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Beef & Broccolli

16 May

Making your own Chinese food.  I suppose there is a question of why spend an hour making something you can order and have delivered in 20 mins?  Well, I feel like beef and broccoli, while especially delicious can also be especially greasy- and the meat mysterious- and this way you know what’s going in it?  But the other thing, is that I have stared at these America’s Test Kitchen Chinese food recipes [which seem a bit more American than Chinese] for like a year.  But I just could never get myself to do it– until yesterday.  In my non-functional state, and avoiding GRE homework, I decided to give it a go.  It is definitely one of those recipes with a long list of ingredients- that feels like much less of a process if you already have them in your cabinet.  This is a mis en place situation- the actual cooking time is really short, so best to do all the prep work up front.

1 lb flank steak, sliced against the grain [to make cutting easier, put meat in freezer for 20 mins prior]
3 tablespoons soy sauce
1 tablespoon dry sherry [I didn’t have so used 1 tbs of white wine vinegar]
2 tablespoons low sodium chicken broth [for small amounts, the powdered kind- you add to water comes in handy]
5 tablespoons oyster sauce
1 tablespoon light brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
6 medium garlic cloves, minced
1 inch piece ginger, minced (about 1 Tbsp.)
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 1/4 lbs broccoli, bite-sized florets and stems trimmed into 1/8 inch slices
1/3 cup water
1 small red bell pepper, cored, seeded, and diced  [I used snow peas instead]
3 medium scallions, sliced 1/2 inch thick on diagonal  [too lazy, left out]

Slice beef across the grain into thin, max 1/4 in slices [I always look up across the grain, but basically you will see little lines in the steak, and you cut perpendicular to them, I think? Otherwise beef will be way more tough.] Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk the sherry, chicken broth, oyster sauce, sugar, sesame oil, and cornstarch in a second bowl. Combine the garlic, ginger and 1 1/2 teaspoons oil in a third small bowl.
Drain the beef and discard the liquid. Heat 1 1/2 teaspoons oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the beef to the skillet and break up clumps; cook without stirring, 1 minute, then stir and cook until beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Add 1 1/2 teaspoons  oil to the skillet, heat until just smoking, and repeat with the remaining beef.
Add 1 tablespoon oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower heat to medium. Steam the broccoli until tender-crisp, about 2 minutes [mine took a few extra mins- also added snow peas after broc had been steaming like 1 min]; transfer to a paper towel-lined plate. Add the remaining 1 1/2 teaspoons oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear the center of the skillet; add the garlic and ginger to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then stir the mixture unto the peppers [since I didn’t use pepper, I just put oil in empty pan, added garlic mix, stirred around.] Return the beef [I drained again] and broccoli to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.

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Lamb B’Stilla

25 Apr

One night when I was in college, I took my friend Austin to a birthday dinner at Fez in Philly.  We had absolutely no idea what we were getting into when we entered the tented room. We ordered the set 8-course meal- and were like amazed by each course– so many new flavors.  One dish was particularly memorable– a lamb pie, wrapped in phyllo dough and covered w. cinnamon and powdered sugar– which we destroyed ripping apart w. our hands.  Obviously, this memory stuck for me– but not so much for Austin- who when I mentioned I wanted make the dish– had no idea what I was talking about… so, thanks man.  Anyway, it took a bit of research to find what this dish might be called- and to find a recipe.  I finally figured it is called B’Stilla- and all the recipes I could find were for chicken b’stilla.  I took on of those chicken b’stilla recipes from Epicurious (Gourmet August 1994, ) and doctored it- so I could best recreate the dish I remembered.  Yes, this dish is labor intensive- I did it over the course of two days- made the filling one- and assembled the pie the next.  The most exciting part for me, was making my own spice blend.  I bought the whole spice seeds etc- and used my coffee grinder to make this ral en hanout.  Will definitely use the leftover spice in future dishes.  And plus making my own spice blend made me feel legit. There are several separate parts to this recipe– but trust me– and ask Reed and Rachel- it was worth it.  A note about phyllo dough- did not realize, you are supposed to take out of the freezer and move to the fridge overnight.  I didn’t realize- moved to fridge only several hours in advance- but it worked out well.

Almond sugar
3/4 cup blanched whole almonds, toasted and cooled
4 tablespoons granulated sugar
1 1/3 teaspoon cinnamon

The filling
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
3 tablespoons unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
1 pound ground lamb
1 1/2 cups low-salt chicken broth
2 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh cilantro
1 1/2 tablespoons fresh lemon juice, or to taste
3 1/2 teaspoons ras el hanout
3/4 cup golden raisins [optional]

For the pie
1 package phyllo dough
confectioners’ sugar and cinnamon for sprinkling
1 stick unsalted butter
8 x 8 square or round pan [ideally round, but I didn’t have]

Ras el hanout (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg

To make the almond sugar:
In a food processor  or coffee grinder- grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.

To make the ras el hanout:
In a spice grinder or coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

To make the filling:
In a small bowl combine saffron with hot water and let stand 10 minutes.
In a heavy pot saute onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
Add lamb, broth, and saffron mixture.  Bring to a boil, then lower heat and simmer, covered, for 25 to 30 minutes, stirring occasionally.  Add raisins. Let lamb stand in cooking liquid off heat 30 minutes. Put lamb in colander and reserve cooking liquids.  Return lamb to big pot.
Measure reserved cooking liquid and solids- then put in a saucepan- you should have around 1 3/4 cup (i definitely had less than this).  If you have more than that, you can boil and reduce to that. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove pot from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Add egg mixture, parsley, cilantro, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.

To make pie:
You want to work as quickly as you can here- so phyllo doesn’t dry out.  So get everying in its place (mis en place) before you start.  After you have opened the phyllo, put it in between two sheets of wax paper and put a slightly damp towel on top.
I wanted filling to be room temperature- so I microwaved 1 minute.
Preheat oven to 400 [Can follow instructions on phyllo box]
In a small saucepan melt 1 stick of butter and keep warm but not hot.
Take a pastry brush, and brush the phyllo w. butter.  Lay so fits in pan.  Sprinkle w. almond sugar.  Repeat about 8-10 layers. [Yes, it is important to butter and sprinkle between each and every layer].  Add filling.  Fold in excess layer overhang.  Then continute to layer about 8 or so more layers [or until I got fed up]
Recipe says you can assemble 4 hours ahead of time and chill (but I feel like might as well assemble right before you bake). Bake b’stilla in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b’stilla slightly on a rack. Flip out onto a serving dish. Generously sprinkle b’stilla with confectioners’ sugar and cinnamon and serve warm.

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Wheatberry Salad- 2 ways

19 Apr

The other day, I was in the elevator at work– and one of my co-workers, who also belongs to the co-op, made some comment about how filling wheat berries are.  I chuckled and took it as typical co-op talk– but something about it stuck– and within the week I bought a huge bag of wheatberries (costing 83 cents, yup).  Pretty soon, i’m that co-op hippie in the elevator- talking about the delicious and substantive qualities of wheatberries, surely deserving to be mocked.  This salad is not too different from the Everything But The Salad– and is equally infinitely modifiable.  I made this two ways- a meat and a veg version. Ingredients might seem a little random- but it is basically whatever I have in the cabinet/freezer.  The veg features a chipotle baked tofu, spinach and black beans. The meat has duck, chorizo and kidney beans.  I sort of winged it on these recipes- so forgive me for the imprecise manner- and just ask me if you need anything clarified.

How to prepare wheatberries: A lot of people talk about soaking these overnight, but this does not really prove to be necessary.
Rinse wheatberries thoroughly in a colander. Boil 3 cups of salted water.  Add 1 cup of wheatberries.  Lower heat, and simmer for 45 mins uncovered until they are tender- and they will start to split. Drain. *now i only usually cook them for like 25 mins– maybe I just like them w. a bit more bite- but that’s what i do

Veg version
1 package firm tofu
Can of chipotle in adobo
14 oz can of black beans
10 oz bag of fresh spinach
Cumin- and I think I added a minuscule pinch of cayanne
Lime (or lemon if you don’t have it)
Olive oil
Salt & pepper
Take firm tofu and place on a plate. Put another plate on top of it- and put a very heavy book on it. Leave for 30 mins. This will drain out some of the water. It is not an altogether necessary step- but if you have the time- it does make a difference.  Cook wheatberries. Cut tofu into 1 inch cubes and place in an 8×8 inch baking dish. Mix some olive oil, half a lemon or lime, salt and pepper in a little bowl.  Pour over tofu.  Take a spoon of the chipotle sauce- pour over the tofu and mix up. This stuff is pretty spicy- so use more or less accordingly.  Bake at 400 for 30 mins.  Best Baked Tofu would work here too.
Drain beans in colander.  Sprinkle w salt & pepper and a pinch of cumin- tiny pinch cayanne. Mix up.
Wash spinach. Put wet spinach into a big pot. Add some water- maybe half a cup. Turn on the heat, put on a lid, and stir occassionally and the spinach will wilt in a couple minutes. Drain spinach.
Add beans, and wheat berries to spinach. Season with lime or lemon, salt and pepper.  Add tofu. I think a red pepper would work really nicely in here too, if you have it.

Meat-tastic version (not pictured, sorry)
1 chorizo link
1 duck breast
1 14oz can of kidney beans
Paprika
salt & pepper
balsamic vinegar
Cook the cup of wheatberries per instructions above.  Drain, then add salt, pepper, a splash of balsamic vinegar and a touch of olive oil.  Later, I am going to add some duck fat- but if you are not into that- add little more olive oil here.  Drain can of kidney beans.  Sprinkle with salt, pepper and paprika.  Slice up chorizo and fry in dry pan. Take out of pan and set aside.
To cook a duck breast:
Wash and pat dry.  It will have a massive layer of fat on top. Make knife cuts into this fat, diagonal, quarter inch apart.  Make another set in the other direction, like a crosshatch.  Salt & pepper. Heat dry skillet on low. Don’t add oil (but because I am indulgent, I left the chorizo fat in this time). Put fat side down in skillet.  Will begin to brown and fat seep out, 10-15 mins.  Flip over and cook another 5 minutes. That’s medium rare.  Pretty interesting, apparently duck is a red meat- so you cook it medium rare etc- instead of like poultry which you cook through.  Want it more well done, cook on the longer side of the 10-15 mins.  Take out of pan, wrap in foil and let rest for 15 mins.  To eat, I usually cut off the massive fat layer- though one might consider this poor practice- then slice the breast on the diagnoal.  I have had crispy bits of duck fat on a salad before- and it was delicious- can’t remember the proper name for it.
Add beans, duck and chorizo to wheatberry salad.  Here is where I got a bit decadent again- and drizzled a spoonful of duck/chorizo fat that remained in the pan out over the salad.

Sydnie’s Taiwanese Stew

25 Feb

Photo taken in Micah & Sydnie’s apt in Tokyo. Best feast.

So I am eating this while I write, and I just have to say this is the most satisfying, delicious, comforting, filling yet surprisingly light stew ever.  While I was in Japan, I had the pleasure of staying with Micah and his girlfriend Sydnie- best hosts ever.  The last day we were there, Sydnie made us this stew.  I was a little wary- because I had never been into hardboiled eggs- but this has pretty much changed my egg-eating life.  Before, I only ate scrambled– now any kind– poached, fried, soft boiled– throw my way.  The thing I like to do eating this stew- is break apart the egg and then the yolk thickens the broth in the most delicious way possible.  This is a Sydnie family recipe- so she just intuits and varies it a little all the time.  But, she gracefully quantified it for me and it came out spot on!

Let’s talk about the ingredients- some of which you might not already have in your cabinet.  The first- the vegetable in here is daikon.  Daikon is like a big long radish- kinda looks like a giant white carrot.  I thought I would have trouble finding it- but when you are looking for it- you notice it everywhere- grocery stores and asian groceries.  And the thing is, you simmer it for so long with the stew that it- along with the eggs- take on the flavor (and color) of the broth.  I knew the daikon was done when it was colored throughout.  It was pretty easy to find 5 -spice too- which is a Chinese blend of spices- with sort of a hint of cinnamon overtones on the nose (ha!). Last is anise star.  Anise has that vaguely licorice flavor- like fennel does- but don’t let that scare you off.  And these stars are just beautiful.  If you can’t find it- you will be fine without.  You put the anise star and ginger slices in– like you would a bay leaf– then you take out when you are done.  This stew is a little hard to get around to making because it simmers for hours- but I am telling you that it is way worth it.  And it is actually super easy.  Leftovers are amazing- and they freeze well (freeze w. out eggs).  It is traditional, Sydnie says, to include the frozen in the next batch- enriches the flavor.  You could also make this with pork.   Char Bar– if you have read this far- you have to make it- because I know you have those spices already- and you’d be way into it.  Serve w. brown rice.  And I got to tell you, I had know idea how to make hardboiled eggs so after 6 eggs gone to waste, I got it down- and have included instructions for you.  And the rice too- because maybe it’s silly- but I always end up looking it up on ehow.

6-8 hard boiled eggs (2 per serving)
1 pound stew beef- cut in chunks
two 1/2 inch slices of fresh ginger- peeled
6-7 green onions (or scallions)
daikon, peel and chop into chunks [the daikon in japan was enormous- only needed one- but the one i found here smaller- so I used two)
1/2 cup soy sauce
1 anise star
sugar cubes (small handful- 1/4 cup?) or I used 2 tablespoons brown sugar
1-1/4 teaspoon five star spice

serve w. brown rice (i used short grain)
1 cup rice
2 cups water

Hard boil eggs.  Place eggs in a saucepan.  Add enough water to about an inch above eggs.  Cover pot. Bring to boil. Turn off heat. Do not open, let sit for 10-15 minutes.  Put eggs to cool in a bowl of cold water.  Then tap lightly against side of sink to start to peel.
Place meat in bottom of a big pot/stockpot/dutch oven. Add enough water to cover meat.  Bring to boil.  Then take off heat and pour out water.  With just beef in the pot, add 1/2 cup soy sauce and then add enough water to just cover the meat with a little extra.  Add anise and ginger stars.  Add five star. Add sugar.  Add green onion.  Bring to boil, then lower heat, cover and simmer for a couple (3) hours.  45 minutes [or I’d say more like an hour] before you want to eat, add daikon.  Taste test to see when done- daikon should be tender and fully colored by soy sauce in the middle.  Additional salt to taste, if needed.
Brown rice.  Rinse rice (yes, do this).  Add rice and water to saucepan. Cover. Bring to boil.  Lower heat and simmer for 50 minutes.  Turn off heat (do not open!) and let sit for 10 minutes.

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chick, cran & brie sandwich

1 Oct

When I was studying abroad in New Zealand, I would sit in my favorite coffee shop, Governor’s, write in my journal and listen to ben harper (come on, we all did it).  But what I really loved there– was the tastiest lunch– a hot caramel (like hot milk and caramel) and a chick, cran & brie sandwich.  Chicken, cranberry and brie is a very popular combination in NZ– available everywhere, even as a pizza topping.  But, my favorite way to have it– is in a toasty sandwich.

A quick note about roasting chicken.  While this might seem like a lot of effort for lunch, roasting chicken is super easy.  I learned how to do it from Barefoot Contessa.  Before her, I was seriously intimidated by making chicken, and was always overcooking it. The main reason this would happen, is that I was constantly cutting into it, asking- does this look pink?  The easiest way to get around this concern, is to invest in a meat thermometer, which you can get for $5.  They say chicken breast should read 170 degrees.  But really, if you are over 150, you are more than fine.  Also, you will know the chicken is done when you poke into and the juices run clear.  IF you are really really lazy- deli turkey works fine for this sandwich too.

2 split chicken breasts, on the bone w. the skin on
olive oil
salt & pepper
cranberry sauce (i have Sarabeth cranberry relish)
brie
bread

Too cook chicken breasts– bone in, skin-on
Preheat oven to 350.
Wash chicken breasts.  Pat dry.  Place skin side up on baking sheet.  Rub with olive oil.  Liberally sprinkle with salt and pepper on both sides.  Cook for 35 minutes.  Wait until chicken is cool enough to touch.  With your hands, take off skin and the breast off bone.  Shred with your hands or cut w. a knife if you prefer.

Assemble sandwich. Spread cranberry sauce on bread.  Add a couple slices of brie.  Add some chicken.  Toast sandwich.  Making this at home, I recommend cooking this grilled cheese style– butter the outside of the bread and throw it in the frying pan.  At work, I’ll just put in the toaster oven.

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