Snow day, part 6

Wednesday was the day I nearly cracked.

I've barely left my apartment since last Thursday. Yes. A full week from today. The only other human I've seen besides the odd passerby and the Giant cashier on Saturday has been Jake.

So, like any cabin-fevered, stir-crazy individual, I threw myself into another round of baking last night.

The result?

First, it's been a while since I used pate a choux for anything, and it's the first time I used it in my new oven. Damn thing isn't exactly reliable, so the first batch of these were a little flatter than should have been. Anyway, rather than post the step by steps, I'm trying this out:



Next came a second round of whoopie pies.

 

  

Dinner was a slight departure from pho to the Korean-ish version of pho, mul naeng myun. 

Mul naeng myun is traditionally a summer dish, served icy cold to combat those hundred degree days in Seoul. Like pho, it combines noodles, broth, meat and is seasoned to each person's own liking.

Finally, I threw together some polenta and grilled it up as a nice side dish.

RECIPE for grilled polenta:
Boil 2 c water, 1 c buttermilk, 3 TBS butter, 1 tsp salt or season salt.
Gently whisk in 1 c corn meal or polenta. Continue stirring over low heat 5-10 mins.
Pour into a round or square tin, allow to chill until firm (about 20-30 mins)
Turn out on a cutting board or plate, slice into pieces.
Heat grill pan over high heat, spray with non-stick oil and grill each piece until warmed through.
Dust with sea salt to serve.

 

  

  

Dreaming? of hopefully returning to work, and re-joining civilization sometime soon!

Empanadas!!

Inspired by a post on Serious Eats today, I tried my hand at empanadas tonight. The recipe for the crust was quick and easy, and turned out to be the most impressive flaky pastry I've tried. 

The filling on SE was a bit less my style, however, as I don't eat raisins OR olives, so I put together a beef-corn-beans-cheese concoction that was equally yummy.

The dough, after scraping it out of the food processor. It's cream cheese based, and smells great. Knead it gently, wrap it up and chill for 30+ mins. I made the filling (ground beef, chopped onions, cilantro, homemade taco seasoning -- salt, pepper, garlic, paprika, chili powder, cumin -- corn, black beans, 2 c of cheese, 2 oz cream cheese) in a large skillet. We have a TON leftover.

When the dough comes out, fold it into a log, and slice into 10 even parts. Roll out about 4-5 inches in diameter. Fill with about 1/4 c taco mix, wet the edges, and fold over to seal. Press the edges down with a fork.

Some recipes call for baking, others call for frying the empanadas. I filled the baking sheet with ones for baking, then fried the last four. I also found the first two I made were too big, and the dough too thin. The warmth of the filling started to melt the dough (see the top two below). Brush with egg wash, prick with a fork to allow steam to escape. 20 mins @350F

While the first batch are in the oven, I heated a frying pan with oil and fried up the last four.

The result was a delicious meal with tons of leftovers! The fried ones, as expected, were hot, flaky and perfect. The baked ones became a little misshapen, but overall were not too bad. The crust does well both ways.

 

  

 

RECIPES:

From Serious Eats:

Cream Cheese Pastry

Ingredients

8 tablespoons (1 stick) unsalted butter, at room temperature
4 ounces cream cheese, at room temperature
1/4 cup heavy cream
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling the dough
1/2 teaspoon coarse salt

Procedure

1. Process the butter, cream cheese, and cream in a food processor, electric mixer or by hand to thoroughly combine.

2. Add the flour and salt. Process until just combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface. Divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.

Taco filling

Ingredients:

1 lb ground beef

1/2 c diced onion

1/2 can corn

1/2 can black beans

1/3 c chopped cilantro

salt, pepper, garlic, paprika, chili powder, cumin (about 1-2 TBS total)

1 c monterrey jack cheese, shredded

1 c cheddar cheese, shredded

2 oz cream cheese

1. Brown beef in a skillet, add onion and cilantro and spices.
2. Drain and rinse corn, black beans. Mix in with the beef. 

3. Sprinkle with cheese and mix until thickened. 

4. Remove from heat, allow to cool before spooning into pastry rounds.

5. Bake empanadas for 20 minutes at 350 F or fry in shallow pan with oil

Homemade salsa

In a food processor, combine 1/2 bunch cilantro, 2 cloves garlic, 2-3 inch chunk of onion. Pulse until a paste forms. Pour in 2 15 oz. cans diced tomatoes (with juices), 1/2 TBS salt, 1/2 TBS sugar, 1 TBS white vinegar, 2-3 TBS chili oil (or use a a jalapeno). Process until smooth. Squeeze a lime into the salsa.

Coconut red curry

Finally got my pho cravings fulfilled, but I also threw on a big wok-ful of red curry last night, so Jake and I are totally set for lunches this week. 

These photos are actually from when I made it for dinner last week. 

First, ginger, garlic and Thai red curry paste (I like a TON, 3-5 TBS, or most of the jar) get fried in about 4 TBS oil. When it smells absolutely amazing (or when the garlic starts threatening to burn), mix in your coconut milk. It turns a beautiful, silky orange-red color. 

Next, mix in your proteins (chicken and tofu, in this case), and veggies (chopped spinach, water chestnuts, green onions and potato -- I used sweet potato in place of little red potatoes last week, and they were great). I also put in a little chicken stock (about 1 cup or so)

Season with paprika, cayenne, yellow curry powder and basil.

About 20 mins later, this is what you've got. Squeeze a lime over before serving.

RECIPE:

Coconut Red Curry (serves 4)

1 TBS minced ginger (or 1 tsp powdered)

4-5 cloves garlic, minced

1 small jar red curry paste

1 can coconut milk

1+ c homemade chicken stock

1 block tofu, fried 

2 chicken breasts, cooked, cubed or shredded

2 large handfuls chopped spinach

1 -2 c potato pieces (normally I use red potatoes, but subbed in a sweet potato with good results)

1 bunch green onions, chopped

1 TBS curry powder

1 TBS paprika

1 TBS cayenne pepper (or to taste)

See instructions with photos

Dreaming? of attempting to make pho at home next weekend!

Braised baby bok choy

In an attempt to eat a tiny bit healther (#10in10 challenge), I picked up some baby bok choy at the Korean market this weekend, along with some fresh shrimp. Funny thing about shrimp: raw, fresh was $2.49 a lb, pink, frozen was $7.99 a pound. I figured, hm, no brainer! What I forgot: raw shrimp comes with the legs, shells, and tails still on, and need to be deveined. = extra work. Damn!

Into the giant skillet went the leftover leeks, which appeared to be on their last legs when I gave them a squeeze, but worked beautifully, and some crushed garlic:

Drizzled in about 1/2 c soju (Korean rice spirits, but would have used white wine if had it on hand)
Then threw in the washed baby bok choy, stems trimmed. Salt, pepper, juice of 1 lemon:

When the greens are wilted (and there's room in the pan), toss in the shrimp, and watch vigilantly! Shrimp cook up fast, and over-cooked shrimp are rubbery (and disgusting). But, really, you could use chicken, scallops, some fish fillets , I've used squid rings before. Before serving, sprinkle 1-2 tsp corn starch to thicken the sauce.

The result? A healthy and insanely tasteful meal that's mostly made up of booze-soaked veggies:

Enjoy!

Better than takeout

Chinese takeout is not only insanely bad for you (so much salt, oil, possibly MSG, nevermind the portion sizes), it also tends to get a bit pricey if you depend on it often.

Therefore, I bring you this: better than takeout orange chicken with snap peas.

This is a great example of a) reasons to marinate the heck out of your chicken and b) ways to sneak in an extra serving of fruit.

Orange Chicken recipe (exact proportions to come, but here's the general idea)
Marinate chicken pieces in 2 parts soy sauce, 1 part sesame oil, 1 part rice vinegar, (about 1/3 c and scant 1/4 c each), 2-3 crushed cloves garlic, 1 tsp ginger, 1 tsp red chili flakes and the juice of 3 oranges.
About 30 mins before cooking, mix 2-3 TBS corn starch in with the chicken marinade.
Drain the chicken over a saucepan, collecting all of the marinade.
Add to the saucepan similar proportions of soy sauce, sesame oil and vinegar, 3 TBS brown sugar and juice of another orange (or two). Heat 5-8 mins until sauce thickens and reduces by about half.

Heat a teaspoon of oil in a wok. When it shimmers, toss in the chicken and sear quickly. When the chicken begins to turn opaque and crisp, drizzle 3 TBS honey over.
Reduce heat of the wok and mix in the sauce.

Top with toasted sesame seeds and chopped scallions.
Serve with rice or noodles and a vegetable side (I did steamed snap peas with salt, pepper and sesame oil)
Enjoy!


Another side project I was up to last weekend was making a big batch of chicken stock for some chicken soup while I was sick with a cold.

Stock is another one of those great things to keep on hand - and now that I've got a real freezer, making big batches is perfect.

First, pull as much meat from two store-bought chickens (you could - of course, roast your own chickens, but hey -- I was sick!!).

Next, toss the bones and skin into a stock pot. I also had a wilting bunch of parsley I tied up and threw in.

Add your aromatics (carrots, celery and onion are traditional. I also put in the dark green parts of some leeks I had left) and fill the pot with water

Put a lid on it, and simmer away. I also added some season salt and a few cloves of garlic for added flavor. Others traditionally use a bay leaf, I think.

After an hour or two or three (or in my case, whenever you wake up from your sick kid nap), strain your stock, freeze half, and enjoy. It's silkier, thicker and more complexly flavored than anything you can buy in a carton or can at the store.

Dreaming? of trying popovers this weekend! Can't wait.

Weekend recipes

Still no Internet access at the apartment, so this is just a quick hit of the recipes I used this weekend!

I finally got around to making the Creamy Potato soup I posted about earlier, but with a few changes (see below in bold)

Creamy Potato Soup (adapted from CHOW.com)

INGREDIENTS

• 2 tablespoons unsalted butter (1/4 stick) I used about 4 TBS Brummel and Brown
  
• 2 cups finely chopped leeks (pale green and white parts only)
• 4 cups peeled, medium-dice russet potatoes (about 1 1/2 pounds)
• 6 slices of turkey bacon chopped
  
• 1 tablespoon kosher salt
• 1 teaspoon fresh thyme leaves (from 4 medium thyme sprigs) I substituted a handful of chopped parsley (it was half off at the grocery store)
  
• 2 cups low-sodium vegetable broth
• 3 cups water
• 1/3 cup heavy cream 1 c. nonfat greek yogurt (per a suggestion from a dear friend who made this recipe before me)
  

INSTRUCTIONS

1. Melt butter in a large saucepan over medium heat. When the foaming subsides, add leeks, season with freshly ground black pepper, and cook until leeks are softened, about 5 minutes.
2. Add potatoes, salt, turkey bacon and thyme parsley and cook until fragrant, about 2 minutes. Increase heat to high, add vegetable broth and water and bring just to a boil. Reduce heat to low and simmer until potatoes are fork tender, about 10 minutes.
3. Blend soup in a blender in 2 batches until smooth. Return soup to the saucepan over medium heat, stir in cream yogurt, season with additional pepper as needed, and cook until heated through, about 3 minutes.

Sriracha Chicken Stir Fry:
2 chicken breasts cut into 1 inch slices
butter spray
1 green bell pepper
1/2 onion, sliced/quartered
handful of baby carrots, cut like matchsticks
1/3 head of cabbage shredded
1 bunch of green onions (dark parts only -- I used the light parts for tteok bogi, which I served with the stir fry)
soy sauce, sesame oil, sugar, garlic, ginger, sriracha sauce

Mix 3 parts soy sauce, 1 part sesame oil with equal parts sugar, garlic, ginger and sriracha sauce (enough to cover and marinate the chicken). Marinate the chicken for 10-30 mins (longer if you've got the time)

Heat a wok or large skillet with butter spray, fry the chicken until nearly opaque. Toss in onion, carrots, peppers cabbage and scallions. Add more sauce if needed.

Serve with noodles or rice (it also stands alone nicely, which is how I served it, since we had carbo-load between tteok bogi and dumplings)


Dreaming? The movers came today! I can't wait to get ALL of my kitchen stuff unpacked. Photos to follow!

Snowed in

So, for those who haven't heard, the entire East Coast got hammered with a snowstorm this weekend. In hindsight, it made me wish I had done a full grocery shopping this week. Could have done some very serious baking.

Instead, two things came of the weekend: delicious onion flatbread and homemade pasta sauce.

Green onions are one of those great things to keep in the house, and they are 5 for $1 at the Korean market I shop at, so I always have a ton around. This bread is the cheapest, easiest way I have found to put those onions to good use (ham and leek quiche, subbing the onions for leeks is the other).

Recipe: green onion flat bread (2)

3 c. all purpose flour

2 c hot water

pinch of salt

olive oil

2-4 bunches of green onions cut into tiny pieces (I use scissors), divided

Combine flour, salt and water in mixing bowl until a dough forms. It shouldn't be too sticky, add more flour if needed. Cover with a towel, or invert bowl over dough for 30-45 mins. Knead gently on a floured surface and roll into 2 large circles (or round-ish shapes).

Press your fingers into the dough to make tiny wells. Drizzle or brush with olive oil and sprinkle with sea salt and half the green onions on each. Fold the ends in (to make 3 layers), brush top with olive oil and sprinkle with salt and pepper.

Bake at 350 for 20 mins or until golden brown.

Snowed in Pasta Sauce -- I didn't have everything I wanted for this, but it turned out REALLY well.

1 can diced tomatoes (wish I had had 2 cans or a big can)

1/2 can plain tomato sauce

1 tsp sugar

1/2 tsp red chili flakes

6-8 cloves garlic, rough chop

salt and pepper

splash of white wine

drizzle of olive oil

meatballs or italian sausage

Combine all ingredients in a medium sauce pan and simmer for 3-4 hours. I also added 1 small can of tomato paste, 1 can full of water (the small can) and 1 can of white wine when I added the meatballs, since it didn't look like enough sauce.

The result was awesome, full bodied sauce (the wine, meat and chili flakes REALLY developed over the afternoon) that was super easy to make, and helped clear down my pantry a little. :)

Sadly no photos, since we scarfed it down pretty quickly!

Next up? Giant gougeres, a la Serious Eats, once I get home for Christmas!!

Dreaming? of my new kitchen! Moving in January.