Recipes
Sticky soy sauce ribs recipe
Ingredients
- 4 fat cloves of garlic, chopped
- 3/4 cup honey
- 1/2 cup soy sauce
- 1/2 teaspoon salt
- Black pepper, to taste
- 2 racks of baby back ribs (about 2 1/2 pounds each)
- 2 scallions
Directions
- Put everything save for the ribs and the scallions into a blender and blitz them into submission; you want the garlic to pretty much disappear into the murk. (An immersion blender also works. In a pinch, mince the garlic very fine with the salt until it’s a paste, and whisk it into the honey and soy sauce.) Give the marinade a taste. Try not to smear it all over your face. How is it? What you want here is balance: It should be sweet and it should be savory, but you shouldn’t be able to say if it’s more one than the other. The flavor should change a bit and be a little confusing, especially with that garlic wafting through. If it tastes more one way than the other, adjust with more soy sauce or honey, accordingly.
- 2. With a sharp knife, slash the ribs all the way through between the bones but don’t actually take them apart. Preferably in a flat container like a roasting pan, or in a plastic bag, pour enough of the marinade over the ribs as you need to cover all surfaces; you should have 1/4 to 1/2 cup of the marinade left. Rub it in, and marinate at least two hours in the fridge, up to one day.
- An hour before cooking, take the ribs out of the fridge to let them come to room temperature. Heat the oven to 325. With the marinade, wrap each rack separately in a double layer of aluminum foil and set them flat on a roasting pan or rimmed baking sheet. It’s important that the marinade not escape, or it’ll scorch and smell black as sin.
- If your ribs are at room temperature before going in the oven, take them out after 1 ¾ hours. Be careful opening the foil; steam is hot! Poke and prod the meat — it should be tender, but with a bit of pleasing chew left. If you like it more tender, wrap it back up (don’t break the foil!) and put it back in the oven, checking on it every 15 or 20 minutes until you’re satisfied.
- When the meat is cooked and tender to your liking, pour the sauce (now commingled with sweet, sweet rib juice) into a pan with the leftover marinade and set over high heat to boil and thicken it. Raise your oven to 450 and lightly rewrap the ribs while this happens so they don’t steam off and dry out.
- Look in the pot. When the marinade is thick and sticky and forming big, weird bubbles, take it off the heat and brush or smear it all over the ribs. Ditch the foil, and set the ribs directly on the roasting pan and roast them just to slightly char the glaze around the edges, about 10 minutes, but check after 5.
- Cut the ribs apart, finding the space between the bones with a sharp knife. Thinly slice the scallions and sprinkle over the ribs. Serve alone, or with white rice and cucumbers dressed with salt and vinegar to taste.
Francis Lam is Features Editor at Gilt Taste, provides color commentary for the Cooking Channel show Food(ography), and tweets at @francis_lam. More Francis Lam.
Kale-filled crepes recipe
Ingredients
Kale filling
- 1 tablespoon olive oil
- ½ red onion (chopped)
- ⅔ cup stock
- 2 cloves garlic (chopped)
- 1 cup kale (chopped)
- 1 cup turnip greens (chopped)
- 2 tablespoons fresh parsley (chopped)
- 2 petite summer squash (chopped)
- Salt to taste
- 8-10 nasturtium blossoms
Salal Raspberry Syrup
- ½ cup wild black raspberries
- ½ cup salal berries
- ½ cup water
- 1 tablespoon butter
- 4 tablespoons raw sugar
Crepes
- 1 cup sifted white flour
- ¼ teaspoon salt
- ½ cup milk
- ½ cup water
- 3 tablespoons butter (melted)
- Bacon grease
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Thimbleberry rosemary simple syrup
Ingredients
- ½ cup of honey
- ½ cup of water
- 1 cup of thimbleberries
- 1 lime
- Three sprigs of fresh rosemary (chopped)
Directions
- In a small saucepan, heat honey and water. When liquid comes to a boil, add berries. Stir. Remove from heat.
- Add lime juice and rosemary. Leave to steep for 3-4 hours.
- Strain. If necessary, press berry mash against strainer to release liquid.
- Chill and serve.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Wild berry champagne barbecue sauce
Ingredients
- ¼ cup of olive oil
- 1 tablespoon of chopped garlic
- 1 cup fresh huckleberries
- 1 cup fresh salmonberries (thimbleberries or raspberries also work)
- ¼ cup spumante champagne
- 2 tablespoons of honey
- 2 tablespoons of ketchup
- ¼ teaspoon of salt
- dash of Worcestershire
Directions
- In a saucepan, sauté garlic in olive oil.
- Add remaining ingredients.
- Bring to a boil.
- Reduce heat and simmer 15 minutes or until slightly thick.
- Remove from heat; cool.
- Place mixture in a blender; process until smooth.
- Use as sauce over pork, steaks or poultry.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Pasta with mussels and cream sauce recipe
Ingredients
- 8 oz. fettuccini (cooked al dente)
- Parmesan cheese and pepper
-
Group 1
- 30-40 mussels
- 1 cup water
- ½ cup white wine
Group 2
- 1 cup oyster mushrooms
- 2 tablespoons butter
- 3 cloves garlic
- 2 green onions
- 3 tablespoon white wine
- Mussels (sans shell)
- 1 teaspoon chopped parsley
Group 3
- 1 tablespoon butter
- 1½ tablespoons flour
- ½ cup half and half
- ¼ cup stock
- ¼ teaspoon salt
- ½ lemon
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
Dolmas with tzatziki sauce recipe
Michelle’s Dolmas
Ingredients
- Cooked rice
- Olive oil
- Garlic (minced)
- Carrot (grated)
- Zucchini (diced)
- Fresh dill or fennel (diced)
- Salt
- Feta cheese (optional)
- Water
- Lemon juice
Directions
- Cook rice.
- Sauté onion, garlic, grated carrot, little pieces of zucchini and little pieces of fresh fennel. Add dill or fennel, more olive oil, and feta cheese. Turn off heat.
- Remove a grape leaf from your jar and spread it flat on a cutting board. Take a spoonful of the rice and vegetables and plop it in the center of the grape leaf. Fold up the bottom of the leaf first, then fold the sides in and roll.
- Put the dolmas in a big saucepan. (You want to fill up the bottom of the saucepan with dolmas.) Add water until the water level is about halfway up the dolmas. Add lemon juice.
- Set a kitchen plate on top of the dolmas to hold them down during the steaming process. Put a lid on the pot and bring the water to a boil.
- Minimize heat, and steam the dolmas for 30 minutes on the stove top. Keep an eye — the dolmas should be ready when the liquid is gone.
- Drizzle with olive oil and serve with tzatziki sauce.
Felisa Rogers studied history and nonfiction writing at the Evergreen State College and went on to teach writing to kids for five years. She lives in Oregon’s coast range, where she works as a freelance writer and editor. More Felisa Rogers.
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