine the rice, a big pinch of salt, and the coconut milk (shaking the can just before opening). Heat to boiling on high. Cover and reduce heat to low. Cook 14-16 minutes, or until the liquid has been absorbed and the rice is tender. Turn off the heat and fluff the rice with a fork. Season with salt and pepper to taste.

While the rice cooks, combine the ponzu sauce, Golden Mountain sauce, green tops of the scallions, and the juice of 3 lime wedges. Slowly whisk in 1 T. olive oil until thoroughly combined. Add the cabbage; season with salt and pepper and toss to thoroughly combine. Set aside to marinate, stirring occasionally, for at least 10 minutes.

While the cabbage is marinating, heat 2 T. olive oil in a medium pan (nonstick if you have it) on high heat until hot. Add the mushrooms and cook, stirring occasionally, for 3-4 minutes or until lightly browned. Season with salt and pepper. Add the corn, white bottoms of the scallions, and as much of the chile pepper as you like, depending on how spicy you want the dish to be. Cook, stirring frequently, for 2-3 minutes or until slightly softened and fragrant. Turn off the heat. Stir in the juice of the remaining lime wedge. Transfer to a bowl and wipe out the pan.

In the same pan, heat 1 T. olive oil on medium-high heat until hot. Keeping them separate, crack eggs into pan; season with salt and pepper. Cook for 3-4 minutes, until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat.

Add the peanuts to the bowl of marinated cabbage; toss to combine. Divide the coconut rice, finished cabbage, vegetables, and fried eggs between 2 bowls. Garnish with the cilantro.

Serves 2.

Adapted from a Blue Apron recipe, August 2017. 

Tuesday, August 8, 2017

Tangy Potato-Green Bean Salad

3 lbs. baby red potatoes, quartered or halved, depending on size
1/4 c. plus 1 t. kosher salt, divided
8 oz. haricots verts, trimmed and cut into 1-1/2" pieces
1 t. lemon zest plus 1/4 c. fresh lemon juice (2 lemons)
1 shallot, minced
1 T. white wine vinegar
1 T. Dijon mustard
1/4 t. black pepper
1 c. loosely packed fresh dill, chopped and divided
2/3 c. olive oil
3 radishes, thinly sliced
2 T. thinly sliced chives

Bring potatoes, water to cover, and 1/4 c. of the salt to a boil in a large Dutch oven over medium-high heat. Reduce heat to medium-low and cook just until fork-tender but not falling apart, about 8 minutes. Add haricots verts and cook until beans are tender-crisp, about 1 minute. Drain well; cool completely. Transfer to a large bowl and cover with plastic wrap; chill until ready to use.

Whisk together lemon zest, lemon juice, shallot, vinegar, mustard, pepper, remaining 1 t. salt, and 1 T. of the chopped dill in a medium bowl; gradually add olive oil in a slow, steady stream, whisking until smooth.

Gently toss together potate-green bean mixture and 1/2 c. of the dressing; let stand 30 minutes. Before serving, gently stir in radishes, remaining fresh dill, and remaining dressing. Sprinkle with chives.

Serves 8.

Adapted from Southern Living magazine, August 2017, p. 155.

Slow Cooker Corn Chowder

14 ears fresh yellow corn, divided
2-1/2 c. vegetable stock
2 medium russet potatoes, peeled and chopped
1 small yellow onion, chopped
4 thyme sprigs
3 garlic cloves, smashed
2 t. kosher salt
1 t. black pepper
4 "fakin" (soy bacon) slices, warmed and crumbled
1/2 c. finely chopped red onion
2 T. chopped fresh chives
2 T. fresh lime juice
1 c. heavy cream

Cut corn kernels from cobs using a sharp knife. Reserve 1 c. corn kernels. Place remaining corn kernels in a 5-6 qt. slow cooker. Working over a rimmed pan, use the back of the knife to scrape the cobs to release all the juices from the cobs. Add corn milk, stock, potatoes, yellow onion, thyme sprigs, garlic, salt, and pepper to slow cooker.

Cover and cook on LOW until potatoes are very tender and chowder has thickened slightly, about 6 hours.

Meanwhile, stir together reserved 1 c. corn kernels, fakin, red onion, chives, and lime juice in a small bowl. Chill until ready to serve, up to 6 hours ahead.

Remove half of chowder from slow cooker and set aside. Process remaining chowder in slow cooker using an immersion blender until smooth (or transfer in batches to blender, remove center piece of blender lid to allow steam to escape, cover with a towel, and process until smooth). Stir together reserved and pureed chowder in slow cooker. Stir in heavy cream. Divide into 6 bowls and top with fresh corn mixture.

Serves 6.

Adapted from Southern Living magazine, August 2017, p. 136.

Cavatelli & Spicy Corn

1-1/2 T. dried currants
1 T. red wine vinegar
1/2 lb. Fairy Tale eggplants or other pale purple eggplants
Salt and pepper
Olive oil
1 ear of corn
2 cloves garlic, minced
1 red Fresno pepper, seeded and finely chopped
10 oz. fresh cavatelli pasta or other small pasta
2 T. mascarpone cheese
1 bunch fresh basil, leaves only, divided
2 oz. ricotta salata cheese, coarsely grated
2 T. grated Parmesan cheese

Preheat the oven to 450 degrees.

In a large bowl, combine currants and vinegar; set aside.

Quarter the eggplants lengthwise. Place on a sheet pan and season with salt and pepper. Drizzle with olive oil and toss to coat; arrange in a single layer, skin side down. Roast 8-10 minutes, or until tender when pierced with a fork. Remove from oven and set aside.

While the eggplants roast, cut the corn kernels from the cob. In a large pan, heat a drizzle of olive oil on medium-high heat until hot. Add the corn in a even layer. Cook without stirring, 1-2 minutes, or until lightly browned. Add the garlic and Fresno pepper, and season with salt and pepper. Cook, stirring frequently, 2-3 minutes or until softened and fragrant. Turn off the heat.

While the corn cooks, heat a large pot of salted water to a boil. Add the pasta and cook 4-5 minutes or until just shy of al dente. Drain thoroughly, reserving 1/2 c. of the pasta water.

Add the cooked pasta and 1/4 c. of the cooking water to the pan of corn. Cook on medium-high heat, stirring vigorously, 1-2 minutes or until coated. Add additional pasta water if it seems too dry. Turn off the heat; stir in the mascarpone cheese until melted and thoroughly combined. Season with salt and pepper to taste.

Transfer the roasted eggplants to the bowl of rehydrated currants. Add half the basil leaves and stir to combine. Add a drizzle of olive oil and stir again. Transfer to a serving dish and garnish with ricotta salata cheese.

Divide the finished pasta between 2 dishes. Garnish with the remaining basil and Parmesan cheese. Serve with the eggplants on the side.

Serves 2.

Adapted from a Blue Apron recipe, August 2017.

Monday, July 24, 2017

Lemony Greek Pasta Salad

Kosher salt
1 lb. orzo pasta
2 cucumbers, halved lengthwise, seeded, and sliced
1 c. Kalamata olives, pitted and sliced
6 oz. feta, crumbled
Grated zest of 1 lemon
2 T. freshly squeezed lemon juice
2 t. Dijon mustard
1 shallot, grated
Freshly ground black pepper
5 T. extra-virgin olive oil
1/4 c. fresh dill leaves, chopped

Bring a large pot of generously salted water to a boil. Add the orzo and cook per package directions. Drain and transfer to a large salad bowl.

Meanwhile, make the dressing. Whisk together lemon zest, lemon juice, mustard, and shallot. Add a few pinches of salt and pepper. Gradually whisk in the olive oil until emulsified, then stir in the dill. Taste and adjust seasonings as needed.

Pour the dressing over the still-warm orzo and toss evenly to coat. Let cool to room temperature, about 25 minutes, then fold in the cucumbers and olives. Scatter the feta over the top and serve.

Leftovers will keep in the fridge for up to 4 days. Bring to room temperature before eating.

Serves 4.

Adapted from Mighty Salads, p. 90.