Cucumber Lemon Water
Cucumber Lemon Water
Makes 1 pitcher
Water
1 small cucumber, cut into 1/4" slices
1/2 lemon, cut into 1/4" slices
Mint (optional)
Place the cucumber and lemon in a 2 quart pitcher and fill with water. Refrigerate for two hours or more. Serve over ice. May add sprigs of mint.
Lamb with Roasted Tomato Gravy
Lamb with Roasted Tomato Gravy
Yields 6 to 8 servings
1 small, boneless leg of lamb, about 5 pounds, butterflied
2 tablespoons extra-virgin olive oil, plus some for drizzling
Salt and freshly ground black pepper
1/2 bunch mint, stripped from the stem and finely chopped
6 cloves garlic, finely chopped
1 pint grape tomatoes
2 shallots, finely chopped
2 tablespoons flour
1 cup dry white wine
1 cup chicken broth
1/4 cup parsley, chopped
Pre-heat an oven to 400°F. Place the half bunch of stemmed and finely chopped mint in the middle of the splayed-out lamb. Place the garlic in among the mint leaves then fold the lamb over so that the mint and garlic are almost entirely cocooned in the lamb. Place the lamb in a shallow baking pan on a roasting rack and drizzle evenly with olive oil. Season both sides with salt and freshly ground black pepper. Place in the oven for 45 minutes. Remove from the oven, cover with foil and let the meat rest for 5-10 minutes for the juices to redistribute.
Place the grape tomatoes on a small cookie sheet and drizzle with olive oil. Season with salt and freshly ground black pepper and transfer to the oven when the lamb is about halfway done. If you roast them for 10 minutes, they will burst and be ready to serve. But if you prefer to let them brown up more, you can leave them in the oven for 20 minutes. Transfer to a bowl and using a potato masher or a fork, lightly mash the tomatoes.
Once the tomatoes are in the oven, preheat a medium skillet over medium-high heat with 2 tablespoons of olive oil. Add the shallots and cook until golden, about 3-4 minutes. Sprinkle in the flour and continue to cook for another minute. Add the white wine and chicken broth. Let the liquids reduce until a slightly thickened sauce forms, about 5 minutes. Add the mashed tomatoes to the sauce along with the parsley. Season with salt and freshly ground black pepper and reserve. Slice and serve the lamb with the gravy.
Stir-Fried Tofu
Stir-Fried Tofu
Serves 4
1 (14 ounces) regular tofu, firm or extra-firm, drained
1 1/2 tablespoons fish sauce
1 tablespoon fresh lime juice
1 tablespoon sugar
1 teaspoon Thai red curry paste
1/2 cup coconut milk
2 tablespoons peanut or canola oil
1 Chinese broccoli, stems trimmed
1 small red bell pepper, seeds and ribs removed, thinly sliced lengthwise
Coarse salt
1/4 cup whole basil, cilantro, and mint leaves
1/4 cup unsalted dry-roasted peanuts, coarsely chopped
Cut tofu in half widthwise. Keep the pieces stacked and cut lengthwise into thirds (creates six rectangles), and then cut the tofu horizontally (slicing parallel to work surface) into quarters to create 24 cubes, each about 1 inch. Press the tofu. Meanwhile, in a small bowl, whisk together fish sauce, lime juice, sugar, curry paste, and coconut milk until blended; set aside.
In a large, nonstick skillet, heat 1 tablespoon oil over high heat. Add the tofu and sear without moving until the cubes have browned, 2 to 3 minutes. Carefully turn the tofu and sear other side until browned, about 2 minutes more. Turn and sear a third side, again for about 2 minutes. Remove tofu to a plate and set aside.
Add the remaining tablespoon of oil to the skillet and heat. Add the broccoli, red pepper, 3 tablespoons of water, and salt to taste; cook, stirring frequently, until vegetables are almost tender, 2 to 3 minutes. Return tofu to the skillet and stir in the sauce. Cook to heat and blend flavors, about 1 minute. Serve immediately, garnishing each portion with basil, cilantro, mint, and peanuts.
Thai-Style Steak Salad
Thai-Style Steak Salad
Serves 4
1/4 cup freshly squeezed lime juice
1 tablespoon soy sauce
1 tablespoon sugar
1/4 to 1/2 teaspoon red-pepper flakes
3 tablespoons vegetable oil
2 boneless rib-eye steaks, (each 8 ounces and 3/4 inch thick)
Coarse salt and ground pepper
1/2 pound carrots, (3 to 4 medium)
1 medium head romaine lettuce, cut crosswise into 1-inch ribbons
1/2 cup fresh mint leaves
1 cup cream of coconut, preferably Coco Lopez
1/3 cup salted peanuts, chopped (optional)
Make marinade: In a medium bowl or liquid measuring cup, whisk together lime juice, soy sauce, sugar, red-pepper flakes, and oil. Season steaks generously with salt and pepper; place in a baking dish. Pour 1/4 of marinade over steaks (reserve remaining marinade); turn steaks to coat. Let steaks marinate up to 30 minutes.
In a large skillet, cook steaks on medium-high heat, turning once, 2 to 3 minutes per side for medium-rare. Transfer to a cutting board; tent loosely with aluminum foil, and let rest, 5 to 10 minutes. Slice steaks across the grain into 1/4-inch-thick slices; halve slices crosswise. Transfer to a large bowl, and toss with reserved marinade. With a vegetable peeler, cut carrots into long ribbons. Add to steak in bowl, along with lettuce and mint; toss to combine. Divide salad among four shallow bowls. Sprinkle with bean sprouts and peanuts, if desired.
Asian Pork Salad
Asian Pork Salad
Serves 4 to 6
2 pork tenderloins (about 2 pounds), trimmed
Spicy Hoisin Marinade (recipe follows)
Vegetable oil, for oiling grill
2 cups fresh cilantro leaves
2 cups fresh mint leaves
1 bunch scallions, white and light green parts only, thinly sliced on the diagonal
1 cup mung bean sprouts
1 cup julienned carrots
2 red bell peppers, seeds and ribs removed, julienned
Ginger Dressing (recipe follows)
1/4 cup roasted peanuts, roughly chopped
Arrange pork loins in a non-reactive dish with spicy hoisin marinade. Cover and marinate, turning occasionally, refrigerated, for at least 8 hours or overnight. Preheat grill to high. Allow pork to return to room temperature before cooking, about 30 minutes. Remove pork from marinade, reserving 1/2 cup. Oil grill. Grill pork, turning and occasionally brushing with marinade, until pork reaches an internal temperature of 140 degrees; to 145 degrees;, about 20 minutes. Remove from grill, and allow meat to rest for 10 minutes before slicing.
In a large bowl combine cilantro, mint, scallions, sprouts, carrots, and peppers. Add ginger dressing, and toss to combine. Slice pork crosswise 1/4-inch-thick. Arrange pork and salad on a platter. Garnish with roasted peanuts.
Spicy Hoisin Marinade
Makes 3/4 cup, enough for 2 1/2 pounds meat
1/4 cup soy sauce
1/4 cup packed dark-brown sugar
2 tablespoons sherry
2 tablespoons freshly squeezed orange juice
2 tablespoons hoisin sauce
2 tablespoons peeled and grated fresh ginger
2 garlic, minced
2 scallions, white and green parts, thinly sliced, plus more for garnish
1 tablespoon dry mustard
1 teaspoon crumbled dried chile, or crushed red pepper flakes
Zest of 1 orange
Whisk together ingredients in a nonreactive dish.
Ginger Dressing
Makes 1/3 cup
2 tablespoons freshly squeezed lime juice
2 tablespoons rice vinegar
1 1/2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon sugar
1/4 teaspoon crushed red pepper flakes
In a small bowl, whisk together lime juice, vinegar, sesame oil, soy sauce, ginger, sugar, and chile pepper. Store, refrigerated, in an airtight container, for up to 3 days.
Roast Rack of Lamb with Mint
Roast Rack of Lamb with Mint
Serves 4
1 medium shallot, peeled, coarsely chopped
4 garlic, peeled
2 teaspoons Dijon mustard
4 tablespoons olive oil
1 1/2 cups fresh mint leaves, (no stems)
Salt and freshly ground black pepper
1 half-rack rib lamb chops, (about 1 3/4 pounds)
Preheat oven to 475 degrees;. In the bowl of a food processor, combine shallot, garlic, mustard, 3 tablespoons olive oil, and mint; season with salt and pepper. Pulse until a medium-textured paste forms, about 30 seconds; set aside.
Heat a cast-iron skillet large enough to accommodate the half-rack of ribs, over medium-high heat. Add the remaining tablespoon olive oil. Season lamb with salt and pepper, and place in the skillet, fat side down. Sear meat on both sides until well browned, 4 to 5 minutes. Remove the skillet from the heat, and transfer the lamb to a clean surface.
Spread the reserved mint paste on the meaty side of the lamb, and place the lamb in a shallow baking pan. Transfer to the oven, and roast until the lamb is medium rare, or until the internal temperature is 130 degrees;, 18 to 22 minutes. Remove from the oven, and place lamb on a cutting board; let rest for 5 to 10 minutes before slicing. Slice between the bones, and serve.
Thai Chicken Soup
Thai Chicken Soup
Serves 6
4 cups chicken stock
2 kaffir lime leaves
One 3-inch piece lemongrass, thinly sliced
One 3-inch piece fresh ginger, peeled and grated
3 scallions, trimmed and julienned
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise
1 cup shiitake mushrooms, stems removed and sliced
1 tablespoon Thai fish sauce
Coarse salt
1/2 cup thinly sliced carrots
1 cup fresh cilantro leaves, plus more for garnish
1/2 cup bean sprouts
Juice of 1/2 lime, plus lime wedges for garnish
Mint leaves, for garnish
2 cooked boneless skinless chicken breast halves, shredded
In a medium saucepan, bring chicken stock to a boil. Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chiles, chicken, mushrooms, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes. Stir in carrots, cilantro, and bean sprouts. Simmer for 5 minutes more. Remove lime leaves, and discard. Season with salt and lime juice. Ladle soup into shallow soup bowls. Garnish with cilantro, mint, and lime wedges; serve immediately.
Baccala Ravioli
Baccala Ravioli
Recipe courtesy of Mario Batali
Serves 8
1 pound dried cod (baccalà), as evenly thick as possible
3 cups all-purpose flour, plus more for dusting
4 extra-large eggs
1 cup extra-virgin olive oil
1 large baking potato, boiled, peeled, and put through a ricer or mashed
1 1/2 teaspoons chopped fresh rosemary leaves
2 tablespoons chopped fresh chives
Salt and freshly ground black pepper
Semolina, for dusting
1 cup Basic Tomato Sauce (recipe follows)
5 tablespoons chopped fresh thyme
1 teaspoon crushed red-pepper flakes
1/2 bunch roughly chopped fresh mint leaves
Soak baccalà in water for 2 days in the refrigerator, changing the water occasionally. Drain, and cut into 2-inch pieces. Mound flour in the center of a large board. Make a well in the middle, and add eggs and 1 tablespoon oil. Using a fork, beat eggs and oil until thoroughly combined. Begin to incorporate flour, starting with the inner rim of the well. The dough will come together when half the flour is incorporated. Keep working dough until all flour is incorporated. Start kneading dough using the palms of both hands. Once dough is a cohesive mass, remove it from the board; scrape up and discard any leftover bits. Lightly flour the board, and continue kneading for 6 minutes more. The dough should be elastic and slightly sticky. Wrap the dough in plastic, and allow to rest for 30 minutes at room temperature.
Place baccalà in the bowl of a food processor, and pulse until it is broken up but not completely smooth. Transfer fish to a large bowl, and add riced potato, 3/4 cup olive oil, rosemary, and chives. Stir well to combine. Season with salt and pepper; set aside.
Working quickly, roll out pasta to the thinnest setting on a pasta machine, and place on a lightly floured board. If using a ravioli pin: Cover the pasta with a 1/4-inch-thick layer of the fish mixture. Place a second sheet of pasta over it, and press down lightly with your hands. Lightly flour the ravioli pin. Carefully roll the two sheets together with the ravioli pin, forming the ravioli. Use the dull edge of a knife to seal the edges together. Cut ravioli to separate. Transfer to a baking sheet dusted with semolina.
If not using a ravioli pin: Cut a single sheet of pasta at a time into 2-by-1-inch rectangles. Place a teaspoon of the fish mixture into the center of each rectangle, and fold the pasta to form a 1-inch square, pressing the edges to seal. Repeat with remaining dough and filling.
Bring 8 quarts of water to a boil, and add 3 tablespoons salt. Drop in ravioli, and cook until tender, 6 to 7 minutes. Meanwhile, in a large sauté pan, combine tomato sauce, thyme, red-pepper flakes, and mint. Add the remaining 3 tablespoons oil, and place over medium heat. Drain ravioli, reserving a cup of the cooking water; add ravioli to the pan with the tomato sauce, and toss to coat. Adjust the consistency of the sauce with cooking water, and serve immediately.
Basic Tomato Sauce
Makes 4 cups
1/4 cup extra-virgin olive oil
1 large onion, cut into 1/4-inch dice
4 garlic, thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 Tablespoon dried
1/2 medium carrot, finely shredded
2 (twenty-eight-ounce) peeled whole tomatoes, crushed by hand, juices reserved
Salt
In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic, and cook until soft and light golden brown, 8 to 10 minutes. Add thyme and carrot, and cook 5 minutes more, until carrot is quite soft. Add tomatoes and reserved juice, and bring to a boil, stirring often. Lower the heat, and simmer for 30 minutes until thick. Season with salt. The sauce can be stored in the refrigerator for 1 week or up to 6 months in the freezer.
Mini Greek Lamb Burger
Mini Greek Lamb Burger
Serves 4
1/2 English cucumber, peeled, seeded, and grated (3/4 cup)
1/2 cup plain yogurt, preferably whole milk yogurt
2 teaspoons fresh lemon juice
2 teaspoons chopped fresh mint
1 small garlic clove, minced
Salt and pepper
1 1/2 pounds ground lamb
1/2 small onion, minced (1/4 cup)
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh oregano, or 1 teaspoon dried
Salt and pepper
4 pita breads, (6-inch)
Iceberg lettuce, for serving
2 medium beefsteak tomatoes, sliced, for serving
Heat grill or grill pan to high. Make tzatziki: In a medium bowl, combine cucumber, yogurt, lemon juice, mint and garlic; season with salt and pepper. Cover, and refrigerate until ready to use.
Make burgers: In a medium bowl, use a fork to gently combine lamb, onion, parsley, and oregano; season with salt and pepper. Gently form mixture into 16 small patties, about 3/4 inch thick. Grill until medium-rare, 2 to 3 minutes per side.
To serve, warm pitas on the grill or directly over a gas burner, turning occasionally. Halve pitas, and fill with lettuce, burgers, tomato, and tzatziki.
Tandoori Chicken Legs with Raita
Tandoori Chicken Legs with Raita
Serves 4 to 6
1 cup plain nonfat yogurt
Juice of 1/2 lemon
1 tablespoon freshly grated ginger
1 tablespoon minced garlic (3 to 4 cloves)
1/4 cup grated onion (1 small onion)
1 tablespoon paprika
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cardamom
1/4 teaspoon ground coriander
1/4 teaspoon ground cloves
6 chicken legs (drumstick and thigh), skin and excess fat removed (about 3 1/2 pounds)
4 small red onions, cut into 1/4-inch rounds
Cilantro sprigs, for garnish
1 lemon, cut into wedges
Raita (recipe follows)
Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight.
Preheat oven to 500 degrees;. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita.
Raita
Makes 2 cups
1 3/4 cups plain yogurt
1/2 medium cucumber, peeled and seeded
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 fresh mint, coarsely chopped, plus more for garnish
Place yogurt in a medium-size mixing bowl. On the large holes of a box grater, grate cucumber directly into the bowl. Season the mixture with salt, cumin, and mint, stirring well. Chill the raita slightly. Garnish with chopped mint, and serve.
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