All posts in November 2022

French Bread

Shrimp Creole

Ingredients:

  • 2 ¼ teaspoons active dry yeast (9 grams)
  • 1 teaspoon sugar (4 grams) (use honey if you prefer)
  • 1 ¼ cups warm water (300 grams)
  • 1 ¼ teaspoons (8 grams) kosher salt
  • 2 ½ to 3 ½ cups All-Purpose Flour (400 grams) plus extra for dusting (see recipe notes)

Instructions:

Step One: Combine yeast, sugar, and warm water in a large mixing bowl (you can also use a stand mixer fitted with a dough hook)

Step Two: Let the yeast proof for about 5 minutes, until the mixture is foamy

Step Three: Add flour to bowl. Mix with a sturdy spatula until the dough starts to come together, then add salt and mix until all ingredients are incorporated. For best results, mix until no dry bits of flour remain. Note: This is a relatively slack (wet) dough, so it may seem a bit shaggy and sticky at this point. Don’t worry – it will become more smooth and elastic as we go!

Step Four: Cover bowl with a clean tea towel and let rise on the counter for about 1 hour, until dough has doubled in size

Step Five: When dough has risen, lightly flour a large cutting board. Tip the dough out of the bowl and onto the cutting board. DO NOT PUNCH THE DOUGH DOWN – you want to keep all those nice air bubbles intact so you have an airy, delicious loaf of bread. (Note: If the dough is sticking to the bowl a little bit, wet your hand with a bit of cold water and gently separate the dough from the bowl to get it all out)

Step Six: Shape the dough into a round loaf: Pull each corner of the dough in towards the center (like you’re folding an envelope) and repeat until the dough feels tight and begins to resist your folds. Flip the dough over and pull it into a round loaf. Watch the video(s) above to see exactly how we do this

Step Seven: Flour a proofing basket or a medium bowl and place your loaf into it seam-side down. Cover with a tea towel and let rise another 30 minutes or so while you preheat the oven. Note: I like to line my proofing basket or mixing bowl with a clean linen napkin to distribute the flour more evenly and help with cleanup

Step Eight: While bread is rising, place an empty dutch oven (with the lid on) in your oven and heat to 460 degrees Fahrenheit

Step Nine: When the oven is hot, you’re ready to go! Use oven mitts to pull the dutch oven out and remove the lid

Step Ten: Lay a piece of parchment paper down on your counter or cutting board (optional – it makes transferring the bread easier!)

Step Eleven: Tip your bread dough gently out of the proofing basket onto the parchment paper. Make sure the seam side is up this time – this is what will create those beautiful cracks on top of the bread

Step Twelve: VERY CAREFULLY (without burning yourself!) use the sides of the parchment to lift the bread up and place it into the hot Dutch oven

Step Thirteen: Put your oven mitts back on, place the dutch oven lid back on the pot, and slide the whole thing back into your hot oven

Step Fourteen: Cook bread for 30 minutes. After 30 minutes, remove the lid from your dutch oven. The bread should be taller, crusty, and very lightly browned. Continue cooking the bread, uncovered, for 10-15 minutes more until the bread has deepened in color and you have a beautiful brown crust

Step Fifteen: When bread is done, use oven mitts to pull the pot out of your oven. Use a long spatula or the corners of your parchment paper to lift the bread out of the dutch oven and onto a cooling rack. Let cool for at least 30 minutes before cutting into it. Slice, slather with butter, and enjoy!

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Notes: Measure the flour by weight instead of cups. You can use instant yeast for this recipe, use 1 1/2 teaspoons instead. The best flour for this recipe is King Arthur All Purpose Flour. You can add garlic, nuts or spices to this recipe.

Nov 29, 2022

Turkish Eggs

Turkish Eggs

Ingredients:

  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 medium onion, finely chopped
  • 1 medium green bell pepper, seeds and membrane removed finely chopped
  • 2-3 stalks (ribs) celery, chopped (you want about the same amount as green bell pepper)
  • 4 cloves garlic, minced
  • 1 tablespoon Cajun/Creole seasoning, or to taste
  • 1 teaspoon dried thyme
  • 1/2 teaspoon cayenne pepper
  • 1 bay leaf
  • 1 can (15-ounce) tomato sauce
  • 1 cup water, about half the can to rinse it out
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 pounds large shrimp, 16-20 count, peeled and deveined, tail removed
  • Tabasco sauce, to taste
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley plus sprigs for garnish
  • Lemon wedges
  • Cooked rice, for serving

Instructions:

Step One: In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between two serving bowls and set aside for now

Step Two: Bring a medium saucepan full of water to a boil. Stir in the vinegar

Step Three: Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin

Step Four: When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper

Step Five: Prepare and cook the second egg exactly as you did the first

Step Six: While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat

Step Seven: Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil

Step Eight: Serve immediately with your favorite rustic bread

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Notes: This rustic bread recipe pairs well with these eggs. Any kind of chili crisp oil would be a great topping, like this one.

Nov 29, 2022

Yellow Curry with Chicken and Potatoes

Yellow Curry with Chicken and Potatoes

Ingredients:

  • Step one: Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste.
  • Step two: Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce.
  • Step three: Stir in the fish sauce and brown sugar to really take it up a notch. Seriously – so good. Serve over rice.

Instructions:

Step one: Heat the oil in a large pot over medium low heat. Add the onions and saute for a few minutes until the onions are fragrant and softened. Add the chicken and curry paste; saute for 3-5 minutes. Add the potatoes and stir to coat with the curry paste

Step two: Add the coconut cream and 1/2 cup water to the pot – simmer for 20-30 minutes or until the chicken and potatoes are fully cooked, adding more water depending on the consistency you want for the sauce

Step three: Stir in the fish sauce and brown sugar to really take it up a notch

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Notes: For a more vegetable-filled dish, add chunks of carrot with the potatoes. This recipe would go well with naan.

Nov 22, 2022

Beef and Broccoli

Beef and Broccoli

Ingredients:

  • 2 lbs flank steak, sliced very thin
  • 4 cups broccoli, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 cup hot water
  • 5 tablespoons low-sodium soy sauce
  • 3 tablespoons brown sugar
  • 3 teaspoons cornstarch
  • 3 tablespoons sesame oil

Instructions:

Step one: In a bowl combine together pressed garlic, hot water, soy sauce, brown sugar, cornstarch and sesame oil. Whisk to combine and set aside

Step two: On medium heat, preheat a skillet with 1 tbsp of olive oil. Add sliced broccoli, cook, until it softens. Remove from the skillet and set aside

Step three: Slice beef into long, thin strips. Add 1 tbsp of olive oil to the same skillet where you cooked the broccoli. Add beef until it gets golden brown

Step four: Pour sauce over the beef, and bring the sauce to a light simmer

Step five: Add broccoli back to the skillet. Stir to combine everything together, and cook it for about 3 minutes

Step six: Serve beef & broccoli while it’s still hot. It pairs well with rice

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Notes: This teriyaki sauce can be used for this recipe if you have it in your fridge. Serve with white or fried rice.

Nov 22, 2022

Guacamole

Guacamole

Ingredients:

  • 1 tablespoon olive oil
  • 1 teaspoon of salt
  • 2 teaspoons of pepper
  • 1 large garlic clove, smashed with the side of a knife
  • 1/4 jalapeno, seeds removed
  • 3-4 cilantro stems, save the leafs
  • 1 teaspoon onion powder
  • 1 large avocado, cut in half, then cut into cubes
  • 1/4 lime, squeezed into mortar and pestle

Optional Ingredients

  • Roma tomato, chopped
  • Feta cheese, crumbled
  • Purple onion, chopped

Instructions:

Step one: Combine olive oil, salt, pepper, garlic clove, jalapeno, cilantro stems and onion powder into the mortar and pestle. Smash everything together still until a paste has developed

Step two: Add the avocado and gently mix in with the paste in mortar and pestle with a fork to keep a chunky guacamole. Use the mortar to combine for a smoother guacamole

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Notes:

Nov 22, 2022

Teriyaki Sauce

Teriyaki Sauce

Ingredients:

  • 1 cup water
  • 5 tablespoons packed light brown sugar
  • 1/4 cup low-sodium soy sauce
  • 1-2 tablespoons honey
  • 1 large clove of garlic, minced
  • 1/2 teaspoon ground ginger
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions:

Step one: Combine the 1 cup water, brown sugar, soy sauce, honey, garlic, and ginger in a medium saucepan and set over medium heat

Step two: In a small bowl, combine the cornstarch with the 1/4 cup water and whisk until dissolved. Add the cornstarch mixture to the saucepan

Step three: Heat the sauce until it thickens to your desired thickness. If the sauce becomes too thick, add more water to thin it out

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Notes: To make this a spicy teriyaki, add some sriracha or red pepper flakes to the saucepan. This sauce will stay good in your fridge for 3 weeks.

Nov 22, 2022

Rice Noodles

Rice Noodles

Ingredients:

  • 1 cup rice flour
  • 1/3 cup tapioca starch
  • Pinch of salt
  • 1 1/3 cup water
  • Oil for brushing

Instructions:

Step one: Mix the rice flour, tapioca starch and a pinch of salt in a large bowl

Step two: Gradually pour in the water and whisk continuously until the mixture turns into a thin batter

Step three: Fill a wok with water. Prepare a steamer basket on top. Turn the heat to medium-high

Step four: Using sesame oil, oil the bottom of a small nonstick pan. Pour the batter mixture on top and place in the steamer basket

Step five: Allow the mixture to steam for five minutes. Now place cooked noodle onto a cold water bath and brush the top of the noodle sheet with oil

Step six: Using a spatula, give the cake pan a swirl to loosen up the noodles. Cut into your desired thickness and lift it up

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Notes:

Nov 22, 2022

Vietnamese Noodles with Lemongrass Chicken

Vietnamese Noodles with Lemongrass Chicken

Ingredients:

Chicken marinade

  • 1 tablespoon olive oil
  • 1.5 lbs chicken thighs
  • 1 stalk lemongrass
  • 2 garlic cloves, chopped
  • 2 tablespoons lime juice
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons brown sugar

Nuoc Cham Sauce

  • 1/4 cup fish sauce
  • 4 tablespoons rice vinegar
  • 2 tablespoons whit esufar
  • 1/2 cup water
  • 2 garlic cloves, chopped
  • 1 red birds eye chili, finely chopped
  • 3 tablespoons lime juice

Noodle Bowl

  • 1/2 tablespoon olive oil
  • 7 ounces vermicelli noodles
  • 2 carrots
  • 2 cucumbers
  • 5 cups iceberg lettuce
  • 3 cups bean sprouts
  • Mint leafs
  • Cilantro leafs
  • Sliced red chili
  • Lime wedges

Instructions:

Step one: Combine Chicken and Marinade ingredients and set aside for at least 1 hour, up to 24 hours

Step two: Heat 1/2 tbsp oil in a fry pan over medium heat (or heat the BBQ). Remove chicken from marinade, shaking off large bits of lemongrass (small bits should fall off during cooking)

Step three: Place chicken in the pan and cook each side until dark golden brown and chicken is just cooked through – about 6 to 8 minutes in total

Step four: Remove from pan, shaking off any remaining bits of visible lemongrass and set aside to rest for 5 minutes. Then slice into thin pieces

Step five: Combine the Nuoc Cham ingredients and mix well to dissolve the sugar. Adjust to your taste (spiciness, lime, sweetness) and set aside for at least 20 minutes

Step six: Soak the vermicelli noodles in hot water for 3 minutes (or according to packet instructions), then drain and rinse under cold water to stop the noodles from sticking together

Step seven: Place noodles in bowl. Top with vegetables and herbs, and sliced chicken pieces. Drizzle with a few tablespoons of Nuoc Cham Sauce (be generous, ~ 4 tbsp per serving) and serve with lime wedges

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Notes:

Nov 22, 2022

Chicken and Rice Soup with Garlicky Chile Oil

Chicken and Rice Soup with Garlicky Chile Oil

Ingredients:

  • 1 small white onion
  • 6 garlic cloves
  • 2/3 cup white rice, preferably short grain
  • 1/4 cup plus 2 tablespoons olive oil
  • 2 teaspoons crushed red pepper flakes
  • 1 lb skinless, boneless chicken thighs
  • 2 1/2 teaspoon salt, divided
  • 1 large bunch of Tuscan kale
  • 1 lemon
  • 3 sprigs dill
  • Freshly ground black pepper

Instructions:

Step one: Peel and finely chop 1 small onion. Peel and thinly slice 6 garlic cloves. Rinse ⅔ cup white rice in a fine-mesh sieve until water runs clear

Step two: Consider doubling this chili oil for other recipes. Heat ¼ cup plus 2 Tbsp. vegetable oil in a large saucepan over medium. Add garlic and cook, swirling pan often, until golden brown, 3–5 minutes; the garlic will continue to cook and darken slightly after it’s off the heat, so be conservative here. Transfer to a small heatproof bowl, leaving 1 Tbsp. garlic oil in pot. Stir 2 tsp. crushed red pepper flakes into garlic oil in bowl; set aside

Step three: Add the onion to the 1 Tbsp. of garlic oil that remains in the in saucepan and cook over medium heat, stirring occasionally, until onion is translucent and beginning to take on some color, about 5 minutes

Step four: Pour in 8 cups water and stir to combine. Stir in rice, 1 lb. skinless, boneless chicken thighs, and 1 tsp salt. Bring to a boil, then reduce heat to low and bring to a gentle simmer. Simmer, uncovered, until chicken is cooked through, about 20 minutes

Step five: Using tongs, transfer chicken to a plate and let sit until cool enough to handle. Shred meat with two forks. Continue to simmer soup while you’re prepping the rest of your ingredients (this will concentrate the flavor of the broth)

Step six: Strip kale leaves off of thick center ribs from 1 bunch Tuscan kale, discarding ribs. Rinse kale thoroughly in cold water, shake off excess water, then thinly slice leaves crosswise

Step seven: Add kale and shredded chicken to pot. Continue to simmer, stirring occasionally, until kale is bright green and chicken is warmed through, about 4 minutes

Step eight: Remove pot from heat. Squeeze in lemon juice (being careful not to let any seeds fall in), season with 2 tsp. salt (or more to taste), and stir to combine

Step nine: Divide soup among bowls. Drizzle with reserved garlic-chile oil. Tear 3 sprigs dill over, then top with a few grinds of black pepper

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Notes: To keep this recipe low carb, skip cooking the rice, or cook the rice on the side and add the soup on top.

Nov 22, 2022

Brussel Sprouts

Brussel Sprouts

Ingredients:

  • 1 1/2 lbs brussel sprouts
  • 1 green apple, sliced very small
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons honey

Instructions:

Step one: Preheat the oven to 425 degrees. Line a baking sheet with aluminum foil

Step two: Peel off the outermost layer of the brussel sprouts, then cut the bottom off the sprout and cut lengthwise

Step three: In a large bowl, toss brussels sprouts with olive oil, kosher salt and freshly cracked black pepper to coat thoroughly. Transfer veggies to prepared baking sheet and roast until tender and caramelized, about 20 minutes

Step four: Place roasted brussel sprouts back in bowl. Add green apple, balsamic vinegar and honey and toss to coat evenly. Taste and season with kosher salt if necessary and serve

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Notes: This side goes well with Miso Glazed Sea Bass. Add bacon, pomegranate and feta for a fancier dish.

Nov 22, 2022