Archive | Entrees

Stir-Fried Beef with Mustard Greens

Adapted from The Asian Grandmothers Cookbook
by Patricia Tanumihardja

1 pound flank steak or top sirloin
1 plump stalk lemongrass trimmed, bruised, and halved crosswise
2 cloves garlic, minced
1½-inch piece fresh ginger, peeled and cut lengthwise into 6 slices
1½ teaspoons salt
8 ounces Asian mustard greens, trimmed and cut into 1-inch pieces
(6 to 7 cups)
1 teaspoon sugar

Handle the beef partially frozen so that it is easier to cut (if it’s fresh, place in the freezer for about 30 minutes). Cut the beef along the grain into 1½-inch-thick strips. With your knife at an angle almost parallel to the cutting surface, slice the meat diagonally across the grain into ⅛-inch-thick slices. Then cut into about ⅛-inch slivers.

Preheat a large wok or skillet over high heat for about 1 minute. Add the beef, lemongrass, garlic, ginger, and salt. Stir-fry until the beef just loses its blush, 1 to 2 minutes. The beef will release its own juices that prevent it from sticking to the pan.

Add the mustard green stems and the sugar. Stir-fry for about 30 seconds, then add the leaves and stir-fry until the vegetables are tender and bright green, another minute. Taste and adjust seasonings if desired.… Read More

Continue Reading

Clay Pot Lemongrass-Steamed Fish (Pla Nueng Morh Din)

Adapted from The Asian Grandmothers Cookbook by Patricia Tanumihardja

Steaming whole fish on a lattice of lemongrass in a clay pot leaves it silky, tender, and imbued with a subtle
citrusy scent. Any white fish with natural fat, such as trout, Pacific cod, or striped bass, would work well in this simple Thai dish from Pranee Khruasanit Halvorsen, who learned to make it from her grandmother, Kimsua. Pranee remembers her grandma’s frugal nature: she would only use the discarded outer layers of the lemongrass to line the clay pot for this dish, saving the tender white core for others.

Clay pots are relatively inexpensive and are available in many Asian markets.

You will need a 12- to 14-inch clay pot for this recipe, or you can use a steamer.

¾- to 1-pound whole trout,
head and tail intact,
scaled, gutted, and
4 plump stalks lemongrass, trimmed and bruised
1 tablespoon sea or kosher salt
½ cup water, or more as needed

Lay the fish flat on a cutting board. To ensure the fish cooks evenly, use a sharp knife to make 3 or 4
diagonal bone-deep cuts in the skin perpendicular to the backbone about 1 inch apart. Turn the fish
over and repeat.… Read More

Continue Reading

Porcini-braised rabbit with pappardelle, fava beans, and natural broth

This is a recipe that we at Luka’s have used with Jones Family Farm rabbits. It takes advantage of tasty spring ingredients like fava beans. —RM

4 rabbit legs (with thigh pieces)
2 tablespoons olive oil
1 carrot, small dice
2 celery stalks, small dice
1 yellow onion, small dice
4 cloves garlic, crushed
1 ounce dried porcini
4 sprigs thyme
1 bay leaf
1 cup white wine
8 cups chicken stock
1 pound fava beans, shelled
½ pound pappardelle pasta
½ pound fresh porcini, cut into ½-inch pieces
1 tablespoon butter
Lemon juice (to taste)

Season rabbit with salt and pepper. Roast on a sheet tray at 375° for 20 minutes until golden brown.

Heat olive oil in a medium braising pot over medium-low heat. Sauté rabbit until golden brown.

Remove rabbit and set aside, and then sauté carrots, celery, onions, and garlic for 5 minutes. Add dried porcini and herbs and then deglaze the pan with the wine. Add rabbit and chicken stock, then bring to a simmer over low heat and cook for about 1 hour or until meat is tender.

Remove meat from the stock. Strain stock, discard vegetables, and reduce stock by a third to intensify flavors.… Read More

Continue Reading

Pork Loin Stuffed with Turkey Sausage, Chard, and Sage


Recipe by Kirstin Jackson

When scalloped potatoes, yams, and pies are all supposed to be on the table in four hours, you may not want to bother with a bird that demands a lot of time and more oven space than the extra square footage a Hummer requires on the road. That’s where a juicy roasted pork loin stuffed with the requisite turkey fits the bill. Please don’t toss the cheese bits that leak from the center of the loin, they’re the ultimate comfort food and will sauce up the mashed potatoes or polenta on which you’ll rest the pork. There’s a good photo essay on how to “unroll” (or slice open) a pork loin at To find it, choose “explore” and “seasonal recipes,” then look at the Winter 2008 recipes for Bay Wolf Fennel Crusted and Stuffed Pork Rib Roast.

½ pound Italian turkey sausage, uncased

2 tablespoons canola oil

½ yellow onion, medium diced

1 bunch chard, washed, stems removed, and chopped finely

1½ tablespoon chopped sage

1 teaspoon lemon juice

3-pound boneless pork loin

2 teaspoons salt

Freshly ground pepper

3 ounces grated Havarti

Preheat oven to 350º

Bring a sauté pan to medium heat with 1 tablespoon canola oil.… Read More

Continue Reading




Courtesy of Arthur Wall, executive chef for The Restaurant at Wente Vineyards in Livermore

2 ounces duck fat

2 onions, thinly sliced

2 ounces bacon, thinly sliced

1 medium white cabbage, thinly sliced

12 juniper berries, chopped

20 black peppercorns, ground

1 sprig of thyme, chopped

1 bottle white wine

Heat duck fat in a sauté pan and cook onions and bacon over medium heat until onions are soft. Add spices. Meanwhile, bring a pot of water to boil and plunge the cabbage into it, removing and draining right away. Add it to onions and cook for 2 minutes. Add wine and stir. Cover pot and simmer for 1½ hours. Season with salt and serve. Serves 4.

Duck Breast

Courtesy of Arthur Wall, executive chef for The Restaurant at Wente Vineyards in Livermore

Take a sharp knife and score the skin of the duck breast with three cuts each way across, creating a criss-cross pattern. Be sure to not go all the way through the skin to the meat. The purpose of the scoring is to expose the fat to help with rendering. Season with salt and pepper.

Render the duck breast skin side down in a sauté pan on medium heat, draining off excess fat into a receptacle every 5 minutes to discard later.… Read More

Continue Reading