(serves two adults and two children)
The key to crispy latkes is to squeeze out as much moisture as possible from the potatoes. I've found no better method than to wring them out in a kitchel towel, as though you were wringing out a wet rag. You'll be surprised how much water comes out.
2½ lb russet potatoes
1 large onion
canola oil
4 eggs
¼ c flour
kosher salt, to taste
freshly ground black pepper, to taste
cayenne pepper, to taste
sour cream
applesauce
1. Using a food processor fitted with a shredding disc, shred the scrubbed but unpeeled potatoes. Shred the peeled, trimmed onions. Transfer to a large bowl. Cover with cold water for 20 minutes.
2. Heat ½-inch of canola oil (about 1½ cups) in a large cast-iron skillet over medium-high heat. Preheat the oven to 225 degrees Fahrenheit. Line a baking sheet with paper towels.
3. In another large bowl, combine the eggs, flour, salt, pepper, and cayenne. Beat with a fork.
4. Drain the potato-onion mixture in a colander. Working in batches, place some of the potato mixture in a clean kitchen towel and twist hard to remove as much moisture as possible. Add thesquuezed potato mixture as you go to the bowl with the egg mixture. When all of the potato mixture has been squeezed, toss to coat evenly with the egg mixture.
5. When the oil begins to shimmer, use tongs to add two clumps of batter to the skillet. Use a spatula to flatten the clumps into pancakes. Reduce the heat to medium. Cook until the bottom of the pancake has become crisp, about 5 minutes. Flip and cook until the second side has crisped, about another 5 minutes. Transfer to the baking sheet and place in the preheated oven. Return the flame to medium-high until the oil shimmers again. Repeat with the remaining batter.
6. Serve with sour cream and applesauce.
TIP
• The temperature of the oil needs to be hot enough to crisp the pancake yet not so hot that the outside of the pancake burns before the inside cooks. That's why it's important to reduce the heat a little after adding the batter. Exacly how much heat to apply differs from stove to stove and skillet to skillet. Adjust as necessary so that the oil is always burbling around the edges of the pancakes.
Wednesday, January 11, 2012
Tuesday, September 27, 2011
Black Bean Burritos
(serves two adults and two children)
The first few times I made this recipe, the burritos came out pretty misshapen. Eventually, I got the hang of rolling,them—but not like they do at my favorite taqueria on Mission in San Francisco.
4 large (ten-inch) flour tortillas
1 can chipotles in adobo sauce
2 Tbs olive oil
1 tsp ground cumin
2 15.5-oz cans black beans
1 pint grape (or cherry) tomatoes
1 lime
1 bunch cilantro
kosher salt
sharp cheddar cheese
baby spinach
sour cream
1. Preheat the oven to 250 degrees Fahrenheit. Wrap the tortillas in aluminum foil and warm in the oven.
2. Puree the chipotles in adobo sauce. Reserving about 1 tablespoon, freeze the remainder for future use.
3. In a large skillet, heat the olive oil over a medium flame. Add the cumin and the reserved chipotle puree. Saute briefly. Add the beans and bring to a simmer. then reduce the heat to low.
4. Halve the grape tomatoes and place them in a small bowl. (If using cherry tomatoes, quarter them.) Squeeze one-half of the lime over the tomatoes. Pick the leaves from the cilantro stems and coarsely chop them. Add half of the cilantro to the tomatoes along with a pinch of salt. Toss to combine.
5. Grate about 1 cup of the cheese. Squeeze the remaining lime half over the beans. Add the grated cheese and remaining cilantro. Stir until all of the cheese melts.
6. Remove the tortillas from the oven. Working with one at a time, spoon some beans onto the bottom third of the tortillas, leaving a margin at the bottom. Top the beans with some tomatoes, baby spinach, and a few dabs of sour cream. Fold the bottom edge of the tortilla over the filling. Fold over both side edges. Finally, roll up the burrito.
TIPS
• Chipotles, which are smoked jalapeño peppers, go well with almost any Latin bean dish. Because a full can nearly always contains much more than I need, and because I probably won't be needing more for a little while, I puree and freeze the extra. That way, I can easily chip off a tablespoon or so as I need it.
The first few times I made this recipe, the burritos came out pretty misshapen. Eventually, I got the hang of rolling,them—but not like they do at my favorite taqueria on Mission in San Francisco.
4 large (ten-inch) flour tortillas
1 can chipotles in adobo sauce
2 Tbs olive oil
1 tsp ground cumin
2 15.5-oz cans black beans
1 pint grape (or cherry) tomatoes
1 lime
1 bunch cilantro
kosher salt
sharp cheddar cheese
baby spinach
sour cream
1. Preheat the oven to 250 degrees Fahrenheit. Wrap the tortillas in aluminum foil and warm in the oven.
2. Puree the chipotles in adobo sauce. Reserving about 1 tablespoon, freeze the remainder for future use.
3. In a large skillet, heat the olive oil over a medium flame. Add the cumin and the reserved chipotle puree. Saute briefly. Add the beans and bring to a simmer. then reduce the heat to low.
4. Halve the grape tomatoes and place them in a small bowl. (If using cherry tomatoes, quarter them.) Squeeze one-half of the lime over the tomatoes. Pick the leaves from the cilantro stems and coarsely chop them. Add half of the cilantro to the tomatoes along with a pinch of salt. Toss to combine.
5. Grate about 1 cup of the cheese. Squeeze the remaining lime half over the beans. Add the grated cheese and remaining cilantro. Stir until all of the cheese melts.
6. Remove the tortillas from the oven. Working with one at a time, spoon some beans onto the bottom third of the tortillas, leaving a margin at the bottom. Top the beans with some tomatoes, baby spinach, and a few dabs of sour cream. Fold the bottom edge of the tortilla over the filling. Fold over both side edges. Finally, roll up the burrito.
TIPS
• Chipotles, which are smoked jalapeño peppers, go well with almost any Latin bean dish. Because a full can nearly always contains much more than I need, and because I probably won't be needing more for a little while, I puree and freeze the extra. That way, I can easily chip off a tablespoon or so as I need it.
Wednesday, September 7, 2011
Pasta with Fresh Clams
(serves two adults and two children)
The quality of this dish depends entirely on the quality of the clams. That’s why I usually make it only when I’m on Cape Cod, where my family vacations in August. If there isn’t a good fish store near you, and all you can get are mangy supermarket clams, you’ve got two choices: Either mail-order the real deal from my friends, Pat and Barbara Woodbury, at woodburyclams.com; or use canned clams to make the lesser but still tasty Spaghetti with Clam Sauce recipe posted elsewhere on this blog. Ordering from Pat and Barbara is a treat, of course, but well worth the cost for a special occasion.
36 littleneck clams (see note below)
2 oz pancetta (or bacon)
6 cloves garlic
1 bunch parsley
1 lb dried pasta (spaghetti or linguine)
¼ c olive oil
1½ c dry white wine
3 Tbs unsalted butter
red pepper flakes, to taste
freshly ground black pepper, to taste
1. Wash and dry the clams. Dice the pancetta. Coarsely chop the garlic and parsley.
2. Cook the pasta in boiling salted water until just barely done. Drain and set aside.
3. Meanwhile, in a Dutch oven (or a large skillet fitted with a lid), heat the olive oil over a medium-low flame. After a few minutes, add the clams and raise the flame to medium-high. Cover and cook until the first clams open, which means they are done. Transfer the opened clams to a bowl tented with aluminum foil Add the white wine and butter. Continue cooking the remaining clams, covered, until they open, removing them from the pan as they do.
4. When all the clams have been removed, add the garlic, parsley, red pepper flakes, and black pepper. Simmer the sauce for a minute or two, then add the drained pasta. Toss the pasta to coat and continue cooking for another 2–3 minute so that the pasta can absorb the sauce.
5. Serve the pasta topped with the reserved clams and freshly grated parmesan cheese.
A NOTE ABOUT CLAMS
The most commonly available hardshell clams are littlenecks, cherrystones, and quahogs. They’re all the same species; the only difference is size. Of these, littlenecks are the smallest and most tender. These are the ones that you want, though cherrystones will do in a pinch (use half as many). Under no circumstances should you use quahogs, which are chowder clams.
TIPS
• Monitor the clams closely because they become very chewy when overcooked. I lift the lid every minute or two to check for newly opened clams.
• I use a full teaspoon of red pepper flakes because I like my clam sauce to have some kick to it.
• Don’t skimp on the wine or the parmesan because poor grades will ruin the delicate flavor of the clams. I never cook with a wine that I wouldn’t drink with dinner, and I always use imported Parmigiano-Reggiano. Even if you have to pay $16 a pound for the cheese, the couple of ounces you need will only set you back $2.
The quality of this dish depends entirely on the quality of the clams. That’s why I usually make it only when I’m on Cape Cod, where my family vacations in August. If there isn’t a good fish store near you, and all you can get are mangy supermarket clams, you’ve got two choices: Either mail-order the real deal from my friends, Pat and Barbara Woodbury, at woodburyclams.com; or use canned clams to make the lesser but still tasty Spaghetti with Clam Sauce recipe posted elsewhere on this blog. Ordering from Pat and Barbara is a treat, of course, but well worth the cost for a special occasion.
36 littleneck clams (see note below)
2 oz pancetta (or bacon)
6 cloves garlic
1 bunch parsley
1 lb dried pasta (spaghetti or linguine)
¼ c olive oil
1½ c dry white wine
3 Tbs unsalted butter
red pepper flakes, to taste
freshly ground black pepper, to taste
1. Wash and dry the clams. Dice the pancetta. Coarsely chop the garlic and parsley.
2. Cook the pasta in boiling salted water until just barely done. Drain and set aside.
3. Meanwhile, in a Dutch oven (or a large skillet fitted with a lid), heat the olive oil over a medium-low flame. After a few minutes, add the clams and raise the flame to medium-high. Cover and cook until the first clams open, which means they are done. Transfer the opened clams to a bowl tented with aluminum foil Add the white wine and butter. Continue cooking the remaining clams, covered, until they open, removing them from the pan as they do.
4. When all the clams have been removed, add the garlic, parsley, red pepper flakes, and black pepper. Simmer the sauce for a minute or two, then add the drained pasta. Toss the pasta to coat and continue cooking for another 2–3 minute so that the pasta can absorb the sauce.
5. Serve the pasta topped with the reserved clams and freshly grated parmesan cheese.
A NOTE ABOUT CLAMS
The most commonly available hardshell clams are littlenecks, cherrystones, and quahogs. They’re all the same species; the only difference is size. Of these, littlenecks are the smallest and most tender. These are the ones that you want, though cherrystones will do in a pinch (use half as many). Under no circumstances should you use quahogs, which are chowder clams.
TIPS
• Monitor the clams closely because they become very chewy when overcooked. I lift the lid every minute or two to check for newly opened clams.
• I use a full teaspoon of red pepper flakes because I like my clam sauce to have some kick to it.
• Don’t skimp on the wine or the parmesan because poor grades will ruin the delicate flavor of the clams. I never cook with a wine that I wouldn’t drink with dinner, and I always use imported Parmigiano-Reggiano. Even if you have to pay $16 a pound for the cheese, the couple of ounces you need will only set you back $2.
Wednesday, March 16, 2011
Chinese Beef with Asparagus
Other than the obvious vegetable substitution, there really is no difference between this dish and the more familiar beef with broccoli. I just like asparagus better.
(serves two adults and two children)
1 lb New York strip steak
1 lb asparagus
2-inch piece fresh ginger
3 cloves garlic
3 (or more) green onions
2 Tbs peanut oil
The Marinade
1 Tbs rice wine (or dry sherry)
1 Tbs soy sauce
2 Tbs cornstarch
½ tsp sugar
The Sauce
¼ c chicken broth
1 Tbs hoisin sauce
1 Tbs oyster sauce
1 Tbs cornstarch
1 tsp sugar
1. Trim the steak of excess fat. Halve it lengthwise and slice each half thinly to yield bite-size pieces. Combine the ingredients for the marinade in a small bowl, add the beef slices, and mix well. Set aside.
2. Trim the asparagus and slice them into inch-long lengths. Peel and julienne the ginger. Peel the garlic and chop it coarsely. Trim the green onions and slice them into half-inch lengths.
3. Combine the sauce ingredients in a small bowl.
4. Heat the peanut oil in a wok (or large cast-iron skillet) over high heat until it begins to smoke. Add the ginger, garlic, and white parts of the green onions. Stir-fry until the ginger and garlic become fragrant, about 30 seconds. Add the beef and stir-fry until it's just cooked through, about another 1-2 minutes depending on the thickness of the beef slices. Remove from the wok.
5. Adding a little more oil if necessary, stir-fry the asparagus until it turns a darker green, about 1 minute. Add a scant ¼ cup of water and cover the wok immediately. Steam the asparagus for 3 minutes, then remove the cover and let the remaining water evaporate.
6. Add the sauce and cook, stirring occasionally, until it begins to thicken. Add the green parts of the green onions and return the cooked beef. Toss to combine. Once the beef has reheated, serve immediately.
TIPS
• You can also use flank steak for this dish, but I prefer the tenderness of a nicely marbled strip steak.
• Some people deal with the woody ends of asparagus by peeling them to expose the tender core. I rarely have the patience for this, so I use a more brutal method: snapping off the ends of the spears. Tradition holds that a spear will naturally bend (and, if you apply enough force, break) at the spot where the tender tip of the shoot toughens and becomes woody.
• I cook this dish in a wok, and you should, too. Woks are remarkably easy to use (and clean) once you get the hang of them. But if you don’t have one, you can also use a large cast-iron skillet. Remember to let the pan heat first before adding the oil.
(serves two adults and two children)
1 lb New York strip steak
1 lb asparagus
2-inch piece fresh ginger
3 cloves garlic
3 (or more) green onions
2 Tbs peanut oil
The Marinade
1 Tbs rice wine (or dry sherry)
1 Tbs soy sauce
2 Tbs cornstarch
½ tsp sugar
The Sauce
¼ c chicken broth
1 Tbs hoisin sauce
1 Tbs oyster sauce
1 Tbs cornstarch
1 tsp sugar
1. Trim the steak of excess fat. Halve it lengthwise and slice each half thinly to yield bite-size pieces. Combine the ingredients for the marinade in a small bowl, add the beef slices, and mix well. Set aside.
2. Trim the asparagus and slice them into inch-long lengths. Peel and julienne the ginger. Peel the garlic and chop it coarsely. Trim the green onions and slice them into half-inch lengths.
3. Combine the sauce ingredients in a small bowl.
4. Heat the peanut oil in a wok (or large cast-iron skillet) over high heat until it begins to smoke. Add the ginger, garlic, and white parts of the green onions. Stir-fry until the ginger and garlic become fragrant, about 30 seconds. Add the beef and stir-fry until it's just cooked through, about another 1-2 minutes depending on the thickness of the beef slices. Remove from the wok.
5. Adding a little more oil if necessary, stir-fry the asparagus until it turns a darker green, about 1 minute. Add a scant ¼ cup of water and cover the wok immediately. Steam the asparagus for 3 minutes, then remove the cover and let the remaining water evaporate.
6. Add the sauce and cook, stirring occasionally, until it begins to thicken. Add the green parts of the green onions and return the cooked beef. Toss to combine. Once the beef has reheated, serve immediately.
TIPS
• You can also use flank steak for this dish, but I prefer the tenderness of a nicely marbled strip steak.
• Some people deal with the woody ends of asparagus by peeling them to expose the tender core. I rarely have the patience for this, so I use a more brutal method: snapping off the ends of the spears. Tradition holds that a spear will naturally bend (and, if you apply enough force, break) at the spot where the tender tip of the shoot toughens and becomes woody.
• I cook this dish in a wok, and you should, too. Woks are remarkably easy to use (and clean) once you get the hang of them. But if you don’t have one, you can also use a large cast-iron skillet. Remember to let the pan heat first before adding the oil.
Tuesday, March 1, 2011
Potato Pizza
Once I open a package of yeast, I like to use the whole things. That's why this recipe yields two large pies. If you'd like a little variety, halve the potato topping and use something else for the second pie. I recommend caramelized onions, crumbled Gorgonzola, and olive oil steeped with chopped fresh rosemary. Even easier is ricotta cheese flavored with basil pesto.
(serves a crowd)
The Dough
500 grams flour (about 3¾ cups)
1 pkg active dry yeast
¾ tsp sugar
¾ tsp kosher salt
olive oil
The Topping
3 Tbs kosher salt
5 lb potatoes
2 medium onions, chopped
⅔ c olive oil
freshly ground black pepper, to taste
2 Tbs fresh rosemary
1. In a mixing bowl, whisk together the flour, yeast, sugar, and salt. Add 1⅓ cups room-temperature water. Using a wooden spoon, stir until the dough is well blended. (It will be a little sticky.) Cover the bowl with plastic wrap and let the dough rise until it doubles in size, about 2 hours.
2. Dissolve the 3 tablespoons of salt in 2 quarts water to make a brine. Using a food processor fitted with a slicing blade, slice the potatoes thinly. Soak the potato slices in the brine until they wilt, about 1½ hours.
3. Using a spatula to scrape as necessary, transfer the dough to a lightly floured work surface. After forming a rough ball, cut the dough in half and separate the two resulting pieces by 3–4 inches. Cover with a moistened kitchen towel and let rise again for 30 minutes.
4. Preheat the oven to 500 degrees Fahrenheit.
5. Drain the potatoes in a colander, pressing down with your hands to force out any excess moisture. Transfer to a large bowl. Add the chopped onion, olive oil, and pepper. Toss to combine.
6. Using olive oil, lightly coat two 13- by 18-inch rimmed baking sheets. Remove the kitchen towel from the dough. Place one of the dough pieces in the center of a baking sheet, inverting it as you go so that the moist side of the dough (the one contacting the wet towel) is facing down and the dry, floured side is facing up. Using your fingers, press the dough out to fill the pan. If any holes develop, pinch them closed. Repeat with the second piece of dough and second baking sheet.
7. Spread the potato mixture over the prepared crusts. (Place a little extra around the edges because they cook more quickly.) Sprinkle evenly with the rosemary.
8. Bake until the crusts pull away from the pan sides and the potatoes are golden brown, about 25–30 minutes.
TIPS
• It takes a little practice to get the hang of spreading out the dough to fill the pan. The key is maintaining an even thickness. Fortunately, the stickiness of the dough makes it simple to mend tears.
(serves a crowd)
The Dough
500 grams flour (about 3¾ cups)
1 pkg active dry yeast
¾ tsp sugar
¾ tsp kosher salt
olive oil
The Topping
3 Tbs kosher salt
5 lb potatoes
2 medium onions, chopped
⅔ c olive oil
freshly ground black pepper, to taste
2 Tbs fresh rosemary
1. In a mixing bowl, whisk together the flour, yeast, sugar, and salt. Add 1⅓ cups room-temperature water. Using a wooden spoon, stir until the dough is well blended. (It will be a little sticky.) Cover the bowl with plastic wrap and let the dough rise until it doubles in size, about 2 hours.
2. Dissolve the 3 tablespoons of salt in 2 quarts water to make a brine. Using a food processor fitted with a slicing blade, slice the potatoes thinly. Soak the potato slices in the brine until they wilt, about 1½ hours.
3. Using a spatula to scrape as necessary, transfer the dough to a lightly floured work surface. After forming a rough ball, cut the dough in half and separate the two resulting pieces by 3–4 inches. Cover with a moistened kitchen towel and let rise again for 30 minutes.
4. Preheat the oven to 500 degrees Fahrenheit.
5. Drain the potatoes in a colander, pressing down with your hands to force out any excess moisture. Transfer to a large bowl. Add the chopped onion, olive oil, and pepper. Toss to combine.
6. Using olive oil, lightly coat two 13- by 18-inch rimmed baking sheets. Remove the kitchen towel from the dough. Place one of the dough pieces in the center of a baking sheet, inverting it as you go so that the moist side of the dough (the one contacting the wet towel) is facing down and the dry, floured side is facing up. Using your fingers, press the dough out to fill the pan. If any holes develop, pinch them closed. Repeat with the second piece of dough and second baking sheet.
7. Spread the potato mixture over the prepared crusts. (Place a little extra around the edges because they cook more quickly.) Sprinkle evenly with the rosemary.
8. Bake until the crusts pull away from the pan sides and the potatoes are golden brown, about 25–30 minutes.
TIPS
• It takes a little practice to get the hang of spreading out the dough to fill the pan. The key is maintaining an even thickness. Fortunately, the stickiness of the dough makes it simple to mend tears.
Monday, January 10, 2011
Beef Tacos
This is the full-on taco kit experience but fresher and home made (that is, without the MSG). I usually make extra filling so that I can use it later in the week for quesadillas or burritos.
(serves two adults and two children)
The Spice Mix
1 Tbs chili powder
½ tsp ground coriander
½ tsp ground cumin
½ tsp dried oregano
¼ tsp cayenne pepper
kosher salt, to taste
The Beef Filling
1 small onion
3 cloves garlic
1 Tbs canola oil
1 lb ground beef
½ c chicken broth
½ c crushed tomatoes
1 Tbs cider vinegar
1 Tbs brown sugar
The Toppings
iceberg lettuce, shredded
cheddar (or Monterey jack) cheese, shredded
tomatoes, finely diced
avocado, finely diced
red onion, finely chopped
sour cream
hot sauce
1. In a small bowl, combine the ingredients for the spice mix.
2. Chop the onion. Mince the garlic.
3. In a large skillet, heat the oil over a medium-low flame. Add the onion and cook until soft, about 3-4 minutes. Add the garlic and spice mix. Cook, stirring frequently, until the spices become fragrant, about 1 minute. Raise the flame to medium. Add the ground beef and cook until well browned, breaking up clumps with a wooden spoon.
4. When the meat has browned, add the chicken broth, tomatoes, cider vinegar, and brown sugar. Stirring occasionally, simmer until nearly all of the liquid has evaporated but the meet is still moist, about 10-15 minutes.
5. Meanwhile, prepare the toppings. Serve with corn tortillas.
(serves two adults and two children)
The Spice Mix
1 Tbs chili powder
½ tsp ground coriander
½ tsp ground cumin
½ tsp dried oregano
¼ tsp cayenne pepper
kosher salt, to taste
The Beef Filling
1 small onion
3 cloves garlic
1 Tbs canola oil
1 lb ground beef
½ c chicken broth
½ c crushed tomatoes
1 Tbs cider vinegar
1 Tbs brown sugar
The Toppings
iceberg lettuce, shredded
cheddar (or Monterey jack) cheese, shredded
tomatoes, finely diced
avocado, finely diced
red onion, finely chopped
sour cream
hot sauce
1. In a small bowl, combine the ingredients for the spice mix.
2. Chop the onion. Mince the garlic.
3. In a large skillet, heat the oil over a medium-low flame. Add the onion and cook until soft, about 3-4 minutes. Add the garlic and spice mix. Cook, stirring frequently, until the spices become fragrant, about 1 minute. Raise the flame to medium. Add the ground beef and cook until well browned, breaking up clumps with a wooden spoon.
4. When the meat has browned, add the chicken broth, tomatoes, cider vinegar, and brown sugar. Stirring occasionally, simmer until nearly all of the liquid has evaporated but the meet is still moist, about 10-15 minutes.
5. Meanwhile, prepare the toppings. Serve with corn tortillas.
Thai Chicken Soup
There are two unusual ingredients in this recipe for which there are no acceptable substitutes. Fortunately, you can now find them in most large supermarkets. One is fresh lemongrass, which often hides out near the chile peppers. The other is red (or green) curry paste, which usually lives in the ethnic food aisle next to the Chinese ingredients. Look for the Thai Kitchen brand, which keeps nearly indefinitely.
(serves two adults and two children)
3 stalks lemongrass
3 large shallots
1 bunch cilantro
1 Tbs canola oil
3 Tbs fish sauce (nam pla)
4 c chicken broth
2 14-oz cans coconut milk
¼ lb shiitake mushrooms
1 lb boneless chicken breasts
1 Tbs red curry paste (or green curry paste)
juice of 2 limes
1 Tbs sugar
1. Prepare the lemongrass by removing the coarse outer leaves, trimming the tip, and slicing crosswise to produce thin rings. Peel and coarsely chop the shallots. Coarsely chop two-thirds of the cilantro (including the stems). Pick the leaves from the remaining cilantro and reserve.
2. In a large stock pot, heat the oil over a medium flame. Add the lemongrass, shallots, chopped cilantro, and 1 tablespoon of the fish sauce. Cook, stirring occasionally, until the lemongrass and shallots soften, about 3-4 minutes.
3. Before the vegetables begin to brown, stir in the chicken broth and 1 can of the coconut milk. Raise the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, trim and slice the mushrooms and thinly slice the chicken. In a small bowl, combine the red curry paste, lime juice, and remaining 2 tablespoons of fish sauce.
5. Once the soup has finished simmering, use a fine-mesh sieve to strain out the solids. Return the soup to the pot and bring to a simmer.
6. Add the sugar and remaining can of coconut milk. Stir in the mushrooms and cook until just tender, about 2-3 minutes. Add the chicken and cook until no longer pink, about another 2-3 minutes. Remove the soup from the heat.
7. Stir in the curry paste mixture. Serve garnished with the reserved cilantro leaves.
TIPS
• Preparing lemongrass is not unlike preparing leeks. The business part is the thick, tender flesh near the root end.
• This recipe calls for thin slices of chicken breast so that the meat cooks quickly. The easiest way to prepare these is to partially freeze the chicken before slicing it. Ten to fifteen minutes in the freezer usually does the trick..
• Other possible garnishes include sliced jalapeños, sliced green onions, and lime wedges.
(serves two adults and two children)
3 stalks lemongrass
3 large shallots
1 bunch cilantro
1 Tbs canola oil
3 Tbs fish sauce (nam pla)
4 c chicken broth
2 14-oz cans coconut milk
¼ lb shiitake mushrooms
1 lb boneless chicken breasts
1 Tbs red curry paste (or green curry paste)
juice of 2 limes
1 Tbs sugar
1. Prepare the lemongrass by removing the coarse outer leaves, trimming the tip, and slicing crosswise to produce thin rings. Peel and coarsely chop the shallots. Coarsely chop two-thirds of the cilantro (including the stems). Pick the leaves from the remaining cilantro and reserve.
2. In a large stock pot, heat the oil over a medium flame. Add the lemongrass, shallots, chopped cilantro, and 1 tablespoon of the fish sauce. Cook, stirring occasionally, until the lemongrass and shallots soften, about 3-4 minutes.
3. Before the vegetables begin to brown, stir in the chicken broth and 1 can of the coconut milk. Raise the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. Meanwhile, trim and slice the mushrooms and thinly slice the chicken. In a small bowl, combine the red curry paste, lime juice, and remaining 2 tablespoons of fish sauce.
5. Once the soup has finished simmering, use a fine-mesh sieve to strain out the solids. Return the soup to the pot and bring to a simmer.
6. Add the sugar and remaining can of coconut milk. Stir in the mushrooms and cook until just tender, about 2-3 minutes. Add the chicken and cook until no longer pink, about another 2-3 minutes. Remove the soup from the heat.
7. Stir in the curry paste mixture. Serve garnished with the reserved cilantro leaves.
TIPS
• Preparing lemongrass is not unlike preparing leeks. The business part is the thick, tender flesh near the root end.
• This recipe calls for thin slices of chicken breast so that the meat cooks quickly. The easiest way to prepare these is to partially freeze the chicken before slicing it. Ten to fifteen minutes in the freezer usually does the trick..
• Other possible garnishes include sliced jalapeños, sliced green onions, and lime wedges.
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