Fish Sauce Fixes Everything

In the summer of Fish Sauce, I learned that indeed, a grill plus fish sauce can turn even food I don't like at all into something I eagerly anticipate.  (True story!!).  When I found this recipe in Bon Appetit in July's issue, I got excited.  It used everything we had gotten in our CSA box this week, plus the ears of corn that were sitting in the fridge, waiting to be used.

The key to everyone eating this was serving things separately.  I had a bowl with the roasted corn in it, another with the rice, a third with the herbs, and a large dish with the rest of the roasted veggies.  We picked which one foods we liked and built our own salad.  

If you grill okra, the slime will go away.  Trust me on this one.  The amount of vegetables are just recommendations, you can use as much or as little of each as you want--knowing that will affect the number of servings.  I personally use more okra, because I actually really like it.

This serves 4 - 6.

Fish Sauce Fixes Everything
adapted from Bon Appetit

12 - 15 okra pods
3 ears of corn, shucked
2 large zucchini, halved lengthwise with insides scooped out
2 bell peppers
2 long red chiles (Holland or Anaheim) (optional)
1 - 2 small eggplants, cut lengthwise into 1" slices
1 T sea salt

1 t packed light brown sugar
2 T fish sauce
1 T lime juice

2 c (loosely packed) mixed fresh herbs--I like lots of mint and cilantro and some basil

4 c jasmine rice

Get the grill fired up--to a medium hot heat.  Combine the okra, corn, zucchini, bell peppers, chiles, and eggplant in a large bowl.  Drizzle with olive oil and sprinkle with salt, and toss.  Grill the vegetables, turning frequently until they are crisp tender and lightly charred (about 8 minutes or so).  Place the chiles in a medium bowl and cover tightly (this will steam the chiles and release their skins, making them easier to peel).  Set the chiles aside.

Prepare the vegetables for serving.  Cut the corn off the cob, place in a large bowl.  Cut the zucchini and eggplant into irregular 1" pieces.  Either place in the same bowl with the corn (or in our case, in a separate bowl).  Trim any tough tops from the okra and cut the okra in half lengthwise and add to the other vegetables.  Set aside.

If using the chiles, scrape off the charred skin and discard.  Puree in a food processor.   Add the sugar and process until dissolved.  Stir in the fish sauce and lime juice (if not using the chiles, just combine the sugar, fish sauce, and lime juice).

To serve, scoop rice then top with the vegetables, followed by the fish sauce dressing and fresh herbs.

Saffron Rice

This is the best rice I've ever made in my entire life.

While that may sound a bit dramatic and superlative, it is true.  In this dish, rice is not bland but flavorful and has the perfect texture.  It pairs perfectly with the Chicken and Spinach of a month ago.

This serves 4 - 6.

Saffron Rice

from the Three Sisters Indian Cookbook

8 oz basmati rice

2 c water

2 bay leaves

4 cardamom pods, crushed

1 cinnamon stick (about 3 1/2 inches)

2 T butter

10 almonds

10 cashews 

1/2 t cumin seeds

1 inch piece of ginger, grated

2 T plain yogurt

1 t saffron soaked in 2 T hot milk

Gently wash the rice in a sieve under cold water until the water runs clear.  In a bowl, soak the rice in the water with the bay leaves, cardamom pods, and cinnamon stick for 30 minutes.  Drain rice and spices, reserving the water.  Set aside.

While the rice soaks, heat 1 t of butter in a small frying pan over medium heat and fry the nuts until golden.  Remove with a slotted spoon and let drain on a paper towel.

Heat the remaining butter in a medium saucepan over medium heat.  Add the cumin seeds and cook until they begin to sizzle, then add the ginger and a dash of salt and pepper.  Fry for 20 - 30 seconds.  Add the drained rice and spice mixture.  Stir in the yogurt and reserved water and bring to a boil.  Partially cover and simmer for 3- 5 minutes.  Fully cover the saucepan, reduce heat to medium, and simmer for 6-8 more minutes.  Remove the rice from the heat.  Spread the nuts over the rice.  Drizzle with the saffron milk and let rest (off of the heat) for 15 minutes before serving.  

To serve, fluff the rice with a fork.

Pimiento Cheese

I have finally figured out what to do with all the peppers that multiply in my crisper drawer so quickly.  The bell peppers never last long.  I know those have no spice and they get through into a variety of things---beans, fancy tuna salad, sloppy joes.  However, there's a whole group of peppers that show up in my box that aren't bell peppers and don't tend to have any spice.  These tend to be the longer peppers--orange or light yellow in color, occasionally red.  Every once in a while they may have a slightly mild spice, but that is rare.  I don't risk it though by cooking them in sloppy joes or other foods I know the kids I love.

Those peppers, the mystery ones with not much (any) spice become pimiento cheese.  I know this is my second pimiento cheese recipe.  This is the good recipe.....the roast your own peppers recipe with not a lot of mayo and lots of cheddar cheese.  For good measure, toasted pecans are also added.

Curtis, Isaac and I love this recipe.  M hasn't wanted to try it, so I haven't encouraged her (nope, I don't want to share).  I think I have kept J in the dark knowing about it's existence as well, because there's a good chance he'll like it, too.

Homemade Pimiento Cheese
adapted from farmhousedelivery.com/blog

1 lb grated cheddar
4 - 6 sweet peppers (the long, slender, multi-colored assortment, not bell peppers)
2 small hot peppers, minced (purely optional--I omit since Isaac likes this recipe)
1/3 c pecans, toasted and chopped
1/4 - 1/2 c mayo

Roast the sweet peppers (not the spicy peppers though).  I prefer to do this on a gas grill.  Brush each pepper lightly with oil and place on hot grill.  Turn occasionally, until all sides are lightly charred.  This can also be done on the top of a gas stove (directly on the flame) or in the oven.  Once all sides are charred (will probably take 8 - 12 minutes or so on the grill, depending on how hot your grill is), place in a bowl and cover.  Allow to steam for 10 minutes or so.  With the blunt side of a knife, gently scrape charred skin off of the peppers.  Remove the seeds.  For best taste, do not rinse the peppers.  Chop the peppers.

In a medium to large bowl, combine the cheddar with the roasted, chopped sweet peppers, the minced hot peppers, pecans, and 1/4 c mayo.  Taste and add more mayo if you need a bit more (I love mayo, so I usually need a bit more...always a bit more mayo).  Season to taste with black pepper.

Serve with crackers or make into sandwich.  I like to make grilled pimiento cheese sandwiches.  It's also really good with a slice of prosciutto.

Thai Chicken with Dipping Sauce

Each summer seems to have a theme.  There was the summer I made lots of Italian food, the summer I cooked a little from Julia Child's cookbook, the summer of Greek food.  If there was a way to summarize this summer, it would have to be the summer of the fish sauce.

Our family loves fish sauce.  All of us.  We fell in love with it through Vietnamese food and have continued loving it all throughout Southern Asia.

This was the perfect grilling recipe for me, because there was no messing it up.  The chicken gets charred on the grill and then cooked in the oven.  I am comfortable with cooking chicken in an oven---the grill not so much.

We loved this recipe.  I adapted the types of chicken parts used to fit our family---three leg quarters and half a split chicken breast made everyone happy.

Serves 4 -6

Thai Chicken with Dipping Sauce
adapted a bit from Food and Wine

1/4 c cilantro, finely chopped
2 T Asian fish sauce (I like 3 Crabs brand these days)
1 1/2 t black pepper
4 chicken leg quarters or any combination of leg quarters and breasts, skinned (but bone in)

1/2 t tamarind concentrate dissolved in 1 t water
1/4 c Asian fish sauce
2 T lime juice
2 t sugar
1 T water
1 small chile, seeded and minced (optional)
1/2 c cilantro, chopped

In a small bowl, combine 1/4 c cilantro, 2 T fish sauce and black pepper (if you have a mini-food processor, you can use this instead).  Coat the chicken with the cilantro fish sauce marinade and let stand at room temperature for 20 minutes.

While the chicken marinates, light a grill and preheat the oven to 400 degrees.  Grill the chicken over moderately high heat, turning, until charred, 12 minutes or so.  Transfer the chicken to a baking sheet and roast for 30 minutes or until cooked.

While the chicken cooks, mix together the tamarind concentrated dissolved in water, 1/4 c fish sauce, lime juice, sugar, water and chile (if using).  Just before serving, stir the cilantro into the dipping sauce.  Serve with the chicken and brown rice.

Chicken with Spinach

My favorite thing about our CSA is figuring out how to use strange/new vegetables.  This summer, we've been getting Malabar spinach with a great day of regularity.  Upon googling this leafy green, I learned a couple of things.  1)  It is not even related to spinach.  2)  If it isn't cooked long enough, it's slimy like okra when it's cut.  3)  It lends itself well to substituting for spinach in Indian recipe.

I found some recipes online using Malabar spinach, but was quickly scared away.  The ingredient list had several things I had no idea what they were.  They called for dal.  What?  I thought dal was a lentil soup.  This clearly wasn't working, so I turned to the library.  I found a cookbook called The Three Sisters Indian Cookbook by Sereena, Alexa, and Priya Kaul.

Again, this wasn't without challenges.  These sisters are Indians who emigrated to Britain.  If you've ever tried to cook from British recipes, you realize how many differences in the language there are.  All the measurements are different and you are told to preheat your oven first in celsius, then farenheit, and then gas mark.

We really enjoyed this.  We served it with saffron rice, a store bought mango chutney, and naan.  Mmm.  Most authentic Indian food I've ever cooked (and best tasty too).

This serves 4.

Murgh Aur Palak
(also known as Chicken with Spinach)
adapted from The Three Sisters Indian cookbook

1 lb spinach leaves or as much as malabar spinach as you have
3 T oil
1/4 t cumin seeds
1 1/2 lb boneless, skinless chicken breasts, cut into bite sized pieces
1 t ginger
1 t coriander
1 t ground fennel
1/4 t cumin
1 t chili
1/2 t garam masala
2 T tomato paste
1 c water
salt to taste

Wash and drain the spinach.  Cut into medium sized pieces.  Heat 1 T oil in a large skillet over medium heat.  Add the spinach leaves and a dash of salt.  Cook until spinach has wilted and has lost its slime (if using malabar spinach).  Remove from pan and set aside.  Heat remaining 2 T oil in skillet over medium heat.  Add the cumin seeds and saute until the seeds begin to sizzle.  Add the chicken pieces.  Cook, stirring occasionally, for 10 minutes or until chicken pieces are cooked through and golden brown.  Remove pan from heat and add ginger, coriander, fennel, cumin, chili, and garam masala.  Return to heat and stir in tomato paste.  Fry for one minute, then add water.  Cover and cook for another 10 minutes, until chicken is tender.  Add the spinach (and any remaining liquid) and cook for 5 more minutes.

Serve with rice (saffron rice if you have the time).

Thai Turkey Burgers

Just a quick disclaimer.  I loathe turkey burger.  It's more or less bland and lacks personality.  However, fish sauce fixes everything (more on that on another post).  Get over your fear of turkey burger and make these tonight.  Everyone in my family loved these.

Serves 4 or 5

Thai Turkey Burgers
adapted from Food and Wine

1/4 c onion
2 T cilantro
2 1/4-inch-thick slices of peeled, fresh ginger
1 jalapeno, seeded, and stemmed (optional--too spicy for my fam)
1 1/2 T fish sauce (nuoc mam or nuoc pla)
1 1/4 lbs ground turkey
1/4 c mayo
1 t Sriracha or chili garlic sauce (we prefer the chili garlic sauce)
4 or 5 hamburger buns (or brioche/kaiser rolls if you want fancier)
bread and butter pickles
lettuce
mint leaves

In a food processor, pulse the onion, cilantro, ginger, and jalapeno (if using) with the fish sauce until chopped (you can also do this by hand--I've done it both ways with good results).  Transfer into a bowl and knead into the turkey.  Gently pat the turkey mixture into four or five patties (we did five because that was how many we needed), about 1/2 - 3/4 inch thick.

Light a grill.  Brush the burgers gently with oil and grill over moderately high heat.  A warning:  these burgers want to fall apart.  Treat them quite gently to avoid this.  Grill, flipping once, until golden, crusty, and just cooked through, about 8 - 10 minutes.  While the burgers grill, also brush the rolls lightly with oil or butter and grill to just to toast.

Meanwhile, combine the mayo and the Sriracha/hot sauce.

To serve:  Brush the buns with the mayo hot sauce, if desired.  Top with burgers, pickles, lettuce, and mint if desired.  (You could also use thinly sliced jalapenos if you didn't add those to the burgers.)  Or, if your children are like mine, just top with ketchup and mustard.  :)

Red Cabbage Salad with Fennel and Orange

Yes, I have somewhat abandoned this blog.  Sad I know.  However, I've been pulled back, mostly by myself because I realized that I am not going to be able to remember where I've found some of these great recipes I've been making in the past 6 months and have loved.  Thus, some pared down posts.  I'll apologize now for the lack of pictures, however, there will be recipes again.  Somehow, as my kids get older and more independent I am not being granted copious amounts of time to cook, take pictures, and blog.  Or maybe I am granted that time, I am just spending it in other ways.  :)

The pumpkin seeds are great to snack, consider making double and keeping some around just to eat.  :)

Serves 4 - 6 as a side, easily

Red Cabbage Salad with Fennel, Orange, and Pepitas
adapted a bit from Food and Wine

1 c raw pumpkin seeds
1 T tamari or regular soy sauce
2 T olive oil
1/2 T lemon zest, grated
2 T lemon juice
2 nice, juicy oranges
3/4 lb red cabbage, halved, cored, and thinly sliced
1 fennel bulb, halved, cored, and thinly sliced (optional, however if you can find it, use it!!)
1/4 c cilantro, chopped

Spread the pumpkin seeds on a cookie sheets (half jelly roll pan--with sides) and bake in preheated 350 degrees oven for 7 minutes or until golden brown.  Drizzle with tamari/soy sauce and bake for 3 more minutes, until the seeds area crisp.  Set aside.

Working over a bowl, cut the peel off the orange, making sure to get all of the white pith.  Gently slide the knife in between the sections of the orange to release the fruit (without the tough membranes).  This gets messy so work over a bowl and save all that wonderful juice for the salad.  Cut the released fruit into small, bite-sized pieces.

In a large bowl, toss together the orange pieces and juice, cabbage, fennel, if using, and the cilantro.  In a small jar, vigorously shake together the olive oil, lemon zest, and lemon juice.  Pour over the cabbage mixture and toss gently.  Immediately before serving liberally sprinkle with the roasted pumpkin seeds.  Season to taste with salt and pepper.