Vietnamese Grilled Lemongrass Pork (Thit Nuong)

~ My buddy Ms. T shared this wonderful recipe a while back and I’ve only now had an opportunity to indulge. After I gave my son a quick sample, the kid tried to run off with the entire plate. Another friend who got to try it, has dubbed it “Crack Pork”. A high honor, but nothing short of the truth. The lemongrass gives the pork a beautifully bright element, while the caramel sauce lends an intoxicating smoky  aroma.

Adapted from Ms. T.

Ingredients:

5lbs pork butt or shoulder- cut into ¼” slices

5 lemongrass stalks- finely minced

½ head garlic- finely minced

2 large shallots- finely minced

2 tbsp caramel sauce

1/3 cup fish sauce

2 tbsp honey

4 tbsp sugar

2 tbsp sesame oil

Fresh ground pepper

Baking powder

Directions:

1. In a large bowl, lay several pork pieces flat across surface. Lightly douse with baking soda. Layer several more pieces on top and douse with more baking soda. Repeat until all pork is treated with baking soda. Set aside for 10-15min.
2. Run cold water onto pork, rinsing each piece individually and thoroughly. As each piece is cleaned, place into colander and set aside to drain.
3. In a large bowl, combine lemongrass, garlic, shallots, caramel sauce, fish sauce, honey, sugar, sesame oil, and fresh ground pepper. Mix until blended.
4. Place piece of pork into bowl and lightly toss to ensure each piece is coated.
5. After several hours, turn pork so that the pieces marinating on the bottom is now on top and vice a versa. Cover and refrigerate overnight.
6. Grill over medium heat until done. Make sure to turn often. Because of the high sugar content, the meat can burn easily.

Serving suggestions:

• Bun: Vietnamese noodle dish using rice noodles, fresh herbs, pickled vegetables, and chopped lettuce with nuoc cham and mo hanh
•  Toasted baguette with tomatillo salsa verde
• Steamed rice topped with a fried egg
• Salad

Chicken Stew

~ A friend recently asked me for recipes with chicken. Coincidentally, both my kids caught a cold so I had a batch of rotisserie chicken stock already. For the kids, I made noodle soup for days but I still had enough stock left over. What to do- freeze or make something else? Stew is one of those great concepts for throwing whatever you have in the fridge. Many of the ingredients are items I usually have in the pantry.  

*Cook’s note: if using canned chicken broth, taste everything before adding salt. I do not season my stock beforehand.

Ingredients:

4 chicken thighs- deboned and skinned

3 celery stalks- diced

1 medium onion- diced

3 carrots- diced

15 oz can fire roasted tomatoes with garlic

4 cups homemade chicken stock

½ cup Chardonnay

1 branch of fresh thyme

2 tbsp Italian parsley- minced

3 cloves garlic- minced

1 large bay leaf

kosher salt

fresh ground pepper

1 tbsp tapioca starch

1 tsp sugar

vegetable oil

green peas (optional)

Directions:

1. Cut chicken into 1” cubes. Lightly season with salt.
2. Set a large flat bottom pot on medium high heat. Lightly cover surface with oil. Sear all chicken in batches, remove from pot, and set aside.
3. Reduce to medium heat. Add celery, onion, and garlic. Sautee until softened. Add canned tomatoes. Using a wooden spoon, gently scrape up the fond and mix in. Add broth, wine, salt, sugar, parsley, thyme, and bay leaf.
4. Lower heat to the lowest setting and cover. Let contents gently simmer for 45min.
5. Move contents of pot over to one side as much as possible. Pour in potatoes and carrots. Try to move potatoes and carrots under the chicken as much as possible. Cover and simmer for another hour.
6. Taste and season with more salt if necessary. Add fresh ground pepper.
7. If desired add green peas and cover for 5min. This will add a nice touch of bright color.
8. Remove and discard bay leaf and thyme branch. 
9. Serve with warm bread or a light salad. 

Greek Turkey Meatballs (Turkey Kefthedes)

~For the health conscious, non-vegan, non-vegetarians, life involves a lot of turkey and chicken breast. Needless to say, it’s easy to get tired of the same old, same old. Kefthedes is one of my favorite Greek dishes. I was surprised to find one done with turkey, rather than the traditional beef/lamb mixture.

*Cook’s note: when I initially followed the recipe, I found the mixture to be too moist so I added a bit of rolled oats to help soak up the flavors and add some dimension to the meatballs.

Recipe adapted from Chef Evan Branning

Special equipment:

Half sheet sized sheet pan

Half sheet sized Silpat or parchment paper

Ingredients:

20oz ground turkey

2 shallots- finely minced

6 mint leaves- finely minced

1 tsp dried oregano

¼ cup rolled oats

1 large egg

1 tsp kosher salt

Fresh ground pepper

Pinch of sugar

Directions:

1. Preheat oven to 375 degrees.
2. In a large bowl, mix all ingredients thoroughly.
3. Place a pan on stove on medium heat. Add just a drop of oil. Fry up a very small patty from mixture. Turn off heat. Taste patty and season more if necessary.
4. Form rest of mixture into 1” balls.
5. Place pan on stove on medium heat. Lightly cover surface with oil. Sear all sides of meatballs until golden brown.
6. Place seared meatballs onto Silpat (or parchment) lined sheet pan.
7. Place into oven and bake for 10-12min.
8. Serve with tzatziki. 

Middle Eastern Chickpea Salad (Balela)

~I was shopping one night at Trader Joe’s and glanced up to see a little tub of chick peas in the prepared foods section. I turned it this way and that- I saw specks of red, green, and a few black beans. The label said it was Middle Eastern. I was intrigued. I love finding new things to throw on top of my lunch salads and Trader Joe’s has never steered me wrong.

Score another hit for TJ’s! Lowly beans were brought to new heights with fresh herbs and bright lemon undertones. The flavors were simple, yet complex. I had to have MORE. But no way was I shelling out $2.69 for an 8oz tub of beans no matter how good they were. Fortunately, it looks like I wasn’t the only instant-convert.

*Cook’s note: it may keep for more than a week. I haven’t had a chance to find out since I finish a batch by myself in a week =)

Recipe adapted from Chef Kristin

Ingredients:

15oz can chickpeas- rinsed and drained

7.5oz can black beans- rinsed and drained

6 grape tomatoes- halved

2 shallots- finely minced

¼ cup Italian parsley- minced

6 mint leaves- finely minced

3 tbsp extra virgin olive oil

½ tbsp apple cider vinegar

Juice of ½ a lemon

¼ tsp kosher salt

large pinch fresh ground pepper

large pinch of cayenne

Directions:

1. Make sure beans are thoroughly drained and fairly dried. Combine with rest of ingredients.
2. Cover and refrigerate for at least 1hr before serving.

Greek Cucumber Yogurt Sauce (Tzatziki)

Ingredients:

1 Kirby cucumber- peeled and seeded (or small hothouse cucumber)

16oz Greek plain yogurt- drained

2 tbsp mint leaves- finely minced

2 large garlic cloves- finely minced

1 tbsp extra virgin olive oil

2 tsp red wine vinegar

¼ tsp kosher salt

Directions:

1. Thinly slice cucumbers (or finely chop for less texture). Squeeze through a colander to remove excess liquid.
2. Combine cucumber with rest of ingredients. Mix well. Taste and season with more salt if necessary.
3. Keep for up to 1 week in refrigerator. 

Beef stew

~Even though it’s “Spring”, here in the Northwest, the wind is howling and temperatures are at times 60 some odd degrees at best. Time for something warm with rib-sticking heartiness. Beef stew is not a dish I grew up with, but it is something that I crave from time to time. This is not exactly a traditional beef stew; it's simply based on my instincts of what would taste good. You may notice that the ingredient list is similar to that of Pasta Bolognese. That’s on purpose =) I love those flavors but wanted something more beefy and with potatoes.  

Ingredients

2 ½ lbs beef chuck

6oz bacon- diced

½ fennel bulb- diced

3 celery stalks- diced

½ onion- diced

1 leek- diced

4 large Yukon potatoes- peeled and cubed

3 large carrots- peeled and diced

2 garlic cloves- minced

3oz tomato paste

14.5oz fire roasted tomatoes

16oz beef broth

½ cup chardonnay

2 bay leaves

Salt

2 tsp sugar

baking soda

cilantro (optional for garnish)

Directions:

1. Cut beef into 1” cubes. Douse liberally with baking soda and massage into beef. Set aside for 10min and then thoroughly rinse with cold water. Make sure to rinse off ALL baking soda. Drain rinsed beef in colander and pat dry. Season with salt.
2. Using a large flat bottom pot, grease surface with bacon. Set on medium high heat.
3. Sear all beef cubes in batches, remove from pot, and set aside.
4. Reduce to medium heat. Add bacon to pot. Once bacon becomes translucent, add fennel, celery, leek, onion, and garlic. Sautee until softened.
5. Move contents of pot to the sides, creating space in the center of pot. Add tomato paste and gently toast for 1min.
6. Add canned tomatoes. Using a wooden spoon, gently scrape up the fond and mix in. Add broth, wine, sugar, and bay leaves.
7. Lower heat to the lowest setting and cover. Let contents gently simmer for 45min.
8. Move contents of pot over to one side as much as possible. Pour in potatoes and carrots. Try to move potatoes and carrots under the beef as much as possible. Cover and simmer for another hour.
9. Taste and season with more salt if necessary.
10. Serve with warm bread, polenta, or pasta. 

Brazilian Garlic Cheese Roll (Pao de Queijo)

~I am at best, a timid baker. When I came upon a bread recipe which did not involve any time to rise, I was sold. Throw in cheese and garlic, and it’s on my must-try list. Rather than the normal flour or yeast, it utilizes tapioca starch.  The result is an odd, addicting cheesy bread-like texture with a slight chewy springiness of mochi. It makes for a great snack or served alongside a salad or light soup. For my preference, the cheese and garlic is a bit too heavy to be served with pasta or anything creamy.

Original recipe adapted from allrecipes.com.

Special Equipment:

Half sheet-sized cookie sheet

Silpat or Parchment paper

Ingredients:

2 cups tapioca starch

1/3 cup whole milk

1/3 cup water

2 sticks unsalted butter

1 tsp kosher salt

4 cloves garlic- minced

2 eggs- beaten

4oz freshly shaved or grated mixed cheeses (Parmesan, Asiago, Romano)

Directions:

1. Preheat oven to 375 degrees. Line Silpat or parchment paper onto cookie sheet.
2. Place butter, water, milk, and salt into a medium pot, and place over low heat. Once it comes to a boil, remove from heat immediately.
3. Stir and blend in tapioca flour and garlic until smooth. Set aside to rest for 10min.
4. Stir and blend in cheese and egg into the tapioca mixture until thoroughly combined. Mixture will be chunky. A good amount of melted butter will exude from mixture.
5. Roll about ¼ cup-sized balls of the mixture onto cookie sheet.
6. Bake for about 18-20min until tops are lightly browned. More melted butter will exude from rolls as they’re baking.
7. Remove from oven and place onto top of paper towel-lined plate. Serve immediately.

Cheesecake Stuffed Strawberries

~One of my girlfriends recently brought these to a dinner party. I recognized them immediately; Pinterest!! What did we ever do before Pinterest? It’s one thing for something to go viral, but for it be pinned. Anyhow, these little nuggets of heaven are definitely worth pinning. Not only are they easy, but it requires only a short list of ingredients, and are super YUMMY. Another bonus is that it’s a perfect bite and mainly fruit; making it a healthy but scrumptious dessert. My little ones each had a sample and thereafter gobbled up about a dozen each. In one sitting. And now stare at me accusingly if they see a “naked” strawberry. Honestly, these are that good. I may never go back to regular cheesecake.

Original recipe by Nutmeg Nanny (I think)

*Cook’s note: taste the strawberries first. If they are very sweet, use only 3tbsp powdered sugar. Unless you have a major sweet tooth, in which case- go nuts! =)

 

Special Equipment

Paring knife

Plastic ziploc sandwich bag (or piping bag)

Ingredients

1lb – 1 ½lb medium strawberries
8oz reduced fat cream cheese- softened
4 tbsp powdered sugar
1 tsp vanilla extract
½ cup graham cracker crumbs

Directions

1. Rinse strawberries thoroughly. If you have very ripe strawberries, look carefully for bruises
2. and mold. Obviously discard those berries.
3. Point knife down and angle slightly to cut a hollow area into strawberry. Repeat with all strawberries and set aside. Pat the berries dry.
4. In a medium bowl, fold in cream cheese, powdered sugar, and vanilla until thoroughly blended and creamy.
5. Open sandwich bag and fold top of bag outwards. Pour cream cheese mixture into bag and close tightly.
6. Cut a small part of the corner of the bag. With your hand cupped around a strawberry, pipe cream cheese into the berry. Set aside onto a platter. Repeat until all berries are filled.
7. Refrigerate for 1hr or until serving. See below for serving/presentation suggestions.

Presentation

1. Just before serving, dip top of each strawberry in cracker crumbs and arrange artfully on a platter; or
2. As you are piping strawberries, arrange the filled berries around a small bowl of the graham cracker crumbs. Then the guests can dip as they are eating. The crunch keeps longer this way. 

Kitchen Technique: Peeling and Toasting Hazelnuts

~With the soaring price of pine nuts, I’m looking towards other alternatives for nutty sauces and condiments (like pesto, gremolata, romesco, etc). Hazelnuts are my current favorite. I love the taste of them raw and the aroma when they’re toasted. While they are plentiful at Trader Joe’s, rarely do I find them peeled.

There are several methods; one of which includes roasting the nuts. However, a quick search on Google shows that I’m not the only one who’s been doing research. Straight roasting is not the way to go.

Special Equipment:

Colander

Cooking sheet

Parchment

Ingredients:

4 cups water

6 tbsp baking soda

2 ½ cup raw hazelnuts

Directions:

Preheat oven to 350 degrees.

Fill a pot with water and baking soda. Bring to boil.

Add hazelnuts and boil for about 4min. The water will turn black.

Fill large bowl with very cold water.

Drain nuts in colander. Place nuts directly in bowl of cold water to shock.

Drain nuts in colander. Rub skin off each nut individually.

Once complete, rinse peeled nuts in clean water.

Drain nuts and pat dry.

Spread out onto parchment paper on top of cookie sheet. Place into oven and toast for 15-20min.

Arugula Pesto (Pesto di Rucola)

~I’m a bit of a pesto snob.  Genoa pesto has always been the only pesto in my world. No matter how many articles I see in the food magazines about new food trends using other herbs in pesto, I’ve always stayed loyal. Until I came across something in Saveur- arugula pesto. I was intrigued.  A little bitter with peppery notes infused into leafy greens; arugula is by far my favorite green for salads.

It works just as well as Genoa pesto. I’ve tossed it in vine ripe tomatoes with fresh mozzarella for a caprese variation. I’ve also served it as an accompaniment to pan roasted pork loin; scrumptious doesn’t begin to cover it.

Ingredients:

2 cups packed arugula

¾ cup hazelnuts- peeled and toasted

1 cup extra virgin olive oil

¾ cup Parmiggiano Reggiano

Zest from 1 small lemon

1 clove garlic

salt

fresh ground pepper

Directions:                                                        

1. Process first six ingredients until finely pureed. Taste and season with salt and pepper.  
2. Store in sealed container in refrigerator for up to 2 weeks or freeze in cubes.      

  

                                     

Vietnamese Rice Noodles in Savory Tomato Broth with Snails and Ground Pork (Bun Oc)

~I have a tendency to favor odd ingredients; snails, jellyfish, jumbo squid, bamboo pith- if it’s something out of the ordinary, I am drawn to it. About 15 years ago, I spied a menu item I hadn’t seen before; noodle soup in tomato broth and topped with snails (?!). Few restaurants ever venture beyond the “regular” meats. I had to order it. 

It was fantastic. Mind-blowing. Life-changing. Not only because of the fact there were snails (for the weird factor), but the combined elements of a savory tomatoey broth paired with multiple Vietnamese herbs- some with no flavor, but perfect crunch, others with little texture but extraordinary complexity. Everything in that bowl worked; in ways I hadn’t ever imagined or thought possible.

Cook’s note: if you’re lucky enough to live in an area largely populated by Vietnamese, several of the garnishes listed below can be found prepared for sale; as in washed and curled.

Special Equipment:

2- 8qt stock pots

large colander that fits over pot

cheese cloth

Ingredients:

Broth:

1 ½ lbs pork neck bones

3” piece of ginger- peeled and smashed

3 vine ripe tomatoes

28oz can peeled tomatoes

1 oz tomato paste

1 lemongrass stalk- trimmed, ends cut, and lightly pounded

4 tbsp shrimp paste in soybean oil

2 pieces rock sugar

½ cup fish sauce

6 garlic cloves- minced

2 medium shallots- minced

vegetable oil

2/3 lb ground pork

salt

sugar

1 tsp tapioca starch

tofu puffs

1 pkg frozen snails

1lb prawns- peeled and deveined (optional)

mai fun rice noodles- cooked according to package directions and drained

Garnish:

tia to

basil

cilantro

rau muong or ong choy

banana blossom

Directions:

1. In a medium bowl, add 1 tbsp shrimp paste, 1 tsp tapioca starch, ½ tsp sugar, and ½ tsp salt into ground pork. Mix thoroughly. Cover and set aside in refrigerator.
2. Rinse all meat in cold water briefly to clean off any bone chips.
3. Fill second pot ¾ way with cold water and add meat/bones. Set on high heat and let boil for about 15min. Lower heat to medium and let simmer for 1hr.
4. Line the colander with cheese cloth and place over second empty stock pot. Set on a lower surface such as sink.
5. Carefully carry boiling stock pot and slowly pour contents through cheese clothed colander into empty stock pot. Wash out first stock pot and set aside for later.
6. Set colander aside with meat and bones. Rinse each piece of meat and bone carefully under cold water; be sure to rinse off all the “scum” thoroughly.
7. Skim the now “clean” broth for any excess oil. Return cleaned meat, bone pieces, and ginger to the broth and set on low heat.
8. Simmer for 45min – 1hr. Remove ginger and pork pieces until only broth remains.
9. Set the other empty stock pot on medium heat. Lightly cover surface with oil.
10. Saute garlic and shallots until translucent. Mix in tomato paste and fresh tomatoes. Cook tomatoes for about 5min or somewhat softened.
11. Add in canned tomatoes with juices. Add pork broth and lemongrass. Cover and bring to boil.
12. Add rock sugar, fish sauce, and shrimp paste. Reduce heat to low and let broth simmer for 15min. Taste and add more fish sauce or shrimp paste if necessary.
13. Bring broth to a rolling boil. Lightly drop ground meat into broth. Stir to break up meat pieces.
14. Reduce heat to simmer until the ground pork floats to surface.
15. Add tofu puffs and snails. Cover and let simmer for another 10-15min. Neither tofu nor snails has any flavor on its own so you want to give them time to soak up the flavors of the broth.
16. Add prawns to broth. Once prawns are cooked, turn off heat immediately.
17. For each individual soup bowl, fill less than halfway with noodles. First top evenly with pieces of ground pork, tofu puffs, prawns, and snails. Ladle soup into each bowl. Then top with some of each garnish listed above. Serve immediately with fish sauce on the side.