Soy and Ginger Shrimp en Papillotes

from Fine Cooking

Ingredients:

1-1/2 Tbs. soy sauce
1-1/2 Tbs. unseasoned rice vinegar
1 Tbs. hoisin sauce
1 Tbs. fresh lime juice
1 tsp. hot chili sesame oil
1 tsp. honey
1-1/2 lb. extra jumbo shrimp (16 to 20 per lb.), peeled and deveined
2 tsp. minced fresh ginger
2 small cloves garlic, minced
8 oz. bok choy (preferably baby bok choy), washed and cut into 1/2-inch-thick slices (3 cups)
Peanut or vegetable oil for brushing the packets
2 scallions (white and light-green parts only), thinly sliced
2 Tbs. chopped fresh cilantro

Directions:

Position racks in the upper and lower thirds of the oven and heat the oven to 375°F.

Preprare the parchment packets. Cut four 15x24-inch sheets of parchment. Fold each sheet in half, forming a 15x12-inch rectangle. With a pencil, draw a half-heart on each, centering it on the folded edge. Cut out the hearts. (This shape is easier to seal than a rectangle.)

In a small bowl, stir the soy sauce, vinegar, hoisin sauce, lime juice, hot chili oil, and honey. In a medium bowl, combine the shrimp, ginger, and garlic. Pour about half of the soy mixture over the shrimp and toss to coat. In another medium bowl, combine the bok choy, scallions, and cilantro. Add the remaining soy mixture to the bowl and toss to coat.

Unfold the parchment sheets and arrange on a work surface. Brush the inside of each with oil, leaving a 3-inch border. Distribute the bok choy among the sheets, arranging it on one side. Pour over any liquid remaining in the bowl. Arrange the shrimp on the bok choy, using a rubber spatula to scrape any seasoning on top. Fold the other side of the parchment over the shrimp and line up the edges.

Starting at the top of the heart, fold over about 1/2 inch of the edge, pressing down to make a crisp crease.

Continue working your way around the edge of the packet, making overlapping folds (like pleats), always pressing firmly and creasing the edge so the folds hold. Twist the tip of the heart to finish. If necessary, make a second fold anyplace that doesn’t appear tightly sealed.

Transfer the packets to two large, rimmed baking sheets and bake for 8 minutes. Rotate and swap the baking sheets’ positions and continue to bake until the packets are puffed and fragrant, about 7 minutes more. Serve immediately.

serving suggestions

Serve with soba noodles or steamed rice.

Southwest Potatoes

By Mark Bittman

5 tablespoons olive oil, or more as needed

2 tablespoons minced fresh jalapeño, or to taste

1 to 1 1/2 cups corn kernels, fresh or frozen

Salt and black pepper

2 pounds new potatoes, peeled and cut into 1-inch chunks

1/2 to 1 teaspoon chili powder, or to taste

1 14-ounce can black beans, well drained

3/4 to 1 cup grated Cheddar or jack cheese

1/2 cup chopped fresh cilantro, for garnish.

1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.

2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.

3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Yield: 4 to 6 servings.

Roasted White Fish

With Leeks and Bacon
By Mark Bittman

Heat oven to 475. Toss 4 sliced leeks and 2 ounces chopped bacon (optional) with ¼ cup olive oil. Roast for 10 minutes, then add 1 tablespoon thyme leaves and ½ cup white wine. Roast 20 minutes, then top with fish and 2 tablespoons oil and roast until fish is done. Garnish: More thyme.

Spicy Stir-Fried Tofu With Corn, Green Beans and Cilantro

From NY Times Recipes for Health By MARTHA ROSE SHULMAN

One 14-ounce package firm tofu, sliced about 1/4 inch thick

1 tablespoon soy sauce

1 tablespoon Shao Hsing rice wine or dry sherry

2 teaspoons dark Asian sesame oil

1/4 to 1/2 teaspoon salt (to taste)

1/4 to 1/2 teaspoon ground pepper, preferably white pepper

1/4 teaspoon sugar

2 tablespoons peanut oil or canola oil

1 tablespoon minced garlic

1 tablespoon minced ginger

1 jalapeño, seeded and minced

1/2 pound baby green beans, trimmed and broken in half if very long

Kernels from 2 ears of corn

2 tablespoons minced scallions

1 cup roughly chopped cilantro

1. Cut the tofu into 1/4-inch matchsticks, and place them on paper towels. Place another paper towel on top, and prepare the remaining ingredients.

2. In a small bowl or measuring cup, combine the soy sauce, rice wine or sherry, and the sesame oil. Combine the salt, pepper and sugar in another small bowl. Have all the ingredients within arm’s length of your pan.

3. Bring a medium saucepan of lightly salted water to a boil, add the green beans and blanch one minute. Transfer the beans to a bowl of cold water, drain and dry on a kitchen towel.

4. Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates from the surface within a second or two. Add 1 tablespoon of the oil to the sides of the pan and tilt the pan to distribute. Add the tofu. Stir-fry one to two minutes until it begins to color. Add the garlic, ginger and jalapeño, and stir-fry for no more than 10 seconds.

5. Add the remaining oil and then the green beans, corn and scallions. Stir-fry for one minute. Add the salt, pepper and sugar, and toss together. Add the soy sauce mixture. Cover and cook 30 seconds. Uncover, add the cilantro and stir-fry for another 30 seconds to a minute until the green beans are crisp tender. Remove from the heat and serve.

Yield: Serves four.

Nutritional information per serving (four servings): 241 calories; 2 grams saturated fat; 6 grams polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 18 grams carbohydrates; 4 grams dietary fiber; 262 milligrams sodium (does not include salt to taste); 12 grams protein

Lamb and Sweet Onion Pitas

From: Fine Cooking but adapted to remove orange salad

This is super easy and really tasty. I've adjusted the recipe by increasing the onions from 1 to 3 and only using about a 1/2 lb. of lamb.

2-1/2 Tbs. extra-virgin olive oil
3 medium sweet onions, halved lengthwise and sliced 1/4 inch thick
Kosher salt and freshly ground black pepper
1/2 lb. ground lamb
1/2 tsp. ground cinnamon
1 small English cucumber, halved lengthwise and thinly sliced
2 Tbs. red wine vinegar
1 Tbs. coarsely chopped fresh mint
2 pitas, halved and very lightly toasted
1/3 cup plain Greek yogurt

Heat 1-1/2 Tbs. of the oil in a 12-inch skillet over medium heat. Add about three-quarters of the onion, 1/2 tsp. salt, and 1/8 tsp. pepper and cook, stirring occasionally, until golden-brown, 8 to 10 minutes. With a slotted spoon, transfer the onion to a small bowl; set aside.

Cook the lamb, cinnamon, 3/4 tsp. salt, and 1/4 tsp. pepper in the skillet over medium-high heat, stirring occasionally and breaking up the meat, until cooked through, 5 to 7 minutes; drain well.

Meanwhile, finely chop the remaining raw onion and transfer to a large bowl. Add the cucumber, vinegar, mint, and the remaining 1 Tbs. oil to the chopped raw onion; toss to combine. Season to taste with salt and pepper.

Fill the pitas with the lamb and cooked onions. Add some of the cucumber salad and a dollop of yogurt.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): 26; Fat Calories (kcal): 240; Saturated Fat (g): 9; Protein (g): 25; Monounsaturated Fat (g): 13; Carbohydrates (g): 33; Polyunsaturated Fat (g): 2; Sodium (mg): 580; Cholesterol (mg): 80; Fiber (g): 4;

photo: Scott Phillips

From Fine Cooking 109, pp. 22

December 30, 2010

Chicken Adobo Is The Go To

Wow, what a dish. So simple, so distinctive, so good. You can make a whole mess of food, and feed a bunch of people or have a bunch of leftovers.

Here's how I'm currently making it (The NYT article on Chicken Adobo stresses that everyone makes it slightly differently and I've tried it a few different ways.)

Ingredients
1 can coconut milk (16 oz or so)
1/4 cup soy sauce
1.5 cup rice vinegar (scant or a little less than 1.5 cups)
12 garlic cloves, peeled
3 whole bird’s-eye chilies or other fiery chili
3 bay leaves
1.5 teaspoons freshly ground black pepper
3 to 4 pounds chicken thighs.

Directions

1. Combine all of the marinade ingredients in a large, nonreactive bowl or resealable plastic freezer bag. I put them in a dutch oven that I use to cook everything, so it saves the dishes and is easier. Add the chicken and turn to coat. Refrigerate overnight or for at least 2 hours.
2. Place chicken and marinade in a large lidded pot or Dutch oven over high heat and bring to a boil. Immediately reduce heat to a simmer and cook, stirring occasionally, until the chicken is cooked through and tender, around 30 minutes (I went for more like an hour).
3. Heat broiler. Transfer chicken pieces to a large bowl, raise heat under the pot to medium-high, and reduce the sauce until it achieves almost the consistency of cream, about 10 minutes. Remove bay leaves and chilies.
4. Place chicken pieces on a roasting pan and place under broiler for 5 to 7 minutes, until they begin to caramelize. Remove, turn chicken, baste with sauce and repeat, 3 to 5 minutes more. Return chicken to sauce and cook for a few minutes more, then place on a platter and drizzle heavily with sauce. Serves four. Adapted from Amy Besa and Romy Dorotan, Purple Yam restaurant, Brooklyn.

Served over rice.

Chicken Thigh, Tomato, Potato, Basil & Bean Stew

All it takes to make this well is time. And not that much to be honest. 2 hours end to end and you have a fantastic pot of food. It's dead easy.

Adapted this from Jamie Oliver and you can improvise off the basics here if you have some other kind of vegetable or are missing any ingredients. The basil, tomatoes and chicken thighs are essential though.

Ingredients:
1.5 lbs. chicken thighs (you could go for 2 lbs. if you want a bigger pot of food)
sea salt and freshly ground black pepper
Basil (use the leaves and the stalks, don't really need to chop, just wash and tear a bit)
Tomatoes (lots of them, we like to mix some full-size and some smaller tomatoes)
3-4 red potatoes (can use other kinds of course
4-5 cloves garlic, whole
red chili or red pepper flakes
1 Can cannelini beans

Directions:
Preheat oven to 350 degrees

Season chicken thighs w/ salt & pepper

Put your pot (oven-safe pot) on the stove, cover bottom with olive oil, and lightly brown the chicken on both sides. Don't worry about cooking it all the way through, but get it cooked somewhat. Put it on low, and you can prepare the rest of the ingredients while the chicken cooks.

Once you've flipped the chicken, add the other ingredients to the pot
wash and cut up tomatoes (you can just throw smaller tomatoes in)
wash and tear basil, add to pot
wash and cut up potatoes into bite-size chunks, add to pot
Get skin off garlic cloves, add them whole to the pot
Cut up red chili and add, or use red pepper flakes

You can add cannelinni beans now, or wait until half-way through baking time.

Once you've added all the ingredients, put the pot (with top) in the oven for 45 minutes. At that point, take out, stir everything around, add the beans if you haven't done so already, and cook another 45 minutes or so. Serve