Laksa Noodle Bowl

Laksa with Chicken and Shrimp

        I am sure that just about everyone has heard of Anthony Bourdain who became famous in the late 90's for his first book "Kitchen Confidential".  He exposed some of the messier sides of working and living in the restaurant industry.  You either loved it or hated it, I loved it!  

        Not only did he discuss a lot of things I could relate too, he was also philosophical and irreverent in his opinions about food and life.

        He went on to have several food related shows and have quite a career before his untimely death a couple years ago.  A great memoir to him was published a year after his death with many pictures and quotes of those who had met him and whose lives he had touched.  I admit I shed a few tears reading through the book, knowing that there would be no new stories from him.

        He wrote some fiction and some travel books that tied in with his TV shows, exploring food around the world, as well as some cookbooks.  His Led Halle's cookbook has some great recipes and there are a couple recipes where his personality really shines through, but his Appetites cook book really is like being in the kitchen with him for each of the recipes.  Like cooking with an old friend.

        Laksa is a Maritime Asian noodle dish that is a blend of Chinese and Oceana cultures.  A flavorful broth heated to boiling, poured over rice noodles, shrimp, chicken, egg, beansprouts and cilantro.  I modified a little based on what I had on hand but I think that is kind of the point of this kind of a meal.  I started with homemade broth but you can use store bought or even a bullion base if you prefer.  

        Below is his recipe with a few modifications that I made, for instance he uses a bone in chicken breast which is fine and can add a little bit of flavor to the the broth but it won't add that much as it isn't cooked for very long.  The recipes for laksa paste and sambal belecam are include, again with slight modifications as noted below.  If there is an Asian market near you, you can purchase both of these there and save the time of making them yourself.

Now, Get in the Kitchen and Cook Something!

Laksa

            2 qt. Stock

            1 Boneless Skinless Chicken Breast

            ¾ c Laksa Paste (recipe Below)

            16 Jumbo Shrimp, shelled and deveined, shells reserved

            2 Eggs

            2 t Soy Sauce

            1 T Vegetable Oil

            8 oz. Rice Vermicelli

4 c Boiling Water

¾ c Coconut Milk

            2 c Bean Sprouts

            ¼ c Cilantro Leaves

            Sliced Red Chilis for Garnish

            Lime Wedges for Garnish

            Sambal Belecam (recipe below) or other hot sauce if desired

 

1.     Bring stock to a boil and add chicken breast, cook 12 minutes.  Turn off pot and let sit 12 more minutes

2.     Remove chicken from stock and shred meat, set aside

3.     Return pot to stove with laksa paste and shrimp shells, simmer 30 minutes

4.    Whisk eggs and soy sauce together in a bowl and heat a cast iron pan with oil

5.    Add eggs to hot pan and cook 2 minutes, flip and cook another minute and a half

6.    Put egg on a plate to cool slightly and cut into strips

7.    Bring a pot of water to a boil and pour over the rice vermicelli in a bowl, stir them to keep from sticking and let them sit for 5 minutes. Drain and set aside

8.    Strain the stock and bring back to a simmer and add shrimp to cook through, then remove and set aside

9.     Add coconut milk to the broth and bring to a boil then remove from heat

10.   Divide the chicken, shrimp, vermicelli, sprouts and egg among bowls

11.   Ladle broth over and serve with cilantro, chili peppers, lime wedges and sambal belecam

 

I like making things like this laksa paste, however this recipe makes a lot which is fine as it can be canned or frozen for use later.  I made it without the hot peppers and then made a small batch with the hot peppers added to it.  The blend of flavors is very different and my youngest son said "It smells and tastes weird!"  I think it was the star anise and cardamom that he was tasting but overall everyone else liked it.  This would also be great added to stir-fries or if you want to make pad thai! 

 Laksa Paste

            5 Shallots, peeled

            3 cloves garlic, chopped

            ½ c Galangal, Chopped or ¼ c Ginger

            3 Stalks Lemon Grass, white parts only, chopped

2 oz Macadamia nuts

½ c Peanuts

¼ c Sesame Seeds

1 T Cumin Seeds

¼ c Coriander seeds

3 Star Anise

3 Cloves

½ t Nutmeg

5 Cardamom Pods

(2 Fresh Serrano Chili peppers) Leave out for mild sauce

1 c Soy Oil

2 ½ T Salt

2 T Brown Sugar

4oz Tamarind Paste

½ c Water

1.       Combine shallots through cardamom pods and process in batches to grind into a paste

2.       Heat oil and cook paste over medium low heat for 1 hour

3.       Stir in salt, sugar, tamarind and water and stir for about 20 minutes

This was adapted from a recipe I found on line that called for shrimp paste, I didn't have any but I did have dried shrimp (Doesn't everyone?)  You can leave it out although it does add to the final flavor profile.  You could use a teaspoon of fish sauce if you want or like I said above you can add your favorite hot sauce if you like or leave it out all together.

Sambal Belecam

            10 g Dried Shrimp
                        1 T Water
                        4 Serrano Chili Peppers
                        2 Lime Juice
                        1 t Sugar
                        1⁄4 t Salt

            1.       Reconstitute shrimp in water for 15 minutes

            2.       Combine all and process to a smooth paste

                        3.       Place in a clear jar and store in the refrigerator 

  

Flat Iron Steak with White Grits and Roasted Red Pepper Pesto

Flat Iron Steak with White Grits and Roasted Red Pepper Pesto 

    About a week ago, I made some red pepper pesto for a pasta salad.  There was extra red pepper pesto so I stuck it in the fridge, not sure what I was going to do with it.  Today, when I wanted to add something different to my flatiron steak I thought it would be just the thing, and it was.  I also spread some on toast with an egg for breakfast add added it for a little kick in some homemade vegetable soup, it is really versatile stuff.

    I bought some white corn grits from amazon which came in a few days ago and had to check out Sean Brock's recommendation and it is very good as well.  The comfort just pours out of it and you can really contemplate how something so simple can be so good.  The corn flavor really shines through without being to buttery, paired with the steak and red pepper pesto and it was delightful, delicious, de-yummy!  Add a nice cabernet and it was even better.

Now, Get in the Kitchen and Cook Something!    

Roasted Red Bell Pepper and Arugula Pesto:

    1 c  Baby Arugula
    2 T Pecornio Cheese, shredded
    5 Kalamata Olives, roughly chopped
    1 T Balsamic Vinegar

    2 Cloves Garlic
    3 Red Bell Peppers, roasted 
    1/4 c Olive Oil

    Salt and Pepper To Taste

1. In the bowl of a food processor combine the arugula, Pecorino cheese, olives, balsamic vinegar,  garlic and roasted red bell peppers and process until combined well about 30 seconds.
2. Slowly add in the olive oiluntil combined.
3. Season to taste with salt and pepper.
4. Refrigerate until ready to use.

Seared Flat Iron Steak Salad

    2 lb. Flat Iron Steak

    Salt and Pepper

    2 T Olive Oil

    4 c Chopped Lettuce

    1/2 c Grape Tomatoes

    1/2 c Cucumbers, chopped

    1/2 c Beets

    1/2 c Pepper Rings

    1/4 c Sharp Cheddar Cheese, grated

1. Heat a cast iron skillet over medium high heat.
2. Sear the steak about 5 minutes per side in batches if necessary to prevent over crowding.  This should get the steaks to about 135 degrees for medium rare
3. Let steaks sit 5 minutes
4. Arrange lettuce, tomatoes, cucumbers, beets, pepper rings and cheddar on plates.
5. Slice steaks across the grain and arrange on salads with a dolop of the red pepper pesto.
6. Alternatively, serve with the white corn grits.

Creamy White Corn Grits

    1 c White Corn Grits

    2 1/2 c Water

    Additional 2 c Water for later

    1 t Salt

    2 T Butter

    Pepper To Taste

1. Combine grits with two and a half cups of water and let soak overnight
2. Bring grits to a simmer over medium heat, stirring until they start to thicken
3. Add salt, reduce heat and cover
4. Meanwhile in a seperate pan heat two cups of water
5. Check grits every 10 minutes or so and stir, adding a little water at a time, you should end up adding about 1 1/2 c of water over the next hour.
6. Stir in butter and season to taste with pepper and additional salt if necessary.

Christmas Cookies - Part 2 - The Model Clay Cookie

Christmas Cookies Part 2 - Model Clay Cookies

    I call thes model clay cookies because you can assemble them like you would clay beeds into logs and then slice them.  I know Pillsbury does this for you... but these are so much better.  I usuall make a double batch and then each batch is divided into to colors/ flavors.  Chocolate, Vanilla, Cherry, and Pistachio.  To make the Tree buttons I form a long triangle of green, attach a small roll of chcolate and then carefully wrap it in vanilla and roll.  Then slice and tadah!

Jonathan is making cherry candy canes,  two long wropes of red and white, twisted together and then cut to form candy canes.  I also made Christmas corn, spira ornaments and pistachio checkerboards.

Now, Get in the Kitchen and Cook Something!

Model Clay Cookies

Basic Dough Recipe

¾ c Butter

1 c Sugar

½ t Baking Powder

1 Egg

1 t Vanilla

2 c Flour

1. Cream together butter, sugar and baking powder

2. Add egg and mix 2 minutes

3. Add vanilla and stir in

4. Add flour until just combined

Color/Flavor Variations

Chocolate – Add 2 T Unsweetened Chocolate

Cherry - Add a few drops of cherry flavor and red food coloring

Pistachio – Add green food coloring and ¼ c Ground Pistachios

1. Form into desired shapes and patterns

2. Bake at 375º for 10 – 12 minutes

 Flour Water Salt Yeast

    I made some of the best bread ever today!   The recipe and technique is from Flour Water Salt Yeast by Ken Forkish.  If you want to make great bread this book is loaded with information.  Maybe too much but the recipes reiterate the highlights.  The two round loaves were a single batch of his Saturday White Bread.  From Start to finish was about 8 hours of time, but 6 of that was rising and 1 was baking, the loves were cooked separately in a Dutch oven  for 30 minutes each with a 5 minute Dutch oven reheat in between.

    I look forward to trying some of his other recipes, especially the bacon bread in the back of the book with chopped bacon in the dough.   Yummmm.  He starts by mixing the flour and water by hand until it is mostly incorporated, then lets it sit for about 30 minutes.  Next sprinkle the salt and yeast on top and then fold the dough by hand a couple times, wetting your hand to help dissolve the salt and keep the dough from sticking to you too much.

After folding a couple times you pinch the dough into several small pieces with one hand, turning the container with your other hand.  Then folding a couple more times.  The whole pinching and fold in process takes about 5 minutes.  Then you let it sit, folding it twice int he next hour and a half and then let it raise for 5 hours.

Form it into two loaves, preheat the oven to 475 degrees with the Dutch oven in it for 45 minutes.  Then Bake the bread one loaf at a time for 30 minutes.  Remove, cool slightly and then eat it.  It is definately worth the wait.  

The temperature can make a difference, if you start with room temperature flour, you can use about 95 degree water which will get you into the 77 degree range once the mixing, folding and pinching is done.  My house is usually a little on the cool side, so my dough temp was low and I could have let it raise longer but I went for it anyway.

Now, Get in the Kitchen and Cook Something

Based on Ken Forkish's Saturday White Bread.

    1000 g Flour

    720 g Water

    21 g Salt

    4 g Yeast

1. Combine flour and water by hand until most of the dry flour is incorporated
2. Cover and let rest 30 minutes
3. Sprinkle flour and yeast on top of the dough and then fold the dough with one hand, pulling on one side of the dough and then folding it over the top.  
4. Then turn the bowl 1/4 turn and do it again.
5. Next pinch through the dough to divide it into 2 pieces, give the bowl a turn again and split both pieces in half, do it again splitting the four in halves.  Then one more time, at this point I found it hard to keep track but managed to get most of the pieces split and turned and mixed.
6. Then I gave it two folds, because I felt like it and covered it with plastic and let it sit 30 minutes
7. Give the dough 2 to 3 pull folds, turning the bowl 1/4 turn each time, cover and let rest 1 hour
8. Give the dough another 2 -3 pull folds and then cover and let sit until about tripled in size, about 3 and 1/2 hours
9. Dust the counter with a little flour and place the dough on it.
10. Divide the dough in half and gently form it into a smooth round ball by folding it down on itself with a seam on the bottom.
11. If you have a baneton basket or bread mold you can use it as I did for one loaf.  make sure it is floured well if it is not seasoned, I have used mine about 5 times and it is finally almost seasoned.  I need to use it more. and I will.  The second I left on the counter and scored the top.
    
12. Preheat the oven with a Dutch oven in it to 475 degrees.  Let the dough raise for about 45 minutes or so until almost doubled and when you press down with a finger, it leaves a dent.
13. Carefully put one loaf in the Dutch oven, put the lid back on and bake for 30 minutes.
14. Remove from the oven and place the loaf on a rack to cool
15. Put the Dutch oven back in the oven for 5 minutes to reheat
    
16. Carefully transfer the second loaf to the Dutch oven and bake 30 minutes.
17. Remove bread and cool on a rack
18. Enjoy!

Christmas Cookies - Part 1

 Christmas Cookies - Part 1

    I don't make a lot of desserts, however when Christmas comes around I have a tendancy to over do it a little bit.  This year I went light, only about 12 differnt cookies/ bars etc.  That doesn't include the almond biscotti or hazelnut fig biscotti I made.  Nor does it include the apple strudel in the freezer or the breads I make as well.

    This year I am starting off with my favorite, the Chocolate Cordial Cookie.  It is a rich chocolate cookie, topped with a cherry and then a quick fudge frosting that is baked onto the cookie.  Thats what my elf is doing in the picture above.  This year I didn't have any of the cheap bright red cherries that I usually use but I did have some good luxardo cherries in the fridge for old fashioneds.  I used though, those are the dark bits of goodness in the bowl next to Jonathan.  I will never go back, the only thing I didn't like about the cookies before was the plastic feel of the cherries.  These were way better.

Now, Get in the Kitchen and Cook Something!

Chocolate Cordial Cookie

½ c Butter

1 c Sugar

1 Egg

1 ½ t Vanilla

1 ½ c Flour

½ c Cocoa

1/4 t Salt

1/4 t Baking Powder

1/4 t Soda

Drained Maraschino Cherries

Frosting

1 c Chocolate Chips

½ c Sweetened Condensed Milk

1/4 t Salt

1 ½ t Cherry Juice

1. Cream together butter and sugar

2. Add egg, vanilla and cocoa, mix well

3. Stir in salt, flour, baking soda and baking powder, mix until combined

4. Roll dough into 1-inch balls and press down with your thumb to make an indent, top with half of a cherry

5. Mix frosting ingredients and brush over cherry

6. Bake 12 minutes at 375º

Pomegranate Chicken with Roasted Potatoes, Beets and Broccoli

     A long long time ago, when my wife and I were first dating we bought a pomegranate.  I had had them before and we briefly discussed them at culinary school but I had never really cooked with one.  So we went home and I made Pomegranate Chicken and served with with sautéed potatoes and sweet potatoes.  It was really good and I have made it a few times over the years.  

    According to some stories, the pomegranate was the forbidden fruit in the Garden of Eden.  I can't imagine plucking one off a tree and taking a bite out of it, let alone convincing someone else to try it as well, but what do I know.  It is also the flavor for grenadine, I always thought grenadine was cherry syrup growing up but that is another story.  For the pomegranate molasses below is easy to make, but you can buy some at most grocery stores that have an ethnic section.  Honestly, I like the homemade version better as some store bought brands can be a little bitter.

No, Get in the Kitchen and Cook Something!

Pomegranate Molasses

    1 c Pomegranate Seeds

    1/4 c Water

    2 T Honey

    1/4 t Salt

1. Combine all in a sauce pan and bring to a boil
2. Using an immersion blender, puree the seeds to release all the juice
3. Alternatively you can put the mixture in a blender to puree
4. Strain out the solids and return to the heat
5. reduce to a syrupy consistency.
6. Set aside, can keep in the refrigerator for up to two weeks.

Pomegranate Chicken

    2 T Olive Oil

    1 Clove Garlic, sliced Thin

    1 c Onion, Sliced

    4 Boneless Skinless Chicken Breasts

    1/4 c Pomegranate Molasses

    2 Sprigs Thyme

    6 Sage Leaves, chopped

    2 c Chicken Broth

    Salt and Pepper TT

    1/2 c Pomegranate Seeds

1.  Heat olive oil in a large skillet
2. Sauté Garlic about 1 minute
3. Add Onion and cook until they just start to brown
4. Add chicken breasts and cook 3 minutes per side, to just start cooking them
5. Add pomegranate molasses, thyme, sage and chicken broth and bring to a simmer
6. Reduce liquid by half, flipping the chicken breasts to cook through and coat with the sauce.
7. Season to taste with salt and pepper and garnish with pomegranate seeds.

Roasted Potatoes

    3 Large Russet Potatoes

    2 T Olive Oil

    Salt and Pepper TT

1. Put the potatoes in the microwave for 5 minutes to par cook them.
2. Pre-heat oven to 425͒
3. Remove from microwave and cool until you can handle them
4. Cut potatoes into large pieces and toss with oil, salt and pepper
5. Roast 20 minutes, stir and roast another 10 - 15 minutes until golden

Beets and Broccoli

    2 Broccoli Crowns, quartered

    4 Beets, peeled

    1 t Salt

1. Place beets in a pan and cover with water
2. Bring to a boil and reduce to a simmer
3. Cook until they are soft and can be easily pierced with a knife.
4. Add broccoli and cover for 5 minutes
5. Drain, slice beets and serve    

 

 

Swedish Cube Steak with Sweet Potato Mash

    As the weather gets colder it is nice to have some comfort foods ready to go.  As I have stated previously we have been going to the Oakland County Farmers Market in recent weeks.  There are two very good beef suppliers there and I got some cube steaks a couple weeks ago.  So along with some mushroom and onions I thought I would make a Swedish style cube steak dinner with mashed potatoes, well we are out of potatoes so I am making it with sweet potatoes and then some frozen green beans to round out the meal.

    The sauce is started with onions, then a little flour and some beef and vegetable stock.  I have a lot of canned stock and sauces and jams and fruits and vegetables in the basement so I am always ready to make a good sauce or soup with dinner.

    I also hate to waste items so I roasted the peelings from the sweet potatoes with a little olive oil, salt and pepper to crisp them up to serve as a little accent.  Also I sautéed the mushrooms seperately and served on the side, one because the kids don't like them and two because they are my good wild mushrooms from the market.  For this I used piopinni, nomeko, maitake and chantrelles...

Now, get in the kitchen and cook something!

Swedish Cube Steak

    2 T Olive Oil

    4 - 6oz Cube Steaks

    Salt and Pepper TT

    Flour

    2 T Olive Oil

    1 Onion, julienned

    2 c Mushrooms, sliced (White or Crimini work fine but any variety is good)

    1/4 c Flour

    1/2 c Red Wine

    4 c Beef or Vegetable Broth 

    1 c Sour Cream

1. Heat a large skillet over medium heat.
2. Season steaks on both sides with salt and pepper and dust them with flour
3. Saute steaks about 3 minutes per side, remove to a plate
4. Add two more tablespoons of flour to the pan
5. Season Sautee onions until they start to brown, 8 - 10 minutes, stirring occasionally
6. Add Mushrooms and saute about 5 minutes
7. Add flour and stir to coat onions and mushrooms and cook until it starts to brown, about 10 minutes
8. Add wine and stir to deglaze the pan, scraping up the brown bits to stir into the sauce
9. Add broth and whisk to thicken
10. Add sour cream and stir to blend
11. Reduce heat to a simmer and return the steaks to the pan
12. Simmer 30 minutes
13. Adjust seasoning and serve

Sweet Potato Mash with Crispy Skins

    2 lb. Sweet Potatoes

    2 T Olive Oil

    Salt and Pepper

    1/4 c butter

    1/4 c Cream

    1/2 t White pepper

    1 t Salt

1. Pre-heat oven to 400ᣞ    
2. Peel sweet potatoes and put in a pan of water, reserve skins
3. Heat sweet potatoes to a boil reduce to a simmer and cook until softened, about 25 minutes
4. Meanwhile, toss skins with oil, salt and pepper and roast in oven about 12 minutes, toss them and cook an additional 10 minutes until crispy, careful not to burn them.
5. Drain and return to stove, let them dry for a couple of minutes
6. Place potatoes in a mixing bowl with butter, cream, white pepper and salt
7. whip until smooth and serve

Green Beans Almandine

    1 lb. Green Beans

    2 T Butter

    Salt and Pepper TT

    1/4 c Pecans, toasted

1. Bring 4 cups of water to a boil
2. Add beans and cook 3 minutes
3. Drain beans and toss with battur, salt and pepper
4. Serve sprinkled with the pecans.