Recipes
Friday, May 28, 2010 11:29 PM UTC
Friday, May 28, 2010 11:29 PM UTC
Friday, May 28, 2010 10:29 PM UTC
Friday, May 28, 2010 9:29 PM UTC
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Friday, Apr 30, 2010 9:31 PM UTC
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Cumin-ginger stewed peas recipe
Ingredients
- 4 tablespoons vegetable oil
- 2 medium onions, preferably not Vidalia or other very sweet varieties, cut into pea-size dice
- 2 cloves garlic, chopped fine
- 1-inch-square chunk of ginger, peeled, chopped fine
- 1 jalapeño, or a more intense pepper if you’re macho, chopped fine
- 1 teaspoon whole cumin seeds
- 1/2 teaspoon coriander powder
- 2 teaspoon cumin powder
- 1/2 teaspoon red chile powder, or to taste
- 2 cups shelled peas, about 8 ounces by weight
- 1 small carrot, cut in pea-size dice
- Salt, to taste
- Water, or chicken stock if you’re awesome
Directions
- Heat the oil in a heavy saucepan over medium heat until it flows like water, and add the onions. Stir to coat in the oil, get it to a healthy-sounding sizzle, and turn the heat to medium-low or low. I’m going to tell you now, this is not going to be your favorite part of cooking this dish, because you’re going to have to stir the onions literally every other minute, if not more, until they get an even, dark, rusty brown. You have to keep stirring because if any of the onions brown too quickly, they’ll burn by the time the rest get that dark color. This will take over 20 minutes. But you can start chopping and measuring the other stuff while you wait. Just don’t forget the onions!
- When they’re a beautiful rich brown, push the onions off to one side of the pan. Turn the heat back up to medium and add the ginger and garlic, stirring to coat them in oil. They’ll get fragrant quickly; when they smell incredible, add the jalapeno or chili pepper and stir until you smell it, too.
- Now add the whole cumin seeds, toasting them until you smell them, then add the rest of the spice powders. Toast them in the oil for a moment, and then stir everything together. Keep stirring, which will help toast and bring out the spices; you’ll feel the spices kind of “grip” the onions, turning the whole mess into a clump.
- When the spices have clumped up and darkened a shade, add 1 cup water and bring to a simmer. Give this gravy a taste — the flavors will be great, but probably overly sweet. Season with salt, bringing it back into the savory spectrum, and simmer the gravy so the flavors come together for a few minutes.
- Add the peas and more water (or stock) to just barely cover. Bring to a boil, turn down to a simmer and cover, leaving a slight crack for steam to escape.
- Give them a stir, taste and adjust with salt after about 5 minutes. Add carrots. Cover and continue simmering.
- When I make this dish with tender peas, after about 10-12 minutes simmering they’ll get exactly how I want them: starting to wrinkle, an ugly army green color, but with a smooth, creamy center that’s deeply savory, absorbing all the gingery, spicy flavors. If your peas are a bit starchier, it can take quite a while longer to get to that stage. Just keep cooking, adding more water if necessary. But eventually, they’ll get there, and your friends will be like, “What’s that flavor, son? Butter?” And you’ll say, “No, it’s pea.”
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.
Cantonese blanched lettuce recipe
Ingredients
- Lettuce (iceberg or romaine), tough core removed, leaves cut into wide strips
- Soy sauce, to taste
- Oyster sauce, to taste
- Sesame oil, to taste
- Salt
- Vegetable oil
Directions
- Bring a large pot of water to a rolling boil. Salt it enough to taste almost like sea water. Pour in a few tablespoons of vegetable oil; the oil will coat the lettuce, giving it a silky mouth-feel.
- Depending on how much boiling water you have, drop in the lettuce maybe half a head or a head’s worth at a time — the point is to not cool the water down too much; you want the lettuce to cook very quickly, and it’ll do so in water that’s hotter. Swish it around in the water with tongs or long chopsticks, and after about 20 seconds, taste a piece. Keep doing so every few seconds until it’s silky smooth with a hint of crunch. (Romaine will likely take longer than iceberg.)
- Remove lettuce with a strainer, and shake to get as much water off as possible. Serve on a platter topped with soy sauce, oyster sauce, and sesame oil to taste, or have these laid out in dishes for dipping.
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.
Sauteed peas with roasted mushrooms recipe
Ingredients
- Plain old supermarket white mushrooms, scrubbed clean
- Extra virgin olive oil
- Shallots, garlic or onions (whichever), chopped fine
- Peas
- Salt and pepper
- Thyme, chopped (optional)
Directions
- Preheat your oven to 450
- If your mushrooms are small, halve them; if they’re medium-size, quarter them, and if large, cut into about what half of a small mushroom would look like. Toss them with olive oil (I like a generous tablespoon to every half-pound or so), and season well with salt and pepper. Scatter them in one layer on a baking sheet and roast, stirring and flipping them after about 10 minutes. They should be wilted and giving off much of their liquid. Keep roasting, listening for heavy sizzling, and pull them out when the liquid they’ve released is caramelized golden brown, about 10 minutes later. (The method is a whole lot like this.)
- While the mushrooms are cooking, set a saute pan over low heat, get the bottom coated in a generous pool of olive oil (maybe, say, 1 tablespoon per cup of peas?) and add the shallot, garlic, whatever. Stir to coat, and give it a nudging stir every few minutes, but nothing will happen for a while. You want a nice, slow bath in the olive oil to infuse the flavor, but not brown the aromatics. Check on your mushrooms if you’d like.
- Taste one of the mushrooms; it should be fairly exploding with flavor, a super-concentrated version of itself, with a meaty, chewy texture. If all these things fit, scrape them, along with the dried juices if they’re not burnt black, into a bowl with the thyme, if using.
- When the shallot/garlic/whatever starts sizzling and gets aromatic, turn the heat up to high. Stir it, and when there’s just the first sign of browning on the shallot/garlic/whatever, add the peas. Stir, season well with salt and pepper, and saute until they are hot all the way through, but still pop when you eat them. This should really only take a few minutes at most. Add to the mushrooms, toss, taste and adjust with salt and pepper if needed, and serve.
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.
Utopian biloxi shrimp tacos recipe
Ingredients
For tacos:
- 1/2 small head of cabbage, shredded (preferably red. It’s prettier and better for you!)
- 2 cloves of garlic
- 1 pound large shrimp, peeled (American wild-caught, please)
- 8 corn tortillas (for these I like the lightness of a single tortilla per taco)
- vegetable oil
- salt and pepper, to taste
- Sriracha or other chili sauce, to taste
- fish sauce or soy sauce, to taste
- sugar
For marinated radish and carrot:
- 3 tablespoons white vinegar
- 3 tablespoons sugar
- Generous pinch kosher salt (or smaller pinch table salt)
- 1/2 cup daikon or red radish, cut into thin (1/8-inch) strip
- 1/2 cup carrot, cut into thin (1/8-inch) strips
Other garnishes:
- Cilantro, roughly chopped, to taste
- 1 avocado, cut into 8 or 16 wedges, lightly tossed with lime juice and salt
- Jalapeno, thinly sliced, to taste, optional
- Sriracha chili sauce, to taste, optional
- 3 tablespoons toasted and crumbled pecans, optional
- Lime wedges
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.
Fudgy pudding cake recipe
Ingredients
Cake:
- 1 cup flour or gluten-free flour
- 1 ½ teaspoons baking powder
- Pinch salt
- ½ cup white sugar
- 3 tablespoons unsweetened cocoa
- ½ cup whole milk
- 2 tablespoons butter melted
- 1 ½ teaspoons vanilla
- 1 teaspoon Godiva liqueur (optional)
Topping:
- 1 cup brown sugar
- 4 tablespoons unsweetened cocoa
- 1 ½ cups boiling water
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