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Sunday, May 22, 2016

Lobster with Ginger and Scallion


Ever had lobster with ginger and scallion at a Chinese restaurant?  If not, you are so missing out.  It's one of our favorites, but unfortunately it's also pretty expensive for reasons you can guess.  We go for it when they have a special and we freakin' love it.  So Thursday night has come and dinner is over and of course, I immediately need to know what we will do for dinner the next night.  Anyone else?  Or just me?  Unfortunately, Jim is the total opposite.  Drives me crazy.  So I end up offering suggestions and he gives either "eh" sounds or silence.  Not a whole lot to work with when determining what I will be consuming in a short 24 hours.  I threw out the idea that we could make lobster with ginger and scallions ourselves.  I thought it was brilliant, but he did not match my enthusiasm.  The next day, however, the idea must have had a chance to marinate and I got a text with a request to pick up some steamed lobsters after work.  That's right, STEAMED lobsters.  I will not be killing anything with my own two hands.  Someone else can do the actual killing.  I don't have the stomach for killing - just eating.  Jim was in charge of chopping the pre-steamed bodies into chunks.  I'd recommend about 4 to 6 pieces per body part, and we didn't throw in the legs - we enjoyed them while we were cooking.  We did only two things different from the restaurant's version - we didn't coat the lobster pieces in cornstarch first so that it would get a crispy coating (I didn't miss that, but Jim did a little bit,) and I threw some baby bok choy in there for some veggies (this is highly recommended, but optional.)  Enjoy with some white (or fried) rice!

Lobster with Ginger and Scallion

2 1-1/4 lb lobsters, steamed and chopped into pieces of your size preference
2 Tbsp peanut oil
1 big knob of ginger, peeled and minced
2 cloves of garlic, chopped
1 bunch of scallions, chopped into medium sized pieces
3 or 4 heads of baby bok choy, ends trimmed, and leaves separated.
1 Tbsp reduced sodium soy sauce
1 cup reduced sodium chicken broth
1 Tbsp cooking sherry
1 Tbsp cornstarch

Heat a large pot with the oil over medium-high heat.  While the oil is heating, mix the soy sauce, broth, sherry, and cornstarch in a small bowl.  Once the oil is hot, add the garlic, ginger, and scallions, and cook for a minute or two until fragrant.  Add the bok choy and cook for another minute or two until just tender.  Now add the sauce mixture and bring to a boil.  Cook for a minute or two until it has thickened slightly, and then add the lobster pieces.  Mix until coated evenly in the sauce.  Serve immediately.

Monday, January 18, 2016

Butternut Squash Ravioli




It's been a very long time since I've posted, but I've been finding it very difficult this winter to balance the every day happenings of life.  I haven't been cooking adventurously, instead making a lot of good old standbys or just throwing things together quickly.  Of course, the fast fading daylight of the winter is definitely the most difficult hurdle for me to successfully take pretty pictures.

I made this dish for my friends over the weekend and it was pertinent that I blog.  It was too good not to share.  We decided on a squash night, and as usual, we killed it.  All of the dishes were amazing. I want to make them all to have again.  When I do, I promise to share them.  For now, here's what I made.  I got the filling recipe from Emeril (although I added the smallest touch of brown sugar to add some sweetness - feel free to omit it if you don't want that), but the pasta dough is Jim's grandmother's recipe.  I topped them with some browned butter, sage, walnuts, and cranberries, but if I ever make these again, I think I'll go bigger - maybe a light cream sauce perhaps?  If you ever have the time to invest in making your own ravioli, I highly recommend it.  It's fun, and so much better than the frozen stuff.  Get to it.


Butternut Squash Ravioli
makes about 30 ravioli

For the pasta dough:
4 cups all-purpose flour
6 eggs
1 tsp salt
2 Tbsp of water (if needed)

For the filling:
1 medium sized butternut squash, peeled, seeded, and diced into 1-inch chunks
3 Tbsp olive oil
salt and pepper to taste
1 large shallot, minced
6 Tbsp heavy cream
1 tsp brown sugar (optional)
6 Tbsp grated parmesan cheese


Preheat the oven to 400 degrees.  Toss the butternut squash with 1 tablespoon of the olive oil and season with salt and pepper to your liking.  Roast on a lined baking sheet for 30 minutes, tossing once halfway through the cooking time.  Remove to a bowl and mash or puree in a food processor.  You definitely want the puree to be smooth regardless of how you get there.  In a large pan, heat the remaining olive oil over medium heat.  Add the shallot and sautee until translucent, about 2 or 3 minutes.  Add the squash puree and cook about 2 or 3 minutes longer until it is dry.  Then add the heavy cream, brown sugar (if using) and parmesan and cook for another minute until everything incorporated.  Now taste your filling...isn't it amazing???  Remove it to a bowl and place it in the refrigerator to cool before you eat it all.

Now prepare your dough...

Put the flour and salt in the bowl of a food processor.  Pulse a few times to incorporate.  Add the eggs and run the processor until the dough begins to form and pulls away from the sides of the bowl.  Add a tablespoon of water at a time only if it looks dry or gritty.  Dump out onto a floured work surface and form into a thick circle.  Cover with a towel and allow to rest for 30 minutes.  You can also cover it in plastic wrap and place in the fridge.  Once well rested, cut strips of dough a little at a time.  Feel free to use a pasta maker, but I roll the dough out into strips by hand.  Make sure you get it very thin.  Make sure the filling has cooled, and place about 2 teaspoons worth of the filling about 2 inches apart on the dough for each raviloi.  Fold the dough over and press down around the filling.  Cut the ravioli apart and seal by pinching the dough together all the way around.  Repeat, repeat, repeat.  Place completed ravioli aside on a towel lined baking sheet.

Now boil some water...

Cook ravioli in boiling water for about 3 minutes.  Top with butter melted with sage, walnuts, and dried cranberries, and of course, more grated parmesan.






Sunday, October 4, 2015

Spicy Stir Fried Long Beans



My husband was so nice to give me the biggest cold for my birthday.  Really. So. Very. Sweet.  It's what I always wanted.  So I am laying in bed this morning, while he is at soccer with Adrienne, cup of tea  on one side of me, purring (or should I say snoring) cat on the other, and I figure I should blog one of the many recipes I have cooked and photographed, but have yet to write about.

I've cooked a lot of amazing stuff with the CSA loot.  The variety and quality of the produce has been awesome.  I don't think I would have ever bought dragon beans or long beans myself, so it's just been really fun to try new things.  Not all of my attempts have been the best - I absolutely destroyed the beautiful leeks I was given.  To follow a recipe by the book that someone publishes and have it end up in the garbage is quite annoying.  I apologize if I have ever done that to anyone, but the lesson learned is that it's about trusting your own instincts.  We don't all like things the same way and not all produce is created equal, so if you think you should be using more or less of an ingredient, believe me when I say you should trust yourself.  My potatoes must have been much bigger than necessary, but by the time I knew for sure, it was too late to save it.   I hope the toilet bowl likes potato leek soup.

This is a recipe that will be easy for anyone to doctor or save if we end up not having the same taste and you think it's too salty or spicy or needs more of something.  Feel free to go crazy with this one.  It's flexible...like my personality.  I started with an epicurious recipe, but changed it to suit my own tastes.  I think scallions are a much better choice than shallots for this.  It also needed a touch of sweetness, so I included honey.  I have made this dish twice already because it is so easy, quick and delicious.  It's a great compliment to any noodle dish or stir fry you make.  It doesn't require much chopping, prep, or time, and most importantly, it's really tasty.  This is one of the easiest dishes to throw together.   Blanch your beans before hand and you have practically no more work ahead of you.  Enjoy!

Spicy Stir Fried Long Beans
adapted from epicurious

1 bunch of long beans (about 1 lb)
1/2 cup unsalted peanuts
1 Tbsp peanut oil
3 garlic cloves, minced
1/2 cup thinly sliced scallions
1 Tbsp reduced sodium say sauce
1 tsp honey
3 red Thai chili peppers, minced
a squeeze of lime (optional)

Bring a large pot of water to a boil.  Cook the beans for 3 minutes and remove them to an ice bath immediately to stop them from cooking.  Long beans can get mushy if overcooked.  Once cooled, trim the ends off the beans and chop them into inch-long pieces.  Place the peanuts in a small food processor or chopper and pulse until about half are ground small.  There should still be large pieces.  Don't over grind - you don't want peanut butter.  Combine the soy sauce, honey, and chili peppers in a small bowl.  Once the ingredients have been prepped, heat the peanut oil in a large wok or skillet over medium-high heat until shimmering.  Add the garlic and scallions and saute for about a minute.  Then add the peanuts and stir together for another minute.  Add the beans and combine until hot.  Remove from the heat and add the sauce.  Squeeze in the lime juice if you are using it and stir until well combined.  Serve with noodles or rice. Index blog website fast

Sunday, September 6, 2015

Roasted Tomatillo Salsa


I was just spending a very relaxing Sunday not doing a whole lot of anything and I came to the realization that I had a bag of tomatillos, a jalapeno, and some cilantro in the fridge.  What's a girl to do?  Prepare yourself for the best salsa recipe ever.  Strong words, I know, but my husband Jim said so - and he is quite the connoisseur when it comes to all things salsa and hot sauce related (which is putting it mildly - pun absolutely intended.)  The salsa king has spoken - now I need to watch him so that he doesn't finish it all by himself in ten minutes.  I would like to have it for some company we're having over tomorrow.  If I don't keep my eye on him, he will in fact finish the entire jar I made.  He doesn't even need chips - just a spoon if even that.  He's sneaky too.  He will take a little at a time, every time he finds himself alone in the kitchen, and before you know it, the entire jar is gone.   I know I sound a little like the salsa police, but the quantities listed below did not produce a hell of a lot of salsa.  It's just the right amount to put out with a bowl of tortilla chips as an app for guests or to serve along side some tacos (chicken or pork would be amazing with this salsa...yes yes).  This is not the right amount for Jim to indulge in eating with a spoon out of the mason jar before I want to serve it to others.  I would have doubled the recipe if I had more tomatillos because this is crazy yummy and the salsa monster is lurking.

Roasted Tomatillo Salsa
recipe from Rick Bayless

1/2 lb tomatillos, husked and washed
1 jalapeno, stemmed
6 sprigs of cilantro, thick stems removed
1/4 tsp salt
1/4 cup minced sweet onion

Preheat your broiler on high.  Place the tomatillos and jalapeno on a lined baking sheet and place in the oven about 4 inches from the heating element for about 5 minutes.  Then flip everything over and broil for another 4 or 5 minutes until nicely charred.  Remove and place in a food processor along with any juice that may be on the baking sheet.  Add the cilantro and pulse until it reaches your desired consistency (I like it slightly chunky.)  Add the salt and onion and combine.




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Wednesday, August 26, 2015

Miso Glazed Eggplant












I've been getting a lot of eggplant in the CSA, and since I am not one to make the same things over and over again, there has been a number of eggplant experiments this summer.  Very unfortunately, no one was a fan of eggplant caponata recipe I tried out (thanks, but no thanks, Giada.)  The stir fry was delicious, but not the most interesting or photograph friendly.  Then after two weeks of letting the eggplants accrue patiently in my fridge, I finally decided to try out this side dish.  This is my new favorite way to eat eggplant (assuming of course I ignore what will always be my favorite way to eat eggplant without actually knowing you are eating eggplant: see said Roasted Eggplant Pasta here.)  Eggplants have a weird and off putting texture if you don't cook them correctly.  This recipe has them baked until they are nothing but mushy and sweet slices of awesomeness, coated with a salty and umami miso glaze, and you have yourself the kind of side dish you just can't stop eating.  If you are like me and aren't the biggest fan of miso soup, don't let that stop you from using miso in a recipe.  It takes on an entirely different savoriness (that's the umami I referred to earlier) when you cook with it.  Also, white miso is the mildest of all the misos and it has almost a sweet flavor, without being sweet.  If you want to add some sweetness to this dish, I bet it would work really well.  I thought to add a teaspoon or two of brown sugar to the glaze although the recipe really didn't call for it, but in the name of letting go of added sugar, I didn't do it - a surprising move on my part - but if I can do without added sugar, I will.  Luckily, this had no need for the extra sugar to be a satisfying and delicious dish.  I paired it with some marinated pork chops and sesame soba noodles.  It was a memorable dinner.  If you try it out, I hope you enjoy it!

Miso Glazed Eggplant
recipe from Bon Appetit

6 Japanese eggplants (the long skinny ones), cut diagonally in 1-inch slices
1 Tbsp canola oil
1/3 cup white miso
4 tsp finely grated ginger
2 tsp toasted sesame oil
1 tsp reduced sodium soy sauce
1 tsp white vinegar
1/4 tsp black pepper
3 tsp sesame seeds, divided
3 Tbsp thinly sliced scallions, divided

Preheat oven to 425 degrees.  Place eggplant on a parchment lined baking sheet and brush both sides with the canola oil.  Bake in the oven for 20 minutes until tender, flipping halfway through.  While they cook, mix the miso with the next five ingredients as well as half the sesame seeds and scallions.  Remove the eggplant from the oven and turn the oven to broil.  Brush the eggplant slices with the miso mixture and return to the oven to broil for about 4 or 5 minutes.



http://somethingyummythiswaycomes.blogspot.com/2015/08/miso-glazed-eggplant.html

Monday, August 10, 2015

Baked Chipotle Lime Rice

There are so many ways to cook rice.  My favorite is an actual rice cooker.  If you find the right one, you will get perfect rice every time.  Unfortunately our perfect one broke about eight years ago.  In our quest to find another perfect rice cooker, I have spent time a lot of time with numerous less than perfect versions - some cheap, some expensive.  So much so that I have begun to bake rice in the oven.  It doesn't come out quite the same, but it does come out very delicious.  It lacks the stickiness that I love from perfectly cooked rice cooker rice - the kind you get from Chinese take out.  However, this method is quick and easy and it does taste very good.  I am sharing this recipe below that I discovered from just throwing in different ingredients that I was already working with for the main course.  It came out transcendentally good (if that's possible which I believe it is.)  Consider throwing in the ingredients listed, or try out your own combination of ingredients, or just bake the rice plain - also lovely.  I got the cooking method from Ted Allen - as in one of the former Queer Eye guys or the guy who can currently be found on every other food show airing on television.  So thanks to Ted Allen I now have a go to side dish for pretty much anything.

*He says you can follow the same exact recipe using brown rice only you would cook it for 1 hour instead of 18 minutes.  I have yet to try this out with brown rice because it is just so beautifully fragrant when using basmati - I can't help but keep reaching for basmati when I begin - but I find it surprising that if you use brown, you wouldn't need any extra liquid.  Please share your results if you do try it out!

Also, I failed to get a picture of my amazing tomatillo salsa tonight (CSA tomatillos are amazing!) - sometimes I'm too too hungry and a girl's just gotta eat.  I was able to get a picture of what was left of the rice (not much by the way) after dinner was done.  Hopefully I can share the tomatillo salsa some other time soon.  Until then, enjoy this recipe at least...

Baked Chipotle Lime Rice

1-1/2 cups of long grain white rice*
1 cup reduced sodium chicken broth
1-1/2 cups water
1 Tbsp olive oil
1 tsp kosher salt
1/2 tsp cumin
1/4 cup thinly sliced scallions
1 tsp finely minced canned chipotle chili in adobo sauce
1 tsp lime zest
1 Tbsp finely chopped cilantro

Preheat oven to 375 degrees.  Set an oven proof baking dish with a tight fitting lid on the stove and add your water and chicken broth.  Bring to a boil.  Then add the olive oil, salt, and cumin.  Add the rice and stir.  Cover and place in the oven for 18 minutes.  Remove and let rest for a few minutes.  Then uncover and add the remaining ingredients.  Stir until everything is incorporated nicely and serve hot.

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Monday, July 27, 2015

"Fried" Green Tomato Caprese



I got the most adorable little green tomatoes in the CSA this week.  So no better time than now to try out fried green tomatoes.  I have never had them.  Love the movie, though.  Of course, as much as I love fried food, I am not one to fry things unless I am sure that the baked versions will not suffice.  Examples of this are potato latkes - really fritters of any kind - they don't call 'em "fritters" for nothin'.  So I looked for a recipe for a baked version of fried green tomatoes, and I was lucky enough to find a great recipe that used them as the star of a caprese salad...brilliant.  This came out fantastic.  I would not change a single thing.

I believe that the greatness of this simple of a recipe is certainly due to the sum of its parts...incredible produce from Berube Farm in Dracut, Mass, as well as amazing fresh mozzarella from Tuscan Market in Salem, NH.  You can't have an amazing caprese salad without amazing ingredients.  Next time you have some of these amazing things on hand, I highly recommend you make this.  Alongside a glass of wine, it was pure summer loveliness.



"Fried" Green Tomato Caprese
recipe from Diane, A Broad

4 green tomatoes, cut into 1/2-inch thick slices
1/2 cup panko breadcrumbs
2 Tbsp medium grain cornmeal
2 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
1 egg, lightly beaten
cooking spray
2-oz ball of fresh mozzarella, cut into 1/2-inch thick slices
8 basil leaves
1/4 cup of balsamic vinegar
1 Tbsp of honey

Preheat your oven to 425 degrees.  Mix the breadcrumbs, cornmeal, flour, salt, pepper, and cayenne in a bowl.  Dip each of the tomato slices into the egg and then the breadcrumb mixture.  Make sure each slice gets completely covered, pressing the breadcrumbs down so they stick, and then place on a parchment lined baking sheet.  Spray them with some cooking oil and then bake for about 25 minutes until golden brown.

While the tomatoes are cooking, place your balsamic vinegar and honey in a small saucepan and cook simmering over medium heat for about 8 minutes until it has thickened.  Do not let it overcook or you will have balsamic hard candy instead of a nice reduction.

Assemble the caprese however your foodie heart desires.  I took pictures as shown above and then realized I had miscalculated the number of tomato slices I had (I may be a math teacher, but I was working hungry, so cut me some slack.)  I then ended up serving it as one tomato slice with one slice of mozzarella and one leaf of basil.  With a little bit of balsamic drizzle below (of course you could also drizzle some on top as well!), it was perfection.



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