Archive | Entrees

Chef Tu David Phu’s Lemongrass Beef

From Flavors of Home by Alix Wall


“I always get a lot of questions on how to use lemongrass. The most common remark is, ‘I never seem to extract the lemongrass flavor.’ My answer is that you have to use a lot of lemongrass, and that you will either have to bruise the stalk or chop it very finely. 

“People also ask, ‘Which fish sauce do I use? How do I apply it?’ I prefer Three Crab brand fish sauce for adding to sauces that won’t be cooked, since the brand seems to lose its salty flavor with long cooking. Squid brand fish sauce is saltier and is great for marinades.” —Chef Tu David Phu

1 stalk lemongrass
3 tablespoons Squid brand fish sauce 
1 tablespoon organic sugar
5 whole garlic cloves, peeled
1 pound filet mignon, tri-tip, or skirt steak

Prepare lemongrass by cutting away the bottom half inch of the stalk. (This part is very woody and should be saved for broths or soups.) Cut the stalks into ½-inch segments and chop finely in a food processor. Add garlic cloves, fish sauce, and sugar. Blend to a fine paste, about 1 minute. Place beef into a zip-top bag with the marinade, making sure to coat all of the beef.… Read More

Continue Reading

Cambodian-Style Chicken Salad

Nite Yun’s Nyam Sach Moan

From Noodle Soup Epiphanies
by Sarah Henry, photography by Robin Jolin


(Cambodian-style chicken salad)
This Khmer dish is served at festive occasions, such as weddings, New Year’s parties, and other celebrations. The fish sauce gives it a distinctly Cambodian flavor. Yun gives it a Northern California twist by including seasonal greens and other vegetables beyond the common cabbage.
Serves 4–6

1 chicken breast
2 cups chicken stock
2 cloves garlic, crushed
4–5 sprigs thyme

For sweet fish sauce dressing:
¼ cup fish sauce
¼ cup vinegar
¼ cup sugar
1 cup water
2 cloves garlic, thinly sliced

For salad:
½ head cabbage, shredded
2 handfuls of loose organic greens (mizuna or arugula)
2 red bell peppers, thinly sliced
1 bunch mint, leaves only
1 bunch Thai basil, leaves only
1 Persian cucumber, thinly sliced
1 bird’s eye chili, chopped
2 tablespoons crushed roasted peanuts

To poach the chicken breast, place stock, garlic, and thyme into a large saucepan over medium-high heat. Bring to a boil, add chicken, return to boil, and then reduce heat to low. Simmer, covered, for 15 minutes or until chicken is just cooked through. Turn off heat and leave chicken in liquid for 5 minutes. Remove meat from liquid and allow to cool on a plate.… Read More

Continue Reading

Lo Coco’s Linguine Tutto Mare

From Growing Up with Giovanni LoCoco
by Mary Tillson and Cheryl Angelina Koehler

Photo courtesy of Lo Coco

Suzanne Lo Coco says her father was as proprietary about his fish broth recipe as he was about the one for the family pizza dough, and she risks causing him to turn over in his grave if she reveals anything more than that he made the broth using a whole rock cod. Regardless of whether you make your own or buy a good prepared stock from your local fishmonger, be sure to simmer it with some saffron threads.

Serves 6

1½ pounds Manila clams, rinsed well
1 pound black mussels, rinsed well
12 extra-large jumbo scallops (or 2–3 per person), sliced ¼-inch thick
12 prawns (or 2–3 per person), peeled and deveined
1 cup fish broth (homemade or purchased) with 1 teaspoon saffron threads added
1 head garlic, peeled
¼ cup extra-virgin olive oil
¼ cup chopped Italian parsley (set aside 2 tablespoons for assembly)
¾ cup dry white wine (avoid chardonnay)
1½–2 whole lemons
½ cup water, or more as needed
½ cup crushed San Marzano or other pear-shaped tomatoes
3–4 tablespoons butter
2 tablespoons chopped fresh sweet basil
1 pound linguine (At Lo Coco’s, we prefer the Italian De Cecco brand)
Salt and pepper to taste
Dash chili flakes (optional)

This recipe requires about 45–60 minutes of cooking time, provided you have accomplished all the prep tasks such as cleaning the seafood.… Read More

Continue Reading

Fennel and Chicken Braised with Lemon

La Vie Rustic: Cooking and Living in the French Style 
by Georgeanne Brennan

Published by Weldon Owen
Photography by Sara Remington
 
Fennel is good both raw and cooked. Cooking transforms its distinct licorice flavor into an almost-sweet back note. From the garden, I like to use very young fennel for pickles and the larger, more robust bulbs for gratins and in braised dishes like this one. Since I have Meyer lemon trees at my house in California, I use them here, though any variety will work. 
 
Serves 4
 
1 large or 2 medium fennel bulbs with stalks and fronds 
2 lemons, preferably Meyer, halved then cut into 3 pieces 
1 teaspoon sea salt 
6 chicken thighs, with or without skin 
2 cloves garlic, minced 
1 teaspoon dried oregano 
½ teaspoon freshly ground pepper 
2 tablespoons extra-virgin olive oil 
½ cup dry white wine 
2 tablespoons grated lemon zest 
¼ cup green olives, pitted 
 
Trim the stalks from the fennel, reserving the lacy tips of the fronds for garnish. Cut the fennel bulb lengthwise into ¼-inch slices—the slices will look like hands. Cut the fennel “hands” lengthwise into ½-inch slices. Set aside. 
 
Put the cut lemons in a bowl and sprinkle with the salt.… Read More

Continue Reading

Wild Mushroom Stew with Polenta for a Ski-Touring Dinner

From Roadside Diaries: Sierra Adventures, Part I  by Cheryl Koehler

There is no reason not to have a gourmet feast while out in the wilderness when one can choose a dish like this made with durable lightweight tools and ingredients. The presentation makes a great impression on fellow campers. Serves 4 (or maybe only 2, if they are extremely hungry). (This recipe is adapted from The Cooking of South-West France by Paula Wolfert.)

For the Stew

1 ounce dried wild mushrooms
1 pound fresh mushrooms, one variety, or a mixture
(substitute an additional 2 ounces dried mushrooms if you don’t want to pack in fresh ones)
3 tablespoons olive oil (or duck fat)
3 ounces prosciutto or dry ham (such as Westphalian), chopped
2 shallots, minced
1 clove garlic, minced
5 sun-dried tomatoes, chopped
¾ cup white wine
Salt and pepper, to taste
2 – 4 tablespoons chopped fresh parsley
1 lemon

For the Polenta

½ cup stone-ground cornmeal or polenta (you might want to use the quick-cooking variety)
2 cups water

Place dried wild mushrooms in a bowl with enough hot water to cover. After they have soaked for about 30 minutes, remove from soaking water and set aside as you strain soaking water through a coffee filter to remove the grit.… Read More

Continue Reading

Zucchini, Two Ways

 
As the weather warms up, zucchini and other summer squash are plentiful at local farmers’ markets. Chef Maria Capdevielle, a cooking instructor at Kitchen on Fire, shares two of her favorite zucchini recipes to enhance your summertime meals.
 
Roasted Zucchini with Mint Pesto
 
For the pesto:
½ cup loosely packed fresh basil leaves
½ cup loosely packet fresh mint leaves
1 large clove fresh garlic, peeled
1 teaspoon salt
½ cup Parmigiano Reggiano cheese
¼ cup pine nuts
¼ cup extra virgin olive oil
  
For the zucchini:
4 zucchini
1 teaspoon salt
¼ cup extra virgin olive oil
¼ teaspoon pepper
 
To make the pesto, process all the pesto ingredients together in a food processor or blender.
 
To make the zucchini, preheat oven to 400°F. Thinly slice zucchini lengthwise, brush lightly with olive oil, and sprinkle lightly with salt and black pepper. Roast 25 minutes, tossing halfway through. Alternatively you can grill them one minute on each side. Remove and cool. Spread about 1 teaspoon of pesto on one side of each grilled zucchini slice; roll up and serve.
 
 
Zucchini Blossom Fritters


 
Chef Capdevielle recommends these fritters as a perfect summer appetizer.… Read More

Continue Reading

Spicy Chicken Wrap

From Baking Without Borders by Sarah Henry | Illustrations by Margo Rivera-Weiss

The filling for Reem Assil’s Middle Eastern flatbread pays homage to traditional Palestinian cooking (roast chicken and sumac) with a nod to the Golden State (hello arugula). It’s a flavor-filled cross-cultural wrap. Pair with your preferred hot sauce, as desired.
—SH

Makes 4

Dough
1 tablespoon sugar
1½ teaspoons active dry yeast
Kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton brand)
3¼ cups bread flour, plus more for surface
2 tablespoons vegetable oil, plus more for bowl

Chicken and assembly
2 tablespoons olive oil, divided, plus more for drizzling
1 small onion, chopped
1 pound skinless, boneless chicken thighs (about 4)
1 tablespoon ground sumac (find at Middle Eastern markets and specialty foods stores)
Kosher salt (use 2 teaspoons Diamond Crystal or 1 teaspoon Morton brand)
¼ teaspoon bahārāt*
Bread flour (for dusting)
1 cup trimmed arugula
2 tablespoons pomegranate seeds

To make dough

Whisk together the sugar, yeast, and ½ cup warm water (105°–110°) in a medium-size bowl until yeast is dissolved. Let sit until foamy, 5 to 10 minutes.

Meanwhile, whisk together salt and 3¼ cups flour in a large bowl. Make a well in the center and pour in yeast mixture, 2 tablespoons vegetable oil, and ¾ cup warm water.… Read More

Continue Reading

The Fork’s Grilled Cheese Sandwich with Toma, Peach Chutney, and Basil


Makes 4 sandwiches

Peach Chutney:
2 teaspoons olive oil
1 teaspoon yellow mustard seeds
1 small yellow onion, finely diced
½ cup sugar
1/3 cup apple cider vinegar
1 teaspoon finely chopped peeled fresh ginger
¼ teaspoon dried red pepper flakes
4 firm but ripe peaches (about 1½ pounds), pitted and cut into 1-inch chunks
½ teaspoon salt

Sandwich:
8 slices whole wheat sourdough bread
8 ounces Point Reyes Toma, shredded
4 ounces Point Reyes Fresh Mozzarella, drained and pulled apart
3 tablespoons thinly sliced fresh basil
4 tablespoons butter, softened

To make the chutney: Heat oil in a large saucepan over medium heat. Add mustard seeds and sauté for about 30 seconds, until they begin to pop. Add onion and sauté until translucent, 3–4 minutes. Stir in sugar, vinegar, ginger, and pepper flakes. Cook until sugar dissolves, stirring occasionally. Add peaches and cook about 10 minutes, stirring occasionally, until fruit is tender and a thick syrup has formed. Stir in salt. Remove from heat.

To make sandwiches: Spread four slices of bread with a tablespoon each of chutney. Distribute Toma and mozzarella evenly over chutney. Finish with fresh basil. Press remaining bread slices firmly on top. Butter outside of the top and bottom slices of bread.… Read More

Continue Reading

Conscious Kitchen Better Burgers

From School Lunch Gets Fresh by Rachel Trachten | Photos by Carmen Silva

 

Serves 4

1½ pounds organic, grass-fed ground beef
1 carrot, peeled
1 beet, peeled
½ white onion, peeled
2–4 mushrooms
1–3 cloves garlic, peeled
2 tablespoons extra virgin olive oil
Sea salt
Black pepper

Grind raw vegetables in a meat grinder or a food processor (pulse setting). Mix vegetables and oil with ground beef (or other ground meat). Form into burger patties and season with salt and pepper. (Make one small patty and cook to check on the seasoning.) Pan fry or grill.

At Madera Elementary, the burgers were served on whole-wheat buns with fresh lettuce and kale. The kids added their own ketchup and mustard.

betterburgerchallenge.org

Read More
Continue Reading

Twitter