Chao Yardlong Beans & Spicy Pork

Every time I set out to make a stir-fry Ray & I have a debate. Spicy v. savory. Spicy always wins. It wins to such an extent that I've nearly run through an entire jar of sriracha garlic chili paste in under 6 months. This may not sound like a long time, but just a tiny teaspoon of this stuff packs a serious punch. Enivatably I wind up tossing in a tablespoon or so. With cold beers in hand, we sweat our way though spicy heaps of stir-fry with smiles across our faces. We can't help it, we're Texans.

Chao Yardlong Beans & Spicy Pork

1 boneless pork chop, sliced in 1" strips
1 - 1/2 dzn. yardlong beans*
1/4 head purple cabbage, coarsely chopped
1 baby boc choy, coarsely chopped
2 carrots, cut on the bias 1/2" thick
1 c. white mushrooms, sliced 1/2" thick
3 large cloves garlic, minced
1 small nub ginger, minced
1 yellow onion, chopped
2 tbsp. soy sauce + 1/4 c. for marinating
2 tbsp. vegetable oil
2 tsp. sesame oil
1 tsp - 1 tbsp. sriracha garlic paste (depending on how spicy you like it)**
1 tsp. dried basil
6 - 7 fresh basil leaves, minces
salt to taste

Marinate the chop in 1/4 c. soy sauce for one hour prior to cooking. Meanwhile, saute the onion, garlic, & ginger in 1 tbsp. vegetable oil & a pinch of salt in a large pan or wok until soft & fragrant (about 5 minutes). Add the carrots & cook until they begin to soften (about 4 minutes).

At this point, add a bit more vegetable oil & 1 tsp. sesame oil. Push the vegetables to the sides of the pan & add the pork & dried basil. Cook for about 4 minutes until the pork is almost cooked through. Add the mushrooms & cook for a minute or two longer. Finally, toss in the cabbage, boc choy, yardlong beans, sriracha , remaining sesame oil, remaining soy sauce, fresh basil & a pinch or two of salt.

*Also refered to as snake beans or Chinese long beans. They can be found in most large markets or in specialty stores.
**Typically stocked on the "Asian" aisle at most markets.

Chicken Ricciolini Soup

Small, full of soft gray light, musty, & some how clean is how my great-aunt Khaki's house is frozen in my mind. When visiting we often made quick trips to Cowboy's (the local small-town convince store) for Mountain Dews & candy bars. She was the only adult in my recollection that let me drink that intoxicatingly sweet, radioactive colored soda. For lunch she'd make us pinky-orange pimento cheese sandwiches on soft chewy bread. Such strange colors - I loved it. After long afternoons of who-knows-what-we-did-to-pass-the-time she would putter around in the kitchen until - behold - a giant pot of chicken 'n' dumplin's appeared on the table. They were "dumplin's" not "dumplings," it's all in the drawl. They were her specialty. The flavor of flour just barely hung on to these creamy, rich, dumplin's & the chicken was perfect every time. No food more deeply satisfying as a child.

This modest chicken soup culls up the satisfaction of Khaki's dumplin's. I think the key is in these "ricciolini" noodles made by, of all people, Francis Coppola (is there anything this guys doesn't have his hand in?). Their floury soft flavor compliments the bite of fresh rosemary beautifully & my recent obsession, green peas (see here, here, & here), add an unexpected sweet bite. Tuck into a bowl with a big hunk of crusty bread & dream of dumplin's.

Chicken Ricciolini Soup

3 c. shredded rotisserie chicken (bones reserved)
2 c. pasta of choice (Coppola ricciolini works brilliantly)
1 qt. chicken stock
2 c. water
3 carrots, sliced (green tops reserved)
1 large yellow onion, chopped
4 cloves garlic, minced
1 c. green peas
1 large stalk rosemary
2 stalks thyme
1 bay leaf
1 tsp. oregano
salt to taste
pepper to taste

In a large soup pot saute the onions, carrots, & garlic until soft & fragrant (about 6 minutes). Cook a moment longer with the oregano, bay leaf, salt, pepper & 1 stalks worth of minced thyme. Add the stock & water. Add the chicken bones, rosemary, thyme & carrot tops. Simmer over low heat for 30 min - 1 hour. Remove bones, rosemary sprig, thyme sprig & carrot tops. Bring the heat up to medium & add the pasta. Simmer for five minutes. Fold in the shredded chicken & peas.

Hazelnut Fig Jam

I'm not one to fall head over heels for a jam. Chocolate, yes. A big bowl of pasta, you bet. Even a simple salad can set my heart a flutter. But jam, not so much. Don't get me wrong, I like jam, it's just not particularly exciting to me. Until now. Hazelnut fig jam gives me palpitations. The rich hazelnuts & the bite of bourbon temper the sweet figs just enough. Here I slathered it on granny smith apple slices with a bit of gouda. Salty cheese, tangy apple, & sweet jam, I love you.

Hazelnut Fig Jam yields appx. 2 cups
adapted from Giada de Laurentiis' Fig Jam

12 - 14 dried figs, halved
1 c. simple syrup (1 c. water + 2 c. sugar)
3/4 c. toasted hazelnuts, coarsely chopped
3 tbsp. bourbon

Bring the simple syrup & brandy to a simmer. Add the figs, turn off the heat & let sit for about 10 minutes. Transfer the fig mixture to a food processor & add the hazelnuts. Pulse a few times to combine.

Second image, wikipedia.

Tweet Tweet

Well readers, it's happened. I've cracked. I'm officially tweeting. If you love your tummy, follow me.

Image, cupcakes.today.com

Guest Post: Chicken Carbonara

I've been itching to play host to a guest post for a while now & when Ray so graciously made me dinner the other night it seemed like a better time than ever to introduce one. Here's what Ray has to say:

"Laura takes good care of me. Faithful readers of this blog will agree based on the relentless deliciousness that rains down like tummy gold every week from this page. However, Grad school has proven to be even more work than I had anticipated, which means long hours and very little time to help with or make dinner like I was able to before. But to keep from getting rusty with my kitchen skills, Laura challenged me to make dinner the other day and I accepted. A lover of all things hearty, I opted to go the pasta with cream sauce route. Taking a trip through the interweb tubes I came across Giada’s recipe for Chicken Carbonara. Designed for a family of 4, I cut the ingredients roughly by half and what followed was deliciousness. Let’s watch."

Learn a little bit more about Ray & his work here.

Chicken Carbonara
1 tsp. olive oil
3 oz. thinly sliced pancetta, chopped
1 tsp. minced garlic
1 1/4 c. whipping cream
1/2 c. freshly grated parmesan
4 large egg yolks
1/3 c. chopped fresh basil leaves
1/3 c. chopped fresh Italian parsley leaves
salt
1/2 lb. spaghetti
2 c. coarsely shredded chicken (from 1 roasted chicken)
freshly ground black pepper
1/4 c. chopped walnuts, toasted
1/2 tbsp. finely grated lemon peel

Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.

In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.

Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

Kogi

I've been hearing lots of murmurs about Korean tacos as of late. After a happy encounter with pork belly kimchi my interest was perked. The briny Korean classic pair brilliantly with salty pork, so why not in a taco? As luck would have it, we stumbled upon an elusive Kogi truck in Venice this weekend. So, late to the revolution, we filed in line. Well worth the wait, 45 minutes later, we tacos in hand. 47 minutes later we were stuffed. Despite our sushi dinner a mere 2 hours prior we scarfed down $2 spicy pork & short rib tacos in a flash. Modestly sized, these little botañas were stuffed with tangy kimchi, perfectly caramelized pork or short ribs, then doused with spicy sriracha sauce. The result was an incredibly flavorful little taco deserving of its halo of hype. If you find yourself wandering the streets of LA, make sure to keep your eyes peeled for this modest food mecca -- or at least the winding line. Daunting though it may seem, stick it out, it's worth it.

Last image, Kogi BBQ

Cloves & Cream + The Kitchn

Simple Suppers: Snapper Veracruzana

I'm pleased to say that this post is being featured today on one of my favorite daily reads, The Kitchn! They've recently invited established bloggers to contribute & I'm honored to be included in the talented bunch. Click here to for the post or keep scrolling! Make sure to stay tuned to The Kitchn for new guest posts through out the month.

More nights than I care to admit, getting dinner on the table can feel like a feat. Let alone an interesting dinner (pizza, again!?). It's all I can do not to reach for the phone & call my beloved Chinese take-out spot. I'm sure I'm not the only one in this boat. Right? You've had those night too, right? Well, even if I'm alone on this one it's still nice to have a cache of simple recipes at hand. So, as of late, I've been collecting recipes that are effortless, flavorful, engaging, and most importantly, quick! Simple suppers, if you will.

I've never had an easy time convincing my husband of the virtues of fish. He knows it's good for him, but good-for-you does not a good meal make. I've tried broiling it. Grilling it. Baking. Frying. You name it, I've tried it. He's just not crazy about fish (except sushi, go figure). After several failed attempts, I think I've found it: Snapper Veracruzana! Nestled along the Gulf of Mexico, the costal town Veracruz is home to this savory snapper dish. The complex sauce this fish is nestled in is spiked with olives, capers, tomatoes, peppers & other goodies. Variety in texture & color give this easy Mexican dish a little more interest than your every-day fish. Best of all, Snapper Veracruzana is a snap to make, it only takes about 20 minutes! Try pairing it with fluffy couscous, rice with lime, or a bit of crusty bread for sopping up that yummy sauce.

Snapper Veracruzana

3/4 - 1 lb. skinless red snapper fillets
1 lime, juiced
1 c. cherry or grape tomatoes, halved1 dzn. green olives, halved
2 tbsp. capers
1 jalapeno, cut in 1/8" strips
1 bell pepper (yellow, red, or orange), cut in 1/4" strips
or
3 baby bell peppers, cut in 1/8" rings
3 cloves garlic, minced

2 shallots, chopped

2 tbsp. flat leaf parsley, minced
3/4 c. dry white wine
1 tbsp. olive oil
salt to tastepepper to taste

Optional:
1 c. cooked couscous
2 tbsp. olive oil
1 clove garlic, minced
1 tbsp. flat leaf parsley, minced

Preheat the oven to 350F & line a medium baking dish with foil. Meanwhile, lightly salt & pepper the snapper fillets & drizzle them with lime juice. Toss all of the veggies (olives, peppers, capers, tomatoes, garlic, shallots) in the dish. Add the wine, about 1 tsp. salt, 1 tsp. pepper, & drizzle with olive oil. Pop in the oven for 5 minutes.

Optional step: If preparing couscous, bring 1 c. water & olive oil to boil. Add couscous, remove from heat & cover. Prior to serving, fluff with a fork & fold in the parsley & garlic. (This can all be done while the fish is in the oven.)

After cooking for 5 minutes, nestle the snapper fillets on top of the veggies & cook for 20 minutes more. Serve over a bed of couscous or simply as is.

Simple Supper: Pesto Sausage with Sweet Peas & Parsley over Fettuccine

A nice modest meal shared with friends is with out a doubt my favorite way to spend my time. Gathered around the dinner table, polishing off bottles of wine, griping, laughing, eating, eating a bit more. For a group big bowl of pasta always makes for good eats. It's quick to whip up (this meal took less than 20 minutes!), endlessly flexible & a crowd pleaser. I've been craving good sausage lately, so when I stumbled upon these little pesto infused sausages I knew they'd be just right. The briny bite of sausage pairs exceptionally fresh parsley & sweet peas. A sprinkling of a bit of salty parmigiano reggiano really sends it over the top.

Pesto Sausage with Sweet Peas, Parsley over Fettuccine
4 pesto sausages*
medium handful of whole wheat fettuccine
3/4 c. frozen green peas
1/4 c. fresh flat leaf parsley, minced
3 cloves garlic, minced
1 yellow onion, chopped

3 tbsp. olive oil
1/2 c. parmesan, grated
salt to taste
pepper to taste

Bring a large pot or dutch oven of salted water to boil. Mean while, saute the onion for about 4 minutes in 1 tbsp. olive oil. Add the garlic & saute 2 minutes more. Slice the sausages on the bias in 1" thick pieces. Add another tbsp. olive oil & saute until cooked through (about 5 minutes). Toss in the peas, parsley, salt, pepper, & remaining olive oil. Fold to combine.

Once the pasta is cooked (about 10 minutes), add the pasta to the saute pan with the sausage. Reserve 1/4 c. of the pasta water to add the the mixture (this will help all ingredients adhere to the pasta & thicken up a bit). Let sit over low heat for a few minutes. Sprinkle with parmesan & serve.


*Can be found at most gourmet or specialty grocery stores (such as Whole Foods).

Welcome back!

Early this year I lamented the loss of my beloved Mother's cookies. Who doesn't love those little pink & white cookies, right? Well, somehow Kelloggs stumbled across C&C got in touch with me. They had snapped up Mother's & put them back in action. Low & behold, on a trip through Gelson's, there they were tucked away on the bottom shelf. It took all my strength not to grab every bag.

Yesterday I learned I have an entirely new Mother's product to mourn. I was so busy in the late 80's concentrating on Sesame Street, playing with the cat, & being amaized by my brand new baby brother that somehow I missed this! Do any of you remember Mother's Ice Cream?
If only this would re-appear on the shelves! (And yes, that is Matt LeBlanc)

Image, sweet and savory

Garlic Mint Grilled Chicken with Rosemary Chevre Mashed Potatoes

I got a monstrous traffic ticket to the tune of much-more-money-than-I-ever-care-to-spend-in-one-afternoon. Not good news. In an attempt to lift our spirits I though comfort food might soothe our irked tempers. A big heaping bowl of mashed potatoes (with cheese!) always seemed to fix things as a grumpy little girl. It might not have done much for our stinging checkbook, but it sure did fade our fowl mood. Next time you find yourself steaming, take out your frustration on some defenseless potatoes & treat yourself to some classic comfort food.

Garlic Mint Grilled Chicken

2 boneless, skinless chicken breast
2 cloves garlic
1 tsp. red pepper flakes
2 tbsp. fresh mint
1 tsp. soy sauce
2 tbsp. olive oil
salt to taste
pepper to taste

In a blender, combine the garlic, mint, red pepper flakes, soy sauce, salt & pepper. Once combined, slowly drizzle in the olive oil. Pulse to combine. Drizzle mixture over chicken, cover, & marinate for up to 24 hours (refrigerated, of course!).

Heat a grill pan over medium-high heat & drizzle with olive oil. Cook the chicken for about 5 minutes on each side, or until cooked through.

Rosemary Chevre Mashed Potatoes

1/2 dzn. fingerling potatoes, rinsed
2 tbsp. butter
3 tbsp. milk
2 tbsp. chevre
2 sprigs fresh rosemary, minced finely
2 cloves garlic, minced finely
salt to taste
pepper to taste

Bring a salted pot of water to a rolling boil & boil the potatoes for 20 minutes or until the can easily be pierced with a fork. Drain. Mash with a fork (or potato masher if you have one on hand) then add the butter, garlic, rosemary & chevre. Fold to combine. Add milk, salt & pepper then fold once more.

Olive Oil & Citrus Cake

Sizzling garlic & basil are wafting from the kitchen. It smells delicious & warm. Heck, my mouth is watering! No, I'm not a complete narcissist, Ray is making me dinner! Knowing I was in for a treat I decided my hubby needed one too. With no planning, market running, or other miscellaneous dinner prep to do, I an entire afternoon free to plot dessert. 

I whipped up a modest olive oil & citrus cake & before my house was full of mouth-watering dinner smells & it was full of warm, spicy notes from this simple little cake. Fruity green olive oil, sharp citrus, & a hint of cinnamon team up with great results & it's a wonderfully flexible alternative to a classic pound cake. Luckily, it pairs well with lots of stuff, because I'm not allowed to peak in the kitchen! 

Olive Oil & Citrus Cake

adapted from Moosewood Restaurant Book of Desserts

5 large eggs

1/3 c. olive oil

1 1/2 c. sugar

1/2 tsp. salt

2 tsp. ground cinnamon

1 tsp. pure vanilla, orange, or lemon extract (or any combination of the three)

1 orange, zested & juiced

1 lemon or lime, zested & juiced

2 c. unbleached white pastry or all-purpose flour

1 tsp. baking powder

2 tbsp. confectioners sugar for dusting (optional)

Pre-heat the oven to 325F. Oil a spring form or bunt pan & dust with flour. Meanwhile, separate the eggs. Set the yolks aside & whip the whites until stiff with an electric mixer. Set them aside.

Using an electric mixer, cream together the olive oil & sugar. Beat in the yolks one at a time. Add the cinnamon, salt, extract, zest, & juices & beat until smooth. Add the flour & baking powder & mix until combined. With a spatula, carefully fold in the egg whites.

Pour the batter into a prepped pan & bake for 45 minutes, until the cake is golden & firm in the center. It should pull away from the pan easily at this point. Remove from the oven & cool for 15 minutes.

Run a knife along the edge of the cake & remove the cake from the pan. Dust with powdered sugar, if desired. This cake is also excellent served with a scoop of vanilla ice cream, fresh whipped cream, or a drizzle of honey.

Organic Meat & Butchery

After a long day exploring the Southern California landscape we were beat. We needed a unassuming, satisfying meal. We wound up tucking into a simple, classic dinner: steak & salad. I'm lucky enough to live near an amazing little butcher -- the kind of local place where they know your name & just what you order. They have a small organic farm where they raise the majority of the beef sold in store. Growing up in Texas with a cattle farming Grandpa, the simplicity of a good cut of meat still makes me feel at home.

But, if you aren't lucky enough to have such a butcher, the now infamous Niman Ranch has just launched an on-line vendor. Raised under strict scrutiny (i.e. vegetarian fed, environmentally sustainable ranching, anti-biotic & hormone free, animals remain within their "social group"), this natural meat is known around the world & listed by name in some of the country's greatest restaurants (Alice Water's Chez Panisse, Lucques in LA, Vespaio in Austin, Oliveto in Oakland to name a few). Visit their store here to purchase dry-aged beef, pork, lamb, sausages, and the like.

Image, treehuger.com

Cranberry Chicken Enchiladas with Spring Berry Salad

When most folks cull up an image of enchiladas it typically involves a lot of cheese, a lot of "gravy" (that's basically chili to those of you who aren't up to snuff on your Tex-Mex) & a lot more cheese. This classic Tex-Mex ooey gooey enchilada holds a soft spot in my heart, but it's not the end of the enchilada road, so to speak. These simple stuffed tortillas have endless potential. I know I've rambled about this Mexican staple before & I know I will again -- I'm compelled, what can I say? Experiment with sauce & fillings. Try tomatillo sauce & squash, a spicy red chipotle sauce & chorizo, a cream sauce & crab, get creative. My latest experimentation was with smokey/sweet mole sauce, tangy goat cheese, walnuts & dried fruit. A light, ever-so-slightly sweet, smokey, tangy enchilada with just enough bite from the nuts was the result. Cranberry chicken enchiladas are anything but your run of the mill gooey cheese stuff.

Spring Berry Salad
3 c. mixed greens
1/2 red onion, sliced thinly
1/2 c. black berries
1/4 c. mandarin orange slices
2 tbsp. dressing of choice (I prefer a homemade balsamic vinaigrette.)

Toss all ingredients in a large salad bowl to combine. Drizzle with dressing & toss once more.

Cranberry Chicken Enchiladas

1/2 corn tortillas
1 boneless skinless chicken breast, cubed
2 tbsp. olive or vegetable oil
1 yellow onion
2 cloves garlic
1 tsp. cumin
1/4 tsp. cinnamon
salt to taste
pepper to taste
1/4 c. walnut halves & pieces
1/4 c. dried cranberries
2 tbsp. goat cheese
2 c. monterrey jack cheese, shredded
1 c. prepared mole sauce

Pre-heat the oven to 350F & lightly grease a baking pan (size can vary) with butter or olive oil to keep the enchiladas from sticking. Meanwhile, in a medium skillet heat the oil & saute the onion until it begins to brown. At this point add the garlic, cumin, cinnamon, salt, pepper & chicken. Cook through (about 4 minutes). Transfer the mixture to a bowl & set aside. Once cool enough to handle, shred the chicken with a fork.

Keep the skillet warm & heat each tortilla for a few seconds prior to rolling to make them more pliable. Fill each tortilla with a tbsp. or so of the chicken mixture, a tbsp. of mole sauce & a sprinkling of monterrey jack cheese. Roll as tightly as possible without breaking to tortillas & snuggle each enchilada up next to the other leaving no space between the two. Continue this process until the tortillas are all full.

Top the enchiladas with the remaining mole sauce, remaining monterrey jack cheese, the goat cheese, walnuts & cranberries. Drizzle a bit of olive oil over the top the keep the enchiladas moist. Bake at 350F for 15 minutes or so, or until all of the cheese has melted.

Heirloom & Kalamata Short Ribs

In cotton shorts & bare feet I padded in to the kitchen. I slowly lifted up the lid to see what was could possibly be responsible for such an intoxicating smell. On tip toes I could barely see over the big pot's rim, but I knew something good was in there. Inevitably, I was shooed out of the kitchen by a grandmother or someone like that.

Pots mysteriously bubbling away on the stove top always housed something that peaked my interest. Believe it or not, slowly bubbling pots aren't found too often on my stove. I blame it one the shooing. Or the lack of time. Regardless, yesterday I found myself home from work earlier than expected. With ample time on my hands & no one to shoo or pull me way from the kitchen I decided it was time to cook something. You know, something that just cooks. You put it on the stove. You leave it alone. You just let it cook. With little help other than time, big hunks of meat can become something truly decadent.

Heirloom & Kalamata Short Ribs
3 short ribs
1 c. baby heirloom tomatoes
1/4 c. kalamata olives, coarsely chopped
1 c. dry red wine
1 c. beef stock
1 can tomato sauce
1 white onion, diced
1 leek, greens & whites, chopped
3 cloves garlic, minced
2 sprigs fresh oregano, minced
1 sprig thyme, minced
3 tbsp. olive oil
salt to taste
pepper to taste

Salt & pepper the short ribs & set aside. In a large dutch oven, saute the onions until translucent in half of the olive oil (about 5 minutes). Add the remaining olive oil & short ribs. Brown the ribs on both sides (about 5 minutes). Take the ribs out & set aside for later.

Toss in the tomatoes (slice any larger ones in half, leave the small ones whole), garlic, olives, leek, thyme, oregano, & a bit of salt & pepper to taste. Saute until fragrant then add the red wine to de-glaze the bottom of the pan. Add the tomato sauce & beef stock. Bring to a boil. Add the ribs & any drippings that have collected back to the veggies & stock.

Turn the heat down to a slow simmer, cover the dutch oven loosely & cook for at least 2 1/2 to 3 hours. The longer you cook it the more tender the meat will be. Serve over a bed of rice or with crusty bread.

Simple Supper: Catalonian Pork Chops & Plums

It gets so hot, those sweltering Texas summers. The kind of heat that makes walking across a parking lot daunting. Or makes you wish public nudity was acceptable. The kind of heat that bonds you to your much beloved AC. Or makes pitchers of frozen sangria disappear in a flash. These chops immediately brought me back to fantastically torrid summer days. Rich, fruity & mouth-watering, these Catalonian pork chops are almost as good as that cold pitcher of sangria. Almost.

Catalonian Pork Chops & Plums

2 boneless pork chops
2 ripe plums
3/4 c. dry red wine
1 2" cinnamon stick
2 tbsp. olive oil
salt to taste
pepper to taste

Salt & pepper the chops & cook them in olive oil turning often - this will take about 8 - 10 minutes total depending on the thickness of your chops. While the chops are cooking, slice the plums in 1/2" - 1" thick slices & toss them with half of the red wine. Drop the cinnamon stick in & let the plums marinate while the chops finish cooking.

Once cooked though, set the chops aside & cover them to keep them warm. De-glaze the pan with the remaining red wine & simmer for a moment. Add the plums, remaining red wine, & cinnamon stick & simmer over high heat until the liquid has reduced by half. Serve the chops with plum slices & drizzle with the red wine sauce.