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Posts Tagged ‘vegetable oil’

This dinner I made the other night technically isn’t Sukiyaki. Nor is it really Bulgogi. However, it’s close enough to both of the dishes that I really couldn’t think of any other way to describe it. So to all of you purists out there…deal with it!

I made this dinner after taking Yuki’s parents to the Joong Boo Korean Market. None of us were sure what we were going to do, but Uichiro had asked that I cook something. When we got to the meat counter and he saw the thin sliced ribeye he got a sparkle in his eye, looked at me, and said, “can you make Bulgogi?” I can and I did!

A true Bulgogi has grated asian pear in the marinade. I didn’t have any asian pears so I improvised a little, but did keep relatively close to a classic Bulgogi. We had picked up almost a pound of the thin-sliced ribeye. I also used 4 green onions thinly sliced, about 1 tablespoon of minced ginger, 1 large garlic clove minced, 4 tablespoons of apple cider vinegar, 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, and some black pepper.

Before adding the meat to the marinade I gave it a real good mix and then tasted it. I decided to add about 1 tablespoon of sake and a good pinch of sugar. Then I added the meat and let it sit covered in the fridge for about an hour or so. For a marinade like this you should allow the meat to sit for at least 30 minutes, but not longer than 2 hours. If you let it sit too long the meat will absorb too much soy and become extremely salty.

While at the market we also picked up a few ready-made pickles. We got some classic cabbage kimchi, wilted water spinach, and mung bean sprouts.

If you look at the top pick of this post you’ll also see a little stir-fry on each plate. To add another dish to the meal Uichiro quickly whipped up this little number. It contained bacon, red bell pepper, haricots vert, bean sprouts, and eryngii mushrooms. Of course, we also had white rice.

To eat it I brought out our table-top propane burner and put a large skillet on top with a little bit of vegetable oil. Once heated up we just put pieces of the ribeye in to cook. Then, we took red leaf lettuce and wrapped everything up.

While Yuki and Tamiko had some beer with dinner, Uichiro and I enjoyed some sake.

Not only is table-top cooking a lot of fun, but meals like this are extremely healthy and flavorful. That nutrition is only enhanced by the mental healing properties of good cold sake!

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This is a classic stir-fry dish that I made. Typically it’d be made with snow peas, but I used haricots vert because I had some in my fridge that needed to be gobbled up. Other than that I stuck to the basics for this one.

My ingredients included a bunch of green onions sliced, 1 inch of ginger cut into matchsticks, 1 teaspoon of cornstarch, 1/2 pound of haricots vert, 1/2 cup of chicken stock, 2 tablespoons of soy sauce, 1 tablespoon of sriracha, and about 1 pound of shelled shrimp.

I started by mixing together the chicken stock, soy sauce, sriracha, and cornstarch. I whisked it together until the cornstarch was completely dissolved. I set that aside and heated up my large skillet. Once hot, I poured in about 2 tablespoons of vegetable oil and added the ginger. I let the ginger go for about 1 minute. Then I tossed in the haricots vert and let them cook for about 2 minutes. After that came the shrimp. I let the shrimp go for about 1 minute, during that time I re-whisked the liquid because starch won’t stay dissolved for very long. Once the shrimp were partially cooked and turning pink I poured the liquid in along with the green onions and a few cracks of black pepper. I stir fried it all together for about another minute or two and then served it up. After I plated I decided to tear up some cilantro for garnish.

Besides white rice I made some miso soup to go along with the shrimp. You’ve read about my miso soup numerous times so I won’t bore you with how I made it, I’ll just let you know what ingredients I used this time as it’s always different. For this batch I chopped up some rapini, 6 shiitake, 1/2 onion sliced, about 1/2 block of tofu cubed, 2 yukon gold potatoes skinned and cubed, 2 tablespoons of dashi soy (mixed into 3 cups of water for the broth), and about 1.5 tablespoons of shiro miso. I absolutely love potato and onion in my miso soup.

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Last night for dinner I made Japanese-style ginger pork with miso soup. The more I cook Japanese food the more I realize just how much healthier it is to American food. There is very little added fat and much more vegetable-to-meat ratio. Cooking Japanese-style food is extremely as well, not to mention delicious!

I first got my miso soup ingredients ready to go. I won’t go into great detail about making miso soup because I’ve done that a few times on this blog already. I poured about 3 cups of water into my pot and added 4 sliced shiitake, 3 chopped fingerling potatoes, 3 chopped green onions, and about 3 tablespoons of dashi soy sauce. I rinsed and soaked some salted wakame and added it to the soup at the end along with a large tablespoon of miso. The soup simmered over low while I cooked everything else, just enough time for the potatoes to cook.

For the pork I used about 3/4 pound of snap peas, 3 ounces of bean sprouts, 1/2 onion sliced, 1 inch of ginger grated, 1 garlic clove grated, 2 tablespoons of soy sauce, 1 tablespoon of sake, 1 tablespoon of mirin, and 4 thin pork chops each about 3 ounces.

I mixed together the ginger, garlic, soy, sake, and mirin as the marinade. I let the pork sit in it for about 15 minutes or so. I heated up my large skillet and added about 1 tablespoon of vegetable oil and then cooked the onion for about 4 minutes. I took the onion out and rested it on a plate and then cooked the pork (reserving the marinade) for about 2-3 minutes per side. I rested the pork with the onion. I poured the marinade into the skillet to cook it down a little. I added about 4 tablespoons of water to help turn the marinade into a pan sauce and scrape up the bits from the pork, lots of flavor there you don’t want to lose.

Once the sauce had reduced a little bit, a minute or so, I added the snap peas and let them cook for about 5 minutes. After that I added the bean sprouts and the reserved onions.

I placed the pork on top, covered the skillet, and let it go for a few minutes while I mixed the miso into the soup. Then I plated it all up with some white rice. Yuki topped the rice with some ground sesame seeds.

So, we got 7 different vegetables into dinner with only 3 ounces of animal carcass. The only added fat was 1 tablespoon of vegetable oil split between 4 portions. No wonder America is a bunch of fat-asses while Japan is extremely fit and healthy.

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This was about as simple as cooking can get while using up items that were lying around our fridge. I had about 1/4 cup left of the tomato sauce that accompanies the cabbage rolls from Kasia’s that I didn’t want to waste, so I turned it into a tasty sauce for some salmon. I grabbed the veggies I had and put together a well-rounded dinner.

I picked up 1 pound of salmon and cut it into four equal portions, I chopped up some watercress, 1/2 onion, 1 carrot, 2 small yukon gold potatoes, 2 cloves of garlic, 1/2 yellow bell pepper, and mixed together 1/4 cup of Kasia’s tomato sauce with 1 heaping tablespoon of ground horseradish.

In a small saucepan I heated the sauce gently, not to cook anything, just to have a warm sauce. When I tasted it I decided to add 1 tablespoon soy sauce. That really did the trick, it almost made the sauce taste Japanese. I mean, horseradish is basically wasabi.

For the vegetables I heated up a saute pan and added a tablespoon of vegetable oil and 1/2 tablespoon of butter. Once the butter had melted I tossed in the potatoes and let them start to crisp up for about 10 minutes while occasionally shaking them around. Then, I added the garlic and onion and let them sweat down for about 4 minutes before adding the bell pepper and carrot. I let everything saute for another 5 or 6 minutes and then added the watercress along with salt and pepper.

While that was going on I had drizzled some olive oil on the salmon and then seasoned it with salt and cracked white pepper. I put it in the oven at 375 degrees for about 10 minutes.

To serve, I put some white rice on the plate next to the veggies and salmon. I spooned some of the sauce on top of the salmon. Perfect for a cold beer to wash down. Simple, healthy, fast, and tasty.

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Stanley’s had these cute little Boston Lettuce heads for sale. The leaves looked perfect to make a wrap with. Then I remembered talking to Yuki about how we haven’t had ginger pork in a while, actually her craving for it. Sometimes I get it. Not often, but this time I did. What better way to put some ginger and pork together than in the buttery leaves of some fresh Boston Lettuce?

Laap is simply a Laotian ground meat dish. I can either be raw or cooked. This one is more of a Southeast Asian flavor instead of a typical laap. I used a handful of parsley chopped (cilantro would have been prefered, but I had to use up my parsley), 7 shiitake caps diced, 1 yellow bell pepper diced, 2 stalks of lemongrass tender innards thinly sliced, juice of 1 lemon (prefer lime but thought lemon would match parsley better), 1/2 inch ginger minced, 3 garlic cloves minced, 6 green onions sliced, 1 head of Boston Lettuce large outer leaves used for wraps while the small inner leaves were chopped up, 1 tablespoon fish sauce, 1 tablespoon of sesame oil, 1 tablespoon of sriracha, and 1.25 pounds of ground pork. I also used 1 tablespoon of soy sauce, but that wasn’t in the picture.

I heated up some vegetable oil and added the lemongrass, ginger, and garlic. I let them sizzle for about a minute and then added the pork. I broke the pork up as it cooked through, that took about 5 minutes. Then I added the shiitake, pepper, and green onion. I let those cooked down for about 3 minutes and then added the fish sauce, soy sauce, and sriracha. After the sauces cooked down for a few minutes I turned off the heat and stirred in the parsley, lemon juice, and sesame oil.  

For side vegetables planned on sauteing some baby eggplant and broccoli with garlic, but for some reason I ended up quartering the eggplant and roasting it at 350 degrees for about 20 minutes in sesame oil while steaming the broccoli with ground sesame seeds. I didn’t use the garlic.

The rice I made was Japanese style. Not really the best match, but not bad. In the rice cooker, once I rinsed 2 cups of rice and filled the bowl with the right amount of water I added 1 diced carrot and a few pinches of dried hijiki seaweed. I let it sit for about a half hour before turning the machine on. I made sure to mix the carrots and hijiki in well before serving.

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With the weather getting really cold here in Chicago already, my mind starts to go towards stews, braises, and soups. Being Jewish, a good chicken soup with matza balls is always a winner (at least the way I make it), but I wanted to do something different. Since my mom lives in Mexico I thought I’d make a Mexican-Jewish soup. I made a relatively classic chicken pozole verde but dropped some matza balls in the soup instead of tortilla chips. 

Most of the recipes I found online used a combination of store-bought chicken broth and water with chicken breasts. Making a simple chicken broth is really easy so I opted to use plain water and chicken thighs. Dark meat has much more flavor than white meat and I never use breasts when making a soup. What I did was bring 10 cups of water to a boil and then put 2 pounds of skin-on bone-in chicken thighs in. Once it came back up to a boil I turned the heat down to medium and let it simmer for about an hour. Every 10 minutes or so I skimmed the surface to remove the muck and some of the excess fat. Once I had gotten all of the chicken flavor into the broth I removed the chicken, took off the skin and bones, and shredded the meat. I set the meat aside while I prepared the verde part of the soup.

The verde part is really just a simple salsa verde, much like you’d be served at a taqueria with chips. I used 1 pound of tomatillos, 2 poblanos, 2 jalapenos, 5 garlic cloves, 1/2 cup of cilantro, 1 small onion, and 1 tablespoon of dried oregano. I gave everything a rough chop and tossed it into my processor. I processed it into a smooth salsa and added a ladle of the broth to make sure everything mixed nicely.

I heated up a soup pan and poured in 1 tablespoon of vegetable oil and then added the verde. As you can see from this picture it started off a nice bright green. About 10-15 minutes later with occasional stirring…

…you can see it took on a much more drab color. That’s what you want in order to get rid of the raw flavors of the garlic and jalapeno and whatnot. Then I poured it into the broth and made the matza balls.

The last time I made matza balls my mom called me out for using matza ball mix. So, this time I did it from scratch. Honestly, there really isn’t much difference. I used 1 teaspoon of salt, 1 cup of matza meal, 3 eggs, 3 tablespoons of olive oil, and some cracked black pepper to taste. I mixed everything thoroughly in a glass bowl, added about 4 tablespoons of cold water and mixed that in, then covered the bowl and threw it in the fridge for about 45 minutes.

Then I got the accoutrements ready for the soup. I got out the shredded chicken, 3 radishes thinly sliced, 1 avocado, a 28 ounce can of hominy drained and rinsed, and a large handful of watercress chopped. I added the chicken and hominy to the soup and slowly brought it back up to a low boil while the rest of the ingredients stood aside and waited their turn.

When the soup was at a low boil I got the matza ball mix out and turned it into matza balls. With moist hands I rolled out balls about the size of silver dollars and dropped them in the soup. A lot of people cook theirs in plain boiling water and then add them to the soup. I’ll never understand why as that prevents them from absorbing the broth’s flavor. I want tasty balls! Once my balls were all swimming in the soup I covered it up and let them cook for about 30 minutes.

For a side I just made a simple tomato and watercress salad. I quartered a bunch of cherry tomatoes, laid them on a bed of watercress, and drizzled some sesame dressing on top.

To garnish the soup I added the sliced radish, the watercress, I diced the avocado, and squeezed some lime juice in.

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The Top Chef finale was on the other night and I noticed something from watching it this season…every time someone made a pea puree they won the challenge. With that in mind I decided to make my own pea puree to eat while watching the finale. Instead of using green peas though I used edamame.

To make the puree I started with 1 cup of frozen shelled edamame, 1/2 onion diced, 1 lemon zested and juiced, 1 garlic clove minced, 1/3 cup soy milk, and a handful of cilantro.

In a heated pot I poured about 1 tablespoon of vegetable oil and tossed the onion in. I let the onion sweat over medium heat for about 5 minutes and then added the garlic. About 1 minute later I added the edamame (it was still frozen when I added it). It only took about 6-7 minutes for the edamame to heat through, at which point I turned off the heat and let it cool down for about 10 minutes.

I put the edamame mixture in my blender and added the cilantro, soy milk, 1/4 of the lemon zest, and half of the lemon juice. While blending it I noticed that it needed a little more liquid to get a nice smooth puree. After tasting it, I decided to add about 1/4 cup of orange juice instead of more soy milk, it needed a little sweetness to it. Once I got the thick, smooth texture I wanted I seasoned it with salt and pepper and poured it back into the pot. I gently re-heated it when it came time to serve.

Before cooking the halibut I got some vegetables ready. I sliced one red bell pepper (decided to only use one of them, I’ll use the other one tonight) and the half of the onion from the puree. I also cleaned up some asparagus.

I simply laid the vegetables on a roasting tray, drizzled some olive oil on top, seasoned with salt and pepper, and then sprinkled about another quarter of the lemon zest on top. This all went into an 350 degree oven for about a half hour.

For the halibut I used three 4-5 ounce filets (I still had meatloaf leftovers for my lunch so I only needed lunch leftovers for Yuki) and seasoned them with salt, pepper, and the 3rd quarter of lemon zest.

In a large skillet over high heat I poured in about 1 tablespoon of vegetable oil and then dropped 1 tablespoon of butter in. I laid the filets in skin-side down and let them go for 5-6 minutes, until the skin was golden brown and crispy and released from the pan with ease. If the fish doesn’t release easily then it’s not ready. Once it was ready I flipped it over and let the other side go for about 5 minutes until it released easily.

To serve, I laid the halibut on top of some puree, laid the vegetables all around, and then sprinkled everything with the rest of the lemon zest and juice. White rice on the side.

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For Meatless Monday last night I made some quesadillas with sautéed mushrooms and poblanos. I served them with some mashed black beans, simple salad, and some white rice.

The first thing I did was make the mushroom and poblano filling. I heated a couple of tablespoons of olive oil over medium heat and threw a sliced red onion in to saute for about 5 minutes. Then I added a couple of minced garlic cloves for about two more minutes. After that I added two sliced poblano chilis. I let that all cook down for another 5 minutes. I had sliced a bunch of shiitake, cremini, and button mushrooms (not sure how many of each, but a lot since they cook down) and threw them in to cook down. That took about 7 minutes or so. I seasoned with some salt, pepper, chili powder, and cumin. Once all the flavors were mixed in I took it off the heat and let it all rest.

To make the quesadillas I had to do them one at a time since I don’t have a big griddle. So, I melted a little butter in my big saute pan and laid down a 10 inch flour tortilla. I topped half of it with some of the mushroom-poblano mix and then topped that with a little shredded jalapeno-jack cheese.

Then I carefully folded it over and let the tortilla crisp up for a couple of minutes on each side. To keep them warm I put a baking pan in the oven on warm and let them sit in the heat while I made up the rest. It’s that simple.

To make the mashed black beans I heated a tablespoon of vegetable oil and sautéed 5 minced garlic cloves for about 3 minutes. Then I dumped two cans, partially drained, of black beans. I let them heat through for a few minutes and then mashed them with a potato masher. I added some salt and pepper to taste and that was about it. If it got too thick I’d simply add a tablespoon of water at a time until the texture was right.

I dressed the salad with a shiitake vinaigrette. I garnished it with sliced tomato and avocado. I garnished the entire plate with some cilantro.

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I was flipping through a Jewish cookbook that I have trying to find recipes for Passover when I came across a recipe for Doro Wat, the national dish of Ethiopia. At first, I was surprised to see this. As I thought about it though, there has been a Jewish community in Ethiopia for thousands of years, untouched by the Romans or Crusaders. This allowed a more traditional interpretation of the Torah to exist, along with strict dietary Kashrut laws. I’m not saying that Doro Wat was created by the Jewish community, I don’t think anyone knows where its origins are, but it is consistent with a style of cooking prevalent throughout the Jewish diaspora during the Sabbath. Since it’s not permitted to do any work, cooking included, during the Sabbath, food is simmered on low heat for long periods of time. That way, when families get home from synagogue, a warm and filling meal is ready to go without further cooking.

I felt compelled to give it a whirl since Yuki and I both thoroughly enjoyed the two Ethiopian food experiences we’ve had. The recipe calls for a mix of spices, but I prefered to make a berbere to use instead. To make the berbere I mixed the following spices together all at a 1/2 teaspoon measurement: chili powder, paprika, ground ginger, cinnamon, ground cardamom seeds, ground cloves, and dried basil. Like any spice mix, you can make much more and store in a tight container for a few months.

To make the Doro Wat I first sautéed a diced large onion in some vegetable oil until it was soft but not burned, about 7 or 8 minutes. Then I grated in 6 garlic cloves and a 1/2 inch of fresh ginger and let those cook for a couple of minutes. After that, I added one cup of chicken stock and one 14 oz can of diced tomatoes and brought to a boil. I let it boil for about 10 minutes to reduce some of the liquid. Next, I salted and peppered to taste.

I was making 4 servings, so I picked up 8 skin-on, bone-in chicken thighs. You can get a whole bird and break it down, purchase 4 complete leg sections, whatever you want to make 4 portions. Just make sure to use skin-on, bone-in chicken. The skin and bones will add depth to the dish. So, just before putting the thighs in the sauce I mixed in 1/2 teaspoon of turmeric and 1 teaspoon of the berbere that I made. Once the chicken was added I covered it with the sauce, turned the heat down, and let it simmer for an hour covered.

While the chicken was simmering I hard-boiled 4 eggs, one per portion. The egg is what really sets this dish apart from other chicken stews, so make sure every plate gets one. When the chicken only had about 10 minutes left I peeled the eggs, pricked them all over with a fork making sure not to break them, and then added them to the stew.

To serve with the Doro Wat I made another traditional Ethiopian dish of stewed greens. Typically collard greens are used, but Stanley’s had some beautiful chard, so I used that instead. It’s a real simple recipe. Fry a diced red onion in some olive oil for a few minutes, then add a couple of crushed garlic cloves and 1/2 inch grated ginger. After that, add 2 green chilis that have been seeded and sliced. Add about 1/3 cup of water and let come to a boil for a couple of minutes. Then, add one red pepper that’s been seeded and sliced as well as 1 pound of whatever green you use (collard, chard, kale, cabbage, etc.) thinly sliced. Season with salt and pepper, mix it all up and cook over a med-low heat for about 25 minutes partially covered. That’s all there is too it.

As much as I wanted to make some Injera, I have absolutely no idea where to find teff, the grain used to make it. I found a bunch of recipes, but no teff. So, I just made some basmati rice.

I have to say, this is one of the best tasting dishes I’ve ever made! The sauce is so friggin delicious, I am definitely keeping it in my regular rotation. It would be equally good with lamb instead of chicken. I would even give shrimp a try in this sauce.

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I’ve been mulling this recipe over in my head since my trip to Merida. I wanted to somehow make a Japanese flavored Chiles Rellenos. Last night, for Meatless Monday, I gave it a shot. Not sure it’s exactly the way I had originally planned, but it turned out pretty good.

First thing I did was roast the poblano peppers on the open flame of my stove-top till the skin was completely charred. Then I let them steam themselves in a bowl covered with plastic-wrap for about a half hour.

While that was going on I made the filling. I sautéed some green onions and garlic in a little vegetable oil for about 5 minutes. Then I added one teaspoon of mirin, two teaspoons of sake, and three teaspoons of soy sauce. I also threw in some chili powder. Once that was all mixed together I dumped in some diced tofu and let it simmer for a few minutes and absorb some of the flavors.

Next, I peeled the skin off the poblanos and made a slit down one side to remove the seeds. Once the poblanos were all cleaned out I stuffed them with the tofu and set them aside.

The sauce was very simple to make. I first sautéed a half onion, diced, in some vegetable oil for a few minutes until soft but not burned. Then I added some grated garlic and let that cook for a couple of minutes. A couple tablespoons of red wine, a couple tablespoons of soy sauce, a can of diced tomatoes, and a few dashed of chili powder then let it simmer till it thickens up a bit. Just before serving I turned the heat off the sauce and added a little sesame oil and some chopped cilantro.

For the veggies, I just doused some yellow string beans and maitake mushrooms in some olive oil, salt, and pepper and threw then under the broiler for about 10 minutes. For the last few minutes I also put the peppers under to heat them back up.

I served everything with white rice, slices of avocado, cilantro garnish and a simple salad. The salad was green leaf lettuce and cherry tomatoes with a shiitake-sesame vinaigrette. It all turned out better than I expected.

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